Low-sugar low-alcohol health-preserving yellow wine and production process thereof

Abstract

The low-sugar low-alcohol health-preserving yellow wine comprises a rice soaking pool, a steam box, a fermentation vat, a filter press, a filter, a pasteurization cabinet, a pottery jar, a fine filter and a sterile filling machine, the rice soaking pool is used for soaking sticky rice, and the soaked sticky rice is obtained; the steam box is used for steaming the soaked glutinous rice to obtain cooked glutinous rice; the fermentation vat is used for fermenting glutinous rice to obtain fermented grains; the filter press is used for squeezing the fermented grains to obtain wine liquid. In the invention, the self-made wheat distiller's yeast is adopted, other food additives are not added, the original flavor is retained, and the self-made wheat distiller's yeast is adopted, so that the product prepared by the process has various levels and mellow taste, and after multiple filtration and sterilization, the wine liquid is transparent and bright, the fermentation is terminated after the finished product is filled, the wine quality is stable, and the shelf life is long; moreover, potential harmful microorganisms are killed, the food safety is ensured, meanwhile, cold-chain transportation is not needed, normal-temperature transportation can be achieved, and the transportation cost is greatly reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of yellow rice wine production, in particular to a low-sugar and low-alcohol health-preserving yellow rice wine and a production process thereof. BACKGROUND

[0002] Yellow rice wine is a fermented wine made from rice, millet, millet, corn, wheat, water, etc. as main raw materials, and through the addition of koji or part of enzyme preparation, yeast, etc. as saccharifying and fermenting agent. In the south, glutinous rice is used as raw material, while in the north, millet, millet and glutinous rice (known as Jiangmi in the north) are used as raw material. The alcohol content is generally 14%-20%, which belongs to low-alcohol brewed wine. However, the yellow rice wine made by the existing process is often light in taste, monotonous in layers, and lacks wine aroma and good taste, which makes it difficult for most groups to accept. Therefore, a low-sugar and low-alcohol health-preserving yellow rice wine and a production process thereof are proposed. SUMMARY

[0003] The present application aims to solve one of the problems in the prior art or related art.

[0004] To this end, the technical solution adopted by the present application is as follows: A low-sugar and low-alcohol health-preserving yellow rice wine and a production process thereof, comprising a rice soaking pool, a steaming box, a fermentation cylinder, a filter press, a filter, a pasteurization cabinet, a pottery jar, a precision filter and a sterile filling machine. The rice soaking pool is used to soak glutinous rice to obtain soaked glutinous rice. The steaming box is used to steam the soaked glutinous rice to obtain glutinous rice. The fermentation cylinder is used to ferment the glutinous rice to obtain fermented glutinous rice. The filter press is used to press the fermented glutinous rice to obtain wine liquid. The filter is used to filter the wine liquid to obtain raw wine. The pasteurization cabinet is used to heat the raw wine for pasteurization to obtain cooked wine. The pottery jar is used to store the cooked wine for a certain period of time for aging to obtain pure yellow rice wine. The precision filter is used to filter the pure yellow rice wine after blending of different years to obtain finished yellow rice wine. The sterile filling machine is used to fill the finished yellow rice wine into wine bottles to obtain packaged yellow rice wine.

[0005] Preferably, the temperature-controlled fermentation technology is that the fermentation temperature is constant at 26℃, the alcohol content, pH value and sensory state are recorded daily, and manual intervention is carried out immediately when abnormal state is found. The fermentation time should not be less than 50 days to ensure the generation of flavor substances.

[0006] Preferably, the koji is made of wheat, and the selected wheat is dry, full and has moisture ≤13%, no impurities and no insect damage.

[0007] Preferably, the pure water is made of clean water source in line with GB5749 "Drinking Water Health Standards", and the microbial and heavy metal indicators are detected periodically.

[0008] Preferably, in the fermentation step, the strains in the koji first decompose starch into sugar (saccharification), and then the yeast starts to proliferate and converts the sugar into alcohol (alcoholic fermentation).

[0009] Preferably, the sterilization in the canning step can kill the microorganisms (yeast, lactic acid bacteria, etc.) in the prepared yellow rice wine, terminate the fermentation, and further improve the wine quality.

