CN101698817B - Method for producing white wine by distilled grain continuous solid state fermentation - Google Patents
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- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention discloses a method for producing white wine by distilled grain continuous solid state fermentation; wherein the preparation of compound fungus liquid includes that diastatic enzyme, cellulase and dried yeast are mixed by parts by weight into compound ferment, warm water at 30-35 DEG C is added, and activation cultivation is carried out at normal temperature, thus obtaining the compound fungus liquid; inoculation includes that the compound fungus liquid and distilled grain after pre-treatment are mixed to be uniform under the conditions of sealing and temperature of 30-32 DEG C and then saccharified; fermentation extract includes the inoculated distilled grain is slowly delivered to a fermentation container at the temperature of 32-35 DEGC under the conditions of sealing and temperature of 30-32 DEG C, solid state fermentation is carried out on the distilled grain in the container, and fermentation product in the distilled grain is extracted by delivering carbon oxide into the fermentation container at regular flow from the moment that the distilled grain is placed into the fermentation container, and then normal pressure condensation is carried out to obtain distilled grain wine. The invention has the standing advantages that technological process is continuous, operation process is simple and quick, energy consumption is low, production cost is low, wine yield is high, distilled grain wine quality is good, and the method is applicable to large scale industrialized production.
Description
Technical field
The present invention relates to a kind of method of manufacture of producing liquor, particularly relate to and a kind ofly use losing behind the solid state fermentation brewing spirit poorly be raw material, carry out the method for continuous solid-state fermentation production liquor with the continuous solid-state fermentation device.
Background technology
In Chinese solid spirit was produced, losing poor was inevitable outcome.According to incompletely statistics, 1 ton of liquor of about every production will produce about 2～4 tons lose poor, national annual liquor lose poor output will be more than 3,000 ten thousand tons.
Losing poor is the main by product that liquor is produced, and its acidity is big, and water content is more than 55%; And contain a large amount of crude fat, crude protein, robust fibre, thick starch, VITAMINs, various trace elements and NFE etc.; Biodegradability is strong, and is very easily corrupt, the inconvenience storage; If untimely processing will cause severe contamination to environment.On the other hand,,, both solved environmental pollution problems, can obtain remarkable economic efficiency again if can utilize timely and effectively owing to contain abundant beneficiating ingredient in the spirit distiller grain.
At present; In view of spirit distiller grain belongs to the product after grain repeatedly ferments; Accumulate a large amount of microbial cells, included the necessary nutritive substances of penkeeping (high protein feed, amino acid) such as rich in protein, VITAMINs, amino acid, be applied to developing protein fodder.But, lose poor in about 50% the rice husk auxiliary material that institute must use when being brewing spirit, as animal-feed, belong to negative nutritive substance, livestock edible these for a long time contains the feed of rice husk, the stomach function of easy damaged livestock, influence product meat, laying rate etc.Therefore, poor production feed need pass through the husk separation and the introduction cellulose-decomposing bacterium carries out fermentation process with losing, and causes feed cost high, and the industrialization effect is also not obvious.But, if make the raw material of brewing fermentation, can play fluffing action with losing husk in poor, can make the wine unstrained spirits keep certain oxygen level, thereby guarantee normal fermentation and improve distillation efficiency.In addition, losing to retain in poor has a large amount of starch and the flavor and fragrance substance of liquor, is the good raw material of brewing spirit, and loses poorly through repeatedly boiling, can reduce the gelatinization process of liquor production.To above-mentioned advantage, losing and poor be widely used in exploitation again and lose arrack.
Losing poor exploitation in utilization loses aspect the arrack; The most widely used way is to utilize saccharifying enzyme to strengthen Secondary Fermentation production to lose arrack (being commonly called as special cellar for storing things wine) at present; Its technology is identical with the conventional solid-state liquor production process; Adopt solid spirit fermenting container (Ru Nijiao, cement kiln), carry out the Secondary Fermentation utilization and lose the starch in being pickled with grains or in wine.Though this mode can to a certain degree reduce remaining starch content (generally can be reduced to 6～8% from 10～13%), yet the trans-utilization rate of starch is still lower, losing still to retain in poor has 6～8% starch.And owing to adopt the traditional technology method, floor space is big, and production cost is higher relatively, and vinosity is relatively poor.
To deficiencies such as existing transformation efficiency are low in the present spirit distiller grain utilization, vinosity is relatively poor; The Zhang Wenxue of Sichuan University etc. pass through novel wheat bran and the research and development of novel Daqu and the discussion of different proportionings; Obtain a kind of ability efficient degradation and lose poor novel fermentation microbial inoculum, be referred to as compound ferment.Adopt this compound ferment; Can make the starch utilization ratio of losing in being pickled with grains or in wine reach 46.4～62.4%; The transformation efficiency that starch produces alcohol is 46.1～90.1%, and what can also obtain better quality simultaneously loses arrack (working method of spirit distiller grain system liquor, the patent No.: 200610022413.5).
