CN1259405C - Fruit taste yellow rice wine and its production method - Google Patents

Fruit taste yellow rice wine and its production method Download PDF

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CN1259405C
CN1259405C CN 200310121605 CN200310121605A CN1259405C CN 1259405 C CN1259405 C CN 1259405C CN 200310121605 CN200310121605 CN 200310121605 CN 200310121605 A CN200310121605 A CN 200310121605A CN 1259405 C CN1259405 C CN 1259405C
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temperature
fermentation
fruit
yeast
wine
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CN 200310121605
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CN1556184A (en
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雷菊花
刘运英
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雷菊花
刘运英
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Abstract

The present invention discloses a yellow wine with a fruit taste. The components of the yellow wine with a fruit taste are fruits, glutinous rice, water and sweet wine medicine, and the production method of the yellow wine comprises raw material selection, cultivation for yeast with a fruit taste, saccharification, primary fermentation and secondary fermentation. The fruits can be one kind of Chinese goosebeeries, hawthorn, Chinese dates, lichees, plums, armeniaca ansu kost, clingstones, apples and pears. The present invention has the advantages that the yellow wine with a fruit taste uses the fruits and the glutinous rice as main materials, the yellow wine with a fruit taste is fermented at a low temperature, the nutrient components of the fruits are maintained, and the nutrient components, such as vitamins, carbohydrates, inorganic salts and organic acids in the fruits, especially vitamins C, are favorably protected. The yellow wine with a fruit taste has a pleasant color, pleasant fragrance, a pleasant taste and rich nutrition, and has the unique characteristics of orange and clear color, fragrant fruity fragrance and sweet, fresh and mellow flavor. The yellow wine with a fruit taste has the advantages that the yellow wine with a fruit taste is fragrant by being stood for a long time, and does not go bad when stored for a long time.

