Brewing method of nut-flavored yellow rice wine

Abstract

The invention relates to the field of yellow wine brewing, in particular to a brewing method of nut-flavored yellow wine. The fried rice is used as a raw material, and the rice can be glutinous rice, polished round-grained rice, indica rice, black rice or husked millet; grinding the parched rice into powder, blending the powder into slurry, adding high-temperature-resistant alpha-amylase, and carrying out heat preservation treatment, so as to obtain oligosaccharide syrup; the materials are fed in batches, so that alcohol fermentation is prevented from being inhibited due to overhigh sugar degree, and expensive pure culture yeast is saved.

Description

Technical Field

[0001] The invention relates to the field of rice wine brewing, and in particular to a method for brewing nut-flavored rice wine. Background Art

[0002] Yellow rice wine is a fermented wine made from rice, millet, corn, wheat and other grains. We designed a yellow rice wine with a nutty flavor. The principle is to use the Maillard reaction to form a nutty flavor in the raw materials, and then ferment it with pure culture yeast that is easy to produce nutty aroma to form a yellow rice wine with a nutty aroma similar to chocolate. Summary of the invention

[0003] The present invention hopes to provide a method for brewing nut-flavored yellow wine, and the specific scheme is as follows:

[0004] A method for brewing nut-flavored yellow wine comprises the following steps: using fried rice as a raw material, grinding the fried rice into powder and then slurrying to obtain oligosaccharide slurry, and adding high-temperature resistant alpha-amylase during the slurrying process; adding oligosaccharide slurry, koji powder, yeast and water into a fermentation container, wherein the oligosaccharide slurry, koji powder and water are added multiple times, and finally obtaining the nut-flavored yellow wine through post-processing.

[0005] During the process of adding oligosaccharide syrup, koji powder and water multiple times, a certain period of time should be allowed between each addition before adding the next batch of materials.

[0006] The yeast is Angel's BV818, Raman PM or E2F yeast. Practice shows that these pure culture yeast varieties are beneficial to strengthening the nutty flavor of rice wine.

[0007] The yeast is activated by adding 5% sucrose water with a weight of 10 times that of the yeast into the yeast and placing the yeast in a 37° C. water bath for 20 minutes.

[0008] High temperature α-amylase, edible lactic acid and boiling water are added, blended into a slurry, heated, kept warm and cooled to form a flowable oligosaccharide slurry.

[0009] The rice is glutinous rice, polished round-grained rice, indica rice, black rice or millet.

[0010] The oligosaccharide syrup, koji powder and water are added three times, and the interval between the first addition of materials and the second addition of materials is one day, and the mass of the materials added each time is increased compared with the previous addition.

[0011] The post-treatment includes post-fermentation and storage, and the storage time is not less than 6 months.

[0012] The invention adopts fried rice as raw material, and the rice can be glutinous rice, polished rice, indica rice, black rice or millet; the fried rice is ground into a slurry, and a high-temperature resistant alpha-amylase is added for heat preservation treatment to become oligosaccharide syrup; the materials are added in batches to prevent alcohol fermentation from being inhibited by excessive sugar content, and expensive pure culture yeast is saved at the same time. The amount of yeast used in the method is only 1 / 10-1 / 5 of that used in the traditional method.

[0013] The present invention has the following innovative features: the applicant has discovered that the fried rice combined with the process steps of the present invention can make the rice wine of the present invention have a unique nutty flavor, and the yeast of the present invention can further enhance the nutty flavor. DETAILED DESCRIPTION

[0014] Example 1

[0015] Schematic diagram of the process flow: rice → removing impurities → soaking → air drying → frying → grinding → slurry mixing → liquefaction → feeding (initial feeding) → second feeding → third feeding → post-fermentation → pressing → clarification → storage → filling → sterilization.

[0016] Specific process description:

[0017] Rice: glutinous rice, polished rice, indica rice, black rice or millet can be used, and can be selected according to cost and product market positioning. Fresh rice can be used for frying after being sieved and impurities are removed.

[0018] Soaking: Soak the rice in water for 1 hour and drain.

[0019] Air drying: Dry naturally, or put the rice into a blast drying oven to dry the surface water, so that the rice grains are loose and not compacted.

[0020] Stir-frying: Put the air-dried rice into a 180℃ steam wok, stir and fry to ensure that it is heated evenly. Stir-fry until cooked through, the surface is golden, the rice aroma is rich, and there is no burnt bitterness.

[0021] Grinding: Put the roasted rice into a grinder and grind it to about 80 mesh.

[0022] Slurry preparation and liquefaction: according to the mass of fried rice noodles, add 0.1% high-temperature α-amylase (100,000 U / g), 0.1% edible lactic acid, and an equal amount of boiling water, mix into a slurry, heat to 95°C, keep warm for 1 hour, and cool to form a flowable oligosaccharide slurry.

