CN107988013A - A kind of yellow wine brewing method - Google Patents
A kind of yellow wine brewing method Download PDFInfo
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- CN107988013A CN107988013A CN201810025860.9A CN201810025860A CN107988013A CN 107988013 A CN107988013 A CN 107988013A CN 201810025860 A CN201810025860 A CN 201810025860A CN 107988013 A CN107988013 A CN 107988013A
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- net cylinder
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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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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Abstract
The invention discloses a kind of yellow wine brewing method.Glutinous rice, mung bean, sorghum are mixed, immersion drains, will drain thing and cook, is then placed in jar fermenter and is put into leaven female powder and solution, sealed thermostat fermentation；By the material slurrying after fermentation, sugar juice and vinegar solution are put into, is mixed evenly, while be put into wine vat and place, filtered and squeeze, obtain the first filtrate and the first filter residue；First filter residue is put into jar fermenter, addition is put into leaven female powder and solution, ferments, is then placed in sugar juice and vinegar solution, is mixed evenly, be put into wine vat and place, filter and squeeze, obtain the second filtrate and the second filter residue；First filtrate and the second filtrate are mixed, it is filling to obtain the final product.Brewing method cost of the present invention is low, and alcohol content can control, and preparation flow is short, and yield is high.
Description
Technical field
The present invention relates to a kind of yellow wine brewing method, belong to brewing technical field.
Background technology
Yellow rice wine is the national specialty of China, also referred to as rice wine (ricewine), belongs to brewed wine, in three big brewed wine of the world
Occupy an important seat in (yellow rice wine, grape wine and beer).Brewing technology is taken the course of its own, and becomes the Typical Representative on east brewing circle
And model.Wheat koji rice wine wherein using ShaoXing,ZheJiang yellow rice wine as representative is that yellow rice wine is with the longest history, most representative product；
Shandong Ji Me Lao Jiu is the Typical Representative of northern millet wine；Fujian Longyan catalyzed wine, Fujian Laojiu are red yeast rice rice yellow rice wine
Typical Representative.
Yellow rice wine is the national specialty in China, belongs to brewed wine.In three big brewed wine of the world (yellow rice wine, grape wine and beer)
Occupy an important seat.Brewing technology is taken the course of its own, and becomes Typical Representative and the model on east brewing circle.Wherein Zhejiang send yellow rice wine with
ShaoXing,ZheJiang yellow rice wine, my wine are representative, and emblem sends yellow rice wine with green grass lake yellow rice wine, ancient Nanfeng County yellow rice wine, sea God's yellow rice wine etc. for representative.
Soviet Union send yellow rice wine with Wujiang Land of Peach Blossoms yellow rice wine (Shangri-La Town has tens, yellow rice wine brewery) andZhangjagang CityThe excellent Huang of shoal,JiangsuBai Puhuang
Wine (Shui Ming buildings yellow rice wine), Wuxi Xishan yellow rice wine are representative, Shanghai's style yellow rice wine with wine,Shanghai GateTo represent, yellow rice wine is sent with Shandong in northJimoWine is the Typical Representative of northern millet wine；Yellow rice wine is sent to be reassured the old wine and Fujian Laojiu with Fujian Longyan catalyzed wine, Fujian in Fujian
It is the Typical Representative of southern red yeast rice rice yellow rice wine.It is one of three most ancient wine kinds in the world, is the national specialty in China, its
With bent alcoholic, binary catalysts brewing method, it is exhausted to can be rated as the world one.
Yellow rice wine is one of drinks most ancient in the world, comes from ChinaShaoxing, and only China has it, with beer, grape wine
And claim the world three great Gu wine.About before more than 3,000 years, business Zhou Shidai, Chinese's original creationDistiller's yeastBinary catalysts method, starts a large amount of make
Manufacture-yellow wine.The yellow rice wine place of production is wider, various types, and famous has ShaoxingRice wine(Yellow rice wineDeng), Shaoxing high quality Shaoxing wine, Shaoxing daughter
Red, Xuancheng Profile, anhui Province green grass lake yellow rice wine, Langxi Gu Nanfeng County yellow rice wine, Lujiang sea God's yellow rice wine.Jiangxi Ji'an Gu Jiang winter wine,WuxiHui Quan
The excellent Huang of wine, the shoal of Zhangjiagang, the rich yellow rice wine of beam, the Wu palace wine in Wujiang, all sorts of flowers such as are rippled at the Land of Peach Blossoms yellow rice wine；ShanghaiWine, Fujian are old
Wine, Jiujiang jar-sealed wine, the white cattail pollen wine (Shui Minglou) in Jiangsu, Jiangsu Danyang jar-sealed wine, Guangdong pearl red wine and ShandongJimo WineDeng.
