CN108220062A - A kind of rice wine method for disinfection - Google Patents
A kind of rice wine method for disinfection Download PDFInfo
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- CN108220062A CN108220062A CN201711252615.3A CN201711252615A CN108220062A CN 108220062 A CN108220062 A CN 108220062A CN 201711252615 A CN201711252615 A CN 201711252615A CN 108220062 A CN108220062 A CN 108220062A
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- rice
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- sterilization
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- 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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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/061—Separation by centrifugation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Toxicology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention provides a kind of rice wine method for disinfection, belong to food-processing method, and specific steps include the brewing of former wine, stand filtering, preliminary sterilization, depth sterilization, cooling and tinning：(1) brewing of former wine：First-class glutinous rice is chosen to be eluriated, it eluriates 35 times, it eluriates 47 minutes every time, after eluriating totally, glutinous rice is placed in container and is shakeout, 20 25 degree of warm water is added in later carries out first time immersion, warm water water layer is higher than 20 25 centimetres of rice layer, 8 10 hours are impregnated, water is changed later and carries out secondary immersion, soaking conditions are constant, the grain of rice is dipped to be impregnated with without the white heart, glutinous rice taking-up is drained into rear boiling later, is put into blender after cooked cooling, adding in appropriate distiller's yeast, (mass ratio of glutinous rice and distiller's yeast is 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally is put into ferment 18 24 days in insulating box by mixed glutinous rice former wine is made；The present invention, which announces the rice wine made, the advantages that transparency is high, high-quality, the holding time is long.
Description
Technical field
The present invention, which announces, is related to a kind of food-processing method, specifically a kind of rice wine method for disinfection.
Background technology
At present, the brewage process of rice wine quasi-tradition is to invade bubble, boiling with rice material, then adds the progress such as water, distiller's yeast, yeast
Saccharification and fermentation.Traditional rice wine is there is mouthfeel sweet tea, the deficiencies of alcoholic strength is relatively low.Beer alcohol content is relatively low, the too many appearance drunk
Easily there is the problems such as tripe swollen, beer belly, drink few and people's requirement of drinking cannot be met, white wine alcohol content is higher, and that drinks is very little
It cannot enjoy oneself to heart's content, that drinks too many has damage to human organs such as brain and livers.With social progress, living standards of the people are increasingly
It improves, provides that a kind of alcohol content is suitable, can meeting the demand of drinking of the people that drinks, to be conducive to the wine of health again be that society becomes greatly
Gesture.Meanwhile the deficiencies of rice wine in market is also muddy there is color, and color is not as clear as crystal enough, and the preservation of general rice wine
Time is not grown, and easy souring leads to not drink.
Invention Announce content
In view of the above shortcomings of the prior art, present invention announcement technical problems to be solved are to provide a kind of food processing side
The rice wine method for disinfection of method.
In order to solve the above technical problems, the present invention, which announces, provides following technical solution：
A kind of rice wine method for disinfection, the brewing including former wine stand filtering, preliminary sterilization, depth sterilization, cooling and dress
Tank.
(1) brewing of former wine：It chooses first-class glutinous rice to be eluriated, eluriate 3-5 times, eluriate 4-7 minutes every time, eluriate dry
After net, glutinous rice is placed in container and is shakeout, the warm water for adding in 20-25 degree later carries out first time immersion, and warm water water layer is higher than
20-25 centimetres of layer of rice, impregnates 8-10 hour, changes water later and carries out secondary immersion, soaking conditions are constant, are dipped to the grain of rice and are impregnated with
Without the white heart, glutinous rice taking-up is drained into rear boiling later, is put into blender after cooked cooling, add in appropriate distiller's yeast (glutinous rice and
The mass ratio of distiller's yeast is 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally mixed glutinous rice is put into insulating box
Former wine is made in 18-24 days in fermentation.
(2) filtering is stood：The former wine fermented is taken out, is then placed in 2-4 hour of standing in container, is extracted later
Layer pure mellow wine, then the pure mellow wine of taking-up is further filtered using gauze, obtain limpid rice wine.
(3) preliminary sterilization：Obtained limpid rice wine is put into another container, then heating temperature to 70-75 degree,
Natural cooling after heating 20-30 minutes is killed fermenting microbe and part harmful bacteria in rice wine by heating, prevents rice wine mistake
Degree fermentation souring, rice wine after cooling carry out secondary filter after carrying out the standing of 2-3 hours, further improve the limpid of former wine
Degree, so as to improve the quality of rice wine.