Adopt aforesaid method, compare, utilize its novel fermentation microbial inoculum to replace saccharifying enzyme with traditional glucoamylase method Secondary Fermentation; Though improved the degradation rate of losing poor starch to a certain extent,, must be strict controlled under 25 ℃～27 ℃ conditions and carry out ferment at constant temperature because this novel fermentation microbial inoculum is had relatively high expectations to fermentation condition; The inventory of production process is big, be difficult to realize mass transport and to effective control of fermenting process mass transfer, heat transfer, do not possess the prerequisite of extensive industrialization, and this method is the same with the saccharifying enzyme Secondary Fermentation; All belong to interval type fermentation, floor space is big (to be produced 60000 tons per year in one and loses poorly, all utilize to transform to produce and loses arrack; Poor Secondary Fermentation technology is lost in employing; Need build the standard of 3.8 * 2.5 * 2.8m and store 500 in pond, 8～12 of standard retorts cover an area of 8000 square metres; If adopt the method for novel fermentation agent, need build can strict controlled temperature 300 in fermentation tower or fermenting cellar pond in 25 ℃～27 ℃, 8～12 of standard retorts; Cost of investment is big); During the fermentation, because ethanol concn improves constantly, can influence further carrying out of fermentation; Cause that to lose poor residual shallow lake transformation efficiency still lower, lose that poor liquor production efficiency is low, production cost high.
Therefore, seeking a kind of better losing and poor utilize method for transformation, is most important problem in the current liquor enterprise waste ' s reclamation.
Summary of the invention
The objective of the invention is: lose arrack and produce existing technical problem to existing; All carry out continuously for the liquor enterprise customer provides a kind of technological process, operating process is simple, quick, and energy consumption is low; Production cost is low; The wine rate is high, it is good to lose the arrack quality, is suitable for the method with producing white wine by distilled grain continuous solid state fermentation of large-scale industrial production.
The technical scheme that realizes the object of the invention is following:
A kind of method with producing white wine by distilled grain continuous solid state fermentation comprises the composite bacteria liquid preparation in regular turn, raw materials pretreatment, and inoculation, fermentation, extraction, each operation of wine is got in condensation, it is characterized in that:
Said composite bacteria liquid preparation section; Be meant saccharifying enzyme, complex cellulase and active dry yeast; In regular turn by 2～3: 1～2: 4～5 ratio of weight and number is mixed into compound ferment; Add this compound ferment weight 130～150%, temperature then and be 30 ℃～35 ℃ warm water, mix back activation culture under normal temperature and promptly processed composite bacteria liquid in 3～5 hours;
Said raw materials pretreatment operation is meant that with Chinese solid white spirit waste lees be raw material, adds 100 ℃ of boiling water in poor and carries out material moistening 30～50 minutes losing, and causes to lose the moisture content that is pickled with grains or in wine and reach 75%～80%;
Said inoculation operation is meant and said composite bacteria liquid and pretreated is lost poor that ratio of weight and number by 1: 80～100 under sealing and 30 ℃～32 ℃ temperature environments, mixes with 2～2.5 hours, and carries out saccharification;
Said fermentation, extraction operation; Be meant under sealing and 30 ℃～32 ℃ temperature environments; With accomplish after the inoculation operation lose poor; Be transported to round with 35～38 hours, temperature is under 32 ℃～35 ℃ conditions in round, and the inoculation in the input round was lost poor solid state fermentation 25～28 hours; And lose from inoculation poor when getting into round, synchronously with 3～4m
3/ hour flow bottom-up in the round transport of carbon dioxide; The carbon dioxide that gets into round and fermentation lose poor contact and pass ferment lose poor; Take the tunning that fermentation is lost in being pickled with grains or in wine out of round; And lose poor residue behind the extraction tunning, get rid of by the residue discharging opening of round;
The wine operation is got in said condensation, is meant the fermented product that said carbonic acid gas is taken out of through the normal pressure condensation, and promptly obtaining alcoholic strength is the product of the present invention of 20～40 (%vol).
Equipment used of the present invention: the continuous solid-state fermentation device, can carry out material sealing and carry, mix, fermentation reaches temperature, the regulation and control of pressure, evaporative condenser.
Raw materials used and the auxiliary material of the present invention:
1) raw material:
Lose poorly, lose poorly normally for the fermentation of Chinese white spirit by solid state method, pH value is 3.0～4.5, and moisture is 55%～67%;
2) auxiliary material:
1. saccharifying enzyme: commercially available prod, enzyme activity: >=10 ten thousand U/g;
2. complex cellulase (food grade): commercially available prod, its filter paper FPA >=30,000 u/g;
3. active dry yeast: commercially available liquor special active dry yeast, living cell rate >=95%;
4. carbonic acid gas: the delicatessen food level, purity reaches more than 99.5%.
