CN109797067A - A kind of preparation process of wormwood yellow rice wine - Google Patents
A kind of preparation process of wormwood yellow rice wine Download PDFInfo
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- CN109797067A CN109797067A CN201711127859.9A CN201711127859A CN109797067A CN 109797067 A CN109797067 A CN 109797067A CN 201711127859 A CN201711127859 A CN 201711127859A CN 109797067 A CN109797067 A CN 109797067A
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Abstract
The invention discloses a kind of preparation processes of wormwood yellow rice wine, by being impregnated to red millet, boiling, and bath hot water is poured in boiling, so that red millet is sufficiently gelatinized, red millet after gelatinization carries out main fermentation by the way that yeast, Chinese yeast, red yeast rice, pure water and wormwood is added, and subsequent post-fermentation, wormwood yellow rice wine is finally made.The fermentation of rice group is participated in by wormwood leaf, so that containing a large amount of wormwood nutriment in yellow rice wine, the function of yellow rice wine is enriched, also wormwood is added in the reference recipe of many people, and there is huge benefit for the health of person who quote.
Description
Technical field
The present invention relates to yellow rice wine technical fields, and in particular to a kind of preparation process of wormwood yellow rice wine.
Background technique
Yellow rice wine is Chinese nation's specialty, is Chinese most ancient and unique wine kind, derived from quotient's week.Yellow rice wine is not only drink,
Chinese medicine efficacy-enhancing ingredient can also be made, seasoning can also be made.Yellow rice wine can qi-restoratives it is pleasant, alcoholic strength content is low, containing can remove free radical in yellow rice wine
Bioactive ingredients such as polyphenol, melanoidin and glutathione etc., prevent cardiovascular disease, anticancer can keep energy and blood of human body flat
Weighing apparatus enhances disease resistance, can delay senility, and strong body is promoted longevity, and drinking yellow rice wine in right amount for a long time can be nourishing liver and kidney, promoting blood circulation
Relaxing muscles and tendons, Appetizing spleen-tonifying set aside all worries and calm the nerves, and enhance body resisting fatigue ability.Yellow rice wine is also " liquid cake ", is rich in 21 kinds of amino acid,
Wherein the essential amino acid and a variety of unknown amino that must absorb from food cannot be synthesized by itself comprising 8 kinds of human bodies
Acid.
Since reform and opening-up, yellow rice wine obtains very big by prolonged technology, equipment reform and product development, product quality
The raising of degree.The yield of yellow rice wine is not only increased, quality, kind, class have also obtained significantly improving.In recent years
Yellow rice wine industry emerges a large amount of yellow rice wine such as alcoholic strength low yellow rice wine, air bubble type yellow rice wine, fruit taste yellow rice wine, nourishing yellow rice wine, enhanced type yellow rice wine
New varieties.
Wormwood (Vaniot), is called argy wormwood, folium artemisiae argyi, is herbaceos perennial, eats the plant of wormwood with dense
The distinctive fragrance of wormwood, leaf is thicker, the villus that leaf surfaces have canescence short, and the florescence of wormwood is September~October, and herb is all
It can be used as medicine.Volatile oil, eudesmane, flavonoids, triterpenes components and various trace elements are rich in edible wormwood, are also rich in rouge
The minerals such as fat, protein, vitamin and calcium, phosphorus, iron, zinc, selenium.General flavone content is up to 5.5% in wormwood, wherein in be rich in
4 kinds of flavones are eupatilin, acacetin, 4',5,7-trihydroxyflavone and diosmetin respectively；With huge medical value.
At present there is no the technique by wormwood in conjunction with yellow rice wine, the nutrient how reconciled in wormwood and yellow rice wine, so that
Upper one layer of the tonic effect of yellow rice wine, and the content being not directed in the prior art.
Summary of the invention
In view of this, in view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of preparation processes of wormwood yellow rice wine.
In order to solve the above technical problems, the technical solution used in the present invention is:
A kind of preparation process of wormwood yellow rice wine, includes the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 24~36 hours, the pure water of addition
Red millet is outsmarted, washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 30~
40 minutes；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, is being dropped
Rice group is stirred during temperature, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 24~30 DEG C, and fermentation time is 5~7 days, fermentation
Period carries out out rake；
S6, post-fermentation: the fermentor after main fermentation is put into 11~15 DEG C of constant incubators and is carried out 20~30 days
Post-fermentation；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 2~3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 90~95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 13~19% of rice, and the red yeast rice weight of addition accounts for
The 2~4% of rice, the Chinese yeast weight of addition account for the 0.5~1.5% of rice, the wormwood clast weight of addition account for rice 3~
7%, the pure water material-water ratio of addition is 1:1.5~2.5.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 24~30 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 24~30 DEG C for first four times.