Description

Fruity yellow rice wine and production method thereof
Technical field
The present invention relates to a kind of wine and production method thereof, especially a kind of fruity yellow rice wine and production method thereof.
Background technology
The method of producing yellow rice wine at present is multiple, but yellow rice wine and fruit are combined, and it is few to make the fruity yellow rice wine.
Summary of the invention
The object of the present invention is to provide a kind of fruity yellow rice wine and production method thereof, the fruity yellow rice wine that this method is produced has kept the nutritive ingredient of fruit, and the VITAMIN in the fruit, carbohydrate and inorganic salt and organic acid be vitamins C especially.
Technical scheme of the present invention is: a kind of fruity yellow rice wine, the components in weight percent of this fruity yellow rice wine is: the fruit of 8-12,8-12 glutinous rice, 8-12 water, 1-2 sweet yeast for brewing rice wine.
Its production method of a kind of fruity yellow rice wine, the steps include: (1) 1. water conditioning: utilize activated carbon treatment mountain spring water and river, lake, river, the natural water hardness of handling is about that 3-5 ° of d, PH are about 6.0-7.0, treated water will use after the assay was approved through health and epidemic prevention portion; 2. material choice: at first select fruit, fruit is all wanted thin meticulously choosing, selects fresh fullly, and fully ripe, fruit juice is plentiful, and fragrance is dense, removes to give birth to blue or green and the fruit of rotting; Choose and select again after the fruit, select that grain is big, matter is soft, core white rate height, starch content height with rice.(2) cultivate the fruity distiller's yeast: cross immobilized fruit magma with Preservation Treatment, interpolation is the Lao Mai piece song of 10-15% with the fruit weight percent, and control product temperature is carried out insulation about 22-28 ℃; Through 11-13 hour, make the enzyme stripping, temperature to be tasted with discrimination stirs when rising to 31-32 ℃, again will the product temperature control at 29 ℃, this moment, inoculation was the sweet yeast for brewing rice wine of 2-3% with the fruit weight percent, and the product temperature control is at 25-27 ℃, when temperature to be tasted with discrimination rises to 30 ℃, begin to stir, this moment, the wine with dregs lid continued thickening, when the product temperature for the treatment of rises to 29-30 ℃ again, carried out the second time again and stirred, after this mash seethes up and down automatically, at this moment product temperature should keep 28 ℃, is cultured to the distiller's yeast maturation, and should in time separate mature yeast this moment, and the product temperature drop of making is below 10 ℃, can preserve 3-5 days stand-by.(3) saccharification and primary fermentation: after will steaming about good quick-meal stall cold to 40 ℃, pour in the cylinder that fills cold water, water temperature is not less than 30 ℃, smashes the meal piece, and adds pulp distiller's yeast and sweet yeast for brewing rice wine, and the product temperature of the cylinder that falls this moment is about 25 ℃, insulation.Saccharification and primary fermentation: fall cylinder after 30 hours, promptly enter main fermentation stage, this moment, the product temperature rose comparatively fast, and the mash surface forms the thicker wine with dregs lid of one deck, waits cylinder after 60 hours, when the product temperature is no more than 30 ℃, can begins stirring for the first time, and add into water and pulp distiller's yeast.This moment, the decline of product temperature was 4-8 ℃, and the product temperature for the treatment of rises lentamente.When the product temperature for the treatment of reaches 30 ℃ once more, beginning is stirred for the second time, stir for the two or three time then according to the degree of distiller's wort fermentation and machine regularly, after stirring for the 4th time, fermenting speed has tended towards stability, every day, each stirred once sooner or later later on,, treat can stop when waste matter has begun to sink to stir near room temperature until the product temperature, this moment, fermentation stopped substantially, do not have fermentation sound and bubble again and produce, can change secondary fermentation this moment over to.(4) secondary fermentation: have certain vigor and distribute heat for making yeast, promote the redox reflection of mash composition, the secondary fermentation container adopts volume less, and the Tao Tan that permeability is good makes every 1g yeast 1h enjoy the dissolved oxygen of about 0.1mg.Forward Tao Tanshi at mash to by pithos, contacted fresh air, the yeast that original vigor is weakened enlivens again, and strengthened the ability of its secondary fermentation, the room temperature of secondary fermentation should be controlled at below 15 ℃, proteolytic enzyme is played one's part to the full, improving the taste of wine, and be reduced to sample wine and produce sedimentary possibility.About 70-80 of secondary fermentation time days,,, accelerating the speed of secondary fermentation, be controlled at 10-15 ℃ at temperature backward and all can so use the straw insulation early stage because of the product temperature of secondary fermentation changes with natural temperature.
Fruit can adopt a kind of in Kiwifruit, hawthorn, date, lichee, plum, ansu apricot, plum, apple, the pears.
