CN1165182A

CN1165182A - Black rice distilled liquor and its processing method

Info

Publication number: CN1165182A
Application number: CN97105039A
Authority: CN
Inventors: 赵忠源
Original assignee: Individual
Current assignee: Individual
Priority date: 1997-01-16
Filing date: 1997-01-16
Publication date: 1997-11-19

Abstract

A distilled wine is made up of black rice through such steps as immersing black rice in cold water then in hot water, steaming, natural cooling, saccharifying, fermentation,d istilling, ageing and mingling, and features high tonic function as black rice contains rich nutrients and trace elements, and special taste. Said cold water for immersing black rice is the purified and magnetized water.

Description

Black rice distilled liquor and working method thereof

The present invention relates to a kind of wine and complete processing thereof.

At present, wine of a great variety, and also the raw material of processing usefulness is a lot.Can produce beer with black rice, but its distillation method of no use is produced liquor.Adding man-hour, general water is to adopt domestic water, owing to do not pass through special purifying treatment, the detrimental impurity in the water is existed, and influence forms the quality of wine.

The objective of the invention is to propose a kind of black rice distilled liquor and working method thereof, process black rice distilled liquor with its black rice with special pure fragrance.

The present invention is that to select black rice for use be raw material, produces black rice distilled liquor with general distillation method; General distillating method is: raw material → hot-water soak → stand is cold → and saccharification → fermentation → distillation → ageing → go out finished product after blending → packing, as shown in the figure; It is characterized in that: selecting black rice for use is raw material, and in the system wine, black rice at first soaks with purifying in the magnetized cold water, makes black rice distilled liquor.

The present invention compared with prior art, this wine is that to select black rice for use be raw material, the used water of system wine increases the activity of water through purifying magnetized water; And after black rice must soak in purifying the cold water of magnetized water, more by fermentation, distillation makes wine.Because black rice itself contains rich nutrient substances, as 8 seed amino acids, the multivitamin of needed by human body, and trace elements such as zinc, copper, iron, magnesium, vanadium, nickel, chromium, manganese, potassium, selenium, germanium, human body there is profuse nourishing function.This wine taste is different from the dashing of clean, wheat liquor of sweet, rice liquor of perfume (or spice), the corn liquor of jowar liquor, and special pure fragrance is arranged, and makes people taste the wine of different-style, has enriched people's cooking culture life.

Description of drawings:

Accompanying drawing is a flow process chart of the present invention.

Embodiments of the invention:

Black rice distilled liquor and working method thereof, selecting the fine black rice for use is raw material, system wine water all is to purify magnetized water, after at first employing purifies the cold water immersion of magnetized water, makes black rice distilled liquor by general distillation method again.Black rice distilled liquor roughly can be divided into black rice yeast wine, black rice Xiaoqu wine, black rice wheat bran wine, black rice liquid state fermentation wine four class liquors.

Embodiment 1: black rice yeast wine

1, koji: with the wheat is raw material, and degree of grinding is thicker, steps on into bent base and packs tightly with straw, jam-pack straw between bent base, cover completely with straw above, watering is preserved moisture, and top temperature reaches 70 ℃ in the cultivation, middle turning 2 times, cultivated 50 days, and made knee-piece thick big, soft, go out to store behind the room and can use half a year.

2, wine brewing: with the black rice is raw material, and pulverize selected back, feed intake at twice, and 8 distillations repeatedly, 90%, one production cycle that is raw material with bent amount is 10 months:

A, the first time feed intake, black rice flour is broken into two, three lobes, and with purifying magnetized cold water, water temperature was soaked 2 hours in the time of 20 ℃, cold water bleeds off and adds 90 ℃ of hot water material moistenings 22 hours again, material moistening 2 hours again when 65 ℃ of water temperatures then mixes the back with 10% old unstrained spirits and steamed 2 hours, and cooling takes the dish out of the pot, add bent the accumulation, the product temperature of allowing reaches 32 ℃, during top temperature rise to 50 ℃, and pit entry fermentation one month.

