CN1259407C - Guilin rice flour wine and its producing technology - Google Patents
Guilin rice flour wine and its producing technology Download PDFInfo
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- CN1259407C CN1259407C CN 200410021786 CN200410021786A CN1259407C CN 1259407 C CN1259407 C CN 1259407C CN 200410021786 CN200410021786 CN 200410021786 CN 200410021786 A CN200410021786 A CN 200410021786A CN 1259407 C CN1259407 C CN 1259407C
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Abstract
The present invention relates to a Guilin rice flour wine brewed by using Guilin rice flour as a raw material and a brewing technology thereof. The Guilin rice flour wine is brewed through the following technologies: wine yeast is added to a jar, water is poured to the wine yeast, and the wine yeast and the water are uniformly stirred so as to make the wine yeast completely dissolved; Guilin rice flour is added to the jar, the stewing and the saccharification of the Guilin rice flour and the wine yeast are carried out, the jar is sealed, and the fermentation of the wine yeast and the Guilin rice flour is carried out; wine liquid is taken out from the jar and distilled, the impurity removal of the wine liquid is carried out, and a finished base wine is brewed. The present invention develops a new raw material for brewing wines, and widens the application of Guilin rice flour. The Guilin rice flour wine of the present invention has unique fragrance, and has rice fragrance and slight yeast fragrance. The brewing technology of the Guilin rice flour wine uses the Guilin rice flour as the raw material, has the production efficiency which is higher than that of a semi-solid state method, and has the production efficiency and the automatic degree which are higher than those of a liquid state method. The Guilin rice flour is fermented when water is poured, and directly enters a saccharification process. The saccharification stabilization is ensured, time, labor and areas are saved, and the whole wine brewing process realizes automation. The present invention only distills the fermented wine liquid, the utilization rate of devices and energy sources is enhanced, and due to the special physical structure of the Guilin rice flour, wine liquid remaining in fragrant lees is less.
Description
(1) technical field:
The present invention relates to a kind of liquor and brewing process thereof, particularly is the Guilin rice-flour noodle wine and the brewing process thereof of raw material brew with the Guilin rice-flour noodle.
(2) background technology:
Guilin rice-flour noodle be a kind of be the traditional food that raw material is made with the rice, the history in existing more than 2,000 year.Ground rice generally has two kinds, and a kind of is flattened elastic, is cut into bean sheet jelly, is called and cuts powder, and another kind is with the circular powder of powder press expressed, is called Guilin rice-flour noodle or presses powder.Traditional eating method of Guilin rice-flour noodle is similar to noodles, is used for cold and dressed with sauce or cooks after ripe ediblely with seasoning matter, also Guilin rice-flour noodle can be dried and make dry rice flour or fast food Guilin rice-flour noodle.Recently, also there is the people that other raw materials such as Guilin rice-flour noodle and glutinous rice are together wrapped up frying, makes a kind of new snack, but do not see that so far human Guilin rice-flour noodle system wine is arranged.
In existing wine manufacturing industry, it is multiple with the rice to be that the method for making liquor of raw material has, and conventional has two kinds, and a kind of is the semi-solid state method, and another kind is a liquid phase process.The semi-solid state method is to carry out saccharification, fermentation after rice is steamed into rice grain, then distillation, ageing.When steaming rice and steaming wine, in order to make steam smoothly equably by sticky wine unstrained spirits, must be with rice chaff as weighting agent, with the rice steamer pot of packing into after the wine unstrained spirits mixes, lead to steam cooker in proportion.But as weighting agent certain harm is arranged with rice chaff: (1) rice chaff particle is big, occupies bigger rice steamer pot volume or fermentation vat volume, has reduced usage ratio of equipment.(2) rice chaff wine unstrained spirits together steams and cooks or during pit entry fermentation, can influence normally carrying out of fermentation, even can make the wine that steams have the chaff flavor, influences the quality of wine.