Natural fermentation production process of rice wine
By using high-quality glutinous rice and composite koji in rice wine production for natural fermentation in sterile environment, the problem of microbial species control and fermentation conditions stability in traditional rice wine production is solved, and the taste and quality of rice wine is improved.
Patent Information
- Application Number
- CN202411373178.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-29
- Publication Date
- 2024-12-06
AI Technical Summary
The preparation method of wine koji in the traditional rice wine production process has problems such as complex types of microorganisms and unstable fermentation conditions, which affects the quality and taste of rice wine.
High-quality glutinous rice is used for cleaning, soaking, steaming, and inoculating a specific proportion of compound koji in a sterile environment, including yeast, rhizomorpha, Aspergillus niger, ester-producing yeast and esterified red koji. Through careful screening and culture, we ensure that Accurate control of strain synergistic effects and fermentation conditions.
It improves the flavor richness and aroma of rice wine, improves the taste and quality of the product, ensures the purity and safety of fermentation, and enhances production efficiency.
Smart Images
Figure CN119081813A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the field of fermentation, and specifically discloses a natural fermentation production process of rice wine. Background Art
[0002] Rice wine, as one of the treasures of Chinese wine culture, has a long history and profound cultural heritage. Since ancient times, rice wine has been an indispensable traditional drink in folk festivals and family gatherings, and its unique flavor and taste are deeply loved by people. However, with the acceleration of modern industrialization and technological development, the production process of traditional rice wine faces many challenges, such as low production efficiency, unstable quality, and susceptibility to external environmental influences. These problems have seriously restricted the further development and market expansion of the rice wine industry.
[0003] In the production process of traditional rice wine, koji is the core link of fermentation, and its preparation and application are crucial. Traditional koji is mostly produced by natural inoculation or single strain culture. Although this method is simple and easy, it has many disadvantages. First, the types of microorganisms in the naturally inoculated koji are complex and difficult to control, resulting in complex and varied flavor substances produced during the fermentation process, and the quality is difficult to guarantee. Secondly, although the koji cultured with a single strain can control the types of microorganisms, it lacks the advantage of the synergistic effect of multiple strains, and it is difficult to give full play to the unique role of different strains in the fermentation process, thus affecting the taste and aroma of rice wine.
[0004] In addition, the production process of traditional rice wine also has the problem of unstable fermentation conditions. Rice wine fermentation is a complex biochemical process, which is affected by many factors such as temperature, humidity, and oxygen content. Traditional processes often rely on experience to control these factors, which is difficult to achieve precise control, resulting in abnormal conditions during the fermentation process, such as over-fermentation, under-fermentation, etc., which in turn affects the final quality of the rice wine. Summary of the invention
[0005] In order to solve the above problems, the present invention discloses a natural fermentation production process of rice wine, which uses high-quality glutinous rice as raw material, and ensures the purity and suitability of the raw material through scientific pre-treatment steps such as washing, soaking, and steaming. Subsequently, it is naturally cooled in a sterile environment and inoculated with a specific proportion of composite wine yeast. The composite wine yeast is composed of multiple strains such as yeast, root mold, black Aspergillus, ester-producing yeast and esterified red yeast. After careful screening and cultivation, it has the advantages of strong synergy, high fermentation efficiency, rich flavor, etc.
[0006] The technical solution of the present invention is as follows:
[0007] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0008] The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast.
[0009] Furthermore, in the above-mentioned natural fermentation production process of rice wine, the koji is prepared by the following steps:
[0010] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0011] S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively;
[0012] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0013] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0014] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0015] Furthermore, in the above-mentioned natural fermentation production process of rice wine, in step S2, the culture time is 24-72 hours.
[0016] Furthermore, in the above-mentioned natural fermentation production process of rice wine, in step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0017] Furthermore, in the above-mentioned natural fermentation production process of rice wine, in step S3, the mass ratio of rice flour to auxiliary material powder is 5:1-2.
[0018] Furthermore, in the above-mentioned natural fermentation production process of rice wine, in step S3, the mass fraction of the five bacteria together with their culture medium in the final mixture is 20-30wt%.
