CN1271770A - Northern sea wine - Google Patents
Northern sea wine Download PDFInfo
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- CN1271770A CN1271770A CN 99104259 CN99104259A CN1271770A CN 1271770 A CN1271770 A CN 1271770A CN 99104259 CN99104259 CN 99104259 CN 99104259 A CN99104259 A CN 99104259A CN 1271770 A CN1271770 A CN 1271770A
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- yellow rice
- rice wine
- willow
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Abstract
A northern sea wine is made from millet, desalinated sea water, roasted maticated leaven, charred haw, and charrel germinated barley through first fermentation at ordinary temp, second fermentation in deep sea, and storing in willow wood cask. Its advantages are unique taste, rich nutrients, clear and brown red wine, and long storage period.
Description
Northern sea wine is a kind of invention of brewing yellow rice wine treatment technology, belongs to the drinks brewing industry.Prove by the Internet query Chinese patent Information Network that this brewing yellow rice wine treatment technology never is raised through me and applied for having the requirement of the novelty applied for a patent.
Yellow rice wine is the quintessence of Chinese culture of China, and the yellow rice wine of brewageing with milled glutinous broomcorn millet China north institute is peculiar especially, resemble Ji Me Lao Jiu, blue mound good wine, Dalian yellow rice wine etc., wherein Ji Me Lao Jiu is the most famous.Northern sea wine also is a kind of yellow rice wine of brewageing with milled glutinous broomcorn millet, and the making method of it and Ji Me Lao Jiu has similarity.Ji Me Lao Jiu adopts iron pan to boil milled glutinous broomcorn millet to burnt look, makes finished wine be sorrel, burnt odor, disposable fermentation, wine degree 12, pol 8%, acidity 0.5%, iron-holder 40PPM.Not durable depositing, iron-holder is too much, easily produces precipitation, meets sea-food and has a fish like smell.
The purpose of invention northern sea wine is to utilize deep sea water to be beneficial to fermentation and bottom-water temperature is low and the fixed characteristics that weigh are enriched the brewing yellow rice wine technology, creates a kind of nutritive body-building, color and luster is limpid, do not have throw out, be suitable for the novel high quality yellow rice wine of standing storage, the yellow rice wine cause of the Revival of China.
98 on March 25, " Reference News " " Japan ' deep sea water ' industry gradually have blank " one the literary composition report: Kochi County, Japan bathypelagic seawater institute is used to raise flounder, dolphin and fry from 2 kilometers on distance bank, 320 meters extracting seawater of the depth of water.Deep sea water with nutritious, temperature is low (generally at 1-9 degree centigrade), few these three characteristics of bacterium of cleaning and getting most of the attention.Benthos is not owing to almost there be injecting of sunlight, and the speed that organism decomposes is far above its resultant velocity.In a large amount of processes of decomposing of organism, can produce the nutritive substance of very abundant nitrogenous and phosphorus.Toyota's Xiaoyi according to marine science and technology center, Yokosuka, Prefectura de Kanagawa city is introduced, and in 5 kilometer range of distance land, off sea the place below 200 meters keeps a large amount of deep sea waters.High county magistrate also utilizes deep sea water to produce numerous food such as bean curd, pure mellow wine, soy sauce and salted vegetables.
" Charred Triplet " in China's Chinese medicine: Massa Medicata Fermentata (parched to brown), Fructus Crataegi (parched to brown), Fructus Hordei Germinatus (parched to brown) are the stomach strengthening and digestion promoting medicines with nourishing effect.Specially cure the wound food, stop eating, acid regurgitation corruption, poor appetite, maldigestion.And has " Dress for nursing woman it, mammary swelling can disappear " function.
The soak solution of willow contains Whitfield's ointment, and this is the basis that this medicine birth of acetylsalicylic acid is turned up soil.Research to the analgesia of willow juice, treatment fever function has produced acetylsalicylic acid just.
The production technique of northern sea wine:
One, raw material and saccharifying ferment
＜1〉milled glutinous broomcorn millet
＜2〉the wheat bran bacterial classification is an aspergillus oryzae, and adding vinasse with wheat bran or wheat bran is raw material, and method for making is with general wheat bran.
＜3〉the distiller's yeast bacterial classification is a distillery yeast.Press the female the same enlarged culturing to 1 of kind liter of alcohol production usefulness.Enlarged culturing is taken out the saccharides of 2 kilograms of gruels by every double centner raw material later on, gets 20 kilograms at every turn, puts into earthen basin.Insert above-mentioned 1 liter of yeast juice.Cultivated 24 hours down at 25 to 30 degrees centigrade, be semi-solid distiller's yeast.
The cultivation of solid distiller's yeast is: with wheat koji half and half rotten and that roasting is good, other adds the liquor of raw material weight 25%, and mixing is made round shape base.Form through inoculating the unartificial yeast cultivation naturally again.
＜4〉" Charred Triplet " Massa Medicata Fermentata (parched to brown), Fructus Crataegi (parched to brown), Fructus Hordei Germinatus (parched to brown).
＜5〉fry coffee berry, sophora bud training standby.
