CN107881064A - A kind of peracid low sugar foaming rice wine and preparation method thereof - Google Patents
A kind of peracid low sugar foaming rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of peracid low sugar foaming rice wine and preparation method thereof.Preparation method of the present invention comprises the following steps：Warm water and alkali protease are added into glutinous rice, starts to hydrolyze after adjusting pH, rice is washed after hydrolysis；Without the raw heart in rice boiling to raw material after washing；It is cold to cook the leaching of glutinous rice water, adds koji and mixes saccharification thoroughly；After saccharification terminates, supplement newly cooks glutinous rice and water, is supplemented newly cooking glutinous rice after fermenting 2~3 days at 21~26 DEG C, and adds lactic acid bacteria, is fermented 5~7 days at 18~23 DEG C；After fermentation ends, mash is squeezed, then sterilized after chilled, filtering, saccharomyces cerevisiae is added into the wine liquid after sterilizing, is fermented 14~21 days at 18~20 DEG C；Fermentation liquid is refrigerated to 5~6 DEG C, kept for 4~5 days, detects mash pressure, with carrying out membrane filtration under mash pressure condition of equivalent, peracid low sugar foaming rice wine is obtained after filtering.The present invention solves the problems such as traditional rice wine pol is high, acidity is low, technique is cumbersome.
Description
Technical field
The present invention relates to brewing technical field, and in particular to a kind of peracid low sugar foaming rice wine and preparation method thereof.
Background technology
Rice wine is Chinese tradition special product, is brewed and formed by glutinous rice, and taste is fragrant and sweet pure and sweet, and alcohol content is relatively low, deep by people
Like.Rice wine is nutritious, its protein be wine in most, also containing the macroelements such as calcium, magnesium, potassium, phosphorus and iron, copper, zinc, selenium
Deng trace element, have promote appetite, help digest, the cold qi-restoratives of temperature, refresh oneself recover from fatigue, moisturizing and other effects.
Traditional rice wine saccharifying accumulation it is rich in sugar, fermentation time is short, and alcoholic strength is relatively low, the final sugar content of rice wine compared with
Height, up to 150g/L or higher, this has conflicted with the low suger diet custom that current people generally pursue.In addition, fitted in wine
The acidity of amount contributes to mouthfeel to be lifted, and increases wine body flavor, traditional rice wine pol is higher, and acidity can not often obtain effective body
It is existing.
Rice pure white is the important pre-treatment step for producing high-quality rice wine.At present, the method for rice pure white is milled for machine,
Kind skin, aleurone, the plumule of rice are removed, only retains endosperm, although eliminating the compositions such as protein during milling,
It is in the also rice removed therewith 80% vitamin and inorganic salts, nutrient loss is serious, in addition, traditional pure white side
Method is cumbersome, and pure white process can not organically link up with rice dipping process.
The content of the invention
Low it is an object of the invention to solve traditional rice wine pol height, acidity, rice pure white process nutrition leak is big, technique
A kind of the problem of cumbersome, there is provided peracid low sugar foaming rice wine and preparation method thereof.
The purpose of the present invention is achieved through the following technical solutions：
A kind of preparation method of peracid low sugar foaming rice wine, comprises the following steps：
(1) grain is steamed：Warm water to water level is added into glutinous rice and exceedes grain face, preferable water level exceedes 10~15cm of grain face；Immediately
Alkali protease is added, starts to hydrolyze to 8.0~9.0 with NaOH solution regulation pH；Hydrolyze and wash meter Duo Ci with warm water after terminating.Wash
Pure white rice after net carry out boiling in raw material without the raw heart untill.
(2) nest：It is cold to cook the leaching of glutinous rice water, adds koji and mixes nest thoroughly and be saccharified.Wherein, the condition of saccharification
Be saccharified 36~48h under the conditions of preferably 28~32 DEG C.