[0019] Furthermore, in the above-mentioned natural fermentation production process of rice wine, in the step S4, the temperature is 35-40°C, the humidity is 75-90%; the natural fermentation time is 12-24h, and the wine is turned over every 1h.
[0020] Furthermore, in the above-mentioned natural fermentation production process of rice wine, the sterile environment is under ultraviolet irradiation conditions.
[0021] Furthermore, in the above-mentioned natural fermentation production process of rice wine, the inoculation amount of the koji is 3-6wt%.
[0022] Furthermore, in the above-mentioned natural fermentation production process of rice wine, the natural fermentation time is 5-8 days and the temperature is controlled at 25-30°C.
[0023] Compared with the prior art, the present invention has the following beneficial effects:
[0024] The invention discloses a natural fermentation production process of rice wine, which lays the foundation for high-quality fermentation by strictly selecting high-quality glutinous rice and supplementing it with fine processing. Under the protection of a sterile environment, ultraviolet irradiation and other means are used to effectively prevent and control miscellaneous bacteria, ensuring the purity and safety of fermentation. Its uniqueness lies in that the koji incorporates multi-strain synergistic fermentation technology, including yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast, etc. These strains work together to greatly enrich the flavor and aroma of rice wine and improve the taste and quality of the product. The koji preparation process has been carefully optimized, from raw material processing to molding fermentation, drying and storage, each step ensures that the activity and content of the strains are optimal, providing a strong boost to the fermentation process. At the same time, precise control of fermentation conditions, such as precise adjustment of temperature, humidity and time, and regular turning operations, promote the uniform distribution and efficient fermentation of microorganisms, and further improve the quality and efficiency of rice wine. The final product has a mellow taste and a fragrant aroma. BRIEF DESCRIPTION OF THE DRAWINGS
[0025] Figure 1 Comparison of reducing sugar g / 100g in the physicochemical tests of rice wine;
[0026] Figure 2 Comparison of protein g / 100g in physicochemical tests of rice wine;
[0027] Figure 3 Comparison of the acidity g / 100g in the physical and chemical tests of rice wine;
[0028] Figure 4 Comparison of alcohol content (vol%) in physical and chemical tests of rice wine. DETAILED DESCRIPTION
[0029] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0030] The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast;
[0031] Further, the distiller's yeast is prepared by the following steps:
[0032] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0033] S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively;
[0034] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0035] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0036] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0037] In step S2, the culture time is 24-72 hours.
[0038] In step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0039] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1-2.
[0040] In step S3, the mass fraction of the five bacteria and their culture medium in the final mixture is 20-30wt%.
[0041] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 12-24 hours, and the fermented food is turned over every 1 hour.
[0042] The sterile environment is under ultraviolet irradiation conditions.
[0043] In the inoculation, the inoculation amount of the koji is 3-6wt%.
[0044] The natural fermentation time is 5-8 days, and the temperature is controlled at 25-30°C.
[0045] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0046] Example 1
[0047] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0048] The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast;
[0049] Further, the distiller's yeast is prepared by the following steps:
[0050] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0051] S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively;
[0052] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0053] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0054] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0055] In step S2, the culture time is 24 hours.
[0056] In step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×107 clu / mL.
[0057] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1.
[0058] In step S3, the mass fraction of the five bacteria and their culture medium in the final mixture is 20 wt %.
[0059] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 12 hours, and the fermented food is turned over every hour.
[0060] The sterile environment is under ultraviolet irradiation conditions.
[0061] In the inoculation, the inoculation amount of the koji is 3wt%.
[0062] The natural fermentation time is 5 days, and the temperature is controlled at 25-30°C.
[0063] Example 2
[0064] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0065] The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast;
[0066] Further, the distiller's yeast is prepared by the following steps:
[0067] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0068] S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively;
[0069] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0070] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0071] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0072] In step S2, the culture time is 48 hours.
[0073] In step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0074] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1.5.
[0075] In step S3, the mass fraction of the five bacteria and their culture medium in the final mixture is 25 wt %.
[0076] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 16 hours, and the fermented food is turned over every hour.
[0077] The sterile environment is under ultraviolet irradiation conditions.
[0078] In the inoculation, the inoculation amount of the koji is 5wt%.
