CN107674807A - A kind of preparation method of rice wine - Google Patents
A kind of preparation method of rice wine Download PDFInfo
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- CN107674807A CN107674807A CN201711186898.6A CN201711186898A CN107674807A CN 107674807 A CN107674807 A CN 107674807A CN 201711186898 A CN201711186898 A CN 201711186898A CN 107674807 A CN107674807 A CN 107674807A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of preparation method of rice wine, its preparation method comprises the following steps：Select rice eluriate, be steamed in pot boil, quickly cooling, mixed song dress altar, fermentation squeezing, clarification ageing and bottling storage, during the step 5) fermentation midway 12 24 hours, lid can be opened to check, if no wine flavour, rice do not form the trend of thumbnail also, container can be put in 30 DEG C of warm water heating water bath once；The present invention does not have meter Pi and impurity using polished rice during rice wine is prepared as primary raw material, polished rice, and the rice wine fermenting so made is more preferable, and the resting period is more long；The cooling of rice is rinsed using cold water and quickly cooled down simultaneously, and half an hour can completes cooling, effectively improves the preparation speed of rice wine；The present invention, preparation method is simple, and the selection of material is single, simple and easy to get, can effectively lift the efficiency of rice wine preparation technology, saves the production cost of enterprise, while the quality of product can also be effectively ensured.
Description
Technical field
The present invention relates to rice wine brewage field, specially a kind of preparation method of rice wine.
Background technology
Rice wine, it is called fermented glutinous rice, sweet wine.Old times are named " sweet wine ".Brewed with glutinous rice, be that Chinese Han nationality and most of ethnic groups pass
The special product wine of system.Primary raw material is glutinous rice, so being also glutinous rice wine.In the north, it is generally referred to as " rice wine " or " sweet wine " to fermented glutinous rice.
A kind of sweet rice wine that the fermentation of upper wine ferment forms is mixed with the glutinous rice cooked.Its fermentation technique is simple, and taste is fragrant and sweet pure and sweet.Spirituosity amount
It is extremely low therefore very popular.China is made wine with high-quality Rough glutinous rice, existing more than thousand long history.Rice wine into
For the daily drunk beverage of farmers'.Modern rice wine uses factorial praluction more.Rice wine nutritional ingredient is close with yellow rice wine, ethanol content
It is low.But can be that heat ratio beer, grape wine that human body provides all be higher by many times, glutinous rice wine as a kind of traditional wine product, its
Fermentation technique is simple, and the fragrant and sweet liquor-saturated U.S. of taste, ethanol content is few, therefore is loved by people；It is glutinous in the making of some dish
For rice wine also often by as important flavoring, rice wine contains ten several amino acids, wherein it is that human body can not synthesize and must to have 8 kinds
Need, the content of lysine will be higher by several times than grape wine and beer in every liter of rice wine, for institute in other nutrition drinks in the world
Rare, therefore people are called " liquid cake ".Existing rice wine fermentation technique is complicated, and the raw material of use can not make making
Rice wine fermenting out is more preferable, and the resting period is more long.
So how to design a kind of preparation method of rice wine, turning into us will currently solve the problems, such as.
The content of the invention
It is an object of the invention to provide a kind of preparation method of rice wine, is asked with solve to propose in above-mentioned background technology
Topic.
