CN107794173A - A kind of red rice rice wine processing technology - Google Patents
A kind of red rice rice wine processing technology Download PDFInfo
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- CN107794173A CN107794173A CN201711252629.5A CN201711252629A CN107794173A CN 107794173 A CN107794173 A CN 107794173A CN 201711252629 A CN201711252629 A CN 201711252629A CN 107794173 A CN107794173 A CN 107794173A
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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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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/63—Oleaceae (Olive family), e.g. jasmine, lilac or ash tree
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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
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- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/89—Cyperaceae (Sedge family)
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Abstract
The invention provides a kind of red rice rice wine processing technology, belong to rice wine production field, specific steps have：(1) remove the peel and sterilize：Good red rice is selected, then red rice is removed the peel, the skin under going is remained, and then red rice grain and chaff skin are carried out disinfection；(2) processing of chaff skin：Chaff skin is ground, is then placed in acid solution and carries out water retting, obtains haematochrome solution；(3) processing of the grain of rice：It is well-done that red rice grain is put into boiling, then distiller's yeast is added and yeast is sealed by fermentation；(4) fermentation process；(5) processing of additive：Select the ground after fermentation of a certain amount of sweet osmanthus；(6) finished product makes：Sweet osmanthus fermentate is put into the red rice wine of fermentation；The rice wine of the present invention has high nutritive value, has clearing heat and detoxicating, beautifying face and moistering lotion, nourishing liver and kidney, promotion sleep and other effects, containing many trace elements, men and women, old and young are drinkable, and fragrant in taste, are easy to entrance, have high promotional value.
Description
Technical field
The present invention relates to a kind of rice wine manufacture craft, specifically a kind of red rice rice wine processing technology.
Background technology
It is a kind of having 2,000 years cultivation histories in recent years with the development of agricultural science and technology, it is nutritious and there are a variety of doctors
The imperial palace tribute for the treatment of effect has obtained large area plantation, and the utilization of red rice wine are an important sides of red rice field of deep
Face, in view of the chaff skin depth of red rice, hardness is big, contained amylopectin and vitamin B1, B2 and trace element zinc, iron and other are general
Logical rice also differs, so being fabricated to rice wine has abundant nutrition, can help digest, improve blood circulation, lively atmosphere blood-nourishing,
Blood-enriching face-nourishing, physical fitness, improve symptom weak on many bodies, and sweet osmanthus also has medical simultaneously, can protect people
Health, so the rice wine made added with sweet osmanthus has the function of health care.
The content of the invention
For above-mentioned the deficiencies in the prior art, the technical problem to be solved in the present invention is to provide a kind of rice wine production field
Red rice rice wine processing technology.
In order to solve the above technical problems, the invention provides following technical scheme：
A kind of red rice rice wine processing technology, is comprised the following steps that：
(1) remove the peel and sterilize：First selection normally without go mouldy, the red rice without moth as raw material, then using rolling
Device is rolled to red rice, pulverizes red rice, and the red rice after pulverizing is poured into clear water so that chaff skin is swum on the water surface, so
Remove the chaff skin hiked up using container afterwards, the grain of rice and chaff skin are individually placed to dry moisture in dryer, for the rice after drying
Grain is sieved using sieve, removes small debris, and red rice grain then is put into immersion 10-12 hours in alcohol, carries out sterilizing,
Then further take out red rice grain and be put into immersion 8-10 hours in clear water, finally take out red rice grain and dried again；
(2) processing of chaff skin：The chaff skin removed is first put into grinding box and is ground, the juice obtained after ground and
Residue takes out, and is put into glass container, then adds the malic acid that concentration is 48%, with water retting, adds during dipping
Enter use to be heated, heating-up temperature is 60-70 degrees Celsius so that in the gradual aqueous solution of haematochrome in chaff skin；
(3) processing of the grain of rice：Red rice grain is first put into immersion 5-10 minutes in clear water, then takes out and is put into boiling in pot
