CN113122413A - Yellow wine yeast and method for producing the wine - Google Patents
Yellow wine yeast and method for producing the wine Download PDFInfo
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- CN113122413A CN113122413A CN202110427781.2A CN202110427781A CN113122413A CN 113122413 A CN113122413 A CN 113122413A CN 202110427781 A CN202110427781 A CN 202110427781A CN 113122413 A CN113122413 A CN 113122413A
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- 240000004808 Saccharomyces cerevisiae Species 0.000 title claims abstract description 78
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 title claims abstract description 78
- 235000014101 wine Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 68
- 235000009566 rice Nutrition 0.000 claims abstract description 68
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000003756 stirring Methods 0.000 claims abstract description 21
- 239000008188 pellet Substances 0.000 claims abstract description 15
- 241000736199 Paeonia Species 0.000 claims abstract description 13
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 9
- 230000004151 fermentation Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 4
- 235000021395 porridge Nutrition 0.000 claims abstract description 4
- 238000007605 air drying Methods 0.000 claims abstract description 3
- 238000001035 drying Methods 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 235000013339 cereals Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 235000008429 bread Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 235000019991 rice wine Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000003796 beauty Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 239000002023 wood Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000020094 liqueur Nutrition 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010025 steaming Methods 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
- 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
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- 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)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a yellow wine yeast and a method for producing the wine, wherein the wine yeast is mainly prepared by fermenting rice flour and peony petals, and the method for preparing the wine yeast comprises the following steps: selecting raw materials: selecting the rice flour, the peony petals and a little yeast; raw material treatment: putting the peony petals into cold boiled water, and stirring to form porridge; then stirring the mixture and rice flour into small balls which can be made by hands; preparing distiller's yeast: putting the yeast powder into a container, stirring with dough, dipping each pellet with yeast, placing the pellets for fermentation until the pellets are packaged, putting the pellets in the sun, drying in the sun and air drying, and making the distiller's yeast. The wine prepared by the invention has fragrant color and taste, good mouthfeel, stable quality and high yield, can be brewed all the year round, is suitable for long-term storage, has the effects of nourishing blood and liver, maintaining beauty and keeping young, delaying senility, strengthening the body resistance and curing diseases, relieving pain and enriching blood, clearing away heat and toxic materials and reducing blood pressure, and is a good health-care drink.
Description
Technical Field
The invention relates to the technical field of yellow wine yeast preparation, in particular to yellow wine yeast and a method for producing the wine.
Background
In the white rice which is strongly cooked, conidium of aspergillus is transplanted, then heat preservation is carried out, hypha grows vigorously on rice grains, and the rice grains are the distiller's yeast. Since amylase produced by koji molds saccharifies starch in rice, it has been used for producing liquor, liqueur, bean paste, etc. since ancient times as raw material sugar together with malt. However, the traditional distiller's yeast has poor taste, and the quality of yellow wine made of distiller's yeast of different products is different, and the traditional distiller's yeast has the problems of unstable quality and low yield, so that the distiller's yeast with good taste and stable quality needs to be designed.
Disclosure of Invention
In order to solve at least or partially the above problems, a yellow koji and a method for producing the same are provided.
In order to achieve the purpose, the invention provides the following technical scheme:
the invention relates to a yellow wine yeast, which is mainly prepared by fermenting rice flour and peony petals.
In a second technical scheme of the invention, the method for preparing the yellow wine yeast comprises the following steps:
selecting raw materials: selecting the rice flour, the peony petals and a little yeast;
raw material treatment: putting the peony petals into cold boiled water, and stirring to form porridge; then stirring the mixture and rice flour into small balls which can be made by hands;
preparing distiller's yeast: putting the yeast powder into a container, stirring with dough, dipping each pellet with yeast, placing the pellets for fermentation until the pellets are packaged, putting the pellets in the sun, drying in the sun and air drying, and making the distiller's yeast.
