CN106591033B - Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor - Google Patents
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Abstract
The invention relates to a production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor, belonging to the technical field of yellow wine brewing. The process prepares the tartary buckwheat bran into pure bran koji for use, and prepares the tartary buckwheat yellow wine with the flavor of Shaoxing yellow wine (rice wine) and more nutritional and health-care functions through process improvement.
Description
Technical Field
The invention relates to a production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor, and belongs to the technical field of yellow wine brewing.
Background
The tartary buckwheat has high nutritive value and unique flavor, and particularly has obvious medicinal and health-care functions. The compendium of materia Medica records: the tartary buckwheat has bitter, mild and cold property and has the functions of keeping spirit, benefiting strength, benefiting ears and eyes, descending qi, widening intestines and invigorating stomach. The starch in the tartary buckwheat is a main component, and also contains bioflavonoid active ingredients which are not contained in other grain crops, such as rutin, quercetin, kaempferol and the like and derivatives thereof, the flavonoid compounds have stronger physiological activities such as antioxidant, antibacterial, antiviral and cytotoxic activities, and pharmacodynamic animal experiments and clinical observation show that the active ingredients have obvious effects of reducing blood sugar, blood fat, enhancing immune regulation function and the like. The tartary buckwheat bran is rich in nutrition, and is rich in active protein, bioflavonoid, mineral substances and vitamins, and the content of the bioflavonoid is 4-8 times that of tartary buckwheat flour.
Yellow wine as brewed wine retains nutrition and active substances generated in the fermentation process, and is famous for rich nutrition and health care. The Shaoxing yellow wine is a prominent representative of Chinese yellow wine, is famous for the excellent quality, and is the yellow wine with the largest domestic sales and export quantity at present. The tartary buckwheat is used for brewing the yellow wine as an ingredient, so that the nutrition and health care functions of the yellow wine are enhanced, the consumption demand of consumers who pay more and more attention to nutrition and health care can be better met, and the consumption of the yellow wine is promoted. However, in the existing tartary buckwheat yellow wine, part of rice is replaced by tartary buckwheat rice, and the yellow wine process is slightly improved, so that tartary buckwheat bran with the most abundant nutritional active ingredients cannot be utilized; or the tartary buckwheat whole wheat is utilized, but a plurality of brewing methods completely different from the conventional brewing method are adopted, so that the flavor of the brewed yellow wine is obviously different from that of the traditional yellow wine, and the yellow wine is not easy to be accepted by the market.
Disclosure of Invention
Aiming at the technical problems in the prior art, the invention aims to provide a production process of tartary buckwheat yellow wine with the flavor of Shaoxing yellow wine.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor comprises blending dry type tartary buckwheat yellow wine and sweet type tartary buckwheat yellow wine, and decocting;
the production process of the tartary buckwheat dry type yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat rice in proportion, putting into a tank, adding water for soaking, and draining;
(2) steaming and cooling: quickly cooling the rice obtained by steaming to the required temperature to ensure that the temperature of the product after dropping the pot is 24-28 ℃;
(3) dropping, namely uniformly mixing rice, water, yeast, raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U and acid protease of 50000U, and controlling the temperature of the dropped product to be 24-28 ℃;
(4) pre-fermentation;
(5) and (3) after-fermentation: the alcoholic strength reaches more than 18.5 percent vol and the reducing sugar is less than 15g/L (if the sugar content is high, the fermentation is not thorough, and the finished wine is easy to generate precipitate);
(6) squeezing to obtain dry yellow wine;
in the steps of the tartary buckwheat dry type yellow wine, the used raw materials comprise 50-70 kg of glutinous rice, 30-50 kg of tartary buckwheat rice, 135-145 kg of water (excluding water for soaking rice), 11-13 kg of yeast, 11-13 kg of raw wheat koji, 3-5 kg of tartary buckwheat bran koji, 2-3 g of α -amylase of 35000U, 20-25 g of 100000U of saccharifying enzyme and 6-8 g of 50000U of acid protease according to the total 100kg of the glutinous rice and the tartary buckwheat rice;
the production process of the sweet tartary buckwheat yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat rice in proportion, putting into a tank, adding water for soaking, and draining;
(2) steaming and cooling: quickly cooling the rice obtained by steaming the rice to the required temperature to ensure that the temperature of the product after the rice is dropped into a tank is 30-33 ℃;
(3) dropping and saccharifying fermentation, namely uniformly mixing the rice, edible alcohol with the alcoholic strength of 38 vol%, raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U, acid protease of 50000U and yeast wine to ensure that the temperature of the dropped product is 30-33 ℃, and harrowing once after saccharifying fermentation is carried out for 24-28 hours;
(4) post-fermentation culture: after saccharification and fermentation are carried out for 5-7 days in a pre-fermentation tank, edible alcohol with the alcoholic strength of 95 vol% is added, the mixture is uniformly stirred, and then the mixture is thrown into or pressed into a post-fermentation tank to be statically cultured;
(5) squeezing: after standing and cultivating the fermented grains for 4-5 months, squeezing to obtain the sweet tartary buckwheat yellow wine, wherein the alcoholic strength of the sweet tartary buckwheat yellow wine is 18-19% vol, and the total sugar content is more than 250 g/L;
in the steps of the sweet tartary buckwheat yellow wine, the used raw materials comprise 40-60 kg of glutinous rice, 40-60 kg of tartary buckwheat rice, 10-12 kg of raw wheat koji, 4-6 kg of tartary buckwheat bran koji, 2-3 g of α -amylase of 35000U, 20-25 g of saccharifying enzyme of 100000U, 6-8 g of acid protease of 50000U, 11-12 kg of yeast, 90-100 kg of edible alcohol with the alcoholic strength of 38 vol% and 15-18 kg of edible alcohol with the alcoholic strength of 95 vol%.
