CN108949440A - The brewage process of more raw material rice wine - Google Patents
The brewage process of more raw material rice wine Download PDFInfo
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- CN108949440A CN108949440A CN201810942793.7A CN201810942793A CN108949440A CN 108949440 A CN108949440 A CN 108949440A CN 201810942793 A CN201810942793 A CN 201810942793A CN 108949440 A CN108949440 A CN 108949440A
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Abstract
The invention discloses a kind of brewage process of more raw material rice wine, using rice, glutinous rice, sorghum, Semen Coicis, oat as major ingredient, take rice wine uniform color made from the mode of secondary fermentation consistent, wine body is limpid, the nutritional ingredient of pulp can be retained, so that the individual style and more Chen Yuexiang of the sweet fresh alcohol of rice wine flavour.In addition, the present invention carries out one time fermentation in batches to raw material, then one time fermentation product is mixed and carries out secondary fermentation again, sweet sense and bitterness in rice wine can be overcome, so that the pure and fresh tasty and refreshing glycol of rice wine, so that rice wine has both taste and mouthfeel.Any additive is free of in method provided by the invention, resulting rice wine is natural food, large batch of can produce, meet the needs of market.
Description
Technical field
The present invention relates to rice wine brewing field, especially a kind of brewage process of more raw material 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 wine
Song 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 exists
White wine is added in fermentation process, to control saccharification and fermentation, sugar content is relatively high, has sweet sense and degree high.But
Rice wine uses single raw material in brewing at present, so that rice wine single taste, can not have both flavor and taste.
Summary of the invention
In view of this, can overcome in rice wine the object of the present invention is to provide a kind of brewage process of more raw material rice wine
Sweet sense and bitterness, so that the pure and fresh tasty and refreshing glycol of rice wine, so that rice wine has both taste and mouthfeel.
To achieve the goals above, the invention provides the following technical scheme:
A kind of brewage process of more raw material rice wine, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container impregnate 2 at normal temperature with pure water~
3h is put into food steamer, and high fire 1~2h of boiling obtains steamed rice；And carbohydrase, amylase, saccharomycete and head mold are added into steamed rice
Bacterium moves to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；By
One fermentation material carries out Ultrasonic Pulverization, obtains the first slurry；First slurries filtration is obtained into the first filtered fluid；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
20~30h is steeped, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；Salt, carbohydrase, withered is added into clinker
Careless bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature,
Obtain the second fermentation material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurries filtration is obtained into the second mistake
Filtrate；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 3~5d that ferments at 20~30 DEG C, obtains the second fermentation material；
D) by the second fermentation material of step c) filtering clarification, sterilizing i.e. much rice material wine.
Preferably, the mass ratio of rice described in step a), the glutinous rice and the pure water is 1:(0.5~0.8): (2~
3)。
Preferably, the mass ratio of sorghum described in step b), the Semen Coicis, the oat and the pure water is (1~2):
(0.5~0.6): (2~3): (5~8).
Preferably, the mass ratio of the quality of water and water in step b) is 1:(3~4 in step a)).
Preferably, the quality of the rice and the carbohydrase, the amylase, the saccharomycete and the rhizopus
Total mass ratio is 100:(0.2~0.3).
Preferably, the quality of the sorghum and the salt, carbohydrase, the bacillus subtilis and the cheese cream bar
The total mass ratio of bacterium is 100:(4~6).
Preferably, using the strainer of 20~30 mesh, step b) is middle to filter the strainer for using 20~30 mesh for filtering in step a)
Cloth is filtered；Filtering uses the strainer of 100~200 mesh in step c)；In step d) clarification at 10~20 DEG C clarification 2~
3 days.
The present invention provides a kind of brewage process of more raw material rice wine, based on rice, glutinous rice, sorghum, Semen Coicis, oat
Material, takes rice wine uniform color made from the mode of secondary fermentation consistent, and wine body is limpid, can retain the nutritional ingredient of pulp,
So that the individual style and more Chen Yuexiang of the sweet fresh alcohol of rice wine flavour.In addition, the present invention carries out one time fermentation in batches to raw material, then
One time fermentation product is mixed and carries out secondary fermentation again, sweet sense and bitterness in rice wine can be overcome, so that rice wine is pure and fresh refreshing
Mouth glycol, so that rice wine has both taste and mouthfeel.Any additive is free of in method provided by the invention, resulting rice wine is pure
Wholefood large batch of can produce, meet the needs of market.
