CN108949448A - A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method - Google Patents
A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method Download PDFInfo
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- CN108949448A CN108949448A CN201810980936.3A CN201810980936A CN108949448A CN 108949448 A CN108949448 A CN 108949448A CN 201810980936 A CN201810980936 A CN 201810980936A CN 108949448 A CN108949448 A CN 108949448A
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- black rice
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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
Abstract
The invention discloses a kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking methods, it is related to brewing fermentation technical field, by black mulberries, black rice and a variety of mixed fermentation strain co-fermentations, it is mixed again with the delicate fragrance type base liquor of 60%vol in the ratio of 1-2:1, aseptic canning after freezing and filtering, the mixed fermentation strain include Chinese yeast strain and esterified red yeast strain.The invention improves the automation level of production, can control fermenting speed and temperature, controls fermenting speed and temperature using nitrogen protection technology and by oxygen concentration processed, prevents nutriment loss in production storage process.When winter drinks, rock sugar, ginger and fructus lycii are added in right amount, and drinking after warm keeps aroma strong, and summer refrigerates or drinks after on the rocks, and salubrious pleasant, flavor and mouthfeel are preferably.
Description
Technical field
The present invention relates to brewing fermentation technical field more particularly to a kind of multiple bacteria compound fermentation black rice wine and its preparation and
Hook tune drinking method.
Background technique
Black rice is in black or dark brown, and full of nutrition, edible medicinal value is high.It can not only cook congee, can also make various
Nutraceutical and wine brewing are known as the good reputation of " black pearl " and " king in world's rice ".Black rice wine is adopted using black rice as primary raw material
Be made of traditional rice wine with the method that the brewing production process of modern fruit wine combines, be it is a kind of have " it is sour-sweet it is mellow, fragrance is special
Very, full of nutrition " the features such as low degree fermented beverage wine.Black rice wine contains amino acid, protein, organic acid, oligosaccharide, mineral
The multiple nutritional components such as matter, anthocyanin, flavones, these nutritions derive from the natural components of black rice or produce in brewing process
It is raw.Contain several functions composition, such as rutin, anthocyanidin, resveratrol in mulberry fruit, there is good anti-cancer, anti-aging, resist
Ulcer, it is antiviral the effects of.Morat combines traditional secret recipe essence to make using mulberries as primary raw material, using modern science and technology technique
Dry type, sorosis nutritional ingredient abundant and medicinal curative effect, primary colors, original flavor, original has been fully retained in half-dry type and sweet tea type fruit wine
Perfume (or spice), mellow in taste, wine body is plentiful, and Yu Xiang aftertaste is continuous.
Number of patent application is the patent application of CN201510295818.5, and patent name is a kind of mulberries black rice wine and its wine
Method is made, this method brews mulberry wine and black rice wine respectively, then mulberry wine and black rice wine are mixed to prepare into according to 1-2:1 ratio
It samples wine.Number of patent application be CN201110165343.X patent application, patent name be a kind of blueberry mulberries dry red wine and its
Preparation method, this method are added in fermentor after mixing blueberry and mulberries crushing and beating, send out using wine uses yeast fungus at 15-25 DEG C
Ferment, fermentation liquid are pumped into wine storing jar and potassium metabisulfite are added, and after being sealed and stored 3-9 months, diatomite or gelatin clarification is added.
The black rice wine that existing brewing method is brewed, lacks bioactive ingredients, and the influence to tunning compared with
Greatly, automatization level is not high, can not control fermenting speed, temperature and micro- oxygen anaerobic condition well, and production is caused to store
Nutriment loses in journey.
Therefore, those skilled in the art is dedicated to developing a kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune
Drinking method can increase the bioactive ingredients of black rice wine, and preparation process is smaller on tunning influence, can improve automation
Level controls fermenting speed temperature well, and by the micro- oxygen anaerobic condition of nitrogen protection technical controlling, production is effectively prevent to store
Nutriment loses during depositing, and drinks mouthfeel by hook tune raising.
Summary of the invention
In view of the above drawbacks of the prior art, the technical problem to be solved by the present invention is to how increase the life of black rice wine
Object active constituent reduces influence of the preparation process to tunning, improves automatization level, controls fermenting speed temperature and micro- oxygen
Anaerobic condition effectively prevent the loss of nutriment in production storage process and drinks mouthfeel by hook tune raising.
