Preparation method of high-degree glutinous rice wine

Abstract

The invention provides a manufacturing method of high-degree glutinous rice wine, which comprises the following steps: (1) selecting high-quality glutinous rice, steaming at high temperature, spreading for cooling, adding fen-flavor Xiaoqu, uniformly stirring, adding mountain spring water at 25-35 DEG C, placing in a container for semi-sealed fermentation, controlling the fermentation temperature at 25-35 DEG C, and keeping for 7 days to prepare a glutinous rice source wine body; wherein the feeding ratio is as follows in parts by weight: 100 parts of glutinous rice, 0.5-0.6 part of fen-flavor Xiaoqu and 100 parts of mountain spring water; (2) adding 64-degree fen-flavor original pulp liquor into the glutinous rice source liquor, adding 500 parts by weight of 64-degree fen-flavor original pulp liquor into every 100 parts by weight of the glutinous rice source liquor, putting the mixture into a sealed container for secondary fermentation for nine weeks, filtering, precipitating, and taking supernate, so as to obtain the high-degree glutinous rice wine. The glutinous rice wine prepared by the method is mellow, light yellow in color, rich in nutrition and rich in nutrient substances such as dozens of amino acids, peptides, glucose and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and in particular relates to a method for making high-proof glutinous rice wine. Background Art

[0002] Glutinous rice wine, also known as sweet wine, fermented glutinous rice, Jiangmi wine or Jiuniang, has a long history and cultural tradition in China and other Asian countries. It is an alcoholic beverage made by fermenting glutinous rice (or sometimes other types of rice).

[0003] The production process of glutinous rice wine in the prior art is roughly as follows: 1. Raw materials: Glutinous rice: Glutinous rice is the main raw material for making glutinous rice wine because it has a high content of branched starch and is easy to ferment. Yeast: Yeast is a fermentation agent containing specific microorganisms (mainly yeast and mold) and is used to start the fermentation process. 2. Production steps: (1) Cleaning and soaking glutinous rice: Clean the glutinous rice and soak it in water for several hours to overnight to allow the rice grains to fully absorb water and swell. (2) Steaming glutinous rice: Drain the soaked glutinous rice and steam it in a steamer. The purpose of steaming is to sterilize and make starch easier to convert into sugar. (3) Cooling: The steamed glutinous rice needs to be cooled to a suitable temperature (about 30-35°C) to avoid excessive temperature killing the microorganisms in the yeast. (4) Mixing in yeast: Sprinkle the yeast evenly on the cooled glutinous rice and mix gently. (5) Fermentation: Put the glutinous rice mixed with yeast into a container, compact it, dig a small hole in the middle (for observing the fermentation situation), then cover it with a lid and place it in a warm place for fermentation. Fermentation usually takes 24 to 72 hours, depending on the temperature. (6) Completion and storage: After fermentation is complete, the glutinous rice wine will have a sweet aroma and taste. At this point, the wine can be filtered out or consumed with the rice.

[0004] In the winemaking process, "Xiaoqu" is a very important fermentation agent, especially in traditional Asian brewing methods, such as China's yellow wine, rice wine and some white wine production. Xiaoqu, also known as "wine yeast" or "wine cake", is cultivated by inoculating various microorganisms (mainly molds and yeasts) on a specific carrier. The role of Xiaoqu in winemaking is multifaceted: Saccharification: The amylase produced by mold breaks down starch into sugar, which is the basis of yeast fermentation. Fermentation: Yeast uses sugar for fermentation to produce alcohol and carbon dioxide. Flavor contribution: Microorganisms also produce various flavor substances during the fermentation process, such as esters, acids, etc. These substances give the wine a special aroma and taste.

[0005] Raw liquor refers to liquor that has not been blended or added with any non-natural fermentation ingredients. It is the initial liquor obtained directly from the fermentation and distillation process. Raw liquor usually retains the most original aroma and flavor, so it is considered to be a relatively pure and high-quality liquor. The main functions of adding raw liquor in the winemaking process are as follows: Increase alcohol concentration: The alcohol concentration of raw liquor is usually higher than that of ordinary fermented liquor. Adding raw liquor can increase the alcohol content of the final product. Increase flavor complexity: The natural flavor substances and metabolites contained in raw liquor can add complexity and depth to the finished wine, making it taste richer. Adjust the body structure: By adding raw liquor, the taste and texture of the finished wine can be adjusted to make it fuller or more delicate, and the body structure can be customized according to needs. Promote secondary fermentation: In some brewing processes, the addition of raw liquor can stimulate secondary fermentation, further mature the wine body, and produce more flavor substances. Improve nutritional value: Raw liquor retains more nutrients, such as amino acids, minerals and trace active ingredients, because it is not filtered and blended, which contributes to the nutritional value of the finished wine. Maintain the original flavor: Adding raw wine helps maintain the original flavor of the wine and avoids flavor dilution or changes caused by blending or adding chemical ingredients.

