CN112760182A - Brewing method of fermented glutinous rice rich in nutrition and good in taste - Google Patents
Brewing method of fermented glutinous rice rich in nutrition and good in taste Download PDFInfo
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- CN112760182A CN112760182A CN202110291130.5A CN202110291130A CN112760182A CN 112760182 A CN112760182 A CN 112760182A CN 202110291130 A CN202110291130 A CN 202110291130A CN 112760182 A CN112760182 A CN 112760182A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention discloses a brewing method of a wine rich in nutrition and good in taste, the wine is brewed by using black and rough glutinous rice and white and rough glutinous rice which retain germs and chaff as main raw materials, and comprises nine steps of material selection, soaking, steaming, yeast mixing, saccharification, accumulated nutrient fermentation, juice squeezing and wine taking, wine roasting and cellaring.
Description
Technical Field
The invention relates to a brewing method, and belongs to the technical field of biological food.
Background
The Hakka mother wine is also called Hakka yellow wine, is reddish brown and transparent, has fragrant and sweet taste, has the effects of tonifying qi and activating blood, activating collaterals and clearing channels, tonifying blood and generating blood, warming intestines and stomach and the like, and is popular with Hakka people.
Patent document No. CN104017690A discloses a method for preparing gastrodia elata wine, that is, a fermented glutinous rice wine containing gastrodia elata, which mainly adopts white glutinous rice and black glutinous rice with chaff removed and germs retained, wherein in the preparation step, high-degree white spirit needs to be added for continuous fermentation after saccharification and fermentation, and the method for brewing the fermented glutinous rice wine has the following disadvantages:
1. the white glutinous rice and the black glutinous rice do not contain germs, and the brewed mother wine has lower vitamins and trace elements needed by human bodies and is not rich enough in nutrition.
2. The white glutinous rice and the black glutinous rice do not contain rice husks, and in the jar-filling fermentation process, the raw materials are not enough in looseness, poor in air permeability and uneven in fermentation, so that the quality of the fermented glutinous rice wine is affected.
3. The high-degree white spirit (50-53 degrees) is added for fermentation, and the high-degree white spirit can kill some beneficial bacteria and microorganisms, inhibit the fermentation process and influence the formation of various natural nutrients in the fermented glutinous rice.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a method for brewing the fermented glutinous rice with rich nutrition and good mouthfeel.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a brewing method of a fermented glutinous rice with rich nutrition and good taste, which is brewed by using black and coarse glutinous rice and white and coarse glutinous rice which retain germs and chaff as main raw materials, comprises the following steps:
(1) and selecting materials: selecting black and coarse glutinous rice, white and coarse glutinous rice or mixing the black and coarse glutinous rice and the white and coarse glutinous rice in any proportion and cleaning to obtain the raw material of the mother wine.
(2) And soaking: soaking the raw materials in mineral water or purified water for more than 24 hr to allow the raw materials to fully absorb water.
(3) And steaming: the raw materials are put into a steam pot for steaming, the steam temperature is 100-.
(4) And mixing yeast: taking out the steamed raw materials, spreading and airing to 38 ℃, spreading sweet wine yeast and mixing uniformly, wherein the weight ratio of the raw materials to the sweet wine yeast is 100: 1.
(5) and saccharification: putting the raw materials into a pottery jar, perforating the middle of the raw materials to the bottom of the jar, keeping the temperature in the pottery jar at 27-37 deg.C, and keeping the liquid height in the hole to be more than half of the hole depth.
(6) And (3) performing culture fermentation: adding fermented wine with the alcoholic strength of 30% into the saccharified raw materials, wherein the fermented wine can be white wine or wine, and the weight ratio of the raw materials to the fermented wine is 2: 1, then transferring the mixture into a large pottery jar for secondary fermentation, wherein the environmental temperature is less than 32 ℃, and the fermentation time of the culture is at least one year.
(7) Juicing and wine taking: putting the raw materials into a squeezing device to squeeze juice to obtain juice.
