CN109055092A - A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof - Google Patents
A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof Download PDFInfo
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- CN109055092A CN109055092A CN201810950610.6A CN201810950610A CN109055092A CN 109055092 A CN109055092 A CN 109055092A CN 201810950610 A CN201810950610 A CN 201810950610A CN 109055092 A CN109055092 A CN 109055092A
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- wine
- saccharification
- wheat
- dregs
- barley
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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 wheat perfume (or spice) yellow rice wine and preparation method thereof, step includes: that baking-type barley is made, then barley is ground into graininess in barley frying, boiling, uniformly sprays barley with armillariella tabescens concentrate, is air-dried, saccharification, and it is spare to obtain saccharification wheat wine with dregs；Glutinous rice is taken to carry out rice steeping, boiling, it is spare to obtain saccharification rice wine with dregs for saccharification；By saccharification rice wine with dregs: red yeast rice: saccharification wheat wine with dregs=10:1:1 weight ratio mixing falls cylinder, and the main fermentation in cylinder fills cylinder post-fermentation；Wine is decocted in squeezing, clarification；It is added again into cylinder and accounts for the millesimal saccharification wheat wine with dregs of total weight and red yeast rice, ageing, wine is got product out.The advantage of the invention is that improving the smell of traditional yellow rice wine, allow yellow rice wine corkage that can smell grain, more than current yellow rice wine smell consumer receives, barley fragrance is than more prominent, this product is manufactured by grain, any preservative, essence and fragrance are not added, and barley, glutinous rice, red yeast rice and the water of addition are all organic products, allow consumer to trust and drink.
Description
Technical field
The present invention relates to yellow rice wine manufacturing technology fields, and in particular to a kind of wheat perfume (or spice) yellow rice wine and preparation method thereof.
Background technique
Wheat perfume (or spice) yellow rice wine is to change the aroma of traditional yellow rice wine on the basis of traditional yellow rice wine, and it is fragrant to assign the unique wheat of yellow rice wine
Taste, current traditional yellow rice wine mainly includes dry type, and half-dried, semi-sweet, sweet tea type is these four types of, and manufacture craft is all more ripe
It practises, smell is also that aroma alcohol smell relatively highlights.
Wheat perfume (or spice) yellow rice wine is that superiority changes smell and mouthfeel, the peculiar fragrance and taste of prominent yellow rice wine.
Summary of the invention
The purpose of the present invention is to provide a kind of wheat perfume (or spice) yellow rice wine and preparation method thereof, and which improve yellow smells of wine and mouths
Sense, the peculiar fragrance and taste of prominent yellow rice wine.
The present invention through the following technical solutions to achieve the above objectives:
A kind of preparation method of wheat perfume (or spice) yellow rice wine, step include:
Step 1: barley frying, boiling to be made baking-type barley, then barley is ground into graininess, use armillariella tabescens
Concentrate uniformly sprays barley, and air-dries to Han Shui Shuai≤1%, and alpha-amylase, protease and carbohydrase is added, is saccharified,
Then it is spare to obtain saccharification wheat wine with dregs for high-temperature inactivation；
Step 2: glutinous rice is taken to carry out rice steeping, boiling is added lipase, protease and carbohydrase, is saccharified, then high
It is spare that temperature inactivation obtains saccharification rice wine with dregs；
Step 3: by saccharification rice wine with dregs: red yeast rice: saccharification wheat wine with dregs=10:1:1 weight ratio will saccharification rice wine with dregs, red yeast rice and saccharification
The mixing of wheat wine with dregs falls cylinder, and the main fermentation in cylinder fills cylinder post-fermentation；
Step 4: wine is decocted in squeezing, clarification；
The millesimal saccharification wheat wine with dregs of total weight is accounted for and to account for total weight millesimal red Step 5: being added again into cylinder
Song carries out ageing, and wine is got product out.
Further improvement lies in that the armillariella tabescens concentrate is by making armillariella tabescens bacterial strain through inoculation, fermentation, concentration
, and concentration densities are 1.04~1.06 under room temperature.
Further improvement lies in that the barley particles after the grinding are 10~18 mesh.
Further improvement lies in that the enzymatic activity of the alpha-amylase is 10000U/g, the enzymatic activity of protease in step 1
For 2500U/g, the enzymatic activity of carbohydrase is 200U/g.
Further improvement lies in that the condition of the saccharification is the water being added with weight such as barleys, in 38 DEG C in step 1
8-10d is saved, and primary every opening rake for 24 hours.
Further improvement lies in that the enzymatic activity of the lipase is 250U/g, and the enzymatic activity of protease is in step 2
2000U/g, the enzymatic activity of carbohydrase are 180U/g.
