一种清亮稠酒的制法A method for making clear thick wine
本发明涉及一种清亮稠酒的制法。The invention relates to a method for preparing clear thick wine.
稠酒是以糯米为原料发酵而成的低浓度酒精饮料，营养丰富，口味淳厚，绵甜清香，是陕西省的名贵特产。稠酒的一般制法是将糯米淘洗、浸泡、蒸熟、加曲搅拌发酵后获得酒醅，然后加水稀释，再用手搓酒，将酒汁搓出，箩筛过滤即成。用这种方法获得的稠酒含有多量的微小淀粉颗粒，呈不透明乳白色；稠酒在存放期间，因其中悬浮的淀粉颗粒不断沉淀而在容器底部形成白色沉淀层，所以始终显得浑浊。由于稠酒酒精含量低，一般只有4°，细菌能够在营养丰富的酒液中生存并迅速繁殖，因此，降低了稠酒的质量，缩短了保存期。中国专利89106030.8(公开日1991年6月5日)公开了一种清亮稠酒的制法。从该申请文件的说明书和权利要求书中可以看到，该发明提供了一种使稠酒澄清的机械处理方法，该发明是将经过磨浆的含有微小淀粉粒子的浑浊酒汁加温至30℃～40℃，然后用板框压滤机挤压过滤，反复进行2～3次，直至滤出澄清的酒汁。板框压滤机采用聚丙烯滤布或棉布滤布，或二者结合使用。该发明对解决稠酒浑浊并有沉淀的问题是个新设想，具有一定的进步意义，但没有解决酒中酒精含量低的问题，细菌在营养丰富的酒液中易于生存并迅速繁殖，容易使酒变质；而且由于增加了板框压滤机，使得制酒工艺复杂化，成本增加，影响稠酒的扩大生产和打开更大的销路。Thick wine is a low-concentration alcoholic beverage fermented from glutinous rice. It is rich in nutrition, rich in taste, sweet and fragrant, and is a rare and precious product in Shaanxi Province. The general method of making thick wine is to wash glutinous rice, soak, steam, add koji, stir and ferment to obtain wine grains, then add water to dilute, then rub the wine with hands, rub out the wine juice, and filter it with a basket sieve. The thick wine obtained by this method contains a large amount of tiny starch granules, which is opaque and milky white; during the storage period, the suspended starch granules in the thick wine continue to precipitate and form a white sediment layer at the bottom of the container, so it always looks turbid. Because the alcohol content of thick wine is low, generally only 4 °, bacteria can survive and multiply rapidly in the nutrient-rich wine liquid, therefore, the quality of thick wine is reduced and the shelf life is shortened. Chinese patent 89106030.8 (disclosure date on June 5th, 1991) discloses a kind of method for making clear thick wine. It can be seen from the specification and claims of the application document that the invention provides a mechanical treatment method for clarifying thick wine. The invention is to heat the turbid wine juice containing tiny starch particles after refining to 30 ℃ ~ 40 ℃, then squeeze and filter with a plate and frame filter press, repeat 2 to 3 times until the clarified wine juice is filtered out. The plate and frame filter press uses polypropylene filter cloth or cotton filter cloth, or a combination of the two. This invention is a new idea to solve the problem of turbidity and precipitation in thick wine, which has certain progressive significance, but it does not solve the problem of low alcohol content in wine. Deterioration; and due to the increase of the plate and frame filter press, the wine making process is complicated and the cost increases, which affects the expanded production of thick wine and opens a larger market.
本发明的目的是提供一种清亮稠酒的制法，不仅可以使稠酒酒液清亮透明，而且可提高稠酒的酒度，使稠酒易于存放，便于扩大生产和外销。The purpose of the present invention is to provide a method for making clear thick wine, which can not only make the thick wine liquid clear and transparent, but also increase the alcohol content of the thick wine, make the thick wine easy to store, and facilitate the expansion of production and export.
本发明是这样实现的：一种清亮稠酒的制造方法，其工艺过程包括对米进行淘洗、浸泡、蒸熟、加曲搅拌、发酵，其特殊之处在于：The present invention is achieved in the following way: a manufacturing method of clear thick wine, the process of which includes washing rice, soaking, steaming, adding koji and stirring, and fermenting, and its special features are:
(1).将浸泡4～20小时后的米装入滤筛网内，用清水冲淋掉附在米上的浆；(1). Put the rice soaked for 4 to 20 hours into the filter screen, and rinse off the pulp attached to the rice with clean water;
(2).将醅倒入过滤网滤掉米后，再将经过滤后的原汁倒入经过杀菌处理的容器中沉淀。(2). Pour the unstrained spirits into the strainer to filter out the rice, and then pour the filtered raw juice into a sterilized container for precipitation.
