CN106591033A - Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor - Google Patents
Production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor Download PDFInfo
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- CN106591033A CN106591033A CN201611079018.0A CN201611079018A CN106591033A CN 106591033 A CN106591033 A CN 106591033A CN 201611079018 A CN201611079018 A CN 201611079018A CN 106591033 A CN106591033 A CN 106591033A
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- radix
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- rhizoma fagopyri
- fagopyri tatarici
- rice
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- 235000014101 wine Nutrition 0.000 title claims abstract description 108
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 49
- 244000130270 Fagopyrum tataricum Species 0.000 title claims abstract description 42
- 235000014693 Fagopyrum tataricum Nutrition 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 23
- 235000019991 rice wine Nutrition 0.000 claims abstract description 60
- 235000007164 Oryza sativa Nutrition 0.000 claims description 94
- 241000209094 Oryza Species 0.000 claims description 59
- 235000009566 rice Nutrition 0.000 claims description 59
- 238000000855 fermentation Methods 0.000 claims description 56
- 230000004151 fermentation Effects 0.000 claims description 56
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 50
- 238000005516 engineering process Methods 0.000 claims description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 42
- 235000009508 confectionery Nutrition 0.000 claims description 37
- 240000007594 Oryza sativa Species 0.000 claims description 35
- 230000001476 alcoholic effect Effects 0.000 claims description 30
- 238000011081 inoculation Methods 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 22
- 108090000790 Enzymes Proteins 0.000 claims description 22
- 241000219051 Fagopyrum Species 0.000 claims description 22
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 22
- 241000209140 Triticum Species 0.000 claims description 22
- 235000021307 Triticum Nutrition 0.000 claims description 22
- 229940088598 enzyme Drugs 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 22
- 102000004139 alpha-Amylases Human genes 0.000 claims description 21
- 108090000637 alpha-Amylases Proteins 0.000 claims description 21
- 229940024171 alpha-amylase Drugs 0.000 claims description 21
- 108091005508 Acid proteases Proteins 0.000 claims description 20
- 238000007598 dipping method Methods 0.000 claims description 19
- 230000002478 diastatic effect Effects 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- 235000015096 spirit Nutrition 0.000 claims description 15
- 230000003068 static effect Effects 0.000 claims description 15
- 240000006439 Aspergillus oryzae Species 0.000 claims description 13
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 13
- 238000009423 ventilation Methods 0.000 claims description 7
- 238000011534 incubation Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 description 8
- 230000000630 rising effect Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- 210000004243 sweat Anatomy 0.000 description 4
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 3
- 239000004480 active ingredient Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000005352 clarification Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 3
- 230000003462 zymogenic effect Effects 0.000 description 3
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- IYRMWMYZSQPJKC-UHFFFAOYSA-N kaempferol Chemical compound C1=CC(O)=CC=C1C1=C(O)C(=O)C2=C(O)C=C(O)C=C2O1 IYRMWMYZSQPJKC-UHFFFAOYSA-N 0.000 description 2
- MWDZOUNAPSSOEL-UHFFFAOYSA-N kaempferol Natural products OC1=C(C(=O)c2cc(O)cc(O)c2O1)c3ccc(O)cc3 MWDZOUNAPSSOEL-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- UBSCDKPKWHYZNX-UHFFFAOYSA-N Demethoxycapillarisin Natural products C1=CC(O)=CC=C1OC1=CC(=O)C2=C(O)C=C(O)C=C2O1 UBSCDKPKWHYZNX-UHFFFAOYSA-N 0.000 description 1
- ZVOLCUVKHLEPEV-UHFFFAOYSA-N Quercetagetin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=C(O)C(O)=C(O)C=C2O1 ZVOLCUVKHLEPEV-UHFFFAOYSA-N 0.000 description 1
- HWTZYBCRDDUBJY-UHFFFAOYSA-N Rhynchosin Natural products C1=C(O)C(O)=CC=C1C1=C(O)C(=O)C2=CC(O)=C(O)C=C2O1 HWTZYBCRDDUBJY-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001472 cytotoxic effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- -1 flavone compounds Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000002519 immonomodulatory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000008777 kaempferol Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- UXOUKMQIEVGVLY-UHFFFAOYSA-N morin Natural products OC1=CC(O)=CC(C2=C(C(=O)C3=C(O)C=C(O)C=C3O2)O)=C1 UXOUKMQIEVGVLY-UHFFFAOYSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229960001285 quercetin Drugs 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention relates to a production process of tartary buckwheat yellow wine with Shaoxing yellow wine flavor, belonging to the technical field of yellow wine brewing. The process prepares the tartary buckwheat bran into pure bran koji for use, and prepares the tartary buckwheat yellow wine with the flavor of Shaoxing yellow wine (rice wine) and more nutritional and health-care functions through process improvement.
Description
Technical field
The present invention relates to a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor, belongs to yellow rice wine technical field.