(3) the rice chaff particle is big, and it is pointed that shell is, and hard, after production is finished, will lose when being pickled with grains or in wine as feed, and is big to the gastrointestinal irritation effect of animal, influenced the recycling of vinasse.And the semi-solid state method mainly adopts following two kinds of zymotechniques, and a kind of is representative with the three-flower wine, is that the rice that will make adds the solid-state cultivation of distiller's yeast, poach after the saccharification, at half half liquid status bottom fermentation admittedly, this wine vinosity alcohol just, its shortcoming is when adopting a big jar mode to ferment saccharification, bigger saccharification place must be provided, occupied ground is more, and growing of wayward assorted bacterium easily influences vinosity, and labour intensity is big, is difficult to adopt automatic production; The another kind of burning with Guangdong rice wine and beautiful ice is the brewing process of representative, be that the rice grain that will make mixes with distiller's yeast and promptly plays cylinder to add water, saccharification is carried out under the identical conditions in cylinder with fermentation simultaneously, this technology has fermentation rate and the yield of liquor is higher, is suitable for scale operation, does not need to provide in addition the advantage in saccharification place, but because the saccharification of this technology and fermentation are carried out under identical conditions simultaneously, big in extraneous temperature fluctuation, wayward fermenting process influences the quality of wine.Therefore the semi-solid state method exists labour intensity big, and level of automation is low, the susceptible shortcoming of vinosity, and liquid phase process is with rice slurrying, adds yeast and distiller's yeast then simultaneously and carry out saccharification and fermentation under identical conditions.Liquid phase process need not to participate in rice chaff, therefore can not have the rice chaff flavor in the wine, and liquid phase process efficient height, the grain consumption is low, labour intensity is low, the level of automation height, but because it also is to carry out saccharification and fermentation under identical conditions simultaneously, therefore, when extraneous temperature fluctuation is big, also there is wayward fermenting process, influence the problem such as quality, mouthfeel of wine, and owing to solid-state yeast can precipitate during the fermentation, cause saccharification and fermentation inhomogeneous, therefore, need be provided with whipping appts in the fermentation equipment, to the requirement height of equipment, the equipment input cost is bigger.
(3) summary of the invention:
It is the Guilin rice-flour noodle wine that raw material is made with the Guilin rice-flour noodle that the present invention will disclose a kind of, and the present invention also will disclose the manufacture craft of Guilin rice-flour noodle wine.
The most important characteristic that the present invention is different from prior art is to be raw material system wine with the Guilin rice-flour noodle, its brew process can be same as the prior art, its material rate and processing parameter are all similar to prior art, as Guilin rice-flour noodle being mixed bent cultivation, poach ferments after the saccharification, perhaps Guilin rice-flour noodle is mixed song after, promptly play cylinder to add water, saccharification is carried out under identical conditions simultaneously with fermentation, but because Guilin rice-flour noodle is different with existing raw material properties, therefore preferably adopts following technology:
Distiller's yeast advances cylinder, and---bath stirs, and makes it to dissolve fully, and------saccharification rest---the envelope cylinder ferments, and steam wine---removal of impurities---and become terpinyl wine by---wine liquid goes out cylinder---in the Guilin rice-flour noodle input cylinder.In above-mentioned technology, the weight ratio of Guilin rice-flour noodle and water is preferably 1000: 800～and 1000, saccharification temperature is preferably selected 15～20 ℃, and saccharification time is 5～10 days; Leavening temperature is preferably in 16～20 ℃, and fermentation time is 15～20 days.And impurity removal process preferably adopts and earlier the wine liquid cooling frozen, and filters then, and freezing temp is preferably in-8～-25 ℃, and the time is 8～12 hours.
The present invention has developed a kind of new system liquor raw material, has widened the purposes of Guilin rice-flour noodle, and to select Guilin rice-flour noodle be raw material, makes the unique flavor of this product, promptly has a meter fragrance, again Qu Xiang slightly.And be raw material with the Guilin rice-flour noodle, avoided the steamed rice process, need not to use rice chaff yet, therefore not only reduce labour intensity but also can not make and had the rice chaff flavor in the wine.And because the manufacture craft of Guilin rice-flour noodle is very ripe, can adopt automatic mass production fully now, therefore its production efficiency is not only than semi-solid state method height, even it is also higher than the production efficiency and the level of automation of liquid phase process, and its bath is promptly sent out, directly enter the technology of saccharifying, guarantee that promptly saccharification is stable, time saving and energy saving again, save space, and can make whole system wine process realize automatization, the present invention only distills the wine liquid that ferments, improved equipment and rate of energy, and because the specific physical structure of Guilin rice-flour noodle, lose poor in residual wine liquid few.Fermentation period of the present invention is long, therefore ferments thoroughly, and basic wine is pure, fragrance good, and saccharification and fermentation are carried out stage by stage, is easy to control, and can guarantee quality product, and adopt frozen filtration, has improved the purity of basic wine.
