CN102277257A - Method for brewing alcoholic beverage by combination of liquid complete fermentation and distillation - Google Patents
Method for brewing alcoholic beverage by combination of liquid complete fermentation and distillation Download PDFInfo
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Abstract
The invention provides a method for brewing an alcoholic beverage with the combination of liquid complete fermentation and distillation, which comprises the following steps: pulverizing a starch raw material, mixing with water, performing gelatinization by amylase, saccharification by glucoamylase and proteolysis by protease, inoculating liquor yeast for complete fermentation, performing vacuum negative pressure concentration and distillation of at least part of the fermented liquid to obtain alcohol, mixing the distilled alcohol with the original fermented liquid, and adjusting the alcohol concentration to a desired concentration. The material of the invention is saccharified and gelatinized by enzyme preparations, and the starch in the raw material is completely decomposed; the conversion rate of the raw material product reaches above 95%; the product retains all the nutrients during the microorganism (enzyme) conversion process, and also maintains the stylistic features of traditional Chinese distilled liquor.
Description
Technical field
The present invention relates to a kind of preparation method of alcoholic drink, be specifically related to a kind of liquid fully fermenting and the method for distilling the brew wine that combines.
Background technology
The production of traditional beverages wine is to adopt after the fermenting raw materials distillation or simple fermentation to obtain product.For example liquor production: exactly distillation after the fermenting raw materials is obtained product; Yellow rice wine is to adopt the semi-solid state fully fermenting to obtain product.The shortcoming of aforementioned production method is: Liquor Products, all abandons nutritive substance though improved ethanol content through distillation, and its product quality is alcohol and water.Obtain product though yellow rice wine is a fully fermenting, the nutritive substance in its raw material and the microorganism all keeps, and can't improve ethanol content, is not suitable for Chinese Consumer's and drinks custom and mouthfeel.
Liquor consumer wants low alcohol white spirit in the market.And traditional distilling liquor can only be produced 52～70 ° of products, if reduce ethanol content, will thin up, and such product has also destroyed the local flavor of former wine not only without any nutritive substance.
Summary of the invention
In order to address the above problem, the invention provides a kind of liquid fully fermenting and the method for distilling the brew wine that combines.
Liquid fully fermenting provided by the invention comprises the steps: after the starch material pulverizing with the method for distilling the brew wine that combines, carry out fully fermenting with inserting the liquor yeast behind amylase gelatinization, saccharifying enzyme saccharification and the proteolytic enzyme decomposition of protein, near small part fermented liquid carries out the concentrated alcohol that distills out of negative pressure of vacuum, the alcohol that distills out is mixed with original fermented solution, regulate ethanol concn to required concentration.
Among the present invention, the feed ratio of preferred starch material and water is mass ratio 1: 3～5, more preferably 1: 3.3.
Wherein, described starch material is one or more in rice, corn, Chinese sorghum, millet, glutinous rice, the sweet potato.
Among the present invention, the usage quantity of described α-Dian Fenmei is preferably 0.5 of fermentation raw material～1.0 ‰, and more preferably 0.7 ‰.
Among the present invention, the usage quantity of described saccharifying enzyme is preferably 0.5 of fermentation raw material～1.0 ‰, and more preferably 0.7 ‰.Can use that known saccharifying enzyme carries out saccharification in the foodstuff production, preferred saccharifying enzyme is high temperature resistant α-Dian Fenmei.
Among the present invention, described proteolytic enzyme comprises endopeptidase and exopeptidase, is preferably peptide protease and the outer peptide protease of plant neutrality in the plant neutrality, and the usage quantity of described endopeptidase is preferably 1.0 of fermentation raw material～2.0 ‰, more preferably 1 ‰; The usage quantity of described exopeptidase is preferably 1.0 of fermentation raw material～2.0 ‰, and more preferably 1 ‰.
Among the present invention, it is 70～80 ℃ that negative pressure of vacuum concentrates the distillatory temperature, operating pressure≤0.15Mpa, vacuum tightness≤700mmHg.
Material of the present invention adopts zymin that raw material is carried out saccharification, gelatinization, thoroughly decompose the starch in the raw material, the raw produce transformation efficiency is reached more than 95%, and traditional liquor production needs artificial koji, feed stock conversion is the highest only 45-55%, and individual workship's liquor can reach 70% transformation efficiency.Alcoholic drink provided by the invention is rich in the natural nutrient substance of raw material and microorganism, reduces the infringement of alcohol to human consumer's health.Because main wine body is complete liquid state fermentation, is rich in the multiple natural nutrient component in grain and the microorganism in the product.
