CN102161956A - Production method for lowering urea content in yellow wine - Google Patents
Production method for lowering urea content in yellow wine Download PDFInfo
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- CN102161956A CN102161956A CN 201110050990 CN201110050990A CN102161956A CN 102161956 A CN102161956 A CN 102161956A CN 201110050990 CN201110050990 CN 201110050990 CN 201110050990 A CN201110050990 A CN 201110050990A CN 102161956 A CN102161956 A CN 102161956A
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Abstract
The invention belongs to the field of yellow wine brewing and particularly relates to a production method capable of lowering urea content in yellow wine. The method comprises the following production steps: soaking rice, cooking rice, spreading cooked rice, performing primary fermentation, performing secondary fermentation, squeezing, blending, clarifying and boiling wine. The raw materials include rice, wheat starter, drenched rice wine yeasts, commercial wine-making yeasts containing yeasts and rhizopus and water. The method lowers the urea content and ethyl carbamate content in yellow wine, retains the flavor and mouthfeel of traditional yellow wine and has the unique flavor of yellow wine.
Description
Technical field
The invention belongs to the brewing yellow rice wine field, more specifically relate to a kind of production method that reduces urea content in the yellow rice wine.
Background technology
Yellow rice wine is one of the world's three Da Gu wine, and is with a long history.Contain rich in protein, amino acid etc. in the yellow rice wine, nutritious.But the urea that produces in the yeast fermentation process can with the ethanol deferred reaction, generate a kind of objectionable impurities---urethanum.At present begun to pay close attention to the content of urethanum in the alcohol product in the world.
Summary of the invention
The invention provides a kind of production method that reduces urea content in the yellow rice wine, this production method adopts process for making yellow rice wine, adds the commercially available wine brewing song that contains yeast and head mold, reduces the consumption of wheat koji and pouring meal distiller's yeast, reduces urea content in the yellow rice wine.The urea that produces in the yeast fermentation process can with the ethanol deferred reaction, generate a kind of objectionable impurities---urethanum, by reducing urea content to reach the purpose that reduces urethane ester content in the yellow rice wine.
For achieving the above object, the technical solution adopted in the present invention is:
A kind of production method that reduces urea content in the yellow rice wine is characterized in that comprising following production stage: select raw material, soak rice, steamed rice, stand meal, preceding ferment, back ferment, squeeze, blend, clarify, fry in shallow oil wine; Wherein, raw material comprises: rice, wheat koji, pouring meal distiller's yeast, contain wine brewing song, the water of yeast and head mold.
Calculate the batching consumption with wine brewing with vat, every cylinder feeds intake: rice 140kg～160kg, wheat koji 13 kg～19kg drench meal distiller's yeast 3.5 kg～7kg, the bent 70g～150g that makes wine, water 150 kg～170kg.
According to described proportioning raw materials, the concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 5～7 centimeters on rice layer to the water surface, soaks 16 days～20 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining;
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart; The rice standard-required: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity;
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 50 ℃～80 ℃; The stand after meal, the rice temperature according to the same day temperature decide, temperature hangs down then rice temperature height, then the rice temperature is low for the temperature height.
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, added wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing, make it the product temperature after stirring at 23 ℃～26 ℃ according to the aforementioned base materials proportioning, covering cylinder cap surrounds with straw mat, behind insulation 36h～48h, remove straw mat, continue fermentation 2 days～3 days;
(5) back ferment: the distiller's wort that the preceding ferment of described step (4) is finished divides the Sheng wine jar, is stacked in outdoor continuation fermentation 25 days～35 days;
(6) squeezing: with the distiller's wort of described step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation;
(7) blend, clarify: in the filtrate of described step (6), add caramel colour, fragrant snow wine; Left standstill 2 days～3 days;
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of described step (7), seal, sterilized 10～20 minutes, and used dirt seal at last for 90 ℃～92 ℃ with lotus leaf.
During the preceding ferment of described step (4), product temperature rise to 35 ℃～37 ℃ of beginning rakes, two rake product temperature are no more than 35 ℃.
Described step (8) is fried in shallow oil and is stored 1 year after drinking, makes the taste of wine, local flavor better.
The above-mentioned wine brewing song that contains yeast and head mold adopts Angel board wine brewing bent.