According to the scheme, the production process of the tartary buckwheat bran koji takes tartary buckwheat bran, water and koji as raw materials, the mass ratio of the tartary buckwheat bran to the water to the koji is 1: 0.6-0.7: 0.003-0.005, and the specific process steps are as follows: mixing and uniformly stirring tartary buckwheat bran and water according to a mass ratio, sterilizing for 30 minutes under the pressure of 0.12MPa, spreading and cooling to 35-37 ℃, inoculating a starter according to the mass ratio, uniformly stirring, and culturing in a pool; controlling the temperature of the product after entering the pond to be 30-32 ℃ and the thickness of a material layer to be 30cm, firstly, statically culturing for 6-8 hours, controlling the temperature of the product to be 30-32 ℃ and the relative humidity to be 90% -95%, and starting to intermittently ventilate when the temperature of the product rises to 33-34 ℃; when the temperature of the product is reduced to 30 ℃, stopping ventilation; after 3-4 times of intermittent ventilation, starting to enter a growth vigorous period, and carrying out continuous ventilation, wherein the highest product temperature is controlled at 38-40 ℃; when the hypha grows slowly in the later period, introducing dry air for drying and stopping heat supply, so that the temperature and the moisture of the finished product are gradually reduced, and the finished product of the yeast is obtained in time; the whole culture time is 36-40 hours, and the saccharifying power of the finished product koji is more than 900 units and the water content is less than 15%.
The starter is prepared by taking wheat bran or tartary buckwheat bran as a raw material and inoculating aspergillus oryzae Su 16. The Aspergillus oryzae is preferably Aspergillus oryzae Su 16 which is a good strain commonly used in the yellow wine industry.
In the production process of the tartary buckwheat dry type yellow wine, pre-fermentation comprises harrowing at the beginning of 8-13 hours after tank dropping, harrowing once every 4 hours later, and controlling the highest product temperature not to exceed 33 ℃; after the mixture falls into the tank, fermenting for 22-26 hours, and gradually reducing the product temperature; and (4) fermenting in the front fermentation tank for 4 days, cooling the product to 15-17 ℃, and fermenting in the rear fermentation tank.
In the production process of the tartary buckwheat dry type yellow wine, the temperature of a post-fermented product is controlled to be 13-15 ℃, the harrowing is performed for 1-2 times every day in the early stage, and the post-fermentation is performed for 17-19 days, so that the alcoholic strength reaches more than 18.5 vol% and the reducing sugar is less than 15g/L (if the sugar content is high, the fermentation is incomplete, and the finished product wine is easy to precipitate).
In the step (1) of the production process of the tartary buckwheat dry type yellow wine, glutinous rice and tartary buckwheat are mixed in proportion, put into a tank, added with water for soaking for 2-3 days, and then drained.
In the step (1) of the production process of the sweet tartary buckwheat yellow wine, glutinous rice and tartary buckwheat are mixed in proportion, put into a tank, added with water for soaking for 2-3 days, and then drained.