20-40 minutes, until red rice is well-done, then well-done red rice is cooled with cold water again, in temperature-fall period using stirring rod not
Disconnected stirring red rice so that red rice temperature is down to 34 degrees Celsius, and distiller's yeast and yeast are sprinkled on the red rice after cooling, in the mistake of addition
Stirred while adding in journey；
(4) fermentation process：The red rice being stirred is put into fermentation altar, temperature control when entering altar is 24-26 degrees Celsius,
The fermentation phase is 6-7 days, and fermentation temperature control is 28-30 degrees Celsius；
(5) processing of additive：Take fresh sweet osmanthus, according to red rice quality 1:3 ratio wash clean, then enters fresh sweet osmanthus
Row is ground, and rock sugar is added in process of lapping, is then placed 15-30 days, is obtained fermentate；
(6) finished product makes：The sweet osmanthus fermentate that step (5) obtains is poured into the red rice of fermentation, is stirred, Ran Houzai
To be fermented altar, be closed, and carry out the fermentation of 20-30 days by a definite date, be waited after fermentation time arrived, by red rice liquor mixture take out into
Row squeezing obtains pure mellow wine, then filters pure mellow wine by filter again, the red rice wine after filtering is put into disinfection cabinet
Row high temperature sterilization, after sterilized, the haematochrome liquid that step (2) obtains is placed into, then stirs and evenly mixs, adds water to blend, then
Freezing processing is carried out, at -7 to -5 degrees Celsius, the time is 7-15 days, is then filtered, finally filled again for cryogenic temperature control
Bottle sterilizing, obtains finished product.
As the further improvement project of the present invention：Blown, will sieved using fan during screening in the step (1)
The debris chaff skin branched away is blown away.
As further improvement project of the invention：Every two hours in clear water immersion process in the step (1)
Change a clear water.
As further improvement project of the invention：Step (3) the mesogranule digestion time is no more than 35 minutes.
As further improvement project of the invention：The step (4) is sealed using transparent sealing film during the fermentation
The firmly altar of fermentation altar.
Compared with prior art, the beneficial effects of the invention are as follows：
The present invention rice wine there is high nutritive value, have it is clearing heat and detoxicating, clear liver and improve vision, beautifying face and moistering lotion, nourishing liver
Kidney, promote sleep and other effects, containing many trace elements, men and women, old and young are drinkable, and fragrant in taste, are easy to entrance,
With high promotional value.
Embodiment
The technical scheme of this patent is described in more detail with reference to embodiment.
The embodiment of this patent is described below in detail, the embodiment is shown in this example, wherein it is identical from beginning to end or
Similar label represents same or similar element or the element with same or like function.Below with reference to the reality of description
It is exemplary to apply example, is only used for explaining this patent, and it is not intended that limitation to this patent.
Embodiment 1
The present embodiment provides a kind of red rice rice wine processing technology, comprises the following steps that：
(1) remove the peel and sterilize：First selection normally without go mouldy, the red rice without moth as raw material, then using rolling
Device is rolled to red rice, pulverizes red rice, and the red rice after pulverizing is poured into clear water so that chaff skin is swum on the water surface, so
Remove the chaff skin hiked up using container afterwards, the grain of rice and chaff skin are individually placed to dry moisture in dryer, for the rice after drying
Grain is sieved using sieve, is removed small debris, is blown during screening using fan, and the debris chaff skin for screening out is blown
Walk, then red rice grain is put into alcohol and soaked 10 hours, carry out sterilizing, then further take out red rice grain and be put into clear water and soak
Bubble 8 hours, changed a clear water in immersion process every two hours, finally takes out red rice grain and is dried again；
(2) processing of chaff skin：The chaff skin removed is first put into grinding box and is ground, the juice obtained after ground and
Residue takes out, and is put into glass container, then adds the malic acid that concentration is 48%, with water retting, adds during dipping
Enter use to be heated, heating-up temperature is 60 degrees Celsius so that in the gradual aqueous solution of haematochrome in chaff skin；
(3) processing of the grain of rice：Red rice grain is first put into clear water and soaked 5 minutes, is then taken out and is put into boiling 20 in pot and divides
Clock, until red rice is well-done, digestion time is no more than 35 minutes, then well-done red rice is cooled with cold water again, in temperature-fall period