(3) fed-batch fermentation：After saccharification terminates, supplement newly cooks glutinous rice and water, is mended again after being fermented 2~3 days at 21~26 DEG C
Fill and newly cook glutinous rice, and add lactic acid bacteria culture solution, fermented 5~7 days at 18~23 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed, then sterilized after chilled, filtering, toward after sterilizing
Wine liquid in add saccharomyces cerevisiae nutrient solution, ferment 14~21 days at 18~20 DEG C.
(5)CO2Deng press filtration：The mash of secondary fermentation is refrigerated to -5~-6 DEG C, kept for 4~5 days, detects mash pressure
Power, with carrying out membrane filtration under mash pressure condition of equivalent, peracid low sugar foaming rice wine is obtained after filtering.
The temperature of the warm water added in step (1) into glutinous rice is preferably 45~50 DEG C.
The addition of alkali protease described in step (1) is preferably 0.45~the 0.51 ‰ of glutinous rice quality.
The time of hydrolysis described in step (1) is preferably 2.5~3h.
A meter process of washing in step (1) is preferably：Into the glutinous rice after hydrolysis plus 40~45 DEG C of water to higher than grain face 7~
10cm, it is sufficiently stirred.
It is preferably 28~32 DEG C to cook glutinous rice in step (2) to drench cold temperature, and the glutinous rice quality after leaching is cold is no more than step
(1) staple food control office is steamed with 1.8~2 times of glutinous rice quality.
The addition of koji described in step (2) be preferably step (1) steam staple food control office's glutinous rice quality 0.5~
1.0%.
Preferably, the new glutinous rice and water of cooking of supplement is respectively that step (1) steams staple food control office's glutinous rice matter for the first time in step (3)
30~40% and 1.5~2 times of amount；Second supplement it is new cook glutinous rice for step (1) steam staple food control office's glutinous rice quality 20~
30%.
Lactic acid bacteria culture solution described in step (3) is preferably obtained by the method comprised the following steps：By acidified milk bar
Bacterium is inoculated in 30 DEG C of culture 12h in MRS culture mediums.
The addition of lactic acid bacteria culture solution described in step (3) is preferably 2.5 that step (1) steams staple food control office's glutinous rice quality
~3%.
Saccharomyces cerevisiae nutrient solution described in step (4) is preferably obtained by the method comprised the following steps：By brewing yeast
Brewer yeast is inoculated in 30 DEG C of culture 24h in 12~13 ° of Bx malt extract mediums.
The addition of saccharomyces cerevisiae nutrient solution described in step (4) is preferably the 0.1~0.15% of wine liquid quality.
It is furthermore preferred that the preparation method of described peracid low sugar foaming rice wine comprises the following steps：
(1) grain is steamed：45~50 DEG C of water to water level is added into fresh glutinous rice and exceedes 10~15cm of grain face；Add and accounted for newly immediately
The alkali protease of fresh glutinous rice quality 0.45~0.51 ‰, pH to 8.0~9.0 is adjusted with 1mol/L NaOH solution, stirring is equal
It is even, hydrolyze 2.5~3h；Hydrolysis drains water after terminating, and adds 40~45 DEG C of water to water level and is higher than 7~10cm of grain face, fully stirs
Mix, drain water after washing, repetition washes rice 2~3 times.Pure white rice after cleaning carry out boiling in raw material without the raw heart untill.
(2) nest：Cook the leaching of glutinous rice water and be cooled to 28~32 DEG C, the glutinous rice quality after leaching is cold is no more than step (1) and steams grain
1.8~2 times of fresh glutinous rice quality used, add and account for the sweet wine that step (1) steams the fresh glutinous rice quality 0.5~1.0% in staple food control office
Song, mix nest saccharification thoroughly, be saccharified 36~48h under the conditions of 28~32 DEG C.
(3) fed-batch fermentation：After saccharification terminates, add and account for step (1) to steam staple food control office new with fresh glutinous rice quality 30~40%
Glutinous rice and 1.5~2 times of water are cooked, is fermented 2~3 days at 21~26 DEG C；Then add and account for step (1) and steam staple food control office with fresh glutinous
The new of meter Zhi Liang 20~30% cooks glutinous rice, and adds and account for the lactic acid that step (1) steams the fresh glutinous rice quality 2.5~3% in staple food control office
Bacteria culture fluid, ferment 5~7 days at 18~23 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering,
The saccharomyces cerevisiae nutrient solution of its quality 1~1.5% is added into the wine liquid after sterilizing, is fermented 14~21 days at 18~20 DEG C.