Background technology
Bitter-buckwheat nutritive value is high, and unique flavor is especially medicinal notable with health care.《Compendium of Materia Medica》Record：" Radix Et Rhizoma Fagopyri Tatarici
It is bitter in the mouth, flat, cold, have continuous spirit, physical strength profiting, sharp knowledge, the effect of sending down the abnormal ascending QI width intestinal stomach invigorating ".Starch is main component in Radix Et Rhizoma Fagopyri Tatarici, also
Containing the biological flavone active component not having in other cereal crops, such as rutin, Quercetin, kaempferol and its derivative
Thing, these flavone compounds have stronger physiologically active such as antioxidation, antibacterial, antiviral, cytotoxic activity etc., pharmacodynamicss
Zoopery and clinical observation show, these active component have obvious blood sugar lowering, blood fat reducing, strengthen immunomodulating work(
The effect such as energy.Nutrition wherein in bran of Radix Et Rhizoma Fagopyri Tatarici is most abundant, biological rich in activated protein, biological flavone, minerals and vitamins
Flavones content is 4 ~ 8 times of bitter buckwheat heart powder.
Yellow wine remains the nutrition and active substance produced in sweat as brewed wine, always with nutritious, guarantor
Strong health preserving is famous.Shao-hsing rice wine is the outstanding representative of Chinese rice wine, well-known with remarkable quality, be at present country's sales volume and
The maximum yellow wine kind of export volume.It is used for brewing yellow rice wine using Radix Et Rhizoma Fagopyri Tatarici as dispensing, strengthens the nutrition and health care function of yellow wine, will more
The consumption demand that consumer increasingly focuses on nourishing healthy is met well, so as to promote the consumption of yellow wine.But at present Yellow wine of buckwheat is more
Number is with Fagopyrum tataricum (L.) Gaertn. replacement part rice and slightly modified on yellow rice wine production techniques, and the most abundant bran of Radix Et Rhizoma Fagopyri Tatarici of neutraceutical active ingredients fails
It is obtained by；Or using Radix Et Rhizoma Fagopyri Tatarici whole wheat, but using some completely different from conventional brewing method, the yellow wine brewed out its local flavor
The inevitable local flavor significant difference with traditional yellow rice wine, is difficult as market acceptance.
The content of the invention
For the above-mentioned technical problem of prior art, it is an object of the invention to provide a kind of Radix Et Rhizoma Fagopyri Tatarici with shao-hsing rice wine local flavor is yellow
Bran of Radix Et Rhizoma Fagopyri Tatarici is made purebred Fuqu and is used by wine production technology, the technique, by process modification, makes with shao-hsing rice wine（Plus
Meal wine）The Yellow wine of buckwheat of local flavor and more alimentary health-care function.
To reach above-mentioned purpose, the technical solution adopted in the present invention is：
A kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor, is carried out using Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and Radix Et Rhizoma Fagopyri Tatarici sweet rice wine
Blend, pan-fried wine is formed；
The production technology of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, are drained；
（2）Steamed rice, cooling：Steamed rice gained rice, is rapidly cooled to temperature required so that product temperature is 24 ~ 28 DEG C after the tank that falls；
（3）Fall tank：By rice, water, yeast wine, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, the saccharifying enzyme of 100000U,
The acid protease mix homogeneously of 50000U, the tank product temperature that falls is controlled at 24 ~ 28 DEG C；
（4）Primary fermentation；
（5）After fermentation：So that alcoholic strength reaches more than 18.5%vol, below reducing sugar 15g/L（Such as rich in sugar, fermentation is thorough,
Finished wine is also easy to produce precipitation）；
（6）Squeezing, obtains Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine；
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine：Oryza glutinosa 50 ~
70kg, 30 ~ 50kg of Fagopyrum tataricum (L.) Gaertn., water（The water used by rice dipping is not included）135 ~ 145kg, 11 ~ 13kg of yeast wine, 11 ~ 13kg of raw wheat koji,
The acid protease 6 of the 20 ~ 25g of saccharifying enzyme of the 2 ~ 3g of α-amylase of Radix Et Rhizoma Fagopyri Tatarici 3 ~ 5kg of Fuqu, 35000U, 100000U, 50000U ~
8g；
The production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, are drained；
（2）Steamed rice, cooling：Steamed rice gained rice, is rapidly cooled to temperature required so that product temperature is 30 ~ 33 DEG C after the tank that falls；
（3）Fall tank, diastatic fermentation：By rice, alcoholic strength be the edible ethanol of 38%vol, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, 35000U
α-amylase, the saccharifying enzyme of 100000U, the acid protease of 50000U, yeast wine mix homogeneously, make tank product temperature at 30 ~ 33 DEG C；
Diastatic fermentation drives rake once after 24 ~ 28 hours；
（4）Afterwards ferment supports unstrained spirits：Diastatic fermentation adds the edible ethanol that alcoholic strength is 95% vol, stirring after 5 ~ 7 days in front fermentation tank
Uniformly, static foster unstrained spirits in fermentation tank after then squeezing into or be pressed into；
（5）Squeezing：Jing after 4 ~ 5 months static foster unstrained spirits, squeezed, obtained Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, the ethanol of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine
Spend and reach 250 more than g/L for 18 ~ 19%vol, total sugar；
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine：Oryza glutinosa 40 ~
60kg, 40 ~ 60kg of Fagopyrum tataricum (L.) Gaertn., 10 ~ 12kg of raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici 4 ~ 6kg of Fuqu, the 2 ~ 3g of α-amylase of 35000U, 100000U's
6 ~ the 8g of acid protease of 20 ~ 25g of saccharifying enzyme, 50000U, 11 ~ 12kg of yeast wine, alcoholic strength for 38%vol edible ethanol 90 ~
100 kg, alcoholic strength is the 15 ~ 18kg of edible ethanol of 95% vol.