[0010] By adopting the technical scheme, the application has the following beneficial effects: In the application, wheat self-made wine starter is used without adding other food additives, the original flavor is retained, and due to the use of self-made wheat wine starter, the product made by the process has various levels and a mellow taste, the wine liquid is transparent after multiple filtration and sterilization, fermentation is terminated after the finished product is canned, the wine quality is stable, the shelf life is long, potential harmful microorganisms are killed, food safety is ensured, cold chain transportation is not needed, normal temperature transportation can be used, and transportation cost is greatly reduced. BRIEF DESCRIPTION OF DRAWINGS

[0011] Figure 1 The figure is a flowchart of an embodiment of the application. DETAILED DESCRIPTION

[0012] To make the purpose, technical scheme and advantages of the application clearer and more explicit, the application is further described in detail below with reference to the specific embodiments and the accompanying drawings. It should be noted that the embodiments of the application and the features in the embodiments can be combined with each other without conflict.

[0013] Some embodiments of the application provide a low-sugar and low-alcohol health-preserving yellow rice wine and a production process thereof.

[0014] Embodiment: In combination with Figure 1 the accompanying drawings, the application provides a low-sugar and low-alcohol health-preserving yellow rice wine and a production process thereof, which include a rice soaking pool, a steaming box, a fermentation cylinder, a filter press, a filter, a pasteurization cabinet, a pottery jar, a precision filter and a sterile filling machine, the rice soaking pool is used for soaking glutinous rice to obtain soaked glutinous rice, the steaming box is used for steaming the soaked glutinous rice to obtain glutinous rice, the fermentation cylinder is used for fermenting the glutinous rice to obtain fermented glutinous rice, the filter press is used for squeezing the fermented glutinous rice to obtain wine liquid, the filter is used for filtering the wine liquid to obtain raw wine, the pasteurization cabinet is used for heating the raw wine to perform pasteurization to obtain cooked wine, the pottery jar is used for storing the cooked wine to perform storage aging for a certain time to obtain pure yellow rice wine, the precision filter is used for filtering the pure yellow rice wine after blending of different years to obtain finished yellow rice wine, and the sterile filling machine is used for filling the finished yellow rice wine into wine bottles to obtain packaged yellow rice wine.

[0015] In this process, every step needs to go through strict quality control to ensure the quality of the final product. The water temperature and time of the rice soaking pool are precisely controlled to ensure that the glutinous rice is fully soaked and does not spoil; the steaming box uses a specific steam pressure and time setting to make the glutinous rice reach the ideal degree of ripening, providing a basis for subsequent fermentation; after adding self-made wheat koji to the fermentation cylinder, the temperature and humidity are controlled to promote the activity of microorganisms, making the fermentation process stable and avoiding excessive fermentation that leads to an unbalanced taste; the operation of the filter press focuses on the uniformity of pressure to maximize the extraction of wine while reducing the mixing of impurities; the filter uses multiple layers of filter material to effectively remove suspended particles and make the raw wine clear. The heating curve in the pasteurization cabinet is optimized to kill harmful bacteria while preserving the nutritional ingredients and flavor substances in the wine body; the use of pottery jars not only gives yellow rice a unique aging aroma, but also promotes the natural maturation of the wine body through its air permeability; the fine filter further improves the purity of the blended yellow rice, and the sterile filling machine completes the packaging in a highly clean environment to ensure the safety and reliability of the product from production to consumption.

[0016] Among them, the koji is made of wheat, the selected wheat is dry, full and with moisture ≤13%, no impurities and no insect damage, the pure water is made from clean water source that meets GB5749 "Drinking Water Health Standards", and the microbial and heavy metal indicators are detected regularly, the temperature control fermentation technology is that the fermentation temperature is constant at 26℃, the alcohol content, PH value and sensory state are recorded daily, abnormal state is found immediately for manual intervention, and the fermentation time should not be less than 50 days to ensure the generation of flavor substances, in the fermentation step, the strains in the koji will first decompose starch into sugar (saccharification), then the yeast will start to proliferate and convert sugar into alcohol (alcoholic fermentation), in the bottling step, sterilization is performed again to kill the microorganisms (yeast, lactic acid bacteria, etc.) in the blended yellow rice, terminate the fermentation process and further improve the wine quality stability.

[0017] In actual operation, in order to ensure the activity of koji and the fermentation effect, the wheat needs to be screened and moderately baked before koji making to remove possible moldy particles and improve its aroma, at the same time, the selection of glutinous rice is also crucial during the brewing process, requiring uniform particles, no mold, no odor, to ensure that the cooked rice can achieve the desired stickiness and taste, in addition, the sanitary conditions of the fermentation environment must be strictly controlled, all contact materials must be sterilized at high temperature to avoid interference of bacterial contamination on the fermentation process.

