CN102653711A - Glutinous millet wine and preparation method thereof - Google Patents
Glutinous millet wine and preparation method thereof Download PDFInfo
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- CN102653711A CN102653711A CN2012101651227A CN201210165122A CN102653711A CN 102653711 A CN102653711 A CN 102653711A CN 2012101651227 A CN2012101651227 A CN 2012101651227A CN 201210165122 A CN201210165122 A CN 201210165122A CN 102653711 A CN102653711 A CN 102653711A
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Abstract
The invention relates to flavor rice wine made from glutinous millet serving as the main raw material and a preparation technology thereof, and in particular relates to glutinous millet wine made from the anti-rust glutinous millet variety'Jichuang 1' serving as the raw material and a preparation technology thereof. Through the invention, the obtained glutinous millet wine is rich in multiple trace elements and vitamins and has functions of invigorating spleen and tonifying kidney; the wine liquid has unique flavor and perfect mouthfeel; and the glutinous millet wine has the advantages of high yield, sweet and clean vinosity, cool taste, short fermentation period and relatively low unit cost. Meanwhile, since the glutinous millet is low-sugar food, the wine made from the glutinous millet has low content of sugar and is good for health.
Description
Technical field
The present invention relates to a kind of is local flavor rice wine and the preparation technology thereof that main raw material is brewageed with the Semen setariae; Relating to rust-proofing, glutinous matter millet variety " Ji wound 1 " Semen setariae especially is Semen setariae rice wine and the preparation technology thereof that raw material is brewageed.
Background technology
The existing beverage alcohol product is a raw material with rice, Chinese sorghum, corn etc. mainly, seldom is the raw material wine brewing with the millet, does not see the report of useful Semen setariae brewed rice wine as yet.The wine brewing raw grain has the glutinous branch of round-grained rice, and round-grained rice property raw grain amylose content is high, and amylopection content is low, and it is not enough to make the rice wine local flavor; And glutinous property raw grain amylose content is low, and amylopection content is high, and the rice wine of brewageing is unique more, and local flavor is arranged.With glutinous property rice brewed rice wine, become the drink that people habitually practise like China's south custom, also have few products to sell at present.
Millet originates from China, is the traditional grain crop of bringing up the Chinese nation.Millet shelling back is a millet, and its nutritious and readily digested is that old, weak, patient, particularly postpartum women and infant recover health and the first-selected good food of growing up healthy and sound.And the Semen setariae grain is little, and look yellowish is or deep yellow, and quality is harder, and finished product have fragrant and sweet flavor.Its effect mainly contains following 5 points: 1, because of its rich vitamin B
1, B
12Deng, have the effect that sore is given birth in maldigestion of preventing and bicker; 2, has the effect that prevents general stomach, vomiting; 3, the function that also has nourishing YIN and benefiting blood can make the physique of puerpera's cold of insufficiency type taken good care of, and helps them to regain one's strength; 4, Semen setariae has the wrinkle of alleviating, color spot, Pigmented effect; 5. Semen setariae belongs to low sugar, and it is edible to help crowd such as mellitus.
" Ji wound 1 " is that the contriver utilizes the 1066A sterile material to do maternal and the hybridization of rust-proofing resource Michelia floribunda since nineteen ninety-five, and process is selected the rust-proofing individual plant by the strong toxicity microspecies of pickup kind paddy rest fungus, at F
4In generation, further hybridize with Yungu No.1, the glutinous property of high yield, the high-quality kind with height rust-proofing that the self progeny adopts the pedigree method seed selection to form; Identified through national millet variety evaluation committee in 2009.
" Ji wound 1 " Semen setariae has moderate crude protein, robust fibre, fat and carbohydrate content; Amylose content (accounting for the sample dry weight) is merely 1.22%, and content place minimum level in the glutinous matter kind of millet shows that it is high glutinous matter kind at home; General kind vitamins B
1, B
2Average content is respectively 0.786mg/kg and 0.121mg/kg, and " Ji wound 1 " vitamins B
1, B
2Content is respectively 4.2mg/kg and 1.0mg/kg, is 5.3 times and 8.3 times of average content; General kind iron, zinc, copper, calcium average content are respectively 5.8mg/kg, 2.57mg/kg, 0.55mg/kg, 23.76mg/kg; And " Ji wound 1 " iron, zinc, copper, calcium contents is respectively 30.1mg/kg, 33.19mg/kg, 5.86mg/kg and 151.5mg/kg, is 5.2 times, 12.9 times, 10.7 times and 6.4 times of average content; Glue denseness and the alkali value that disappears is in higher level.Product quality with its making is better.
