CN109762688A - A kind of brewing method of rice wine - Google Patents
A kind of brewing method of rice wine Download PDFInfo
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- CN109762688A CN109762688A CN201711102361.7A CN201711102361A CN109762688A CN 109762688 A CN109762688 A CN 109762688A CN 201711102361 A CN201711102361 A CN 201711102361A CN 109762688 A CN109762688 A CN 109762688A
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Abstract
The invention discloses a kind of brewing methods of rice wine, it is using fermented type rice wine and yeast grain neutral spirit as wine base, the yeast grain neutral spirit with alcoholic strength greater than 60%vol extracts in time after completing rice wine fermenting, with the abundant protein extracted in fermentation rice wine, carbohydrate nutritional ingredient, it is aided with sweet osmanthus, fructus lycii, jujube seasoning and seasoning, and the auxotype drinks for requiring alcoholic strength made of being deployed to be more than or equal to 20%vol according to final products alcoholic strength.The present invention is using fermented type rice wine and yeast grain neutral spirit as wine base, is to be process in perfume, flavor, present-color material with sweet osmanthus, fructus lycii, jujube, and style characteristic is not only different from fermented type rice wine, but also is different from yeast grain neutral spirit.
Description
Technical field
The invention belongs to the Nutritional rice wines that wine brewing field, especially alcoholic strength are more than or equal to 20%vol.
Background technique
All fermentation drinks including fermented wine such as beer, yellow rice wine, grape wine and fruit wine at present, either theoretically, also
It is the fermentation drinks for being not above 18%vol in actual production technique substantially, is unable to satisfy the people for liking drinking middle height fermented wine
Group.This is because: according to fermenting mechanism, due to the limitation of itself tolerance alcohol ability of fermentation used yeast, when alcoholic strength reaches
It arrives or when close to 18%vol, yeast normally cannot breed and ferment, this is also that the drinks why ferments must have process for sterilizing
And the main reason for detection bacterium and pathogenic entero becteria microbiological indicator.
Summary of the invention
For the technological deficiency for overcoming existing fermented wine alcoholic strength relatively low, the present invention provides a kind of alcoholic strength and is more than or equal to
The Nutritional rice wine of 20%vol.
Present invention simultaneously provides the preparation processes of this Nutritional rice wine.
In order to achieve the above object, Nutritional rice wine of the invention is using fermented type rice wine and yeast grain neutral spirit as wine
Base, the yeast grain neutral spirit with alcoholic strength greater than 60%vol extracts in time after completing rice wine fermenting, with abundant extraction fermentation rice
The nutritional ingredients such as protein, carbohydrate in wine are aided with the seasoning and seasonings such as sweet osmanthus, fructus lycii, jujube, and according to final products alcoholic strength
It is required that alcoholic strength made of being deployed is more than or equal to the auxotype drinks of 20%vol.
The preparation process of Nutritional rice wine of the present invention is as follows:
Step 1: ingredient
By glutinous rice, jujube, sweet osmanthus, fructus lycii in butt state lower-weighing, weight batching ratio are as follows: Nuo meter ︰ Hong Zao ︰ Gui Hua ︰ Chinese holly
Qi=100 ︰, 10 ︰, 3 ︰ 2, and pre-processed；
Step 2: steaming
Pretreated glutinous rice, jujube and fructus lycii are mixed and concentrate steaming, then sweet osmanthus and the shortening raw material after leaching meal, cooling are filled
Divide mixing, to ensure that the sweet osmanthus fragrance of a flower sufficiently incorporates in rice wine.
Third step, fermentation
Chinese yeast yeast for brewing rice wine is added in second step steaming to be uniformly mixed, adding bent amount is 1% weight ratio of material quantity；After bent mix will be added
To fermentation raw material 30~32 DEG C progress temperature controlled fermentation 24 hours；Then it carries out leaching meal fermentation 96 hours or more；
The Chinese yeast sweet yeast for brewing rice wine that the Chinese yeast yeast for brewing rice wine selects south China production rice wine wine to use preferably is selected as saccharifying ferment
Ageing Chinese yeast sweet yeast for brewing rice wine more than half a year is best.
