CN110656011A - Production process of yellow rice wine - Google Patents
Production process of yellow rice wine Download PDFInfo
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- CN110656011A CN110656011A CN201911143018.6A CN201911143018A CN110656011A CN 110656011 A CN110656011 A CN 110656011A CN 201911143018 A CN201911143018 A CN 201911143018A CN 110656011 A CN110656011 A CN 110656011A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/023—Preparation of other alcoholic beverages by fermentation of botanical family Solanaceae, e.g. potato
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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Abstract
The application provides a yellow wine production process, which comprises the following steps: pretreatment: soaking fructus Lycii in wine; soaking: soaking selenium-rich rice in water; and (3) cooking: steaming the soaked selenium-rich rice; and (3) cooling: cooling the steamed selenium-rich rice; mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring; primary fermentation: carrying out primary fermentation on the selenium-enriched rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 20-35 ℃, the humidity is 30-45% and the time is 30-50 h; adding medlar: adding the pretreated medlar into the selenium-rich rice after primary fermentation; and (3) secondary fermentation: carrying out secondary fermentation on the selenium-rich rice added with the medlar at normal temperature for more than 3 months; squeezing: squeezing the selenium-rich rice after secondary fermentation, and separating the selenium-rich rice from the yellow wine. The production process of the yellow wine provided by the invention is simple and convenient to operate, low in cost and suitable for large-scale brewing production.
Description
Technical Field
The invention relates to the technical field of food, in particular to a yellow wine production process.
Background
Yellow wine is one of the oldest wines in the world, and the quality of yeast koji determines the quality of wine. The yellow wine is prepared from glutinous rice and millet in northern China, has alcohol content of 14-20%, and is low-alcohol brewed wine. Yellow wine contains rich nutrition, contains 21 amino acids including several unknown amino acids, and can not be synthesized by human body, and has 8 kinds of essential amino acids which must be ingested by food, and simultaneously, the detected inorganic salts in the yellow wine are up to 18 kinds including calcium, magnesium, potassium, phosphorus, iron, zinc and the like, and the yellow wine is also rich in vitamin B, E, mainly comes from raw materials and yeast autolysate, and is known as 'liquid cake'.
The Chinese wolfberry is a general name of the species under the lycium genus such as commercial Chinese wolfberry, plant Ningxia wolfberry, Chinese wolfberry and the like. The wolfberry fruit which is edible and medicinal in daily life is the fruit of Ningxia wolfberry fruit. The lycium barbarum polysaccharide is a water-soluble polysaccharide and is the main active ingredient in lycium barbarum, and a plurality of researches show that the lycium barbarum polysaccharide has the effects of promoting immunity, resisting aging, resisting tumors, eliminating free radicals, resisting fatigue, resisting radiation, protecting the liver, protecting and improving reproductive function and the like.
However, the existing yellow wine, especially the yellow wine for health care use, cannot effectively obtain the lycium barbarum polysaccharide in the lycium barbarum due to the problem of the brewing process, the content of the lycium barbarum polysaccharide is very low, and the inherent value of the yellow wine is reduced.
Disclosure of Invention
In order to solve the technical problems, the invention provides a yellow wine production process which is simple and convenient to operate and is suitable for large-scale brewing production.
The production process of the yellow wine provided by the invention comprises the following steps:
pretreatment: soaking fructus Lycii in wine;
soaking: soaking selenium-rich rice in water;
and (3) cooking: steaming the soaked selenium-rich rice;
and (3) cooling: cooling the steamed selenium-rich rice;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring;
primary fermentation: carrying out primary fermentation on the selenium-enriched rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 20-35 ℃, the humidity is 30-45% and the time is 30-50 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice after primary fermentation;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-rich rice added with the medlar at normal temperature for more than 3 months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, and separating the selenium-rich rice from the yellow wine.
Wherein, carry out the purpose in that preliminary treatment to the matrimony vine: absorbing water in the medlar to ensure that no raw water remains in the medlar; so, be favorable to avoiding the matrimony vine to go mildy and go bad in the later stage course of working.
