CN108676681A - A kind of brewing method of hawthorn glutinous rice wine - Google Patents
A kind of brewing method of hawthorn glutinous rice wine Download PDFInfo
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- CN108676681A CN108676681A CN201810943416.5A CN201810943416A CN108676681A CN 108676681 A CN108676681 A CN 108676681A CN 201810943416 A CN201810943416 A CN 201810943416A CN 108676681 A CN108676681 A CN 108676681A
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- hawthorn
- wine
- glutinous rice
- yeast
- pulp
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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
-
- 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
Abstract
The present invention discloses a kind of brewing method of hawthorn glutinous rice wine, belongs to brewing technical field, includes the following steps：Haw pulp is obtained after hawthorn is cleaned and after peeled and cored, will obtain hawthorn pulp after haw pulp mashing；Yeast is added in the hawthorn pulp to ferment, obtains Hawthorn Fruit Wine；Glutinous rice, sorghum rice are cooked after mixing, after the glutinous rice cooked and sorghum rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, fermentation material is obtained, the fermentation material is distilled, Spirit is obtained；Mixing wine is obtained after the Hawthorn Fruit Wine and Spirit are mixed and stirred for uniformly, under 10~15 DEG C of temperature conditions, is stored 20 days；Xanthans and chitosan oligosaccharide are added into above-mentioned wine body into body stable operation of serving a round of liquor to the guests；It takes supernatant to bottle, bottles, it is cooling.The hawthorn rice wine color and luster that the present invention makes is pale red, as clear as crystal, mouthfeel alcohol and, sour-sweet appropriate, alcoholic strength is submissive, and vinosity is mellow.
Description
Technical field
The present invention relates to brewing technical field, more particularly to a kind of brewing method of hawthorn glutinous rice wine.
Background technology
There is the long history of brewed rice wine in China, and it is raw material that rice wine, which is using glutinous rice, using bent class, yeast as diastatic fermentation
Agent, a kind of traditional zymotic product made of being brewed through boiling, saccharification, fermentation and distillation.Its brewage process is simple, alcoholic strength pole
It is low, it is fragrant and sweet pure and sweet, it is deep to be favored by people.
Rice wine is full of nutrition, and value is in wine liquid that water removal also contains sugar, organic acid, protein, ammonia with outside ethyl alcohol
The nutriments such as base acid, vitamin and mineral.Sugar mainly by rice starch decompose generate, including glucose, fructose,
Sucrose, maltose, deer sugar, dextrin and isomaltose；Organic acid is mainly generated by rice starch in root arrhizus fermentation, including breast
Acid, citric acid, acetic acid, acetic acid, malic acid, tartaric acid etc.；Since most protein in rice are not soluble in water, so that protein
It is hydrolyzed into free amino acid and polypeptides matter during the fermentation；Vitamin and mineral is mainly produced by root arrhizus fermentation
It is raw, including VB, VE, VA etc..
Hawthorn rice wine combines nutrition and the flavor of hawthorn jujube and glutinous rice wine, the nutrition such as carbohydrate, amino acid, vitamin at
Divide and enrich, is suitable to people of all ages nutrient excellent product.But the yeast containing suspended state, bacterium, cohesion in the hawthorn rice wine just made
Protein, tanning matter, lymphatic temperament and hawthorn fragment of tissue, it is muddy to easily cause hawthorn rice wine.In addition, brought into production
Metal ion such as Fe2+、Ca2+It can be with tannin, PO4 3-Deng generation metal composite and metal salt, unstable colloid can be also formed
Solution or precipitation seriously affect colours of wine, are not received by consumer.
Invention content
The present invention provides a kind of brewing methods of hawthorn glutinous rice wine, solve existing hawthorn rice wine and are also easy to produce muddy ask
Topic.
