Aging compound yellow rice wine and preparation method thereof

Abstract

The application provides an aging compounded yellow rice wine and a preparation method thereof. The preparation method of the aging compounded yellow rice wine comprises the following steps: performing distillation treatment on to-be-treated yellow rice wine A to prepare standby yellow rice wine A; performing acidification treatment on to-be-treated yellow rice wine B to prepare standby yellow rice wine B; performing fermentation inhibition treatment on to-be-treated yellow rice wine C to prepare standby yellow rice wine C; mixing the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C with base wine, and then performing enzyme treatment to prepare compounded yellow rice wine; and performing aging treatment on the compounded yellow rice wine by using a pulsed electric field to prepare the aging compounded yellow rice wine. The standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C are respectively obtained by using processes such as distillation, acidification and fermentation inhibition, and then the three are mixed with the base wine to prepare the compounded yellow rice wine. Then, the electric field continuity is used for aging the yellow rice wine, the flavor of the aging compounded yellow rice wine is improved, the aging time is shortened, the storage tank resources and the production cost are greatly reduced, and the further development and application of the yellow rice wine industry are promoted.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of biochemistry, in particular to a kind of aging compound yellow rice wine and preparation method thereof. BACKGROUND

[0002] Yellow rice wine is brewed wine made of grain as main raw material, yeast and koji as saccharifying and fermenting agent, through a series of processes such as steaming, koji addition, saccharification, fermentation, pressing, filtration, clarification, sterilization, storage, blending, filtration and bottling.Yellow rice wine is loved by people because it has low alcohol content and is rich in vitamins, proteins, amino acids and mineral nutrients beneficial to human body.

[0003] However, the molecules of newly brewed yellow rice wine are very unstable, uncoordinated and randomly arranged, so the newly brewed yellow rice wine cannot be directly used as finished product wine and needs to be aged to improve its flavor.

[0004] In related technologies, the natural aging method is usually used to age yellow rice wine.The natural aging of yellow rice wine requires long-term pottery jar storage, which causes a series of problems such as high storage cost, wide occupation, high labor intensity and large loss, and has been difficult to adapt to the production needs of modern yellow rice wine. SUMMARY

[0005] Therefore, the present application provides an aging compound yellow rice wine and a preparation method thereof to shorten the aging time and reduce the production cost.

[0006] The first aspect of the present application provides a preparation method of an aging compound yellow rice wine, comprising the following steps:

[0007] distilling a to-be-processed yellow rice wine A to prepare a standby yellow rice wine A;

[0008] acidifying a to-be-processed yellow rice wine B to prepare a standby yellow rice wine B;

[0009] inhibiting fermentation of a to-be-processed yellow rice wine C to prepare a standby yellow rice wine C;

[0010] mixing the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C with base wine, and then performing enzyme treatment to prepare a compound yellow rice wine;

[0011] performing aging treatment on the compound yellow rice wine by using pulsed electric field to prepare the aging compound yellow rice wine.

[0012] In some embodiments, when performing the distillation treatment, the temperature of the to-be-processed yellow rice wine A is controlled to be 70-80℃; and / or

[0013] When performing the distillation treatment, the distillation is ended when the alcohol content of distilled wine is ≤40% Vol.

[0014] In some embodiments, the acidification treatment comprises:

[0015] After mixing the to-be-processed yellow rice wine B, acetic acid bacteria and nutrient salt, the acidification treatment is performed.

[0016] Optionally, during the acidification treatment, at least one of the following conditions is met:

[0017] (1) The added amount of the nutrient salt accounts for 1‰-1.5‰ of the mass of the to-be-processed yellow rice wine B;

[0018] (2) The added amount of the acetic acid bacteria accounts for 2%-5% of the mass of the to-be-processed yellow rice wine B;

[0019] (3) The temperature of the acidification treatment is 28℃-32℃, the time is 7d-9d, and the ventilation amount is 20 L / d-35 L / d.

[0020] In some embodiments, the fermentation inhibition treatment comprises:

[0021] After mixing the to-be-processed yellow rice wine C, rice, wine starter, liquefaction enzyme, saccharifying enzyme and yeast, the fermentation inhibition treatment is performed.

[0022] Optionally, during the fermentation inhibition treatment, at least one of the following conditions is met:

[0023] (1) The mass ratio of the rice to the to-be-processed yellow rice wine C is 1:(2-2.5);

[0024] (2) The temperature of the fermentation inhibition treatment is 28℃-32℃, and the time is 12h-48h;

[0025] (3) The added amount of the wine starter is 10%-15% of the weight of the rice;

[0026] (4) The added amount of the liquefaction enzyme is 0.1%-0.5% of the weight of the rice;

[0027] (5) The added amount of the saccharifying enzyme is 0.1%-0.5% of the weight of the rice;

[0028] (6) The added amount of the yeast is 0.1%-0.5% of the weight of the rice.

[0029] In some embodiments, the added amount of the standby yellow rice wine A accounts for 14%-16% of the mass of the base wine; and / or

[0030] The added amount of the standby yellow rice wine B accounts for 6%-8% of the mass of the base wine; and / or

[0031] The addition amount of the standby yellow rice wine C accounts for 12%-14% of the mass of the base wine.

[0032] In some embodiments, the enzyme used in the enzyme treatment includes esterification enzyme.

[0033] Optionally, the addition amount of the esterification enzyme is 3%-5% of the mass of the mixed wine body; and / or

[0034] The temperature of the enzyme treatment is 50°C-60°C, and the time is 46h-50h.

[0035] In some embodiments, the enzyme treatment further includes a circulating coating treatment during the enzyme treatment.

[0036] Optionally, the circulating coating treatment satisfies at least one of the following conditions:

[0037] (1) The interval time between adjacent two coating treatments is 3.5h-4.5h;

[0038] (2) The time of each coating treatment is 0.3h-0.5h.