Composite bacteria liquid preparation section in the inventive method; Be meant saccharifying enzyme, complex cellulase and active dry yeast; In regular turn by 2～3: 1～2: 4～5 ratio of weight and number is mixed into compound ferment; Add this compound ferment weight 130～150%, temperature then and be 30 ℃～35 ℃ warm water, mix back activation culture under normal temperature and promptly processed composite bacteria liquid in 3～5 hours;
Raw materials pretreatment operation in the inventive method is meant that with Chinese solid white spirit waste lees be raw material, adds 100 ℃ of boiling water in poor and carries out material moistening 30～50 minutes losing, and causes to lose the moisture content that is pickled with grains or in wine and reach 75%～80%;
Inoculation operation in the inventive method is meant and said composite bacteria liquid and pretreated is lost poor that ratio of weight and number by 1: 80～100 under sealing and 30 ℃～32 ℃ temperature environments, mixes with 2～2.5 hours, and carries out saccharification;
Fermentation, extraction operation in the inventive method; Be meant under sealing and 30 ℃～32 ℃ temperature environments; With accomplish after the inoculation operation lose poor; Be transported to round with 35～38 hours, temperature is under 32 ℃～35 ℃ conditions in round, and the inoculation in the input round was lost poor solid state fermentation 25～28 hours; And lose from inoculation poor when getting into round, synchronously with 3～4m
3/ hour flow bottom-up in the round transport of carbon dioxide; The carbon dioxide that gets into round and fermentation lose poor contact and pass ferment lose poor; Take the tunning that fermentation is lost in being pickled with grains or in wine out of round; And lose poor residue behind the extraction tunning, get rid of by the residue discharging opening of round;
The wine operation is got in condensation in the inventive method, is meant the fermented product that said carbonic acid gas is taken out of through the normal pressure condensation, and promptly obtaining alcoholic strength is the product of the present invention of 20～40 (%vol)
The characteristics of the inventive method; Be to be raw material with Chinese solid white spirit waste lees; The composite bacteria liquid made from carbohydrase, complex cellulase and dry ferment carries out combined inoculation with the pretreated raw material that is pickled with grains or in wine of losing of process; Lose the poor continuous solid-state fermentation that carries out to postvaccinal; Utilize and transform starch, reduced sugar, the protein lost in poor during the fermentation, can decompose beneficiating ingredient such as fiber; Need not distill and get wine, but lose arrack by carbon dioxide draw; Fermentation in this method, get wine, the poor process of row is all carried out continuously.
The present invention compared with prior art has following remarkable advantage:
1, the present invention is with technology maturation; Widely used commercially available common saccharifying enzyme, active dry yeast and complex cellulase (food grade) are as compound ferment; Need not to be equipped with in addition the special exclusive microbial inoculum of reinforcement; Qualification bacterial strain functional purpose in the composite bacteria liquid of processing is clear and definite, and proportioning is scientific and reasonable, can be to the utilization of effectively degrading of starch, protein and cellulosic starting material;
2, the present invention makes full use of complex cellulase and destroys the cellularstructure of losing poor raw material; Effectively promote the stripping of effective constituents such as starch, protein; Can not only effectively utilize the starch of losing in being pickled with grains or in wine, also can effectively utilize the Mierocrystalline cellulose of losing in being pickled with grains or in wine, can improve liquor ratio of raw material greatly; And the viscosity of reduction mash, reduce conveying energy consumption.
3, utilize the present invention; Lose poor after fermenting starch trans-utilization rate can reach 65%～75%; Compare with the existing Secondary Fermentation technology that is pickled with grains or in wine of losing of employing; Transformation efficiency has improved 40～55%, and (patent No.: 200610022413.5) compare, transformation efficiency has improved 12～20% with adopting novel fermentation microbial inoculum method for transformation.With the fermentation aroma type spirit distiller grain is example, and losing poor residual shallow lake average content before its fermentation is 10%, and after the employing tradition was lost poor Secondary Fermentation, its residual shallow lake content only was reduced to 7%.And after using the inventive method and carrying out solid state fermentation, lose poor residual shallow lake content and can be reduced to 3～4%.
4, the present invention selects and proportioning through the science of bacterial strain; Effective control of fermenting process temperature; Fermentation and isolating coupled synchronization etc.; But promote to lose the stripping of more trans-utilization compositions in being pickled with grains or in wine, and solved the inhibition problem of fermentation resultant-ethanol, make the product yield can reach (in 60%vol) more than 5% fermentation.And general traditional poor Secondary Fermentation technology liquor output rate of losing is merely 1～2%.
5, the raw material of the present invention's use needn't pass through complicated processing treatment such as boiling gelatinization, need not distillation, and product spe medium carbonic acid gas can recycle continuously, and operation sequence is simple, and energy consumption is low.
6, the invention solves the inventory of liquor solid state fermentation production process big, be difficult to realize mass transport and to effective control of fermenting process temperature; Can realize continuous solid-state fermentation, pre-treatment, inoculation, fermentation, the condensation of losing poor raw material got technological process such as wine and all carried out continuously.
