CN111334387A - Brewing type solid rice wine and preparation method thereof - Google Patents

Brewing type solid rice wine and preparation method thereof Download PDF

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CN111334387A
CN111334387A CN201811552665.8A CN201811552665A CN111334387A CN 111334387 A CN111334387 A CN 111334387A CN 201811552665 A CN201811552665 A CN 201811552665A CN 111334387 A CN111334387 A CN 111334387A
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rice
glutinous rice
rice wine
wine
mass
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余超群
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Hubei Shenglongqing Rice Wine Co ltd
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Hubei Shenglongqing Rice Wine Co ltd
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    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/005—Solid or pasty alcoholic beverage-forming compositions
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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Abstract

A brewing-type solid rice wine is prepared from ⑴ glutinous rice through immersing and steaming glutinous rice, washing glutinous rice, immersing, steaming, cooling, dispersing, mixing with ⑵ yeast, fermenting to obtain fermented glutinous rice liquid, ⑶ beating, embedding, sterilizing, deactivating enzyme, beating, fragrance embedding, sterilizing, deactivating enzyme, cooling, mixing with ⑷ yeast, acidifying, homogenizing to obtain homogeneous liquid, ⑸ spray drying, spray drying to obtain mixed glutinous rice wine powder, ⑹ mixing and packing.

Description

Brewing type solid rice wine and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a method for manufacturing brewing type solid rice wine, which is suitable for processing and comprehensive utilization of brewing type solid rice wine, glutinous rice wine fermented glutinous rice and glutinous rice food manufactured by glutinous rice wine fermented glutinous rice liquid and glutinous rice powder.
Background
The rice has a long history of planting and utilization in China, and is divided into various varieties of japonica rice, long-shaped rice, glutinous rice and the like. Compared with varieties planted in large quantities, such as early, middle and late indica rice, japonica rice and the like, the yield of the glutinous rice is relatively low, so that the yield of the glutinous rice is not separately counted. According to the conjecture of related data, glutinous rice in ChinaThe cultivation area of the rice is about 3-5% of the total planting area of the rice, and the yield per unit is 6750-8250 kg/hm2. Glutinous rice is also various in variety and is classified into indica glutinous rice and japonica glutinous rice according to the classification of indica glutinous rice and japonica glutinous rice; according to different cultivation seasons, the glutinous rice is divided into morning, noon and evening glutinous rice; according to different cultivation suitable for paddy fields and dry lands, the method is divided into glutinous rice on land and glutinous rice on water; according to the difference of color and flavor of seed coat (brown rice), the glutinous rice can be classified into black glutinous rice, red glutinous rice, fragrant glutinous rice, etc. Glutinous rice is processed from glutinous rice, and the yield of the glutinous rice is not as high as that of long-shaped rice and non-glutinous rice, and the glutinous rice is also closely related to people. Glutinous rice is also called glutinous rice in the north, and is one of grains which are often eaten by families because of more amylopectin and special chemical structure. The glutinous rice is rich in nutrition, and is a food for strengthening body and warming and invigorating body constitution. According to the classification of glutinous rice, different glutinous rice has different nutritional characteristics. Fragrant, sweet and delicious glutinous rice, black glutinous rice and red glutinous rice contain much iron, contain various nutrients required by human bodies, and have the effects of enriching blood and tonifying qi.
The glutinous rice has the characteristics of small swelling degree, high viscosity, toughness, smoothness, softness, fragrant glutinous rice and the like. Besides direct eating, glutinous rice is an essential raw material for making traditional Chinese food. The traditional Chinese rice dumplings eaten at noon, the rice cakes eaten in spring, the rice dumplings eaten in rice field, the leisure snacks of Jingguo and mochi consumed in daily life and the like are all made of glutinous rice serving as a main raw material. Glutinous rice is processed into glutinous rice flour through the procedures of degritting, cleaning, soaking, grinding, dehydrating, drying, screening, packaging and the like. The glutinous rice flour can be used as a rice dumpling, a rice dumpling and a rice cake, and also can be widely applied to food leisure industries such as diet, cold drink, leisure and the like, from popular glutinous rice porridge, glutinous rice cake, rice dumpling and crispy rice cake to precious medicated food, eight-treasure rice pudding and soup; from popular glue puddings, sesame paste and sesame oil paste to various sweet cakes, rice cakes, crispy bars, multi-layer oil cakes and crisp bars, people like and love to eat. The wine fermented by the sticky rice, such as jar-sealed wine, sticky rice sweet wine, yellow wine and the like, is not like white wine, has low alcohol content, is mellow, sweet and rich in nutrition, and is deeply loved by residents in various places. The paste formed by heating the glutinous rice flour is often used as a thickener in various food intensive processes such as bouillon juice, oyster sauce seasoning, ice cream, and the like. Various glutinous rice products such as glutinous rice snacks, cakes, puffed foods and the like have rapidly increased market demands and have quite bright development prospects.