The invention has the following beneficial effects:
1. according to the invention, the tartary buckwheat rice replaces part of glutinous rice, and tartary buckwheat bran koji and raw wheat koji are used as saccharifying agents, so that the brewed tartary buckwheat yellow wine well keeps the traditional flavor of the Shaoxing yellow wine, and the flavor is more easily accepted by the market; moreover, because the bran which is most rich in nutritional active ingredients in the tartary buckwheat is adopted as the raw material, especially the bran koji is prepared from the tartary buckwheat bran, the nutritional active ingredients in the tartary buckwheat bran can be better dissolved into the wine under the action of a plurality of enzymes secreted by microorganisms, and the brewed tartary buckwheat yellow wine has higher nutritional health-care value.
2. The total sugar of the yellow wine of tartary buckwheat is 35-50 g/L, which is slightly higher than that of Shaoxing rice wine (15.1-40.0 g/L), so that the bitter taste of tartary buckwheat is more harmonious, and the palatability of the product and the requirements of people on low sugar are considered; and the tartary buckwheat sweet wine is blended to improve the total sugar, so that the product meets the consumption requirements of people on pursuing natural and healthy.
3. Aiming at the characteristic of higher amylose and protein content in the tartary buckwheat raw material, various enzymes are added, the rice soaking time is properly shortened, the pH value of the fermented mash is more suitable for the action of α -amylase, simultaneously, the yeast dosage is properly increased, the yeast is dominant to inhibit the growth of mixed bacteria, the fermented mash rancidity caused by shortened rice soaking time is prevented, and therefore the problems of paste shape and more foams of the fermented mash are solved, simultaneously, saccharification and fermentation are more thorough, and the wine yield of the raw material and the non-biological stability of the product are improved.
4. The invention can completely utilize the existing mechanized yellow wine production line and production equipment for production without increasing any equipment investment.
The invention is further described with reference to the following figures and detailed description.
Drawings
Fig. 1 is a process flow chart of the production process of the tartary buckwheat yellow wine with the flavor of the Shaoxing yellow wine.
Detailed Description
Example 1
Referring to fig. 1, the production process of the tartary buckwheat yellow wine with the Shaoxing yellow wine flavor is characterized in that tartary buckwheat dry type yellow wine and tartary buckwheat sweet type yellow wine are blended and decocted to obtain the tartary buckwheat yellow wine.
The production process of the tartary buckwheat dry type yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 2 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the temperature of the product after dropping the pot is 24 ℃.
(3) Dropping, namely uniformly mixing rice, water, yeast, raw wheat koji, tartary buckwheat bran koji, 35000U of α -amylase, 100000U of saccharifying enzyme and 50000U of acid protease, and controlling the temperature of dropping to be 24 ℃.
(4) Pre-fermentation; harrowing is started 13 hours after the tank falls, harrowing is started once every 4 hours, and the highest product temperature is controlled not to exceed 33 ℃; because a large amount of heat is generated in the fermentation process, chilled water is introduced to cool the mash; after the mixture falls into the tank and is fermented for 22 hours, the product temperature begins to gradually decrease; fermenting in the front fermentation tank for 4 days, cooling to 15 deg.C, and fermenting in the rear fermentation tank.
(5) And (3) after-fermentation: the temperature of the post-fermentation product is controlled at 13 ℃, the rake is harrowed for 1 time every day in the early stage, and after 17 days, the alcoholic strength reaches 18.6% vol and the reducing sugar reaches 12.8 g/L.
(6) Squeezing: squeezing with plate and frame filter press to obtain dry yellow wine.
In the steps of the tartary buckwheat dry type yellow wine, the used raw materials comprise 50kg of glutinous rice, 50kg of tartary buckwheat rice, 135kg of water (excluding water used for rice soaking), 11kg of yeast, 11kg of raw wheat koji, 5kg of tartary buckwheat bran koji, 2g of α -amylase of 35000U, 20g of saccharifying enzyme of 100000U and 6g of acid protease of 50000U, wherein the total amount of the glutinous rice and the tartary buckwheat rice is 100 kg.
The production process of the sweet tartary buckwheat yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 2 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the temperature of the product after dropping the pot is 30 ℃.
(3) Dropping and saccharifying and fermenting, namely uniformly mixing the rice, edible alcohol with the alcoholic strength of 38 percent vol (prepared by diluting the edible alcohol with the alcoholic strength of 95 percent vol with water), raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U, acid protease of 50000U and yeast wine, keeping the temperature of the dropped product at 30 ℃, and harrowing after saccharifying and fermenting for 24 hours.
