CN114606082A - Organic rice wine brewing method and fermentation tank thereof - Google Patents
Organic rice wine brewing method and fermentation tank thereof Download PDFInfo
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- CN114606082A CN114606082A CN202210401850.7A CN202210401850A CN114606082A CN 114606082 A CN114606082 A CN 114606082A CN 202210401850 A CN202210401850 A CN 202210401850A CN 114606082 A CN114606082 A CN 114606082A
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- 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
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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Abstract
The invention provides an organic rice wine brewing method and a fermentation tank thereof, wherein the organic rice wine brewing method comprises the following steps: steaming, shearing, fermenting, harrowing, squeezing, pretreating wine liquid, freezing, ageing and blending to finally obtain the finished product wine liquid. The invention has the following beneficial effects: the harrowing process is carried out by matching sealed fermentation with filtered compressed air, and the technical problem that the rice wine quality is different due to the fact that the existing rice wine brewing process is easily influenced by the external weather state during fermentation is solved.
Description
Technical Field
The invention relates to the technical field of rice wine production, in particular to an organic rice wine brewing method and a fermentation tank thereof.
Background
The rice wine is called fermented glutinous rice, is brewed by glutinous rice, is wine with long history in China, is fragrant, sweet and mellow in taste, and is deeply loved by people.
At present, glutinous rice on the market is fermented in an open environment, such as fermentation in a wine jar, which is easily influenced by the temperature, humidity, air quality and the like of the outside weather, so that the produced rice wine has different wine yield, taste and cleanliness of wine, such as more dust and microorganisms in the air, and is easily turbid and rancid.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides an organic rice wine brewing method and a fermentation tank thereof, which solve the technical problem that the existing rice wine brewing process is easily influenced by the external weather state during fermentation, so that the rice wine has different quality.
The method for brewing the organic rice wine according to the embodiment of the invention comprises the following steps:
s1, cooking: cleaning glutinous rice, adding water into the glutinous rice, and heating;
s2, shearing: crushing the glutinous rice steamed in the step S1 through rotary shearing;
s3, fermentation: cooling the glutinous rice steamed in the step S2, adding saccharifying enzyme and amylase after cooling, then adding fruit yeast and lysozyme, and then carrying out sealed fermentation;
s4, harrowing: in the sealed fermentation process in the step S3, filtered compressed air is injected to supplement oxygen required by fermentation;
s5, squeezing: glutinous rice fermented in the step S3 is completed, wine liquid and solid residue are produced, and the wine liquid and the solid residue are separated;
s6, liquor pretreatment: fading the wine liquid separated in the step S5, filtering, taking out part of the wine liquid after filtering, distilling and mixing with the rest wine liquid to obtain mixed wine liquid;
s7, freezing and ageing: freezing and storing the mixed liquor obtained in the step S6;
s8, hooking: and (4) blending the mixed liquor which is stored for a certain time in the step S7 in different batches to obtain the finished liquor.
The technical principle of the invention is as follows: adopt sealed mode to ferment, simultaneously when harrowing, adopt the air of filtering to open the harrowing process, make the glutinous rice of fermentation not with outside air direct contact, and foreign matters such as dust in the air can be completely cut off to the air of filtering, avoided causing the influence to the cleanliness factor of follow-up wine liquid, increased simultaneously and sheared to smash the glutinous rice after cooking and be the rice paste, make the glutinous rice saccharification more even, more thorough, and then can effectively improve wine yield, relative and the glutinous rice that only stirs, wine yield can improve 8%.
Compared with the prior art, the invention has the following beneficial effects: the harrowing process is carried out by matching sealed fermentation with filtered compressed air, and the technical problem that the rice wine quality is different due to the fact that the existing rice wine brewing process is easily influenced by the external weather state during fermentation is solved.
Further, the mass ratio of the sticky rice and the water in the step S1 is 1:3, the heating temperature in the step S1 is 100 ℃, and the temperature is kept for 15 minutes.
Further, after the glutinous rice is cleaned in the step S1, the glutinous rice needs to be immersed in water, the height of the water is 6cm higher than that of the glutinous rice, the immersion time of the glutinous rice is controlled to be 35-50 hours, the water is discharged after the immersion of the glutinous rice is completed, new water is added, and then heating is performed.