The nutrient components of the glutinous rice are basically the same as those of the rice, and the contents of protein, fat, sugar and cellulose are basically equivalent. The main difference is in the starch chain. The glutinous rice contains protein about 7% -8%, and is mainly alkali soluble gluten. Most of the protein of rice is distributed in the aleurone layer, so the finer the processing procedure, the more the aleurone layer is milled away, and the more protein is lost. The content of lysine, valine, leucine, isoleucine, phenylalanine and tyrosine in glutinous rice is less than that in rice, but the content of methionine is more than that in rice. The starch content in various kinds of rice is mostly similar. The content of starch in the long-shaped rice is 52.6-69.0%, the content of starch in the polished round-grained rice is 55.9-67.7%, and the content of starch in the glutinous rice is 87.1-90.9%. Among the three kinds of rice, the amylopectin content of the japonica rice is very high, so the viscosity of the rice is strong, and the rice yield is low; the long-shaped rice has high amylose content, low viscosity, dry and soft rice, high expansion value during cooking, and high rice yield. And the glutinous rice is almost all amylopectin, the content of amylose is only 0.8-1.3%, and the amylose is positioned in the central part of starch grains, so that the glutinous rice is most viscous. The vitamins contained in rice are mainly distributed in the embryo and aleurone layer, and most of the vitamins belong to water-soluble B group. But the content of water-soluble ascorbic acid and fat-soluble vitamin a and vitamin D is little or none. The glutinous rice food contains more mineral elements, can improve the body level of a human body, supplements nutrients required by the human body, and is very beneficial to maintaining the balance of the nutrients. The brown rice contains 0.83% -1.36% of total sugar, wherein 0.9% -1.3% of reducing sugar. The content of soluble sugars in glutinous rice (0.52%) was somewhat higher than that in non-glutinous rice (0.25%). The content of starch lipid in glutinous rice starch is lowest, the content of amylose in rice with high content is lower, and the content of amylose in rice with moderate content is highest. The content of non-starch lipid in glutinous rice is higher than that in non-glutinous rice. The starch lipid is very stable and is not easy to generate oxidation rancidity. The phospholipid fraction is 3% -12% of the rice full fat, and lecithin is mainly combined with amylose in the rice endosperm, which is a natural component in the endosperm of non-waxy rice but not in the endosperm of waxy rice. Therefore, the glutinous rice is particularly suitable for being fermented into wine products.
The glutinous rice has sweet taste and warm nature, can nourish the normal complexion of human body, and has the functions of nourishing, resisting cold and warming and invigorating spleen and stomach. The astringent effect of the glutinous rice has better food therapy effect on frequent urination and frequent sweating. The glutinous rice can achieve a better adjuvant treatment effect for people with poor spleen and stomach, frequent qi deficiency or frequent diarrhea. The compendium of materia medica makes a full description of the health care function of glutinous rice, which says that the food is 'the food for tonifying spleen and stomach and benefiting lung qi'. The spleen and stomach are good, so the middle-jiao is warm and the stool is solid; warming and nourishing qi, guiding qi downward, causing excessive heat, it is suitable for spleen-lung deficiency cold. For the old, the teeth of the old are not good, the old cannot eat hard things, the old usually likes to eat soft and soft sweet cake, glutinous rice food such as cake, and in addition, because the old takes relatively less food, the glutinous rice food can provide more abundant heat energy for the old who has less food. The amylopectin content of glutinous rice is very high, the viscosity is high, the hot glutinous rice is easy to digest, and the stomach can be nourished. However, cold glutinous rice is difficult to digest and gives people a feeling of abdominal distension, so that infants and the elderly who are indigestible and have weak spleen and stomach functions need to moderate the patients to eat less food properly. After people eat sticky rice, the blood glucose index rises quickly and returns slowly, so that diabetics need to eat as little as possible or preferably not to eat.
At present, glutinous rice food forms a distinctive industry in many countries. Ningbo water-milled rice dumpling flour and rice cakes are sold in China and become famous commodities; rice wine, also known as fermented glutinous rice wine, fermented glutinous rice, rice wine and the like, is a traditional characteristic food in southern areas of China, and rice wine in filial piety of Hubei is recognized as a geographical marker product and a green food and is reputed nationwide; the glutinous rice cake in rural areas of Hubei is originally manufactured and has a long history, and is a folk festival special food; the black glutinous rice wine of Guizhou Miao is a famous national specialty in China and foreign countries due to the crystal and transparent, red and bright, elegant and pleasant fragrance, sour, sweet and tasty wine taste, mellow, sweet and beautiful taste, harmonious wine body and remarkable nutrition and health care effects; the Shaoxing yellow wine has long history and rich nutrition, and can grow well in east China; the Beijing fruit in the north is convenient to eat and crisp and loose in taste, and becomes a leisure food which is popular for people in the south and north of China. Chinese patent CN101307278A relates to a production process of pure raw rice wine; chinese patent CN107653147A relates to a preparation method of solid rice wine; chinese patent CN105385537A relates to a sweet osmanthus flower nutritious rice wine; chinese patent CN107691754A relates to a black rice sauce and a preparation method thereof; chinese patent CN106318777A relates to a preparation method of health care black glutinous rice wine; chinese patent CN107212257A relates to a method for preparing Dong minority glutinous rice oil tea; chinese patent CN103897934A relates to a preparation method of functional rice wine; chinese patent CN105695238A relates to a method for producing yellow wine lees rice wine; chinese patent CN103255024A relates to a brewing method of papaya rice wine; chinese patent CN103255028A relates to a method for preparing sake; chinese patent CN106754030A relates to a brewing process of a nutritional glutinous rice jar-sealed wine. These patents, suffer from the following disadvantages: 1. the glutinous rice raw material is not fully utilized, and the developed glutinous rice wine product almost does not utilize the real important component protein in the glutinous rice, so that the glutinous rice wine is wasted by waste; 2. the developed rice wine products are almost all liquid or solid-liquid mixtures, have the problems of poor appearance quality, inconvenience in carrying and transportation, short shelf life and the like, and cannot meet the requirements of fast-paced carrying social life. Therefore, the continuous research on the processing technology of the glutinous rice and the development of the glutinous rice food with full utilization of raw materials, comprehensive nutrient components and outstanding health care function have important social, economic and practical significance.
Disclosure of Invention
Aiming at the defects of insufficient processing and utilization of glutinous rice and the prior art of rice wine, the invention aims to provide brewing type solid rice wine which has the advantages of reasonable formula, low cost, pure flavor, strong rice wine fragrance, high sugar alcohol content, drinking after brewing, fine and smooth texture, convenience for eating, high nutritional value, low alcoholic strength content, high raw material utilization rate, pure white appearance and capability of mechanically manufacturing the brewing type solid rice wine.