A kind of preparation method of rice wine, comprises the following steps：
1) rice is selected to eluriate：The polished rice such as choose, eluriate repeatedly several times, wash in a pan pure slurry, clear water immersion, water layer is about than rice floor height
Go out 20 centimetres, water temperature and time during immersion：Winter and spring soaking temperature are 8-15 DEG C, and soak time is 13-14 hours, summer
Soaking temperature is 15-25 DEG C, and soak time is 7-8 hours, is impregnated with no Bai Xinwei degree with the grain of rice, summer changes 1~2 water, made
It is not sour；
2) be steamed in pot and boil：Water is put in steamer, warp layer cloth is padded on steaming tray, heats up water and boiled to steam, then will immersion
Good rice puts on gauze after draining and carries out steamed rice, and in steamed rice, firepower is violent, goes out after big vapour 10 minutes, takes off lid, is spilt to rice layer
Enter proper amount of clear water, then steam 20 minutes, rice grain expands shinny, loose softness, chews non-sticky tooth, i.e., ripe, can cook；
3) quick cooling：After rice takes the dish out of the pot, equably poured with cold water on meal, its temperature is rapidly cooled to rice
24-25℃；
4) mixed song dress altar：The rice spoon lane for being cooled to 24-25 DEG C is broken up even, distiller's yeast is equably sprinkling upon on rice,
It is standby somewhat to leave a little distiller's yeast, the spoon that then has a meal stirs rice, it is therefore an objective to distiller's yeast is mixed as far as possible even, if block
Distiller's yeast, it is necessary to first crushed into powder shape is sprinkled into again, distiller's yeast first can also be put into cold water and melted and poured into together again, then
The distiller's yeast being put into is stirred, then the distiller's yeast to stir and rice are fitted into wine jar, and glutinous rice is compacted, and a hole is smash in centre
Be deep to container bottom, the effect in this hole be mainly be easy to observe wine liquid in brewing process ooze out situation, then by remaining distiller's yeast
Little water is adjusted, the glutinous rice surface that water photographed leveling is glued with hand, then closes the lid, container should not thoroughly be shut, because preceding
The saccharifying of phase is to need some oxygen, keeps relative closure；
5) fermentation squeezing：By 30 DEG C or so again of wine jar keeping temperature, summer room temperature, winter can be positioned over by heating or
Using hot-water bottle, cotton-wadded quilt is minimum also to keep more than 20 DEG C, and no more than 40 DEG C, most handy thermometer detection temperature is highest
It is no suitable；Can uncap inspection after 2-3 days, if it find that having a large amount of wine liquids in hole, by raw rice 1:1.5 add 33 DEG C or so net
Water, stirring, is sealed up for safekeeping；After filling altar, because inside is fermented, rice can swarm the water surface, therefore every 3-4 days, stir, rice etc.
The water surface is depressed, and altar lid is capped sternly；Fermented through 20-25 days, dense aroma can be sent in altar, meal gradually sinks, and wine liquid is opened
Begin to clarify, illustrate that fermentation terminates substantially, can now open altar and carry material, wine is filtered and squeezed, obtains rice wine stoste；
6) ageing is clarified：Squeeze out the rice wine stoste come to may proceed to ferment, can bubble, if it is desired to stable sugariness and wine degree,
Will stuck fermentation, heated with the vexed pot of stainless steel, heating-up temperature is 60-70 DEG C, natural cooling；Upper strata pure mellow wine is extracted, pure mellow wine puts 1
Naturally clarify within individual month, filter out lower floor's schlempe, the ageing clarified；
7) bottling storage：The ageing of obtained clarification is fitted into bottle, is put in storage and preserves after capping.
According to above-mentioned technical proposal, the preparation technology of distiller's yeast is by wheat, barley, pea, the bighead atractylodes rhizome, old in the step 4)
Skin, jujube, radix glycyrrhizae and mulberry leaf are crushed, and are then well mixed this eight kinds of raw materials, are added and occupy wheat, barley and pea
Mixture 40%-42% weight than water stir, carry out the making of curved billet, reach tack-free effect；Then curved billet
Enter the room, the covering of one layer of straw class is covered in curved billet, control room temperature carries out low temperature cultivation at 25-35 DEG C, 55 after 3-5 days
High temperature big fire cultivation is carried out at a temperature of DEG C, fire is raw fragrant after being carried out after 9-10 days, and for temperature control below 45 DEG C, incubation time 36 is small
Shi Hou, the upper and lower surface mycelia molding of material is preferable, and mycelia is ripe, there is black spore generation, and material is carried out by pulverizer
Crush, through 45 DEG C of drying, control water content gets product distiller's yeast below 9%.
According to above-mentioned technical proposal, the pulverizer is a kind of ultrafine crusher.
According to above-mentioned technical proposal, during the step 5) fermentation midway 12-24 hours, lid can be opened and checked, if
There is no the trend that wine flavour, rice do not form thumbnail also, container can be put to heating water bath in 30 DEG C of warm water once, makes rice
It is unlikely to continue to ferment because of temperature deficiency.
According to above-mentioned technical proposal, steaming tray and the meal spoon person of reusing must carry out disinfection processing in the step 2).
According to above-mentioned technical proposal, the fermentation needed glutinous rice in wine vat being sufficiently stirred once every 2-4 days.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention uses polished rice during rice wine is prepared
As primary raw material, polished rice does not have meter Pi and impurity, and the rice wine fermenting so made is more preferable, and the resting period is more
Long；The cooling of rice is rinsed using cold water and quickly cooled down simultaneously, and half an hour can completes cooling, effectively improves rice
The preparation speed of wine；The present invention, preparation method is simple, and the selection of material is single, simple and easy to get, can effectively lift rice wine and prepare work
The efficiency of skill, the production cost of enterprise is saved, while the quality of product can also be effectively ensured.