(4) depth is sterilized：Rice wine after progress secondary filter is poured into progress depth sterilization in sterilization machine, uses sterilization machine
Bacterium and the virus in rice wine are thoroughly killed, obtains pure rice wine.
(5) it cools down：Rice wine after sterilization is put into natural cooling in gnotobasis.
(6) tinning：The glass pot of suitable size is selected, glass pot is then subjected to high temperature sterilization, is removed in jar
Portion's harmful bacteria prevents germ contamination rice wine, pours into jar rice wine after jar cooling, fills 4/5ths capacity
After stop, remaining 1/5th capacity pour nitrogen, are sealed later as finished product.
Further improvement project is announced as the present invention：The grain of rice is dipped to be impregnated with without the white heart.
Further improvement project is announced as the present invention：Rice wine after cooling carries out after carrying out the standing of 2-3 hours
Secondary filter.
Further improvement project is announced as the present invention：Bacterium and the disease in rice wine are thoroughly killed using sterilization machine
Poison.
Further improvement project is announced as the present invention：Remaining 1/5th capacity pour nitrogen.
Compared with prior art, the advantageous effect announced of the present invention is：
The present invention, which announces the rice wine made, the advantages that transparency is high, high-quality, the holding time is long.
Specific embodiment
The technical solution of this patent is described in more detail With reference to embodiment.
Embodiment 1
A kind of rice wine method for disinfection is present embodiments provided, the brewing including former wine stands filtering, preliminary sterilization, depth
Sterilization, cooling and tinning.
(1) brewing of former wine：It chooses first-class glutinous rice to be eluriated, eluriate 3 times, eluriate 4 minutes every time, eluriate clean
Afterwards, glutinous rice is placed in container and shakeout, added in 20 degree of warm water later and carry out first time immersion, warm water water layer is higher than rice layer 20
Centimetre, 8 hours are impregnated, water is changed later and carries out secondary immersion, soaking conditions are constant, are dipped to the grain of rice and are impregnated with without the white heart, later
Glutinous rice taking-up is drained into rear boiling, is put into blender after cooked cooling, adds in the appropriate distiller's yeast (mass ratio of glutinous rice and distiller's yeast
It is 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally is put into ferment 18 days in insulating box by mixed glutinous rice and is made
Former wine.
(2) filtering is stood：The former wine fermented is taken out, is then placed in 2 hours of standing in container, extracts upper strata later
Pure mellow wine, then the pure mellow wine of taking-up is further filtered using gauze, obtain limpid rice wine.
(3) preliminary sterilization：Obtained limpid rice wine is put into another container, then heating temperature adds to 70 degree
Hot natural cooling after twenty minutes is killed fermenting microbe and part harmful bacteria in rice wine by heating, prevents rice wine from excessively sending out
Ferment souring, rice wine after cooling carry out secondary filter after carrying out the standing of 2 hours, further improve the clarity of former wine, so as to
Improve the quality of rice wine.
(4) depth is sterilized：Rice wine after progress secondary filter is poured into progress depth sterilization in sterilization machine, uses sterilization machine
Bacterium and the virus in rice wine are thoroughly killed, obtains pure rice wine.
(5) it cools down：Rice wine after sterilization is put into natural cooling in gnotobasis.
(6) tinning：The glass pot of suitable size is selected, glass pot is then subjected to high temperature sterilization, is removed in jar
Portion's harmful bacteria prevents germ contamination rice wine, pours into jar rice wine after jar cooling, fills 4/5ths capacity
After stop, remaining 1/5th capacity pour nitrogen, are sealed later as finished product.
Embodiment 2
A kind of rice wine method for disinfection is present embodiments provided, the brewing including former wine stands filtering, preliminary sterilization, depth
Sterilization, cooling and tinning.
(1) brewing of former wine：It chooses first-class glutinous rice to be eluriated, eluriate 4 times, eluriate 5 minutes every time, eluriate clean
Afterwards, glutinous rice is placed in container and shakeout, added in 23 degree of warm water later and carry out first time immersion, warm water water layer is higher than rice layer
20-25 centimetres, 9 hours are impregnated, water is changed later and carries out secondary immersion, soaking conditions are constant, are dipped to the grain of rice and are impregnated with without white
Glutinous rice taking-up is drained rear boiling by the heart later, is put into blender after cooked cooling, is added in appropriate distiller's yeast (glutinous rice and distiller's yeast
Mass ratio be 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally mixed glutinous rice is put into insulating box and is fermented
Former wine is made within 21 days.