Specific embodiment
A kind of brewage process of more raw material rice wine provided by the invention, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container impregnate 2 at normal temperature with pure water~
3h is put into food steamer, and high fire 1~2h of boiling obtains steamed rice；And carbohydrase, amylase, saccharomycete and head mold are added into steamed rice
Bacterium moves to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；By
One fermentation material carries out Ultrasonic Pulverization, obtains the first slurry；First slurries filtration is obtained into the first filtered fluid；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
20~30h is steeped, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；Salt, carbohydrase, withered is added into clinker
Careless bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature,
Obtain the second fermentation material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurries filtration is obtained into the second mistake
Filtrate；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 3~5d that ferments at 20~30 DEG C, obtains the second fermentation material；
D) by the second fermentation material of step c) filtering clarification, sterilizing i.e. much rice material wine.
Above-mentioned technical proposal takes the mode of secondary fermentation to be made using rice, glutinous rice, sorghum, Semen Coicis, oat as major ingredient
Rice wine uniform color it is consistent, wine body is limpid, can retain the nutritional ingredient of pulp, so that the uniqueness of the sweet fresh alcohol of rice wine flavour
Style and more Chen Yuexiang.In addition, the present invention carries out one time fermentation in batches to raw material, then one time fermentation product is mixed and carries out two again
Secondary fermentation can overcome sweet sense and bitterness in rice wine, so that the pure and fresh tasty and refreshing glycol of rice wine, so that rice wine has both taste and mouth
Sense.Any additive is free of in method provided by the invention, resulting rice wine is natural food, it large batch of can produce,
Meets the needs of market.
In the present invention, rice, glutinous rice are mixed and is cleaned up together and with clear water, is placed in container with pure water in room temperature
2~3h of lower immersion, is put into food steamer, and high fire 1~2h of boiling obtains steamed rice；And carbohydrase, amylase, ferment are added into steamed rice
Female bacterium and rhizopus move to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature, obtain the first hair
Ferment material；First fermentation material is subjected to Ultrasonic Pulverization, obtains the first slurry；First slurries filtration is obtained into the first filtered fluid；It is above-mentioned
In, rice and glutinous rice carry out one time fermentation together, on the one hand can be improved the yield and quality of rice wine, on the other hand can make rice
Wine pure taste, smell are celestial fragrant.
In an embodiment of the present invention, the mass ratio of rice, glutinous rice and pure water is 1:(0.5~0.8 in step a)): (2~
3).Wherein, the total mass ratio of the quality of rice and carbohydrase, amylase, saccharomycete and rhizopus is 100:(0.2~0.3).
In other embodiments, the mass ratio of carbohydrase, amylase, saccharomycete and rhizopus is (1.2~1.5): (0.5
~0.7): (2~2.5): (0.6~0.8).Above-mentioned, the restriction of carbohydrase, amylase, saccharomycete and rhizopus can be improved rice
The mouthfeel of wine, yield and quality.
In the present invention, sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and use pure water
20~30h is impregnated at normal temperature, after draining, is put into food steamer, high fire 1~2h of boiling obtains clinker；Food is added into clinker
Salt, carbohydrase, bacillus subtilis and Lactobacillus casei move to fermentor after mixing evenly, are 30~40 DEG C in fermentation temperature
6~8d of lower fermentation, obtains the second fermentation material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；By the second slurry mistake
Filter obtains the second filtered fluid；Among the above, sorghum, Semen Coicis, oat carry out one time fermentation together, and three kinds of raw materials are mutually coordinated, can
Improve the taste and mouthfeel of rice wine.
In an embodiment of the present invention, the mass ratio of sorghum in step b), Semen Coicis, oat and pure water is (1~2): (0.5
~0.6): (2~3): (5~8).
It should be noted that the quality of sorghum and salt, carbohydrase, bacillus subtilis and Lactobacillus casei gross mass
Than for 100:(4~6).In other embodiments, the mass ratio of carbohydrase, amylase, saccharomycete and rhizopus is (1.5~2):
(0.8~1.2): (2~3): (0.4~0.6).
In an embodiment of the present invention, the mass ratio of the quality of water and water in step b) is 1:(3~4 in step a)).
In the present invention, the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moved to
Fermentor, ferment 3~5d at being 20~30 DEG C in fermentation temperature, obtains the second fermentation material；Above-mentioned, the present invention divides raw material
One time fermentation is criticized, then one time fermentation product is mixed and carries out secondary fermentation again, the sweet sense in rice wine can be overcome, so that rice wine
Pure and fresh tasty and refreshing glycol.
In an embodiment of the present invention, the strainer for using 20~30 mesh is filtered in step a), filtering uses 20 in step b)
The strainer cloth of~30 mesh is filtered；Filtering uses the strainer of 100~200 mesh in step c)；In step d) clarification for 10~
It is clarified 2~3 days at 20 DEG C.The above-mentioned clarifying effect that can be improved rice wine, additionally it is possible to retain mouthfeel, the wind of rice wine to greatest extent
Taste and nutrition and health care ingredient.
