Preparation method of yellow rice wine yeast and yellow rice wine brewing method

Abstract

The invention relates to the field of yellow wine production, in particular to a making method of yellow wine yeast and a yellow wine brewing method. The preparation method of the yellow rice wine yeast comprises the following steps: wheat washing, wheat steeping, germination, withering, cooling, crushing, yeast stirring and fermentation, and drying and baking. The beer malting process and the yellow wine koji making process are organically combined to complement each other; due to the fact that the method comprises the two amylase generation processes of grain germination and rhizopus fermentation, the activity of the formed wheat koji is higher than that of traditional wheat koji by 20%-50%, and the activity can reach 1200 U / g.

Description

Technical Field

[0001] The invention relates to the field of rice wine production, and in particular to a method for making rice wine koji and a method for brewing rice wine. Background Art

[0002] Yellow rice wine is a traditional alcoholic beverage in my country. It is low in alcohol content and rich in nutrition, and is very popular among consumers. Traditionally, rice wine sold on the market is mainly made from rice wine, which uses malt koji as a saccharification and fermentation agent. It has a long production cycle, low yield, and complex taste. It has gradually failed to adapt to market demand. The inheritance of traditional culture faces severe challenges. Therefore, it is urgent to improve the malt koji of yellow rice wine and improve the flavor of yellow rice wine.

[0003] Foreign wines made from grains generally use malt as a saccharifying agent, and have a refreshing taste with the natural flavor of grains. However, Chinese liquor and yellow wine are generally brewed with daqu (wheat koji), which is a crude enzyme preparation for natural fermentation. Its microbial species are very complex and the quality of the koji is difficult to control. Therefore, fermentation with daqu will produce bad taste and harmful ingredients, covering up the aroma of the grains themselves. Summary of the invention

[0004] The present invention hopes to provide a method for making yellow wine koji and a method for brewing yellow wine, and the specific scheme is as follows:

[0005] A method for making yellow wine koji comprises the following steps: washing wheat, soaking wheat, germination, withering, cooling, crushing, mixing koji for fermentation and drying and roasting for fragrance.

[0006] A method for making yellow wine koji, the specific steps are as follows:

[0007] (1) Wash the wheat: Wash with clean water to remove floating wheat and impurities.

[0008] (2) Soaking wheat: Soak in clean water for 18-24 hours at a temperature of 18°C ​​to 22°C, cut off the water supply and ventilate intermittently during the soaking process, and then soak again; in the prior art, the soaking time for beer wheat is generally 2-3 days, and the soaking degree of wheat needs to reach 42-48%, but the applicant has found that this is not applicable to the present invention;

[0009] (3) Germination: Germination under 18℃~20℃ ventilated conditions;

[0010] (4) Withering: Baking and withering;

[0011] (5) Crushing: After the malt is cooled to room temperature, crushing is performed; beer generally requires the removal of malt roots by drying, which is also different from the conventional operation of the present invention;

[0012] (6) Mixing koji and fermenting: Add additives to the crushed malt particles, mix and evenly mix;

[0013] (7) placing the malt particles to which the bacteria and fermentation aids are added into a container and fermenting for 48 to 72 hours;

[0014] (8) Take out the fermented malt particles, bake them until the moisture content is about 4-7%, increase the temperature, bake them until fragrant, cool them, and store them for later use.

[0015] In step (3), the germination may be carried out until the middle bud is 1 to 2 times the length of the wheat grain.

[0016] In the step (4), the malt is withered until the moisture content of the malt is 16-25%.

[0017] In the step (5), the wheat grains are crushed into 3 to 5 grains.

[0018] The additives in step (6) include potassium dihydrogen phosphate, citric acid monohydrate, sodium citrate dihydrate, magnesium sulfate and Aspergillus oryzae spore powder.

