CN109652260A - Yellow wine of buckwheat and its production technology - Google Patents
Yellow wine of buckwheat and its production technology Download PDFInfo
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Abstract
The present invention relates to a kind of Yellow wine of buckwheat and its production technologies.The present invention is fermented the mature karusen of preparation respectively creatively by Radix Et Rhizoma Rhei rice, bitter buckwheat, wheat, then again and wine with dregs fermentation, efficiently solves that bitter buckwheat, wheat be not easy to ferment, the technical problem for influencing vinosity is interfered with each other when fermenting simultaneously with Radix Et Rhizoma Rhei rice.Production technology of the present invention is unique, has the distinguishing feature of northern Yellow wine of buckwheat, and liquor-making raw material is without frying, and using low-temperature brewing, fermentation period is long, and wine body mouthfeel is more mellow, has significant corkage fragrant, is a kind of light yellow wine made meticulously.The Yellow wine of buckwheat made of the present invention, wine body is limpid, and aroma is strong, and entrance is pure and mild, and mellowness is tasty and refreshing, return it is sweet long, it is simple and elegant naturally, typicalness is strong.
Description
Technical field
The invention belongs to yellow rice wine technical fields, and in particular to a kind of Yellow wine of buckwheat and its production technology.
Background technique
Yellow rice wine is the national specialty of China's preciousness, has long history in China.Yellow rice wine is due to using traditional fermentation
Technique is brewed, and has the characteristics that low alcohol concentration, mellow, full of nutrition, unique flavor, various in style.It is passed as China
The national succinct yellow rice wine of system, due to its special status and flavor, flavor variations are little for a long time, but with social progress
And development, people also increasingly develop the consumption of yellow rice wine to health care, auxotype, this is extracted new challenge to yellow rice wine industry.It opens
Innovation is opened up, is actively rebuild traditional industry using new technology and innovative approach, developing and produce health-care nutritive yellow rice wine becomes
The direction of yellow rice wine industry Future Development.On the basis of inheriting tradition, the newest scientific and technological achievement of biological fermentation field is applied to
The technological innovation of yellow rice wine realizes yellow rice wine wine body, mouthfeel and function to modernization yellow rice wine transformation, develop nutrition, nourishing,
The function yellow rice wine new product that heath-function is good, quality, wide market, added value are high is particularly necessary.
Summary of the invention
It is an object of that present invention to provide a kind of Yellow wine of buckwheat and its production technologies.
In order to achieve the above objectives, the present invention is achieved by the following technical solutions:
A kind of Yellow wine of buckwheat is that primary raw material is brewed with Radix Et Rhizoma Rhei rice (milled glutinous broomcorn millet), bitter buckwheat, wheat etc.；Production technology
Including preparing mature karusen using Radix Et Rhizoma Rhei rice, bitter buckwheat, wheat as primary raw material respectively, sent out again after then mixing in proportion
Ferment.Specific production technology includes the following steps:
One, Radix Et Rhizoma Rhei rice karusen is prepared
1) it impregnates: Radix Et Rhizoma Rhei rice screening and removing impurities is soaked in water；It can generally impregnate 2-5 days, amount of water is with raw material weight
1.5-3 times or submergence Radix Et Rhizoma Rhei rice be advisable；
2) steamed rice: soaked Radix Et Rhizoma Rhei rice is cooked, and obtains rheum officinale rice；
3) leaching meal nest fermentation: rheum officinale rice being sprayed water and drenches meal, makes the control of rheum officinale rice temperature at 35-38 DEG C；Admix wheat
Song stirs evenly, nest fermentation；Fermented grain temperature opens rake cooling when being more than 38 DEG C；Fermentation 20-25 days obtains mature Radix Et Rhizoma Rhei rice hair
Ferment wine with dregs；It is advisable by the 5-10% of Radix Et Rhizoma Rhei rice dry weight of the dosage of wheat koji；
Two, bitter buckwheat karusen, wheat karusen are prepared
1) it impregnates: bitter buckwheat, screening wheat being cleaned, is crushed, then soaks in water respectively；It can generally impregnate 3-5 days, add water
Amount is with 1.5-3 times of raw material weight or submergence raw material is advisable；
Studies have shown that bitter buckwheat, wheat, which are crushed within every 10 valves, to be advisable, preferably every 2-6 valve；If being crushed too
The carefully or too thick or not broken quality that can all influence final yellow rice wine product.
2) steamed rice: soaked raw material is cooked, and respectively obtains cooked-rice made of buck wheat, wheat meal；
Since bitter buckwheat, wheat quality are hard, thoroughly to cook it, it is conducive to subsequent fermentation, the study found that preferred when steamed rice
Control raw thickness is 25-30cm, and steam pressure 0.4-0.5Mpa, digestion time is 25-40 minutes.
3) cool down: cooked-rice made of buck wheat, wheat meal are cooled to 38-45 DEG C respectively；Temperature fall, such as booth meal can be used；It can also
Cooled down with air blast；
4) it ferments: cooked-rice made of buck wheat, the wheat meal after cooling being admixed into wheat koji respectively, proper amount of clear water is added, stirs evenly, is controlled
25-30 DEG C of temperature progress cold fermentation 30-40 days, obtain mature bitter buckwheat karusen and mature wheat karusen respectively；Ferment the 2nd
It carries out the 1st time and opens rake, carries out within the 3-5 days the 2nd time and opens rake, carries out opening rake, the 10-15 days progress the 4th the 3rd time within the 6-8 days
Open rake；Dosage with wheat koji be respectively bitter buckwheat, wheat dry weight 5-10% be advisable.