For yellow rice wine using rice, milled glutinous broomcorn millet as raw material, general alcohol content is 14% -20%, belongs to low brewed wine.Yellow rice wine contains
There is abundant nutrition, contain 21 kindsAmino acid, which includes several unknown amino acids, and cannot synthesize must be according to for human body itself
By 8 kinds of food intakeEssential amino acidYellow rice wine all possesses, therefore is known as " liquid cake ".
But present brewing method is of high cost, and alcohol content cannot control, preparation flow length, low yield.
The content of the invention
The present invention is a kind of yellow wine brewing method, and brewing method cost is low, and alcohol content can control, and preparation flow is short,
Yield is high.
For achieving the above object, a kind of yellow wine brewing method of the invention, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 95-100：5-10：5-10 is mixed, and then adds carbon after wash clean
Sour hydrogen sodium solution immersion, when immersion 24-48 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 2-3 days, constant temperature to temperature are 60-65 DEG C, keep the oxygen volume content in jar fermenter in 0.6-0.8%, while often
Stirred when 12 is small once, then open jar fermenter, be put into leaven female powder and solution, the addition of leaven female powder is material
The 0.05-0.25% of quality, the addition of solution are the 2-3% of quality of material, leaven mother and solution are stirred evenly, then
Enter net cylinder in material interpolation, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 1-5cm of net cylinder, net
The spacing of cylinder is 5-10cm, and the mesh mesh number of net cylinder perisporium is 4-16 mesh, and a center net cylinder, center are inserted into the center of jar fermenter
A diameter of 8-10cm of net cylinder, then 45-55 DEG C of sealed thermostat, constant temperature 2-3 days, keeps the oxygen volume content in jar fermenter to exist
0.1-0.3%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
It is 0.01-0.02mm to grain diameter, 2-3 kilograms of sugar juice and 0.1-0.15 public affairs is then put into according to per kilogram fermentation materials
The vinegar solution of jin, is mixed evenly, while is put into wine vat, is filled to the 95-98% of wine vat volume, then closes the lid,
Placed 3-4 days under room temperature, filtering and squeezing, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter
Slag；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.3-0.35% of quality of material, the addition of solution is the 1-1.5% of quality of material, and leaven is female equal with solution stirring
It is even, then enter net cylinder in material interpolation, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, net cylinder it is a diameter of
0.5-1cm, the spacing of net cylinder is 2-3cm, and the mesh mesh number of net cylinder perisporium is 4-10 mesh, and a center is inserted at the center of jar fermenter
Net cylinder, a diameter of 8-10cm of center net cylinder, then 50-55 DEG C of sealed thermostat, constant temperature 5-6 days, keeps the oxygen in jar fermenter
Then volume content is put into 1-1.5 kilograms of sugar juice and 0.05- in 0.06-0.0.08% according to per kilogram fermentation materials
0.08 kilogram of vinegar solution, is mixed evenly, while is put into wine vat, is filled to the 95-98% of wine vat volume, then closes the lid
Son, is placed 3-4 days at normal temperatures, and filtering and squeezing, squeeze into filter residue content liquid and be less than 10%, obtain the second filtrate and the
Two filter residues；
(5) by the first filtrate and the second filtrate according to volume ratio 3-5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.1-0.2mol/L, sodium bicarbonate solution be totally submerged glutinous rice, mung bean and
Sorghum mixed material.
The preparation method of the leaven female powder is that it is small that the flower snakeweed branches and leaves of the 5-8 months fresh picking are soaked 12-24
When, pulpous state is pounded after then draining, then mixes wet and mixes thoroughly with wheat bran, is then pressed into brick, flower snakeweed and bran
The mass ratio of skin is 0.1-1：10, pressure during compacting is 2-3 atmospheric pressure, then hangs up and places in the shade 10-24 months,
Then it is 0.05-0.1mm to be crushed to powder diameter, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 5-10：40-50：1-2 is mixed
Close, be then pounded pureed, add alcohol, be then 0.008- in pressure when temperature is small for 50-80 DEG C of reflux extraction 1-2
Under 0.01Mpa, temperature is by vaporized alcohol and to condense recycling at 30-50 DEG C, then adds pure water, boil 2-3 it is small when, filtering is
Solution is obtained, tealeaves, orange peel and the mass ratio of grape pip gross mass and pure water are 5-10：100.
