CN105441251A - Producing method of black glutinous rice wine - Google Patents
Producing method of black glutinous rice wine Download PDFInfo
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- CN105441251A CN105441251A CN201510820359.8A CN201510820359A CN105441251A CN 105441251 A CN105441251 A CN 105441251A CN 201510820359 A CN201510820359 A CN 201510820359A CN 105441251 A CN105441251 A CN 105441251A
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Abstract
The invention discloses a producing method of black glutinous rice wine. The method specifically comprises steps including material selection and processing, yeast feeding, yeast blending, nest erecting, controlled-temperature culture, later culture, high-temperature culture, high-temperature bottle sealing, low-temperature storage, natural cooling and the like. According to the method, pure grains are subjected to full fermentation for production, on the premise that no substances and no additives are added, original and specific functions of black glutinous rice are well and completely reserved, the produced black glutinous rice wine is nutritious and complementary to bodies and tastes sweet, sour and refreshing, and safe, trustworthy and nutritious food is provided for consumers.
Description
Technical field
Patent of the present invention relates to a kind of making method of black glutinous rice wine, belongs to brewing technical field.
Background technology
Along with the enhancing that people realize health care, containing various nutrition and the health promoting wine with nourishing function more and more by people are paid attention to, demand is growing.Black glutinous rice contains the necessary multivitamin of abundant human body, trace element, natural pigment, has again the function of enriching blood to human body, therefore, is subject to liking of people.
At present, market processes in the process of black glutinous rice wine and mostly adopt additive, not only unfavorable to health, and also the mouthfeel of wine is bad, so the method for existing making black glutinous rice wine is still perfect not.
Summary of the invention
The object of the invention is: the making method that a kind of black glutinous rice wine is provided, adopt full fermentation, under the prerequisite of not adding any additive, well former for black glutinous rice distinctive effect is retained completely, the black glutinous rice wine nutrition complement making to produce, sour-sweet tasty and refreshing, food that is safe, relieved, nutrition can be provided, to overcome the deficiencies in the prior art for human consumer.
The present invention is achieved in that a kind of making method of black glutinous rice wine, and this making method comprises the following steps:
1) to select materials process: the black glutinous rice that the hand picking grain of rice is full, inclusion-free colourity is good, alcoholic pre-treating technology is carried out to black glutinous rice;
2) bent under: poured into by koji in steamed black glutinous rice meal, the time is 2 ~ 3 minutes;
3) mixed song: bent material mixes with steamed black glutinous rice meal;
4) nest: pour in container by the black glutinous rice meal be stirred, carries out nest with the special tool of band taper, makes horn shape;
5) temperature control is cultivated: cultivate the black glutinous rice meal after nest, be beneficial to microbial reproduction, liquefaction, the temperature period is 25 ~ 30 °, and the time is 45 ~ 50 hours;
6) later stage cultivates: by the control of temperature and time, is beneficial to black glutinous rice saccharification abundant, and raw material nutritive substance leaches, and the temperature period is 20 ~ 25 °, and the time is 8 ~ 12 hours;
7) high-temperature cultivation: the black glutinous rice meal cultivated through the later stage is poured into high temperature pot temperature control and cultivate, temperature is: 60 ~ 70 DEG C, kill microorganism, control fermentation and carry out, the time is 8 ~ 12 hours;
8) high temperature envelope bottle: control product temperature more than 85 DEG C, envelope bottle, in case superinfection, is beneficial to preservation;
9) low-temp storage: the said products is put into Freezing room, temperature is at 5 ~ 10 DEG C, and the time is 15 ~ 18 days;
10) Temperature fall: be beneficial to the product later stage aging, and automatically form vacuum;
11) detection and finished product: utilize instrumental analysis, ensures black glutinous rice wine nutritive ingredient, anthocyanogen, sugar, wine, acid and sanitary index.
Select materials in the process of process in step 1), described black glutinous rice carries out alcoholic pre-treating technology and is:
1) rice is washed: the impurity of black glutinous rice and dust are washed by by hand black glutinous rice being put into water;
2) soak: carry out immersion 8 ~ 12 hours with the special pond of stainless steel, inhale permeable, be beneficial to gelatinization and make black glutinous rice loose;
3) cleaning drains: wash extract off, de-taste, remove superfluous water, the time is 10 ~ 20 minutes;
4) steaming: black glutinous rice is put into stainless steel rice steamer and carry out steaming, keeps black glutinous rice thoroughly well cooked but not mushy, and outer hard interior soft, the time is 10 ~ 20 minutes;
5) cool: sharply lower the temperature with spring, make black glutinous rice meal receive water, keep moisture content, the time is 4 ~ 6 minutes.
