Brewing method of black rice wine

Abstract

The invention discloses a brewing method of black rice wine. The method includes the steps that black rice pigment in black rice is extracted through distilled wine, an obtained black rice pigment extracting solution is filtered to obtain filtrate, the obtained filtrate is subjected to vacuum concentration to obtain a black rice pigment concentrated solution, and the obtained black rice pigment concentrated solution is subjected to low-temperature refrigeration and impurity removal for use; the black rice with the pigment extracted is pretreated in an alkaline environment and then subjected to liquefaction, gelatinization, saccharification, grinding, fermentation, squeezing, wine decoction and wine storage to obtain semi-finished black rice wine; the black rice pigment concentrated solution and the semi-finished black rice wine are blended, and the semi-finished black rice wine obtained after blending is subjected to low-temperature refrigeration, constant-temperature storage, low-temperature filtration and millipore filtration in sequence to obtain the finished black rice wine. By means of the method for producing the back rice wine, the utilization rate of raw materials is high, the black rice wine tastes fresh and cool, energy conservation and environmental protection are achieved, the waste emission is small, and the mechanical automation level of the black rice wine industry is effectively increased.

Description

technical field [0001] The invention relates to the technical field of rice wine production, in particular to a method for brewing black rice wine. Background technique [0002] Black rice wine is a brewed wine made of black rice as raw material, polished rice, rice soaked, gelatinized, liquefied, saccharified, fermented, squeezed, stored, filtered, and filled. In the existing process of producing black rice wine, in order to remove the ingredients unfavorable to fermentation (such as ash content and fat in rice germ) in the black rice raw material, it is necessary to first polish the rice, that is, remove the cortex and rice germ, and use the rice core part For wine making, the utilization rate of raw materials is 80~85%. [0003] Since black rice pigment is a natural anthocyanin pigment, it is extremely unstable and easily lost during the fermentation process. Therefore, in the existing production process, black rice pigment needs to be extracted from black rice alone, an...

AI Technical Summary

Problems solved by technology

[0003] Since black rice pigment is a natural anthocyanin pigment, it is extremely unstable and easily lost during the fermentation process. Therefore, in the existing production process, black rice pigment needs to be extracted from black rice alone, and the obtained pigment extract is concentrated and refined. Return to the fermented black rice wine

During the extraction process of black rice pigment, due to the effect of extraction solvent and temperature, the black rice that has been extracted from black rice pigment can basically no longer be used as raw material for fermented black rice wine, and can only be treated as feed

The cost of black rice pigment extracted by this method is high, and if the extracted pigment is entrusted to outside processing, the quality of black rice wine is difficult to guarantee