The invention also aims to provide a manufacturing method of the rice wine fermented glutinous rice dumplings, which is easy to implement, convenient to operate, outstanding in product characteristics, easy to select and match equipment, low in equipment investment, high in added value of products, good in economic benefit and capable of being mechanized.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a method for preparing brewing type solid rice wine comprises the following steps:
(1) soaking glutinous rice and cooling steamed rice: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice for later use;
(2) mixing and fermenting, namely spreading the dispersed and granulated sticky rice obtained in the step ⑴ on an operation table, weighing distiller's yeast powder with the mass fraction of 0.05-2.0% of the sticky rice, manually spreading the distiller's yeast powder on the sticky rice, manually or by a distiller's yeast mixer, turning the sticky rice up and down to uniformly mix the sticky rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wadding, putting the food plastic container into a fermentation chamber, and fermenting at the temperature of 5-55 ℃ for 20-100 hours to obtain fermented glutinous rice liquid for later use;
(3) pulping, embedding, sterilizing and inactivating enzyme, namely adding an embedding agent accounting for 0.1-10% of the mass fraction of the slurry and an emulsifying agent accounting for 0.01-5% of the mass fraction of the mixed liquor obtained in the step ⑵ to embed the fragrance components of the rice wine, pulping by using a food pulping machine to obtain the slurry, filling the slurry into an extraction tank, opening cooling water for condensation and reflux to prevent the fragrance components from volatilizing, heating to 45-95 ℃ under the condition of stirring, maintaining for 1-40 minutes for sterilizing and inactivating enzyme, and cooling to below 40 ℃ to obtain a rice wine fermented glutinous rice sterilizing solution for later use;
(4) the method comprises the following steps of (1) material mixing and homogenizing, wherein the material mixing comprises the steps of weighing 100 parts by mass of a rice wine fermented glutinous rice sterilization liquid, 0.1-30 parts by mass of dextrin, 1.5-30 parts by mass of sugar alcohol and 1-20 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixing mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, stirring the material mixing mixture for 0.5-5 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the mixed liquid to 3.0-4.5 by using an edible acid solution with the mass percentage concentration of 5-50% to obtain an acidified mixed liquid, homogenizing the acidified mixed liquid by using a homogenizer for 1-2 times under the homogenization pressure of 10-40 MPa to obtain a homogenized liquid for later use;
(5) spray drying, namely drying the homogenized liquid obtained in the step ⑷ by using a spray drying method until the moisture is safely stored to obtain rice wine and fermented glutinous rice ingredient powder for later use;
(6) and (3) mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ with glutinous rice flour according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain a brewing type solid rice wine product.
Preferably, the purified water of step ⑴ has a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water, and distillation condensation process pure water.
More preferably, the purified water has a conductivity of less than 10-3s/m reverse osmosis pure water.
Preferably, the distiller's yeast powder in the step ⑵ is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety of Hubei or Shaoxing sweet distiller's yeast, and the grain size of the distiller's yeast powder is 20-100 meshes sieved.
More preferably, the distiller's yeast powder is Angel sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in filial piety in Hubei province or Shaoxing sweet distiller's yeast, and the powder particles are sieved by a 40-80-mesh sieve.
Preferably, the embedding medium in the step ⑶ is α -cyclodextrin, β -cyclodextrin, gamma-cyclodextrin or mixed cyclodextrin of pharmaceutical grade or food grade, the emulsifier is sucrose fatty acid ester of pharmaceutical grade or food grade, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween, span or a mixture of any two of the above emulsifiers according to the mass ratio of 1:1, and the extraction tank is made of stainless steel materials for food or medicine and provided with a condensing reflux device, a cooling device and a stirring device.
More preferably, the embedding medium is food-grade β -cyclodextrin, the emulsifier is food-grade sucrose fatty acid ester, polyglycerol monostearate, mono-glycerol stearate or triglycerol monostearate or a mixture of any two emulsifiers according to the mass ratio of 1:1, and the extraction tank is made of stainless steel materials for food and provided with a condensation reflux device, a cooling device and a stirring device.
Preferably, the dextrin in the step ⑷ is pharmaceutical or food grade corn dextrin, wheat dextrin or potato dextrin, the sugar alcohol is pharmaceutical or food grade sorbitol, maltitol, xylitol, isomaltitol, mannitol, lactitol or erythritol or a mixture of any two of the above sugar alcohols according to the mass ratio of 1:1, and the edible acid is a mixture of any one of pharmaceutical or food grade citric acid, malic acid, fumaric acid, tartaric acid or phosphoric acid and pharmaceutical or food grade lactic acid according to the mass ratio of 1: 2.
More preferably, the dextrin is food-grade corn dextrin; the sugar alcohol is food-grade sorbitol, maltitol, xylitol, isomaltitol, mannitol or erythritol or a mixture of any two sugar alcohols according to the mass ratio of 1: 1; the edible acid is a mixture of food-grade citric acid and food-grade lactic acid according to the mass ratio of 1: 2.
Preferably, the safe storage water content in the step ⑸ is less than or equal to 6% by mass percent.
More preferably, the safe storage water content is less than or equal to 4.5 percent by mass.
Preferably, the glutinous rice flour in step ⑹ is commercially available and homemade water-milled glutinous rice flour or cooked glutinous rice flour.
More preferably, the glutinous rice flour is a commercially available and homemade cooked glutinous rice flour.
In addition, the invention also claims the brewing type solid rice wine prepared by the preparation method.
The technical concept of the invention is as follows: the invention utilizes the characteristics that starch in glutinous rice can be fermented into sugar and alcohol and special rice wine flavor, glutinous rice wine lees protein is insoluble in water and can be homogenized into ultrafine particles, aroma components in the glutinous rice wine lees can be embedded, and cooked glutinous rice flour can absorb water to form paste, glutinous rice is soaked, steamed, cooled by water spraying and fermented by mixing with yeast to obtain a rice wine lees fermentation mixed solution, and the rice wine lees sterilization solution is obtained after pulping, aroma embedding, sterilization and enzyme deactivation and cooling; the rice wine fermented glutinous rice sterilization liquid is subjected to material mixing, acidification and homogenization to obtain a homogeneous liquid; and (3) carrying out spray drying on the homogenized solution to obtain rice wine fermented glutinous rice ingredient powder, and uniformly mixing the rice wine fermented glutinous rice ingredient powder and cooked glutinous rice flour in proportion to obtain the brewing type solid rice wine product.
