CN108865588A - The brewage process of low sugar, low powered posterior chamber rice wine - Google Patents
The brewage process of low sugar, low powered posterior chamber rice wine Download PDFInfo
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Abstract
The invention discloses a kind of low sugar, the brewage process of low powered posterior chamber rice wine, using fructus hordei germinatus, sorghum, glutinous rice as major ingredient, first carry out one time fermentation, Ultrasonic Pulverization, filtering are carried out again, filtered fluid is subjected to secondary fermentation again, so that on the basis of making full use of major ingredient, on the basis of retaining each material nutrient component, additionally it is possible to significantly reduce the sugar and degree in rice wine.In addition, the taste of rice wine can also be adjusted and improved in method provided by the invention, any additive is free of, resulting rice wine is natural food, but also large batch of can be produced, and meets the needs of market.
Description
Technical field
The present invention relates to rice wine brewing field, the brewage process of especially a kind of low sugar, low powered posterior chamber rice wine.
Background technique
Rice wine is also fermented glutinour rice, vinasse, fermented glutinous rice, sweet wine etc., be glutinous rice or rice by yeast fermentation and made of one
Kind typical local food, rich in carbohydrate, protein, B family vitamin, minerals etc., these are all the indispensable battalion of human body
It forms point.The way of traditional rice wine is first to be steeped glutinous rice half a day with water, and rinsed clean is put water in steamer, padded on steaming tray
One layer of gauze heats up water and has boiled to steam.Glutinous rice fishing is placed on cloth and is cooked, contains after steamed and is stirred into the container of fermentation with spoon
Under several, distiller's yeast is mixed after cool to 30 DEG C or so, is gently compacted with spoon, smooth out surface, centre extrudes a recess.Nest, by last point
Distiller's yeast is sprinkling upon the inside, pours into some cold water, container cover is covered tightly, ferment at a temperature of being placed on 30 DEG C or so.Traditional rice wine
White wine is added during the fermentation, to control saccharification and fermentation, sugar content is relatively high, has sweet sense and degree high.
Summary of the invention
In view of this, can effectively be dropped the object of the present invention is to provide a kind of low sugar, the brewage process of low powered posterior chamber rice wine
Sugar and degree in low rice wine
To achieve the goals above, the present invention provides the following technical solutions：
The brewage process of a kind of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
2~3h is boiled, is cooked by slow fire 5~8h, cooled and filtered obtains the first filtered fluid, spare；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
2~3h is impregnated, is put into food steamer, high fire 1~2h of boiling obtains steamed rice；
C) enzyme, strain are added in the evaporation obtained to step b) and move to fermentor after mixing evenly, be in fermentation temperature
Ferment 6~8d at 30~40 DEG C, obtains the first fermentation material；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurries filtration obtained to step d) obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 10~20d that ferments at 20~30 DEG C, obtains the second fermentation material；
G) filtering of the second fermentation material of step f) clarified, sterilized up to low sugar, low powered posterior chamber rice wine.
Preferably, the radix polygonati officinalis, the pot marigold, the campanulaceae, the pueraria lobata, the turmeric, described red in step a)
The mass ratio (20~30) of jujube, the dried sweet potato slice and the Siraitia grosvenorii：(30~50)：(10~20)：(15~30)：(5~
10)：(20~30)：(10~20)：(8~15).
Preferably, in step c), the enzyme is carbohydrase and/or amino enzyme, and the strain is saccharomycete and/or meter Qu
It is mould.
Preferably, the quality of pure water described in step a) and the radix polygonati officinalis, the pot marigold, the campanulaceae, the pueraria lobata,
The turmeric, the jujube, the dried sweet potato slice and the Siraitia grosvenorii total mass ratio are (3~5)：1.
Preferably, the quality of pure water described in step b) is with the fructus hordei germinatus, the sorghum, the glutinous rice total mass ratio
1：(1.5~1.8).
Preferably, the mass ratio of the quality of water and water in step b) is (0.3~0.5) in step a)：(4~6).
Preferably, the total mass ratio of the fructus hordei germinatus, the sorghum, the glutinous rice gross mass and the enzyme, the strain
It is 100：(0.3~0.5).
Preferably, using the strainer of 100~200 mesh, step e) is middle to filter the filter for using 10~20 mesh for filtering in step a)
Net, the middle filtering of step g) are filtered using the strainer cloth of 200~300 mesh；
Clarification is to clarify 2~3 days at 10~20 DEG C in step g).
