CN1329498C - Process for brewing rice white spirit by bamboo tube fermentation - Google Patents
Process for brewing rice white spirit by bamboo tube fermentation Download PDFInfo
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- CN1329498C CN1329498C CNB2005100100655A CN200510010065A CN1329498C CN 1329498 C CN1329498 C CN 1329498C CN B2005100100655 A CNB2005100100655 A CN B2005100100655A CN 200510010065 A CN200510010065 A CN 200510010065A CN 1329498 C CN1329498 C CN 1329498C
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Abstract
The present invention discloses a process for brewing rice white spirits by fermentation in bamboo barrels. The present invention takes rice conforming to green standards as a raw material, and does not contain any additive. The process comprises the steps: soaking materials, braising materials, cultivating bacteria, fermenting and distilling. In the step of soaking materials, the rice raw material is added in water of 70 to 75 DEG C to be soaked for 10 hours. In the step of braising materials, the raw material is primarily braised for 20 minutes and then is closed; the water temperature is heated to 40 to 45 DEG C; the raw material is closed for 10 minutes to make the surface temperature of the raw material reach 95 DEG C; then, the raw material is braised for 60 minutes again. In the step of cultivating bacteria, great yeast accounting for 25% of the raw material is added as spirit yeast; the bacteria are cultivated in 40 to 45 DEG C; the discharge temperature is controlled to 35 DEG C. In the step of fermenting, the raw material is put in a sealed bamboo barrel to be fermented for 15 to 20 days after bacteria are cultivated; the fermentation temperature is from 38 to 39 DEG C. In the step of distilling, the fermented raw material is distilled, stored, aged, mixed and packed to obtain the rice white spirit. The brewage technology of the present invention can enhance spirit yield rate and spirit quality, and can produce rice flavor type green food-the rice spirit with pure rice fragrance, soft sweet refreshing mouth feeling and comfortable aftertaste.
Description
Technical field
The present invention relates to a kind of new brewing technique of rice white spirit.
Background technology
At present, the wine brewing starch material mostly is Chinese sorghum, corn, or adds a small amount of wheat, rice.Corn wine is very fragrant, and taste is also dense, but because of its protein too much, adipopexis, so fragrance is too dense, liquor easily has turbid phenomenon to produce.The raw material generation potato spirit that protein is many in addition is many, and the wine that potato spirit is too much is met cold easy generation milky white precipitate.The protein of Chinese sorghum is few, lean, but contain great deal of tannin astringent taste material, tannin has convergency, can be protein coagulating, the main moiety of the saccharifying enzyme of song and yeast cell is a protein, run into tannin and lose due ability to function, can not carry out normal diastatic fermentation, and can bring bitter taste to liquor with regard to setting and hardening, have a strong impact on quality of white spirit and the yield of liquor, be difficult to reach green food wine standard.
Summary of the invention
The object of the present invention is to provide a kind of process for brewing rice white spirit by bamboo tube fermentation, is raw material with the rice fully, can improve the yield of liquor and quality of white spirit, and it is fragrant pure to produce rice, and it is sweet to enter the mouth, and the mouth that falls is refreshing clean, the happy smooth big rice wine of rice-fragrant type green food of aftertaste.
The concrete steps of process for brewing rice white spirit by bamboo tube fermentation of the present invention are:
The bubble material: rice raw material adds 70-75 ℃ of water logging of raw material weight 60% and steeped 10 hours;
Steam material: just steamed 20 minutes; Back shelving: add water temp at 40-45 ℃, the water yield was flooded charge level 10-12cm, and shelving 10 minutes makes the material surface temperature reach 95 ℃; Steamed again 60 minutes;
Cultivation: the Daqu that adds raw material weight 25% is as distiller's yeast, and 40-45 ℃ of cultivation controlled the outlet temperature at 35 ℃;
Fermentation: in the thick bamboo tube of after the cultivation raw material being put into sealing and fermenting 15-20 days, leavening temperature was at 38-39 ℃;
Distillation: the raw material that ferments distills, storage, aging, blend, pack and promptly get rice white spirit of the present invention.
The present invention is a raw material with the green food rice, because tannin content is low in the rice, the tannin of denier is the fermentation rate height on the contrary, and the tannin of trace plays the restraining effect to harmful bacterium.The present invention adopts thick bamboo tube sealing and fermenting method, is different from general pit entry fermentation method, and this fermentation process reduces the infiltration of air, with too much breeding that reduces yeast cell and the loss that reduces starch, make starch change into wine more, improve the yield of liquor, accomplish high-quality, high yield, low consumption.Owing to adopt distinctive fermenting container, give a distinctive fragrance of rice white spirit and the fragrant compound fragrance of rice, thereby solved the fragrant not enough problem of institute of raw grains wine brewing such as Chinese sorghum, corn and protein height, potato spirit content height cause the muddy problem of liquor.
Rice white spirit of the present invention does not contain any additives, and physical and chemical index can reach:
Sense index: rice is fragrant pure, and it is sweet to enter the mouth, and the mouth that falls is refreshing clean, and aftertaste is happy smooth.