[0039] In some embodiments, the frequency of the pulsed electric field is 1000Hz-1500Hz, the pulse width is 40μS-50μS, and the electric field strength is 1.8kV / cm-2.2kV / cm.

[0040] In some embodiments, the aging treatment satisfies at least one of the following conditions:

[0041] (1) The total duration of the aging treatment is 40d-60d;

[0042] (2) The time interval between adjacent two aging treatments is 10h-12h;

[0043] (3) The time of each aging treatment is 3min-5min.

[0044] The second aspect of the present application provides an aged compound yellow rice wine prepared by the preparation method of the first aspect of the present application.

[0045] The preparation method of the aged compound yellow rice wine provided above, by distillation, acidification, fermentation inhibition and other processes, standby yellow rice wine A, standby yellow rice wine B, standby yellow rice wine C are obtained, and then the three are mixed with base wine to prepare compound yellow rice wine, which is conducive to adjusting the alcohol content, acidity, sugar content of the compound yellow rice wine to the target value conducive to aging, improving the aging effect; then using electric field persistence to age the yellow rice wine, which can promote various physical, chemical and biological reactions, thereby realizing the improvement of the flavor of the yellow rice wine, shortening the aging time and reducing the production cost. DETAILED DESCRIPTION

[0046] For the purposes of the present application, a more complete description of which will follow, reference will be made to the accompanying drawings in which: The preferred embodiments of the present application will now be described with reference to the accompanying drawings. The following description is presented for the purpose of illustrating preferred embodiments of the present application. However, the present application can be implemented in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the present application to those skilled in the art.

[0047] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used in the description of the application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0048] The selection scope of the terms "and / or", "or / and", "and / or" used herein includes any one of two or more related listed items, and also includes any and all combinations of related listed items, including any two related listed items, any more related listed items, or a combination of all related listed items. It should be noted that when at least three items are connected by at least two conjunctions selected from "and / or", "or / and", "and / or", it should be understood that in the present application, the technical solution undoubtedly includes the technical solution connected by "logical and", and also undoubtedly includes the technical solution connected by "logical or".

[0049] In the present application, the technical features described in an open manner include both the closed technical solution consisting of the listed features and the open technical solution containing the listed features.

[0050] In the present application, when referring to a numerical interval, unless otherwise specified, the numerical interval is considered to be continuous and includes the minimum value and the maximum value of the range, as well as every value between the minimum value and the maximum value. Further, when the range is an integer, every integer between the minimum value and the maximum value of the range is included. In addition, when multiple ranges are provided to describe a feature or a characteristic, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges encompassed therein.

[0051] Only some numerical ranges are specifically disclosed herein. However, any lower limit can be combined with any upper limit to form a range not explicitly recited; and any lower limit can be combined with other lower limits to form a range not explicitly recited, as can any upper limit with any other upper limit. In addition, each individual point or single numerical value disclosed by itself can be combined with any other point or single numerical value as a lower limit or an upper limit to form a range not explicitly recited.

[0052] The temperature parameters in the present application, if not particularly limited, allow both constant temperature treatment and treatment within a certain temperature range. The constant temperature treatment allows fluctuations within the accuracy range controlled by the instrument. Fluctuations within a range of, for example, ±5°C, ±4°C, ±3°C, ±2°C, or ±1°C are allowed.

[0053] In the present application, "suitable", "suitable", "any suitable manner" and the like are used to describe the ability to implement the technical solutions of the present application, solve the technical problems of the present application, and achieve the intended technical effects of the present application.

[0054] In the present application, "further", "further", "in particular" and the like are used to describe the purpose of the content, but should not be understood as limiting the scope of protection of the present application.

[0055] In the present application, "optionally", "optional", "optional" means optional, that is, selected from any one of the two parallel schemes of "yes" or "no". If there are multiple "optional" in a technical solution, unless otherwise specified, and there is no contradictory relationship or mutual restriction, each "optional" is independent.

[0056] In the description of the application, "multiple" means at least two, for example, two, three, etc., unless otherwise specifically limited.

[0057] If not specifically stated, all embodiments and optional embodiments of the present application can be combined to form new technical solutions. If not specifically stated, all technical features and optional technical features of the present application can be combined to form new technical solutions.

[0058] If not specifically stated, all steps of the present application can be performed in sequence or randomly, preferably in sequence.

[0059] In the related art, the natural aging method is often used to age yellow rice wine. Natural aging of yellow rice wine requires long-term storage, resulting in high storage cost, wide occupation, high labor intensity, large loss and a series of problems, which has been difficult to adapt to the production needs of modern yellow rice wine.

[0060] Based on the above problems, the present application provides a preparation method of aging compound yellow rice wine. According to the characteristics of yellow rice wine, targeted secondary treatment or fermentation is carried out to obtain standby yellow rice wine A, standby yellow rice wine B and standby yellow rice wine C with different indicators. The production process of compound yellow rice wine and the electric field aging conditions are optimized to provide a rapid aging process, improve the flavor of yellow rice wine, and improve the quality of yellow rice wine and reduce the production cost.

[0061] The first aspect of the present application provides a preparation method of aged compound yellow rice wine, comprising the following steps: distilling a to-be-processed yellow rice wine A to prepare a standby yellow rice wine A; acidifying a to-be-processed yellow rice wine B to prepare a standby yellow rice wine B; inhibiting fermentation of a to-be-processed yellow rice wine C to prepare a standby yellow rice wine C; mixing the standby yellow rice wine A, the standby yellow rice wine B, and the standby yellow rice wine C with base wine, and then performing enzyme treatment to prepare a compound yellow rice wine; and performing aging treatment on the compound yellow rice wine by using a pulsed electric field to prepare an aged compound yellow rice wine.

