CN1324126C - Two Stage fermentation brewing method of black rice wine - Google Patents
Two Stage fermentation brewing method of black rice wine Download PDFInfo
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- CN1324126C CN1324126C CNB2005101020658A CN200510102065A CN1324126C CN 1324126 C CN1324126 C CN 1324126C CN B2005101020658 A CNB2005101020658 A CN B2005101020658A CN 200510102065 A CN200510102065 A CN 200510102065A CN 1324126 C CN1324126 C CN 1324126C
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Abstract
The present invention discloses a two-stage brewing method of black rice wine, which has the processes that black rice hulls and milled rice are milled, and black milled rice fermented wine base is prepared to reserve; after baked, the black rice hulls are spread and cooled down, and then, rice wine is used for leaching, and the rice wine containing rich anthocyanin and filter residues are obtained by filtration; after extruded, expanded and crushed, the filter residues are saccharified, and black rice pigment fermented wine base is prepared to reserve; the two fermented wine bases are mixed, fermented and squeezed, raw grains and clear wine are prepared, the rice wine is produced by the raw grains to reserve, and the clear wine is filtered and sterilized to reserve; at last, the clear wine, the rice wine which is produced by the raw grains and the rice wine which is prepared by leaching and filtration are mixed and aged again, and the finished product of the black rice wine is prepared. The black rice wine produced by the method of the present invention is rich in the anthocyanin, the output rate of wine is high, and the shelf life is long.
Description
Technical field
The present invention relates to a kind of drinks production method, relate in particular to a kind of two sections fermented soy methods of black rice wine.
Background technology
Along with the raising of people's living standard and the change of consumption idea, black rice wine is because of characteristics such as it give off a strong fragrance, alcoholic strength gentle and nutritious, and is very popular.
Black rice is to form at pericarp and kind intracutaneous deposition because of anthocyanogen.Black rice is referred to as black rice husk through pericarp, kind skin, aleurone layer and the embryo of the gained of milling again, grinds the polished rice that and be called black polished rice from black rice.Because black rice husk contains rich nutrient contents and active substance, and higher healthy nutritive value is arranged, claim again " black rice extract ".
The production of black rice wine at present is many, and at first, black rice is in immersion process with the direct fermentation of whole grain black rice, and anthocyanogen and flavonoid compound easily run off, and easily become sour; Secondly, because black rice is a brown rice, steamed rice is difficult to well-done, causes the black rice starch pasting not thorough, and the yield of liquor is low; Moreover because black rice husk rich in protein, fat and nutritive ingredients such as VITAMIN, mineral substance make fermentation vigorous, temperature raises easily, and fermentation easily causes the breeding of giving birth to sour bacterium and the acidity of wine is increased for a long time, influences the quality of wine.
Summary of the invention
Technical problem to be solved by this invention promptly the objective of the invention is in order to provide a kind of anthocyanogen of being rich in, the yield of liquor height, two sections fermented soy methods of the black rice wine of long quality-guarantee period.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: grind and get black rice husk and polished rice, it is standby to make black polished rice fermented wine base; With black rice husk baking back spreading for cooling, use the rice wine lixiviate again, must be rich in the rice wine and the filter residue of anthocyani pigment after the filtration; Handle carrying out saccharification after the above-mentioned filter residue extruding puffing pulverizing, it is standby to make black rice extract fermented wine base again; With two fermented wine bases mixing, fermentation, squeezing, make and give birth to poor and pure mellow wine, living poor regeneration output rice wine is standby, and is standby behind the pure mellow wine filtration sterilization; Get rice wine after at last pure mellow wine, the living poor rice wine of producing and lixiviate being filtered and mix ageing again, make finished product black rice wine.
The concrete steps of above-mentioned making flow process are:
1, with the black rice is raw material, grinds to get and account for black rice and weigh 8%～12% black rice husk and 88%～92% polished rice, the black polished rice of gained according to rice fermentation manufacture-yellow wine technology commonly used, is made and deceives polished rice fermented wine base;
2, black rice husk is placed under 55～60 ℃, toast spreading for cooling after 2～3 hours, again the spreading for cooling black rice husk is used rice wine lixiviate anthocyani pigment, must be rich in the rice wine and the filter residue of anthocyani pigment after the filtration;
3, look over so as to check pulverizing behind the above-mentioned filter residue extruding puffing, water is sized mixing, and adds amylase, saccharifying enzyme and proteolytic enzyme, carries out saccharification and handles, and makes black rice extract liquid;
4, with above-mentioned black rice extract liquid inoculation yeast, fermentation makes black rice extract fermented wine base;
5, the black polished rice fermented wine base that makes in the black rice extract fermented wine base that makes in the step 4 and the step 1 is mixed, fermentation, squeezing makes and gives birth to poor and pure mellow wine, is pickled with grains or in wine with aforementioned life that to produce rice wine standby, and is standby behind the aforementioned pure mellow wine filtration sterilization;
6, mix ageing again with giving birth to the rice wine that is rich in anthocyani pigment in pure mellow wine behind the poor rice wine of producing and the filtration sterilization and the step 2 in the step 5, make ageing wine; Ageing wine is filtered, be finished product black rice wine after the sterilization.
