CN103351980A - Brewing method of red glutinous yellow wine - Google Patents
Brewing method of red glutinous yellow wine Download PDFInfo
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- CN103351980A CN103351980A CN2013103279604A CN201310327960A CN103351980A CN 103351980 A CN103351980 A CN 103351980A CN 2013103279604 A CN2013103279604 A CN 2013103279604A CN 201310327960 A CN201310327960 A CN 201310327960A CN 103351980 A CN103351980 A CN 103351980A
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Abstract
The invention relates to a brewing method of red glutinous yellow wine, which comprises the steps that red glutinous rice and white glutinous rice serve as main raw materials, and are naturally fermented under a certain time and temperature; steamed red glutinous rice bran is added for further fermentation before a post-fermentation period; the post-fermentation period is 70-90d, so that active ingredients of red glutinous rice pigment and red glutinous rice bran pigment are dissolved out sufficiently, and nutritional ingredients are reserved; unique styles of the yellow wine are formed in color, aroma and taste; and the novel nutritional yellow wine is formed. The red glutinous yellow wine brewed by the method is purplish red in color and luster, translucent and clear, has the specific characteristics of richness, aroma, purity, mildness, good taste and the like of the red glutinous rice, and does not contain artificial pigment; in addition, the contents of vitamins, amino acid and microelements in the yellow wine are high; varieties of organic acid are rich; and the yellow wine has a very good health-care effect on a human body.
Description
Technical field
The invention belongs to the making method of drinks, be specifically related to the brewing method of the glutinous yellow rice wine of a kind of blood.
Background technology
Yellow rice wine is one of the world's three Da Gu wine, and is arranged side by side with beer, grape wine, is the rarity of China name family and the important component part of world's spirits culture legacy.Yellow rice wine is take rice, milled glutinous broomcorn millet, corn, millet, wheat etc. as main raw material, through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, fry in shallow oil wine, store and blend the brewing wine that forms.
Black sticky rice is the rice with the red-purple wheat bran, and is waxy because rice matter has, so it is glutinous to be called blood.The nutritive value of black sticky rice is very high, except containing protein, fat, carbohydrate, also contains abundant calcium, phosphorus, iron, VITAMIN, has the effects such as nourishing qi and blood, enriching yin and nourishing kidney, stomach invigorating warm liver, nourishing blood for improving eyesight, the invigorating the spleen of invigorating blood circulation, eye-candy damp skin.Thereby utilize in the yellow rice wine of black sticky rice brew and contain abundant nutritive substance, human body is played good health-care effect.
Granted publication number discloses a kind of manufacture method of red glutinous rice wine for the Chinese invention patent of CN101701168B, it comprises selects materials, washes material, soaks material, cool material, steams the steps such as material, cooling, spice, fermentation, filtration and distillation, and the rice wine that utilizes the method to produce has sweet-smelling, bright in colour naturally transparent characteristic.Yet the method is the rice wine that obtains by distillation, with brewing wine be not same wine, its technique 1, to soak Mi Wendu low, it is short to soak meter time, and black sticky rice mixes with glutinous rice and soak material, owing to the seed coat tissue textural difference of 2 kinds of rice, cause suction inhomogeneous, affect the steamed rice quality; 2, because encloses container is adopted in fermentation, and the temperature range that requires maintenance to set, its fermentation costs is high, and investment is large; 3, because it adopts distillable its color and luster of female wine, nutritive value far away from brewing wine; 4, fermentation time is short, and again without the ageing stage, former wine taste is not enough.
Summary of the invention
The present invention seeks to provide in order to overcome the deficiencies in the prior art a kind of and naturally brewage, sweet-smelling is strong, the brewing method of the glutinous yellow rice wine of blood of nutritive health-care.
For achieving the above object, the technical solution used in the present invention is: the brewing method of the glutinous yellow rice wine of a kind of blood, and it may further comprise the steps:
(a), weigh raw material: weigh in proportion raw material and place respectively the clear water cleaning clean, wherein black sticky rice accounts for 60 ~ 70wt% of total raw material, and glutinous rice accounts for 30 ~ 40wt% of total raw material;
(b), meal processed: be to soak 40 ~ 50 hours in 20 ~ 30 ℃ of water the black sticky rice described in the step (a) in temperature, after draining it cooked and be cooled to 28 ~ 30 ℃, to make the black sticky rice meal; Glutinous rice was soaked in normal-temperature water 20 ~ 30 hours, after draining away the water it is cooked and is cooled to 28 ~ 30 ℃ stand-by.