To achieve the above object, the present invention provides a kind of multiple bacteria compound fermentation black rice wine, by black mulberries, black rice and more
Kind mixed fermentation strain co-fermentation, then mixed with the delicate fragrance type base liquor of 60%vol in the ratio of 1-2:1, nothing after freezing and filtering
Bacterium is canned, and the mixed fermentation strain includes Chinese yeast strain and esterified red yeast strain.
Further, the Chinese yeast strain is that wheat bran is made respectively by rhizopus and saccharomycete, and after mixing in proportion
It is made.
Further, the ratio is 4:6.
Further, the saccharomycete is saccharomyces cerevisiae and aroma-producing yeasts.
To achieve the above object, the present invention also provides a kind of preparation methods of multiple bacteria compound fermentation black rice wine, including
Following steps:
(1) 24-36h is soaked in water after black rice removal of impurities cleaning, the black rice is placed in boiling 25- in meal braizing machine after filtering
30min, cooking pressure 0.04MPa, cooling is spare after filtered rice steeping water is heated to 80 DEG C；
(2) the rice steeping water is sprayed on the black rice, and the sprinkling quality of the rice steeping water is the black rice quality
10%-15%, it is 50%-55% that the black rice, which is cooled to 30-35 DEG C and water content, after sprinkling, is sprinkled into the black rice a variety of
Mixed fermentation strain, the usage amount of the mixed fermentation strain are the 0.8%-1.0% of the black rice quality, the black rice stirring
After pour into open-top receptacle, in 25-30 DEG C cultivate 48-72h to saccharification liquid ooze out；
(3) without crushing and beating after rotten, no disease and pests harm black mulberries removal of impurities cleaning, 30-40mg/L sulfurous acid is added, is added
The pectase of the juice amount 0.015%-0.03% of the black mulberries is then allowed to stand 12-24h, mistake in 40-45 DEG C of enzymatic hydrolysis 2-3h
Filter out the skin slag on juice surface；
(4) juice and the rice steeping water of the black rice, the black mulberries after being saccharified are mixed by the volume of 2:1:1, are stirred
It is pumped into fermentor after mixing uniformly, the preactivated good Portugal of the black rice quality 0.3%-0.5% is accessed in the fermentor
Grape wine dry ferment spreads cultivation liquid, adds the nitrite of 80-100ppm, and 18-22 DEG C of fermentation temperature, it is primary that every 12h opens rake stirring, hair
After ferment 48h, the honey of the black rice quality 0.3%-0.5% is added, pol is adjusted to 20%-24%, after sterilizing then is added
Rice steeping water to the fermentor reach canful state, continue fermentation 15-20 days, make fermentation liquid content of reducing sugar less than 0.5%
Or alcoholic strength be greater than 14%, pH be 5.8 when, be cooled to -2 DEG C and terminate fermentation；
(5) obtain muddy wine liquid with compressor filters pressing, with 5% is attapulgite modified and 1% chitosan solution at
The clear wine liquid is obtained by filtration after clarifying 48h, using the SO in wine liquid described in loop control in reason2, the SO2Additive amount
For 30-40mg/L, it is subsequently placed in canful in holding vessel and stores, temperature is controlled at subzero 5 DEG C to subzero 3 DEG C, is carried out using nitrogen
Protection, if liquid level declines in the holding vessel, the wine liquid after adding sterilizing to canful.
Further, the grape wine dry ferment in the step (4) spreads cultivation liquid, using 38-40 DEG C of tap water or
2% syrup adds 1 kilogram of dry ferment according to every 10-15kg, is then stirred, and naturally cools to 34 DEG C hereinafter, activation
15-30min。
Further, the syrup is made of sucrose or glucose.
Further, in the step (5), the adding proportion of the described attapulgite modified and described chitosan solution is 5:
1, additive amount is the 1%-2% of the muddy wine liquid volume.
To achieve the above object, the present invention also provides a kind of hook tune drinking method of multiple bacteria compound fermentation black rice wine,
The black rice wine, rock sugar, ginger and the allotment of fructus lycii mass ratio are 7:1-2:0.5-1:0.5-1 and drink after heating when winter
It is drunk when with, summer after the black rice wine refrigeration or after on the rocks.