The invention has the advantages that: the present invention is to be major ingredient with fruit and glutinous rice, carries out low temperature fermentation, adopts traditional ancient method and modern science to combine, and brews production technique and production method that yellow rice wine, ethanol content are about the low fruity yellow rice wine of 3%-12%.The fruity yellow rice wine is taked low temperature fermentation, has kept the nutritive ingredient of fruit, and the VITAMIN in the fruit, carbohydrate and inorganic salt and organic acid be vitamins C especially.These nutrition of fruits have all obtained good protection.The fruity yellow rice wine has pleasant color and abundant nutrition, and it has, and color and luster is orange, limpid, the strong fragrant fragrance of fruital, and the individual style of the sweet bright alcohol of flavour and Chen Yuexiang more hide not bad advantage for a long time.The content of the Methionin in every liter of fruity yellow rice wine will exceed several times than grape wine and beer, by rare in world's nutrition drinks.Be much of " senior liquid cake ".Proving by modern science, is the fruity yellow rice wine that main raw material is made with fruit and glutinous rice, contains 32 kinds in amino acid (wherein have 8 kinds be human body only has synthetic and necessary).And alcohols glycerine, ester class, crude protein, maltose, glucose, dextrin, acids, acetate lactic acid, aldehyde and mineral substance etc.The ethanol content of fruity yellow rice wine is well below distillatory liquor, and is not only nutritious, promotes the production of body fluid to quench thirst and have, analgesic treating stranguria, fosters the spirit of nobility and enriches blood, aid digestion, is good for the stomach, and beneficial stomach is relaxed the muscles and stimulate the blood circulation, the effect of dispeling the wind.Be applicable to agitation, quench one's thirst, jaundice, urolithiasis, hemorrhoid, poor appetite, maldigestion, vomiting, dysentery, vitamin C deficiency, cancer etc.Just drink the liquid secretion that to stimulate digestion before the meal, improve a poor appetite, be called " aperitif ", drink after the meal and can smelling removal separate greasyly, make the people comfortable, be called " waiting the wine that looses ".It still is a kind of tranquilizer stably, and suitably drinking before sleeping also has certain effect to the treatment psychasthenia.The fruity yellow rice wine is that the weak the elderly of health improves health, the tonic agent of promoting longevity.Anaemia, ypotension, influenza, maldigestion, hyperchlorhydria, bronchitis, have a weak heart, patient such as diabetes, drink in right amount every day, better effect is all arranged.Yellow rice wine itself is exactly a nutritive food, if re-use materials such as fruit, to strengthen its nutritive value, just can be referred to as nurient enhanced type food, as containing a large amount of vitamins Cs in jujube class and the Kiwifruit, if in order to produce the nurient enhanced type yellow rice wine, then its nutritive value is that any common yellow rice wine is unrivaled.The Kiwifruit yellow rice wine is women and children's a best nutritional intensified type health promoting beverage, and its effect: promoting blood circulation to restore menstrual flow, mass dissipating and swelling eliminating improves a poor appetite, Ginseng Extract.Be applicable to weak after being ill, hypogalactia of lying-in woman, overwork that poor appetite has often been drunk the effect that improves the health.Children youth drinks its effect: regulate immunologic function, improve memory, promote to grow, regulating blood fat, inhibition tumour, brain tonic and intelligence development.
Embodiment
(1) 1. water conditioning: utilize activated carbon treatment mountain spring water and river, lake, river, the natural water hardness of handling is about that 3-5 ° of d, PH are about 6.0-7.0, treated water will use after the assay was approved through health and epidemic prevention portion
2. material choice: at first select Kiwifruit, all want thin meticulously choosing, select fresh fullly, fully ripe, fruit juice is plentiful, and fragrance is dense.Remove and give birth to blue or green and the fruit of rotting.The fruit that has needs stoning, and as date, ansu apricot, peach, hawthorn etc., then needing of having shells, as Chinese chestnut, lichee, Citrus (but cumquat belt leather).
Choose and select after the fruit with rice again, as with glutinous rice, polished rice, long-grained nonglutinous rice, select that grain is big, matter is soft, core white rate height, starch content height, hold when brewageing diastatic fermentation and separate good and produce poor fewly, the yield of liquor is high.New then rice is for well.As with millet (originating in the maize of East China and east longitude each province) Radix Et Rhizoma Rhei rice (originating in the milled glutinous broomcorn millet to the north of the Changjiang river), should select assorted rice of white and the pure nothing of xanchromatic and sugar-free skin, water ratio low (parching), starch content is 6%-7% at 80% above protein, fat about 1.5%, robust fibre 0.5%-0.6%, ash content be about 1.0% boil be difficult for gelatinization for top grade.As use corn, and preferably select Semen Maydis for use, answer strict broken attritioning, make every effort to few powder delivery and have more slag, remove epidermis and plumule.Make the content of Semen Maydis grit fat reduce to 1% as far as possible, the 7-8% of protein content, contents of starch is then brought up to more than 80% to well.