[0062] It should be noted that the to-be-processed yellow rice wine A, the to-be-processed yellow rice wine B, and the to-be-processed yellow rice wine C are all base wine, and the base wine is also yellow rice wine. The yellow rice wine can be yellow rice wine fermented from wheat koji or yellow rice wine fermented from bran koji.

[0063] Understandably, the standby yellow rice wine A, the standby yellow rice wine B, and the standby yellow rice wine C are obtained by distillation, acidification, and inhibition of fermentation, respectively, and then the three are mixed with the base wine to prepare a compound yellow rice wine, which is conducive to adjusting the alcohol content, acidity, and sugar content of the compound yellow rice wine to the target values conducive to aging, thereby improving the aging effect. Then, the electric field is used to continuously age the yellow rice wine, which can promote various physical, chemical, and biological reactions, thereby improving the flavor of the yellow rice wine, shortening the aging time, and ultimately achieving a flavor level that is equivalent to that of traditional natural aging for two years. This can greatly reduce the storage tank resources and production costs, and promote the further development and application of the yellow rice wine industry.

[0064] In some embodiments, when performing the distillation treatment, the temperature of the to-be-processed yellow rice wine A is controlled to be 70-80°C; for example, it can be but is not limited to 70°C, 71°C, 72°C, 73°C, 74°C, 75°C, 76°C, 77°C, 78°C, 79°C, 80°C, or a range between any two of the above temperatures. Controlling the temperature of the to-be-processed yellow rice wine A within the above range when performing the distillation treatment is conducive to controlling the uniformity of the alcohol content and quality of the distilled wine.

[0065] In some embodiments, when performing the distillation treatment, the distillation is ended when the alcohol content of the distilled wine is ≤40% Vol. In this way, the alcohol content of the prepared standby yellow rice wine A meets the index requirements of the subsequent compound yellow rice wine, which is conducive to adjusting the alcohol content of the compound yellow rice wine.

[0066] In some embodiments, the acidification treatment comprises: mixing the to-be-processed yellow rice wine B, vinegar bacteria, and nutrient salt, and then performing acidification treatment. The standby yellow rice wine B prepared by performing the acidification treatment is conducive to adjusting the acidity of the compound yellow rice wine.

[0067] In some optional embodiments, the added amount of the nutrient salt accounts for 1‰-1.5‰ of the mass of the yellow rice wine B to be treated; for example, but not limited to, 1‰, 1.05‰, 1.1‰, 1.15‰, 1.2‰, 1.25‰, 1.3‰, 1.35‰, 1.4‰, 1.45‰, 1.5‰, or a range between any two of the above values. When the added amount of the nutrient salt is within the above range, it is beneficial to control the fermentation process of the acetic acid bacteria, so that the acidity index of the prepared standby yellow rice wine B after fermentation meets the requirements.

[0068] In some optional embodiments, the added amount of the acetic acid bacteria accounts for 2%-5% of the mass of the yellow rice wine B to be treated; for example, but not limited to, 2%, 2.5%, 3%, 3.5%, 4%, 4.5%, 5%, or a range between any two of the above values. Thus, it is beneficial to control the acidity of the prepared standby yellow rice wine B after fermentation.

[0069] As a possible embodiment, the temperature of the acidification treatment is 28-32°C; for example, but not limited to, 28°C, 28.5°C, 29°C, 29.5°C, 30°C, 30.5°C, 31°C, 31.5°C, 32°C, or a range between any two of the above temperatures. The time of the acidification treatment is 7-9 days; for example, but not limited to, 7 days, 7.5 days, 8 days, 8.5 days, 9 days, or a range between any two of the above times. The ventilation amount of the acidification treatment is 20-35 L / d; for example, but not limited to, 20 L / d, 21 L / d, 22 L / d, 23 L / d, 24 L / d, 25 L / d, 26 L / d, 27 L / d, 28 L / d, 29 L / d, 30 L / d, 31 L / d, 32 L / d, 33 L / d, 34 L / d, 35 L / d, or a range between any two of the above ventilation amounts.

[0070] It should be noted that the acidification treatment temperature, the acidification treatment time, and the acidification treatment ventilation amount can be combined in any suitable manner, and each of them can be selected from any of the acidification treatment temperatures, the acidification treatment times, and the acidification treatment ventilation amounts described herein.

[0071] In some embodiments, the fermentation inhibition treatment comprises mixing the yellow rice wine C to be treated, rice, koji, liquefaction enzyme, saccharifying enzyme, and yeast, and then performing the fermentation inhibition treatment. Through the fermentation inhibition treatment, it is beneficial to control the sugar content of the prepared compound yellow rice wine.

[0072] It should be noted that the traditional fermentation uses rice and water for fermentation. In the preparation of the standby yellow rice wine C in the present application, rice and the yellow rice wine C to be treated are used for fermentation, which can inhibit the fermentation process and make it slightly fermented without excessive fermentation.

[0073] As a possible implementation, the mass ratio of rice and the yellow rice wine C to be treated is 1 : (2-2.5); for example, but not limited to, 1 :2, 1 :2.05, 1 :2.1, 1 :2.15, 1 :2.2, 1 :2.25, 1 :2.3, 1 :2.35, 1 :2.4, 1 :2.45, 1 :2.5 or a range between any two of the above.

[0074] In some alternative embodiments, the temperature of the fermentation inhibition treatment is 28-32°C; for example, but not limited to, 28°C, 29°C, 30°C, 31 °C, 32°C or a range between any two of the above.

[0075] It should be noted that the temperature of the fermentation inhibition treatment and the time of the fermentation inhibition treatment can be combined in any suitable manner, and each can be selected from any of the temperatures and times of the fermentation inhibition treatment described herein.

[0076] In some embodiments, the amount of koji added is 10-15% of the weight of the rice. For example, but not limited to, 10%, 10.5%, 11%, 11.5%, 12%, 12.5%, 13%, 13.5%, 14%, 14.5%, 15% or a range between any two of the above, etc.

