CN109628255A - A kind of yellow rice wine and brewage process of fructus lycii - Google Patents
A kind of yellow rice wine and brewage process of fructus lycii Download PDFInfo
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Abstract
The present invention relates to a kind of yellow rice wine of fructus lycii and its brewage process, alcohol, carbohydrate, non-sugar solidity, fructus lycii, acid, amino acid liquid nitrogen, calcium oxide, bata-phenethyl alcohol substance are contained in a kind of yellow rice wine of fructus lycii.A kind of yellow wine production technology of fructus lycii, first acquisition fructus lycii soak, fructus lycii soak ferment together with yellow rice wine；Secondly, selection rice is eluriated, impregnated with common cold water spare；It gets out yeast yeast for brewing rice wine and pours into cylinder stir evenly with steamed rice, cover straw mulch, rice sweetens.Then it by the drinking water and fructus lycii soak Jing Guo purified treatment, is added in jar fermenter and is stirred；After mash fermentation, mash is pumped into big tank, cold fermentation is carried out, is separated by solid-liquid separation with vacuum solid-liquid separating machine.Advantage is the nutrition of existing traditional yellow rice wine, and has the advantage of mechanized yellow rice wi ne, and the medicinal ingredient of fructus lycii has sufficiently been circulated yellow rice wine, so that medlar yellow wine has full of nutrition, and can promote health, clean taste.
Description
Technical field
The present invention relates to yellow rice wine and its brewage process, a kind of fructus lycii is added in yellow rice wine and impregnates and ferments.
Background technique
Yellow rice wine is the most ancient alcoholic drink in China, has more than 4000 years brewing history.Because initial yellow rice wine wine liquid Huang is bright,
Color is orange or in amber, as clear as crystal, therefore referred to as yellow rice wine, the hard-working through the successive dynasties people constantly improve brewage process,
The yellow rice wine in China is set to have reached higher level in the world.It is deep to be liked by home and abroad personage.
Yellow rice wine raw material: mainly using cereal such as glutinous rice and milled glutinous broomcorn millets as raw material, by specifically processing brewing process, make raw material
By a variety of enzymes, saccharomycete in yeast for brewing rice wine, distiller's yeast, pulp-water etc. collective effect and the low fumet wine (squeezing of one kind that leads to
Wine).Contain the nutriments such as sugar, dextrin, organic acid, amino acid, esters, glycerol, vitamin.It often has fragrance, delicious alcohol
Thickness, it is numerous in variety, form distinctive color, body.Nutritive value yellow rice wine gives off a strong fragrance, and sweet delicious, flavor is mellow, and contains
There are amino acid, sugar, vinegar, organic acid and multivitamin etc., is one of indispensable main flavouring in cooking.Correlated crowd
General adult is edible per capita.
But due to the limitation of traditional handicraft, the drinking of yellow rice wine is had to by fermenting twice, especially secondary fermentation, when
Between it is very long, not be up to 1 year or more time it is almost impotable, even drink, it is also original well below it
Color, taste and nutrition；Therefore the listing of a collection of yellow rice wine has to by very long traditional aging process, just because of having above
Reason, we usually see in the market until now several years old printed words.Existing rice wine production includes using major technique
Two kinds: one is traditional handicraft early periods with jar fermenter, and the later period is with the altar that continues for rear ferment technique；Second is that mechanized yellow rice wi ne technique, fermentation
Overall process all carries out in big tank.
Such as the preparation method of patent No. ZL200610041100.4 fermental Chinese wolferry yellow wine.The patent is using system technique production
Yellow rice wine.The preparation method category brewing technical field of fermental Chinese wolferry yellow wine.Its technical problem to be solved is that: one kind is provided
Fructus lycii and yellow rice wine prepare the new process of medlar yellow wine using microorganism co-fermentation.Technical points: production plus meal medlar yellow wine
When, rice material through boiling, be saccharified, rush cylinder after 20 hours, the fructus lycii after adding meal, wheat koji and boiling being added therewith is sent out
Ferment；When the meal medlar yellow wine of production booth, then in rice material after boiling, spreading for cooling, fructus lycii and distiller's yeast after wheat koji and boiling is added with
One rise and fall cylinder fermentation.Fructus lycii due to participating in fermentation is handled by boiling, has not only killed the harmful microorganism adhered to thereon, but also
The wax coat softening for covering its surface；Meanwhile by fructus lycii and rice co-fermentation, microorganism is allowed to make full use of fructus lycii and rice
Nutriment be conducive to the absorption of human body to adequately be degraded to macromolecular substances.The drinking utensils is nutritious abundant,
Look good, smell good and taste good, vinosity it is strong and stablize, be take care of health be healthy and strong, the health-care good product that presenting friends and family feast are celebrating.
