CN116355713A - Glutinous rice yellow wine brewed by adopting stir-fried rice process - Google Patents
Glutinous rice yellow wine brewed by adopting stir-fried rice process Download PDFInfo
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- CN116355713A CN116355713A CN202310353817.6A CN202310353817A CN116355713A CN 116355713 A CN116355713 A CN 116355713A CN 202310353817 A CN202310353817 A CN 202310353817A CN 116355713 A CN116355713 A CN 116355713A
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- 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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Abstract
The invention discloses a glutinous rice yellow wine brewed by adopting a stir-frying process, which belongs to the technical field of yellow wine and comprises the following specific steps: selecting fresh high-quality glutinous rice, wherein the glutinous rice is full in seeds and high in starch content, stir-frying the glutinous rice on a gelatinization pot at high temperature to be cured and in a coking state, and then fermenting the coked glutinous rice, wherein a plurality of amino acid nutrients can be produced in the coking process, a unique scorched flavor can be produced, the fermented coked glutinous rice is placed into a container to be soaked, clear water is injected into the gelatinization pot, and the ratio of the clear water to dry materials is 1:2, heating the gelatinization pot after that, when clear water is boiled, pouring glutinous rice into the gelatinization pot, and continuously boiling the minced fillet for 110-130 min.
Description
Technical Field
The invention relates to the technical field of yellow rice wine, in particular to glutinous rice yellow rice wine brewed by adopting a stir-frying process.
Background
The yellow wine is brewed wine prepared by taking grains as raw materials and taking wheat starter or small starter as saccharification starter.
The existing yellow wine brewing process comprises the steps of soaking rice, steaming rice, airing rice, fermenting by falling into a jar, raking, fermenting by a jar and packaging, but the yellow wine produced by the current brewing process has general taste and is popular, so the invention relates to the glutinous rice yellow wine brewed by adopting the stir-frying process.
Disclosure of Invention
The present invention has been made in view of the above-mentioned and/or problems occurring in the prior art of making glutinous rice wine by the roasted rice process.
Therefore, the invention aims to provide the glutinous rice yellow wine brewed by adopting the stir-frying process, which can solve the existing problems.
In order to solve the technical problems, according to one aspect of the present invention, the following technical solutions are provided:
a glutinous rice yellow wine brewed by adopting a stir-fried rice process comprises a brewing method, which comprises the following specific steps:
step one, selecting rice: fresh high-quality glutinous rice is selected, the seeds are full, and the starch content is high;
step two, stir-frying rice: the glutinous rice is stir-fried at high temperature on a gelatinization pot to be cured and in a coking state, and then the coked glutinous rice is fermented, wherein a plurality of amino acid nutrients can be produced in the coking process, and a unique burnt flavor can be produced;
step three, rice soaking: putting the fermented coked glutinous rice into a container for soaking;
step four, gelatinization: firstly, injecting clear water into a gelatinization pot, wherein the proportion of the clear water to the dry material is 1:2, heating the gelatinization pot, pouring the glutinous rice into the gelatinization pot when clear water is boiled, and continuously boiling the minced steak for 110-130 min, wherein the temperature can be properly adjusted according to different minced steams in the process of boiling the minced steak;
step five, saccharification: reducing the temperature of the minced product to be cooked to 60 ℃, then adding saccharifying yeast for saccharification, continuously cooling to 25-35 ℃, and at the moment, mixing solid yeast;
step six, fermenting: pumping the cooked minced into a fermentation tank, and sealing for 9-11 h;
step seven, squeezing the decocted wine: squeezing, clarifying, sterilizing at high temperature to obtain the final product, and storing the final product in a pottery jar or a stainless steel jar.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: in the first step, broken rice, bran and other impurities need to be removed in the rice selecting process, especially the fact that the glutinous rice is not mixed with mixed rice is required to be paid attention to, and water absorption, uneven cooking gelatinization, aging of rice and immersing in acid are caused, so that the quality of wine is affected, and the yield is reduced.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: the stir-frying temperature in the second step is 95-105 ℃.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: the rice soaking time in the third step is 50-70 min, the temperature is 25-35 ℃, and the water changing time is 2-4 times.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: the heating temperature in the fourth step is 100-110 ℃, and the requirements on the minced meat are that no burnt rice is generated, the color of the rice is changed, the zooming is avoided, no pot slag and no smoke smell are generated, and the unique burnt smell is generated.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: in the fifth step, the saccharified yeast adopts the raw block yeast with wheat as a raw material and is the raw block yeast which is stored for more than one year.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: and in the fifth step, the dosage of the saccharified yeast is 8-10% of that of the glutinous rice raw material.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: the solid yeast in the fifth step accounts for 0.5-1% of the glutinous rice raw material.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: in the sixth step, steam is used for sterilizing the fermentation tank before the cooked chyme is fermented.
