CN105623959A

CN105623959A - Method for brewing yellow rice wine from potatoes as accessory materials

Info

Publication number: CN105623959A
Application number: CN201410619997.9A
Authority: CN
Inventors: 张晶
Original assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Current assignee: Qingdao Shoutai Agricultural Science and Technology Co Ltd
Priority date: 2014-11-07
Filing date: 2014-11-07
Publication date: 2016-06-01

Abstract

The invention discloses a method for brewing yellow rice wine from potatoes as accessory materials. The method comprises beating steamed potatoes to obtain paste, carrying out thermal insulation at a temperature of 30 DEG C, taking out the steamed rice, cooling the rice to a temperature of 30 DEG C through cold boiled water, stirring a glucose solution with a concentration of 2% and activated yeast according to a weight ratio of 10: 1, carrying out activation treatment at a temperature of 30-35 DEG C for 20min, adding wheat Qu and glucoamylase into the activated mixture, carrying out uniform stirring, putting glutinous rice into the mixed solution, carrying out constant temperature fermentation at a temperature of 28-30 DEG C, adding potatoes into the fermentation product after fermentation for 24h according to a use ratio of 40wt% and potatoes into the fermentation product after fermentation for 48h according to a use ratio of 60wt%, wherein in fermentation, a harrowing process is carried out at time intervals of 15-20h, and after the primary fermentation process is finished, carrying out fermentation in an enclosed constant temperature cultivation case at a temperature of 15 DEG C until the fermented grain standing. The method has a low production cost and a high yield and improves yellow rice wine nutrition value.

Description

Rhizoma Solani tuber osi is the method for adjuvant yellow rice wine brewage

Technical field

The invention belongs to yellow wine brewing field, be specifically related to a kind of method that Rhizoma Solani tuber osi is adjuvant yellow rice wine brewage.

Background technology

Rhizoma Solani tuber osi is one of high-yield crop of China, is also one of ten big hot topic nutritious and healthy food simultaneously. Potato tubers is nutritious, have the title of " underground Fructus Mali pumilae ", " the second bread ". The various nutrient composition content of Rhizoma Solani tuber osi is general grain and vegetable can not be compared, and is a kind of more comprehensive food of nutritional labeling. The cultivated area of China Rhizoma Solani tuber osi is about 466.67 ten thousand hm2, and fresh potato annual production is about 60,000,000 t, occupies first place in the world. But in China, the Rhizoma Solani tuber osi of more than 90% is to eat raw as vegetable, industrial processes is limited to processing raw starch more, makes vermicelli, bean noodles etc. Not only quantity is few, and working depth is inadequate, and economic benefit is not high.

Yellow wine has long history in China, is the national special product of China, one of alcoholic drink that the Ye Shi world is the most ancient, produces yellow wine traditionally raw materials used based on Oryza glutinosa, and the adjuvant of interpolation is also based on grain raw grains material. At present, little with Rhizoma Solani tuber osi for the research of adjuvant yellow rice wine brewage.

Summary of the invention

For the above-mentioned technical problem overcoming prior art to exist, it is an object of the invention to, it is provided that a kind of Rhizoma Solani tuber osi is the method for adjuvant yellow rice wine brewage, and production cost is low, yield is high.

Provided by the invention, comprise the following steps: (1) processes Rhizoma Solani tuber osi: cleaned by fresh potato, at ambient pressure steaming and decocting 10min, well-done Rhizoma Solani tuber osi is spread out in ventilation place, make its temperature be reduced to 30 DEG C, in beater, break into pasty state, and be incubated at 30 DEG C; (2) Oryza glutinosa soaks: Oryza glutinosa roguing eluriated after totally, with enough water purification infiltration 20h; (3) steamed rice, drench cold: by soak after the grain of rice pull dewatering out, put into normal pressure pot steaming and decocting, after steam discharge start timing, pouring is spread with cold boiled water after 30min, it is further continued for steaming 10min, after being taken out by steamed rice, is cooled to 3O DEG C with cold boiled water, stand to leaching without a large amount of water; (4) glucose solution that concentration is 2% is admixed in activated yeast, both weight ratios are 10:1, activation processing 20min under the temperature conditions of 30 35 DEG C, add malt yeast and saccharifying enzyme afterwards, stir, afterwards Oryza glutinosa is put in mixed solution, ferment at constant temperature under the temperature conditions of 28 30 DEG C; (5) adding a Rhizoma Solani tuber osi after fermentation 24h, consumption is the 40% of Oryza glutinosa weight, adds a Rhizoma Solani tuber osi again after fermentation 48h, and consumption is the 60% of Oryza glutinosa weight, in the process of fermentation, drives rake once every 15 20h, discharges carbon dioxide and other miscellaneous QI; (6) after main fermentation terminates, it is enclosed within 15 DEG C of constant temperature incubators and carries out after fermentation, after fermented grain calmness, stop fermentation.