4th step, extraction
The rice wine of fermenting-ripening is uniformly mixed with alcoholic strength >=60%vol yeast grain former wine according to the weight ratio of 1 ︰ 2,
Extract 60 days at normal temperature or more, after extraction, naturally clear supernatant wine liquid is separated, filtering clarification；It will extraction
Terminate, the fermentation extraction former wine with rice wine fermenting grain, is centrifugated out solid fermentation grain, the liquid leaching liquor isolated is through heavy
It is mixed after drop, filtering clarification with the supernatant wine liquid clarified and filtered naturally, to obtain fermentation extraction former wine.
Step 5: storage is aging
Fermentation extraction former wine after filtering clarification carries out storing at normal temperature aging, and storing the aging time must not be lower than 90 day.
6th step, allotment
The fermentation after aging expire will be stored and extract former wine, folding degree is calculated according to fermentation extraction former wine detection alcoholic strength and adds slurry number
Amount, the alcoholic strength requirement of allotment wine to be installed reach within the scope of ± the 1%vol of proof spirit degree；Allocation processing is good to adjustment
It is filtered with wine up to Nutritional rice wine of the invention is arrived.
Specific embodiment
Illustrate technical solution of the present invention below according to detailed process
One, pretreatment of raw material
1, raw material metering, ingredient
Glutinous rice, jujube, sweet osmanthus, fructus lycii are in butt state lower-weighing, weight batching ratio are as follows: Nuo meter ︰ Hong Zao ︰ Gui Hua ︰ fructus lycii
10 ︰ of=100 ︰, 3 ︰ 2.
2, glutinous rice rinses
At normal temperature by glutinous rice, it is rinsed with tap water, should be rinsed while stirring in inclinable jacketed kettle in rinse cycle,
Wash away the impurity such as chaff skin, the dust in glutinous rice.
3, glutinous rice is impregnated, is drained
The glutinous rice of rinsed clean to be impregnated 12 hours in 30~40 DEG C of warm water, technique requires expansion rate of water absorption 25~30%,
Drain require glutinous rice surface without unboiled water water droplet, loosely without caking phenomenon.
4, jujube is heat-treated
By the preparatory rinsed clean of jujube, impregnated in tilting-type single layer pot with 80-85 DEG C of hot water, soaking time 30 minutes or more,
Remove fructus corni bitter taste.
5, sweet osmanthus pre-processes
Sweet osmanthus is carefully sorted, variegated flower, bennet and other impurities are sorted out, dust, the design of scattered small flowers and plants screened out in sweet osmanthus with dusting cover is standby
With.
6, fructus lycii pre-processes
It is under room temperature, fructus lycii is clean with tap water rinse, and the impurity such as the immature fruit of sort out, stone are spare.
Two, ingredient
1, raw material measures: glutinous rice, jujube, sweet osmanthus, fructus lycii being weighed with platform scale in advance under butt state, and record good claim
Measure quantity.
2, dispensing requirements: weighing to obtain raw material in proportion, after being handled by pretreatment process requirement, glutinous rice, jujube, fructus lycii
Can be pre-mixed uniformly, carry out concentration steaming, sweet osmanthus must individually store, after steaming is completed and is cooled down, then by sweet osmanthus and
Shortening raw material after cooling is sufficiently mixed, to ensure that the sweet osmanthus fragrance of a flower sufficiently incorporates in rice wine.
Three, steaming
1, ingredient requirement；
The good glutinous rice of preparatory immersion treatment is sufficiently drained, is drained to no unboiled water water droplet, without caking phenomenon, after then pre-processing
Jujube, fructus lycii and glutinous rice mixes.
2, steamed rice, steaming
It will be steamed together in meal braizing machine after pretreated glutinous rice, jujube, fructus lycii mix well, steamed rice, steaming mode are adopted
With the indirect electrothermal method of normal pressure, the steamed rice time is 15-20 minutes after circle vapour, and steamed rice maturation requires that the glutinous rice grain of rice is full, surface has
Gloss, without ball grains, it is outer it is hard in it is soft, it is interior without the white heart, it is loose not paste, thoroughly without rotten and uniformity.
3, cool down
Well-done glutinous rice, jujube, fructus lycii tap water will be steamed and drench meal, cooling, product temperature is down to 35 DEG C hereinafter, sufficiently drain, is added
Enter the sweet osmanthus of impurity elimination, mixes.