The local flavor rice wine that utilizes the Semen setariae preparation is than the rice wine for preparing with paddy glutinous rice on the market, and sugar degree reduces greatly, and it is healthy to help people.
Summary of the invention
The present invention relates to a kind of preparation method of Semen setariae wine, and Semen setariae wine obtained by this method, specifically, the present invention relies on the ancient brewing technology of tradition, adopts solid state fermentation, is prepared from through batching, fermentation and post-processed three big steps.The preparation method of Semen setariae wine involved in the present invention is specific as follows:
Step 1, preparation raw material and pre-treatment: with the Semen setariae is raw material, after the water logging rice of 2 times of weight, steamed rice, cooling, adds distiller's yeast, stirs to ashless bag, sandwich or agglomerate after reinforced, and the weight ratio of said Semen setariae and distiller's yeast is 200: 1～5;
Step 2, fermentation: with the mixture of the step 1 jar fermenter sealing and fermenting of packing into; 25-35 ℃ of control room temperature; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 8-25 days.
Step 3, aftertreatment:, after filter cloth filters, begin to connect wine with the prepared fermentation liquid of the step 2 squeezing machine of packing into; Wine liquid was stored 6-12 month with stainless cylinder of steel sealing; Sterilize, check packing promptly to make finished product subsequently; Said squeezing machine adopts the squeezing machine of the common solid-liquid separation of food grade to get final product.
Preferably, the weight ratio of Semen setariae and distiller's yeast is 200: 2～4;
Preferably, the weight ratio of Semen setariae and distiller's yeast is 200: 3;
Preferably, said Semen setariae also can be the mixture of common Semen setariae with " Ji wound 1 " Semen setariae, and when being the mixture of the two, the weight ratio of the two is 4～0: 1～4.
Preferably, said Semen setariae all is " Ji wound 1 " Semen setariae;
Another object of the present invention provides the Semen setariae wine that makes according to aforesaid method.
It is that main raw material prepares rice wine that the present invention adopts Semen setariae, with " the Ji wound 1 " rice wine that Semen setariae is brewageed, is rich in various trace elements and VITAMINs, tonifying speen and tonifying kidney especially; Wine liquid unique flavor, excellent taste has the yield of liquor height, and vinosity is pure and sweet clean refreshing, and is clear sweet pure ice-cold, the short and lower advantage of unit cost of fermentation period.Simultaneously, Semen setariae is a food with low sugar content, and is low with its wine sugar degree of brewageing, helps healthy.
Embodiment:
The distiller's yeast that following embodiment uses is: commercially available Zhejiang Province makes every effort to overcome in the Lishui " making every effort to overcome " board that bio tech ltd is produced " " sweet wine is bent ".
Squeezing machine is: the food solid-liquid separation TS--86 (pressure filter) that the two beneficial biochemical suite of equipment in Nanjing ltd produces
Embodiment 1
Take by weighing the Semen setariae of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 0.5 weight part distiller's yeast, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃, and fermenting does not have bubble to mash and produce, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 15 days, and the output ethanol content is 13% rice wine 66 weight parts.
Embodiment 2
Take by weighing the Semen setariae of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 2.5 weight part distiller's yeasts, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 8 days, and the output ethanol content is 13% rice wine 65 weight parts.
Embodiment 3
Take by weighing the Semen setariae of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 1.5 weight part distiller's yeasts, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 12 days, and the output ethanol content is 13% rice wine 68 weight parts.
Embodiment 4
Take by weighing the Semen setariae of 80 weight parts, " Ji wound 1 " Semen setariae of 20 weight parts after the water logging rice of 2 times of weight, steamed rice, cooling, adds 1.5 weight part distiller's yeasts, stirs to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 12 days, and the output ethanol content is 13% rice wine 67 weight parts.
