CN109207305A - A kind of brewing method and its hook tune preparation method of flavor black rice wine - Google Patents
A kind of brewing method and its hook tune preparation method of flavor black rice wine Download PDFInfo
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- CN109207305A CN109207305A CN201811261229.5A CN201811261229A CN109207305A CN 109207305 A CN109207305 A CN 109207305A CN 201811261229 A CN201811261229 A CN 201811261229A CN 109207305 A CN109207305 A CN 109207305A
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Abstract
The invention discloses a kind of brewing method of flavor black rice wine, step includes wanting raw material based on selected high-quality black rice, adds decladding black tartary buckwheat in proportion, black millet is auxiliary material, carries out boiling gelatinization after cleaning and dipping；Thermostable α-Amylase is added to liquefy, promotes to be saccharified using head mold；Yellow rice wine dry yeast, raw smoked bean curd yeast, esterified red yeast, antioxidant is added, and carries out low temperature liquid two-part fermentation；Black rice wine loading wine storage tank is obtained after karusen is carried out squeeze and filter, antioxidant is added and is placed in the storage of low temperature environment full irrigation.The invention also discloses a kind of hook tune preparation methods of black rice wine, carry out hook tune by the way that suitable acesulfame potassium, mangosteen powder, honey, delicate fragrance type base liquor are added in black rice wine, improve the mouthfeel of black rice wine.When drinking summer, rock sugar can also be added again and carry out hook tune and ice.The black rice wine produced using method of the invention, contains the abundant nutrition of black-food, the full appropriateness of mouthfeel.
Description
Technical field
The present invention relates to the brewing methods and its hook tune preparation side of brewing technical field more particularly to a kind of flavor black rice wine
Method.
Background technique
Black rice is to be cultivated a kind of feature breed formed for a long time by gramineae plant rice.Grain shape has two kinds of Xian, round-grained rice, grain matter
It is divided to waxy and non-waxy two class.Brown rice is in black or dark brown, main nutrient composition (brown rice): by accounting for based on dry matter, contains thick egg
White matter 8.5-12.5%, crude fat 2.7-3.8%, carbohydrate 75-84%, coarse ash 1.7-2%.Manganese, zinc contained by black rice,
The inorganic salts such as copper are mostly 1-3 times higher than rice；The vitamin C that is more lacked containing rice, chlorophyll, anthocyanidin, carrotene and
The special compositions such as cardiac glycoside.What China is civil to be had " meet black must mend " says.Black rice appearance is pitch-dark, full of nutrition, have " black pearl " and "
King in world's rice " good reputation, edible value is high, in addition to cooking congee, can also make various nutraceutical and wine brewing.
Black tartary buckwheat is one kind of buckwheat, is grown in extremely frigid zones more, with high nutritive value, is known as " five cereals
King ".In black tartary buckwheat not only rich in other cereal crops almost without rutin (VP) and selenium element (Se), while also containing
18 kinds of amino acid, 9 kinds of fatty acid (VF), dietary fiber abundant, chlorophyll, crude protein, carbohydrate, minerals and micro
Element, content is reasonable, and without sugar and cholesterol.Its nutrition be even more far superior to rice, wheat, corn and soybean and
The common foods such as meat, vitamin and minerals rich in, there are also dietary fibers abundant, belong to pure natural precious nutrition food
Product.
Black German millet nutrition is abundant, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin, etc..Section's credit
Analysis, every black millet of hectogram is containing 9,7 grams of protein, 3,5 grams of fat, and 72 to 76 grams of starch, 29 milligrams of calcium or so, 240 milligrams of phosphorus, iron
4,7-7,8 milligrams.Compared with rice, vitamin B1 is high by 1, and 5 times, vitamin B2 is 1 times high, and crude fibre is 4-7 times high.Black millet also contains
There is amino acid abundant, tryptophan especially needed by human, leucine, arginine content are all higher than other grains.
It is traditional one of the alcoholic beverage in China using the black rice wine that black rice is brewed, because its is beautiful in colour, gives off a strong fragrance, wine
It is warm-natured and and it is full of nutrition the features such as, it is very popular.But currently, there is no it is a kind of by black rice, black tartary buckwheat, black millet this
Three kinds of Cereals raw materials are combined together the method for brewing black rice wine.
