Brewing method of glutinous rice wine

Abstract

The invention discloses a brewing method of glutinous rice wine, and belongs to the technical field of wine brewing. The brewing method of the glutinous rice wine comprises the following steps: S1, respectively soaking glutinous rice, sorghum, coix seeds and quinoa, crushing and mixing to obtain a mixed raw material; s2, sequentially stir-frying, steaming and airing the mixture to obtain a mixed cooked material; s3, mixing the mixed clinker, compound enzyme and zymophyte, and performing first fermentation, second fermentation, material supplementation and third fermentation to obtain a fermented material; and S4, distilling, refining and ageing the fermented material to obtain the glutinous rice wine. Through multi-grain synergy, gradient process control, the compound enzyme microbial inoculum and a staged fermentation technology, the problems that traditional glutinous rice wine is single in flavor and low in fermentation efficiency are solved, the wine yield, the flavor complexity and the product stability are remarkably improved, and the glutinous rice wine is suitable for large-scale production.

Description

Technical Field

[0001] The invention belongs to the technical field of wine making, and particularly relates to a method for brewing glutinous rice wine. Background Art

[0002] Glutinous rice, due to its extremely high amylopectin content (≥98%), is easier to gelatinize during the cooking process, providing a rich source of fermentable sugars for microorganisms, significantly improving the wine yield. In traditional processes, glutinous rice is mostly used alone or simply mixed with other grains, but there is a lack of systematic research on the synergistic effects of multiple grains, resulting in limited fermentation efficiency and a single flavor. In addition, glutinous rice has low protein and fat content, which can reduce the formation of off-flavor substances, but the aroma layer of a single raw material is relatively thin, which makes it difficult to meet the demand of modern consumers for complex flavors.

[0003] In existing technologies, mixed fermentation of multiple grains often leads to problems such as uneven cooking, stratification, and clumping due to differences in the physical properties of the raw materials (such as water absorption and gelatinization temperature). For example, sorghum has a thick bark that requires high temperature softening, while the dense structure of coix seed requires long soaking. Traditional simultaneous processing can easily lead to reduced starch utilization. Furthermore, if the compositional differences between different grains (such as sorghum tannins and coix seed glucans) are not properly controlled, they may cause bitterness or inhibit microbial activity.

[0004] Traditional solid-state fermentation relies on natural microbial communities, which have problems such as unstable bacterial community structure and uncontrollable metabolic pathways, resulting in long fermentation cycles and low efficiency in the production of flavor substances such as esters.

[0005] Therefore, a glutinous rice wine with good flavor and simple brewing is needed. Summary of the Invention

[0006] In view of this, the purpose of the present invention is to provide a method for brewing glutinous rice wine. The present invention solves the problems of single flavor and low fermentation efficiency of traditional glutinous rice wine through multi-grain synergy, gradient process control, composite enzyme agent and staged fermentation technology, significantly improves the wine yield, flavor complexity and product stability, and is suitable for large-scale production.

[0007] In order to achieve the above object, the present invention provides the following technical solutions:

[0008] In a first aspect, the present invention provides a method for brewing glutinous rice wine, comprising the following steps:

[0009] S1. Soak glutinous rice, sorghum, coix seed, and quinoa separately and then crush and mix to obtain a mixed raw material;

[0010] S2. The mixture is sequentially stir-fried, steamed, and dried to obtain a mixed clinker;

[0011] S3. The mixed clinker, complex enzyme, fermentation bacteria mixed first fermentation, second fermentation, feed, third fermentation to obtain fermentation material;

[0012] S4. The fermented material is distilled, refined, and aged to obtain glutinous rice wine.

[0013] Preferably, the mass ratio of glutinous rice, sorghum, coix seed, and quinoa in S1 is (60-70): (8-12): (8-12): (8-12). The present invention constructs a ternary synergistic system of sorghum-coix seed-quinoa, in which sorghum provides phenolic precursors; coix seed contains coixol to enhance fermentation activity; and the saponin component of quinoa regulates the microbial community. Since glutinous rice has a high amylopectin content and lacks amylose, after adding sorghum-coix seed-quinoa, the starch types are complemented (branched / straight chain ratio 7:3) and synergized with functional ingredients to solve the defects of traditional glutinous rice wine, such as thin body and lack of layering.