The pretreated medlar is added into the selenium-rich rice which is subjected to primary fermentation, secondary fermentation is carried out at normal temperature, the fusion of the medlar and the wine is facilitated, and the nutritional ingredients of the medlar are fully fused into the wine through a long-time secondary fermentation process.
Preferably, during the pre-treatment, the wolfberry is soaked in wine with the alcohol content of 45-55.
Preferably, during said pre-treatment, the lycium barbarum is soaked with 52 alcohol wine. The wine with the alcohol content of 52 degrees has better fusion property on lycium barbarum polysaccharides in lycium barbarum and is more beneficial to refining the nutrient components in lycium barbarum.
Preferably, during the pretreatment, the medlar is firstly crushed and then soaked in wine. Therefore, the contact area between the medlar and the wine can be increased, so that the nutrition in the medlar is fully blended into the wine, and the content of medlar polysaccharide in the wine is improved.
Preferably, in the pretreatment process, the soaking time of the medlar is more than 3 days.
In the secondary fermentation process, the vinasse water in the fermented glutinous rice is beneficial to increasing the content of selenium in the yellow wine.
Preferably, the cooling process specifically comprises: and thoroughly leaching the cooked selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water. The advantage of drenching the selenium-enriched rice again with the water that drenches and reachs to obtain lies in: after the first leaching, the temperature of the cold water rises, and when the second leaching is carried out, the warm water can keep the temperature of the selenium-enriched rice, so that the later fermentation process is facilitated, and the secondary utilization of the water can keep more selenium content in the selenium-enriched rice. The leaching process can be repeated according to the needs of actual conditions.
Preferably, the conditions of the primary fermentation process are that the temperature is 25-30 ℃, the humidity is 35-40%, and the time is 35-45 h.
Preferably, the fermentation time of the primary fermentation process is about 40 hours; more preferably 40 h.
Preferably, the time of the soaking process is 3-5 h.
Preferably, the time of the soaking process is 4 hours.
Preferably, the cooking process is carried out for a period of 15 to 20 minutes.
Preferably, the cooking process is carried out for a period of 18 minutes.
Preferably, in the yeast stirring process, the stirring time is 1-5 minutes.
Preferably, in the yeast mixing process, the yeast is scattered into the selenium-rich rice with water and is rapidly stirred for 1-2 minutes. The stirring is performed to avoid the insufficient fermentation and the influence on the fermentation effect caused by the caking or agglomeration of the selenium-enriched rice; in addition, the distiller's yeast can be soaked in cold water before use, so that the distiller's yeast with water is uniformly stirred with the selenium-rich rice.
Preferably, the method further comprises the following sterilization process: and (5) sterilizing the separated yellow wine. The yellow wine is sterilized, which is beneficial to the long-term preservation of the yellow wine.
Preferably, the sterilization process is specifically to sterilize the yellow wine by a high-temperature sterilization generator.
The traditional sterilization method of the yellow wine adopts ultraviolet sterilization and performs sterilization before filling, but the yellow wine smells because of limited penetration capacity of ultraviolet, and the yellow wine can be sterilized by air or transparent water with little effect. In the yellow wine sterilization link, the temperature requirement is the most strict, the nutritional value of the yellow wine can be damaged when the temperature is too high, and the sterilization strength is not enough when the temperature is too low. The high-temperature sterilization generator (particularly the high-temperature sterilization steam generator) has high heat efficiency and fast gas generation, and the temperature and the pressure can be adjusted according to the production requirements of the yellow wine, so the problem can be well solved, and powerful guarantee is provided for the production and the processing of the yellow wine.
Preferably, the method further comprises the following steps: and (5) subpackaging the yellow wine after the sterilization treatment.
The production process of the yellow wine provided by the invention is simple and convenient to operate, low in cost and suitable for large-scale brewing production. The yellow wine prepared by the process provided by the invention has mellow bouquet and high wolfberry polysaccharide content, and can eliminate oxides in human bodies, resist fatigue and radiation, protect and improve reproductive functions of human bodies, improve immunity of human bodies and obviously reduce the incidence of cancers and various diseases by reasonable drinking.