In order to further illustrate the present invention, below with reference to embodiment to a kind of brewing of more raw material rice wine provided by the invention
Technique is described in detail, but they cannot be interpreted as limiting the scope of the present invention.
Embodiment 1
The brewage process of more raw material rice wine, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container and impregnate 3h at normal temperature with pure water,
It is put into food steamer, high fire boiling 1h obtains steamed rice；And carbohydrase, amylase, saccharomycete and rhizopus are added into steamed rice, it stirs
After mixing uniformly, fermentor is moved to, ferment 8d at being 30 DEG C in fermentation temperature, obtains the first fermentation material；First fermentation material is carried out
Ultrasonic Pulverization obtains the first slurry；First slurry is obtained into the first filtered fluid using the strainer filtering of 20 mesh；Rice, glutinous rice with
The mass ratio of pure water is 1:0.5:2；The quality of rice and the total mass ratio of carbohydrase, amylase, saccharomycete and rhizopus are
100:0.2；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be 1.2:0.5:2:0.6；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
20h is steeped, after draining, is put into food steamer, high fire boiling 2h obtains clinker；Salt, carbohydrase, withered grass gemma are added into clinker
Bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 8d at being 30 DEG C in fermentation temperature, obtain the second fermentation
Material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurry is obtained by filtration the using the strainer cloth of 20 mesh
Two filtered fluids；Sorghum, Semen Coicis, oat and pure water mass ratio be 1:0.5:2:5；The quality of sorghum and salt, carbohydrase, withered grass
The total mass ratio of bacillus and Lactobacillus casei is 100:4；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be
1.5:0.8:2:0.4；The mass ratio of the quality of water and water in step b) is 1:3 in step a)；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 5d that ferments at 20 DEG C, obtains the second fermentation material；
The second fermentation material of step c) d) is used to the strainer filtering of 200 mesh, then is clarified 3 days at 10 DEG C, sterilizing is i.e. much
Raw material rice wine.
Embodiment 2
The brewage process of more raw material rice wine, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container and impregnate 2h at normal temperature with pure water,
It is put into food steamer, high fire boiling 2h obtains steamed rice；And carbohydrase, amylase, saccharomycete and rhizopus are added into steamed rice, it stirs
After mixing uniformly, fermentor is moved to, ferment 6d at being 40 DEG C in fermentation temperature, obtains the first fermentation material；First fermentation material is carried out
Ultrasonic Pulverization obtains the first slurry；First slurry is obtained into the first filtered fluid using the strainer filtering of 30 mesh；Rice, glutinous rice with
The mass ratio of pure water is 1:0.8:3；The quality of rice and the total mass ratio of carbohydrase, amylase, saccharomycete and rhizopus are
100:0.3；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be 1.5:0.7:2.5:0.8；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
30h is steeped, after draining, is put into food steamer, high fire boiling 1h obtains clinker；Salt, carbohydrase, withered grass gemma are added into clinker
Bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 8d at being 20 DEG C in fermentation temperature, obtain the second fermentation
Material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurry is filtered using the strainer cloth of 20~30 mesh
To the second filtered fluid；Sorghum, Semen Coicis, oat and pure water mass ratio be 2:0.6:3:8；The quality of sorghum and salt, carbohydrase,
The total mass ratio of bacillus subtilis and Lactobacillus casei is 100:6；The quality of carbohydrase, amylase, saccharomycete and rhizopus
Than for 2:1.2:3:0.6；The mass ratio of the quality of water and water in step b) is 1:4 in step a)；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 3d that ferments at 30 DEG C, obtains the second fermentation material；
The second fermentation material of step c) d) is used to the strainer filtering of 100 mesh, then is clarified 2 days at 20 DEG C, sterilizing is i.e. much
Raw material rice wine.