Described step 2) in the koji that adds be 0.2 ~ 0.5% of black glutinous rice quality.
Main raw material black glutinous rice of the present invention, originates in " township of China Dark glutinous rice " Huishui, Guizhou height above sea level 1500 meters of extremely frigid zones, is a kind of rare superfine product glutinous rice, is thus called " black pearl " on plateau.Black glutinous rice has nourishing and medicinal efficacy, and the traditional Chinese medical science is then considered as energy blood yiqi, benefit brain is good for kidney, and puerpera eats black glutinous " moon rice ", has the merit receiving palace body-building, nourishing for oral administration, external application synthetism myogenic, therefore has the title of " medicine rice ".
The present invention adopts pure grain entirely to ferment, under the prerequisite of not adding any material and any additive, well former for black glutinous rice distinctive effect is retained completely, make the black glutinous rice wine produced have nutrition complement, sour-sweet tasty and refreshing effect, for human consumer provides food that is safe, relieved, nutrition.
Embodiment
Embodiment 1: a kind of making method of black glutinous rice wine, this making method comprises the following steps:
1) to select materials process: the black glutinous rice that the hand picking grain of rice is full, inclusion-free colourity is good, alcoholic pre-treating technology is carried out to black glutinous rice;
2) bent under: poured into by koji in steamed black glutinous rice meal, the time is 2 minutes;
3) mixed song: bent material mixes with steamed black glutinous rice meal;
4) nest: pour in container by the black glutinous rice meal be stirred, carries out nest with the special tool of band taper, makes horn shape;
5) temperature control is cultivated: cultivate the black glutinous rice meal after nest, be beneficial to microbial reproduction, liquefaction, the temperature period is 25 °, and the time is 45 hours;
6) later stage cultivates: by the control of temperature and time, is beneficial to black glutinous rice saccharification abundant, and raw material nutritive substance leaches, and the temperature period is 20 °, and the time is 8 hours;
7) high-temperature cultivation: the black glutinous rice meal cultivated through the later stage is poured into high temperature pot temperature control and cultivate, temperature is: 60 DEG C, kill microorganism, control fermentation and carry out, the time is 8 hours;
8) high temperature envelope bottle: control product temperature more than 85 DEG C, envelope bottle, in case superinfection, is beneficial to preservation;
9) low-temp storage: the said products is put into Freezing room, temperature is at 5 DEG C, and the time is 15 days;
10) Temperature fall: be beneficial to the product later stage aging, and automatically form vacuum;
11) detection and finished product: utilize instrumental analysis, ensures black glutinous rice wine nutritive ingredient, anthocyanogen, sugar, wine, acid and sanitary index.
Select materials in the process of process in step 1), described black glutinous rice carries out alcoholic pre-treating technology and is:
1) rice is washed: the impurity of black glutinous rice and dust are washed by by hand black glutinous rice being put into water;
2) soak: carry out immersion 8 hours with the special pond of stainless steel, inhale permeable, be beneficial to gelatinization and make black glutinous rice loose;
3) cleaning drains: wash extract off, de-taste, remove superfluous water, the time is 10 minutes;
4) steaming: black glutinous rice is put into stainless steel rice steamer and carry out steaming, keeps black glutinous rice thoroughly well cooked but not mushy, and outer hard interior soft, the time is 10 minutes;
5) cool: sharply lower the temperature with spring, make black glutinous rice meal receive water, keep moisture content, the time is 4 minutes.
Described step 2) in the koji that adds be 0.2% of black glutinous rice quality.
Embodiment 2: a kind of making method of black glutinous rice wine, this making method comprises the following steps:
1) to select materials process: the black glutinous rice that the hand picking grain of rice is full, inclusion-free colourity is good, alcoholic pre-treating technology is carried out to black glutinous rice;
2) bent under: poured into by koji in steamed black glutinous rice meal, the time is 3 minutes;
3) mixed song: bent material mixes with steamed black glutinous rice meal;
4) nest: pour in container by the black glutinous rice meal be stirred, carries out nest with the special tool of band taper, makes horn shape;
5) temperature control is cultivated: cultivate the black glutinous rice meal after nest, be beneficial to microbial reproduction, liquefaction, the temperature period is 30 °, and the time is 50 hours;
6) later stage cultivates: by the control of temperature and time, is beneficial to black glutinous rice saccharification abundant, and raw material nutritive substance leaches, and the temperature period is 25 °, and the time is 12 hours;
7) high-temperature cultivation: the black glutinous rice meal cultivated through the later stage is poured into high temperature pot temperature control and cultivate, temperature is: 70 DEG C, kill microorganism, control fermentation and carry out, the time is 12 hours;
8) high temperature envelope bottle: control product temperature at 100 DEG C, envelope bottle, in case superinfection, is beneficial to preservation;
9) low-temp storage: the said products is put into Freezing room, temperature is at 10 DEG C, and the time is 18 days;
10) Temperature fall: be beneficial to the product later stage aging, and automatically form vacuum;
11) detection and finished product: utilize instrumental analysis, ensures black glutinous rice wine nutritive ingredient, anthocyanogen, sugar, wine, acid and sanitary index.