[0077] In some exemplary embodiments, the amount of liquefaction enzyme added is 0.1-0.5% of the weight of the rice. For example, but not limited to, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or a range between any two of the above, etc.

[0078] In some exemplary embodiments, the amount of saccharifying enzyme added is 0.1-0.5% of the weight of the rice. For example, but not limited to, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or a range between any two of the above, etc.

[0079] As a possible implementation, the amount of yeast added is 0.1-0.5% of the weight of the rice. For example, but not limited to, 0.1%, 0.15%, 0.2%, 0.25%, 0.3%, 0.35%, 0.4%, 0.45%, 0.5% or a range between any two of the above, etc.

[0080] In some embodiments, the amount of the standby yellow rice wine A added accounts for 14-16% of the mass of the base wine; for example, it can be but is not limited to 14%, 14.1%, 14.2%, 14.3%, 14.4%, 14.5%, 14.6%, 14.7%, 14.8%, 14.9%, 15%, 15.1%, 15.2%, 15.3%, 15.4%, 15.5%, 15.6%, 15.7%, 15.8%, 15.9%, 16%, or a range between any two of the above values.

[0081] In some embodiments, the amount of the standby yellow rice wine B added accounts for 6-8% of the mass of the base wine; for example, it can be but is not limited to 6%, 6.1%, 6.2%, 6.3%, 6.4%, 6.5%, 6.6%, 6.7%, 6.8%, 6.9%, 7%, 7.1%, 7.2%, 7.3%, 7.4%, 7.5%, 7.6%, 7.7%, 7.8%, 7.9%, 8%, or a range between any two of the above values.

[0082] As a possible embodiment, the amount of the standby yellow rice wine C added accounts for 12-14% of the mass of the base wine; for example, it can be but is not limited to 12%, 12.1%, 12.2%, 12.3%, 12.4%, 12.5%, 12.6%, 12.7%, 12.8%, 12.9%, 13%, 13.1%, 13.2%, 13.3%, 13.4%, 13.5%, 13.6%, 13.7%, 13.8%, 13.9%, 14%, or a range between any two of the above values.

[0083] By adding the standby yellow rice wine A, the standby yellow rice wine B, and the standby yellow rice wine C in the above amount ranges to the base wine, it is beneficial to control the alcohol content, the acidity, and the sugar content of the finally prepared compound yellow rice wine to target values most conducive to aging, so as to achieve a better aging effect.

[0084] In some embodiments, the enzyme used for the enzyme treatment includes esterification enzyme. By using esterification enzyme for enzyme treatment, it is beneficial to control the total ester content of the finally prepared compound yellow rice wine and improve the flavor of the aged compound yellow rice wine.

[0085] As a possible embodiment, the amount of the esterification enzyme added accounts for 3-5% of the mass of the mixed wine body. For example, it can be but is not limited to 3%, 3.5%, 4%, 4.5%, 5%, or a range between any two of the above values. The mass of the mixed wine body is the total mass of the standby yellow rice wine A, the standby yellow rice wine B, the standby yellow rice wine C, and the base wine after mixing.

[0086] In some embodiments, the temperature of the enzyme treatment is 50-60°C; for example, it can be, but is not limited to, 50°C, 51°C, 52°C, 53°C, 54°C, 55°C, 56°C, 57°C, 58°C, 59°C, 60°C, or a range between any two of the foregoing. The time of the enzyme treatment is 46-50h; for example, it can be, but is not limited to, 46h, 47h, 48h, 49h, 50h, or a range between any two of the foregoing.

[0087] It should be noted that the temperature of the enzyme treatment and the time of the enzyme treatment can be combined in any suitable manner, and each can be selected from any of the temperatures and times of the enzyme treatment described herein.

[0088] In some embodiments, the enzyme treatment further includes a circulating material treatment. In this way, the material is contacted sufficiently and the reaction is more complete.

[0089] In some alternative embodiments, the interval between two adjacent material treatments is 3.5-4.5h. For example, it can be, but is not limited to, 3.5h, 3.6h, 3.7h, 3.8h, 3.9h, 4h, 4.1h, 4.2h, 4.3h, 4.4h, 4.5h, or a range between any two of the foregoing, etc.

[0090] As one possible embodiment, the time of each material treatment is 0.3-0.5h. For example, it can be, but is not limited to, 0.3h, 0.35h, 0.4h, 0.45h, 0.5h, or a range between any two of the foregoing, etc. In some embodiments, when the aging treatment is performed, the frequency of the pulsed electric field is 1000-1500Hz; for example, it can be, but is not limited to, 1000Hz, 1050Hz, 1100Hz, 1150Hz, 1200Hz, 1250Hz, 1300Hz, 1350Hz, 1400Hz, 1450Hz, 1500Hz, or a range between any two of the foregoing. The pulse width is 40-50μS; for example, it can be, but is not limited to, 40μS, 41μS, 42μS, 43μS, 44μS, 45μS, 46μS, 47μS, 48μS, 49μS, 50μS, or a range between any two of the foregoing. The electric field strength is 1.8-2.2kV / cm; for example, it can be, but is not limited to, 1.8kV / cm, 1.9kV / cm, 2kV / cm, 2.1kV / cm, 2.2kV / cm, or a range between any two of the foregoing.

[0091] When the aging treatment is performed, the frequency, pulse width, and electric field strength of the pulsed electric field are set in the ranges described above, which is advantageous for achieving a better aging effect, resulting in a harmonious wine body and a rich aroma.

[0092] It should be noted that the frequency, pulse width, and electric field strength of the pulse electric field can be combined in any suitable manner during the aging process, and each of the three can be selected from any of the frequency, pulse width, and electric field strength of the pulse electric field described herein.