Further, the speed of the rotational shearing in the step S2 is 10000-.
Further, in the step S3, the sticky rice is cooled to 65 ℃, then saccharifying enzyme and amylase are added, then the sticky rice is continuously cooled to 30 ℃, and finally fruit yeast and lysozyme are added.
Further, in the step S3, the content of saccharifying enzyme is 0.15% of glutinous rice, the activity of saccharifying enzyme is more than or equal to 26 ten thousand U/mL, the content of amylase is 0.06% of glutinous rice, and the activity of amylase is more than or equal to 3000U/mL; the contents of the fruit yeast and the lysozyme are 0.1 percent of that of the sticky rice.
Further, the sealing fermentation process in the step S3 is specifically to keep the fermentation at 30 ℃ for four days, then cool the fermentation to 15 ℃ for 11 days, and finally cool the fermentation to 10 ℃ for 10 days.
Through the mode of accurate accuse temperature, get rid of original temperature and humidity and to the influence that the fermentation caused, guarantee the quality of the wine liquid that obtains behind the sealed fermentation.
Further, the wine in the step S6 is partially wine which is 60% to 85% of the filtered wine, and the rest wine.
The distilled liquor is clearer due to distillation, and the distilled liquor is mixed with part of the original liquor, so that the taste of the distilled liquor is better.
According to the embodiment of the invention, the organic rice wine fermentation tank is characterized in that: the method for brewing organic rice wine according to claim 1, wherein the organic rice wine fermentation tank comprises a sealed tank body and a steam pipe and a shearing machine which are arranged in the sealed tank body, the top of the sealed tank body is provided with a water inlet and a feeding port, the bottom of the sealed tank body is provided with a discharge port and a water outlet with a filter screen, and the bottom of the sealed tank body is further connected with a compressed air pipe.
The sealed tank body is adopted to ensure the glutinous rice to be fermented in a sealed mode, then the compressed air pipe is matched to carry out sealed raking opening, the shearing machine can carry out shearing, and the steam pipe can heat and preserve heat of the glutinous rice.
Furthermore, the outer ring of the sealed tank body is provided with a cooling water interlayer around the opening, the shearing machine is arranged at the central position of the sealed tank body, the shearing edge of the shearing machine is arranged at the position, close to the bottom, of the sealed tank body, the steam pipe penetrates into the sealed tank body, the steam pipe is arranged in the sealed tank body and spirally surrounds the shearing machine, the bottom of the sealed tank body is conical, the water outlet and the discharge port are respectively arranged on two sides of the conical tip, and the compressed air pipe is provided with a purifier.
The purifier is adopted to filter the entering air, cold water is put into the cooling water interlayer to be matched with the steam pipe, and the temperature of the sealed tank body can be adjusted in real time, so that the temperature in the sealed tank body is always at the optimum fermentation temperature.
Drawings
FIG. 1 is a flow chart of the method for brewing organic rice wine according to the embodiment of the present invention.
FIG. 2 is a schematic structural diagram of an organic rice wine fermentation tank according to an embodiment of the present invention.
In the above drawings: 10. sealing the tank body; 11. a steam pipe; 12. a water inlet; 13. a feeding port; 14. a discharge port; 15. a water outlet; 16. a compressed air pipe; 17. a cooling water interlayer; 18. a purifier; 20. a shearing machine; 21. a cutting edge.
Detailed Description
The technical solution of the present invention is further explained with reference to the drawings and the embodiments.
The brewing method of the organic rice wine shown in figure 1 comprises the following steps:
s1, cooking: cleaning glutinous rice, adding water into the glutinous rice, heating, wherein after the glutinous rice is cleaned, the glutinous rice needs to be immersed into water, the water is ensured to be 6cm higher than the glutinous rice, the immersion time of the glutinous rice is controlled to be 35-50h, and the actually adopted time is related to the outside room temperature, and the specific steps are as follows:
| natural temperature (. degree. C.) | 30-36 | 16-30 | 0-15 |
| Soaking time (hours) | 36-40 | 41-42 | 43-47 |
Specifically, after soaking glutinous rice, discharging water, adding new water, and heating, wherein the mass ratio of the glutinous rice to the water is 1:3, the water corresponding to the ratio is the newly added water, the heating temperature is 100 ℃, and the temperature is kept for 15 minutes.