Select materials in the process of process in step 1), described black glutinous rice carries out alcoholic pre-treating technology and is:
1) rice is washed: the impurity of black glutinous rice and dust are washed by by hand black glutinous rice being put into water;
2) soak: carry out immersion 10 hours with the special pond of stainless steel, inhale permeable, be beneficial to gelatinization and make black glutinous rice loose;
3) cleaning drains: wash extract off, de-taste, remove superfluous water, the time is 15 minutes;
4) steaming: black glutinous rice is put into stainless steel rice steamer and carry out steaming, keeps black glutinous rice thoroughly well cooked but not mushy, and outer hard interior soft, the time is 15 minutes;
5) cool: sharply lower the temperature with spring, make black glutinous rice meal receive water, keep moisture content, the time is 5 minutes.
Described step 2) in the koji that adds be 0.3% of black glutinous rice quality.
Embodiment 3: a kind of making method of black glutinous rice wine, this making method comprises the following steps:
1) to select materials process: the black glutinous rice that the hand picking grain of rice is full, inclusion-free colourity is good, alcoholic pre-treating technology is carried out to black glutinous rice;
2) bent under: poured into by koji in steamed black glutinous rice meal, the time is 2.5 minutes;
3) mixed song: bent material mixes with steamed black glutinous rice meal;
4) nest: pour in container by the black glutinous rice meal be stirred, carries out nest with the special tool of band taper, makes horn shape;
5) temperature control is cultivated: cultivate the black glutinous rice meal after nest, be beneficial to microbial reproduction, liquefaction, the temperature period is 26 °, and the time is 48 hours;
6) later stage cultivates: by the control of temperature and time, is beneficial to black glutinous rice saccharification abundant, and raw material nutritive substance leaches, and the temperature period is 22 °, and the time is 10 hours;
7) high-temperature cultivation: the black glutinous rice meal cultivated through the later stage is poured into high temperature pot temperature control and cultivate, temperature is: 65 DEG C, kill microorganism, control fermentation and carry out, the time is 10 hours;
8) high temperature envelope bottle: control product temperature at 90 DEG C, envelope bottle, in case superinfection, is beneficial to preservation;
9) low-temp storage: the said products is put into Freezing room, temperature is at 8 DEG C, and the time is 17 days;
10) Temperature fall: be beneficial to the product later stage aging, and automatically form vacuum;
11) detection and finished product: utilize instrumental analysis, ensures black glutinous rice wine nutritive ingredient, anthocyanogen, sugar, wine, acid and sanitary index.
Select materials in the process of process in step 1), described black glutinous rice carries out alcoholic pre-treating technology and is:
1) rice is washed: the impurity of black glutinous rice and dust are washed by by hand black glutinous rice being put into water;
2) soak: carry out immersion 9 hours with the special pond of stainless steel, inhale permeable, be beneficial to gelatinization and make black glutinous rice loose;
3) cleaning drains: wash extract off, de-taste, remove superfluous water, the time is 15 minutes;
4) steaming: black glutinous rice is put into stainless steel rice steamer and carry out steaming, keeps black glutinous rice thoroughly well cooked but not mushy, and outer hard interior soft, the time is 16 minutes;
5) cool: sharply lower the temperature with spring, make black glutinous rice meal receive water, keep moisture content, the time is 5 minutes.
Described step 2) in the koji that adds be 0.5% of black glutinous rice quality.
