CN109825404A - A kind of liquor-saturated yellow rice wine wine-making technology of peach blossom - Google Patents
A kind of liquor-saturated yellow rice wine wine-making technology of peach blossom Download PDFInfo
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- CN109825404A CN109825404A CN201910319985.7A CN201910319985A CN109825404A CN 109825404 A CN109825404 A CN 109825404A CN 201910319985 A CN201910319985 A CN 201910319985A CN 109825404 A CN109825404 A CN 109825404A
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Abstract
The present invention is a kind of Novel yellow wine rice product for melting the fragrance of a flower, fruity and aroma and being integrated, the i.e. liquor-saturated yellow rice wine of peach blossom.It has both the characteristics of booth meal method and Lin-fan method yellow rice wine production techniques, i.e., rice is cooled to 35 DEG C ~ 40 DEG C using air-cooled (or natural spreading for cooling).Then, diastatic fermentation is carried out using pure culture head mold (Rhizopus sp.) and Hansenula yeast (Hansenula sp.), alcoholic fermentation is carried out using wine yeast (Saccharomyces sp.).The liquor-saturated yellow rice wine main fermentation of peach blossom two days later, is added the drying peach blossom for accounting for rice material quality 0.05% ~ 0.5%, is dissolved in the flavor of peach blossom and nutrition in wine with fermentation.Finally, the honey peach inspissated juice (additive-free, soluble solid >=65 ° Bx) that the liquor-saturated yellow rice wine of peach blossom after ageing, is added 1% ~ 5% adjusts flavor.The liquor-saturated yellow rice wine of the peach blossom that the present invention makes both had had the typical flavor of peach blossom and honey peach, the soft exquisiteness of mouthfeel, and had certain healthcare function.
Description
Technical field
The present invention relates to brewing yellow rice wine fields, and in particular to a kind of liquor-saturated yellow rice wine wine-making technology of peach blossom.
Background technique
Yellow rice wine is using cereal such as rice, milled glutinous broomcorn millet, corn, millet, wheats as brewed wine made of raw material, with beer, grape
Wine is listed as the ancient wine of the fermentation greatly of the world three, has the wine variety of literature record up to 2500, enjoys " national wine " good reputation.Yellow rice wine contains
There is nutrition abundant, there is the title of " liquid cake ".With the continuous improvement of life of urban resident level, drinking customs tend to
Low, health development, therefore it is proposed that make a kind of liquor-saturated yellow rice wine of peach blossom.
Peach blossom is the flower of rosaceae deciduous tree peach, and Compendium of Material Medica is recorded: " peach blossom walks to let out decline, and profit large intestine is very
Fastly, it to control gas reality people's disease water drink turgor, stagnates, stool and urine occlusion person is then active harmless "." clothes are mentioned in Shennong's Herbal
Peach blossom three-tree is most, then rosy cheeks ".Modern pharmacology research proves effective containing multivitamin and microelement etc. in peach blossom
Chemical component has extensive pharmacological activity, energy dredging the channel, and expansion end slightly capillary, improvement blood circulation promote skin
Nutrition and oxygen supply, profit skin prevent pigment chronic deposition in skin, effectively remove in body surface and hinder the yellowish-brown of beauty
Spot, freckle, blackspot and other effects.
It is new that the liquor-saturated yellow rice wine of peach blossom of the present invention is that a kind of fragrant fusion peach blossom, honey peach fruity and yellow rice wine aroma are integrated
Type yellow rice wine product.Traditional wheat koji yellow rice wine is difficult to combine together with flowery odour and fruit flavor, and peach blossom since bent taste is excessively strong
Although there is many beneficial functionals, dosage is excessive, easily causes the symptoms such as diarrhea, and Compendium of Material Medica is also on the books: " long term usage consumes
People's yin blood damages vigour ".
Therefore, using which kind of yellow rice wine distiller's yeast, how to determine the additive amount of peach blossom, and made by which type of brewage process
The liquor-saturated yellow rice wine of peach blossom, which can be perfectly combined, melts the fragrance of a flower, fruity and aroma into those skilled in the art's technical issues that need to address.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide one kind can, water honey fragrant with effective integration peach blossom
The Novel yellow wine rice product that peach fruity and yellow rice wine aroma are integrated thoroughly solves fragrance of a flower fruity and is difficult to merge with aroma, peach blossom content
There is the problem of preferable health-care effect in what ratio.