Three, and wine with dregs ferments
By above-mentioned mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat karusen and mature wheat karusen according to weight ratio 100:
(1-10): (5-20) is mixed, and controls 25-30 DEG C of temperature progress cold fermentation 30-40 days；Squeezing, pours into wine for gained pure mellow wine liquid
In altar, sealing；Storage 3-12 months under the conditions of being lower than 20 DEG C；Wine is decocted in squeezing, obtains yellow rice wine maturation former wine；
Preferably, above-mentioned mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat karusen and mature wheat karusen when simultaneously wine with dregs ferments
Weight ratio 100:(2-8): (10-15).
Four, finished product Yellow wine of buckwheat is made in composition adjustment.
Gained yellow rice wine maturation former wine can be adjusted alcoholic strength, pol, acidity, color etc. as needed.
Such as wine degree or flash distillation drop wine degree can be improved with high quality liquor；Optional regulation allow using food additives tune
Whole pol, acidity, color, such as white granulated sugar, glucose, Sucralose, dietary alkali, calcium hydroxide, sodium hydroxide, burnt sugar coloring
Deng.
To further speed up yellow rice wine ageing, yellow rice wine quality is promoted, also the yellow rice wine after composition adjustment can be subjected to high pressure ageing
Processing.The study found that handling 1-3 times, each 5-10min under the conditions of pressure 450-550MPa, 10-15 DEG C of temperature, gained is yellow
Wine sense organ, in terms of can achieve the effect that conventional method ageing 3-5.
The present invention is fermented respectively creatively by Radix Et Rhizoma Rhei rice, bitter buckwheat, wheat prepares mature karusen, and then simultaneously wine with dregs is sent out again
Ferment, efficiently solves that bitter buckwheat, wheat be not easy to ferment, and the technology for influencing vinosity is interfered with each other when fermenting simultaneously with Radix Et Rhizoma Rhei rice
Problem.
Further, brewing water of the present invention using Yellow River System, the upper reaches of the Yellow River especially Linxia area (the upper reaches of the Yellow River,
Dong Lintaohe, product tor is leaned in west, south depends on crown prince mountain, on the north of Huang Shui) mountain spring water (mineral water), it is more advantageous to and promotes yellow rice wine quality.
It detects and assert through national authority department, water quality is excellent, reaches natural mineral water standard GB/T/T13727-1992, quilt
It names as low sodium flat taste strontium type natural mineral water.
Preferably to promote yellow rice wine quality, the present invention also improves wheat koji preparation process, with wheat, bitter buckwheat, big
Glutinous millet is primary raw material preparation.Concrete technology includes the following steps:
1) stock up: by raw wheat, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice weight ratio 1000:(1-5): (5-15): (2-10)
Take raw material；
Preferably, the raw wheat of raw material, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice weight ratio be 1000:(1-2): (5-8): (2-
5)。
2) pretreatment of raw material:
By the small Meccah water wetting of the life of 85-90% weight, it is pressed into thin slice (being commonly called as plum blossom valve).
Baking wheat is crushed, is preferred with being crushed to every 2-8 valve.
Conventional method preparation baking wheat, such as stove fire baking, oven cooking cycle can be used；It is using the advantages of baking wheat
It is conducive to the formation of yellow rice wine finished product fragrance with the unique burnt odor of wheat.
The bitter buckwheat of 45-55% weight and the Radix Et Rhizoma Rhei rice of 45-55% weight are crushed respectively, bitter buckwheat and Radix Et Rhizoma Rhei rice through crushing
Middle 20-30% weight can be by 10 mesh hole sizers, remaining is that cannot pass through the coarse powder of 10 mesh hole sizers.
3) add water mixed song:
By the pretreated raw material of raw wheat, bitter buckwheat and Radix Et Rhizoma Rhei rice and step 2) of surplus, (life for being pressed into thin slice is small
Wheat, the baking wheat through being crushed, bitter buckwheat and Radix Et Rhizoma Rhei rice through crushing) it is uniformly mixed, water is added and material (or bent female) stirs
It is even, it is pressed into bent embryo；It is preferred with controlling bent embryo water content for 34-36%；
It can be using traditional wheat koji as material, later then using wheat koji prepared by the present invention as material when preparing wheat koji of the present invention for the first time
It is preferred.The dosage of material may generally be the 0.1-0.5% of raw material gross weight.
4) bent culture:
Controlling bent room temperature is 10-18 DEG C, and bent embryo is moved into bent room, and stacking spacing is 3-5cm, covers (straw mat, gunnysack
Deng) heat insulating culture；Heat preservation covering heat dissipation is opened when bent embryo product temperature rises to 38-40 DEG C, and the ventilation that suitably opens a window (but should be noted that
Moisturizing), bent 35-38 DEG C of product temperature of embryo is controlled, is kept for 2-3 days；Then bent 45-46 DEG C of product temperature of embryo is controlled, is kept for 5-6 days；Control is bent
28-30 DEG C of embryo product temperature continues to cultivate 30-50d or so, gradually returns drop to bent embryo product temperature, knee-piece becomes tough and tensile with moisture loss
Afterwards, it tears song open, is changed to raft stacking, uses or be put in storage storage after aeration-drying.
