Purple rice yellow wine and preparation method thereof

Abstract

The invention relates to the field of yellow wine preparation process, in particular to purple rice yellow wine and a preparation method thereof. The preparation method of purple rice semi-sweet low-alcohol yellow wine comprises the following steps: (1), selecting purple rice not mildewed, removing impurities, filtering, washing 100 parts by weight of purple rice, adding clear water, soaking, ensuring that the water temperature is 21 DEG C, performing soaking for 12 hours, and then draining off, so as to obtain a drained material; (2), steaming: steaming the drained rice with steam, spraying 80 to 90 DEG C warm water after steaming is accomplished, and covering the rice for 10 to 15 minutes, so as to obtain steamed purple rice; (3), feeding: feeding the steamed purple rice, wheat koji, Chinese yeast, water and rice wine according to a ratio, feeding the materials into a fermentation container, and ensuring that the feeding temperature is 28 to 30 DEG C; (4), performing fermentation; and (5), performing squeezing and sterilization. The preparation method of the purple rice semi-sweet low-alcohol yellow wine provides a method for preparing the semi-sweet low-alcohol yellow wine taking the purple rice as a raw material.

Description

technical field

[0001] The invention relates to the field of rice wine preparation technology, belongs to the preparation of alcoholic beverages by direct fermentation, and in particular relates to a purple rice rice wine and a preparation method thereof. Background technique

[0002] Yellow rice wine (Yellow Rice Wine / Shaoxing Wine) is one of the oldest wines in the world, and the quality of the yeast koji determines the quality of the wine. It originated in China, and it is only found in China. Together with beer and wine, it is called the world's three major ancient wines. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. Yellow rice wine is made from rice, millet and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, inclu...

Examples

Embodiment 1

[0027] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 100 parts by weight of water to soak at a temperature of 21°C, soak for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 80°C after steaming, and cover for 10 minutes to obtain steamed purple rice;

[0028] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 28°C ;

[0029] (4) Fermentation: ferment at 26°C and stir once every 8 hours for 3 days, then ferment at 18°C ​​and stir once every 24 hours for 45 days to obtain a fermentation broth;

[0030] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, filter and c...

Embodiment 2

[0033] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 150 parts by weight of water to soak at a temperature of 21°C for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 90°C after steaming, and cover for 10-15 minutes to obtain steamed purple rice;

[0034] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 28- 30°C;

[0035] (4) Fermentation: ferment at 35°C, rake and stir every 6 hours for 5 days, then ferment at 25°C, rake and stir every 22 hours for 30 days to obtain a fermentation broth;

[0036] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, filter and c...

Embodiment 3

[0039] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 100-150 parts by weight of water to soak, the water temperature is 21 ° C, soak for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 85°C after steaming, and cover for 12 minutes to obtain steamed purple rice;

[0040] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 29°C ;

[0041] (4) Fermentation: ferment at 30°C, rake and stir every 6 hours for 4 days, then ferment at 21°C, rake and stir every 22 hours for 38 days to obtain a fermentation broth;

[0042] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, ...

technical field

[0001] The invention relates to the field of rice wine preparation technology, belongs to the preparation of alcoholic beverages by direct fermentation, and in particular relates to a purple rice rice wine and a preparation method thereof. Background technique

[0002] Yellow rice wine (Yellow Rice Wine / Shaoxing Wine) is one of the oldest wines in the world, and the quality of the yeast koji determines the quality of the wine. It originated in China, and it is only found in China. Together with beer and wine, it is called the world's three major ancient wines. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. Yellow rice wine is made from rice, millet and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, inclu...

Examples

Embodiment 1

[0027] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 100 parts by weight of water to soak at a temperature of 21°C, soak for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 80°C after steaming, and cover for 10 minutes to obtain steamed purple rice;

[0028] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 28°C ;

[0029] (4) Fermentation: ferment at 26°C and stir once every 8 hours for 3 days, then ferment at 18°C ​​and stir once every 24 hours for 45 days to obtain a fermentation broth;

[0030] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, filter and c...

Embodiment 2

[0033] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 150 parts by weight of water to soak at a temperature of 21°C for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 90°C after steaming, and cover for 10-15 minutes to obtain steamed purple rice;

[0034] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 28- 30°C;

[0035] (4) Fermentation: ferment at 35°C, rake and stir every 6 hours for 5 days, then ferment at 25°C, rake and stir every 22 hours for 30 days to obtain a fermentation broth;

[0036] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, filter and c...

Embodiment 3

[0039] (1) Select non-mildew purple rice to remove impurities and sieve, wash 100 parts by weight of purple rice, add 100-150 parts by weight of water to soak, the water temperature is 21 ° C, soak for 12 hours, and then drain to obtain the drained product; (2) Cooking: steam the drained rice with steam, pour 20-30 parts by weight of warm water at 85°C after steaming, and cover for 12 minutes to obtain steamed purple rice;

[0040] (3) Feeding: Add steamed purple rice, wheat koji (12 parts by weight), wine medicine (0.8 parts by weight), water, and rice wine (70 parts by weight) according to the proportion, and put them into the fermentation container, and the feeding temperature is 29°C ;

[0041] (4) Fermentation: ferment at 30°C, rake and stir every 6 hours for 4 days, then ferment at 21°C, rake and stir every 22 hours for 38 days to obtain a fermentation broth;

[0042] (5) Sterilization by pressing: press and filter the fermented glutinous rice to obtain rice wine sake, ...