(2) filtering is stood：The former wine fermented is taken out, is then placed in 3 hours of standing in container, extracts upper strata later
Pure mellow wine, then the pure mellow wine of taking-up is further filtered using gauze, obtain limpid rice wine.
(3) preliminary sterilization：Obtained limpid rice wine is put into another container, then heating temperature adds to 73 degree
Natural cooling after heat 25 minutes is killed fermenting microbe and part harmful bacteria in rice wine by heating, prevents rice wine from excessively sending out
Ferment souring, rice wine after cooling carry out secondary filter after carrying out the standing of 2.5 hours, further improve the clarity of former wine, from
And improve the quality of rice wine.
(4) depth is sterilized：Rice wine after progress secondary filter is poured into progress depth sterilization in sterilization machine, uses sterilization machine
Bacterium and the virus in rice wine are thoroughly killed, obtains pure rice wine.
(5) it cools down：Rice wine after sterilization is put into natural cooling in gnotobasis.
(6) tinning：The glass pot of suitable size is selected, glass pot is then subjected to high temperature sterilization, is removed in jar
Portion's harmful bacteria prevents germ contamination rice wine, pours into jar rice wine after jar cooling, fills 4/5ths capacity
After stop, remaining 1/5th capacity pour nitrogen, are sealed later as finished product.
Embodiment 3
A kind of rice wine method for disinfection is present embodiments provided, the brewing including former wine stands filtering, preliminary sterilization, depth
Sterilization, cooling and tinning.
(1) brewing of former wine：It chooses first-class glutinous rice to be eluriated, eluriate 5 times, eluriate 7 minutes every time, eluriate clean
Afterwards, glutinous rice is placed in container and shakeout, added in 25 degree of warm water later and carry out first time immersion, warm water water layer is higher than rice layer 25
Centimetre, 10 hours are impregnated, water is changed later and carries out secondary immersion, soaking conditions are constant, are dipped to the grain of rice and are impregnated with without the white heart, later
Glutinous rice taking-up is drained into rear boiling, is put into blender after cooked cooling, adds in the appropriate distiller's yeast (mass ratio of glutinous rice and distiller's yeast
It is 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally is put into ferment 24 days in insulating box by mixed glutinous rice and is made
Former wine.
(2) filtering is stood：The former wine fermented is taken out, is then placed in 4 hours of standing in container, extracts upper strata later
Pure mellow wine, then the pure mellow wine of taking-up is further filtered using gauze, obtain limpid rice wine.
(3) preliminary sterilization：Obtained limpid rice wine is put into another container, then heating temperature adds to 75 degree
Natural cooling after heat 30 minutes is killed fermenting microbe and part harmful bacteria in rice wine by heating, prevents rice wine from excessively sending out
Ferment souring, rice wine after cooling carry out secondary filter after carrying out the standing of 3 hours, further improve the clarity of former wine, so as to
Improve the quality of rice wine.
(4) depth is sterilized：Rice wine after progress secondary filter is poured into progress depth sterilization in sterilization machine, uses sterilization machine
Bacterium and the virus in rice wine are thoroughly killed, obtains pure rice wine.
(5) it cools down：Rice wine after sterilization is put into natural cooling in gnotobasis.
(6) tinning：The glass pot of suitable size is selected, glass pot is then subjected to high temperature sterilization, is removed in jar
Portion's harmful bacteria prevents germ contamination rice wine, pours into jar rice wine after jar cooling, fills 4/5ths capacity
After stop, remaining 1/5th capacity pour nitrogen, are sealed later as finished product.
The better embodiment of this patent is explained in detail above, but this patent is not limited to above-mentioned embodiment party
Formula, can also be under the premise of this patent objective not be departed from the knowledge that one skilled in the relevant art has
It makes a variety of changes.