The invention can increase the bioactive ingredients of black rice wine, and preparation process is smaller on tunning influence, can improve
Automatization level controls fermenting speed temperature well, and by the micro- oxygen anaerobic condition of nitrogen protection technical controlling, effectively prevent
The loss of nutriment in storage process is produced, and mouthfeel is drunk by hook tune raising.
Specific embodiment
Multiple preferred embodiments of the invention introduced below keep its technology contents more clear and are easy to understand.The present invention
It can be emerged from by many various forms of embodiments, protection scope of the present invention is not limited only to the reality mentioned in text
Apply example.
1, the preparation method of black rice wine mainly includes the following steps:
(1) high-quality black rice is selected, removal of impurities, cleaning are filtered after impregnating 24, are placed in meal braizing machine, steamed rice pressure 0.04Mpa is left
The right side, boiling 30min is cooked to black rice after upper vapour, and viscous do not dissipate is advisable；Rice steeping water is used as after being heated to 80 DEG C or more and cooling down and pours
Water drenching adds the use of tank water；
(2) after rice sprinkling the pouring water drenching and be cooled to 33 DEG C of total mass of raw material 10% steamed, water content is on 53% left side
The right side is uniformly sprinkled into Chinese yeast, esterified red yeast etc. in rice, and dosage is the 1.0% of black rice gross mass, pours into large cylinder after mixing thoroughly
It is oozed out in 28 DEG C of culture 72h to saccharification liquid；The preparation of Chinese yeast uses pure Rhizopus bacterium, saccharomycete (saccharomyces cerevisiae, aroma-producing yeasts)
Deng respectively be made wheat bran, generally according to 4:6 ratio mixing after be applied to production；
(3) it chooses without rotten, no disease and pests harm fresh black mulberries, 40mg/L sulfurous is added in crushing and beating after removal of impurities cleaning
The pectase of mashing juice amount 0.03% is added in acid sterilization, and left and right for 24 hours is stood after 45 DEG C of enzymatic hydrolysis 2h, refilters and removes on subsider juice
The skin slag just floated obtains clarification mulberry juice；
(4) black rice, mulberry juice after being saccharified add tank water etc. and mix according to 2:1:1, are pumped into fermentor after mixing evenly,
The preactivated good grape wine dry ferment of access black rice gross mass 0.5% spreads cultivation liquid, adds the sulphite of 80ppm, ferments
20 DEG C of temperature, every 12h opens rake stirring once, after the 48h that ferments, the honey etc. of black rice gross mass 0.3% is added, pol is adjusted to
21% or so, add tank water to canful after supplement sterilizing, continues fermentation 15-20 days or so, fermentation liquid reduced sugar 0.4%, alcohol
Spending 14.8%, pH is about 5.7, is cooled to -2 DEG C immediately, terminates fermentation；Wherein, grape wine dry ferment spreads cultivation, using 38 DEG C,
2% sucrose water, per kilogram dry ferment add water 10kg, stir evenly, and Temperature fall activates 30min to 30 DEG C；
(5) muddy wine liquid is obtained with filter press filters pressing, then is handled with attapulgite modified, diatomite etc., clarified 48 hours,
Clarification wine liquid is obtained by filtration, carries out the SO in tank outer circulation control wine liquid2, SO2Additive amount be 35mg/L, be placed in low tempertaure storage
Canful is stored in tank, and temperature is controlled at -4 DEG C or so, if the wine liquid that liquid level decline should be added in time after sterilizing carries out adding tank, and
Using nitrogen protection technology, after long-term ageing, operate with wine further according to programs；Wherein, 5% it is attapulgite modified
Adding proportion with 1% chitosan solution is 5:1, and additive amount is the 2% of muddy wine liquid volume.
2, the delicate fragrance type base liquor of black rice wine and 60vol% after taking ageing 1 year is mixed according to the ratio of 2:1, wine blending degree,
Freezing and filtering, aseptic canning obtain finished wine, by finished wine, rock sugar, ginger, fructus lycii etc. according to mass ratio be 7:2:0.5:
0.5 mixes, and drinks after warm, and aroma is strong, and flavor and mouthfeel are suitable for.