[0093] It should be noted that the electric field strength refers to the field strength in the treatment device used during the aging process.

[0094] In some alternative embodiments, the total duration of the aging process is 40-60 days. For example, it can be, but is not limited to, 40 days, 42 days, 45 days, 47 days, 50 days, 53 days, 55 days, 58 days, 60 days, or a range between any two of the above.

[0095] It should be noted that the compounded yellow rice wine needs to be subjected to multiple aging processes, and the total duration of the aging process refers to the interval between the start time of the first aging process and the end time of the last aging process.

[0096] As a possible embodiment, the time interval between adjacent two aging processes is 10-12 hours. For example, it can be, but is not limited to, 10 hours, 10.5 hours, 11 hours, 11.5 hours, 12 hours, or a range between any two of the above.

[0097] In some embodiments, each aging process lasts for 3-5 minutes. For example, it can be, but is not limited to, 3 minutes, 3.5 minutes, 4 minutes, 4.5 minutes, 5 minutes, or a range between any two of the above.

[0098] In some embodiments, the method for preparing the aged compounded yellow rice wine comprises:

[0099] The distiller is used to distill the to-be-processed yellow rice wine A, and the temperature of the to-be-processed yellow rice wine A is controlled at 70-80°C. The distilled yellow rice wine vapor is condensed and collected, and when the newly distilled yellow rice wine has an alcohol content of ≤40%vol, the collection is stopped, and the standby yellow rice wine A is obtained.

[0100] The acetic acid bacteria and 1‰-1.5‰ of the nutritional salt by mass are added to the to-be-processed yellow rice wine B, and the mixture is fermented at 28-32°C under the condition of ventilation of 20-35 L / d for 7-9 days, and then filtered and sterilized to obtain the standby yellow rice wine B. The addition amount of the acetic acid bacteria is 2%-5% by mass of the to-be-processed yellow rice wine B.

[0101] The rice and the to-be-processed yellow rice C are mixed according to a mass ratio of 1: (2-2.5), and then the distiller's yeast, the liquefying enzyme, the saccharifying enzyme and the yeast are added, and then the mixture is fermented at 28-32 DEG C for 12-48 hours, and then the mixture is squeezed and distilled to prepare the standby yellow rice C. The amount of the distiller's yeast added is 10-15% of the weight of the rice; the amount of the liquefying enzyme added is 0.1-0.5% of the weight of the rice; the amount of the saccharifying enzyme added is 0.1-0.5% of the weight of the rice; and the amount of the yeast added is 0.1-0.5% of the weight of the rice.

[0102] The base wine is added with 14-16% of the standby yellow rice A, 6-8% of the standby yellow rice B, 12-14% of the standby yellow rice C and a proper amount of esterification enzyme, and then the mixture is circulated and covered for 46-50 hours at 50-60 DEG C, and then the mixture is covered every 3.5-4.5 hours for 0.3-0.5 hours each time to promote the reaction of the wine body, and then the compound yellow rice is prepared. The amount of the esterification enzyme added is 3-5% of the mass of the mixture.

[0103] After the preparation of the compound yellow rice is completed, the compound yellow rice is subjected to aging treatment by means of the pulse electric field, the frequency of the electric field is controlled to be 1000-1500 Hz, the pulse width is controlled to be 40-50 mu S, and the voltage is adjusted to be 18-20 kV. The field intensity in the treatment device is 1.8-2.2 kV / cm, the treatment is performed for 3-5 minutes every 10-12 hours, and the treatment is continuously performed for 40-60 days.

[0104] The second aspect of the present application provides an aged compound yellow rice which is prepared by the preparation method of the first aspect of the present application.

[0105] The aged compound yellow rice prepared by the preparation method of the first aspect of the present application has a significantly improved flavor.

[0106] The technical solutions of the present application are described in detail in the following combined with specific examples. It should be understood that these examples are only used to illustrate the present application and are not used to limit the scope of the present application. If the specific conditions are not indicated in the following examples, the experimental methods are preferred to be referred to the indications given in the present application, and can also be referred to the experimental manual or the conventional conditions in the art, or can be referred to the experimental methods known in the art.

[0107] In the following specific examples, the measurement parameters of the raw material components may have slight deviations within the weighing accuracy range if no specific indication is given. The temperature and time parameters allow acceptable deviations caused by the instrument testing accuracy or the operation accuracy.

[0108] The nutrient salts used in the following examples and comparative examples are purchased from Angel Yeast Co., Ltd.

[0109] Example 1

[0110] The distiller is used to distill the to-be-processed yellow rice wine A, the temperature of the to-be-processed yellow rice wine A is controlled to be 75℃, the yellow rice wine steam distilled is condensed and collected, when the alcohol content of the newly distilled yellow rice wine is less than or equal to 40%vol, the collection is stopped, and the standby yellow rice wine A required is obtained.

[0111] The acetic acid bacteria is added into the to-be-processed yellow rice wine B at 3% of the mass of the to-be-processed yellow rice wine B, and the nutrient salt is added at 1‰ of the mass of the to-be-processed yellow rice wine B, fermentation is carried out at 30℃ under the condition that the ventilation amount is 35L / d for 9 days, and then filtration and sterilization are carried out to obtain the standby yellow rice wine B.

[0112] The to-be-processed yellow rice wine C is used to replace water, the rice and the to-be-processed yellow rice wine C are mixed according to a mass ratio of 1:2.5, the distiller's yeast is added at 12% of the mass of the rice, the liquefying enzyme is added at 0.3% of the mass of the rice, the saccharifying enzyme is added at 0.4% of the mass of the rice, and the yeast is added at 0.5% of the mass of the rice, fermentation is carried out at 28℃ for 48h, and then pressing and wine distillation are carried out to prepare the standby yellow rice wine C.

