CN114149888A - 一种米酒加工方法 - Google Patents
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Abstract
本发明公开了一种米酒加工方法,包括准备洗净的糯米,清水侵泡;蒸熟糯米,将蒸熟的糯米摊凉;进行糖化处理,加入特制酒曲,温水活化;第一次加入酵母,进行高温35℃‑49℃第一次发酵48‑50小时,将完成第一次发酵的糯米进行磨浆;第二次加入酵母,进行常温15℃~25℃第二次发酵48‑50小时;进行冷链低温2℃~8℃第三次发酵15~60天;过滤渣滓。本发明的有益效果:由于进行冷链低温2℃~8℃第三次发酵15~60天,避免了传统长时间一次发酵造成的苦涩味,减少了蔗糖的添加,同时多次叠加和多次加入酵母,可以让米酒的风味层次更加丰富。
Description
技术领域
本发明属于酿酒技术领域,特别是涉及一种米酒的制作方法。
背景技术
现有的糯米酒一般以糯米为主要原料,利用传统的黄酒酿制工艺生产而得。相较而言,糯米酒含有比传统黄酒更多的氨基酸、维生素、花青素、胡萝卜素以及硒、锌等微量元素,营养价值更高。
米酒是以糯米为原料经过蒸煮、糖化、发酵等工艺加工而成的一种低酒精度发酵酒,不仅含有糖类、多肽、氨基酸、维生素B1、维生素B2、尼克酸、维生素B6以及多种矿物质等营养成分,而且含有醇类、酯类、有机酸类等风味成分,具有较高的营养与保健价值。其适量饮用可活血化瘀,祛风除湿,温肾助阳,增强免疫力。
但是,现有的技术中,生产的米酒有明显的苦涩味,需要加入大量的蔗糖来掩盖苦涩味,然而现有的技术生产的米酒就导致了纯米酒存在糖分高、酸度高、腻口感强、风味较单一等的缺陷,故难以满足消费者对低糖分、低酒精度、风味独特、营养丰富饮料酒的需求。
发明内容
本发明所要解决的技术问题是,通过米酒生产工艺上的改进,在不另外加入蔗糖的情况下,有效降低纯米酒的苦涩味。
为解决上述问题,本发明的技术方案是,
一种米酒加工方法,包括
准备洗净的糯米,清水侵泡;
蒸熟糯米,将蒸熟的糯米摊凉;
进行糖化处理,加入特制酒曲,温水活化;
第一次加入酵母,进行高温35℃-49℃第一次发酵48-50小时,将完成第一次发酵的糯米进行磨浆;
第二次加入酵母,进行常温15℃~25℃第二次发酵48-50小时;
进行冷链低温2℃~8℃第三次发酵15~60天;
过滤渣滓。
进一步的,所述糯米清洗后加水浸泡,然后蒸煮至软糯熟透,用水淋冷至30~35℃。
进一步的,第一次加入酵母,所述酵母与水的比例为3g/50kg。
进一步的,第二次加入酵母,所述酵母与水的比例为3g/50kg。
进一步的,第三次加入酵母,所述酵母与水的比例为3g/50kg。
进一步的,所述过滤还包取上层澄清酒液使用冷冻膜过滤,滤液置于2~4℃下冷冻2~4h,再使用微孔膜进行精密过滤,得到低度发酵型米酒;于酒温5~8℃下将食品级CO2压入酒中,得到低度发酵型充气米酒。
进一步的,所述特制酒曲由以下步骤制得:
a.菌种活化:将试管斜面保存的米曲霉接种至土豆培养基平板活化,培养温度为30~35℃,活化时间72~96h;
b.三角瓶曲种培养:将糯米清洗干净后沥干,灭菌后摊凉至35℃,将培养好的米曲霉孢子接种至米饭中,摇匀,35℃培养48~72h,40℃干燥24h后粉碎,得到米曲曲种;
c.扩大培养:糯米煮熟后冷却至35℃,接种上述米曲曲种,接种量为0.5~0.8%,培养温度控制在35℃,湿度为80~90%,培养36~45小时;培养完成后,40℃干燥8~12小时,得到米曲。
进一步的,所述的蒸煮时间是蒸煮40~45min
进一步的,所述的浸泡时间为浸泡2~4h。
本发明的有益效果:由于进行冷链低温2℃~8℃第三次发酵15~60天,避免了传统长时间一次发酵造成的苦涩味,减少了蔗糖的添加,同时多次叠加和多次加入酵母,可以让米酒的风味层次更加丰富。
具体实施方式
