CN108102868A - A kind of rice spirit and preparation method thereof - Google Patents
A kind of rice spirit and preparation method thereof Download PDFInfo
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- CN108102868A CN108102868A CN201810104123.8A CN201810104123A CN108102868A CN 108102868 A CN108102868 A CN 108102868A CN 201810104123 A CN201810104123 A CN 201810104123A CN 108102868 A CN108102868 A CN 108102868A
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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
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The present invention relates to a kind of rice spirits and preparation method thereof, belong to white wine technical field.The preparation method of the rice spirit, includes the following steps：Take rice, successively by raw material soaking, steamed rice, spice, lower cylinder culture saccharification, mix water by fermentation, distillation and ageing to get the rice spirit.The present invention can implement mechanical automation batch production and industrialization standardization production, reduce productive labor intensity, improve raw material availability；The rice spirit yield produced by the preparation method is high, is promoted convenient for popularization, and the white wine can also maximumlly ensure fragrant elegant, the happy smooth characteristic of aftertaste of rice spirit honey.
Description
Technical field
The invention belongs to biological fermentation engineering and food processing fields, and in particular to a kind of rice spirit and its preparation side
Method.
Background technology
Its flavor characteristics of rice spirit be it is sweet fragrant it is elegant, entrance is soft, falls mouth feels well that net, taste is happy smooth.Its main body fragrance
Ingredient is bata-phenethyl alcohol, ethyl lactate and ethyl acetate, and the higher alcohol containing more amount.Its wine-making technology feature is with rice
For raw material, after Chinese yeast solid-state accumulates leading culture saccharification, add water liquid state fermentation, liquid still distillation.
The preparation method of traditional rice spirit is entirely manual operations, and the traditional handicraft occupied space is big, labor intensity
It is high, mechanization degree is low, raw material availability is low, low output, cause cannot extensive continuous productive process, output is relatively low.And it passes
All using medicine Chinese yeast, the white wine being brewed has flavour of a drug, affects mouthfeel and color and luster, therefore rice-fragrant type is white the rice spirit of system
Although wine is drunk well but also nutrition not only, influenced, curled always domestic in Guangxi by mouthfeel, it is impossible to widespread development, and also it is pervious
The reason for preparation method distillation yield of rice spirit is low, and raw material availability is low, low output causes traditional rice spirit more next
More atrophy gesture is micro-, so that number Chinese big absolutely do not know that rice spirit is what now, therefore, it is difficult to popularization popularizations.
The content of the invention
The purpose of the present invention is to solve the deficiencies in the prior art, and provide a kind of rice spirit and its preparation side
Method, the rice spirit produced in the method have mechanization degree high, and raw material availability is high, simultaneously, additionally it is possible to maximize
Ensure fragrant elegant, the happy smooth characteristic of aftertaste of rice spirit honey；Compensate for the deficiency of traditional handicraft.
The present invention adopts the following technical scheme that：
A kind of preparation method of rice spirit, which is characterized in that include the following steps：Rice is taken, successively by impregnating, drenching
Dry, steamed rice, spice, mix water by fermentation, distillation and ageing to get the rice spirit at lower cylinder culture saccharification；It concretely comprises the following steps：
Step 1: raw material pours leaching：50~60 DEG C of warm water of rice impregnate 1 it is small when, be then rinsed with water clean and drain；
Step 2: steamed rice：The rice raw material for pouring washed is poured into steamer, take off flat and covers Zhen lid and carries out heating steamed rice,
It 15~20 minutes after circle gas, takes off lid, stir pine, bold and vigorous first time water takes off flat cover again and discriminates the continuous steaming of lid, 20 minutes after upper big vapour, then takes off
Lid stirs pine, sprinkles second of water, take off it is flat cover that Zhen lid is multiple to be steamed again, until well-done until, the rice grain water content after cooking is 62%~
63%；
Step 3: spice：After the meal material cooked goes out rice steamer, rice dumpling is sent while hot stirred in blender dissipate and raised with air blower it is cool, stand it is cold
During to 36~37 DEG C of product temperature, 0.8%~1.0% Chinese yeast for adding in material quantity is mixed thoroughly；
Step 4: lower cylinder culture saccharification：Poured into after mixed song in meal cylinder, meal layer thickness is 15~20 centimetres, lower cylinder product temperature for 32~
34 DEG C, empty a, dustpan in cylinder lid, progress cultivation and saccharification are dug in center；
Step 5: mix water by fermentation：Fermented grain through culture saccharification puts into the water of material quantity 120%~125%, and throwing the temperature of water should control
The product temperature after making to mix thoroughly is made up to 36 DEG C, the saccharification content of soaked rear fermented grains is 9%~10%, total acid 0.7, alcohol content 2%
~3%, it is soaked mix thoroughly after be transferred to unstrained spirits cylinder, the material unstrained spirits of each culture saccharification cylinder is divided in two unstrained spirits cylinders and is put into fermentation tank, control
Fermentation temperature processed is 26~30 DEG C, and fermentation time is 6~7 days；
Step 6: distillation：It is distilled after fermented grain maturation, first fermented grain to be steamed is poured into boiler, pot cover is covered, installed
The pipe and cooler of wine are connect well, you can carry out steaming wine, using decaptitating truncation batch distillation technique during distillation, firepower is uniform, cold
But the water temperature above device is no more than 55 DEG C, connects wine temperature no more than 30 DEG C, the foreshot just flowed out clips back cylinder, can be low boiling
The aldehyde material and methanol of point clip individually dress altar, lower samsara cylinder and are fermented again；The wine access wine jar steamed after heads removal
In, it at the end of steaming wine is fast, increases firepower and chases after liquor tailing, liquor tailing should be dispensed separately, backed into rice steamer bottom when steaming wine next time, steamed wine again；
Liquor tailing is mostly high boiling higher alcohol and acid；By clipping back cylinder, the mode of wine is steamed again, ensures the quality of wine.
