Preparation method of health-care dry yellow rice wine

Abstract

The invention discloses a preparation method of health-care dry yellow rice wine, and belongs to the field of yellow rice wine brewing. The method comprises the following steps: soaking rice, steaming the rice, feeding the rice into a dry yellow rice wine saccharification fermentation tank, adding LIANZI QU, culturing at 32-34 DEG C for 38-42 hours, ventilating at intervals, spraying water, adding water after the culture is finished, cooling to 8-11 DEG C, and fermenting for 25-30 days to obtain the health-care dry yellow rice wine,the Xiaoqu is prepared from wheat flour and barley flour fermented by saccharomycopsis fibuligera, saccharomyces cerevisiae, pediococcus pentosaceus and medicinal materials. The alcohol content of the prepared dry yellow wine is 17.0-19.0% voL, the total sugar (in terms of glucose) is 0.2-3.0 g / L, and the product is mellow and soft in taste, smooth and tasty, and free of wheat koji taste and enzyme preparation taste; meanwhile, the fragrance of the dry yellow wine is reserved, the wine fragrance and the medicine fragrance are natural and elegant, the wine body is complete, and the health-preserving and health-care dry yellow wine is obtained.

Description

technical field

[0001] The invention relates to a method for preparing health-care dry rice wine, which belongs to the field of rice wine brewing. Background technique

[0002] Dry rice wine refers to the sugar content of less than 15.0g / L (based on glucose). "Dry" means that the wine contains less sugar, and the sugar is fermented into alcohol, so the sugar content in the wine is low. The fermentation temperature is controlled at a lower level, and the time interval of raking and stirring is shorter. Yeast grows more vigorously, so the fermentation is complete and the residual sugar is very low. Color and fragrance: mellow and refreshing taste, rich and mellow aroma, orange to dark brown, clear, transparent and shiny, favored by some consumers.

[0003] Dry rice wine is generally brewed by adding a certain amount of wheat koji to the raw materials, using the method of spreading rice or feeding rice wine. However, because some consumers do not like the aroma and taste of ...

Examples

Embodiment 1

[0068] Preparation of yeast culture solution: according to the inoculum amount of 3.0%, inoculate yeast inoculated in sugar solution made from wort or rice at 31-33° C. for 24 hours.

[0069] Preparation of Saccharomyces cerevisiae culture medium: according to the inoculum size of 0.75%, inoculate Saccharomyces cerevisiae in the sugar solution made from wort or rice and culture at 28-30°C for 24 hours

[0070] Preparation of Pediococcus homotype pentosaceae culture solution: according to the inoculation amount of 0.0375%, inoculate Pediococcus homotype pentosaceae in wort at 30-33° C. for 24 hours.

[0071] 1. Music making

[0072] With brown indica rice flour, wheat flour, barley flour, and traditional Chinese medicine powder at a ratio of 40-50%: 18-35%: 5-10%: 2-4%, add water and culture medium of Yeast Fumembrane, Saccharomyces cerevisiae and isotype Culture solution of Pediococcus pentosaceae: 2.0-7.0% of culture solution of Yeast Fumembrane, 0.5-1.75% of culture solutio...

Embodiment 2

[0078] With brown indica rice flour, wheat flour, barley flour, and traditional Chinese medicine powder as a ratio of 50%: 18%: 5.0%: 4.0%, add 23% of water (including culture medium of Saccharomyces cerevisiae, Saccharomyces cerevisiae and Pediococcus homopentosese liquid, wherein 4.0% of the vesicle complex membrane yeast culture solution, 1.0% of the Saccharomyces cerevisiae culture solution and 0.05% of the homotype Pediococcus pentosaceae culture solution, and 17.95% of water), mix well and cultivate on the curtain, and start to 19 hours after feeding Control the temperature at 33°C, then increase the temperature to 35°C and cultivate for 43 hours. After the cultivation is completed, let it cool and dry to obtain the curtain koji for future use. Among them, the traditional Chinese medicine powder is as follows: every 100g of the traditional Chinese medicine powder contains 27g of Gorgon fruit, 15g of Yizhiren, 38g of Chinese yam, 8g of dried black snake and 12g of amomum, ...

Embodiment 3

[0082] Replace the curtain koji in Example 2 with conventional koji (made with pure rhizopus (purchased from Wen County, Jiaozuo City, Henan Province) and Saccharomyces cerevisiae (produced from Angel Yeast Co., Ltd.), Obtain dry yellow rice wine by brewing according to the brewing mode of embodiment 2.