3, hygienic requirements
(1) fermentation room floor and wall must clean daily, keep cleaning, sprinkling bleaching powder kills at least twice weekly on ground
Bacterium；
(2) it needs to clean up after the uses such as fermentation utensil articles, be sterilized with bleaching powder, to the hair that has polluted or may pollute
Ferment utensil articles, it is necessary to be reused after stringent high-temperature sterilization after cleaning；
(3) fermentor fills mouth and should keep cleaning, and the pipeline turned every time after drinking should be rinsed and be sterilized in time.
4, key points for operation
(1) should according to black rice grain boiling state, control the steamed rice time, black rice grain should reach " water suction sufficiently, be split up, be interior
Without the raw heart, soft ripe oiliness " requirement；
(2) grape wine dry ferment uses after should activating, and control activation temperature, sucrose water concentration etc.；
(3) notice that material enters the temperature and time control in the stages such as tank and wine liquid clarification, timely sample detection pol, wine
The indexs such as degree, acidity；
(4) stages such as main fermentation, Clarified fermentation, low tempertaure storage answer canful, pay attention to carrying out adding tank in time.
5, basic characteristics
(1) the black rice mix-fermented wine prepared is in royal purple, like claret color, and main cause is black rice, mulberry
It is rich in anthocyan substance in the fermentation raw materials such as Shen juice, concurrently there are the natural pigment generated by esterified red yeast fermentation, study table
Bright, the ingredients such as anthocyan substance, red koji fermentation natural pigment all have certain bioactivity；
(2) using the resulting finished wine of the methods of cryogenic freezing filtering under the premise of meeting microbiological indicator and complying with standard
Influence to natural fermentation products is smaller, the fresh original flavor of the liquid state fermentation in finished wine, natural products, bioactive ingredients etc.
It is saved with maximum, clean taste is mellow, while effectively increasing automation level.The finished wine fruity and rice perfume sufficiently melt
It closes, sweet mouthfeel is mellow, unique flavor, and winter adds suitable rock sugar, ginger, fructus lycii etc., and beverage wine is aromatic strongly fragrant after warm,
Summer refrigeration or it is on the rocks after drink salubrious pleasant, flavor and mouthfeel are preferably；
(3) brewing of black rice wine added before mixed fermentation 80-100ppm sulphite control fermentation process anaerobism,
Micro-oxygen conditions after obtaining specified alcoholic strength, are cooled to -2 DEG C, and press in time to reach control fermenting speed and temperature immediately
Clarification is squeezed, the SO in tank outer circulation control wine liquid is carried out2Content prevents peculiar smell from generating, for wine liquid after fermentation clarification,
Hops disease etc. easily occurs for storage process, other than wine liquid wants canful, additionally uses nitrogen protection technology；
(4) detested using micro- oxygen of addition sulphite, the outer circulation of refrigerating liquor tank and the oxygen barrier technical controlling fermentation system of nitrogen charging
Oxygen condition can terminate in time and stay sugared fermentation, prevent the oxidation and pollution of wine liquid, reach control fermentation speed by controlling oxygen concentration
The purpose of degree and fermentation temperature effectively prevent the loss of nutriment in production storage process.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be within the scope of protection determined by the claims.
Claims (10)
1. a kind of multiple bacteria compound fermentation black rice wine, which is characterized in that common by black mulberries, black rice and a variety of mixed fermentation strains
Fermentation, then mixed with the delicate fragrance type base liquor of 60%vol in the ratio of 1-2:1, aseptic canning after freezing and filtering, the mixed fermentation
Strain includes Chinese yeast strain and esterified red yeast strain.
2. multiple bacteria compound fermentation black rice wine as described in claim 1, which is characterized in that the Chinese yeast strain is to pass through head mold
Wheat bran is made in bacterium and saccharomycete respectively, and is made after mixing in proportion.
3. multiple bacteria compound fermentation black rice wine as claimed in claim 2, which is characterized in that the ratio is 4:6.
4. multiple bacteria compound fermentation black rice wine as claimed in claim 2, which is characterized in that the saccharomycete be saccharomyces cerevisiae and
Aroma-producing yeasts.