Remarkable advantage of the present invention is:
The present invention is main raw material with rice, add the commercially available wine brewing song that contains yeast and head mold, reduce the consumption of wheat koji and pouring meal distiller's yeast, not only reduced urea content in the yellow rice wine, reach the purpose that reduces urethane ester content in the yellow rice wine, and kept the local flavor and the mouthfeel of traditional yellow rice wine, have the distinctive local flavor of yellow rice wine.Simultaneously, production technique of the present invention is shorter than the traditional yellow rice wine production technique cycle, and cost is low, has good economic benefit, for the development of yellow rice wine industry provides a new approach.
Description of drawings
Fig. 1 is preparation technology's schema of the present invention.
Embodiment
The one cylinder consumption that feeds intake: rice 140kg～160kg, wheat koji 13 kg～19kg drench meal distiller's yeast 3.5 kg～7kg, the bent 70g～150g that makes wine, water 150 kg～170kg.
The concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 5～7 centimeters on rice layer to the water surface, soaks 16 days～20 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining.
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart; The rice standard-required: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 50 ℃～80 ℃, the low then rice temperature height of temperature, then the rice temperature is low for the temperature height.
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, add wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing according to the above-mentioned raw materials proportioning, make it the product temperature after stirring at 23 ℃～26 ℃, covering cylinder cap surrounds with straw mat, note opening rake, behind insulation 36h～48h, remove straw mat, continue fermentation 2 days～3 days.Wherein, product temperature rise to 35 ℃～37 ℃ of beginning rakes, two rake product temperature are no more than 35 ℃.
(5) back ferment: the distiller's wort that the preceding ferment of step (4) is finished divides the Sheng wine jar, about every altar 23kg, is stacked in outdoor continuation fermentation 25 days～35 days.
(6) squeezing: with the distiller's wort of step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation.
(7) blend, clarify: in the filtrate of step (6), add caramel colour, an amount of fragrant snow wine; Left standstill 2 days～3 days.
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of step (7), about every altar 23kg, seal, sterilized about 10～20 minutes, and used dirt seal at last for 90 ℃～92 ℃ with lotus leaf.Fry in shallow oil and store 1 year after drinking, make the taste of wine, local flavor better.
In order fully to disclose a kind of production method that reduces urea content in the yellow rice wine of the present invention, be illustrated below in conjunction with example.
Embodiment 1
One cylinder feeds intake: rice: 160kg, wheat koji 19kg drenches meal distiller's yeast 7kg, the bent 150g that makes wine, water 170kg.
The concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 5 centimeters on rice layer to the water surface, soaks 16 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining.
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart; The rice standard-required: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 50 ℃.
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, added wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing, make it the product temperature after stirring at 23 ℃ according to proportioning raw materials, cover cylinder cap and surround, note opening rake, behind the insulation 48h with straw mat, remove straw mat, continue fermentation 2 days.Wherein, product temperature rise to 35 ℃ beginning rake, 30 ℃ of two rake product temperature.
(5) back ferment: the distiller's wort that the preceding ferment of step (4) is finished divides the Sheng wine jar, about every altar 23kg, is stacked in outdoor continuation fermentation 25 days.
(6) squeezing: with the distiller's wort of step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation.
(7) blend, clarify: in the filtrate of step (6), add caramel colour, an amount of fragrant snow wine; Left standstill 2 days.
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of step (7), about every altar 23kg, seal, sterilized 20 minutes, and used dirt seal at last for 90 ℃ with lotus leaf.
Embodiment 2
One cylinder feeds intake: rice: 150kg, wheat koji 16kg drenches meal distiller's yeast 5kg, the bent 100g that makes wine, water 150kg.
The concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 7 centimeters on rice layer to the water surface, soaks 20 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining.
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart; The rice standard-required: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 80 ℃.
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, added wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing, make it the product temperature after stirring at 26 ℃ according to proportioning raw materials, cover cylinder cap and surround, note opening rake, behind the insulation 36h with straw mat, remove straw mat, continue fermentation 3 days.Wherein, product temperature rise to 37 ℃ beginning rake, 35 ℃ of two rake product temperature.
(5) back ferment: the distiller's wort that the preceding ferment of step (4) is finished divides the Sheng wine jar, about every altar 23kg, is stacked in outdoor continuation fermentation 35 days.
(6) squeezing: with the distiller's wort of step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation.