Black rice extract of the present invention is with 40～50 ° rice wine lixiviate anthocyani pigment at normal temperatures, the weightmeasurement ratio of feed liquid 1: 3～4, extraction time 2～3 days.
The condition that the present invention handles the filter residue extruding puffing is: screw speed 700-800r/min, 120～140 ℃ of swelling temperatures, feeding rate 40～60kg/h.
The present invention is as follows in the detailed process of step 3: the extruding puffing filter residue was pulverized 120 orders, by the weightmeasurement ratio of feed liquid 1: 5 the black rice extract micro mist water after expanded is sized mixing, be warmed up to 95～100 ℃, add fire resistant alpha-diastase by 0.2～0.5% and carry out liquefaction processing, be cooled to 55～60 ℃ then, add 0.2～0.3% saccharifying enzyme and 0.05～0.1% proteolytic enzyme again and carry out the saccharification processing, make black rice extract liquid.
Compared with prior art, the present invention has following technique effect:
1, grinds with rice polisher that anthocyanogen and flavonoid content account for whole more than 98% of black rice of grain in 8%～12% the black rice extract (black rice husk) get, black rice husk and black polished rice are different according to self nutrient, adopt separately fermentation method, reduced the loss of anthocyanogen and flavonoid compound, anthocyanin content and look valency are all improved greatly, separately black simultaneously polished rice starch pasting degree is good, and the yield of liquor is also high.
2, black rice extract is in case after grinding down from whole grain black rice, its lipase also is released, and then fat acid decomposition is caused becoming sour for free lipid acid.Therefore, prevent that in the course of processing rotten is its precondition of rationally utilizing.Select hot baking processing technology that the black rice extract enzyme that goes out is handled, the effective lipoxidase activity in the passivation black rice extract, compare with not handling, the peroxide value of black rice husk is along with the variation of time is milder after hot baking processing, preservation and effect is stablized (Fig. 2), can effectively improve storage period, can also reduce simultaneously the destruction of active substance wherein.
3, adopt black rice extract lixiviate anthocyani pigment more directly to utilize black rice to extract anthocyani pigment and can obviously improve anthocyanogen yield and purity.Through the contrast experiment, obtain crude product 134 grams with 2 kilograms of black rice extract I lixiviate anthocyani pigments, the look valency is 26.3; And obtain crude product with 20 kilograms of black rice lixiviate anthocyani pigments that produce same weight black rice extract I is 89.6 grams, and the look valency only is 18.3.
4, adopt black rice extract II after extruding-puffing technique is handled lixiviate, size mixing with its micro mist and carry out enzymolysis processing,, can improve the saccharification degree of black rice extract II greatly, the raising the yield of liquor more directly with the black rice extract II enzymolysis of sizing mixing.Through the contrast experiment, more directly with the black rice extract II enzymolysis of sizing mixing, the yield of liquor improves 16% to this technology.
Description of drawings
Fig. 1 is a process flow sheet of the present invention;
Fig. 2 is the influence curve figure of baking processing to the black rice husk peroxide value.
Embodiment
Present embodiment comprises the steps as Fig. 1:
(1), choose fresh black rice kind " black rich glutinous " 100kg, obtain black glutinous rice with hulling machine rice huller paddy.
(2), with the smart black rice that grinds of rice polisher, obtain 10% black rice husk (black rice extract I).
(3), black rice extract I placed in 55～60 ℃ the loft drier baking 2.5 hours, spreading for cooling is standby then.
(4), with the black rice extract I after the spreading for cooling with 50 ° rice wine by the weightmeasurement ratio of feed liquid 1: 4, extraction time is 3 days at normal temperatures, after the filtration, obtains being rich in rice wine and the filter residue of black rice anthocyanogen respectively, rice wine is standby.