Black rice wine has part alcohol and is oxidized to acetic acid in brewing process, makes black rice wine slightly tart flavour, influences mouth
Sense.
Therefore, those skilled in the art is dedicated to developing brewing method and the hook tune preparation side of a kind of flavor black rice wine
Method, by black rice, black millet and black tartary buckwheat combine brew have certain health care functions black rice wine, meanwhile, by by black rice wine into
Row hook tune increases sugariness, covers the part acid in black rice wine, keeps black rice wine mouthfeel fuller comfortable.
Summary of the invention
In view of the above drawbacks of the prior art, the technical problem to be solved by the present invention is to how by black rice, black millet
It is combined with black tartary buckwheat and brews black rice wine and how hook tune preparation is carried out to the black rice wine of brew.
To achieve the above object, the present invention provides a kind of brewing methods of flavor black rice wine, comprising the following steps:
Step 1 cleaning and dipping: selected high-quality black rice, and cleaned and soaked in water, the rice steeping water after immersion saves standby
With；Selected black millet and black tartary buckwheat, and cleaned；
Step 2 boiling gelatinization: it is first that black rice is steaming mixed with black tartary buckwheat in meal braizing machine, black millet boiling is then added；
Steamed rice require be black rice, black millet and black tartary buckwheat water suction it is full, be split up, without raw core in the centre, it is soft ripe oiliness；
Step 3 liquefying-saccharifying: Thermostable α-Amylase is added to 55-65 DEG C in the raw material stirring cold scattering after boiling is gelatinized,
It liquefies；Raw material after liquefaction is stirred into spreading for cooling, spreads and is cooled to 28-30 DEG C, head mold is added, is saccharified；
Step 4 liquid state fermentation: esterified red yeast, sulphite, yellow rice wine dry yeast, raw smoked bean curd are added in the raw material after saccharification
Yeast carries out two-part fermentation；The charging feedstock in fermentation altar, raw material volume is the 80%-90% of fermentation altar volume, before progress
Fermentation；After primary fermentation, by step 1 rice steeping water or pure water sterilizing after fill into fermentation altar to full altar, carry out post-fermentation；
During post-fermentation, sucrose or honey is added；After post-fermentation, karusen alcoholic strength > 14.8%；
Step 5 filters pressing takes wine and sterilization storage: using filter press to karusen squeeze and filter after fermentation, obtaining black
Black rice wine is heated to 90 DEG C by rice wine, and holding is placed in wine storage tank after ten minutes；Potassium metabisulfite is added in wine storage tank, -4
Canful stores under DEG C environment.
Further, in the step 1, the black rice is impregnated using clear water, soaking temperature is 30-35 DEG C, when immersion
Between for for 24 hours.
Further, in the step 1, the ratio of the black rice, the black millet and the black tartary buckwheat is 85-90:5-
7.5:5-7.5.
Further, in the step 2, steamed rice pressure is 0.04MPa, and steamed rice temperature is 90-100 DEG C；Digestion time is
Boiling 25-30 minutes after upper vapour；In the black rice and after the black tartary buckwheat boiling 8-10 minutes, the black millet is put into progress
It is steaming mixed.
Further, in the step 3, the Thermostable α-Amylase is added in the ratio of 3.5 units of every gram of raw material,
The ratio of the head mold is the 1%-3% of the total mass of raw material after the liquefaction；The liquefied time is 1h；The saccharification
Time is for 24 hours.
Further, in the step 4, the ratio of the esterified red yeast is 0.3%-0.5%, the sulphite it is dense
Degree is 80ppm, and the yellow rice wine dry yeast ratio is 0.3%-0.5%, and the ratio of the raw smoked bean curd yeast is 0.3%-0.5%,
The yellow rice wine dry yeast and the raw smoked bean curd yeast after 1:4 dilution proportion respectively with water by being added.