As a preferable scheme of the glutinous rice yellow wine brewed by adopting the stir-fried rice process, the invention comprises the following steps: in the sixth step, the temperature rises faster due to mass propagation of yeast, and the fermentation condition needs to be observed, so that the fermentation temperature is regulated and controlled in time.
Compared with the prior art:
the invention not only has the functions of reddish brown transparency, mellow hanging cup and no overflow of the cup, but also has the characteristics of slightly bitter and burnt fragrance, fragrant smell and long aftertaste.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in further detail below.
Example 1:
the invention provides glutinous rice yellow wine brewed by adopting a stir-fried rice process, which comprises a brewing method, and specifically comprises the following steps:
step one, selecting rice: fresh high-quality glutinous rice is selected, the seeds are full, and the starch content is high;
in the rice selecting process, broken rice, bran and other impurities need to be removed, especially the glutinous rice is not mixed with mixed rice, otherwise, the soaked rice absorbs water, is not uniformly gelatinized by steaming, is aged by rice, is immersed in acid, not only can the quality of wine be affected, but also the yield can be reduced;
glutinous rice, also called polished glutinous rice, is the shelled kernel of Gramineae plant rice (glutinous rice); the glutinous rice is milky white, opaque, semi-transparent and high in viscosity, and is divided into two types of glutinous rice with indica shape and glutinous rice with japonica shape: the indica glutinous rice is prepared from indica glutinous rice, and rice grains are generally oblong or slender; the polished round-grained glutinous rice is prepared from polished round-grained glutinous rice, and the rice grains are generally elliptical;
step two, stir-frying rice: the glutinous rice is stir-fried at high temperature on a gelatinization pot to be cured and in a coking state, and then the coked glutinous rice is fermented, wherein a plurality of amino acid nutrients can be produced in the coking process, and a unique burnt flavor can be produced;
wherein the stir-frying temperature is 95 ℃;
step three, rice soaking: putting the fermented coked glutinous rice into a container for soaking;
wherein the rice soaking time is 50min, the temperature is 25 ℃, and the water changing times are 2 times;
step four, gelatinization: firstly, injecting clear water into a gelatinization pot, wherein the proportion of the clear water to the dry material is 1:2, heating the gelatinization pot later, pouring the glutinous rice into the gelatinization pot when clear water is boiled, and continuously boiling the minced meat for 110min, wherein in the process of boiling the minced meat, the temperature can be properly adjusted according to different minced meat substances;
wherein the heating temperature is 100 ℃, and the requirements on the minced meat are that no burnt rice is generated, the color of the rice is changed, the zooming is avoided, no pot slag and no smoke smell are generated, and the unique burnt smell is generated;
step five, saccharification: reducing the temperature of the minced product to be cooked to 60 ℃, then adding saccharifying yeast for saccharification, continuously cooling to 25 ℃, and at the moment, mixing with solid yeast;
wherein, the saccharified yeast adopts the wheat as raw material, and is the raw block yeast which is stored for more than one year, the dosage of the saccharified yeast is 8% of the glutinous rice raw material, and the dosage of the solid yeast is 0.5% of the glutinous rice raw material;
saccharified yeast is a starch saccharifying agent commonly used in the fermentation industry and is of many kinds, such as Daqu, xiaoqu, maiqu and bran koji;
the original yeast means an artificial yeast culture solution containing a large amount of saccharides which can be fermented into alcohol; later, people used to refer to solid artificial yeast cultures as solid yeast;
step six, fermenting: pumping the cooked minced into a fermentation tank, and sealing for 9 hours;
before the boiled chyme is fermented, steam is used for sterilizing the fermentation tank, and the temperature rises faster due to mass propagation of yeast, so that the fermentation condition is observed, and the fermentation temperature is regulated in time;
the fermentation tank is a device used for industrial production, can resist steam sterilization, has certain internal accessories, reduces the materials and the performance as much as possible (avoids dead angles), can be adjusted to be convenient for cleaning and reducing pollution, and is suitable for production and reduction of various products;
step seven, squeezing the decocted wine: squeezing, clarifying, sterilizing at high temperature to obtain the final product, and storing the final product in a pottery jar or a stainless steel jar.