It is middle to be stirred continuously red rice using stirring rod so that red rice temperature is down to 34 degrees Celsius, sprinkled on the red rice after cooling distiller's yeast and
Yeast, stirred while adding during addition；
(4) fermentation process：The red rice being stirred is put into fermentation altar, temperature control when entering altar is 24 degrees Celsius, hair
The ferment phase is 6 days, and fermentation temperature control is 28 degrees Celsius, seals the altar of fermentation altar using transparent sealing film during the fermentation,
Color change in convenient observation altar；
(5) processing of additive：Take fresh sweet osmanthus, according to red rice quality 1:3 ratio wash clean, then enters fresh sweet osmanthus
Row is ground, and rock sugar is added in process of lapping, is then placed 15 days, is obtained fermentate；
(6) finished product makes：The sweet osmanthus fermentate that step (5) obtains is poured into the red rice of fermentation, is stirred, Ran Houzai
To be fermented altar, be closed, and carry out the fermentation of 20 days by a definite date, wait after fermentation time arrived, red rice liquor mixture is taken out and carried out
Squeezing obtains pure mellow wine, then filters pure mellow wine by filter again, the red rice wine after filtering is put into disinfection cabinet and carried out
High temperature sterilization, after sterilized, the haematochrome liquid that step (2) obtains is placed into, then stirs and evenly mixs, adds water to blend, Ran Houjin
Row freezing processing, at -7 degrees Celsius, the time is 7 days, is then filtered again for cryogenic temperature control, and finally bottling sterilizing, is obtained
To finished product.
Embodiment 2
The present embodiment provides a kind of red rice rice wine processing technology, comprises the following steps that：
(1) remove the peel and sterilize：First selection normally without go mouldy, the red rice without moth as raw material, then using rolling
Device is rolled to red rice, pulverizes red rice, and the red rice after pulverizing is poured into clear water so that chaff skin is swum on the water surface, so
Remove the chaff skin hiked up using container afterwards, the grain of rice and chaff skin are individually placed to dry moisture in dryer, for the rice after drying
Grain is sieved using sieve, is removed small debris, is blown during screening using fan, and the debris chaff skin for screening out is blown
Walk, then red rice grain is put into alcohol and soaked 11 hours, carry out sterilizing, then further take out red rice grain and be put into clear water and soak
Bubble 9 hours, changed a clear water in immersion process every two hours, finally takes out red rice grain and is dried again；
(2) processing of chaff skin：The chaff skin removed is first put into grinding box and is ground, the juice obtained after ground and
Residue takes out, and is put into glass container, then adds the malic acid that concentration is 48%, with water retting, adds during dipping
Enter use to be heated, heating-up temperature is 65 degrees Celsius so that in the gradual aqueous solution of haematochrome in chaff skin；
(3) processing of the grain of rice：Red rice grain is first put into clear water and soaked 7.5 minutes, then takes out and is put into boiling 30 in pot
Minute, until red rice is well-done, digestion time is no more than 35 minutes, and then well-done red rice is cooled with cold water again, cooled
Red rice is stirred continuously using stirring rod so that red rice temperature is down to 34 degrees Celsius, and distiller's yeast is sprinkled on the red rice after cooling in journey
And yeast, stirred while adding during addition；
(4) fermentation process：The red rice being stirred is put into fermentation altar, temperature control when entering altar is 25 degrees Celsius, hair
The ferment phase is 6.5 days, and fermentation temperature control is 29 degrees Celsius, seals the altar of fermentation altar using transparent sealing film during the fermentation
Mouthful, it is convenient to observe color change in altar；
(5) processing of additive：Take fresh sweet osmanthus, according to red rice quality 1:3 ratio wash clean, then enters fresh sweet osmanthus
Row is ground, and rock sugar is added in process of lapping, is then placed 23 days, is obtained fermentate；
(6) finished product makes：The sweet osmanthus fermentate that step (5) obtains is poured into the red rice of fermentation, is stirred, Ran Houzai
To be fermented altar, be closed, and carry out the fermentation of 25 days by a definite date, wait after fermentation time arrived, red rice liquor mixture is taken out and carried out
Squeezing obtains pure mellow wine, then filters pure mellow wine by filter again, the red rice wine after filtering is put into disinfection cabinet and carried out
High temperature sterilization, after sterilized, the haematochrome liquid that step (2) obtains is placed into, then stirs and evenly mixs, adds water to blend, Ran Houjin
Row freezing processing, at -6 degrees Celsius, the time is 11 days, is then filtered again for cryogenic temperature control, and finally bottling sterilizing, is obtained
To finished product.