Step 7: ageing：Warehousing finished products is stored, ageing 1 year or more, to get the rice spirit after blending.
Further, in the preparation method of above-mentioned rice spirit, the rice is quality glutinous rice.
Further, in the preparation method of above-mentioned rice spirit, steamer described in step 2 is continuous meal braizing machine.
Further, in the preparation method of above-mentioned rice spirit, Chinese yeast described in step 3 is the purebred white song of no medicine,
Preparation method without the purebred white song of medicine is as follows：
Step A：It is matched according to following raw materials according：100 jin of rice bran, 10~15 jin of rice flour, 68~75 jin of sterile water, 4~5 jin of head mold,
220~240 milliliters of yeast juice；
Step B：Bent room, instrument carry out medicated disinfecting disinfection；
Step C：Prepare sterile water；
Step D：Rice bran is admixed into 10~15% rice flour, cross after 20 mesh sieves enter capping in rice steamer steam l it is small when, be then spread out on disk, break up
Agglomerate sieves, and waits to be as cold as 30~32 DEG C spare；
Step E：30~32 DEG C of rice brans are divided in zinc disk, often 40~50 jin of disk, while the cultured head mold kind of washbasin will be used
Song adds in by the 4~5% of rice bran weight, then adds 68~70% sterile waters, in sterile water, first has to by 100 jin of rice flour and rice bran
Mixed weight add in 220~240 milliliters of yeast pastes, after fully mixing thoroughly, rub be depressed into generation viscosity when, it is pinched into diameter respectively
3.5 centimetres of bent grain, is placed in koji tray, is sent into proper alignment in cultivation room and is placed in bamboo sieve, then by bamboo sieve on yoke, Qu Li
Enter room and finish and close the doors and windows, and open electric furnace, basin can be placed on electric furnace to be warming up to 32~33 DEG C in regulation room, product temperature reaches
33~34 DEG C, humidity differs 0.5~l degree with room temperature, then through 4~5 it is small when, transom window is opened, makes excessive moisture content and titanium dioxide
Carbon sheds, and product temperature is hereafter made to be maintained at 35~36 DEG C, and humidity and room temperature differ 1~1.5 degree, through 40 it is small when, going to storage song room makes
The purebred white bent continued growth breeding of no medicine, product temperature are maintained at 35~36 DEG C, through 64~68 it is small when, bacterium colony collapses, and product temperature declines, warp
80 it is small when, product temperature returns and is down to 32~33 DEG C, you can is dried under outdoor solar light or indoor small fire drying is purebred white without medicine
It is bent.
Further, in the preparation method of above-mentioned rice spirit, meal cylinder described in step 3 is saccharifying tank.
Further, in the preparation method of above-mentioned rice spirit, fermentation tank described in step 3 is 6 cubic metres big
Fermentation tank.
Further, in the preparation method of above-mentioned rice spirit, boiler described in step 3 distills for stainless steel
Pot.
Meanwhile the present invention also provides a kind of rice spirit being prepared by above-mentioned arbitrary preparation method, the white wine
Raw material availability is high, and distillation yield is high, while can also maximumlly ensure that rice spirit rice perfume (or spice) is elegant, the happy smooth spy of aftertaste
Color.