(4) embodiment:
Be indefiniteness experimental example of the present invention below:
Embodiment 1,
1) gets 1000 kilograms of Guilin rice-flour noodles and mix with 2.5 kilograms of yeast and mix all, place under 30 ℃ saccharification 7 days;
2) in cylinder, add 800 kg water, place under 20 ℃, fermented 12 days;
3) leach wine liquid, last rice steamer pot steams wine, collects liquor;
4) liquor is placed-25 ℃ following 10 hours;
5) filter terpinyl wine.
Embodiment 2,
1) gets 1000 kilograms of Guilin rice-flour noodles, mix with 2.5 kilograms of distiller's yeasts and mix thoroughly;
2) in cylinder, add 800 kg water, place 20 ℃ following 15 days, allow its synchronous saccharification and fermentation;
3) leach wine liquid.
4) subsequent technique is identical with embodiment 1.
Embodiment 3,
1) gets 1000 kilograms of Guilin rice-flour noodles, water 960 grams, 2.5 kilograms in distiller's yeast;
2) with in the whole input cylinders of distiller's yeast, all pour in the cylinder water and stirring, allow distiller's yeast dissolve fully;
3) with in the Guilin rice-flour noodle input cylinder, be statically placed under 20 ℃, 7 days, allow its saccharification;
4) with seal with annular groove, and place 16 ℃ following 18 days, treat its fermentation.
5) subsequent technique is identical with embodiment 1.
Through check, this product ethanol content is 51 degree, is the slightly bent odor type of Mi Xiang, and its alcoholic degree is close with the alcoholic degree of three-flower wine of depositing 3 years.
Claims (8)
1, Guilin rice-flour noodle wine, make with following technology:
1) with the Guilin rice-flour noodle is raw material;
2) saccharification, fermentation;
Wherein said saccharification and fermentation process is:
A) distiller's yeast is put into cylinder, added water and stir;
B) with in the Guilin rice-flour noodle input cylinder, saccharification rest; The temperature of saccharification rest is 15～20 ℃, and the time is 5～10 days;
C) the envelope cylinder leaves standstill, and makes it fermentation; Envelope cylinder leavening temperature is 16～20 ℃, and the time is 15～20 days;
3) go out wine;
4) steam wine;
5) removal of impurities;
6) get finished wine.
2, Guilin rice-flour noodle wine according to claim 1 is characterized in that: the weight ratio of Guilin rice-flour noodle and water is 1000: 800～1000.
3, Guilin rice-flour noodle wine according to claim 1 and 2 is characterized in that: described impurity removal process is, with the freezing filtration then of liquor.
4, Guilin rice-flour noodle wine according to claim 3 is characterized in that: described freezing temp is-8～-25 ℃, and the time is 8～12 hours.
5, the brewing process of each described Guilin rice-flour noodle wine in the claim 1～4 the steps include:
1) with the Guilin rice-flour noodle is raw material;
2) saccharification, fermentation;
Wherein said saccharification and fermentation process is:
A) distiller's yeast is put into cylinder, added water and stir;
B) with in the Guilin rice-flour noodle input cylinder, saccharification rest; The temperature of saccharification rest is 15～20 ℃, and the time is 5～10 days;
C) the envelope cylinder leaves standstill, and makes it fermentation; Envelope cylinder leavening temperature is 16～20 ℃, and the time is 15～20 days;
3) go out wine;
4) steam wine;
5) removal of impurities;
6) get finished wine.
6, the brewing process of Guilin rice-flour noodle wine according to claim 5 is characterized in that: the weight ratio of Guilin rice-flour noodle and water is 1000: 800～1000.
7, according to the brewing process of claim 5 or 6 described Guilin rice-flour noodle wine, it is characterized in that: described impurity removal process is, with the freezing filtration then of liquor.
8, the brewing process of Guilin rice-flour noodle wine according to claim 7 is characterized in that: described freezing temp is-8～-25 ℃, and the time is 8～12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021786 CN1259407C (en) | 2004-02-06 | 2004-02-06 | Guilin rice flour wine and its producing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410021786 CN1259407C (en) | 2004-02-06 | 2004-02-06 | Guilin rice flour wine and its producing technology |
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| Publication Number | Publication Date |
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| CN1557932A CN1557932A (en) | 2004-12-29 |
| CN1259407C true CN1259407C (en) | 2006-06-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200410021786 Expired - Fee Related CN1259407C (en) | 2004-02-06 | 2004-02-06 | Guilin rice flour wine and its producing technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106967553A (en) * | 2017-04-15 | 2017-07-21 | 云南三友食品有限公司 | Utilize the method for line wine brewing of cracking rice |
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