CN105219593B - It is a kind of with Shaoxing rice wine it is special it is bent be the sort of quyi light brewing process of rice wine - Google Patents
It is a kind of with Shaoxing rice wine it is special it is bent be the sort of quyi light brewing process of rice wine Download PDFInfo
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Abstract
The present invention relates to a kind of with the special bent light brewing process of rice wine for the sort of quyi of Shaoxing rice wine, comprise the following steps：（1）Rice steeping；（2）Steamed rice；（3）Activate the special song of Shaoxing rice wine：The special song of Shaoxing rice wine is activated 10 15 minutes with 30 DEG C of 35 DEG C of water；（4）Fall cylinder：The control of cylinder temperature will be fallen at 26 30 DEG C, wheat koji is added in and through step before falling cylinder（3）The special song of Shaoxing rice wine of activation stirs evenly, and every cylinder temperature is consistent and keeps the temperature, and prevents from heating up too fast or cool down too fast；（5）Saccharification and opens rake at primary fermentation；（6）It pours into after Tao Tan or big tanks carry out and ferments after stirring 34 times, 57 days with wooden rake daily, the rear big tank of ferment controls temperature and enters bulk fermentation after three days.The present invention has that mellowness is elegant using the yellow rice wine of the special bent brewing of Shaoxing rice wine, alcohol and fresh clean, and deutostoma is slightly sweet, and wine body has thick and solid mellow and full aesthetic feeling.
Description
Technical field
The present invention relates to a kind of light brewing process of rice wine, with the special song of Shaoxing rice wine for the sort of quyi, belong to the skill of brewed rice wine
Art field.
Background technology
Light yellow wine is for primary raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., adds in distiller's yeast（Or part enzyme
Preparation and yeast）For saccharifying ferment, through boiling, saccharification, fermentation, squeezing, filtering, wine is decocted（Degerming）, store, blend
, the yellow rice wine that taste is salubrious, light yellow wine deeply is liked by common people.At present, the sort of quyi used in light yellow wine for wheat koji,
Rhizopus koji, red yeast rice, WUYI HONGQU etc., but wheat koji or red yeast rice, WUYI HONGQU gas are heavier, bitter taste is more apparent, not enough clearly, mouthfeel compared with
The shortcomings of poor, it is impossible to be received by consumer.It is therefore proposed that patent of the present invention.
The content of the invention
For the above-mentioned technical problem of the prior art, the object of the present invention is to provide a kind of using Shaoxing rice wine song as the salubrious of the sort of quyi
Type brewing process of rice wine, the sort of quyi are combined using saccharomyces shaoshing fungus strain, enzyme system, it then follows traditional Shaoxing rice wine dual fermentation principle,
Relatively more steady during entire diastatic fermentation, coordination；Fermentation period is between 25 days -35 days（According to falling cylinder temperature control and season
Variation）, with the slow decline of sugared part, alcohols material during this（Mainly ethyl alcohol）, acid（Mainly acetic acid, lactic acid）
And ammonia nitrogen class substance steadily improves, taste also plentiful, alcohol and is coordinated therewith.
In order to achieve the above objectives, the present invention is achieved by the following technical solutions：
It is a kind of with Shaoxing rice wine it is special it is bent be the sort of quyi light brewing process of rice wine, comprise the following steps：
（1）Rice steeping：Rice dipping time is 2-10 days, is subject to tart flavour；
（2）Steamed rice：It is consistent per cylinder appetite, it is loose it is uniform, ripe without paste until；
（3）Activate the special song of Shaoxing rice wine：Special 30 DEG C of -35 DEG C of water of song of Shaoxing rice wine are activated 10-15 minutes；The Shaoxing rice wine is special
With the mixture that song is saccharomyces cerevisiae, rhizopus and food additives, the food additives are alpha-amylase, glucose starch
The mixture of enzyme and phytase；
（4）Fall cylinder：The control of cylinder temperature will be fallen at 26-30 DEG C, wheat koji is added in and through step before falling cylinder（3）The Shaoxing rice wine of activation is special
It with song, stirs evenly, every cylinder temperature is consistent and keeps the temperature, and prevents from heating up too fast or cool down too fast；
（5）Saccharification and opens rake at primary fermentation：The carbohydrase that material falls after cylinder in song proceeds by saccharification, due to saccharification
Yeast just has enough nutrition to start to breed, temperature rise slowly and keep the temperature, through 14-18 it is small when product temperature rise to 35 DEG C -45 DEG C,
Material enters primary fermentation stage beginning rake, and head rake temperature is 35-37 DEG C, holds after rake that product temperature can decline 5-10 DEG C and keep the temperature in cylinder；
Two rakes are opened when interval 3-4 is small after head rake, two rake product temperatures are no more than 33.5 DEG C, and slowly remove heat preservation according to product temperature
Object；Three rakes, four rakes are opened according to the thickness of cylinder face fermented grain, product temperature situation in time later, product temperature is gradually reduced after four rakes, primary fermentation
It is basically completed；
（6）It pours into after Tao Tan or big tanks carry out and ferments after stirring 3-4 times, 5-7 days with wooden rake daily, the rear big tank control of ferment
Temperature simultaneously enters bulk fermentation after three days.