Compared with prior art, the present invention its advantage is：Traditional medicine is substituted with the purebred white song of no medicine in the present invention
Chinese yeast avoids the speciality that flavour of a drug are carried in traditional medicine Chinese yeast, is measured with song（0.5%~0.8%）Less than the use of traditional brewing method
Qu Liang, conventional method with bent amount 0.9% ~ 1.4%, distillation yield improves 8% ~ 12%, and the fragrance of wine and flavor also can obtain into
One step is improved, and by using continuous meal braizing machine traditional wood is replaced to discriminate, efficiency improves a lot, and can in steamed rice
Effectively to control temperature, traditional fermenting house is replaced by 6 cubic metres of big fermentation tanks so that fermentation process leakproofness is strong,
And area occupied is small, it is possible to implement mechanical automation is produced in batches and industrialization standardization production, and it is strong to reduce productive labor
Degree, raw material availability improve 12%；And the rice spirit yield produced by the preparation method is up to 68%, and polished rice
Distillation yield 56% ~ 58% is promoted convenient for popularization, and the white wine can also maximumlly ensure that rice spirit rice perfume (or spice) is elegant, returns
The happy smooth characteristic of taste.
Specific embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment 1：
The preparation method of rice spirit, includes the following steps, is specially：Step 1: raw material pours leaching：Rice is soaked with 50 DEG C of warm water
Steep 1 it is small when, be then rinsed with water clean and drain；
Step 2: steamed rice：The rice raw material for pouring washed is poured into steamer, take off flat and covers Zhen lid and carries out heating steamed rice,
It 15 minutes after circle gas, takes off lid, stir pine, bold and vigorous first time water takes off flat cover again and discriminates the continuous steaming of lid, 20 minutes after upper big vapour, then takes off lid and stir
Pine sprinkles second of water, takes off to put down and discriminates that lid is multiple to be steamed covering, until well-done until, it is 62% to cook rear rice grain water content；
Step 3: spice：The meal material cooked, which goes out after rice steamer to send rice dumpling to stir in blender while hot, to be dissipated and is raised with air blower cool, and stand is cooled to
During 36 DEG C of product temperature, 0.8% Chinese yeast for adding in material quantity is mixed thoroughly；
Chinese yeast is the purebred white song of no medicine, and manufacturing method is specially：
Step A：It is matched according to following raw materials according：100 jin of rice bran, 10 jin of rice flour, 68 jin of sterile water, 4 jin of head mold, 220 milli of yeast juice
It rises；
Step B：Bent room, instrument carry out medicated disinfecting disinfection；
Step C：Prepare sterile water；
Step D：Rice bran is admixed into 10% rice flour, cross after 20 mesh sieves enter capping in rice steamer steam l it is small when, be then spread out on disk, break up agglomerate
Sieving, it is spare when being as cold as 30 DEG C；
Step E：30 DEG C of rice brans are divided in zinc disk, often 40 jin of disk, while rice bran will be pressed with the cultured head mold koji of washbasin
The 4% of weight adds in, then adds 68% sterile water, in sterile water, first has to add in by the mixed weight of 100 jin of rice flour and rice bran
220 milliliters of yeast pastes, after fully mixing thoroughly, rub be depressed into generation viscosity when, the bent grain for it being pinched into respectively 3.5 centimetres of diameter is placed on song
In disk, it to be sent into proper alignment in cultivation room and is placed in bamboo sieve, then by bamboo sieve on yoke, bent grain, which enters room and finishes, closes the doors and windows,
And electric furnace is opened, basin can be placed on electric furnace to be warming up to 32 DEG C in regulation room, for product temperature up to 33 DEG C, humidity differs 0.5 with room temperature
Degree, then through 4 it is small when, transom window is opened, excessive moisture content and carbon dioxide is made to shed, product temperature is hereafter made to be maintained at 35 DEG C, humidity
Differ 1 degree with room temperature, through 40 it is small when, going to the bent room of storage makes the purebred white bent continued growth breeding of no medicine, and product temperature is maintained at 35 DEG C, passes through
64 it is small when bacterium colony collapse, product temperature decline, through 80 it is small when, product temperature return be down to 32 DEG C, you can dried under outdoor solar light or indoor
Small fire drying is without the purebred white song of medicine；
Step 4: lower cylinder culture saccharification：It is poured into after mixed song in meal cylinder, meal layer thickness is 15 centimetres, and lower cylinder product temperature is 32 DEG C, center
Digging one is empty, progress cultivation and saccharification, and dustpan in cylinder lid carries out culture saccharification；
Step 5: mix water by fermentation：Fermented grain through culture saccharification puts into the water of material quantity 120%, and throwing the temperature of water and should controlling makes
Product temperature after mixing thoroughly up to 36 DEG C, it is soaked after fermented grains saccharification content for 9%, total acid 0.7, alcohol content 2%, it is soaked mix thoroughly after
Unstrained spirits cylinder is transferred to, the material unstrained spirits of each culture saccharification cylinder is divided in two unstrained spirits cylinders and is put into fermentation tank, it is 26 to control fermentation temperature
DEG C, fermentation time is 6 days；
Step 6: distillation：It is distilled after fermented grain maturation, first fermented grain to be steamed is poured into boiler, pot cover is covered, installed
It connects the pipe of wine well and cooler can carry out steaming wine, truncated batch distillation technique using butt during distillation, firepower is uniform, cooling
50 DEG C of water temperature above device connects 25 DEG C of wine temperature.The foreshot just flowed out clips independent packing, keeps lower samsara cylinder and ferments again；
In the wine access wine jar steamed after heads removal, sub-prime and altar progress ageing；Firepower is increased at the end of steaming wine is fast and chases after liquor tailing, liquor tailing should
It separately dispenses, backs into rice steamer bottom when steaming wine next time, steam wine again.
