CN102102071A - Production process for brewing fermented glutinous millet wine - Google Patents
Production process for brewing fermented glutinous millet wine Download PDFInfo
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- CN102102071A CN102102071A CN2009102616657A CN200910261665A CN102102071A CN 102102071 A CN102102071 A CN 102102071A CN 2009102616657 A CN2009102616657 A CN 2009102616657A CN 200910261665 A CN200910261665 A CN 200910261665A CN 102102071 A CN102102071 A CN 102102071A
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- glutinous millet
- rice
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- millet
- brewing
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Abstract
The invention discloses a production process for brewing fermented glutinous millet wines, which is characterized in that a finished product is obtained by processing the glutinous millet through the following steps: eliminating impurities, washing, scalding the millet, soaking the millet, draining by a gauze, boiling to rice meal, pouring water, entering jar and building nest, preserving heat and fermenting, filtering, performing sterilization, cooling, and filtering. The rice boiling time is 30 min; the addition amount of the yeast for brewing the wine is 1%; and the fermentation temperature is 28-30 DEG C. The obtained glutinous millet wine has an alcohol degree of 8%-10%, a pH of 3.8-4.2, and a sugar degree of 10%-12%; and the obtained glutinous millet wine is yellowish, clear and transparent, has a proper sweet and sour taste, a moderate alcohol degree, a light flavor of rice wine fermentation, and a good taste.
Description
Technical field
The present invention is a kind of brewing process of rice wine, relates in particular to the production technique of a kind of fermented type glutinous millet wine brew.
Background technology
Glutinous millet is one of abundant small coarse cereals of Shanxi Province's output, has very high nutritive value, it is a kind of high-quality grain source that health care is worth that has, its nutritive ingredient and content are: carbohydrate 74%, protein 11.8%, fat 3.2%, food fiber 4.4%, and be rich in trace elements such as methionine(Met), tryptophane, Methionin, multivitamin and zinc, copper, manganese.According to record, glutinous millet can be supported kidney qi, removes stomach energy, controlled quench one's thirst (diabetes), diuresis is invigorated blood circulation, and is rich in tryptophane because of it simultaneously, so also have certain syngignoscism.The rice wine that existing market is sold, be that the fermenting raw materials brew forms with glutinous rice mostly, with the glutinous millet is the rice wine of raw material brew, on market, seldom see, it has the nutritive health-care characteristics of glutinous millet and fermented wine concurrently, having nourishing liver and support effects such as kidney, strengthening spleen and warming liver, appetite-stimulating indigestion-relieving, is a kind of preferable drink that people take care of health and are healthy and strong, and has also opened up new way for the glutinous millet deep processing simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is: improving with the glutinous millet is the fermented type glutinous millet wine novel process of raw material brew.
In order to solve the technology that above-mentioned glutinous millet wine is brewageed, the present invention has adopted glutinous millet → impurity elimination, cleaning → scald rice, has soaked the rice → gauze draining → steamed rice → pouring meal → cylinder nest → heat-preservation fermentation → filtration → sterilization that falls → cooling → filtration → finished product.Rice time 30min, yeast for brewing rice wine addition 1%, 28～30 ℃ of leavening temperatures are steamed in control during this time.
The invention has the beneficial effects as follows: its color of fermented type glutinous millet wine-1-is yellowish, clear, and sour and sweet palatability, the wine degree is moderate, and has light rice wine fermenting aroma, good mouthfeel.
Embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
With selected glutinous millet is that raw material carries out zymamsis, at first to rely on mould (head mold, Mucor) in the sweet yeast for brewing rice wine will be glutinous millet starch by 30min boiling gelatinization change into the available sugar of yeast, glutinous millet rice grain after gelatinization is loose not to be stuck with paste, mashed thoroughly and not, does not have agglomerate; Boiling is well-done, and rice grain is outer hard interior soft, and the interior no white heart fully suctions moisture.Dash with water purification immediately after the gelatinization and drench, it is loose that rice grain is separated, and be cooled to 27～30 ℃ rapidly, so that ventilative good, be convenient to inoculation fermentation.Go Yu Shui to go into altar the glutinous millet meal drop that drenches after cold, the yeast for brewing rice wine addition is 1% of a gross weight, 2/3 of yeast for brewing rice wine consumption is admixed in the meal, stir evenly, and rice central authorities are barricaded as comparatively loose " loudspeaker " recessed round nest of type, will remain yeast for brewing rice wine at last and be sprinkled upon the rice surface, put into constant incubator with wet gauze envelope altar mouth, rice is gone into heat insulating culture behind the altar, and temperature has a significant impact amylomyces, saccharomycetic metabolism growth in the yeast for brewing rice wine, thereby influences ferment effect.28～30 ℃ of leavening temperatures, time 6-7d has bubble to produce in altar, and rice floats, and pol descends simultaneously, and ethanol content increases when slow, finishes fermentation, and produce a large amount of wine liquid, the sweet-smelling of news in the altar this moment.
Claims (4)
1. the production technique of fermented type glutinous millet wine brew is characterized in that: glutinous millet → impurity elimination, cleaning → scald rice, soak the rice → gauze draining → steamed rice → pouring meal → cylinder nest → heat-preservation fermentation → filtration → sterilization that falls → cooling → filtration → finished product.
2. the production technique of a kind of fermented type glutinous millet wine according to claim 1 brew is characterized in that: steam rice time 30min.
3. the production technique of a kind of fermented type glutinous millet wine according to claim 1 brew, the culture temperature of Angel highly active dry yeast is characterized in that: yeast for brewing rice wine addition 1%.
4. the production technique of a kind of fermented type glutinous millet wine according to claim 1 brew is characterized in that: 28～30 ℃ of leavening temperatures.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616657A CN102102071A (en) | 2009-12-18 | 2009-12-18 | Production process for brewing fermented glutinous millet wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102616657A CN102102071A (en) | 2009-12-18 | 2009-12-18 | Production process for brewing fermented glutinous millet wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102102071A true CN102102071A (en) | 2011-06-22 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009102616657A Pending CN102102071A (en) | 2009-12-18 | 2009-12-18 | Production process for brewing fermented glutinous millet wine |
Country Status (1)
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| CN (1) | CN102102071A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746968A (en) * | 2012-05-16 | 2012-10-24 | 山西农业大学 | Production method of red yeast rice and millet yellow rice wine |
| CN105076993A (en) * | 2015-07-17 | 2015-11-25 | 赵建光 | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
| CN106010893A (en) * | 2016-07-08 | 2016-10-12 | 南通白蒲黄酒有限公司 | Low-temperature brewing technology for multifunctional rice wine |
| CN106434144A (en) * | 2016-11-16 | 2017-02-22 | 贵州红四渡酒业集团有限责任公司 | Wine making method |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
-
2009
- 2009-12-18 CN CN2009102616657A patent/CN102102071A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102746968A (en) * | 2012-05-16 | 2012-10-24 | 山西农业大学 | Production method of red yeast rice and millet yellow rice wine |
| CN105076993A (en) * | 2015-07-17 | 2015-11-25 | 赵建光 | Preparation technology of fermented glutinous rice suitable for consumption of pregnant women |
| CN106010893A (en) * | 2016-07-08 | 2016-10-12 | 南通白蒲黄酒有限公司 | Low-temperature brewing technology for multifunctional rice wine |
| CN106434144A (en) * | 2016-11-16 | 2017-02-22 | 贵州红四渡酒业集团有限责任公司 | Wine making method |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110622 |