Compared with the prior art, the method has the advantages and beneficial effects that:
(1) the method of the invention mainly solves the technical problems that the glutinous rice non-fermented product has no sweetness and no flavor by mixing yeast and fermenting to produce sugar, alcohol and flavor components, the flavor loss of the glutinous rice wine fermented glutinous rice is solved by pulping, embedding by embedding agent, emulsifying by emulsifier and condensing and refluxing during sterilization, the sweet but high heat quantity of the glutinous rice wine fermented glutinous rice is solved by using sugar alcohol, the problems that the fermented glutinous rice in the traditional rice wine product is difficult to utilize, the taste is rough, the protein content is low and the nutritional value is poor are solved by homogenizing, the technical problems and difficulties of inconvenient brewing, poor texture and the like are solved by eating cooked glutinous rice flour, the technical effects of complete preservation of the rice wine fermented glutinous rice flavor, rich product flavor, superfine and utilizable fermented glutinous rice protein particles, high protein content and high nutritional value of the product, high sugar alcohol content of the product, quick brewing of solid rice wine and fine and smooth texture are mainly achieved. Compared with the prior art, the invention has the advantages that the prior art can only use glutinous rice to obtain liquid or rice wine mash liquid with large water content through fermentation; the invention realizes the technical breakthrough of making the brewing type solid rice wine with quick brewing, pure flavor, rice wine fragrance, convenient transportation, carrying and consumption and long quality guarantee period by directly mixing the processed semi-finished product of the rice wine mash liquid and the cooked glutinous rice powder.
(2) Through the technical treatment of the invention, the utilization rate of the glutinous rice starch is 100 percent, the utilization rate of the glutinous rice fermented glutinous rice protein is 100 percent, the retention rate of inherent nutrition and active ingredients in the glutinous rice is 100 percent, and the utilization rate of the glutinous rice flour is 100 percent. Through determination, the obtained brewing type solid rice wine has the advantages of rapid brewing, fine and smooth texture, simple and convenient consumption, the original flavor and taste of the rice wine, and the physicochemical index and the microbial index all meet the requirements of the national relevant standard GB/T29602-2013.
(3) The invention has the advantages of low preparation cost, pure flavor, rich rice wine aroma, high sugar alcohol content, instant drinking after brewing, fine and smooth texture, convenient eating, high nutritional value, low alcoholic strength content, high raw material utilization rate, white appearance, mechanized production and suitability for large-scale and small-scale production.
Drawings
FIG. 1 is a process flow chart of the manufacturing method of the brewing type solid rice wine of the present invention.
Detailed Description
The applicant shall now describe the process of the present invention in further detail with reference to specific examples.
Example 1:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2 times the mass of glutinous rice, soaking glutinous rice at 20 deg.C for 12 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container for steaming, steaming for 14 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 30 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 105 kg of granulated glutinous rice for use.
⑵ mixing with yeast and fermenting, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a weight percentage of 0.6% of that of glutinous rice and sieved by 60 meshes, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer to turn the glutinous rice up and down to mix the glutinous rice and the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wool, keeping the temperature, putting the container into a fermentation chamber, and fermenting at 35 ℃ for 60 hours to obtain 105 kg of fermented mixed liquor of rice wine and fermented glutinous rice for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, adding β -cyclodextrin with slurry mass fraction of 1.5% and 0.2% of monoglyceride stearate into the mixed fermented solution of rice wine in ⑵ to embed fragrance components of rice wine, pulping with food pulping machine to obtain slurry, placing the slurry into an extraction tank, cooling with water, condensing and refluxing to prevent the fragrance components from volatilizing, heating to 80 deg.C under stirring, maintaining for 15 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 106.8 kg of sterilized solution of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilization liquid, 7.5 parts by mass of dextrin, 15 parts by mass of sorbitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1.25 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.75 by using an edible acid solution with the mass percentage concentration of 25% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid by using a homogenizer under the homogenization pressure of 25MPa for 1 time to obtain 144.7 kg of homogenized liquid for later use.
⑸ spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5 percent, and obtaining 89.7 kilograms of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 134.6 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 2:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.1 times the mass of glutinous rice, soaking glutinous rice at 22 deg.C for 11 hr until glutinous rice has no hard core, draining to obtain soaked glutinous rice, placing the soaked glutinous rice in a container, steaming for 15.5 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 32 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into rice grains, and collecting 10.5 kg of granulated glutinous rice.
⑵ mixing with yeast and fermenting, spreading the dispersed and granulated glutinous rice obtained in step ⑴ on an operation table, weighing Shaoxing sweet distiller's yeast powder with a weight percentage of 0.65% of the glutinous rice and sieved by a 40-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, turning the glutinous rice up and down by hands or a distiller's yeast mixer to uniformly mix the glutinous rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wool, keeping the temperature, putting the container into a fermentation chamber, and fermenting at 36 ℃ for 55 hours to obtain 10.5 kg of mixed fermented liquor of rice wine and fermented glutinous rice for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, adding β -cyclodextrin with slurry mass fraction of 1.5% and 0.2% of triglycerol monostearate into the mixed fermented solution of rice wine in ⑵ to embed fragrance components of rice wine, pulping with food pulping machine to obtain slurry, placing the slurry into an extraction tank, cooling with water to condense and reflux to prevent the fragrance components from volatilizing, heating to 81 deg.C under stirring, maintaining for 13 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 10.7 kg of sterilized solution of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilization liquid, 7.5 parts by mass of dextrin, 15 parts by mass of maltitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material preparation cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1 hour to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.8 by using an edible acid solution with the mass percentage concentration of 26% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid for 2 times by using a homogenizer under the homogenization pressure of 20MPa to obtain 14.5 kg of the homogenized liquid for later use.