Step 7: ageing：Warehousing finished products is stored, ageing 1 year, to get the rice spirit after blending.
Embodiment 2：
The preparation method of rice spirit, includes the following steps, is specially：Step 1: raw material pours leaching：Rice is soaked with 55 DEG C of warm water
Steep 1 it is small when, be then rinsed with water clean and drain；
Step 2: steamed rice：The rice raw material for pouring washed is poured into steamer, take off flat and covers Zhen lid and carries out heating steamed rice,
It 18 minutes after circle gas, takes off lid, stir pine, bold and vigorous first time water takes off flat cover again and discriminates the continuous steaming of lid, 20 minutes after upper big vapour, then takes off lid and stir
Pine sprinkles second of water, takes off to put down and discriminates that lid is multiple to be steamed covering, until well-done until, it is 62.5% to cook rear rice grain water content；
Step 3: spice：The meal material cooked, which goes out after rice steamer to send rice dumpling to stir in blender while hot, to be dissipated and is raised with air blower cool, and stand is cooled to
During 36.5 DEG C of product temperature, 0.9% Chinese yeast for adding in material quantity is mixed thoroughly；
Chinese yeast is the purebred white song of no medicine, and manufacturing method is specially：
Step A：It is matched according to following raw materials according：100 jin of rice bran, 13 jin of rice flour, 71 jin of sterile water, 4.5 jin of head mold, yeast juice 230
Milliliter；
Step B：Bent room, instrument carry out medicated disinfecting disinfection；
Step C：Prepare sterile water；
Step D：Rice bran is admixed into 13% rice flour, cross after 20 mesh sieves enter capping in rice steamer steam l it is small when, be then spread out on disk, break up agglomerate
Sieving, it is spare when being as cold as 31 DEG C；
Step E：31 DEG C of rice brans are divided in zinc disk, often 45 jin of disk, while rice bran will be pressed with the cultured head mold koji of washbasin
The 4.5% of weight adds in, then adds 69% sterile water, in sterile water, first has to add in by the mixed weight of 100 jin of rice flour and rice bran
230 milliliters of yeast pastes, after fully mixing thoroughly, rub be depressed into generation viscosity when, the bent grain for it being pinched into respectively 3.5 centimetres of diameter is placed on song
In disk, it to be sent into proper alignment in cultivation room and is placed in bamboo sieve, then by bamboo sieve on yoke, bent grain, which enters room and finishes, closes the doors and windows,
And electric furnace is opened, basin can be placed on electric furnace to be warming up to 32.5 DEG C in regulation room, up to 33.5 DEG C, humidity differs product temperature with room temperature
0.8 degree, then through 4.5 it is small when, transom window is opened, excessive moisture content and carbon dioxide is made to shed, hereafter product temperature is made to be maintained at 35.5
DEG C, humidity and room temperature differ 1 degree, through 40 it is small when, going to the bent room of storage breeds the purebred white bent continued growth of no medicine, and product temperature is still kept
At 35.5 DEG C, through 66 it is small when bacterium colony collapse, product temperature decline, through 80 it is small when, product temperature return be down to 32.5 DEG C, you can under outdoor solar light
It dries or indoor small fire drying is without the purebred white song of medicine；
Step 4: lower cylinder culture saccharification：It is poured into after mixed song in meal cylinder, meal layer thickness is 18 centimetres, and lower cylinder product temperature is 33 DEG C, center
Digging one is empty, progress cultivation and saccharification, and dustpan in cylinder lid carries out culture saccharification；
Step 5: mix water by fermentation：Fermented grain through culture saccharification puts into the water of material quantity 123%, and throwing the temperature of water and should controlling makes
Rear product temperature is mixed thoroughly up to 36 DEG C, the saccharification content of soaked rear fermented grains is 9.5%, total acid 0.7, and alcohol content 2.5% is soaked to mix thoroughly
After be transferred to unstrained spirits cylinder, the material unstrained spirits of each culture saccharification cylinder is divided in two unstrained spirits cylinders and is put into fermentation tank, controls the fermentation temperature to be
28 DEG C, fermentation time is 7 days；
