CN110916148A - Cooking wine and preparation method thereof - Google Patents
Cooking wine and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- 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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Abstract
The invention relates to the technical field of cooking wine preparation, and particularly discloses cooking wine and a preparation method thereof. The preparation method of the cooking wine comprises the following steps: soaking the pepper, the star anise and the cinnamon in the black glutinous rice wine for 5-10 days, filtering, and taking filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.03-0.05% of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.05-0.20% of the weight of the black glutinous rice wine; the addition amount of the cinnamon is 0.50-1.00% of the weight of the black glutinous rice wine. The cooking wine prepared by the method has very good flavor; the cooking wine has more advantages than cooking wine on the market at present in the aspects of integral sense and nutrient components.
Description
Technical Field
The invention relates to the technical field of cooking wine preparation, and particularly relates to cooking wine and a preparation method thereof.
Background
Definition of seasoning wine (SB/T10416-: the cooking wine is a liquid seasoning prepared by taking fermented wine, distilled wine or edible alcohol as a main body and adding edible salt (plant spices can be added). The type of cooking wine sold on the market at present is universal and single, the production mode is basically that yellow wine is used as wine base, edible alcohol, edible salt, spices and caramel color are added for blending, and diversified requirements on the market are difficult to meet. Because the selected wine bases are different, the quality of the cooking wine products is also different, and many blended cooking wines are light in taste and low in nutritional value. With the continuous improvement of living standard, new products of brewed cooking wine with rich flavor, safety and health are more and more popular.
The black glutinous rice is a valuable and old food crop used as both medicine and food, and has nourishing and medicinal properties. The traditional Chinese medicine considers that the black glutinous rice has obvious medicinal efficacy and extremely high nutritional value, and gives the reputation of the long-life rice, the blood rice and the medicinal rice. And the black glutinous rice also contains a certain amount of selenium element with the function of reducing the risk of coronary heart disease and cancer. The black glutinous rice wine is brewed by taking black glutinous rice as a raw material and carrying out saccharification and alcoholic fermentation; has high nutritive value and medicinal value; therefore, the seasoning cooking wine prepared by taking the black glutinous rice wine as the raw material can improve the nutritional value of the cooking wine.
Although the cooking wine prepared by taking the black glutinous rice wine as the raw material can improve the nutritional value of the cooking wine; however, as a seasoning, the flavor of cooking wine is an important consideration. The flavor is not good, but the flavor is not accepted by the market. Therefore, the development of the cooking wine with good flavor has wide market prospect.
Disclosure of Invention
The technical problem to be solved by the invention is to provide the preparation method of the cooking wine with the black glutinous rice wine as the base wine, and the cooking wine prepared by the method has better flavor.
The technical problem to be solved by the invention is realized by the following technical scheme:
a preparation method of cooking wine comprises the following steps:
soaking the pepper, the star anise and the cinnamon in the black glutinous rice wine for 5-10 days, filtering, and taking filtrate to obtain the cooking wine;
wherein the addition amount of the pepper is 0.03-0.05% of the weight of the black glutinous rice wine;
the addition amount of the aniseed is 0.05-0.20% of the weight of the black glutinous rice wine;
the addition amount of the cinnamon is 0.50-1.00% of the weight of the black glutinous rice wine.
Preferably, the pepper, the aniseed and the cinnamon are soaked in the black glutinous rice wine for 6-8 days.
Most preferably, the pepper, the aniseed and the cinnamon are soaked in the black glutinous rice wine for 6 days.
Preferably, the addition amount of the pepper is 0.04-0.05% of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10-0.15% of the weight of the black glutinous rice wine; the addition amount of the cinnamon is 0.50-0.80% of the weight of the black glutinous rice wine.
Most preferably, the addition amount of the pepper is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10 percent of the weight of the black glutinous rice wine; the addition amount of cortex Cinnamomi Japonici is 0.70% of the weight of the black glutinous rice wine.