⑸ spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5 percent, and obtaining 9 kilograms of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 13.5 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 3:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.9 times the mass of glutinous rice, soaking glutinous rice at 18 deg.C for 14 hr until glutinous rice has no hard core, draining to obtain soaked glutinous rice, placing the soaked glutinous rice in a container, steaming for 13 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 28 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 14.7 kg of granulated glutinous rice for use.
⑵ mixing and fermenting, spreading the dispersed and granulated glutinous rice obtained in step ⑴ on an operation table, weighing the 80-mesh-sieved powder of distiller's yeast specially used for glutinous rice wine produced by the filial sens of Hubei province, spreading the powder on the glutinous rice manually, turning the glutinous rice up and down by a manual or yeast mixing machine to mix the glutinous rice and the powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the plastic food container with cotton wool, preserving the temperature, putting the mixed glutinous rice into a fermentation chamber, and fermenting at 33 ℃ for 65 hours to obtain 14.7 kg of mixed fermented liquid of glutinous rice wine for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, adding β -cyclodextrin with a mass fraction of 1.5% and polyglycerol monostearate with a mass fraction of 0.2% into the mixed fermented solution of rice wine in ⑵ to embed fragrance components of rice wine, pulping with a food pulping machine to obtain a pulp, placing the pulp into an extraction tank, cooling with water to condense and reflux to prevent the fragrance components from volatilizing, heating to 82 deg.C under stirring, maintaining for 11 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 15 kg of sterilized solution of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilization liquid, 7.5 parts by mass of dextrin, 15 parts by mass of xylitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, continuously stirring for 1.5 hours under the condition of stirring to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.7 by using an edible acid solution with the mass percentage concentration of 24% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid for 1 time under the homogenization pressure of 30MPa by using a homogenizer to obtain 20.3 kg of the homogenized liquid for later use.
⑸ spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5 percent, and obtaining 12.6 kilograms of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 18.9 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 4:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.2 times the mass of glutinous rice, soaking glutinous rice at 24 deg.C for 10 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 17 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 34 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 23.1 kg of granulated glutinous rice for use.
⑵ mixing and fermenting, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet distiller's yeast powder with a mass fraction of 0.7%, manually spreading the distiller's yeast powder on the glutinous rice, manually or with a distiller's yeast machine, turning the glutinous rice up and down to mix the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, placing the mixed glutinous rice in a plastic food container, covering with cotton wadding, keeping the temperature, placing in a fermenting chamber, and fermenting at 37 deg.C for 50 hr to obtain 23.1 kg fermented mixture of rice wine and glutinous rice.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, adding β -cyclodextrin with a mass fraction of 1.5% and sucrose fatty acid ester with a mass fraction of 0.2% into the mixed fermented solution of rice wine in ⑵ to embed fragrance components of rice wine, pulping with a food pulping machine to obtain a pulp, placing the pulp into an extraction tank, cooling with water to condense and reflux to prevent the fragrance components from volatilizing, heating to 83 deg.C under stirring, maintaining for 9 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 23.5 kg of sterilized solution of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilizing liquid, 7.5 parts by mass of dextrin, 15 parts by mass of isomaltitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilizing liquid obtained in the step ⑶ into a material mixing tank, adding the material mixture under the condition of stirring, continuously stirring for 1.15 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.85 by using an edible acid solution with the mass percentage concentration of 27% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid by using a homogenizer for 2 times under the homogenization pressure of 15MPa to obtain 31.8 kg of the homogenized liquid for later use.
⑸ spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5 percent, and obtaining 19.7 kilograms of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 29.6 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 5:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.8 times the mass of glutinous rice, soaking glutinous rice at 16 deg.C for 16 hr, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 12 min with steam until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 26 deg.C with purified water, pouring onto a stainless steel table, manually dispersing the glutinous rice into glutinous rice grains, and collecting 31.5 kg of granulated glutinous rice for use.
⑵ mixing and fermenting, spreading the dispersed glutinous rice in ⑴ on a table, weighing Shaoxing sweet distiller's yeast powder with a mass fraction of 0.5% of the glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, manually or with a distiller's yeast mixer, turning the glutinous rice up and down to mix the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wadding, keeping the temperature, putting the container into a fermentation chamber, and fermenting at 31 ℃ for 70 hours to obtain 31.5 kg of mixed fermented glutinous rice wine liquid for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, wherein the step ⑵ is to obtain mixed fermented liquor of rice wine, add β -cyclodextrin with a pulp mass fraction of 1.5% and 0.2% of mixed emulsifier composed of monoglyceride stearate and sucrose fatty acid ester in a mass ratio of 1:1 to embed fragrance components of rice wine, pulping with a food pulping machine to obtain pulp, loading the pulp into an extraction tank, opening cooling water to condense and reflux to prevent the fragrance components from volatilizing, heating to 84 deg.C under stirring, maintaining for 7 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 32 kg of sterilized liquor of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilization liquid, 7.5 parts by mass of dextrin, 15 parts by mass of mannitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1.05 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.65 by using an edible acid solution with the mass percentage concentration of 23% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid by using a homogenizer for 1 time under the homogenization pressure of 35MPa to obtain 43.4 kg of homogenized liquid for later use.
⑸, spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5%, and obtaining 26.9 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 40.4 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 6:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.3 times the mass of glutinous rice, soaking glutinous rice at 26 deg.C for 8 hr until glutinous rice has no hard core, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 18.5 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 36 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 39.9 kg of granulated glutinous rice.