Embodiment 3
The present embodiment provides a kind of red rice rice wine processing technology, comprises the following steps that：
(1) remove the peel and sterilize：First selection normally without go mouldy, the red rice without moth as raw material, then using rolling
Device is rolled to red rice, pulverizes red rice, and the red rice after pulverizing is poured into clear water so that chaff skin is swum on the water surface, so
Remove the chaff skin hiked up using container afterwards, the grain of rice and chaff skin are individually placed to dry moisture in dryer, for the rice after drying
Grain is sieved using sieve, is removed small debris, is blown during screening using fan, and the debris chaff skin for screening out is blown
Walk, then red rice grain is put into alcohol and soaked 12 hours, carry out sterilizing, then further take out red rice grain and be put into clear water and soak
Bubble 10 hours, changed a clear water in immersion process every two hours, finally takes out red rice grain and is dried again；
(2) processing of chaff skin：The chaff skin removed is first put into grinding box and is ground, the juice obtained after ground and
Residue takes out, and is put into glass container, then adds the malic acid that concentration is 48%, with water retting, adds during dipping
Enter use to be heated, heating-up temperature is 70 degrees Celsius so that in the gradual aqueous solution of haematochrome in chaff skin；
(3) processing of the grain of rice：Red rice grain is first put into clear water and soaked 10 minutes, is then taken out and is put into boiling 40 in pot and divides
Clock, until red rice is well-done, digestion time is no more than 35 minutes, then well-done red rice is cooled with cold water again, in temperature-fall period
It is middle to be stirred continuously red rice using stirring rod so that red rice temperature is down to 34 degrees Celsius, sprinkled on the red rice after cooling distiller's yeast and
Yeast, stirred while adding during addition；
(4) fermentation process：The red rice being stirred is put into fermentation altar, temperature control when entering altar is 26 degrees Celsius, hair
The ferment phase is 7 days, and fermentation temperature control is 30 degrees Celsius, seals the altar of fermentation altar using transparent sealing film during the fermentation,
Color change in convenient observation altar；
(5) processing of additive：Take fresh sweet osmanthus, according to red rice quality 1:3 ratio wash clean, then enters fresh sweet osmanthus
Row is ground, and rock sugar is added in process of lapping, is then placed 30 days, is obtained fermentate；
(6) finished product makes：The sweet osmanthus fermentate that step (5) obtains is poured into the red rice of fermentation, is stirred, Ran Houzai
To be fermented altar, be closed, and carry out the fermentation of 30 days by a definite date, wait after fermentation time arrived, red rice liquor mixture is taken out and carried out
Squeezing obtains pure mellow wine, then filters pure mellow wine by filter again, the red rice wine after filtering is put into disinfection cabinet and carried out
High temperature sterilization, after sterilized, the haematochrome liquid that step (2) obtains is placed into, then stirs and evenly mixs, adds water to blend, Ran Houjin
Row freezing processing, at -5 degrees Celsius, the time is 15 days, is then filtered again for cryogenic temperature control, and finally bottling sterilizing, is obtained
To finished product.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be on the premise of this patent objective not be departed from one skilled in the relevant art's possessed knowledge
Make a variety of changes.
