CN108004086A - A kind of brewage process of cold fermentation rice wine - Google Patents
A kind of brewage process of cold fermentation rice wine Download PDFInfo
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Abstract
The present invention provides a kind of brewage process of cold fermentation rice wine, using Rough glutinous rice as raw material, through the isolated rice bran of husk rice process and smart glutinous rice two parts, wherein, rice bran extracts to obtain extraction residue and rice bran extract powder using grape wine, and wine liquid II is made in cold fermentation after extracting residue cellulase hydrolysis；Smart glutinous rice is soaked through warm water, every boiling water steams, wine liquid I is made in cold water treatment and cold fermentation；After wine liquid I is mixed with wine liquid II, rice bran extract powder is added, ageing is sealed after stirring evenly and obtains rice wine.The present invention retains rice bran component, and nutritional ingredient is comprehensive；Using sorghum rice and millet through hot-water soak, every boiling water steams, pear cv nanguo juice and saccharomycete combined ferment are made distiller's yeast, and under the action of the distiller's yeast, realize cold fermentation, fermentation is effectively prevent to become sour, and ensure that distillation yield, the advanced alcohol content in rice wine is controlled, is not easy after drink liquor-saturated.
Description
Technical field
The present invention relates to brewing technical field, more particularly to a kind of brewage process of cold fermentation rice wine.
Background technology
China is the native place of wine, and the cradle of spirits culture, is one of earliest country of making wine in the world.Wherein, rice
Wine is one of traditional specialty wine of Chinese Han nationality and most of ethnic groups, is that to mix upper wine ferment with cooked glutinous rice (a kind of special
Microbial starter) a kind of sweet rice wine for forming of fermentation.The brewage process of rice wine is simple, fragrant and sweet pure and sweet, deep by each age
The section common people's likes.
With continuous improvement of the people to rice wine quality requirements, the optimization of brewage process is always in continuous carry out.It is existing
Brewing process of rice wine, fermentation temperature is higher, on the one hand can accelerate yeast aging, on the other hand can accelerate liter the numerous of acid miscellaneous bacteria
Grow so that the acidity rising of wine is too fast, causes to become sour.Moreover, higher fermentation temperature can cause higher alcohol too high levels, it is advanced
Alcohol content can appropriately make the problems such as wine body is plentiful, mouthfeel is soft, and excessive then easy generation is easily liquor-saturated after drinking and has a headache.If but one
Taste reduces fermentation temperature, then can cause fermentation time-consuming the problem such as low with distillation yield.
In addition, current brewing process of rice wine some using Rough glutinous rice as raw material, using smart glutinous rice as raw material, the former is rough glutinous for some
The presence of rice exocuticle be easy to cause that vinosity is astringent, and the latter has given up the exocuticle of Rough glutinous rice, has also given up at the same time and has wherein been rich in
The nutritional ingredient beneficial to human body.
The content of the invention
Present invention aim to provide a kind of brewage process of cold fermentation rice wine, using Rough glutinous rice as raw material, nutrition
Component is comprehensive, effectively prevent fermentation and becomes sour, and distillation yield is high, also, the advanced alcohol content of gained rice wine is appropriate, is not easy after drink liquor-saturated.
To achieve the above object, the present invention is achieved by the following scheme：
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 30~40 minutes in 70~80 DEG C of water, every boiling after draining
Water steams 20~30 minutes, cooled to room temperature after taking-up, uniformly sprays pear cv nanguo juice, adds saccharomycete and stirs evenly, puts
Put 8~10 it is small when after obtain distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 8~10 degree is extracted 2~3 times, obtains extraction residue,
It is spare；Merge leaching liquor, revolving removes most of liquid, and then spray drying obtains rice bran extract powder, spare；
(4) by 40~50 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4~5 it is small when, drip after moisture removal every boiling water steaming 30
~40 minutes, then pour into 5~8 DEG C of cold water rapidly while stirring, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1),
5~8 DEG C of sealed fermentings 1~2 day, filtering, obtain wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, 30~40 DEG C of enzymolysis 1~2
Hour, then add distiller's yeast obtained by step (1), 5~8 DEG C of sealed fermentings 1~2 day, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 60~80 days, filtering, up to rice wine.
Preferably, in step (1), room temperature is 25 DEG C.
Preferably, in step (1), the dosage of water is 1.2~1.3 times of sorghum rice and millet gross weight.
Preferably, in step (1), sorghum rice, millet, the mass volume ratio of pear cv nanguo juice and saccharomycete are 1g：1.2~
1.3g：5~6mL：0.001~0.002g.