(5)CO2Deng press filtration：The mash of secondary fermentation is refrigerated to -5~-6 DEG C, kept for 4~5 days, detects mash pressure
Power, with carrying out membrane filtration under mash pressure condition of equivalent, peracid low sugar foaming rice wine is obtained after filtering.
A kind of peracid low sugar foaming rice wine, is prepared by the above method.
The present invention is had the following advantages that relative to prior art and effect：
(1) present invention carries out the pure white of rice using enzymatic isolation method, effectively eliminates the protein in rice, and remain
The compositions such as the vitamin and inorganic salts that are enriched in rice；Pure white process can be completed in rice dipping tank, and the process of pure white is simultaneously
Complete the process for washing rice and rice dipping, after the completion of pure white can boiling, processing step is succinct, technique continuity is strong.
(2) lactic acid bacteria is with the addition of in the later stage of first fermentation, brings more lactic acid for wine body, increase wine body flavor.
(3) by fed-batch fermentation, the sugar content of higher concentration is obtained, is prepared for secondary fermentation, it is not necessary in secondary hair
Sugar is additionally added during ferment.
(4) it is different from manual inflation, the present invention with the addition of saccharomyces cerevisiae in secondary fermentation step, be walked using fed-batch fermentation
Rapid remaining sugar continues to ferment, and finally obtains the CO of certain pressure2, the fizz style finally brewageed is natural, harmony.
Embodiment
Further detailed description is done to the present invention with reference to embodiment, but the implementation of the present invention is not limited to this.
The preparation method of lactic acid bacteria culture solution and saccharomyces cerevisiae bacteria culture fluid is as follows in following embodiments：
Lactic acid bacteria culture solution：Lactobacillus fermenti is inoculated in 30 DEG C of culture 12h in MRS culture mediums.
Saccharomyces cerevisiae bacteria culture fluid：Saccharomyces cerevisiae is inoculated in 30 DEG C of culture 24h in 12~13 ° of Bx malt extract mediums.
Embodiment 1
(1) grain is steamed：45 DEG C of water is added into the fresh glutinous rice of 100kg, water level exceedes grain face 10cm；45g alkali is added immediately
Property protease, adjust pH to 8.0 with 1mol/L NaOH solution, stir, immediately drain water only after hydrolyzing 2.5h, then plus
Enter 40 DEG C of water higher than grain face 7cm to be sufficiently stirred, drain water after washing, repetition washes rice 2 times.Pure white rice after cleaning is steamed
Boil in raw material without the raw heart untill.
(2) nest：The glutinous rice water leaching just cooked is cooled to 28 DEG C, and the glutinous rice quality after leaching is cold is 170kg, adds 0.5kg
Koji, mix nest saccharification thoroughly, be saccharified 36h under the conditions of 28 DEG C.
(3) fed-batch fermentation：After saccharification terminates, add 30kg and newly cook glutinous rice and 150kg water, fermented 2 days at 21 DEG C；Then
Add 20kg and newly cook glutinous rice and 2.5kg lactic acid bacteria culture solutions, fermented 5 days at 18 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering,
Obtain 255kg wine liquids.Wine liquid and 0.255kg saccharomyces cerevisiae nutrient solutions are added into 300L fermentation tanks, is fermented 14 days at 18 DEG C.
(5)CO2Deng press filtration, filling：Wine liquid is refrigerated to -5 DEG C, kept for 4 days, detection mash pressure is 0.12MPa,
Membrane filtration is carried out under the conditions of 0.12MPa, it is filling after filtering, obtain 250kg rice wine, alcoholic strength 12.1%vol, total reducing sugar 85.2g/L,
Total acid 7.4g/L, CO2Pressure 0.12MPa.