Four, it ferments
1, the selection of saccharifying ferment
The Chinese yeast sweet yeast for brewing rice wine for selecting south China production rice wine wine to use preferably selects ageing more than half a year as saccharifying ferment
Chinese yeast sweet yeast for brewing rice wine be it is best, Chinese yeast is ground into fine-powdered using preceding, in order to mix with the rice material cooked.
2, plus song controls
Smashed Chinese yeast yeast for brewing rice wine is added by the raw material that meal cools down, drains, is uniformly mixed is filtered, is uniformly mixed, adds with raw material
Song amount is the 1% of material quantity.
3, temperature controlled fermentation
Fermentor is moved into fermentation raw material after song being added to mix, claps in tank, be compacted, digs one at the middle part to fermentation raw material
A about raw thickness half or so depth, back cut diameter are about the inverted tubaeform leaching meal nest of 1/3 size of fermentor diameter, will be dug
The surrounding that raw material out is placed on leaching meal nest is clapped compacting, is controlled 30~32 DEG C of fermentation temperature and is fermented.
4, leaching meal fermentation
After fermentation 24 hours, fermentation liquid reaches more than half of leaching meal nest depth in meal nest to be drenched, and starts to dip fermentation liquid uniform
It is sprinkling upon fermentation raw material surface and carries out leaching meal fermentation, find that fermentation liquid reaches more than half of leaching meal nest depth during entire fermentation,
It should drench meal in time, total fermentation time is kept for 96 hours or more.
5, fermentation termination requirement
Diastatic fermentation end point requirements moderately sour and sweet, the grain of rice are complete.
Five, it extracts
1, extraction base liquor requirement
Extraction selects yeast grain neutral spirit with base liquor, and selected white wine should comply with the national standard requirements, wine degree >=60%vol.
2, wine, material mixing
The rice wine of fermenting-ripening is mixed with yeast grain former wine, is stirred evenly, and be transported under stirring with underflow pump
It is extracted in extraction cylinder, the mixed proportion of rice wine and yeast grain former wine are as follows: meter Jiu ︰ yeast grain former wine=1 ︰ 2.
3, it extracts
Extracting cylinder fill factor is 80~85%, and extraction requires: in leaching process, must assure that leaching liquor the previous moon daily
It stirs and evenly mixs once, mixing time must not be lower than 30 minutes, extraction temperature: room temperature, extraction time 60 days or more.
4, it clarifies, filter naturally
Extraction is terminated, clear supernatant wine liquid separation naturally, with filter filtering clarification to it is clear and transparent, be visible by naked eyes it is miscellaneous
Matter.
5, centrifugation, sedimentation separation
Extraction is terminated, the fermentation extraction former wine with rice wine fermenting grain, carries out slurries separation with centrifugal separator, isolate solid
Body fermentation grain, the further natural subsidence of the liquid leaching liquor isolated 24 hours, the supernatant isolated are filtered clear with filter
It is clear to it is clear and transparent, be visible by naked eyes impurity, clarify with extraction nature and the supernatant wine liquid filtered mix, obtained fermentation and extract original
Wine.
Six, it stores aging
1, the fermentation extraction former wine after filtering clarification, which is poured into stainless steel wine storage tank, store aging, stores aging condition: will
Mixed fermentation extraction former wine is squeezed into stainless steel hold-up tank, at normal temperature, store aging, storing the aging time must not
Lower than 90 days.
2, stock management
During storage in the previous moon, it should stir in each interval of one day once, promote the aging of wine, it is old that nature is carried out after one month
It is ripe, after storing aging expire, then with diatomite filter it is filtered clarification.
3, storage aging period should be noted that observation, and record storage requirement (period of storage, temperature, humidity etc.), meanwhile, often
Two weeks carries out the inspection of a physical and chemical index to the fermentation extraction former wine of storage.
Seven, it deploys
1, formulation requirements
Fermentation after storing aging expire extracts former wine, carries out blending allotment according to required filling requirement, formulation requirements are to change
It tests room allotment wine sample ratio to carry out, specific allotment ratio provides wine sample requirement by laboratory.
