Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof

A technology of black glutinous rice wine and glucoamylase, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of affecting the time of product flow to the market, high soluble solid content, and high residual total sugar in the product, so as to achieve the reduction of soluble solid content and mellow taste The effect of sweetness and shortening the fermentation time

Inactive Publication Date: 2016-03-23
GUIZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to provide a black glutinous rice wine brewed by glucoamylase in cooperation with microorganisms and its preparation method, which mainly solves the problems existing in the current traditional black glutinous rice wine brewing process: on the one hand, the fermentation power is insufficient during the brewing process, and the residual product High sugar, low alcohol, high soluble solids; on the other hand, black glutinous rice has a long fermentation cycle and the product needs to be blended with high-alcohol wine, which greatly affects the time for the product to go to the market

Method used

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  • Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof
  • Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof

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preparation example Construction

[0024] The preparation method of the above-mentioned black glutinous rice wine brewed by a kind of glucoamylase in cooperation with microorganisms comprises the following steps:

[0025] (1) Rice washing: remove impurities from the black glutinous rice and rinse with clean water;

[0026] (2) Moisten the grain: Add water to completely submerge the rice grains, so that the black glutinous rice can fully absorb water and swell, soak at room temperature for 19-21 hours;

[0027] (3) steamed grain: drain the rice grains, and make the starch of the black glutinous rice heat-absorbed and gelatinize under normal pressure;

[0028] (4) Drenching cold: according to the material-to-liquid ratio of 1:1, pour the rice with cold boiled water and cool down to 60°C-65°C;

[0029] (5) Saccharification: add 0.4%-0.6% glucoamylase, keep saccharification at 63-65°C under sterile conditions for 1-2h, and cool naturally to 30°C;

[0030] (6) Add koji and build a nest: add 0.2% high-efficiency ac...

Embodiment 1

[0034] Based on 100 parts by weight of black glutinous rice, the parameters in the brewing process of the product are: material-to-liquid ratio 1:1, glucoamylase addition 0.4%, holding time 1.5h, Q303 rhizopus koji addition 0.1%, high-efficiency koji addition 0.2%, 30 ℃ constant temperature fermentation for 5 days, decocting wine for 25 minutes.

[0035] First, the black glutinous rice is washed, moistened and steamed: the black glutinous rice is cleaned of impurities and rinsed with clean water. Add water to completely submerge the rice grains, so that the black glutinous rice can fully absorb water and swell, and soak for about 20 hours at room temperature. Drain the rice grains, and make the starch of the black glutinous rice absorb water and gelatinize under normal pressure.

[0036]Next, carry out cooling and saccharification: according to the ratio of material to liquid of 1:1, the rice is poured with cold boiled water and the temperature is lowered to about 60°C. Add ...

Embodiment 2

[0040] Based on 100 parts by weight of black glutinous rice, the parameters in the brewing process of the product are: material-to-liquid ratio 1:1, 0.6% glucoamylase addition, 1.2h heat preservation and saccharification time, 0.2% Q303 rhizopus koji addition, 0.2% high-efficiency koji addition, Ferment at 32°C for 4 days, and decoct the wine for 30 minutes.

[0041] First, the black glutinous rice is washed, moistened and steamed: the black glutinous rice is cleaned of impurities and rinsed with clean water. Add water to completely submerge the rice grains, so that the black glutinous rice can fully absorb water and swell, and soak for about 20 hours at room temperature. Drain the rice grains, and make the starch of the black glutinous rice absorb water and gelatinize under normal pressure.

[0042] Next, carry out cooling and saccharification: according to the ratio of material to liquid of 1:1, the rice is poured with cold boiled water and the temperature is lowered to abo...

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Abstract

The invention discloses black glutinous rice wine brewed by a saccharifying enzyme and microorganisms and a preparation method thereof. The method comprises the following steps: washing black glutinous rice serving as a major raw material, wetting the rice, steaming the rice, cooling the steamed rice in a rinsing way, and adding the saccharifying enzyme to saccharify in a heat preserving way; adding a certain amount of Q303 rhizopus saccharifying koji and efficient yeast fermentation koji; and carrying out the procedures of constant-temperature fermentation, squeezing, filtering, standing and boiling to obtain finished black glutinous rice wine. Compared with the conventional process, the black glutinous rice wine obtained by the method has the advantages that the fermentation time is shortened remarkably, the total sugar content is transformed effectively, the alcoholic strength is improved remarkably, the content of soluble solids in the wine is lowered, the black glutinous rice wine tastes mellow, sweet and unique and has the flavor of the black glutinous rice, the sensory quality is improved, and the industrial production of the black glutinous rice wine has a deep development potential and a wide market prospect.

Description

technical field [0001] The invention belongs to the field of brewing technology, and in particular relates to a preparation method for brewing black glutinous rice wine with glucoamylase in cooperation with microorganisms. Background technique [0002] Black glutinous rice wine is different, it is brewed from the local specialty black glutinous rice of the Miao family. Black glutinous rice, the raw material, has the reputation of "longevity rice", "tribute rice" and "purple rice", and is a good raw material for wine making. [0003] The black glutinous rice wine brewed with the ancient method passed down from generation to generation by the Miao family is the best beverage. In the past, although the Miao family used it as a top grade for hospitality, they never taught the method of brewing to foreigners. It was not until 1979 that the winery in Huishui County, Guizhou Province discovered this precious variety. After collecting and sorting out the ancient brewing methods of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 苏伟文飞母应春赵旭邱树毅
Owner GUIZHOU UNIV
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