CN112760181A - Production method of black rice yellow wine - Google Patents
Production method of black rice yellow wine Download PDFInfo
- Publication number
- CN112760181A CN112760181A CN202110192218.1A CN202110192218A CN112760181A CN 112760181 A CN112760181 A CN 112760181A CN 202110192218 A CN202110192218 A CN 202110192218A CN 112760181 A CN112760181 A CN 112760181A
- Authority
- CN
- China
- Prior art keywords
- rice
- black rice
- yellow wine
- fermentation
- soaking
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 92
- 235000014101 wine Nutrition 0.000 title claims abstract description 69
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 24
- 241000209094 Oryza Species 0.000 claims abstract description 54
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 54
- 235000009566 rice Nutrition 0.000 claims abstract description 54
- 238000000855 fermentation Methods 0.000 claims abstract description 51
- 230000004151 fermentation Effects 0.000 claims abstract description 51
- 238000002791 soaking Methods 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 108010059892 Cellulase Proteins 0.000 claims abstract description 17
- 229940106157 cellulase Drugs 0.000 claims abstract description 17
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 16
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 16
- 239000004410 anthocyanin Substances 0.000 claims abstract description 16
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 16
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 24
- 238000000034 method Methods 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 9
- 239000008399 tap water Substances 0.000 claims description 9
- 235000020679 tap water Nutrition 0.000 claims description 9
- 238000007792 addition Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000003213 activating effect Effects 0.000 claims description 2
- 230000004913 activation Effects 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000004321 preservation Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 7
- 239000007858 starting material Substances 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 7
- 238000004090 dissolution Methods 0.000 abstract description 6
- 108010050181 aleurone Proteins 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 239000010903 husk Substances 0.000 abstract description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 abstract description 3
- 235000013736 caramel Nutrition 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract description 2
- 230000006378 damage Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000002351 wastewater Substances 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 description 18
- 238000005516 engineering process Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
- 239000008223 sterile water Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 239000000940 FEMA 2235 Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 240000008467 Oryza sativa Japonica Group Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001453 anthocyanidins Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000011278 co-treatment Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 238000005243 fluidization Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of black rice yellow wine, which takes black rice as a fermentation raw material, wherein the black rice contains a large amount of anthocyanin, but the rice husk layer is thick and is not beneficial to the dissolution of the anthocyanin. According to the invention, the rice soaking water of the black rice is applied to fermentation, so that the discharge of waste water is reduced, the environment is protected, the loss of anthocyanin is reduced, the utilization rate of the anthocyanin is improved, the chromaticity of wine is increased, caramel is not required to be added, and the cost is reduced; the invention adds the cellulase into the rice mash to carry out fermentation production of the yellow wine, the cellulase is added to be beneficial to the destruction of the aleurone layer of the black rice, the dissolution and enzymolysis of starch and protein in the black rice are promoted, the conversion rate of raw materials and the wine yield are improved, the increase of the dissolution rate of the protein is beneficial to improving the content of amino acid nitrogen in the product, and the flavor of the yellow wine is improved.
Description
Technical Field
The invention belongs to the technical field of fermentation, relates to a yellow wine fermentation process technology, in particular to a fermentation technology of health care and health maintenance type yellow wine prepared by pre-gelatinizing and performing enzymolysis on black rice and performing co-treatment fermentation, and particularly relates to a method for producing black rice yellow wine by using the black rice.
Background
The yellow wine is prepared by taking grains such as rice, glutinous rice or millet as raw materials and fermenting, wherein the yellow wine is light yellow, and caramel pigment is added to adjust the color tone of the yellow wine. The consistent food safety resulting from the illicit addition of caramel color was questioned by consumers (Liushaw, Raney. caramel color safety [ J ] quality and standardization 2015, 10: 38).
