CN112522050A - Brewing method of sake - Google Patents
Brewing method of sake Download PDFInfo
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- CN112522050A CN112522050A CN202011588478.2A CN202011588478A CN112522050A CN 112522050 A CN112522050 A CN 112522050A CN 202011588478 A CN202011588478 A CN 202011588478A CN 112522050 A CN112522050 A CN 112522050A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 100
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 99
- 241000209094 Oryza Species 0.000 claims abstract description 90
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 90
- 235000009566 rice Nutrition 0.000 claims abstract description 90
- 238000000855 fermentation Methods 0.000 claims abstract description 68
- 230000004151 fermentation Effects 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000014101 wine Nutrition 0.000 claims abstract description 31
- 241000220317 Rosa Species 0.000 claims abstract description 16
- 241000235527 Rhizopus Species 0.000 claims abstract description 15
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 14
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 14
- 235000011477 liquorice Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 12
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 241000207199 Citrus Species 0.000 claims abstract description 11
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 11
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005086 pumping Methods 0.000 claims abstract description 4
- 238000003892 spreading Methods 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 238000011049 filling Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000011812 mixed powder Substances 0.000 claims description 10
- 239000008395 clarifying agent Substances 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001704 evaporation Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
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- 238000010009 beating Methods 0.000 claims description 2
- 235000013339 cereals Nutrition 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 11
- 230000001476 alcoholic effect Effects 0.000 abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 5
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- 238000010025 steaming Methods 0.000 description 6
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- 238000013124 brewing process Methods 0.000 description 5
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- 238000002360 preparation method Methods 0.000 description 5
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- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019614 sour taste Nutrition 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
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- 238000002474 experimental method Methods 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
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- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000009401 outcrossing Methods 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
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Classifications
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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
-
- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- Chemical & Material Sciences (AREA)
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- Health & Medical Sciences (AREA)
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- Engineering & Computer Science (AREA)
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- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
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Abstract
The invention relates to a method for brewing sake, which comprises the following steps: (1) cooking rice, spreading and airing, quickly cooling, adding rice distiller's yeast into the cooled rice, and saccharifying and fermenting; the rice distiller's yeast is prepared by preparing distiller's yeast clusters from 30-40 parts of rice, 1-5 parts of liquorice, 1-5 parts of dried orange peel, 1-5 parts of dried rose, 2-4 parts of stevia rebaudiana, 1-5 parts of citrus leaves, 1-6 parts of ginger, 1-5 parts of dried honeysuckle and water by weight parts, and then inoculating rhizopus and saccharomyces cerevisiae for fermentation; (2) squeezing and filtering the distiller's yeast after saccharification and fermentation, and pumping into a fermentation tank for secondary fermentation; (3) after the secondary fermentation is finished to obtain vinasse, adding water and yeast into the fermentation tank for continuous fermentation; (4) and clarifying, filtering and sterilizing the fermented raw wine, and filling the fermented raw wine into a finished product. The method has the advantages of high juice yield, reasonable alcoholic strength of the brewed sake, refreshing and delicious taste, strong bouquet, pleasant aroma, crystal and transparent wine body, good stability and no secondary turbidity.
Description
Technical Field
The invention relates to the technical field of brewing processes of sake, and particularly relates to a method for brewing sake.
Background
The sake is the ancient brewed wine in China, and is seen in the 'etiquette' of thirteen kingdoms for the earliest time, and has been in history for more than 3000 years from now. In the long-term business week and the time of Qin and Han dynasties, the sake, as the top grade of wine, has played a role in the major political, military and outcrossing activities such as the celebrities, sacrifice heaven and earth, the leader union of the whole day, etc. Due to political and technical complications, the Chinese wine culture gradually becomes rheological after the Han dynasty, which goes on the yellow wine production road of today and as a result, the sake gradually disappears.
The basic brewing method of the Japanese sake is quite similar to that of Shaoxing yellow wine, rice wine and the like in China, and the Japanese sake belongs to fermented wine. The Japanese sake has a thin taste and a high price, does not conform to the drinking habit of Chinese people, and cannot open the domestic market although the domestic market is wide. The Chinese yellow wine has the advantages of dark color, thick taste and strong sour taste, only accords with the drinking habit of some people in Jiangzhe and Zhejiang, and is difficult to open the market nationwide. Therefore, the market urgently needs a sake which has elegant fragrance and fresh taste and is generally accepted by Chinese people.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for brewing sake, which is characterized in that special rice distiller's yeast is added to carry out saccharification fermentation, secondary fermentation and final fermentation on rice in sequence, so that the brewed sake has the advantages of reasonable alcoholic strength, soft flavor, proper sour and sweet taste, refreshing and delicious taste, pleasant aroma, glittering and translucent wine body, luster, good stability and no secondary turbidity.
