CN109181969A - A kind of pungent yellow rice wine and production method - Google Patents
A kind of pungent yellow rice wine and production method Download PDFInfo
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- CN109181969A CN109181969A CN201811413649.0A CN201811413649A CN109181969A CN 109181969 A CN109181969 A CN 109181969A CN 201811413649 A CN201811413649 A CN 201811413649A CN 109181969 A CN109181969 A CN 109181969A
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- China
- Prior art keywords
- pungent
- yellow rice
- rice wine
- parts
- 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 pungent yellow rice wine, raw material poidometer by weight is as follows: 90-120 parts of grain major ingredient, 10-13 parts of nutrition accessory render palatable 24-32 parts of auxiliary material, remaining as distiller's yeast.The present invention is that yellow rice wine adds that oligofructose, Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate, capsicum, ginger, garlic, pepper etc. be pungent, spicy object during the fermentation, keep the nutritional ingredient of yellow rice wine richer, increase the different taste of yellow rice wine, increase more function factors by fermentation, different people is allowed to experience the sense of taste, smell, the enjoyment of tactile；Adjustable enteron aisle, three height of balance, weight-reducing, anticancer and other effects, have good health effect to human body.
Description
Technical field
The present invention relates to pungent yellow rice wine technical field more particularly to a kind of pungent yellow rice wine and production methods.
Background technique
Yellow rice wine in three big alcoholic drinks is wine most ancient in the world, and yellow rice wine is the most long traditional fermentation of Chinese history
Wine, carbohydrate, amino acid, vitamin, microelement and various active substance rich in.Process for making yellow rice wine is only
Spy through boiling plus song, diastatic fermentation, squeezing, filtering, decocts with glutinous rice, milled glutinous broomcorn millet, corn, millet, wheat etc. for primary raw material
Wine is stored, is blent.Because its nutritional ingredient is not enriched, mouthfeel level is few, and unpopular in foreign countries, yield is minimum at home,
It is especially drunk seldom in the north in China, sales volume is not as good as white wine.
Summary of the invention
The purpose of the invention is to increase the novel taste of existing yellow rice wine and in existing technical improvement, thus propose
A kind of pungent yellow rice wine and production method.
To achieve the goals above, present invention employs following technical solutions:
A kind of pungent yellow rice wine, raw material poidometer by weight are as follows: 90-120 parts of grain major ingredient, nutrition accessory 10-13
Part is rendered palatable 24-32 parts of auxiliary material, remaining as distiller's yeast.
Preferably, the grain major ingredient is rice.
Preferably, the content of starch of the rice is 71.4%-72.4%, moisture content 12.2%-16.2%.
Preferably, the nutrition accessory includes Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate.
Preferably, the auxiliary material that renders palatable includes that oligofructose, capsicum etc. be pungent, spicy object.
A kind of production method of pungent yellow rice wine, includes the following steps:
S1: it after rice is eluriated completely, is placed in clean water and impregnates 22-24 hours；
S2: steamed rice rice, holding water content is 62%-63%, and after well-done, cold water is poured to cool, product temperature 36-37 degree, is added
The distiller's yeast of material quantity 0.2%-1.0%；
S3: pungent, the spicy object for selecting quality good is cleaned, is drained, spare after being crushed, wherein pungent, spicy object is material quantity
1.0%-10%；
S4: Ganodenna Lucidum P.E and Shitake Mushroom P.E are mixed to white wine standing 20-30 days that 40-60%vol is added, stood
It is shaken up weekly in journey once, uses preceding filtering；
S5: mixture obtained in step S3 and S4 being put into the mixture into step S2, spice, lower cylinder, in cylinder
It is central to dig a cavity, it is saccharified 3-7 days, when saccharification reaches 60%-85%, adds the water of material quantity 100%-300%, ferment 7-28 days,
Squeezing is filtered into finished product and oligofructose, Sodium Caseinate continuation packaging container, ageing is added.
Compared with existing yellow rice wine and technology, the beneficial effects of the present invention are: a kind of pungent yellow rice wine provided by the invention and life
Production method, the present invention are that yellow rice wine adds pungent oligofructose, capsicum etc., spicy object and Ganodenna Lucidum P.E, mushroom during the fermentation
Extract, Sodium Caseinate keep the nutritional ingredient of yellow rice wine richer；The different taste for increasing yellow rice wine is increased more by fermentation
Function factor allows different people to experience the sense of taste, smell, the enjoyment of tactile；Adjustable intestinal flora, balance three is high, loses weight, anticancer
And other effects, there is good effect to human body.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.
