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Production method of black rice yellow wine

A production method and technology of rice yellow wine, which is applied in the field of fermentation, can solve the problems of liquid fermented wine with weak taste, high production cost, and high yield of wine, and achieve the effects of improving nutritional value and efficacy, increasing utilization rate, and improving flavor

Pending Publication Date: 2021-05-07
HEFEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

For example, Wu Huifang used black rice as raw material, processed the black rice by low-temperature and high-pressure expansion, then added glucoamylase and yeast to carry out liquid fermentation to produce rice wine (Wu Huifang. Research on new technology of black rice rice wine [J]. Wine Science and Technology, 2007 ( 6): 98-100), this method has a high yield of wine, but there is a weak taste in the liquid fermented wine; Chen Shiping utilizes 20-30% ethanol to extract the black rice melanin and then deploys the rice wine liquid and supplemented with Color-protecting agent to produce black rice wine (Chen Shiping, Zou Suozhu, Wu Huifang, etc. Research on black rice wine technology and product stability [J]. Wine Science and Technology, 2006 (3): 75-77), the operation of this method is relatively complicated, and the production cost higher

Method used

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  • Production method of black rice yellow wine

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Experimental program
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Effect test

Embodiment 1

[0030] A kind of production method of black rice wine, such as figure 1 As shown, black rice is pregelatinized and enzymatically hydrolyzed, and fermented to produce rice wine. The specific production steps are as follows:

[0031] 0.5 tons of black rice, add tap water and soak at 35-40°C for 48 hours, then pass in 0.1MPa steam, stop the ventilation until the temperature of the rice soaking water is 70°C, pregelatinize for about 60 minutes, drain the water, and steam the rice under high pressure Machine steamed rice. After steaming, add cellulase when the rice is cooled to 50-60°C, the addition amount is 50U / g black rice, continue to cool to 30°C, add a small amount of water and 3.0kg of distiller's yeast to start fermentation.

[0032] Carry out to 12h in black rice fermentation, in rice, add 2 tons of rice soaking water and active dry yeast (rice wine) 4Kg through boiling and cooling, continue to ferment after mixing.

[0033] The 0-5 days of fermentation is the pre-fermen...

Embodiment 2

[0035] Add 0.4 tons of black rice, add tap water, soak for 48 hours at 35-40°C, then pass in 0.1MPa steam, stop ventilation until the temperature of rice soaking water is 60°C, soak for 60 minutes, drain the water, and steam in a high-pressure rice steamer meal. After steaming the rice, when it is cooled to 40-50°C, add 45U / g of cellulase and 6kg of koji to start the fermentation. After the fermentation is about 24 hours, add sterile water (tap water and rice soaking water) to the rice 2 tons and 4Kg of active dry yeast, mix well and continue to ferment.

[0036] The 0-5 days of fermentation is the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 26-32°C; the 6-25 days of fermentation, the temperature is controlled at 18-25°C. After the fermentation is finished, the fermented mash is filtered through a plate and frame filter press to obtain yellow rice wine liquor, the alcohol content of the liquor is 15.6% (Vol / Vol), the...

Embodiment 3

[0038] 0.4 tons of black rice, add tap water and soak at 20-25°C for about 72 hours, drain the water, and steam the rice with a high-pressure rice steamer. Add cellulase when the rice is 40-50°C, the addition amount is 50U / g black rice, add 6kg of distiller’s yeast and start fermentation, and when the fermentation is about 24h, add sterile water (tap water and rice soaking water) to the rice 2 Tons and active dry yeast 6Kg, after mixing evenly, continue to ferment.

[0039] The 0-5 days of fermentation is the pre-fermentation stage, which needs to be stirred every 4-5 hours, and the temperature is controlled at 26-32°C; the 6-25 days of fermentation, the temperature is controlled at 18-25°C. After the fermentation is finished, the fermented mash is filtered by a plate and frame filter press to obtain yellow rice wine liquor, the alcohol content of the liquor is 15.3% (Vol / Vol), the content of amino acid nitrogen in the liquor is 0.467g / L, and the chroma (A420nm) was 0.91. Th...

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Abstract

The invention discloses a production method of black rice yellow wine. Black rice is used as a fermentation raw material, contains a large amount of anthocyanidin, and has a relatively thick rice skin layer which is not beneficial to dissolution of the anthocyanidin. A dissolution rate of the anthocyanidin is improved through soaking and pre-gelatinization after soaking. Rice soaking water of black rice is applied to fermentation, so that discharge of wastewater is reduced, the environment is protected, loss of the anthocyanin is reduced, a utilization rate of the anthocyanin is increased, chromaticity of wine liquid is increased, caramel color does not need to form specially, and cost is reduced. Cellulase is added into rice mash for fermentation production of yellow wine and beneficial to damage of a black rice aleurone layer, promotes dissolution and enzymolysis of starch and protein in black rice, and improves a raw material conversion rate and the wine yield. An increase of a dissolution rate of the protein is beneficial to increase of the content of amino acid nitrogen in the product. The flavor of the yellow wine is improved.

Description

technical field [0001] The invention belongs to the field of fermentation technology, and relates to a yellow rice wine fermentation technology, in particular to a fermentation technology of a health-care rice wine prepared by pregelatinization and enzymolysis of black rice, and co-processing and fermentation. The invention discloses a method for producing black rice yellow wine from black rice. Background technique [0002] Rice wine is made from rice, glutinous rice or millet and other grains through fermentation. The liquid of rice wine is light yellow, and caramel pigment needs to be added to adjust its color tone. However, the food safety caused by illegal addition of caramel pigment has been questioned by consumers (Liu Shaowei, Ruan Zanlin. Safety of caramel pigment [J]. Quality and Standardization, 2015, 10:38). [0003] Black rice is the brown rice with the husk removed from black rice, which is rich in nutrients such as protein, minerals and vitamins. The cortex ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 杨柳周悦姚升飞徐尚英李井雷孙汉巨何述栋
Owner HEFEI UNIV OF TECH
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