In order to realize the purpose, the invention is realized by the following technical scheme:
the invention provides a method for brewing sake, which comprises the following steps:
(1) cooking rice, spreading and airing, quickly cooling to 30-35 ℃, adding rice distiller's yeast into the cooled rice, dropping the rice distiller's yeast into a jar, beating the rice into a kiln, and performing saccharification and fermentation for 45-50 hours, wherein the temperature of the fermentation tank is 35-40 ℃; the rice distiller's yeast is prepared by preparing distiller's yeast clusters from 30-40 parts of rice, 1-5 parts of liquorice, 1-5 parts of dried orange peel, 1-5 parts of dried rose, 2-4 parts of stevia rebaudiana, 1-5 parts of citrus leaves, 1-6 parts of ginger, 1-5 parts of dried honeysuckle and water by weight parts, and then inoculating rhizopus and saccharomyces cerevisiae for fermentation;
(2) squeezing and filtering the distiller's yeast after saccharification and fermentation, and pumping the distiller's yeast into a fermentation tank for secondary fermentation, wherein the temperature of the fermentation tank is 20-30 ℃, and the fermentation time is 45-50 hours;
(3) after the vinasse is obtained by secondary fermentation, adding water and yeast into the fermentation tank for continuous fermentation, wherein the temperature of the fermentation tank is 23-30 ℃, and the fermentation time is 48-60 hours;
(4) and (4) clarifying, filtering and sterilizing the fermented raw wine obtained in the step (3) and filling the raw wine into a finished product.
Further, the method for making the rice koji in the step (1) comprises the following steps: (1) crushing rice and dried rose, sieving with a 40-mesh sieve, and sterilizing at 100-110 ℃ to obtain mixed powder of the rice and the rose; (3) putting liquorice, dried orange peel, stevia rebaudiana, citrus leaves, ginger and dried honeysuckle into water with the weight of 2-5 times of that of the dried orange peel, and decocting for 50-70 minutes to obtain a decoction; (4) mixing the mixed powder and decoction of rice and flos Rosae Rugosae, stirring, and kneading into distiller's yeast ball; (5) inoculating rhizopus and saccharomyces cerevisiae on the distiller's yeast dough, fermenting the distiller's yeast dough at 25-35 ℃ for 2-3 days, ventilating and airing the distiller's yeast when hypha is fully distributed on the surface of the distiller's yeast dough until the temperature is reduced to 20-25 ℃, and evaporating water until the water content is not higher than 10%.
Further, the amount of said rhizopus is 0.2-0.3% by weight of the koji mass.
Furthermore, the inoculation amount of the saccharomyces cerevisiae is 0.3-0.5% of the weight of the distiller's yeast mass.
Further, in the step (1), the rice after removing the impurities is washed and then is soaked in cold water for 10-12 hours, the rice is steamed for 15-30 min at normal pressure by a rice steaming machine, the steam temperature is controlled to be 110-120 ℃, and the steam pressure is 0.8-1.0 Mpa.
Further, the weight of the rice distiller's yeast added in the step (1) accounts for 0.2-0.8% of the total weight of the rice.
Further, the rice wine koji added in the step (1) is fully and uniformly mixed with water according to the mass ratio of 1: 3-5 before being added.
Further, the yeast added in the step (3) is activated yellow wine high-activity dry yeast, and the adding amount of the yeast is 0.06-0.15% of the total weight of the rice.
Further, the weight of the water added in the step (3) is 2-5 times of the weight of the vinasse.
Further, in the step (4), an HSZQB5A-1 clarifying agent is adopted, and the adding amount of the clarifying agent is 0.02-0.1% of the weight of the wine base.