Further, it in the step S4, opens rake and needs to keep the temperature at 28 DEG C for first four times.
The present invention provides a kind of preparation processes of wormwood yellow rice wine, using the red millet of this real estate of Nanyang as proferment
Material, content of starch is about 70%, protein content is about 7.6%, and fat content 1.7% is largely unsaturated fat
Acid has good protective effect for cardiovascular system.A variety of nutriment bands contained by it have good health care to make human body
With, containing multivitamin, wherein vitamin B1、B12There is certain help to digestive system；Its there are also related functionality ingredient,
It can delay aging, reduce color spot generation, wrinkle of skin aufhellung can also be made, there is certain moistening face.It is made through the red millet
The yellow rice wine made remains nutrient therein, has huge benefit to human body.
Red millet immersion can make starch water swelling in rice, subsequent boiling can better gelatinized starch, especially
Be red millet content of starch it is lower, gelatinization ability is poor, needs more soaking times, therefore change water in time when impregnating
And stir, changing water frequency is 12 hours primary, in order to avoid red millet is smelly, in one's hands always can pulverize of the immersion of red millet is advisable.
Boiling can make starch water suction gelatinization, protein denaturation, be conducive to subsequent fermentation, while sterilizing to raw material,
It prevents from fighting for nutriment in fermentation process with fermentative microorganism, and generates poisonous and hazardous Metabolite.And boiling can be with
Help red millet to be gelatinized, digestion time selection of the invention is longer, mutually cooperateed with the immersion of early period so that content of starch and compared with
Low red millet can be sufficiently gelatinized.And the hot water of 80 DEG C or so of leaching is poured during boiling, it was carried out every ten minutes once,
Red millet is helped sufficiently to be gelatinized.
Yeast, Chinese yeast and red yeast rice is added when falling cylinder, yeast is a common koji in rice wine production, since its block is big, therefore
And yeast of gaining the name, it is gradually to differentiate the koji come from wheat koji, mainly contains the multiple-microorganisms such as mould, yeast, bacterium.
The special yeast that this test is provided using factory, has the characteristics that fermentability is strong, and alcohol-tolerant ability is high, enzyme activity is strong,
Distillation yield can be greatly improved.Red yeast rice is the exclusive yellow wine fermentation agent in China, mainly contains monascus and yeast and on a small quantity black
The microorganisms such as aspergillus can ferment while being saccharified, haematochrome can be generated in fermentation process, play and add to the color of wine
Deep effect, keeps yellow rice wine darker.Since red yeast rice has certain bacteriostasis, should be properly added in brewing yellow rice wine, and
And modern study also shows that there are medicinal ingredients in red yeast rice, can treat hypertension, diarrhea.The material-water ratio of pure water is added to wine
Precision is affected, and with the increase of amount of water, alcoholic strength content is gradually decreased, and influences to ferment, therefore using the material of 1:2~4
Water ratio.The diastatic fermentation ability of Chinese yeast is very high, can by the total reducing sugar in yellow rice wine it is more be converted to alcohol, be conducive to reduce yellow rice wine in
Sugar content, be easy to produce dry yellow rice wine, obese patient and the middle-aged and the old will not be made to be not easy to draw because sugar content is higher
With.
Volatile oil, eudesmane, flavonoids, triterpenes components and various trace elements are rich in edible wormwood, are also rich in
The minerals such as fat, protein, vitamin and calcium, phosphorus, iron, zinc, selenium.General flavone content is up to 5.5% in wormwood, wherein middle rich
It is eupatilin, acacetin, 4',5,7-trihydroxyflavone and diosmetin respectively containing 4 kinds of flavones.The value of wormwood is as follows: (1) cough-relieving is dispelled
Phlegm is relievingd asthma: gentle throat can be relieved local inflammation and gargalesthesia, reduce the excitement of respiratory center；(2) liver and gallbladder are protected；(3) glue is rich in
Matter has hemostasia effect；(4) anti-inflammatory analgetic: can diminish inflammation, pain of releiving；Mild passages through which vital energy circulates, adjust qi and blood, drive away cold-dampness,
Female menstrual period is improved, the symptoms such as dysmenorrhea and lumbago in menstrual period are alleviated；(6) antibacterial and antiviral；(7) anticancer.But wormwood is not at present
Large-scale popularization is opened, and moxa-moxibustion and some wormwood tea etc. have been gone out, and common people do not use or eat wormwood, the immense value quilt of wormwood
Shelve waste.
