CN104152324A - Production technology of daughter red wine - Google Patents
Production technology of daughter red wine Download PDFInfo
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- CN104152324A CN104152324A CN201410431888.4A CN201410431888A CN104152324A CN 104152324 A CN104152324 A CN 104152324A CN 201410431888 A CN201410431888 A CN 201410431888A CN 104152324 A CN104152324 A CN 104152324A
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Abstract
The invention provides a production technology of daughter red wine. The production technology comprises a first step of preparing semi-finished yellow wine; a second step of preparing distillers' grains; a third step of nourishing the wine, adding the semi-finished yellow wine in the wine-producing distillers' grains, sealing the distillers' grains, fermenting for 3-18 y, filtering and sterilizing after being taken out to obtain a finished product of the daughter red wine. The preparation technology of the daughter red wine is advanced, reasonable and simple, and can be implemented easily. By adding the semi-finished yellow wine in the distillers' grains, production cost is reduced and the obtained product can be retained for a long time. The daughter red wine contains rich nutritional health-care ingredients. Particularly, the content of ribonucleic acid is 20-30 times that of conventional yellow wine. The daughter red wine can promote body metabolism, protect liver and adjust immunity.
Description
Technical field
The invention belongs to brewing yellow rice wine technical field, be specifically related to a kind of production technique of daughter's red wine.
Background technology
Daughter's red wine has another name called yellow rice wine, is the thing of the old times rich family female indispensability of getting married.Daughter's red wine, because have mellow sweet fresh, strong fragrant fragrant, the very high features such as nutritive value, is subject to liking of broad masses of the people deeply.Daughter's red wine be the grains such as rice, corn, wheat as main raw material, through boiling, add the yellow rice wine that the steps such as song, saccharification, fermentation, filtration, storage form.Along with the raising of people's living standard, people's consumption idea is Well fed,well bred. from the past, till now eat good, eat health, the development of daughter's red wine is faced with new challenges.How traditional technology is improved to innovation, improve the nutritive value of daughter's red wine, what daughter's red wine was cooked is better more characteristic, is the problem that needs primary study.Daughter's red wine in the market generally adopts traditional technology to brewage, and its mouthfeel and nutritive value have been difficult to meet the new consumption idea of people.Yeast Nucleic Acid is prevalent in human body cell, is the carrier of genetic information, has close relationship with protein biosynthesizing.Suitable supplementary Yeast Nucleic Acid can be corrected the morbid state of human body, delays senility, builds up health.Both at home and abroad for how improving daughter's red wine center ribosomal ribonucleic acid containing quantity research also seldom, the Yeast Nucleic Acid in the yellow rice wine product on market is generally lower now at present, can not meet people's health care demand.
Summary of the invention
In order to solve in prior art, the deficiency that daughter's red wine nutrition content is too low, the invention provides a kind of production technique that contains abundant nutritive substance, possesses daughter's red wine of nourishing function.
In the present invention, the implication of each term is explained as follows:
Glutinous rice: formal name used at school milled round grain glutinous rice, quote academic dissertation: week is clever. different sorts glutinous rice cakes aging property researchs [D]. Southern Yangtze University, 2013.
Red shell glutinous rice: formal name used at school black sticky rice, quote academic dissertation: week is clever. different sorts glutinous rice cakes aging property researchs [D]. Southern Yangtze University, 2013.
Cm: centimetre; H: time unit, hour; M: time unit, month; Y: time unit, year.
The present invention is achieved through the following technical solutions:
A production technique for daughter's red wine, is characterized in that described production technique comprises the steps:
The first step: prepare work in-process yellow rice wine
Glutinous rice is cleaned and removed after impurity, soak, it is high that water covers glutinous rice 10～15cm, soak time is 24～36 h, after completing, immersion leaches the grain of rice at 100 ℃ of boiling 30～45 min, add yellow rice wine yeast for brewing rice wine to mix to mix thoroughly steamed glutinous rice meal and carry out primary fermentation, the temperature of primary fermentation is 28～32 ℃, and 3～5 d altogether ferment; Taking out the wine ma that fermentation obtains, in wine ma, add white wine, mix rear sealing, is at 18～22 ℃, to carry out secondary fermentation in temperature, after fermentation 30～60d, obtains work in-process yellow rice wine;
Second step: vinasse are produced in preparation
Red shell glutinous rice is cleaned and removed after impurity, soak, it is high that water covers red shell glutinous rice 10～15cm, soak time is 24～36 h, after completing, immersion leaches the grain of rice at 100 ℃ of boiling 30～45 min, it is primary fermentation at 30 ℃ that steamed red shell glutinous rice add daughter's red wine yeast for brewing rice wine to mix to be mixed thoroughly in temperature, and 3 d altogether ferment; Taking out in the wine ma who obtains of fermenting and add white wine, mix rear sealing, is at 18～22 ℃, to continue fermentation in temperature, after secondary fermentation 10～12 m, obtains producing vinasse;
The 3rd step: support wine
The work in-process yellow rice wine of the first step gained is added in the product vinasse of second step gained, after sealing up for safekeeping, imbed underground, fermentation 3～18y, filter-sterilized after taking out, obtains finished product daughter red wine.