[0113] The esterifying enzyme is added into the base wine at 3% of the mass of the mixed wine body after the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C are added into the base wine at 15%, 6% and 12% of the mass of the base wine respectively, the wine body is circulated and covered at 50℃ for 46h, the covering is carried out once every 4h, and the covering time is 20min each time, so as to promote the reaction of the wine body, and the compound yellow rice wine is prepared.

[0114] The compound yellow rice wine is aged by using the pulse electric field, the electric field frequency is controlled to be 1300Hz, the pulse width is controlled to be 40μS, the voltage is adjusted to be 18kV, the electric field intensity in the treatment device is 1.8kV / cm, the treatment is carried out for 5min every 12h, and the treatment is continuously carried out for 60d.

[0115] Example 2

[0116] The distiller is used to distill the to-be-processed yellow rice wine A, the temperature of the to-be-processed yellow rice wine A is controlled to be 70℃, the yellow rice wine steam distilled is condensed and collected, when the alcohol content of the newly distilled yellow rice wine is less than or equal to 40%vol, the collection is stopped, and the standby yellow rice wine A required is obtained.

[0117] The acetic acid bacteria is added into the to-be-processed yellow rice wine B at 4% of the mass of the to-be-processed yellow rice wine B, and the nutrient salt is added at 1.5‰ of the mass of the to-be-processed yellow rice wine B, fermentation is carried out at 32℃ under the condition that the ventilation amount is 20L / d for 7 days, and then filtration and sterilization are carried out to obtain the standby yellow rice wine B.

[0118] The to-be-processed yellow rice wine C is used to replace water, the rice and the to-be-processed yellow rice wine C are mixed according to a mass ratio of 1:2.5, the distiller's yeast is added at 12% of the mass of the rice, the liquefying enzyme is added at 0.3% of the mass of the rice, the saccharifying enzyme is added at 0.4% of the mass of the rice, and the yeast is added at 0.5% of the mass of the rice, fermentation is carried out at 28℃ for 48h, and then pressing and wine distillation are carried out to prepare the standby yellow rice wine C.

[0119] To the base liquor, 14% of the standby yellow rice wine A, 8% of the standby yellow rice wine B, 14% of the standby yellow rice wine C and 5% of the esterification enzyme after mixing were added, and the liquor body was circulated and covered for 48 h at 50°C, covered once every 4 h, and covered for 20 min each time to promote the reaction of the liquor body, thereby preparing the compound yellow rice wine.

[0120] After the preparation of the compound yellow rice wine was completed, the compound yellow rice wine was subjected to aging treatment by pulse electric field, the electric field frequency was controlled to be 1000 Hz, the pulse width was 50 μS, and the voltage was adjusted to be 22 kV. The electric field intensity in the treatment device was 2.2 kV / cm, and the treatment was performed for 5 min every 12 h, and the treatment was continuously performed for 60 d.

[0121] Example 3

[0122] The distiller was used to perform distillation treatment on the to-be-treated yellow rice wine A, the temperature of the to-be-treated yellow rice wine A was controlled to be 80°C, the yellow rice wine steam distilled out was collected by condensation, and when the alcohol content of the newly distilled yellow rice wine was ≤40%vol, the collection was stopped, thereby obtaining the required standby yellow rice wine A.

[0123] To the to-be-treated yellow rice wine B, 5% of acetic acid bacteria and 1.2‰ of nutrient salt were added, and the fermentation was performed at 28°C under the condition of ventilation of 27 L / d for 8 days, and then the standby yellow rice wine B was obtained by filtration and sterilization.

[0124] The to-be-treated yellow rice wine C was used to replace water, the rice and the to-be-treated yellow rice wine C were mixed according to a mass ratio of 1:2.2, 14% of the rice was added, 0.4% of the liquefaction enzyme, 0.1% of the saccharifying enzyme and 0.2% of the yeast were added, and the fermentation was performed at 32°C for 12 h, and then the standby yellow rice wine C was prepared by pressing and distilling the wine.

[0125] To the base liquor, 14% of the standby yellow rice wine A, 8% of the standby yellow rice wine B, 14% of the standby yellow rice wine C and 5% of the esterification enzyme after mixing were added, and the liquor body was circulated and covered for 48 h at 50°C, covered once every 4 h, and covered for 20 min each time to promote the reaction of the liquor body, thereby preparing the compound yellow rice wine.

[0126] After the preparation of the compound yellow rice wine was completed, the compound yellow rice wine was subjected to aging treatment by pulse electric field, the electric field frequency was controlled to be 1000 Hz, the pulse width was 50 μS, and the voltage was adjusted to be 22 kV. The electric field intensity in the treatment device was 2.2 kV / cm, and the treatment was performed for 5 min every 12 h, and the treatment was continuously performed for 60 d.

[0127] Example 4

[0128] The difference between Example 4 and Example 1 lies in the production process of the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C, and the different proportions of the three and the base liquor when mixed. The specific differences are as follows:

[0129] The distiller is used to distill the to-be-processed yellow rice wine A, the temperature of the to-be-processed yellow rice wine A is controlled to be 60℃, the yellow rice wine steam is condensed and collected, when the alcohol content of the newly distilled yellow rice wine is less than or equal to 40%vol, the collection is stopped, and the standby yellow rice wine A is obtained.

[0130] The acetic acid bacteria and the nutrient salt are added into the to-be-processed yellow rice wine B, the acetic acid bacteria accounts for 3% of the mass of the to-be-processed yellow rice wine B, and the nutrient salt accounts for 1‰ of the mass of the to-be-processed yellow rice wine B, fermentation is carried out at 30℃ under the condition that the ventilation amount is 20L / d for 9 days, then filtration and sterilization are carried out, and the standby yellow rice wine B is obtained.