The mass concentration of the sugar juice is 2-3%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 50-60：10-20：5-10, the acetic acid content 0.05-0.08mol/L in vinegar solution.
The present invention uses glutinous rice, mung bean, the mixture of sorghum, and as raw material, mouthfeel is more abundant, and sorghum can improve
Alcoholic strength and protein content, by high-temperature maturing and fermentation, while leaven it is female using pure natural flower snakeweed branches and leaves and
Wheat bran, reduces cost, also more green pure natural, adds solution, and solution passes through alcohol by tealeaves, orange peel and grape pip
It is obtained by extraction with water so that Polyphenols, vitamin, amino acid equal size higher in yellow rice wine, using being inserted into net in jar fermenter
The method of cylinder, can improve air circulation so that fermentation is faster more efficient；
Glutinous rice, mung bean, sorghum are soaked using sodium acid carbonate, can effectively dissolve glutinous rice, mung bean, the one of sorghum surface
Layer matter layer, while immersion swelling effect can be improved；
Sugar juice and vinegar solution are finally being added in wine vat, the taste of yellow rice wine can improved, with caused lipid meeting
Allow yellow rice wine taste more perfuming.
Filter residue is subjected to secondary fermentation, distillation yield can be improved, more fully using raw material, while by fermenting twice
Wine is blent in proportion so that the taste of final yellow rice wine is more gentle, and nutrition is balanced.
The beneficial effects of the invention are as follows：Brewing method cost is low, and alcohol content can control, and preparation flow is short, and yield is high.
Embodiment
With reference to embodiment, the present invention is described in further detail.
A kind of yellow wine brewing method, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 95-100：5-10：5-10 is mixed, and then adds carbon after wash clean
Sour hydrogen sodium solution immersion, when immersion 24-48 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 2-3 days, constant temperature to temperature are 60-65 DEG C, keep the oxygen volume content in jar fermenter in 0.6-0.8%, while often
Stirred when 12 is small once, then open jar fermenter, be put into leaven female powder and solution, the addition of leaven female powder is material
The 0.05-0.25% of quality, the addition of solution are the 2-3% of quality of material, leaven mother and solution are stirred evenly, then
Enter net cylinder in material interpolation, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 1-5cm of net cylinder, net
The spacing of cylinder is 5-10cm, and the mesh mesh number of net cylinder perisporium is 4-16 mesh, and a center net cylinder, center are inserted into the center of jar fermenter
A diameter of 8-10cm of net cylinder, then 45-55 DEG C of sealed thermostat, constant temperature 2-3 days, keeps the oxygen volume content in jar fermenter to exist
0.1-0.3%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
It is 0.01-0.02mm to grain diameter, 2-3 kilograms of sugar juice and 0.1-0.15 public affairs is then put into according to per kilogram fermentation materials
The vinegar solution of jin, is mixed evenly, while is put into wine vat, is filled to the 95-98% of wine vat volume, then closes the lid,
Placed 3-4 days under room temperature, filtering and squeezing, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter
Slag；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.3-0.35% of quality of material, the addition of solution is the 1-1.5% of quality of material, and leaven is female equal with solution stirring
It is even, then enter net cylinder in material interpolation, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, net cylinder it is a diameter of
0.5-1cm, the spacing of net cylinder is 2-3cm, and the mesh mesh number of net cylinder perisporium is 4-10 mesh, and a center is inserted at the center of jar fermenter
Net cylinder, a diameter of 8-10cm of center net cylinder, then 50-55 DEG C of sealed thermostat, constant temperature 5-6 days, keeps the oxygen in jar fermenter
Then volume content is put into 1-1.5 kilograms of sugar juice and 0.05- in 0.06-0.0.08% according to per kilogram fermentation materials
0.08 kilogram of vinegar solution, is mixed evenly, while is put into wine vat, is filled to the 95-98% of wine vat volume, then closes the lid
Son, is placed 3-4 days at normal temperatures, and filtering and squeezing, squeeze into filter residue content liquid and be less than 10%, obtain the second filtrate and the
Two filter residues；
(5) by the first filtrate and the second filtrate according to volume ratio 3-5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.1-0.2mol/L, sodium bicarbonate solution be totally submerged glutinous rice, mung bean and
Sorghum mixed material.