Embodiment 3
The brewage process of more raw material rice wine, comprising the following steps:
A) rice, 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
2.5h is put into food steamer, and high fire boiling 1.5h obtains steamed rice；And carbohydrase, amylase, saccharomycete and root are added into steamed rice
Mould moves to fermentor after mixing evenly, and ferment 7d at being 40 DEG C in fermentation temperature, obtains the first fermentation material；By the first fermentation
Material carries out Ultrasonic Pulverization, obtains the first slurry；First slurry is obtained into the first filtered fluid using the strainer filtering of 25 mesh；Rice,
The mass ratio of glutinous rice and pure water is 1:0.6:2.5；Quality and carbohydrase, the total matter of amylase, saccharomycete and rhizopus of rice
Amount is than being 100:0.3；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be 1.3:0.5:2.2:0.7；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
20h is steeped, after draining, is put into food steamer, high fire boiling 2h obtains clinker；Salt, carbohydrase, withered grass gemma are added into clinker
Bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 8d at being 30 DEG C in fermentation temperature, obtain the second fermentation
Material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurry is obtained by filtration the using the strainer cloth of 20 mesh
Two filtered fluids；Sorghum, Semen Coicis, oat and pure water mass ratio be 1.8:0.52:2.4:6；The quality and salt of sorghum, saccharification
The total mass ratio of enzyme, bacillus subtilis and Lactobacillus casei is 100:5；The matter of carbohydrase, amylase, saccharomycete and rhizopus
Amount is than being 1.5:1:2.5:0.5；The mass ratio of the quality of water and water in step b) is 1:3.5 in step a)；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 4d that ferments at 25 DEG C, obtains the second fermentation material；
The second fermentation material of step c) d) is used to the strainer filtering of 150 mesh, then is clarified 3 days at 15 DEG C, sterilizing is i.e. much
Raw material rice wine.
Embodiment 4
The brewage process of more raw material rice wine, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container and impregnate 2h at normal temperature with pure water,
It is put into food steamer, high fire boiling 2h obtains steamed rice；And carbohydrase, amylase, saccharomycete and rhizopus are added into steamed rice, it stirs
After mixing uniformly, fermentor is moved to, ferment 7d at being 35 DEG C in fermentation temperature, obtains the first fermentation material；First fermentation material is carried out
Ultrasonic Pulverization obtains the first slurry；First slurry is obtained into the first filtered fluid using the strainer filtering of 30 mesh；Rice, glutinous rice with
The mass ratio of pure water is 1:0.7:2.5；The quality of rice and the total mass ratio of carbohydrase, amylase, saccharomycete and rhizopus are
100:0.25；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be 1.4:0.6:2:0.7；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
20h is steeped, after draining, is put into food steamer, high fire boiling 2h obtains clinker；Salt, carbohydrase, withered grass gemma are added into clinker
Bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 6d at being 40 DEG C in fermentation temperature, obtain the second fermentation
Material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurry is obtained by filtration the using the strainer cloth of 25 mesh
Two filtered fluids；Sorghum, Semen Coicis, oat and pure water mass ratio be 1.8:0.58:2.8:7；The quality and salt of sorghum, saccharification
The total mass ratio of enzyme, bacillus subtilis and Lactobacillus casei is 100:5.5；Carbohydrase, amylase, saccharomycete and rhizopus
Mass ratio is 1.6:1.2:2.8:0.55；The mass ratio of the quality of water and water in step b) is 1:3.5 in step a)；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 4d that ferments at 20 DEG C, obtains the second fermentation material；
The second fermentation material of step c) d) is used to the strainer filtering of 200 mesh, then is clarified 2 days at 20 DEG C, sterilizing is i.e. much
Raw material rice wine.
Embodiment 5
The brewage process of more raw material rice wine, comprising the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container and impregnate 3h at normal temperature with pure water,
It is put into food steamer, high fire boiling 1h obtains steamed rice；And carbohydrase, amylase, saccharomycete and rhizopus are added into steamed rice, it stirs
After mixing uniformly, fermentor is moved to, ferment 8d at being 30 DEG C in fermentation temperature, obtains the first fermentation material；First fermentation material is carried out
Ultrasonic Pulverization obtains the first slurry；First slurry is obtained into the first filtered fluid using the strainer filtering of 20 mesh；Rice, glutinous rice with
The mass ratio of pure water is 1:0.8:2.5；The quality of rice and the total mass ratio of carbohydrase, amylase, saccharomycete and rhizopus are
100:0.2；Carbohydrase, amylase, saccharomycete and rhizopus mass ratio be 1.5:0.6:2.3:0.7；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and soaked at normal temperature with pure water
30h is steeped, after draining, is put into food steamer, high fire boiling 1h obtains clinker；Salt, carbohydrase, withered grass gemma are added into clinker
Bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 7d at being 35 DEG C in fermentation temperature, obtain the second fermentation
Material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurry is obtained by filtration the using the strainer cloth of 25 mesh
Two filtered fluids；Sorghum, Semen Coicis, oat and pure water mass ratio be 1.5:0.6:2.5:6.5；The quality and salt of sorghum, saccharification
The total mass ratio of enzyme, bacillus subtilis and Lactobacillus casei is 100:5；The matter of carbohydrase, amylase, saccharomycete and rhizopus
Amount is than being 1.8:1:2.5:0.5；The mass ratio of the quality of water and water in step b) is 1:3.5 in step a)；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor,
Fermentation temperature is the 4d that ferments at 25 DEG C, obtains the second fermentation material；
The second fermentation material of step c) d) is used to the strainer filtering of 150 mesh, then is clarified 2.5 days at 15 DEG C, is sterilized to obtain the final product
More raw material rice wine.
