Production and preparation process of highland barley rice wine fermented glutinous rice

Abstract

The invention discloses a highland barley rice wine fermented glutinous rice production and preparation process which comprises the following steps: selecting highland barley rice and glutinous rice according to a weight ratio of 1: 1, and cleaning and soaking the selected highland barley rice and glutinous rice; uniformly mixing the soaked highland barley and glutinous rice, and steaming to obtain mixed rice to be fermented; the fermentation distiller's yeast is prepared by mixing flavor distiller's yeast and sweet distiller's yeast according to the weight ratio of 1: 1; adding 6-8 g of fermentation distiller's yeast into each kilogram of the mixed rice to be fermented, and performing double-temperature double-yeast fermentation to obtain the highland barley rice wine fermented glutinous rice after fermentation; and sterilizing, cooling and packaging the highland barley wine fermented glutinous rice. The highland barley and the glutinous rice are used as raw materials to prepare the rice wine fermented glutinous rice, the prepared rice wine fermented glutinous rice can achieve the taste of the rice wine fermented glutinous rice prepared from rice under the double-yeast double-temperature fermentation technology, and the blank of the highland barley fermented rice wine fermented glutinous rice in China is filled.

Description

Technical Field

[0001] The invention belongs to the technical field of rice wine preparation, and in particular relates to a production process for highland barley rice wine fermented glutinous rice. Background Art

[0002] Highland barley has the characteristics of high protein, high fiber, vitamins, low fat and low sugar. According to investigation, people who eat more highland barley food have a lower incidence of high cholesterol diseases. At the same time, modern medicine has proved that the B-glucan in highland barley plays an important role in preventing colon cancer, anti-oxidation, anti-aging and lowering cholesterol.

[0003] We studied the preparation of highland barley rice wine mash. Since highland barley rice is a crude fiber food, its starch content is 20% less than that of rice, and there is a certain difference between it and rice. The highland barley rice wine mash produced by the process of preparing rice wine mash with rice does not meet the corresponding taste requirements of rice wine mash. The invention patent with patent number "201310176257.8" and patent name "Buckwheat Highland Barley Rice Wine" was retrieved from the public patents. It discloses a kind of bitter buckwheat highland barley rice wine and its preparation method, but its main raw material is highland barley sprouts, and the product obtained is mainly highland barley rice wine. The rice wine mash produced by it is not described. After the applicant conducted trial production through the preparation process disclosed in this patent, the rice wine mash produced by it still did not meet the taste requirements of the existing rice wine mash. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a production and preparation process of highland barley rice wine mash in view of the deficiencies of the above-mentioned prior art. The production process of highland barley rice wine mash is improved by technical reforming the traditional rice fermentation to prepare rice wine mash, so that the produced highland barley rice wine mash meets the taste requirements of traditional rice wine mash.

[0005] The technical solution adopted by the present invention is: a production and preparation process of highland barley rice wine mash, comprising the following steps:

[0006] S1: selecting highland barley rice and glutinous rice in a weight ratio of 1:1, washing the highland barley rice and glutinous rice, and soaking the washed highland barley rice and glutinous rice for 6-12 hours;

[0007] S2: Evenly mix the soaked highland barley rice and glutinous rice and steam them, the steaming time is 15 minutes, the steam pressure is 2.5 standard atmospheres, the steaming temperature is 170° C., and naturally cool to 28° C.-30° C. after steaming to obtain mixed rice to be fermented;

[0008] S3: The fermented koji is prepared by mixing flavor koji and sweet koji in a weight ratio of 1:1;

[0009] S4: adding 6g-8g of fermentation koji per kilogram of the mixed rice to be fermented and fermenting twice, the first fermentation is low-temperature fermentation, fermenting at a constant temperature of 28°C for 8h, and the second fermentation is high-temperature fermentation, fermenting at a constant temperature of 33°C for 40h, and obtaining highland barley rice wine mash after fermentation;

[0010] S5: sterilize, cool and package highland barley rice wine mash.