(2) cultivate the fruity distiller's yeast
---------------Preservation Treatment------cultivate in old wheat koji fermentation by inoculation---diastatic fermentation distiller's wort---distiller's yeast in preheating to protect look in sterilization in fragmentation in cleaning.
Cross immobilized Kiwifruit magma with Preservation Treatment, add the bent 10-15% of certain Lao Mai piece, control the product temperature well, about about 25 ℃, carry out insulation.Through about 12 hours, make the enzyme stripping approximately, temperature to be tasted with discrimination stirs when rising to 31-32 ℃, again will the product temperature control at 29 ℃, inoculate sweet yeast for brewing rice wine 2-3% this moment, the product temperature control is at 25-27 ℃, when temperature to be tasted with discrimination rises to 30 ℃, begin to stir, this moment, the wine with dregs lid continued thickening, when the product temperature for the treatment of rises to 29-30 ℃ again, carrying out the second time again stirs, after this mash seethes up and down automatically, and product temperature at this moment should keep being cultured to the distiller's yeast maturation about 28 ℃.The yeast cell of ripe distiller's yeast should be sturdy, neat, and yeast number is in (2.5-4) * 10 18Individual/more than the ml, assorted bacterium is that this nothing of base has, and the blastogenesis rate is 20% with, alcohol volume fraction 3.5%-5%, and total acid 0.2%-0.4%, reducing sugar are 0.26-0.45%.Should in time separate mature yeast this moment, and the product temperature drop of making is below 10 ℃, can preserve 3-5 days stand-by.
(3) saccharification and primary fermentation
Wash rice and---soak---steamed rice---stand meal cooling---primary fermentation---stirring is towards cylinder---dress altar.
After steaming about good quick-meal stall cold to 40 ℃, pour in the cylinder that fills cold water, 100% of the about Mi Chong of the water yield, water temperature is not less than 30 ℃, smashes the meal piece, and adding pulp distiller's yeast and sweet yeast for brewing rice wine (add-on is respectively 100% and 15% of Mi Chong.) the product temperature of cylinder of falling this moment is about 25 ℃, and carries out heat insulation work.
Saccharification and primary fermentation: fall cylinder after 30 hours, promptly enter main fermentation stage, this moment, the product temperature rose very fast, the mash surface forms the thicker wine with dregs lid of one deck, wait that cylinder is after 60 hours, when the product temperature is no more than 30 ℃, can begin to stir for the first time, and add water into (Mi Chong 100%) and pulp distiller's yeast (Mi Chong 50%).This moment, the decline of product temperature was 4-8 ℃, and the product temperature for the treatment of rises lentamente.This sample temperature control is low, helps keeping the activity of enzymes such as amylase, and helps strengthening the ability of yeast ethanol-tolerant.
Lower product temperature and PH more help suppressing varied bacteria growing.Also be difficult for causing the phenomenon of becoming sour more than this sample temperature rise to 30 ℃.
When the product temperature for the treatment of reached 30 ℃ once more, beginning was stirred for the second time, stirred for the two or three time then according to the degree of distiller's wort fermentation and machine regularly.After stirring for the 4th time, fermenting speed tends towards stability, and later every day, each stirred once sooner or later.Until the product temperature near room temperature.Treat to stop when waste matter has begun to sink to stir.This moment, fermentation stopped substantially, did not have fermentation sound and bubble again and produced, and can change secondary fermentation this moment over to.
(4) secondary fermentation
------filtering---frying in shallow oil wine---dress altar stores in clarification in rectification.
For making yeast have certain vigor and distribute heat, promote the redox reflection of mash composition, the secondary fermentation container adopts volume less, the Tao Tan that permeability is good.Make every 1g yeast 1h enjoy the dissolved oxygen of about 0.1mg.Forward Tao Tanshi at mash to by pithos, contacted fresh air, the yeast that original vigor is weakened enlivens again.And strengthened the ability of its secondary fermentation.The room temperature of secondary fermentation should be controlled at below 15 ℃.Proteolytic enzyme is played one's part to the full, improving the taste of wine, and be reduced to sample wine and produce sedimentary possibility.
About 70-80 of secondary fermentation time days,,, accelerating the speed of secondary fermentation, be controlled at 10-15 ℃ at temperature backward and all can so use the straw insulation early stage because of the product temperature of secondary fermentation changes with natural temperature.
Rectification is that the fruity yellow rice wine guarantees the metastable requisite measure of the quality of finished product.
The fruit difference of fruity yellow rice wine because of adopting, then the color of Chan Shenging is also different, the content of alcohol, the sugariness of former wine, acidity all should be carried out necessary allotment according to the allowed band of index, only change original constituent structure of traditional yellow rice wine and quantity relative ratio relationship thereof just can have novel product to come out.