The technical scheme is that：
A kind of brewing method of hawthorn glutinous rice wine, includes the following steps：
(1) haw pulp is obtained after cleaning hawthorn and after peeled and cored, will obtain haw berry after haw pulp mashing
Slurry；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,15~25 DEG C ferment 3~4 days, obtain Hawthorn Fruit Wine；
(3) glutinous rice, sorghum rice are cooked after mixing, after the glutinous rice cooked and sorghum rice airing, distiller's yeast is added simultaneously
It is mixed evenly and obtains distiller's yeast mixture, then the distiller's yeast mixture is sealed by fermentation, fermentation material is obtained, by the fermentation
Material is distilled, and Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly, in 10~15 DEG C of temperature conditions
Under, it stores 20 days；
(5) xanthans and chitosan oligosaccharide are added into above-mentioned wine body into body stable operation of serving a round of liquor to the guests；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Wherein it is preferred to which in parts by weight, the hawthorn is 20~30 parts, the glutinous rice is 50~60 parts, the sorghum
Rice is 15~25 parts.
Wherein it is preferred in the step (5) wine body stable operation it is specific as follows：It is the Huang of 10g/L to take mass concentration
Virgin rubber solution and chitosan oligosaccharide solution are separately added into wine body, and the mass concentration of xanthans is 0.3~0.7g/L in wine body after addition,
The mass concentration of chitosan oligosaccharide is 0.1~0.3g/L, stands 2~3 days.
Wherein it is preferred to which the preparation method of the xanthan gum solution is as follows：It takes 10g xanthans to be placed in 500mL cold water to soak
20~30min is steeped, is added in the hot water of 95 DEG C of 500mL, the 10g/L xanthan gum solutions being completely dissolved to obtain the final product after stirring.
Wherein it is preferred to which the preparation method of the chitosan oligosaccharide solution is as follows：Take 1g chitosan oligosaccharides in the lemon of 100mL 10g/L
The solution of 10g/L is fully dissolved into lemon acid solution.
Chitosan oligosaccharide is also known as chitin oligo saccharide, chitooligosaccharide-, is the product obtained by enzymatic isolation method degradation chitosan.It is not only protected
The original characteristic of chitosan has been held, has also added the characteristics such as its dissolubility, inoxidizability, therefore chitosan oligosaccharide is with many excellent
Characteristic.Chitosan oligosaccharide has the easy formability of characteristic, it can be with the miscible formation variform of a variety of high-molecular biologics such as：Fiber, film, water
Gel etc..
Beneficial effects of the present invention：
1. xanthans belongs to protein-based, can react to form protein-tannin complex compound with the tannin in fruit wine, with this
Kind of complex compound gradually increases, it will and coagulation occurs for the suspended matter in absorption fruit wine, to reach clear effect, but with
The increase of xanthans additive amount, rice wine clarity declined again after increasing rapidly before this.Chitosan oligosaccharide has protein, polyphenol etc.
Good absorption and cohesion ability can play preferable clarifying effect since xanthans is different with the clarification mechanism of chitosan oligosaccharide, again
It closes in use, fining agent obtains rational complementary utilization, chitosan oligosaccharide efficiently solves xanthans and clarified with the increase of additive amount
The problem of degree declines, the composite clarification use with obvious effects higher than single fining agent.
2. the present invention completely remains the nutritional ingredient of hawthorn, and the hawthorn rice wine lighter color made in brewing method
It is red, it is as clear as crystal, mouthfeel alcohol and, sour-sweet appropriate, alcoholic strength is submissive, and vinosity is mellow, and wine body is plentiful, there is that typical rice wine fermenting is fragrant,
It is full of nutrition.
Specific implementation mode
Below in conjunction with the specific embodiment of the invention, technical scheme of the present invention is clearly and completely described, is shown
So, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the reality in the present invention
Example is applied, every other embodiment obtained by those of ordinary skill in the art without making creative efforts all belongs to
In the scope of protection of the invention.
In following embodiments, the preparation method of xanthan gum solution is as follows：It takes 10g xanthans to be placed in 500mL cold water to impregnate
20~30min is added in the hot water of 95 DEG C of 500mL, the 10g/L xanthan gum solutions being completely dissolved to obtain the final product after stirring.Chitosan oligosaccharide is molten
The preparation method of liquid is as follows：1g chitosan oligosaccharides are taken fully to be dissolved into the solution of 10g/L in the citric acid solution of 100mL 10g/L.