Principal claim: the preparation method category brewing technical field of fermental Chinese wolferry yellow wine.Its technical problem to be solved is that:
A kind of new process that fructus lycii utilizes microorganism co-fermentation to prepare medlar yellow wine with yellow rice wine is provided.Technical points: production plus meal
When medlar yellow wine, rice material through boiling, be saccharified, rush cylinder after 20 hours, the fructus lycii after adding meal, wheat koji and boiling being added is therewith
It ferments；When the meal medlar yellow wine of production booth, then in rice material after boiling, spreading for cooling, fructus lycii after wheat koji and boiling is added and
Distiller's yeast therewith falls cylinder fermentation.Fructus lycii due to participating in fermentation is handled by boiling, and it is micro- both to have killed the nocuousness adhered to thereon
Biology, and the wax coat softening for covering its surface；Meanwhile by fructus lycii and rice co-fermentation, microorganism is allowed to make full use of Chinese holly
The nutriment of Qi and rice is conducive to the absorption of human body to adequately be degraded to macromolecular substances.But this method is raw
It is not abundant enough to produce fermental Chinese wolferry yellow wine wine body, mouthfeel shows slightly thin.
Current conventionally produced yellow rice wine, mouthfeel bitter taste are too heavy；And mechanization construction technology yellow rice wine, wine body do not enrich, mouth
Feel thin.On the other hand, existing yellow rice wine only focuses on nutrition and mouthfeel, usually ignores the special health-care efficacy of consumer.
Existing yellow rice wine product only focuses on nutrition and mouthfeel, and contained health care material is relatively fewer and nutrition composition content is not steady enough
Fixed, special health-care efficacy is not significant.At present yellow wine production technology or use above-mentioned traditional jar fermenter-continue altar for produce work
Skill, but mouthfeel bitter taste is too heavy；Or the mechanization overall process zymotechnique using big tank, but the wine body produced does not enrich, mouthfeel
It is thin；And the temperature of each critical control point in yellow wine fermentation process is indefinite.
Summary of the invention
To solve the above-mentioned problems, the invention proposes a kind of yellow rice wine of fructus lycii and brewage process, rationally, technique is complete for formula
It is kind, goal of the invention, first is that making fructus lycii taste purer, second is that wine body is easy to muddy problem after solving hot fermentation.
In order to achieve the above object of the invention, the invention proposes following technical schemes:
A kind of yellow rice wine of fructus lycii, is characterized in particular in a kind of constituent content of the yellow rice wine of fructus lycii are as follows: and 16%(20 DEG C, %vol) alcohol, total reducing sugar
Class 43(is with glucose meter, g/L), non-sugar solidity 21(g/l), fructus lycii 2 (g/l), acid 6.1 (in terms of lactic acid, g/L), amino acid
Liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L)
A kind of brewage process of the yellow rice wine of fructus lycii, using the specific process steps are as follows:
1, rice steeping；The rice for selecting one standard of national standard impregnates 8-10 hours (summer), 12-15 with common cold water by eluriating
Hour (winter) is spare；
2, it steamed rice: by soaked rice, cleans up progress and just steams, steams again.It is required that rice steaming to it is outer it is hard in it is soft, without sandwich,
It is loose not paste, it is well-done uniform.After rice cooks, then airing to 25 DEG C with tripping in cylinder.
3, fructus lycii soak is prepared.The fructus lycii of buying is screened, then the fructus lycii for selecting grain big, full uses yellow rice wine
It impregnates 60 days, then, is separated by solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is fructus lycii soak.
4, prior fermentation: getting out yeast yeast for brewing rice wine and pouring into cylinder stir evenly with steamed rice, straw mulch is covered, 30
At a temperature of DEG C -32 DEG C, through 3 days or so, rice sweetened, i.e., visible to have mash to ooze out (i.e. usually said fermented glutinous rice).
Then it by the drinking water and fructus lycii soak Jing Guo purified treatment, is added in jar fermenter and is stirred.Wine is added in every 100kg rice
Medicine 400g, purified water 150kg, wheat koji 4kg, fructus lycii soak 2kg.