Claims (2)

1, a kind of production method of fruity yellow rice wine the steps include:
(1) the weight percent group of at first definite this fruity yellow rice wine is:
The fruit of 8-12,8-12 glutinous rice, 8-12 water, 1-2 sweet yeast for brewing rice wine;
1. water conditioning: utilize activated carbon treatment mountain spring water and river, lake, river, the natural water hardness of handling is about that 3-5 degree, PH are about 6.0-7.0, treated water will use after the assay was approved through health and epidemic prevention portion;
2. material choice: at first select fruit, fruit is all wanted thin meticulously choosing, selects fresh fullly, and fully ripe, fruit juice is plentiful, and fragrance is dense, removes to give birth to blue or green and the fruit of rotting; Choose and select again after the fruit, select that grain is big, matter is soft, core white rate height, glutinous rice that starch content is high with rice;
(3) cultivate the fruity distiller's yeast
Cross immobilized fruit magma with Preservation Treatment, interpolation is the Lao Mai piece song of 10-15% with the fruit weight percent, and control product temperature is carried out insulation at 22-28 ℃; Through 11-13 hour, make the enzyme stripping, temperature to be tasted with discrimination stirs when rising to 31-32 ℃, again will the product temperature control at 29 ℃, this moment, inoculation was the sweet yeast for brewing rice wine of 2-3% with the fruit weight percent, and the product temperature control is at 25-27 ℃, when temperature to be tasted with discrimination rises to 30 ℃, begin to stir, this moment, the wine with dregs lid continued thickening, when the product temperature for the treatment of rises to 29-30 ℃ again, carried out the second time again and stirred, after this mash seethes up and down automatically, at this moment product temperature should keep 28 ℃, is cultured to the distiller's yeast maturation, and should in time separate mature yeast this moment, and the product temperature drop of making is below 10 ℃, preserve 3-5 days stand-by;
(4) saccharification and primary fermentation
After steaming good quick-meal stall cold to 40 ℃, to pour in the cylinder that fills cold water, water temperature is not less than 30 ℃, smashes the meal piece, and adds pulp distiller's yeast and sweet yeast for brewing rice wine, and the product temperature of the cylinder that falls this moment is about 25 ℃, insulation;
Saccharification and primary fermentation: fall cylinder after 30 hours, promptly enter main fermentation stage, this moment, the product temperature rose very fast, the mash surface forms the thicker wine with dregs lid of one deck, waits cylinder after 60 hours, when the product temperature is no more than 30 ℃, can begin to stir for the first time, and add into water and pulp distiller's yeast, and this moment, the decline of product temperature was 4-8 ℃, and the product temperature for the treatment of rises lentamente;
When the product temperature for the treatment of reaches 30 ℃ once more, beginning is stirred for the second time, third and fourth time stirring is machine according to the degree of distiller's wort fermentation and regularly then, and after stirring for the 4th time, fermenting speed has tended towards stability, every day, each stirred once sooner or later later on,, treat can stop when waste matter has begun to sink to stir near room temperature until the product temperature, this moment, fermentation stopped substantially, do not have fermentation sound and bubble again and produce, can change secondary fermentation this moment over to;
(5) secondary fermentation
Squeezing-rectification-clarify-filter-fry in shallow oil wine-dress altar to store
For making yeast have certain vigor and distribute heat, promote the redox reflection of mash composition, the secondary fermentation container adopts volume less, the Tao Tan that permeability is good, make every 1g yeast 1h enjoy the dissolved oxygen of about 0.1mg, forward Tao Tanshi at mash to by pithos, contacted fresh air, the yeast that original vigor is weakened enlivens again, and has strengthened the ability of its secondary fermentation, and the room temperature of secondary fermentation should be controlled at below 15 ℃, proteolytic enzyme is played one's part to the full, improving the taste of wine, and be reduced to sample wine and produce sedimentary possibility, about 70-80 of secondary fermentation time days, because of the product temperature of secondary fermentation changes with natural temperature, so use straw insulation early stage, accelerating the speed of secondary fermentation, be controlled at 10-15 ℃ at temperature backward and all can.
2, the production method of fruity yellow rice wine according to claim 1 is characterized in that: fruit can adopt a kind of in Kiwifruit, hawthorn, date, lichee, plum, ansu apricot, plum, apple, the pears.
CN 200310121605 2003-12-30 2003-12-30 Fruit taste yellow rice wine and its production method CN1259405C (en)

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CN107904091A (en) * 2017-12-27 2018-04-13 广德腾河酒业有限公司 The yellow rice wine and its preparation process of a kind of fruit taste

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CN107904091A (en) * 2017-12-27 2018-04-13 广德腾河酒业有限公司 The yellow rice wine and its preparation process of a kind of fruit taste

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