[0014] Preferably, the soaking parameters of glutinous rice, sorghum, coix seed and quinoa in S1 are as follows:

[0015] Glutinous rice was soaked at 40±2℃ for 8h with a material-water ratio of 1:1.5;

[0016] Soak sorghum at 60±2℃ for 4h with a material-water ratio of 1:2;

[0017] Soak Job's tears at 50±2℃ for 10h with a material-water ratio of 1:3;

[0018] Quinoa is soaked at 25°C for 2 hours with a material-to-water ratio of 1:4. The present invention utilizes a gradient soaking process to adjust the moisture content of each raw material to the same level based on the differences in water absorption rates of the grains, ensuring synchronous gelatinization and avoiding stratification and agglomeration during subsequent frying and gelatinization.

[0019] Preferably, the stir-frying temperature in S2 is 90-95° C., and the stir-frying time is 1-2 h.

[0020] Preferably, the steaming time in S2 is 40 to 50 minutes and the steaming pressure is 0.15 to 0.2 MPa. The present invention adopts double cooking of stir-frying and steaming to enhance the complexity of aroma.

[0021] Preferably, the moisture content of the mixed clinker after air-drying in S2 is 60-70%.

[0022] Preferably, the mass ratio of the mixed clinker, complex enzyme and fermentation bacteria in S3 is 100:(0.5-1.5):(1-2);

[0023] The complex enzyme is a mixture of α-amylase and saccharifying enzyme in a mass ratio of 1:1; it synergistically saccharifies amylopectin / amylose, and increases the reducing sugar production rate by 40%.

[0024] The fermentation bacteria are a mixture of Monascus purpureus and Aspergillus niger in a mass ratio of 0.8:1.

[0025] Preferably, the activity of the α-amylase is 5000 U / g; the activity of the saccharifying enzyme is 10000 U / g;

[0026] The Monascus was 1×10 8 CFU / g, Aspergillus niger is 5×10 8 CFU / g.

[0027] Preferably, the first fermentation temperature in S3 is 30°C, the fermentation time is 48h, and the air flow rate is 0.1m 3 / h;

[0028] The second fermentation temperature is 25°C and the duration is 15 days;

[0029] The supplementary material is 10-20% of the mass of the mixed clinker, and the supplementary material component is glutinous rice husk;

[0030] The third fermentation was conducted at 28°C for five days. Aerobic and anaerobic staged fermentation regulated microbial metabolic pathways; glutinous rice husks were added as an adsorption carrier to accelerate ester enrichment. Dynamic feeding combined with temperature gradient control increased ester synthesis efficiency by over 30%.

[0031] Preferably, the aging method in S3 is:

[0032] After refining, the wine is transferred to a ceramic jar until the volume of the jar reaches 80%, and the aging temperature is controlled at 20°C and the relative humidity is maintained at 65%. The aging time is 4 years.

[0033] During the aging period, the jars are micro-oxygenated once a month, introducing oxygen at a rate of 0.15 cubic meters per cubic meter of liquor per hour, with each aeration lasting 45 minutes. During the aging period, complex chemical reactions occur among the alcohols, acids, esters, and aldehydes in the liquor. For example, alcohol (ethanol) associates with water molecules and other organic molecules to form macromolecular complexes, making the liquor smoother and less irritating. Simultaneously, acids and alcohols in the liquor gradually undergo esterification reactions, forming various ester compounds. These esters possess unique aromas, such as the fruity aroma of ethyl acetate and the zesty aroma of ethyl lactate. These esters enhance the liquor's flavor, making its aroma more intense, complex, and elegant, and its flavor richer and fuller.