Detailed Description
In order to make those skilled in the art better understand the technical solutions in the present application, the present application will be clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
Example 1
A production process of yellow wine comprises the following steps:
pretreatment: soaking fructus Lycii in wine for 3 days;
soaking: soaking selenium-rich rice in water for 3 h;
and (3) cooking: steaming the soaked selenium-rich rice for 15 minutes;
and (3) cooling: cooling the steamed selenium-rich rice, wherein the cooling process specifically comprises thoroughly leaching the steamed selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring for 1 minute;
primary fermentation: carrying out primary fermentation on the selenium-rich rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 20 ℃, the humidity is 30% and the time is 30 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice subjected to primary fermentation, and uniformly stirring;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-rich rice added with the medlar at normal temperature for 3 months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, scattering the agglomerated selenium-rich rice, and separating the selenium-rich rice from the yellow wine.
The yellow wine produced by the method provided by the embodiment is mellow in bouquet and greatly increased in wolfberry polysaccharide content.
Example 2
A production process of yellow wine comprises the following steps:
pretreatment: soaking fructus Lycii in 45 alcohol for 4 days;
soaking: soaking selenium-rich rice in water for 5 h;
and (3) cooking: steaming the soaked selenium-rich rice for 20 minutes;
and (3) cooling: cooling the steamed selenium-rich rice, wherein the cooling process specifically comprises thoroughly leaching the steamed selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring for 5 minutes;
primary fermentation: carrying out primary fermentation on the selenium-rich rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 35 ℃, the humidity is 45%, and the time is 50 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice subjected to primary fermentation, and uniformly stirring;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-enriched rice subjected to primary fermentation at normal temperature, wherein the fermentation time is 3 and a half months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, scattering the agglomerated selenium-rich rice, and separating the selenium-rich rice from the yellow wine;
and (3) sterilization: and (4) sterilizing the separated yellow wine by using a high-temperature sterilization generator.
The yellow wine produced by the method provided by the embodiment is mellow in bouquet and greatly increased in wolfberry polysaccharide content.
Example 3
A production process of yellow wine comprises the following steps:
pretreatment: pulverizing fructus Lycii, and soaking fructus Lycii in 55 alcohol wine for 5 days;
soaking: soaking selenium-rich rice in water for 4 h;
and (3) cooking: steaming the soaked selenium-rich rice for 18 minutes;
and (3) cooling: cooling the steamed selenium-rich rice, wherein the cooling process specifically comprises thoroughly leaching the steamed selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring for 2 minutes;
primary fermentation: carrying out primary fermentation on the selenium-rich rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 25 ℃, the humidity is 35%, and the time is 40 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice subjected to primary fermentation, and uniformly stirring;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-enriched rice subjected to primary fermentation at normal temperature for 4 months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, scattering the agglomerated selenium-rich rice, and separating the selenium-rich rice from the yellow wine;
and (3) sterilization: sterilizing the separated yellow wine by a high-temperature sterilization generator;
subpackaging: and (5) subpackaging the yellow wine after the sterilization treatment.
The yellow wine produced by the method provided by the embodiment is mellow in bouquet and greatly increased in wolfberry polysaccharide content.
Example 4
A production process of yellow wine comprises the following steps:
pretreatment: pulverizing fructus Lycii, soaking fructus Lycii in 52 alcohol wine for 6 days;
soaking: soaking selenium-rich rice in water for 4 h;
and (3) cooking: steaming the soaked selenium-rich rice for 19 minutes;
and (3) cooling: cooling the steamed selenium-rich rice, wherein the cooling process specifically comprises thoroughly leaching the steamed selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring for 3 minutes;
primary fermentation: carrying out primary fermentation on the selenium-enriched rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 30 ℃, the humidity is 40% and the time is 40 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice subjected to primary fermentation, and uniformly stirring;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-enriched rice subjected to primary fermentation at normal temperature for 5 months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, scattering the agglomerated selenium-rich rice, and separating the selenium-rich rice from the yellow wine;
and (3) sterilization: sterilizing the separated yellow wine by a high-temperature sterilization generator;
subpackaging: and (5) subpackaging the yellow wine after the sterilization treatment.