The present invention prepares the simple process of wheat koji, is not easy pollution microbes；Prepared wheat koji is bent fragrant normal, no musty or life
Fishy smell, sandwich without going rotten, rich in typicalness, beneficial microbe type is abundant, and saccharification capability is strong, and distillation yield is high, liquor quality stability；
The yellow rice wine typicalness made is strong, and wine body note taste is good, the brewing especially suitable for Yellow wine of buckwheat of the present invention.
Radix Et Rhizoma Rhei rice, bitter buckwheat, the wheat of the selected northern area growth of the present invention are primary raw material, make Yellow wine of buckwheat, life
Long period is long, full of nutrition, and rationally, nutritional ingredient needed for containing cold habitus health is more suitable for compatriots' constitution for collocation.Its
Raw material and production technology are different from the yellow rice wine brewed using rice as primary raw material, have distinct Yellow wine of buckwheat characteristic.The present invention
By the improvement of production technology, significantly reduces harmful fermentation such as higher alcohol being harmful to the human body generated in fermentation process and produce
Object effectively prevents drinking the adverse reactions such as rear dry top, more environmentally friendly health.
Production technology of the present invention is unique, the distinguishing feature with Yellow wine of buckwheat (northern yellow rice wine), liquor-making raw material without frying,
Using low-temperature brewing, fermentation period is long, and wine body mouthfeel is more mellow, has significant corkage fragrant, be it is a kind of make meticulously it is salubrious
Type yellow rice wine.The Yellow wine of buckwheat made of the present invention, wine body is limpid, and aroma is strong, and entrance is pure and mild, and mellowness is tasty and refreshing, return it is sweet long, it is light
It is refined naturally, typicalness is strong.Through detecting, Yellow wine of buckwheat of the present invention containing 21 kinds of amino acid, lactic acid, glucose, maltose, succinic acid,
The macro- and trace-elements such as multivitamin, ferro-calcium-zinc-selenium.
On the basis of the studies above, the present invention also provides a kind of low alcohol Yellow wine of buckwheat and its production technologies.
Traditional handicraft is boring and various in yellow rice wine using the low-alcohol yellow rice wine mouthfeel for adding the water-reducible method of brewing to produce
Nutriment and flavor substance are also diluted, so that wine quality decline.The heating temperature of air-distillation reaches 78-80 DEG C, causes
Yellow rice wine is excessively heated, generates burning sensation, seriously affects yellow rice wine taste and quality.Vacuum distillation can evaporate at a lower temperature
Alcohol is removed, but because of Flavor in Rice Wine and its is enriched, it is improper to control, and easily loses, seriously undermines the mouthfeel of yellow rice wine, influences
Liquor body style.The method advantage of UF membrane removal alcohol is not have to heating, utilizes the selectivity of film at normal temperature, reaches removal wine
The purpose of essence.But in operation there is still a need for appropriate drinking water is added, especially in the lower situation of alcoholic strength, flavor
Matter content has the decline of certain amplitude, although the mouthfeel of wine is more refreshing than thin, the flavor and texture of wine weaken.Therefore, low alcohol (or
No alcohol) yellow rice wine manufacturing process difficult point be remove ethyl alcohol while also to retain wherein flavor substance, to maintain the original mouth of yellow rice wine
Sense and quality.
The research of the invention finds that using microwave vacuum distill combine ultrasonic treatment by the way of can preferably remove alcohol and
It will not destroy or lose Flavor in Rice Wine and nutriment.Especially in conjunction with before vacuum distillation carry out low-temperature treatment and
Ultra high pressure treatment is carried out after distillation, is more advantageous to and is maintained the original mouthfeel of yellow rice wine and quality.
Specifically, the present invention provides a kind of production technology of low alcohol Yellow wine of buckwheat, comprising: yellow rice wine to be processed to be cooled to
15 DEG C hereinafter, distilled under the conditions of microwave power 100-250W, ultrasonic power 500-800W, vacuum degree are close to 0.1MPa,
Control vacuum distillation temperature≤50 DEG C；When 50 DEG C of wine temperature >, stops distillation, yellow rice wine is cooled to 15 DEG C hereinafter, by upper
Condition is stated to be evaporated in vacuo again；When 50 DEG C of wine temperature >, stop distillation, by yellow rice wine be cooled to 15 DEG C hereinafter, again by
Above-mentioned condition is evaporated in vacuo again；It handles repeatedly, until being down to required alcoholic strength.