S2, shearing: and (3) crushing the glutinous rice steamed in the step S1 by rotary shearing, wherein the specific speed of the rotary shearing is 10000-15000 r/min, 12000 r/min is the best, and the time of the rotary shearing is 20 minutes, so as to ensure that the glutinous rice is crushed and fully mixed with water to form paste.
S3, fermentation: and (3) cooling the glutinous rice steamed in the step S2, adding saccharifying enzyme and amylase after cooling, then adding fruit yeast and lysozyme, and then carrying out sealed fermentation.
In the specific S3 step, firstly, cooling the sticky rice to 65 ℃, then adding saccharifying enzyme and amylase, then continuously cooling the sticky rice to 30 ℃, and finally adding fruit yeast and lysozyme, wherein the content of the saccharifying enzyme is 0.15 percent of the sticky rice, the activity of the saccharifying enzyme is more than or equal to 26 ten thousand U/mL, the content of the amylase is 0.06 percent of the sticky rice, and the activity of the amylase is more than or equal to 3000U/mL; the contents of fruit yeast and lysozyme are 0.1% of that of glutinous rice.
The sealed fermentation process comprises fermenting at 30 deg.C for four days, cooling to 15 deg.C, fermenting for 11 days, and cooling to 10 deg.C, and fermenting for 10 days.
S4, harrowing: in the sealed fermentation process in the step S3, when raking is required, the sealed container of glutinous rice is not directly opened, but filtered compressed air is injected to supplement oxygen required for fermentation.
S5, squeezing: the fermented glutinous rice of step S3 produces a liquor and a solid residue, and the liquor is separated from the solid residue.
S6, liquor pretreatment: and (3) fading the wine liquid separated in the step S5 by using activated carbon, filtering by using kieselguhr, taking out part of the wine liquid in the filtered wine liquid, distilling and mixing with the rest wine liquid to obtain the mixed wine liquid.
The content of the active carbon is 0.3% of the wine.
The specific part of the wine liquid refers to 60-85% of the filtered wine liquid, the rest part is the rest wine liquid, and the mixed wine liquid obtained by mixing according to the proportion has the best taste.
S7, freezing and ageing: and (4) freezing and storing the mixed liquor obtained in the step S6.
S8, hooking: and (4) blending the mixed liquor which is stored for a certain time in the step S7 and is finished in different batches to obtain the finished product liquor.
An organic rice wine fermentation tank as shown in fig. 2 is used for the organic rice wine brewing method described in the application, the organic rice wine fermentation tank comprises a sealed tank body 10 for glutinous rice fermentation, a steam pipe 11 and a shearing machine 20 which are arranged in the sealed tank body 10, the top of the sealed tank body 10 is provided with a water inlet 12 and a feeding port 13, the water inlet 12 is used for putting water, the feeding port 13 is used for putting cleaned glutinous rice, saccharifying enzyme, amylase, fruit yeast, lysozyme and the like, the bottom of the sealed tank body 10 is provided with a discharge port 14 and a water outlet 15 with a filter screen, the water outlet 15 is used for discharging waste water used in rice soaking and discharging brewed wine, the discharge port 14 is used for discharging solid residues, and the bottom of the sealed tank body 10 is also connected with a compressed air pipe 16 which is used for introducing fresh air into raking.
As shown in fig. 2, a cooling water interlayer 17 is arranged around the outside of the sealed tank 10 for placing cold water, a cutting machine 20 is arranged at the center of the sealed tank 10, and a cutting edge 21 of the cutting machine 20 is arranged at a position close to the bottom of the sealed tank 10 for facilitating rotary cutting of glutinous rice, a steam pipe 11 penetrates into the sealed tank 10, hot steam is conveyed through the steam pipe 11 to bring heat into the sealed tank 10 for heating the glutinous rice and matching with the cooling water interlayer 17 when the glutinous rice is fermented, the fermentation temperature is accurately controlled, the steam pipe 11 spirally surrounds the cutting machine 20 in the sealed tank 10, so that the steam pipe 11 can more uniformly transfer the heat to the glutinous rice, the bottom of the sealed tank 10 is conical, a water outlet 15 and a discharge port 14 are respectively arranged at two sides of the conical tip, so that all liquid or solid in the sealed tank 10 can be discharged, a purifier 18 is arranged at a compressed air pipe 16, which functions to filter impurities in the air delivered from the compressed air pipe 16.