The present invention is by handling wormwood leaf, by cleaning, dries simultaneously cooking disinfection, wormwood leaf is participated in
To in the preparation of yellow rice wine, nutrient is added among yellow rice wine.The different processing mode of wormwood to the alcoholic strength of yellow rice wine with
And the influence of wormwood fragrance is all larger, the extraction generally for drug is all to be realized by extraction, but extract so that wormwood incense
Taste is excessively strong and incorporation of large quantity of moisture is so that alcoholic strength declines, and effect is simultaneously bad, and the present invention is by improving adding for wormwood
Dosage, and pass through boiling and wormwood is sterilized, wormwood is shredded to be directly incorporated into rice group and is fermented, had both made the fragrance of wormwood suitable
Also it can guarantee the content of alcoholic strength.
Temperature has facilitation to the generation of alcoholic strength, and alcoholic strength can increase as the temperature rises, Guo Liaoyi
After definite value, alcoholic strength is reduced as temperature increases, and temperature has a significant impact to the fermentative microorganism in yellow rice wine, temperature mistake
Height makes the reduction of yellow rice wine quality, taste bad, and alcoholic strength can also drop if holding the meeting vigorous growth of rake miscellaneous bacteria not in time and producing acid
It is low, it is unfavorable for the fermentation of yellow rice wine, temperature is too low, and fermentative microorganism vigor is relatively low, and alcoholic strength generates slower.Therefore the present invention is preceding
Fermentation stage controls temperature at 24~30 DEG C and then opens rake in time, and it is very fast to prevent that main fermentation stage temperature rises, generates a large amount of
Carbon dioxide causes temperature excessively high, makes yeast early ageing.
Split rake opens rake and the time is limited accurately with stringent control, first four times in the present invention, so that the temperature of fermentation
Degree can with strict control, and open at four times carried out after rake daily two to three times open rake, guarantee entire fermentation process temperature
It is in the region for being most suitable for fermentation, guarantees the quality of fermentation and the reservation of wormwood nutrient.And stringent temperature control,
So that the wormwood clast of addition will not have an adverse effect to the fermentation of yellow rice wine.
Post-fermentation is that remaining a part of starch and sugar is made to continue to ferment, and improves alcoholic strength, generates flavor substance, so that
Vinosity is more mellow.Post-fermentation temperature should be at 20 DEG C hereinafter, fermentation time is within one month.
After the completion of yellow wine fermentation, squeezed to obtain yellow rice wine clear liquid with multilayer gauze, yellow rice wine clear liquid judged, vinosity compared with
Dense, free from extraneous odour, wine liquid clarification in upper layer is bright, and physical and chemical index is that alcoholic strength no longer rises, and fermentation is completed at this time.
Clarification stage makes a small amount of fine content sink to bottom, and supernatant liquor is taken to sterilize.Clarifying process need to control hygienic conditions,
It degenerates to prevent vinosity.Wine sterilization is decocted after clarification, it is therefore an objective to kill the microorganism in wine, prevent wine in subsequent storage
It is rancid, furthermore it is also possible to promote yellow rice wine aging, keep yellow rice wine brighter, yellow rice wine taste is more pure and mild.
Beneficial effects of the present invention are as follows:
1, the red millet produced using Nanyang, content of starch is about 70%, protein content is about 7.6%, fat content
It is 1.7%, the yellow rice wine brewed is conducive to reach the level that total sugar content is 2g/L, and contains more unsaturated fatty acids, ammonia
Base acid and a large amount of vitamins, so that the nutrition of yellow rice wine is more sufficient；
2, using unique rice steeping, digesting technoloy, the red millet for allowing content of starch very low fills within a short period of time
Divide gelatinization, conducive to the progress of next step；
3, the fermentation of rice group is participated in by wormwood leaf, so that containing a large amount of wormwood nutriment in yellow rice wine, enriches Huang
Wormwood is also added in the reference recipe of many people by the function of wine, has huge benefit for the health of person who quote.
Specific embodiment
For a better understanding of the present invention, the contents of the present invention, but this hair are further fairly set out below with reference to embodiment
Bright protection content is not limited solely to the following examples, and specific embodiment is as follows:
Embodiment one
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: the red millet of well-done volume being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing,
Rice group is stirred in temperature-fall period, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 25 DEG C, and fermentation time is 5.5 days, during fermentation into
Row opens rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 12 DEG C of constant incubators 21 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 14% of rice, and the red yeast rice weight of addition accounts for rice
2.2%, the Chinese yeast weight of addition accounts for the 0.6% of rice, and the wormwood clast weight of addition accounts for the 3.5% of rice, addition it is pure
Water material-water ratio is 1:1.6.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 25 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 25 DEG C for first four times.