(4) Post-fermentation culture: and (3) after the pre-fermentation tank is subjected to saccharification and fermentation for 5 days, adding edible alcohol with the alcoholic strength of 95 vol%, uniformly stirring, and then pumping or pressing into a post-fermentation tank for standing culture.
(5) Squeezing: after standing for 4 months, the fermented grains are pressed by a plate-and-frame filter press to obtain the sweet tartary buckwheat yellow wine, the alcoholic strength of the sweet tartary buckwheat yellow wine is 18.1 vol%, the total sugar content reaches 265.9 g/L, and the sweet tartary buckwheat yellow wine is stored in a wine storage tank for later use.
In the steps of the sweet tartary buckwheat yellow wine, the used raw materials comprise 40kg of glutinous rice, 60kg of tartary buckwheat rice, 10kg of raw wheat koji, 6kg of tartary buckwheat bran koji, 2g of α -amylase of 35000U, 20g of saccharifying enzyme of 100000U, 6g of acid protease of 50000U, 11kg of yeast, 90 kg of edible alcohol with the alcoholic strength of 38% vol and 15kg of edible alcohol with the alcoholic strength of 95% vol according to the total dosage of 100kg of glutinous rice and tartary buckwheat rice.
In the production process of the dry tartary buckwheat yellow wine and the production process of the sweet tartary buckwheat yellow wine, the adopted production process of the bran koji of tartary buckwheat comprises the following steps: the method is characterized in that tartary buckwheat bran, water and a koji are used as raw materials, the mass ratio of the tartary buckwheat bran to the water to the koji is 1:0.6:0.003, and the specific process steps are as follows: mixing tartary buckwheat bran and water according to a mass ratio, uniformly stirring, sterilizing for 30 minutes under the pressure of 0.12MPa, spreading and cooling to 35 ℃, inoculating a starter according to the mass ratio, uniformly stirring, and culturing in a pool; controlling the temperature of the product after entering the pond to be 30 ℃ and the thickness of the material layer to be 30cm, firstly, statically culturing for 6h, controlling the temperature of the product to be 30 ℃ and the relative humidity to be 90%, gradually increasing the temperature of the product along with the growth of hyphae, and starting to intermittently ventilate when the temperature of the product rises to 33 ℃; when the temperature of the product is reduced to 30 ℃, stopping ventilation; after 3 times of intermittent ventilation, starting to enter a growth vigorous period, wherein the respiratory heating is intensified, the product temperature rises rapidly, the yeast materials are gradually agglomerated and solid, the heat dissipation is difficult, continuous ventilation is needed, and the highest product temperature is controlled at 38 ℃; in the later period, hypha grows slowly, spores are gradually produced, in order to prevent the formation of the spores and facilitate the storage of finished product koji, dry air is introduced for drying and heat supply is stopped, the temperature and the moisture of the finished product are gradually reduced, and the finished product koji is timely discharged to obtain the finished product koji; the whole culture time is 36 hours, and the saccharifying power of the finished koji is 961.5 units and the water content is 14.3 percent.
The above starter is prepared from wheat bran or tartary buckwheat bran as raw material, and Aspergillus oryzae Su 16 is inoculated. The Aspergillus oryzae is preferably Aspergillus oryzae Su 16 which is a good strain commonly used in the yellow wine industry.
Blending the obtained dry tartary buckwheat yellow wine and sweet tartary buckwheat yellow wine (namely adjusting sugar content with the sweet tartary buckwheat yellow wine to enable total sugar to reach 35-50 g/L), clarifying, decocting the wine with a thin-plate heat exchanger, pouring the wine into a wine jar while the wine is hot, and sealing the mouth of the jar.
Example 2
Referring to fig. 1, the production process of the tartary buckwheat yellow wine with the Shaoxing yellow wine flavor is characterized in that tartary buckwheat dry type yellow wine and tartary buckwheat sweet type yellow wine are blended and decocted to obtain the tartary buckwheat yellow wine.
The production process of the tartary buckwheat dry type yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 3 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the product temperature after the rice is dropped into a pot is 26 ℃.
(3) Dropping, namely uniformly mixing rice, water, yeast, raw wheat koji, tartary buckwheat bran koji, 35000U of α -amylase, 100000U of saccharifying enzyme and 50000U of acid protease, and controlling the temperature of the dropped product to be 26 ℃.
(4) Pre-fermentation; harrowing is carried out 10 hours after the tank falls, harrowing is carried out once every 4 hours, and the highest product temperature is controlled not to exceed 33 ℃; because a large amount of heat is generated in the fermentation process, chilled water is introduced to cool the mash; after the mixture falls into the tank and is fermented for 24 hours, the product temperature begins to gradually decrease; fermenting in the front fermentation tank for 4 days, cooling to 16 deg.C, and fermenting in the rear fermentation tank.