The organic rice wine fermentation tank can complete the steps from S1 to S5 of the organic rice wine brewing method recorded in the application, and specifically comprises the following steps:
cleaning glutinous rice, putting the glutinous rice into a sealed tank 10 from a feeding port 13, then putting water into a water inlet 12 to enable the water to be 6cm higher than the glutinous rice, standing for 35-50h, opening a water outlet 15 to discharge water, then closing a water outlet, putting water into the water inlet 12 again until the ratio of the glutinous rice to the water is 1:3, heating the glutinous rice to 100 ℃ through a steam pipe 11, keeping the temperature for 15 minutes, then closing the steam pipe 11, then sealing the feeding port 13 and the water inlet 12, opening a shearing machine 20, enabling the rotating speed of the shearing machine 20 to be 12000 r/min, stopping the shearing machine 20 after shearing for 20 minutes, then adding saccharifying enzyme, amylase, fruit yeast and lysozyme into the feeding port 13 according to the step S3, then sealing the feeding port 13 and fermenting.
During fermentation, heat is provided for glutinous rice through the steam pipe 11, cold water is added into the cooling water interlayer 17 to absorb transitional heat, the temperature regulation in the fermentation process of firstly keeping 30 ℃ for fermentation for four days, then cooling to 15 ℃ for fermentation for 11 days, and finally cooling to 10 ℃ for fermentation for 10 days is ensured through the mode, the rake opening during fermentation is realized without opening the feeding port 13, but the filtering compressed air pipe 16 is directly opened to discharge fresh compressed air, and the purifier 18 is used for filtering impurities in the air.
After fermentation is completed, the closed feeding port 13 is opened to enable the internal air pressure and the external air pressure to be consistent, then the water outlet 15 is opened to discharge wine liquid, and then the discharge port 14 is opened to discharge solid waste.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (10)
1. A brewing method of organic rice wine is characterized in that: the method comprises the following steps:
s1, cooking: cleaning glutinous rice, adding water into the glutinous rice, and heating;
s2, shearing: crushing the glutinous rice steamed in the step S1 through rotary shearing;
s3, fermentation: cooling the glutinous rice steamed in the step S2, adding saccharifying enzyme and amylase after cooling, then adding fruit yeast and lysozyme, and then carrying out sealed fermentation;
s4, harrowing: in the sealed fermentation process in the step S3, filtered compressed air is injected to supplement oxygen required by fermentation;
s5, squeezing: glutinous rice fermented in the step S3 is completed, wine liquid and solid residue are produced, and the wine liquid and the solid residue are separated;
s6, liquor pretreatment: fading the wine liquid separated in the step S5, filtering, taking out part of the wine liquid after filtering, distilling and mixing with the rest wine liquid to obtain mixed wine liquid;
s7, freezing and ageing: freezing and storing the mixed liquor obtained in the step S6;
s8, hooking: and (4) blending the mixed liquor which is stored for a certain time in the step S7 in different batches to obtain the finished liquor.
2. The method for brewing organic rice wine according to claim 1, wherein the brewing method comprises the following steps: the mass ratio of the sticky rice to the water in the step S1 is 1:3, the heating temperature in the step S1 is 100 ℃, and the temperature is kept for 15 minutes.
3. The method for brewing organic rice wine according to claim 1 or 2, wherein: and in the step S1, after the glutinous rice is cleaned, the glutinous rice needs to be immersed into water, the height of the water is 6cm higher than that of the glutinous rice, the immersion time of the glutinous rice is controlled to be 35-50h, the water is discharged after the immersion of the glutinous rice is completed, new water is added, and then the glutinous rice is heated.