本发明的优点在于：将浸泡后的米装入滤筛网用清水冲淋掉附在米上的浆，可以大大减少米表面的霉菌，防止米在发酵过程中变色、变酸；稠酒在原制造工艺中，发酵后获得酒醅，然后采用加水稀释工艺，使稠酒中酒精含量降低，一般只有4°。本发明减少了原工艺过程中发酵后加水稀释的工艺，保持了酒醅中酒精的含量，减少了细菌的滋生和繁殖；酒醅经过滤掉米以后放入经过杀菌处理的容器中沉淀，可去除稠酒中的浑浊物，使稠酒清亮透明，并可提高稠酒的质量，延长保存期，便于扩大生产和外销。The invention has the advantages of: putting the soaked rice into the filter screen and washing off the pulp attached to the rice with clear water, which can greatly reduce the mold on the surface of the rice and prevent the rice from changing color and sour during the fermentation process; In the manufacturing process, the fermented grains are obtained after fermentation, and then diluted with water to reduce the alcohol content in the thick wine, generally only 4°. The invention reduces the process of diluting with water after fermentation in the original process, maintains the alcohol content in the fermented grains, and reduces the growth and reproduction of bacteria; The turbidity in the thick wine is removed, the thick wine is clear and transparent, the quality of the thick wine can be improved, the storage period can be extended, and it is convenient to expand production and export.
下面结合实施例对本发明作进一步说明：The present invention will be further described below in conjunction with embodiment:
将25斤淘洗干净的米装入一个洁净的陶缸内浸泡8小时，然后将米装入100目的滤筛网内，用2.5升清水冲淋掉附在米上的浆，待水沥干后再将米装入筒子笼蒸6分钟，关掉蒸汽，4分钟后下笼。将蒸好的米用25℃的清水15升冲淋掉附在米上的浆，并使其冷却，然后将米均匀摊在案板上，均匀抛撒曲粉1.2两，拌匀装入陶缸进行发酵。发酵7天后将酒醅倒入100目的过滤网中过滤，再将经过滤后得到的原汁倒入经过杀菌处理的陶缸中沉淀。沉淀可以用自然沉淀，即将原汁封缸沉淀7天，将撇出的清汁倒入经杀菌处理后的缸中即可；也可以采用倒缸法，即将原汁封缸沉淀3天后，将沉淀物除去，将清汁撇出倒入经杀菌处理的缸中，再封缸沉淀3夭，如此反复进行3遍即可。Put 25 catties of washed rice into a clean pottery tank and soak for 8 hours, then put the rice into a 100-mesh filter, rinse off the pulp attached to the rice with 2.5 liters of water, and drain the water Then put the rice into the steamer and steam for 6 minutes, turn off the steam, and put it in the basket after 4 minutes. Rinse the steamed rice with 15 liters of water at 25°C to remove the slurry attached to the rice, and let it cool down, then spread the rice evenly on the chopping board, sprinkle 1.2 taels of koji powder evenly, mix well and put it into a ceramic jar for cooking. fermentation. After 7 days of fermentation, the fermented grains are poured into a 100-mesh filter to filter, and then the filtered raw juice is poured into a sterilized pottery jar for precipitation. Precipitation can be done by natural precipitation, that is, the original juice is sealed in the tank for 7 days, and the skimmed clear juice is poured into the sterilized tank; it can also be used by the inverted tank method, that is, after the original juice is sealed in the tank for 3 days, the precipitate Remove the substance, skim the clear juice and pour it into the sterilized tank, then seal the tank and settle for 3 days, and repeat this process 3 times.
上述说明只是对本发明而举出的一个具体实例，并不构成对本发明的任何限定，对本领域的普通专业技术人员来说，显然可在不脱离所附权利要求书限定范围的情况下，实行各种各样的变更。例如，为加快清亮稠酒的生产时间，还可以在原汁中加入0.02％的明胶进行化学沉淀。The above description is only a specific example of the present invention, and does not constitute any limitation to the present invention. For those of ordinary skill in the art, it is obvious that they can implement various various changes. For example, in order to speed up the production time of clear thick wine, 0.02% gelatin can also be added to the original juice for chemical precipitation.