The preparation method of the leaven female powder is that it is small that the flower snakeweed branches and leaves of the 5-8 months fresh picking are soaked 12-24
When, pulpous state is pounded after then draining, then mixes wet and mixes thoroughly with wheat bran, is then pressed into brick, flower snakeweed and bran
The mass ratio of skin is 0.1-1：10, pressure during compacting is 2-3 atmospheric pressure, then hangs up and places in the shade 10-24 months,
Then it is 0.05-0.1mm to be crushed to powder diameter, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 5-10：40-50：1-2 is mixed
Close, be then pounded pureed, add alcohol, be then 0.008- in pressure when temperature is small for 50-80 DEG C of reflux extraction 1-2
Under 0.01Mpa, temperature is by vaporized alcohol and to condense recycling at 30-50 DEG C, then adds pure water, boil 2-3 it is small when, filtering is
Solution is obtained, tealeaves, orange peel and the mass ratio of grape pip gross mass and pure water are 5-10：100.
The mass concentration of the sugar juice is 2-3%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 50-60：10-20：5-10, the acetic acid content 0.05-0.08mol/L in vinegar solution.
Embodiment 1
A kind of yellow wine brewing method, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 98：7：7 mixing, then add sodium bicarbonate solution after wash clean
Immersion, when immersion 30 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 2 days, constant temperature to temperature are 63 DEG C, keep the oxygen volume content in jar fermenter 0.7%, while turned over when 12 is small
It is dynamic once then to open jar fermenter, leaven female powder and solution are put into, the addition of leaven female powder is quality of material
0.09%, the addition of solution is the 2.5% of quality of material, leaven mother and solution is stirred evenly, then in material interpolation
Enter net cylinder, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 2.5cm of net cylinder, and the spacing of net cylinder is
7cm, the mesh mesh number of net cylinder perisporium are 12 mesh, and a center net cylinder is inserted at the center of jar fermenter, center net cylinder it is a diameter of
9cm, then 49 DEG C of sealed thermostat, constant temperature 2.5 days, keep the oxygen volume content in jar fermenter 0.18%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
Be 0.015mm to grain diameter, then according to per kilogram fermentation materials be put into 2.5 kilograms sugar juice and 0.13 kilogram of vinegar it is molten
Liquid, is mixed evenly, while is put into wine vat, is filled to the 96.5% of wine vat volume, then closes the lid, places at normal temperatures
3.6 days, filter and squeeze, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter residue；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.33% of quality of material, the addition of solution is the 1.35% of quality of material, and leaven is female and solution stirs evenly, so
Entering net cylinder in material interpolation afterwards, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 0.6cm of net cylinder,
The spacing of net cylinder is 2.5cm, and the mesh mesh number of net cylinder perisporium is 6 mesh, and a center net cylinder, central network are inserted into the center of jar fermenter
A diameter of 9cm of cylinder, then 53 DEG C of sealed thermostat, constant temperature 5.5 days, keeps oxygen volume content in jar fermenter 0.07%,
Then 1.3 kilograms of sugar juice and 0.07 kilogram of vinegar solution are put into according to per kilogram fermentation materials, be mixed evenly, at the same time
It is put into wine vat, is filled to the 97% of wine vat volume, then closes the lid, places 3.5 days at normal temperatures, filtering and squeezing, squeezing
Into filter residue, content liquid is less than 10%, obtains the second filtrate and the second filter residue；
(5) by the first filtrate and the second filtrate according to volume ratio 4.5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.15mol/L, and sodium bicarbonate solution is totally submerged glutinous rice, mung bean and sorghum
Mixed material.