B, feed intake for the second time, will pulverize black rice and cook with after the wine unstrained spirits mixes for the first time, again with the first time wine unstrained spirits mixes, feed intake the first time together and equally operate, add song, accumulation, pit entry fermentation except that managing.

C, at the vinasse that steam for the third time after drinking, only add song and do not add virgin material, add bent the accumulation then, pit entry fermentation, steaming wine expires.

3, go out certified products:

The wine that at every turn steams, gradation, branch matter are contained to make pottery and are increased sealing, send the cellar to store.When vinosity reaches sweet-smelling, sweet requirement of dashing, again with each time wine blending and tasting, wine degree 53 degree meet GB, pack out certified products.

Embodiment 2: the black rice Xiaoqu wine:

1, koji: with the rice is raw material, is ground into powdery, inoculates little bent powder 1%, adds water 55%, mixes thoroughly.The material of mixing is placed on the sheet frame tracks tramping, thick in 3 centimetres, be cut into 3.5 centimeter square then.The knee-piece that cuts is placed the wooden case that is lined with straw, and case piles cylindricality, heat insulating culture, and 28 ℃ of room temperature insulations were cultivated 24 hours, when knee-piece reaches 37 ℃, bent case were opened, every 2 hours upper and lower mould turnovers of half once.When the product temperature is too high, the cooling of can ventilating; Little bent ripe through a week, can in the time of 40 ℃, in time dry, make little song, dry all getting final product again.

2, wine brewing:

A, bubble grain: preferred black rice is put into and is purified magnetized cold water, and water temperature was soaked 2 hours at 20 ℃, and cold water bleeds off, and uses 96 ℃ of hot-water soaks then, steeps summer 5 hours, steeps winter 8 hours, discharges water then.Require water temperature unanimous between the higher and lower levels during immersion, suction is even, and cold water flooded 10 centimetres of rice and flour, and hot water flooded 30 centimetres in grain face, the relief grain drip-dry that discharges water, and inferior time cold water soaks into, and removes sour water, and drip-dry is just steamed.

B, just steam: put into rice steamer after soaking, complete take off flat, big decatize material 2.5 hours.

C, boil the stewing water of grain: just steam the distilled water that the back adds about 50 ℃, the water surface flooded 35 centimetres in grain face, earlier little vapour with poach to little boiling, treat to emit hot water till all saturating heart of black rice, use as steeping grain next time, drip-dry is taken off black rice in the rice steamer flat, reinstalls the husk of 3 cm thicks.

D, the multiple steaming: stewing good black rice, stopped 3 hours, peripheral again loam cake, the little fire of little vapour reaches round vapour, and the big steam cooker of big fire when going out cylinder soon, with the big decatize draining of big fire, steamed material 3.5 hours again.

E, stand are cold: cook the meal material, pour in the stirrer, meal is raised cold with stirring to loose, air blast spreading for cooling is coollyer arrived 36-37 ℃.

F, add song: the meal material after mixing thoroughly is poured in the cylinder, every cylinder charging 20kg, and thick 30 centimetres of meal, meal material central authorities control one cavity, product drop to about 30 ℃ thoroughly, build cylinder cap, saccharification 24 hours.

G, fermentation: the high poach of product temperature, make about 36 ℃ of product temperature, in 34-35 ℃ of summer, in 36-37 ℃ of winter, add-on is 125% of a material quantity, and the sugar degree that adds the water unstrained spirits should be about 9%, and total acid is less than 0.7, and wine degree 2.5% fermented 6-7 days.

H, distillation: batch distillation leaves out the beginning and the end.

I, ageing: deposit in the vat of cellar, store through one-year age, blend, can goes out certified products.

Claims

1, a kind of black rice distilled liquor comprises raw material, song, yeast, distiller's yeast and water, it is characterized in that: be raw material with the black rice, the water that adopts during system wine is for purifying magnetized water.

2, the working method of black rice distilled liquor, its course of processing: raw material → hot-water soak → boiling → stand is cold → saccharification → fermentation → distillation → ageing → blend → pack → certified products, it is characterized in that: be raw material with the black rice, in the system wine, black rice at first soaks with purifying magnetized cold water.