7, technology according to the invention, operating process is simple, quick, and production cost is low, and it is high to get the wine rate, is suitable for preparation of industrialization and big widespread use of producing, and especially can be used as the matching construction construction use of liquor enterprise.
8, the present invention produces and loses arrack, owing to do not use Jiao Chi, and employing is to limit bacterial strain to carry out closed anaerobically fermenting; Do not adopt traditional distillation extraction, aromatic white spirit is different on odor type and under losing poor raw material itself, has significantly poor perfume and ethanol inherent sweet-smelling; Little sweet, soft, refreshing especially only; Coordinate, the characteristic feature distinct characteristics, quality is better.
9, the present invention does not have the generation of waste water, and environmental pollution is little, the solid residue that is produced; Protein content can reach more than 11%, and the external digestion rate can reach 45%, leaves fermentation sweet-smelling afterwards; Flavour substancess such as ester perfume (or spice), the feel quality is soft, be ruminating animal good ruminate fiber; Can directly be used as feed, form green, energy-conservation, as to meet recycling economy production technique system, realize losing the complete utilization of poor turnout.
Description of drawings
Fig. 1 is the used device structure synoptic diagram of embodiment of the present invention technology
Mark among the figure: 1 is the primary seal handling machinery, and 2 are the secondary handling machinery that is mixed, and 3 is three grades of handling machinerys; 4 are the fermentation knockout tower, and 5 for losing poor residue handling machinery, and 6 is evaporator with heat pump; 7 is heat pump condenser, and 8 is pump, and 9 are the carbonic acid gas inlet; 10 is valve, and 11 is one-way cock, and 12 are fermentation knockout tower top pipeline; 13 for being arranged on the pipeline between pump and evaporator with heat pump, and 14 for connecting the pipeline between evaporator with heat pump top and heat pump condenser bottom, and 15 for connecting the pipeline between evaporator with heat pump middle part and heat pump condenser bottom; 16 arracks of losing for the evaporator with heat pump bottom export, and 17 is the pipeline between connection heat pump condenser top and fermentation knockout tower bottom carbonic acid gas enter the mouth.
Embodiment
A kind of method with producing white wine by distilled grain continuous solid state fermentation comprises the composite bacteria liquid preparation in regular turn, raw materials pretreatment, and inoculation, fermentation, extraction, each operation of wine is got in condensation; Wherein:
The composite bacteria liquid preparation section; Be meant saccharifying enzyme, complex cellulase and active dry yeast; In regular turn by 2～3: 1～2: 4～5 ratio of weight and number is mixed into compound ferment; Add this compound ferment weight 130～150%, temperature then and be 30 ℃～35 ℃ warm water, mix back activation culture under normal temperature and promptly processed composite bacteria liquid in 3～5 hours;
The raw materials pretreatment operation is meant that with Chinese solid white spirit waste lees be raw material, adds 100 ℃ of boiling water in poor and carries out material moistening 30～50 minutes losing, and causes to lose the moisture content that is pickled with grains or in wine and reach 75%～80%;
The inoculation operation, be meant with said composite bacteria liquid with pretreated lose poor, by 1: 80～100 ratio of weight and number, seal and 30 ℃～32 ℃ temperature environments under, mix with 2～2.5 hours, and carry out saccharification;
The fermentation, extraction operation; Be meant under sealing and 30 ℃～32 ℃ temperature environments, with accomplish after the inoculation operation lose poor, with being transported to round in 35～38 hours; Temperature is under 32 ℃～35 ℃ conditions in round, and the inoculation in the input round was lost poor solid state fermentation 25～28 hours; And lose from inoculation poor when getting into round, synchronously with 3～4m
3/ hour flow bottom-up in the round transport of carbon dioxide; The carbon dioxide that gets into round and fermentation lose poor contact and pass ferment lose poor; Take the tunning that fermentation is lost in being pickled with grains or in wine out of round; And lose poor residue behind the extraction tunning, get rid of by the residue discharging opening of round;
The wine operation is got in condensation, is meant the fermented product that said carbonic acid gas is taken out of, obtains the product of the present invention that alcoholic strength is 20～40 (%vol) through the normal pressure condensation.
The characteristics of this method are to be raw material with Chinese solid white spirit waste lees; The composite bacteria liquid made from carbohydrase, complex cellulase and active dry yeast with lose poor combined inoculation through pretreated; Lose the poor continuous solid-state fermentation that carries out to postvaccinal; Utilize and transform starch, reduced sugar, the protein lost in poor during the fermentation, can decompose beneficiating ingredient such as fiber; Need not distill and get wine, but lose arrack by carbon dioxide draw; Fermentation in this method, get wine, the poor process of row is all carried out continuously.
Through embodiment the present invention is carried out concrete description below.
Embodiment 1:
(1) supplementary material and equipment:
1, equipment: " continuous solid-state fermentation and the product gas-stripping heat-pump coupling separating device " that Chinese Academy Of Sciences Process Engineering Research Institute's design provides.