[0083] The physical and chemical indicators and sensory qualities of the dry rice wine brewed in Example 2 and Example 3 are shown in Table 1 and Table 2, respectively.

[0084] Table 1 adopts the physical and chemical index comparison table of the dry yellow rice wine brewed by the application Xiaoqu and conventional Xiaoqu

[0085] parameter This application is for ditto brewing Regular ditty brewing Alcohol, %vol 18.0 17.1 Total sugar (calculated as glucose), g / L 2.8 5.5 Total acid (calculated as lactic acid), g / L 4.2 5.1 Volatile ester (as ethyl acetate), g / L 0.21 0.16

[0086] As can be seen from the above table 1, adopting ...

technical field

[0001] The invention relates to a method for preparing health-care dry rice wine, which belongs to the field of rice wine brewing. Background technique

[0002] Dry rice wine refers to the sugar content of less than 15.0g / L (based on glucose). "Dry" means that the wine contains less sugar, and the sugar is fermented into alcohol, so the sugar content in the wine is low. The fermentation temperature is controlled at a lower level, and the time interval of raking and stirring is shorter. Yeast grows more vigorously, so the fermentation is complete and the residual sugar is very low. Color and fragrance: mellow and refreshing taste, rich and mellow aroma, orange to dark brown, clear, transparent and shiny, favored by some consumers.

[0003] Dry rice wine is generally brewed by adding a certain amount of wheat koji to the raw materials, using the method of spreading rice or feeding rice wine. However, because some consumers do not like the aroma and taste of ...

Examples

Embodiment 1

[0068] Preparation of yeast culture solution: according to the inoculum amount of 3.0%, inoculate yeast inoculated in sugar solution made from wort or rice at 31-33° C. for 24 hours.

[0069] Preparation of Saccharomyces cerevisiae culture medium: according to the inoculum size of 0.75%, inoculate Saccharomyces cerevisiae in the sugar solution made from wort or rice and culture at 28-30°C for 24 hours

[0070] Preparation of Pediococcus homotype pentosaceae culture solution: according to the inoculation amount of 0.0375%, inoculate Pediococcus homotype pentosaceae in wort at 30-33° C. for 24 hours.

[0071] 1. Music making

[0072] With brown indica rice flour, wheat flour, barley flour, and traditional Chinese medicine powder at a ratio of 40-50%: 18-35%: 5-10%: 2-4%, add water and culture medium of Yeast Fumembrane, Saccharomyces cerevisiae and isotype Culture solution of Pediococcus pentosaceae: 2.0-7.0% of culture solution of Yeast Fumembrane, 0.5-1.75% of culture solutio...

Embodiment 2

[0078] With brown indica rice flour, wheat flour, barley flour, and traditional Chinese medicine powder as a ratio of 50%: 18%: 5.0%: 4.0%, add 23% of water (including culture medium of Saccharomyces cerevisiae, Saccharomyces cerevisiae and Pediococcus homopentosese liquid, wherein 4.0% of the vesicle complex membrane yeast culture solution, 1.0% of the Saccharomyces cerevisiae culture solution and 0.05% of the homotype Pediococcus pentosaceae culture solution, and 17.95% of water), mix well and cultivate on the curtain, and start to 19 hours after feeding Control the temperature at 33°C, then increase the temperature to 35°C and cultivate for 43 hours. After the cultivation is completed, let it cool and dry to obtain the curtain koji for future use. Among them, the traditional Chinese medicine powder is as follows: every 100g of the traditional Chinese medicine powder contains 27g of Gorgon fruit, 15g of Yizhiren, 38g of Chinese yam, 8g of dried black snake and 12g of amomum, ...

Embodiment 3

[0082] Replace the curtain koji in Example 2 with conventional koji (made with pure rhizopus (purchased from Wen County, Jiaozuo City, Henan Province) and Saccharomyces cerevisiae (produced from Angel Yeast Co., Ltd.), Obtain dry yellow rice wine by brewing according to the brewing mode of embodiment 2.

[0083] The physical and chemical indicators and sensory qualities of the dry rice wine brewed in Example 2 and Example 3 are shown in Table 1 and Table 2, respectively.

[0084] Table 1 adopts the physical and chemical index comparison table of the dry yellow rice wine brewed by the application Xiaoqu and conventional Xiaoqu

[0085] parameter This application is for ditto brewing Regular ditty brewing Alcohol, %vol 18.0 17.1 Total sugar (calculated as glucose), g / L 2.8 5.5 Total acid (calculated as lactic acid), g / L 4.2 5.1 Volatile ester (as ethyl acetate), g / L 0.21 0.16

[0086] As can be seen from the above table 1, adopting ...

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