(c), primary fermentation: the described black sticky rice meal of step (b) is added in the cylinder, and add yeast for brewing rice wine, mix rear nest fermentation 65 ~ 80 hours, when nest liquid pol reached 160 ~ 240g/L, 1:1 added water by material quantity, left standstill 20 ~ 30 hours; And then in cylinder, add respectively distiller's yeast, glutinous rice meal, and control product temperature is 27 ~ 29 ℃, stirs, and covers cylinder cap, diastatic fermentation left standstill 15 ~ 20 hours again;
(d), drive rake: after step (c) is processed, product temperature rise to 32 ~ 35 a ℃ beginning is harrowed, follow every interval and drove again respectively rake in 3 ~ 5 hours, open to four rakes, drove two rakes, opened one and harrow bonnet upper cylinder cover, standing for fermentation 4 ~ 7 days in the 3rd day in the 2nd day;
(e), add the black sticky rice wheat bran: take by weighing an amount of black sticky rice wheat bran, adopt 1.8 ~ 2kg/cm
2Vapour pressure steam 30 ~ 50min, add in the cylinder after being cooled to 22 ~ 25 ℃, stir;
(f), secondary fermentation: gained material in the step (e) is poured into Tao Tanzhong, slowly fermented 70 ~ 90 days in open-air shady and cool place with lotus leaf sealing pile, through squeezing, clarification, fry in shallow oil after drinking tank altar, sealing, storage with 88 ~ 90 ℃ temperature.
Optimally, black sticky rice wheat bran quality described in the step (e) is 1.5 ~ 2 wt% of material quantity.
Optimally, the yeast for brewing rice wine add-on is 0.4 ~ 0.5wt% of material quantity described in the step (c).
Optimally, the distiller's yeast add-on is 10 ~ 15wt% of material quantity described in the step (c).Further, described distiller's yeast is Herba polygoni hydropiperis, wheat koji.
Optimally, in the described step (d), harrow upper and lower noon and the morning on the 3rd of next day at head and respectively drive rake once.
Optimally, in the step (f), week about the secondary fermentation quality is once chemically examined, when alcohol reaches more than 16%, amino acid is more than the 0.5g/L, total acid can squeeze, clarify during at 4.8 ~ 7.0g/L.Wherein, described total acid measures with lactic acid.
Owing to adopt technique scheme, the present invention compared with prior art has following advantages: the present invention adopts the mode of fed batch, so that yeast constantly obtains nutrition and repeatedly breeding in fed batch, thereby the generation yeast that flush more, fermentation condition is controlled easily, be conducive to reduce miscellaneous bacteria and grow and prevent from becoming sour, improve the quality of products; Before secondary fermentation, add the black sticky rice wheat bran, increase new raw material to microorganism, play the effect of continuously fermenting; Secondary fermentation was for up to 70-90 days, be conducive to black sticky rice pigment and black sticky rice bran and have the abundant stripping of effect composition and the reservation of nutritive ingredient, extract the fragrance of black sticky rice, so that product forms unique style at color, become nutritious novel yellow rice wine.The glutinous yellow rice wine of the blood that utilizes the inventive method to brewage, color and luster is purplish red, sparkling and crystal-clear limpid, has distinctive strong, the sweet-smelling of black sticky rice, the characteristics such as pure and mild, tasty and refreshing, does not contain artificial color; VITAMIN, amino acid, micronutrient levels height in the while product, kinds of organic acids is abundant, and human body is had good health-care effect.
Embodiment
The glutinous yellow rice wine of blood of the present invention is take black sticky rice, glutinous rice and black sticky rice wheat bran as raw material, selects winter and spring, utilizes the microorganism co-fermentation to be prepared from.Whole fermented soy process is not added any pigment and additive, it is with the former wine of former fermented glutinous rice, spontaneous fermentation, contain abundant micromolecule active polypeptide, polysaccharide, polyphenol, organic acid, VITAMIN, trace element and a large amount of nitrogenous compounds in the yellow rice wine of making, nutritive value occupies first of the various brewing wines, and human body is had good health-care effect.The below will introduce in detail by specific embodiment the brewing process of the glutinous yellow rice wine of blood of the present invention.