Step 6: distillation：It is distilled after fermented grain maturation, first fermented grain to be steamed is poured into boiler, pot cover is covered, installed
It connects the pipe of wine well and cooler can carry out steaming wine, using decaptitating truncation batch distillation technique during distillation, firepower is uniform, cooling
50 DEG C of water temperature above device connects 30 DEG C of wine temperature.The foreshot just flowed out clips independent packing, keeps lower samsara cylinder and ferments again；
In the wine access wine jar steamed after heads removal, sub-prime and altar progress ageing；Firepower is increased at the end of steaming wine is fast and chases after liquor tailing, liquor tailing should
It separately dispenses, backs into rice steamer bottom when steaming wine next time, steam wine again.
Step 7: ageing：Warehousing finished products is stored, ageing 1 year, to get the rice spirit after blending.
Embodiment 3：
The preparation method of rice spirit, includes the following steps, is specially：Step 1: raw material pours leaching：Rice is soaked with 60 DEG C of warm water
Steep 1 it is small when, be then rinsed with water clean and drain；
Step 2: steamed rice：The rice raw material for pouring washed is poured into steamer, take off flat and covers Zhen lid and carries out heating steamed rice,
It 20 minutes after circle gas, takes off lid, stir pine, bold and vigorous first time water takes off flat cover again and discriminates the continuous steaming of lid, 20 minutes after upper big vapour, and takes off lid and stir
Pine sprinkles second of water, takes off to put down and discriminates that lid is multiple to be steamed covering, until well-done until, it is 63% to cook rear rice grain water content；
Step 3: spice：The meal material cooked, which goes out after rice steamer to send rice dumpling to stir in blender while hot, to be dissipated and is raised with air blower cool, and stand is cooled to
During 37 DEG C of product temperature, 1.0% Chinese yeast for adding in material quantity is mixed thoroughly；
Chinese yeast is the purebred white song of no medicine, and manufacturing method is specially：
Step A：It is matched according to following raw materials according：100 jin of rice bran, 15 jin of rice flour, 75 jin of sterile water, 5 jin of head mold, 240 milli of yeast juice
It rises；
Step B：Bent room, instrument carry out medicated disinfecting disinfection；
Step C：Prepare sterile water；
Step D：Rice bran is admixed into 15% rice flour, cross after 20 mesh sieves enter capping in rice steamer steam l it is small when, be then spread out on disk, break up agglomerate
Sieving, it is spare when being as cold as 32 DEG C；
Step E：32 DEG C of rice brans are divided in zinc disk, often 50 jin of disk, while rice bran will be pressed with the cultured head mold koji of washbasin
The 5% of weight adds in, then adds 70% sterile water, in sterile water, first has to add in by the mixed weight of 100 jin of rice flour and rice bran
240 milliliters of yeast pastes, after fully mixing thoroughly, rub be depressed into generation viscosity when, the bent grain for it being pinched into respectively 3.5 centimetres of diameter is placed on song
In disk, it to be sent into proper alignment in cultivation room and is placed in bamboo sieve, then by bamboo sieve on yoke, bent grain, which enters room and finishes, closes the doors and windows,
And electric furnace is opened, and basin can be placed on electric furnace to be warming up to 33 DEG C in regulation room, for product temperature up to 34 DEG C, humidity differs l degree with room temperature,
Again through 5 it is small when, transom window is opened, excessive moisture content and carbon dioxide is made to shed, product temperature is hereafter made to be maintained at 36 DEG C, humidity and room
1.5 degree of temperature difference, through 40 it is small when, going to the bent room of storage makes the purebred white bent continued growth breeding of no medicine, and product temperature remains at 36 DEG C, passes through
68 it is small when bacterium colony collapse, product temperature decline, through 80 it is small when, product temperature return be down to 33 DEG C, you can dried under outdoor solar light or indoor
Small fire drying is without the purebred white song of medicine；
Step 4: lower cylinder culture saccharification：It is poured into after mixed song in meal cylinder, meal layer thickness is 20 centimetres, and lower cylinder product temperature is 34 DEG C, center