2, alcoholic strength requirement
Folding degree is calculated according to fermentation extraction former wine detection alcoholic strength and adds slurry quantity, and the alcoholic strength of allotment wine to be installed requires to reach regulation
Within the scope of ± the 1%vol of alcoholic strength.
3, because wine wine degree to be installed is low, when there is low temperature turbid phenomenon, clarifying treatment is carried out using active carbon for liquor, wine is lived
Property charcoal dosage be wine to be installed 0.2-0.5 ‰, processing the time be 4-6 hour, during processing should at interval of 1 hour stirring once,
Mixing time is not shorter than 5 minutes.
4, filtering requirement
The good allotment wine to be installed of allocation processing must be filtered, it is desirable that initial filter is filtered with diatomite filter, is filtered until clear
It is transparent, be visible by naked eyes impurity, refined filtration is filtered with micro-pore-film filtration machine, filtering to it is clear it is transparent, have refractivity.
Claims (1)
1. a kind of Nutritional rice wine, which is characterized in that it is to complete rice using fermented type rice wine and yeast grain neutral spirit as wine base
After wine fermentation in time with alcoholic strength >=60%vol yeast grain neutral spirit extract, with it is abundant extract fermentation rice wine in protein,
Carbohydrate nutritional ingredient is aided with sweet osmanthus, fructus lycii, jujube seasoning and seasoning, and requires to be deployed according to final products alcoholic strength
Alcoholic strength be more than or equal to the auxotype drinks of 20%vol, the manufacture craft of the Nutritional rice wine is as follows:
Step 1: ingredient
By glutinous rice, jujube, sweet osmanthus, fructus lycii in butt state lower-weighing, weight batching ratio are as follows:
The glutinous osmanthus red jujube ︰ rice ︰ flower ︰ fructus lycii=100 ︰, 10 ︰, 3 ︰ 2, and pre-processed；
Step 2: steaming
Pretreated glutinous rice, jujube and fructus lycii are mixed and concentrate steaming, then sweet osmanthus and the shortening raw material after leaching meal, cooling are filled
Divide mixing, to ensure that the sweet osmanthus fragrance of a flower sufficiently incorporates in rice wine；
Third step, fermentation
Chinese yeast yeast for brewing rice wine is added in second step steaming to be uniformly mixed, adding bent amount is 1% weight ratio of material quantity；After bent mix will be added
To fermentation raw material 30~32 DEG C progress temperature controlled fermentation 24 hours；Then it carries out leaching meal fermentation 96 hours or more；
The Chinese yeast sweet yeast for brewing rice wine that the Chinese yeast yeast for brewing rice wine selects south China production rice wine wine to use is as saccharifying ferment；
4th step, extraction
The rice wine of fermenting-ripening is uniformly mixed with alcoholic strength >=60%vol yeast grain former wine according to the weight ratio of 1 ︰ 2,
Extract 60 days at normal temperature or more, after extraction, naturally clear supernatant wine liquid is separated, filtering clarification；It will extraction
Terminate, the fermentation extraction former wine with rice wine fermenting grain, is centrifugated out solid fermentation grain, the liquid leaching liquor isolated is through heavy
It is mixed after drop, filtering clarification with the supernatant wine liquid clarified and filtered naturally, to obtain fermentation extraction former wine；
Step 5: storage is aging
Fermentation extraction former wine after filtering clarification carries out storing at normal temperature aging, and storing the aging time must not be lower than 90 day；
6th step, allotment
The fermentation after aging expire will be stored and extract former wine, alcoholic strength is detected according to fermentation extraction former wine, calculates and is converted into finished product
It is required that alcoholic strength need plus the quality of water, the alcoholic strength of allotment wine to be installed require to reach ± 1%vol the range of proof spirit degree
Within；The good allotment wine to be installed of allocation processing is filtered to arrive Nutritional rice wine.
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| CN201711102361.7A CN109762688A (en) | 2017-11-10 | 2017-11-10 | A kind of brewing method of rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126572A (en) * | 2020-10-28 | 2020-12-25 | 贵州物典生物科技有限公司 | Preparation method of black tea compound fermented wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112126572A (en) * | 2020-10-28 | 2020-12-25 | 贵州物典生物科技有限公司 | Preparation method of black tea compound fermented wine |
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Application publication date: 20190517 |