Further improvement lies in that the condition of the saccharification is that the condition of the saccharification is addition and glutinous rice etc. in step 2
The water of weight saves 8-10d in 36 DEG C, and primary every opening rake for 24 hours.
Further improvement lies in that high-temperature inactivation described in step 1 and step 2 is referred both in 105 DEG C of enzyme deactivation 5min.
A kind of wheat perfume (or spice) yellow rice wine, is prepared by above-mentioned preparation method.
The principle of the present invention: by the preparatory frying boiling of barley, protein is allowed to be denaturalized completely, is conducive to the progress of later stage fermentation
And it is digested；Armillariella tabescens concentrate is sprayed on surface again, is absorbed, can send out in the later period by big arteries and veins particle after air-drying
Ferment process avoids the growth of bacterium, guarantees yellow rice wine quality, and armillariella tabescens help to improve the mouthfeel of yellow rice wine, increase its effect valence
Value；Then alpha-amylase, protease and carbohydrase is added, by the starch chain cutting of starch in barley ingredient become short chain dextrin,
Oligosaccharides and a small amount of maltose and glucose decline starch viscosity rapidly and reach " liquefaction " purpose, then generate through saccharification enzymatic conversion
Protein degradation is improved the flavor taste of yellow rice wine for peptide, amino acid so that glucose so as to improve the degree of fermentation by maltose.
By the preparatory rice steeping of glutinous rice, boiling, make its curing, be conducive to the progress of later stage fermentation and be digested；
Lipase, protease and carbohydrase are added, fatty, ingredient in glutinous rice is allowed to be hydrolyzed into glucose, protein degradation is allowed to be peptide, ammonia
Base acid, so as to improve the degree of fermentation, improves the flavor taste of yellow rice wine.
Then, the sugar after saccharification resolves into ethyl alcohol under the action of the enzyme of saccharomycete, completes wine brewing process, using
Squeezing, clarification, decoct wine, ageing and etc. to get finished product.
The beneficial effects of the present invention are: the smell of traditional yellow rice wine is improved, allows yellow rice wine corkage that can smell grain, than current
Yellow rice wine smell more consumer receives, and for barley fragrance than more prominent, this product is manufactured by grain, does not add any preservative, perfume (or spice)
Essence and fragrance, barley, glutinous rice, red yeast rice and the water of addition are all organic products, allow consumer to trust and drink.
Specific embodiment
The application is described in further detail below with reference to embodiment, it is necessary to it is indicated herein to be, it is real in detail below
The mode of applying is served only for that the application is further detailed, and should not be understood as the limitation to the application protection scope, the field
Technical staff some nonessential modifications and adaptations can be made to the application according to above-mentioned application content.
Embodiment
A kind of preparation method of wheat perfume (or spice) yellow rice wine, step include:
Step 1: baking-type barley is made, then barley is ground into 10~18 mesh graininess in barley frying, boiling, use
Armillariella tabescens concentrate uniformly sprays barley, and air-dries to Han Shui Shuai≤1%, and alpha-amylase, protease and carbohydrase, institute is added
The enzymatic activity for stating alpha-amylase is 10000U/g, and the enzymatic activity of protease is 2500U/g, and the enzymatic activity of carbohydrase is 200U/g；
The water with weight such as barleys is added, 8-10d is saved in 38 DEG C, and primary every opening rake for 24 hours, is saccharified；Then high temperature goes out
It is spare that (105 DEG C of enzyme deactivation 5min) living obtains saccharification wheat wine with dregs.Wherein, armillariella tabescens concentrate by by armillariella tabescens bacterial strain through being inoculated with
(being inoculated into room temperature culture 3-4 days in aseptic culture medium), fermentation (being put into peptone culture solution, concussion fermentation 5 days), concentration
(being concentrated under reduced pressure after filtering fermentation liquor) is made, and concentration densities are 1.04~1.06 under room temperature.
Step 2: glutinous rice is taken to carry out rice steeping, lipase, protease and carbohydrase, the enzyme activity of the lipase is added in boiling
Property be 250U/g, the enzymatic activity of protease is 2000U/g, and the enzymatic activity of carbohydrase is 180U/g；It is added and the weight such as glutinous rice
Water saves 8-10d in 36 DEG C, and primary every opening rake for 24 hours, is saccharified；Then high-temperature inactivation (105 DEG C of enzyme deactivation 5min) obtains
It is spare to saccharification rice wine with dregs.
Step 3: by saccharification rice wine with dregs: red yeast rice: saccharification wheat wine with dregs=10:1:1 weight ratio will saccharification rice wine with dregs, red yeast rice and saccharification
The mixing of wheat wine with dregs falls cylinder, and the main fermentation in cylinder fills cylinder post-fermentation.