In the first step, the concrete steps of described primary fermentation process are that first day stirs stirring once every 1 h, second day stirs stirring once every 2 h, every 4 h, stir stirring once every day below, primary fermentation carries out 3～5 d altogether, and in primary fermentation process, temperature remains on 32～34 ℃.
The described the first step is prepared in work in-process yellow rice wine step, and in secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4～6.
Described second step preparation is produced in vinasse step, and in secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4～6.
Described white wine is that alcoholic strength is the grain brewing wine of 43～47 °.
Adding the quality of described yellow rice wine yeast for brewing rice wine is 0.2～0.5% of glutinous rice meal quality, and adding the quality of described daughter's red wine yeast for brewing rice wine is 0.2～0.5% of red shell glutinous rice quality.
Described daughter's red wine yeast for brewing rice wine is brew daughter red wine yeast used, in described daughter's red wine yeast for brewing rice wine, contains monascus ruber, and described yellow rice wine yeast for brewing rice wine is brewing yellow wine yeast used.
In the 3rd step, the described work in-process yellow rice wine adding is 5:4～6 with the mass ratio of the described product vinasse that add.
Adding the quality of described yellow rice wine yeast for brewing rice wine is 0.2～0.5% of glutinous rice meal quality, and adding the quality of described daughter's red wine yeast for brewing rice wine is 0.2～0.5% of red shell glutinous rice quality.
Yeast for brewing rice wine is as the saccharifying ferment of rice wine production, and the major microorganisms that it contains has head mold, Mucor, yeast and a small amount of bacterium and pears head mould etc., wherein important with head mold and yeast.In daughter's red wine yeast for brewing rice wine described in the present invention, contain monascus ruber, described yellow rice wine yeast for brewing rice wine is general wine brewing yeast used.
In the 3rd step, the described work in-process yellow rice wine adding is 5:4～6 with the mass ratio of the described product vinasse that add.
The beneficial effect of the production technique of a kind of daughter's red wine of the present invention is mainly reflected in:
1) preparation technology of daughter's red wine of the present invention is advanced rationally and be simple and easy to realize, and adds and produces in vinasse preparing work in-process yellow rice wine, has reduced production cost, and the product obtaining can retain for a long time;
2) in daughter's red wine of the present invention, contain abundant nutritive and health protection components, especially the content of Yeast Nucleic Acid is 20～30 times of common yellow rice wine content, and therefore daughter's red wine of preparation can promote body metabolism, protection liver, immunomodulatory;
3) daughter's red wines taste of the present invention is mellow sweet fresh, and fragrant aroma more can be liked by more vast human consumer.
Accompanying drawing explanation
Fig. 1 is the technological process of production block diagram of a kind of daughter's red wine of the present invention.
Embodiment
Embodiment 1
The production technique that the invention discloses a kind of daughter's red wine, comprises the steps:
The first step: prepare work in-process yellow rice wine
Taking the clean impurity of removing of a certain amount of glutinous rice soaks, it is high that water covers glutinous rice 10～15cm, soak time is 24 h, after abundant immersion, leach the grain of rice, then put into and steam rice cabinet, at 100 ℃ of boiling 30 min, steamed glutinous rice meal is moved on in jar fermenter, after adding yellow rice wine yeast for brewing rice wine to mix thoroughly, carry out primary fermentation, the quality of the yellow rice wine yeast for brewing rice wine adding is 0.2% of glutinous rice meal quality, the concrete steps of primary fermentation process are, first day stirs stirring once every 1 h, second day stirs stirring once every 2 h, every 4 h, stir stirring once every day below, primary fermentation carries out 3d altogether, in primary fermentation process, temperature remains on 32 ℃, 3 d altogether ferment, after fermentation, the liquid obtaining is wine ma, and the wine ma that taking out ferments obtains moves in storage vinasse, toward storage vinasse, adding alcoholic strength is again the white wine of 43 °, and the volume ratio of wine ma and white wine is 5:4, mixes rear sealing, in temperature, be at 18 ℃, to carry out secondary fermentation, after fermentation 30 d, obtain work in-process yellow rice wine.
