CN1253174A - Sweet fermented rice and its preparing process - Google Patents
Sweet fermented rice and its preparing process Download PDFInfo
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- CN1253174A CN1253174A CN98123553A CN98123553A CN1253174A CN 1253174 A CN1253174 A CN 1253174A CN 98123553 A CN98123553 A CN 98123553A CN 98123553 A CN98123553 A CN 98123553A CN 1253174 A CN1253174 A CN 1253174A
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- black rice
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- sweet wine
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Abstract
The present invention discloses the process for preparing sweet fermented black rice, and the mixed sweet fermented rice including black rice, white glutinous rice and millet by separate fermentation.
Description
The present invention relates to a kind of preparation method of sweet wine wine and the sweet wine wine of producing with this method.Specifically, the present invention relates to the black rice is the sweet wine brew Preparation Method of main raw material and the sweet wine wine for preparing with described method.
Fermented glutinous rice is traditional drink of China, generally is raw material with the quality glutinous rice, adopts the traditional technology fermentation to form, and wherein contains multiple amino acids, multiple microorganism and other nutritive ingredient, ethanol content only about 5 degree, the soft fragrance of mouthfeel.
It is raw material usually with glutinous rice that traditional sweet wine is made, disclosing a kind of manufacture method of clear thick wine as CN1117999A (August 27 1994 applying date, open day be on March 6th, 1996), wherein is raw material with glutinous rice, add bent the stirring through eluriating, soak, cooking, ferment making forms.
CN1169469A (June 24 1996 applying date, open day on January 7th, 1998) discloses a kind of semi-solid thick wine and new process of production thereof, and use therein raw material also is a glutinous rice.
In recent years, black rice having occurred is the sweet wine wine of raw material brew, but because of black rice pigments is dissolved in alcohol, therefore, the nutritive ingredient in the black rice is lost black rice direct fermentation.
CN1090323 (December 17 1993 applying date, open day on August 3rd, 1994) production technique of black rice thick wine and black rice thick wine is disclosed, wherein be main raw material, make black rice thick wine by solid-liquid secondary continuous fermentation process and liquid fermentation process with the black glutinous rice.Method in this application is that black glutinous rice is pulverized, and takes off its kind skin, gained kind skin is added flooding filter, and obtains a meter skin extracting solution, will lose extracting solution then and be used for fermentation after this and blend process.Because the black rice skin that is rich in melanochrome and nutritive substance is very thin, therefore, black rice pulverized obtain obviously unusual trouble of kind of cortex, and effect is also unsatisfactory.
The inventor is through research trial repeatedly, invented a kind of novel method that the black rice sweet wine is made for preparing, this method had both overcome the defective that in the prior art black rice direct fermentation meeting is caused the loss of black rice nourishing composition, and it is uneconomical to have overcome the method for extracting melanochrome and causing again.
Therefore, the invention provides a kind of novel method that the black rice sweet wine is made for preparing, and make with the black rice sweet wine of described method preparation.
The present invention also provides and has prepared black rice and glutinous rice, the method for glutinous millet difference fermentative preparation and the mixed type sweet wine wine for preparing with described method.
The preparation method that black rice sweet wine of the present invention is made comprises, screening cleaning black rice, the black rice that will clean with warm water soaked 2-4 hour, leach pigment and nutrient substance in the black rice, obtain the black rice vat liquor, with reverse osmosis method described vat liquor filtering and concentrating being become proportion by ultrafiltration then is the 1.05-1.20 gram per centimeter
3Concentrated solution standby, with the black rice after the lixiviate through boiling, cool off, add the saccharification enzyme glycolysis, add SHENGXIANG yeast and koji again and carry out semi-solid ferment, the fermented glutinous rice that ferments is added water, making beating, slagging-off and adds black rice concentrated solution, yellow first glue and agar blend, obtain liquid low sweet wine and make.