Compared with the prior art, the invention has the following beneficial technical effects:
(1) the invention discloses a sake brewing method, which is characterized in that rice is cooked at high temperature and then is rapidly cooled, then special rice wine koji is added to saccharify the rice and then is fermented, then yeast is added to perform further fermentation treatment, and finally a clarifying agent is added to perform clarification post-treatment after heating, so that the brewed sake has reasonable alcoholic strength, fresh and delicious taste, strong bouquet and pleasant aroma, and the wine is glittering and translucent, glossy and good in stability and does not have the phenomenon of secondary turbidity. Meanwhile, the liquorice, the dried orange peel and the ginger are added into the rice distiller yeast, so that the growth and metabolism of rhizopus and saccharomyces cerevisiae can be promoted, and the growth of harmful bacteria can be inhibited; the distiller's yeast is added with dried flos Rosae Rugosae, sweet stevia, dried flos Lonicerae, and folium Citri Tangerinae, and the obtained sake has effects of lowering blood pressure, reducing blood sugar, and improving immunity. Experiments show that the sake produced by the method has high juice yield, soft flavor and proper sweetness and sourness.
(2) According to the brewing method of the sake, rice steamed at high temperature can ensure that the rice is hard outside and soft inside, has no white core inside, is loose and not burnt, is thoroughly and uniformly not rotten, and lays a foundation for later-stage saccharification fermentation and yeast fermentation effects.
Detailed Description
The following examples are presented to illustrate certain embodiments of the invention in particular and should not be construed as limiting the scope of the invention. The present disclosure may be modified from materials, methods, and reaction conditions at the same time, and all such modifications are intended to be within the spirit and scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The reagents and biomaterials, if not specifically indicated, are commercially available.
Example 1:
1. preparation of rice koji
The rice wine koji of the embodiment comprises: 30 parts of rice, 1 part of liquorice, 5 parts of dried orange peel, 3 parts of dried rose, 2 parts of stevia rebaudiana, 1 part of citrus leaves, 3 parts of ginger and 3 parts of dried honeysuckle.
The preparation method of the rice distiller's yeast comprises the following steps: (1) crushing rice and dried rose, sieving with a 40-mesh sieve, and sterilizing at 100-110 ℃ to obtain mixed powder of the rice and the rose; (3) putting liquorice, dried orange peel, stevia rebaudiana, citrus leaves, ginger and dried honeysuckle into water with the weight of 2 times of that of the dried orange peel, and decocting for 50-70 minutes to obtain a decoction; (4) mixing the mixed powder and decoction of rice and flos Rosae Rugosae, stirring, and kneading into distiller's yeast ball; (5) inoculating rhizopus and saccharomyces cerevisiae on the distiller's yeast dough, fermenting the distiller's yeast dough at 25-35 ℃ for 2-3 days, ventilating and airing the distiller's yeast when hypha is fully distributed on the surface of the distiller's yeast dough until the temperature is reduced to 20-25 ℃, and evaporating water until the water content is not higher than 10%. Wherein the inoculation amount of the rhizopus is 0.2 percent of the weight of the distiller's yeast mass, and the inoculation amount of the saccharomyces cerevisiae is 0.3 percent of the weight of the distiller's yeast mass.
2. Brewing method of sake
A method for brewing sake, the method comprising the steps of:
step one, soaking 1000g of rice and then steaming, in the embodiment, washing the rice after removing impurities, soaking in cold water for 10-12 hours, then placing the rice into a rice steaming machine for steaming, controlling the steam pressure of the rice steaming machine to be 0.8-1.0 Mpa, the steam temperature to be 110-120 ℃, and the rice steaming time to be 15-30 min, wherein after the rice is steamed at high temperature, the rice is required to be hard outside and soft inside, and has no white core inside, looseness, no paste, complete taste, uniformity and consistency, thereby laying a foundation for the later saccharification and fermentation effect. In this embodiment, the soaked rice is selected to have white rice color, full grains, uniform size, no impurities or broken rice, good smell and soft rice quality, and preferably rice produced in the year has a consumption property, affects the wine quality, and has a water content controlled below 15% and a starch content above 95%.
Spreading and airing the cooked rice, quickly cooling, adding 6g of rice distiller's yeast, adding the rice distiller's yeast, then dropping the rice distiller's yeast into a jar, making the rice distiller's yeast into a kiln, performing saccharification and fermentation for 48 hours, controlling the sugar degree to be 44%, and controlling the fermentation temperature to be 37 ℃. In the embodiment, the added rice wine koji is fully and uniformly mixed with water according to the mass ratio of 1: 3-5 before the addition, and the mass of the added rice wine koji is 0.6% of the total mass of rice.