Physical and chemical index: (1) total acid (acetate juice) 〉=0.5g/l
(2) total ester (ethyl acetate juice) 〉=0.5g/l
Embodiment
Bubble material: choose the rice raw material 100kg that meets green standard, add 70-75 ℃ of water 160kg and soaked 10 hours;
Steam material: rice steamer on the raw material was just steamed 20 minutes; Back shelving: need add water temp at 40-45 ℃, the water yield was flooded charge level 10-12cm, and shelving 10 minutes makes the material surface temperature reach 95 ℃; Steamed again again 60 minutes;
Cultivation: the Daqu that adds 25kg is as distiller's yeast, and in temperature 40-45 ℃ cultivation, control outlet temperature is in 35 ℃;
Fermentation: after the cultivation raw material put in the thick bamboo tube into sealing and fermenting 20 days, temperature is at 38-39 ℃;
Distillation: during rice steamer, gently fall spare shop on the wine unstrained spirits, successively visit the gas loaded steamer, rice steamer is pickled with grains or in wine to divide and has gone up for 3-5 time, and firepower will be greatly during last rice steamer.Behind the last rice steamer behind the full rice steamer the poor face of full rice steamer to visit gas even, when poor all places of face all only had 4-5cm dark in the rice steamer, promptly platen installed vapour guide and links to each other with condenser with rice steamer, waited to begin to flow wine and promptly opened water of condensation and distill, and flowed the wine temperature and was controlled in 30 ℃.
Store: the liquor that makes was stored in urn 1 year, after aging, blent, pack and make finished product.
Claims (1)
1, a kind of process for brewing rice white spirit by bamboo tube fermentation is characterized in that:
The bubble material: rice raw material adds 70-75 ℃ of water logging of raw material weight 60% and steeped 10 hours;
Steam material: just steamed 20 minutes, back shelving adds water temp at 40-45 ℃, and the water yield was flooded charge level 10-12cm, and shelving 10 minutes makes the material surface temperature reach 95 ℃, steams again 60 minutes;
Cultivation: the Daqu that adds raw material weight 25% is as distiller's yeast, and 40-45 ℃ of cultivation, control product temperature is at 35 ℃;
Fermentation: after the cultivation raw material put in the thick bamboo tube into sealing and fermenting 15-20 days, leavening temperature is at 38-39 ℃;
The distillation: the raw material that ferments distills, storage, aging, blend, pack promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100100655A CN1329498C (en) | 2005-06-03 | 2005-06-03 | Process for brewing rice white spirit by bamboo tube fermentation |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100100655A CN1329498C (en) | 2005-06-03 | 2005-06-03 | Process for brewing rice white spirit by bamboo tube fermentation |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1749386A CN1749386A (en) | 2006-03-22 |
| CN1329498C true CN1329498C (en) | 2007-08-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100100655A Active CN1329498C (en) | 2005-06-03 | 2005-06-03 | Process for brewing rice white spirit by bamboo tube fermentation |
Country Status (1)
| Country | Link |
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| CN (1) | CN1329498C (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101831374B (en) * | 2010-04-28 | 2013-03-06 | 段兆法 | Preparation method of harmonious aromatic white spirit |
| CN104450402B (en) * | 2014-12-13 | 2016-04-13 | 广西科技大学 | A kind of modified version semi-solid state method rice spirit preparation technology |
| CN106367264A (en) * | 2016-10-26 | 2017-02-01 | 刘炳兴 | Rice wine preparing method |
| CN108117950A (en) * | 2016-11-30 | 2018-06-05 | 广西大学 | A kind of fragrant and sweet wine brewing allotment zymotechnique of pilose antler |
| CN111254034B (en) * | 2020-03-13 | 2023-02-03 | 广西天龙泉酒业有限公司 | Wine making method for improving quality of rice-flavor raw wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN1165182A (en) * | 1997-01-16 | 1997-11-19 | 赵忠源 | Black rice distilled liquor and its processing method |
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo wine |
-
2005
- 2005-06-03 CN CNB2005100100655A patent/CN1329498C/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100752A (en) * | 1993-09-21 | 1995-03-29 | 惠水县酒厂 | Method for producing black glutinous rice wine |
| CN1165182A (en) * | 1997-01-16 | 1997-11-19 | 赵忠源 | Black rice distilled liquor and its processing method |
| CN1374388A (en) * | 2001-03-12 | 2002-10-16 | 成都新茂设计策划有限公司 | Prepn of strongly fragrant bamboo wine |
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| Publication number | Publication date |
|---|---|
| CN1749386A (en) | 2006-03-22 |
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Application publication date: 20060322 Assignee: Heilongjiang Yuansheng rice industry group limited company Assignor: Lan Jianyou Contract record no.: 2012230001642 Denomination of invention: Process for brewing rice white spirit by bamboo tube fermentation Granted publication date: 20070801 License type: Exclusive License Record date: 20120829 |