As a preferred technical scheme of the invention, the yeast is prepared from distiller's yeast and household steamed bread.
The third technical scheme of the invention is a production method of yellow wine special for the yellow wine yeast, which comprises the following steps:
s1, selecting glutinous rice as the material to be soaked in clear water until the rice grains have no white core;
s2, fishing the rice into a bamboo basket to wash the white pulp, draining the white pulp, putting the white pulp into a pot to steam the rice, adding a proper amount of clear water into the rice layer when the rice layer is completely steamed for 10 minutes until the rice grains are expanded, loose and soft, and can not occupy the teeth when being chewed, and then putting the rice into the pot;
s3, cooling the rice after the rice is taken out of the pot, putting the rice into a jar when the temperature is reduced to 36-38 ℃, putting yeast distiller 'S yeast into warm water with the temperature not more than 40 ℃ according to the yeast specification proportion, melting the yeast distiller' S yeast, pouring the yeast distiller 'S yeast into the jar, uniformly stirring the yeast distiller' S yeast, covering the jar with a cover, sealing the jar with the cover, reserving air holes, and naturally saccharifying the rice in a delicate room;
s4, ensuring the temperature to exceed 30 ℃, stirring by a wooden stick every 12 hours after jar filling, pressing the rice down on the water surface; after tasting the wine to have sweet taste, stirring with a wooden stick every 24 hours, pressing the rice down on the water surface, sealing and not ventilating; fermenting for 5-7 days until the jar can emit thick wine aroma;
s5, squeezing out the yellow wine, sealing the yellow wine in a container, and precipitating until the yellow wine becomes clearer;
s6, opening the jar at the moment, extracting the materials, squeezing, separating wine and rice, filling the clarified wine liquid into a small-belly jar, and extracting the wine after 30 days after the jar is sealed.
In a preferred embodiment of the present invention, in step S1, the clear water layer is 20 cm higher than the rice layer during soaking, the soaking time is 24 hours, and water is replaced 1-2 times in summer.
As a preferred embodiment of the present invention, in step S4, when the temperature is lower than 20 ℃ in winter, heat preservation is required.
Compared with the prior art, the invention has the following beneficial effects:
the wine prepared by the invention has fragrant color and taste, good mouthfeel, stable quality and high yield, can be brewed all the year round, is suitable for long-term storage, has the effects of nourishing blood and liver, maintaining beauty and keeping young, delaying senility, strengthening the body resistance and curing diseases, relieving pain and enriching blood, clearing away heat and toxic materials and reducing blood pressure, and is a good health-care drink.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
In addition, if a detailed description of the known art is not necessary to show the features of the present invention, it is omitted.
Example 1
The invention provides yellow wine yeast, which is mainly prepared by fermenting rice flour and peony petals.
The preparation method of the distiller's yeast comprises the following steps:
1 first selecting high-grade rice flour and peony petals (dry or fresh), and a little yeast (prepared from distiller's yeast and household steamed bread)
2, putting the peony petals into cold boiled water, and stirring to form porridge. Then stirring with rice flour to form into small balls by hand.
3, putting the yeast powder into a container, stirring the yeast powder and the dough, dipping each pellet with yeast, then placing the pellets for fermentation, putting the pellets into the sun after 2 days to be dried in the sun and air-dried, and preparing the distiller's yeast.
The method for making the wine comprises the following steps:
1, firstly, selecting first-class glutinous rice and soaking in clear water, wherein the water layer is about 20 cm higher than the rice layer, the soaking time is about 24 hours, the degree is determined according to seasons, the rice grains are not white, and water is replaced for 1-2 times in summer to prevent the rice grains from being sour.
2, fishing the rice into a bamboo basket to wash the white pulp, draining the rice and putting the rice into a pot to steam the rice, adding a proper amount of clear water into the rice layer when the rice is steamed in the air, continuously steaming the rice for 10 minutes, wherein the rice grains are expanded, loose and soft, are chewed without occupying teeth, are mature and can be put into the pot.