The inventor researches show that in the process of preparing the cooking wine by taking the black glutinous rice wine as the raw material, the dosages of the pepper, the aniseed and the cinnamon have important influence on the flavor of the cooking wine, the dosages of the pepper, the aniseed and the cinnamon influence each other, and the cooking wine with good flavor can be obtained only when the dosages of the pepper, the aniseed and the cinnamon are all in the above range; the amount of any one or more components outside the above range may seriously affect the flavor of the cooking wine.
Preferably, the black glutinous rice wine is brewed by using a honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1.
Zygosaccharomyces mellis LGL-1 is a publicly known strain, and can be obtained from China center for type culture Collection with the collection number of CCTCC No. M2015545.
The research of the inventor shows that the selection of the microzyme plays a decisive influence on the flavor of the final cooking wine in the brewing process of the black glutinous rice wine; if no good yeast exists in the brewing process of the black glutinous rice wine, the flavor of the cooking wine is not greatly influenced by adjusting the dosage of the pepper, the aniseed and the cinnamon. The inventor shows through a great deal of experimental research that the black glutinous rice wine brewed by using the honey Zygosaccharomyces mellis LGL-1 can be used as the base wine to obtain the cooking wine with the best flavor.
Further preferably, the specific brewing method of the black glutinous rice wine comprises the following steps:
taking black glutinous rice as a raw material, washing the black glutinous rice, soaking the black glutinous rice in rice, steaming, saccharifying, adding honey-bonded yeast (Zygosaccharomyces mellis) LGL-1 into saccharified mash, and fermenting for 5-10 days at 25-30 ℃ to obtain the black glutinous rice wine.
Still more preferably, the saccharified mash is added with a liquid of honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1 after enlargement culture; the using amount of the LGL-1 bacterial liquid of the honey Zygosaccharomyces mellis after the expanded culture is 8-12% of the weight of the dry black glutinous rice.
Preferably, the honey Zygosaccharomyces mellis LGL-1 expanding culture method comprises the following steps: adding 1-3 rings of activated saccharomycetes into 8-15 mL of culture solution, culturing at a constant temperature of 25-30 ℃ for 36-60 h, adding into 80-150 mL of culture solution, and continuously culturing at a constant temperature of 25-30 ℃ for 36-60 h to obtain the LGL-1 bacterial liquid of the honey Zygosaccharomyces mellis after expanded culture.
Preferably, wheat starter is added in the saccharification step for saccharification, and the using amount of the wheat starter is 0.5-2% of the weight of the dry black glutinous rice.
Further research by the inventor shows that when the black glutinous rice wine is brewed by using the honey conjugated yeast (Zygosaccharomyces mellis) LGL-1, the selection of the type of the distiller's yeast in the saccharification process also plays an important role in the flavor of the subsequent cooking wine; the improper selection of the distiller's yeast can not obtain the cooking wine with the optimal flavor.
The invention also provides the cooking wine prepared by the preparation method.
Has the advantages that: according to the invention, the black glutinous rice wine brewed by combining wheat koji with honey Zygosaccharomyces mellis LGL-1 is used as the wine base for preparing the cooking wine for the first time, and the cooking wine prepared by the method has very good flavor; the cooking wine has more advantages than cooking wine on the market at present in the aspects of integral sense and nutrient components.
Detailed Description
The present invention is further explained below with reference to specific examples, which are not intended to limit the present invention in any way.
Sensory evaluation of the cooking wine in this example was performed by the following method: inviting 10 food professionals to perform sensory evaluation on the cooking wine samples prepared in the embodiments independently, wherein the scoring standard adopts a percentile system, the total score is recorded mainly aiming at 4 aspects of appearance color (0-20 points), aroma (0-30 points), taste (0-30 points) and style (0-20 points), the specific evaluation standard is shown in table 1, the sensory evaluation total score of the product is obtained after statistics, and then the average score is obtained.
TABLE 1 sensory evaluation criteria for cooking wine
The alcohol content in the examples is measured by referring to an alcohol meter method in GB/T15038-2006;
in the examples, the amino acid is determined by reference to the national standard GB 5009.124-2016.