5, after mash ferments 15 days, mash rear ferment: is subjected to (15 DEG C) of low temperature fermentations into big tank with vacuum material pumping
It after 180 days, is separated by solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the fructus lycii that this technique is produced
Yellow rice wine.
The present invention is impregnated to guarantee that fructus lycii taste can retain its natural taste using low-alcohol rice wine 5 years old former wines, from
And retain nature fructus lycii original flavor.There are two purposes for our use, first is that make fructus lycii taste purer, second is that after solving hot fermentation,
Wine body is easy to muddy problem.In the prior art, fructus lycii is by being impregnated for a long time in original plasm wine, to reach
It stays taste to act on, is separated without vacuum solid-liquid separation squeezer, bottled using blending.It does so, allows in a short time
The taste of fructus lycii is produced in yellow rice wine.But pass through prolonged storage, this taste is finally rubbed up with regard to thin out into yellow rice wine wine body
In；And for the yellow rice wine that this method is produced, the pure taste of fructus lycii can be retained forever.Why in this patent without using high
Temperature fermentation, this pure fructus lycii taste will be retained by being mainly in view of, we are without using hot fermentation, second is that by joined
After fructus lycii soak, prior fermentation is not necessarily to use high temperature, as long as at low temperature, yellow rice wine still can be spawned constantly, only when
Between can be slightly longer, but resulting yellow rice wine is just clear merely through prior fermentation, can be limpider after later-stage secondary fermentation.
It is a kind of dirty solution unlike previous.Above-mentioned technical proposal is further improved, in the third step for impregnating the Huang of medlar liquid
Wine is the yellow rice wine made using traditional approach, and must be ageing 5 years or more yellow rice wine.This patent is old using 5 years or more
It makes to carry out the immersion of fructus lycii, contains a large amount of beneficial microbe in fructus lycii soak to allow；To accelerate low temperature early period hair
Ferment, that is to say, that under normal circumstances, need to ferment 1 year or so, can achieve 180 days after using ageing in 5 years, very
It is identical as the hot fermentation time to can achieve.
Above-mentioned technical proposal is improved further again, the every 100kg rice of the medlar yellow wine is added fructus lycii and impregnates
The ratio of liquid 2kg, water and rice remains unchanged.This method is added a small amount of in the case where the preceding ferment phase taking traditional handicraft constant
Fructus lycii soak, method is simple.
Above-mentioned technical proposal is improved further again, further includes the later stage fermentation of the 5th step, the later stage fermentation
Time is 180 days or more.The temperature of the later stage fermentation is that 15 DEG C of constant temperature ferment at a slow speed 180 days or more.This patent is come
It says, later stage fermentation is still necessary, it is known that wine stores under certain circumstances, it is all pure perfume (or spice), then He Weichun,
For wine, exactly storing, some microorganisms for making them internal slowly react, and various composition is adequately associated, from
And reach purer, but using this patent method production yellow rice wine, only need to store 180 days, inside substantially associate finish.
It is an advantage of the invention that the medlar yellow wine produced using this technique, the nutrition of existing traditional yellow rice wine, and have machinery
The advantage for changing yellow rice wine, has rubbed up the two advantage, the medicinal ingredient of fructus lycii has sufficiently been circulated yellow rice wine now, so that medlar yellow wine has
It is nutritious abundant, and can promote health, clean taste.
Specific embodiment
A kind of embodiment 1: yellow rice wine of fructus lycii, it is characterised in that in yellow rice wine containing alcohol, carbohydrate, non-sugar solidity, fructus lycii,
The substances such as acid, amino acid liquid nitrogen, calcium oxide, bata-phenethyl alcohol/(mg/L).
According to a kind of yellow rice wine of fructus lycii described in claim 1.It is characterized in that a kind of constituent content of the yellow rice wine of fructus lycii are as follows:
16%(20 DEG C, %vol) alcohol, total glucides 43(is with glucose meter, g/L), non-sugar solidity 21(g/l), fructus lycii 2 (g/l), acid
6.1 (in terms of lactic acid, g/L), amino acid liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L).The Chinese holly
Qi yellow rice wine is conducive to absorption of human body and promotes health care of body rich in the nutriments such as amino acid, calcium gluconate, and taste it is tender,
Mouthfeel is excellent.
Embodiment 2
A kind of brewing scheme of the yellow rice wine of fructus lycii is as follows:
1, rice steeping；The rice for selecting one standard of national standard impregnates 8-10 hours (summer), 12-15 with common cold water by eluriating
Hour (winter) is spare；
2, it steamed rice: by soaked rice, cleans up progress and just steams, steams again.It is required that rice steaming to it is outer it is hard in it is soft, without sandwich,
It is loose not paste, it is well-done uniform.After rice cooks, then airing to 25 DEG C with tripping in cylinder.