Rice wine obtained by the present embodiment and the contrast of the physical and chemical index of traditional rice wine are as follows：
| Total acid (g/L) | Total reducing sugar (g/L) | CO2Pressure (MPa) | |
| Traditional rice wine | 4.3 | 179.5 | ＜ 0.05 |
| Rice wine obtained by the present embodiment | 7.4 | 85.2 | 0.12 |
The preparation technology of above-mentioned traditional rice wine is：Cooked after 100kg glutinous rice immersion 6h, leaching is cooled to 28 DEG C, glutinous after leaching is cold
Meter Zhi Liang is 170kg, adds 0.5kg kojis, mixes nest thoroughly, be saccharified 36h under the conditions of 28 DEG C；100kg water is added to rush cylinder, at 21 DEG C
Ferment 14d, and finally squeezing obtains 180kg finished rice wines.
Embodiment 2
(1) grain is steamed：48 DEG C of water are added into the fresh glutinous rice of 300kg, water level exceedes grain face 12cm；144g alkalescence is added immediately
Protease, pH to 8.5 is adjusted with 1mol/L NaOH solution, stirs, water is drained only immediately after hydrolyzing 2.7h, added
42 DEG C of water higher than grain face 8cm are sufficiently stirred, and drain water after washing, and repetition washes rice 3 times.Pure white rice after cleaning carries out boiling
Untill in raw material without the raw heart.
(2) nest：The glutinous rice water leaching just cooked is cooled to 30 DEG C, and the glutinous rice quality after leaching is cold is 565kg, adds 2.4kg
Koji, mix nest saccharification thoroughly, be saccharified 40h under the conditions of 30 DEG C.
(3) fed-batch fermentation：After saccharification terminates, add 105kg and newly cook glutinous rice and 540kg water, fermented 3 days at 23 DEG C；With
After add 75kg and newly cook glutinous rice and 8.4kg lactic acid bacteria culture solutions, fermented 6 days at 20 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering,
900kg wine liquids are obtained, wine liquid and 1.08kg saccharomyces cerevisiae nutrient solutions are added into 1000L fermentation tanks, is fermented 18 days at 19 DEG C.
(5)CO2Deng press filtration, filling：Wine liquid is refrigerated to -6 DEG C, kept for 5 days, detection mash pressure is 0.15MPa,
Membrane filtration is carried out under the conditions of 0.15MPa, it is filling after filtering, obtain 880kg rice wine, alcoholic strength 11.5%vol, total reducing sugar 81.5g/L,
Total acid 7.3g/L, CO2Pressure 0.15MPa.
Rice wine obtained by the present embodiment and the contrast of the physical and chemical index of traditional rice wine are as follows：
| Total acid (g/L) | Total reducing sugar (g/L) | CO2Pressure (MPa) | |
| Traditional rice wine | 4.3 | 179.5 | ＜ 0.05 |
| Rice wine obtained by the present embodiment | 7.3 | 81.5 | 0.15 |
The preparation technology of above-mentioned traditional rice wine is：
Cooked after 300kg glutinous rice immersion 6h, leaching is cooled to 30 DEG C, and the glutinous rice quality after leaching is cold is 565kg, addition 2.4kg
Koji, mix nest thoroughly, be saccharified 40h under the conditions of 30 DEG C；300kg water is added to rush cylinder, ferment 18d at 23 DEG C, and finally squeezing obtains
600kg finished rice wines.
Embodiment 3
(1) grain is steamed：50 DEG C of water are added into the fresh glutinous rice of 500kg, water level exceedes grain face 15cm；255g alkalescence is added immediately
Protease, pH to 9.0 is adjusted with 1mol/L NaOH solution, stirs, water is drained only immediately after hydrolyzing 3h, adds height
It is sufficiently stirred in grain face 10cm 45 DEG C of water, drains water after washing, repetition washes rice 3 times.Pure white rice after cleaning carries out boiling
Untill in raw material without the raw heart.