And step two, squeezing and filtering the distiller's yeast after saccharification and fermentation, and pumping the distiller's yeast into a fermentation tank, controlling the temperature of the fermentation tank at 25 ℃, controlling the sugar degree at 20%, and fermenting for 48 hours. After the saccharification and fermentation, the secondary fermentation is carried out, so that the index acid after the fermentation is controlled to be 0.10-0.25, and the alcoholic strength is controlled to be 2.5-3.5.
And step three, after the fermentation of the wine base in the step two is finished, adding water 2 times of the weight of the vinasse into a fermentation tank, then adding yeast for fermentation, controlling the fermentation temperature to be 23 ℃, controlling the sugar degree to be 20-27%, and controlling the fermentation time to be 54 hours. After the fermentation is finished, the index acid after the fermentation is controlled to be 0.25-0.38, and the alcoholic strength is controlled to be 5.5-7.
In this example, the yeast added was 0.1% of the mass of the rice, and the yeast was activated yellow wine high activity dry yeast.
Step four: heating the raw wine fermented in the third step to 60-75 ℃, then adding a clarifying agent, stirring uniformly, and then preserving heat. In the embodiment, the clarifying agent is HSZQB5A-1 clarifying agent, the mixture is fully stirred uniformly and is kept warm for 24 hours, and the ratio of wine to the clarifying agent is 15-20: 1.
step five: the clear wine is filtered and sterilized after clarification, and then canned into a finished product, in the embodiment, the clear wine is placed for 72 hours, and then is filtered by a diatomite filter and an ultrafiltration membrane of a centrifugal machine, so that the obtained wine is glittering and translucent, glossy and good in stability, and the phenomenon of secondary turbidity cannot occur.
Example 2
1. Preparation of rice koji
The rice wine koji of the embodiment comprises: 35 parts of rice, 5 parts of liquorice, 3 parts of dried orange peel, 1 part of dried rose, 3 parts of stevia rebaudiana, 3 parts of citrus leaves, 1 part of ginger and 1 part of dried honeysuckle.
The preparation method of the rice distiller's yeast comprises the following steps: (1) crushing rice and dried rose, sieving with a 40-mesh sieve, and sterilizing at 100-110 ℃ to obtain mixed powder of the rice and the rose; (3) putting liquorice, dried orange peel, stevia rebaudiana, citrus leaves, ginger and dried honeysuckle into water with the weight 5 times that of the liquorice, and decocting for 50-70 minutes to obtain a decoction; (4) mixing the mixed powder and decoction of rice and flos Rosae Rugosae, stirring, and kneading into distiller's yeast ball; (5) inoculating rhizopus and saccharomyces cerevisiae on the distiller's yeast dough, fermenting the distiller's yeast dough at 25-35 ℃ for 2-3 days, ventilating and airing the distiller's yeast when hypha is fully distributed on the surface of the distiller's yeast dough until the temperature is reduced to 20-25 ℃, and evaporating water until the water content is not higher than 10%. Wherein the inoculation amount of the rhizopus is 0.25 percent of the weight of the distiller's yeast mass, and the inoculation amount of the saccharomyces cerevisiae is 0.5 percent of the weight of the distiller's yeast mass.
2. Brewing method of sake
TABLE 1 brewing Process parameters of sake
Example 3
The rice wine koji of the embodiment comprises: 40 parts of rice, 3 parts of liquorice, 1 part of dried orange peel, 5 parts of dried rose, 4 parts of stevia rebaudiana, 5 parts of citrus leaves, 6 parts of ginger and 5 parts of dried honeysuckle.
The preparation method of the rice distiller's yeast comprises the following steps: (1) crushing rice and dried rose, sieving with a 40-mesh sieve, and sterilizing at 100-110 ℃ to obtain mixed powder of the rice and the rose; (3) putting liquorice, dried orange peel, stevia rebaudiana, citrus leaves, ginger and dried honeysuckle into water with the weight of 4 times of that of the dried orange peel, and decocting for 50-70 minutes to obtain a decoction; (4) mixing the mixed powder and decoction of rice and flos Rosae Rugosae, stirring, and kneading into distiller's yeast ball; (5) inoculating rhizopus and saccharomyces cerevisiae on the distiller's yeast dough, fermenting the distiller's yeast dough at 25-35 ℃ for 2-3 days, ventilating and airing the distiller's yeast when hypha is fully distributed on the surface of the distiller's yeast dough until the temperature is reduced to 20-25 ℃, and evaporating water until the water content is not higher than 10%. Wherein the inoculation amount of the rhizopus is 0.3 percent of the weight of the distiller's yeast mass, and the inoculation amount of the saccharomyces cerevisiae is 0.4 percent of the weight of the distiller's yeast mass.