The preparation method of the leaven female powder is, by the flower snakeweed branches and leaves of fresh picking in June soak 19 it is small when, so
After drain after be pounded pulpous state, then mix wet and mix thoroughly with wheat bran, be then pressed into brick, the matter of flower snakeweed and wheat bran
Amount is than being 0.8：10, pressure during compacting is 2.3 atmospheric pressure, then hangs up and places 21 months in the shade, is then crushed to
Powder diameter is 0.07mm, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 7：45：1.5 mixing, then
Pureed is pounded, adds alcohol, when temperature is small for 75 DEG C of reflux extractions 1.4, then in the case where pressure is 0.009Mpa, temperature 42
By vaporized alcohol and condense recycling at DEG C, then add pure water, boil 2.5 it is small when, filter up to solution, tealeaves, orange peel and
The mass ratio of grape pip gross mass and pure water is 8：100.
The mass concentration of the sugar juice is 2.7%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 53：17：8, the acetic acid content 0.07mol/L in vinegar solution.
Embodiment 2
A kind of yellow wine brewing method, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 98：8：8 mixing, then add sodium bicarbonate solution after wash clean
Immersion, when immersion 44 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 3 days, constant temperature to temperature are 62 DEG C, keep the oxygen volume content in jar fermenter 0.74%, while when 12 is small
Stir once, then open jar fermenter, be put into leaven female powder and solution, the addition of leaven female powder is quality of material
0.09%, the addition of solution is the 2.1% of quality of material, leaven mother and solution is stirred evenly, then in material interpolation
Enter net cylinder, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 2.5cm of net cylinder, and the spacing of net cylinder is
7cm, the mesh mesh number of net cylinder perisporium are 6 mesh, and a center net cylinder is inserted at the center of jar fermenter, center net cylinder it is a diameter of
8.5cm, then 52 DEG C of sealed thermostat, constant temperature 2.4 days, keep the oxygen volume content in jar fermenter 0.25%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
Be 0.015mm to grain diameter, then according to per kilogram fermentation materials be put into 2.5 kilograms sugar juice and 0.13 kilogram of vinegar it is molten
Liquid, is mixed evenly, while is put into wine vat, is filled to the 96.5% of wine vat volume, then closes the lid, places at normal temperatures
3.6 days, filter and squeeze, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter residue；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.33% of quality of material, the addition of solution is the 1.35% of quality of material, and leaven is female and solution stirs evenly, so
Entering net cylinder in material interpolation afterwards, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 0.6cm of net cylinder,
The spacing of net cylinder is 2.5cm, and the mesh mesh number of net cylinder perisporium is 6 mesh, and a center net cylinder, central network are inserted into the center of jar fermenter
A diameter of 9cm of cylinder, then 53 DEG C of sealed thermostat, constant temperature 5.5 days, keeps oxygen volume content in jar fermenter 0.07%,
Then 1.3 kilograms of sugar juice and 0.07 kilogram of vinegar solution are put into according to per kilogram fermentation materials, be mixed evenly, at the same time
It is put into wine vat, is filled to the 97% of wine vat volume, then closes the lid, places 3.5 days at normal temperatures, filtering and squeezing, squeezing
Into filter residue, content liquid is less than 10%, obtains the second filtrate and the second filter residue；
(5) by the first filtrate and the second filtrate according to volume ratio 4.5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.15mol/L, and sodium bicarbonate solution is totally submerged glutinous rice, mung bean and sorghum
Mixed material.
The preparation method of the leaven female powder is, by the flower snakeweed branches and leaves of fresh picking in June soak 19 it is small when, so
After drain after be pounded pulpous state, then mix wet and mix thoroughly with wheat bran, be then pressed into brick, the matter of flower snakeweed and wheat bran
Amount is than being 0.8：10, pressure during compacting is 2.3 atmospheric pressure, then hangs up and places 21 months in the shade, is then crushed to
Powder diameter is 0.07mm, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 7：45：1.5 mixing, then
Pureed is pounded, adds alcohol, when temperature is small for 75 DEG C of reflux extractions 1.4, then in the case where pressure is 0.009Mpa, temperature 42
By vaporized alcohol and condense recycling at DEG C, then add pure water, boil 2.5 it is small when, filter up to solution, tealeaves, orange peel and
The mass ratio of grape pip gross mass and pure water is 8：100.
The mass concentration of the sugar juice is 2.7%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 53：17：8, the acetic acid content 0.07mol/L in vinegar solution.
