CN1153816A

CN1153816A - Black rice wine and its prodn

Info

Publication number: CN1153816A
Application number: CN95117999A
Authority: CN
Inventors: 赵静安; 曾科; 赵恒杰; 南钟浩
Original assignee: ZHAO JING'AN
Current assignee: ZHAO JING'AN
Priority date: 1995-12-01
Filing date: 1995-12-01
Publication date: 1997-07-09
Anticipated expiration: 2015-12-01
Also published as: CN1062011C

Abstract

Black rice wine is produced with Jilin black rice as main material as well as sorghum and crushed corn cob through steaming-blending five-steamer process. Material is treated through moistening, steaming, cooling, adding yeast, cellaring, fermentation and other processes to produce the black rice wine, and the production process features repeated yeast-adding fermentation and steaming. The black rice wine product is reddish brown and has mellow fragrance and rich nutrients.

Description

A kind of black rice wine and production method thereof

The present invention be a kind of be that raw material is manufactured liquor and producing and manufacturing technique thereof with black rice, belong to the wine brewing class.

The liquor of production and sales in the market is of a great variety, most of wine brewing is that amyloid materials such as, corn dried with Chinese sorghum, potato and rice are raw material, adopt the general wine brewing production technique of various distiller's yeasts, this class liquor is some difference on the quality of wine and local flavor mostly, and current people more and more require to have drunk wine, the wine that needs nutritional type especially, but the wine of building up one's health by taking tonic so far is more, and pure nutritious tonifying liquor still lacks.

The purpose of this invention is to provide and a kind ofly have than the abundant nutrition composition, is main raw material with the black rice, is aided with Chinese sorghum, in conjunction with corresponding special producing making method, and obtain unique style, vinosity is mellow, nutrient type multi black rice wine.

Below with reference to drawings and Examples the present invention is described in further details

Accompanying drawing is a technological process of production skeleton diagram of the present invention.

Technical scheme of the present invention is achieved in that the new varieties with special cultivation, Jilin " No. one, dragon brocade " black scented rice is that the Jilin black rice is that primary raw material is manufactured liquor, in the Yin Jilin black rice Contain than the more protein of general black rice, amino acid, particularly lysine through scientific verification And enrich vitamin and the trace element of multiple needed by human, in the wine that therefore makes also from So containing corresponding nutrition, is the Jilin black rice by 80% in this black rice wine raw material, 20% By Chinese sorghum is formed.

Production process is as shown in drawings in the technology of the present invention solution, mainly adopts single distillation and mixed steaming five rice steamers (referring to rice steamer bucket or distiller) method.Promptly use solid fermentation process, selected black rice is a main raw material earlier, be aided with Chinese sorghum, adding corn cob again is packing material, behind separated pulverizing, puddle in proportion, add water, material moistening, after the boiling, air blast is raised cold, add song and distiller's yeast again, go into cellar for storing things (or cement pit) after adding suitable quantity of water afterwards again, going into the pond temperature is 16 °～20 ℃, acidity PH is 4.5～5.5, going out the pond is 32 °～34 ℃, take out the wine unstrained spirits and steam wine, steam unstrained spirits after drinking, add the big slag after steaming in clear soup again, steam wine simultaneously, steam material, go out wine, blend, its special character is, used main raw material is that the Jilin black rice is 8: 2 with the proportioning that is aided with Chinese sorghum, i.e. 8 parts of black rices and 2 parts of Chinese sorghum collocation, and its particle diameter is the sieve aperture of 1.5～2.0mm, adding stopping composition afterwards again is corn cob, its amount is the corn core material of 20% kilogram of pulverizing of raw material summation, be clamminess because of black rice steams back essence, inserting corn cob can increase sponginess, regulates starch concentration, be beneficial to the normal growth of controlling acidity and microorganism and enzyme, be fermentation, distillation, go out wine and create good conditions, mixing, raw material is through boiling when going into operation for the first time, gelatinization, add song, go into the cellar for storing things, fermentation is upright slag, new raw material is after upright slag fermentation, take out a rice steamer earlier as little slag before steaming wine, all the other each rice steamers are divided into big slag, and little slag pit entry fermentation steams in unstrained spirits after drinking, no longer add virgin material, only add part song and yeast and reenter cellar for storing things continuation fermentation, it is poor that steaming is back after drinking, returns poor through adding song, fermentation, steam after drinking, no longer fermentation, usually claim to lose poor (throwing away poor), after three fermentations, losing in general the production poor abandon be feed.

Do not abandon the poor this moment of losing in the technology of the present invention solution in above-mentioned production, still press back poor the processing, continuing the continuity of operation backward again carried out through 2 to 3 times add koji fermentation, steam wine, periodic process, after effective constituent fully reclaims in will being pickled with grains or in wine, abandon it with losing of using up is poor, then, again the new magma liquor of output is injected into and gives earlier exempting to wash in a pan in the storage tank of Jilin black rice and soak one and a half months through boiling, its objective is the effective constituent in the black rice is leached once more, as amino acid, pigment etc., output black rice wine afterwards.

The wine outward appearance that the present invention brewed is the transparent red brown, and vinosity is pure, and unique style is healthy and strong and anti-ageing diseases prevention has good effect to beauty treatment, and eutrophy is the current comparatively ideal nutritional type liquor of going with rice or bread.

Claims

1. black rice wine is characterized in that: the Jilin black rice by 80% is that the main raw material of system wine and 20% Chinese sorghum are formed by auxiliary material.

One kind make the described black rice wine of claim 1 production method, it adopts its production process of single distillation and mixed steaming method to be, selected black rice is that main raw material is aided with Chinese sorghum earlier, adding corn cob again is packing material, puddle in proportion behind the separated pulverizing, add the water material moistening, boiling, Yang Leng, add song and distiller's yeast, pit entry fermentation, taking out a rice steamer earlier afterwards before steaming wine is little slag, all the other each rice steamers are big slag, little slag is gone into the cellar for storing things, fermentation, steam unstrained spirits after drinking, no longer add virgin material, only add the bent and yeast pit entry fermentation of part, it is poor that steaming is back after drinking, again it is added koji fermentation, steam poor for losing after drinking, it is characterized in that: the amount of stopping composition corn cob is 20% of a raw material summation, in addition little slag for the third time distillatory lose poor, still by returning poor treating, continue again as above-mentioned operation, add song, fermentation, distillation is carried out 2-3 time repeatedly, after will use up lose to be pickled with grains or in wine and abandon it, then the new original plasm wine of output is re-introduced into give earlier through boiling exempt to wash in a pan soak one and a half months in the storage tank of Jilin black rice after, promptly go out black rice wine.