Used as the further setting of such scheme, the production technology of the Radix Et Rhizoma Fagopyri Tatarici Fuqu is with bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation as original
Material, the mass ratio between bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation is 1:0.6~0.7:0.003 ~ 0.005, concrete technology step is as follows：By matter
After amount is than bran of Radix Et Rhizoma Fagopyri Tatarici and water mixing, mixing thoroughly, sterilize 30 minutes under 0.12MPa pressure, stand is cooled to 35 ~ 37 DEG C, by quality
Than accessing yeast inoculation, mix thoroughly, enter pond culture；It is 30 ~ 32 DEG C to control product temperature behind pond, thickness of feed layer 30cm, first 6 ~ 8h of static gas wave refrigerator,
30 ~ 32 DEG C of product temperature of control, relative humidity 90% ~ 95%, when product temperature rises to 33 ~ 34 DEG C, starts intermittent air blast；When product temperature is reduced
During to 30 DEG C, stop ventilation；After intermittent air blast 3 ~ 4 times, growth animated period is initially entered, need to carry out continuous ventilating, highest product
Temperature control system is at 38 ~ 40 DEG C；It is slow to later stage mycelial growth, it is passed through dry air and is dried and stops heat supply, make product temperature and water
Divide and progressively decline, song is gone out in time, obtain finished product bent；Whole incubation time is 36 ~ 40 hours, the bent unit of saccharifying power 900 of finished product with
Upper, moisture is below 15%.
The yeast inoculation adopts Testa Tritici or bran of Radix Et Rhizoma Fagopyri Tatarici for raw material, and inoculation aspergillus oryzae Soviet Union 16 makes.Aspergillus oryzae is preferably
The strain excellent aspergillus oryzae Soviet Union 16 that yellow wine industry is commonly used.
In the production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, primary fermentation includes falling 8 ~ 13 hours beginning rakes after tank, later every 4
Hour drives rake once, and control highest product temperature is less than 33 DEG C；The Jing after tank that falls ferments for 22 ~ 26 hours, and product temperature starts to be gradually reduced；Before
Send out after fermenting 4 days in tank, product temperature is down to 15 ~ 17 DEG C, into rear tank fermentation.
In the production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, after fermentation product temperature is controlled at 13 ~ 15 DEG C, and early stage drives daily rake 1 ~ 2
It is secondary, through after fermentation in 17 ~ 19 days so that alcoholic strength reaches more than 18.5%vol, below reducing sugar 15g/L（Such as rich in sugar, fermentation
Not thoroughly, finished wine is also easy to produce precipitation）.
The step of production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine（1）In, Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion and are added water into tank
Dipping, after soaking 2 ~ 3 days, then drains.
The step of production technology of the Radix Et Rhizoma Fagopyri Tatarici sweet rice wine（1）In, Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion and are added water into tank
Dipping, after soaking 2 ~ 3 days, then drains.
Beneficial effects of the present invention are as follows：
1st, the present invention is replaced part Oryza glutinosa, is made with Radix Et Rhizoma Fagopyri Tatarici Fuqu and raw wheat koji saccharifying agent with Fagopyrum tataricum (L.) Gaertn., the Yellow wine of buckwheat of brew compared with
The traditional properties of shao-hsing rice wine are maintained well, and its local flavor is easier as market acceptance；And due to using Fagopyrum tataricum (L.) Gaertn. and Radix Et Rhizoma Fagopyri Tatarici
The most abundant wheat bran of middle neutraceutical active ingredients is made Fuqu and is used for raw material, particularly bran of Radix Et Rhizoma Fagopyri Tatarici, Jing microorganism secretions it is many
The effect of enzyme is planted, the neutraceutical active ingredients in bran of Radix Et Rhizoma Fagopyri Tatarici can be preferably dissolved in wine, the Yellow wine of buckwheat of brew is with higher
Healthy nutritive value.
2nd, Yellow wine of buckwheat total sugar of the invention is 35 ~ 50 g/L, slightly above Shaoxing Rice Wine（15.1~40.0 g/L）, make
The bitterness of Radix Et Rhizoma Fagopyri Tatarici is more coordinated, and has taken into account the requirement of the palatability and people of product to low sugar；And it is total to blend raising with tartary buckwheat sweet
Sugar, makes product meet people and pursues natural, healthy consumption demand.