[0006] Glutinous rice wine tastes sweet and slightly sour, and has a relatively low alcohol content, generally between 5% and 15%. It can be drunk directly or used in cooking to add flavor to food. In China, glutinous rice wine is often used as a warming drink in winter or as a seasoning in cooking, especially when making glutinous rice balls, desserts and stews. Glutinous rice wine is considered good for health because the probiotics produced during the fermentation process contribute to intestinal health, and the nutrients in the wine, such as B vitamins, minerals and antioxidants, are also beneficial to the body. However, it is very important to drink in moderation, and excessive drinking can have negative effects on health. The preparation and consumption of glutinous rice wine is part of the traditional culture in many parts of Asia, especially when celebrating festivals and family gatherings, it is a popular food and drink. Therefore, the development of a method for making highly glutinous rice wine has broad market prospects and application value. Summary of the invention

[0007] The purpose of the present invention is to provide a method for producing high-quality glutinous rice wine.

[0008] In order to achieve the above object, the present invention provides the following technical solutions:

[0009] A method for producing high-strength glutinous rice wine, the method comprising the following steps:

[0010] (1) glutinous rice is steamed at high temperature, cooled, added with fragrant Xiaoqu, and mixed evenly, then mountain spring water at 25-35° C. is added, and the mixture is placed in a semi-sealed container for fermentation, and the fermentation temperature is controlled at 25-35° C. for 7 days to prepare a glutinous rice source wine; wherein the feeding ratio is: by weight, 100 parts of glutinous rice, 0.5-0.6 parts of fragrant Xiaoqu, and 100 parts of mountain spring water;

[0011] (2) Add 64° light-fragrance puree liquor to glutinous rice source liquor, add 500 parts by weight of 64° light-fragrance puree liquor to every 100 parts by weight of glutinous rice source liquor, place in a sealed container for secondary fermentation, fermentation time is nine weeks, then filter and precipitate, take the supernatant, and obtain high-proof glutinous rice wine.

[0012] Furthermore, the preparation method of the light-fragrance Xiaoqu is as follows: the mold spores of Rhizopus niger, Rhizopus oryzae, Aspergillus niger, and Aspergillus oryzae are inoculated into culture bottles with bran respectively, and cultured; when the surface of the bran is covered with mycelium, the bottles are closed for culture; taken out and dried, the Aspergillus niger, Rhizopus niger, Rhizopus oryzae, and Aspergillus oryzae are mixed, and then stored at 4°C to obtain the light-fragrance Xiaoqu.

[0013] Furthermore, the specific preparation method of the light fragrance type Xiaoqu is as follows:

[0014] (1) Spraying and moistening wheat, crushing and mixing with fresh wheat bran, adding water, and mixing the materials uniformly; putting the uniformly mixed materials into triangular bottles, sealing with 8 layers of gauze, and then sterilizing with kraft paper, and putting them into a sterile room. When cooled to 30° C., using an inoculation loop to pick up the fungal spores of Rhizopus niger, Rhizopus oryzae, Aspergillus niger, and Aspergillus oryzae, respectively, and inoculating them into triangular bottles, and mixing them uniformly;

[0015] (2) Rhizopus nigromaculus and Rhizopus oryzae were cultured in a 28°C incubator for 24 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 3 days.

[0016] (3) Aspergillus niger and Aspergillus oryzae were cultured in a 30°C incubator for 48 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 6 days.

[0017] (4) After culturing, the Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are taken out separately and dried at 40°C for 4 hours. The Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are mixed and then stored at 4°C for use in brewing.

[0018] Further, Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae were mixed in a weight ratio of 14:2:3:1.

[0019] Furthermore, the thickness of the filling in the triangular flask does not exceed 2 cm.