(7) blend, clarify: in the filtrate of step (6), add caramel colour, an amount of fragrant snow wine; Left standstill 3 days.
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of step (7), about every altar 23kg, seal, sterilized 10 minutes, and used dirt seal at last for 92 ℃ with lotus leaf.
Embodiment 3
One cylinder feeds intake: rice 140kg, wheat koji 13 kg drench meal distiller's yeast 3.5 kg, the bent 70g that makes wine, water 150 kg.
The concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 6 centimeters on rice layer to the water surface, soaks 18 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining.
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart; The rice standard-required: outer hard interior soft, loosen and do not stick with paste, thoroughly well cooked but not mushy, uniformity.
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 70 ℃.
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, added wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing, make it the product temperature after stirring at 24 ℃ according to proportioning raw materials, cover cylinder cap and surround, note opening rake, behind the insulation 42h with straw mat, remove straw mat, continue fermentation 2 days.Wherein, product temperature rise to 36 ℃ beginning rake, 32 ℃ of two rake product temperature.
(5) back ferment: the distiller's wort that the preceding ferment of step (4) is finished divides the Sheng wine jar, about every altar 23kg, is stacked in outdoor continuation fermentation 30 days.
(6) squeezing: with the distiller's wort of step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation.
(7) blend, clarify: in the filtrate of step (6), add caramel colour, an amount of fragrant snow wine; Left standstill 3 days.
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of step (7), about every altar 23kg, seal, sterilized 15 minutes, and used dirt seal at last for 91 ℃ with lotus leaf.
A kind of production method that reduces urea content in the yellow rice wine of the present invention, the content of urethanum is in the 45 μ g/L in its yellow rice wine.
The foregoing description only is used to the inventive concept of the present invention of explaining, but not to the qualification of rights protection of the present invention, allly utilizes this design that the present invention is carried out the change of unsubstantiality, all should fall into protection scope of the present invention.
Claims (5)
1. production method that reduces urea content in the yellow rice wine is characterized in that comprising following production stage: select raw material, soak rice, steamed rice, stand meal, preceding ferment, back ferment, squeeze, blend, clarify, fry in shallow oil wine; Wherein, raw material comprises: rice, wheat koji, pouring meal distiller's yeast, contain wine brewing song, the water of yeast and head mold.
2. a kind of production method that reduces urea content in the yellow rice wine as claimed in claim 1, it is characterized in that: calculate the batching consumption with vat with wine brewing, every cylinder feeds intake: rice 140kg～160kg, wheat koji 13 kg～19kg, drench meal distiller's yeast 3.5 kg～7kg, bent 70g～the 150g that makes wine, water 150 kg～170kg.
3. a kind of production method that reduces urea content in the yellow rice wine as claimed in claim 2 is characterized in that: according to described proportioning raw materials, the concrete steps of production technique are as follows:
(1) soak rice: rice is gone into cylinder and is added water after screening and removing impurities, exceeds 5～7 centimeters on rice layer to the water surface, soaks 16 days～20 days, pulls out and contains in the square-bottomed bamboo basket, drenches with a small amount of clear water and removes slurry, boiling after draining;
(2) steamed rice: steamed rice is to the saturating face of steam, and rice grain is not the white heart;
(3) stand meal: adopt the spreading for cooling temperature reduction way will steam good rice temperature and be reduced to 50 ℃～80 ℃;
(4) preceding ferment: the rice of spreading for cooling is poured in the vat, added wheat koji, pouring meal distiller's yeast, bent, the water of wine brewing, make it the product temperature after stirring at 23 ℃～26 ℃ according to the aforementioned base materials proportioning, covering cylinder cap surrounds with straw mat, behind insulation 36h～48h, remove straw mat, continue fermentation 2 days～3 days;
(5) back ferment: the distiller's wort that the preceding ferment of described step (4) is finished divides the Sheng wine jar, is stacked in outdoor continuation fermentation 25 days～35 days;
(6) squeezing: with the distiller's wort of described step (5), squeeze, get filtrate with plate-and-frame filter press through fermentation;
(7) blend, clarify: in the filtrate of described step (6), add caramel colour, fragrant snow wine; Left standstill 2 days～3 days;
(8) fry in shallow oil wine: divide the Sheng wine jar with the pure mellow wine of described step (7), seal, sterilized 10～20 minutes, and used dirt seal at last for 90 ℃～92 ℃ with lotus leaf.