EXAMPLE 1 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 6 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10 percent of the weight of the black glutinous rice wine; the addition amount of the cassia bark is 0.70 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for culturing LGL-1 of honey Zygosaccharomyces mellis comprises the following steps: adding 2-ring activated yeast into 10mL of culture solution, culturing at a constant temperature of 28 ℃ for 48h, adding into 90mL of culture solution, and continuously culturing at a constant temperature of 28 ℃ for 48h to obtain an LGL-1 bacterial liquid of honey Zygosaccharomyces mellis after expanded culture; the preparation method of the culture solution comprises the following steps: placing 30g glucose, 2g peptone, 1g yeast extract powder and 100mL water into a conical flask, and autoclaving at 121 deg.C for 20min to obtain the culture solution.
According to evaluation, the alcoholic strength of the cooking wine prepared by the embodiment is 12.6% vol, and the amino acid nitrogen is 0.588 g/L; the appearance score is 19 points, the aroma score is 29 points, the taste score is 28 points, the style score is 18 points, and the official evaluation total score is 94 points. This shows that the cooking wine prepared by the embodiment has excellent flavor and quality.
EXAMPLE 2 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 5d, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.03 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.20 percent of the weight of the black glutinous rice wine; the addition amount of the cassia bark is 0.50 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for mass-culturing LGL-1 of Zygosaccharomyces mellis is the same as that of example 1.
According to evaluation, the alcoholic strength of the cooking wine prepared in the embodiment is 12.3% vol, and the amino acid nitrogen is 0.574 g/L; the appearance score is 18 points, the aroma score is 28 points, the taste score is 27 points, the style score is 16 points, and the evaluation score is 89 points. This shows that the cooking wine prepared by the embodiment has excellent flavor and quality.
EXAMPLE 3 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 10 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.05 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.05 percent of the weight of the black glutinous rice wine; the addition amount of the cinnamon is 1.00 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for mass-culturing LGL-1 of Zygosaccharomyces mellis is the same as that of example 1.
According to evaluation, the alcoholic strength of the cooking wine prepared in the embodiment is 12.5% vol, and the amino acid nitrogen is 0.581 g/L; the appearance score is 17 points, the aroma score is 28 points, the taste score is 25 points, the style score is 18 points, and the official evaluation score is 88 points. This shows that the cooking wine prepared by the embodiment has excellent flavor and quality.
Comparative example 1 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 6 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10 percent of the weight of the black glutinous rice wine; the addition amount of the cassia bark is 0.70 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding Anqi rice distiller's yeast liquid (the amount is 10% of the weight of the dry black glutinous rice) after the expanded culture into the saccharified mash, and fermenting for 7d at 28 ℃ to obtain the black glutinous rice wine;
the method for enlarging culture of Angel rice wine yeast is the same as that in example 1.
Comparative example 1 differs from example 1 in the kind of fermenting yeast used, example 1 uses honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1, while comparative example 1 uses Angel rice koji.
According to evaluation, the alcoholic strength of the cooking wine prepared in the embodiment is 13.9% vol, and the amino acid nitrogen is 0.395 g/L; the appearance score is 14 points, the aroma score is 18 points, the taste score is 14 points, the style score is 12 points, and the official evaluation score is 58 points. The overall score for the official evaluation of comparative example 1 was much less than the overall score for the official evaluation of example 1; this shows that the selection of yeast strains plays a decisive role in obtaining cooking wine with excellent flavor; in the process of preparing cooking wine by taking black glutinous rice as a raw material, the cooking wine with excellent flavor can be prepared by selecting honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1; but other yeasts are selected to obtain the cooking wine with excellent flavor.
Comparative example 2 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 6 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10 percent of the weight of the black glutinous rice wine; the addition amount of the cassia bark is 0.70 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, cooking, cooling the cooked black glutinous rice, adding red yeast rice (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for mass-culturing LGL-1 of Zygosaccharomyces mellis is the same as that of example 1.
Comparative example 2 differs from example 1 in the selection of the type of koji during saccharification, in that wheat koji was selected for saccharification in example 1, and in that red yeast rice was used for saccharification in comparative example 2.