(8) And roasted wine: placing the juice into a wine roasting furnace, and roasting the wine into three sections, wherein the temperature of the first section is raised to 50 ℃ and kept for 4 hours; the second stage is heated to 70 ℃ and kept for 5 hours; and raising the temperature to 85 ℃ in the third stage, keeping the temperature for 12 hours, naturally cooling to 50 ℃, and transferring to a precipitation tank for precipitation to obtain the wine base.
(9) And cellaring: transferring the wine base to a pottery wine jar, and culturing at 25-32 deg.C for at least three months.
The invention has the beneficial effects that:
1. the raw materials of the invention keep the embryo bud, and because the embryo bud contains rich nutrient substances, the brewed fermented mother liquor contains nutrient components such as prebiotics glucose, amino acid, polyphenol, total flavone, vitamin, trace elements and the like, and can improve the oxidation resistance, aging resistance, cardiovascular disease prevention and the like of a human body.
2. The raw materials of the invention keep the chaff, and the chaff can loosen the raw materials, has good air permeability and uniform fermentation in the jar-filling fermentation process, thereby improving the quality of the fermented glutinous rice wine.
3. The low-alcohol fermented wine is added in the brewing process, so that some beneficial bacteria and microorganisms have activity and can participate in fermentation, and the formation of various natural nutrients in the fermented glutinous rice is promoted.
Detailed Description
A brewing method of a fermented glutinous rice with rich nutrition and good taste is characterized in that the fermented glutinous rice is brewed by taking black and coarse glutinous rice and white and coarse glutinous rice which retain germs and chaff as main raw materials. The black coarse glutinous rice and the white coarse glutinous rice produced in Guangdong Mei Ling county are preferably selected, the black coarse glutinous rice and the white coarse glutinous rice produced in Guangdong Mei Ling county have the advantages of being rich in selenium and the like, and the germs account for 2-3.5% of the weight of rice grains and are the nutritional essence of rice. The germ contains more than 2% of protein and fat, and also contains multiple vitamins and microelements required by human body, wherein the amino acid composition is relatively balanced and is full-value protein. 70-80% of fat in the embryo bud is unsaturated fatty acid, natural vitamin E is as high as 2-3 mg/g, and nutrient components such as phytosterol, oryzanol, crude protein, human unsaturated acid, folic acid, vitamins and enzymes are also contained, so that the brewed fermented glutinous rice wine contains nutrient components such as prebiotics glucose, amino acid, polyphenol, total flavone, vitamins and trace elements, and can improve the oxidation resistance, anti-aging property, cardiovascular disease prevention and the like of a human body.
The brewing steps of the fermented glutinous rice are as follows:
1. selecting materials: selecting black and coarse glutinous rice, white and coarse glutinous rice or mixing the black and coarse glutinous rice and the white and coarse glutinous rice in any proportion and cleaning to obtain the raw material of the mother wine. The method is characterized in that the black glutinous rice is independently selected when the black glutinous rice wine is brewed, the white glutinous rice is independently selected when the white glutinous rice wine is brewed, raw materials of the black glutinous rice and the white glutinous rice are selected according to any proportion when the mixed wine is brewed, and the mixed wine can also be obtained by mixing the separately brewed white glutinous rice wine and the black glutinous rice wine.
2. Soaking: the raw materials are poured into a container, and are soaked in mineral water or purified water for more than 24 hours (in the embodiment, the water level is higher than the raw materials at normal temperature and normal pressure, which are not particularly emphasized), so that the raw materials fully absorb water and swell.
3. Steaming: and (3) putting the soaked raw materials into a modern steam pot for steaming at the steam temperature of 100 ℃ and 110 ℃ for 2-2.5 hours, so as to ensure that the raw materials are well cooked and no scorching and caking are caused.
4. Mixing yeast: spreading and airing the raw materials, naturally cooling to 38 ℃, and then spreading sweet wine yeast, wherein the weight ratio of the raw materials (dry weight) to the sweet wine yeast (dry weight) is about 100: 1. the sweet wine distiller's yeast is sold in the market at present.