Further, in the step 4, the period of the primary fermentation is 2 days, and the temperature of the primary fermentation is 28-30 DEG C；
The period of the post-fermentation is 8-12 days, and the temperature of the post-fermentation is 20-24 DEG C；The ratio of the sucrose or the honey is
Carry out the 5% of the total mass of raw material of the post-fermentation.
Further, in the step 5, the ratio that the potassium metabisulfite is added is 100-150mg/L.
The present invention also provides the methods that a kind of pair of black rice wine carries out hook tune preparation, comprising the following steps:
By using brewing method provided by the invention production black rice wine store three months after, respectively with acesulfame potassium, arhat
Fruit powder, honey, delicate fragrance type base liquor carry out hook tune, are then freezed, sterilize, finished wine is obtained by filtration；
Before drinking, rock sugar is added in finished wine and ices.
Further, the ratio of the black rice wine and the acesulfame potassium is 500:1-3000:1；The black rice wine with it is described
The ratio of mangosteen powder is 1000:1-5000:1；The ratio of the black rice wine and the honey is 20:1-60:1；Described in addition
Delicate fragrance type base liquor makes the degree 14-20%vol of the black rice wine；The ratio of the rock sugar is 3%-5%；The iced side
Formula is that 10% ice cube is added or is put into -4 DEG C of refrigerators to save 15 minutes any.
The invention has the following advantages that
1, black rice wine prepared by the present invention is to use with black rice master, prepared by the raw material supplemented by triticale and black tartary buckwheat
Black rice wine, three kinds of raw materials are all black-food, and black-food nutrition is relatively abundant, structure is relatively reasonable, has certain adjusting human body raw
Manage function and healthcare function.These three Cereals raw materials are cleverly combined together to the black rice wine of brew, not only attractive color, mouth
Ganfeng is rich, and has certain healthcare function；
2, the present invention carries out certain proportion hook tune using acesulfame potassium, mangosteen powder, honey and black rice former wine respectively, on the one hand
It is the sugariness increased in black rice wine, the part acid in black rice wine is on the other hand covered, to keep the mouthfeel of black rice wine fuller
Comfortably.Addition delicate fragrance type base liquor improves its wine degree, makes its degree between 14-22%vol, keeps black rice wine denseer.Summer,
Inserted into black rice wine 5% rock sugar and 10% ice cube or be put into -4 DEG C of refrigerators and refrigerate 15min after adding 5% rock sugar,
Black rice wine can be made clearly pleasant, mouthfeel is more preferably.
3, the present invention adds suitable antioxidant during the fermentation can effectively inhibit to produce sour amount, in squeeze and filter
Suitable antioxidant and low-temperature storage are added after sterilization, can prevent moieties oxidation in rice wine from producing acid, to influence rice
The mouthfeel and color of wine.
The technical effect of design of the invention, specific method and generation will be described further below, with fully
Solve the purpose of the present invention, feature and effect.
Specific embodiment
Multiple preferred embodiments of the invention described in detail below keep its technology contents more clear and are easy to understand.This
Invention can be emerged from by many various forms of embodiments, and protection scope of the present invention is not limited only to mention in text
Embodiment.
Embodiment 1
It is that specific step is as follows for auxiliary material brew black rice wine that the present invention, which is major ingredient, black millet and black tartary buckwheat using black rice:
Step 1 cleaning and dipping: selected high-quality black rice, and cleaned and soaked in water, the rice steeping water after immersion saves standby
With；Selected black millet and black tartary buckwheat, and cleaned.
The ratio of black rice, black millet and black tartary buckwheat is 85-90:5-7.5:5-7.5；In the present embodiment, preferably 85:
7.5:7.5.Since black rice is brown rice, there is a tough and tensile kind suitcase to wrap up in outside the grain of rice, be not easy well-done, preferably boiling in order to obtain
Effect puts it into clear water and impregnates after cleaning black rice, and soaking temperature is 30-35 DEG C, and soaking time is for 24 hours.
Step 2 boiling gelatinization: it is first that black rice is steaming mixed with black tartary buckwheat in meal braizing machine, black millet boiling is then added；
Steamed rice require be black rice, black millet and black tartary buckwheat water suction it is full, be split up, without raw core in the centre, it is soft ripe oiliness.