[0079] The natural fermentation time is 6 days, and the temperature is controlled at 25-30°C.
[0080] Example 3
[0081] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0082] The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast;
[0083] Further, the distiller's yeast is prepared by the following steps:
[0084] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0085] S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively;
[0086] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0087] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0088] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0089] In step S2, the culture time is 72 hours.
[0090] In step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0091] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:2.
[0092] In step S3, the mass fraction of the five bacteria and their culture medium in the final mixture is 30 wt %.
[0093] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 24 hours, and the fermented food is turned over every hour.
[0094] The sterile environment is under ultraviolet irradiation conditions.
[0095] In the inoculation, the inoculation amount of the koji is 6wt%.
[0096] The natural fermentation time is 8 days, and the temperature is controlled at 25-30°C.
[0097] Comparative Example 1
[0098] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0099] The distiller's yeast contains yeast and rhizopus;
[0100] Further, the distiller's yeast is prepared by the following steps:
[0101] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0102] S2 bacterial culture: yeast and root mold are cultured on the appropriate culture medium respectively;
[0103] S3 Mixing and koji making: Mix the two cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0104] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0105] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0106] In step S2, the culture time is 48 hours.
[0107] In step S3, the two bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0108] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1.5.
[0109] In step S3, the mass fraction of the two bacteria and their culture medium in the final mixture is 25 wt %.
[0110] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 16 hours, and the fermented food is turned over every hour.
[0111] The sterile environment is under ultraviolet irradiation conditions.
[0112] In the inoculation, the inoculation amount of the koji is 5wt%.
[0113] The natural fermentation time is 6 days, and the temperature is controlled at 25-30°C.
[0114] Compared with Example 2, Comparative Example 1 does not contain Aspergillus niger, ester-producing yeast and esterified red yeast, and the rest is the same.
[0115] Comparative Example 2
[0116] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0117] The koji contains yeast, root mold and black aspergillus;
[0118] Further, the distiller's yeast is prepared by the following steps:
[0119] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0120] S2 bacterial culture: yeast, root mold, and Aspergillus niger are cultured on their respective corresponding culture media;
[0121] S3 Mixing and koji making: Mix the three cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0122] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0123] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0124] In step S2, the culture time is 48 hours.
[0125] In step S3, the three bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0126] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1.5.
[0127] In step S3, the mass fraction of the three bacteria and their culture medium in the final mixture is 25 wt %.
[0128] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 16 hours, and the fermented food is turned over every hour.
[0129] The sterile environment is under ultraviolet irradiation conditions.
[0130] In the inoculation, the inoculation amount of the koji is 5wt%.
[0131] The natural fermentation time is 6 days, and the temperature is controlled at 25-30°C.
[0132] Compared with Example 2, Comparative Example 2 does not contain ester-producing yeast and esterified red yeast rice, and the rest is the same.
[0133] Comparative Example 3
[0134] A natural fermentation production process for rice wine, comprising the following steps: selecting high-quality glutinous rice as a raw material, washing, soaking, and steaming until it is cooked but not mushy, then naturally cooling it to a suitable fermentation temperature in a sterile environment, inoculating a specific proportion of wine yeast, and placing it in a sealed container for natural fermentation;
[0135] The distiller's yeast contains yeast, root mold, black aspergillus, and ester-producing yeast;
[0136] Further, the distiller's yeast is prepared by the following steps:
[0137] S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use;
[0138] S2 bacterial culture: yeast, root mold, Aspergillus niger, and ester-producing yeast are cultured on the appropriate culture media;
[0139] S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough;
[0140] S4 Shaping and fermentation: Knead the dough into small pieces or strips and place them in a clean bamboo dustpan or fermentation tray. Ferment naturally under suitable temperature and humidity conditions, turning the dough regularly during fermentation.
[0141] S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
[0142] In step S2, the culture time is 48 hours.
[0143] In step S3, the four bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
[0144] In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1.5.
[0145] In step S3, the mass fraction of the four bacteria and their culture medium in the final mixture is 25 wt %.
[0146] In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 16 hours, and the fermented food is turned over every hour.
[0147] The sterile environment is under ultraviolet irradiation conditions.
[0148] In the inoculation, the inoculation amount of the koji is 5wt%.