5. Saccharification: putting the raw materials mixed with the yeast into a pottery jar, keeping the temperature in the pottery jar at 27-37 ℃ (preferably not lower than 30 ℃), making a hole in the middle of the pottery jar to the bottom of the pottery jar by hands or a container, saccharifying the raw materials after 15-24 hours, raising the temperature in the pottery jar during saccharification, paying attention to stirring and radiating heat to ensure that the temperature is kept at 27-37 ℃, and radiating bouquet when the liquid in the hole reaches more than half of the hole depth (preferably, the hole is filled with the liquid).
6. Performing culture fermentation: adding fermented wine with the alcoholic strength of 30% into the saccharified raw material, wherein the weight ratio of the raw material to the fermented wine is about 2: 1, then transferring the mixture into a large pottery jar for secondary fermentation, wherein the environmental temperature is less than 32 ℃, the fermentation time of the culture is at least one year, and the fermentation is mainly used for obtaining pure natural amino acid, polyphenol, total flavone, trace elements of iron, zinc, vitamin and the like. In the step, the low-alcohol fermented wine is added, so that some beneficial bacteria and microorganisms have activity and can participate in fermentation, and the formation of various natural nutrients in the fermented glutinous rice is promoted.
7. Juicing and wine taking: and putting the fermented raw materials into squeezing equipment to squeeze juice to obtain juice with solid impurities removed.
8. Wine roasting: placing the juice into a wine roasting furnace to roast wine, wherein the roasted wine is divided into three sections, the temperature is controlled by a PLC temperature control system, and the temperature is raised to 50 ℃ in the first section and is kept for 4 hours; the second stage is heated to 70 ℃ and kept for 5 hours; and the third stage is heated to 85 ℃ and kept for 12 hours, then the wine is naturally cooled to 50 ℃ and transferred to a precipitation tank for precipitation to obtain the wine base, the activation performance of various biological enzymes can be maximized by adopting a staged heating mode, the nutrient substances and the quality in the wine are ensured, the sterilization problem can be solved more safely, scientifically and sanitarily in the final stage, and meanwhile, the product is ensured to have the traditional flavor.
9. Cellaring: transferring the wine base to a pottery wine jar, culturing, and maintaining the environment at 25-32 deg.C for at least three months.
The applicant entrusts a detection mechanism to detect the wine brewed by the method, and part of detection reports are as follows:
the applicant commits Shenzhen (Shenzhen corporation) of Shenzhen testing group at 06 of 2020, 2020 to test Shenzhen liquor, and the Shenzhen corporation of Shenzhen testing group has a test report with the number of MOAGD5LE56762501 at 14 of 05 of 2020, wherein the test results recorded in the test report are as follows:
the applicant commits Shenzhen (Shenzhen corporation) of Shenzhen testing group at 06 of 2020, 2020 to test Shenzhen liquor, and the Shenzhen corporation of Shenzhen testing group has a test report with the number of MOAGD5LE56763501 at 14 of 05 of 2020, wherein the test results recorded in the test report are as follows:
the applicant commits to Qingdao Yixin detection technology service limited to detect the mother liquor on 15.01.2021, and the Qingdao Yixin detection technology service limited provides a detection report with the number of 202102030012-1 on 03.02.2021, wherein the detection results recorded in the detection report are as follows:
the applicant commits to Qingdao Yixin detection technology service limited to detect the mother liquor on 15.01.2021, and the Qingdao Yixin detection technology service limited provides a detection report with the number of 202102030012-2 on 03.02.2021, wherein the detection results recorded in the detection report are as follows:
the applicant commits to Qingdao Yixin detection technology service limited to detect the mother liquor at 25.02.2021, and the Qingdao Yixin detection technology service limited has a detection report with the number of 20210303013 at 03.03.2021, wherein the detection results recorded in the detection report are as follows:
the detection reports show that the brewing method can realize standardized production, the brewed fermented glutinous rice wine contains rich nutritional ingredients such as prebiotics glucose, amino acid, polyphenol, total flavone, vitamin, trace elements and the like, the nutritional value is greatly improved, the oxidation resistance and the aging resistance of a human body can be improved, the cardiovascular disease can be prevented, and the brewed fermented glutinous rice wine has pure fragrance and mellow taste.