The preparation method that black rice sweet wine of the present invention is made comprises, screening cleans black rice, with about 80 ℃ of black rices that warm water will clean, through shaking table lixiviate 2-4 hour, leach pigment and nutrient substance in the black rice, obtain the black rice vat liquor, with reverse osmosis method described vat liquor filtering and concentrating being become proportion with Hollow Fiber Ultrafiltration then is the 1.05-1.20 gram per centimeter
3Concentrated solution standby; With rice steamer boiling on the black rice after the lixiviate 2 hours, be total to water-sprinkling 3-4 time therebetween, it is saturating, thoroughly well cooked but not mushy that black rice is steamed, and interior nothing is given birth to the heart; Go out rice steamer after black rice cooked and be cooled to 50-60 ℃, add saccharifying enzyme, be incubated saccharification in 2 hours, treat that rice is pleasantly sweet slightly after, be cooled to 30-35 ℃ again, adding SHENGXIANG yeast and koji, spice evenly carries out semi-solid ferment; When rice reaches 25-30 ℃, rice is put into cylinder and ferment, add a small amount of pure water when going into cylinder, make it become semi-solid state, went out cylinder at 25-32 ℃ of bottom fermentation 5-7 days; Add the making beating of 2-4 times of water then, remove the gred and add above-mentioned standby black rice concentrated solution 3-20%, yellow first glue 1 ‰ and agar 1 ‰ and blend, use colloidal mill clarifixator homogeneous then, sterilization, canned after, use steam sterilizing again, obtain liquid low sweet wine and make.
The present invention comprises with the method that black rice, glutinous millet and glutinous rice prepare mixed type sweet wine wine, wherein black rice is cleaned in screening, the black rice that will clean with about 80 ℃ of warm water is through shaking table lixiviate 2-4 hour, leach pigment and nutrient substance in the black rice, obtain the black rice vat liquor, with reverse osmosis method described vat liquor filtering and concentrating being become proportion with Hollow Fiber Ultrafiltration then is the 1.05-1.20 gram per centimeter
3Concentrated solution standby; Glutinous millet and glutinous rice are soaked in advance, with the black rice of extracted, went up the rice steamer boiling respectively 2 hours then, water-sprinkling 3-4 time altogether therebetween, it is saturating, thoroughly well cooked but not mushy that rice is steamed, the living heart of interior nothing; Go out rice steamer after rice cooked and be cooled to 50-60 ℃, add saccharifying enzyme, be incubated saccharification in 2 hours, treat that rice is pleasantly sweet slightly after, be cooled to 30-35 ℃ again, adding SHENGXIANG yeast and koji, spice evenly carries out semi-solid ferment; When rice reaches 25-30 ℃, rice is put into cylinder and ferment, add a small amount of pure water when going into cylinder, make it become semi-solid state, went out cylinder at 25-32 ℃ of bottom fermentation 5-7 days; Add the making beating of 2-4 times of water then, remove the gred and add above-mentioned standby black rice concentrated solution 3-20%, yellow first glue 1 ‰ and agar 1 ‰ and blend, use colloidal mill clarifixator homogeneous then, sterilization, canned after, use steam sterilizing again, obtain liquid low sweet wine and make.
Use aforesaid method of the present invention, the mixed that the black rice of brew, glutinous millet and glutinous rice sweet wine are made with 1: 2: 2 also can be made into nutritious good to eat mixed type sweet wine wine.