[0020] Further, the preparation method of 64° light-fragrant puree wine is as follows:

[0021] (1) Select wild fresh Sophora japonica flowers and rinse them with water, then drain the remaining water;

[0022] (2) Select high-quality rice, wash it with running water, and then put it into a rice soaking tank and soak it in water at room temperature for 10-16 hours in spring and autumn, 10-18 hours in winter, and 5-12 hours in summer, and then take it out of the rice soaking tank and drain the remaining water;

[0023] (3) Steaming: First, spread a layer of rice 20 mm thick on the bottom of the steaming pot, and then sprinkle a layer of Sophora japonica flowers 20 mm thick on it. Use the compressed air method to load the pot with steaming materials, and fill the pot with a layer of rice and a layer of Sophora japonica flowers. Sprinkle 50 mm thick rice on the top of the pot. Steam the materials under normal pressure and steam them for 40 minutes to 70 minutes after the air is rounded.

[0024] (4) Cooling: Take the steamed material out of the pot and cool it to between 15°C and 20°C;

[0025] (5) Add mountain spring water, saccharified liquid koji and alcohol yeast to the cooled material, mix them evenly and put them into a tank for fermentation at a temperature of 15°C-25°C;

[0026] (6) Fermentation management: The temperature rises by 1-2 degrees every day in the first 1-3 days after fermentation, rises to 25-30 degrees in the fourth and fifth days, and rises to 28-32 degrees in the sixth and eighth days. The fermentation time is 6-20 days.

[0027] (7) When the fermentation period is reached, the wine is filtered and then sent to the basement for storage and aging;

[0028] (8) After one month of storage, the wine is adjusted according to quality, and then stored and aged for another year;

[0029] (9) After tasting, the wine that has reached the mature stage is rated as a 64° light-fragrant raw wine.

[0030] Furthermore, the mass percentages of the components of the 64° light-fragrance raw liquor are: 25-30% of wild fresh Sophora japonica flowers, 50-53% of rice, 0.5-1% of saccharified liquid koji, 0.5-1% of alcohol yeast, and the remainder of mountain spring water.

[0031] Furthermore, the mass percentages of the components of the 64° light-fragrance raw liquor are: 29.6% wild fresh Sophora japonica flower, 51.8% rice, 0.74% saccharified liquid koji, 0.56% alcohol yeast, and the remainder mountain spring water.

[0032] Furthermore, the alcohol yeast is K alcohol yeast.

[0033] Furthermore, the saccharification liquid koji is Uvll-48 saccharification liquid koji.

[0034] Black Rhizopus: Latin name Rhizopus stolonifer.

[0035] Rhizopus oryzae: Latin name: Rhizopus oryzae.

[0036] Aspergillus niger: Latin name Aspergillus niger.

[0037] Aspergillus oryzae: Latin name: Aspergillus oryzae.

[0038] The black Rhizopus, Rhizopus oryzae, Aspergillus niger and Aspergillus oryzae used in the present invention are all purchased from Ningbo Mingzhou Biotechnology Co., Ltd.

[0039] Compared with the prior art, the advantages and beneficial effects of the present invention are:

[0040] 1. The glutinous rice wine prepared by the present invention is mellow, light yellow in color, rich in nutrition, and rich in nutrients such as more than a dozen amino acids, peptides, glucose, etc. Regular drinking has the effects of strengthening the spleen and stomach, nourishing the kidney, promoting blood circulation and smoothing the meridians, and moisturizing the skin. The original liquor is made of high-quality rice, which is steamed and cooled, and then added with fragrant Xiaoqu, a small amount of clean water is added and stirred evenly, and then placed in a cellar for fermentation, and then distilled at high temperature. About 48 kilograms of glutinous rice wine can be obtained for every 100 kilograms of rice.

[0041] 2. The light-fragrance Xiaoqu and 64° light-fragrance original liquor used in the production process of glutinous rice wine prepared by the present invention play an important role in improving the content and type of nutrients in the finished wine. The enzyme system of the light-fragrance Xiaoqu is rich: the black root mold, rice root mold, black Aspergillus and oryzae in the Xiaoqu contain rich enzymes, such as amylase, protease, cellulase, etc. These enzymes can efficiently convert the macromolecular starch and protein in glutinous rice into fermentable sugars and amino acids, providing sufficient nutrient sources for yeast fermentation. Molds and yeasts will produce a variety of metabolites during the fermentation process, such as organic acids, esters, alcohols, etc. These metabolites not only increase the aroma and taste of the wine, but also may contain biologically active substances that are beneficial to the human body. The early activities of the mold create a suitable environment for the yeast. The sugars produced by the mold decomposing starch can be used by the yeast for alcohol fermentation, and the growth of the yeast will inhibit the growth of harmful microorganisms, forming a benign fermentation ecology.