3rd, for amylose in Radix Et Rhizoma Fagopyri Tatarici raw material and higher protein content the characteristics of, add various enzymes, and suitably shorten
Rice dipping time, the pH for making karusen is more suitable for the effect of α-amylase, while suitably increasing yeast wine consumption, makes yeast dominant
To suppress varied bacteria growing, prevent from causing karusen to become sour because rice dipping time shortens, so as to solve karusen paste shape and foam
Many problems；Make diastatic fermentation more thorough simultaneously, so as to improve the non-biostability of liquor ratio of raw material and product.
4th, the present invention is produced completely using existing mechanized yellow rice wi ne production line and production equipment, any without the need for increasing
Equipment investment.
Below in conjunction with the drawings and specific embodiments, the invention will be further described.
Description of the drawings
Fig. 1 is a kind of Yellow wine of buckwheat production technological process with shao-hsing rice wine local flavor of the present invention.
Specific embodiment
Embodiment 1
With reference to shown in Fig. 1, a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor of the present invention, using Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine
With Radix Et Rhizoma Fagopyri Tatarici sweet rice wine blent, decoct wine form.
The production technology of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 2 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 24 DEG C after the tank that falls.
（3）Fall tank：By rice, water, yeast wine, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, 100000U saccharifying
The acid protease mix homogeneously of enzyme, 50000U, the tank product temperature that falls is controlled at 24 DEG C.
（4）Primary fermentation；Fall 13 hours beginning rakes after tank, drove rake every 4 hours later once, and control highest product temperature is less than
33℃；Due to producing amount of heat in sweat, therefore to be passed through freezing water cooling mash；The Jing after tank that falls ferments for 22 hours,
Product temperature starts to be gradually reduced；After fermenting 4 days in front tank, product temperature is down to 15 DEG C, into rear tank fermentation.
（5）After fermentation：The control of after fermentation product temperature at 13 DEG C, open harrow 1 time daily, through after fermentation in 17 days so that wine by early stage
Precision reaches 18.6%vol, reducing sugar 12.8g/L.
（6）Squeezing：Squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine：Oryza glutinosa
50kg, Fagopyrum tataricum (L.) Gaertn. 50kg, water（The water used by rice dipping is not included）135kg, yeast wine 11kg, raw wheat koji 11kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 5kg,
α-amylase 2g of 35000U, the saccharifying enzyme 20g of 100000U, the acid protease 6g of 50000U.
The production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 2 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 30 DEG C after the tank that falls.
（3）Fall tank, diastatic fermentation：By rice, the edible ethanol that alcoholic strength is 38%vol（By the food that alcoholic strength is 95%vol
Formed with ethanol dilute）, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, the saccharifying enzyme of 100000U, 50000U
Acid protease, yeast wine mix homogeneously, make tank product temperature at 30 DEG C；Diastatic fermentation drives rake once after 24 hours.
（4）Afterwards ferment supports unstrained spirits：After 5 days, the edible ethanol for adding alcoholic strength to be 95% vol stirs diastatic fermentation in front fermentation tank
Mix uniform, static foster unstrained spirits in fermentation tank after then squeezing into or being pressed into.
（5）Squeezing：Jing after 4 months static foster unstrained spirits, squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, Radix Et Rhizoma Fagopyri Tatarici
The alcoholic strength of sweet rice wine is 18.1%vol, total sugar reaches 265.9 g/L, is stored in standby in wine storing jar.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine：Oryza glutinosa
40kg, Fagopyrum tataricum (L.) Gaertn. 60kg, raw wheat koji 10kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 6kg, α-amylase 2g of 35000U, the saccharifying enzyme 20g of 100000U,
The acid protease 6g of 50000U, yeast wine 11kg, alcoholic strength is the kg of edible ethanol 90 of 38%vol, and alcoholic strength is 95% vol
Edible ethanol 15kg.
In the production technology of above-mentioned Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and the production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, the Radix Et Rhizoma Fagopyri Tatarici Fuqu for being adopted
Production technology be：With bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation as raw material, the mass ratio between bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation is 1:0.6:
0.003, concrete technology step is as follows：After in mass ratio bran of Radix Et Rhizoma Fagopyri Tatarici and water being mixed, mixed thoroughly, sterilize under 0.12MPa pressure
30 minutes, stand was cooled to 35 DEG C, and yeast inoculation is accessed in mass ratio, mixes thoroughly, entered pond culture；It is 30 DEG C to control product temperature behind pond, and the bed of material is thick
Degree 30cm, first static gas wave refrigerator 6h, 30 DEG C of product temperature of control, relative humidity 90%, with mycelial growth, product temperature is stepped up, and works as product temperature
When rising to 33 DEG C, start intermittent air blast；When product temperature is reduced to 30 DEG C, stop ventilation；After intermittent air blast 3 times, initially enter
Growth animated period, breathing heating aggravation, product temperature rising is swift and violent, and zymogenic gradually lumps solid, radiates relatively difficult, and needs are connected
Continuous ventilation, highest product temperature is controlled at 38 DEG C；It is slow to later stage mycelial growth, progressively produce spore, be prevent spore formation and
Finished product song is easy to storage, is passed through dry air and is dried and stops heat supply, product temperature and moisture is progressively declined, and song is gone out in time,
Obtain finished product bent；Whole incubation time is 36 hours, the finished product bent unit of saccharifying power 961.5, moisture 14.3%.
