Acid-proof color-protecting process method for black rice wine

Abstract

The invention discloses an acid-proof color-protecting process method for black rice wine. The process method comprises the steps of soaking rice, steaming the rice, adding koji, saccharifying, fermenting, squeezing, decocting, storing and blending. The process method is characterized in that the raw wheat koji is added during the rice saccharifying period, the pH value of cooling water is adjusted to be 3.0-3.2 by lactic acid, the rice is saccharified for 40 minutes at the temperature of 60-65 DEG C, microorganism bacterial colonies of moulds, bacillus aceticus and the like in the wheat koji are killed, the activity of saccharifying enzymes in natural microorganisms are retained, and wheat koji pollution sources are reduced; and a bacteriostatic agent and a color-protecting agent-sulfur dioxide are added in the fermenting process, and the total addition amount of the bacteriostatic agent and the color-protecting agent is 100 ppm of the mass of fermented mash in the fermenting process. The rancidity phenomenon is further reduced, the fermenting acidity is controlled to be less than 6.5 g / L (by lactic acid), a wine body does not have turbid and fading phenomena, the stability of anthocyanin in the black rice wine is improved, and the wine body is improved in color, luster, mouth feel, flavor and nutritional effect.

Description

technical field [0001] The invention relates to an acid-proof and color-protecting process for black rice wine, and belongs to the technical field of wine fermentation and brewing. Background technique [0002] Black rice wine belongs to rice wine, and rice wine is a traditional special product of the Chinese nation. It is one of the oldest alcoholic beverages in my country and the world. It has a long history. According to textual research, it originated more than 3,000 years ago. [0003] With the improvement of people's living standards and the change of consumption concept, black rice wine is very popular among consumers because of its bright color, rich aroma, mild wine nature and rich nutrition. [0004] The brewing process of black rice wine includes several technological stages of raw material processing, fermentation, and post-fermentation processing. [0005] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. ...

AI Technical Summary

Problems solved by technology

[0005] At present, the production of black rice wine mostly uses whole-grain black rice for direct fermentation. First, during the soaking process of black rice, anthocyanins and flavonoids are easy to lose and become rancid; Nutrients such as minerals make the fermentation vigorous, and the temperature is easy to rise. Long-term fermentation can easily cause the reproduction of acidogenic bacteria and increase the acidity of the wine, affecting the quality of the wine.