The present invention realizes that the technical solution of purpose is as follows:
A kind of liquor-saturated yellow rice wine wine-making technology of peach blossom, comprises the following steps that:
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 24 ~ 72 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 20% ~ 40% is added and accounts for original
Expect that the yeast for brewing rice wine of meter Zhi Liang 0.2% ~ 0.5%, 0.1% ~ 0.4% Hansenula yeast mix well, nest fermentation that is, will be in rice
Between
It hollows out, forms pit, surface pressure is even, and a small amount of above-mentioned yeast for brewing rice wine is stayed to be sprinkling upon rice surface, and casing wall is cleared up with the rag sterilized
Completely；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 0.7 ~ 1.5 times of rice material quality, and be added and account for raw material
The wine yeast of meter Zhi Liang 0.05% ~ 0.3%, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by 0.1 ~ 0.5% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and honey peach inspissated juice described in the step 1) of addition 1% ~ 5%；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
As preferred: the liquor-saturated yellow rice wine of finished product peach blossom, 12 ° of alcoholic strength, total acid 3.0g/L ~ 8.0g/L, total reducing sugar 5.0g/
L ~ 120.0g/L, sanitary index meet the specification of GB2758-2012.
As preferred: the liquor-saturated yellow rice wine of the peach blossom can control total sugar content by rushing the water consumption of cylinder, formed it is half-dried,
Half sweet tea and sweet tea type series of products.
The advantages and positive effects of the present invention are as follows:
The present invention is a kind of Novel yellow wine rice product for melting the fragrance of a flower, fruity and aroma and being integrated, and has both booth meal method and Lin-fan method is yellow
Wine technique
The characteristics of, i.e., rice is cooled to 35 DEG C ~ 40 DEG C using air-cooled (or natural spreading for cooling), saves artificial and water；Then, it uses
Pure culture head mold and Hansenula yeast carry out diastatic fermentation, carry out alcoholic fermentation using wine yeast, solve Lin-fan rice wine
Fragrance lacks
Weary problem.The liquor-saturated yellow rice wine main fermentation of peach blossom two days later, is added the drying peach blossom for accounting for rice material quality 0.05% ~ 0.5%, makes peach
Flower
Flavor and nutrition be dissolved in wine with fermentation, after ageing, be added 1% ~ 5% honey peach inspissated juice adjust flavor.This hair
It is bright
The liquor-saturated yellow rice wine of the peach blossom of brewing had both had the typical flavor of peach blossom and honey peach, the soft exquisiteness of mouthfeel, and had certain guarantor
Health-care function.
Detailed description of the invention
Fig. 1 is present invention process flow diagram.
Specific embodiment
The present invention makes the liquor-saturated yellow rice wine of peach blossom, but Lin-fan rice wine complex process using Lin-fan rice wine technique, and drenches meal process wave
Take a large amount of attapulgites, time-consuming water wasting, and environment is unfriendly, therefore the present invention utilizes air-cooled substitution water cooling, and is falling cylinder
The attapulgite of rice material quality 20% ~ 40% is supplemented, afterwards to reach material moisture (the about rice material quality of tradition leaching after meal
80%), guarantee diastatic fermentation can normally complete.Meanwhile in order to solve the problems, such as that Lin-fan rice wine fragrance lacks, nest fermentation (saccharification
Fermentation) when be added to 0.1% ~ 0.4% aroma-producing yeasts, i.e. Hansenula yeast (Hansenula sp.).
The present invention is advisable by lot of experiment validation, the additive amount of peach blossom with 0.05% ~ 0.3%, and is carried out in main fermentation
Two days later open rake during be added dry Flos persicae can preferably keep peach blossom flavor (because of main fermentation initial stage, fermented grain product temperature is higher, and
Ferment vigorous, carbon dioxide discharge is more, and fragrance is easy to cause to scatter and disappear), in order to strengthen the liquor-saturated flavor of peach blossom, we use addition
The method of honey peach inspissated juice (no food additives), since the ferment local-flavor of traditional yellow rice wine yeast is undesirable, (wine soma is puckery, scarce
Weary ferment is fragrant), in order to improve the fruit flavor of product, the present invention is fermented using wine active dry yeast.