[0042] 3. 64° Light-fragrance raw liquor itself is rich in various nutrients extracted from wild fresh Sophora japonica flowers, rice and other raw materials, such as polyphenols, vitamins, minerals, etc. These ingredients are further integrated into glutinous rice wine during the secondary fermentation. The addition of raw liquor not only brings a higher alcohol content, but also brings more complex flavor substances, such as esters, ketones, aldehydes, etc. These flavor substances interact with the original flavor of glutinous rice wine to produce a richer taste and aroma. The residual yeast and metabolites that may exist in raw liquor can promote the secondary fermentation, accelerate the production of alcohol, and help improve the mellowness and taste of the wine.

[0043] Through the above process, the content and variety of nutrients in the final high-glutinous rice wine are improved, mainly due to the metabolic activities of microorganisms during the entire fermentation process. The synergistic effect of mold and yeast promotes the transformation and release of nutrients, and produces a variety of secondary metabolites that are beneficial to the human body. In addition, the addition of raw wine not only provides an additional source of nutrition, but also further enriches the nutritional composition and flavor level of the wine through its unique flavor substances and metabolic activities. Therefore, such a process can produce high-glutinous rice wine with rich nutrition and unique flavor. DETAILED DESCRIPTION

[0044] 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.

[0045] Example 1

[0046] The present embodiment provides a method for producing high-quality glutinous rice wine, the method comprising the following steps:

[0047] (1) Select high-quality glutinous rice, steam it at high temperature, spread it to cool, add fragrant Xiaoqu and mix evenly, then add mountain spring water at 25° C., place it in a semi-sealed container for fermentation, control the fermentation temperature at 25° C., and keep it for 7 days to prepare a glutinous rice source wine; wherein the feeding ratio is: by weight, 100 parts of glutinous rice, 0.5 parts of fragrant Xiaoqu, and 100 parts of mountain spring water;

[0048] (2) Add 64° light-fragrance puree liquor to glutinous rice source liquor, add 500 parts by weight of 64° light-fragrance puree liquor to every 100 parts by weight of glutinous rice source liquor, place in a sealed container for secondary fermentation, fermentation time is nine weeks, then filter and precipitate, take the supernatant, and obtain high-proof glutinous rice wine.

[0049] The specific preparation method of the described fresh fragrance type Xiaoqu is as follows:

[0050] (1) Spraying and moistening wheat, crushing and mixing with fresh wheat bran, adding water, and mixing the materials uniformly; putting the uniformly mixed materials into triangular bottles, sealing with 8 layers of gauze, and then sterilizing with kraft paper, and putting them into a sterile room. When cooled to 30° C., using an inoculation loop to pick up the fungal spores of Rhizopus niger, Rhizopus oryzae, Aspergillus niger, and Aspergillus oryzae, respectively, and inoculating them into triangular bottles, and mixing them uniformly;

[0051] (2) Rhizopus nigromaculus and Rhizopus oryzae were cultured in a 28°C incubator for 24 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 3 days.

[0052] (3) Aspergillus niger and Aspergillus oryzae were cultured in a 30°C incubator for 48 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 6 days.

[0053] (4) After culturing, the Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are taken out separately and dried at 40°C for 4 hours. The Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are mixed and then stored at 4°C for use in brewing.

[0054] Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae were mixed in a weight ratio of 14:2:3:1.

[0055] The thickness of the material in the conical flask shall not exceed 2cm.

[0056] The preparation method of 64° light-fragrance puree liquor is as follows:

[0057] (1) Select 80 catties of wild fresh Sophora japonica flowers and rinse them with water, then drain the remaining water;

[0058] (2) 140 catties of high-quality rice was selected and cleaned with running water, then placed in a rice soaking tank and soaked in normal temperature water for 10 hours in spring and autumn, 10 hours in winter, and 5 hours in summer, then taken out from the rice soaking tank and the remaining water was drained;

[0059] (3) Steaming: First, spread a layer of rice 20 mm thick on the bottom of the steaming pot, and then sprinkle a layer of Sophora japonica flowers 20 mm thick on it. Use the compressed air method to load the pot with steam, and add a layer of rice and Sophora japonica flowers. Sprinkle 50 mm thick rice on the top of the pot. Steam the pot at normal pressure and steam for 40 minutes after the air is rounded.