It is further preferred that the pear cv nanguo juice is that the whole fruit of ripe pear cv nanguo is squeezed the juice and is obtained.
Preferably, in step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 5~8mL every time：1g.
Preferably, in step (3), the process conditions of spray drying are：Closed circuit, by for dry nitrogen heating
To 70~100 DEG C, leaving air temp is arranged to 60~80 DEG C, wherein, the pressure of nitrogen is 0.8~1MPa, and flow is 40~50m3/
h。
It is further preferred that second fluid nozzle of the nitrogen by spray drying device import direction, injected from top, more into
One step is preferably that concurrent flow enters.
Preferably, in step (4), the addition of distiller's yeast is the 0.7~0.9% of smart glutinous rice weight.
Preferably, in step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.05~
0.08g：12~13mL.
Preferably, in step (5), the addition of distiller's yeast is the 0.6~0.7% of extraction residue weight.
Preferably, in step (6), in traditional aging process, opened and be stirred every 20 days.
The beneficial effects of the invention are as follows：
1st, the present invention is using Rough glutinous rice as raw material, through the isolated rice bran of husk rice process and smart glutinous rice two parts, wherein, rice bran
Extract to obtain extraction residue and rice bran extract powder using grape wine, wine is made in cold fermentation after extracting residue cellulase hydrolysis
Liquid II；Smart glutinous rice is soaked through warm water, every boiling water steams, wine liquid I is made in cold water treatment and cold fermentation；Wine liquid I is mixed with wine liquid II
Afterwards, rice bran extract powder is added, ageing is sealed after stirring evenly and obtains rice wine.The present invention retains rice bran component, and nutritional ingredient is comprehensive；Using
Distiller's yeast is made through hot-water soak, every boiling water steaming, pear cv nanguo juice and saccharomycete combined ferment in sorghum rice and millet, and in the distiller's yeast
Under effect, cold fermentation is realized, fermentation is effectively prevent and becomes sour, and ensure that distillation yield, controls the higher alcohol in rice wine to contain
Measure, be not easy after drink liquor-saturated.
2nd, content of cellulose height in residue is extracted, fermenting after cellulase hydrolysis can promote fully to ferment, and eliminate rice bran band
The astringent mouthfeel come；Rice bran is extracted using the grape wine of particular degree, has been dissolved in gained leaching liquor much similar with grape wine
Beneficiating ingredient, grape wine also has remnants during being dried to rice bran extract powder, in final traditional aging process, remaining Portugal
Grape wine can also promote the abundant fermentation of rice wine.The grape wine number of degrees are too low or the excessive attenuation degree that can influence rice wine, cause
Wine rate reduces.
3rd, smart glutinous rice pours into rapidly 5 DEG C of cold water while stirring after boiling water steaming, can not only realize rapid cooling, but also profit
In the natural flavor for retaining glutinous rice so that rice wine fragrance is long.
Embodiment
The technical solution in the embodiment of the present invention will be clearly and completely described below, it is clear that described implementation
Example is only part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this area is common
Technical staff's all other embodiments obtained without making creative work, belong to the model that the present invention protects
Enclose.
Embodiment 1
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 30 minutes in 70 DEG C of water, steam 20 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 8 it is small when after obtain
Distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 8 degree is extracted 2 times, obtains extraction residue, it is spare；Close
And leaching liquor, revolving remove most of liquid, then spray drying obtains rice bran extract powder, spare；
(4) by 40 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4 it is small when, drip after moisture removal every boiling water steaming 30 minutes, so
Pour into 5 DEG C of cold water rapidly while stirring afterwards, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 5 DEG C of sealed fermentings 1
My god, filtering, obtains wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 30 DEG C of enzymolysis 1 are small, so
Add distiller's yeast obtained by step (1) afterwards, 5 DEG C of sealed fermentings 1 day, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 60 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.2 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.2g：5mL：0.001g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 5mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 70 DEG C for dry nitrogen, and leaving air temp is arranged to 60 DEG C, wherein, nitrogen
Pressure is 0.8MPa, flow 40m3/h。
In step (4), the addition of distiller's yeast is the 0.7% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.05g：12mL.Distiller's yeast
Addition for extraction residue weight 0.6%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Embodiment 2
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 40 minutes in 80 DEG C of water, steam 30 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 10 it is small when after
It is spare to distiller's yeast；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 10 degree is extracted 3 times, obtains extraction residue, it is spare；
Merge leaching liquor, revolving removes most of liquid, and then spray drying obtains rice bran extract powder, spare；
(4) by 50 DEG C of warm water of smart glutinous rice obtained by step (2) soak 5 it is small when, drip after moisture removal every boiling water steaming 40 minutes, so
Pour into 8 DEG C of cold water rapidly while stirring afterwards, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 8 DEG C of sealed fermentings 2
My god, filtering, obtains wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 40 DEG C of enzymolysis 2 are small, so
Add distiller's yeast obtained by step (1) afterwards, 8 DEG C of sealed fermentings 2 days, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 80 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.3 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.3g：6mL：0.002g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 8mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 100 DEG C for dry nitrogen, and leaving air temp is arranged to 80 DEG C, wherein, nitrogen