The study found that it is strict control vacuum distillation temperature particularly below that yellow rice wine, which is cooled to 15 DEG C, before vacuum distillation processing
≤ 50 DEG C of degree, can be effectively reduced destruction and the loss to Flavor in Rice Wine and nutriment.Although theoretically distillation temperature
It spends the lower destruction for Flavor in Rice Wine and nutriment and loss is smaller, but such alcohol distillation time is greatly
Long, low efficiency is at high cost, it is difficult to industrial applications.The research of the invention finds that control vacuum distillation temperature≤50 DEG C are ideal
Temperature range can preferably be taken into account and be sufficiently reserved Flavor in Rice Wine, nutriment and smart distillation time, the two obtain compared with
Good balance is suitable for industrial applications.It can be to a certain degree in addition, yellow rice wine is cooled to 15 DEG C or less before vacuum distillation processing
On be conducive to the flash distillation of alcohol, improve efficiency.Further study show that yellow rice wine is cooled to 10 before vacuum distillation processing
It DEG C be 4-10 DEG C or so is particularly below ideal technical solution.In the acceptable situation of overall cost, vacuum is controlled
Vapo(u)rizing temperature≤40-50 DEG C or so, especially≤40-45 DEG C or so be more preferably temperature range, be more advantageous to abundant guarantor
Stay Flavor in Rice Wine and nutriment.
Since wine temperature can increase in microwave processing process, and heating speed is fast, if can be with although microwave power is excessively high
It improves alcohol distillation efficiency but wine body is injured greatly, the destruction and loss of Flavor in Rice Wine and nutriment are serious, influence
Wine body mouthfeel and quality.If microwave power is too low, the alcohol distillation time lengthens significantly, and low efficiency is at high cost, it is difficult to industrialize
Using.The study found that microwave power 100-250W (preferably 150-200W) is acceptable preferable scheme.To make up microwave
Handle limitation that cannot be excessively high, it has unexpectedly been found that ultrasonic treatment is carried out while microwave treatment can significantly improve alcohol distillation
Efficiency.The selectable range of ultrasonic power is 500-800W, and preferred range is 600-750W or so.
Further to make the wine body after vacuum distillation closer to the original mouthfeel of yellow rice wine and quality, it has unexpectedly been found that, it carries out
Super-pressure and ultrasonic treatment can promote wine body mouthfeel and quality to a certain extent, restore vacuum distillation processing for the wound of wine body
Evil.Therefore, above-mentioned production technology further includes the steps that carrying out ultra high pressure treatment to the yellow rice wine after vacuum distillation.Preferred super-pressure
Condition is 100-500MPa, and the time is advisable with 10-40min；More preferably ultra-high pressure condition is 300-400MPa, and the time is
20-30min。
In vacuum distillation process, vacuum degree is higher i.e. higher closer to 0.1MPa alcohol distillation efficiency.It can in actual production
Controlling vacuum degree is 0.08-0.1MPa and in the range of equipment allows as far as possible close to 0.1MPa.
The invention also includes the low alcohol Yellow wine of buckwheat of above-mentioned technique preparation.
The present invention is low, and alcohol (bitter buckwheat) yellow rice wine refers generally to alcoholic strength≤2.0% (20 DEG C, vol).
2% or less can be down to using low its alcoholic strength of alcohol Yellow wine of buckwheat prepared by above-mentioned technique.It is handled by strict control
Condition, alcoholic strength repeatedly, can be down to≤0.5% by processing repeatedly, and the destruction of Flavor in Rice Wine and nutriment and
Loss is smaller, can be to the maximum extent close to original wine body mouthfeel and quality.
In some specific embodiments of the present invention, use above-mentioned Yellow wine of buckwheat (i.e. de- for the processing former wine of low-alcohol yellow rice wine
Except the yellow rice wine before alcohol).It specifically, can be using above-mentioned technique and wine with dregs ferments and pure mellow wine liquid is made as the original for preparing low-alcohol yellow rice wine
Wine；Or yellow rice wine maturation former wine or finished product yellow rice wine further is made in obtained pure mellow wine liquid, as the former wine for preparing low-alcohol yellow rice wine.
The present invention reduces the alcohol of yellow rice wine in such a way that microwave vacuum distills and combines ultrasonic treatment, to flavor in yellow rice wine
The destruction or loss of substance and nutriment minimize；Especially in conjunction with progress low-temperature treatment and distillation before vacuum distillation
After carry out ultra high pressure treatment, be more advantageous to and maintain the original mouthfeel of yellow rice wine and quality.Low alcohol degree yellow wine is set still to maintain yellow rice wine original
Color and the distinctive fragrance of yellow rice wine；Soft aroma and simple and elegant, mouthfeel is more pure and mild tasty and refreshing, and wine body is more coordinated, and has former wine
Style；Nutritional ingredient is stablized, and does not generate precipitating.Present invention process operation control is easy, stable technical process, the degree of automation
Height is easy to industrial applications.
Specific embodiment
The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention..It is not specified in embodiment specific
Technology or conditions person, described technology or conditions according to the literature in the art, or carried out according to product description.It is used
Production firm person is not specified in reagent or instrument, is the conventional products that can be commercially available by regular distributor.
If it is no it is special indicate, following brewing water be all made of Linxia area (the upper reaches of the Yellow River, Dong Lintaohe, west lean on product tor,
South depends on crown prince mountain, on the north of Huang Shui) mountain spring water.