Embodiment 1
Brewageing of the glutinous yellow rice wine of blood that present embodiment provides, it is realized according to following steps:
(a), weigh raw material: take by weighing 75 kilograms of black sticky rices, 50 kilograms of glutinous rices, place respectively the clear water cleaning clean;
(b), meal processed: place the water of about 30 ℃ of temperature to soak respectively 48 hours, glutinous rice soak at room temperature 24 hours black sticky rice, draining away the water cooks it respectively afterwards, does not stick with paste so that the grain of rice is ripe, thoroughly and not mashed;
(c), primary fermentation: the black sticky rice meal that cooks is cooled to 28 ~ 30 ℃, adds 0.3 kilogram yeast for brewing rice wine, mix the rear nest saccharification 72 hours that stirs, its median fovea is the U font, and diameter is 8cm at the bottom of the nest.Add straw mulch and live in the row insulation.When nest liquid pol reaches 160g/L, add 125 kg of water, left standstill 24 hours, this process is conducive to yeast propagation.After adding water and leaving standstill 24 hours, in cylinder, add the above-mentioned glutinous rice that cooks, add simultaneously Herba polygoni hydropiperis, " sweet osmanthus " wheat koji (wheat koji that the sweet osmanthus time makes about 15.6 kilograms, more be conducive to microbial fermentation), carry out uniform stirring, the temperature of glutinous rice meal is built cylinder cap at 27 ~ 29 ℃, leaves standstill to ferment in 18 hours again;
(d), drive rake: product temperature rise to 32 a ℃ beginning is harrowed, and rake was driven respectively in 3 hours again in every interval behind the head rake, drove altogether four rakes.Respectively drive a rake in the 2nd the sky, afternoon, drive a rake the 3rd day morning again, covers afterwards cylinder cap, standing for fermentation 6 days;
(e), more dazzlingly beautiful for the color and luster that makes the glutinous wine of blood, in brewing process, its color and luster is taken full advantage of and stripping, embody to reach the requirement of finished wine sense organ and nutritive value, add the black sticky rice wheat bran in the Primary Fermentation later stage of brewing yellow rice wine among the present invention and carry out again secondary fermentation, it neither affects the Primary Fermentation process control, can be conducive to the stripping of pigment and the formation of local flavor in the secondary fermentation process for a long time again.Present embodiment is embodied as: take by weighing 2 kilograms of glutinous wheat brans of blood, use 1.8kg/cm
2Vapour pressure steamed 30 minutes, add in the cylinder after being cooled to 22 ~ 25 ℃, and stir.Owing to add the black sticky rice wheat bran that cooks, can further give yeast keeping and eliminating carbonic acid gas in the cylinder, thereby be more conducive to follow-up long secondary fermentation;
(f), secondary fermentation: finish above-mentioned institute in steps after, the gained material is poured into Tao Tanzhong, slowly ferment about 70 days in open-air shady and cool place with lotus leaf sealing pile, and each week chemical examination once, when alcoholic strength reaches more than 16%, amino acid is more than the 0.6g/L, acidity is at 4.8 ~ 7.0g/L, the expression distiller's wort is ripe.After the distiller's wort maturation, material is squeezed, clarifies, after clarifying, fry in shallow oil after drinking with 88 ~ 90 ℃ temperature, tank altar, sealing are to drop into ageing.
Embodiment 2
Present embodiment provides the brewing method of the glutinous yellow rice wine of blood, mainly is the different of material quantity from the difference of embodiment 1, is specifically described as follows:
(a), weigh raw material: take by weighing 87.5 kilograms of black sticky rices, 37.5 kilograms of glutinous rices, place respectively the clear water cleaning clean;
(b), meal processed: it is that water about 30 ℃ soaked respectively 48 hours, glutinous rice soak at room temperature 24 hours that black sticky rice is placed temperature, drains away the water respectively it to be cooked afterwards, does not stick with paste so that the grain of rice is ripe, thoroughly and not mashed;
(c), primary fermentation: the black sticky rice meal is added in the cylinder, and add 0.35 kilogram yeast for brewing rice wine, mix rear nest fermentation 72 hours, its median fovea is the U font, diameter is 10cm at the bottom of the nest, when nest liquid pol reaches 200g/L, adds 125 kg of water, left standstill 24 hours, then the glutinous rice meal that adds simultaneously 15.6 kilograms of Herba polygoni hydropiperiss, wheat kojis and cook in the cylinder, control product temperature is 27 ~ 29 ℃, stirs, cover cylinder cap, standing for fermentation 20 hours;
(d), drive rake: product temperature rise to 35 a ℃ beginning is harrowed, follow every interval and drove once rake in 4 hours, drive altogether four rakes, respectively drive a rake in the 2nd the sky, afternoon, drive a rake the 3rd day morning again, and standing for fermentation is 6 days subsequently;
(e) add the black sticky rice wheat bran: take by weighing 2.5 kilograms of glutinous wheat brans of blood, use 2kg/cm
2Vapour pressure steamed 50 minutes, add in the cylinder after being cooled to 25 ℃, stir;
(f), secondary fermentation: gained material in the step (e) is poured into Tao Tanzhong, slowly fermented 90 days in open-air shady and cool place with lotus leaf sealing pile, through squeezing, clarification, fry in shallow oil after drinking with 90 ℃ temperature, fill with altar, sealing, storage, basic identical with embodiment 1 step, do not repeat them here.