Dig empty a, dustpan in cylinder lid, progress cultivation and saccharification；
Step 5: mix water by fermentation：Fermented grain through culture saccharification puts into the water of material quantity 125%, and throwing the temperature of water and should controlling makes
Product temperature after mixing thoroughly is up to 36 DEG C, and the saccharification content of soaked rear fermented grains is 10%, total acid 0.7, and alcohol content 3% is soaked to mix thoroughly
After be transferred to unstrained spirits cylinder, the material unstrained spirits of each culture saccharification cylinder is divided in two unstrained spirits cylinders and is put into fermentation tank, controls the fermentation temperature to be
30 DEG C, fermentation time is 7 days；
Step 6: distillation：It is distilled after fermented grain maturation, first fermented grain to be steamed is poured into boiler, pot cover is covered, installed
It connects the pipe of wine well and cooler can carry out steaming wine, using decaptitating truncation batch distillation technique during distillation, firepower is uniform, cooling
55 DEG C of water temperature above device connects 30 DEG C of wine temperature.The foreshot just flowed out clips independent packing, keeps lower samsara cylinder and ferments again；
In the wine access wine jar steamed after heads removal, sub-prime and altar progress ageing；Firepower is increased at the end of steaming wine is fast and chases after liquor tailing, liquor tailing should
It separately dispenses, backs into rice steamer bottom when steaming wine next time, steam wine again；
Step 7: ageing：Warehousing finished products is stored, ageing 1 year, to get the rice spirit after blending.
Prepared by the organoleptic indicator of rice spirit to the wine that 1 to 3 gained of the embodiment of the present invention steams and physical and chemical index carries out
Evaluation and detection, organoleptic indicator's evaluation method are：Choose 50 volunteers respectively to the color of white wine of the present invention into
Row evaluation, using average mark as final appraisal result, evaluation criterion is as shown in table 1, and appraisal result is as shown in table 2, physical and chemical index
Data carry out comparison comparison by laboratory test results and traditional rice spirit criterion of acceptability, and testing result is as shown in table 3：
1 white wine sensory evaluation standard of table
The appraisal result of white wine prepared by 2 Examples 1 to 3 of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Volunteer scores | 9.4 point | 9.6 point | 9.0 point |
The quality of the preparation-obtained rice spirit of the present invention is can be seen that from the data of table 2 and mouthfeel obtains vast disappear
The accreditation of expense person and like, the white wine that wherein embodiment 2 prepares is most popular.
3 rice spirit physical and chemical index of table detects data
| Embodiment 1 detects data | Embodiment 2 detects data | Embodiment 3 detects data | Normal data | |
| Wine degree | 56% | 56% | 55% | 55%~57 |
| Total ester | 0.8 g/l | 0.9 g/l | 0.9 g/l | >=0.8 g/l |
| Total acid | 0.4 g/l | 0.5 g/l | 0.7 g/l | >=0.3 g/l |
| Quantity of methyl alcohol | 0.3 g/l | 0.2 g/l | 0.3 g/l | ≤ 0.4 g/l |
| Curable type object amount | 0.2 g/l | 0.1 g/l | 0.3 g/l | ≤ 0.4 g/l |
| Fusel oil | 0.95 g/l | 0.85 g/l | 1.00 g/l | ≤ 2.00 g/l |
| Lead content | 0.3 g/l | 0.1 g/l | 0.2 g/l | ≤ 1.0 g/l |
The physical and chemical standards that the preparation-obtained rice spirit of the present invention complies fully with white wine are can be seen that from the data in table 3
Data, and the quality of white spirit that wherein prepared by embodiment 3 is best, and acid content is more moderate, and lead tolerance is minimum.
Therefore, to sum up table 1~3, the preparation-obtained rice spirit of the present invention is not only simple for process, and yield is high, machinery
Change degree is high, and quality and mouthfeel all maximumlly remain the characteristic of traditional liquor.
It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, above-described embodiment and explanation
Merely illustrating the principles of the invention described in book, without departing from the spirit and scope of the present invention, the present invention also have
Various changes and modifications, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention
It is defined by the appending claims and its equivalent thereof.