The present invention provides a kind of low sugar, the brewage process of low powered posterior chamber rice wine, using fructus hordei germinatus, sorghum, glutinous rice as major ingredient, first
One time fermentation is carried out, then carries out Ultrasonic Pulverization, filtering, then filtered fluid is subjected to secondary fermentation, so that making full use of master
On the basis of material, on the basis of retaining each material nutrient component, additionally it is possible to significantly reduce the sugar and degree in rice wine.Separately
Outside, the taste of rice wine can also be adjusted and improved in method provided by the invention, is free of any additive, and resulting rice wine is pure
Wholefood, but also large batch of can produce, meet the needs of market.
Specific embodiment
The brewage process of a kind of low sugar provided by the invention, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
2~3h is boiled, is cooked by slow fire 5~8h, cooled and filtered obtains the first filtered fluid, spare；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
2~3h is impregnated, is put into food steamer, high fire 1~2h of boiling obtains steamed rice；
C) enzyme, strain are added in the evaporation obtained to step b) and move to fermentor after mixing evenly, be in fermentation temperature
Ferment 6~8d at 30~40 DEG C, obtains the first fermentation material；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurries filtration obtained to step d) obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 10~20d that ferments at 20~30 DEG C, obtains the second fermentation material；
G) filtering of the second fermentation material of step f) clarified, sterilized up to low sugar, low powered posterior chamber rice wine.
Above-mentioned technical proposal first carries out one time fermentation using fructus hordei germinatus, sorghum, glutinous rice as major ingredient, then carry out Ultrasonic Pulverization,
Filtering, then filtered fluid is subjected to secondary fermentation, so that retaining each material nutrient component on the basis of making full use of major ingredient
On the basis of, additionally it is possible to significantly reduce the sugar and degree in rice wine.In addition, can also be adjusted in method provided by the invention
Section and the taste for improving rice wine are free of any additive, and resulting rice wine is natural food, but also can be with large batch of life
It produces, meets the needs of market.
In the present invention, it will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii pure
Water, 2~3h of high heat decoction are cooked by slow fire 5~8h, and cooled and filtered obtains the first filtered fluid, spare；It is above-mentioned by bamboo, pot marigold,
Campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii 2~3h of high heat decoction, are cooked by slow fire 5~8h, can effectively mention
The active constituent of each raw material is taken, the nutritional ingredient in rice wine is improved, also helps the mouthfeel and taste for improving rice wine.
In an embodiment of the present invention, in step a), radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice
With the mass ratio (20~30) of Siraitia grosvenorii：(30~50)：(10~20)：(15~30)：(5~10)：(20~30)：(10~
20)：(8~15).
In an embodiment of the present invention, the quality of pure water and radix polygonati officinalis in step a), pot marigold, campanulaceae, pueraria lobata, turmeric, red
Jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are (3~5)：1.
In the present invention, fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure
Water impregnates 2~3h at normal temperature, is put into food steamer, and high fire 1~2h of boiling obtains steamed rice；It is above-mentioned to be conducive to fermenting raw materials, so that rice
Wine mouthfeel is soft.
In the present invention, enzyme, strain are added in the evaporation obtained to step b) and moves to fermentor after mixing evenly, is sending out
Ferment temperature is the 6~8d that ferments at 30~40 DEG C, obtains the first fermentation material；Above-mentioned, enzyme and strain are added can be improved rice wine simultaneously
Yield and quality.
In an embodiment of the present invention, in step c), enzyme be carbohydrase and/or amino enzyme, strain be saccharomycete and/or
Aspergillus oryzae.Wherein enzyme is used to improve the yield of rice wine；Strain is used to improve the quality of rice wine.
Among the above, enzyme and strain compound use can
In an embodiment of the present invention, the quality of pure water and fructus hordei germinatus, sorghum, glutinous rice total mass ratio are 1 in step b)：
(1.5~1.8).Fructus hordei germinatus, sorghum, glutinous rice gross mass and enzyme, strain total mass ratio be 100：(0.3~0.5)；Fructus hordei germinatus,
Sorghum, glutinous rice mass ratio be (3~5)：(7~9)：(2~4).
In the present invention, the first fermentation material step c) obtained carries out Ultrasonic Pulverization, obtains slurry；Above by by
One fermentation material Ultrasonic Pulverization, consequently facilitating being filtered to the first fermentation material, in order to later-stage secondary fermentation.
In an embodiment of the present invention, the quality of pure water and radix polygonati officinalis in step a), pot marigold, campanulaceae, pueraria lobata, turmeric, red
Jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are (3~5)：1.
In an embodiment of the present invention, the quality of pure water and fructus hordei germinatus, sorghum, glutinous rice total mass ratio are 1 in step b)：
(1.5~1.8).