Claims (5)
1. a kind of red rice rice wine processing technology, it is characterized in that, comprise the following steps that：
(1) remove the peel and sterilize：First selection normally without go mouldy, the red rice without moth as raw material, then using rolling device
Red rice is rolled, pulverizes red rice, the red rice after pulverizing is poured into clear water so that chaff skin is swum on the water surface, is then made
Remove the chaff skin hiked up with container, the grain of rice and chaff skin are individually placed to dry moisture in dryer, make for the grain of rice after drying
Sieved with sieve, remove small debris, red rice grain is then put into immersion 10-12 hours in alcohol, carries out sterilizing, then
Further take out red rice grain and be put into immersion 8-10 hours in clear water, finally take out red rice grain and dried again；
(2) processing of chaff skin：The chaff skin removed is first put into grinding box the juice and residue for being ground, being obtained after ground
Take out, be put into glass container, then add the malic acid that concentration is 48%, with water retting, being added during dipping makes
With being heated, heating-up temperature is 60-70 degrees Celsius so that in the gradual aqueous solution of haematochrome in chaff skin；
(3) processing of the grain of rice：Red rice grain is first put into immersion 5-10 minutes in clear water, then takes out and is put into boiling 20-40 in pot
Minute, until red rice is well-done, then well-done red rice is cooled with cold water again, is stirred continuously in temperature-fall period using stirring rod
Red rice so that red rice temperature is down to 34 degrees Celsius, and distiller's yeast and yeast are sprinkled on the red rice after cooling, the side during addition
Add side stirring；
(4) fermentation process：The red rice being stirred is put into fermentation altar, temperature control when entering altar is 24-26 degrees Celsius, fermentation
Phase is 6-7 days, and fermentation temperature control is 28-30 degrees Celsius；
(5) processing of additive：Take fresh sweet osmanthus, according to red rice quality 1:3 ratio wash clean, is then ground fresh sweet osmanthus
Grind, rock sugar is added in process of lapping, then place 15-30 days, obtain fermentate；
(6) finished product makes：The sweet osmanthus fermentate that step (5) obtains is poured into the red rice of fermentation, is stirred, then again will hair
Ferment altar, is closed, and carries out the fermentation of 20-30 days by a definite date, waits after fermentation time arrived, red rice liquor mixture is taken out and pressed
Squeezing obtains pure mellow wine, is then filtered pure mellow wine by filter again, and the red rice wine after filtering is put into disinfection cabinet and carries out height
Temperature sterilization, after sterilized, place into the haematochrome liquid that step (2) obtains, then stirs and evenly mixs, add water to blend, then carry out
Freezing processing, at -7 to -5 degrees Celsius, the time is 7-15 days, is then filtered again for cryogenic temperature control, and finally bottling is gone out
Bacterium, obtain finished product.
2. red rice rice wine processing technology according to claim 1, it is characterized in that, in the process of screening in the step (1)
It is middle to be blown using fan, the debris chaff skin for screening out is blown away.
3. red rice rice wine processing technology according to claim 1, it is characterized in that, the clear water in the step (1) soaked
A clear water was changed in journey every two hours.
4. red rice rice wine processing technology according to claim 1, it is characterized in that, step (3) the mesogranule digestion time
No more than 35 minutes.
5. red rice rice wine processing technology according to claim 1, it is characterized in that, the step (4) makes during the fermentation
The altar of fermentation altar is sealed with transparent sealing film.
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| CN201711252629.5A CN107794173A (en) | 2017-12-01 | 2017-12-01 | A kind of red rice rice wine processing technology |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
| CN113462501A (en) * | 2021-08-04 | 2021-10-01 | 湖南侗都米业股份有限公司 | Preparation method of red rice fermented wine |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
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| CN105524803A (en) * | 2016-01-18 | 2016-04-27 | 吕文玲 | Production method for sweet osmanthus flower rice wine |
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2017
- 2017-12-01 CN CN201711252629.5A patent/CN107794173A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
| CN105199901A (en) * | 2015-10-05 | 2015-12-30 | 童军 | Healthcare wine made of red rice and method for manufacturing healthcare wine |
| CN105524803A (en) * | 2016-01-18 | 2016-04-27 | 吕文玲 | Production method for sweet osmanthus flower rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109234107A (en) * | 2018-10-23 | 2019-01-18 | 万安县客家酒厂 | A kind of processing technology of rice wine |
| CN113462501A (en) * | 2021-08-04 | 2021-10-01 | 湖南侗都米业股份有限公司 | Preparation method of red rice fermented wine |
| CN115261169A (en) * | 2022-08-28 | 2022-11-01 | 潮州市风炉石酒业有限公司 | Fermented type single-clump duck dung scented tea She Mijiu and preparation method thereof |
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Application publication date: 20180313 |
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