Pressure be 1MPa, flow 50m3/h。
In step (4), the addition of distiller's yeast is the 0.9% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.08g：13mL.Distiller's yeast
Addition for extraction residue weight 0.7%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Embodiment 3
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 40 minutes in 70 DEG C of water, steam 20 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 10 it is small when after
It is spare to distiller's yeast；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 8 degree is extracted 3 times, obtains extraction residue, it is spare；Close
And leaching liquor, revolving remove most of liquid, then spray drying obtains rice bran extract powder, spare；
(4) by 40 DEG C of warm water of smart glutinous rice obtained by step (2) soak 5 it is small when, drip after moisture removal every boiling water steaming 30 minutes, so
Pour into 8 DEG C of cold water rapidly while stirring afterwards, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 5 DEG C of sealed fermentings 2
My god, filtering, obtains wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 30 DEG C of enzymolysis 2 are small, so
Add distiller's yeast obtained by step (1) afterwards, 5 DEG C of sealed fermentings 2 days, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 60 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.3 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.2g：6mL：0.001g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 8mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 70 DEG C for dry nitrogen, and leaving air temp is arranged to 80 DEG C, wherein, nitrogen
Pressure is 0.8MPa, flow 50m3/h。
In step (4), the addition of distiller's yeast is the 0.7% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.08g：12mL.Distiller's yeast
Addition for extraction residue weight 0.7%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Embodiment 4
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 30 minutes in 80 DEG C of water, steam 30 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 8 it is small when after obtain
Distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 10 degree is extracted 2 times, obtains extraction residue, it is spare；
Merge leaching liquor, revolving removes most of liquid, and then spray drying obtains rice bran extract powder, spare；
(4) by 50 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4 it is small when, drip after moisture removal every boiling water steaming 40 minutes, so
Pour into 5 DEG C of cold water rapidly while stirring afterwards, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 8 DEG C of sealed fermentings 1
My god, filtering, obtains wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 40 DEG C of enzymolysis 1 are small, so
Add distiller's yeast obtained by step (1) afterwards, 8 DEG C of sealed fermentings 1 day, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 80 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.2 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.3g：5mL：0.002g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 5mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 100 DEG C for dry nitrogen, and leaving air temp is arranged to 60 DEG C, wherein, nitrogen
Pressure be 1MPa, flow 40m3/h。
In step (4), the addition of distiller's yeast is the 0.9% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.05g：13mL.Distiller's yeast
Addition for extraction residue weight 0.6%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Embodiment 5
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 35 minutes in 75 DEG C of water, steam 25 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 9 it is small when after obtain
Distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 9 degree is extracted 2 times, obtains extraction residue, it is spare；Close
And leaching liquor, revolving remove most of liquid, then spray drying obtains rice bran extract powder, spare；
(4) by 45 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4.5 it is small when, drip after moisture removal every boiling water steaming 35 minutes,
Then pour into 6 DEG C of cold water rapidly while stirring, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 6 DEG C of sealed fermentings
1.5 days, filtering, obtained wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 35 DEG C of enzymolysis 1.5 are small,
Then distiller's yeast obtained by step (1) is added, 6 DEG C of sealed fermentings 1.5 days, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 70 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.2 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.3g：5.5mL：0.0015g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 7mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 90 DEG C for dry nitrogen, and leaving air temp is arranged to 70 DEG C, wherein, nitrogen
Pressure is 0.9MPa, flow 45m3/h。
In step (4), the addition of distiller's yeast is the 0.8% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.07g：12mL.Distiller's yeast
Addition for extraction residue weight 0.65%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Comparative example 1
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 35 minutes in 75 DEG C of water, steam 25 points every boiling water after draining
Clock, cooled to room temperature after taking-up, add saccharomycete simultaneously stir evenly, place 9 it is small when after obtain distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 9 degree is extracted 2 times, obtains extraction residue, it is spare；Close
And leaching liquor, revolving remove most of liquid, then spray drying obtains rice bran extract powder, spare；
(4) by 45 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4.5 it is small when, drip after moisture removal every boiling water steaming 35 minutes,
Then pour into 6 DEG C of cold water rapidly while stirring, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 6 DEG C of sealed fermentings
1.5 days, filtering, obtained wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 35 DEG C of enzymolysis 1.5 are small,
Then distiller's yeast obtained by step (1) is added, 6 DEG C of sealed fermentings 1.5 days, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 70 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.2 times of sorghum rice and millet gross weight.Sorghum rice, millet and yeast
The mass ratio of bacterium is 1g：1.3g：0.0015g.