[0131] The to-be-processed yellow rice wine C is used to replace water, the rice and the to-be-processed yellow rice wine C are mixed according to a mass ratio of 1:2.8, the distiller's yeast, the liquefying enzyme, the saccharifying enzyme and the yeast are added into the mixture, the distiller's yeast accounts for 10% of the mass of the rice, the liquefying enzyme accounts for 0.2% of the mass of the rice, the saccharifying enzyme accounts for 0.2% of the mass of the rice, and the yeast accounts for 0.2% of the mass of the rice, fermentation is carried out at 29℃ for 40h, then pressing and wine distillation are carried out, and the standby yellow rice wine C is prepared.

[0132] The esterifying enzyme is added into the base wine, the esterifying enzyme accounts for 3% of the mass of the mixture of the base wine, the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C, the standby yellow rice wine A accounts for 10% of the mass of the base wine, the standby yellow rice wine B accounts for 5% of the mass of the base wine, and the standby yellow rice wine C accounts for 10% of the mass of the base wine, the mixture is fermented at 50℃ for 46h, the mixture is covered every 4h, and the covering time is 20min each time, so that the reaction of the wine body is promoted, and the compound yellow rice wine is prepared.

[0133] After the preparation of the compound yellow rice wine is completed, the compound yellow rice wine is aged by using the pulse electric field, the electric field frequency is controlled to be 1300Hz, the pulse width is controlled to be 40μS, and the voltage is adjusted to be 18kV. The electric field intensity in the treatment device is 1.8kV / cm, the treatment is carried out for 5min every 12h, and the treatment is continuously carried out for 60d.

[0134] Example 5

[0135] The difference between example 5 and example 1 is that the parameter settings are different when the aging treatment is carried out. The specific parameters are as follows.

[0136] The distiller is used to distill the to-be-processed yellow rice wine A, the temperature of the to-be-processed yellow rice wine A is controlled to be 75℃, the yellow rice wine steam is condensed and collected, when the alcohol content of the newly distilled yellow rice wine is less than or equal to 40%vol, the collection is stopped, and the standby yellow rice wine A is obtained.

[0137] The acetic acid bacteria and the nutrient salt are added into the to-be-processed yellow rice wine B, the acetic acid bacteria accounts for 3% of the mass of the to-be-processed yellow rice wine B, and the nutrient salt accounts for 1‰ of the mass of the to-be-processed yellow rice wine B, fermentation is carried out at 30℃ under the condition that the ventilation amount is 35L / d for 9 days, then filtration and sterilization are carried out, and the standby yellow rice wine B is obtained.

[0138] The to-be-processed yellow rice wine C is used to replace water, the rice and the to-be-processed yellow rice wine C are mixed according to a mass ratio of 1:2, the distiller's yeast, the liquefying enzyme, the saccharifying enzyme and the yeast are added into the mixture, the distiller's yeast accounts for 10% of the mass of the rice, the liquefying enzyme accounts for 0.2% of the mass of the rice, the saccharifying enzyme accounts for 0.2% of the mass of the rice, and the yeast accounts for 0.2% of the mass of the rice, fermentation is carried out at 29℃ for 40h, then pressing and wine distillation are carried out, and the standby yellow rice wine C is prepared.

[0139] To the base liquor, 15% of standby yellow wine A, 6% of standby yellow wine B, 12% of standby yellow wine C and 3% of esterification enzyme after mixing were added, and the liquor was circulated and covered at 50℃ for 46h, covered every 4h, and covered for 20min each time to promote the reaction of the liquor body, and the compounded yellow wine was prepared.

[0140] After the preparation of the compounded yellow wine, the compounded yellow wine was aged by pulse electric field, the electric field frequency was controlled to be 1600Hz, the pulse width was 60μS, and the voltage was adjusted to be 25kV. The electric field intensity in the treatment device was 2.5kV / cm, and the treatment was performed for 5min every 12h, and the treatment was continuously performed for 60d.

[0141] Comparative Example 1

[0142] The difference between Comparative Example 1 and Example 1 is that the yellow wine is not compounded, but directly aged according to the aging method in Example 1. Specifically as follows:

[0143] To the base liquor, 3% of esterification enzyme was added, and the liquor was circulated and covered at 50℃ for 46h, covered every 4h, and covered for 20min each time to promote the reaction of the liquor body.

[0144] After the reaction, the base liquor after the reaction was aged by pulse electric field, the electric field frequency was controlled to be 1300Hz, the pulse width was 40μS, and the voltage was adjusted to be 18kV. The electric field intensity in the treatment device was 1.8kV / cm, and the treatment was performed for 5min every 12h, and the treatment was continuously performed for 60d.

[0145] Comparative Example 2

[0146] The difference between Comparative Example 2 and Example 1 is that when the compounded liquor is prepared, only standby yellow wine A and standby yellow wine B are added, and standby yellow wine C is not added, and standby yellow wine C is replaced by base liquor.

[0147] Comparative Example 3

[0148] The difference between Comparative Example 3 and Example 1 is that when the compounded liquor is prepared, only standby yellow wine A and standby yellow wine C are added, and standby yellow wine B is not added, and standby yellow wine B is replaced by base liquor.

[0149] Comparative Example 4

[0150] The difference between Comparative Example 4 and Example 1 is that when the compounded liquor is prepared, only standby yellow wine B and standby yellow wine C are added, and standby yellow wine A is not added, and standby yellow wine A is replaced by base liquor.

[0151] The yellow rice wine after aging of each of the above examples and comparative examples was subjected to sensory evaluation in terms of color, aroma, taste and style. The results of sensory evaluation of examples 1-5 are shown in Table 1. The results of sensory evaluation of comparative examples 1-4 are shown in Table 1.