[0011] Preferably, the soaking time for highland barley rice and glutinous rice in step S1 is 8 hours.

[0012] Preferably, the mixture is naturally cooled to 30° C. after steaming in step S2.

[0013] The beneficial effects of the present invention are:

[0014] (1) The fermentation of the rice wine mash by using a flavor yeast and a sweet yeast has a strong wine aroma and a good sweetness, which makes it have a good taste;

[0015] (2) During the low-temperature fermentation process at 28°C, the root mold in the flavor koji and the sweet koji plays a major fermentation role, hydrolyzing starch to produce glucose, which is a saccharification process. The low-temperature fermentation at 28°C can quickly complete the saccharification process and ensure the saccharification effect, thereby avoiding the influence of excessively high temperature on the saccharification effect.

[0016] (3) During the high-temperature fermentation process at 33°C, the yeast in the flavor koji and sweet koji plays a major fermentation role, converting glucose into alcohol. Under the premise of ensuring the saccharification effect through low-temperature fermentation, the use of a temperature of 33°C can improve the fermentation efficiency and shorten the fermentation time.

[0017] The invention adopts highland barley and glutinous rice as raw materials to prepare rice wine mash. Under the hyperbolic double-temperature fermentation process, the prepared rice wine mash can achieve the taste of rice wine mash prepared by adopting rice, thus filling the blank of domestic rice wine mash fermented by highland barley. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a flowchart of the present invention. DETAILED DESCRIPTION

[0019] The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.

[0020] Example 1

[0021] like Figure 1 As shown, the production process of highland barley rice wine mash provided in this embodiment comprises the following steps:

[0022] S1: Select 10kg highland barley rice and 10kg glutinous rice, wash the highland barley rice and glutinous rice, and soak them after washing for 6 hours;

[0023] S2: Evenly mix the soaked highland barley rice and glutinous rice and steam them, the steaming time is 15 minutes, the steam pressure is 2.5 standard atmospheres, the steaming temperature is 170° C., and naturally cool to 28° C. after steaming to obtain mixed rice to be fermented;

[0024] S3: The fermented koji is prepared by mixing flavor koji and sweet koji in a weight ratio of 1:1;

[0025] S4: adding 120g of fermented koji to the fermented mixed rice for two fermentations, i.e., adding 60g of flavored koji and 60g of sweet koji, the first fermentation is low-temperature fermentation, fermented at a constant temperature of 28°C for 8h, the second fermentation is high-temperature fermentation, fermented at a constant temperature of 33°C for 40h, and highland barley rice wine mash is obtained after fermentation;

[0026] S5: sterilize, cool and package highland barley rice wine mash.

[0027] Example 2

[0028] The highland barley rice wine fermented glutinous rice production and preparation process provided in this embodiment comprises the following steps:

[0029] S1: Select 10kg highland barley rice and 10kg glutinous rice, wash the highland barley rice and glutinous rice, and soak them after washing for 12 hours;

[0030] S2: Evenly mix the soaked highland barley rice and glutinous rice and steam them, the steaming time is 15 minutes, the steam pressure is 2.5 standard atmospheres, the steaming temperature is 170° C., and naturally cool to 30° C. after steaming to obtain mixed rice to be fermented;

[0031] S3: The fermented koji is prepared by mixing flavor koji and sweet koji in a weight ratio of 1:1;

[0032] S4: adding 160g of fermented koji to the fermented mixed rice for two fermentations, i.e., adding 80g of flavored koji and 80g of sweet koji, the first fermentation is low-temperature fermentation, fermented at a constant temperature of 28°C for 8h, the second fermentation is high-temperature fermentation, fermented at a constant temperature of 33°C for 40h, and highland barley rice wine fermented glutinous rice is obtained after fermentation;

[0033] S5: sterilize, cool and package highland barley rice wine mash.