During the cooking process, steamed rice pressure can be set to 0.04MPa, steamed rice temperature is set as 90-100 DEG C.This implementation
It is preferably 100 DEG C by steamed rice temperature in example.
Digestion time can be set as after vapour boiling 25-30 minutes according to the quality of raw material.It, will in the present embodiment
Boiling 25 minutes after the preferably upper vapour of digestion time.
Black millet is easily more cooked than black rice and black tartary buckwheat, so during the cooking process, needing first to carry out black rice and black tartary buckwheat
Then boiling adds black millet.Specifically, can in black rice and after black tartary buckwheat boiling 8-10 minutes, by black millet be put into
Row is steaming mixed.In the present embodiment, preferably black rice and black tartary buckwheat boiling after ten minutes, black millet is put into boiling.
Step 3 liquefying-saccharifying: Thermostable α-Amylase is added to 55-65 DEG C in the raw material stirring cold scattering after boiling is gelatinized,
It liquefies；Raw material after liquefaction is stirred into spreading for cooling, spreads and is cooled to 28-30 DEG C, head mold is added, is saccharified.
In liquefaction process, Thermostable α-Amylase is added according to the ratio of 3.5 units of every gram of raw material, liquefying time is
1 hour.In saccharifying, according to the enzyme activity of head mold, head mold is added according to the ratio of 1%-3%, in the present embodiment, selection
Head mold enzyme activity is 50000U/g, adds head mold in 3% ratio, saccharificatinn period is 24 hours.
Step 4 liquid state fermentation: esterified red yeast, sulphite, yellow rice wine dry yeast, raw smoked bean curd are added in the raw material after saccharification
Yeast carries out two-part fermentation；The charging feedstock in fermentation altar, raw material volume is the 80%-90% of fermentation altar volume, before progress
Fermentation；After primary fermentation, by step 1 rice steeping water or pure water sterilizing after fill into fermentation altar to full altar, carry out post-fermentation；
During post-fermentation, sucrose or honey is added；After post-fermentation, karusen alcoholic strength > 14.8%.
Before fermentation, esterified red yeast, sulphite, yellow rice wine dry yeast, raw smoked bean curd ferment are first added into the raw material after saccharification
The ratio of mother, addition are as follows: the ratio of esterified red yeast is 0.3%-0.5%, and yellow rice wine dry yeast ratio is 0.3%-0.5%, raw
The ratio of smoked bean curd yeast is 0.3%-0.5%.The concentration of sulphite is 80ppm, and yellow rice wine dry yeast is adding with raw smoked bean curd yeast
First respectively with water by 1:4 dilution proportion before adding, then it is then added in raw material.In the present embodiment, the ratio of esterified red yeast is excellent
It is selected as 0.3%, the ratio of yellow rice wine dry yeast is preferably 0.5%, and the ratio of raw smoked bean curd yeast is preferably 0.3%.
Fermentation method is fermented using two-part, and suitable sulphite is added during the fermentation, can effectively be inhibited
Production acid amount in fermentation, promotes the mouthfeel of end product.Primary fermentation phase, fermentation temperature can be set to 28-30 DEG C, when primary fermentation
Between be 2 days；The period of post-fermentation is 8-12 days, and temperature is 20-24 DEG C.In the present embodiment, the temperature of primary fermentation is 30
DEG C, post-fermentation temperature is preferably 23 DEG C, and the post-fermentation time is preferably 12 days.
In primary fermentation, fermentation altar not filled, raw material total volume accounts for the 80%-90% of fermentation altar volume.This implementation
In example, primary fermentation phase, raw material total volume is preferably the 85% of fermentation altar volume.In post-fermentation, the rice steeping water in step 1 is gone out
It is added after bacterium in fermentation altar, fills fermentation altar.It is of course also possible to which fermentation altar is added using pure water, it is not limited in rice steeping
Water., it is preferable to use rice steeping water in the present embodiment.