The process that yeast fermentation produces Yeast Nucleic Acid is aerobic fermentation process, the concentration of dissolved oxygen has a great impact for the generation of Yeast Nucleic Acid, yeast is the in the situation that of dissolved oxygen abundance, cell fission propagation rapidly, can maintain higher throughput rate, can avoid the disadvantageous ethanol of yeast growth simultaneously; And the raising of leavening temperature can make yeast growth speed increase, the rna content in fermented liquid also increases thereupon, the most favourable to the accumulation of yeast rna when leavening temperature is 32～34 ℃.Therefore the present invention just stirs stirring once at set intervals in the production process of work in-process yellow rice wine, and the temperature of fermentation maintains 32～34 ℃, in the work in-process yellow rice wine of making like this, the content of Yeast Nucleic Acid is just far above the content of Yeast Nucleic Acid in common wine-making technology, work in-process yellow rice wine is added to produce in vinasse and support wine, the rna content of the finished product daughter red wine obtaining is also far above the general rna content of daughter's red wine on the market.
Second step: vinasse are produced in preparation
After being cleaned to removal impurity, soaks by red shell glutinous rice, it is high that water covers red shell glutinous rice 10～15cm, soak time is 24 h, after abundant immersion, leaches the grain of rice, put into again and steam rice cabinet, at 100 ℃ of boiling 30min, steamed red shell glutinous rice is moved on in jar fermenter, adding after daughter's red wine yeast for brewing rice wine is primary fermentation at 28 ℃ in temperature, the quality of the daughter's red wine yeast for brewing rice wine adding is 0.2% of red shell glutinous rice quality, and 3 d altogether ferment; The liquid obtaining after fermentation is wine ma, and the wine ma that taking out ferments obtains moves in storage vinasse, then adds the white wine of 43 ° toward storage vinasse, the volume ratio of wine ma and white wine is 5:4, mixing rear sealing, is at 18 ℃, to continue fermentation in temperature, after fermentation 10 m, obtains producing vinasse.
The 3rd step: support wine
The work in-process yellow rice wine of the first step gained is added in the product vinasse of second step gained, wherein work in-process yellow rice wine is 5:4 with the mass ratio that produces vinasse, imbeds underground continuation 3 y that ferment after sealing up for safekeeping, and filter-sterilized after taking out, obtains finished product daughter red wine.
Wherein, described daughter's red wine yeast for brewing rice wine is brew daughter red wine yeast used, in described daughter's red wine yeast for brewing rice wine, contains monascus ruber, and described yellow rice wine yeast for brewing rice wine is brewing yellow wine yeast used, is mature technology, is not repeated herein.Different types of yellow rice wine yeast for brewing rice wine and daughter's red wine yeast for brewing rice wine in prior art, do not exert an influence to the composition of finished product daughter red wine center ribosomal ribonucleic acid of the present invention.
Embodiment 2
There is many something in common in the present embodiment and embodiment mono-, its something in common does not repeat, and difference is summarized as follows:
In preparing in work in-process yellow rice wine step of the first step, the soak time of glutinous rice is 26 h, and cooking time is 35 min, in primary fermentation operation, the quality of the yellow rice wine yeast for brewing rice wine adding is 0.3% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 33 ℃, and 3.5 d altogether ferment; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4.5, and the alcoholic strength of white wine is 44 °, and Temperature Setting is 19 ℃, after fermentation 40 d, obtains work in-process yellow rice wine.
Preparation at second step is produced in vinasse step, and the soak time of red shell glutinous rice is 26 h, and cooking time is 35 min, in primary fermentation operation, the quality of the daughter's red wine yeast for brewing rice wine adding is 0.3% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 29 ℃, and 3.5 d altogether ferment; In secondary fermentation operation, in secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4.5, and the alcoholic strength of white wine is 44 °, and Temperature Setting is 19 ℃, after fermentation 10 .5m, obtains work in-process yellow rice wine.