[0149] The natural fermentation time is 6 days, and the temperature is controlled at 25-30°C.
[0150] Compared with Example 2, Comparative Example 3 does not contain esterified red yeast rice, and the rest is the same.
[0151] Test Case
[0152] The rice wine (clear juice type) prepared in Examples 1-3 and Comparative Examples 1-3 was tested, including sensory tests and physical and chemical indicators, all in accordance with the NY / T 1885-2017 "Green Food Rice Wine" standard.
[0153] 1. Sensory test
[0154] Sensory tests include color, smell, taste, and impurities;
[0155] Method: Take 50g of sample and put it in a clean and dry wine evaluation cup. Observe its shape and color, smell its odor, taste its flavor and observe its impurities by visual inspection under natural light.
[0156] The subjective test consisted of 50 volunteers who conducted sensory evaluations on each group of rice wine and averaged the results. The specific scoring criteria are as follows:
[0157] Color: Transparent 8-10 points, gray 4-7 points, turbid 1-3 points;
[0158] Flavor: mellow 8-10 points, slightly less fragrant 4-7 points, no fragrance 1-3 points;
[0159] Taste: Sweet and sour 8-10 points, average 4-7 points, poor taste 1-3 points
[0160] Impurities: 8-10 points for no visible foreign matter and impurities, 4-7 points for tiny impurities, 1-3 points for more impurities;
[0161] The subjective test results are shown in Table 1
[0162] Table 1 Sensory test
[0163] Color Flavor taste Impurities Total sensory score Example 1 8.5 9.2 8.4 9.5 35.6 Example 2 8.8 9.4 8.6 9.7 36.5 Example 3 8.9 9.0 8.6 9.7 36.2 Comparative Example 1 5.7 6.5 4.9 7.3 24.4 Comparative Example 2 6.3 6.5 5.5 7.8 26.1 Comparative Example 3 6.8 6.9 5.8 7.5 27
[0164] From the sensory test in Table 1 above, it can be seen that the rice wine prepared in Examples 1-3 of the present invention has the advantages of fresh fragrance, sweet and sour taste, bright color and soft taste. Comparing Example 2 with Comparative Examples 1-3, it can be seen that the comprehensive use of yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast greatly enriches the flavor and aroma of the rice wine and improves the taste and quality of the product; in comparison, Comparative Example 1 containing only yeast and root mold, Comparative Example 2 lacking ester-producing yeast and esterified red yeast, and Comparative Example 3 lacking esterified red yeast, all failed to achieve satisfactory results in the above sensory tests.
[0165] 2Physical and chemical tests
[0166] Physical and chemical tests include: reducing sugar (measured as glucose) g / 100g, protein g / 100g, total acid (measured as lactic acid) g / 100g, alcohol content %vol.
[0167] Inspection methods
[0168] Total acid (calculated as lactic acid), g / 100g GB 12456-2021 National Food Safety Standard Determination of Total Acid in Food
[0169] Alcohol content, % vol GB 5009.225-2016 National food safety standard Determination of ethanol concentration in wine.
[0170] The results are shown in Table 2 and Figure 1-4 .
[0171] Table 2 Physical and chemical determination
[0172] Reducing sugar g / 100g Protein g / 100g Total acid g / 100g Alcohol content %vol Example 1 3.4 0.44 0.04 1.2 Example 2 3.5 0.48 0.03 1.1 Example 3 3.5 0.46 0.04 1.3 Comparative Example 1 2.8 0.27 0.08 0.6 Comparative Example 2 2.7 0.25 0.09 0.5 Comparative Example 3 2.5 0.23 0.12 0.5
[0173] From the physical and chemical measurements in Table 2 above, it can be seen that the rice wine prepared in Examples 1-3 of the present invention has higher reducing sugar, protein content and alcohol content, low total acidity, and has a unique mellow and sweet flavor, while the reducing sugar and protein contents of Comparative Examples 1-3 are lower. From the data in Table 2, it can be seen that the comprehensive use of yeast, rhizopus, Aspergillus niger, ester-producing yeast and esterified red yeast improves the reducing sugar, protein content and alcohol content of the product, reduces the acidity, improves the taste and quality of the rice wine, and the increase in alcohol content also increases the shelf life of the rice wine to a certain extent.