The black rice is brown rice without husk, and is rich in protein, minerals and vitamins. The rice husk layer of the black rice contains a large amount of black rice anthocyanidin which has the physiological functions of resisting oxidation, reducing blood fat, inhibiting cancer, resisting bacteria, resisting inflammation, resisting allergy and the like (Rijie Qiang, Zhu Biyan, Chen Ming Qing. Special rice nutrition analysis [ J ]. academic newspaper of south China Master university: Nature science edition, 2005,1: 95-98; Chenling Hua, Chen Zu, Zuoming, efficacy of black rice anthocyanin [ J ]. modern food, 2017,10: 08-11).
Although the black rice is rich in nutrition, the black rice is difficult to be gelatinized and is difficult to be steamed compared with the japonica rice and the glutinous rice due to the compactness and the integrity of the structure of the outer skin layer of the black rice. When the method is applied to fermented foods, the black rice is pretreated mainly by methods such as airflow puffing, grinding, high-temperature fluidization and the like. For example, Wuhuifang takes black rice as a raw material, the black rice is processed by adopting a low-temperature high-pressure puffing method, and then saccharifying enzyme and yeast are added to produce yellow wine by a liquid fermentation method (Wuhuifang, black rice yellow wine new process research [ J ] brewing science and technology, 2007(6):98-100), the wine yield is high, but the liquid fermentation wine has the defect of low taste; chenshiping et al extract black rice melanin with 20-30% ethanol, then blend the rice wine liquor and add color fixative to produce black rice yellow wine (Chengshiping, Zhoushui, Wuhuiwei, et al. research on black rice yellow wine technology and product stability [ J ] brewing science and technology, 2006 (75-77), this method is relatively complex in operation and relatively high in production cost.
Disclosure of Invention
The invention aims to provide a production method of black rice yellow wine.
The purpose of the invention can be realized by the following technical scheme:
a production method of black rice yellow wine comprises the following steps:
the first step is as follows: soaking rice;
the second step is that: pre-pasting;
the third step: steaming rice to obtain black rice;
the fourth step: mixing the black rice, distiller's yeast and cellulase, fermenting for a period of time, adding activated dry yeast and the rice soaking water obtained by rice soaking in the first step, fermenting, and filtering after fermentation to obtain the black rice yellow wine.
As a further scheme of the invention, the specific steps of soaking rice in the first step are as follows: selecting clean black rice without mildew and rot, placing the black rice in a rice soaking tank, and mixing the black rice and the black rice according to the proportion of 1:2, adding tap water for soaking, and soaking for 48 hours at 20-40 ℃ to finish rice soaking.
As a further scheme of the invention, the step of pre-gelatinization in the second step is that steam is introduced into the rice-water mixture obtained after the rice soaking in the first step, the temperature is controlled at 50-70 ℃, and the heat preservation time is 30-90min to complete the pre-gelatinization.
In a further embodiment of the present invention, the cellulase is added before the fermentation of black rice is started.
In a further embodiment of the present invention, the rice-soaking water is added to the black rice after being sterilized.
As a further scheme of the invention, the black rice, the distiller's yeast and the cellulase are mixed and put into a tank, and then are fermented for 12-24 hours, and then the active dry yeast and the rice soaking water obtained in the first step of rice soaking are added into the tank.
As a further embodiment of the present invention, the activation conditions of the active dry yeast are: preparing a glucose solution with the mass fraction of 2.5%, weighing a certain amount of active dry yeast, and activating in the prepared glucose solution with the temperature of 28 ℃ for 30 min.
As a further scheme of the invention, the addition amount of the cellulase is 40-50U/g of black rice; the ratio of material to water is 1:1.5-1:3.0 during fermentation; the addition amount of the distiller's yeast is 0.2-0.5% of the dry weight of the black rice, and the addition amount of the active dry yeast is 0.2-0.5% of the dry weight of the black rice.
As a further aspect of the present invention, the fermentation conditions in the fourth step are as follows: fermenting at 18-32 deg.C for more than 25 days; wherein the fermentation period is 0-5 days, the stirring is carried out once every 4-5 hours, the temperature is controlled at 26-32 ℃, the fermentation period is 6-25 days, and the temperature is controlled at 18-25 ℃.