Embodiment 1
A kind of Yellow wine of buckwheat, production technology include the following steps:
One, Radix Et Rhizoma Rhei rice karusen is prepared
1) it impregnates: by Radix Et Rhizoma Rhei rice screening and removing impurities, adding water to submerge Radix Et Rhizoma Rhei rice and impregnate 5 days；
2) steamed rice: soaked Radix Et Rhizoma Rhei rice is cooked, and obtains rheum officinale rice；
3) leaching meal nest fermentation: rheum officinale rice being sprayed water and drenches meal, makes the control of rheum officinale rice temperature at 35-38 DEG C；Admix wheat
Song stirs evenly, nest fermentation；Fermented grain temperature opens rake cooling when being more than 38 DEG C；Fermentation 25 days obtains mature Radix Et Rhizoma Rhei rice fermentation
Wine with dregs；The dosage of wheat koji is the 8% of Radix Et Rhizoma Rhei rice dry weight；
Two, bitter buckwheat karusen, wheat karusen are prepared
1) it impregnates: bitter buckwheat, screening wheat being cleaned, every 2-6 valve is crushed to, is impregnated 5 days after then adding water to submerge respectively；
2) steamed rice: soaked raw material is cooked, and respectively obtains cooked-rice made of buck wheat, wheat meal；Raw thickness is controlled when steamed rice is
25-30cm, steam pressure 0.4-0.5Mpa, digestion time are 35-40 minutes.
3) cool down: cooked-rice made of buck wheat, wheat meal are cooled to 38-45 DEG C respectively；
4) it ferments: cooked-rice made of buck wheat, the wheat meal after cooling being admixed into wheat koji respectively, proper amount of clear water is added, stirs evenly, is controlled
25-28 DEG C of temperature progress cold fermentation 35-40 days, obtain mature bitter buckwheat karusen and mature wheat karusen respectively；Ferment the 2nd
It carries out the 1st time and opens rake, carries out within the 3-5 days the 2nd time and opens rake, carries out opening rake, the 10-15 days progress the 4th the 3rd time within the 6-8 days
Open rake；The dosage of wheat koji be respectively bitter buckwheat, wheat dry weight 5%.
Three, and wine with dregs ferments
By above-mentioned mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat karusen and mature wheat karusen according to weight ratio 100:5:
15 mix, and control 25-28 DEG C of temperature progress cold fermentation 35-40 days；Squeezing, gained pure mellow wine liquid is poured into wine jar, is sealed；?
It is stored under the conditions of lower than 20 DEG C 3-12 months；Wine is decocted in squeezing, obtains yellow rice wine maturation former wine；
Four, finished product Yellow wine of buckwheat is made in composition adjustment.
Gained yellow rice wine maturation former wine is adjusted into alcoholic strength, pol, acidity, color etc. as needed.
Embodiment 2
A kind of Yellow wine of buckwheat, production technology include the following steps:
One, Radix Et Rhizoma Rhei rice karusen is prepared
1) it impregnates: by Radix Et Rhizoma Rhei rice screening and removing impurities, adding water to submerge Radix Et Rhizoma Rhei rice and impregnate 3 days；
2) steamed rice: soaked Radix Et Rhizoma Rhei rice is cooked, and obtains rheum officinale rice；
3) leaching meal nest fermentation: rheum officinale rice being sprayed water and drenches meal, makes the control of rheum officinale rice temperature at 35-38 DEG C；Admix wheat
Song stirs evenly, nest fermentation；Fermented grain temperature opens rake cooling when being more than 38 DEG C；Fermentation 20-22 days obtains mature Radix Et Rhizoma Rhei rice hair
Ferment wine with dregs；The dosage of wheat koji is the 10% of Radix Et Rhizoma Rhei rice dry weight；
Two, bitter buckwheat karusen, wheat karusen are prepared
1) it impregnates: bitter buckwheat, screening wheat being cleaned, every 2-6 valve is crushed to, is impregnated 4 days after then adding water to submerge respectively；
2) steamed rice: soaked raw material is cooked, and respectively obtains cooked-rice made of buck wheat, wheat meal；Raw thickness is controlled when steamed rice is
25-30cm, steam pressure 0.4-0.5Mpa, digestion time are 25-30 minutes.
3) cool down: cooked-rice made of buck wheat, wheat meal are cooled to 38-45 DEG C respectively；
4) it ferments: cooked-rice made of buck wheat, the wheat meal after cooling being admixed into wheat koji respectively, proper amount of clear water is added, stirs evenly, is controlled
25-28 DEG C of temperature progress cold fermentation 35-40 days, obtain mature bitter buckwheat karusen and mature wheat karusen respectively；Ferment the 2nd
It carries out the 1st time and opens rake, carries out within the 3-5 days the 2nd time and opens rake, carries out opening rake, the 10-15 days progress the 4th the 3rd time within the 6-8 days
Open rake；The dosage of wheat koji be respectively bitter buckwheat, wheat dry weight 6%.
Three, and wine with dregs ferments
By above-mentioned mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat karusen and mature wheat karusen according to weight ratio 10010:
10 mix, and control 25-28 DEG C of temperature progress cold fermentation 35-40 days；Squeezing, gained pure mellow wine liquid is poured into wine jar, is sealed；?
It is stored under the conditions of lower than 20 DEG C 3-12 months；Wine is decocted in squeezing, obtains yellow rice wine maturation former wine；
Four, finished product Yellow wine of buckwheat is made in composition adjustment.
Gained yellow rice wine maturation former wine is adjusted into alcoholic strength, pol, acidity, color etc. as needed.