(2) nest：The glutinous rice water leaching just cooked is cooled to 32 DEG C, and the glutinous rice quality after leaching is cold is 950kg, adds 5kg sweet teas
Distiller's yeast, mix nest saccharification thoroughly, be saccharified 48h under the conditions of 32 DEG C.
(3) fed-batch fermentation：After saccharification terminates, add 200kg and newly cook glutinous rice and 1000kg water, fermented 3 days at 26 DEG C；With
After add 150kg and newly cook glutinous rice, and add 15kg lactic acid bacteria culture solutions, fermented 7 days at 23 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering,
1700kg wine liquids are obtained, wine liquid and 2.55kg saccharomyces cerevisiae nutrient solutions are added into 2000L fermentation tanks, ferment 21 at 20 DEG C
My god.
(5)CO2Deng press filtration, filling：Wine liquid is refrigerated to -6 DEG C, kept for 4 days, detection mash pressure is 0.14MPa,
Membrane filtration is carried out under the conditions of 0.14MPa, it is filling after filtering, obtain 1650kg rice wine, alcoholic strength 11.8%vol, total reducing sugar 78.9g/
L, total acid 8.1g/L, CO2Pressure 0.14MPa.
Rice wine obtained by the present embodiment and the contrast of the physical and chemical index of traditional rice wine are as follows：
| Total acid (g/L) | Total reducing sugar (g/L) | CO2Pressure (MPa) | |
| Traditional rice wine | 4.3 | 179.5 | ＜ 0.05 |
| Rice wine obtained by the present embodiment | 8.1 | 78.9 | 0.14 |
The preparation technology of above-mentioned traditional rice wine is：
Cooked after 500kg glutinous rice immersion 6h, leaching is cooled to 32 DEG C, and the glutinous rice quality after leaching is cold is 950kg, adds 5kg sweet wines
Song, mix nest thoroughly, be saccharified 48h under the conditions of 32 DEG C；Add 500kg water to rush cylinder, ferment 20d at 26 DEG C, finally squeezing obtain 950kg into
Savor rice wine.
Embodiment 4 (comparative example)
(1) grain is steamed：45 DEG C of water is added into the fresh glutinous rice of 100kg, water level exceedes grain face 10cm；45g alkali is added immediately
Property protease, adjust pH to 8.0 with 1mol/L NaOH solution, stir, immediately drain water only after hydrolyzing 2.5h, then plus
Enter 40 DEG C of water higher than grain face 7cm to be sufficiently stirred, drain water after washing, repetition washes rice 2 times.Pure white rice after cleaning is steamed
Boil in raw material without the raw heart untill.
(2) nest：The glutinous rice water leaching just cooked is cooled to 28 DEG C, and the glutinous rice quality after leaching is cold is 170kg, adds 0.5kg
Koji, mix nest saccharification thoroughly, be saccharified 36h under the conditions of 28 DEG C.
(3) ferment：After saccharification terminates, 150kg water is added, is fermented 2 days at 21 DEG C；Then add the training of 2.5kg lactic acid bacterias
Nutrient solution, ferment 5 days at 18 DEG C.
(4) secondary fermentation：After step (3) fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering,
Obtain 255kg wine liquids.Wine liquid and 0.255kg saccharomyces cerevisiae nutrient solutions are added into 300L fermentation tanks, is fermented 14 days at 18 DEG C.
(5)CO2Deng press filtration, filling：Wine liquid is refrigerated to -5 DEG C, kept for 4 days, detection mash pressure is 0.06MPa,
Membrane filtration is carried out under the conditions of 0.06MPa, it is filling after filtering, obtain 250kg rice wine, alcoholic strength 10.3%vol, total reducing sugar 24.3g/L,
Total acid 6.2g/L, CO2Pressure 0.06MPa.
