CN110894446A - Brewing method of red rice water wine - Google Patents
Brewing method of red rice water wine Download PDFInfo
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- CN110894446A CN110894446A CN201911373266.XA CN201911373266A CN110894446A CN 110894446 A CN110894446 A CN 110894446A CN 201911373266 A CN201911373266 A CN 201911373266A CN 110894446 A CN110894446 A CN 110894446A
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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
- 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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
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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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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Abstract
A brewing method of red rice water wine belongs to the technical field of wine brewing. Washing red rice, soaking, draining, cooking, adding distiller's yeast, and saccharifying and fermenting in a constant-temperature incubator; adding water, stirring, sealing, and fermenting; filtering the obtained distiller's grains, centrifuging, and collecting supernatant to obtain red rice wine. The red rice water wine prepared by the method can be used for producing Va nationality water wine in a standardized way, and has mellow taste, sweet and delicious taste, lasting aftertaste and high nutritional value.
Description
Technical Field
The invention relates to a brewing method of red rice wine, in particular to a method for standardizing a Va nationality wine fermentation process, and belongs to the technical field of wine brewing.
Background
Va nationality water wine, commonly known as 'Blancong', is a grain fermented wine beverage prepared by people in Afra Va in Yunnan. The water wine is brewed by red rice, corn, reed rice, buckwheat, sorghum, sweet rice and the like, and has mellow taste and strong fragrance. The Va nationality water wine contains a large amount of vitamins and has the effects of strengthening spleen, invigorating stomach, relaxing muscles and tendons, promoting blood circulation, refreshing and tonifying qi. In the brewing process, the raw materials are fried to be yellow until the raw materials emit fragrance, then the raw materials are roughly ground by a stone mill, a small amount of clear water is sprayed on the ground raw materials, then the mixture is mixed to be wet, then the mixture is steamed by a wooden steamer, the mixture is piled and aired on a dustpan, the mixture is cooled and mixed with a proper amount of wine medicine, the wine material is tightly covered by a basjoo leaves in a basket, and the mixture is heated by the side of a fire pool or a place irradiated by sunlight. After fermenting for four or five days, giving out sweet wine flavor, opening, placing in a prepared wine jar, sealing the jar mouth, and placing in shade. The water can be poured and filtered for drinking after several months.
The Va nationality has abundant dietary culture bottom, and the Va nationality water wine is one of the most representative foods, and the production process is deeply excavated and has important significance in industrialization. The Va nationality water wine has a long history, rich national characteristics, unique product flavor and good development value. However, the process and the technology are almost in the level of individual workshops and even family production, and the industrialization degree is low. The influence factors and mechanisms of the product quality are not clear, and the product quality control technology needs more systematic and intensive research.
At present, the Va nationality water wine is only produced in families or manual workshops, has no uniform and standard production process, and has the problems of weak technical foundation, weak quality and safety control, unstable quality of different batches, low production efficiency, poor process adaptability and the like.
The production process flow and various fermentation process parameters of the Va nationality watery wine are determined, the standardization of the Va nationality watery wine production process is realized, and the problem of accelerating the fermentation period of the Va nationality watery wine is still urgently needed to be solved. Therefore, the industrial production level of the Va nationality watery wine is improved, a quality control and quality safety standard system in the whole Va nationality watery wine process is established, a production demonstration line is established, and a foundation is laid for the standardized, automated and intelligent development of the processing of the Va nationality watery wine.
Disclosure of Invention
The invention aims to overcome the defects and provide the brewing method of the red rice water wine, the Va nationality water wine can be produced in a standardized manner, the taste is mellow, the mouth is sweet and delicious, the aftertaste is lasting, and the nutritive value is high.
The technical scheme of the invention is that the red rice wine brewing method comprises the steps of washing red rice, soaking, draining, cooking, adding distiller's yeast, and putting into a constant-temperature incubator for saccharification and fermentation; adding water, stirring, spreading a layer of preservative film, sealing, and fermenting; filtering the obtained distiller's grains, centrifuging, and collecting supernatant to obtain red rice wine.