[0060] (4) Cooling: Take the steamed material out of the pot and cool it to between 15°C;

[0061] (5) Add 50 catties of mountain spring water, 2 liters of saccharified liquid koji and 1.5 liters of alcohol yeast to the cooled material, mix them evenly and put them into a tank for fermentation at a temperature of 15°C;

[0062] (6) Fermentation management: The temperature rises by 1 degree every day on the first day after fermentation, the temperature rises to 25°C on the 4th day, and the temperature rises to 28°C on the 6th day. The fermentation time is 6 days;

[0063] (7) When the fermentation period is reached, the wine is filtered and then sent to the basement for storage and aging;

[0064] (8) After one month of storage, the wine is adjusted according to quality, and then stored and aged for another year;

[0065] (9) After tasting, the wine that has reached the mature stage is rated as a 64° light-fragrant raw wine.

[0066] The mass percentages of the components of 64° light-fragrance raw liquor are: 29.6% wild fresh Sophora japonica flower, 51.8% rice, 0.74% saccharified liquid koji, 0.56% alcohol yeast, and the remainder mountain spring water.

[0067] The alcohol yeast is K alcohol yeast.

[0068] The saccharification liquid koji is Uvll-48 saccharification liquid koji.

[0069] Example 2

[0070] This embodiment provides a method for producing high-quality glutinous rice wine, the method comprising the following steps:

[0071] (1) selecting high-quality glutinous rice, steaming it at high temperature, cooling it, adding fragrant Xiaoqu and mixing it evenly, then adding mountain spring water at 35° C., placing it in a semi-sealed container for fermentation, controlling the fermentation temperature at 35° C., and maintaining it for 7 days to prepare a glutinous rice source wine; wherein the feeding ratio is: by weight, 100 parts of glutinous rice, 0.6 parts of fragrant Xiaoqu, and 100 parts of mountain spring water;

[0072] (2) Add 64° light-fragrance puree liquor to glutinous rice source liquor, add 500 parts by weight of 64° light-fragrance puree liquor to every 100 parts by weight of glutinous rice source liquor, place in a sealed container for secondary fermentation, fermentation time is nine weeks, then filter and precipitate, take the supernatant, and obtain high-proof glutinous rice wine.

[0073] The specific preparation method of the described fresh fragrance type Xiaoqu is as follows:

[0074] (1) Spraying and moistening wheat, crushing and mixing with fresh wheat bran, adding water, and mixing the materials uniformly; putting the uniformly mixed materials into triangular bottles, sealing with 8 layers of gauze, and then sterilizing with kraft paper, and putting them into a sterile room. When cooled to 30° C., using an inoculation loop to pick up the fungal spores of Rhizopus niger, Rhizopus oryzae, Aspergillus niger, and Aspergillus oryzae, respectively, and inoculating them into triangular bottles, and mixing them uniformly;

[0075] (2) Rhizopus nigromaculus and Rhizopus oryzae were cultured in a 28°C incubator for 24 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 3 days.

[0076] (3) Aspergillus niger and Aspergillus oryzae were cultured in a 30°C incubator for 48 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 6 days.

[0077] (4) After culturing, the Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are taken out separately and dried at 40°C for 4 hours. The Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are mixed and then stored at 4°C for use in brewing.

[0078] Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae were mixed in a weight ratio of 14:2:3:1.

[0079] The thickness of the material in the conical flask shall not exceed 2cm.

[0080] The preparation method of 64° light-fragrant puree liquor is as follows:

[0081] (1) Select 120 catties of wild fresh Sophora japonica flowers and rinse them with water, then drain the remaining water;

[0082] (2) 180 catties of high-quality rice was selected and cleaned with running water, then placed in a rice soaking tank and soaked in normal temperature water for 16 hours in spring and autumn, 18 hours in winter, and 12 hours in summer, then taken out from the rice soaking tank and the remaining water was drained;

[0083] (3) Steaming: First, spread a layer of rice 20 mm thick on the bottom of the steaming pot, and then sprinkle a layer of Sophora japonica flowers 20 mm thick. Use the compressed air method to load the pot with steaming materials, and fill the pot with a layer of rice and a layer of Sophora japonica flowers. Sprinkle 50 mm thick rice on the top of the pot. Steam the materials under normal pressure and steam them for 70 minutes after the steam is rounded.