Above-mentioned yeast inoculation adopts Testa Tritici or bran of Radix Et Rhizoma Fagopyri Tatarici for raw material, and inoculation aspergillus oryzae Soviet Union 16 makes.Aspergillus oryzae is preferably
The strain excellent aspergillus oryzae Soviet Union 16 that yellow wine industry is commonly used.
Above-mentioned gained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and Radix Et Rhizoma Fagopyri Tatarici sweet rice wine are blent（I.e. with Radix Et Rhizoma Fagopyri Tatarici sweet rice wine adjustment sugar
Point, make total sugar reach 35 ~ 50g/L）, clarification, Thin plate heat exchanger decoct pour into wine jar while hot after drinking, seal altar.
Embodiment 2
With reference to shown in Fig. 1, a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor of the present invention, using Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine
With Radix Et Rhizoma Fagopyri Tatarici sweet rice wine blent, decoct wine form.
The production technology of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 3 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 26 DEG C after the tank that falls.
（3）Fall tank：By rice, water, yeast wine, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, 100000U saccharifying
The acid protease mix homogeneously of enzyme, 50000U, the tank product temperature that falls is controlled at 26 DEG C.
（4）Primary fermentation；Fall 10 hours beginning rakes after tank, drove rake every 4 hours later once, and control highest product temperature is less than
33℃；Due to producing amount of heat in sweat, therefore to be passed through freezing water cooling mash；The Jing after tank that falls ferments for 24 hours,
Product temperature starts to be gradually reduced；After fermenting 4 days in front tank, product temperature is down to 16 DEG C, into rear tank fermentation.
（5）After fermentation：The control of after fermentation product temperature at 14 DEG C, open harrow 1 time daily, through after fermentation in 18 days so that wine by early stage
Precision reaches 18.8%vol, reducing sugar 11.7g/L.
（6）Squeezing：Squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine：Oryza glutinosa
60kg, Fagopyrum tataricum (L.) Gaertn. 40kg, water（The water used by rice dipping is not included）140kg, yeast wine 12kg, raw wheat koji 12kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 4kg,
α-amylase 2.5g of 35000U, the saccharifying enzyme 23g of 100000U, the acid protease 7g of 50000U.
The production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 3 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 32 DEG C after the tank that falls.
（3）Fall tank, diastatic fermentation：By rice, the edible ethanol that alcoholic strength is 38%vol（By the food that alcoholic strength is 95%vol
Formed with ethanol dilute）, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, the saccharifying enzyme of 100000U, 50000U
Acid protease, yeast wine mix homogeneously, make tank product temperature at 32 DEG C；Diastatic fermentation drives rake once after 26 hours.
（4）Afterwards ferment supports unstrained spirits：After 6 days, the edible ethanol for adding alcoholic strength to be 95% vol stirs diastatic fermentation in front fermentation tank
Mix uniform, static foster unstrained spirits in fermentation tank after then squeezing into or being pressed into.
（5）Squeezing：Jing after 4.5 months static foster unstrained spirits, squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, it is bitter
The alcoholic strength of buckwheat sweet rice wine is 18.5%vol, total sugar reaches 260.3 g/L, is stored in standby in wine storing jar.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine：Oryza glutinosa
50kg, Fagopyrum tataricum (L.) Gaertn. 50kg, raw wheat koji 11kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 5kg, α-amylase 2.5g of 35000U, the saccharifying enzyme of 100000U
The acid protease 7g of 22g, 50000U, yeast wine 11.5kg, alcoholic strength is the edible ethanol 95kg of 38%vol, and alcoholic strength is 95%
The edible ethanol 16kg of vol.