为了使本技术领域的人员更好地理解本发明方案,下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分的实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都应当属于本发明保护的范围。
需要说明的是,本发明的说明书和权利要求书的术语“第一”、“第二”等是用于区别类似的对象,而不必用于描述特定的顺序或先后次序。应该理解这样使用的数据在适当情况下可以互换,以便这里描述的本发明的实施例能够描述的那些以外的顺序实施。此外,术语“包括”和“具有”以及他们的任何变形,意图在于覆盖不排他的包含,例如,包含了一系列步骤或单元的过程、方法、***、产品或设备不必限于清楚地列出的那些步骤或单元,而是可包括没有清楚地列出的或对于这些过程、方法、产品或设备固有的其它步骤或单元。
实施例一
一种米酒加工方法,包括
准备洗净的糯米,清水侵泡,浸泡时间为浸泡2~4h;所述糯米清洗后加水浸泡,然后蒸煮至软糯熟透,用水淋冷至30~35℃。
蒸熟糯米,蒸煮时间是蒸煮40~45min;将蒸熟的糯米摊凉;
进行糖化处理,加入特制酒曲,温水活化;所述特制酒曲由以下步骤制得:
a.菌种活化:将试管斜面保存的米曲霉接种至土豆培养基平板活化,培养温度为30~35℃,活化时间72~96h;
b.三角瓶曲种培养:将糯米清洗干净后沥干,灭菌后摊凉至35℃,将培养好的米曲霉孢子接种至米饭中,摇匀,35℃培养48~72h,40℃干燥24h后粉碎,得到米曲曲种;
c.扩大培养:糯米煮熟后冷却至35℃,接种上述米曲曲种,接种量为0.5~0.8%,培养温度控制在35℃,湿度为80~90%,培养36~45小时;培养完成后,40℃干燥8~12小时,得到米曲。
第一次加入酵母,所述酵母与水的比例为3g/50kg,进行高温35℃-49℃第一次发酵48-50小时,将完成第一次发酵的糯米进行磨浆;
第二次加入酵母,所述酵母与水的比例为3g/50kg,进行常温15℃~25℃第二次发酵48-50小时;
进行冷链低温2℃~8℃第三次发酵15~60天,所述酵母与水的比例为3g/50kg。
过滤渣滓;所述过滤还包取上层澄清酒液使用冷冻膜过滤,滤液置于2~4℃下冷冻2~4h,再使用微孔膜进行精密过滤,得到低度发酵型米酒;于酒温5~8℃下将食品级CO2压入酒中,得到低度发酵型充气米酒。
实施例二
一种利用上述米酒生产百合花米酒的配方;
百合花米酒饮料配料时的组分及各组分的质量份为:原浆米酒68kg、纯净水28.4kg、浸提液2.0kg、蜂蜜0.589kg、麦芽糊精1.0kg、米酒香精0.01kg、白柠檬香精0.001kg。
1、浸提液的制备
取100g(0.10质量份)百合花干制品、10g(0.01质量份)陈皮干制品、10g(0.01质量份)佛手干制品、10g(0.01质量份)香橼干制品粗粉碎后加入到2080g(4种干制品总质量16倍)原浆米酒中,在室温下泡软后将混合物料加热至75℃,于该温度下搅拌浸提40min后过滤,在所得滤渣中加入1040g(4种干制品总质量8倍)原浆米酒,于75℃下搅拌浸提40min后过滤,合并两次滤液,得到浸提液。
2、米酒饮料的制备
(1)调配
按上述质量份分别计量原浆米酒、纯净水、浸提液、蜂蜜、麦芽糊精、米酒香精、白柠檬香精,将计量好的蜂蜜、麦芽糊精加入到15.89kg(二者总质量10倍)纯净水中,充分搅拌溶解后依次加入计量好的浸提液、米酒香精和白柠檬香精,搅拌均匀后将其倒入混合机中与计量好的原浆米酒和剩余的纯净水混匀,得到混合米酒料液;
(2)澄清
在步骤(1)得到的混合米酒料液中以0.3g/L的比例加入食用明胶溶液,混匀后冷却至4℃,并于该温度下静置3d后过滤,得到澄清百合花米酒料液;
(3)灌装
采用自动液体灌装机将步骤(2)得到的澄清百合花米酒料液定量灌入玻璃瓶中,并封盖;
(4)杀菌
将步骤(3)得到的装有百合花米酒料液的玻璃瓶分段水浴加热至85℃,于该温度水浴中杀菌20min,然后分段冷却至室温。
实施例三
一种米酒加工方法,包括
A、糊化:将原料糯米进行破碎过10目筛,加入固液体积比1~2倍的水浸泡1~2h,于90~100℃蒸20~60min,待饭蒸熟蒸透后,取出摊凉,当品温降至30~32℃時加入重量百分比1~1.5%的酒曲,用手揉拌均匀待用;