Embodiment 1
A kind of pungent yellow rice wine, raw material poidometer by weight are as follows: 90 parts of grain major ingredient, renders palatable at 10 parts of nutrition accessory
24 parts of auxiliary material, remaining as distiller's yeast.
Specifically, the grain major ingredient is rice.
Specifically, the content of starch of the rice is 72%, moisture content 13%.
Specifically, the nutrition accessory includes Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate.
Specifically, the auxiliary material that renders palatable includes oligofructose, capsicum.
A kind of production method of pungent yellow rice wine, includes the following steps:
S1: it after rice is eluriated completely, impregnates 22 hours；
S2: steamed rice rice, keeping water content is 62%, after well-done, and cold water is poured to cool, 36 degree of product temperature, addition material quantity
0.3% distiller's yeast；
Ganodenna Lucidum P.E and Shitake Mushroom P.E: being mixed white wine standing 22 days that 45%vol is added by S3, every during standing
It shakes up in week once, uses preceding filtering；
S4: mixture obtained in step S3 and S4 being put into the mixture into step S2, spice, lower cylinder, in cylinder
A cavity is dug in center, is saccharified 4 days, when saccharification is up to 60%, is added the capsicum water of material quantity 100%, is fermented 12 days, and mistake was boiled in squeezing
Filter is filtered into finished product and oligofructose, Sodium Caseinate is added.
Embodiment 2
A kind of pungent yellow rice wine, raw material poidometer by weight are as follows: 100 parts of grain major ingredient, renders palatable at 12 parts of nutrition accessory
28 parts of auxiliary material, remaining as distiller's yeast.
Specifically, the grain major ingredient is rice.
Specifically, the content of starch of the rice is 72.4%, moisture content 13%.
Specifically, the nutrition accessory includes Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate.
Specifically, the auxiliary material that renders palatable includes oligofructose, garlic P.E, ginger extract, the capsicum amount is original
The 3% of doses.
A kind of production method of pungent yellow rice wine, includes the following steps:
S1: it after rice is eluriated completely, is placed in clean water and impregnates 24 hours；
S2: steamed rice rice, keeping water content is 63%, after well-done, and cold water is poured to cool, 37 degree of product temperature, addition material quantity
0.8% distiller's yeast；
S3: pungent, the spicy object for selecting quality good is cleaned, is drained, spare after being crushed；
Ganodenna Lucidum P.E and Shitake Mushroom P.E: being mixed white wine standing 20 days that 60%vol is added by S4, every during standing
It shakes up in week once, uses preceding filtering；
S5: mixture obtained in step S3 and S4 being put into the mixture into step S2, spice, lower cylinder, in cylinder
A cavity is dug in center, is saccharified 5 days, when saccharification is up to 85%, is added the water of material quantity 300%, is fermented 23 days, and squeezing is filtered into finished product
Oligofructose, Sodium Caseinate, garlic P.E, ginger extract is added.
Embodiment 3
A kind of pungent yellow rice wine, raw material poidometer by weight are as follows: 120 parts of grain major ingredient, renders palatable at 13 parts of nutrition accessory
32 parts of auxiliary material, remaining as distiller's yeast.
Specifically, the grain major ingredient is rice.
Specifically, the content of starch of the rice is 72.4%, moisture content 13.5%.
Specifically, the nutrition accessory includes Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate.
Specifically, the auxiliary material that renders palatable includes oligofructose, pungent, spicy object, the ginger amount is the 6% of material quantity.
A kind of production method of pungent yellow rice wine, includes the following steps:
S1: it after rice is eluriated completely, is placed in clean water and impregnates 24 hours；
S2: steamed rice rice, keeping water content is 63%, after well-done, and cold water is poured to cool, 37 degree of product temperature, addition material quantity
1.0% distiller's yeast；
S3: the ginger for selecting quality good is cleaned, drains, spare after being crushed；
Ganodenna Lucidum P.E and Shitake Mushroom P.E: being mixed white wine standing 23 days that 60%vol is added by S4, every during standing
It shakes up in week once, uses preceding filtering；
S5: mixture obtained in step S3 and S4 being put into the mixture into step S2, spice, lower cylinder, in cylinder
A cavity is dug in center, is saccharified 7 days, when saccharification is up to 80%, is added the water of material quantity 200%, is fermented 18 days, and squeezing is filtered into finished product
Oligofructose, Sodium Caseinate is added, or continues ageing.