2. Brewing method of sake
TABLE 2 brewing Process parameters of sake
Experimental example 1:
experimental example 1 in addition to example 1, different fermentation agents were used as the saccharifying fermentation agent in the brewing process, and the experimental data after the completion of saccharifying fermentation are shown in Table 3, the experimental data after secondary fermentation are shown in Table 4, and the experimental data after the last fermentation are shown in Table 5.
TABLE 3 Experimental data after completion of the saccharification and fermentation
TABLE 4 Experimental data after Secondary fermentation
TABLE 5 data of the experiment after the last fermentation
Note: sensory evaluation A sensory evaluation panel consisting of 10 persons was fixed, and the sake was subjected to sensory evaluation according to the criteria in the table, with a full score of 10.
Sensory evaluation standard of sake
Color: (1) glittering, translucent, glossy and good stability of 1.8-2.0 minutes
(2) Clear and basically uniform texture of 1.5-1.7 points
(3) Turbid, uneven texture, secondary turbidity of 0-1.4 points
Fragrance: (1) the rice fragrance and the mellow fragrance are harmonious and rich by 3.0 to 4.0 minutes
(2) The rice fragrance and mellow fragrance are light and are not harmonious for 2.5 to 3.0 minutes
(3) The rice fragrance and the mellow fragrance are weak 0 to 2.4 points
The mouthfeel is as follows: (1) soft flavor, proper sour and sweet taste 3.4-4.0 min
(2) The taste is normal, the flavor is heavier or less than 2.7 to 3.3 points
(3) The taste is 0-2.6 points of the sweet and sour taste
As can be seen from the data in tables 3, 4 and 5, the saccharification ability of the rice koji of the invention is significantly higher than that of Angel fruit koji, Angel sweet koji and Xiaoqu, and the sake brewing method of the invention has higher juice yield and better taste. The possible reasons are: (1) the rice wine yeast of the invention can hydrolyze macromolecular starch into reducing sugar more easily, and the reducing sugar which can be utilized by yeast in the secondary fermentation and the last fermentation is more, so that the alcoholization process is stronger, the accumulation amount of sake juice is increased, and the juice yield is increased. (2) During the fermentation and metabolism of yeast, glycerol and acid are generated while ethanol is produced, so that the taste of the sake is affected. The microbial system of the rice distiller's yeast of the invention produces the acid amount obviously lower than Angel fruit distiller's yeast, Angel sweet distiller's yeast and xiaoqu while producing ethanol, and the microbial system of the rice distiller's yeast of the invention and high active dry yeast of yellow wine form the beneficial symbiotic environment under the technological condition of the invention, under the condition that does not influence and produce ethanol, can control the output of acid rationally, make the flavor of the sake soft, sour and sweet appropriate.
Experimental example 2
Experimental example 2 sake was prepared by using different fermentation agents as saccharification fermentation agents in a brewing process based on example 1, and stability of the sake after standing for 3 months, 6 months, and 1 year was examined.
TABLE 6 stability of sake after 3 months, 6 months, 1 year
As can be seen from the data in Table 6, the sake produced by the method of brewing sake of the present invention using the specific koji has good stability, glittering and translucent body, and luster, without secondary turbidity. The reason is that the liquorice, the dried orange peel and the ginger are added into the rice distiller yeast, so that the growth and metabolism of rhizopus and saccharomyces cerevisiae can be promoted, and the growth of harmful bacteria can be inhibited; meanwhile, the invention adopts the HSZQB5A-1 clarifying agent to clarify, filter and sterilize the wine body, thereby further improving the stability of the wine body.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. A method for brewing sake, characterized by comprising the following steps:
(1) cooking rice, spreading and airing, quickly cooling to 30-35 ℃, adding rice distiller's yeast into the cooled rice, dropping the rice distiller's yeast into a jar, beating the rice into a kiln, and performing saccharification and fermentation for 45-50 hours, wherein the temperature of the fermentation tank is 35-40 ℃; the rice distiller's yeast is prepared by preparing distiller's yeast clusters from 30-40 parts of rice, 1-5 parts of liquorice, 1-5 parts of dried orange peel, 1-5 parts of dried rose, 2-4 parts of stevia rebaudiana, 1-5 parts of citrus leaves, 1-6 parts of ginger, 1-5 parts of dried honeysuckle and water by weight parts, and then inoculating rhizopus and saccharomyces cerevisiae for fermentation;
(2) squeezing and filtering the distiller's yeast after saccharification and fermentation, and pumping the distiller's yeast into a fermentation tank for secondary fermentation, wherein the temperature of the fermentation tank is 20-30 ℃, and the fermentation time is 45-50 hours;
(3) after the vinasse is obtained by secondary fermentation, adding water and yeast into the fermentation tank for continuous fermentation, wherein the temperature of the fermentation tank is 23-30 ℃, and the fermentation time is 48-60 hours;
(4) and (4) clarifying, filtering and sterilizing the fermented raw wine obtained in the step (3) and filling the raw wine into a finished product.
