CN112522048A - Rice wine brewing method - Google Patents
Rice wine brewing method Download PDFInfo
- Publication number
- CN112522048A CN112522048A CN202011326194.6A CN202011326194A CN112522048A CN 112522048 A CN112522048 A CN 112522048A CN 202011326194 A CN202011326194 A CN 202011326194A CN 112522048 A CN112522048 A CN 112522048A
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- China
- Prior art keywords
- rice
- rice wine
- alcohol concentration
- fermentation
- sealing
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 57
- 238000000034 method Methods 0.000 title claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims description 47
- 235000007164 Oryza sativa Nutrition 0.000 claims description 47
- 235000009566 rice Nutrition 0.000 claims description 47
- 238000007789 sealing Methods 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000002023 wood Substances 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 3
- 150000002148 esters Chemical class 0.000 abstract description 3
- 235000014101 wine Nutrition 0.000 description 6
- 235000009508 confectionery Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The invention discloses a rice wine brewing method, and relates to the technical field of brewing. The rice wine brewing method comprises sterilizing rice wine by pressurizing at 65 deg.C, and determining fermentation time by alcohol concentration monitor. The rice wine brewing method controls the sterilization temperature of rice wine at 65 ℃ and keeps the temperature for 30 minutes, and simultaneously, one half of atmospheric pressure is added, so that not only can volatile components in the rice wine (alcohol, esters and the like) be effectively prevented from volatilizing and then being condensed again to influence the taste, but also more than 99% of bacteria in the rice wine can be killed; the fermentation time of the rice wine is determined by an alcohol concentration detector, and when the alcohol concentration detector detects 80mg of alcohol per 100ml, the rice wine fermentation is finished, so that the high-quality rice wine can be obtained.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a rice wine brewing method.
Background
Rice wine is also called fermented glutinous rice or sweet wine. This is known as "carignan" in the old age. Is brewed by glutinous rice and is a traditional special wine in Han nationality. The main raw material of the rice wine is glutinous rice, so the rice wine is also called glutinous rice wine. The fermented glutinous rice is generally called as rice wine or sweet wine in the north. A sweet rice wine is prepared by mixing steamed glutinous rice with wine (a special microorganism yeast) and fermenting. The brewing process is simple, and the taste is fragrant, sweet and mellow. The alcohol content is extremely low, so the wine is deeply loved by people. China uses high-quality coarse glutinous rice to brew wine, and has a long history of more than one thousand years.
The fermentation time of the glutinous rice is the most difficult to control in the brewing process of the rice wine, if the fermentation time is too long, the starch in the glutinous rice is decomposed too much by yeast, so that the alcohol content in the rice wine is increased, and the structure of the glutinous rice is decomposed and collapsed, so that the taste is influenced; if the fermentation time is too short, the starch in the raw glutinous rice is not sufficiently decomposed by the yeast, and the sugar content is low, thereby affecting the edible taste.
The invention of the prior application number CN201911049813.9 discloses a preparation method of zinc-rich rice wine.
Although the invention solves some problems, the following problems still exist when in use and need to be solved:
the fermented rice wine is put into a constant-temperature water bath kettle for sterilization at a constant temperature of 75 ℃ for 30min, but the evaporation temperature of alcohol is 78.3 ℃, the constant-temperature sterilization of the rice wine at the temperature can cause a large amount of alcohol to be heated into steam, and when the alcohol is heated into steam and is re-condensed, the local alcohol concentration is too high, so that other components such as starch in the sticky rice are damaged, and the taste of the rice wine is influenced;
therefore, the applicant inherits the abundant design development and actual manufacturing experience of the related industry for many years, researches and improves the existing structure and deficiency, and provides a rice wine brewing method so as to achieve the aim of higher practical value.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a rice wine brewing method, which solves the problem that the fermentation time is difficult to determine in the rice wine brewing process.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a rice wine brewing method comprises an alcohol concentration detector, and comprises the following steps:
the method comprises the following steps: cleaning and sterilizing an alcohol concentration detector, a fermentation basin, a sealing cover, a wood board, a pressure constant water bath and a sealing tank;
step two: selecting and cleaning full-grained, mildew-free and worm-eaten-free glutinous rice, and soaking the glutinous rice in water at 30 ℃ for 2-3 hours;
step three: putting the sticky rice processed in the step two into a steam box for steaming;
step four: taking the sticky rice treated in the third step out, putting the sticky rice into a fermentation basin, naturally cooling to 35 ℃, adding distiller's yeast according to the amount of 1g of fresh sticky rice per 100g of sticky rice, and uniformly stirring;
step five: compacting the sticky rice processed in the step four in a fermentation basin by using a wood board, wherein the pressure under the wood board is 15 kpa;
step six: digging a hole with the diameter of one fourth of the fermentation basin in the center of the compacted glutinous rice;
step seven: uniformly sprinkling 1ml of fresh glutinous rice per 100g of the glutinous rice treated in the step six;
step eight: covering a sealing cover on the fermentation basin filled with the sticky rice after the treatment in the step seven, sealing and fermenting, wherein an alcohol concentration detector is arranged on the sealing cover;
step nine: when the alcohol concentration detector shows that the alcohol concentration is 80mg/100ml, pouring the brewed rice wine in the fermentation basin into a pressure constant water bath pot, heating the rice wine to 65 ℃, and keeping the temperature for 30 minutes, wherein the pressure is 0.05 mpa;
step ten: and sealing the rice wine treated in the step nine by using a sealing can and then refrigerating.