[0023] Initial investment: In this case, 1000 kg of fried rice is used as the raw material, and the ingredients are shown in Table 1. Add 280 kg of the above oligosaccharide syrup, 14 kg of koji powder (traditional koji is crushed to 80 mesh, the same below), 0.14 kg of pure culture yeast (needs to be activated), and 140 kg of brewing water into the fermentation container, stir well, and continue stirring 1 to 2 times the next day.

[0024] Pure culture yeast can be Angel's BV818. Practice shows that these pure culture yeast varieties are conducive to strengthening the nutty flavor of rice wine. Yeast activation method: add 5% sucrose water 10 times the weight of yeast to the yeast and put it in a 37°C water bath for 20 minutes.

[0025] Second dosing: No feed is added on the second day after the initial dosing to facilitate yeast propagation, and the second dosing is carried out on the third day. Add 560kg of the above oligosaccharide syrup, 28kg of koji powder, and 280kg of brewing water, and stir thoroughly.

[0026] Third dosing: The third dosing is carried out on the 4th day after the initial dosing, adding 1160kg of the above oligosaccharide syrup, 58kg of koji powder, and 580kg of brewing water, and stirring thoroughly.

[0027] Table 1 Ingredients of Nut Flavored Yellow Wine (Unit: kg)

[0028]

[0029]

[0030] Post-fermentation: After the third pitch, it enters the vigorous fermentation stage. After 1 week, the fermentation slows down and enters the post-fermentation stage. It continues to ferment for 2 weeks and can be squeezed, filtered and clarified.

[0031] Storage: After being stored for about 6 months, the raw green smell produced by fermentation disappears and the wine can be bottled and put on the market. The wine of the present invention is different from the traditional yellow rice wine and does not require long-term aging.

[0032] Comparative Examples 1-4 (This comparative example is used to study the effect of yeast species on the results)

[0033] Comparative Examples 1-4 are the same as Example 1 except for the different yeast types, as follows:

[0034]

[0035] Application Examples

[0036] The rice wine produced by the above method forms the following four types after blending.

[0037] Application Example 1 Dry Nutty Flavor Yellow Wine

[0038] Alcohol content is 12°~16°, residual sugar is less than 15g / L.

[0039] Application Example 2 Semi-dry nut-flavored yellow wine

[0040] Alcohol content: 12°~16°, residual sugar: 15.1g / L~40g / L.

[0041] Application Example 3 Dry Nutty Flavor Yellow Wine

[0042] Alcohol content: 12°~16°, residual sugar: 40.1g / L~100g / L.

[0043] Application Example 4 Sweet Nutty Flavored Yellow Wine

[0044] The alcohol content is 12°~16°, and the residual sugar is greater than 100g / L.

[0045] The present invention has been described in detail above in conjunction with specific implementations and exemplary examples, but these descriptions cannot be understood as limiting the present invention. Those skilled in the art understand that, without departing from the spirit and scope of the present invention, a variety of equivalent substitutions, modifications or improvements may be made to the technical solution of the present invention and its implementation methods, all of which fall within the scope of the present invention. The scope of protection of the present invention shall be subject to the attached claims.

Claims

1. A method for brewing nut-flavored rice wine, characterized in that: The method comprises the following steps: using fried rice as a raw material, grinding the fried rice into powder and then slurrying to obtain oligosaccharide slurry, and adding high temperature resistant alpha-amylase during the slurrying process; adding oligosaccharide slurry, koji powder, yeast and water into a fermentation container, wherein the oligosaccharide slurry, koji powder and water are added multiple times, and finally obtaining nut-flavored yellow wine through post-processing.

2. The brewing method of a nut-flavored yellow wine according to claim 1, characterized in that: During the process of adding oligosaccharide syrup, koji powder and water multiple times, a certain period of time should be allowed between each addition before adding the next batch of materials.

3. The brewing method of a nut-flavored yellow wine according to claim 1, characterized in that: The yeast is Angel's BV818, Raman PM or E2F yeast.

4. The brewing method of a nut-flavored yellow wine according to any one of claims 1 or 3, characterized in that: The yeast is activated by adding 5% sucrose water with a weight of 10 times that of the yeast into the yeast and placing the yeast in a 37° C. water bath for 20 minutes.

5. The method for brewing nut-flavored yellow wine according to claim 1, characterized in that: The specific steps of the slurry preparation are as follows: adding high temperature α-amylase, edible lactic acid and boiling water, blending into a slurry, heating, keeping warm, cooling, and forming a flowable oligosaccharide slurry.

6. The method for brewing nut-flavored yellow wine according to claim 1, characterized in that: The rice is glutinous rice, polished round-grained rice, indica rice, black rice or millet.

7. The brewing method of a nut-flavored yellow wine according to claim 1, characterized in that: The oligosaccharide syrup, koji powder and water are added three times, and the interval between the first addition of materials and the second addition of materials is one day, and the mass of the materials added each time is increased compared with the previous addition.

8. The method for brewing nut-flavored yellow wine according to claim 1, characterized in that: The post-treatment includes post-fermentation and storage, and the storage time is not less than 6 months.

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