In an embodiment of the present invention, the mass ratio of the quality of water and water in step b) is (4~6) in step a)：(0.3
~0.5).
In an embodiment of the present invention, the total mass ratio of fructus hordei germinatus, sorghum, glutinous rice gross mass and enzyme, strain is 100：
(0.3~0.5).
In the present invention, the slurries filtration obtained to step d) obtains the second filtered fluid；It is above-mentioned；Slurry is filtered,
The sugar that can be effectively reduced in rice wine.
In the present invention, the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to
Fermentor, ferment 10~20d at being 20~30 DEG C in fermentation temperature, obtains the second fermentation material；Among the above, by the first filtered fluid and
The mixing of second filtered fluid carries out secondary fermentation, can be effectively reduced ought divide in rice wine.
In the present invention, g) filtering of the second fermentation material of step f) is clarified, is sterilized up to low sugar, low powered posterior chamber rice wine；At this
In the embodiment of invention, filtering uses the strainer of 100~200 mesh in step a), and filtering uses the filter of 10~20 mesh in step e)
Net, the middle filtering of step g) are filtered using the strainer cloth of 200~300 mesh；Clarification is to clarify 2 at 10~20 DEG C in step g)
~3 days.The above-mentioned clarifying effect that can be improved rice wine, additionally it is possible to greatest extent retain rice wine mouthfeel, flavor and nutrition and
Health-care components.
In order to further illustrate the present invention, below with reference to embodiment to a kind of low sugar provided by the invention, low powered posterior chamber rice wine
Brewage process be described in detail, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
The brewage process of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
2h is boiled, 8h is cooked by slow fire, uses the strainer filtering of 100 mesh to obtain the first filtered fluid after cooling, it is spare；Radix polygonati officinalis, pot marigold, tangerine
Stalk, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii mass ratio 20：30：10：15：5：20：10：8；The quality of pure water with
Radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are 3：1；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
3h is impregnated, is put into food steamer, high fire boiling 1h obtains steamed rice；The quality of pure water is with fructus hordei germinatus, sorghum, glutinous rice total mass ratio
1：1.5；Fructus hordei germinatus, sorghum, glutinous rice mass ratio be 3：7：2；The quality of water and the mass ratio of water in step b) are in step a)
4：0.5；
C) carbohydrase, saccharomycete are added in the evaporation obtained to step b) and move to fermentor after mixing evenly, fermenting
Temperature is the 8d that ferments at 30 DEG C, obtains the first fermentation material；Total matter of fructus hordei germinatus, sorghum, glutinous rice gross mass and carbohydrase, saccharomycete
Amount is than being 100：0.3；Carbohydrase, aspergillus oryzae mass ratio be 1：2；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurry obtained to step d) uses the strainer filtering of 10 mesh, obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 20d that ferments at 20 DEG C, obtains the second fermentation material；
G) the second fermentation material of step f) is filtered using the strainer cloth of 200 mesh, then clarified 2 days at 20 DEG C, sterilized to obtain the final product
Low sugar, low powered posterior chamber rice wine.
Embodiment 2
The brewage process of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
3h is boiled, 5h is cooked by slow fire, uses the strainer filtering of 200 mesh to obtain the first filtered fluid after cooling, it is spare；Radix polygonati officinalis, pot marigold, tangerine
Stalk, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii mass ratio 30：50：20：30：10：30：20：15；The quality of pure water
It is 5 with radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio：1；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
3h is impregnated, is put into food steamer, high fire boiling 2h obtains steamed rice；The quality of pure water is with fructus hordei germinatus, sorghum, glutinous rice total mass ratio
1：1.8；Fructus hordei germinatus, sorghum, glutinous rice mass ratio be 5：9：4；The quality of water and the mass ratio of water in step b) are in step a)
6：0.4；
C) amino enzyme, aspergillus oryzae are added in the evaporation obtained to step b) and move to fermentor after mixing evenly, sending out
Ferment temperature is the 6d that ferments at 40 DEG C, obtains the first fermentation material；Fructus hordei germinatus, sorghum, glutinous rice gross mass and amino enzyme, aspergillus oryzae
Total mass ratio is 100：0.4；Carbohydrase, aspergillus oryzae mass ratio be 1：2；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurry obtained to step d) uses the strainer filtering of 20 mesh, obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 15d that ferments at 25 DEG C, obtains the second fermentation material；
G) the second fermentation material of step f) is filtered using the strainer cloth of 300 mesh, then clarified 3 days at 10 DEG C, sterilized to obtain the final product
Low sugar, low powered posterior chamber rice wine.