⑵ mixing and fermenting, spreading the dispersed and granulated glutinous rice obtained in step ⑴ on an operation table, weighing the 60-mesh-screened special distiller's yeast powder for glutinous rice wine produced by Hubei filial sens in the amount of 0.75% by mass of glutinous rice, manually spreading the distiller's yeast powder on the glutinous rice, manually or by a distiller's yeast mixer to turn the glutinous rice up and down to mix the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wool on the surface, preserving the heat, putting the food plastic container into a fermentation chamber, and fermenting at 38 ℃ for 45 hours to obtain 39.9 kg of mixed fermented liquid of glutinous rice wine for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, wherein the step ⑵ is to obtain fermented mixed liquor of rice wine, add β -cyclodextrin with a pulp mass fraction of 1.5% and 0.2% of mixed emulsifier composed of monoglyceride stearate and sucrose fatty acid ester according to a mass ratio of 1:1 to embed fragrance components of rice wine, pulping with a food pulping machine to obtain pulp, loading the pulp into an extraction tank, opening cooling water to condense and reflux to prevent the fragrance components from volatilizing, heating to 85 deg.C under stirring, maintaining for 5 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 40.6 kg of sterilized liquor of rice wine.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilizing liquid, 7.5 parts by mass of dextrin, 15 parts by mass of erythritol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilizing liquid obtained in the step ⑶ into a material mixing cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1.25 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.9 by using an edible acid solution with the mass percentage concentration of 28% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid by using a homogenizer for 1 time under the homogenizing pressure of 25MPa to obtain 55 kg of homogenized liquid for later use.
⑸ spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5 percent, and obtaining 34.1 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 51.2 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 7:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.7 times the mass of glutinous rice, soaking glutinous rice at 14 deg.C for 18 hr, taking out, draining to obtain soaked glutinous rice, placing the soaked glutinous rice into a container, steaming for 10 min with steam until the glutinous rice is not sticky and easily dispersed into rice grains, cooling to 24 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 48.3 kg of granulated glutinous rice for use.
⑵ fermenting by mixing with yeast, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a weight percentage of 0.45% of that of glutinous rice and sieved with 60 mesh sieve, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer, turning over the glutinous rice from top to bottom to mix the glutinous rice and the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering with cotton wool, keeping the temperature, putting into a fermenting chamber, and fermenting at 29 deg.C for 80 hours to obtain 48.3 kg of fermented mixed liquor of rice wine and fermented glutinous rice.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, wherein the step ⑵ is to obtain mixed fermented liquor of rice wine, add β -cyclodextrin with a pulp mass fraction of 1.5% and 0.2% of mixed emulsifier composed of monoglyceride stearate and sucrose fatty acid ester in a mass ratio of 1:1 to embed fragrance components of rice wine, pulping with a food pulping machine to obtain pulp, loading the pulp into an extraction tank, opening cooling water to condense and reflux to prevent the fragrance components from volatilizing, heating to 79 ℃ under stirring, maintaining for 18 minutes to sterilize and inactivate enzyme, and cooling to below 40 ℃ to obtain 49.1 kg of sterilized liquor of rice wine for later use.
⑷, proportioning and homogenizing, namely weighing 100 parts of rice wine fermented glutinous rice sterilization liquid, 7.5 parts of dextrin, 15 parts of mixed sugar alcohol consisting of sorbitol and xylitol according to the mass ratio of 1:1 and 13 parts of white granulated sugar, uniformly mixing the proportioning to obtain a mixture of the proportioning, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a proportioning cylinder, adding the mixture of the proportioning under stirring, continuously stirring for 1.35 hours to dissolve and disperse the proportioning to obtain a mixed liquid, adjusting the pH of the glutinous rice proportioning slurry to 3.6 by using an edible acid solution with the mass percentage concentration of 22% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid by using a homogenizer for 1 time under the homogenization pressure of 25MPa to obtain 66.5 kg of the homogenized liquid for later use.
⑸, spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5%, and obtaining 41.2 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 61.8 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 8:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.4 times the mass of glutinous rice, soaking glutinous rice at 28 deg.C for 6 hr until glutinous rice has no hard core, draining to obtain soaked glutinous rice, placing the soaked glutinous rice in a container, steaming for 20 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 38 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 56.7 kg of granulated glutinous rice for use.
⑵ fermenting by spreading the glutinous rice in ⑴ on a table, weighing the 60-mesh-screened distiller's yeast special for glutinous rice wine produced in filial branches of Hubei province, spreading the distiller's yeast powder on the glutinous rice by hand, turning the glutinous rice up and down by hand or a distiller's yeast mixer to mix the glutinous rice and the distiller's yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wool, keeping the temperature, putting the container into a fermentation chamber, and fermenting at 39 deg.C for 40 hours to obtain 56.7 kg of mixed fermented glutinous rice wine liquid for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, wherein the step ⑵ is to obtain mixed fermented liquor of rice wine, add β -cyclodextrin with a pulp mass fraction of 1.5% and 0.2% of mixed emulsifier composed of monoglyceride stearate and sucrose fatty acid ester according to a mass ratio of 1:1 to embed fragrance components of rice wine, pulping with a food pulping machine to obtain pulp, loading the pulp into an extraction tank, opening cooling water to condense and reflux to prevent the fragrance components from volatilizing, heating to 78 deg.C under stirring, maintaining for 20 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 68.9 kg of sterilized liquor of rice wine, which is ready for use.
⑷, proportioning and homogenizing, namely weighing 100 parts of rice wine fermented glutinous rice sterilization liquid, 7.5 parts of dextrin, 15 parts of mixed sugar alcohol consisting of sorbitol and xylitol according to the mass ratio of 1:1 and 13 parts of white granulated sugar, uniformly mixing the proportioning to obtain a mixture of the proportioning, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a proportioning cylinder, adding the mixture of the proportioning under stirring, continuously stirring for 1.45 hours to dissolve and disperse the proportioning to obtain a mixed liquid, adjusting the pH of the glutinous rice proportioning slurry to 3.95 by using an edible acid solution with the mass percentage concentration of 29% to obtain an acidified mixed liquid, and homogenizing for 2 times by using a homogenizer under the homogenization pressure of 15MPa to obtain 93.4 kg of the homogenized liquid for later use.
⑸, spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5%, and obtaining 63.7 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 95.6 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 9:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 1.5 times the mass of glutinous rice, soaking glutinous rice at 5 deg.C for 20 hr until glutinous rice has no hard core, draining to obtain soaked glutinous rice, placing the soaked glutinous rice in a container, steaming for 7 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 20 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 73.5 kg of granulated glutinous rice for use.