[0084] (4) Cooling: Take the steamed material out of the pot and cool it to between 20°C;

[0085] (5) Add 80 catties of mountain spring water, 2 liters of saccharified liquid koji and 1.5 liters of alcohol yeast to the cooled material, mix them evenly and put them into a tank for fermentation at a temperature of 25°C;

[0086] (6) Fermentation management: The temperature rises by 2 degrees every day for 3 days after fermentation, the temperature rises to 30°C on 5 days, and the temperature rises to 32°C on 8 days. The fermentation time is 20 days.

[0087] (7) When the fermentation period is reached, the wine is filtered and then sent to the basement for storage and aging;

[0088] (8) After one month of storage, the wine is adjusted according to quality, and then stored and aged for another year;

[0089] (9) After tasting, the wine that has reached the mature stage is rated as a 64° light-fragrant raw wine.

[0090] The mass percentages of the components of the 64° light-fragrance raw liquor are: 25% wild fresh Sophora japonica flower, 53% rice, 0.5% saccharified liquid koji, 1% alcohol yeast, and the remainder mountain spring water.

[0091] The alcohol yeast is K alcohol yeast.

[0092] The saccharification liquid koji is Uvll-48 saccharification liquid koji.

[0093] Comparative Example 1

[0094] The difference between this comparative example and implementation 1 is that the mass percentages of the components of the 64° light-fragrance raw liquor are: 35% of wild fresh Sophora japonica flowers, 45% of rice, 1.5% of saccharified liquid koji, 0.3% of alcohol yeast, and the remainder of mountain spring water.

[0095] Comparative Example 2

[0096] The difference between this comparative example and implementation 1 is that the light-fragrance Xiaoqu is a commercially available product purchased from Shanxi Shuangyang Wine Co., Ltd.

[0097] Comparative Example 3

[0098] The difference between this comparative example and implementation 1 is that the mother koji is a commercially available product purchased from Sichuan Lao Zao Wine Industry Co., Ltd.

[0099] Comparative Example 4

[0100] The difference between this comparative example and implementation 1 is that Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are mixed in a weight ratio of 1:1:1:1.

[0101] Performance Testing

[0102] Performance Testing

[0103] The physicochemical indices of the glutinous rice wine prepared in the embodiments and comparative examples were measured.

[0104] The glutinous rice wine prepared in the embodiment and the comparative example was placed at room temperature (25°C) for 2 years to observe whether it became turbid or discolored; the white wine was placed at 40°C and -5°C for 3 months respectively, with a cycle time of 2 years, to observe whether it became turbid or discolored; the results are shown in Table 1.

[0105] Table 1 Test results

[0106]

[0107] It can be seen from the above performance test results that the physicochemical indicators of the glutinous rice wine of Examples 1-2 are excellent, while the comparative example is significantly worse than the embodiment in the corresponding performance test because the necessary technical scheme is not adopted. The above experimental results further prove the importance of the technical scheme defined in the present invention for its technical effect.

[0108] The above is a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principles of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for producing high-quality glutinous rice wine, characterized in that: The manufacturing method comprises the following steps: (1) glutinous rice is steamed at high temperature, cooled, added with fragrant Xiaoqu, and mixed evenly, then mountain spring water at 25-35° C. is added, and the mixture is placed in a semi-sealed container for fermentation, and the fermentation temperature is controlled at 25-35° C. for 7 days to prepare a glutinous rice source wine; wherein the material ratio is: by weight, 100 parts of glutinous rice, 0.5-0.6 parts of fragrant Xiaoqu, and 100 parts of mountain spring water; (2) Add 64° light-fragrance puree liquor to glutinous rice source liquor, add 500 parts by weight of 64° light-fragrance puree liquor to every 100 parts by weight of glutinous rice source liquor, place in a sealed container for secondary fermentation, fermentation time is nine weeks, then filter and precipitate, take the supernatant, and obtain high-proof glutinous rice wine.

2. The method for producing high-strength glutinous rice wine according to claim 1, characterized in that: The preparation method of the light-fragrance Xiaoqu is as follows: the mold spores of black root mold, oryzae root mold, black Aspergillus niger and Aspergillus oryzae are inoculated into a culture bottle with bran respectively, and cultured for 25-30 hours, and when the surface of the bran is covered with hyphae, the bottle is closed and cultured for 3-6 days; taken out and dried at 40-45°C for 4-5 hours, the black Aspergillus niger, black root mold, oryzae root mold and Aspergillus oryzae are mixed, and then stored at 4°C to obtain the light-fragrance Xiaoqu.