Embodiment 3
The difference of a kind of Yellow wine of buckwheat, production technology and embodiment 1 essentially consists in: by mature Radix Et Rhizoma Rhei rice karusen, at
Ripe bitter buckwheat karusen and mature wheat karusen carry out simultaneously wine with dregs according to weight ratio 100:2:20 mixing and ferment.
Embodiment 4
The difference of a kind of Yellow wine of buckwheat, production technology and embodiment 1 essentially consists in: by mature Radix Et Rhizoma Rhei rice karusen, at
Ripe bitter buckwheat karusen and mature wheat karusen carry out simultaneously wine with dregs according to weight ratio 100:8:5 mixing and ferment.
Embodiment 5
Wheat koji is prepared using following technique, then prepares Yellow wine of buckwheat by 1 technique of embodiment.
The preparation process of wheat koji includes the following steps:
1) it stocks up: taking raw material by the weight ratio 1000:5:15:10 of raw wheat, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice；
2) pretreatment of raw material:
By the small Meccah water wetting of the life of 80% weight, it is pressed into thin slice；Baking wheat is crushed, to be crushed to every 2-8 valve
It is preferred；The bitter buckwheat of 50% weight and the Radix Et Rhizoma Rhei rice of 50% weight are crushed respectively, 20% weight in bitter buckwheat and Radix Et Rhizoma Rhei rice through crushing
Amount can be by 10 mesh hole sizers, remaining is that cannot pass through the coarse powder of 10 mesh hole sizers；
3) add water mixed song:
By the pretreated raw material of raw wheat, bitter buckwheat and Radix Et Rhizoma Rhei rice and step 2) of surplus, (life for being pressed into thin slice is small
Wheat, the baking wheat through being crushed, bitter buckwheat and Radix Et Rhizoma Rhei rice through crushing) it is uniformly mixed, water is added and material stirs evenly, is pressed into
Bent embryo；Controlling bent embryo water content is 34-36%；The dosage of material is the 0.5% of raw material gross weight.
4) bent culture:
Controlling bent room temperature is 10-15 DEG C, and bent embryo is moved into bent room, and stacking spacing is 3-5cm, covers (straw mat, gunnysack
Deng) heat insulating culture；Heat preservation covering heat dissipation is opened when bent embryo product temperature rises to 38-40 DEG C, and the ventilation that suitably opens a window (but should be noted that
Moisturizing)；Bent 35-38 DEG C of product temperature of embryo is controlled, is kept for 2-3 days；Then bent 45-46 DEG C of product temperature of embryo is controlled, is kept for 5-6 days；Control is bent
28-30 DEG C of embryo product temperature continues to cultivate 30-50d or so, gradually returns drop to bent embryo product temperature, knee-piece becomes tough and tensile with moisture loss
Afterwards, it tears song open, is changed to raft stacking, uses or be put in storage storage after aeration-drying.
Embodiment 6
Wheat koji is prepared using following technique, then prepares Yellow wine of buckwheat by 2 technique of embodiment.
The preparation process of wheat koji and the difference of embodiment 5 essentially consist in: the raw wheat of raw material, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice
Weight ratio be 1000:1:8:5；And mixed song is carried out using wheat koji prepared by embodiment 5, the dosage of material is raw material gross weight
0.1%.
Embodiment 7
Wheat koji is prepared using following technique, then prepares Yellow wine of buckwheat by 3 technique of embodiment.
The preparation process of wheat koji and the difference of embodiment 5 essentially consist in: the raw wheat of raw material, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice
Weight ratio be 1000:2:5:2；And mixed song is carried out using wheat koji prepared by embodiment 5, the dosage of material is raw material gross weight
0.2%.
Embodiment 8
The yellow rice wine after embodiment 1-7 composition adjustment is subjected to high pressure ripening: pressure 500-550MPa, temperature respectively
It is handled 3 times under the conditions of 10-15 DEG C, each 8-10min.The result shows that gained yellow rice wine sense organ, in terms of can reach biography
The effect of system method ageing 3-5.
Embodiment 9
Yellow wine of buckwheat (low alcohol), production technology include: by embodiment 1 and wine with dregs fermentation gained pure mellow wine liquid (alcoholic strength
9.8%, without storage and composition adjustment) 10 DEG C are cooled to, it is close in microwave power 250W, ultrasonic power 800W, vacuum degree
It is distilled under the conditions of 0.1MPa, control vacuum distillation temperature≤50 DEG C；When 50 DEG C of wine temperature >, stop distillation, it will be yellow
Wine is cooled to 10 DEG C (or slightly below 10 DEG C), is evaporated in vacuo again by above-mentioned condition；When 50 DEG C of wine temperature >, stop
Distillation, is cooled to 10 DEG C (or slightly below 10 DEG C) for yellow rice wine, then be evaporated in vacuo again by above-mentioned condition；Locate repeatedly
Reason, until being down to alcoholic strength≤0.5%.
Embodiment 10
Yellow wine of buckwheat (low alcohol), production technology include that low alcohol Yellow wine of buckwheat further progress made from Example 9 is super
HIGH PRESSURE TREATMENT, condition 300MPa, time 30min.
