CN112760182B - 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
- Publication number
- CN112760182B CN112760182B CN202110291130.5A CN202110291130A CN112760182B CN 112760182 B CN112760182 B CN 112760182B CN 202110291130 A CN202110291130 A CN 202110291130A CN 112760182 B CN112760182 B CN 112760182B
- Authority
- CN
- China
- Prior art keywords
- wine
- glutinous rice
- raw materials
- temperature
- fermented
- 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.)
- Active
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 49
- 235000009566 rice Nutrition 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 11
- 230000035764 nutrition Effects 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 235000014101 wine Nutrition 0.000 claims abstract description 49
- 239000002994 raw material Substances 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 244000052616 bacterial pathogen Species 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 241000209094 Oryza Species 0.000 claims description 46
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 7
- 238000001556 precipitation Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 230000007613 environmental effect Effects 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 3
- 239000011707 mineral Substances 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000004080 punching Methods 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 9
- 238000001514 detection method Methods 0.000 description 18
- 238000012360 testing method Methods 0.000 description 12
- 235000019991 rice wine Nutrition 0.000 description 11
- 235000013343 vitamin Nutrition 0.000 description 7
- 229930003231 vitamin Natural products 0.000 description 7
- 239000011782 vitamin Substances 0.000 description 7
- 229940088594 vitamin Drugs 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 5
- 239000011573 trace mineral Substances 0.000 description 5
- 235000013619 trace mineral Nutrition 0.000 description 5
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 150000002212 flavone derivatives Chemical class 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 239000012452 mother liquor Substances 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 208000024172 Cardiovascular disease Diseases 0.000 description 3
- 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 description 3
- 244000245214 Mentha canadensis Species 0.000 description 3
- 235000016278 Mentha canadensis Nutrition 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 210000001161 mammalian embryo Anatomy 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000013406 prebiotics Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 241000305491 Gastrodia elata Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000006806 disease prevention Effects 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
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)
- Food Science & Technology (AREA)
- Alcoholic Beverages (AREA)
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110291130.5A CN112760182B (en) | 2021-03-18 | 2021-03-18 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110291130.5A CN112760182B (en) | 2021-03-18 | 2021-03-18 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
Publications (2)
Publication Number | Publication Date |
---|---|
CN112760182A CN112760182A (en) | 2021-05-07 |
CN112760182B true CN112760182B (en) | 2022-04-19 |
Family
ID=75691289
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110291130.5A Active CN112760182B (en) | 2021-03-18 | 2021-03-18 | Brewing method of fermented glutinous rice rich in nutrition and good in taste |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112760182B (en) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102925319B (en) * | 2012-11-22 | 2014-04-02 | 王子立 | Production method of selenium-rich red rice wine |
CN103060149B (en) * | 2012-12-31 | 2014-07-09 | 仲恺农业工程学院 | Isomaltooligosaccharide Hakka mother wine and brewing process thereof |
CN104017690B (en) * | 2014-02-18 | 2016-04-06 | 陈伟 | A kind of preparation method of rhizoma Gastrodiae ma wine |
CN105273917A (en) * | 2015-11-13 | 2016-01-27 | 吴城 | Making method of Hakka's yellow rice wine |
CN107686786A (en) * | 2016-08-06 | 2018-02-13 | 福建金丰酿酒有限公司 | A kind of passion fruit fresh fruit rice makes brewage process |
CN106479838A (en) * | 2016-10-17 | 2017-03-08 | 芜湖职业技术学院 | A kind of brewing method of crow bone scaly holly root wine |
CN108795637A (en) * | 2018-06-28 | 2018-11-13 | 兴宁市叶南渔村农产品开发有限公司 | A kind of the Hakkas ma drinks Moxa oven and its grilled technique |
CN109439486A (en) * | 2018-09-19 | 2019-03-08 | 湖北省天门市青龙米业有限公司 | A kind of simple and easy method of family's yellow rice wine brewage |
CN109593622A (en) * | 2019-01-30 | 2019-04-09 | 宣汉巴人地窖酒厂 | A kind of bitter buckwheat wine cellar hiding brewing method |
-
2021
- 2021-03-18 CN CN202110291130.5A patent/CN112760182B/en active Active
Also Published As
Publication number | Publication date |
---|---|
CN112760182A (en) | 2021-05-07 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN112760182B (en) | Brewing method of fermented glutinous rice rich in nutrition and good in taste | |
CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
CN102660438B (en) | Preparation method for grain and fruit nutritional healthcare wine | |
CN101381671B (en) | Tea vinegar and brewing method | |
CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
CN103789140B (en) | A kind of brewing method of red date naked oats composite wine | |
CN101880623A (en) | Sanhui bran vinegar and novel process thereof | |
CN104694367B (en) | A kind of potato wine and its production technology | |
CN106701493A (en) | Miao nationality plant distiller yeast health preservation sweet rice wine | |
CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
CN106754010A (en) | Pure grain oat liquor and preparation method thereof | |
CN108410633A (en) | A kind of red kiwifruit low wine and preparation method thereof that red yeast rice mixed fermentation is hyperchromic | |
CN105482982B (en) | A method of producing high-quality fruit vinegar using navel orange slag multi-cultur es liquid submerged fermentation | |
CN105154292B (en) | A kind of black tartary buckwheat health care wine and its brewing method | |
CN103351980A (en) | Brewing method of red glutinous yellow wine | |
CN106591094A (en) | Peach vinegar and making method thereof | |
CN106967567B (en) | Millet and mung bean yellow wine and brewing process thereof | |
CN102919937B (en) | Method for preparing tea health-care acetic acid beverage | |
CN105670872A (en) | Directly brewed health fresh purple sweet potato wine and production process therefor | |
CN105273963A (en) | Technological method for preparing fen-flavor bamboo wine by mixing four kinds of bamboos in proportion | |
CN105273929A (en) | Technological method for preparing fen-flavor bamboo wine by mixing two kinds of bamboos in proportion | |
KR20100121750A (en) | The black rice making method of medicinal wine | |
CN107259267A (en) | A kind of rice lactic fermentation health beverages | |
CN107603846A (en) | A kind of hypotensive pearl Lee fruit vinegar and its processing method | |
CN104312837B (en) | The making method of lotus seeds sticky rice wine |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
CP03 | Change of name, title or address | ||
CP03 | Change of name, title or address |
Address after: 514000 wanqiu section, Hehu village, Wenfu Town, Jiaoling County, Meizhou City, Guangdong Province Patentee after: Guangdong Meilingquan Ecological Food Co.,Ltd. Country or region after: China Address before: 514000 wanqiu section, Hehu village, Wenfu Town, Jiaoling County, Meizhou City, Guangdong Province Patentee before: Guangdong meilingquan Liquor Co.,Ltd. Country or region before: China |