＜6〉hydromining adds 1% deep sea water with the contrary seawater that oozes the film desalination.
＜7〉honey
＜8〉puckery persimmon liquid adds water with not mature persimmon fragmentation, and the airtight a few days after-filtration that leaves standstill uses after getting the airtight preservation of limpid liquid half a year.
＜9〉intermediate product acetyl that produces in willow shovel, the diffusing cool dish fermenting process of willow and the reactions such as saligenin in the willow generate class acetylsalicylic acid material, have the wide variety of functions of class acetylsalicylic acid.And the local flavor of wine be there is no big influence.
Two, roasting rice
The milled glutinous broomcorn millet of shelling is sieved by fine-structure mesh iron, and sieve fire-cures with pine nut, tarragon, dried orange peel, fruit tree charcoal fire down, so that finished wine produces a kind of special fragrance.
Three, wash rice
Four, scald rice
Because the milled glutinous broomcorn millet shell is thicker, depends merely on dipping and be difficult for fully suction.Through scalding rice, the milled glutinous broomcorn millet shell is softened split, absorb water, loose particles, it is rotten to be beneficial to the gelatinization shovel.
Five, diffusing cool
Six, dipping
Grasp dipping time, temperature and change the waterside number by Various Seasonal.
Seven, boil gruel
Requiring does not have the rice of paste, and variable color is not thick slightly for rice matter.Boil gruel and make the milled glutinous broomcorn millet gelatinization, finished product drinking utensils fragrance.
Eight, loose cool, mix song, saccharification
Well-done gruel is poured on willow and looses on the cool dish, stirs with the willow shovel to be cooled to about 60 degree.Add again after bent powder mixes thoroughly, carried out saccharification 1 hour.
Nine, add distiller's yeast
Ten, fermentation for the first time
Add spices such as coffee berry, the sophora bud, adopt segmentation saccharification and fermentation method, saccharification and fermenting speed are rapid, and whole yeast phase is 5 days.
11, fermentation for the second time
Ripe wine with dregs squeezing back adopts the puckery liquid of persimmon (to fill out earlier, the 360ml/ ton) (afterwards fills out with gelatin, 40 gram/tons) play the glue clarification filtration, the sophorae honey that adds wine liquid 8%, fill special withstand voltage bottle after the mixing, sink to coastal 200 meters following water temperatures are carried out 90 days on the national fishing shelf of 5-9 degree back ferment after the semitight.
12, store
After back ferment finishes, adopt champagne to remove wine pin mode, be inverted bottle and remove the precipitation that fermentation produces.Sinking to the seabed after the encapsulation once more deposits.
The present invention's unusual effect compared with prior art is: the one, and the development and use seawater resources.The 2nd, deep sea water promotes fermentation.The 3rd, the wine taste uniqueness after the fermentation, taste is soft tasty and refreshing.The 4th, but long-term storage, and improve with the prolongation local flavor of shelf-time.The 5th, nutritious, useful HUMAN HEALTH.Six, the color and luster of wine is reddish brown limpid, does not generate precipitation.
Realize best way of the present invention: the factory site should be selected in the position of temperate zone near the seashore, near the raw material main producing region.Work before the preceding ferment realizes mechanize as far as possible, so that raise the efficiency.Essential factor factory in the production and different updates technology, in the hope of reaching the best effect of product.One, raw material and saccharifying ferment
＜1〉milled glutinous broomcorn millet is selected the black milled glutinous broomcorn millet of big grain for use, claims sticking millet or Radix Et Rhizoma Rhei rice again.
＜2〉use wheat koji, wheat bran is auxilliary bent.
＜3〉distiller's yeast
＜4〉" Charred Triplet ".
＜5〉fry coffee berry, sophora bud training standby.
＜6〉hydromining adds 1% deep sea water with the contrary seawater that oozes the film desalination.
＜7〉Flos Sophorae honey
＜8〉puckery persimmon liquid
Two, roasting rice
The milled glutinous broomcorn millet of shelling is sieved by fine-structure mesh iron, and sieve fire-cures with pine nut, tarragon, dried orange peel, fruit tree charcoal fire down, so that finished wine produces a kind of special fragrance.
Three, wash rice
To do rice and pour in the cylinder for 95 kilograms, and add water and do not have milled glutinous broomcorn millet, with wooden winnowing spade rice be stirred earlier.Rice cleaned drag in another cylinder.
Four, scald rice washed milled glutinous broomcorn millet is added an amount of cold water by Various Seasonal, add boiling water again, the water surface is according to 12 centimetres in cylinder mouth.This moment, the product temperature was about 60 degree, stirred with wooden winnowing spade immediately.After 20 minutes, stir once with wooden winnowing spade again.
Five, diffusing cool
After scalding rice,, the grain of rice " is bloomed " greatly, outside the starch meeting stripping skin, cause damage in the paddy skin if directly add cold water.Therefore, should stir loose cool to 40 degree.
Six, dipping
The steep water initial temperature is changed waterside and is counted winter, spring 1 time about 30 to 40 degree, and summer, autumn 2 to 3 times, dipping time is 10 to 20 hours.Behind the dipping, rice is pulled out with flushing with clean water once, drop is surplus water to the greatest extent, the rice weight in wet base be original weight and 125%.
