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Black glutinous rice corn yellow rice wine and producing method thereof

A technology of black waxy corn and its production method, which is applied in the production field of black waxy corn rice wine and black waxy corn rice wine, can solve the problems that there are no literatures and reports on the production method of black waxy corn rice wine, so as to save water and ensure saccharification The effect of mass, structural compactness

Inactive Publication Date: 2008-02-13
张钟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After extensively inquiring patent documents of various countries in the world and various domestic and foreign publications, there are no documents and reports about black glutinous corn rice wine and its new production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Suixi County Agricultural Science Institute, Anhui Province produces 500 kg of black waxy corn that year, with complete, plump, uniform grains, no mildew, no insects, and no pesticide pollution; the brewing water uses local 100-meter-deep well groundwater, and the water quality meets the national standard Standards for drinking water, including pH 7.0; total hardness 5 degrees; nitrate nitrogen 0.15mg / L; free residual chlorine 0.01mg / L; total number of bacteria, E. coli, none. Strains used: 3.851 and 3.384 were provided by China General Microorganism Culture Collection Center; rice wine koji was produced by Shanghai Difa Brewing Biological Products Co., Ltd.; instant yeast was produced by Guangzhou Lide Tongyi Food Co., Ltd.

[0054] Mix the black glutinous corn with water to moisten it, let it stand for 18 minutes, and send it to a crusher with a crushing particle size of 30-35 grains / g. The crushed black waxy corn kernels are sent to an extruder and heated to 280°C to...

Embodiment 2

[0059] Select 1,000 kg of black waxy corn produced by the Agricultural Science Institute of Suixi County, Anhui Province in the same year, with complete, plump, uniform, non-mildew, insect-eaten, and pesticide-free corn; the brewing water uses 100 meters of underground deep well water, and the water quality meets the national standard Standards for drinking water, including pH 6.8; total hardness 6 degrees; nitrate nitrogen 0.12mg / L; free residual chlorine 0.02mg / L; total number of bacteria, Escherichia coli, none. Strains used: 3.851 and 3.384 were provided by China General Microorganism Culture Collection Center; rice wine koji was produced by Shanghai Difa Brewing Biological Products Co., Ltd.; instant yeast was produced by Guangzhou Lide Tongyi Food Co., Ltd.

[0060] Mix the black glutinous corn with water to moisten it, let it stand for 20 minutes, and send it to a crusher with a crushing particle size of 30-35 grains / g. The crushed black waxy corn kernels are sent to an...

Embodiment 3

[0066] The Agricultural Science Institute of Suixi County, Anhui Province grows black glutinous corn without using chemical pesticides during field growth. After harvesting, select 600 kg of complete, plump, uniform, non-mildew, and non-worm-eaten corn; the brewing water uses 160 meters of underground deep well water, and the water quality meets the national drinking water standard, of which the pH value is 6.0; the total hardness is 6 degrees; nitric acid State nitrogen 0.18mg / L; free residual chlorine 0.025mg / L; total number of bacteria, Escherichia coli, none. Strains used: 3.851 and 3.384 were provided by China General Microorganism Culture Collection Center; rice wine koji was produced by Shanghai Difa Brewing Biological Products Co., Ltd.; instant yeast was produced by Guangzhou Lide Tongyi Food Co., Ltd.

[0067] Mix the black glutinous corn with water to moisten it, let it stand for 20 minutes, and send it to a crusher with a crushing particle size of 30-35 grains / g. ...

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Abstract

The invention discloses a black waxy-corn wine and a brewing method. The wine takes black waxy-corn as raw material, and is prepared through a plurality of procedures such as imbibition, shelling, de-embryonation, storage in a jar, adding sacchariferous agent / fermenting agent / enzyme preparation, fermentation, pressing, clarification, heating, aging and filtering. The invention adopts puffing technology instead of steaming method, as a result, the problem that the maize is difficult to steam is solved, and contamination by rice-pulp water is avoided; the procedures of rice soaking, steaming and stir-frying are left out, and energy can be saved by 35 percent; the working environment and the sanitary condition are improved, large amount of water is saved and loss of starchy is reduced; the production cost is lowered and the productivity is improved. The product has rich nutrients and sound health-care effect; the product is characterized by excellent quality: orange-yellow or puce appearance, fresh, crystal and bright; with special mellowness of rice wine, free of any strange sweetness; tasty and refreshing and free of any off-flavor; the wine body is well-coordinated, and has typical features of rice wine.

Description

technical field [0001] The invention relates to a kind of wine, specifically a kind of black glutinous corn rice wine, and simultaneously the invention also relates to a production method of the black waxy corn rice wine. Background technique [0002] Yellow rice wine, known as old wine in ancient times, is a brewed wine made from rice, millet, millet, wheat, etc., after cooking, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. Yellow rice wine is the oldest wine in the history of the Chinese nation, and it can be called the world's three major brewing wines together with beer and wine. Rice wine is a precious scientific and cultural heritage of my country, and is also a unique wine in my country. It has the reputations of "ancestor in wine", "king in wine", "liquid cake" and so on. Along with economic development, people's living standard and quality of life improve constantly, and purchasing power constantly rises, and people ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 张钟
Owner 张钟
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