⑵ mixing and fermenting, spreading the dispersed and granulated glutinous rice obtained in step ⑴ on an operation table, weighing Shaoxing sweet distiller's yeast powder with a mass fraction of 0.4% of the glutinous rice and sieved by a 60-mesh sieve, manually spreading the distiller's yeast powder on the glutinous rice, turning the glutinous rice up and down by hands or a distiller's yeast mixer to uniformly mix the glutinous rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the food container with cotton wool, keeping the temperature, putting the food container into a fermentation chamber, and fermenting at 27 ℃ for 90 hours to obtain 73.5 kg of mixed fermented liquor of rice wine and glutinous rice for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, wherein the step ⑵ is to obtain mixed fermented liquor of rice wine, add β -cyclodextrin with a pulp mass fraction of 1.5% and 0.2% of mixed emulsifier composed of monoglyceride stearate and sucrose fatty acid ester in a mass ratio of 1:1 to embed fragrance components of rice wine, pulping with a food pulping machine to obtain pulp, loading the pulp into an extraction tank, opening cooling water to condense and reflux to prevent the fragrance components from volatilizing, heating to 77 deg.C under stirring, maintaining for 22 min to sterilize and inactivate enzyme, and cooling to below 40 deg.C to obtain 74.7 kg of sterilized liquor of rice wine for later use.
⑷, material preparation and homogenization, namely weighing the materials according to 100 parts by mass of the rice wine fermented glutinous rice sterilization liquid, 7.5 parts by mass of dextrin, 15 parts by mass of xylitol and 13 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1.25 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 3.5 by using an edible acid solution with the mass percentage concentration of 20% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid for 2 times by using a homogenizer under the homogenization pressure of 15MPa to obtain 101.2 kg of homogenized liquid for later use.
⑸ and spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5%, and obtaining 62.7 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 94 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
Example 10:
a method for preparing brewing type solid rice wine comprises the following steps:
⑴ soaking glutinous rice and cooling, washing glutinous rice with tap water to remove dust and other impurities, draining, adding tap water 2.5 times the mass of glutinous rice, soaking glutinous rice at 35 deg.C for 4 hr until glutinous rice has no hard core, draining to obtain soaked glutinous rice, placing the soaked glutinous rice in a container, steaming for 21 min with steam until glutinous rice is not sticky and easily dispersed into rice grains, cooling to 40 deg.C with purified water, pouring onto a stainless steel operating table, manually dispersing glutinous rice into glutinous rice grains, and collecting 84 kg of granulated glutinous rice for use.
⑵ mixing with yeast and fermenting, spreading the dispersed glutinous rice in ⑴ on a table, weighing Angel sweet yeast powder with a weight percentage of 0.85% of that of glutinous rice and sieved by 60 meshes, manually spreading the yeast powder on the glutinous rice, manually or with a yeast mixer to turn the glutinous rice up and down to mix the glutinous rice and the yeast powder uniformly to obtain mixed glutinous rice, putting the mixed glutinous rice into a plastic food container, covering the container with cotton wool, keeping the temperature, putting the container into a fermentation chamber, and fermenting at 40 ℃ for 35 hours to obtain 84 kg of mixed fermented glutinous rice wine liquid for later use.
⑶ pulping, embedding, sterilizing, and inactivating enzyme, adding β -cyclodextrin with slurry mass fraction of 1.5% and 0.2% of monoglyceride stearate into the mixed fermented solution of rice wine in ⑵ to embed fragrance components of rice wine, pulping with food pulping machine to obtain slurry, placing the slurry into an extraction tank, cooling with water, condensing and refluxing to prevent the fragrance components from volatilizing, heating at 75 deg.C under stirring, sterilizing and inactivating enzyme for 25 min, and cooling to below 40 deg.C to obtain 85.4 kg of sterilized solution of rice wine.
⑷, material preparation and homogenization, namely weighing each material according to 100 parts of rice wine fermented glutinous rice sterilization liquid, 7.5 parts of dextrin, 15 parts of xylitol and 13 parts of white granulated sugar in parts by mass, uniformly mixing the materials to obtain a material mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material preparation cylinder, adding the material mixture under the condition of stirring, continuously stirring for 1.25 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the glutinous rice material slurry to 4.0 by using an edible acid solution with the mass percentage concentration of 30% to obtain an acidified mixed liquid, and homogenizing the acidified mixed liquid for 1 time by using a homogenizer under the homogenization pressure of 25MPa to obtain 115.7 kg of homogenized liquid for later use.
⑸, spray drying, namely drying the homogenized liquid obtained in the step ⑷ by a spray drying method until the mass percentage of water content is less than or equal to 4.5%, and obtaining 71.7 kg of rice wine fermented glutinous rice ingredient powder for later use.
⑹ and mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ and cooked glutinous rice powder according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain 107.6 kg of brewing type solid rice wine products.
The brewing type solid rice wine has the advantages of white appearance, pure flavor, high brewing speed, rich rice wine aroma, fine and smooth texture and proper flavor and taste of rice wine, the content of reducing sugar (calculated by glucose) in the brewing type solid rice wine is less than or equal to 3%, the content of protein (calculated by N × 6.25.25) is more than or equal to 5.5%, the alcoholic strength (w/w) is less than or equal to 0.5%, the content of sugar alcohol (calculated by xylitol) is more than or equal to 10%, the content of total acid (calculated by lactic acid) is 0.2-0.4%, the pH value is 3.5-4.0, the content of water is less than or equal to 5%, and both physical and chemical indexes and microbial indexes meet the requirements of the national relevant standard GB/T29602-2013.
The specific embodiments described in this specification are merely illustrative of the spirit of the invention. Various modifications or additions may be made to the described embodiments or alternatives may be employed by those skilled in the art without departing from the spirit or ambit of the invention as defined in the appended claims.