In the production technology of above-mentioned Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and the production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, the Radix Et Rhizoma Fagopyri Tatarici Fuqu for being adopted
Production technology be：With bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation as raw material, the mass ratio between bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation is 1:0.65:
0.004, concrete technology step is as follows：After in mass ratio bran of Radix Et Rhizoma Fagopyri Tatarici and water being mixed, mixed thoroughly, sterilize under 0.12MPa pressure
30 minutes, stand was cooled to 36 DEG C, and yeast inoculation is accessed in mass ratio, mixes thoroughly, entered pond culture；It is 31 DEG C to control product temperature behind pond, and the bed of material is thick
Degree 30cm, first static gas wave refrigerator 7h, 31 DEG C of product temperature of control, relative humidity 92%, with mycelial growth, product temperature is stepped up, and works as product temperature
When rising to 33.5 DEG C, start intermittent air blast；When product temperature is reduced to 30 DEG C, stop ventilation；After intermittent air blast 3 times, start into
Enter and grow animated period, breathing heating aggravation, product temperature rises rapidly, and zymogenic gradually lumps solid, radiates relatively difficult, needs to carry out
Continuous ventilating, highest product temperature is controlled at 39 DEG C；It is slow to later stage mycelial growth, spore is progressively produced, it is the formation for preventing spore
It is easy to storage with finished product song, is passed through dry air and is dried and stops heat supply, product temperature and moisture is progressively declined, goes out in time
Song, obtains finished product bent；Whole incubation time is 38 hours, the finished product bent unit of saccharifying power 964.7, moisture 14.3%.
Above-mentioned yeast inoculation adopts Testa Tritici or bran of Radix Et Rhizoma Fagopyri Tatarici for raw material, and inoculation aspergillus oryzae Soviet Union 16 makes.Aspergillus oryzae is preferably
The strain excellent aspergillus oryzae Soviet Union 16 that yellow wine industry is commonly used.
Above-mentioned gained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and Radix Et Rhizoma Fagopyri Tatarici sweet rice wine are blent（I.e. with Radix Et Rhizoma Fagopyri Tatarici sweet rice wine adjustment sugar
Point, make total sugar reach 35 ~ 50g/L）, clarification, Thin plate heat exchanger decoct pour into wine jar while hot after drinking, seal altar.
Embodiment 3
With reference to shown in Fig. 1, a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor of the present invention, using Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine
With Radix Et Rhizoma Fagopyri Tatarici sweet rice wine blent, decoct wine form.
The production technology of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 3 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 28 DEG C after the tank that falls.
（3）Fall tank：By rice, water, yeast wine, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, 100000U saccharifying
The acid protease mix homogeneously of enzyme, 50000U, the tank product temperature that falls is controlled at 28 DEG C.
（4）Primary fermentation；Fall 8 hours beginning rakes after tank, drove rake every 4 hours later once, and control highest product temperature is less than
33℃；Due to producing amount of heat in sweat, therefore to be passed through freezing water cooling mash；The Jing after tank that falls ferments for 26 hours,
Product temperature starts to be gradually reduced；After fermenting 4 days in front tank, product temperature is down to 17 DEG C, into rear tank fermentation.
（5）After fermentation：The control of after fermentation product temperature at 15 DEG C, open harrow 2 times daily, through after fermentation in 19 days so that wine by early stage
Precision reaches 18.9%vol, reducing sugar 9.7g/L.
（6）Squeezing：Squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine：Oryza glutinosa
70kg, Fagopyrum tataricum (L.) Gaertn. 30kg, water（The water used by rice dipping is not included）145kg, yeast wine 13kg, raw wheat koji 13kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 3kg,
α-amylase 3g of 35000U, the saccharifying enzyme 25g of 100000U, the acid protease 8g of 50000U.
The production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, after soaking 3 days, then are drained.
（2）Steamed rice, cooling：Steamed rice gained rice require to reach it is interior without the white heart, it is loose not paste, it is thoroughly well cooked but not mushy and uniform one
Cause, be cooled to using air blast rapidly temperature required so that product temperature is 33 DEG C after the tank that falls.
（3）Fall tank, diastatic fermentation：By rice, the edible ethanol that alcoholic strength is 38%vol（By the food that alcoholic strength is 95%vol
Formed with ethanol dilute）, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, the saccharifying enzyme of 100000U, 50000U
Acid protease, yeast wine mix homogeneously, make tank product temperature at 33 DEG C；Diastatic fermentation drives rake once after 28 hours.
（4）Afterwards ferment supports unstrained spirits：After 7 days, the edible ethanol for adding alcoholic strength to be 95% vol stirs diastatic fermentation in front fermentation tank
Mix uniform, static foster unstrained spirits in fermentation tank after then squeezing into or being pressed into.
（5）Squeezing：Jing after 5 months static foster unstrained spirits, squeezed with filter press, obtained Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, Radix Et Rhizoma Fagopyri Tatarici
The alcoholic strength of sweet rice wine is 18.9%vol, total sugar reaches 255.1 g/L, is stored in standby in wine storing jar.
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine：Oryza glutinosa
60kg, Fagopyrum tataricum (L.) Gaertn. 40kg, raw wheat koji 12kg, Radix Et Rhizoma Fagopyri Tatarici Fuqu 4kg, α-amylase 3g of 35000U, the saccharifying enzyme 25g of 100000U,
The acid protease 8g of 50000U, yeast wine 12kg, alcoholic strength is the kg of edible ethanol 100 of 38%vol, and alcoholic strength is 95% vol
Edible ethanol 18kg.