Embodiment 5
Take by weighing the Semen setariae of 50 weight parts, " Ji wound 1 " Semen setariae of 50 weight parts after the water logging rice of 2 times of weight, steamed rice, cooling, adds 1.5 weight part distiller's yeasts, stirs to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 12 days, and the output ethanol content is 13% rice wine 68 weight parts.
Embodiment 6
Take by weighing the Semen setariae of 20 weight parts, " Ji wound 1 " Semen setariae of 80 weight parts after the water logging rice of 2 times of weight, steamed rice, cooling, adds 1.5 weight part distiller's yeasts, stirs to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 12 days, and the output ethanol content is 13% rice wine 69 weight parts.
Embodiment 7
Take by weighing " Ji wound 1 " Semen setariae of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 1.5 weight part distiller's yeasts, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 12 days, and the output ethanol content is 13% rice wine 70 weight parts.
Embodiment 8
Take by weighing the common round-grained rice property millet of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 1.5 weight part distiller's yeasts, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 18 days, and the output ethanol content is 13% wine liquid 15 weight parts.
Embodiment 9
Take by weighing the glutinous property rice (being glutinous rice) of 100 weight parts, after the water logging rice of 2 times of weight, steamed rice, cooling, add 1.5 weight part distiller's yeasts, stir to ashless bag, sandwich or agglomerate after reinforced; Pour mixture into pithos subsequently, use rope or bungee, in case foreign material are invaded plastics fabric width Zha Gangkou; The room temperature of control fermentation is 28-35 ℃; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 10 days, and the output ethanol content is 13% wine liquid 72 weight parts.
Through above embodiment, can find out that in production practice the yield of liquor of Semen setariae is generally all greater than 65%.
Exterior quality contrast: through statistics and the observation to 9 embodiment, best with embodiment 7 gained " Ji wound 1 " exterior quality, performance wine liquid quality is pure, wine liquid entire body deep yellow, wine liquid thickness and limpid; Embodiment 8 is the common round-grained rice property millet of employing all, and according to the distinctive fragrance of wine liquid shortage rice wine of this prepared, fermentation time is long, the yield of liquor is low, muddy, the blackout of wine liquid, and also the yield of liquor is merely 15%, suitable this explained hereafter rice wine of using.
Gained rice wine is carried out evaluation of nutrition; It is thus clear that the rice wine sugar degree made from millet and Semen setariae is all low; The rice wine sugar degree that " Ji wound 1 " makes is 177.9g/L, and is lower by 25.6% than the rice wine sugar degree of glutinous rice brew, is to meet the low sugar product that modern health diet is advocated; With common millet is the embodiment 8 of raw material, and not only fermentation time is long, and exterior quality is relatively poor, and its nutrient contg is also obviously not enough; The rice wine sugar degree made from " Ji wound 1 " is moderate, contains higher amino-nitrogen, and liquor output rate is higher.
The subjective appreciation of gained Semen setariae wine
The rice wine that above-mentioned 9 instances are obtained is divided into 9 groups, organizes 100 people to taste comparison, and everyone tastes according to number order is anonymous, according to individual mouthfeel, is divided into 4 grades, draws the palatability index of each group, and is as shown in the table.
| Kind | Semen setariae: Ji wound 1 | Raw material: distiller's yeast | Excellent | Very | Can | Difference |
| Embodiment 1 | 100∶0 | 100∶0.5 | 75 | 16 | 5 | 4 |
| Embodiment 2 | 100∶0 | 100∶2.5 | 78 | 14 | 6 | 2 |
| Embodiment 3 | 100∶0 | 100∶1.5 | 80 | 15 | 5 | 0 |
| Embodiment 4 | 80∶20 | 100∶1.5 | 83 | 11 | 6 | 0 |
| Embodiment 5 | 50∶50 | 100∶1.5 | 85 | 10 | 5 | 0 |
| Embodiment 6 | 20∶80 | 100∶1.5 | 90 | 9 | 1 | 0 |
| Embodiment 7 | 0∶100 | 100∶1.5 | 96 | 4 | 0 | 0 |
| Embodiment 8 | 100 round-grained rice property millets: 0 | 100∶1.5 | 0 | 0 | 6 | 94 |
| Embodiment 9 | 100 glutinous property rice: 0 | 100∶1.5 | 25 | 45 | 20 | 10 |
Can be known by last table: the rice wine that with the Semen setariae is raw material is all good than the rice wine mouthfeel of producing with common millet, and particularly the embodiment 7 rice wine score that all adopts " Ji wound 1 " Semen setariae to brewage is the highest, mouthfeel the best, and suitable crowd is the widest.