As a further scheme of the invention, the alcohol content of the black rice yellow wine produced by the method is 15-17%, the content of amino acid nitrogen is 0.21-0.30g/L, the chroma is 0.80-0.99 measured by the wavelength A420nm, and the content of anthocyanin is 0.05-0.08 mg/ml.
The invention has the beneficial effects that:
1. the yellow wine is prepared from black rice as a fermentation raw material, wherein the protein content of the black rice is 6.7% higher than that of common rice, and the black rice contains a large amount of various amino acids, trace elements such as manganese, zinc, iron and the like, vitamins and the like which are necessary for human bodies, and importantly, the black rice contains a large amount of anthocyanin, so that the quality of the yellow wine is improved to a great extent, and the nutritional value and the efficacy of the yellow wine are improved.
2. The black rice contains a large amount of anthocyanin, but the rice husk layer of the black rice is thick, so that the anthocyanin is not favorably dissolved out.
3. According to the invention, the rice soaking water of the black rice is applied to fermentation, so that the discharge of waste water is reduced, the environment is protected, the loss of anthocyanin is reduced, the utilization rate of the anthocyanin is improved, the chromaticity of wine is increased, caramel is not required to be added, and the cost is reduced.
4. The invention adds the cellulase into the rice mash to carry out fermentation production of the yellow wine, the cellulase is added to be beneficial to the destruction of the aleurone layer of the black rice, the dissolution and enzymolysis of starch and protein in the black rice are promoted, the conversion rate of raw materials and the wine yield are improved, the increase of the dissolution rate of the protein is beneficial to improving the content of amino acid nitrogen in the product, and the flavor of the yellow wine is improved.
Drawings
The invention is described in further detail below with reference to the figures and specific embodiments.
FIG. 1 is a flow diagram of a production method of black rice yellow wine according to the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A production method of black rice yellow wine is shown in figure 1, and the black rice is pre-gelatinized and enzymolyzed to produce the yellow wine by fermentation, and the production method specifically comprises the following steps:
soaking 0.5 ton of fructus Zizaniae Caduciflorae in tap water at 35-40 deg.C for 48 hr, introducing 0.1MPa steam until the temperature of the rice soaking water is 70 deg.C, pre-gelatinizing for about 60min, draining water, and steaming with high pressure rice steaming machine. After steaming, adding cellulase when the rice is cooled to 50-60 ℃, adding 50U/g of black rice, continuously cooling to 30 ℃, adding a small amount of water and 3.0kg of distiller's yeast, and starting fermentation.
Fermenting black rice for 12h, adding boiled and cooled rice soaking water 2 tons and active dry yeast (yellow wine) 4Kg into the rice, mixing well, and continuing fermenting.
The fermentation is carried out for 0-5 days, which belongs to the pre-fermentation stage, and the stirring is carried out once every 4-5 hours, and the temperature is controlled at 26-32 ℃; fermenting for 6-25 days, and controlling the temperature at 18-25 deg.C. After the fermentation is finished, filtering the fermented mash by a plate-and-frame filter press to obtain the yellow wine liquid, wherein the alcohol content of the wine liquid is 15.9% (Vol/Vol), the amino acid nitrogen content in the wine liquid is 0.525g/L, the chroma (A420nm) is 0.98, the anthocyanin content is 0.08mg/ml, and the wine liquid is decocted, filtered, bottled and sterilized to obtain a finished product.
Example 2
Adding tap water into 0.4 ton of black rice, soaking at 35-40 deg.C for 48 hr, introducing 0.1MPa steam until the temperature of rice soaking water is 60 deg.C, soaking for 60min, draining water, and steaming with high pressure rice steamer. After the rice steaming is finished, when the rice is cooled to 40-50 ℃, 6Kg of 45U/g cellulase and distiller's yeast are added, the fermentation is started, after the fermentation is carried out for about 24 hours, 2 tons of sterile water (tap water and rice soaking water) and 4Kg of active dry yeast are added into the rice, and the fermentation is continued after the uniform mixing.