[0019] The mass ratio of the additives in step (6) is potassium dihydrogen phosphate: citric acid monohydrate: sodium citrate dihydrate: magnesium sulfate: Aspergillus oryzae spore powder = 0.8-1.3: 8-10: 0.8-1.2: 2.5-3.5: 4-6.

[0020] In step (8), the baking temperature is 60°C to 65°C, the subsequent heating temperature is 103°C, and the baking time is 1-3 hours. This temperature can reduce the decomposition of protein into amino acids by proteases in the raw malt koji to a certain extent, and ensure that the yellow wine produced by the yellow wine koji has a special aroma.

[0021] A method for brewing yellow wine comprises a pre-treatment process and a post-fermentation process, wherein the yellow wine koji prepared as above is used in the pre-treatment process.

[0022] The present invention has the following advantages:

[0023] 1. The present invention organically combines the beer malting process with the yellow wine koji making process (combining the eastern and western koji making processes, first culturing malt, then culturing pure Rhizopus, forming a new type of yellow wine koji), taking advantage of each other's strengths and making up for each other's weaknesses; because the present invention has two processes of producing amylase, namely grain germination and Rhizopus fermentation, the formed koji has an enzyme activity 20% to 50% higher than that of traditional koji, which can reach 1200U / g.

[0024] 2. After repeated experiments, the combination of potassium dihydrogen phosphate, citric acid monohydrate, sodium citrate dihydrate, magnesium sulfate and Aspergillus oryzae spore powder can provide a good fermentation environment during fermentation, thereby ensuring the vitality of the malt in this application. In addition, this application found that some parameters and characteristics of the beer malting process are not well adapted to yellow wine, so some conditions for cultivating malt need to be modified.

[0025] 3. The rice wine brewed from this koji fully complies with national standards, and has a mellower and more refreshing taste, which may be easily accepted by young consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The present invention is a flow chart of a method for making yellow wine koji. DETAILED DESCRIPTION

[0027] The present application is further described in detail below with reference to the accompanying drawings and embodiments.

[0028] Example 1

[0029] 1) Wheat washing: Wash with clean water to remove floating wheat and impurities.

[0030] 2) Soaking wheat: temperature 18°C-20°C, soaking degree 41%. Soak in clean water for 8 hours (the first stage of soaking wheat in Example 2-5), cut off water for 12 hours (ventilate for 10 minutes every hour during this period), and then soak for another hour (the second stage of soaking wheat in Example 2-5).

[0031] 3) Germination: Germinate for 4 days at 18℃~20℃ with ventilation, until the sprout length reaches 1~2 times the length of the wheat grain.

[0032] 4) Withering: Baking at 60℃~65℃ until the moisture content of malt is about 20%.

[0033] 5) Crushing: After the malt cools to room temperature, crush it into particles of about 10 mesh, that is, crush the wheat grains into 3 to 5 particles.

[0034] 6) Fermentation with koji: Add 0.1% potassium dihydrogen phosphate (the amount added is calculated based on the weight of the cleaned and crushed wheat), 0.09% citric acid (monohydrate), 0.1% sodium citrate (dihydrate), 0.03% magnesium sulfate, and 0.5% Aspergillus oryzae spore powder to the crushed malt particles. Mix well.

[0035] 7) Put the malt particles with added bacteria and fermentation aids into a container (koji box or jar) for fermentation for 48 to 72 hours. 8) Take out the fermented malt particles, bake them at 60°C to 65°C until the moisture content is about 5%, raise the temperature to 103°C, and bake for 1 to 3 hours. After cooling, store them for later use.

[0036] Examples 2-5 (The following examples are used to study the effect of the malt soaking process on the results)

[0037] The rest of the following examples are the same as Example 1, except that the soaking process is different, and the specific details are as follows:

[0038]

[0039] Examples 6-10 (The following examples are used to study the effect of additives on the results)

[0040] The following examples are the same as Example 1 except that the additives are different. The specific details are as follows:

[0041]

[0042] Application Examples

[0043] The following is a further explanation of the application of the above-mentioned malt koji in combination with the brewing process:

[0044] 1) Soaking rice: Mix glutinous rice with 0.1% papaya enzyme and 0.01% lactic acid bacteria powder, and soak the rice at room temperature for 2 days.