The specification of used key component, effect are in this equipment:
1) the secondary handling machinery that is mixed: specification Ф 1m * 20m, losing and poorly mixing with composite bacteria liquid, and doublely carrying out preliminary saccharification enzymolysis;
2) three grades of handling machinerys: specification Ф 1m * 30m, lose poor saccharification enzymolysis;
3) fermentation knockout tower: specification: Ф 3m * 30m, effective dimensions Ф 3m * 28m inoculates and loses poor fermentation and adopt carbonic acid gas to losing the extraction of poor tunning;
2, supplementary material:
Lose poor: lose poorly normally for Luzhou-flavor white spirit by solid state method fermentation, pH value is 3.0 after testing, and moisture is 60%;
Saccharifying enzyme: being the commercially available prod, is 120,000 U/g through detecting enzyme activity;
Active dry yeast: be commercially available liquor special active dry yeast, living cell rate 99%;
Complex cellulase (food grade): be the commercially available prod, filter paper FPA 3.5 ten thousand u/g;
Carbonic acid gas: be the commercially available prod, purity is 99.9%.In the present embodiment, carbonic acid gas is through recycling.
(2) technological process:
1, composite bacteria liquid preparation: saccharifying enzyme, complex cellulase and dry yeast are mixed into compound ferment according to 3: 1: 5 weight part ratio; 35 ℃ of warm water that add its weight percent 150% then; Mix the back and under normal temperature environment, cultivated 5 hours, it is subsequent use to process composite bacteria liquid;
2, raw materials pretreatment: between the sterile preparation raw material is piled up, add 100 ℃ of boiling water in poor and carried out material moistening 30 minutes, make and lose poor moisture content and reach 75% toward losing;
3, inoculation: with composite bacteria liquid with pretreated lose poor, in primary seal conveyer 1 according to 1: 80 weight part ratio be blended into inoculate lose poor; Then by primary seal conveyer 1; Inoculation lost poor be transported to temperature control in 30 ℃～32 ℃ secondary is mixed conveyer 2; This conveyer that is mixed is lost poor one side with 10m/ hour speed with inoculation and is mixed the one side conveying; When three grades of conveyers inlets of poor arrival were lost in inoculation, inoculation was lost poor mixed evenly, and the entering temperature control is in three grades of conveyers 3 of 30 ℃～32 ℃; .
4, fermentation, extraction: temperature control is at three grades of conveyers 3 of 30 ℃～32 ℃; Lose poor with being input to the inoculation that has mixed in it; Be transported to the charging aperture of fermentation knockout tower 4 with 0.8m/ hour speed; Inoculation lose poor from fermentation knockout tower charging aperture with flow input in the 1.1m/ hour ferment knockout tower of setting out, under normal pressure and 32～35 ℃ of constant temperature, the discharging opening that the about 25.09 hours solid state fermentation of poor experience just arrives fermentation knockout tower 4 bottoms is lost in the inoculation of whereabouts in tower; When losing poor charging aperture and get into knockout tower, synchronously open the carbon dioxide inlet 9 of fermentation knockout tower 4 bottoms, with 3.5m from fermentation knockout tower 4 with inoculation
3/ hour flow input carbon dioxide in the fermentation knockout tower, get into carbon dioxide and fermentation in the fermentation knockout tower and lose and poorly contact and pass fermentation and lose poorly, the tunning that fermentation is lost in being pickled with grains or in wine transfers out from the knockout tower 4 top pipelines 12 that ferment; And be extracted the poor residue of losing behind the tunning, and discharge by the residue discharging opening of round 4 bottoms, see off by losing poor residue conveyer 5;
Temperature adjusting in the fermentation knockout tower 4 is through in fermentation knockout tower interlayer wall, carrying water coolant and in the fermentation knockout tower, carry the flow of sterile air to realize at 32～35 ℃;
5, wine is got in condensation: the tunning that carbonic acid gas carries; Get into evaporators with heat pump 6 through fermentation knockout tower 4 top pipelines 12, pump 8 and pipeline 13; 14 entering heat pump condensers 7 carry out condensation by the road then; Milkstone is the product of the present invention that alcoholic strength is 25vol%, and it 15 is drawn from the arrack outlet 16 of losing of evaporator with heat pump 6 bottoms by the road; And by heat pump condenser 7 isolated carbonic acid gas, by its top by the road 17 be reverse back to fermentation knockout tower 4 bottoms carbonic acid gas inlet 9 supply to recycle.
Lose arrack to what the inventive method was produced, the chromatogram physico-chemical analysis result who carries out sees the following form.