Claims (8)
1. a kind of preparation method of rice spirit, which is characterized in that include the following steps：Rice is taken, successively by impregnating, drenching
Dry, steamed rice, spice, mix water by fermentation, distillation and ageing to get the rice spirit at lower cylinder culture saccharification；It concretely comprises the following steps：
Step 1: raw material pours leaching：50~60 DEG C of warm water of rice impregnate 1 it is small when, be then rinsed with water clean and drain；
Step 2: steamed rice：The rice raw material for pouring washed is poured into steamer, take off flat and covers Zhen lid and carries out heating steamed rice,
It 15~20 minutes after circle gas, takes off lid, stir pine, bold and vigorous first time water takes off flat cover again and discriminates the continuous steaming of lid, 20 minutes after upper big vapour, then takes off
Lid stirs pine, sprinkles second of water, take off it is flat cover that Zhen lid is multiple to be steamed again, until well-done until, the rice grain water content after cooking is 62%~
63%；
Step 3: spice：After the meal material cooked goes out rice steamer, rice dumpling is sent while hot stirred in blender dissipate and raised with air blower it is cool, stand it is cold
During to 36~37 DEG C of product temperature, 0.8%~1.0% Chinese yeast for adding in material quantity is mixed thoroughly；
Step 4: lower cylinder culture saccharification：Poured into after mixed song in meal cylinder, meal layer thickness is 15~20 centimetres, lower cylinder product temperature for 32~
34 DEG C, empty a, dustpan in cylinder lid, progress cultivation and saccharification are dug in center；
Step 5: mix water by fermentation：Fermented grain through culture saccharification puts into the water of material quantity 120%~125%, and throwing the temperature of water should control
The product temperature after making to mix thoroughly is made up to 36 DEG C, the saccharification content of soaked rear fermented grains is 9%~10%, total acid 0.7, alcohol content 2%
~3%, it is soaked mix thoroughly after be transferred to unstrained spirits cylinder, the material unstrained spirits of each culture saccharification cylinder is divided in two unstrained spirits cylinders and is put into fermentation tank, control
Fermentation temperature processed is 26~30 DEG C, and fermentation time is 6~7 days；
Step 6: distillation：It is distilled after fermented grain maturation, first fermented grain to be steamed is poured into boiler, pot cover is covered, installed
The pipe and cooler of wine are connect well, you can carry out steaming wine, using decaptitating truncation batch distillation technique during distillation, firepower is uniform, cold
But the water temperature above device is no more than 55 DEG C, connects wine temperature no more than 30 DEG C, the foreshot just flowed out clips independent packing, keeps down
Samsara cylinder ferments again；In the wine access wine jar steamed after heads removal, sub-prime and altar progress ageing；Fire is increased at the end of steaming wine is fast
Liquor tailing is tried hard to pursue, liquor tailing should be dispensed separately, backed into rice steamer bottom when steaming wine next time, steamed wine again；
Step 7: ageing：Warehousing finished products is stored, ageing 1 year or more, to get the rice spirit after blending.
2. the preparation method of rice spirit according to claim 1, which is characterized in that the rice is quality glutinous rice.
3. the preparation method of rice spirit according to claim 1, which is characterized in that steamer is described in step 2
Continuous meal braizing machine.
4. the preparation method of rice spirit according to claim 1, which is characterized in that Chinese yeast described in step 3 is nothing
The purebred white song of medicine, the preparation method of no purebred white song of medicine are as follows：
Step A：It is matched according to following raw materials according：100 jin of rice bran, 10~15 jin of rice flour, 68~75 jin of sterile water, 4~5 jin of head mold,
220~240 milliliters of yeast juice；
Step B：Bent room, instrument carry out medicated disinfecting disinfection；
Step C：Prepare sterile water；
Step D：Rice bran is admixed into 10~15% rice flour, cross after 20 mesh sieves enter capping in rice steamer steam l it is small when, be then spread out on disk, break up
Agglomerate sieves, and waits to be as cold as 30~32 DEG C spare；
Step E：30~32 DEG C of rice brans are divided in zinc disk, often 40~50 jin of disk, while the cultured head mold kind of washbasin will be used
Song adds in by the 4~5% of rice bran weight, then adds 68~70% sterile waters, in sterile water, first has to by 100 jin of rice flour and rice bran
Mixed weight add in 220~240 milliliters of yeast pastes, after fully mixing thoroughly, rub be depressed into generation viscosity when, it is pinched into diameter respectively
3.5 centimetres of bent grain, is placed in koji tray, is sent into proper alignment in cultivation room and is placed in bamboo sieve, then by bamboo sieve on yoke, Qu Li
Enter room and finish and close the doors and windows, and open electric furnace, basin can be placed on electric furnace to be warming up to 32~33 DEG C in regulation room, product temperature reaches
33~34 DEG C, humidity differs 0.5~l degree with room temperature, then through 4~5 it is small when, transom window is opened, makes excessive moisture content and titanium dioxide
Carbon sheds, and product temperature is hereafter made to be maintained at 35~36 DEG C, and humidity and room temperature differ 1~1.5 degree, through 40 it is small when, going to storage song room makes
The purebred white bent continued growth breeding of no medicine, product temperature are maintained at 35~36 DEG C, through 64~68 it is small when, bacterium colony collapses, and product temperature declines, warp
80 it is small when, product temperature returns and is down to 32~33 DEG C, you can is dried under outdoor solar light or indoor small fire drying is purebred white without medicine
It is bent.