3, fructus lycii soak is prepared.The fructus lycii of buying is screened, then the fructus lycii for selecting grain big, full uses yellow rice wine
It impregnates 60 days, then, is separated by solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is fructus lycii soak.
4, prior fermentation: getting out yeast yeast for brewing rice wine and pouring into cylinder stir evenly with steamed rice, straw mulch is covered, 30
At a temperature of DEG C -32 DEG C, through 3 days or so, rice sweetened, i.e., visible to have mash to ooze out (i.e. usually said fermented glutinous rice).
Then it by the drinking water and fructus lycii soak Jing Guo purified treatment, is added in jar fermenter and is stirred.Wine is added in every 100kg rice
Medicine 400g, purified water 150kg, wheat koji 4kg, fructus lycii soak 2kg.
5, after mash ferments 15 days, mash rear ferment: is subjected to (15 DEG C) of low temperature fermentations into big tank with vacuum material pumping
It after 180 days, is separated by solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the fructus lycii that this technique is produced
Yellow rice wine.
When experiment shows 33 DEG C or more, the benefit materials of medlar yellow wine are lost, and the original sweet taste of fructus lycii is
When changing, and being lower than 30 DEG C, the medlar yellow wine degree of fermentation is inadequate.The stream of yellow rice wine and fructus lycii benefit materials is not will lead to this method
It loses, and fructus lycii taste can be retained in yellow rice wine taste.
Embodiment 3
A kind of brewing scheme of the yellow rice wine of fructus lycii is as follows:
1, rice steeping；The rice for selecting one standard of national standard impregnates 8-10 hours (summer), 12-15 with common cold water by eluriating
Hour (winter) is spare；
2, it steamed rice: by soaked rice, cleans up progress and just steams, steams again.It is required that rice steaming to it is outer it is hard in it is soft, without sandwich,
It is loose not paste, it is well-done uniform.After rice cooks, then airing to 25 DEG C with tripping in cylinder.
3, fructus lycii soak is prepared.The fructus lycii of buying is screened, then the fructus lycii for selecting grain big, full uses yellow rice wine
It impregnates 60 days, then, is separated by solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is fructus lycii soak.
4, prior fermentation: getting out yeast yeast for brewing rice wine and pouring into cylinder stir evenly with steamed rice, straw mulch is covered, 30
At a temperature of DEG C -32 DEG C, through 3 days or so, rice sweetened, i.e., visible to have mash to ooze out (i.e. usually said fermented glutinous rice).
Then it by the drinking water and fructus lycii soak Jing Guo purified treatment, is added in jar fermenter and is stirred.Wine is added in every 100kg rice
Medicine 400g, purified water 150kg, wheat koji 4kg, fructus lycii soak 2kg.
5, after mash ferments 15 days, mash rear ferment: is subjected to (15 DEG C) of low temperature fermentations into big tank with vacuum material pumping
It after 180 days, is separated by solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the fructus lycii that this technique is produced
Yellow rice wine.
The present embodiment the difference from example 2 is that: in prior fermentation, use constant temperature as far as possible because in this way allow originally
Be not that too active fermented yeast can give full play to fermentation, thus the wine of output be also it is stable, it is more clear to drink taste
It is refreshing；The strong feeling of rear taste is not had；This is also the not identical point with conventionally manufactured yellow rice wine.Due to brewing yellow rice wine originate in it is civil,
Therefore it is less particular about in technique, it is desirable that nor it is very stringent, so producing the wine taken seems ever-changing in slight part, twice
Fermentation comes out vinosity and is likely to difference, and chief reason is that in the control of prior fermentation temperature (in prior fermentation here
Middle temperature had fluctuation), but the variation of temperature, tend not to control, main cause be because rice material internal temperature with
External temperature is not also identical, generates therefrom.However this patent requires to guarantee that the inside of its meter of material is identical as external temperature.
Embodiment 4
A kind of brewing scheme of the yellow rice wine of fructus lycii is as follows:
1, rice steeping；The rice for selecting one standard of national standard impregnates 8-10 hours (summer), 12-15 with common cold water by eluriating
Hour (winter) is spare；
2, it steamed rice: by soaked rice, cleans up progress and just steams, steams again.It is required that rice steaming to it is outer it is hard in it is soft, without sandwich,
It is loose not paste, it is well-done uniform.After rice cooks, then airing to 25 DEG C with tripping in cylinder.