In the production technology of above-mentioned Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and the production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, the Radix Et Rhizoma Fagopyri Tatarici Fuqu for being adopted
Production technology be：With bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation as raw material, the mass ratio between bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation is 1:0.7:
0.005, concrete technology step is as follows：After in mass ratio bran of Radix Et Rhizoma Fagopyri Tatarici and water being mixed, mixed thoroughly, sterilize under 0.12MPa pressure
30 minutes, stand was cooled to 37 DEG C, and yeast inoculation is accessed in mass ratio, mixes thoroughly, entered pond culture；It is 32 DEG C to control product temperature behind pond, and the bed of material is thick
Degree 30cm, first static gas wave refrigerator 8h, 32 DEG C of product temperature of control, relative humidity 95%, with mycelial growth, product temperature is stepped up, and works as product temperature
When rising to 34 DEG C, start intermittent air blast；When product temperature is reduced to 30 DEG C, stop ventilation；After intermittent air blast 4 times, initially enter
Growth animated period, breathing heating aggravation, product temperature rising is swift and violent, and zymogenic gradually lumps solid, radiates relatively difficult, and needs are connected
Continuous ventilation, highest product temperature is controlled at 40 DEG C；It is slow to later stage mycelial growth, progressively produce spore, be prevent spore formation and
Finished product song is easy to storage, is passed through dry air and is dried and stops heat supply, product temperature and moisture is progressively declined, and song is gone out in time,
Obtain finished product bent；Whole incubation time is 40 hours, the finished product bent unit of saccharifying power 966.9, moisture 14.6%.
Above-mentioned yeast inoculation adopts Testa Tritici or bran of Radix Et Rhizoma Fagopyri Tatarici for raw material, and inoculation aspergillus oryzae Soviet Union 16 makes.Aspergillus oryzae is preferably
The strain excellent aspergillus oryzae Soviet Union 16 that yellow wine industry is commonly used.
Above-mentioned gained Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and Radix Et Rhizoma Fagopyri Tatarici sweet rice wine are blent（I.e. with Radix Et Rhizoma Fagopyri Tatarici sweet rice wine adjustment sugar
Point, make total sugar reach 35 ~ 50g/L）, clarification, Thin plate heat exchanger decoct pour into wine jar while hot after drinking, seal altar.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes for carrying out unsubstantiality to the present invention using this design, all should fall into protection scope of the present invention.
Claims (7)
1. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor, it is characterised in that：Using Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine and hardship
Buckwheat sweet rice wine is blent, pan-fried wine is formed；
The production technology of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, are drained；
（2）Steamed rice, cooling：Steamed rice gained rice, is rapidly cooled to temperature required so that product temperature is 24 ~ 28 DEG C after the tank that falls；
（3）Fall tank：By rice, water, yeast wine, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, the α-amylase of 35000U, the saccharifying enzyme of 100000U,
The acid protease mix homogeneously of 50000U, the tank product temperature that falls is controlled at 24 ~ 28 DEG C；
（4）Primary fermentation；
（5）After fermentation：So that alcoholic strength reaches more than 18.5%vol, below reducing sugar 15g/L；
（6）Squeezing, obtains Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine；
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine：Oryza glutinosa 50 ~
70kg, 30 ~ 50kg of Fagopyrum tataricum (L.) Gaertn., water（The water used by rice dipping is not included）135 ~ 145kg, 11 ~ 13kg of yeast wine, 11 ~ 13kg of raw wheat koji,
The acid protease 6 of the 20 ~ 25g of saccharifying enzyme of the 2 ~ 3g of α-amylase of Radix Et Rhizoma Fagopyri Tatarici 3 ~ 5kg of Fuqu, 35000U, 100000U, 50000U ~
8g；
The production technology of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, comprises the steps：
（1）Rice dipping：Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting, are drained；
（2）Steamed rice, cooling：Steamed rice gained rice, is rapidly cooled to temperature required so that product temperature is 30 ~ 33 DEG C after the tank that falls；
（3）Fall tank, diastatic fermentation：By rice, alcoholic strength be the edible ethanol of 38%vol, raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici Fuqu, 35000U
α-amylase, the saccharifying enzyme of 100000U, the acid protease of 50000U, yeast wine mix homogeneously, make tank product temperature at 30 ~ 33 DEG C；
Diastatic fermentation drives rake once after 24 ~ 28 hours；
（4）Afterwards ferment supports unstrained spirits：Diastatic fermentation adds the edible ethanol that alcoholic strength is 95% vol, stirring after 5 ~ 7 days in front fermentation tank
Uniformly, static foster unstrained spirits in fermentation tank after then squeezing into or be pressed into；
（5）Squeezing：Jing after 4 ~ 5 months static foster unstrained spirits, squeezed, obtained Radix Et Rhizoma Fagopyri Tatarici sweet rice wine, the ethanol of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine
Spend and reach 250 more than g/L for 18 ~ 19%vol, total sugar；
It is raw materials used to calculate consumption by Oryza glutinosa and the total 100kg of Fagopyrum tataricum (L.) Gaertn. in the above-mentioned steps of Radix Et Rhizoma Fagopyri Tatarici sweet rice wine：Oryza glutinosa 40 ~
60kg, 40 ~ 60kg of Fagopyrum tataricum (L.) Gaertn., 10 ~ 12kg of raw wheat koji, Radix Et Rhizoma Fagopyri Tatarici 4 ~ 6kg of Fuqu, the 2 ~ 3g of α-amylase of 35000U, 100000U's
6 ~ the 8g of acid protease of 20 ~ 25g of saccharifying enzyme, 50000U, 11 ~ 12kg of yeast wine, alcoholic strength for 38%vol edible ethanol 90 ~
100 kg, alcoholic strength is the 15 ~ 18kg of edible ethanol of 95% vol.
2. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as claimed in claim 1, it is characterised in that：It is described
With bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation as raw material, the mass ratio between bran of Radix Et Rhizoma Fagopyri Tatarici, water, yeast inoculation is 1 to the production technology of Radix Et Rhizoma Fagopyri Tatarici Fuqu:
0.6~0.7:0.003 ~ 0.005,
Concrete technology step is as follows：In mass ratio will bran of Radix Et Rhizoma Fagopyri Tatarici and water mixing, mix thoroughly after, sterilize 30 under 0.12MPa pressure
Minute, stand is cooled to 35 ~ 37 DEG C, and yeast inoculation is accessed in mass ratio, mixes thoroughly, enters pond culture；It is 30 ~ 32 DEG C to control product temperature behind pond, material
Thickness degree 30cm, first 6 ~ 8h of static gas wave refrigerator, control 30 ~ 32 DEG C of product temperature, relative humidity 90% ~ 95%, when product temperature rises to 33 ~ 34 DEG C
When, start intermittent air blast；When product temperature is reduced to 30 DEG C, stop ventilation；After intermittent air blast 3 ~ 4 times, growth is initially entered vigorous
Phase, need to carry out continuous ventilating, highest product temperature is controlled at 38 ~ 40 DEG C；Slow to later stage mycelial growth, being passed through dry air is carried out
Heat supply is dried and is stopped, product temperature and moisture is progressively declined, song is gone out in time, obtain finished product bent；Whole incubation time is 36 ~ 40 little
When, more than the bent unit of saccharifying power 900 of finished product, moisture is below 15%.
3. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as claimed in claim 2, it is characterised in that：It is described
Yeast inoculation adopts Testa Tritici or bran of Radix Et Rhizoma Fagopyri Tatarici for raw material, and inoculation aspergillus oryzae Soviet Union 16 makes.
4. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as described in claim 1 or 2 or 3, its feature exists
In：In the production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, primary fermentation includes falling 8 ~ 13 hours beginning rakes after tank, later every 4 hours
Drive rake once, control highest product temperature is less than 33 DEG C；The Jing after tank that falls ferments for 22 ~ 26 hours, and product temperature starts to be gradually reduced；Front tank
After middle fermentation 4 days, product temperature is down to 15 ~ 17 DEG C, into rear tank fermentation.
5. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as described in claim 1 or 2 or 3, its feature exists
In：In the production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine, at 13 ~ 15 DEG C, early stage opens daily rake 1 ~ 2 time, Jing to the control of after fermentation product temperature
Cross after fermentation in 17 ~ 19 days so that alcoholic strength reaches more than 18.5%vol, below reducing sugar 15g/L.
6. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as described in claim 1 or 2 or 3, its feature exists
In：The step of production technology of the Radix Et Rhizoma Fagopyri Tatarici dry type yellow wine（1）In, Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting,
After immersion 2 ~ 3 days, then drain.
7. a kind of Yellow wine of buckwheat production technology with shao-hsing rice wine local flavor as described in claim 1 or 2 or 3, its feature exists
In：The step of production technology of the Radix Et Rhizoma Fagopyri Tatarici sweet rice wine（1）In, Oryza glutinosa and Fagopyrum tataricum (L.) Gaertn. are mixed in proportion into tank plus water retting,
After immersion 2 ~ 3 days, then drain.
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| CN108102863A (en) * | 2018-02-27 | 2018-06-01 | 福建福清兴龙酒业有限公司 | A kind of Chinese medicine yellow rice wine of strong muscles and bones and preparation method thereof |
| CN108165414A (en) * | 2018-02-27 | 2018-06-15 | 福建福清兴龙酒业有限公司 | A kind of Chinese medicine yellow rice wine tonified Qi of the kidney and preparation method thereof |
| CN111254032A (en) * | 2020-04-01 | 2020-06-09 | 酉阳县土司府酒业有限公司 | Golden buckwheat and tartary buckwheat yellow wine and pure fermentation brewing process thereof |
| CN111349531A (en) * | 2020-03-16 | 2020-06-30 | 浙江树人学院（浙江树人大学） | Cooking wine special for roasted eel and preparation process thereof |
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| CN106591033B (en) | 2020-03-17 |
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