In step (3), the volume mass ratio of grape wine used in extraction and smart glutinous rice is 7mL every time：1g.The work of spray drying
Skill condition is：Closed circuit, will be heated to 90 DEG C for dry nitrogen, and leaving air temp is arranged to 70 DEG C, wherein, nitrogen
Pressure is 0.9MPa, flow 45m3/h。
In step (4), the addition of distiller's yeast is the 0.8% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.07g：12mL.Distiller's yeast
Addition for extraction residue weight 0.65%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Comparative example 2
A kind of brewage process of cold fermentation rice wine, comprises the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 35 minutes in 75 DEG C of water, steam 25 points every boiling water after draining
Clock, cooled to room temperature after taking-up, uniformly spray pear cv nanguo juice, add saccharomycete simultaneously stir evenly, place 9 it is small when after obtain
Distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) white wine that rice bran alcoholic strength obtained by step (2) is 9 degree is extracted 2 times, obtains extraction residue, it is spare；Merge
Leaching liquor, revolving remove most of liquid, and then spray drying obtains rice bran extract powder, spare；
(4) by 45 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4.5 it is small when, drip after moisture removal every boiling water steaming 35 minutes,
Then pour into 6 DEG C of cold water rapidly while stirring, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 6 DEG C of sealed fermentings
1.5 days, filtering, obtained wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 35 DEG C of enzymolysis 1.5 are small,
Then distiller's yeast obtained by step (1) is added, 6 DEG C of sealed fermentings 1.5 days, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran obtained by step (3)
Extract powder, stirs evenly, sealing ageing 70 days, filtering, up to rice wine.
Wherein, in step (1), the dosage of water is 1.2 times of sorghum rice and millet gross weight.Sorghum rice, millet, pear cv nanguo
The mass volume ratio of juice and saccharomycete is 1g：1.3g：5.5mL：0.0015g.
In step (3), the volume mass ratio of white wine used in extraction and smart glutinous rice is 7mL every time：1g.The technique of spray drying
Condition is：Closed circuit, will be heated to 90 DEG C for dry nitrogen, and leaving air temp is arranged to 70 DEG C, wherein, the pressure of nitrogen
Power is 0.9MPa, flow 45m3/h。
In step (4), the addition of distiller's yeast is the 0.8% of smart glutinous rice weight.
In step (5), the mass volume ratio of extraction residue, cellulase and purified water is 1g：0.07g：12mL.Distiller's yeast
Addition for extraction residue weight 0.65%.
In step (6), in traditional aging process, opened and be stirred every 20 days.
Test example
Investigate distillation yield (60 degree of rice wine weight/Rough glutinous rices of conversion of 1~2 brewage process of embodiment 1~5 and comparative example
Weight × 100%), it the results are shown in Table 1.