The fermentation is carried out for 0-5 days, which belongs to the pre-fermentation stage, and the stirring is carried out once every 4-5 hours, and the temperature is controlled at 26-32 ℃; fermenting for 6-25 days, and controlling the temperature at 18-25 deg.C. After the fermentation is finished, filtering the fermented mash by a plate-and-frame filter press to obtain the yellow wine liquid, wherein the alcohol content of the wine liquid is 15.6% (Vol/Vol), the content of amino acid nitrogen in the wine liquid is 0.472g/L, and the chroma (A420nm) is 0.96. The wine liquid is processed by wine decocting, filtering, bottling and sterilizing to obtain the finished product.
Example 3
0.4 ton of black rice is soaked in tap water at 20-25 deg.C for about 72 hr, and then dewatered, and then steamed in a high pressure rice steamer. Adding cellulase at 40-50 deg.C into cooked rice, adding 50U/g fructus Zizaniae Caduciflorae, adding distiller's yeast 6Kg, starting fermentation, adding sterile water (tap water and rice soaking water) 2 tons and active dry yeast 6Kg into cooked rice, mixing, and fermenting.
The fermentation is carried out for 0-5 days, which belongs to the pre-fermentation stage, and the stirring is carried out once every 4-5 hours, and the temperature is controlled at 26-32 ℃; fermenting for 6-25 days, and controlling the temperature at 18-25 deg.C. After the fermentation is finished, filtering the fermented mash by a plate-and-frame filter press to obtain the yellow wine liquid, wherein the alcohol content of the wine liquid is 15.3% (Vol/Vol), the content of amino acid nitrogen in the wine liquid is 0.467g/L, and the chroma (A420nm) is 0.91. The wine liquid is processed by wine decocting, filtering, bottling and sterilizing to obtain the finished product.
Example 4
0.3 ton black rice is soaked in 0.5 ton tap water at 20-25 deg.C for about 48 hr, after water is drained off, 0.1MPa steam is introduced until the temperature of rice soaking water is 60 deg.C, the ventilation is stopped, soaking is carried out for 60min, and rice is steamed by a high-pressure rice steaming machine. After the rice steaming is finished, when the rice is cooled to the normal temperature, 7.5Kg of distiller's yeast is added, the fermentation is started, after the fermentation is carried out for about 24 hours, 1.8 tons of sterile water (tap water and rice soaking water) and 7.5Kg of active dry yeast are added into the rice, and the mixture is uniformly mixed and then is continuously fermented.
The fermentation is carried out for 0-5 days, which belongs to the pre-fermentation stage, and the stirring is carried out once every 4-5 hours, and the temperature is controlled at 26-32 ℃; fermenting for 6-25 days, and controlling the temperature at 18-25 deg.C. After the fermentation is finished, filtering the fermented mash by a plate-and-frame filter press to obtain the yellow wine liquid, wherein the alcohol content of the wine liquid is 15.2% (Vol/Vol), the amino acid nitrogen content in the wine liquid is 0.415g/L, the chroma (A420nm) is 0.88, the anthocyanin content is 0.05mg/ml, and the wine liquid is subjected to wine decocting, filtering, bottling and sterilizing to obtain a finished product.
Compared with the prior art, the invention has the beneficial effects that:
1) aiming at the defects of functional components in the traditional yellow wine, the black rice with higher nutritive value is used as the fermentation raw material, and the black rice contains a large amount of anthocyanin, so that the nutritive value and the efficacy of the yellow wine are greatly improved
2) Compared with the method of directly adding black rice to perform yellow wine fermentation, the method adopts black rice pre-gelatinization and enzymolysis treatment to perform fermentation, thereby not only improving the quality of the product, but also reducing the production cost.
3) The black rice has poor water absorption and long cooking time due to the compact aleurone layer, and the pre-gelatinization treatment can accelerate water distribution, accelerate cooking, shorten the cooking time and reduce the cost.