Arrack lost by table 1 and the aroma daqu liquor flavour ingredient compares
Unit: mg/100ml
Can obtain as drawing a conclusion from top data: the inventive method is produced lose arrack have below characteristics:
The present invention produces loses arrack, and affiliated aromatic white spirit is different with losing poor raw material itself on odor type, mainly is obviously different with former odor type wine in the ratio of the main body fragrant of each odor type such as NSC 8882, ethyl lactate, ETHYLE ACETATE and ethyl n-butyrate; Thereby cause on style, having significantly poor fragrant and ethanol inherent sweet-smelling, little sweet, soft; Especially only refreshing; Coordinate, the characteristic feature distinct characteristics, quality is better.
Embodiment 2:
(1) raw and auxiliary material and equipment:
1, equipment
Equipment is with embodiment 1, and the key component specification is following:
1) the secondary handling machinery that is mixed: specification Ф 1.2m * 18m;
2) three grades of handling machinerys: specification Ф 1.2m * 35m;
3) fermentation knockout tower: specification: Ф 3m * 35m, effective dimensions Ф 3m * 30m;
2, supplementary material material
Lose poor: lose poorly normally for aromatic type wine solid spirit fermentation, pH value is 4.5, and moisture is 67%;
Saccharifying enzyme: commercially available prod, enzyme activity: 12.5 ten thousand U/g;
Active dry yeast: commercially available liquor special active dry yeast, living cell rate 98%;
Complex cellulase (food grade): the commercially available prod, its filter paper FPA is 40,000 u/g;
Carbonic acid gas: the delicatessen food level, purity reaches 99.9%.
(2) technological process:
1, composite bacteria liquid preparation: commercially available saccharifying enzyme, complex cellulase and dry yeast are mixed into compound ferment according to 3: 2: 4 weight ratio; 30 ℃ of warm water that add its weight percent 130% then; Mix back activation culture 4 hours under normal temperature environment, process composite bacteria liquid at last.
2, raw materials pretreatment: under sterile state, add 100 ℃ of boiling water in poor and carried out material moistening 30 minutes losing, make and lose the moisture content that is pickled with grains or in wine and reach 80%.
3, inoculation: with composite bacteria liquid with pretreated lose poor, in primary seal conveyer 1 according to 1: 90 weight part ratio be blended into inoculate lose poor; Then inoculation is lost and poorly be transported to temperature control in 30 ℃～32 ℃ secondary is mixed conveyer 2 by primary seal conveyer 1; This conveyer that is mixed is lost poor one side with 7.5 meters/hour speed with inoculation and is mixed the one side conveying; When three grades of conveyers inlets of poor arrival are lost in inoculation; Inoculation is lost poor mixed evenly, and gets into temperature control in three grades of conveyers 3 of 30 ℃～32 ℃; .
4, fermentation, extraction: temperature control is at three grades of conveyers 3 of 30 ℃～32 ℃; Lose poor with being input to the inoculation that has mixed in it; Be transported to the charging aperture of fermentation knockout tower 4 with 0.95 meter/hour speed; Inoculation lose poor from fermentation knockout tower charging aperture with 1.12 meters/hour flows inputs ferment knockout tower of setting out, under normal pressure and 32～35 ℃ of constant temperature, the discharging opening that the about 26.8 hours solid state fermentation of poor experience just arrives fermentation knockout tower 4 bottoms is lost in the inoculation of whereabouts in tower; When losing poor charging aperture and get into knockout tower, synchronously open the carbon dioxide inlet 9 of fermentation knockout tower 4 bottoms, with 4 meters from fermentation knockout tower 4 with inoculation
3/ hour flow input carbon dioxide in the fermentation knockout tower, get into carbon dioxide and fermentation in the fermentation knockout tower and lose and poorly contact and pass fermentation and lose poorly, the tunning that fermentation is lost in being pickled with grains or in wine transfers out from the knockout tower 4 top pipelines 12 that ferment; And be extracted the poor residue of losing behind the tunning, and discharge by the residue discharging opening of round 4 bottoms, see off by losing poor residue conveyer 5;
Temperature adjusting in the fermentation knockout tower 4 is through in fermentation knockout tower interlayer wall, carrying water coolant and in the fermentation knockout tower, carry the flow of sterile air to realize at 32～35 ℃;
5, wine is got in condensation: the tunning that carbonic acid gas carries; Get into evaporators with heat pump 6 through fermentation knockout tower 4 top pipelines 12, pump 8 and pipeline 13; 14 entering heat pump condensers 7 carry out condensation by the road then; Milkstone is the product of the present invention that alcoholic strength is 38vol%, and it 15 is drawn from the arrack outlet 16 of losing of evaporator with heat pump 6 bottoms by the road; And by heat pump condenser 7 isolated carbonic acid gas, by its top by the road 17 be reverse back to fermentation knockout tower 4 bottoms carbonic acid gas inlet 9 supply to recycle.
