CN103289865A - A processing method for nostoc sphaeroides rice wine - Google Patents
A processing method for nostoc sphaeroides rice wine Download PDFInfo
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- CN103289865A CN103289865A CN2013102544585A CN201310254458A CN103289865A CN 103289865 A CN103289865 A CN 103289865A CN 2013102544585 A CN2013102544585 A CN 2013102544585A CN 201310254458 A CN201310254458 A CN 201310254458A CN 103289865 A CN103289865 A CN 103289865A
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- nostoc
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- nostoc sphaeroides
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 32
- 241000452732 Nostoc sphaeroides Species 0.000 title abstract 10
- 238000003672 processing method Methods 0.000 title abstract 2
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 44
- 235000009566 rice Nutrition 0.000 claims abstract description 44
- 238000000855 fermentation Methods 0.000 claims abstract description 23
- 239000002002 slurry Substances 0.000 claims abstract description 22
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 230000004151 fermentation Effects 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000010009 beating Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 7
- 241000209094 Oryza Species 0.000 claims abstract 7
- 238000001816 cooling Methods 0.000 claims abstract 2
- 241000192656 Nostoc Species 0.000 claims description 57
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 210000000987 immune system Anatomy 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 37
- 235000013339 cereals Nutrition 0.000 description 12
- 238000001914 filtration Methods 0.000 description 12
- 238000004140 cleaning Methods 0.000 description 8
- 230000008030 elimination Effects 0.000 description 8
- 238000003379 elimination reaction Methods 0.000 description 8
- 239000012535 impurity Substances 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 235000014101 wine Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000005352 clarification Methods 0.000 description 4
- 238000000227 grinding Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 238000003825 pressing Methods 0.000 description 4
- 244000078534 Vaccinium myrtillus Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 2
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000021014 blueberries Nutrition 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- NNMALANKTSRILL-LXENMSTPSA-N 3-[(2z,5e)-2-[[3-(2-carboxyethyl)-5-[(z)-[(3e,4r)-3-ethylidene-4-methyl-5-oxopyrrolidin-2-ylidene]methyl]-4-methyl-1h-pyrrol-2-yl]methylidene]-5-[(4-ethyl-3-methyl-5-oxopyrrol-2-yl)methylidene]-4-methylpyrrol-3-yl]propanoic acid Chemical compound O=C1C(CC)=C(C)C(\C=C\2C(=C(CCC(O)=O)C(=C/C3=C(C(C)=C(\C=C/4\C(\[C@@H](C)C(=O)N\4)=C\C)N3)CCC(O)=O)/N/2)C)=N1 NNMALANKTSRILL-LXENMSTPSA-N 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000192700 Cyanobacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000036996 cardiovascular health Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Cereal-Derived Products (AREA)
Abstract
The invention discloses a processing method for nostoc sphaeroides rice wine. Beated nostoc sphaeroides slurry is added for fermentation together before the brewing and in the fermentation process. Before the beating, adding water in an amount of 5-8 times the weight of dry nostoc sphaeroides, and soaking for 2-5 hours; during the beating, adding citric acid in an amount of 0.05-0.2% the weight of the water. The adding amount of the nostoc sphaeroides slurry is based on the weight of dry nostoc sphaeroides, and adding the nostoc sphaeroides slurry at the time of adding raw rice in an amount of 2-5% by weight of raw rice for the first time, while adding the nostoc sphaeroides slurry during the first cooling and stirring in an amount of 0.5-2% by weight of raw rice for the second time. The nostoc sphaeroides rice wine prepared by using the method of the invention has is nutritious, mellow in taste, and high in preservation rate of nostoc sphaeroides nutrients, so the rice wine has comprehensive health effects such as nourishing yin and tonifying yang, moistening lung and invigorating stomach, anti-oxidation and enhancing the human immune system.
Description
Technical field
The present invention relates to a kind of working method of yellow rice wine, especially relate to a kind of working method of Nostoc yellow rice wine.
Background technology
Yellow rice wine is the national special product of China, is also referred to as rice wine, belongs to brewing wine, occupies an important seat in the world's three big brewing wines (yellow rice wine, grape wine and beer).Yellow rice wine is that a class is main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., adopts boiling, adds distiller's yeast, saccharification, fermentation, squeezing, filters, fries in shallow oil wine, stores, blends the brewing wine that forms.The inorganic salt that detected in the yellow rice wine reach 18 kinds, comprise calcium, magnesium, potassium, phosphorus, iron, zinc, etc.Vitamins B in the yellow rice wine, the content of E are also very abundant, mainly from raw material and yeast autolyzate.Yellow rice wine contains physiologically active ingredients such as polyphenol, melanoidin, gsh, has the removing free radical, prevention cardiovascular diseases, anticancer, the anti-ageing physiological function of waiting for a long time.