Embodiment 3
A kind of yellow wine brewing method, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 98：8：8 mixing, then add sodium bicarbonate solution after wash clean
Immersion, when immersion 44 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 3 days, constant temperature to temperature are 62 DEG C, keep the oxygen volume content in jar fermenter 0.74%, while when 12 is small
Stir once, then open jar fermenter, be put into leaven female powder and solution, the addition of leaven female powder is quality of material
0.09%, the addition of solution is the 2.1% of quality of material, leaven mother and solution is stirred evenly, then in material interpolation
Enter net cylinder, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 2.5cm of net cylinder, and the spacing of net cylinder is
7cm, the mesh mesh number of net cylinder perisporium are 6 mesh, and a center net cylinder is inserted at the center of jar fermenter, center net cylinder it is a diameter of
8.5cm, then 52 DEG C of sealed thermostat, constant temperature 2.4 days, keep the oxygen volume content in jar fermenter 0.25%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
Be 0.016mm to grain diameter, then according to per kilogram fermentation materials be put into 2.7 kilograms sugar juice and 0.14 kilogram of vinegar it is molten
Liquid, is mixed evenly, while is put into wine vat, is filled to the 96.8% of wine vat volume, then closes the lid, places at normal temperatures
3.8 days, filter and squeeze, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter residue；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.32% of quality of material, the addition of solution is the 1.25% of quality of material, and leaven is female and solution stirs evenly, so
Enter net cylinder in material interpolation afterwards, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, net cylinder it is a diameter of
0.65cm, the spacing of net cylinder is 2.4cm, and the mesh mesh number of net cylinder perisporium is 8 mesh, and a central network is inserted at the center of jar fermenter
Cylinder, a diameter of 9.2cm of center net cylinder, then 53 DEG C of sealed thermostat, constant temperature 5 days, keeps the oxygen volume content in jar fermenter
0.071%, 1.3 kilograms of sugar juice and 0.075 kilogram of vinegar solution then are put into according to per kilogram fermentation materials, mixing is stirred
Mix uniformly, while be put into wine vat, be filled to the 97.2% of wine vat volume, then close the lid, place 4 days at normal temperatures, filtering
And squeezing, content liquid is squeezed into filter residue less than 10%, obtains the second filtrate and the second filter residue；
(5) by the first filtrate and the second filtrate according to volume ratio 4.5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.15mol/L, and sodium bicarbonate solution is totally submerged glutinous rice, mung bean and sorghum
Mixed material.
The preparation method of the leaven female powder is, by the flower snakeweed branches and leaves of fresh picking in June soak 19 it is small when, so
After drain after be pounded pulpous state, then mix wet and mix thoroughly with wheat bran, be then pressed into brick, the matter of flower snakeweed and wheat bran
Amount is than being 0.8：10, pressure during compacting is 2.3 atmospheric pressure, then hangs up and places 21 months in the shade, is then crushed to
Powder diameter is 0.07mm, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 7：45：1.5 mixing, then
Pureed is pounded, adds alcohol, when temperature is small for 75 DEG C of reflux extractions 1.4, then in the case where pressure is 0.009Mpa, temperature 42
By vaporized alcohol and condense recycling at DEG C, then add pure water, boil 2.5 it is small when, filter up to solution, tealeaves, orange peel and
The mass ratio of grape pip gross mass and pure water is 8：100.
The mass concentration of the sugar juice is 2.7%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 53：17：8, the acetic acid content 0.07mol/L in vinegar solution.