[0018] For the use of pure water, in addition to meet the national standards, also need to adjust its temperature according to seasonal changes, so that it matches the fermentation system, thus promoting the normal activities of microorganisms, and in the temperature control fermentation stage, in addition to maintain a constant temperature, also need to pay attention to the adjustment of humidity, because the humidity is too low or too high will affect the reproduction speed of bacteria and the accumulation of metabolites. When the fermentation cycle is over, through the combination of sensory evaluation and physical and chemical analysis, to confirm whether the fermented grains reach the expected maturity, only the fermented grains that meet the standards can enter the next step.

[0019] Finally, after filling, the packaging of yellow rice wine needs to be stored in a cool and dry place for short-term standing, in order to further stabilize the wine body structure, and also helps to eliminate the slight oxidation taste that may be introduced during the sterilization process, and finally presents a better flavor performance.

[0020] Specifically, the process can add different flowers, grasses, melons, fruits or Chinese herbal medicines and other materials for synchronous fermentation according to demand, so that the final pure yellow rice wine obtains different flavors and different beneficial ingredients, and after blending, the blended yellow rice wine with mellow flavor and multiple levels can be obtained, and different blending standards can be set to obtain more flavor unique blended yellow rice wine, so as to meet the needs of more people, obtain greater market, and better economic benefits.

[0021] Moreover, through this flexible production process, not only the traditional characteristics of yellow rice wine can be preserved, but also innovative elements preferred by modern consumers can be integrated. In the selection of added materials, attention is paid to their natural properties and nutritional value, so as to ensure that the final product not only meets the health concept, but also has a unique taste experience; At the same time, according to the taste preference and health needs of different groups of people, the classification of products can be further refined, such as launching fruit-flavored yellow rice wine suitable for young people, or medicinal rice wine for the elderly. Such diversification strategy not only can enhance the market competitiveness of products, but also can open up more consumer groups in the subdivided field, and bring wider recognition and loyalty to the brand.

[0022] It should be understood that the 12151 process adopted in the present application is specifically that 100 kg of glutinous rice is selected, 20 kg of wine starter is added, 100 kg of wine is produced, and the fermentation time is not less than 50 days and the aging time is at least 1 year.

[0023] The working principle and use process of the present application are as follows: firstly, select glutinous rice meeting the standard, that is, first-class glutinous rice meeting the national standard GB / T15683, and 100 kg glutinous rice without mildew, insect damage and pesticide residue; then, carry out the soaking step, which needs to completely absorb and expand the glutinous rice, at least 14 hours are needed, after complete soaking, put the soaked glutinous rice into a steamer, start the steamer to steam the soaked glutinous rice to be cooked, so that it becomes glutinous rice with "hard outside and soft inside, no white core inside", which can ensure that the starch is fully gelatinized, and is beneficial to the fermentation step, then spread and cool the cooked glutinous rice until its temperature is reduced to 30 DEG C, so as to avoid high temperature when mixing the distiller's yeast, then put it into a fermentation cylinder, take out the distiller's yeast made of wheat, mix it into the glutinous rice in batches, and add pure water to prevent adhesion, after uniform stirring, seal the cylinder, and press the cylinder every three days, a total of three times, while the fermentation is carried out, the temperature needs to be controlled at 26 DEG C, and the alcohol content, PH value and sensory state are recorded every day, if abnormal state is found, manual intervention is needed, and the fermentation time should not be less than 50 days to ensure the generation of flavor substances, after the fermentation is completed, put the fermented grains into a filter press, filter, separate the wine liquid and the lees, then stand the wine liquid, let the sediment settle to the bottom, take the supernatant for filtration, and put the filtered raw wine into a pasteurization cabinet, heat to 85 DEG C for pasteurization to kill the residual microorganisms, so that the mature wine with stable quality is obtained, and the shelf life is prolonged, then put the mature wine into a pottery jar for aging, generally 1-3 years, during which the mature wine will undergo oxidation and esterification chemical reactions, so that the wine body is more mellow, and the pure yellow rice wine with more rich aroma is obtained, at this time, different batches of pure yellow rice wine of different years can be taken out for blending to obtain blended yellow rice wine with different tastes, after blending, pour it into a sterile filling machine for sterilization and filling, and package, so that packaged yellow rice wine convenient for sale is obtained.

[0024] Although the embodiments of the present application have been shown and described, those skilled in the art can understand that various changes, modifications, replacements and variations can be made to the embodiments without departing from the principles and purposes of the present application, and the scope of the present application is defined by the claims and their equivalents.