The composition of raw materials is：Using very heavy large cylinder as standard, per cylinder glutinous rice or polished rice 125-144kg, Shaoxing rice wine are special
Bent 0.5kg, water 125-170kg and wheat koji 7-10kg, the rice milk after the water clear water liquid feeding.
Alcohol concentration is more than 12% at the end of four rakes, and alcohol concentration is more than 14% when primary fermentation terminates to fill altar,
Alcohol concentration is more than 18% during fermentation ends afterwards.
Total acidity during head rake is 3.0-4.5g/L, and it is 6.0g/L that primary fermentation, which terminates to fill total acidity before altar, rear ferment knot
Total acidity is within 7.5g/L during beam.
Sugar content is 80-100g/L during described head rake, and sugar content is down to 40g/L after described four rakes, at the end of preceding ferment
Sugar content is 30g/L, later sugar consumption and growth equilibrium, until rear fermentation ends sugar content is 10-30g/L.
At the end of four rakes, yeast count is 5-10 hundred million, is maintained at this scope later, until rear ferment terminates.
The static foster unstrained spirits of yeast after described in fermentation, the yeast death rate are less than 10%.
Beneficial effects of the present invention are as follows：
The special song of Shaoxing rice wine that the present invention uses is to spread out the yeast fungus strain separated in meal wine fermented glutinous rice and Shaoxing with Shaoxing
The enzyme system separated in raw wheat koji, tames through science, cultivates, separating and desiccation；Yeast system and the population break-in of enzyme system, warp
Different process, trying out repeatedly for Various Seasonal are improved, and science is combined, its activity is made to keep optimum state within the shelf-life,
Avoid it is tender before traditional yeast for brewing rice wine, fermented glutinous rice after old decay period, make saccharification, the enzyme system of fermentation, yeast system in the entirely wine brewing cycle
It is in vigor peak forever.And during manufacture, use, the chemical sweetener for adjusting mouthfeel is not added, especially prevents from sending out
The rancid antibiotic of distiller's wort and preservative etc. during ferment（So-called antacid）, it is there is 'shaoxing ' wine flavor style special
Brewing yellow rice wine is bent.
The present invention has that mellowness is elegant using the yellow rice wine of the special bent brewing of Shaoxing rice wine, alcohol and fresh clean, and deutostoma is slightly sweet, and wine body has
Thick and solid mellow and full aesthetic feeling.
Description of the drawings
Fig. 1 is the process flow chart of the present invention.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to
This.
1st, the present invention is as follows for the composition of raw materials of the light brewing process of rice wine of the sort of quyi with the special song of Shaoxing rice wine：
Using very heavy large cylinder as standard, per cylinder glutinous rice（Or polished rice）Special bent 0.5 kg of 125-144kg, Shaoxing rice wine, water 125-
170kg（The rice milk after clear water liquid feeding can be used）, wheat koji 7-10kg.