[0174] Based on the above embodiments, it can be seen that the present invention discloses a natural fermentation production process for rice wine, which lays the foundation for high-quality fermentation by strictly selecting high-quality glutinous rice and supplementing it with fine processing. Under the protection of a sterile environment, ultraviolet irradiation and other means are used to effectively prevent and control miscellaneous bacteria, ensuring the purity and safety of fermentation. Its uniqueness lies in the fact that the koji incorporates multi-strain synergistic fermentation technology, including yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast, etc. These strains work together to greatly enrich the flavor and aroma of rice wine and improve the taste and quality of the product. The koji preparation process has been carefully optimized, from raw material processing to molding fermentation, drying and storage, each step ensures that the activity and content of the strains are optimal, providing a strong boost to the fermentation process. At the same time, precise control of fermentation conditions, such as precise adjustment of temperature, humidity and time, and regular turning operations, promote the uniform distribution and efficient fermentation of microorganisms, and further improve the quality and efficiency of rice wine. The final product has a mellow taste and a fragrant aroma.
[0175] The above are limited to several preferred embodiments of the present invention, and the description is relatively specific and detailed, but it cannot be understood as limiting the scope of the present invention. It should be pointed out that for ordinary technicians in this field, several modifications and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention.
Claims
1. A natural fermentation production process for rice wine, characterized in that: The following steps are involved: Select high-quality glutinous rice as the raw material, wash, soak, and steam until it is cooked but not mushy, then naturally cool to a suitable fermentation temperature in a sterile environment, inoculate with a specific proportion of distiller's yeast, and place in a sealed container for natural fermentation; The distiller's yeast contains yeast, root mold, black aspergillus, ester-producing yeast and esterified red yeast.
2. The natural fermentation production process of rice wine according to claim 1, characterized in that: The distiller's yeast is prepared by the following steps: S1 Raw material processing: screening rice flour to remove impurities and use it as raw material; washing, drying and grinding hot polygonum officinale and licorice into powder as auxiliary materials for later use; S2 bacterial culture: yeast, root mold, Aspergillus niger, ester-producing yeast and esterified red yeast are cultured on the appropriate culture medium respectively; S3 Mixing and koji making: Mix the five cultured bacteria and their culture medium evenly, and then add them to the rice flour and auxiliary material powder; after fully stirring, add appropriate amount of clean water to make the mixture into a moist dough; S4 Shaping and fermentation: Knead the dough into small pieces or strips, place them in a clean bamboo dustpan or fermentation tray, and ferment them naturally under suitable temperature and humidity conditions, turning them over regularly; S5 Drying and storage: After fermentation is completed, place the koji in a ventilated and dry place for drying or drying; the dried koji should be sealed and stored in a cool and dry place.
3. The natural fermentation production process of rice wine according to claim 2, characterized in that: In step S2, the culture time is 24-72 hours.
4. The natural fermentation production process of rice wine according to claim 2, characterized in that: In step S3, the five bacteria including their respective culture media are mixed so that the content of each bacteria in the final mixture is greater than 1×10 7 clu / mL.
5. The natural fermentation production process of rice wine according to claim 2, characterized in that: In step S3, the mass ratio of rice flour to auxiliary material powder is 5:1-2.
6. The natural fermentation production process of rice wine according to claim 2, characterized in that: In step S3, the mass fraction of the five bacteria and their culture medium in the final mixture is 20-30wt%.
7. The natural fermentation production process of rice wine according to claim 2, characterized in that: In step S4, the temperature is 35-40° C., the humidity is 75-90%, the natural fermentation time is 12-24 hours, and the fermented food is turned over every 1 hour.
8. The natural fermentation production process of rice wine according to claim 1, characterized in that: The sterile environment is under ultraviolet irradiation conditions.
9. The natural fermentation production process of rice wine according to claim 1, characterized in that: In the inoculation, the inoculation amount of the koji is 3-6wt%; the natural fermentation time is 5-8d, and the temperature is controlled at 25-30°C.
10. A rice wine, characterized in that: The rice wine is prepared by the process described in any one of claims 1 to 9.