In order to adjust the sugariness and mouthfeel of black rice wine, the sugarcane of proper ratio can be added after post-fermentation carries out a period of time
Sugar or honey.In the present embodiment, after post-fermentation has carried out 6 days, 5% sucrose is added into raw material.
Step 5 filters pressing takes wine and sterilization storage: using filter press to karusen squeeze and filter after fermentation, obtaining black
Black rice wine is heated to 90 DEG C by rice wine, and holding is placed in wine storage tank after ten minutes；Potassium metabisulfite is added in wine storage tank, -4
Canful stores under DEG C environment.
In order to guarantee effectively inhibit produce acid amount, can storage when additional proportion be 100-150mg/L pyrosulfurous acid
Potassium.
Embodiment 2
In order to preferably modulate the mouthfeel of black rice wine, the invention also provides a kind of pair of black rice wines to carry out the side of hook tune preparation
Method, comprising the following steps:
After being stored three months using the black rice wine of the brewing of method described in embodiment 1, respectively with acesulfame potassium, Siraitia grosvenorii
Powder, honey, delicate fragrance type base liquor carry out hook tune, are then freezed, sterilize, finished wine is obtained by filtration；
Before drinking, rock sugar is added in finished wine and ices.
The ratio of black rice wine and acesulfame potassium is 500:1-3000:1；The ratio of black rice wine and mangosteen powder is 1000:1-
5000:1；The ratio of black rice wine and honey is 20:1-60:1；Delicate fragrance type base liquor, which is added, makes the degree 14- of the black rice wine
20%vol.Acesulfame potassium, mangosteen powder, honey, the hook tune ratio of delicate fragrance type base liquor and mouthfeel evaluation are as shown in table 1-4: where
Mouthfeel evaluation is better, and "+" is more, is divided into four mouthfeel opinion ratings.
1 black rice wine of table and acesulfame potassium with when mouthfeel evaluation table
2 black rice wine of table and mangosteen powder with when mouthfeel evaluation table
3 black rice wine of table and honey with when mouthfeel evaluation table
Different alcoholic strength black rice wine mouthfeel evaluation tables after delicate fragrance type base liquor are added in table 4
The black rice wine alcoholic strength of brew is lower, after the rock sugar that 5% rock sugar and 10% ice cube are either added 5% is added
It is put into after being refrigerated 15 minutes in -4 DEG C of refrigerators, more preferably, be well suited for summer drinks mouthfeel.
The preferred embodiment of the present invention has been described in detail above.It should be appreciated that the ordinary skill of this field is without wound
The property made labour, which according to the present invention can conceive, makes many modifications and variations.Therefore, all technician in the art
Pass through the available technology of logical analysis, reasoning, or a limited experiment on the basis of existing technology under this invention's idea
Scheme, all should be in the protection scope being defined in the patent claims.
Claims (10)
1. a kind of brewing method of flavor black rice wine, which comprises the following steps:
Step 1 cleaning and dipping: selected high-quality black rice, and cleaned and soaked in water, the rice steeping water after immersion saves backup；Essence
Black millet and black tartary buckwheat are selected, and is cleaned；
Step 2 boiling gelatinization: it is first that black rice is steaming mixed with black tartary buckwheat in meal braizing machine, black millet boiling is then added；Steamed rice
It is required that for black rice, black millet and black tartary buckwheat water suction it is full, be split up, without raw core in the centre, it is soft ripe oiliness；
Step 3 liquefying-saccharifying: the raw material stirring cold scattering after boiling is gelatinized is added Thermostable α-Amylase, carries out to 55-65 DEG C
Liquefaction；Raw material after liquefaction is stirred into spreading for cooling, spreads and is cooled to 28-30 DEG C, head mold is added, is saccharified；
Step 4 liquid state fermentation: esterified red yeast, sulphite, yellow rice wine dry yeast, raw smoked bean curd ferment are added in the raw material after saccharification
Mother carries out two-part fermentation；The charging feedstock in fermentation altar, raw material volume are the 80%-90% of fermentation altar volume, hair before carrying out
Ferment；After primary fermentation, by step 1 rice steeping water or pure water sterilizing after fill into fermentation altar to full altar, carry out post-fermentation；?