3. The method for producing high-strength glutinous rice wine according to claim 2, characterized in that: The specific preparation method of the described fresh fragrance type Xiaoqu is as follows: (1) Spraying and moistening wheat, crushing and mixing with fresh wheat bran, adding water, and mixing the materials uniformly; putting the uniformly mixed materials into triangular bottles, sealing them with gauze, and then sterilizing them with kraft paper, and putting them into a sterile room. When cooling to 30° C., picking up the fungal spores of black Rhizopus, Rhizopus oryzae, Aspergillus niger, and Aspergillus oryzae with an inoculation loop, respectively, and putting them into triangular bottles, and mixing them uniformly; (2) Rhizopus nigromaculus and Rhizopus oryzae were cultured in a 28°C incubator for 24 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 3 days. (3) Aspergillus niger and Aspergillus oryzae were cultured in a 30°C incubator for 48 h. When the bran surface was covered with hyphae, the bottles were closed and cultured for 6 days. (4) After culturing, the Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are taken out separately and dried at 40°C for 4 hours. The Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae are mixed and then stored at 4°C for use in brewing.

4. The method for producing high-strength glutinous rice wine according to claim 3, characterized in that: Aspergillus niger, Rhizopus niger, Rhizopus oryzae and Aspergillus oryzae were mixed in a weight ratio of 14:2:3:

1.

5. The method for producing high-strength glutinous rice wine according to claim 3, characterized in that: The thickness of the material in the conical flask shall not exceed 2cm.

6. The method for producing high-strength glutinous rice wine according to claim 1, characterized in that: The preparation method of 64° light-fragrance puree liquor is as follows: (1) Select wild fresh Sophora japonica flowers and rinse them with water, then drain the remaining water; (2) Select rice and wash it with running water, then put it into a rice soaking tank and soak it in water at room temperature for 10-16 hours in spring and autumn, 10-18 hours in winter, and 5-12 hours in summer, then take it out of the rice soaking tank and drain the remaining water; (3) Steaming: First, spread a layer of rice 20 mm thick on the bottom of the steaming pot, and then sprinkle a layer of Sophora japonica flowers 20 mm thick on it. Use the compressed air method to load the pot with steaming materials, and fill the pot with a layer of rice and a layer of Sophora japonica flowers. Sprinkle 50 mm thick rice on the top of the pot. Steam the materials under normal pressure and steam them for 40 minutes to 70 minutes after the steam is rounded. (4) Cooling: Take the steamed material out of the pot and cool it to between 15°C and 20°C; (5) Add mountain spring water, saccharified liquid koji and alcohol yeast to the cooled material, mix them evenly and put them into a tank for fermentation at a temperature of 15°C-25°C; (6) Fermentation management: The temperature rises by 1-2 degrees every day in the first 1-3 days after fermentation, rises to 25-30 degrees in the fourth and fifth days, and rises to 28-32 degrees in the sixth and eighth days. The fermentation time is 6-20 days. (7) When the fermentation period is reached, the wine is filtered and then sent to the basement for storage and aging; (8) After one month of storage, the wine is adjusted according to quality, and then stored and aged for another year; (9) After tasting, the wine that has reached the mature stage is rated as a 64° light-fragrant raw wine.

7. The method for producing high-strength glutinous rice wine according to claim 6, characterized in that: The mass percentages of the components of the 64° light-fragrance raw liquor are: 25-30% of wild fresh Sophora japonica flower, 50-53% of rice, 0.5-1% of saccharified liquid koji, 0.5-1% of alcohol yeast, and the balance of mountain spring water.

8. The method for producing high-strength glutinous rice wine according to claim 7, characterized in that: The mass percentages of the components of 64° light-fragrance raw liquor are: 29.6% wild fresh Sophora japonica flower, 51.8% rice, 0.74% saccharified liquid koji, 0.56% alcohol yeast, and the remainder mountain spring water.

9. The method for producing high-strength glutinous rice wine according to claim 6, characterized in that: The alcohol yeast is K alcohol yeast.

10. The method for producing high-strength glutinous rice wine according to claim 6, characterized in that: The saccharification liquid koji is Uvll-48 saccharification liquid koji.

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