Brief description of the drawings
Fig. 1 is the rice wine preparation method flow chart of the present invention；
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Referring to Fig. 1, the present invention provides a kind of preparation method of rice wine, comprise the following steps：
1) rice is selected to eluriate：The polished rice such as choose, eluriate repeatedly several times, wash in a pan pure slurry, clear water immersion, water layer is about than rice floor height
Go out 20 centimetres, water temperature and time during immersion：Winter and spring soaking temperature are 8-15 DEG C, and soak time is 13-14 hours, summer
Soaking temperature is 15-25 DEG C, and soak time is 7-8 hours, is impregnated with no Bai Xinwei degree with the grain of rice, summer changes 1~2 water, made
It is not sour；
2) be steamed in pot and boil：Water is put in steamer, warp layer cloth is padded on steaming tray, heats up water and boiled to steam, then will immersion
Good rice puts on gauze after draining and carries out steamed rice, and in steamed rice, firepower is violent, goes out after big vapour 10 minutes, takes off lid, is spilt to rice layer
Enter proper amount of clear water, then steam 20 minutes, rice grain expands shinny, loose softness, chews non-sticky tooth, i.e., ripe, can cook；
3) quick cooling：After rice takes the dish out of the pot, equably poured with cold water on meal, its temperature is rapidly cooled to rice
24-25℃；
4) mixed song dress altar：The rice spoon lane for being cooled to 24-25 DEG C is broken up even, distiller's yeast is equably sprinkling upon on rice,
It is standby somewhat to leave a little distiller's yeast, the spoon that then has a meal stirs rice, it is therefore an objective to distiller's yeast is mixed as far as possible even, if block
Distiller's yeast, it is necessary to first crushed into powder shape is sprinkled into again, distiller's yeast first can also be put into cold water and melted and poured into together again, then
The distiller's yeast being put into is stirred, then the distiller's yeast to stir and rice are fitted into wine jar, and glutinous rice is compacted, and a hole is smash in centre
Be deep to container bottom, the effect in this hole be mainly be easy to observe wine liquid in brewing process ooze out situation, then by remaining distiller's yeast
Little water is adjusted, the glutinous rice surface that water photographed leveling is glued with hand, then closes the lid, container should not thoroughly be shut, because preceding
The saccharifying of phase is to need some oxygen, keeps relative closure；
5) fermentation squeezing：By 30 DEG C or so again of wine jar keeping temperature, summer room temperature, winter can be positioned over by heating or
Using hot-water bottle, cotton-wadded quilt is minimum also to keep more than 20 DEG C, and no more than 40 DEG C, most handy thermometer detection temperature is highest
It is no suitable；Can uncap inspection after 2-3 days, if it find that having a large amount of wine liquids in hole, by raw rice 1:1.5 add 33 DEG C or so net
Water, stirring, is sealed up for safekeeping；After filling altar, because inside is fermented, rice can swarm the water surface, therefore every 3-4 days, stir, rice etc.
The water surface is depressed, and altar lid is capped sternly；Fermented through 20-25 days, dense aroma can be sent in altar, meal gradually sinks, and wine liquid is opened
Begin to clarify, illustrate that fermentation terminates substantially, can now open altar and carry material, wine is filtered and squeezed, obtains rice wine stoste；
6) ageing is clarified：Squeeze out the rice wine stoste come to may proceed to ferment, can bubble, if it is desired to stable sugariness and wine degree,
Will stuck fermentation, heated with the vexed pot of stainless steel, heating-up temperature is 60-70 DEG C, natural cooling；Upper strata pure mellow wine is extracted, pure mellow wine puts 1
Naturally clarify within individual month, filter out lower floor's schlempe, the ageing clarified；
7) bottling storage：The ageing of obtained clarification is fitted into bottle, is put in storage and preserves after capping.