During post-fermentation, sucrose or honey is added；After post-fermentation, karusen alcoholic strength > 14.8%；
Step 5 filters pressing takes wine and sterilization storage: using filter press to karusen squeeze and filter after fermentation, obtaining black rice
Black rice wine is heated to 90 DEG C by wine, and holding is placed in wine storage tank after ten minutes；Potassium metabisulfite is added in wine storage tank, at -4 DEG C
Canful stores under environment.
2. brewing method as described in claim 1, which is characterized in that in the step 1, soaked the black rice using clear water
Bubble, soaking temperature are 30-35 DEG C, and soaking time is for 24 hours.
3. brewing method as described in claim 1, which is characterized in that in the step 1, the black rice, the black millet and
The ratio of the black tartary buckwheat is 85-90:5-7.5:5-7.5.
4. brewing method as described in claim 1, which is characterized in that in the step 2, steamed rice pressure is 0.04MPa, steamed rice
Temperature is 90-100 DEG C；Digestion time is boiling 25-30 minutes after upper vapour；In the black rice and the black tartary buckwheat boiling 8-10 points
It is steaming mixed to be put into progress by Zhong Hou for the black millet.
5. brewing method as described in claim 1, which is characterized in that in the step 3, by 3.5 units of every gram of raw material
Ratio adds the Thermostable α-Amylase, and the ratio of the head mold is the 1%-3% of the total mass of raw material after the liquefaction；Institute
Stating the liquefied time is 1h；The time of the saccharification is for 24 hours.
6. brewing method as described in claim 1, which is characterized in that in the step 4, the ratio of the esterified red yeast is
0.3%-0.5%, the concentration of the sulphite are 80ppm, and the yellow rice wine dry yeast ratio is 0.3%-0.5%, the life
The ratio of smoked bean curd yeast is 0.3%-0.5%, and the yellow rice wine dry yeast and the raw smoked bean curd yeast are dilute in 1:4 ratio with water respectively
It is added after releasing.
7. brewing method as described in claim 1, which is characterized in that in the step 4, the period of the primary fermentation is 2 days,
The temperature of the primary fermentation is 28-30 DEG C；The period of the post-fermentation is 8-12 days, and the temperature of the post-fermentation is 20-24 DEG C；
The ratio of the sucrose or the honey be carry out the post-fermentation total mass of raw material 5%.
8. brewing method as described in claim 1, which is characterized in that in the step 5, the ratio of the potassium metabisulfite is added
Example is 100-150mg/L.
9. the method that a kind of pair of black rice wine carries out hook tune preparation, which comprises the following steps:
After being stored three months using the black rice wine of the described in any item brewing method productions of claim 1-8, matched respectively with peace
Honey, mangosteen powder, honey, delicate fragrance type base liquor carry out hook tune, are then freezed, sterilize, finished wine is obtained by filtration；
Before drinking, rock sugar is added in finished wine and ices.
10. the method for carrying out hook tune preparation to black rice wine as claimed in claim 9, which is characterized in that the black rice wine and institute
The ratio for stating acesulfame potassium is 500:1-3000:1；The ratio of the black rice wine and the mangosteen powder is 1000:1-5000:1；Institute
The ratio for stating black rice wine and the honey is 20:1-60:1；The delicate fragrance type base liquor, which is added, makes the degree 14- of the black rice wine
20%vol；The ratio of the rock sugar is 3%-5%；The iced mode is that 10% ice cube is added or is put into -4 DEG C of refrigerators to protect
Deposit 15 minutes any.
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| CN111662795A (en) * | 2020-06-15 | 2020-09-15 | 姜新 | Production method of black golden rice koji wine |
| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
| CN114540143A (en) * | 2022-03-03 | 2022-05-27 | 黄山七约生态农业有限公司 | Black rice wine fermentation brewing process |
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| CN113583783A (en) * | 2021-09-03 | 2021-11-02 | 华中农业大学 | Brewing method of high-anthocyanin-content and flavor-enhanced fully-fermented black rice wine |
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