[0034] Example 3

[0035] The highland barley rice wine fermented glutinous rice production and preparation process provided in this embodiment comprises the following steps:

[0036] S1: Select 10kg highland barley rice and 10kg glutinous rice, wash the highland barley rice and glutinous rice, and soak them after washing for 8 hours;

[0037] S2: Evenly mix the soaked highland barley rice and glutinous rice and steam them, the steaming time is 15 minutes, the steam pressure is 2.5 standard atmospheres, the steaming temperature is 170° C., and naturally cool to 28° C. after steaming to obtain mixed rice to be fermented;

[0038] S3: The fermented koji is prepared by mixing flavor koji and sweet koji in a weight ratio of 1:1;

[0039] S4: adding 148g of fermented koji to the fermented mixed rice for two fermentations, i.e., adding 74g of flavored koji and 74g of sweet koji, the first fermentation is low-temperature fermentation, fermented at a constant temperature of 28°C for 8h, the second fermentation is high-temperature fermentation, fermented at a constant temperature of 33°C for 40h, and highland barley rice wine mash is obtained after fermentation;

[0040] S5: sterilize, cool and package highland barley rice wine mash.

[0041] Comparative Example 1

[0042] This embodiment is basically the same as embodiment 3, except that the ratio of the fermented koji is changed. The flavor koji and the sweet koji are mixed in a weight ratio of 4:6.

[0043] Comparative Example 2

[0044] This embodiment is basically the same as embodiment 3, except that the fermentation koji is changed to sweet koji.

[0045] Comparative Example 3

[0046] This embodiment is basically the same as embodiment 3, except that the fermentation koji is changed, and the fermentation koji uses flavored koji.

[0047] Comparative Example 4

[0048] This embodiment is basically the same as embodiment 3, except that the temperature of the first fermentation is changed. The first fermentation is a low-temperature fermentation at a fermentation temperature of 25°C.

[0049] Comparative Example 5

[0050] This embodiment is basically the same as embodiment 3, except that the temperature of the first fermentation is changed. The first fermentation is a low-temperature fermentation at a fermentation temperature of 33°C.

[0051]

[0052]

[0053] From the above comparison, it can be seen that the 1:1 ratio of flavored koji and sweet koji not only provides sufficient sweetness for the product, but also ensures that the product has a strong wine aroma. The temperature change of the first fermentation affects the saccharification degree of the first fermentation, which ultimately affects the taste of the product.

[0054] The above description is only a preferred implementation manner of the present invention, but the protection scope of the present invention is not limited thereto, and any modification and replacement based on the technical solution and inventive concept provided by the present invention should be included in the protection scope of the present invention.

Claims

1. A production process for highland barley rice wine fermented glutinous rice, characterized in that: The following steps are involved: S1: selecting highland barley rice and glutinous rice in a weight ratio of 1:1, washing the highland barley rice and glutinous rice, and soaking the washed highland barley rice and glutinous rice for 6-12 hours; S2: Evenly mix the soaked highland barley rice and glutinous rice and steam them, the steaming time is 15 minutes, the steam pressure is 2.5 standard atmospheres, the steaming temperature is 170° C., and naturally cool to 28° C.-30° C. after steaming to obtain mixed rice to be fermented; S3: The fermented koji is prepared by mixing flavor koji and sweet koji in a weight ratio of 1:1; S4: adding 6g-8g of fermentation koji per kilogram of the mixed rice to be fermented and fermenting twice, the first fermentation is low-temperature fermentation, fermenting at a constant temperature of 28°C for 8h, and the second fermentation is high-temperature fermentation, fermenting at a constant temperature of 33°C for 40h, and obtaining highland barley rice wine mash after fermentation; S5: sterilize, cool and package highland barley rice wine mash.

2. A process for producing highland barley rice wine mash according to claim 1, characterized in that: The soaking time for highland barley rice and glutinous rice in step S1 is 8 hours.

3. A process for producing highland barley rice wine mash according to claim 1 or 2, characterized in that: After steaming in step S2, the mixture is naturally cooled to 30°C.

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