A brewing method of flavor black rice wine and a blending method thereof
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A technology of black rice wine and black rice, which is applied in the field of wine making, can solve the problems affecting the taste, etc., and achieve the effect of attractive color, reasonable structure and better taste
Inactive Publication Date: 2019-01-15
ANHUI GOLDEN SEED WINERY CO LTD
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Problems solved by technology
But at present, still do not have a kind of method that these three grain raw materials of black rice, black tartary buckwheat, black millet are combined to brew black rice wine
[0006] During the brewing process of black rice wine, part of the alcohol will be oxidized to acetic acid, which makes the black rice wine slightly sour and affects the taste
Method used
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Embodiment 1
[0033] The present invention utilizes black rice as main ingredient, and black millet and black tartary buckwheat are the concrete steps of auxiliary material brewing black rice wine as follows:
[0034] Step 1 Washing and soaking: select high-quality black rice, wash and soak in water, and save the soaked rice water for later use; select black millet and black tartary buckwheat, and wash.
[0035] The ratio of black rice, black millet and black tartary buckwheat is 85-90:5-7.5:5-7.5; in this embodiment, it is preferably 85:7.5:7.5. Since black rice is brown rice, there is a tough seed coat on the outside of the rice grains, which is not easy to be boiled. In order to obtain a better cooking effect, after cleaning the black rice, soak it in clean water at a temperature of 30-35°C. The time is 24h.
[0036] Step 2 Steaming and gelatinization: In the rice steamer, first mix and cook the black rice and black tartary buckwheat, then add black millet and cook; steamed rice require...
Embodiment 2
[0050] In order to better modulate the mouthfeel of black rice wine, the present invention also proposes a method for blending and preparing black rice wine, comprising the following steps:
[0051] After storing the black rice wine brewed by the method described in Example 1 for three months, blend it with acesulfame-K, Momordica grosvenori powder, honey, and fragrance-type base wine respectively, then freeze, sterilize, and filter to obtain the finished wine;
[0052] Before drinking, add rock sugar to the finished wine and chill it.
[0053] The ratio of black rice wine to acesulfame honey is 500:1-3000:1; the ratio of black rice wine to Luo Han Guo powder is 1000:1-5000:1; the ratio of black rice wine to honey is 20:1-60:1; add fragrance Type base wine makes the degree of described black rice wine be 14-20% vol. The blending proportions and taste evaluations of acesulfame honey, Luo Han Guo powder, honey, and Fen-flavor base wine are shown in Table 1-4: Among them, the be...
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Abstract
The invention discloses a brewing method of flavor black rice wine, which comprises the following steps: selecting high-quality black rice as main raw material, adding black tartary buckwheat withoutshell and black millet as auxiliary material according to proportion, washing and soaking, cooking and gelatinizing. The addition of high temperature resistant alpha-amylase liquefaction, using Rhizopus to promote saccharification; Dry yeast of yellow rice wine, dried yeast of aroma, esterified monascus, antioxidant and low-temperature liquid two-stage fermentation are added. Black rice wine obtain by squeezing and filter fermented mash is put into a wine storage tank, antioxidant is added and stored in a low-temperature environment. The invention also discloses a hook blending method of blackrice wine, which improves the taste of the black rice wine by adding an appropriate amount of acesulfame, grosvenor fruit powder, honey and fragrant base wine to the black rice wine for hook blending. Add crystal sugar again to blend and chill when served in the summer. The black rice wine produced by the method of the invention comprises rich nutrition of black food, and the taste is full and moderate.
Description
technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing method of flavored black rice wine and a blending preparation method thereof. Background technique [0002] Black rice is a class characteristic variety that is formed through long-term cultivation by the grass rice. There are two types of grain types: indica and japonica, and grain quality is divided into two types: waxy and non-waxy. Brown rice is black or pitchy, main nutrient composition (brown rice): by accounting for dry matter, containing crude protein 8.5-12.5%, crude fat 2.7-3.8%, carbohydrate 75-84%, crude ash 1.7-2%. The inorganic salts such as manganese, zinc and copper contained in black rice are mostly 1-3 times higher than rice; it also contains special ingredients such as vitamin C, chlorophyll, anthocyanin, carotene and cardiac glycosides that rice lacks. There is a saying in our country that "every black must be mended". Black rice is black in appea...
Claims
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Application Information
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