A kind of pungent yellow rice wine provided by the invention and production method, the present invention are that yellow rice wine adds oligomeric fruit during the fermentation
Sugar, capsicum etc. be pungent, spicy object and Ganodenna Lucidum P.E, Shitake Mushroom P.E, Sodium Caseinate, keeps the nutritional ingredient of yellow rice wine richer；Increase
The different taste for adding yellow rice wine increases more function factors by fermentation, different people is allowed to experience the sense of taste, smell, the enjoyment of tactile；
Adjustable intestinal flora, balance three is high, loses weight, anticancer, has good health effect to human body.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. a kind of pungent yellow rice wine, it is characterised in that: its raw material poidometer by weight is as follows: 90-120 parts of grain major ingredient, nutrition
10-13 parts of auxiliary material renders palatable 24-32 parts of auxiliary material, remaining as distiller's yeast.
2. a kind of pungent yellow rice wine according to claim 1, it is characterised in that: the grain major ingredient is rice.
3. a kind of pungent yellow rice wine according to claim 2, it is characterised in that: the content of starch of the rice is 71.4%-
72.4%, moisture content 12.2%-16.2%.
4. a kind of pungent yellow rice wine according to claim 1, it is characterised in that: the nutrition accessory includes ganoderma lucidum extraction
Object, Shitake Mushroom P.E, Sodium Caseinate.
5. a kind of pungent yellow rice wine according to claim 1, it is characterised in that: the auxiliary material that renders palatable include oligofructose,
Capsicum etc. is pungent, spicy object.
6. a kind of production method of pungent yellow rice wine described in claim 1, characterized by the following steps:
S1: it after rice is eluriated completely, is placed in clean water and impregnates 22-24 hours；
S2: steamed rice rice, holding water content is 62%-63%, and after well-done, cold water is poured to cool, product temperature 36-37 degree, and raw material is added
Measure the distiller's yeast of 0.2%-1.0%；
S3: selecting the pungent spicy object such as capsicum best in quality, cleans, drains, spare after being crushed, wherein pungent, spicy object is raw material
The 1.0%-10% of amount；
S4: the white wine that Ganodenna Lucidum P.E and Shitake Mushroom P.E mix addition 40-60%vol is stood 20-30 days, during standing
It shakes up weekly once, uses preceding filtering；
S5: mixture obtained in step S3 and S4 being put into the mixture into step S2, spice, lower cylinder, in cylinder center
A cavity is dug, is saccharified 3-7 days, when saccharification reaches 60%-85%, adds the water of material quantity 100%-300%, ferments 7-28 days, squeezing,
It is filtered into finished product and oligofructose, Sodium Caseinate is added, continue ageing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811413649.0A CN109181969A (en) | 2018-11-26 | 2018-11-26 | A kind of pungent yellow rice wine and production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811413649.0A CN109181969A (en) | 2018-11-26 | 2018-11-26 | A kind of pungent yellow rice wine and production method |
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| CN109181969A true CN109181969A (en) | 2019-01-11 |
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| CN201811413649.0A Pending CN109181969A (en) | 2018-11-26 | 2018-11-26 | A kind of pungent yellow rice wine and production method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040056206A (en) * | 2002-12-23 | 2004-06-30 | 우희열 | Manufacturing method of rice wine |
| CN101278725A (en) * | 2008-04-11 | 2008-10-08 | 缪维林 | Spicy wine condiment and preparation method thereof |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN106995764A (en) * | 2016-01-26 | 2017-08-01 | 安徽陈瑶湖黄酒有限公司 | A kind of production technology for the decompression yellow rice wine that whets the appetite |
| CN108251256A (en) * | 2018-04-20 | 2018-07-06 | 浙江开点电子商务有限公司 | A kind of alcoholic strength is in the yellow rice wine and its brewing method of more than 20%vol |
-
2018
- 2018-11-26 CN CN201811413649.0A patent/CN109181969A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040056206A (en) * | 2002-12-23 | 2004-06-30 | 우희열 | Manufacturing method of rice wine |
| CN101278725A (en) * | 2008-04-11 | 2008-10-08 | 缪维林 | Spicy wine condiment and preparation method thereof |
| CN102277287A (en) * | 2011-07-07 | 2011-12-14 | 甘肃五山池黄酒有限责任公司 | Nutritional yellow wine and production technology thereof |
| CN106995764A (en) * | 2016-01-26 | 2017-08-01 | 安徽陈瑶湖黄酒有限公司 | A kind of production technology for the decompression yellow rice wine that whets the appetite |
| CN108251256A (en) * | 2018-04-20 | 2018-07-06 | 浙江开点电子商务有限公司 | A kind of alcoholic strength is in the yellow rice wine and its brewing method of more than 20%vol |
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Application publication date: 20190111 |
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