Embodiment 3
The brewage process of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
2.5h is boiled, 7h is cooked by slow fire, uses the strainer filtering of 150 mesh to obtain the first filtered fluid after cooling, it is spare；Radix polygonati officinalis, pot marigold, tangerine
Stalk, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii mass ratio 25：40：15：20：7：25：15：10；The quality of pure water with
Radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are 4：1；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
2h is impregnated, is put into food steamer, high fire boiling 2h obtains steamed rice；The quality of pure water is with fructus hordei germinatus, sorghum, glutinous rice total mass ratio
1：1.8；Fructus hordei germinatus, sorghum, glutinous rice mass ratio be 4：8：3；The quality of water and the mass ratio of water in step b) are in step a)
5：0.4；
C) carbohydrase, aspergillus oryzae are added in the evaporation obtained to step b) and move to fermentor after mixing evenly, fermenting
Temperature is the 7d that ferments at 30 DEG C, obtains the first fermentation material；Total matter of fructus hordei germinatus, sorghum, glutinous rice gross mass and carbohydrase, aspergillus oryzae
Amount is than being 100：0.3；Carbohydrase, aspergillus oryzae mass ratio be 1：2；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurry obtained to step d) uses the strainer filtering of 12 mesh, obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 20d that ferments at 20 DEG C, obtains the second fermentation material；
G) the second fermentation material of step f) is clarified 2 days at 20 DEG C again using the strainer cloth filtering of 220 mesh, is sterilized up to low
Sugar, low powered posterior chamber rice wine.
Embodiment 4
The brewage process of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
3h is boiled, 6h is cooked by slow fire, uses the strainer filtering of 120 mesh to obtain the first filtered fluid after cooling, it is spare；Radix polygonati officinalis, pot marigold, tangerine
Stalk, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii mass ratio 25：40：18：25：8：22：12：12；The quality of pure water with
Radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are 4：1；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
2h is impregnated, is put into food steamer, high fire boiling 1h obtains steamed rice；The quality of pure water is with fructus hordei germinatus, sorghum, glutinous rice total mass ratio
1：1.8；Fructus hordei germinatus, sorghum, glutinous rice mass ratio be 4：7：4；The quality of water and the mass ratio of water in step b) are in step a)
6：0.5；
C) carbohydrase, amino enzyme, saccharomycete, aspergillus oryzae are added in the evaporation obtained to step b), after mixing evenly, moves
To fermentor, ferment 6d at being 40 DEG C in fermentation temperature, obtains the first fermentation material；Fructus hordei germinatus, sorghum, glutinous rice gross mass and saccharification
Enzyme, amino enzyme, saccharomycete, aspergillus oryzae total mass ratio be 100：0.5；Carbohydrase, amino enzyme, saccharomycete, aspergillus oryzae
Mass ratio is 0.4：0.6：0.8：1.2；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurry obtained to step d) uses the strainer filtering of 18 mesh, obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 10d that ferments at 30 DEG C, obtains the second fermentation material；
G) the second fermentation material of step f) is clarified 3 days at 10 DEG C again using the strainer cloth filtering of 270 mesh, is sterilized up to low
Sugar, low powered posterior chamber rice wine.
Embodiment 5
The brewage process of low sugar, low powered posterior chamber rice wine, includes the following steps：
A) pure water will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii, fries by intense fire
3h is boiled, 8h is cooked by slow fire, uses the strainer filtering of 180 mesh to obtain the first filtered fluid after cooling, it is spare；Radix polygonati officinalis, pot marigold, tangerine
Stalk, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii mass ratio 25：40：15：23：8：25：15：12；The quality of pure water with
Radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii total mass ratio are 4：1；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water at normal temperature
2h is impregnated, is put into food steamer, high fire boiling 2h obtains steamed rice；The quality of pure water is with fructus hordei germinatus, sorghum, glutinous rice total mass ratio
1：1.6；Fructus hordei germinatus, sorghum, glutinous rice mass ratio be 4：8：3；The quality of water and the mass ratio of water in step b) are in step a)
5：0.4；
C) carbohydrase, amino enzyme, saccharomycete, aspergillus oryzae are added in the evaporation obtained to step b), after mixing evenly, moves
To fermentor, ferment 7d at being 35 DEG C in fermentation temperature, obtains the first fermentation material；Fructus hordei germinatus, sorghum, glutinous rice gross mass and saccharification
Enzyme, amino enzyme, saccharomycete, aspergillus oryzae total mass ratio be 100：0.4；Carbohydrase, amino enzyme, saccharomycete, aspergillus oryzae
Mass ratio is 0.4：0.6：0.8：1.2；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurry obtained to step d) uses the strainer filtering of 15 mesh, obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor,
Fermentation temperature is the 15d that ferments at 25 DEG C, obtains the second fermentation material；
G) the second fermentation material of step f) is filtered using the strainer cloth of 250 mesh, then is clarified 2.5 days at 15 DEG C, sterilizing is
Obtain low sugar, low powered posterior chamber rice wine.