In conjunction with Figure of description figure one, technical scheme is as follows: a kind of liquor-saturated yellow rice wine wine-making technology of peach blossom, including with
Lower processing step:
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 24 ~ 72 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 20% ~ 40% is added and accounts for original
Expect that the yeast for brewing rice wine of meter Zhi Liang 0.2% ~ 0.5%, 0.1% ~ 0.4% Hansenula yeast mix well, nest fermentation.It i.e. will be in rice
Between
It hollows out, forms pit, surface pressure is even, and a small amount of above-mentioned yeast for brewing rice wine is stayed to be sprinkling upon rice surface, and casing wall is cleared up with the rag sterilized
Completely；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 0.7 ~ 1.5 times of rice material quality, and be added and account for raw material
The wine yeast of meter Zhi Liang 0.05% ~ 0.3%, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by 0.1 ~ 0.5% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and honey peach inspissated juice described in the step 1) of addition 1% ~ 5%；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
The final resulting liquor-saturated yellow rice wine of finished product peach blossom, 12 ° of alcoholic strength, total acid 3.0g/L ~ 8.0g/L, total reducing sugar 5.0g/L ~
120.0g/L can control total sugar content, form half-dried, half sweet tea and sweet tea type series of products, health refer to by rushing the water consumption of cylinder
The specification of reference symbol conjunction GB2758-2012.
Below by specific embodiment, the invention will be further described, and it is not limit that following embodiment, which is descriptive,
Qualitatively.
1 half-dry type peach blossom of embodiment is liquor-saturated
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 48 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 35% is added and accounts for rice material
The yeast for brewing rice wine of quality 0.3%, 0.2% Hansenula yeast, mixes well, nest fermentation will hollow out among rice, form pit,
Surface pressure is even, stays a small amount of above-mentioned yeast for brewing rice wine to be sprinkling upon rice surface, casing wall is cleaned out with the rag sterilized；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 1.5 times of rice material quality, and admix and account for rice material matter
Amount
0.1% wine yeast, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by the 0.1% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and adds 1% honey peach inspissated juice；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
The final resulting liquor-saturated yellow rice wine of finished product half-dry type peach blossom, 12 ° of alcoholic strength, total acid 3.0g/L ~ 7.5g/L, total reducing sugar
15.1g/L ~ 40.0g/L, sanitary index meet the specification of GB2758-2012.
2 semi-sweet peach blossom of embodiment is liquor-saturated
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 48 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 35% is added and accounts for rice material
The yeast for brewing rice wine of quality 0.3%, 0.2% Hansenula yeast, mixes well, nest fermentation will hollow out among rice, form pit,
Surface pressure is even, stays a small amount of above-mentioned yeast for brewing rice wine to be sprinkling upon rice surface, casing wall is cleaned out with the rag sterilized；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 1 times of rice material quality, and admix and account for rice material quality
0.1% wine yeast, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by the 0.1% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and adds 2% honey peach inspissated juice；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
The final resulting liquor-saturated yellow rice wine of finished product semi-sweet peach blossom, 12 ° of alcoholic strength, total acid 4.0g/L ~ 8.0g/L, total reducing sugar
40.1g/L ~ 100.0g/L, sanitary index meet the specification of GB2758-2012.
3 sweet tea type peach blossom of embodiment is liquor-saturated
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 48 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 35% is added and accounts for rice material
The yeast for brewing rice wine of quality 0.3%, 0.2% Hansenula yeast, mixes well, nest fermentation will hollow out among rice, form pit,
Surface pressure is even, stays a small amount of above-mentioned yeast for brewing rice wine to be sprinkling upon rice surface, casing wall is cleaned out with the rag sterilized；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 0.7 times of rice material quality, and admix and account for rice material matter
Amount
0.1% wine yeast, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by the 0.1% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and adds 5% honey peach inspissated juice, adjusts pol to 110g/L；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
The liquor-saturated yellow rice wine of final resulting finished product sweet tea type peach blossom, 12 ° of alcoholic strength, total acid 4.0g/L ~ 8.0g/L, total reducing sugar is about
110g/L, sanitary index meet the specification of GB2758-2012.