3, fructus lycii soak is prepared.The fructus lycii of buying is screened, then the fructus lycii for selecting grain big, full uses yellow rice wine
It impregnates 60 days, then, is separated by solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is fructus lycii soak.
4, prior fermentation: getting out yeast yeast for brewing rice wine and pouring into cylinder stir evenly with steamed rice, straw mulch is covered, 30
At a temperature of DEG C -32 DEG C, through 3 days or so, rice sweetened, i.e., visible to have mash to ooze out (i.e. usually said wine).So
Afterwards by the drinking water and fructus lycii soak Jing Guo purified treatment, it is added in jar fermenter and is stirred.Yeast for brewing rice wine is added in every 100kg rice
400g, purified water 150kg, wheat koji 4kg, fructus lycii soak 2kg.
5, after mash ferments 15 days, mash rear ferment: is subjected to (15 DEG C) of low temperature fermentations into big tank with vacuum material pumping
It after 180 days, is separated by solid-liquid separation with vacuum solid-liquid separating machine, solid is vinasse, and liquid is exactly the fructus lycii that this technique is produced
Yellow rice wine.
The characteristics of the present embodiment, is: being impregnated using ageing yellow rice wine, in this way for subsequent fermentation temperature, it is desirable that drop
It is low, and can equally make wine identical with above-mentioned two embodiments taste；However, the later period can add old storage in 180 days,
Through detecting, the wine after old storage can determine different storage years using headspace gas-chromatography from the inside of 5 years old wine
Flavor substance in part yellow rice wine, the content and the basic phase of content of ageing in 5 years of discovery amino acid, ethyl acetate, ethyl lactate
Together, and methanol, fusel, isobutanol, isoamyl alcohol content be less than ageing in 5 years.It follows that in the process of processing and manufacturing, utilizing Chinese holly
The cooperation of Qi soak and two kinds of technologies of cold fermentation, can make the ageing time shorten, and fermentation temperature reduces, and improve yellow rice wine product
Quality and production efficiency.
Claims (4)
1. a kind of yellow rice wine of fructus lycii, it is characterised in that contain alcohol, carbohydrate, non-sugar solidity, fructus lycii, acid, amino acid in yellow rice wine
Liquid nitrogen, calcium oxide and bata-phenethyl alcohol.
2. a kind of yellow rice wine of fructus lycii according to claim 1, it is characterised in that a kind of constituent content of the yellow rice wine of fructus lycii are as follows:
16%(20 DEG C, %vol) alcohol, total glucides 43(is with glucose meter, g/L), non-sugar solidity 21(g/l), fructus lycii 2 (g/l), acid
6.1 (in terms of lactic acid, g/L), amino acid liquid nitrogen 0.6(g/L), calcium oxide 0.01 (g/L), bata-phenethyl alcohol 60(mg/L).
3. a kind of yellow wine production technology of fructus lycii, it is characterised in that:
Firstly, fructus lycii preparatory soaking time 60-80 days, it is separated by solid-liquid separation with vacuum solid-liquid separating machine, the liquid of acquisition is
Fructus lycii soak；Fructus lycii soak ferments 60-80 days at low temperature (10-20 degree) together with yellow rice wine；Secondly, selection national standard level-one mark
Quasi- rice, it is spare with common cold water 8-10 hours (summer) of immersion, 12-15 hours (winter) by eluriating；Get out ferment
Female yeast for brewing rice wine is poured into cylinder and is stirred evenly with steamed rice, covers straw mulch, 30 DEG C -32 DEG C at a temperature of, through 3 days or so, rice
Meal sweetens, i.e., visible to have mash to ooze out (i.e. usually said fermented glutinous rice)；Then by Jing Guo purified treatment drinking water and
Fructus lycii soak is added in jar fermenter and is stirred；
4th, after mash ferments 15 days, by mash with vacuum material pumping into big tank, after carrying out (15 DEG C) of low temperature fermentations 180 days,
It is separated by solid-liquid separation with vacuum solid-liquid separating machine.
4. a kind of yellow wine production technology of fructus lycii according to claim 3, it is characterised in that: fructus lycii is screened, selection
Big, the full fructus lycii of grain；By the drinking water and fructus lycii soak Jing Guo purified treatment, it is added in jar fermenter and is stirred；With true
Empty solid-liquid separating machine is separated by solid-liquid separation.
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