Embodiment 11
Yellow wine of buckwheat (low alcohol), production technology include: embodiment 2 and wine with dregs fermentation gained pure mellow wine liquid (alcoholic strength 10%, not
Through storage and composition adjustment) 15 DEG C are cooled to, in microwave power 200W, ultrasonic power 500W, vacuum degree close to 0.1MPa condition
Under distilled, control vacuum distillation temperature≤45 DEG C；When 45 DEG C of wine temperature >, stops distillation, yellow rice wine is cooled to 15
DEG C (or slightly below 15 DEG C), are evaporated in vacuo again by above-mentioned condition；When 50 DEG C of wine temperature >, stop distillation, it will be yellow
Wine is cooled to 15 DEG C (or slightly below 15 DEG C), then is evaporated in vacuo again by above-mentioned condition；It handles repeatedly, until being down to
Alcoholic strength≤0.5%.
Embodiment 12
Yellow wine of buckwheat (low alcohol), production technology include that low alcohol Yellow wine of buckwheat further progress made from Example 11 is super
HIGH PRESSURE TREATMENT, condition 400MPa, time 20min.
Comparative example 1
Yellow wine of buckwheat (low alcohol), production technology include: by embodiment 1 and wine with dregs fermentation gained pure mellow wine liquid (alcoholic strength
9.8%, without storage and composition adjustment, with the same batch of embodiment 9) under normal temperature condition directly in microwave power 320W, vacuum degree
It is distilled close under the conditions of 0.1MPa, until being down to alcoholic strength≤0.5%.
Comparative example 2
Yellow wine of buckwheat (low alcohol), production technology include: by embodiment 2 and wine with dregs fermentation gained pure mellow wine liquid (alcoholic strength 10%,
Without storage and composition adjustment, with the same batch of embodiment 11) it is directly close in microwave power 320W, vacuum degree under normal temperature condition
It is distilled under the conditions of 0.1MPa, until being down to alcoholic strength≤0.5%.
The Yellow wine of buckwheat (low alcohol) through 10 skilled engineers prepared by above embodiments 9-12 and comparative example 1-2
It is tasted, comprehensive evaluation result see the table below.
Wine strength represents alcoholic strength, and former wine refers to and wine with dregs fermentation gained pure mellow wine liquid (yellow rice wine before vacuum distillation).
Example 3-7 and wine with dregs fermentation gained pure mellow wine liquid are respectively adopted above embodiments 9-12 technique and prepare low alcohol bitter buckwheat Huang
Wine is tasted through skilled engineer and obtains promising result, wherein the low-alcohol yellow rice wine prepared using embodiment 9,11 techniques
Mouthfeel is slightly boring compared with former wine, flavor and texture slightly weaken, still with the typical style of low alcohol Yellow wine of buckwheat；Using embodiment
10, the low-alcohol yellow rice wine of 12 techniques preparation mouthfeel compared with former wine is close, unique flavor, the typical wind with low alcohol Yellow wine of buckwheat
Lattice.It is bitter with low alcohol obtained by embodiment 5-7 and wine with dregs fermentation gained pure mellow wine liquid under identical low-alcohol yellow rice wine preparation process condition
Buckwheat yellow rice wine is compared with low alcohol Yellow wine of buckwheat obtained by embodiment 1-4 and wine with dregs fermentation gained pure mellow wine liquid, and mouthfeel is more mellow, mellowness
Tasty and refreshing, unique flavor, typical style is stronger, and comprehensive evaluation result is more preferably.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of production technology of Yellow wine of buckwheat, which comprises the steps of:
One, Radix Et Rhizoma Rhei rice karusen is prepared
1) it impregnates: Radix Et Rhizoma Rhei rice screening and removing impurities is soaked in water；
2) steamed rice: soaked Radix Et Rhizoma Rhei rice is cooked, and obtains rheum officinale rice；
3) leaching meal nest fermentation: rheum officinale rice being sprayed water and drenches meal, makes the control of rheum officinale rice temperature at 35-38 DEG C；Wheat koji is admixed, is stirred
It mixes uniformly, nest fermentation；Fermented grain temperature opens rake cooling when being more than 38 DEG C；Fermentation 20-25 days obtains mature Radix Et Rhizoma Rhei rice karusen；
Two, bitter buckwheat karusen, wheat karusen are prepared
1) it impregnates: bitter buckwheat, screening wheat being cleaned, is crushed, then soaks in water respectively；
2) steamed rice: soaked raw material is cooked, and respectively obtains cooked-rice made of buck wheat, wheat meal；
3) cool down: cooked-rice made of buck wheat, wheat meal are cooled to 38-45 DEG C respectively；
4) it ferments: cooked-rice made of buck wheat, the wheat meal after cooling being admixed into wheat koji respectively, proper amount of clear water is added, stirs evenly, controls temperature
25-30 DEG C progress cold fermentation 30-40 days, obtain mature bitter buckwheat karusen and mature wheat karusen respectively；Ferment the 2nd day into
It opens rake for row the 1st time, carries out within the 3-5 days the 2nd time and open rake, open rake progress in the 6-8 days the 3rd time, progress the 4th opens rake within the 10-15 days；
Three, and wine with dregs ferments
By above-mentioned mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat karusen and mature wheat karusen according to weight ratio 100:(1-
10): (5-20) is mixed, and controls 25-30 DEG C of temperature progress cold fermentation 30-40 days；Squeezing, pours into wine jar for gained pure mellow wine liquid
In, sealing；Storage 3-12 months under the conditions of being lower than 20 DEG C；Wine is decocted in squeezing, obtains yellow rice wine maturation former wine；
Four, finished product Yellow wine of buckwheat is made in composition adjustment.