By the yellow rice wine that embodiment 1 and embodiment 2 brewage, it is red-purple, and is glossy, limpid transparent; Has the distinctive strong sweet-smelling of black sticky rice; Mouthfeel is pure and mild, tasty and refreshing, free from extraneous odour.Simultaneously, after testing, it also contains abundant micromolecule active polypeptide, polysaccharide, polyphenol, organic acid, VITAMIN, trace element, and its specific targets see Table 1.
The physical and chemical index of the glutinous yellow rice wine of table 1 blood
| Physical and chemical index | Embodiment 1 | Embodiment 2 |
| Alcoholic strength (% vol., 20 ℃) | 15 | 17 |
| Total reducing sugar (g/L is with glucose meter) | 10 | 12 |
| Total acid (g/L is in lactic acid) | 5.6 | 6.2 |
| Total nitrogen (g/L is in amino acid) | 0.6 | 0.8 |
The present invention utilizes black sticky rice and black sticky rice wheat bran, and the yellow rice wine that breaks traditions wine brewing style is created a kind of brand-new brewing yellow rice wine theory, and the health of guiding back to nature, ecology, green, organic full fermentation is drunk.The glutinous yellow rice wine of the blood that utilizes the inventive method to obtain has kept the intrinsic redness of black sticky rice or sorrel, need not add any artificial color, and is nutritious, has the sweet-smelling of the glutinous raw material uniqueness of blood, gladdens the heart and refresh the mind, and all makes us pleasing on color, style.
Be embodied in:
1. adopt local distinguishing products black sticky rice, be equipped with glutinous rice fermentation so that the wine is mellow and, sweet-smelling is strong.Owing to before secondary fermentation, add the glutinous wheat bran of blood, increase new raw material to microorganism in addition, play the effect of continuity fermentation.
The glutinous wine of blood adopt step feeding with meal technique vigor is given full play to so that yeast can constantly obtain new nutrition, the yield of liquor is high, is conducive to reduce miscellaneous bacteria and grows and prevent from becoming sour, and improves the quality of products.
3. the present invention adopts the long rear ferment phase, so that the effective constituent of the glutinous wheat bran pigment of the pigment of black sticky rice and blood can access abundant proposition, and has further extracted the fragrance of black sticky rice, so that finished product forms unique style at color.
4. do not add any additive and pigment in the whole technological process of the present invention, adopt the mode of spontaneous fermentation, the former wine of former fermented glutinous rice, guaranteed the quality of wine, so that the yellow rice wine of making has higher healthy nutritive value.
5. Yellow Rice Wine Enterprises does not need other increase equipment, is fit to industrialized production.
Above-described embodiment only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the personage who is familiar with technique can understand content of the present invention and according to this enforcement, can not limit protection scope of the present invention with this.All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed within protection scope of the present invention.
Claims (8)
1. the brewing method of the glutinous yellow rice wine of blood, it is characterized in that: it may further comprise the steps:
(a), weigh raw material: weigh in proportion raw material and place respectively the clear water cleaning clean, wherein black sticky rice accounts for total raw material 60 ~ 70wt%, and glutinous rice accounts for total raw material 30 ~ 40wt%;
(b), meal processed: be to soak 40 ~ 50 hours in 20 ~ 30 ℃ of water the black sticky rice described in the step (a) in temperature, after draining it cooked and be cooled to 28 ~ 30 ℃, to make the black sticky rice meal; Glutinous rice was soaked in normal-temperature water 15 ~ 20 hours, after draining away the water it is cooked and is cooled to 28 ~ 30 ℃ stand-by;
(c), primary fermentation: the described black sticky rice meal of step (b) is added in the cylinder, and add yeast for brewing rice wine, mix rear nest fermentation 65 ~ 80 hours, when nest liquid pol reached 160 ~ 240g/L, 1:1 added water by material quantity, left standstill 20 ~ 30 hours; And then in cylinder, adding respectively distiller's yeast, glutinous rice meal, control product temperature is 27 ~ 29 ℃, stirs, and leaves standstill 15 ~ 20 hours again;
(d), drive rake: after step (c) is processed, product temperature rise to 32 ~ 35 a ℃ beginning is harrowed, follow every interval and drove again respectively rake in 3 ~ 5 hours, open to four rakes, continued out rake on the 2nd day, continued out rake on the 3rd day, cover cylinder cap, standing for fermentation 4 ~ 7 days;
(e), add the black sticky rice wheat bran: take by weighing an amount of black sticky rice wheat bran, adopt 1.8 ~ 2kg/cm
2Vapour pressure steam 30 ~ 50min, add in the cylinder after being cooled to 22 ~ 25 ℃, stir;
(f), secondary fermentation: gained material in the step (e) is poured into Tao Tanzhong, slowly fermented 70 ~ 90 days in open-air shady and cool place with lotus leaf sealing pile, through squeezing, clarification, fry in shallow oil after drinking tank altar, sealing, storage with 88 ~ 90 ℃ temperature.