Preferably, the sealed fermentation temperature in the eighth step is 20 ℃.
(III) advantageous effects
The invention provides a rice wine brewing method. The method has the following beneficial effects:
(1) the rice wine brewing method controls the sterilization temperature of the rice wine at 65 ℃ and keeps the temperature constant for 30 minutes, and simultaneously, one half of atmospheric pressure is added, so that not only can volatile components in the rice wine be effectively prevented from volatilizing (alcohol, esters and the like) and then being condensed again to influence the taste, but also more than 99% of bacteria in the rice wine can be killed.
(2) The rice wine brewing method determines the fermentation time of rice wine through the alcohol concentration detector, and when the alcohol concentration detector detects that 80mg of alcohol is added to every 100ml of alcohol, the rice wine fermentation is completed, so that high-quality rice wine can be obtained.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 invention.
The invention provides a technical scheme that: a rice wine brewing method comprises an alcohol concentration detector, and comprises the following steps:
the method comprises the following steps: cleaning and sterilizing an alcohol concentration detector, a fermentation basin, a sealing cover, a wood board, a pressure constant water bath and a sealing tank;
step two: selecting and cleaning full-grained, mildew-free and worm-eaten-free glutinous rice, and soaking the glutinous rice in water at 30 ℃ for 2-3 hours;
step three: putting the sticky rice processed in the step two into a steam box for steaming;
step four: taking the sticky rice treated in the third step out, putting the sticky rice into a fermentation basin, naturally cooling to 35 ℃, adding distiller's yeast according to the amount of 1g of fresh sticky rice per 100g of sticky rice, and uniformly stirring;
step five: compacting the sticky rice processed in the step four in a fermentation basin by using a wood board, wherein the pressure under the wood board is 15 kpa;
step six: digging a hole with the diameter of one fourth of the fermentation basin in the center of the compacted glutinous rice;
step seven: uniformly sprinkling 1ml of fresh glutinous rice per 100g of the glutinous rice treated in the step six;
step eight: covering a sealing cover on the fermentation basin filled with the sticky rice after the treatment in the step seven, sealing and fermenting, wherein an alcohol concentration detector is arranged on the sealing cover;
step nine: when the alcohol concentration detector shows that the alcohol concentration is 80mg/100ml, pouring the brewed rice wine in the fermentation basin into a pressure constant water bath pot, heating the rice wine to 65 ℃, and keeping the temperature for 30 minutes, wherein the pressure is 0.05 mpa;
step ten: and (5) sealing the rice wine treated in the step (nine) by using a sealing tank, and then refrigerating, wherein the sealing fermentation temperature in the step (eight) is 20 ℃.