4) The black rice contains more active substances such as anthocyanin and the like, but the aleurone layer contains a large amount of cellulose, so that the substances are difficult to dissolve out and the enzymolysis is difficult, the cellulase is added into the rice containing the black rice, the integrity of the black rice can be reduced, the compact aleurone layer structure of the black rice is damaged, the dissolution rate of the substances is improved, the water release is increased, the liquor content is improved, the alcohol production is accelerated, the content of substances such as amino acid state and the like in the yellow rice wine is increased, and the content of nutritional ingredients of the yellow rice wine is improved.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (10)
1. The production method of the black rice yellow wine is characterized by comprising the following steps:
the first step is as follows: soaking rice;
the second step is that: pre-pasting;
the third step: steaming rice to obtain black rice;
the fourth step: mixing the black rice, the yellow wine starter and the cellulase, putting into a tank for fermentation for a period of time, adding activated dry yeast and the rice soaking water obtained by rice soaking in the first step for fermentation, and filtering after the fermentation is finished to obtain the black rice yellow wine.
2. The production method of the black rice yellow wine according to claim 1, wherein the specific steps of soaking rice in the first step are as follows: selecting clean black rice without mildew and rot, placing the black rice in a rice soaking tank, and mixing the black rice and the black rice according to the proportion of 1:2, adding tap water for soaking at the temperature of 20-40 ℃ for 48-72h, and then completing rice soaking.
3. The production method of black rice yellow wine according to claim 2, wherein the specific step of the pre-gelatinization in the second step is that steam is introduced into the rice-water mixture obtained after the rice soaking in the first step, the temperature is controlled at 50-70 ℃, and the heat preservation time is 30-90min to complete the pre-gelatinization.
4. The method for producing black rice yellow wine according to claim 1, wherein the cellulase is added before the fermentation of black rice is started.
5. The method for producing black rice yellow wine according to claim 1, wherein the rice-soaking water is added to black rice after being sterilized.
6. The method for producing black rice yellow wine according to claim 1, wherein the fourth step is that the black rice is cooled to about 40-60 ℃, the cellulase is added, the yellow koji is added after the cooling to about 30 ℃, the fermentation is started, the black rice is mixed with the distiller's yeast and the cellulase and put into a tank, then the fermentation is carried out for 12-24h, and then the active dry yeast and the rice soaking water obtained by rice soaking in the first step are added.
7. The production method of black rice yellow wine according to claim 1, wherein the activation conditions of the active dry yeast are as follows: preparing a glucose solution with the mass fraction of 2.5%, weighing a certain amount of active dry yeast, and activating in the prepared glucose solution with the temperature of 28 ℃ for 30 min.
8. The production method of black rice yellow wine according to claim 1, wherein the addition amount of cellulase is 40-50U/g of black rice; the ratio of material to water during fermentation is 1:2.5-1: 3.0; the addition amount of the yellow wine yeast is 0.2-0.5% of the dry weight of the black rice, and the addition amount of the active dry yeast is 0.2-0.5% of the dry weight of the black rice.
9. The production method of black rice yellow wine according to claim 1, wherein the fermentation conditions in the fourth step are as follows: fermenting at 18-32 deg.C for more than 25 days; wherein the fermentation period is 0-5 days, the stirring is carried out once every 4-5 hours, the temperature is controlled at 26-32 ℃, the fermentation period is 6-25 days, and the temperature is controlled at 18-25 ℃.