2. the brewing method of the glutinous yellow rice wine of blood according to claim 1, it is characterized in that: black sticky rice wheat bran quality described in the step (e) is 1.5 ~ 2 wt% of material quantity.
3. the brewing method of the glutinous yellow rice wine of blood according to claim 1, it is characterized in that: the yeast for brewing rice wine add-on is 0.4 ~ 0.5wt% of material quantity described in the step (c).
4. the brewing method of the glutinous yellow rice wine of blood according to claim 1, it is characterized in that: the distiller's yeast add-on is 10 ~ 15wt% of material quantity described in the step (c).
5. the brewing method of the glutinous yellow rice wine of blood according to claim 4, it is characterized in that: described distiller's yeast is Herba polygoni hydropiperis, wheat koji.
6. the brewing method of the glutinous yellow rice wine of blood according to claim 1 is characterized in that: in the described step (d), harrow upper and lower noon and the morning on the 3rd of next day at head and respectively drive rake once.
7. the brewing method of the glutinous yellow rice wine of blood according to claim 1, it is characterized in that: in the step (f), week about the secondary fermentation quality is once chemically examined, when alcohol reaches more than 16%, amino acid is more than the 0.5g/L, total acid can squeeze, clarify during at 4.8 ~ 7.0g/L.
8. the brewing method of the glutinous yellow rice wine of blood according to claim 7, it is characterized in that: described total acid measures with lactic acid.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710216A (en) * | 2014-01-09 | 2014-04-09 | 常熟市金桂酿酒有限公司 | Method for brewing red glutinous rice yellow wine rich in anthocyanin |
| CN104225272A (en) * | 2014-09-03 | 2014-12-24 | 崔俊英 | Externally-applied traditional Chinese medicine, externally-applied fermented medicated wine and preparation method of externally-applied fermented medicated wine |
| CN105802801A (en) * | 2016-05-11 | 2016-07-27 | 成都蓉泽缘食品有限公司 | Beauty-maintaining and young-keeping healthcare wine and preparation method thereof |
| CN110857425A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Brewing process of yellow rice wine |
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| KR20010047892A (en) * | 1999-11-23 | 2001-06-15 | 서대홍 | Glutinous rice wine fermentized with acorn and herbs |
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| CN101701168A (en) * | 2008-11-20 | 2010-05-05 | 龚建良 | Method for manufacturing red glutinous rice wine |
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| KR20010047892A (en) * | 1999-11-23 | 2001-06-15 | 서대홍 | Glutinous rice wine fermentized with acorn and herbs |
| JP2001269159A (en) * | 2000-03-29 | 2001-10-02 | Takara Shuzo Co Ltd | Koji (malted rice) of nonglutinous rice, method for producing the same, and use thereof |
| CN101701168A (en) * | 2008-11-20 | 2010-05-05 | 龚建良 | Method for manufacturing red glutinous rice wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103710216A (en) * | 2014-01-09 | 2014-04-09 | 常熟市金桂酿酒有限公司 | Method for brewing red glutinous rice yellow wine rich in anthocyanin |
| CN104225272A (en) * | 2014-09-03 | 2014-12-24 | 崔俊英 | Externally-applied traditional Chinese medicine, externally-applied fermented medicated wine and preparation method of externally-applied fermented medicated wine |
| CN104225272B (en) * | 2014-09-03 | 2018-08-21 | 崔俊英 | A kind of external application Chinese medicine, external application fermented medical wine and preparation method thereof |
| CN105802801A (en) * | 2016-05-11 | 2016-07-27 | 成都蓉泽缘食品有限公司 | Beauty-maintaining and young-keeping healthcare wine and preparation method thereof |
| CN110857425A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Brewing process of yellow rice wine |
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| CN103351980B (en) | 2014-09-24 |
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