做酒酿-爱和文化的传承

TD感知世界

　　小时候吃过奶奶做的酒酿，也吃过妈妈做的酒酿。那沁入心扉的甜，是一辈子难忘的味道和爱。

做酒酿是中国人的生活文化，是一代又一代的传承。

现在奶奶和妈妈都离开了我们，是我们应该做酒酿并教会我们孩子的时候了。

　　到店里买几颗甜酒药。酒药里主要含根霉菌和少量酵母。见附录。

　　取2.5磅糯米，用冷水泡2-4小时左右，蒸熟，凉至室温。不要揭盖，以免杂菌污染。

　　用碾钵碾碎两粒酒药。

准备一壶冷开水。用一碗冷开水，溶解碾碎的酒药，再加一至两大勺白糖。白糖可以激活酒药里的菌种。

　　将溶解的酒药和糯米拌匀，放在密封的容器中。酒药水很容易使每粒米都接触到菌种。

　　糯米在烤箱里发酵两天（48小时）就行。第二天可以打开烤箱灯提高点温度。

　　两天后，打开容器尝一下，如果米粒空酥，汁水又甜并略有酒香，酒酿便做好了。如果不够甜，可以再发酵一天。

　　这一次44小时就做成了比蜜还甜的酒酿，微微有一点酒气，令人陶醉。

　　做一碗桂花酒酿热汤，倒在切好的黄瓜片上，增加了绿色和清香，味道别俱一格！

　　总结:

1. 2.5磅糯米，泡2-4小时左右，蒸熟，凉至室温。
2. 准备一壶冷开水。用一碗冷开水，溶解两粒碾碎的酒药，再加一至两大勺白糖。
3. 将溶解的酒药水和糯米拌匀，放在密封的容器中，在烤箱里发酵两天就行。第二天可以开烤箱灯提高点温度。

　　香甜醉人的酒酿，蕴育着永恒的爱和传承！

仲夏细酌散酷暑，

隆冬热饮驱寒霜。

梦有慈母甜酒酿，

玉宇琼浆不思量。

　　附录: 甜酒药的成分和机制

“甜酒药是我国特有的传统产品, 又名甜米酒药、甜酒曲、酒药。 其中起主要作用的微生物是根霉和少量酵母, 实属小曲之一。 它的生产 方法历来为天然发酵法,因为在生产过程中加 入一定量的中草药防止污染杂菌, 故得名“酒药”。

在酿制酒酿的过程中，甜酒药中的根霉菌丝在30℃条件下开始生长，分泌出大量糖化酶，米中的淀粉糊精在α-1,6 麦芽糖甙酶和α-1,4 麦芽糖甙酶作用下生成麦芽糖，然后再经α-1,4 葡萄糖甙酶和α-1,6葡萄糖甙酶的作用生成葡萄糖; 少量野生酵母混人的作用和根霉本身的微弱酒精发酵作用，使酒酿既有浓厚的甜味又有轻微的酒味。"

（引自《甜酒药生产的发展》， 张柏青，(北京市发酵工业研究所)。中国科学院微生物研究所期刊联合编辑部http://journals.im.ac.cn）

根霉的介绍（文字引自百度， 图片引自维基）

根霉菌（Rhizopus）在显微镜下顶部呈蘑菇状，内含孢子，即包囊孢子，菌体细长。根霉的适宜生长温度是30~37℃，40℃也能生长。根霉在生长时，由营养菌丝体产生匍匐枝，匍匐枝的末端生有假根，在假根处长出成群的孢子囊梗，顶端孢子囊产生许多孢子。成熟的囊孢子从破裂的囊壁释放出来，散布各处进行繁殖。

根霉菌还是条件致病菌，通常对人体无害，食用甜酒药及糖化饲料就是选用此菌制备的，可引起食品霉变，也可导致实验室污染。

Making Rice Wine: A Legacy of Love and Culture

As a child, I tasted rice wine made by my grandmother and my mother. The sweetness that seeped into my heart is a taste of love I will never forget. Making rice wine is a part of Chinese cultural life, passed down through generations. Now that both my grandmother and mother have left us, it is time for us to make rice wine and teach our children this tradition.