According to evaluation, the alcoholic strength of the cooking wine prepared in the embodiment is 13.5% vol, and the amino acid nitrogen is 0.461 g/L; the appearance score is 16 points, the aroma score is 22 points, the taste score is 21 points, the style score is 16 points, and the official evaluation score is 75 points. The overall score for the official evaluation of comparative example 2 was much less than the overall score for the official evaluation of example 1; this shows that the selection of the kind of the saccharifying yeast during the saccharification of the fermentation of LGL-1 with the honey-conjugated yeast (Zygosaccharomyces mellis) also plays an important role in the flavor of the subsequent cooking wine, and the cooking wine with excellent flavor can be prepared only by saccharifying the wheat yeast and then fermenting with LGL-1 with the honey-conjugated yeast (Zygosaccharomyces mellis).
Comparative example 3 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 6 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.1 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.30 percent of the weight of the black glutinous rice wine; the addition amount of the cinnamon is 1.5 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for mass-culturing LGL-1 of Zygosaccharomyces mellis is the same as that of example 1.
Comparative example 3 is different from example 1 in the amount of pepper, anise and cinnamon; the amounts of zanthoxylum bungeanum, anise and cinnamon of comparative example 3 are outside the scope of the present invention.
According to evaluation, the alcoholic strength of the cooking wine prepared in the embodiment is 11.9% vol, and the amino acid nitrogen is 0.547 g/L; the appearance score is 16, the fragrance score is 16, the taste score is 18, the style score is 12 and the official evaluation score is 62. The overall score for the official evaluation of comparative example 3 was much less than the overall score for the official evaluation of example 1; this shows that when the cooking wine is prepared by fermenting LGL-1 with honey conjugated yeast (Zygosaccharomyces mellis), the dosage of the pepper, the aniseed and the cinnamon plays an important role, and the dosage of the pepper, the aniseed and the cinnamon is not within the range of the invention, so that the cooking wine with excellent flavor can not be prepared.
Comparative example 4 preparation of cooking wine
Weighing fructus Zanthoxyli, fructus Anisi Stellati, and cortex Cinnamomi Japonici, cleaning, drying, packaging into cloth bag, sealing with hemp rope, soaking in black glutinous rice wine for 6 days, taking out the cloth bag, filtering, and collecting filtrate to obtain the cooking wine; wherein the addition amount of the pepper is 0.02 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the cassia bark is 0.70 percent of the weight of the black glutinous rice wine;
the black glutinous rice wine is prepared by the following method: weighing black glutinous rice, washing and soaking the black glutinous rice, then cooking, cooling the cooked black glutinous rice, adding wheat starter (the dosage is 0.1 percent of the weight of the dry black glutinous rice), and saccharifying for 48 hours at 28 ℃; adding LGL-1 bacterial liquid (10% of dry black glutinous rice) of honey-bonded yeast (Zygosaccharomyces mellis) after expanded culture into the saccharified mash, and fermenting at 28 deg.C for 7d to obtain the black glutinous rice wine;
the method for mass-culturing LGL-1 of Zygosaccharomyces mellis is the same as that of example 1.
The difference between the comparative example 4 and the example 1 is that the dosage of the pepper and the aniseed is different; the amounts of zanthoxylum bungeanum and anise used in comparative example 4 were out of the range of the present invention.
According to evaluation, the alcoholic strength of the cooking wine prepared by the embodiment is 12.1% vol, and the amino acid nitrogen is 0.518 g/L; the appearance score is 17 points, the aroma score is 22 points, the taste score is 21 points, the style score is 16 points, and the official evaluation score is 76 points. The overall score for the official evaluation of comparative example 4 was much less than the overall score for the official evaluation of example 1; this shows that when the cooking wine is prepared by fermenting LGL-1 with honey conjugated yeast (Zygosaccharomyces mellis), the dosage of pricklyash peel, star anise and cassia bark plays an important role, and the dosage of any two components of pricklyash peel, star anise and cassia bark is out of the range of the invention, so that the cooking wine with excellent flavor can not be prepared.