Embodiment 1
The present embodiment provides a kind of brewing methods of hawthorn glutinous rice wine, include the following steps：
(1) haw pulp is obtained after cleaning the hawthorn of 25 parts by weight and after peeled and cored, after the haw pulp is beaten
Obtain hawthorn pulp；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,20 DEG C ferment 3 days, obtain Hawthorn Fruit Wine；
(3) sorghum rice of the glutinous rice of 55 parts by weight, 20 parts by weight is cooked after mixing, by the glutinous rice cooked and sorghum
After rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, is obtained
To fermentation material, the fermentation material is distilled, Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 12 DEG C of temperature conditions
It puts 20 days；
(5) mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L, wine body after addition
The mass concentration of middle xanthans is 0.5g/L, and the mass concentration of chitosan oligosaccharide is 0.2g/L, stands 2 days；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Embodiment 2
The present embodiment provides a kind of brewing methods of hawthorn glutinous rice wine, include the following steps：
(1) haw pulp is obtained after cleaning the hawthorn of 200 parts by weight and after peeled and cored, after the haw pulp is beaten
Obtain hawthorn pulp；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,25 DEG C ferment 3 days, obtain Hawthorn Fruit Wine；
(3) sorghum rice of the glutinous rice of 50 parts by weight, 25 parts by weight is cooked after mixing, by the glutinous rice cooked and sorghum
After rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, is obtained
To fermentation material, the fermentation material is distilled, Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 10 DEG C of temperature conditions
It puts 20 days；
(5) mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L, wine body after addition
The mass concentration of middle xanthans is 0.7g/L, and the mass concentration of chitosan oligosaccharide is 0.1g/L, stands 3 days；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Embodiment 3
The present embodiment provides a kind of brewing methods of hawthorn glutinous rice wine, include the following steps：
(1) haw pulp is obtained after cleaning the hawthorn of 30 parts by weight and after peeled and cored, after the haw pulp is beaten
Obtain hawthorn pulp；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,15 DEG C ferment 4 days, obtain Hawthorn Fruit Wine；
(3) sorghum rice of the glutinous rice of 60 parts by weight, 15 parts by weight is cooked after mixing, by the glutinous rice cooked and sorghum
After rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, is obtained
To fermentation material, the fermentation material is distilled, Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 15 DEG C of temperature conditions
It puts 20 days；
(5) mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L, wine body after addition
The mass concentration of middle xanthans is 0.3g/L, and the mass concentration of chitosan oligosaccharide is 0.3g/L, stands 2 days；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Embodiment 4
The present embodiment provides a kind of brewing methods of hawthorn glutinous rice wine, include the following steps：
(1) haw pulp is obtained after cleaning the hawthorn of 22 parts by weight and after peeled and cored, after the haw pulp is beaten
Obtain hawthorn pulp；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,18 DEG C ferment 4 days, obtain Hawthorn Fruit Wine；
(3) sorghum rice of the glutinous rice of 58 parts by weight, 22 parts by weight is cooked after mixing, by the glutinous rice cooked and sorghum
After rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, is obtained
To fermentation material, the fermentation material is distilled, Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 13 DEG C of temperature conditions
It puts 20 days；
(5) mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L, wine body after addition
The mass concentration of middle xanthans is 0.6g/L, and the mass concentration of chitosan oligosaccharide is 0.2g/L, stands 3 days；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Embodiment 5
The present embodiment provides a kind of brewing methods of hawthorn glutinous rice wine, include the following steps：
(1) haw pulp is obtained after cleaning the hawthorn of 28 parts by weight and after peeled and cored, after the haw pulp is beaten
Obtain hawthorn pulp；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is
1:10000,22 DEG C ferment 4 days, obtain Hawthorn Fruit Wine；
(3) sorghum rice of the glutinous rice of 55 parts by weight, 20 parts by weight is cooked after mixing, by the glutinous rice cooked and sorghum
After rice airing, distiller's yeast is added and acquisition distiller's yeast mixture is mixed evenly, then the distiller's yeast mixture is sealed by fermentation, is obtained
To fermentation material, the fermentation material is distilled, Spirit is obtained；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 13 DEG C of temperature conditions
It puts 20 days；
(5) mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L, wine body after addition
The mass concentration of middle xanthans is 0.6g/L, and the mass concentration of chitosan oligosaccharide is 0.2g/L, stands 2~3 days；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, after cooling
To obtain the final product.