Among the present invention, raw material produces a large amount of polysaccharide when adopting the amylase saccharification, as dextran, gala dextran, oligose etc.; The proteolytic enzyme that uses when raw material is carried out proteolysis adopts " endopeptidase and exopeptidase " two kinds of proteolytic enzyme to be used in combination, making the proteolysis in the raw material is small molecules, be rich in amino acid and polypeptides matter thus in the product, nutritive substance in the above-mentioned raw materials and wine body enter in human consumer's body simultaneously, can enter in liver and the blood fast, can play the active acceleration of alcohol decomposition that promotes the human body endoenzyme, and can repair the cell of damage, minimizing or alleviation of alcohol are to the injury of human body; Adopt the negative pressure of vacuum concentrated broth, 70% organism still is retained in wine body the inside, increases the organic content of fermented liquid, makes the effect of the aminoacids content of the finished product above one times of yellow rice wine.
Embodiment
Following examples are used to illustrate the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
With mass ratio is that 2: 1 rice and Chinese sorghum mix with pulverizing, and pulverizes more than 80 orders, pulverize and be placed on the jar of sizing mixing, and be that the water of 1: 3.30 35 ℃ of ratio addings is sized mixing in solid-to-liquid ratio.Add mass ratio again and be 0.7 ‰ α-Dian Fenmei (40 ℃ of warm water activate in advance), mixture changes brew kettle over to behind the mixing, and 70 ℃ keep 30min, are warmed to 105 ℃, keep 30min, are cooled to 52 ℃ then, keep 60min.Add mass ratio and be in the plant neutrality that 0.7 ‰ high temperature resistant α-Dian Fenmei (the abundant upright guarantor's bio tech ltd in Guangzhou) and mass ratio be respectively 1.0 ‰ (in the fermentation raw material dry matter weights) peptide protease (available from Xia Sheng group) and plant neutrality peptide protease (available from Shandong Province outstanding person promise bio tech ltd) outward, 70 ℃, keep 30min.Detect the saccharification react terminal point with Iod R.Temperature with the fermentation raw material of thin plate interchanger after with saccharification is reduced to 24 ℃, again raw material is pumped into fermentor tank.
Method according to this area routine prepares liquor zymic seed liquor, and used fermention medium also is the substratum of this area routine.(CICC 1220 with yeast saccharomyces cerevisiae respectively, available from Chinese industrial microbial strains preservation administrative center), (CICC 1046 for Pichia guilliermondii, available from Chinese industrial microbial strains preservation administrative center), (CICC 1052 for yeast saccharomyces cerevisiae, available from Chinese industrial microbial strains preservation administrative center) from test tube, choose, insert triangular flask then, again access card this jar, insert first class seed pot again, inserting the secondary seed jar again, is that 1: 4.5 ratio is fermented above-mentioned three primary yeast seed liquor access fermentor tank then by volume, and the control leavening temperature is 25 ℃.
Ferment after 30 days, the raw produce transformation efficiency has reached more than 95%, and the ethanol concn of measuring fermented liquid is 12 °.Getting 1/3 fermented liquid concentrates still kettle (the special petrochemical industry heavy industry equipment of Wuxi City thunder company limited) with negative pressure of vacuum and concentrates alcohol.Distillation temperature is controlled between 75～78 ℃, operating pressure≤0.15Mpa, and vacuum tightness≤700mmHg is concentrated to 70 ° with ethanol concn.Alcohol and original fermented solution after concentrating are allocated, ethanol concn is transferred to 30 °.
Embodiment 2
With mass ratio is that 1: 1 rice and glutinous rice mix with pulverizing, and pulverizes more than 80 orders, pulverize and be placed on the jar of sizing mixing, and be that the water of 1: 5.0 35 ℃ of ratio addings is sized mixing in solid-to-liquid ratio.Add mass ratio again and be 0.5 ‰ α-Dian Fenmei (40 ℃ of warm water activate in advance), mixture changes brew kettle over to behind the mixing, and 70 ℃ keep 30min, are warmed to 105 ℃, keep 30min, are cooled to 52 ℃ then, keep 60min.Add mass ratio and be peptide protease (available from Xia Sheng group) and the outer peptide protease of plant neutrality (available from Shandong Province outstanding person promise bio tech ltd) in the plant neutrality that 0.5 ‰ saccharifying enzyme and mass ratio be respectively 2.0 ‰ (in the fermentation raw material dry matter weights), 70 ℃, keep 30min.Detect the saccharification react terminal point with Iod R.Temperature with the fermentation raw material of thin plate interchanger after with saccharification is reduced to 26 ℃, again raw material is pumped into fermentor tank.