According to above-mentioned technical proposal, in step 4) preparation technology of distiller's yeast be by wheat, barley, pea, the bighead atractylodes rhizome, dried orange peel,
Jujube, radix glycyrrhizae and mulberry leaf are crushed, and are then well mixed this eight kinds of raw materials, are added and occupy wheat, barley and pea
Mixture 40%-42% weight than water stir, carry out the making of curved billet, reach tack-free effect；Then curved billet enters
Room, the covering of one layer of straw class is covered in curved billet, control room temperature carries out low temperature cultivation at 25-35 DEG C, at 55 DEG C after 3-5 days
At a temperature of carry out high temperature big fire cultivation, fire is raw fragrant after being carried out after 9-10 days, and temperature control is below 45 DEG C, incubation time 36 hours
Afterwards, the upper and lower surface mycelia molding of material is preferable, and mycelia is ripe, there is black spore generation, and powder is carried out to material by pulverizer
Broken, through 45 DEG C of drying, control water content gets product distiller's yeast below 9%.
According to above-mentioned technical proposal, pulverizer is a kind of ultrafine crusher.
According to above-mentioned technical proposal, during step 5) fermentation midway 12-24 hours, lid can be opened and checked, if do not had
Wine flavour, rice do not form the trend of thumbnail also, and container can be put to heating water bath in 30 DEG C of warm water once, makes meter Bu Zhi
It can not continue to ferment in because of temperature deficiency.
According to above-mentioned technical proposal, steaming tray and the meal spoon person of reusing must carry out disinfection processing in step 2).
According to above-mentioned technical proposal, ferment needed glutinous rice in wine vat being sufficiently stirred once every 2-4 days.
Based on above-mentioned, it is an advantage of the current invention that the present invention during rice wine is prepared using polished rice as main
Raw material, polished rice do not have meter Pi and impurity, and the rice wine fermenting so made is more preferable, and the resting period is more long；Rice simultaneously
The cooling of meal is rinsed using cold water and quickly cooled down, and half an hour can completes cooling, effectively improves the preparation of rice wine
Speed；The present invention, preparation method is simple, and the selection of material is single, simple and easy to get, can effectively lift the effect of rice wine preparation technology
Rate, the production cost of enterprise is saved, while the quality of product can also be effectively ensured.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of changes, modification can be carried out to these embodiments, replace without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (6)
- A kind of 1. preparation method of rice wine, it is characterised in that：Comprise the following steps：1) rice is selected to eluriate：The polished rice such as choose, eluriate repeatedly several times, wash in a pan pure slurry, clear water immersion, water layer about goes out 20 than rice floor height Centimetre, water temperature and time during immersion：Winter and spring soaking temperature are 8-15 DEG C, and soak time is 13-14 hours, and summer soaks Temperature is 15-25 DEG C, and soak time is 7-8 hours, is impregnated with no Bai Xinwei degree with the grain of rice, summer changes 1~2 water, makes it not Acid；2) be steamed in pot and boil：Water is put in steamer, warp layer cloth is padded on steaming tray, heats up water and boiled to steam, then will be soaked Rice puts on gauze after draining and carries out steamed rice, and in steamed rice, firepower is violent, goes out after big vapour 10 minutes, takes off lid, is spilled into rice layer suitable Clear water is measured, then is steamed 20 minutes, rice grain expands shinny, loose softness, chews non-sticky tooth, i.e., ripe, can cook；3) quick cooling：After rice takes the dish out of the pot, equably poured with cold water on meal, make its temperature that rice are cooled into 24- rapidly 25℃；4) mixed song dress altar：The rice spoon lane for being cooled to 24-25 DEG C is broken up even, distiller's yeast is equably sprinkling upon on rice, somewhat It is standby to leave a little distiller's yeast, the spoon that then has a meal stirs rice, it is therefore an objective to distiller's yeast is mixed as far as possible even, if block wine It is bent distiller's yeast to be first put into cold water and melted and poured into together again, it is necessary to first crushed into powder shape is sprinkled into again, then being put into Distiller's yeast stir, then the distiller's yeast to stir and rice are fitted into wine jar, glutinous rice are compacted, centre is smash a hole and is deep to Container bottom, the effect in this hole is mainly to be easy to observe the situation of oozing out of wine liquid in brewing process, then remaining distiller's yeast is adjusted into one Water, the glutinous rice surface that water photographed leveling is glued with hand, then closes the lid, container should not thoroughly be shut, because early stage Saccharifying is to need some oxygen, keeps relative closure；5) fermentation squeezing：By 30 DEG C or so again of wine jar keeping temperature, summer room temperature, winter can be positioned over by heating or use Hot-water bottle, cotton-wadded quilt, minimum also to keep more than 20 DEG C, whether highest no more than 40 DEG C, close by most handy thermometer detection temperature It is suitable；Can uncap inspection after 2-3 days, if it find that having a large amount of wine liquids in hole, by raw rice 1:1.5 add 33 DEG C or so of water purification, stir Mix, seal up for safekeeping；After filling altar, because inside is fermented, rice can swarm the water surface, therefore every 3-4 days, stir, and rice etc. is depressed The water surface, and altar lid is capped sternly；Fermented through 20-25 days, dense aroma can be sent in altar, meal gradually sinks, and wine liquid starts clear Clearly, illustrate that fermentation terminates substantially, can now open altar and carry material, wine is filtered and squeezed, obtains rice wine stoste；6) ageing is clarified：Squeeze out the rice wine stoste come to may proceed to ferment, can bubble, if it is desired to stable sugariness and wine degree it is necessary to Stuck fermentation, heated with the vexed pot of stainless steel, heating-up temperature is 60-70 DEG C, natural cooling；Upper strata pure mellow wine is extracted, pure mellow wine is put 1 month Naturally clarify, filter out lower floor's schlempe, the ageing clarified；7) bottling storage：The ageing of obtained clarification is fitted into bottle, is put in storage and preserves after capping.
