CN101709253A - Fresh waxy corn brewed wine brewing method - Google Patents
Fresh waxy corn brewed wine brewing method Download PDFInfo
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- CN101709253A CN101709253A CN200910218112A CN200910218112A CN101709253A CN 101709253 A CN101709253 A CN 101709253A CN 200910218112 A CN200910218112 A CN 200910218112A CN 200910218112 A CN200910218112 A CN 200910218112A CN 101709253 A CN101709253 A CN 101709253A
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Abstract
The invention provides a fresh waxy corn brewed wine brewing method, relating to the production method of wine; fresh waxy corn is taken as raw material, and then the processes of gelatinization, grinding, enzymolysis, tank containing, harrowing primary fermentation, secondary fermentation and winepress are carried out to prepare the wine; in the invention, proteinase is used for carry out enzymolysis to rich protein in fresh waxy corn pulp, so as to lead the amino acid nitrogen content of product to be more than 0.02 percent; the alcoholic strength of the product is 8-12 percent, the color and luster are golden yellow, clean and clear, the product has special sweet smell of fresh waxy corn brewed wine, has pure and mild and full taste and aftertaste, is rich in amino acids, vitamins and trace elements, and has long shelf life, therefore, the fresh waxy corn brewed wine has high nutrition and low alcohol content.
Description
Technical field:
The present invention relates to the food-processing fermentation technical field, specifically, the present invention relates to the production method of wine.
Background technology:
At present, be the wine difference two big classes that raw material is made with grain, a class is a liquor, and another kind of is rice wine, and liquor is generally high alcohol content wine, and nutritive ingredient is low, and rice wine is low alcohol, and nutritive ingredient is higher, and it is short but guarantee the quality, and is difficult for storing and transportation.
Summary of the invention:
The technical problem to be solved in the present invention is to disclose a kind of fresh waxy corn brewed wine brewing method.
It is raw material that the present invention adopts fresh waxy corn, adopts the production technique that is different from liquor and rice wine to make corn wine.
Step of preparation process of the present invention is:
1, gelatinization: after the fresh waxy corn particle put into 100 ℃ of clear water and boil, 95 ℃ of insulations 30 minutes removed and anhydrate;
2, grind: wear into 20-25 order Rice ﹠ peanut milk with the corn particle of paste roller mill after with gelatinization;
3, enzymolysis: the corn Rice ﹠ peanut milk is blended into water, the weight of water is the 25-30% of corn Rice ﹠ peanut milk weight, controlled temperature 55-60 ℃, the accent pH value is 4-5, add saccharifying enzyme, every gram raw material 100 units add papoid simultaneously, the add-on of papoid is 0.01% of a corn particle weight, enzymolysis 40 minutes;
4, the jar that falls: product temperature drop to 28 ℃, add active dry yeast, the add-on of active dry yeast is the 0.1-0.2% of corn particle weight, squeezes into after stirring in the fermentor tank of the bacterium of going out and carries out primary fermentation;
5, open the rake primary fermentation: through 15-20 hour, the product temperature rise was driven rake to 32-34 ℃ and is stirred, and makes the product temperature drop to 26-28 ℃. and fermented four-six days, every day, each stirred once sooner or later, kept 26-28 ℃ of product temperature;
6, secondary fermentation: after primary fermentation finished, mouth was irritated in sealing, and the product temperature control continues slowly fermentation 16-20 days at 16-18 ℃;
7, press wine: isolate pure mellow wine juice with squeezing machine, send into store irritate in airtight storage be ripe wine after 180 days.
The present invention carries out enzymolysis with proteolytic enzyme to the albumen that is rich in the fresh waxy corn slurry, the amino acid nitrogen content that makes product is greater than 0.02%, the product alcoholic strength is 8-12%, and golden yellow color is as clear as crystal, has the distinctive fragrance of fresh waxy corn fermented wine, taste pure and plentiful lingering fragrance arranged is rich in multiple amino acids and VITAMIN and various trace elements, and long quality-guarantee period, be a kind of high nutrition, the fermented wine of low wine degree.