Claims (3)
1. a kind of liquor-saturated yellow rice wine wine-making technology of peach blossom, it is characterised in that: comprise the following steps that:
1) supplementary material: fresh glutinous rice (hereinafter rice material), whole grain rate is high, any surface finish, no dust；Yeast for brewing rice wine is pure culture root
Mould distiller's yeast (Rhizopus sp. hereinafter yeast for brewing rice wine) and Hansenula yeast (Hansenula sp.) compounding；Alcoholic fermentation bacterium
For grape
Wine active dry yeast (Saccharomyces sp.)；Drying peach blossom, (additive-free, solubility is solid for honey peach inspissated juice
Shape object >=
65 ° of Bx), attapulgite；
2) rice steeping: rice material add 1.5 times amount rice steeping water, rice steeping 24 ~ 72 hours；
3) steamed rice: steamed rice 20 ~ 30 minutes, the grain of rice was without hard-core；
4) cooling: it is advisable using air-cooled to temperature non-scald on hand, about 35 DEG C ~ 40 DEG C；
5) it falls cylinder: cooling rice is put into jar fermenter (tank), the attapulgite for accounting for rice material quality 20% ~ 40% is added and accounts for original
Expect that the yeast for brewing rice wine of meter Zhi Liang 0.2% ~ 0.5%, 0.1% ~ 0.4% Hansenula yeast mix well, nest fermentation that is, will be in rice
Between
It hollows out, forms pit, surface pressure is even, and a small amount of above-mentioned yeast for brewing rice wine is stayed to be sprinkling upon rice surface, and casing wall is cleared up with the rag sterilized
Completely；
6) it rushes cylinder: after nest ferments 2 days, rushing cylinder with the attapulgite for accounting for 0.7 ~ 1.5 times of rice material quality, and be added and account for raw material
The wine yeast of meter Zhi Liang 0.05% ~ 0.3%, stirs evenly, and the temperature after rushing cylinder is controlled at 25 DEG C ~ 29 DEG C；
7) main fermentation: main fermentation about 1 week, during which temperature, which is higher than 35 DEG C, can open rake, ventilation, cooling, control fermentation temperature at 25 DEG C
~ 35 DEG C, main fermentation starts two days later, by 0.1 ~ 0.5% drying peach blossom of addition of rice material quality during opening rake；
8) post-fermentation: after main fermentation, pouring into 24L Tao Tan for distiller's wort, carries out post-fermentation, post-fermentation temperature with temperature change,
Time 1 ~ 2 month；
9) squeeze: same traditional handicraft can be used wood squeezing or board-like filters pressing, then carry out clarifying treatment；
10) it decocts wine: wine being decocted using heat exchanger, decocts to 90 DEG C ~ 92 DEG C, pours into clean Tao Tan while hot, altar is covered coated with lotus leaf
Small watt of small cup is wrapped with indocalamus shell, and thin thin bamboo strip silk tightens, and is made into mud head envelope altar with clay；
11) ageing: indoor ageing is more than half a year；
12) deploy: reconciling alcoholic strength is 12 °, and honey peach inspissated juice described in the step 1) of addition 1% ~ 5%；
13) it filters: first being filtered with diatomite primary then primary with film filtering (0.1 μm ~ 0.2 μm PVC film)；
14) filling: to be sterilized using hot filling, obtain the liquor-saturated yellow rice wine of finished product peach blossom.
2. the liquor-saturated yellow rice wine wine-making technology of a kind of peach blossom according to claim 1, it is characterised in that: the finished product peach blossom is liquor-saturated
Yellow rice wine, 12 ° of alcoholic strength, total acid 3.0g/L ~ 8.0g/L, total reducing sugar 5.0g/L ~ 120.0g/L, sanitary index meet GB2758-
2012 specification.
3. the liquor-saturated yellow rice wine wine-making technology of a kind of peach blossom according to claim 1, it is characterised in that: the liquor-saturated yellow rice wine of the peach blossom,
It can
To control total sugar content by the water consumption for rushing cylinder, half-dried, half sweet tea and sweet tea type series of products are formed.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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Application publication date: 20190531 |