Acid-proof color-protecting process method for black rice wine

A process method and technology for black rice wine, which are applied in microorganism-based methods, biochemical equipment and methods, and preparation of alcoholic beverages, etc., can solve the problems of easy loss of compounds, easy rise of temperature, and increased acidity of wine, so as to reduce rancidity. Phenomenon, flavor improvement, nutritional effect improvement effect

Active Publication Date: 2013-10-16
SHAANXI ZHUHUAN BLACK RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. First, during the soaking process of black rice, anthocyanins and flavonoids are easy to lose and become rancid; Nutrients

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0051] 1. Raw material processing, soaking rice, steaming rice process

[0052] 1. Raw material handling

[0053] Black rice goes through winnowing to remove dust residue, color sorting pretreatment process and keep the particles intact. Pack in standard packages (25-50kg), and store in stacks after the rice grains have cooled to room temperature.

[0054] 2. Soak rice

[0055] 2.1 Fill the rice soaking pool with water. After the raw materials are accurately weighed, put the black rice into the rice soaking pool, and wash it repeatedly with water until there is no foam or impurities. Every time the rice grains are washed, the foam and impurities should be overflowed from the upper part. After the rice is drained, it should be rinsed with water until there are no foam and impurities.

[0056] 2.2 Rice soaking water temperature: below 25°C.

[0057] 2.3 Rice soaking time: 48 hours.

[0058] 2.4 Clean the rice soaking tank and tools after rice release.

[0059] 3 steamed ri...

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PUM

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Abstract

The invention discloses an acid-proof color-protecting process method for black rice wine. The process method comprises the steps of soaking rice, steaming the rice, adding koji, saccharifying, fermenting, squeezing, decocting, storing and blending. The process method is characterized in that the raw wheat koji is added during the rice saccharifying period, the pH value of cooling water is adjusted to be 3.0-3.2 by lactic acid, the rice is saccharified for 40 minutes at the temperature of 60-65 DEG C, microorganism bacterial colonies of moulds, bacillus aceticus and the like in the wheat koji are killed, the activity of saccharifying enzymes in natural microorganisms are retained, and wheat koji pollution sources are reduced; and a bacteriostatic agent and a color-protecting agent-sulfur dioxide are added in the fermenting process, and the total addition amount of the bacteriostatic agent and the color-protecting agent is 100 ppm of the mass of fermented mash in the fermenting process. The rancidity phenomenon is further reduced, the fermenting acidity is controlled to be less than 6.5 g/L (by lactic acid), a wine body does not have turbid and fading phenomena, the stability of anthocyanin in the black rice wine is improved, and the wine body is improved in color, luster, mouth feel, flavor and nutritional effect.

Description

technical field [0001] The invention relates to an acid-proof and color-protecting process for black rice wine, and belongs to the technical field of wine fermentation and brewing. Background technique [0002] Black rice wine belongs to rice wine, and rice wine is a traditional special product of the Chinese nation. It is one of the oldest alcoholic beverages in my country and the world. It has a long history. According to textual research, it originated more than 3,000 years ago. [0003] With the improvement of people's living standards and the change of consumption concept, black rice wine is very popular among consumers because of its bright color, rich aroma, mild wine nature and rich nutrition. [0004] The brewing process of black rice wine includes several technological stages of raw material processing, fermentation, and post-fermentation processing. [0005] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 周宝龙杨烨高淑文杜宝珠张世吉路红贤李坤叶宝明
Owner SHAANXI ZHUHUAN BLACK RICE WINE
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