Example 2:
the invention provides glutinous rice yellow wine brewed by adopting a stir-fried rice process, which comprises a brewing method, and specifically comprises the following steps:
step one, selecting rice: fresh high-quality glutinous rice is selected, the seeds are full, and the starch content is high;
in the rice selecting process, broken rice, bran and other impurities need to be removed, especially the glutinous rice is not mixed with mixed rice, otherwise, the soaked rice absorbs water, is not uniformly gelatinized by steaming, is aged by rice, is immersed in acid, not only can the quality of wine be affected, but also the yield can be reduced;
glutinous rice, also called polished glutinous rice, is the shelled kernel of Gramineae plant rice (glutinous rice); the glutinous rice is milky white, opaque, semi-transparent and high in viscosity, and is divided into two types of glutinous rice with indica shape and glutinous rice with japonica shape: the indica glutinous rice is prepared from indica glutinous rice, and rice grains are generally oblong or slender; the polished round-grained glutinous rice is prepared from polished round-grained glutinous rice, and the rice grains are generally elliptical;
step two, stir-frying rice: the glutinous rice is stir-fried at high temperature on a gelatinization pot to be cured and in a coking state, and then the coked glutinous rice is fermented, wherein a plurality of amino acid nutrients can be produced in the coking process, and a unique burnt flavor can be produced;
wherein the stir-frying temperature is 100 ℃;
step three, rice soaking: putting the fermented coked glutinous rice into a container for soaking;
wherein the rice soaking time is 60min, the temperature is 30 ℃, and the water changing times are 3 times;
step four, gelatinization: firstly, injecting clear water into a gelatinization pot, wherein the proportion of the clear water to the dry material is 1:2, heating the gelatinization pot later, pouring the glutinous rice into the gelatinization pot when clear water is boiled, and continuously boiling the minced meat for 120min, wherein in the process of boiling the minced meat, the temperature can be properly adjusted according to different minced meat substances;
wherein the heating temperature is 105 ℃, and the requirements on the minced meat are that no burnt rice is generated, the color of the rice is changed, the zooming is avoided, no pot slag and no smoke smell are generated, and the unique burnt smell is generated;
step five, saccharification: reducing the temperature of the minced product to be cooked to 60 ℃, then adding saccharifying yeast for saccharification, continuously cooling to 30 ℃, and at the moment, mixing with solid yeast;
wherein, the saccharified yeast adopts the wheat as raw material, and is the raw block yeast which is stored for more than one year, the dosage of the saccharified yeast is 9% of the glutinous rice raw material, and the dosage of the solid yeast is 0.75% of the glutinous rice raw material;
saccharified yeast is a starch saccharifying agent commonly used in the fermentation industry and is of many kinds, such as Daqu, xiaoqu, maiqu and bran koji;
the original yeast means an artificial yeast culture solution containing a large amount of saccharides which can be fermented into alcohol; later, people used to refer to solid artificial yeast cultures as solid yeast;
step six, fermenting: pumping the cooked minced into a fermentation tank, and sealing for 10 hours;
before the boiled chyme is fermented, steam is used for sterilizing the fermentation tank, and the temperature rises faster due to mass propagation of yeast, so that the fermentation condition is observed, and the fermentation temperature is regulated in time;
the fermentation tank is a device used for industrial production, can resist steam sterilization, has certain internal accessories, reduces the materials and the performance as much as possible (avoids dead angles), can be adjusted to be convenient for cleaning and reducing pollution, and is suitable for production and reduction of various products;
step seven, squeezing the decocted wine: squeezing, clarifying, sterilizing at high temperature to obtain the final product, and storing the final product in a pottery jar or a stainless steel jar.