In the foster wine step of the 3rd step, wherein work in-process yellow rice wine is 5:4.5 with the mass ratio that produces vinasse, imbeds underground continuation 6 y that ferment after sealing up for safekeeping, and filter-sterilized after taking out, obtains finished product daughter red wine.
Embodiment 3
There is many something in common in the present embodiment and embodiment mono-, its something in common does not repeat, and difference is summarized as follows:
In preparing in work in-process yellow rice wine step of the first step, the soak time of glutinous rice is 29 h, and cooking time is 40min, in primary fermentation operation, the quality of the yellow rice wine yeast for brewing rice wine adding is 0.4% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 34 ℃, and 4 d altogether ferment; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:5, and the alcoholic strength of white wine is 46 °, and Temperature Setting is 20 ℃, after fermentation 50 d, obtains work in-process yellow rice wine.
Preparation at second step is produced in vinasse step, and the soak time of red shell glutinous rice is 29 h, and cooking time is 40min, in primary fermentation operation, the quality of the daughter's red wine yeast for brewing rice wine adding is 0.4% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 30 ℃, and 4 d altogether ferment; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:5, and the alcoholic strength of white wine is 46 °, and Temperature Setting is 20 ℃, after fermentation 11m, obtains work in-process yellow rice wine.
In the foster wine step of the 3rd step, wherein work in-process yellow rice wine is 5:5 with the mass ratio that produces vinasse, imbeds underground continuation 10 y that ferment after sealing up for safekeeping, and filter-sterilized after taking out, obtains finished product daughter red wine.
Embodiment 4
There is many something in common in the present embodiment and embodiment mono-, its something in common does not repeat, and difference is summarized as follows:
In preparing in work in-process yellow rice wine step of the first step, the soak time of glutinous rice is 36h, and cooking time is 45min, and in primary fermentation operation, the quality of the yellow rice wine yeast for brewing rice wine adding is 0.5% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 34 ℃, and 5 d altogether ferment; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:6, and the alcoholic strength of white wine is 47 °, and Temperature Setting is 22 ℃, after fermentation 60 d, obtains work in-process yellow rice wine.
Preparation at second step is produced in vinasse step, and the soak time of red shell glutinous rice is 36 h, and cooking time is 45min, in primary fermentation operation, the quality of the daughter's red wine yeast for brewing rice wine adding is 0.5% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 32 ℃, and 5d altogether ferments; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:6, and the alcoholic strength of white wine is 47 °, and Temperature Setting is 22 ℃, after fermentation 12m, obtains work in-process yellow rice wine.
In the foster wine step of the 3rd step, wherein work in-process yellow rice wine is 5:6 with the mass ratio that produces vinasse, imbeds underground continuation fermentation 12y after sealing up for safekeeping, and filter-sterilized after taking out, obtains finished product daughter red wine.
Embodiment 5
There is many something in common in the present embodiment and embodiment mono-, its something in common does not repeat, and difference is summarized as follows:
In preparing in work in-process yellow rice wine step of the first step, the soak time of glutinous rice is 32h, and cooking time is 40min, and in primary fermentation operation, the quality of the yellow rice wine yeast for brewing rice wine adding is 0.4% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 33 ℃, and 4 d altogether ferment; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:5.5, and the alcoholic strength of white wine is 47 °, and Temperature Setting is 20 ℃, after fermentation 50 d, obtains work in-process yellow rice wine.
Preparation at second step is produced in vinasse step, and the soak time of red shell glutinous rice is 32 h, and cooking time is 40min, in primary fermentation operation, the quality of the daughter's red wine yeast for brewing rice wine adding is 0.4% of glutinous rice meal quality, and the Temperature Setting of primary fermentation is 33 ℃, and 4d altogether ferments; In secondary fermentation operation, the volume ratio of wine ma and white wine is 5:5.5, and the alcoholic strength of white wine is 47 °, and Temperature Setting is 22 ℃, after fermentation 12m, obtains work in-process yellow rice wine.