Claims (3)
1. a making method for black glutinous rice wine, is characterized in that: this making method comprises the following steps:
1) to select materials process: the black glutinous rice that the hand picking grain of rice is full, inclusion-free colourity is good, alcoholic pre-treating technology is carried out to black glutinous rice;
2) bent under: poured into by koji in steamed black glutinous rice meal, the time is 2 ~ 3 minutes;
3) mixed song: bent material mixes with steamed black glutinous rice meal;
4) nest: pour in container by the black glutinous rice meal be stirred, carries out nest with the special tool of band taper, makes horn shape;
5) temperature control is cultivated: cultivate the black glutinous rice meal after nest, be beneficial to microbial reproduction, liquefaction, the temperature period is 25 ~ 30 °, and the time is 45 ~ 50 hours;
6) later stage cultivates: by the control of temperature and time, is beneficial to black glutinous rice saccharification abundant, and raw material nutritive substance leaches, and the temperature period is 20 ~ 25 °, and the time is 8 ~ 12 hours;
7) high-temperature cultivation: the black glutinous rice meal cultivated through the later stage is poured into high temperature pot temperature control and cultivate, temperature is: 60 ~ 70 DEG C, kill microorganism, control fermentation and carry out, the time is 8 ~ 12 hours;
8) high temperature envelope bottle: control product temperature more than 85 DEG C, envelope bottle, in case superinfection, is beneficial to preservation;
9) low-temp storage: the said products is put into Freezing room, temperature is at 5 ~ 10 DEG C, and the time is 15 ~ 18 days;
10) Temperature fall: be beneficial to the product later stage aging, and automatically form vacuum;
11) detection and finished product: utilize instrumental analysis, ensures black glutinous rice wine nutritive ingredient, anthocyanogen, sugar, wine, acid and sanitary index.
2. the making method of black glutinous rice wine according to claim 1, is characterized in that: select materials in the process of process in step 1), described black glutinous rice carries out alcoholic pre-treating technology and is:
1) rice is washed: the impurity of black glutinous rice and dust are washed by by hand black glutinous rice being put into water;
2) soak: carry out immersion 8 ~ 12 hours with the special pond of stainless steel, inhale permeable, be beneficial to gelatinization and make black glutinous rice loose;
3) cleaning drains: wash extract off, de-taste, remove superfluous water, the time is 10 ~ 20 minutes;
4) steaming: black glutinous rice is put into stainless steel rice steamer and carry out steaming, keeps black glutinous rice thoroughly well cooked but not mushy, and outer hard interior soft, the time is 10 ~ 20 minutes;
5) cool: sharply lower the temperature with spring, make black glutinous rice meal receive water, keep moisture content, the time is 4 ~ 6 minutes.
3. the making method of black glutinous rice wine according to claim 1, is characterized in that: described step 2) in the koji that adds be 0.2 ~ 0.5% of black glutinous rice quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510820359.8A CN105441251A (en) | 2015-11-24 | 2015-11-24 | Producing method of black glutinous rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510820359.8A CN105441251A (en) | 2015-11-24 | 2015-11-24 | Producing method of black glutinous rice wine |
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| CN105441251A true CN105441251A (en) | 2016-03-30 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510820359.8A Pending CN105441251A (en) | 2015-11-24 | 2015-11-24 | Producing method of black glutinous rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701409A (en) * | 2016-12-09 | 2017-05-24 | 申艾平 | Hand-making process of sweet glutinous rice wine |
| CN108865575A (en) * | 2018-07-26 | 2018-11-23 | 昆明理工大学 | A kind of method of ethyl carbamate content in control rice wine |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
| CN114540143A (en) * | 2022-03-03 | 2022-05-27 | 黄山七约生态农业有限公司 | Black rice wine fermentation brewing process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067676A (en) * | 1991-06-13 | 1993-01-06 | 李德光 | The fresh keeping method that down black (in vain) sweet rice wine of a kind of normal temperature is made |
| CN104611175A (en) * | 2015-02-12 | 2015-05-13 | 贵州镇远县仪睿食品有限公司 | Preparation method of sweet wine beverage |
| CN104726263A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of black glutinous rice fermented wine |
-
2015
- 2015-11-24 CN CN201510820359.8A patent/CN105441251A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1067676A (en) * | 1991-06-13 | 1993-01-06 | 李德光 | The fresh keeping method that down black (in vain) sweet rice wine of a kind of normal temperature is made |
| CN104726263A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Production method of black glutinous rice fermented wine |
| CN104611175A (en) * | 2015-02-12 | 2015-05-13 | 贵州镇远县仪睿食品有限公司 | Preparation method of sweet wine beverage |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106701409A (en) * | 2016-12-09 | 2017-05-24 | 申艾平 | Hand-making process of sweet glutinous rice wine |
| CN108865575A (en) * | 2018-07-26 | 2018-11-23 | 昆明理工大学 | A kind of method of ethyl carbamate content in control rice wine |
| CN114451508A (en) * | 2022-03-03 | 2022-05-10 | 黄山七约生态农业有限公司 | Brewing formula of black rice and processing technology thereof |
| CN114540143A (en) * | 2022-03-03 | 2022-05-27 | 黄山七约生态农业有限公司 | Black rice wine fermentation brewing process |
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Application publication date: 20160330 |
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