The yellow wine produced by the method provided by the embodiment is mellow in bouquet and greatly increased in wolfberry polysaccharide content.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The production process of the yellow wine is characterized by comprising the following steps of:
pretreatment: soaking fructus Lycii in wine;
soaking: soaking selenium-rich rice in water;
and (3) cooking: steaming the soaked selenium-rich rice;
and (3) cooling: cooling the steamed selenium-rich rice;
mixing yeast: scattering distiller's yeast into the cooled selenium-rich rice, and stirring;
primary fermentation: carrying out primary fermentation on the selenium-enriched rice subjected to yeast mixing, wherein the primary fermentation conditions are that the temperature is 20-35 ℃, the humidity is 30-45% and the time is 30-50 h;
adding medlar: adding the pretreated medlar into the selenium-rich rice after primary fermentation;
and (3) secondary fermentation: carrying out secondary fermentation on the selenium-rich rice added with the medlar at normal temperature for more than 3 months;
squeezing: squeezing the selenium-rich rice after secondary fermentation, and separating the selenium-rich rice from the yellow wine.
2. The process for producing yellow wine according to claim 1, wherein during the pretreatment, the wolfberry is soaked in 45-55 alcohol degree wine.
3. The process for producing yellow wine according to claim 2, wherein during the pretreatment, the soaking time of the medlar is more than 3 days.
4. The yellow wine production process according to claim 1, wherein the cooling process specifically comprises: and thoroughly leaching the cooked selenium-rich rice with cold water, and thoroughly leaching the selenium-rich rice with thoroughly leached water.
5. The yellow wine production process according to claim 1, wherein the conditions of the primary fermentation process are that the temperature is 25-30 ℃, the humidity is 35-40%, and the time is 35-45 h.
6. The process for producing yellow rice wine according to claim 1, wherein the time of the soaking process is 3-5 h.
7. The process for producing yellow rice wine according to claim 1, wherein the time of the cooking process is 15-20 minutes.
8. The yellow wine production process according to claim 2, wherein in the yeast stirring process, the stirring time is 1-5 minutes.
9. The yellow wine production process according to claim 1, further comprising a sterilization process: and (5) sterilizing the separated yellow wine.
10. The yellow wine production process according to claim 8, wherein the sterilization process is specifically to sterilize yellow wine by a high-temperature sterilization generator.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911143018.6A CN110656011A (en) | 2019-11-20 | 2019-11-20 | Production process of yellow rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911143018.6A CN110656011A (en) | 2019-11-20 | 2019-11-20 | Production process of yellow rice wine |
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| CN110656011A true CN110656011A (en) | 2020-01-07 |
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| CN201911143018.6A Pending CN110656011A (en) | 2019-11-20 | 2019-11-20 | Production process of yellow rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063473A (en) * | 2020-03-27 | 2020-12-11 | 宁夏唐夏生物科技有限公司 | Preparation method of wolfberry yellow wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357279A (en) * | 2014-11-14 | 2015-02-18 | 南通白蒲黄酒有限公司 | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits |
| CN109628255A (en) * | 2017-10-09 | 2019-04-16 | 李庆山 | A kind of yellow rice wine and brewage process of fructus lycii |
| CN109880713A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-rich dry type red rice yellow wine |
-
2019
- 2019-11-20 CN CN201911143018.6A patent/CN110656011A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104357279A (en) * | 2014-11-14 | 2015-02-18 | 南通白蒲黄酒有限公司 | Yellow wine with wolfberry fruits and brewing process of yellow wine with wolfberry fruits |
| CN109628255A (en) * | 2017-10-09 | 2019-04-16 | 李庆山 | A kind of yellow rice wine and brewage process of fructus lycii |
| CN109880713A (en) * | 2019-04-10 | 2019-06-14 | 福建师范大学 | A kind of preparation method of selenium-rich dry type red rice yellow wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112063473A (en) * | 2020-03-27 | 2020-12-11 | 宁夏唐夏生物科技有限公司 | Preparation method of wolfberry yellow wine |
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