10. The method for producing black rice yellow wine according to any one of claims 1 to 7, wherein the alcohol content of the black rice yellow wine produced by the method is 15 to 17%, the content of amino acid nitrogen is 0.21 to 0.30g/L, the chroma measured by the wavelength A420nm is 0.80 to 0.99, and the content of anthocyanin is 0.05 to 0.08 mg/ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110192218.1A CN112760181A (en) | 2021-02-19 | 2021-02-19 | Production method of black rice yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110192218.1A CN112760181A (en) | 2021-02-19 | 2021-02-19 | Production method of black rice yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112760181A true CN112760181A (en) | 2021-05-07 |
Family
ID=75705553
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110192218.1A Pending CN112760181A (en) | 2021-02-19 | 2021-02-19 | Production method of black rice yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112760181A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136287A (en) * | 2021-05-14 | 2021-07-20 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387900A (en) * | 2013-07-09 | 2013-11-13 | 陕西朱鹮黑米酒业有限公司 | A black rice wine production method for improving an anthocyanin content |
| CN106343291A (en) * | 2016-08-29 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing black rice enzymatic hydrolysate and black rice polyphenol compound beverage |
| CN106754082A (en) * | 2017-02-15 | 2017-05-31 | 刘煜华 | A kind of production method of black rice thick wine |
| CN108175032A (en) * | 2016-12-08 | 2018-06-19 | 陕西理工大学 | A kind of black rice enzymolysis liquid is prepared and black rice pigments extracting method |
| 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 |
-
2021
- 2021-02-19 CN CN202110192218.1A patent/CN112760181A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103387900A (en) * | 2013-07-09 | 2013-11-13 | 陕西朱鹮黑米酒业有限公司 | A black rice wine production method for improving an anthocyanin content |
| CN106343291A (en) * | 2016-08-29 | 2017-01-25 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing black rice enzymatic hydrolysate and black rice polyphenol compound beverage |
| CN108175032A (en) * | 2016-12-08 | 2018-06-19 | 陕西理工大学 | A kind of black rice enzymolysis liquid is prepared and black rice pigments extracting method |
| CN106754082A (en) * | 2017-02-15 | 2017-05-31 | 刘煜华 | A kind of production method of black rice thick 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 |
|---|
| 谢邦祥等, 金盾出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136287A (en) * | 2021-05-14 | 2021-07-20 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
| CN113136287B (en) * | 2021-05-14 | 2022-08-16 | 襄阳市竹林翠峰茶业有限责任公司 | White spirit brewed by mixing green tea seeds and grains and brewing method thereof |
| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
| CN113583783B (en) * | 2021-09-03 | 2023-08-11 | 华中农业大学 | Brewing method of full-fermentation black rice wine with high anthocyanin content and enhanced flavor |
| CN114617221A (en) * | 2022-03-14 | 2022-06-14 | 江南大学 | Preparation method of fresh wet black rice flour |
| CN114617221B (en) * | 2022-03-14 | 2024-03-01 | 江南大学 | Preparation method of fresh wet black rice flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112760181A (en) | Production method of black rice yellow wine | |
| CN106261361A (en) | A kind of ferment Fructus Rosae Normalis health-preserving beverage and preparation technology thereof | |
| CN109837163A (en) | A kind of brewing method of highland barley Ai Er beer | |
| CN106047566A (en) | Glutinous rice wine and production technology thereof | |
| CN102102058A (en) | Production process for mulberry glutinous rice wine | |
| CN104232464A (en) | Vinegar brewing method and vinegar | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN108913429A (en) | A kind of production method of black rice cooking wine | |
| CN105886176A (en) | Brewing method for mulberry beer | |
| CN105062856A (en) | Brewing method of healthcare black persimmon vinegar | |
| CN112029603A (en) | Fructus cannabis beer and preparation method thereof | |
| CN103773669A (en) | Preparation method for cactus-black rice nutritional vinegar | |
| CN103074191A (en) | Low-ethyl carbamate Hakka mother wine and production method thereof | |
| CN106689951A (en) | Fermented amino acid beverage and preparation method thereof | |
| CN104962418B (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN101967432A (en) | Method for preparing beer with high polyphenol content | |
| CN106635612A (en) | Rice wine beverage injected with nitrogen and carbon dioxide and preparation method of rice wine beverage | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN104928112A (en) | Fruit wine | |
| CN108517264A (en) | A kind of fruit wine of nutrition and health care and preparation method thereof | |
| CN107779333A (en) | The preparation method of mountain lichee health liquor | |
| CN105861266B (en) | Strawberry and mulberry compound rice vinegar and preparation method thereof | |
| CN108728306A (en) | A kind of preparation method of Yellow wine of buckwheat | |
| CN108308476A (en) | A kind of mulberry health care fruit vinegar beverage and preparation method thereof | |
| CN105950335A (en) | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210507 |