Originally losing the arrack product sees the following form through chromatogram physico-chemical analysis result:
Arrack lost by table 2 and aromatic type wine flavour composition compares
Unit: g/l
Can obtain as drawing a conclusion from top data: the inventive method is produced lose arrack have below characteristics:
The present invention produces loses arrack, and affiliated aromatic white spirit is different with losing poor raw material itself on odor type, mainly is obviously different with former odor type wine in the ratio of the main body fragrant of each odor type such as NSC 8882, ethyl lactate, ETHYLE ACETATE and ethyl n-butyrate; Thereby cause on style, having significantly poor fragrant and ethanol inherent sweet-smelling, little sweet, soft; Especially only refreshing; Coordinate, the characteristic feature distinct characteristics, quality is better.
Embodiment 3
(1) raw and auxiliary material and equipment
1, equipment
Equipment and specification thereof are with embodiment 1.
2, supplementary material:
Lose poor: lose poorly normally for scent type solid spirit fermentation, pH value is 3.5, and moisture is 55%;
Saccharifying enzyme: commercially available prod, enzyme activity: 12.5 ten thousand U/g;
Active dry yeast: commercially available liquor special active dry yeast, living cell rate 99%;
Complex cellulase (food grade): the commercially available prod, its filter paper FPA is 40,000 u/g;
Carbonic acid gas: the delicatessen food level, purity reaches 99.5%.
(2) technological process:
1, composite bacteria liquid preparation: commercially available saccharifying enzyme, complex cellulase and dry yeast are mixed into compound ferment according to 3: 2: 5 weight part ratio; 35 ℃ of warm water that add its weight percent 139% then; Mix back activation culture 4 hours under normal temperature environment, process composite bacteria liquid at last.
2, raw materials pretreatment: under sterile state, add 100 ℃ of boiling water in poor and carried out material moistening 30 minutes losing, make and lose the moisture content that is pickled with grains or in wine and reach 75%.
3, inoculation: with composite bacteria liquid with pretreated lose poor, in primary seal conveyer 1 according to 1: 100 weight part ratio be blended into inoculate lose poor; Then by primary seal conveyer 1; Inoculation lost poor be transported to temperature control in 30 ℃～32 ℃ secondary is mixed conveyer 2; This conveyer that is mixed is lost poor one side with the speed of 8 meters per hours with inoculation and is mixed the one side conveying; When three grades of conveyers inlets of poor arrival were lost in inoculation, inoculation was lost poor mixed evenly, and the entering temperature control is in three grades of conveyers 3 of 30 ℃～32 ℃; .
4, fermentation, extraction: temperature control is at three grades of conveyers 3 of 30 ℃～32 ℃; Lose poor with being input to the inoculation that has mixed in it; Be transported to the charging aperture of fermentation knockout tower 4 with 0.85 meter/hour speed; Inoculation lose poor from fermentation knockout tower charging aperture with 1.08 meters/hour the flow input ferment knockout tower of setting out, under normal pressure and 32～35 ℃ of constant temperature, the discharging opening that the about 26 hours solid state fermentation of poor experience just arrives fermentation knockout tower 4 bottoms is lost in the inoculation of whereabouts in tower; When losing poor charging aperture and get into knockout tower, synchronously open the carbon dioxide inlet 9 of fermentation knockout tower 4 bottoms, with 3 meters from fermentation knockout tower 4 with inoculation
3/ hour flow input carbon dioxide in the fermentation knockout tower, get into carbon dioxide and fermentation in the fermentation knockout tower and lose and poorly contact and pass fermentation and lose poorly, the tunning that fermentation is lost in being pickled with grains or in wine transfers out from the knockout tower 4 top pipelines 12 that ferment; And be extracted the poor residue of losing behind the tunning, and discharge by the residue discharging opening of round 4 bottoms, see off by losing poor residue conveyer 5;
Temperature adjusting in the fermentation knockout tower 4 is through in fermentation knockout tower interlayer wall, carrying water coolant and in the fermentation knockout tower, carry the flow of sterile air to realize at 32～35 ℃;
5, wine is got in condensation: the tunning that carbonic acid gas carries; Get into evaporators with heat pump 6 through fermentation knockout tower 4 top pipelines 12, pump 8 and pipeline 13; 14 entering heat pump condensers 7 carry out condensation by the road then; Milkstone is the product of the present invention that alcoholic strength is 40vol%, and it 15 is drawn from the arrack outlet 16 of losing of evaporator with heat pump 6 bottoms by the road; And by heat pump condenser 7 isolated carbonic acid gas, by its top by the road 17 be reverse back to fermentation knockout tower 4 bottoms carbonic acid gas inlet 9 supply to recycle.
Originally losing the arrack product sees the following form through chromatogram physico-chemical analysis result:
Arrack lost by table 3 and scent type wine flavour composition compares
Unit: mg/100ml
Can obtain as drawing a conclusion from top data: the inventive method is produced lose arrack have below characteristics: the present invention produces loses arrack; Different with the aromatic white spirit of losing under the poor raw material itself on odor type, mainly be obviously different with former odor type wine, thereby cause on style, having significantly be pickled with grains or in wine perfume and ethanol inherent sweet-smelling in the ratio of the main body fragrant of each odor type such as NSC 8882, ethyl lactate, ETHYLE ACETATE and ethyl n-butyrate; Little sweet; Soft, refreshing especially only, coordinate; The characteristic feature distinct characteristics, quality is better.