Step 4: wine is decocted in squeezing, clarification.
The millesimal saccharification wheat wine with dregs of total weight is accounted for and to account for total weight millesimal red Step 5: being added again into cylinder
Song carries out ageing, and wine is got product out.
A kind of wheat perfume (or spice) yellow rice wine, the preparation method introduced through the foregoing embodiment are prepared.By this wheat perfume (or spice) yellow rice wine finished product
It send to Nan Ping Entry-Exit Inspection and Quarantine Bureau food inspection complex laboratory and carries out ingredient inspection, obtain following table:
By upper table can be seen that the present invention barley and glutinous rice are pre-processed into (step 1 and step 2) respectively after,
Forward and backward fermentation is carried out again, and the rich in nutrition content of wheat perfume (or spice) yellow rice wine manufactured in this way, each content and index are also qualified, remain
Unique wheat fragrance taste and mouthfeel, so that its market value is huge.
The embodiments described above only express several embodiments of the present invention, and the description thereof is more specific and detailed, but simultaneously
Limitations on the scope of the patent of the present invention therefore cannot be interpreted as.It should be pointed out that for those of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to guarantor of the invention
Protect range.
Claims (9)
1. a kind of preparation method of wheat perfume (or spice) yellow rice wine, which is characterized in that step includes:
Step 1: barley frying, boiling to be made baking-type barley, then barley is ground into graininess, be concentrated with armillariella tabescens
Liquid uniformly sprays barley, and air-dries to Han Shui Shuai≤1%, and alpha-amylase, protease and carbohydrase is added, is saccharified, then
It is spare that high-temperature inactivation obtains saccharification wheat wine with dregs；
Step 2: glutinous rice is taken to carry out rice steeping, boiling is added lipase, protease and carbohydrase, is saccharified, then high temperature goes out
Living, it is spare to obtain saccharification rice wine with dregs；
Step 3: by saccharification rice wine with dregs: red yeast rice: saccharification wheat wine with dregs=10:1:1 weight ratio will saccharification rice wine with dregs, red yeast rice and saccharification wheat wine with dregs
Mixing falls cylinder, the main fermentation in cylinder, fills cylinder post-fermentation；
Step 4: wine is decocted in squeezing, clarification；
It accounts for the millesimal saccharification wheat wine with dregs of total weight Step 5: being added again into cylinder and accounts for the millesimal red yeast rice of total weight, into
Row ageing, wine is got product out.
2. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: the armillariella tabescens concentrate
By the way that armillariella tabescens bacterial strain to be made through inoculation, fermentation, concentration, and concentration densities are 1.04~1.06 under room temperature.
3. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: the barley after the grinding
Grain is 10~18 mesh.
4. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: in step 1, the α-shallow lake
The enzymatic activity of powder enzyme is 10000U/g, and the enzymatic activity of protease is 2500U/g, and the enzymatic activity of carbohydrase is 200U/g.
5. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: in step 1, the saccharification
Condition be the water being added with the weight such as barley, 8-10d is saved in 38 DEG C, and primary every opening rake for 24 hours.
6. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: in step 2, the fat
The enzymatic activity of enzyme is 250U/g, and the enzymatic activity of protease is 2000U/g, and the enzymatic activity of carbohydrase is 180U/g.
7. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: in step 2, the saccharification
Condition be the condition of the saccharification be the water being added with the weight such as glutinous rice, save 8-10d in 36 DEG C, and every opening rake for 24 hours
Once.
8. a kind of preparation method of wheat perfume (or spice) yellow rice wine according to claim 1, it is characterised in that: institute in step 1 and step 2
High-temperature inactivation is stated to refer both in 105 DEG C of enzyme deactivation 5min.
9. a kind of wheat perfume (or spice) yellow rice wine is prepared by the described in any item preparation methods of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810950610.6A CN109055092A (en) | 2018-08-20 | 2018-08-20 | A kind of wheat perfume (or spice) yellow rice wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
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| CN1660985A (en) * | 2004-12-10 | 2005-08-31 | 湖南农业大学 | Method for producing halimasch wine |
| CN103897919A (en) * | 2013-08-01 | 2014-07-02 | 段开红 | Preparation method of oat yellow wine |
| CN103834529A (en) * | 2014-03-07 | 2014-06-04 | 余芳 | Brewing process of wild buckwheat yellow rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114058465A (en) * | 2021-11-02 | 2022-02-18 | 华南理工大学 | Method for brewing polypeptide peanut malt yellow wine |
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Application publication date: 20181221 |