(5), filter residue is adjusted moisture to 12%, carry out extruding puffing with extruder and handle, condition is screw speed 700～800r/min, 120～140 ℃ of swelling temperatures, feeding rate 40～60kg/h; Obtain expanded back black rice extract II.
(6), expanded black rice extract II is pulverized with pulverizer, cross 120 orders, by the weightmeasurement ratio of feed liquid 1: 5, black rice extract II micro mist water after expanded is sized mixing, be warmed up to 100 ℃, add fire resistant alpha-diastase by 0.3% and carry out liquefaction processing, be cooled to 55 ℃ then, add 0.2% saccharifying enzyme and 0.05% proteolytic enzyme again and carry out the saccharification processing, obtain the black rice extract II liquid of saccharification.
(7), with the black rice extract II liquid inoculation yeast of saccharification, fermented 3～4 days, obtain black rice husk fermented wine base I.
(8), will deceive the technology of polished rice, through soaking the black polished rice fermented wine base II of technology systems such as rice, steamed rice, inoculation and primary fermentation by general rice fermentation yellow rice wine.
(9), with black rice husk fermented wine base I and black polished rice fermented wine base II mixing secondary fermentation 1～2 day, squeezing obtains pure mellow wine and gives birth to poorly, wherein gives birth to and poorly produces rice wine with distillation method.
(10), pure mellow wine is filtered, after the sterilization, and give birth to the poor rice wine of producing in rice wine that filters gained in the step 4 and the step 9 and be mixed together ageing 60～90 days.
(11), the wine of ageing is filtered, can, sterilizing with 80 ℃ water-baths was finished product black rice wine in 30 minutes.
Claims (5)
1, a kind of two Stage fermentation brewing of black rice wine is characterized in that making flow process and is: grind and get black rice husk and polished rice, it is standby that the gained polished rice is made black polished rice fermented wine base; With black rice husk baking back spreading for cooling, use the rice wine lixiviate again, must be rich in the rice wine and the filter residue of anthocyani pigment after the filtration; Handle carrying out saccharification after the above-mentioned filter residue extruding puffing pulverizing, it is standby to make black rice extract fermented wine base again; With two fermented wine bases mixing, fermentation, squeezing, make and give birth to poor and pure mellow wine, living poor regeneration output rice wine is standby, and is standby behind the pure mellow wine filtration sterilization; Get rice wine after at last pure mellow wine, the living poor rice wine of producing and lixiviate being filtered and mix ageing again, make finished product black rice wine.
2, the two Stage fermentation brewing of black rice wine according to claim 1 is characterized in that: the concrete steps of above-mentioned making flow process are:
(1) with the black rice is raw material, grinds to get and account for black rice and weigh 8%～12% black rice husk and 88%～92% polished rice, the black polished rice of gained according to rice fermentation manufacture-yellow wine technology commonly used, is made and deceives polished rice fermented wine base;
(2) black rice husk is placed under 55～60 ℃, toast spreading for cooling after 2～3 hours, again the spreading for cooling black rice husk is used rice wine lixiviate anthocyani pigment, must be rich in the rice wine and the filter residue of anthocyani pigment after the filtration;
(3) look over so as to check pulverizing behind the above-mentioned filter residue extruding puffing, water is sized mixing, and adds amylase, saccharifying enzyme and proteolytic enzyme, carries out saccharification and handles, and makes black rice extract liquid;
(4) with above-mentioned black rice extract liquid inoculation yeast, fermentation makes black rice extract fermented wine base;
(5) the black polished rice fermented wine base that makes in the black rice extract fermented wine base that makes in the step 4 and the step 1 is mixed, fermentation, squeezing makes and gives birth to poor and pure mellow wine, is pickled with grains or in wine with aforementioned life that to produce rice wine standby, and is standby behind the aforementioned pure mellow wine filtration sterilization;
(6) rice wine of giving birth to gained in pure mellow wine behind the poor rice wine of producing and the filtration sterilization and the step 2 in the step 5 is mixed ageing again, make ageing wine; Ageing wine is filtered, be finished product black rice wine after the sterilization.
3, the two Stage fermentation brewing of black rice wine according to claim 2 is characterized in that: black rice extract is with 40～50 ° rice wine lixiviate anthocyani pigment at normal temperatures, the weightmeasurement ratio of feed liquid 1: 3～4, extraction time 2～3 days.