Hawthorn glutinous rice wine color and luster made from above-described embodiment is pale red, as clear as crystal, mouthfeel alcohol and, sour-sweet appropriate, alcoholic strength is soft
Suitable, vinosity is mellow, and wine body is plentiful, has typical rice wine fermenting fragrant.
Hawthorn glutinous rice wine physical and chemical index made from above-described embodiment is as follows：
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (5)
1. a kind of brewing method of hawthorn glutinous rice wine, it is characterised in that include the following steps：
(1) haw pulp is obtained after cleaning hawthorn and after peeled and cored, will obtain hawthorn pulp after haw pulp mashing；
(2) yeast is added in the hawthorn pulp to ferment, the weight ratio of the yeast and the hawthorn pulp is 1:
10000,15~25 DEG C ferment 3~4 days, obtain Hawthorn Fruit Wine；
(3) glutinous rice, sorghum rice are cooked after mixing, after the glutinous rice cooked and sorghum rice airing, distiller's yeast is added and mixes
Stir evenly obtain distiller's yeast mixture, then by the distiller's yeast mixture be sealed by fermentation, obtain fermentation material, by the fermentation material into
Row distillation, obtains Spirit；
(4) mixing wine is obtained after being mixed and stirred for the Hawthorn Fruit Wine and Spirit uniformly to deposit under 10~15 DEG C of temperature conditions
It puts 20 days；
(5) xanthans and chitosan oligosaccharide are added into above-mentioned wine body into body stable operation of serving a round of liquor to the guests；
(6) it takes supernatant to bottle, and bottle is placed under 65 DEG C of temperature conditions and is kept for 60 minutes to sterilizing, be after cooling
.
2. a kind of brewing method of hawthorn glutinous rice wine according to claim 1, it is characterised in that：In parts by weight, described
Hawthorn is 20~30 parts, and the glutinous rice is 50~60 parts, and the sorghum rice is 15~25 parts.
3. a kind of brewing method of hawthorn glutinous rice wine according to claim 1, it is characterised in that：Wine in the step (5)
Body stable operation it is specific as follows：Mass concentration is taken to be separately added into wine body for the xanthan gum solution and chitosan oligosaccharide solution of 10g/L,
The mass concentration of xanthans is 0.3~0.7g/L in wine body after addition, and the mass concentration of chitosan oligosaccharide is 0.1~0.3g/L, stands 2
~3 days.
4. a kind of brewing method of hawthorn glutinous rice wine according to claim 3, it is characterised in that：The xanthan gum solution
Preparation method is as follows：It takes 10g xanthans to be placed in 20~30min of immersion in 500mL cold water, is added in the hot water of 95 DEG C of 500mL,
The 10g/L xanthan gum solutions being completely dissolved to obtain the final product after stirring.
5. a kind of brewing method of hawthorn glutinous rice wine according to claim 3, it is characterised in that：The chitosan oligosaccharide solution
Preparation method is as follows：1g chitosan oligosaccharides are taken fully to be dissolved into the solution of 10g/L in the citric acid solution of 100mL 10g/L.
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| CN201810943416.5A CN108676681A (en) | 2018-08-17 | 2018-08-17 | A kind of brewing method of hawthorn glutinous rice wine |
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| CN201810943416.5A CN108676681A (en) | 2018-08-17 | 2018-08-17 | A kind of brewing method of hawthorn glutinous rice wine |
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| CN108676681A true CN108676681A (en) | 2018-10-19 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591858A (en) * | 2019-10-22 | 2019-12-20 | 南通白蒲黄酒有限公司 | Hawthorn yellow wine and preparation method thereof |
-
2018
- 2018-08-17 CN CN201810943416.5A patent/CN108676681A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591858A (en) * | 2019-10-22 | 2019-12-20 | 南通白蒲黄酒有限公司 | Hawthorn yellow wine and preparation method thereof |
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