(5) And (3) after-fermentation: the temperature of the post-fermentation product is controlled at 14 ℃, harrowing is carried out for 1 time every day in the early stage, and after 18 days, the alcoholic strength reaches 18.8% vol and the reducing sugar reaches 11.7 g/L.
(6) Squeezing: squeezing with plate and frame filter press to obtain dry yellow wine.
In the steps of the tartary buckwheat dry type yellow wine, the used raw materials comprise 60kg of glutinous rice, 40kg of tartary buckwheat rice, 140kg of water (excluding water used for rice soaking), 12kg of yeast, 12kg of raw wheat koji, 4kg of tartary buckwheat bran koji, 2.5g of α -amylase of 35000U, 23g of saccharifying enzyme of 100000U and 7g of acid protease of 50000U according to the total 100kg of the glutinous rice and the tartary buckwheat rice.
The production process of the sweet tartary buckwheat yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 3 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the temperature of the product after dropping the pot is 32 ℃.
(3) Dropping and saccharifying and fermenting, namely uniformly mixing the rice, edible alcohol with the alcoholic strength of 38 percent vol (prepared by diluting the edible alcohol with the alcoholic strength of 95 percent vol with water), raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U, acid protease of 50000U and yeast wine, keeping the temperature of the dropped product at 32 ℃, and harrowing after saccharifying and fermenting for 26 hours.
(4) Post-fermentation culture: and (3) after the pre-fermentation tank is subjected to saccharification and fermentation for 6 days, adding edible alcohol with the alcoholic strength of 95 vol%, uniformly stirring, and then pumping or pressing into a post-fermentation tank for standing culture.
(5) Squeezing: after standing for 4.5 months and culturing the fermented grains, squeezing by using a plate-and-frame filter press to obtain the tartary buckwheat sweet yellow wine, wherein the alcoholic strength of the tartary buckwheat sweet yellow wine is 18.5 vol%, the total sugar content reaches 260.3 g/L, and storing in a wine storage tank for later use.
In the steps of the sweet yellow wine of tartary buckwheat, the used raw materials comprise 50kg of glutinous rice, 50kg of tartary buckwheat rice, 11kg of raw wheat koji, 5kg of tartary buckwheat bran koji, 2.5g of α -amylase of 35000U, 22g of saccharifying enzyme of 100000U, 7g of acid protease of 50000U, 11.5kg of yeast, 95kg of edible alcohol with the alcoholic strength of 38% vol and 16kg of edible alcohol with the alcoholic strength of 95% vol according to the total dosage of 100kg of glutinous rice and tartary buckwheat rice.
In the production process of the dry tartary buckwheat yellow wine and the production process of the sweet tartary buckwheat yellow wine, the adopted production process of the bran koji of tartary buckwheat comprises the following steps: the tartary buckwheat bran, water and koji are used as raw materials, the mass ratio of the tartary buckwheat bran to the water to the koji is 1:0.65:0.004, and the specific process steps are as follows: mixing tartary buckwheat bran and water according to a mass ratio, uniformly stirring, sterilizing for 30 minutes under the pressure of 0.12MPa, spreading and cooling to 36 ℃, inoculating a starter according to the mass ratio, uniformly stirring, and culturing in a pool; controlling the temperature of the product after entering the pond to be 31 ℃ and the thickness of the material layer to be 30cm, firstly, statically culturing for 7h, controlling the temperature of the product to be 31 ℃ and the relative humidity to be 92%, gradually increasing the temperature of the product along with the growth of hyphae, and starting to intermittently ventilate when the temperature of the product rises to 33.5 ℃; when the temperature of the product is reduced to 30 ℃, stopping ventilation; after 3 times of intermittent ventilation, starting to enter a growth vigorous period, wherein the respiratory heating is intensified, the product temperature rises rapidly, the yeast materials are gradually agglomerated and solid, the heat dissipation is difficult, continuous ventilation is needed, and the highest product temperature is controlled at 39 ℃; in the later period, hypha grows slowly, spores are gradually produced, in order to prevent the formation of the spores and facilitate the storage of finished product koji, dry air is introduced for drying and heat supply is stopped, the temperature and the moisture of the finished product are gradually reduced, and the finished product koji is timely discharged to obtain the finished product koji; the whole culture time was 38 hours, and the saccharifying power of the finished koji was 964.7 units and the water content was 14.3%.