Claims (8)

1. A method for manufacturing brewing type solid rice wine is characterized by comprising the following steps:
(1) soaking glutinous rice and cooling steamed rice: washing glutinous rice with tap water, removing dust and other impurities on the surface, and draining; adding tap water with the mass of 1.3-3.5 times of that of the sticky rice, soaking the sticky rice for 3-50 hours at the temperature of 2-50 ℃ until the sticky rice has no hard core, taking out and draining to obtain the soaked sticky rice; putting the soaked glutinous rice into a rice steaming container, and heating the steamed rice for 4-40 minutes by using steam until the glutinous rice is not sticky and is easily dispersed into rice grains; cooling the cooked glutinous rice to 5-50 ℃ by spraying purified water, pouring the cooled cooked glutinous rice on a stainless steel operating platform, manually dispersing the cooked glutinous rice into cooked glutinous rice grains, and obtaining the dispersed cooked glutinous rice for later use;
(2) mixing and fermenting, namely spreading the dispersed and granulated sticky rice obtained in the step ⑴ on an operation table, weighing distiller's yeast powder with the mass fraction of 0.05-2.0% of the sticky rice, manually spreading the distiller's yeast powder on the sticky rice, manually or vertically turning the sticky rice by a distiller's yeast machine to uniformly mix the sticky rice and the distiller's yeast powder to obtain mixed glutinous rice, putting the mixed glutinous rice into a food plastic container, covering the food plastic container with cotton wadding, putting the food plastic container into a fermentation chamber, and fermenting for 20-100 hours at the temperature of about 5-55 ℃ to obtain fermented mixed liquor of rice wine and fermented glutinous rice for later use;
(3) pulping, embedding, sterilizing and inactivating enzyme, namely adding an embedding agent accounting for 0.1-10% of the mass fraction of the slurry and an emulsifying agent accounting for 0.01-5% of the mass fraction of the mixed liquor obtained in the step ⑵ to embed the fragrance components of the rice wine, pulping by using a food pulping machine to obtain the slurry, filling the slurry into an extraction tank, opening cooling water for condensation and reflux to prevent the fragrance components from volatilizing, heating to 45-95 ℃ under the condition of stirring, maintaining for 1-40 minutes for sterilizing and inactivating enzyme, and cooling to below 40 ℃ to obtain a rice wine fermented glutinous rice sterilizing solution for later use;
(4) the method comprises the following steps of (1) material mixing and homogenizing, wherein the material mixing comprises the steps of weighing 100 parts by mass of a rice wine fermented glutinous rice sterilization liquid, 0.1-30 parts by mass of dextrin, 1.5-30 parts by mass of sugar alcohol and 1-20 parts by mass of white granulated sugar, uniformly mixing the materials to obtain a material mixing mixture, adding the rice wine fermented glutinous rice sterilization liquid obtained in the step ⑶ into a material mixing cylinder, stirring the material mixing mixture for 0.5-5 hours to dissolve and disperse the materials to obtain a mixed liquid, adjusting the pH of the mixed liquid to 3.0-4.5 by using an edible acid solution with the mass percentage concentration of 5-50% to obtain an acidified mixed liquid, homogenizing the acidified mixed liquid by using a homogenizer for 1-2 times under the homogenization pressure of 10-40 MPa to obtain a homogenized liquid for later use;
(5) spray drying, namely drying the homogenized liquid obtained in the step ⑷ by using a spray drying method until the moisture is safely stored to obtain rice wine and fermented glutinous rice ingredient powder for later use;
(6) and (3) mixing and packaging, namely uniformly mixing the rice wine fermented glutinous rice ingredient powder obtained in the step ⑸ with glutinous rice flour according to the mass ratio of 1:0.5 to obtain brewing type solid rice wine powder, and quantitatively packaging and sealing to obtain a brewing type solid rice wine product.
2. The method for preparing brewing type solid rice wine as claimed in claim 1, wherein the purified water in step ⑴Is a conductivity of less than 10-3s/m reverse osmosis process pure water, ion exchange process pure water, and distillation condensation process pure water.
3. The method for manufacturing brewing type solid rice wine according to claim 1, wherein the distiller's yeast powder in the step ⑵ is Angel sweet distiller's yeast, Guizhou sweet distiller's yeast, special distiller's yeast for glutinous rice wine produced in Xiaogan province of Hubei or Shaoxing sweet distiller's yeast, and the grain size of the distiller's yeast powder is 20-100 mesh sieved.
4. The method for preparing brewing type solid rice wine according to claim 1, wherein the embedding medium in step ⑶ is α -cyclodextrin, β -cyclodextrin, gamma-cyclodextrin or mixed cyclodextrin of pharmaceutical grade or food grade, the emulsifier is sucrose fatty acid ester of pharmaceutical grade or food grade, polyglycerol monostearate, phospholipid, monoglyceride stearate, triglycerol monostearate, tween, span or a mixture of any two of the above emulsifiers in a mass ratio of 1:1, and the extraction tank is made of stainless steel for food or medical use and provided with a condensing reflux device, a cooling device and a stirring device.
5. The method for preparing brewing solid rice wine according to claim 1, wherein the dextrin in step ⑷ is pharmaceutical or food grade corn dextrin, wheat dextrin or potato dextrin, the sugar alcohol is pharmaceutical or food grade sorbitol, maltitol, xylitol, isomaltitol, mannitol, lactitol or erythritol or a mixture of any two sugar alcohols according to a mass ratio of 1:1, and the edible acid is a mixture of any one of pharmaceutical or food grade citric acid, malic acid, fumaric acid, tartaric acid or phosphoric acid and pharmaceutical or food grade lactic acid according to a mass ratio of 1: 2.
6. The method for producing brewed solid rice wine according to claim 1, wherein the safe storage moisture in step ⑸ is ≦ 6% by mass.
7. The method for producing brewed solid rice wine according to claim 1, wherein the glutinous rice flour in step ⑹ is commercially available or self-made water-milled glutinous rice flour or cooked glutinous rice flour.
8. A brewing type solid rice wine prepared by the method according to any one of claims 1 to 7.
CN201811552665.8A 2018-12-19 2018-12-19 Brewing type solid rice wine and preparation method thereof Pending CN111334387A (en)

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