Further, the specific steps are as follows:
(1) soaking red rice: removing impurities, washing red rice for several times until the water for washing rice is white and turbid; putting red rice into a container, adding water to submerge the surface of the red rice to 5-8cm, soaking at 18 ℃ for 20h, and draining;
(2) rice steaming: spreading gauze on a food steamer of an electric steamer, uniformly spreading the soaked and drained red rice in the step (1) on the food steamer, steaming for 30min, and covering for 5 min;
(3) spreading and cooling yeast for mixing: naturally spreading the cooked red rice, and cooling to 30-35 deg.C; adding distiller's yeast 0.4-1.2 wt% of raw red rice, stirring, spreading a layer of preservative film, sealing, and performing diastatic fermentation at 28 deg.C for 2 days;
(4) adding water for fermentation: respectively mixing red rice and water according to the mass ratio of the red rice to the feed liquid of water 1: 1-2, adding water with the temperature of 30 ℃ into a container, uniformly stirring, laying a layer of preservative film, sealing, and fermenting for 1-9 days at the temperature of 30 ℃;
(5) filtering and centrifuging: filtering the fermented distiller's grains obtained in the step (4), and putting the obtained liquid into a centrifugal machine for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified wine liquid to obtain the final product red rice wine.
Further, the addition amount of the distiller's yeast is 0.8 percent of the mass of the red rice.
Further, in the step (4), according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a container, stirring uniformly, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
Further, the red rice is specifically Va nationality small red rice; the brewed red rice water wine is Va nationality water wine.
The red rice is Yunnan small red rice which is specially produced from Yunnan. The records of the small red rice data are limited, and the specific character research refers to public data, wherein the website is as follows:
http://blog.sina.com.cn/s/blog_14a3174b90102wlwz.html；
http://www.360doc.com/content/17/0122/09/427148_624101971.shtml；
and the published literature, "research on the current situation and utilization condition of Va nationality Xiaohong rice," national 2017, 9 th stage 65-65, page 1 in total; authors Zhengxu Xue Qi Wangjing; the university of Yunnan agriculture, McSize academy of academic; classification number G358 [ cultural science-intelligence ].
The invention has the beneficial effects that: the red rice water wine prepared by the method can be used for producing Va nationality water wine in a standardized way, and has mellow taste, sweet and delicious taste, lasting aftertaste and high nutritional value.
Detailed Description
The distiller's yeast used in the following examples is specifically a 6Z Red fruit Brand yeast purchased from distillery of Anshun, Guizhou. However, the specific production process is not limited to the distiller's yeast, and the water wine produced by adopting other universal commercial distiller's yeast still has the beneficial effects of the invention.
Example 1A method for producing red rice wine by adding water and fermenting for 1 day.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 1 day at 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Example 2A method for producing red rice wine, adding water and fermenting for 3 days.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 3 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Example 3A method for producing red rice wine, adding water and fermenting for 5 days.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotten.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Example 4A method for producing red rice wine, adding water and fermenting for 7 days.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 7 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Example 5A method for producing red rice wine by adding water and fermenting for 9 days.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 9 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 1 a method for producing red rice wine, the amount of koji added was 0.4% of that of raw rice, and the fermentation time was 5 days after spreading and cooling.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.4% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 5 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 2 a method for producing red rice wine, the amount of koji added was 0.6% of that of raw rice, and the fermentation time was 2 days after spreading and cooling.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.6% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 3 a method for producing red rice wine, the amount of koji added was 1.0% of that of raw rice, and the fermentation time was 2 days after spreading and cooling.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast according to 1.0% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 4 a method for producing red rice wine, the amount of koji added was 1.2% of that of raw rice, and the fermentation time was 2 days after spreading and cooling.
(1) Soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast according to 1.2% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.2 adding a certain amount of water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 5 a method for producing red rice watery wine, the amount of koji added was 0.8% of raw rice, the ratio of fermentation broth to fermentation broth was 1: 1.
(1) soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotten.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 6 a method for producing red rice watery wine, the amount of koji added was 0.8% of raw rice, the ratio of fermentation broth to fermentation broth was 1: 1.5.
(1) soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotting.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.5 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 7 a method for producing red rice watery wine, the amount of koji added was 0.8% of raw rice, the ratio of fermentation broth to fermentation broth was 1: 1.8.
(1) soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotten.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 1.8 adding water with the temperature of 30 ℃ into a bowl, uniformly stirring, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
Comparative example 8 a method for producing red rice watery wine, the amount of koji added was 0.8% of raw rice, the ratio of fermentation broth to fermentation broth was 1: 2.
(1) soaking red rice: removing impurities, accurately weighing 500g of red rice, and washing for several times until the water for washing rice is not white and turbid. Placing red rice into a glass bowl, adding water to submerge the surface of the red rice to 5-8cm, and soaking at 18 deg.C for 20 h.
(2) Rice steaming: cutting a piece of gauze with three layers of proper sizes, spreading on a steamer tray of an electric steamer, draining the soaked red rice, uniformly spreading on the steamer tray, steaming for 30min, and covering for 5 min. The steamed rice has no white core, is uniform and consistent, and is cooked without rotten.