5. a kind of preparation method of multiple bacteria compound fermentation black rice wine, which comprises the steps of:
(1) 24-36h is soaked in water after black rice removal of impurities cleaning, the black rice is placed in boiling 25-30min in meal braizing machine after filtering,
Cooking pressure 0.04MPa, cooling is spare after filtered rice steeping water is heated to 80 DEG C；
(2) the rice steeping water is sprayed on the black rice, and the sprinkling quality of the rice steeping water is the 10%- of the black rice quality
15%, it is 50%-55% that the black rice, which is cooled to 30-35 DEG C and water content, after sprinkling, and a variety of mixing are sprinkled into the black rice
Fermenting microbe, the usage amount of the mixed fermentation strain are the 0.8%-1.0% of the black rice quality, are fallen after the black rice stirring
Enter in open-top receptacle, 48-72h is cultivated in 25-30 DEG C to saccharification liquid exudation；
(3) without crushing and beating after rotten, no disease and pests harm black mulberries removal of impurities cleaning, 30-40mg/L sulfurous acid is added, adds institute
The pectase for stating the juice amount 0.015%-0.03% of black mulberries is then allowed to stand 12-24h in 40-45 DEG C of enzymatic hydrolysis 2-3h, filtering
Remove the skin slag on juice surface；
(4) juice and the rice steeping water of the black rice, the black mulberries after being saccharified are mixed by the volume of 2:1:1, are stirred
It is pumped into fermentor after mixing uniformly, the preactivated good Portugal of the black rice quality 0.3%-0.5% is accessed in the fermentor
Grape wine dry ferment spreads cultivation liquid, adds the nitrite of 80-100ppm, and 18-22 DEG C of fermentation temperature, it is primary that every 12h opens rake stirring, hair
After ferment 48h, the honey of the black rice quality 0.3%-0.5% is added, pol is adjusted to 20%-24%, after sterilizing then is added
Rice steeping water to the fermentor reach canful state, continue fermentation 15-20 days, make fermentation liquid content of reducing sugar less than 0.5%
Or alcoholic strength be greater than 14%, pH be 5.8 when, be cooled to -2 DEG C and terminate fermentation；
(5) muddy wine liquid is obtained with compressor filters pressing, it is attapulgite modified and 1% chitosan solution is handled with 5%, it is clear
The clear wine liquid is obtained by filtration after clear 48h, using the SO in wine liquid described in loop control2, the SO2Additive amount be 30-
40mg/L is subsequently placed in canful in holding vessel and stores, and temperature is controlled at subzero 5 DEG C to subzero 3 DEG C, is protected using nitrogen,
If liquid level declines in the holding vessel, the wine liquid after adding sterilizing to canful.
6. the preparation method of multiple bacteria compound fermentation black rice wine as claimed in claim 5, which is characterized in that the step (4)
In the grape wine dry ferment spread cultivation liquid, using 38-40 DEG C of tap water or 2% syrup, according to every 10-15kg addition 1
Kilogram dry ferment, is then stirred, and naturally cools to 34 DEG C hereinafter, activation 15-30min.
7. the preparation method of multiple bacteria compound fermentation black rice wine as claimed in claim 6, which is characterized in that the syrup is by sugarcane
Sugar or glucose are made.
8. the preparation method of multiple bacteria compound fermentation black rice wine as claimed in claim 5, which is characterized in that the step (5)
In, the adding proportion of the described attapulgite modified and described chitosan solution is 5:1, and additive amount is the muddy wine liquid volume
1%-2%.
9. a kind of hook tune drinking method of multiple bacteria compound fermentation black rice wine, which is characterized in that the black rice wine, ice when winter
Sugar, ginger and the allotment mass ratio of fructus lycii are 7:1-2:0.5-1:0.5-1 and drink after heating.
10. a kind of hook tune drinking method of multiple bacteria compound fermentation black rice wine, which is characterized in that black rice wine refrigeration when summer
It drinks afterwards or after on the rocks.
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| CN111548879A (en) * | 2020-06-12 | 2020-08-18 | 湖北工业大学工程技术学院 | Method for producing mulberry wine by staged independent fermentation |
| CN115505475A (en) * | 2022-09-28 | 2022-12-23 | 河北瑞升酒业有限公司 | Production process of frozen wine |
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| CN111548879A (en) * | 2020-06-12 | 2020-08-18 | 湖北工业大学工程技术学院 | Method for producing mulberry wine by staged independent fermentation |
| CN115505475A (en) * | 2022-09-28 | 2022-12-23 | 河北瑞升酒业有限公司 | Production process of frozen wine |
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Application publication date: 20181207 |