The bacterial classification identical with embodiment 1 inserted fermentor tank, ferment, leavening temperature is 26 ℃.
Ferment after 37 days, the raw produce transformation efficiency has reached more than 95%, and the ethanol concn of measuring fermented liquid is 14 °.Getting 1/2 fermented liquid concentrates still kettle (the special petrochemical industry heavy industry equipment of Wuxi City thunder company limited) with negative pressure of vacuum and concentrates alcohol.Distillation temperature is controlled between 75～78 ℃, operating pressure≤0.15Mpa, and vacuum tightness≤700mmHg is concentrated to 80 ° with ethanol concn.Alcohol and original fermented solution after concentrating are allocated, ethanol concn is transferred to 40 °.
Embodiment 3
With mass ratio is that 2: 1: 1 rice, millet and corn mixes with pulverizing, and pulverizes more than 80 orders, pulverize and be placed on the jar of sizing mixing, and be that the water of 1: 4.0 35 ℃ of ratio addings is sized mixing in solid-to-liquid ratio.Add mass ratio again and be 1.0 ‰ α-Dian Fenmei (40 ℃ of warm water activate in advance), mixture changes brew kettle over to behind the mixing, and 70 ℃ keep 30min, are warmed to 105 ℃, keep 30min, are cooled to 52 ℃ then, keep 60min.Add mass ratio and be peptide protease (available from Xia Sheng group) and the outer peptide protease of plant neutrality (available from Shandong Province outstanding person promise bio tech ltd) in the plant neutrality that 1.0 ‰ saccharifying enzyme and mass ratio be respectively 1.0 ‰ (in the fermentation raw material dry matter weights), 70 ℃, keep 30min.Detect the saccharification react terminal point with Iod R.Temperature with the fermentation raw material of thin plate interchanger after with saccharification is reduced to 29 ℃, again raw material is pumped into fermentor tank.
The bacterial classification identical with embodiment 1 inserted fermentor tank, and leavening temperature is 29 ℃.
Ferment after 35 days, the raw produce transformation efficiency has reached more than 95%, and the ethanol concn of measuring fermented liquid is 12.5 °.Getting 1/3 fermented liquid concentrates still kettle (the special petrochemical industry heavy industry equipment of Wuxi City thunder company limited) with negative pressure of vacuum and concentrates alcohol.Distillation temperature is controlled between 75～78 ℃, operating pressure≤0.15Mpa, and vacuum tightness≤700mmHg is concentrated to 75 ° with ethanol concn.Alcohol and original fermented solution after concentrating are allocated, ethanol concn is transferred to 45 °.
The mensuration of experimental example 1 nutritive element
Trace element, VITAMIN and aminoacids content in the alcoholic drink of the embodiment of the invention 1 preparation have been measured.The results are shown in Table 1.
Alcoholic drink trace element among table 1 embodiment 1, VITAMIN, determined amino acid result
As can be seen from the above table, alcoholic drink provided by the invention is compared with traditional liquor, and contained amino acid kind and content is horn of plenty more all.In addition, in the alcoholic drink of the present invention magnesium content about 40mg/L, far above 20～30mg/L of yellow rice wine, taller 5 times than red wine.In histocyte, magnesium is relevant with hundreds of biochemical reactions, and it is the activator of many enzymes, participates in the metabolism of materials such as nucleic acid in vivo, carbohydrate, lipid and protein, and closely related with energy metabolism, and magnesium almost relates to each link of vital movement.In addition, zinc content wherein also is equivalent to 3-4 times of red wine, and zinc is to the very important effect of keeping of immune development and normal immunologic function.Oligopeptides and the polypeptide of 43.7 μ g/100ml more is rich in the present invention, polypeptide can be as neurotransmitter in human body, transmission information, the trace element that the various nutritive substances that human body can be eaten and various VITAMIN, vitamin H, calcium reach the human body beneficial is transported to each cell of human body, organ and tissue, but across-the-board regulation human body physiological function, strengthen and performance Human Physiology activity, have important biological function.Alcoholic drink of the present invention also contains a certain amount of selenium, and the biochemical function of selenium is many-sided, wherein the most important thing is the oxidation-resistance of selenium, and is anti-ageing in anti-body oxidation, prevents curing cancers and prevents cardiovascular all diseases that remarkable effect is arranged.So from the nutrient health angle, alcoholic drink nutritive value of the present invention is higher.
The above only is a preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the technology of the present invention principle; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. the liquid fully fermenting method of brew wine that combines with distillation, it comprises the steps: that starch material is pulverized the back to be mixed with water, carry out inserting after the proteolysis liquor yeast with α-Dian Fenmei gelatinization, saccharifying enzyme saccharification and proteolytic enzyme and carry out fully fermenting, near small part fermented liquid carries out the concentrated alcohol that distills out of negative pressure of vacuum, the alcohol that distills out is mixed with original fermented solution, regulate ethanol concn to required concentration.