Total acid, total reducing sugar, alcoholic strength, light transmittance and sense organ product are carried out to low sugar made from Examples 1 to 5, low powered posterior chamber rice wine
It comments, the results are shown in Table 2.
Wherein sensory evaluation criteria is shown in Table 1.
Low sugar, the sensory evaluation criteria of low powered posterior chamber rice wine of 1 Examples 1 to 5 of table
The test result of 2 Examples 1 to 5 of table
Above description can be realized professional and technical personnel in the field or using this to stating in the disclosed embodiments
It is bright, it enables those skilled in the art to implement or use the present invention.Various modifications to these embodiments are to this field
It will be apparent for professional technician, the general principles defined herein can not depart from spirit of the invention
Or in the case where range, realize in other embodiments.Therefore, the present invention is not intended to be limited to these implementations shown in this article
Example, and it is to fit to the widest scope consistent with principles disclosed herein and novel features.
Claims (8)
1. the brewage process of a kind of low sugar, low powered posterior chamber rice wine, which is characterized in that include the following steps：
A) pure water, high heat decoction 2 will be added in radix polygonati officinalis, pot marigold, campanulaceae, pueraria lobata, turmeric, jujube, dried sweet potato slice and Siraitia grosvenorii
~3h is cooked by slow fire 5~8h, and cooled and filtered obtains the first filtered fluid, spare；
B) fructus hordei germinatus, sorghum, glutinous rice are mixed and is cleaned up together and with clear water, be placed in container and impregnated at normal temperature with pure water
2~3h is put into food steamer, and high fire 1~2h of boiling obtains steamed rice；
C) in the evaporation obtained to step b) be added enzyme, strain move to fermentor after mixing evenly, fermentation temperature be 30~
Ferment 6~8d at 40 DEG C, obtains the first fermentation material；
D) the first fermentation material for obtaining step c) carries out Ultrasonic Pulverization, obtains slurry；
E) slurries filtration obtained to step d) obtains the second filtered fluid；
F) the first filtered fluid that step a) is obtained is added into the second filtered fluid that step e) is obtained, moves to fermentor, is fermenting
Temperature is the 10~20d that ferments at 20~30 DEG C, obtains the second fermentation material；
G) filtering of the second fermentation material of step f) clarified, sterilized up to low sugar, low powered posterior chamber rice wine.
2. brewage process as described in claim 1, which is characterized in that the radix polygonati officinalis, the pot marigold, described in step a)
Campanulaceae, the pueraria lobata, the turmeric, the jujube, the dried sweet potato slice and the Siraitia grosvenorii mass ratio (20~30)：(30
~50)：(10~20)：(15~30)：(5~10)：(20~30)：(10~20)：(8~15).
3. brewage process as described in claim 1, which is characterized in that in step c), the enzyme is carbohydrase and/or A meter Nuo
Enzyme, the strain are saccharomycete and/or aspergillus oryzae.
4. brewage process as described in claim 1, which is characterized in that the quality of pure water described in step a) and the radix polygonati officinalis,
The pot marigold, the campanulaceae, the pueraria lobata, the turmeric, the jujube, the dried sweet potato slice and the Siraitia grosvenorii gross mass
Than for (3~5)：1.
5. brewage process as described in claim 1, which is characterized in that the quality of pure water described in step b) and the barley
Bud, the sorghum, the glutinous rice total mass ratio are 1：(1.5~1.8).
6. brewage process as described in claim 1, which is characterized in that the quality of the quality of water and water in step b) in step a)
Than for (0.3~0.5)：(4~6).
7. brewage process as described in claim 1, which is characterized in that the fructus hordei germinatus, the sorghum, the glutinous rice gross mass
Total mass ratio with the enzyme, the strain is 100：(0.3~0.5).
8. brewage process as described in claim 1, which is characterized in that filtering uses the strainer of 100~200 mesh in step a),
Filtering uses the strainer of 10~20 mesh in step e), and filtering is filtered using the strainer cloth of 200~300 mesh in step g)；
Clarification is to clarify 2~3 days at 10~20 DEG C in step g).
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