4, the two Stage fermentation brewing of black rice wine according to claim 2 is characterized in that: the condition that the filter residue extruding puffing is handled is: screw speed 700-800r/min, 120～140 ℃ of swelling temperatures, feeding rate 40～60kg/h.
5, the two Stage fermentation brewing of black rice wine according to claim 2, it is characterized in that: the detailed process in step 3 is as follows: the extruding puffing filter residue was pulverized 120 orders, by the weightmeasurement ratio of feed liquid 1: 5 the black rice extract micro mist water after expanded is sized mixing, be warmed up to 95～100 ℃, add fire resistant alpha-diastase by 0.2～0.5% and carry out liquefaction processing, be cooled to 55～60 ℃ then, add 0.2～0.3% saccharifying enzyme and 0.05～0.1% proteolytic enzyme again and carry out the saccharification processing, make black rice extract liquid.
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| CNB2005101020658A CN1324126C (en) | 2005-12-09 | 2005-12-09 | Two Stage fermentation brewing method of black rice wine |
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| CNB2005101020658A CN1324126C (en) | 2005-12-09 | 2005-12-09 | Two Stage fermentation brewing method of black rice wine |
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| CN1324126C true CN1324126C (en) | 2007-07-04 |
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Families Citing this family (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102618418B (en) * | 2012-04-17 | 2013-05-01 | 宜宾金樽黑酒业有限公司 | Black wine and brewing process thereof |
| CN103865710A (en) * | 2012-12-17 | 2014-06-18 | 南通康威尔生物化工有限公司 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
| CN103387900B (en) * | 2013-07-09 | 2015-12-23 | 陕西朱鹮黑米酒业有限公司 | A kind of black rice wine production method improving anthocyanin content |
| CN104194998A (en) * | 2014-08-18 | 2014-12-10 | 中粮绍兴酒有限公司 | Production process for producing yellow wine by use of pre-gelatinized glutinous rice flour |
| CN105018314B (en) * | 2015-08-06 | 2017-07-11 | 墨江地道酒业有限公司 | A kind of purple rice wine rich in anthocyanidin and preparation method thereof |
| CN105482971A (en) * | 2016-01-30 | 2016-04-13 | 陕西朱鹮酒业有限公司 | Brewing method of black rice wine |
| CN107858230A (en) * | 2017-12-12 | 2018-03-30 | 合肥市绿之林农业开发有限公司 | A kind of okra hawthorn health-care wine and preparation method thereof |
| CN107988011B (en) * | 2017-12-27 | 2021-08-27 | 孝感麻糖米酒有限责任公司 | Black glutinous rice wine and preparation method thereof |
| CN108384683A (en) * | 2018-05-15 | 2018-08-10 | 陕西理工大学 | A kind of yellow rice wine and its production method rich in anthocyanin |
| CN108624443A (en) * | 2018-05-15 | 2018-10-09 | 陕西理工大学 | A kind of low wine degree yellow rice wine and its production method rich in anthocyanin |
| CN108913429A (en) * | 2018-07-19 | 2018-11-30 | 安徽海神黄酒集团有限公司 | A kind of production method of black rice cooking wine |
| CN113355188B (en) * | 2021-07-28 | 2022-07-22 | 华中农业大学 | Method for brewing full-fermentation type black rice wine rich in anthocyanin |
| CN113789238A (en) * | 2021-08-12 | 2021-12-14 | 胡红艳 | Preparation process of black fermented glutinous rice |
| CN113583783B (en) * | 2021-09-03 | 2023-08-11 | 华中农业大学 | Brewing method of full-fermentation black rice wine with high anthocyanin content and enhanced flavor |
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|---|---|---|---|---|
| CN1049863A (en) * | 1990-09-10 | 1991-03-13 | 陕西省秦洋食品饮料有限公司 | The making method of black rice wine |
| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | Black rice thick wine and production process thereof |
| CN1097800A (en) * | 1993-07-23 | 1995-01-25 | 肖维益 | A kind of making method of black rice wine |
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2005
- 2005-12-09 CN CNB2005101020658A patent/CN1324126C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049863A (en) * | 1990-09-10 | 1991-03-13 | 陕西省秦洋食品饮料有限公司 | The making method of black rice wine |
| CN1090323A (en) * | 1992-12-31 | 1994-08-03 | 汉中师范学院 | Black rice thick wine and production process thereof |
| CN1097800A (en) * | 1993-07-23 | 1995-01-25 | 肖维益 | A kind of making method of black rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 黑米酒发酵试验 赵先维 等，酿酒科技，第5期 2000 * |
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