The physical and chemical index contrast of rice wine obtained by the present embodiment and the gained rice wine of embodiment 1 is as follows：
| Alcoholic strength (%vol) | Total acid (g/L) | Total reducing sugar (g/L) | CO2Pressure (MPa) | |
| Embodiment 1 | 12.1 | 7.4 | 85.2 | 0.12 |
| Embodiment 4 | 10.3 | 6.1 | 24.3 | 0.06 |
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
- A kind of 1. preparation method of peracid low sugar foaming rice wine, it is characterised in that：Comprise the following steps：（1）Steam grain：Warm water to water level is added into glutinous rice and exceedes grain face, adds alkali protease, with NaOH solution regulation pH to 8.0~9.0 start to hydrolyze；Hydrolyze and wash meter Duo Ci with warm water after terminating；Pure white rice after cleaning carries out nothing in boiling to raw material The raw heart；（2）Nest：It is cold to cook the leaching of glutinous rice water, adds koji and mixes nest thoroughly and be saccharified；（3）Fed-batch fermentation：After saccharification terminates, supplement newly cooks glutinous rice and water, is supplemented after being fermented 2~3 days at 21~26 DEG C new Glutinous rice is cooked, and adds lactic acid bacteria culture solution, is fermented 5~7 days at 18~23 DEG C；（4）Secondary fermentation：Step（3）After fermentation ends, mash is squeezed, then sterilized after chilled, filtering, the wine toward after sterilizing Saccharomyces cerevisiae nutrient solution is added in liquid, is fermented 14~21 days at 18~20 DEG C；（5）CO2Deng press filtration：The mash of secondary fermentation is refrigerated to -5~-6 DEG C, kept for 4~5 days, detects mash pressure, with Membrane filtration is carried out under mash pressure condition of equivalent, peracid low sugar foaming rice wine is obtained after filtering.
- 2. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（1）Described in Warm water temperature be 40~50 DEG C.
- 3. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（1）Described in Alkali protease addition be glutinous rice quality 0.45~0.51 ‰, the time of hydrolysis is 2.5~3h.
- 4. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（2）In, cook It is 28~32 DEG C that glutinous rice, which drenches cold temperature, and the glutinous rice quality after leaching is cold is no more than step（1）Steam staple food control office with the 1.8 of glutinous rice quality~ 2 times.
- 5. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（2）In, sweet wine Bent addition is step（1）Staple food control office is steamed with the 0.5~1.0% of glutinous rice quality, and the condition of saccharification is saccharified under the conditions of being 28~32 DEG C 36~48h.
- 6. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（3）In, first To cook glutinous rice and water be respectively step for secondary supplement new（1）Staple food control office is steamed with 30~40% and 1.5~2 times of glutinous rice quality, second To cook glutinous rice be step for supplement new（1）Staple food control office is steamed with the 20~30% of glutinous rice quality.
- 7. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（3）Described in The addition of lactic acid bacteria culture solution be step（1）Staple food control office is steamed with the 2.5~3% of glutinous rice quality.
- 8. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Step（4）Described The addition of saccharomyces cerevisiae nutrient solution is the 0.1~0.15% of wine liquid quality.