2. The method for brewing sake according to claim 1, wherein the method for preparing rice koji in the step (1) comprises the steps of: (1) crushing rice and dried rose, sieving with a 40-mesh sieve, and sterilizing at 100-110 ℃ to obtain mixed powder of the rice and the rose; (3) putting liquorice, dried orange peel, stevia rebaudiana, citrus leaves, ginger and dried honeysuckle into water with the weight of 2-5 times of that of the dried orange peel, and decocting for 50-70 minutes to obtain a decoction; (4) mixing the mixed powder and decoction of rice and flos Rosae Rugosae, stirring, and kneading into distiller's yeast ball; (5) inoculating rhizopus and saccharomyces cerevisiae on the distiller's yeast dough, fermenting the distiller's yeast dough at 25-35 ℃ for 2-3 days, ventilating and airing the distiller's yeast when hypha is fully distributed on the surface of the distiller's yeast dough until the temperature is reduced to 20-25 ℃, and evaporating water until the water content is not higher than 10%.
3. The method for brewing sake as claimed in claim 2, wherein the amount of inoculated rhizopus is 0.2-0.3% by weight of the koji mass.
4. The method for brewing sake as claimed in claim 2, wherein the amount of said saccharomyces cerevisiae is 0.3-0.5% by weight of the koji mass.
5. The method for brewing sake as claimed in claim 1, wherein in the step (1), the rice without impurities is washed and then soaked in cold water for 10-12 hours, and the rice is steamed at normal pressure for 15-30 min by a rice steamer, wherein the steam temperature is controlled at 110-120 ℃ and the steam pressure is controlled at 0.8-1.0 Mpa.
6. The method for brewing sake as claimed in claim 1, wherein the amount of the rice koji added in the step (1) is 0.2 to 0.8% by weight based on the total weight of the rice.
7. The method for brewing sake according to claim 1, wherein the koji added in the step (1) is mixed with water in a mass ratio of 1: 3-5.
8. The method for brewing sake as claimed in claim 1, wherein the yeast added in step (3) is activated yellow wine high activity dry yeast, and the addition amount of the yeast is 0.06-0.15% of the total weight of rice.
9. The method for brewing sake of claim 1, wherein the weight of the water added in the step (3) is 2 to 5 times of the weight of the distiller's grains.
10. The method for brewing sake according to claim 1, wherein the HSZQB5A-1 is used as the clarifying agent in the step (4), and the adding amount is 0.02-0.1% of the weight of the wine base.
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| CN202011588478.2A CN112522050A (en) | 2020-12-28 | 2020-12-28 | Brewing method of sake |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113174304A (en) * | 2021-06-17 | 2021-07-27 | 贵州富盈喜酒业有限公司 | Method for brewing medicinal liquor containing stevia rebaudiana |
| CN114381347A (en) * | 2022-01-04 | 2022-04-22 | 岳清云 | Specially-made distiller's yeast and preparation method thereof, and brewing method of white spirit and rice wine |
| CN114907933A (en) * | 2022-05-30 | 2022-08-16 | 米家武 | Honeysuckle flower wine and preparation method thereof |
| CN115637204A (en) * | 2022-10-10 | 2023-01-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Composite rice wine juice and its production process and application |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
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| CN115637204A (en) * | 2022-10-10 | 2023-01-24 | 统一企业(中国)投资有限公司昆山研究开发中心 | Composite rice wine juice and its production process and application |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
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Application publication date: 20210319 |