Nostoc, be commonly called as the water auricularia auriculajudae, have another name called the fixed nitrogen blue-green algae, the ancient beauty's tea that claims is a kind of natural algae product, contains abundant algae starch, protein, have 7 seed amino acids in necessary for human body 8 seed amino acids, also be rich in active polysaccharide, multivitamin, phycobilin and carotenoid etc. simultaneously, nutritious, the effect that not only can keep fit also to have health care.And blackberry, blueberry rich vitamin, Mierocrystalline cellulose have the enhancing immunity system, maintain good cardiovascular health, reduce hypertension, improve human body simultaneously to the effect of the absorption of iron in the diet.
The Nostoc yellow rice wine is that the processing and utilization of Nostoc has been opened up new approach, also the rich nutrient substances that provides for yellow rice wine.
Summary of the invention
The invention provides the working method of the Nostoc yellow rice wine that a kind of color and luster is stable, nutritious, mouthfeel is pure and mild.
Technical scheme of the present invention is:
A kind of working method of blueberry fruit wine, comprise: soak rice, steamed rice, cool off, add song, mix yeast for brewing rice wine, steps such as cylinder fermentation, squeezing and sterilization fall, it is characterized in that: after adding song, mixing yeast for brewing rice wine, add when falling cylinder and during the fermentation the Nostoc slurry co-fermentation through making beating.
The substep addition manner of Nostoc slurry adds when falling cylinder for the first time, adds when driving for the first time rake during the fermentation for the second time.
The addition of Nostoc slurry is in dried Nostoc weight, and addition is the 2-5% of rice material weight for the first time, and addition is the 0.5-2% of rice material weight for the second time.
Nostoc adds dried Nostoc weight 5-8 water doubly before making beating, soaked 2-5 hour.
Nostoc adds the citric acid that Nostoc soaks water weight 0.05-0.2% in making beating.
Concrete grammar is described as follows:
One. the preparation of Nostoc slurry
(1) with dried Nostoc cleaning, impurity elimination;
(2) add dried Nostoc weight 5-8 water doubly, soaked 2-5 hour;
(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.05-0.2% at Nostoc.
Two. the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 48-72 hour with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 25-30 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;
(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is the 2-5% of rice material weight, carries out primary fermentation between 25-30 ℃, and fermentation time is 4-12 days;
(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is the 0.5-2% of rice material weight;
(7) after this drove rake once every 6-8 hour;
(8) thing in the cylinder is gone to secondary fermentation under 10-20 ℃ of condition in the jar, the time is 15-25 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid leaves standstill 24h, clarification filtration in-5 ℃ of refrigerating apparatuss;
(11) sterilization, canned.
Beneficial effect: compared to prior art, the prepared Nostoc yellow rice wine of the present invention, nutritious, mouthfeel is pure and mild, Nostoc nutritive substance storage rate height makes yellow rice wine have nourishing YIN and invigorating YANG, moistening lung stomach invigorating, anti-oxidant and improve more fully health-care effect such as body immunity.
Embodiment
Embodiment 1:
One. the preparation of Nostoc slurry
(1) with dried Nostoc cleaning, impurity elimination;
(2) add the water of 5 times of dried Nostoc weight, soaked 2 hours;
(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.2% at Nostoc.
Two. the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 48 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 25 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;
(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 2% of rice material weight, carries out primary fermentation between 25 ℃, and fermentation time is 12 days;
(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 2% of rice material weight;
(7) after this drove rake once every 6 hours;
(8) thing in the cylinder is gone to secondary fermentation under 10 ℃ of conditions in the jar, the time is 25 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid leaves standstill 24h, clarification filtration in-5 ℃ of refrigerating apparatuss;
(11) sterilization, canned.
Embodiment 2
One. the preparation of Nostoc slurry
(1) with dried Nostoc cleaning, impurity elimination;
(2) add the water of 7 times of dried Nostoc weight, soaked 3 hours;
(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.13% at Nostoc.