Semen setariae wine of the present invention and preparation method thereof are described through concrete embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, processing condition and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and are included within the scope of the present invention.
Claims (6)
1. the preparation method of a Semen setariae wine is characterized in that comprising the steps:
Step 1, preparation raw material and pre-treatment: with the Semen setariae is raw material, after the water logging rice of 2 times of weight, steamed rice, cooling, adds distiller's yeast, stirs to ashless bag, sandwich or agglomerate after reinforced, and the weight ratio of said Semen setariae and distiller's yeast is 200: 1～5;
Step 2, fermentation: with the mixture of the step 1 jar fermenter sealing and fermenting of packing into; 25-35 ℃ of control room temperature; Fermenting does not have bubble to mash and produces, and poor liquid separates to become and is faint yellow clearly, and liquid level does not have floating poor, and vinasse have firmly been pinched loose sense, and aroma is outstanding, fermentation ends; Fermentation time is 8-25 days;
Step 3, aftertreatment:, after filter cloth filters, begin to connect wine with the prepared fermentation liquid of the step 2 squeezing machine of packing into; Wine liquid was stored 6-12 month with stainless cylinder of steel sealing; Sterilize, check packing promptly to make finished product subsequently; Said squeezing machine adopts the squeezing machine of the common solid-liquid separation of food grade to get final product.
2. according to the preparation method of claim 1, the weight ratio that it is characterized in that Semen setariae and distiller's yeast is 200: 2～4.
3. according to the preparation method of claim 1, the weight ratio that it is characterized in that Semen setariae and distiller's yeast is 200: 3.
4. according to the preparation method of claim 1, it is characterized in that Semen setariae is replaced with the mixture of common Semen setariae and " Ji wound 1 " Semen setariae, the weight ratio of the two is 4～0: 1～4.
5. according to the preparation method of claim 1, it is characterized in that said Semen setariae is " Ji wound 1 " Semen setariae.
6. the Semen setariae wine that makes according to the arbitrary preparation method of claim 1 to 5.
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| CN2012101651227A CN102653711A (en) | 2012-05-25 | 2012-05-25 | Glutinous millet wine and preparation method thereof |
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| CN2012101651227A CN102653711A (en) | 2012-05-25 | 2012-05-25 | Glutinous millet wine and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952659A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of millet wine |
| CN103013742A (en) * | 2012-11-21 | 2013-04-03 | 王意谦 | Preparation method of apocynum venetum health-care wine |
| CN106701426A (en) * | 2017-01-16 | 2017-05-24 | 方晓明 | Method for making sweet mash liquor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102417874A (en) * | 2011-11-18 | 2012-04-18 | 志丹县鹏翔食品有限责任公司 | Technique for utilizing glutinous millet to produce fermented wine |
-
2012
- 2012-05-25 CN CN2012101651227A patent/CN102653711A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102417874A (en) * | 2011-11-18 | 2012-04-18 | 志丹县鹏翔食品有限责任公司 | Technique for utilizing glutinous millet to produce fermented wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102952659A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of millet wine |
| CN102952659B (en) * | 2012-10-23 | 2013-11-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of millet wine |
| CN103013742A (en) * | 2012-11-21 | 2013-04-03 | 王意谦 | Preparation method of apocynum venetum health-care wine |
| CN103013742B (en) * | 2012-11-21 | 2014-03-12 | 王意谦 | Preparation method of apocynum venetum health-care wine |
| CN106701426A (en) * | 2017-01-16 | 2017-05-24 | 方晓明 | Method for making sweet mash liquor |
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Application publication date: 20120905 |