Embodiment 4
A kind of yellow wine brewing method, it is following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 98：8：8 mixing, then add sodium bicarbonate solution after wash clean
Immersion, when immersion 44 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, then with steamed to just well done, be then placed in jar fermenter permanent
Temperature sealing 3 days, constant temperature to temperature are 62 DEG C, keep the oxygen volume content in jar fermenter 0.74%, while when 12 is small
Stir once, then open jar fermenter, be put into leaven female powder and solution, the addition of leaven female powder is quality of material
0.09%, the addition of solution is the 2.1% of quality of material, leaven mother and solution is stirred evenly, then in material interpolation
Enter net cylinder, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 2.5cm of net cylinder, and the spacing of net cylinder is
7cm, the mesh mesh number of net cylinder perisporium are 6 mesh, and a center net cylinder is inserted at the center of jar fermenter, center net cylinder it is a diameter of
8.5cm, then 52 DEG C of sealed thermostat, constant temperature 2.4 days, keep the oxygen volume content in jar fermenter 0.25%；
(3) by after fermentation material release, then with stirring cutting machine by material mix and slurrying, solid particle is crushed
Be 0.016mm to grain diameter, then according to per kilogram fermentation materials be put into 2.7 kilograms sugar juice and 0.14 kilogram of vinegar it is molten
Liquid, is mixed evenly, while is put into wine vat, is filled to the 96.8% of wine vat volume, then closes the lid, places at normal temperatures
3.8 days, filter and squeeze, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter residue；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, the addition of leaven female powder
For the 0.32% of quality of material, the addition of solution is the 1.25% of quality of material, and leaven is female and solution stirs evenly, so
Enter net cylinder in material interpolation afterwards, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, net cylinder it is a diameter of
0.65cm, the spacing of net cylinder is 2.4cm, and the mesh mesh number of net cylinder perisporium is 8 mesh, and a central network is inserted at the center of jar fermenter
Cylinder, a diameter of 9.2cm of center net cylinder, then 53 DEG C of sealed thermostat, constant temperature 5 days, keeps the oxygen volume content in jar fermenter
0.071%, 1.3 kilograms of sugar juice and 0.075 kilogram of vinegar solution then are put into according to per kilogram fermentation materials, mixing is stirred
Mix uniformly, while be put into wine vat, be filled to the 97.2% of wine vat volume, then close the lid, place 4 days at normal temperatures, filtering
And squeezing, content liquid is squeezed into filter residue less than 10%, obtains the second filtrate and the second filter residue；
(5) by the first filtrate and the second filtrate according to volume ratio 4.5：1 mixing, it is filling to obtain the final product.
The concentration of the sodium bicarbonate solution is 0.14mol/L, and sodium bicarbonate solution is totally submerged glutinous rice, mung bean and sorghum
Mixed material.
The preparation method of the leaven female powder is, by the flower snakeweed branches and leaves of fresh picking in July soak 17 it is small when, so
After drain after be pounded pulpous state, then mix wet and mix thoroughly with wheat bran, be then pressed into brick, the matter of flower snakeweed and wheat bran
Amount is than being 0.8：10, pressure during compacting is 2.9 atmospheric pressure, then hangs up and places 18 months in the shade, is then crushed to
Powder diameter is 0.07mm, up to leaven female powder.
The preparation method of the solution is, by tealeaves, orange peel and grape pip according to mass ratio 8：43：1.5 mixing, then
Pureed is pounded, adds alcohol, when temperature is small for 74 DEG C of reflux extractions 1.3, then in the case where pressure is 0.009Mpa, temperature 45
By vaporized alcohol and condense recycling at DEG C, then add pure water, boil 2.5 it is small when, filter up to solution, tealeaves, orange peel and
The mass ratio of grape pip gross mass and pure water is 7：100.
The mass concentration of the sugar juice is 2.8%, the sugared mixture for glucose, sucrose and fructose, glucose,
The mass ratio of sucrose and fructose is 53：18：7, the acetic acid content 0.071mol/L in vinegar solution.
The result finally obtained is as follows：
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with
The present invention is described in detail in good embodiment, it will be understood by those of ordinary skill in the art that, can be to the skill of the present invention
Art scheme technical scheme is modified or replaced equivalently, without departing from the objective and scope of technical solution of the present invention, it should all cover at this
Among the right of invention.