2nd, the present invention is as follows with the special song of Shaoxing rice wine for the light brewing process of rice wine of the sort of quyi：
（1）Rice steeping：It is can be controlled in 2-10 days or so according to leaching meal, stand meal technique different rice dipping times, by with sour relieving haperacidity machine
Reason, slightly tart flavour are preferably；
（2）Steamed rice：It is loose uniform, it is ripe without pasting, it is basically identical per cylinder appetite；
（3）Activate the special song of Shaoxing rice wine：Dosage is activated 10-15 minutes per cylinder 0.5kg with 30 DEG C of -35 DEG C of water 10kg or so；It continues
The special bent mixture for saccharomyces cerevisiae, rhizopus and food additives of wine, food additives are alpha-amylase, glucoamylase
With the mixture of phytase；
（4）Fall cylinder：The control of cylinder temperature will be fallen between 26-30 DEG C according to temperature, fall to add in before cylinder continuing for wheat koji and activation
The special song of wine, stirs evenly, and ensures that every cylinder temperature is basically identical as far as possible, carries out the heat insulation work of wine vat in time, prevent from heating up
Fast or cooling is too fast；
（5）It is saccharified, ferments and opens rake：The carbohydrase that material falls after cylinder in song proceeds by saccharification, due to saccharification ferment
Mother just there is enough nutrition to start to breed, at this time temperature rise slowly it should be noted that heat preservation, through 14-18 it is small when product temperature rise to 35 DEG C
Left and right, material, which enters main fermentation stage, can start rake, and general head harrows temperature at 35-37 DEG C, because of the temperature of cylinder side cylinder bottom distiller's wort
It differs larger, holds after rake that product temperature can decline 5-10 DEG C in cylinder, this is to still need to keep the temperature.
After head rake spacing of about 4 it is small when or so open two rakes, two rake product temperatures are usually no more than 33.5 DEG C, and according to product temperature gradually
Remove heat preservation object, three rakes, four rakes are opened according to the thickness of cylinder face fermented grain, product temperature situation in time later, under normal conditions after four rakes
Product temperature is gradually reduced, and main fermentation is basically completed.To improve yeast activity, stirred 3-4 times with wooden rake daily.It is poured into after 5-7 days
25kg Tao Tan or big tanks ferment after carrying out, and such as big tank of rear ferment has temperature control facility that can enter bulk fermentation after three days.
The present invention diastatic fermentation and open harrow this important brewing process in, following point should be attached great importance to：
（1）Stringent control product temperature variation is adjusted with opening rake puddle and remove heat preservation object in time.
（2）Pay attention to the variation of alcoholic strength, feel according to when opening rake, preceding four rake has apparent alcoholic strength to change, and four rakes terminate
When alcohol concentration reach more than 12%, preceding ferment must be more than 14% when terminating to fill altar, and rear fermentation ends should be more than 18%.
（3）Keep a close eye on acidity variation.Acidity is to weigh vinosity quality, important indicator whether fermentation is normal, when head is harrowed
Total acid in 3.0-4.5g/L, preceding ferment terminate fill altar before at the end of 6.0g/L or so, rear ferment it should be noted that must within 7.5g/L,
Otherwise flavor is influenced.
（4）Saccharification variation in fermented grain is a foundation for carrying out control fermentation, adjusting product temperature, and sugar content exists when head is harrowed
80-100g/L, main fermentation four are down to 40g/L or so after harrowing, and 30 g/L or so, later sugar consumption should be maintained at the end of preceding ferment
With increasing substantial equilibrium, until rear ferment terminates generally between 10-30g/L.
（5）Pay attention to the increase and decrease situation of yeast number in fermented grain, generally terminated with the rake of main fermentation four as foundation, yeast count exists
5-0 hundred million, it is very little to prove that fermentation is abnormal.This scope is substantially remained in later, until rear ferment terminates.Due in the special song of Shaoxing rice wine
Yeast activity it is stronger, though rear ferment static foster unstrained spirits for a long time, the yeast death rate is also below 10%.
The special song of Shaoxing rice wine that the present invention uses is to spread out the yeast fungus strain separated in meal wine fermented glutinous rice and Shaoxing with Shaoxing
The enzyme system separated in raw wheat koji, tames through science, cultivates, separating and desiccation；Yeast system and the population break-in of enzyme system, warp
Different process, trying out repeatedly for Various Seasonal are improved, and science is combined, its activity is made to keep optimum state within the shelf-life,
Avoid it is tender before traditional yeast for brewing rice wine, fermented glutinous rice after old decay period, make saccharification, the enzyme system of fermentation, yeast system in the entirely wine brewing cycle
It is in vigor peak forever.And during manufacture, use, the chemical sweetener for adjusting mouthfeel is not added, especially prevents from sending out
The rancid antibiotic of distiller's wort and preservative etc. during ferment（So-called antacid）, it is there is 'shaoxing ' wine flavor style special
Brewing yellow rice wine is bent.
The present invention has that mellowness is elegant using the yellow rice wine of the special bent brewing of Shaoxing rice wine, alcohol and fresh clean, and deutostoma is slightly sweet, and wine body has
Thick and solid mellow and full aesthetic feeling.