3 after the rice is taken out of the pot, pouring the rice on a summer sleeping mat for cooling, when the temperature is reduced to 36-38 ℃ and the rice is not scalded, putting yeast distiller's yeast into a jar (a barrel or the like) according to the specified proportion of the yeast distiller's yeast, melting the yeast distiller's yeast in warm water with the temperature not more than 40 ℃, pouring the yeast distiller's yeast into the jar for stirring uniformly, covering the jar with a cover to seal the jar, leaving air holes, and naturally saccharifying the yeast distiller's yeast in a delicate room
4 the temperature is guaranteed to exceed 30 ℃, the temperature is required to be kept warm by cotton wool and the like when being lower than 20 ℃ in winter, after the jar is filled, the water surface can be surged by the internal fermentation raw materials, so that the wood bar is required to be used for stirring every 12 hours in two days, and the water surface is pressed by the bar rice and the like, so that the rice sinks for better fermentation. After tasting the wine after two days, stirring with wood stick every 24 hours, pressing the rice down to the water surface, sealing and making it unable to ventilate. After 5-7 days of fermentation, the pot can emit thick wine fragrance, most of rice grains are precipitated, and the fermentation is basically successful.
5 squeezing out the materials and sealing the materials in a container, precipitating for 2-4 days to obtain clearer materials, if the materials are turbid, indicating that the fermentation is insufficient and the saccharification amount is higher, sealing the jar for several days, wherein the time is related to the temperature.
6 opening the jar at the moment, extracting materials, squeezing to separate wine and rice,
7 filling the clarified wine liquid into a jar with a small belly at the inlet, and extracting the wine after 30 days after the jar is sealed.
The yellow wine prepared in example 1 was compared with the following control group.
Control group 1: reference patent application CN107189909B, a preparation method of special distiller's yeast for millet yellow wine, the yellow distiller's yeast prepared in example 3 is prepared into wine by a traditional method.
Control group 2: referring to patent application CN104232401B, a method for preparing distiller's yeast and the yellow distiller's yeast prepared in distiller's yeast example 1, the distiller's yeast is prepared into wine by conventional method.
100 women aged 18-28 years are used as an experimental group, evaluation is carried out according to the fragrance and the taste, each index is set as 10 points, the higher the score is, the higher the acceptance of the experimental group is, and the average value of the experimental results is shown in the following table:
| example 1 | Control group 1 | Control group 2 | |
| Fragrance | 9.87 | 7.85 | 6.67 |
| Taste of the product | 9.66 | 6.55 | 6.23 |
The above results show that the aroma and the taste of the control group 1 and the control group 2 are lower than those of the example 1 and the example 2, so that the control group 1 and the control group 2 without peony petals can greatly reduce the sensory experience of users, and therefore, the wine prepared by the distiller's yeast prepared by the invention has fragrant color and taste and good taste, and is a good health-care beverage.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. A yellow wine yeast is characterized in that the wine yeast is mainly prepared by fermenting rice flour and peony petals.
2. A method of making the koji of claim 1, comprising the steps of:
selecting raw materials: selecting the rice flour, the peony petals and a little yeast;
raw material treatment: putting the peony petals into cold boiled water, and stirring to form porridge; then stirring the mixture and rice flour into small balls which can be made by hands;
preparing distiller's yeast: putting the yeast powder into a container, stirring with dough, dipping each pellet with yeast, placing the pellets for fermentation until the pellets are packaged, putting the pellets in the sun, drying in the sun and air drying, and making the distiller's yeast.
3. A method of making a yellow koji as claimed in claim 2, wherein the yeast is prepared from a koji and a steamed bread for home use.