In the foster wine step of the 3rd step, wherein work in-process yellow rice wine is 5:6 with the mass ratio that produces vinasse, imbeds underground continuation fermentation 18y after sealing up for safekeeping, and filter-sterilized after taking out, obtains finished product daughter red wine.
Claims (8)
1. a production technique for daughter's red wine, is characterized in that described production technique comprises the steps:
The first step: prepare work in-process yellow rice wine
Glutinous rice is cleaned and removed after impurity, soak, it is high that water covers glutinous rice 10～15cm, soak time is 24～36 h, after completing, immersion leaches the grain of rice at 100 ℃ of boiling 30～45 min, add yellow rice wine yeast for brewing rice wine to mix to mix thoroughly steamed glutinous rice meal and carry out primary fermentation, the temperature of primary fermentation is 28～32 ℃, and 3～5 d altogether ferment; Taking out the wine ma that fermentation obtains, in wine ma, add white wine, mix rear sealing, is at 18～22 ℃, to carry out secondary fermentation in temperature, after fermentation 30～60d, obtains work in-process yellow rice wine;
Second step: vinasse are produced in preparation
Red shell glutinous rice is cleaned and removed after impurity, soak, it is high that water covers red shell glutinous rice 10～15cm, soak time is 24～36 h, after completing, immersion leaches the grain of rice at 100 ℃ of boiling 30～45 min, it is primary fermentation at 30 ℃ that steamed red shell glutinous rice add daughter's red wine yeast for brewing rice wine to mix to be mixed thoroughly in temperature, and 3 d altogether ferment; Taking out in the wine ma who obtains of fermenting and add white wine, mix rear sealing, is at 18～22 ℃, to continue fermentation in temperature, after secondary fermentation 10～12 m, obtains producing vinasse;
The 3rd step: support wine
The work in-process yellow rice wine of the first step gained is added in the product vinasse of second step gained, after sealing up for safekeeping, imbed underground, fermentation 3～18y, filter-sterilized after taking out, obtains finished product daughter red wine.
2. the production technique of a kind of daughter's red wine according to claim 1, it is characterized in that: in the first step, the concrete steps of described primary fermentation process are, first day stirs stirring once every 1 h, second day stirs stirring once every 2 h, every 4 h, stir stirring once every day below, primary fermentation carries out 3～5 d altogether, and in primary fermentation process, temperature remains on 32～34 ℃.
3. the production technique of a kind of daughter's red wine according to claim 1, is characterized in that: the described the first step is prepared in work in-process yellow rice wine step, and in secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4～6.
4. the production technique of a kind of daughter's red wine according to claim 1, is characterized in that: described second step preparation is produced in vinasse step, and in secondary fermentation operation, the volume ratio of wine ma and white wine is 5:4～6.
5. according to claim 3 or a kind of high preparation technology containing D-ribose yellow rice wine according to claim 4, it is characterized in that: described white wine is that alcoholic strength is the grain brewing wine of 43～47 °.
6. the production technique of a kind of daughter's red wine according to claim 1, it is characterized in that: adding the quality of described yellow rice wine yeast for brewing rice wine is 0.2～0.5% of glutinous rice meal quality, adding the quality of described daughter's red wine yeast for brewing rice wine is 0.2～0.5% of red shell glutinous rice quality.
7. the production technique of a kind of daughter's red wine according to claim 3, it is characterized in that: described daughter's red wine yeast for brewing rice wine is brew daughter red wine yeast used, in described daughter's red wine yeast for brewing rice wine, contain monascus ruber, described yellow rice wine yeast for brewing rice wine is brewing yellow wine yeast used.
8. the production technique of a kind of daughter's red wine according to claim 1, is characterized in that: in the 3rd step, the described work in-process yellow rice wine adding is 5:4～6 with the mass ratio of the described product vinasse that add.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112273A (en) * | 2015-03-17 | 2015-12-02 | 卢勇臻 | Wine sealing method |
| CN108048285A (en) * | 2018-02-01 | 2018-05-18 | 曾海超 | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine |
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2014
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| CN1687364A (en) * | 2005-03-28 | 2005-10-26 | 周卫芳 | Technique for preparing low sugar Huadiao wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105112273A (en) * | 2015-03-17 | 2015-12-02 | 卢勇臻 | Wine sealing method |
| CN108048285A (en) * | 2018-02-01 | 2018-05-18 | 曾海超 | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine |
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| CN104152324B (en) | 2015-07-08 |
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