- A kind of 2. preparation method of rice wine according to claim 1, it is characterised in that：The preparation technology of distiller's yeast in the step 4) For wheat, barley, pea, the bighead atractylodes rhizome, dried orange peel, jujube, radix glycyrrhizae and mulberry leaf are crushed, then this eight kinds of raw materials are mixed equal Even, the water for adding the mixture 40%-42% weight ratios for occupying wheat, barley and pea stirs, and carries out the system of curved billet Make, reach tack-free effect；Then curved billet is entered the room, and the covering of one layer of straw class is covered in curved billet, control room temperature is in 25- 35 DEG C of progress low temperature cultivations, carry out high temperature big fire cultivation at a temperature of 55 DEG C after 3-5 days, fire is raw fragrant after being carried out after 9-10 days, temperature Degree control is below 45 DEG C, and for incubation time after 36 hours, the upper and lower surface mycelia molding of material is preferable, and mycelia is ripe, there is black Spore is produced, and material is crushed by pulverizer, and through 45 DEG C of drying, control water content gets product wine below 9% It is bent.
- A kind of 3. preparation method of rice wine according to claim 2, it is characterised in that：The pulverizer is a kind of ultra-fine grinding Machine.
- A kind of 4. preparation method of rice wine according to claim 1, it is characterised in that：Step 5) the fermentation midway 12-24 is small Constantly, lid can be opened to check, if no wine flavour, rice do not form the trend of thumbnail also, container can be put Heating water bath once, makes rice be unlikely to continue to ferment because of temperature deficiency in 30 DEG C of warm water.
- A kind of 5. preparation method of rice wine according to claim 1, it is characterised in that：Steaming tray and meal spoon make again in the step 2) User must carry out disinfection processing.
- A kind of 6. preparation method of rice wine according to claim 1, it is characterised in that：The fermentation was needed every 2-4 days by wine Glutinous rice is sufficiently stirred once in cylinder.
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| CN201711186898.6A CN107674807A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of rice wine |
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| CN201711186898.6A CN107674807A (en) | 2017-11-24 | 2017-11-24 | A kind of preparation method of rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334392A (en) * | 2020-04-26 | 2020-06-26 | 浙江嘉善黄酒股份有限公司 | Preparation process of sake rice wine |
| CN112522048A (en) * | 2020-11-24 | 2021-03-19 | 含山县铜闸镇鑫禾供销合作社有限公司 | Rice wine brewing method |
| CN113122413A (en) * | 2021-04-21 | 2021-07-16 | 洛阳颐洛源酒业有限公司 | Yellow wine yeast and method for producing the wine |
-
2017
- 2017-11-24 CN CN201711186898.6A patent/CN107674807A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111334392A (en) * | 2020-04-26 | 2020-06-26 | 浙江嘉善黄酒股份有限公司 | Preparation process of sake rice wine |
| CN112522048A (en) * | 2020-11-24 | 2021-03-19 | 含山县铜闸镇鑫禾供销合作社有限公司 | Rice wine brewing method |
| CN113122413A (en) * | 2021-04-21 | 2021-07-16 | 洛阳颐洛源酒业有限公司 | Yellow wine yeast and method for producing the wine |
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Application publication date: 20180209 |
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