The above starter is prepared from wheat bran or tartary buckwheat bran as raw material, and Aspergillus oryzae Su 16 is inoculated. The Aspergillus oryzae is preferably Aspergillus oryzae Su 16 which is a good strain commonly used in the yellow wine industry.
Blending the obtained dry tartary buckwheat yellow wine and sweet tartary buckwheat yellow wine (namely adjusting sugar content with the sweet tartary buckwheat yellow wine to enable total sugar to reach 35-50 g/L), clarifying, decocting the wine with a thin-plate heat exchanger, pouring the wine into a wine jar while the wine is hot, and sealing the mouth of the jar.
Example 3
Referring to fig. 1, the production process of the tartary buckwheat yellow wine with the Shaoxing yellow wine flavor is characterized in that tartary buckwheat dry type yellow wine and tartary buckwheat sweet type yellow wine are blended and decocted to obtain the tartary buckwheat yellow wine.
The production process of the tartary buckwheat dry type yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 3 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the temperature of the product after dropping the pot is 28 ℃.
(3) Dropping, namely uniformly mixing rice, water, yeast, raw wheat koji, tartary buckwheat bran koji, 35000U of α -amylase, 100000U of saccharifying enzyme and 50000U of acid protease, and controlling the temperature of dropping to 28 ℃.
(4) Pre-fermentation; harrowing is carried out 8 hours after the tank falls, harrowing is carried out once every 4 hours, and the highest product temperature is controlled not to exceed 33 ℃; because a large amount of heat is generated in the fermentation process, chilled water is introduced to cool the mash; after the fermentation is carried out for 26 hours after the fermentation is carried out, the product temperature begins to gradually decrease; fermenting in the front fermentation tank for 4 days, cooling to 17 deg.C, and fermenting in the rear fermentation tank.
(5) And (3) after-fermentation: the temperature of the post-fermentation product is controlled at 15 ℃, the rake is harrowed for 2 times every day in the early stage, and the alcoholic strength reaches 18.9% vol and the reducing sugar reaches 9.7g/L after fermentation for 19 days.
(6) Squeezing: squeezing with plate and frame filter press to obtain dry yellow wine.
In the steps of the dry yellow wine of tartary buckwheat, the used raw materials comprise 70kg of glutinous rice, 30kg of tartary buckwheat rice, 145kg of water (excluding water used for rice soaking), 13kg of yeast, 13kg of raw wheat koji, 3kg of tartary buckwheat bran koji, 3g of α -amylase of 35000U, 25g of saccharifying enzyme of 100000U and 8g of acid protease of 50000U, wherein the total amount of the glutinous rice and the tartary buckwheat rice is 100 kg.
The production process of the sweet tartary buckwheat yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat in proportion, adding water into a tank for soaking for 3 days, and draining.
(2) Steaming and cooling: the rice obtained by steaming rice is required to be free of white core, loose, not pasty, well-cooked, uniform and consistent, and is rapidly cooled to the required temperature by adopting blast air, so that the product temperature after dropping the pot is 33 ℃.
(3) Dropping and saccharifying and fermenting, namely uniformly mixing the rice, edible alcohol with the alcoholic strength of 38 percent vol (prepared by diluting the edible alcohol with the alcoholic strength of 95 percent vol with water), raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U, acid protease of 50000U and yeast wine, keeping the temperature of the dropped product at 33 ℃, and harrowing after saccharifying and fermenting for 28 hours.
(4) Post-fermentation culture: and (3) after the pre-fermentation tank is subjected to saccharification and fermentation for 7 days, adding edible alcohol with the alcoholic strength of 95 vol%, uniformly stirring, and then pumping or pressing into a post-fermentation tank for standing culture.
(5) Squeezing: after 5 months of static culture, squeezing by using a plate-and-frame filter press to obtain the tartary buckwheat sweet yellow wine, wherein the alcoholic strength of the tartary buckwheat sweet yellow wine is 18.9 vol%, the total sugar content reaches 255.1 g/L, and storing the tartary buckwheat sweet yellow wine in a wine storage tank for later use.
In the steps of the sweet yellow wine of tartary buckwheat, the used raw materials comprise 60kg of glutinous rice, 40kg of tartary buckwheat rice, 12kg of raw wheat koji, 4kg of tartary buckwheat bran koji, 3g of α -amylase of 35000U, 25g of saccharifying enzyme of 100000U, 8g of acid protease of 50000U, 12kg of yeast, 100kg of edible alcohol with the alcoholic strength of 38% vol and 18kg of edible alcohol with the alcoholic strength of 95% vol according to the total dosage of 100kg of glutinous rice and tartary buckwheat rice.