2. method according to claim 1 is characterized in that, the feed ratio of described raw material and water is mass ratio 1: 3～5.
3. method according to claim 1 and 2 is characterized in that, described starch material is one or more in rice, corn, Chinese sorghum, millet, glutinous rice, the sweet potato.
4. method according to claim 1 and 2 is characterized in that, the usage quantity of described α-Dian Fenmei is 0.5 of fermentation raw material～1.0 ‰.
5. method according to claim 1 and 2 is characterized in that, the usage quantity of described saccharifying enzyme is 0.5 of fermentation raw material～1.0 ‰.
6. method according to claim 1 and 2 is characterized in that described proteolytic enzyme comprises endopeptidase and exopeptidase.
7. method according to claim 6 is characterized in that, the usage quantity of described endopeptidase is 1.0 of fermentation raw material dry matter weight～2.0 ‰; The usage quantity of described exopeptidase is 1.0 of fermentation raw material dry matter weight～2.0 ‰.
8. method according to claim 1 and 2 is characterized in that, described leavening temperature is 25～29 ℃.
9. method according to claim 1 and 2 is characterized in that, it is 70～80 ℃ that negative pressure of vacuum concentrates the distillatory temperature, operating pressure≤0.15Mpa, vacuum tightness≤700mmHg.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851175A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Fermentation through reuse of liquid brewing residual liquid |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN104560521A (en) * | 2015-01-30 | 2015-04-29 | 滕传文 | Biological processing method of grains |
| RU2557399C1 (en) * | 2014-10-23 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Method for production of distillate from grain raw material |
| RU2557397C1 (en) * | 2014-10-23 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Method for production of distillate from grain raw material |
| CN105132244A (en) * | 2015-09-21 | 2015-12-09 | 威海远航科技发展股份有限公司 | Liquid fermentation distilled liquor technique |
| CN106011025A (en) * | 2016-07-13 | 2016-10-12 | 华中农业大学 | Lactobacillus strain for food fermentation, fermentation agent and application of lactobacillus strain and fermentation agent |
| CN106047733A (en) * | 2016-07-13 | 2016-10-26 | 华中农业大学 | Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent |
| RU2679844C1 (en) * | 2018-07-05 | 2019-02-13 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method of distillate manufacture from starch-containing raw materials |
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| RU2781481C1 (en) * | 2022-02-14 | 2022-10-12 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method for the production of distillate from starch-containing raw materials |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102851175A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Fermentation through reuse of liquid brewing residual liquid |
| RU2557399C1 (en) * | 2014-10-23 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Method for production of distillate from grain raw material |
| RU2557397C1 (en) * | 2014-10-23 | 2015-07-20 | Федеральное государственное бюджетное научное учреждение "Всероссийский научно-исследовательский институт пивоваренной, безалкогольной и винодельческой промышленности" | Method for production of distillate from grain raw material |
| CN104450399A (en) * | 2014-12-05 | 2015-03-25 | 天津科技大学 | Method for producing rice-flavor liquor based on liquid fermentation |
| CN104450399B (en) * | 2014-12-05 | 2016-06-15 | 天津科技大学 | A kind of liquid fermentation produces the method for rice spirit |
| CN104560521A (en) * | 2015-01-30 | 2015-04-29 | 滕传文 | Biological processing method of grains |
| CN105132244A (en) * | 2015-09-21 | 2015-12-09 | 威海远航科技发展股份有限公司 | Liquid fermentation distilled liquor technique |
| CN106011025A (en) * | 2016-07-13 | 2016-10-12 | 华中农业大学 | Lactobacillus strain for food fermentation, fermentation agent and application of lactobacillus strain and fermentation agent |
| CN106047733A (en) * | 2016-07-13 | 2016-10-26 | 华中农业大学 | Yeast strain for food fermentation, leavening agent and application of yeast strain or leavening agent |
| RU2679844C1 (en) * | 2018-07-05 | 2019-02-13 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method of distillate manufacture from starch-containing raw materials |
| CN112175766A (en) * | 2019-07-02 | 2021-01-05 | 黑龙江智昇生物科技有限公司 | Method for making fermented white spirit by low-temperature concentration |
| RU2781481C1 (en) * | 2022-02-14 | 2022-10-12 | Федеральное государственное бюджетное научное учреждение "Федеральный научный центр пищевых систем им. В.М. Горбатова" РАН | Method for the production of distillate from starch-containing raw materials |
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