Embodiment two
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: the red millet of well-done volume being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing,
Rice group is stirred in temperature-fall period, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 26 DEG C, and fermentation time is 5.5 days, during fermentation into
Row opens rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 12.5 DEG C of constant incubators 22 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 15% of rice, and the red yeast rice weight of addition accounts for rice
2.5%, the Chinese yeast weight of addition accounts for the 0.7% of rice, and the wormwood clast weight of addition accounts for the 4% of rice, the pure water of addition
Material-water ratio is 1:1.8.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 26 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 26 DEG C for first four times.
Embodiment three
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, is being dropped
Rice group is stirred during temperature, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 27 DEG C, and fermentation time is 6 days, carries out during fermentation
Open rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 12.5 DEG C of constant incubators 23 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 15.5% of rice, and the red yeast rice weight of addition accounts for rice
The 2.7% of meal, the Chinese yeast weight of addition account for the 0.9% of rice, and the wormwood clast weight of addition accounts for the 4.5% of rice, addition
Pure water material-water ratio is 1:1.9.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 27 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 27 DEG C for first four times.
Example IV
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, is being dropped
Rice group is stirred during temperature, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 28 DEG C, and fermentation time is 6 days, carries out during fermentation
Open rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 13 DEG C of constant incubators 25 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 16% of rice, and the red yeast rice weight of addition accounts for rice
3%, the Chinese yeast weight of addition accounts for the 1% of rice, and the wormwood clast weight of addition accounts for the 5% of rice, the pure water material water of addition
Than for 1:2.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 28 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 28 DEG C for first four times.
Embodiment five
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, is being dropped
Rice group is stirred during temperature, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 29 DEG C, and fermentation time is 6.5 days, during fermentation into
Row opens rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 13.5 DEG C of constant incubators 27 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 17% of rice, and the red yeast rice weight of addition accounts for rice
3.3%, the Chinese yeast weight of addition accounts for the 1.2% of rice, and the wormwood clast weight of addition accounts for the 5.5% of rice, addition it is pure
Water material-water ratio is 1:2.2.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 29 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 29 DEG C for first four times.
Embodiment six
The present invention provides a kind of preparation processes of wormwood yellow rice wine, include the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and boiling 35 divides
Clock；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, is being dropped
Rice group is stirred during temperature, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water cooled down in advance is added, successively puts into
Red yeast rice, yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in constant temperature
In case:
S5, main fermentation: controlling temperature by insulating box and ferment at 30 DEG C, and fermentation time is 6.5 days, during fermentation into
Row opens rake；
S6, post-fermentation: the fermentor after main fermentation is put into the post-fermentation carried out in 14 DEG C of constant incubators 29 days；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry ground
Side has avoided direct sunlight, and the time is 1 year or more, avoids moving wine jar during storage.
Further, the preparation method of the wormwood clast includes the following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared is wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 points
Then clock cools down spare.
Further, in the step S1, water being changed in time during impregnating red millet and is stirred, changing water frequency is 12 hours
Once.
Further, in the step S1, the water temperature of rice steeping is maintained at 25 DEG C.
Further, in the step S2,1 hot water of leaching was poured in digestion process every 10 minutes, the temperature of hot water is kept
At 80 DEG C.
Further, in the step S4, the yeast weight of addition accounts for the 18% of rice, and the red yeast rice weight of addition accounts for rice
3.8%, the Chinese yeast weight of addition accounts for the 1.4% of rice, and the wormwood clast weight of addition accounts for the 6% of rice, the pure water of addition
Material-water ratio is 1:2.4.
Further, it in the step S4, opens within main fermentation first day rake four times, after four times are opened rake, carries out 2~3 daily
It is secondary to open rake, maintain the temperature at 30 DEG C.
Further, in the step S4, rake is opened for the first time and is being fallen in the after cylinder the 11st~20 hour, open rake for the second time and exist
In the 4th~5 hour after opening rake for the first time, rake is opened for the third time and is being opened for the second time the 6th~8 hour after rake in, opens rake the 4th time
It is opening for the third time the 4th~6 hour after rake in.
Further, it in the step S4, opens rake and needs to keep the temperature at 30 DEG C for first four times.