5. the preparation method of rice spirit according to claim 1, which is characterized in that meal cylinder described in step 3 is sugar
Change slot.
6. the preparation method of rice spirit according to claim 1, which is characterized in that fermentation tank is described in step 3
6 cubic metres of big fermentation tank.
7. the preparation method of rice spirit according to claim 1, which is characterized in that boiler is described in step 3
Stainless steel boiler.
8. a kind of rice spirit, which is characterized in that obtained with the method according to any one of claim 1 to 7
Rice spirit.
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| CN109294803A (en) * | 2018-11-12 | 2019-02-01 | 衡山佬酒酒业有限责任公司 | A kind of rice-fragrant type distiller's yeast manufacturing process and the technique using distiller's yeast wine brewing |
| CN110423662A (en) * | 2019-08-29 | 2019-11-08 | 江苏张家港酿酒有限公司 | A kind of white wine and its manufacture craft |
| CN110903988A (en) * | 2019-12-18 | 2020-03-24 | 广西天龙泉酒业有限公司 | Complex microbial inoculant and application thereof |
| CN111254034A (en) * | 2020-03-13 | 2020-06-09 | 广西天龙泉酒业有限公司 | Wine making method for improving quality of rice-flavor raw wine |
| CN111254033A (en) * | 2020-04-09 | 2020-06-09 | 河北燕南春酒业有限公司 | Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process |
| CN111838409A (en) * | 2020-07-30 | 2020-10-30 | 江苏高生生物饲料有限公司 | Production method of distiller's grains by fermentation of saccharomyces cerevisiae |
| CN113136290A (en) * | 2021-05-07 | 2021-07-20 | 陈玉勇 | Method for double-steaming, water-dividing and aldehyde-removing of brewed rice wine |
| CN113462506A (en) * | 2021-07-07 | 2021-10-01 | 广西丹泉酒业有限公司 | Compound flavor type white spirit and blending method thereof |
| CN115651789A (en) * | 2022-10-31 | 2023-01-31 | 广州鹰金钱食品集团有限公司 | Method for producing composite rice-flavor liquor |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109294803A (en) * | 2018-11-12 | 2019-02-01 | 衡山佬酒酒业有限责任公司 | A kind of rice-fragrant type distiller's yeast manufacturing process and the technique using distiller's yeast wine brewing |
| CN110423662A (en) * | 2019-08-29 | 2019-11-08 | 江苏张家港酿酒有限公司 | A kind of white wine and its manufacture craft |
| CN110903988A (en) * | 2019-12-18 | 2020-03-24 | 广西天龙泉酒业有限公司 | Complex microbial inoculant and application thereof |
| CN110903988B (en) * | 2019-12-18 | 2021-08-10 | 广西天龙泉酒业有限公司 | Complex microbial inoculant and application thereof |
| CN111254034A (en) * | 2020-03-13 | 2020-06-09 | 广西天龙泉酒业有限公司 | Wine making method for improving quality of rice-flavor raw wine |
| CN111254033A (en) * | 2020-04-09 | 2020-06-09 | 河北燕南春酒业有限公司 | Faint scent type white spirit brewing method based on secondary bacterium culture saccharification fermentation process |
| CN111838409A (en) * | 2020-07-30 | 2020-10-30 | 江苏高生生物饲料有限公司 | Production method of distiller's grains by fermentation of saccharomyces cerevisiae |
| CN113136290A (en) * | 2021-05-07 | 2021-07-20 | 陈玉勇 | Method for double-steaming, water-dividing and aldehyde-removing of brewed rice wine |
| CN113462506A (en) * | 2021-07-07 | 2021-10-01 | 广西丹泉酒业有限公司 | Compound flavor type white spirit and blending method thereof |
| CN115651789A (en) * | 2022-10-31 | 2023-01-31 | 广州鹰金钱食品集团有限公司 | Method for producing composite rice-flavor liquor |
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Application publication date: 20180601 |