Total acid, total reducing sugar, alcoholic strength, light transmittance and sensory evaluation, knot are carried out to more raw materials rice wine made from Examples 1 to 5
Fruit is shown in Table 2.
Wherein sensory evaluation criteria is shown in Table 1.
The sensory evaluation criteria of more raw material 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 (7)
1. a kind of brewage process of more raw material rice wine, which comprises the following steps:
A) rice, glutinous rice are mixed and are cleaned up together and with clear water, be placed in container and impregnate 2~3h at normal temperature with pure water,
It is put into food steamer, high fire 1~2h of boiling obtains steamed rice；And carbohydrase, amylase, saccharomycete and rhizopus are added into steamed rice,
After mixing evenly, fermentor is moved to, ferment 6~8d at being 30~40 DEG C in fermentation temperature, obtains the first fermentation material；By the first hair
Ferment material carries out Ultrasonic Pulverization, obtains the first slurry；First slurries filtration is obtained into the first filtered fluid；
B) sorghum, Semen Coicis, oat are mixed and is cleaned up together and with clear water, be placed in container and impregnate 20 at normal temperature with pure water
~30h after draining, is put into food steamer, and high fire 1~2h of boiling obtains clinker；Salt, carbohydrase, withered grass bud are added into clinker
Spore bacillus and Lactobacillus casei move to fermentor after mixing evenly, and ferment 6~8d at being 30~40 DEG C in fermentation temperature, obtain
Second fermentation material；Second fermentation material is subjected to Ultrasonic Pulverization, obtains the second slurry；Second slurries filtration is obtained into the second filtering
Liquid；
C) the first obtained filtered fluid of step a) and step b) are obtained the second filtered fluid to mix, and moves to fermentor, fermented
Temperature is the 3~5d that ferments at 20~30 DEG C, obtains the second fermentation material；
D) by the second fermentation material of step c) filtering clarification, sterilizing i.e. much rice material wine.
2. brewage process as described in claim 1, which is characterized in that rice described in step a), the glutinous rice with it is described pure
The mass ratio of water is 1:(0.5~0.8): (2~3).
3. brewage process as described in claim 1, which is characterized in that sorghum described in step b), the Semen Coicis, the oat
Mass ratio with the pure water is (1~2): (0.5~0.6): (2~3): (5~8).
4. 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 1:(3~4).
5. brewage process as described in claim 1, which is characterized in that the quality of the rice and the carbohydrase, the shallow lake
The total mass ratio of powder enzyme, the saccharomycete and the rhizopus is 100:(0.2~0.3).
6. brewage process as described in claim 1, which is characterized in that the quality of the sorghum and the salt, carbohydrase, institute
The total mass ratio for stating bacillus subtilis and the Lactobacillus casei is 100:(4~6).
7. brewage process as described in claim 1, which is characterized in that filtering uses the strainer of 20~30 mesh, step in step a)
Rapid b) middle filtering is filtered using the strainer cloth of 20~30 mesh；Filtering uses the strainer of 100~200 mesh in step c)；Step
D) clarification is to clarify 2~3 days at 10~20 DEG C in.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110257207A (en) * | 2019-08-07 | 2019-09-20 | 葫芦岛博远酒业有限公司 | A kind of brewage process of double-fermented wine wine |
| CN110812302A (en) * | 2019-10-31 | 2020-02-21 | 山东花物堂生物科技有限公司 | Preparation method of rice fermentation product for skin care product |
| CN112063480A (en) * | 2020-09-11 | 2020-12-11 | 河南牧业经济学院 | Process for multi-strain mixed fermentation of Chinese yam wine |
-
2018
- 2018-08-17 CN CN201810942793.7A patent/CN108949440A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110257207A (en) * | 2019-08-07 | 2019-09-20 | 葫芦岛博远酒业有限公司 | A kind of brewage process of double-fermented wine wine |
| CN110812302A (en) * | 2019-10-31 | 2020-02-21 | 山东花物堂生物科技有限公司 | Preparation method of rice fermentation product for skin care product |
| CN112063480A (en) * | 2020-09-11 | 2020-12-11 | 河南牧业经济学院 | Process for multi-strain mixed fermentation of Chinese yam wine |
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Application publication date: 20181207 |