Rhizoma Solani tuber osi provided by the invention is the method for adjuvant yellow rice wine brewage, it has the beneficial effects that, Rhizoma Solani tuber osi contains the free amino acid of high-quality protein and high-load, utilizes Rhizoma Solani tuber osi can improve amino acid whose content in yellow wine for adjuvant yellow rice wine brewage and increase the nutritive value of yellow wine; Additionally, Rhizoma Solani tuber osi is compared with the primary raw material Oryza glutinosa of traditional fermentation yellow wine, it is cheap, and yield is high, and Rhizoma Solani tuber osi digestion time is shorter, can save energy resource consumption, it is possible to reduce rice wine production cost.

Detailed description of the invention

Below in conjunction with an embodiment, the method that Rhizoma Solani tuber osi provided by the invention is adjuvant yellow rice wine brewage is described in detail.

Embodiment

The Rhizoma Solani tuber osi of the present embodiment is the method for adjuvant yellow rice wine brewage, comprise the following steps: (1) processes Rhizoma Solani tuber osi: cleaned by fresh potato, steaming and decocting 10min at ambient pressure, well-done Rhizoma Solani tuber osi is spread out in ventilation place, its temperature is made to be reduced to 30 DEG C, in beater, break into pasty state, and be incubated at 30 DEG C; (2) Oryza glutinosa soaks: Oryza glutinosa roguing eluriated after totally, with enough water purification infiltration 20h; (3) steamed rice, drench cold: by soak after the grain of rice pull dewatering out, put into normal pressure pot steaming and decocting, after steam discharge start timing, pouring is spread with cold boiled water after 30min, it is further continued for steaming 10min, after being taken out by steamed rice, is cooled to 3O DEG C with cold boiled water, stand to leaching without a large amount of water; (4) being admixed in activated yeast by the glucose solution that concentration is 2%, both weight ratios are 10:1, activation processing 20min under the temperature conditions of 30 DEG C, add malt yeast and saccharifying enzyme afterwards, stir, afterwards Oryza glutinosa is put in mixed solution, ferment at constant temperature under the temperature conditions of 30 DEG C; (5) adding a Rhizoma Solani tuber osi after fermentation 24h, consumption is the 40% of Oryza glutinosa weight, adds a Rhizoma Solani tuber osi again after fermentation 48h, and consumption is the 60% of Oryza glutinosa weight, in the process of fermentation, drives rake once every 20h, discharges carbon dioxide and other miscellaneous QI; (6) after main fermentation terminates, it is enclosed within 15 DEG C of constant temperature incubators and carries out after fermentation, after fermented grain calmness, stop fermentation.

Claims

1. a Rhizoma Solani tuber osi is the method for adjuvant yellow rice wine brewage, it is characterized in that: comprise the following steps: (1) processes Rhizoma Solani tuber osi: cleaned by fresh potato, steaming and decocting 10min at ambient pressure, well-done Rhizoma Solani tuber osi is spread out in ventilation place, its temperature is made to be reduced to 30 DEG C, in beater, break into pasty state, and be incubated at 30 DEG C; (2) Oryza glutinosa soaks: Oryza glutinosa roguing eluriated after totally, with enough water purification infiltration 20h; (3) steamed rice, drench cold: by soak after the grain of rice pull dewatering out, put into normal pressure pot steaming and decocting, after steam discharge start timing, pouring is spread with cold boiled water after 30min, it is further continued for steaming 10min, after being taken out by steamed rice, is cooled to 3O DEG C with cold boiled water, stand to leaching without a large amount of water; (4) glucose solution that concentration is 2% is admixed in activated yeast, both weight ratios are 10:1, activation processing 20min under the temperature conditions of 30 35 DEG C, add malt yeast and saccharifying enzyme afterwards, stir, afterwards Oryza glutinosa is put in mixed solution, ferment at constant temperature under the temperature conditions of 28 30 DEG C; (5) adding a Rhizoma Solani tuber osi after fermentation 24h, consumption is the 40% of Oryza glutinosa weight, adds a Rhizoma Solani tuber osi again after fermentation 48h, and consumption is the 60% of Oryza glutinosa weight, in the process of fermentation, drives rake once every 15 20h, discharges carbon dioxide and other miscellaneous QI; (6) after main fermentation terminates, it is enclosed within 15 DEG C of constant temperature incubators and carries out after fermentation, after fermented grain calmness, stop fermentation.