[0152] Table 1

[0153]

[0154] Table 2

[0155]

[0156] From the comparison of the results of examples 1-5 and comparative examples 1-4, it can be seen that by distillation treatment, acidification treatment and inhibition fermentation treatment of the yellow rice wine to prepare the standby yellow rice wine A, standby yellow rice wine B and standby yellow rice wine C, respectively, then mixing the three with the base wine to prepare the compounded yellow rice wine, and then subjecting the compounded yellow rice wine to aging treatment by electric field, the flavor of the aged compounded yellow rice wine prepared can be improved.

[0157] From the comparison of the results of examples 1-3 and example 4, it can be seen that by adjusting the process parameters of distillation treatment, acidification treatment and inhibition fermentation treatment, and the addition amount of standby yellow rice wine A, standby yellow rice wine B and standby yellow rice wine C when preparing the compounded yellow rice wine, the flavor of the aged compounded yellow rice wine prepared can be further improved.

[0158] From the comparison of the results of examples 1-3 and example 5, it can be seen that by adjusting the process parameters of aging treatment, the flavor of the aged compounded yellow rice wine prepared can be further improved.

[0159] From the comparison of the results of example 1 and comparative examples 2-4, it can be seen that based on the characteristics of yellow rice wine, targeted distillation treatment, acidification treatment and inhibition fermentation treatment are carried out, respectively, and the standby yellow rice wine A, standby yellow rice wine B and standby yellow rice wine C prepared are all used for the preparation of compounded yellow rice wine, which can effectively improve the flavor of the aged compounded yellow rice wine, and has a synergistic effect.

[0160] The technical features of the above-described examples can be combined in any manner. In order to make the description simple, all possible combinations of the technical features in the above-described examples are not described, however, as long as the combinations of the technical features do not exist contradictory, they should be considered as the scope of the description.

[0161] The above-described examples only express several embodiments of the present application, and the description is more specific and detailed, but it should not be understood as limiting the scope of the patent. It should be noted that for ordinary skilled in the art, without departing from the concept of the present application, a number of variations and improvements can be made, which are within the scope of the present application. Therefore, the scope of the patent of the present application should be subject to the appended claims.

Claims

1. A method for preparing a complexed aged yellow rice wine, characterized by, The method comprises the following steps: distillation treatment is performed on the to-be-treated yellow rice wine A to prepare standby yellow rice wine A; acidification treatment is performed on the to-be-treated yellow rice wine B to prepare standby yellow rice wine B; fermentation-inhibiting treatment is performed on the to-be-treated yellow rice wine C to prepare standby yellow rice wine C; after the standby yellow rice wine A, the standby yellow rice wine B and the standby yellow rice wine C are mixed with base wine, enzyme treatment is performed to prepare compound yellow rice wine; aging treatment is performed on the compound yellow rice wine by using a pulse electric field to prepare the aged compound yellow rice wine; the pulse electric field has a frequency of 1000 Hz-1500 Hz, a pulse width of 40 μS-50 μS and an electric field intensity of 1.8 kV / cm-2.2 kV / cm; the acidification treatment comprises the following steps: the to-be-treated yellow rice wine B, acetic acid bacteria and nutrient salt are mixed, and then acidification treatment is performed; the addition amount of the nutrient salt accounts for 1‰-1.5‰ of the mass of the to-be-treated yellow rice wine B; the addition amount of the acetic acid bacteria accounts for 2%-5% of the mass of the to-be-treated yellow rice wine B; the acidification treatment is performed at a temperature of 28℃-32℃ for 7d-9d, and the ventilation amount is 20L / d-35L / d; the fermentation-inhibiting treatment comprises the following steps: the to-be-treated yellow rice wine C, rice, wine starter, liquefying enzyme, saccharifying enzyme and yeast are mixed, and then fermentation-inhibiting treatment is performed; the mass ratio of the rice to the to-be-treated yellow rice wine C is 1:(2-2.5); the fermentation-inhibiting treatment is performed at a temperature of 28℃-32℃ for 12h-48h; the addition amount of the wine starter is 10%-15% of the weight of the rice; the addition amount of the liquefying enzyme is 0.1%-0.5% of the weight of the rice; the addition amount of the saccharifying enzyme is 0.1%-0.5% of the weight of the rice; and the addition amount of the yeast is 0.1%-0.5% of the weight of the rice.

2. The production method according to claim 1, wherein when the distillation treatment is performed, the temperature of the to-be-treated yellow rice wine A is controlled to be 70℃-80℃; and / or when the distillation treatment is performed, the distillation is ended when the alcohol content of the distilled wine is ≤40% Vol.

3. The production method according to claim 1, wherein the addition amount of the standby yellow rice wine A accounts for 14%-16% of the mass of the base wine; and / or the addition amount of the standby yellow rice wine B accounts for 6%-8% of the mass of the base wine; and / or the addition amount of the standby yellow rice wine C accounts for 12%-14% of the mass of the base wine.

4. The production method according to claim 1, wherein the enzyme used in the enzyme treatment comprises esterification enzyme.

5. The production method according to claim 4, wherein the addition amount of the esterification enzyme accounts for 3%-5% of the mass of the mixed wine body; and / or the temperature of the enzyme treatment is 50℃-60℃, and the time is 46h-50h.

6. The production method according to any one of claims 1 to 4, wherein the enzyme treatment further comprises circulating material covering treatment.

7. The production method according to claim 6, wherein the circulating material covering treatment satisfies at least one of the following conditions: (1) the interval time of adjacent two times of material covering treatment is 3.5h-4.5h; (2) the time of each time of material covering treatment is 0.3h-0.5h.

8. The production method according to any one of claims 1 to 4, wherein the aging treatment satisfies at least one of the following conditions: (1) the total duration of the aging treatment is 40d-60d; (2) the time interval of adjacent two times of the aging treatment is 10h-12h; (3) the time of each time of the aging treatment is 3min-5min.

9. An aged compounded yellow rice wine, characterized by, The method is prepared by using the preparation method in any one of claims 1 to 8.

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