The above embodiments do not limit the scope of the invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, and these changes and modifications are within the scope of the invention as claimed.
Claims (1)
1. A brewing method of a fermented glutinous rice with rich nutrition and good taste is characterized in that the fermented glutinous rice is brewed by taking black and coarse glutinous rice and white and coarse glutinous rice which retain germs and chaff as main raw materials;
the brewing method comprises the following steps:
(1) and selecting materials: selecting black and coarse glutinous rice, white and coarse glutinous rice or mixing and cleaning the black and coarse glutinous rice and the white and coarse glutinous rice in any proportion to obtain a raw material of the mother wine;
(2) and soaking: soaking the raw materials in mineral water or purified water for more than 24 hr to allow the raw materials to fully absorb water;
(3) and steaming: putting the raw materials into a steam pot for steaming, wherein the steam temperature is 100-;
(4) and mixing yeast: taking out the steamed raw materials, spreading and airing to 38 ℃, spreading sweet wine yeast and mixing uniformly, wherein the weight ratio of the raw materials to the sweet wine yeast is 100: 1;
(5) and saccharification: putting the raw materials after the yeast stirring into a pottery jar, punching a hole in the middle of the raw materials to the bottom of the jar, keeping the temperature in the pottery jar at 27-37 ℃, and waiting until the liquid height in the hole reaches more than half of the hole depth;
(6) and (3) performing culture fermentation: adding fermented wine with the alcoholic strength of 30% into the saccharified raw materials, wherein the weight ratio of the raw materials to the fermented wine is 2: 1, then transferring the mixture into a large pottery jar for secondary fermentation, wherein the environmental temperature is less than 32 ℃, and the fermentation time of the culture is at least one year;
(7) juicing and wine taking: putting the raw materials into squeezing equipment to squeeze juice to obtain juice;
(8) and roasted wine: placing the juice into a wine roasting furnace, and roasting the wine into three sections, wherein the temperature of the first section is raised to 50 ℃ and kept for 4 hours; the second stage is heated to 70 ℃ and kept for 5 hours; raising the temperature to 85 ℃ in the third stage, keeping the temperature for 12 hours, naturally cooling to 50 ℃, and transferring to a precipitation tank for precipitation to obtain the wine base;
(9) and cellaring: transferring the wine base to a pottery wine jar, and culturing at 25-32 deg.C for at least three months.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115717096A (en) * | 2022-12-29 | 2023-02-28 | 广东梅岭泉生态食品有限公司 | Brewing method of polyphenol flavone drink capable of relieving menstrual pain physiological period disorder |
| CN115820365A (en) * | 2022-12-29 | 2023-03-21 | 广东梅岭泉生态食品有限公司 | Brewing method of antioxidant glutinous rice prebiotics ginger beverage |
| CN115992034A (en) * | 2022-12-29 | 2023-04-21 | 广东梅岭泉生态食品有限公司 | Brewing method of glutinous rice-containing prebiotics ginger and trifoliate wine beverage for reducing blood fat |
| CN116004346A (en) * | 2022-12-29 | 2023-04-25 | 广东梅岭泉生态食品有限公司 | Brewing method of intestinal tract probiotic glutinous rice prebiotics |
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| CN115820365A (en) * | 2022-12-29 | 2023-03-21 | 广东梅岭泉生态食品有限公司 | Brewing method of antioxidant glutinous rice prebiotics ginger beverage |
| CN115992034A (en) * | 2022-12-29 | 2023-04-21 | 广东梅岭泉生态食品有限公司 | Brewing method of glutinous rice-containing prebiotics ginger and trifoliate wine beverage for reducing blood fat |
| CN116004346A (en) * | 2022-12-29 | 2023-04-25 | 广东梅岭泉生态食品有限公司 | Brewing method of intestinal tract probiotic glutinous rice prebiotics |
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