1. distillation yield of table compares
| Distillation yield (%) | |
| Embodiment 1 | 85 |
| Embodiment 2 | 85 |
| Embodiment 3 | 86 |
| Embodiment 4 | 87 |
| Embodiment 5 | 89 |
| Comparative example 1 | 40 |
| Comparative example 2 | 61 |
As shown in Table 1, the distiller's yeast of comparative example 1 is added without pear cv nanguo juice fermentation process, and distillation yield is substantially greatly lowered, right
Ratio 2 replaces grape wine with white wine, and distillation yield also has more obvious reduction, and the brewage process of embodiment 1~5 has substantially
The distillation yield of higher.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requires rather than described above limits, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical solution, this narrating mode of specification is only that those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (10)
1. a kind of brewage process of cold fermentation rice wine, it is characterised in that comprise the following steps：
(1) preparation of distiller's yeast：Sorghum rice and millet are soaked 30~40 minutes in 70~80 DEG C of water, steamed after draining every boiling water
20~30 minutes, cooled to room temperature after taking-up, uniformly sprayed pear cv nanguo juice, adds saccharomycete and stirs evenly, and placement 8~
10 it is small when after obtain distiller's yeast, it is spare；
(2) using Rough glutinous rice as raw material, separated by husk rice process, obtain rice bran and smart glutinous rice two parts；
(3) grape wine that rice bran alcoholic strength obtained by step (2) is 8~10 degree is extracted 2~3 times, obtains extraction residue, it is standby
With；Merge leaching liquor, revolving removes most of liquid, and then spray drying obtains rice bran extract powder, spare；
(4) by 40~50 DEG C of warm water of smart glutinous rice obtained by step (2) soak 4~5 it is small when, drip after moisture removal every boiling water steaming 30~40
Minute, then pour into 5~8 DEG C of cold water rapidly while stirring, the water surface was not had the grain of rice, admix distiller's yeast obtained by step (1), 5~8
DEG C sealed fermenting 1~2 day, filtering, obtains wine liquid I；
(5) extraction residue obtained by step (3) is added in purified water, adds cellulase, when 30~40 DEG C of enzymolysis 1~2 are small,
Then distiller's yeast obtained by step (1) is added, 5~8 DEG C of sealed fermentings 1~2 day, filtering, obtains wine liquid II；
(6) wine liquid I obtained by step (4) is mixed with wine liquid II obtained by step (5), then adds rice bran extraction obtained by step (3)
Powder, stirs evenly, sealing ageing 60~80 days, filtering, up to rice wine.
2. brewage process according to claim 1, it is characterised in that in step (1), the dosage of water is sorghum rice and millet
1.2~1.3 times of gross weight.
3. brewage process according to claim 1, it is characterised in that in step (1), sorghum rice, millet, pear cv nanguo juice and
The mass volume ratio of saccharomycete is 1g：1.2~1.3g：5~6mL：0.001~0.002g.
4. brewage process according to claim 1, it is characterised in that in step (3), grape wine used in each extraction and essence
The volume mass ratio of glutinous rice is 5~8mL：1g.
5. brewage process according to claim 1, it is characterised in that in step (3), the process conditions of spray drying are：
Closed circuit, will be heated to 70~100 DEG C for dry nitrogen, and leaving air temp is arranged to 60~80 DEG C, wherein, nitrogen
Pressure is 0.8~1MPa, and flow is 40~50m3/h。
6. brewage process according to claim 1, it is characterised in that nitrogen passes through the two of spray drying device import direction
Fluid tip, injects from top.
7. brewage process according to claim 1, it is characterised in that in step (4), the addition of distiller's yeast is smart glutinous rice weight
The 0.7~0.9% of amount.
8. according to claim 1-7 any one of them brewage process, it is characterised in that in step (5), extraction residue, fibre
The plain enzyme of dimension and the mass volume ratio of purified water are 1g：0.05~0.08g：12~13mL.
9. according to claim 1-8 any one of them brewage process, it is characterised in that in step (5), the addition of distiller's yeast is
Extract the 0.6~0.7% of residue weight.
10. according to claim 1-9 any one of them brewage process, it is characterised in that in step (6), in traditional aging process,
Opened and be stirred every 20 days.
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| CN112899103A (en) * | 2021-04-25 | 2021-06-04 | 汪秋兰 | Production process of selenium-rich rice wine |
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| CN102533498A (en) * | 2011-12-23 | 2012-07-04 | 哈尔滨商业大学 | Rice bran protein active peptide health-care rice wine and preparation method thereof |
| CN103740540A (en) * | 2014-02-11 | 2014-04-23 | 杜春仓 | Preparation method for bergamot pear distiller's yeast |
| CN105316167A (en) * | 2015-11-27 | 2016-02-10 | 四川省宜宾市天坛酒业有限责任公司 | Method for preparing low-temperature fermentation glutinous rice wine |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102533498A (en) * | 2011-12-23 | 2012-07-04 | 哈尔滨商业大学 | Rice bran protein active peptide health-care rice wine and preparation method thereof |
| CN103740540A (en) * | 2014-02-11 | 2014-04-23 | 杜春仓 | Preparation method for bergamot pear distiller's yeast |
| CN105316167A (en) * | 2015-11-27 | 2016-02-10 | 四川省宜宾市天坛酒业有限责任公司 | Method for preparing low-temperature fermentation glutinous rice wine |
| CN106085745A (en) * | 2016-06-08 | 2016-11-09 | 河南省中原红饮料有限公司 | A kind of preparation method of the rice wine beverage of corn flavor |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112899103A (en) * | 2021-04-25 | 2021-06-04 | 汪秋兰 | Production process of selenium-rich rice wine |
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