Above-described embodiment be to main fermentation temperature, time, post-fermentation temperature, time, and it is the yeast of addition, Chinese yeast, red
Song, wormwood, material-water ratio are changed, and wherein the effect of example IV is best.Its physical and chemical index requires as follows:
Microbiological indicator is as follows:
Claims (9)
1. a kind of preparation process of wormwood yellow rice wine, characterized by the following steps:
S1, rice steeping: after the cleaning of red millet, tap water is added and is impregnated, the time is 24~36 hours, and the pure water of addition outsmarts
Red millet washes away wintercherry water with pure water after dipping；
S2, steamed rice: the red millet after immersion drains, and red millet is bound up with gauze, and is put on steamer and spreads out, and 30~40 points of boiling
Clock；
S3, cooling: well-done red millet being spread out, and rice group is pushed aside, so that it is cooled to 30 DEG C by blowing, was being cooled down
Rice group is stirred in journey, rice is avoided to stick together；
S4, fall cylinder: the rice that will be cooled to room temperature is placed in fermentor, and the pure water that cool down in advance is added, successively investment red yeast rice,
Yeast, Chinese yeast and wormwood clast simultaneously stir evenly, so that each ingredient is uniform and rice is avoided to agglomerate, are subsequently placed in insulating box:
S5, main fermentation: controlling temperature by insulating box and ferment at 24~30 DEG C, and fermentation time is 5~7 days, during fermentation
Carry out out rake；
S6, post-fermentation: the fermentor after main fermentation is put into the rear hair carried out in 11~15 DEG C of constant incubators 20~30 days
Ferment；
S7, filters pressing: it squeezes the rice group after fermentation to obtain yellow rice wine clear liquid by multilayer gauze；
S8, clarification: the yellow rice wine clear liquid being press-filtered out is stood 2~3 hours at 13 DEG C, a small amount of fine content is made to sink to bottom；
S9, it decocts wine: yellow rice wine clear liquid being placed in the environment of 90~95 DEG C and is sterilized, sterilizing time is 20 minutes；
S10, dress altar: yellow rice wine clear liquid being put into the wine jar after sterilization, is sealed with mud head, is stored in shady and cool dry place,
Direct sunlight is avoided, the time is 1 year or more, avoids moving wine jar during storage.
2. the preparation process of wormwood yellow rice wine as described in claim 1, it is characterised in that: the preparation method packet of the wormwood clast
Include following steps:
A, wormwood is picked, chooses the complete wormwood leaf of blade, remove the stalk in wormwood；
B, the wormwood picked is cleaned with clear water；
C, washed wormwood is dried；
D, the wormwood being baked is cut into 0.5cm2Fritter；
E, the wormwood clast sheared to be wrapped up by gauze, is placed on progress thermophilic digestion sterilization on food steamer, the time is 2 minutes,
Then it cools down spare.
3. the preparation process of wormwood yellow rice wine as described in claim 1, it is characterised in that: red small impregnating in the step S1
Water is changed in time during rice and is stirred, and changing water frequency is 12 hours primary.
4. the preparation process of wormwood yellow rice wine as claimed in claim 3, it is characterised in that: in the step S1, the water temperature of rice steeping
It is maintained at 25 DEG C.
5. the preparation process of wormwood yellow rice wine as described in claim 1, it is characterised in that: in the step S2, in digestion process
1 hot water of leaching was poured every 10 minutes, the temperature of hot water is maintained at 80 DEG C.
6. the preparation process of wormwood yellow rice wine as described in claim 1, it is characterised in that: in the step S4, the yeast of addition
Weight accounts for the 13~19% of rice, and the red yeast rice weight of addition accounts for the 2~4% of rice, the Chinese yeast weight of addition account for rice 0.5~
1.5%, the wormwood clast weight of addition accounts for the 3~7% of rice, and the pure water material-water ratio of addition is 1:1.5~2.5.
7. the preparation process of wormwood yellow rice wine as described in claim 1, it is characterised in that: in the step S4, main fermentation first
It opens rake four times, after four times are opened rake, carries out opening rake 2~3 times daily, maintains the temperature at 24~30 DEG C.
8. the preparation process of wormwood yellow rice wine as claimed in claim 7, it is characterised in that: in the step S4, open rake for the first time
It is falling in the after cylinder the 11st~20 hour, is opening rake for the second time and opening for the first time the 4th~5 hour after rake in, open rake for the third time and exist
In the 6th~8 hour after opening rake for the second time, opens rake for the 4th time and opening for the third time the 4th~6 hour after rake in.
9. the preparation process of wormwood yellow rice wine as claimed in claim 8, it is characterised in that: in the step S4, open rake first four times
Need to keep the temperature at 24~30 DEG C.
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