Claims (1)
1. the method with producing white wine by distilled grain continuous solid state fermentation comprises the composite bacteria liquid preparation in regular turn, raw materials pretreatment, and inoculation, fermentation, extraction, each operation of wine is got in condensation, it is characterized in that:
Said composite bacteria liquid preparation section; Be meant saccharifying enzyme, complex cellulase and active dry yeast; In regular turn by 2～3: 1～2: 4～5 ratio of weight and number is mixed into compound ferment; Add this compound ferment weight 130～150%, temperature then and be 30 ℃～35 ℃ warm water, mix back activation culture under normal temperature and promptly processed composite bacteria liquid in 3～5 hours;
Said raw materials pretreatment operation is meant that with Chinese solid white spirit waste lees be raw material, adds 100 ℃ of boiling water in poor and carries out material moistening 30～50 minutes losing, and causes to lose the moisture content that is pickled with grains or in wine and reach 75%～80%;
Said inoculation operation is meant and said composite bacteria liquid and pretreated is lost poor that ratio of weight and number by 1: 80～100 under sealing and 30 ℃～32 ℃ temperature environments, mixes with 2～2.5 hours, and carries out saccharification;
Said fermentation, extraction operation; Be meant under sealing and 30 ℃～32 ℃ temperature environments, with accomplish after the inoculation operation lose poor, with being transported to fermenting container in 35～38 hours; Temperature is under 32 ℃～35 ℃ conditions in fermenting container; The inoculation of input in the fermenting container lost poor solid state fermentation 25～28 hours, and lose from inoculation poor when getting into fermenting container, synchronously with 3～4 meters
3/ hour flow bottom-up in the fermenting container transport of carbon dioxide; The carbonic acid gas that gets into fermenting container and fermentation lose poor contact and pass ferment lose poor; Take the tunning that fermentation is lost in being pickled with grains or in wine out of fermenting container; And lose poor residue behind the extraction tunning, get rid of through the residue discharge port of fermenting container;
The wine operation is got in said condensation, is meant that the fermented product that said carbonic acid gas is taken out of through the normal pressure condensation, promptly obtains the product that alcoholic strength is 20～40%vol.
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| CN102618411B (en) * | 2011-01-28 | 2013-04-03 | 李家民 | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain |
| CN102787040B (en) * | 2011-05-16 | 2013-07-10 | 李家民 | Highly-flavored liquor production method capable of reducing extruded waste vinasse residual starch |
| CN102304451B (en) * | 2011-09-30 | 2012-09-05 | 泸州品创科技有限公司 | Low-energy-consumption production method of aroma-type white spirit |
| CN102676593A (en) * | 2012-06-01 | 2012-09-19 | 河北衡水老白干酒业股份有限公司 | Process for utilizing waste fermented grain solid state fermentation method to prepare ethyl acetate |
| CN104372032B (en) * | 2014-11-13 | 2017-12-01 | 安徽金种子酒业股份有限公司 | A kind of method of bent wine grain producing fuel ethyl alcohol by ferment |
| CN107384722A (en) * | 2017-09-07 | 2017-11-24 | 安徽乐天酿酒有限公司 | A kind of method of brewing for the Maotai-flavor liquor for improving raw material availability |
| CN108795641A (en) * | 2018-07-02 | 2018-11-13 | 四川卓玛花科技有限公司 | A kind of preparation method of mulberries grape ferment wine |
| CN108823051A (en) * | 2018-07-03 | 2018-11-16 | 沈阳市岳君台黄酒酿造厂 | A kind of technology of vinasse production white wine |
| CN110100958A (en) * | 2019-05-14 | 2019-08-09 | 河南贾湖生物科技有限公司 | A kind of technique using three culture feed of fresh grain stillage |
| CN112592798A (en) * | 2020-12-30 | 2021-04-02 | 镇江市恒威制曲机有限公司 | Novel full-solid-state vinegar brewing process |
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| CN1609064A (en) * | 2004-09-03 | 2005-04-27 | 邹启吾 | Process of preparing active protein powder and organic fertilizer with distiller's residue |
| CN1970718A (en) * | 2006-12-06 | 2007-05-30 | 四川大学 | Method for preparation of white spirit by fermentation of waste distiller's grains |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1609064A (en) * | 2004-09-03 | 2005-04-27 | 邹启吾 | Process of preparing active protein powder and organic fertilizer with distiller's residue |
| CN1970718A (en) * | 2006-12-06 | 2007-05-30 | 四川大学 | Method for preparation of white spirit by fermentation of waste distiller's grains |
| CN101130730A (en) * | 2007-08-16 | 2008-02-27 | 李家民 | Method for producing flavourings cooking wine |
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