Above-described embodiment is only used for the inventive concept for illustrating the present invention rather than the restriction to rights protection of the present invention,
All changes for carrying out unsubstantiality to the present invention using this design, should all fall into protection scope of the present invention.
Claims (1)
- It is 1. a kind of with the special bent light brewing process of rice wine for the sort of quyi of Shaoxing rice wine, it is characterised in that comprise the following steps：（1）Rice steeping：Rice dipping time is 2-10 days, is subject to tart flavour；（2）Steamed rice：It is consistent per cylinder appetite, it is loose it is uniform, ripe without paste until；（3）Activate the special song of Shaoxing rice wine：Special 30 DEG C of -35 DEG C of water of song of Shaoxing rice wine are activated 10-15 minutes；The special song of the Shaoxing rice wine For the mixture of saccharomyces cerevisiae, rhizopus and food additives, the food additives are alpha-amylase, glucoamylase and The mixture of phytase；（4）Fall cylinder：The control of cylinder temperature will be fallen at 26-30 DEG C, wheat koji is added in and through step before falling cylinder（3）The Shaoxing rice wine of activation is special Song stirs evenly, and every cylinder temperature is consistent and keeps the temperature, and prevents from heating up too fast or cool down too fast；（5）Saccharification and opens rake at primary fermentation：The carbohydrase that material falls after cylinder in song proceeds by saccharification, due to saccharification yeast Just there is enough nutrition to start to breed, temperature rise slowly and keep the temperature, through 14-18 it is small when product temperature rise to 35 DEG C -45 DEG C, material Start into the primary fermentation stage and harrow, head rake temperature is 35-37 DEG C, holds after rake that product temperature can decline 5-10 DEG C and keep the temperature in cylinder；Two rakes are opened when interval 3-4 is small after head rake, two rake product temperatures are no more than 33.5 DEG C, and slowly remove heat preservation object according to product temperature；With Three rakes, four rakes are opened according to the thickness of cylinder face fermented grain, product temperature situation in time afterwards, product temperature is gradually reduced after four rakes, and primary fermentation is basic It completes；（6）It pours into after Tao Tan or big tanks carry out and ferments after stirring 3-4 times, 5-7 days with wooden rake daily, the rear big tank control temperature of ferment And enter bulk fermentation after three days；The composition of raw materials is：Using very heavy large cylinder as standard, per cylinder glutinous rice or the special song of polished rice 125-144kg, Shaoxing rice wine 0.5kg, water 125-170kg and wheat koji 7-10kg, the rice milk after the water clear water liquid feeding；Alcohol concentration is more than 12% at the end of four rakes, and alcohol concentration is more than 14% when primary fermentation terminates to fill altar, rear to send out Alcohol concentration is more than 18% at the end of ferment；Total acidity during head rake is 3.0-4.5g/L, and it is 6.0g/L that primary fermentation, which terminates to fill total acidity before altar, at the end of rear ferment Total acidity is within 7.5g/L；Sugar content is 80-100g/L during described head rake, and sugar content is down to 40g/L after described four rakes, containing sugar at the end of preceding ferment It measures as 30g/L, later sugar consumption and growth equilibrium, until rear fermentation ends sugar content is 10-30g/L；At the end of four rakes, yeast count is 5-10 hundred million, is maintained at this scope later, until rear ferment terminates；The static foster unstrained spirits of yeast after described in fermentation, the yeast death rate are less than 10%.
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| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
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| CN102660428A (en) * | 2012-03-20 | 2012-09-12 | 中国绍兴黄酒集团有限公司 | Preparation technology for drenched rice wine yeast |
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Effective date of registration: 20191127 Address after: 312000 Shanyin Brewing Co., Ltd., Gaobei Industrial Zone, Donghu Town, Yuecheng District, Shaoxing City, Zhejiang Province Patentee after: SHAOXING SHANYIN BREWING CO.,LTD. Address before: 312000 No. 328, Shaoxing Economic Development Zone, Shaoxing, Zhejiang, Pingjiang Road Patentee before: SHAOXING CHUANGYI TECHNOLOGY CO.,LTD. |
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Denomination of invention: A Brewing Technology of Fresh Rice Wine with Shaoxing Special Qu Effective date of registration: 20230104 Granted publication date: 20180601 Pledgee: Zhejiang Tailong Commercial Bank Co.,Ltd. Shaoxing Yuecheng small and micro enterprise franchise sub branch Pledgor: SHAOXING SHANYIN BREWING CO.,LTD. Registration number: Y2023980030142 |