B、糖化发酵:将拌和好的饭粒置入发酵缸中,搭窝边糖化边发酵,控温28~30℃范围內,发酵6-8天,再加入重量百分比50-70%的浆于22~26℃发酵8~10天得酒醪;
C、蒸馏:将酒醪倒入小锅中于80~100℃进行蒸馏得到目标物酒。
实施例四
一种低温发酵米酒的酿造工艺,包括以下步骤:
(1)酒曲的制备:将糯米在70~80℃的水中浸泡30~40分钟,沥干后隔沸水蒸20~30分钟,取出后自然冷却至室温,均匀喷淋南果梨汁,加入酵母菌并搅拌均匀,放置8~10小时后得到酒曲,备用;
(2)以糙糯米为原料,经过碾米工序分离,得到米糠和精糯米两部分;
(3)将步骤(2)所得米糠用酒精度为8~10度的葡萄酒浸提2~3次,得浸提残余物,备用;合并浸提液,旋蒸除去大部分液体,然后喷雾干燥得到米糠提取粉,备用;
(4)将步骤(2)所得精糯米用40~50℃温水浸泡4~5小时,沥除水分后隔沸水蒸30~40分钟,然后边搅拌边迅速倒入5~8℃的冷水,使水面没过米粒,拌入步骤(1)所得酒曲,5~8℃密闭发酵1~2天,过滤,得到酒液Ⅰ;
(5)将步骤(3)所得浸提残余物加入纯化水中,加入纤维素酶,30~40℃酶解1~2小时,然后加入步骤(1)所得酒曲,5~8℃密闭发酵1~2天,过滤,得酒液Ⅱ;
(6)将步骤(4)所得酒液Ⅰ与步骤(5)所得酒液Ⅱ混合,然后加入步骤(3)所得米糠提取粉,搅匀,密封陈酿60~80天,过滤,即得米酒。
本领域的普通技术人员将会意识到,这里所述的实施例是为了帮助读者理解本发明的原理,应被理解为本发明的保护范围并不局限于这样的特别陈述和实施例。本领域的普通技术人员可以根据本发明公开的这些技术启示做出各种不脱离本发明实质的其它各种具体变形和组合,这些变形和组合仍然在本发明的保护范围内。
Claims (9)
1.一种米酒加工方法,包括
准备洗净的糯米,清水侵泡;
蒸熟糯米,将蒸熟的糯米摊凉;
进行糖化处理,加入特制酒曲,温水活化;
第一次加入酵母,进行高温35℃-49℃第一次发酵48-50小时,将完成第一次发酵的糯米进行磨浆;
第二次加入酵母,进行常温15℃~25℃第二次发酵48-50小时;
进行冷链低温(2℃~8℃)第三次发酵15~60天;
过滤渣滓。
2.根据权利要求1所示的米酒加工方法,其特征在于:所述糯米清洗后加水浸泡,然后蒸煮至软糯熟透,用水淋冷至30~35℃。
3.根据权利要求1所示的米酒加工方法,其特征在于:第一次加入酵母,所述酵母与水的比例为3g/50kg。
4.根据权利要求1所示的米酒加工方法,其特征在于:第二次加入酵母,所述酵母与水的比例为3g/50kg。
5.根据权利要求1所示的米酒加工方法,其特征在于:第三次加入酵母,所述酵母与水的比例为3g/50kg。
6.根据权利要求1所示的米酒加工方法,其特征在于:所述过滤还包取上层澄清酒液使用冷冻膜过滤,滤液置于2~4℃下冷冻2~4h,再使用微孔膜进行精密过滤,得到低度发酵型米酒;于酒温5~8℃下将食品级CO2压入酒中,得到低度发酵型充气米酒。
7.根据权利要求1所述的酿造方法,其特征在于:所述特制酒曲由以下步骤制得:
a.菌种活化:将试管斜面保存的米曲霉接种至土豆培养基平板活化,培养温度为30~35℃,活化时间72~96h;
b.三角瓶曲种培养:将大米清洗干净后沥干,灭菌后摊凉至35℃,将培养好的米曲霉孢子接种至米饭中,摇匀,35℃培养48~72h,40℃干燥24h后粉碎,得到米曲曲种;
c.扩大培养:大米煮熟后冷却至35℃,接种上述米曲曲种,接种量为0.5~0.8%,培养温度控制在35℃,湿度为80~90%,培养36~45小时;培养完成后,40℃干燥8~12小时,得到米曲。
8.根据权利要求1所述的酿造方法,其特征在于:所述的蒸煮时间是蒸煮40~45min。
9.根据权利要求1所述的酿造方法,其特征在于:所述的浸泡时间为浸泡2~4h。
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