Low-ethyl carbamate Hakka mother wine and production method thereof

Abstract

The invention discloses a low-ethyl carbamate Hakka mother wine and a production method thereof. The method comprises the steps as follows: soaking sticky rice with clear water at first; steaming the soaked sticky rice with steam until the centers of rice grains are not white; cooling; adding wheat yeast which is equivalently 0.2-0.5% of the sticky rice, red yeast which is equivalently 3-8% of the sticky rice and wine yeast which is equivalently 0.2-0.5% of the sticky rice; uniformly stirring and feeding into a vat; pre-fermenting at the temperature of 32-38 DEG C, adding lactic acid bacteria and uniformly mixing; fermenting for two days in a sealed way; adding white wine with the alcohol content of 40-50 degrees for post-fermenting; and taking out after one month, adjusting the pH value, adding acid urease, treating for 48-60 h, adding acid urease again, stirring for 48-60 h, and finally clearing, decocting, ageing, blending, sterilizing and filtering to obtain the Hakka mother wine as a finished product. The low-ethyl carbamate Hakka mother wine is red brown, glittering, translucent, sweet, mellow, rich in fragrance, fresh, tasty, long in aftertaste and high in drinking safety.

Description

technical field [0001] The invention relates to a production method of low-urethane Hakka Niang wine, in particular to a method for producing low-urethane Hakka Niang wine by adding lactic acid bacteria for fermentation and using enzyme treatment. Background technique [0002] Guangdong Hakka Niang Wine, also known as Hakka rice wine, is an important branch of rice wine in my country. It has a history of more than 5,000 years. It is the essence of the combination of Hakka ancient culture and wine culture. Its reddish-brown crystal clear, alcohol-bodied, rich aroma, sweet and refreshing, long aftertaste; rich in a variety of amino acids, organic acids, oligosaccharides, polyphenols, biological peptides, γ-aminobutyric acid, Monacolin K and other functions sexual component. [0003] Ethyl Carbamate (EC) is a multi-site carcinogen, which can cause various diseases such as lung cancer, lymphoma, liver cancer and skin cancer. The International Cancer Institute classifies the car...

AI Technical Summary

Problems solved by technology

The EC content in Hakka Niang wine is 176.15-345.53 μg / kg, seriously exceeding the mandatory limit standard (100 μg / L) for EC content in Japanese sake stipulated by the Canadian Department of Health and Prevention, which greatly affects its drinking safety