[0034] Contains at least the following beneficial technical effects:

[0035] The present invention significantly improves the complexity of wine flavor and fermentation efficiency by optimizing the synergistic ratio of glutinous rice, sorghum, coix seed and quinoa, and combining gradient soaking, stir-frying and steaming dual maturation and staged fermentation technology; adopts α-amylase and saccharifying enzyme for synergistic saccharification, and Monascus and Aspergillus niger composite fungus agent for directionally regulating ester synthesis, and supplemented with glutinous rice husk to absorb off-flavors, so that the ethyl hexanoate content reaches 543-587 mg / L, and the ester generation efficiency is improved by more than 30%; in the aging stage, the ceramic jar is treated with micro-oxygen to promote the esterification reaction of alcohol, and the fusel oil content is reduced to 0.42-0.47 mg / L, so that the wine body is soft and full, with both fruity and transparent aroma, thus solving the problems of single flavor and long fermentation cycle of traditional glutinous rice wine, and realizing the efficient and stable production of high-quality glutinous rice wine. DETAILED DESCRIPTION

[0036] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0037] It should be understood that the terms described herein are intended only to describe particular embodiments and are not intended to limit the present invention. In addition, for numerical ranges herein, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Each smaller range between any intermediate value within a stated value or stated range and any other stated value or intermediate value within the stated range is also encompassed by the present invention. The upper and lower limits of these smaller ranges may be independently included or excluded within the scope.

[0038] Unless otherwise indicated, all technical and scientific terms used herein have the same meaning as commonly understood by those skilled in the art. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein may also be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of any conflict with any incorporated document, the contents of this specification shall prevail.

[0039] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention without departing from the scope or spirit of the invention. Other embodiments will be apparent to those skilled in the art from the present invention. The present description and examples are intended to be illustrative only.

[0040] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0041] Unless otherwise specified, the "room temperature" and "normal temperature" mentioned in the present invention are all calculated as 25±2°C.

[0042] Unless otherwise specified, all raw materials and instruments used in the following examples of the present invention are commercially available.

[0043] Example 1

[0044] This embodiment provides a method for brewing glutinous rice wine, comprising the following steps:

[0045] S1. Soak glutinous rice at 40°C for 8 h with a material-to-water ratio of 1:1.5;

[0046] Soak sorghum at 60°C for 4 h with a material-to-water ratio of 1:2;

[0047] Soak Job's tears at 50°C for 10 h with a material-water ratio of 1:3;

[0048] Soak quinoa at 25℃ for 2h with a material-water ratio of 1:4

[0049] soaking, crushing and mixing to obtain a mixed raw material; wherein the mass ratio of glutinous rice, sorghum, coix seed and quinoa is 60:11:11:11;

[0050] S2. The mixture was stir-fried at 93 ° C for 1.5h, then steamed at 0.2MPa for 45min, and air-dried to obtain a mixed clinker with a moisture content of 60 to 70%;

[0051] S3. Mix the mixed clinker, compound enzyme and fermentation bacteria in a mass ratio of 100:1:1.5, and then heat at 30℃ and air flow rate of 0.1m 3 / h for 48 hours, then at 25 ° C for 15 days, then add glutinous rice husks with a content of 10% by weight of the clinker, and then at 28 ° C for 5 days to obtain a fermentation material; the complex enzyme is α-amylase and saccharifying enzyme mixed in a mass ratio of 1:1, the α-amylase activity is 5000 U / g; the saccharifying enzyme activity is 10000 U / g;

[0052] The fermentation bacteria are Monascus purpureus and Aspergillus niger mixed in a mass ratio of 0.8:1, and the Monascus purpureus is 1×10 8 CFU / g, Aspergillus niger is 5×10 8 CFU / g.

[0053] S4. The fermented material was subjected to primary distillation: steam pressure 0.1 MPa, the head of the wine was cut (ethanol ≥ 75% vol, fusel oil ≤ 0.15 g / L), and the first 5% fraction was discarded; the middle section of the wine was taken: the distillation temperature was controlled at 82 ° C, and the wine with an ethanol concentration of 53% vol was collected;

[0054] Add 0.1% food-grade activated carbon (particle size 200 mesh), stir and adsorb for 12 hours (25° C.), and filter to remove foreign substances to complete the purification.

[0055] After refining, the wine is transferred to a ceramic jar until the volume of the jar reaches 80%, and the aging temperature is controlled at 20°C and the relative humidity is maintained at 65%. The aging time is 4 years.

[0056] During the aging period, the wine jars are micro-oxygenated once a month by introducing oxygen into the jars at an oxygen flow rate of 0.15 cubic meters per cubic meter of wine per hour, and each ventilation lasts 45 minutes.