- 9. the preparation method of peracid low sugar foaming rice wine according to claim 1, it is characterised in that：Comprise the following steps：（1）Steam grain：45~50 DEG C of water to water level is added into fresh glutinous rice and exceedes 10~15cm of grain face；Addition accounts for fresh glutinous immediately The alkali protease of meter Zhi Liang 0.45~0.51 ‰, pH to 8.0~9.0 is adjusted with 1mol/L NaOH solution, is stirred, water Solve 2.5~3h；Hydrolysis drains water after terminating, and adds 40~45 DEG C of water to water level and is higher than 7~10cm of grain face, is sufficiently stirred, washes Water is drained afterwards, repetition washes rice 2~3 times；Pure white rice after cleaning carry out boiling in raw material without the raw heart untill；（2）Nest：Cook the leaching of glutinous rice water and be cooled to 28~32 DEG C, the glutinous rice quality after leaching is cold is no more than step（1）Staple food control office is steamed to use 1.8~2 times of fresh glutinous rice quality, addition account for step（1）Staple food control office's koji of fresh glutinous rice quality 0.5~1.0% is steamed, is mixed Even nest is saccharified, and be saccharified 36~48h under the conditions of 28~32 DEG C；（3）Fed-batch fermentation：After saccharification terminates, addition accounts for step（1）It is glutinous with newly cooking for fresh glutinous rice quality 30~40% to steam staple food control office Rice and 1.5~2 times of water, ferment 2~3 days at 21~26 DEG C；Then add and account for step（1）Steam the fresh glutinous rice quality in staple food control office 20~30% new cooks glutinous rice, and adds and account for step（1）The lactic acid bacteria culture solution of the fresh glutinous rice quality 2.5~3% in staple food control office is steamed, Fermented 5~7 days at 18~23 DEG C；（4）Secondary fermentation：Step（3）After fermentation ends, mash is squeezed with filter press, then sterilized after chilled, filtering, it is past to go out The saccharomyces cerevisiae nutrient solution of its quality 1~1.5% is added in wine liquid after bacterium, is fermented 14~21 days at 18~20 DEG C；（5）CO2Deng press filtration：The mash of secondary fermentation is refrigerated to -5~-6 DEG C, kept for 4~5 days, detects mash pressure, with Membrane filtration is carried out under mash pressure condition of equivalent, peracid low sugar foaming rice wine is obtained after filtering.
- The rice wine 10. a kind of peracid low sugar is bubbled, it is characterised in that：It is prepared into by the method described in claim any one of 1-9 Arrive.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108395954A (en) * | 2018-05-22 | 2018-08-14 | 湖北工业大学 | A kind of more raw material rice wine and its brewing method |
| CN109576166A (en) * | 2018-12-28 | 2019-04-05 | 黑龙江谷川酒业有限公司 | A kind of mellow rice wine and its brewing method |
| CN112831390A (en) * | 2021-01-12 | 2021-05-25 | 浙江塔牌绍兴酒有限公司 | Method for producing saccharified sweet liquid and acid liquid |
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| CN105238645A (en) * | 2015-11-19 | 2016-01-13 | 鲁东大学 | Method for brewing cherry sparkling wine |
| CN106047552A (en) * | 2016-06-10 | 2016-10-26 | 孟祥明 | Cherry and tea liquor and preparation method thereof |
| CN106434142A (en) * | 2016-11-04 | 2017-02-22 | 孝感麻糖米酒有限责任公司 | Brewing process of low-sugar rice wine |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
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| CN102787039A (en) * | 2011-05-17 | 2012-11-21 | 江南大学 | Novel yellow wine rice steeping process |
| CN102994318A (en) * | 2012-12-30 | 2013-03-27 | 杜林� | Method for producing millet wine by using lactobacillus fementation |
| CN103289857A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Low sugar low alcohol health preserving yellow rice wine and production technology thereof |
| CN105238645A (en) * | 2015-11-19 | 2016-01-13 | 鲁东大学 | Method for brewing cherry sparkling wine |
| CN106047552A (en) * | 2016-06-10 | 2016-10-26 | 孟祥明 | Cherry and tea liquor and preparation method thereof |
| CN106434142A (en) * | 2016-11-04 | 2017-02-22 | 孝感麻糖米酒有限责任公司 | Brewing process of low-sugar rice wine |
| CN106754004A (en) * | 2016-12-02 | 2017-05-31 | 上海飘香酿造股份有限公司 | A kind of rice wine and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108395954A (en) * | 2018-05-22 | 2018-08-14 | 湖北工业大学 | A kind of more raw material rice wine and its brewing method |
| CN109576166A (en) * | 2018-12-28 | 2019-04-05 | 黑龙江谷川酒业有限公司 | A kind of mellow rice wine and its brewing method |
| CN112831390A (en) * | 2021-01-12 | 2021-05-25 | 浙江塔牌绍兴酒有限公司 | Method for producing saccharified sweet liquid and acid liquid |
| CN112831390B (en) * | 2021-01-12 | 2022-08-26 | 浙江塔牌绍兴酒有限公司 | Method for producing saccharified sweet liquid and acid liquid |
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