Claims (5)
1. a kind of yellow wine brewing method, it is characterised in that be following steps：
(1) by glutinous rice, mung bean, sorghum according to mass ratio 95-100：5-10：5-10 is mixed, and then adds bicarbonate after wash clean
Sodium solution soaks, and when immersion 24-48 is small, then drains to obtain to drain thing；
(2) ferment, thing will be drained and be put into food steamer, it is close to be then then placed in constant temperature in jar fermenter to just well done with steamed
Envelope 2-3 days, constant temperature to temperature are 60-65 DEG C, keep the oxygen volume content in jar fermenter in 0.6-0.8%, while every 12
Hour is stirred once, then opens jar fermenter, is put into leaven female powder and solution, the addition of leaven female powder is quality of material
0.05-0.25%, the addition of solution is the 2-3% of quality of material, and leaven is female and solution stirs evenly, then in thing
Material interpolation enters net cylinder, and net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 1-5cm of net cylinder, net cylinder
Spacing is 5-10cm, and the mesh mesh number of net cylinder perisporium is 4-16 mesh, and a center net cylinder, center net cylinder are inserted into the center of jar fermenter
A diameter of 8-10cm, then 45-55 DEG C of sealed thermostat, constant temperature 2-3 days, keeps the oxygen volume content in jar fermenter in 0.1-
0.3%；
(3) material after fermentation is released, then material is mixed and slurrying with stirring cutting machine, solid particle is crushed to
Grain particle diameter is 0.01-0.02mm, then according to per kilogram fermentation materials be put into 2-3 kilograms sugar juice and 0.1-0.15 kilograms
Vinegar solution, is mixed evenly, while is put into wine vat, is filled to the 95-98% of wine vat volume, then closes the lid, in room temperature
Lower to place 3-4 days, filtering and squeezing, squeeze into filter residue content liquid less than 10%, obtain the first filtrate and the first filter residue；
(4) the first filter residue is put into jar fermenter, addition is put into leaven female powder and solution, and the addition of leaven female powder is thing
Expect the 0.3-0.35% of quality, the addition of solution is the 1-1.5% of quality of material, and leaven mother and solution are stirred evenly,
Then net cylinder is entered in material interpolation, net cylinder is inserted into the bottom of jar fermenter, and material in net cylinder is dug out, a diameter of 0.5- of net cylinder
1cm, the spacing of net cylinder is 2-3cm, and the mesh mesh number of net cylinder perisporium is 4-10 mesh, and a central network is inserted at the center of jar fermenter
Cylinder, a diameter of 8-10cm of center net cylinder, then 50-55 DEG C of sealed thermostat, constant temperature 5-6 days, the carrier of oxygen in holding jar fermenter
Then product content is put into 1-1.5 kilograms of sugar juice and 0.05-0.08 in 0.06-0.0.08% according to per kilogram fermentation materials
Kilogram vinegar solution, be mixed evenly, while be put into wine vat, be filled to the 95-98% of wine vat volume, then close the lid,
Place 3-4 days at normal temperatures, filtering and squeezing, squeeze into filter residue content liquid less than 10%, obtain the second filtrate and second
Filter residue；
(5) by the first filtrate and the second filtrate according to volume ratio 3-5：1 mixing, it is filling to obtain the final product.
2. a kind of yellow wine brewing method as claimed in claim 1, it is characterised in that the concentration of the sodium bicarbonate solution is
0.1-0.2mol/L, sodium bicarbonate solution are totally submerged glutinous rice, mung bean and sorghum mixed material.
A kind of 3. yellow wine brewing method as claimed in claim 1, it is characterised in that the preparation method of the leaven female powder
For, by the flower snakeweed branches and leaves of the 5-8 months fresh picking soak 12-24 it is small when, pulpous state is pounded after then draining, then with wheat bran
Mixing is mixed wet and mixed thoroughly, is then pressed into brick, and the mass ratio for spending snakeweed and wheat bran is 0.1-1：10, pressure during compacting
For 2-3 atmospheric pressure, then hang up and place in the shade 10-24 months, it is 0.05-0.1mm to be then crushed to powder diameter, i.e.,
Obtain leaven female powder.
4. a kind of yellow wine brewing method as claimed in claim 1, it is characterised in that the preparation method of the solution is, by tea
Leaf, orange peel and grape pip are according to mass ratio 5-10：40-50：1-2 is mixed, and is then pounded pureed, is added alcohol, is in temperature
When 50-80 DEG C of reflux extraction 1-2 is small, then in the case where pressure is 0.008-0.01Mpa, temperature is by vaporized alcohol at 30-50 DEG C
And condense recycling, then add pure water, boil 2-3 it is small when, filter up to solution, tealeaves, orange peel and grape pip gross mass with
The mass ratio of pure water is 5-10：100.
5. a kind of yellow wine brewing method as claimed in claim 1, it is characterised in that the mass concentration of the sugar juice is 2-
3%, the sugar is the mixture of glucose, sucrose and fructose, and the mass ratio of glucose, sucrose and fructose is 50-60：10-20：
5-10, the acetic acid content 0.05-0.08mol/L in vinegar solution.
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| CN108504500A (en) * | 2018-06-13 | 2018-09-07 | 毕德成 | A kind of Wild Fruit of Pyracantha health fruit and its White wine brewing process |
| CN108841508A (en) * | 2018-08-10 | 2018-11-20 | 李楷原 | Glutinous sorghum cream colour wine brewing process and special equipment |
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Application publication date: 20180504 |