Example 3:
the invention provides glutinous rice yellow wine brewed by adopting a stir-fried rice process, which comprises a brewing method, and specifically comprises the following steps:
step one, selecting rice: fresh high-quality glutinous rice is selected, the seeds are full, and the starch content is high;
in the rice selecting process, broken rice, bran and other impurities need to be removed, especially the glutinous rice is not mixed with mixed rice, otherwise, the soaked rice absorbs water, is not uniformly gelatinized by steaming, is aged by rice, is immersed in acid, not only can the quality of wine be affected, but also the yield can be reduced;
glutinous rice, also called polished glutinous rice, is the shelled kernel of Gramineae plant rice (glutinous rice); the glutinous rice is milky white, opaque, semi-transparent and high in viscosity, and is divided into two types of glutinous rice with indica shape and glutinous rice with japonica shape: the indica glutinous rice is prepared from indica glutinous rice, and rice grains are generally oblong or slender; the polished round-grained glutinous rice is prepared from polished round-grained glutinous rice, and the rice grains are generally elliptical;
step two, stir-frying rice: the glutinous rice is stir-fried at high temperature on a gelatinization pot to be cured and in a coking state, and then the coked glutinous rice is fermented, wherein a plurality of amino acid nutrients can be produced in the coking process, and a unique burnt flavor can be produced;
wherein the stir-frying temperature is 105 ℃;
step three, rice soaking: putting the fermented coked glutinous rice into a container for soaking;
wherein the rice soaking time is 70min, the temperature is 35 ℃, and the water changing times are 4 times;
step four, gelatinization: firstly, injecting clear water into a gelatinization pot, wherein the proportion of the clear water to the dry material is 1:2, heating the gelatinization pot later, pouring the glutinous rice into the gelatinization pot when clear water is boiled, and continuously boiling the minced meat for 130min, wherein the temperature can be properly adjusted according to different minced meat substances in the process of boiling the minced meat;
wherein the heating temperature is 110 ℃, and the requirements on the minced meat are that no burnt rice is generated, the color of the rice is changed, the zooming is avoided, no pot slag and no smoke smell are generated, and the unique burnt smell is generated;
step five, saccharification: reducing the temperature of the minced product to be cooked to 60 ℃, then adding saccharifying yeast for saccharification, continuously cooling to 35 ℃, and at the moment, mixing with solid yeast;
wherein, the saccharified yeast adopts the wheat as raw material, and is the raw block yeast which is stored for more than one year, the dosage of the saccharified yeast is 10% of the glutinous rice raw material, and the dosage of the solid yeast is 1% of the glutinous rice raw material;
saccharified yeast is a starch saccharifying agent commonly used in the fermentation industry and is of many kinds, such as Daqu, xiaoqu, maiqu and bran koji;
the original yeast means an artificial yeast culture solution containing a large amount of saccharides which can be fermented into alcohol; later, people used to refer to solid artificial yeast cultures as solid yeast;
step six, fermenting: pumping the cooked minced into a fermentation tank, and sealing for 11 hours;
before the boiled chyme is fermented, steam is used for sterilizing the fermentation tank, and the temperature rises faster due to mass propagation of yeast, so that the fermentation condition is observed, and the fermentation temperature is regulated in time;
the fermentation tank is a device used for industrial production, can resist steam sterilization, has certain internal accessories, reduces the materials and the performance as much as possible (avoids dead angles), can be adjusted to be convenient for cleaning and reducing pollution, and is suitable for production and reduction of various products;
step seven, squeezing the decocted wine: squeezing, clarifying, sterilizing at high temperature to obtain the final product, and storing the final product in a pottery jar or a stainless steel jar.