Embodiment 1
The screening of double centner black rice is cleaned, the black rice shaking table lixiviate that to clean with about 80 ℃ of warm water 2 hours, leach pigment and nutrient substance in the black rice, obtain the black rice vat liquor, with reverse osmosis method described vat liquor filtering and concentrating being become proportion with Hollow Fiber Ultrafiltration then is 1.10 gram per centimeters
3Concentrated solution standby; With rice steamer boiling on the black rice after the lixiviate 2 hours, be total to water-sprinkling 3-4 time therebetween, it is saturating, thoroughly well cooked but not mushy that black rice is steamed, and interior nothing is given birth to the heart; Go out rice steamer after black rice cooked and be cooled to 50-60 ℃, add saccharifying enzyme, be incubated saccharification in 2 hours, treat that rice is pleasantly sweet slightly after, be cooled to 30-35 ℃ again, adding SHENGXIANG yeast and koji, spice evenly carries out semi-solid ferment; When rice reaches 25-30 ℃, rice is put into cylinder and ferment, add a small amount of pure water when going into cylinder, make it become semi-solid state, went out cylinder at 25-32 ℃ of bottom fermentation 5-7 days; Add the making beating of 2-4 times of water then, remove the gred and add above-mentioned standby black rice concentrated solution 3%, yellow first glue 1 ‰ and agar 1 ‰ and blend, use colloidal mill clarifixator homogeneous then, sterilization, canned after, use steam sterilizing again, obtain liquid low sweet wine and make.
Embodiment 2
The amount of raw material and method are all with embodiment 1, but the consumption of black rice concentrated solution is 20% in blending.
Embodiment 3
The screening of double centner black rice is cleaned, the black rice shaking table lixiviate that to clean with about 80 ℃ of warm water 2 hours, leach pigment and nutrient substance in the black rice, obtain the black rice vat liquor, with reverse osmosis method described vat liquor filtering and concentrating being become proportion with Hollow Fiber Ultrafiltration then is 1.10 gram per centimeters
3Concentrated solution standby; 200 kilograms of glutinous millet and 200 kilograms of glutinous rices are soaked (12-24 hour), then glutinous millet and glutinous rice after black rice after the lixiviate and the immersion were gone up the rice steamer boiling respectively 2 hours, be total to water-sprinkling 3-4 time therebetween, it is saturating, thoroughly well cooked but not mushy that rice is steamed, the living heart of interior nothing; Go out rice steamer after rice cooked and be cooled to 50-60 ℃, add saccharifying enzyme respectively, be incubated saccharification in 2 hours, treat that rice is pleasantly sweet slightly after, be cooled to 30-35 ℃ again, add SHENGXIANG yeast and koji respectively, spice evenly carries out semi-solid ferment; When rice reaches 25-30 ℃, rice is put into cylinder and ferment, add a small amount of pure water when going into cylinder, make it become semi-solid state, went out cylinder at 25-32 ℃ of bottom fermentation 5-7 days; Add the making beating of 2-4 times of water then, remove the gred and add above-mentioned standby black rice concentrated solution 3%, yellow first glue 1 ‰ and agar 1 ‰ and blend, use colloidal mill clarifixator homogeneous then, sterilization, canned after, use steam sterilizing again, obtain liquid low sweet wine and make.
Embodiment 4
The amount of raw material and method are all with embodiment 1, but the consumption of black rice concentrated solution is 15% in blending.
Claims (6)
1. one kind prepares the method that the black rice sweet wine is made, and this method comprises black rice warm water lixiviate, obtains the black rice vat liquor, and with ultrafiltration and reverse osmosis method described vat liquor being condensed into proportion then is the 1.05-1.20 gram per centimeter
3Concentrated solution standby, with the black rice after the lixiviate through boiling, cool off, add the saccharification enzyme glycolysis, add yeast and koji again and carry out semi-solid ferment, the fermented glutinous rice that ferments is added water, making beating, slagging-off and adds black rice concentrated solution 3-20%, yellow first glue and agar blend, obtain liquid low sweet wine and make.
2. one kind prepares the method that black rice, glutinous millet and glutinous rice mixing sweet wine are made, and this method comprises black rice warm water lixiviate, obtains the black rice vat liquor, and with ultrafiltration and reverse osmosis method described vat liquor being condensed into proportion then is the 1.05-1.20 gram per centimeter
3Concentrated solution standby, with the black rice after the lixiviate with the glutinous millet that soaked, glutinous rice respectively through boiling, cool off, add the saccharification enzyme glycolysis, add yeast and koji again and carry out semi-solid ferment, add water, making beating, slagging-off after the fermented glutinous rice that ferments is mixed in proportion again and add black rice concentrated solution 3-20%, yellow first glue and agar and blend, obtain liquid low sweet wine and make.