In the production process of the dry tartary buckwheat yellow wine and the production process of the sweet tartary buckwheat yellow wine, the adopted production process of the bran koji of tartary buckwheat comprises the following steps: the method is characterized in that tartary buckwheat bran, water and a koji are used as raw materials, the mass ratio of the tartary buckwheat bran to the water to the koji is 1:0.7:0.005, and the specific process steps are as follows: mixing tartary buckwheat bran and water according to a mass ratio, uniformly stirring, sterilizing for 30 minutes under the pressure of 0.12MPa, spreading and cooling to 37 ℃, inoculating a starter according to the mass ratio, uniformly stirring, and culturing in a pool; controlling the product temperature to be 32 ℃ after entering the pond and the material layer thickness to be 30cm, firstly, statically culturing for 8h, controlling the product temperature to be 32 ℃ and the relative humidity to be 95%, gradually increasing the product temperature along with the growth of hyphae, and starting to intermittently ventilate when the product temperature rises to 34 ℃; when the temperature of the product is reduced to 30 ℃, stopping ventilation; after 4 times of intermittent ventilation, starting to enter a growth vigorous period, wherein the respiratory heating is intensified, the product temperature rises rapidly, the yeast materials are gradually agglomerated and solid, the heat dissipation is difficult, continuous ventilation is needed, and the highest product temperature is controlled at 40 ℃; in the later period, hypha grows slowly, spores are gradually produced, in order to prevent the formation of the spores and facilitate the storage of finished product koji, dry air is introduced for drying and heat supply is stopped, the temperature and the moisture of the finished product are gradually reduced, and the finished product koji is timely discharged to obtain the finished product koji; the whole culture time is 40 hours, and the saccharifying power of the finished koji is 966.9 units and the water content is 14.6 percent.
The above starter is prepared from wheat bran or tartary buckwheat bran as raw material, and Aspergillus oryzae Su 16 is inoculated. The Aspergillus oryzae is preferably Aspergillus oryzae Su 16 which is a good strain commonly used in the yellow wine industry.
Blending the obtained dry tartary buckwheat yellow wine and sweet tartary buckwheat yellow wine (namely adjusting sugar content with the sweet tartary buckwheat yellow wine to enable total sugar to reach 35-50 g/L), clarifying, decocting the wine with a thin-plate heat exchanger, pouring the wine into a wine jar while the wine is hot, and sealing the mouth of the jar.
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
Claims (7)
1. A production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor is characterized by comprising the following steps: blending and decocting dry yellow wine and sweet yellow wine;
the production process of the tartary buckwheat dry type yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat rice in proportion, putting into a tank, adding water for soaking, and draining;
(2) steaming and cooling: quickly cooling the rice obtained by steaming to the required temperature to ensure that the temperature of the product after dropping the pot is 24-28 ℃;
(3) dropping, namely uniformly mixing rice, water, yeast, raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U and acid protease of 50000U, and controlling the temperature of the dropped product to be 24-28 ℃;
(4) pre-fermentation;
(5) and (3) after-fermentation: the alcoholic strength reaches more than 18.5 percent vol and the reducing sugar is less than 15 g/L;
(6) squeezing to obtain dry yellow wine;
in the steps of the tartary buckwheat dry type yellow wine, the used raw materials comprise 50-70 kg of glutinous rice, 30-50 kg of tartary buckwheat rice, 135-145 kg of water, 11-13 kg of yeast, 11-13 kg of raw wheat koji, 3-5 kg of tartary buckwheat bran koji, 2-3 g of α -amylase of 35000U, 20-25 g of glucoamylase of 100000U and 6-8 g of acid protease of 50000U according to the total 100kg of the glutinous rice and the tartary buckwheat rice, wherein the water does not comprise water used for soaking the rice;
the production process of the sweet tartary buckwheat yellow wine comprises the following steps:
(1) rice soaking: mixing glutinous rice and tartary buckwheat rice in proportion, putting into a tank, adding water for soaking, and draining;
(2) steaming and cooling: quickly cooling the rice obtained by steaming the rice to the required temperature to ensure that the temperature of the product after the rice is dropped into a tank is 30-33 ℃;
(3) dropping and saccharifying fermentation, namely uniformly mixing the rice, edible alcohol with the alcoholic strength of 38 vol%, raw wheat koji, tartary buckwheat bran koji, α -amylase of 35000U, saccharifying enzyme of 100000U, acid protease of 50000U and yeast wine to ensure that the temperature of the dropped product is 30-33 ℃, and harrowing once after saccharifying fermentation is carried out for 24-28 hours;