(3) Spreading and cooling yeast for mixing: naturally spreading the cooked rice for cooling, cooling to about 30-35 deg.C, placing into a glass bowl, adding distiller's yeast 0.8% of the raw rice, stirring, spreading a layer of preservative film, sealing, and placing into a constant temperature incubator for diastatic fermentation at 28 deg.C for 2 days.
(4) Adding water for fermentation: according to the material-liquid ratio of 1: 2 adding water of 30 ℃ into the bowl, stirring uniformly, spreading a layer of preservative film, sealing, and fermenting for 5 days at 30 ℃.
(5) Filtering and centrifuging: filtering the fermented distiller's grains with three layers of gauze to obtain milky white liquid. Then putting the obtained liquid into a centrifuge for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified liquor to obtain the final product.
The sensory evaluation criteria are shown in table 1, and 8 college students (4 men and 4 women) who have received sensory evaluation training are used as judges for evaluating samples according to the preference degree and 4 quality indexes (color, flavor, taste and tissue state).
TABLE 1 sensory evaluation criteria
Various indexes of the finished wine are detected, and the detection results are shown in table 2.
TABLE 2 Red Rice wine Performance test of examples 1-5 and comparative examples 1-8
As can be seen from Table 2, the sensory evaluation score of example 3 is the highest, which indicates that when the addition amount of the koji is 0.8%, the ratio of the liquid to the feed is 1: 1.2, the water wine tastes best when water is added for fermentation for 5 days. The alcohol content and the reducing sugar content of the examples 2 to 4 are high, the total acid content is low, and the sensory evaluation is good. While the comparative examples have some low alcohol content, low reducing sugar content, high total acid, or unsatisfactory sensory evaluation results.
Claims (5)
1. A brewing method of red rice water wine is characterized in that: washing red rice, soaking, draining, steaming, adding distiller's yeast, and saccharifying and fermenting in a constant temperature incubator; adding water, stirring, sealing, and fermenting; filtering the obtained distiller's grains, centrifuging, and collecting supernatant to obtain red rice wine.
2. The method for brewing red rice wine according to claim 1, wherein the steps are as follows:
(1) soaking red rice: removing impurities, washing red rice for several times until the water for washing rice is white and turbid; putting red rice into a container, adding water to submerge the surface of the red rice to 5-8cm, soaking at 18 ℃ for 20h, and draining;
(2) rice steaming: spreading gauze on a food steamer of an electric steamer, uniformly spreading the soaked and drained red rice in the step (1) on the food steamer, steaming for 30min, and covering for 5 min;
(3) spreading and cooling yeast for mixing: naturally spreading the cooked red rice, and cooling to 30-35 deg.C; adding distiller's yeast 0.4-1.2 wt% of raw red rice, stirring, spreading a layer of preservative film, sealing, and performing diastatic fermentation at 28 deg.C for 2 days;
(4) adding water for fermentation: respectively mixing red rice and water according to the mass ratio of the red rice to the feed liquid of water 1: 1-2, adding water with the temperature of 30 ℃ into a container, uniformly stirring, laying a layer of preservative film, sealing, and fermenting for 1-9 days at the temperature of 30 ℃;
(5) filtering and centrifuging: filtering the fermented distiller's grains obtained in the step (4), and putting the obtained liquid into a centrifugal machine for 8000 r-min-1Centrifuging for 10min, and collecting supernatant as final clarified wine liquid to obtain the final product red rice wine.
3. The method for brewing red rice wine according to claim 2, wherein: the addition amount of the distiller's yeast is 0.8 percent of the mass of the red rice.
4. The method for brewing red rice wine according to claim 2, wherein: in the step (4), according to the material-liquid ratio of 1: 1.2 adding water with the temperature of 30 ℃ into a container, stirring uniformly, spreading a layer of preservative film, sealing, and fermenting for 5 days at the temperature of 30 ℃.
5. The method for brewing red rice wine according to claim 1, wherein: the red rice is Va nationality small red rice; the brewed red rice water wine is Va nationality water wine.
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| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN107805572A (en) * | 2017-12-04 | 2018-03-16 | 雷山万城生态农业发展有限公司 | Red rice wine and its brewing method |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH05292937A (en) * | 1992-04-24 | 1993-11-09 | Seinosuke Ueda | Production of red rice wine using rice koji as saccharifying agent |
| CN107090383A (en) * | 2017-05-31 | 2017-08-25 | 洋县谢村天汉黄酒坊有限公司 | A kind of production method of red rice wine |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
| CN107805572A (en) * | 2017-12-04 | 2018-03-16 | 雷山万城生态农业发展有限公司 | Red rice wine and its brewing method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113462501A (en) * | 2021-08-04 | 2021-10-01 | 湖南侗都米业股份有限公司 | Preparation method of red rice fermented wine |
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