Claims (10)
1. The preparation method of the cooking wine is characterized by comprising the following steps:
soaking the pepper, the star anise and the cinnamon in the black glutinous rice wine for 5-10 days, filtering, and taking filtrate to obtain the cooking wine;
wherein the addition amount of the pepper is 0.03-0.05% of the weight of the black glutinous rice wine;
the addition amount of the aniseed is 0.05-0.20% of the weight of the black glutinous rice wine;
the addition amount of the cinnamon is 0.50-1.00% of the weight of the black glutinous rice wine.
2. The preparation method of the cooking wine according to claim 1, wherein the pepper, the aniseed and the cinnamon are soaked in the black glutinous rice wine for 6-8 days.
3. The preparation method of the cooking wine according to claim 2, wherein the zanthoxylum bungeanum, the aniseed and the cinnamon are soaked in the black glutinous rice wine for 6 days.
4. The preparation method of the cooking wine according to claim 1, wherein the addition amount of the pepper is 0.04-0.05% of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10-0.15% of the weight of the black glutinous rice wine; the addition amount of the cinnamon is 0.50-0.80% of the weight of the black glutinous rice wine;
preferably, the addition amount of the pepper is 0.04 percent of the weight of the black glutinous rice wine; the addition amount of the aniseed is 0.10 percent of the weight of the black glutinous rice wine; the addition amount of cortex Cinnamomi Japonici is 0.70% of the weight of the black glutinous rice wine.
5. The method for preparing a cooking wine according to claim 1, wherein the black glutinous rice wine is brewed using a honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1.
6. The preparation method of the cooking wine according to claim 5, wherein the specific brewing method of the black glutinous rice wine is as follows:
taking black glutinous rice as a raw material, washing the black glutinous rice, soaking the black glutinous rice in rice, steaming, saccharifying, adding honey-bonded yeast (Zygosaccharomyces mellis) LGL-1 into saccharified mash, and fermenting for 5-10 days at 25-30 ℃ to obtain the black glutinous rice wine.
7. The method for preparing cooking wine according to claim 6, wherein the saccharified mash is added with an expanded honey-conjugated yeast LGL-1 strain solution; the using amount of the LGL-1 bacterial liquid of the honey Zygosaccharomyces mellis after the expanded culture is 8-12% of the weight of the dry black glutinous rice.
8. The method for preparing cooking wine according to claim 7, wherein the method for expanding and culturing the honey-conjugated yeast (Zygosaccharomyces mellis) LGL-1 comprises the following steps: adding 1-3 rings of activated saccharomycetes into 8-15 mL of culture solution, culturing at a constant temperature of 25-30 ℃ for 36-60 h, adding into 80-150 mL of culture solution, and continuously culturing at a constant temperature of 25-30 ℃ for 36-60 h to obtain the LGL-1 bacterial liquid of the honey Zygosaccharomyces mellis after expanded culture.
9. The method for preparing cooking wine according to claim 6, wherein malt is added in the saccharification step for saccharification, and the amount of malt is 0.5-2% of the weight of the dry black glutinous rice.
10. The cooking wine prepared by the preparation method according to any one of claims 1 to 9.
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| CN201911114054.XA CN110916148A (en) | 2019-11-14 | 2019-11-14 | Cooking wine and preparation method thereof |
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| CN201911114054.XA CN110916148A (en) | 2019-11-14 | 2019-11-14 | Cooking wine and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652772A (en) * | 2013-12-10 | 2014-03-26 | 杜国霞 | Cooking wine |
| CN105400656A (en) * | 2016-01-08 | 2016-03-16 | 仲恺农业工程学院 | Brewing method of yellow wine |
| CN108913429A (en) * | 2018-07-19 | 2018-11-30 | 安徽海神黄酒集团有限公司 | A kind of production method of black rice cooking wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652772A (en) * | 2013-12-10 | 2014-03-26 | 杜国霞 | Cooking wine |
| CN105400656A (en) * | 2016-01-08 | 2016-03-16 | 仲恺农业工程学院 | Brewing method of yellow wine |
| CN108913429A (en) * | 2018-07-19 | 2018-11-30 | 安徽海神黄酒集团有限公司 | A kind of production method of black rice cooking wine |
Non-Patent Citations (1)
| Title |
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| 何银洲: "《中医如此神奇 药酒药茶》", 30 April 2009, 农村读物出版社 * |
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