[0045] 2) Steaming: Use hot steam to steam rice for 40 minutes

[0046] 3) Rice pouring: Cool the rice to room temperature and add 0.3% sweet wine koji, and let it stand at room temperature for 2 days.

[0047] 4) Saccharification and fermentation: Put glutinous rice, malt koji and yeast into the pot according to the ratio of malt koji 15%, yeast 0.6g / kg and water 0.9 times (rice mass ratio). Main fermentation at room temperature for 1 week (open the raking 3 times a day for the first 3 days, and open the raking 2 times a day thereafter), and post-fermentation for 2 weeks

[0048] 5) Pressing and clarification: Use a filter press to separate the solid and liquid in the mash

[0049] 6) Frying and filling: Sterilize the clarified wine at high temperature and pour it into the sterilized ceramic jar while it is still hot, and seal it immediately.

[0050] The indicators of rice wine brewed using the above method are shown in the following table:

[0051]

[0052] The above content describes the technical principles, beneficial effects and features of the present invention. It should be pointed out that the above is only a preferred implementation mode of the present invention, but is not limited to the above embodiments. For technicians in the technical field to which the present invention belongs, some improvements and optimizations can be made without departing from the content of the present invention, which should be regarded as belonging to the protection scope of the present invention.

Claims

1. A method for making yellow wine koji, characterized in that: The method comprises the following steps: washing wheat, soaking wheat, germination, withering, cooling, breaking, mixing with koji and fermenting, and drying and roasting.

2. The method for making yellow wine koji according to claim 1, characterized in that: The specific steps are as follows: (1) Washing wheat; (2) Soaking wheat: Soak wheat in clean water for 18-24 hours at a temperature of 18°C ​​to 22°C. Cut off the water supply and ventilate the wheat intermittently during the soaking process before soaking again. (3) Germination: Germination under 18℃~20℃ ventilation conditions; (4) Withering: withering by baking; (5) Crushing: After the malt cools to room temperature, crush it; (6) Fermentation: Add additives to the crushed malt particles, mix and evenly mix; (7) Place the malt particles with added bacteria and fermentation aids into a container and ferment for 48 to 72 hours; (8) Take out the fermented malt particles, bake them until the moisture content is about 4-7%, heat them up, bake them until fragrant, cool them down and store them for later use.

3. The method for making yellow wine koji according to claim 2, characterized in that: In step (3), the germination may be carried out until the middle bud is 1 to 2 times the length of the wheat grain.

4. The method for making yellow wine koji according to claim 2, characterized in that: In the step (4), the malt is withered until the moisture content of the malt is 16-25%.

5. The method for making yellow wine koji according to claim 2, characterized in that: In the step (5), the wheat grains are crushed into 3 to 5 grains.

6. The method for making yellow wine koji according to claim 2, characterized in that: The additives in step (6) include potassium dihydrogen phosphate, citric acid monohydrate, sodium citrate dihydrate, magnesium sulfate and Aspergillus oryzae spore powder.

7. The method for making yellow wine koji according to claim 5, characterized in that: The mass ratio of the additives in step (6) is potassium dihydrogen phosphate: citric acid monohydrate: sodium citrate dihydrate: magnesium sulfate: Aspergillus oryzae spore powder = 0.8-1.3: 8-10: 0.8-1.2: 2.5-3.5: 4-6.

8. The method for making yellow wine koji according to claim 2, characterized in that: In the step (8), the baking temperature is 60°C-65°C, the subsequent heating temperature is 103°C, and the baking time is 1-3h.

9. A method for brewing yellow rice wine, characterized in that: The method comprises a pre-treatment process and a post-fermentation process, and the pre-treatment process adopts the yellow wine koji prepared by any one of claims 1 to 7.

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