[0057] Example 2

[0058] This embodiment provides a method for brewing glutinous rice wine, comprising the following steps:

[0059] S1. Soak glutinous rice at 40°C for 8 h with a material-to-water ratio of 1:1.5;

[0060] Soak sorghum at 60°C for 4 h with a material-to-water ratio of 1:2;

[0061] Soak Job's tears at 50°C for 10 h with a material-water ratio of 1:3;

[0062] Soak quinoa at 25℃ for 2h with a material-water ratio of 1:4

[0063] soaking, crushing and mixing to obtain a mixed raw material; wherein the mass ratio of glutinous rice, sorghum, coix seed and quinoa is 70):10:10:10;

[0064] S2. The mixture was stir-fried at 90°C for 1h, then steamed at 0.15MPa for 40min, and air-dried to obtain a mixed clinker with a moisture content of 60%;

[0065] S3. Mix the mixed clinker, compound enzyme and fermentation bacteria in a mass ratio of 100:0.5:1, and then heat at 30℃ and air flow rate of 0.1m 3 / h for 48 hours, then at 25 ° C for 15 days, then add glutinous rice husks with a clinker weight of 15%, and then at 28 ° C for 5 days to obtain a fermentation material; the complex enzyme is α-amylase and saccharifying enzyme mixed in a mass ratio of 1:1, the α-amylase activity is 5000 U / g; the saccharifying enzyme activity is 10000 U / g;

[0066] The fermentation bacteria are Monascus purpureus and Aspergillus niger mixed in a mass ratio of 0.8:1, and the Monascus purpureus is 1×10 8 CFU / g, Aspergillus niger is 5×10 8 CFU / g.

[0067] S4. The fermented material was subjected to primary distillation: steam pressure 0.1 MPa, the head of the wine was cut (ethanol ≥ 75% vol, fusel oil ≤ 0.15 g / L), and the first 5% fraction was discarded; the middle section of the wine was taken: the distillation temperature was controlled at 82 ° C, and the wine with an ethanol concentration of 53% vol was collected;

[0068] Add 0.1% food-grade activated carbon (particle size 200 mesh), stir and adsorb for 12 hours (25° C.), and filter to remove foreign substances to complete the purification.

[0069] After refining, the wine is transferred to a ceramic jar until the volume of the jar reaches 80%, and the aging temperature is controlled at 20°C and the relative humidity is maintained at 65%. The aging time is 4 years.

[0070] During the aging period, the wine jars are micro-oxygenated once a month by introducing oxygen into the jars at an oxygen flow rate of 0.15 cubic meters per cubic meter of wine per hour, and each ventilation lasts 45 minutes.

[0071] Example 3

[0072] This embodiment provides a method for brewing glutinous rice wine, comprising the following steps:

[0073] S1. Soak glutinous rice at 40°C for 8 h with a material-to-water ratio of 1:1.5;

[0074] Soak sorghum at 60°C for 4 h with a material-to-water ratio of 1:2;

[0075] Soak Job's tears at 50°C for 10 h with a material-water ratio of 1:3;

[0076] Soak quinoa at 25℃ for 2h with a material-water ratio of 1:4

[0077] soaking, crushing and mixing to obtain a mixed raw material; wherein the mass ratio of glutinous rice, sorghum, coix seed and quinoa is 60:8:8:8;

[0078] S2. The mixture was stir-fried at 95°C for 2h, then steamed at 0.2MPa for 50min, and air-dried to obtain a mixed clinker with a moisture content of 70%;

[0079] S3. Mix the mixed clinker, compound enzyme and fermentation bacteria in a mass ratio of 100:1.5:2, and then heat at 30℃ and air flow rate of 0.1m 3 / h for 48 hours, then at 25 ° C for 15 days, then add glutinous rice husks with a content of 20% by weight of the clinker, and then at 28 ° C for 5 days to obtain a fermentation material; the complex enzyme is a mixture of α-amylase and saccharifying enzyme in a mass ratio of 1:1, the activity of α-amylase is 5000 U / g; the activity of saccharifying enzyme is 10000 U / g;

[0080] The fermentation bacteria are Monascus purpureus and Aspergillus niger mixed in a mass ratio of 0.8:1, and the Monascus purpureus is 1×10 8 CFU / g, Aspergillus niger is 5×10 8 CFU / g.