3. claim 1 or 2 method, wherein the temperature of the used water of lixiviate black rice raw material is about 80 ℃, extraction time is 2-4 hour.
4. claim 1 or 2 method are wherein used tubular fibre and the described vat liquor of reverse osmosis method filtering and concentrating.
5. claim 1 or 2 method, the consumption of wherein said saccharifying enzyme, yeast and koji accounts for saccharifying enzyme 5 ‰, yeast 1 ‰, the koji 10 ‰ of raw material total amount respectively.
6. make with the sweet wine of aforementioned either party's method preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98123553A CN1112438C (en) | 1998-10-29 | 1998-10-29 | Sweet fermented rice and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98123553A CN1112438C (en) | 1998-10-29 | 1998-10-29 | Sweet fermented rice and its preparing process |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1253174A true CN1253174A (en) | 2000-05-17 |
| CN1112438C CN1112438C (en) | 2003-06-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98123553A Expired - Fee Related CN1112438C (en) | 1998-10-29 | 1998-10-29 | Sweet fermented rice and its preparing process |
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| Country | Link |
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| CN (1) | CN1112438C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102021101A (en) * | 2009-09-11 | 2011-04-20 | 董必进 | Healthy wine for preventing and treating cardiovascular and cerebrovascular diseases |
| CN102304446A (en) * | 2011-08-11 | 2012-01-04 | 湖南农业大学 | Freeze-dried fermented glutinous rice and preparation method thereof |
| CN102987491A (en) * | 2012-12-31 | 2013-03-27 | 吐鲁番金澳果业有限公司 | Grain and fruit compounding beverage and preparation method thereof |
| CN103070347A (en) * | 2012-06-19 | 2013-05-01 | 华中农业大学 | Yinmi preparation method |
| CN103409275A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Rice wine brewing technology |
| CN105255630A (en) * | 2015-10-12 | 2016-01-20 | 黄爱红 | Preparation method of dragon fruit and stick rice sweet fermented-rice |
| CN106754082A (en) * | 2017-02-15 | 2017-05-31 | 刘煜华 | A kind of production method of black rice thick wine |
-
1998
- 1998-10-29 CN CN98123553A patent/CN1112438C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102021101A (en) * | 2009-09-11 | 2011-04-20 | 董必进 | Healthy wine for preventing and treating cardiovascular and cerebrovascular diseases |
| CN102304446A (en) * | 2011-08-11 | 2012-01-04 | 湖南农业大学 | Freeze-dried fermented glutinous rice and preparation method thereof |
| CN103070347A (en) * | 2012-06-19 | 2013-05-01 | 华中农业大学 | Yinmi preparation method |
| CN103070347B (en) * | 2012-06-19 | 2014-04-02 | 华中农业大学 | Yinmi preparation method |
| CN102987491A (en) * | 2012-12-31 | 2013-03-27 | 吐鲁番金澳果业有限公司 | Grain and fruit compounding beverage and preparation method thereof |
| CN102987491B (en) * | 2012-12-31 | 2015-04-29 | 吐鲁番金澳果业有限公司 | Grain and fruit compounding beverage and preparation method thereof |
| CN103409275A (en) * | 2013-07-19 | 2013-11-27 | 黄裕兵 | Rice wine brewing technology |
| CN105255630A (en) * | 2015-10-12 | 2016-01-20 | 黄爱红 | Preparation method of dragon fruit and stick rice sweet fermented-rice |
| CN106754082A (en) * | 2017-02-15 | 2017-05-31 | 刘煜华 | A kind of production method of black rice thick wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1112438C (en) | 2003-06-25 |
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Granted publication date: 20030625 Termination date: 20091130 |