Embodiment:
Example 1, with 100 kilograms of freezing fresh waxy corn particles through the screening after, return to room temperature, after putting into 100 ℃ of clear water and boiling, 95 ℃ are incubated 30 minutes, remove and anhydrate, wear into 25 order Rice ﹠ peanut milks with the corn particle of paste roller mill after with gelatinization, be blended into water 25 kg of water again, 60 ℃ of controlled temperature, transferring pH value is 4, the saccharifying enzyme that adds every gram raw material 100 units, the papoid that adds 0.01 kilogram simultaneously, enzymolysis 40 minutes, product temperature drop to 28 ℃, add 0.1 kilogram of active dry yeast, squeeze into after stirring in the fermentor tank of the bacterium of going out and carry out 20 hours primary fermentations, product temperature rise to 34 ℃ is driven rake and is stirred, and makes product temperature drop to 28 ℃. fermented four days, every day, each stirred once sooner or later, keep 28 ℃ of product temperature, mouth is irritated in sealing, and the product temperature control continues slowly fermentation 16 days at 18 ℃, isolate pure mellow wine juice with squeezing machine, send into store to irritate in airtight storage be ripe wine after 180 days.
Example 2, with 100 kilograms of freezing fresh waxy corn particles through the screening after, return to room temperature, after putting into 100 ℃ of clear water and boiling, 95 ℃ are incubated 30 minutes, remove and anhydrate, wear into 20 order Rice ﹠ peanut milks with the corn particle of paste roller mill after with gelatinization, be blended into water 30 kg of water again, 55 ℃ of controlled temperature, transferring pH value is 5, the saccharifying enzyme that adds every gram raw material 100 units, the papoid that adds 0.01 kilogram simultaneously, enzymolysis 40 minutes, product temperature drop to 28 ℃, add 0.2 kilogram of active dry yeast, squeeze into after stirring in the fermentor tank of the bacterium of going out and carry out 15 hours primary fermentations, product temperature rise to 32 ℃ is driven rake and is stirred, and makes product temperature drop to 26 ℃. fermented four days, every day, each stirred once sooner or later, keep 26 ℃ of product temperature, mouth is irritated in sealing, and the product temperature control continues slowly fermentation 20 days at 16 ℃, isolate pure mellow wine juice with squeezing machine, send into store to irritate in airtight storage be ripe wine after 180 days.
Example 3, with 100 kilograms of freezing fresh waxy corn particles through the screening after, return to room temperature, after putting into 100 ℃ of clear water and boiling, 95 ℃ are incubated 30 minutes, remove and anhydrate, wear into 22 order Rice ﹠ peanut milks with the corn particle of paste roller mill after with gelatinization, be blended into water 27 kg of water again, 58 ℃ of controlled temperature, transferring pH value is 4.5, the saccharifying enzyme that adds every gram raw material 100 units, the papoid that adds 0.01 kilogram simultaneously, enzymolysis 40 minutes, product temperature drop to 28 ℃, add 0.15 kilogram of active dry yeast, squeeze into after stirring in the fermentor tank of the bacterium of going out and carry out 18 hours primary fermentations, product temperature rise to 33 ℃ is driven rake and is stirred, and makes product temperature drop to 27 ℃. fermented five days, every day, each stirred once sooner or later, keep 27 ℃ of product temperature, mouth is irritated in sealing, and the product temperature control continues slowly fermentation 17 days at 17 ℃, isolate pure mellow wine juice with squeezing machine, send into store to irritate in airtight storage be ripe wine after 180 days.
Claims (2)
1. fresh waxy corn brewed wine brewing method is characterized in that being finished by following steps:
(1) gelatinization: after the fresh waxy corn particle put into 100 ℃ of clear water and boil, 95 ℃ of insulations 30 minutes removed and anhydrate;
(2) grind: wear into 20-25 order Rice ﹠ peanut milk with the corn particle of paste roller mill after with gelatinization;
(3) enzymolysis: the corn Rice ﹠ peanut milk is blended into water, the weight of water is the 25-30% of corn Rice ﹠ peanut milk weight, controlled temperature 55-60 ℃, the accent pH value is 4-5, add saccharifying enzyme, every gram raw material 100 units add papoid simultaneously, the add-on of papoid is 0.01% of a corn particle weight, enzymolysis 40 minutes;
(4) jar that falls: product temperature drop to 28 ℃, add active dry yeast, the add-on of active dry yeast is the 0.1-0.2% of corn particle weight, squeezes into after stirring in the fermentor tank of the bacterium of going out and carries out primary fermentation;
(5) open the rake primary fermentation: through 15-20 hour, the product temperature rise was driven rake to 32-34 ℃ and is stirred, and makes the product temperature drop to 26-28 ℃. and fermented four-six days, every day, each stirred once sooner or later, kept 26-28 ℃ of product temperature;
(6) secondary fermentation: after primary fermentation finished, mouth was irritated in sealing, and the product temperature control continues slowly fermentation 16-20 days at 16-18 ℃;
(7) press wine: isolate pure mellow wine juice with squeezing machine, send into store irritate in airtight storage be ripe wine after 180 days.