Go to the store and buy a few pieces of sweet rice Rhizopus-yeast （in a shape of small rice ball）, which mainly contains Rhizopus mold and a small amount of yeast. (See the appendix for more details).

Take 2.5 pounds of glutinous rice and soak it in cold water for about 2-4 hours, then steam it until cooked, and let it cool to room temperature. Do not uncover the lid to avoid contamination from other bacteria.

Crush two pieces of the Rhizopus-yeast balls in a mortar. Prepare a pot of cold boiled water. Use a bowl of cold water to dissolve the crushed Rhizopus-yeast, then add one to two tablespoons of sugar. The sugar helps activate the microorganisms in the balls.

Mix the dissolved Rhizopus-yeast with the cooked glutinous rice, making sure each grain of rice is in contact with the Rhizopus-yeast solution. Place the mixture in a sealed container. The Rhizopus-yeast water will ensure that each grain of rice is exposed to the microorganisms.

Let the rice ferment in the oven for two days (48 hours). On the second day, you can turn on the oven light to slightly increase the temperature.

After two days, open the container and taste it. If the rice grains are light and soft （eaten away by microorganisms）, with sweet liquid and a hint of alcohol, the rice wine is ready. If it’s not sweet enough, you can ferment it for another day.

This time, it took 44 hours to make rice wine that’s sweeter than honey, with a light alcohol scent that’s intoxicating.

Make a bowl of osmanthus rice wine hot soup, pour it over sliced cucumbers, adding a touch of green and freshness—a unique taste!

Summary:

Take 2.5 pounds of glutinous rice, soak for 2-4 hours, steam, and cool to room temperature. Prepare a pot of cold boiled water. Use a bowl of cold water to dissolve two crushed pieces of Rhizopus-yeast ballsand add one to two tablespoons of sugar. Mix the dissolved Rhizopus-yeast water with the glutinous rice and ferment in a sealed container for two days in the oven. On the second day, you can turn on the oven light to slightly increase the temperature.

Sweet, fragrant rice wine holds the eternal love and legacy!

In midsummer, a gentle sip wards off the heat,

In midwinter, warm drinks dispel the frost.

A mother brews sweet rice wine with care,

The heavenly nectar needs no envy for fragrance.

Appendix: Ingredients and Mechanism of Sweet Rice Rhizopus-yeast

Sweet rice Rhizopus-yeast mix is a traditional product unique to China, also known as sweet rice wine yeast or rice wine yeast. The primary microorganisms at work are Rhizopus and a small amount of yeast. It is one of the types of small starters (qu), traditionally produced by natural fermentation. During production, certain Chinese herbs are added to prevent contamination, hence the name "rice yeast."

In the process of making rice wine, Rhizopus in the yeast powder starts to grow at 30°C, secreting large amounts of amylase. The starch in the rice is broken down into maltose by α-1,6 maltase and α-1,4 maltase. The maltose is further broken down into glucose by α-1,4 glucosidase and α-1,6 glucosidase. A small amount of wild yeast and the weak alcohol fermentation from Rhizopus itself give the rice wine its rich sweetness and slight alcoholic taste.

(Excerpt from "Development of Sweet Rice Yeast Production" by Zhang Baiqing, Beijing Fermentation Industry Research Institute, Journal of the Chinese Academy of Sciences, Microbiology Research Institute)

Introduction to Rhizopus:

Rhizopus (text from Baidu, image from Wikipedia) appears mushroom-like under a microscope, with spores inside. The hyphae are long and thin. Rhizopus grows best at temperatures between 30-37°C, but can still grow at 40°C. During growth, Rhizopus produces stolons that generate sporangia, which release spores when mature, spreading to reproduce.

Rhizopus is a conditional pathogen and is generally harmless to humans. It is used in the production of sweet rice yeast and saccharified feed, but can also cause food spoilage and laboratory contamination.