(4) post-fermentation culture: after saccharification and fermentation are carried out for 5-7 days in a pre-fermentation tank, edible alcohol with the alcoholic strength of 95 vol% is added, the mixture is uniformly stirred, and then the mixture is thrown into or pressed into a post-fermentation tank to be statically cultured;
(5) squeezing: after standing and cultivating the fermented grains for 4-5 months, squeezing to obtain the sweet tartary buckwheat yellow wine, wherein the alcoholic strength of the sweet tartary buckwheat yellow wine is 18-19% vol, and the total sugar content is more than 250 g/L;
in the steps of the sweet tartary buckwheat yellow wine, the used raw materials comprise 40-60 kg of glutinous rice, 40-60 kg of tartary buckwheat rice, 10-12 kg of raw wheat koji, 4-6 kg of tartary buckwheat bran koji, 2-3 g of α -amylase of 35000U, 20-25 g of saccharifying enzyme of 100000U, 6-8 g of acid protease of 50000U, 11-12 kg of yeast, 90-100 kg of edible alcohol with the alcoholic strength of 38 vol% and 15-18 kg of edible alcohol with the alcoholic strength of 95 vol%.
2. The process for producing tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 1, is characterized in that: the production process of the tartary buckwheat bran koji takes tartary buckwheat bran, water and koji as raw materials, the mass ratio of the tartary buckwheat bran to the water to the koji is 1: 0.6-0.7: 0.003-0.005, and the specific process steps are as follows: mixing and uniformly stirring tartary buckwheat bran and water according to a mass ratio, sterilizing for 30 minutes under the pressure of 0.12MPa, spreading and cooling to 35-37 ℃, inoculating a starter according to the mass ratio, uniformly stirring, and culturing in a pool; controlling the temperature of the product after entering the pond to be 30-32 ℃ and the thickness of a material layer to be 30cm, firstly, statically culturing for 6-8 hours, controlling the temperature of the product to be 30-32 ℃ and the relative humidity to be 90% -95%, and starting to intermittently ventilate when the temperature of the product rises to 33-34 ℃; when the temperature of the product is reduced to 30 ℃, stopping ventilation; after 3-4 times of intermittent ventilation, starting to enter a growth vigorous period, and carrying out continuous ventilation, wherein the highest product temperature is controlled at 38-40 ℃; when the hypha grows slowly in the later period, introducing dry air for drying and stopping heat supply, so that the temperature and the moisture of the finished product are gradually reduced, and the finished product of the yeast is obtained in time; the whole culture time is 36-40 hours, and the saccharifying power of the finished product koji is more than 900 units and the water content is less than 15%.
3. The process for producing tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 2, is characterized in that: the starter is prepared by taking wheat bran or tartary buckwheat bran as a raw material and inoculating aspergillus oryzae Su 16.
4. The production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 1, 2 or 3, is characterized in that: in the production process of the tartary buckwheat dry type yellow wine, pre-fermentation comprises harrowing at the beginning of 8-13 hours after tank dropping, harrowing once every 4 hours later, and controlling the highest product temperature not to exceed 33 ℃; after the mixture falls into the tank, fermenting for 22-26 hours, and gradually reducing the product temperature; and (4) fermenting in the front fermentation tank for 4 days, cooling the product to 15-17 ℃, and fermenting in the rear fermentation tank.
5. The production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 1, 2 or 3, is characterized in that: in the production process of the tartary buckwheat dry type yellow wine, the temperature of a post-fermented product is controlled to be 13-15 ℃, harrowing is performed for 1-2 times every day in the early stage, and after 17-19 days, fermentation is performed, so that the alcoholic strength reaches more than 18.5 vol% and the reducing sugar is below 15 g/L.
6. The production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 1, 2 or 3, is characterized in that: in the step (1) of the production process of the tartary buckwheat dry type yellow wine, glutinous rice and tartary buckwheat are mixed in proportion, put into a tank, added with water for soaking for 2-3 days, and then drained.
7. The production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor according to claim 1, 2 or 3, is characterized in that: in the step (1) of the production process of the sweet tartary buckwheat yellow wine, glutinous rice and tartary buckwheat are mixed in proportion, put into a tank, added with water for soaking for 2-3 days, and then drained.
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