The yellow wine prepared in the above examples 1-3 was compared to obtain the following data:
| example 1 | Example 2 | Example 3 | |
| Amino acid content | 3.6％ | 5.4％ | 4.3％ |
| Degree of degree | 17° | 17.5° | 17.2° |
| Total acid content g/L | 35.7 | 35.8 | 35.5 |
| Total sugar content g/L | 4.1 | 3.8 | 3.9 |
As is clear from the above table, the yellow rice wine prepared in examples 1-3 has better performance in terms of amino acid content, degree, total acid content and total sugar content, and the best effect of example 2 is achieved after use.
Although the invention has been described hereinabove with reference to embodiments, various modifications thereof may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the features of the disclosed embodiments may be combined with each other in any manner as long as there is no structural conflict, and the exhaustive description of these combinations is not given in this specification merely for the sake of omitting the descriptions and saving resources. Therefore, it is intended that the invention not be limited to the particular embodiment disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.
Claims (10)
1. The glutinous rice yellow wine brewed by adopting the stir-fried rice process is characterized by comprising a brewing method, which comprises the following specific steps:
step one, selecting rice: fresh high-quality glutinous rice is selected, the seeds are full, and the starch content is high;
step two, stir-frying rice: the glutinous rice is stir-fried at high temperature on a gelatinization pot to be cured and in a coking state, and then the coked glutinous rice is fermented, wherein a plurality of amino acid nutrients can be produced in the coking process, and a unique burnt flavor can be produced;
step three, rice soaking: putting the fermented coked glutinous rice into a container for soaking;
step four, gelatinization: firstly, injecting clear water into a gelatinization pot, wherein the proportion of the clear water to the dry material is 1:2, heating the gelatinization pot, pouring the glutinous rice into the gelatinization pot when clear water is boiled, and continuously boiling the minced steak for 110-130 min, wherein the temperature can be properly adjusted according to different minced steams in the process of boiling the minced steak;
step five, saccharification: reducing the temperature of the minced product to be cooked to 60 ℃, then adding saccharifying yeast for saccharification, continuously cooling to 25-35 ℃, and at the moment, mixing solid yeast;
step six, fermenting: pumping the cooked minced into a fermentation tank, and sealing for 9-11 h;
step seven, squeezing the decocted wine: squeezing, clarifying, sterilizing at high temperature to obtain the final product, and storing the final product in a pottery jar or a stainless steel jar.
2. The glutinous rice wine brewed by the stir-fried rice process according to claim 1, wherein broken rice, bran and other impurities are removed in the rice selecting process in the first step, especially the fact that the glutinous rice is not mixed with mixed rice is required to be paid attention to, and the soaked rice is not absorbed by water, is not uniformly gelatinized by cooking, is aged by rice, is immersed in acid, not only can the quality of wine be affected, but also the yield is reduced.
3. The glutinous rice wine brewed by the stir-fried rice process according to claim 1, wherein the stir-frying temperature in the second step is 95-105 ℃.
4. The glutinous rice wine brewed by adopting the stir-fried rice process according to claim 1, wherein the rice soaking time in the step three is 50-70 min, the temperature is 25-35 ℃, and the water changing times are 2-4 times.
5. The glutinous rice wine brewed by the stir-fried rice process according to claim 1, wherein the heating temperature in the fourth step is 100-110 ℃, and the requirements on the minced meat are no burnt rice, no color change and no zooming of rice quality, no pot slag and no smoke smell, and unique burnt flavor is generated.
6. The glutinous rice wine brewed by the stir-fried rice process according to claim 1, wherein the saccharified yeast in the fifth step adopts raw block yeast with wheat as a raw material and is the raw block yeast which is stored for more than one year.
7. The glutinous rice wine brewed by adopting the stir-fried rice process according to claim 1, wherein the saccharified yeast in the fifth step is 8-10% of the glutinous rice raw material.
8. The glutinous rice wine brewed by adopting the stir-fried rice process according to claim 1, wherein the solid yeast in the fifth step is 0.5-1% of glutinous rice raw material.
9. The yellow rice wine according to claim 1, wherein the fermentation tank is sterilized with steam before the cooked chyme is fermented in the sixth step.
10. The glutinous rice wine brewed by adopting the stir-fried rice process according to claim 1, wherein in the sixth step, the temperature rises faster due to mass propagation of yeasts, and the fermentation condition needs to be observed, so that the fermentation temperature is regulated and controlled in time.
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