2. production technology according to claim 1, which is characterized in that by the mature Radix Et Rhizoma Rhei rice karusen, mature bitter buckwheat
Karusen and mature wheat karusen are according to weight ratio 100:(2-8): (10-15) is mixed, and carries out simultaneously wine with dregs fermentation.
3. production technology according to claim 1 or 2, which is characterized in that by bitter buckwheat, wheat be crushed to every 10 valves with
It is interior, preferably it is crushed to every 2-6 valve；And/or
When steaming cooked-rice made of buck wheat, wheat meal, control raw thickness is 25-30cm, steam pressure 0.4-0.5Mpa, and digestion time is
25-40 minutes.
4. production technology according to claim 1-3, which is characterized in that the dosage of wheat koji is respectively rheum officinale
Rice, bitter buckwheat, wheat dry weight 5-10%.
5. production technology according to claim 1-4, which is characterized in that further include by the yellow rice wine after composition adjustment
High pressure ripening is carried out, i.e., is handled 1-3 times under the conditions of pressure 450-550MPa, 10-15 DEG C of temperature, each 5-10min.
6. production technology according to claim 1-5, which is characterized in that the preparation process of the wheat koji includes such as
Lower step:
1) stock up: by raw wheat, baking wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice weight ratio 1000:(1-5): (5-15): (2-10) takes original
Material；
2) pretreatment of raw material:
By the small Meccah water wetting of the life of 85-90% weight, it is pressed into thin slice；Baking wheat is crushed to every 2-8 valve；By 45-
The bitter buckwheat of 55% weight and the Radix Et Rhizoma Rhei rice of 45-55% weight crush respectively, 20-30% weight in bitter buckwheat and Radix Et Rhizoma Rhei rice through crushing
10 mesh hole sizers can be passed through；
3) add water mixed song:
The pretreated raw material of raw wheat, bitter buckwheat and Radix Et Rhizoma Rhei rice and step 2) of surplus is uniformly mixed, water is added and material stirs
It mixes uniformly, is pressed into bent embryo；Controlling bent embryo water content is 34-36%；
4) bent culture:
Controlling bent room temperature is 10-18 DEG C, and bent embryo is moved into bent room, and stacking spacing is 3-5cm, covers heat insulating culture；To bent embryo
Product temperature opens heat preservation covering heat dissipation, and suitably windowing ventilation when rising to 38-40 DEG C, control bent 35-38 DEG C of product temperature of embryo, keep 2-
3 days；Then bent 45-46 DEG C of product temperature of embryo is controlled, is kept for 5-6 days；Bent 28-30 DEG C of product temperature of embryo is controlled to continue to cultivate 30-50d or so,
Drop is gradually returned to bent embryo product temperature, knee-piece tears song open with moisture loss and after becoming tough and tensile, is changed to raft stacking, makes after aeration-drying
With or storage storage.
7. production technology according to claim 6, which is characterized in that the step of preparation process 1 of the wheat koji) it is small by life
Wheat, the weight ratio 1000:(1-2 for being baked wheat, bitter buckwheat, Radix Et Rhizoma Rhei rice): (5-8): (2-5) stock.
8. a kind of production technology of Yellow wine of buckwheat characterized by comprising yellow rice wine to be processed is cooled to 15 DEG C hereinafter, micro-
Wave power 100-250W, ultrasonic power 500-800W, vacuum degree are distilled close under the conditions of 0.1MPa, control vacuum distillation temperature
≤ 50 DEG C of degree；When 50 DEG C of wine temperature >, stops distillation, yellow rice wine is cooled to 15 DEG C hereinafter, carrying out again by above-mentioned condition
Vacuum distillation；When 50 DEG C of wine temperature >, stop distillation, by yellow rice wine be cooled to 15 DEG C hereinafter, again by above-mentioned condition again into
Row vacuum distillation；It handles repeatedly, until being down to required alcoholic strength；Wherein, the yellow rice wine to be processed is by claim 1-7
Prepared by any one production technology and wine with dregs fermentation gained pure mellow wine liquid, or for further by Huang made of obtained pure mellow wine liquid
Wine maturation former wine or finished product yellow rice wine.
9. production technology according to claim 8, which is characterized in that yellow rice wine is cooled to 10 DEG C before vacuum distillation processing
It is preferably dropped to 4-10 DEG C below；And/or control vacuum distillation temperature≤40-50 DEG C or so, preferably≤40-45 DEG C or so；With/
Or,
The microwave power is 150-200W；And/or the ultrasonic power is 500-800W, preferably 600-750W or so；
And/or
Further including the steps that carrying out the yellow rice wine after vacuum distillation ultra high pressure treatment, the ultra-high pressure condition is 100-500MPa,
Time is advisable with 10-40min；Preferred ultra-high pressure condition is 300-400MPa, time 20-30min.
10. the Yellow wine of buckwheat of any one of the claim 1-9 production technology preparation.
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