Claims (5)
1. a kind of rice wine method for disinfection；It is characterized in that specifically include following steps：
(1) brewing of former wine：It chooses first-class glutinous rice to be eluriated, eluriate 3-5 times, eluriate 4-7 minutes every time, eluriate clean
Afterwards, glutinous rice is placed in container and shakeout, the warm water for adding in 20-25 degree later carries out first time immersion, and warm water water layer is higher than rice
20-25 centimetres of layer impregnates 8-10 hour, changes water later and carries out secondary immersion, soaking conditions are constant, are dipped to the grain of rice and are impregnated with nothing
Glutinous rice taking-up is drained rear boiling by Bai Xin later, is put into blender after cooked cooling, is added in appropriate distiller's yeast (glutinous rice and wine
Bent mass ratio is 100:1), distiller's yeast and glutinous rice are uniformly mixed later, finally mixed glutinous rice is put into insulating box and is sent out
Former wine is made in 18-24 days in ferment；
(2) filtering is stood：The former wine fermented is taken out, is then placed in 2-4 hour of standing in container, it is clear to extract upper strata later
Wine, then the pure mellow wine of taking-up is further filtered using gauze, obtain limpid rice wine；
(3) preliminary sterilization：Obtained limpid rice wine is put into another container, then heating temperature to 70-75 degree, heated
Natural cooling after 20-30 minutes is killed fermenting microbe and part harmful bacteria in rice wine by heating, prevents rice wine from excessively sending out
Ferment souring, rice wine after cooling carry out secondary filter after carrying out the standing of 2-3 hours, further improve the clarity of former wine, from
And improve the quality of rice wine；
(4) depth is sterilized：Rice wine after progress secondary filter is poured into progress depth sterilization in sterilization machine, it is thorough using sterilization machine
The bacterium in rice wine and virus are killed, obtains pure rice wine；
(5) it cools down：Rice wine after sterilization is put into natural cooling in gnotobasis；
(6) tinning：The glass pot of suitable size is selected, glass pot is then subjected to high temperature sterilization, removing has inside jar
Evil bacterium, prevents germ contamination rice wine, pours into jar rice wine after jar cooling, stops after filling 4/5ths capacity
Only, remaining 1/5th capacity pour nitrogen, are sealed later as finished product.
2. rice wine method for disinfection according to claim 1, it is characterized in that, it is dipped to the grain of rice and is impregnated with without the white heart.
3. rice wine method for disinfection according to claim 1, it is characterized in that, rice wine after cooling carries out the standing of 2-3 hours
After carry out secondary filter.
4. rice wine method for disinfection according to claim 1, it is characterized in that, the bacterium in rice wine is thoroughly killed using sterilization machine
And virus.
5. rice wine method for disinfection according to claim 1, it is characterized in that, remaining 1/5th capacity pour nitrogen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711252615.3A CN108220062A (en) | 2017-12-01 | 2017-12-01 | A kind of rice wine method for disinfection |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711252615.3A CN108220062A (en) | 2017-12-01 | 2017-12-01 | A kind of rice wine method for disinfection |
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| CN108220062A true CN108220062A (en) | 2018-06-29 |
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| CN201711252615.3A Pending CN108220062A (en) | 2017-12-01 | 2017-12-01 | A kind of rice wine method for disinfection |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760413A (en) * | 2019-12-05 | 2020-02-07 | 新晃侗藏红米开发有限公司 | Red rice wine production process |
| CN111876291A (en) * | 2020-09-16 | 2020-11-03 | 重庆江记酒庄有限公司 | Clear juice type rice wine production process and clear juice type rice wine obtained by production process |
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| CN105255668A (en) * | 2015-10-21 | 2016-01-20 | 宇琪 | Preparation method of burdock containing health wine |
| CN105420034A (en) * | 2016-01-26 | 2016-03-23 | 贵州大学 | Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof |
| CN105543031A (en) * | 2016-01-14 | 2016-05-04 | 李俊平 | Solid-liquid two-phase combined rice wine production technology |
| CN106434142A (en) * | 2016-11-04 | 2017-02-22 | 孝感麻糖米酒有限责任公司 | Brewing process of low-sugar rice wine |
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2017
- 2017-12-01 CN CN201711252615.3A patent/CN108220062A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105255668A (en) * | 2015-10-21 | 2016-01-20 | 宇琪 | Preparation method of burdock containing health wine |
| CN105543031A (en) * | 2016-01-14 | 2016-05-04 | 李俊平 | Solid-liquid two-phase combined rice wine production technology |
| CN105420034A (en) * | 2016-01-26 | 2016-03-23 | 贵州大学 | Black glutinous rice wine brewed by saccharifying enzyme and microorganisms and preparation method thereof |
| CN106434142A (en) * | 2016-11-04 | 2017-02-22 | 孝感麻糖米酒有限责任公司 | Brewing process of low-sugar rice wine |
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| 崔应标等: "《2001（第二届）广东省食品和包装技术与装备交流研讨会 论文集》", 31 December 2001, 广东省食品和包装机械工业协会 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110760413A (en) * | 2019-12-05 | 2020-02-07 | 新晃侗藏红米开发有限公司 | Red rice wine production process |
| CN111876291A (en) * | 2020-09-16 | 2020-11-03 | 重庆江记酒庄有限公司 | Clear juice type rice wine production process and clear juice type rice wine obtained by production process |
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Application publication date: 20180629 |