4. The method for brewing organic rice wine according to claim 1, wherein the brewing method comprises the following steps: the speed of the rotational shearing in the step S2 is 10000-15000 r/min, and the time of the rotational shearing is 20 minutes.
5. The method for brewing organic rice wine according to claim 1, wherein the brewing method comprises the following steps: in the step S3, the sticky rice is cooled to 65 ℃, then saccharifying enzyme and amylase are added, then the sticky rice is continuously cooled to 30 ℃, and finally fruit yeast and lysozyme are added.
6. The method for brewing organic rice wine according to claim 1 or 5, wherein: in the step S3, the content of saccharifying enzyme is 0.15% of that of glutinous rice, the activity of saccharifying enzyme is more than or equal to 26 ten thousand U/mL, the content of amylase is 0.06% of that of glutinous rice, and the activity of amylase is more than or equal to 3000U/mL; the contents of the fruit yeast and the lysozyme are 0.1 percent of that of the sticky rice.
7. The method for brewing organic rice wine according to claim 1, wherein the brewing method comprises the following steps: the sealed fermentation process in the step S3 is specifically that the temperature is kept at 30 ℃ for four days, then the temperature is reduced to 15 ℃ for 11 days, and finally the temperature is reduced to 10 ℃ for 10 days.
8. The method for brewing organic rice wine according to claim 1, wherein the brewing method comprises the following steps: the part of the wine liquid in the step S6 refers to 60% -85% of the filtered wine liquid, and the rest is the rest wine liquid.
9. An organic rice wine fermentation cylinder which characterized in that: the method for brewing organic rice wine according to claim 1, wherein the organic rice wine fermentation tank comprises a sealed tank body and a steam pipe and a shearing machine which are arranged in the sealed tank body, the top of the sealed tank body is provided with a water inlet and a feeding port, the bottom of the sealed tank body is provided with a discharge port and a water outlet with a filter screen, and the bottom of the sealed tank body is further connected with a compressed air pipe.
10. The organic rice wine fermentation tank of claim 9, wherein: the outer ring of the sealing tank body is provided with a cooling water interlayer around the opening, the shearing machine is arranged at the central position of the sealing tank body, the shearing edge of the shearing machine is arranged at the position, close to the bottom, of the sealing tank body, the steam pipe penetrates into the sealing tank body, the steam pipe is arranged in the sealing tank body and spirally surrounds the shearing machine, the bottom of the sealing tank body is conical, the water outlet and the discharge port are respectively arranged on two sides of the conical tip, and the compressed air pipe is provided with a purifier.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210401850.7A CN114606082A (en) | 2022-04-18 | 2022-04-18 | Organic rice wine brewing method and fermentation tank thereof |
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| CN202210401850.7A CN114606082A (en) | 2022-04-18 | 2022-04-18 | Organic rice wine brewing method and fermentation tank thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115477983A (en) * | 2022-10-08 | 2022-12-16 | 绍兴市山阴酿酒有限公司 | Fruit rice wine fermenting installation |
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| CN102268350A (en) * | 2011-08-15 | 2011-12-07 | 苏州市新同里红酒业有限公司 | Fresh low-alcohol mung bean yellow wine and production process thereof |
| CN213895768U (en) * | 2020-09-16 | 2021-08-06 | 孝感酒久香米酒食品股份有限公司 | Fermentation tank for rice wine production |
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2022
- 2022-04-18 CN CN202210401850.7A patent/CN114606082A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268350A (en) * | 2011-08-15 | 2011-12-07 | 苏州市新同里红酒业有限公司 | Fresh low-alcohol mung bean yellow wine and production process thereof |
| CN213895768U (en) * | 2020-09-16 | 2021-08-06 | 孝感酒久香米酒食品股份有限公司 | Fermentation tank for rice wine production |
Non-Patent Citations (1)
| Title |
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| 何钢;彭灵犀;贺婷婷;游洋;杨汝春;蔡文林;郭晓强;苟小军;: "糯米酒发酵工艺优化", 成都大学学报(自然科学版), no. 04, pages 325 - 327 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115477983A (en) * | 2022-10-08 | 2022-12-16 | 绍兴市山阴酿酒有限公司 | Fruit rice wine fermenting installation |
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