4. A production method of yellow wine special for yellow wine koji as claimed in claim 1, which is characterized by comprising the following steps:
s1, selecting glutinous rice as the material to be soaked in clear water until the rice grains have no white core;
s2, fishing the rice into a bamboo basket to wash the white pulp, draining the white pulp, putting the white pulp into a pot to steam the rice, adding a proper amount of clear water into the rice layer when the rice layer is completely steamed for 10 minutes until the rice grains are expanded, loose and soft, and can not occupy the teeth when being chewed, and then putting the rice into the pot;
s3, cooling the rice after the rice is taken out of the pot, putting the rice into a jar when the temperature is reduced to 36-38 ℃, putting yeast distiller 'S yeast into warm water with the temperature not more than 40 ℃ according to the yeast specification proportion, melting the yeast distiller' S yeast, pouring the yeast distiller 'S yeast into the jar, uniformly stirring the yeast distiller' S yeast, covering the jar with a cover, sealing the jar with the cover, reserving air holes, and naturally saccharifying the rice in a delicate room;
s4, ensuring the temperature to exceed 30 ℃, stirring by a wooden stick every 12 hours after jar filling, pressing the rice down on the water surface; after tasting the wine to have sweet taste, stirring with a wooden stick every 24 hours, pressing the rice down on the water surface, sealing and not ventilating; fermenting for 5-7 days until the jar can emit thick wine aroma;
s5, squeezing out the yellow wine, sealing the yellow wine in a container, and precipitating until the yellow wine becomes clearer;
s6, opening the jar at the moment, extracting the materials, squeezing, separating wine and rice, filling the clarified wine liquid into a small-belly jar, and extracting the wine after 30 days after the jar is sealed.
5. The method for producing yellow rice wine according to claim 4, wherein in step S1, the clear water layer is 20 cm higher than the rice layer during soaking, the soaking time is 24 hours, and the water is replaced 1-2 times in summer.
6. The method for producing yellow wine according to claim 4, wherein in step S4, heat preservation is required when the temperature is lower than 20 ℃ in winter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110427781.2A CN113122413A (en) | 2021-04-21 | 2021-04-21 | Yellow wine yeast and method for producing the wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110427781.2A CN113122413A (en) | 2021-04-21 | 2021-04-21 | Yellow wine yeast and method for producing the wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113122413A true CN113122413A (en) | 2021-07-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110427781.2A Pending CN113122413A (en) | 2021-04-21 | 2021-04-21 | Yellow wine yeast and method for producing the wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113122413A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286342A (en) * | 2011-09-14 | 2011-12-21 | 福建惠泽龙酒业有限公司 | Preparation method for organic red yeast glutinous rice wine |
| CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
| CN107674807A (en) * | 2017-11-24 | 2018-02-09 | 广西仙友酒业有限公司 | A kind of preparation method of rice wine |
| CN112126571A (en) * | 2020-09-29 | 2020-12-25 | 四川宜府春酒厂有限责任公司 | Osmanthus flower koji and preparation method and application thereof |
-
2021
- 2021-04-21 CN CN202110427781.2A patent/CN113122413A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286342A (en) * | 2011-09-14 | 2011-12-21 | 福建惠泽龙酒业有限公司 | Preparation method for organic red yeast glutinous rice wine |
| CN103173315A (en) * | 2013-03-29 | 2013-06-26 | 何怀功 | Flower sweet wine yeast and method for brewing tangerine white spirit by using flower sweet wine yeast |
| CN107674807A (en) * | 2017-11-24 | 2018-02-09 | 广西仙友酒业有限公司 | A kind of preparation method of rice wine |
| CN112126571A (en) * | 2020-09-29 | 2020-12-25 | 四川宜府春酒厂有限责任公司 | Osmanthus flower koji and preparation method and application thereof |
Non-Patent Citations (2)
| Title |
|---|
| 菏处有: "菏泽牡丹传说之四大名品牡丹酿" * |
| 郭静: "辣蓼花开制酒曲" * |
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Application publication date: 20210716 |