In conclusion, the rice wine brewing method controls the sterilization temperature of the rice wine at 65 ℃ and keeps the temperature for 30 minutes, and simultaneously, one half of atmospheric pressure is added, so that not only can volatile components in the rice wine be effectively prevented from volatilizing (alcohol, esters and the like) and then being re-coagulated to influence the taste, but also more than 99% of bacteria in the rice wine can be killed; the fermentation time of the rice wine is determined by an alcohol concentration detector, and when the alcohol concentration detector detects 80mg of alcohol per 100ml, the rice wine fermentation is finished, so that the high-quality rice wine can be obtained.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (2)
1. A rice wine brewing method comprises an alcohol concentration detector, and is characterized in that: the method comprises the following steps:
the method comprises the following steps: cleaning and sterilizing an alcohol concentration detector, a fermentation basin, a sealing cover, a wood board, a pressure constant water bath and a sealing tank;
step two: selecting and cleaning full-grained, mildew-free and worm-eaten-free glutinous rice, and soaking the glutinous rice in water at 30 ℃ for 2-3 hours;
step three: putting the sticky rice processed in the step two into a steam box for steaming;
step four: taking the sticky rice treated in the third step out, putting the sticky rice into a fermentation basin, naturally cooling to 35 ℃, adding distiller's yeast according to the amount of 1g of fresh sticky rice per 100g of sticky rice, and uniformly stirring;
step five: compacting the sticky rice processed in the step four in a fermentation basin by using a wood board, wherein the pressure under the wood board is 15 kpa;
step six: digging a hole with the diameter of one fourth of the fermentation basin in the center of the compacted glutinous rice;
step seven: uniformly sprinkling 1ml of fresh glutinous rice per 100g of the glutinous rice treated in the step six;
step eight: covering a sealing cover on the fermentation basin filled with the sticky rice after the treatment in the step seven, sealing and fermenting, wherein an alcohol concentration detector is arranged on the sealing cover;
step nine: when the alcohol concentration detector shows that the alcohol concentration is 80mg/100ml, pouring the brewed rice wine in the fermentation basin into a pressure constant water bath pot, heating the rice wine to 65 ℃, and keeping the temperature for 30 minutes, wherein the pressure is 0.05 mpa;
step ten: and sealing the rice wine treated in the step nine by using a sealing can and then refrigerating.
2. The rice wine brewing method of claim 1, wherein: and the sealed fermentation temperature in the step eight is 20 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011326194.6A CN112522048A (en) | 2020-11-24 | 2020-11-24 | Rice wine brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011326194.6A CN112522048A (en) | 2020-11-24 | 2020-11-24 | Rice wine brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112522048A true CN112522048A (en) | 2021-03-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011326194.6A Pending CN112522048A (en) | 2020-11-24 | 2020-11-24 | Rice wine brewing method |
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| Country | Link |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096817A (en) * | 1993-06-26 | 1994-12-28 | 陈金会 | Production method of fermented glutinous rice beverage |
| CN201130146Y (en) * | 2007-12-24 | 2008-10-08 | 中国包装科研测试中心 | Constant temperature water bath vessel pressure-maintaining tester |
| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN106479811A (en) * | 2016-11-10 | 2017-03-08 | 安徽师范大学 | A kind of brew method of hydromel |
| CN107674807A (en) * | 2017-11-24 | 2018-02-09 | 广西仙友酒业有限公司 | A kind of preparation method of rice wine |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
| CN110804516A (en) * | 2019-10-31 | 2020-02-18 | 武汉生物工程学院 | Preparation method of zinc-rich rice wine |
-
2020
- 2020-11-24 CN CN202011326194.6A patent/CN112522048A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1096817A (en) * | 1993-06-26 | 1994-12-28 | 陈金会 | Production method of fermented glutinous rice beverage |
| CN201130146Y (en) * | 2007-12-24 | 2008-10-08 | 中国包装科研测试中心 | Constant temperature water bath vessel pressure-maintaining tester |
| CN106350378A (en) * | 2016-11-01 | 2017-01-25 | 江西省食品发酵研究所 | Fresh-keeping rice wine and preparation method thereof |
| CN106479811A (en) * | 2016-11-10 | 2017-03-08 | 安徽师范大学 | A kind of brew method of hydromel |
| CN107674807A (en) * | 2017-11-24 | 2018-02-09 | 广西仙友酒业有限公司 | A kind of preparation method of rice wine |
| CN107881055A (en) * | 2017-12-01 | 2018-04-06 | 左中国 | A kind of rice wine processing technology |
| CN110804516A (en) * | 2019-10-31 | 2020-02-18 | 武汉生物工程学院 | Preparation method of zinc-rich rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 刘妲;伍时华;黄瑶;郑江;: "糯米甜酒酿造工艺的研究" * |
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Application publication date: 20210319 |