Seven, boil gruel
Add the water that doubles raw material in Stainless Steel Kettle, heated and boiled adds the rice behind the dipping, with shoveling gruel, and according to the change procedure of rotten matter, in time adjusts firepower.Wait to finish preceding 20 to 30 minutes, fire is pushed down stewing rotten.It is whole that to boil rotten process be about 1.5 hours.
Eight, loose cool, mix song, saccharification
Saccharification master Qu Weisheng wheat piece song is stepped on system on the hot summer days mostly, displays more than 1 year, and consumption is 7.5% of a milled glutinous broomcorn millet.Be ground into 2 to 3 centimeter square fritters before the use earlier, in pot, fried 20 minutes, make the slight coking of part.Being ground into powdery again uses.
Nine, add distiller's yeast
After heaping saccharification, it is cool to 30 degree to loose, and inserts semi-solid state distiller's yeast or a certain amount of solid-state distiller's yeast of rice material amount 0.5%.
Ten, fermentation for the first time
Add spices such as coffee berry, the sophora bud, before material was gone into cylinder, earlier with cylinder boiling water sterilization, whole yeast phase was 5 days.
11, fermentation for the second time
Ripe wine with dregs squeezing back adopts the puckery liquid of persimmon (to fill out earlier, the 360ml/ ton) (afterwards fills out with gelatin, 40 gram/tons) play the glue clarification filtration, the sophorae honey that adds wine liquid 8%, fill special withstand voltage bottle after the mixing, sink to coastal 200 meters following water temperatures are carried out 90 days on the national fishing shelf of 5-9 degree back ferment after the semitight.
12, store
After back ferment finishes, remove the precipitation that fermentation produces.Sinking to the seabed after the encapsulation once more deposits.
Claims (6)
1, a kind of yellow rice wine, a kind of yellow rice wine of brewageing with milled glutinous broomcorn millet, wheat bran, distiller's yeast is characterized in that: milled glutinous broomcorn millet utilizes deep sea water, Chinese medicine " Charred Triplet ", willow art instrument and seabed low temperature Secondary Fermentation.
2, yellow rice wine according to claim 1 is characterized in that " Charred Triplet " is respectively Massa Medicata Fermentata (parched to brown), Fructus Crataegi (parched to brown), Fructus Hordei Germinatus (parched to brown).
3, yellow rice wine according to claim 1 is characterized in that water is to adopt the contrary deep sea water that oozes the seawater adding 1% of film desalination.
4, yellow rice wine according to claim 1 is characterized in that the willow instrument is the diffusing cool dish of willow shovel, willow.
5, yellow rice wine according to claim 1 is characterized in that milled glutinous broomcorn millet is fire-cureed with pine nut, tarragon, dried orange peel, fruit tree charcoal fire.
6, yellow rice wine according to claim 1 is characterized in that sinking to coastal 200 meters following water temperatures are carried out 90 days on the national fishing shelf of 5-9 degree back ferment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99104259 CN1271770A (en) | 1999-04-26 | 1999-04-26 | Northern sea wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 99104259 CN1271770A (en) | 1999-04-26 | 1999-04-26 | Northern sea wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1271770A true CN1271770A (en) | 2000-11-01 |
Family
ID=5271596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 99104259 Pending CN1271770A (en) | 1999-04-26 | 1999-04-26 | Northern sea wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1271770A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352290A (en) * | 2011-10-11 | 2012-02-15 | 张丕堂 | Process for producing wheat malt liquor |
| CN102599523A (en) * | 2012-04-25 | 2012-07-25 | 哈尔滨工业大学 | Pine-cone fat-reducing tea and preparation method thereof |
| CN103773664A (en) * | 2012-10-25 | 2014-05-07 | 田颖刚 | Method for cellaring aged wine by utilizing territorial waters of Chinese Diaoyu Island and seas of contiguous zones |
| CN109022189A (en) * | 2018-07-10 | 2018-12-18 | 三门峡中兴节能环保科技有限公司 | A kind of health alcoholic beverage and preparation method thereof |
-
1999
- 1999-04-26 CN CN 99104259 patent/CN1271770A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102352290A (en) * | 2011-10-11 | 2012-02-15 | 张丕堂 | Process for producing wheat malt liquor |
| CN102599523A (en) * | 2012-04-25 | 2012-07-25 | 哈尔滨工业大学 | Pine-cone fat-reducing tea and preparation method thereof |
| CN102599523B (en) * | 2012-04-25 | 2013-03-20 | 哈尔滨工业大学 | Pine-cone fat-reducing tea and preparation method thereof |
| CN103773664A (en) * | 2012-10-25 | 2014-05-07 | 田颖刚 | Method for cellaring aged wine by utilizing territorial waters of Chinese Diaoyu Island and seas of contiguous zones |
| CN109022189A (en) * | 2018-07-10 | 2018-12-18 | 三门峡中兴节能环保科技有限公司 | A kind of health alcoholic beverage and preparation method thereof |
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