2. brewing method according to claim 1 is characterized in that being finished by following steps:
(1) gelatinization: after the fresh waxy corn particle put into 100 ℃ of clear water and boil, 95 ℃ of insulations 30 minutes removed and anhydrate;
(2) grind: wear into 22 order Rice ﹠ peanut milks with the corn particle of paste roller mill after with gelatinization;
(3) enzymolysis: the corn Rice ﹠ peanut milk is blended into water, and the weight of water is 27% of corn Rice ﹠ peanut milk weight, 58 ℃ of controlled temperature, transferring pH value is 4.5, adds saccharifying enzyme, every gram raw material 100 units, add papoid simultaneously, the add-on of papoid is 0.01% of a corn particle weight, enzymolysis 40 minutes;
(4) jar that falls: product temperature drop to 28 ℃, add active dry yeast, the add-on of active dry yeast is 0.15% of a corn particle weight, squeezes into after stirring in the fermentor tank of the bacterium of going out and carries out primary fermentation;
(5) open the rake primary fermentation: through 8 hours, product temperature rise to 33 ℃ was driven rake and is stirred, and made product temperature drop to 27 ℃, ferment five days, the every day of each stirring sooner or later once, 27 ℃ of maintenance product temperature;
(6) secondary fermentation: after primary fermentation finished, mouth was irritated in sealing, and the product temperature control continues slowly fermentation 17 days at 17 ℃;
(7) press wine: isolate pure mellow wine juice with squeezing machine, send into store irritate in airtight storage be ripe wine after 180 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218112A CN101709253A (en) | 2009-12-25 | 2009-12-25 | Fresh waxy corn brewed wine brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910218112A CN101709253A (en) | 2009-12-25 | 2009-12-25 | Fresh waxy corn brewed wine brewing method |
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| CN101709253A true CN101709253A (en) | 2010-05-19 |
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| CN200910218112A Pending CN101709253A (en) | 2009-12-25 | 2009-12-25 | Fresh waxy corn brewed wine brewing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284064A (en) * | 2013-06-25 | 2013-09-11 | 肖旭 | Fermented corn and preparation method thereof |
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN104946458A (en) * | 2015-07-02 | 2015-09-30 | 南阳师范学院 | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN108660025A (en) * | 2018-07-02 | 2018-10-16 | 山西省农业科学院农产品加工研究所 | A kind of glutinous rice corn yellow rice wine manufacture craft |
| CN110437959A (en) * | 2019-09-04 | 2019-11-12 | 辽宁巨源益酒业有限公司 | A kind of production method of waxy corn white wine |
| CN110656005A (en) * | 2019-09-17 | 2020-01-07 | 南京农业大学 | Preparation method of waxy corn wine rich in anthocyanin |
-
2009
- 2009-12-25 CN CN200910218112A patent/CN101709253A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284064A (en) * | 2013-06-25 | 2013-09-11 | 肖旭 | Fermented corn and preparation method thereof |
| CN104726289A (en) * | 2015-04-21 | 2015-06-24 | 浙江小二黑食品有限公司 | Preparation method of novel wine prepared by black peanuts and black corns and product of novel wine prepared by the black peanuts and the black corns |
| CN104946458A (en) * | 2015-07-02 | 2015-09-30 | 南阳师范学院 | Pure raw pineapple/waxy corn health-care fruit wine and preparation method thereof |
| CN104946458B (en) * | 2015-07-02 | 2017-09-15 | 南阳师范学院 | A kind of pure raw pineapple waxy corn health fruit and preparation method thereof |
| CN108185250A (en) * | 2017-12-29 | 2018-06-22 | 杭州欢伯生物技术有限公司 | A kind of production method of the full liquid fermented beverage of coarse cereals |
| CN108660025A (en) * | 2018-07-02 | 2018-10-16 | 山西省农业科学院农产品加工研究所 | A kind of glutinous rice corn yellow rice wine manufacture craft |
| CN110437959A (en) * | 2019-09-04 | 2019-11-12 | 辽宁巨源益酒业有限公司 | A kind of production method of waxy corn white wine |
| CN110656005A (en) * | 2019-09-17 | 2020-01-07 | 南京农业大学 | Preparation method of waxy corn wine rich in anthocyanin |
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Application publication date: 20100519 |