[0081] S4. The fermented material was subjected to primary distillation: steam pressure 0.1 MPa, the head of the wine was cut (ethanol ≥ 75% vol, fusel oil ≤ 0.15 g / L), and the first 5% fraction was discarded; the middle section of the wine was taken: the distillation temperature was controlled at 82 ° C, and the wine with an ethanol concentration of 53% vol was collected;

[0082] Add 0.1% food-grade activated carbon (particle size 200 mesh), stir and adsorb for 12 hours (25° C.), and filter to remove foreign substances to complete the purification.

[0083] After refining, the wine is transferred to a ceramic jar until the volume of the jar reaches 80%, and the aging temperature is controlled at 20°C and the relative humidity is maintained at 65%. The aging time is 4 years.

[0084] During the aging period, the wine jars are micro-oxygenated once a month by introducing oxygen into the jars at an oxygen flow rate of 0.15 cubic meters per cubic meter of wine per hour, and each ventilation lasts 45 minutes.

[0085] Experimental Example 1

[0086]

[0087] The above is only 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 within the scope of protection of the present invention.

Claims

1. A method for brewing glutinous rice wine, characterized in that: The following steps are involved: S1. Soak glutinous rice, sorghum, coix seed, and quinoa separately and then crush and mix to obtain a mixed raw material; S2. The mixture is sequentially stir-fried, steamed, and dried to obtain a mixed clinker; S3. The mixed clinker, complex enzyme, fermentation bacteria mixed first fermentation, second fermentation, feed, third fermentation to obtain fermentation material; S4. The fermented material is distilled, refined, and aged to obtain glutinous rice wine.

2. The brewing method according to claim 1, characterized in that The mass ratio of glutinous rice, sorghum, coix seed and quinoa in S1 is (60-70): (8-12): (8-12): (8-12).

3. The brewing method according to claim 1, characterized in that The soaking parameters of glutinous rice, sorghum, coix seed and quinoa in S1 are as follows: Glutinous rice was soaked at 40±2℃ for 8h with a material-water ratio of 1:1.5; Soak sorghum at 60±2℃ for 4h with a material-water ratio of 1:2; Soak Job's tears at 50±2℃ for 10h with a material-water ratio of 1:3; Soak quinoa at 25°C for 2 hours with a material-water ratio of 1:

4.

4. The brewing method according to claim 1, characterized in that The stir-frying temperature in S2 is 90-95° C., and the stir-frying time is 1-2 h.

5. The brewing method according to claim 1, characterized in that The steaming time in S2 is 40 to 50 minutes, and the steaming pressure is 0.15 to 0.2 MPa.

6. The brewing method according to claim 1, characterized in that The moisture content of the mixed clinker after air-drying in S2 is 60-70%.

7. The brewing method according to claim 1, characterized in that The mass ratio of the mixed clinker, complex enzyme and fermentation bacteria in S3 is 100: (0.5-1.5): (1-2); The compound enzyme is a mixture of α-amylase and saccharifying enzyme in a mass ratio of 1:1; The fermentation bacteria are a mixture of Monascus purpureus and Aspergillus niger in a mass ratio of 0.8:

1.

8. The brewing method according to claim 7, characterized in that The activity of the α-amylase is 5000 U / g; the activity of the saccharifying enzyme is 10000 U / g; The Monascus was 1×10 8 CFU / g, Aspergillus niger is 5×10 8 CFU / g.

9. The brewing method according to claim 1, characterized in that The first fermentation temperature in S3 is 30°C, the time is 48 hours, and the air flow rate is 0.1m 3 / h; The second fermentation temperature is 25°C and the duration is 15 days; The supplementary material is 10-20% of the mass of the mixed clinker, and the supplementary material component is glutinous rice husk; The third fermentation temperature was 28°C and the duration was 5 days.

10. The brewing method according to claim 1, characterized in that The aging method in S3 is: After refining, the wine is transferred to a ceramic jar until the volume of the jar reaches 80%, and the aging temperature is controlled at 20°C and the relative humidity is maintained at 65%. The aging time is 4 years. During the aging period, the wine jars are micro-oxygenated once a month by introducing oxygen into the jars at an oxygen flow rate of 0.15 cubic meters per cubic meter of wine per hour, and each ventilation lasts 45 minutes.

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