Claims

1. A low-sugar, low-alcohol health-preserving rice wine and its production process, characterized in that, include: Rice soaking tank, steaming box, fermentation tank, filter press, filter, pasteurization cabinet, ceramic jar, fine filter and aseptic filling machine; The rice soaking tank is used to soak glutinous rice to obtain soaked glutinous rice; The steamer is used to steam soaked glutinous rice to obtain glutinous rice. The fermentation tank is used to ferment glutinous rice to obtain fermented mash; The filter press is used to press the mash to obtain the liquor; The filter is used to filter the wine to obtain raw wine; The pasteurization cabinet is used to heat raw wine for pasteurization to obtain aged wine. The earthenware jars are used to seal and store the wine for a certain period of time to age it and obtain pure yellow wine. The fine filter is used to finely filter pure Shaoxing wine blended from different years to obtain finished Shaoxing wine. The aseptic filling machine is used to fill finished rice wine into bottles to obtain packaged rice wine. The specific steps are as follows: S1. Selection of glutinous rice: Use 100 catties of glutinous rice that is free from mold, insects, and pesticide residues; S2. Soaking: Soak the selected glutinous rice in the soaking tank for 14 hours until the glutinous rice has fully absorbed water and expanded to obtain soaked glutinous rice. S3. Steaming: Place the soaked glutinous rice into the steamer, start the steamer, and steam the soaked glutinous rice until it is fully cooked to obtain glutinous rice. S4. Mixing with yeast: Spread the glutinous rice out to cool to a suitable temperature (30℃), then put it into the fermentation tank and add 20 jin of yeast. Stir it evenly with a stirrer, adding pure water in small amounts several times during the process, while keeping out any bacteria. Operators need to wear masks and sterile gloves. After stirring evenly, the tank needs to be pressed every three days, for a total of three pressings. S5. Fermentation: During fermentation, the fermentation temperature needs to be controlled (i.e., temperature-controlled fermentation technology). Fermentation continues for 50 days, and after fermentation is completed, the mash is obtained. S6. Filtration: Take out the mash and put it into the filter press. Start the filter press to press the mash and separate the solid and liquid to obtain the wine and lees. Keep the wine for the next step, and the lees can be processed again or discarded. S7. Filtration: Let the wine obtained by pressure filtration stand, and then filter the clear liquid on the top layer to obtain clear raw wine. S8. Sterilization: Place the raw wine in a pasteurization cabinet and heat it to 85°C for pasteurization to kill residual microorganisms, stabilize the quality of the wine and extend its shelf life, thus obtaining mature wine. S9. Aging: The fermented wine is put into a ceramic jar and sealed. It is then stored in a cool place for 1-3 years for aging. During this period, the fermented wine will undergo oxidation and esterification chemical reactions, making the wine more mellow and the aroma richer, thus obtaining pure yellow wine. S10. Blending: Pure Shaoxing wine aged for different years is added to the blending tank according to different standard proportions for blending. Different proportions result in blended Shaoxing wines with different flavors. S11. Filling: The blended rice wine is injected into the aseptic filling machine and filled into bottles of the corresponding capacity according to the volume. After filling, the wine is packaged and sealed for sale to obtain packaged rice wine.

2. The low-sugar, low-alcohol health-preserving rice wine and its production process according to claim 1, characterized in that, The temperature-controlled fermentation technology involves maintaining a constant fermentation temperature of 26°C, recording alcohol content, pH value, and sensory status daily, intervening immediately upon detecting any abnormalities, and ensuring that the fermentation time is no less than 50 days to guarantee the formation of flavor compounds.

3. The low-sugar, low-alcohol health-preserving rice wine and its production process according to claim 1, characterized in that, The yeast is made from wheat. The selected wheat is dry, plump, and has a moisture content of ≤13%, with no impurities or pests.

4. The low-sugar, low-alcohol health-preserving rice wine and its production process according to claim 1, characterized in that, The purified water is made from clean water sources that meet the GB5749 "Standards for Drinking Water Quality" and is regularly tested for microorganisms and heavy metals.

5. The low-sugar, low-alcohol health-preserving rice wine and its production process according to claim 1, characterized in that, In the fermentation process, the microorganisms in the yeast first break down starch into sugar (saccharification), and then the yeast begins to multiply and convert the sugar into alcohol (alcoholic fermentation).

6. The low-sugar, low-alcohol health-preserving rice wine and its production process according to claim 1, characterized in that, The sterilization process during bottling can kill microorganisms (yeast, lactic acid bacteria, etc.) in the blended rice wine, stop the fermentation process, and further improve the stability of the wine quality.

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