Two. the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 60 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 27 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;
(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 3.5% of rice material weight, carries out primary fermentation between 27 ℃, and fermentation time is 8 days;
(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 1.2% of rice material weight;
(7) after this drove rake once every 7 hours;
(8) thing in the cylinder is gone to secondary fermentation under 15 ℃ of conditions in the jar, the time is 20 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid leaves standstill 24h, clarification filtration in-5 ℃ of refrigerating apparatuss;
(11) sterilization, canned.
Embodiment 3
One. the preparation of Nostoc slurry
(1) with dried Nostoc cleaning, impurity elimination;
(2) add the water of 8 times of dried Nostoc weight, soaked 5 hours;
(3) making beating in making beating, adds the citric acid that Nostoc soaks water weight 0.05% at Nostoc.
Two. the production of yellow rice wine
(1) with after the glutinous rice impurity elimination, cleaning, at room temperature soaked 72 hours with clear water, the bubble back grain of rice is complete, pinches grain of rice powdering with hand;
(2) glutinous rice is cooked, make the grain of rice ripe and do not stick with paste, mashed thoroughly and not;
(3) rice that cooks is cooled to 30 ℃;
(4) add distiller's yeast, yeast for brewing rice wine, fully mix thoroughly;
(5) cylinder that falls adds the Nostoc slurry, and addition (in dried Nostoc weight, down with) is 5% of rice material weight, carries out primary fermentation between 30 ℃, and fermentation time is 4 days;
(6) drive rake during highest grade temperature rise to 35 ℃, add the Nostoc slurry simultaneously, addition is 0.5% of rice material weight;
(7) after this drove rake once every 8 hours;
(8) thing in the cylinder is gone to secondary fermentation under 20 ℃ of conditions in the jar, the time is 15 days;
(9) take out conventional press filtration;
(10) pressing filtering liquid leaves standstill 24h, clarification filtration in-5 ℃ of refrigerating apparatuss;
(11) sterilization, canned.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. the working method of a Nostoc yellow rice wine, comprise: soak rice, steamed rice, cooling, add song, mix yeast for brewing rice wine, the cylinder that falls fermentation, steps such as squeezing and sterilization, it is characterized in that: adding song, after mixing yeast for brewing rice wine, add when falling cylinder and during the fermentation the Nostoc slurry co-fermentation through making beating, it is characterized in that: the substep addition manner of Nostoc slurry, when falling cylinder, add for the first time, add when driving for the first time rake during the fermentation for the second time, the addition of Nostoc slurry is in dried Nostoc weight, addition is the 2-5% of rice material weight for the first time, addition is the 0.5-2% of rice material weight for the second time, Nostoc is before making beating, add dried Nostoc weight 5-8 water doubly, soaked 2-5 hour; Nostoc adds the citric acid that Nostoc soaks water weight 0.05-0.2% in making beating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102544585A CN103289865A (en) | 2013-06-15 | 2013-06-15 | A processing method for nostoc sphaeroides rice wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102544585A CN103289865A (en) | 2013-06-15 | 2013-06-15 | A processing method for nostoc sphaeroides rice wine |
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| Publication Number | Publication Date |
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| CN103289865A true CN103289865A (en) | 2013-09-11 |
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| CN2013102544585A Pending CN103289865A (en) | 2013-06-15 | 2013-06-15 | A processing method for nostoc sphaeroides rice wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849523A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Brewing process of Japanese polypody rhizome yellow wine |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
| CN105285586A (en) * | 2015-10-29 | 2016-02-03 | 丁亦芬 | Health-care beverage capable of alleviating xeroma |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849523A (en) * | 2014-03-30 | 2014-06-11 | 张俊辉 | Brewing process of Japanese polypody rhizome yellow wine |
| CN103849523B (en) * | 2014-03-30 | 2016-03-16 | 张俊辉 | A kind of making method of Rhizome of Japanese Polypody yellow rice wine |
| CN105567495A (en) * | 2014-03-30 | 2016-05-11 | 张俊辉 | Brewage technology of wall fern yellow wine |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
| CN103981056B (en) * | 2014-05-28 | 2016-07-06 | 彭常安 | A kind of processing technique of lotus yellow wine |
| CN105285586A (en) * | 2015-10-29 | 2016-02-03 | 丁亦芬 | Health-care beverage capable of alleviating xeroma |
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Application publication date: 20130911 |