4. a kind of production method that reduces urea content in the yellow rice wine as claimed in claim 3 is characterized in that: during the preceding ferment of described step (4), and product temperature rise to 35 ℃～37 ℃ of beginning rakes, two rake product temperature are no more than 35 ℃.
5. a kind of production method that reduces urea content in the yellow rice wine as claimed in claim 3 is characterized in that: described step (8) is fried in shallow oil and is stored 1 year after drinking.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492633A (en) * | 2011-12-02 | 2012-06-13 | 江南大学 | Rhodotorula mucilaginosa capable of degrading urethane and its application in liquor products and food |
| CN102604846A (en) * | 2012-03-29 | 2012-07-25 | 中国绍兴黄酒集团有限公司 | Preparation process for wine yeast special for large jar of fermented yellow wine |
| CN102787050A (en) * | 2012-08-17 | 2012-11-21 | 浙江大学 | Yellow wine brewing method |
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN103555548A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Rice husk slight wine heating process in process of making yellow wine |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
| CN107267348A (en) * | 2017-08-24 | 2017-10-20 | 宜智萱（天津）生物科技有限公司 | A kind of new aweto yellow wine preparation method |
| CN108384679A (en) * | 2018-04-24 | 2018-08-10 | 绍兴咸亨食品股份有限公司 | A kind of high sugar is low always along the preparation method of safe carving wine |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
| CN113122418A (en) * | 2020-01-16 | 2021-07-16 | 浙江树人学院（浙江树人大学） | Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102492633A (en) * | 2011-12-02 | 2012-06-13 | 江南大学 | Rhodotorula mucilaginosa capable of degrading urethane and its application in liquor products and food |
| CN102492633B (en) * | 2011-12-02 | 2013-01-23 | 江南大学 | Rhodotorula mucilaginosa capable of degrading urethane and its application in liquor products and food |
| CN102604846A (en) * | 2012-03-29 | 2012-07-25 | 中国绍兴黄酒集团有限公司 | Preparation process for wine yeast special for large jar of fermented yellow wine |
| CN102787050A (en) * | 2012-08-17 | 2012-11-21 | 浙江大学 | Yellow wine brewing method |
| CN102787050B (en) * | 2012-08-17 | 2013-10-09 | 浙江大学 | Yellow wine brewing method |
| CN102978065A (en) * | 2012-12-05 | 2013-03-20 | 浙江大学 | Brewing method for restraining generation of ethyl carbamate in conventional yellow rice wine |
| CN103555548B (en) * | 2013-10-31 | 2015-04-15 | 福建惠泽龙酒业有限公司 | Rice husk slight wine heating process in process of making yellow wine |
| CN103555548A (en) * | 2013-10-31 | 2014-02-05 | 福建惠泽龙酒业有限公司 | Rice husk slight wine heating process in process of making yellow wine |
| CN104293622A (en) * | 2014-10-11 | 2015-01-21 | 绍兴国家黄酒工程技术研究中心有限公司 | Production technology of vat fermentation sweet type yellow rice wine |
| CN107267348A (en) * | 2017-08-24 | 2017-10-20 | 宜智萱（天津）生物科技有限公司 | A kind of new aweto yellow wine preparation method |
| CN108384679A (en) * | 2018-04-24 | 2018-08-10 | 绍兴咸亨食品股份有限公司 | A kind of high sugar is low always along the preparation method of safe carving wine |
| CN108384679B (en) * | 2018-04-24 | 2021-07-06 | 绍兴咸亨食品股份有限公司 | Preparation method of high-sugar low-alcohol yellow wine |
| CN110656008A (en) * | 2019-10-24 | 2020-01-07 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
| CN110656008B (en) * | 2019-10-24 | 2022-04-26 | 浙江农林大学 | Method for reducing content of urea and ethyl carbamate in yellow wine brewing process |
| CN113122418A (en) * | 2020-01-16 | 2021-07-16 | 浙江树人学院（浙江树人大学） | Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content |
| CN113122418B (en) * | 2020-01-16 | 2022-08-16 | 浙江树人学院（浙江树人大学） | Production method of yellow wine with low alcohol content, high alcohol content and high alcohol content |
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Application publication date: 20110824 |