CN102391926B - Method for brewing yellow rice wine with extruded rice raw material with or without enzyme - Google Patents
Method for brewing yellow rice wine with extruded rice raw material with or without enzyme Download PDFInfo
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- CN102391926B CN102391926B CN 201110384050 CN201110384050A CN102391926B CN 102391926 B CN102391926 B CN 102391926B CN 201110384050 CN201110384050 CN 201110384050 CN 201110384050 A CN201110384050 A CN 201110384050A CN 102391926 B CN102391926 B CN 102391926B
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Abstract
Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.
Description
Technical field
The invention belongs to the working method of the not enzyme-added or enzyme-added rice raw material of extruding in the process for making yellow rice wine and be applied to brewing yellow rice wine, belong to the technical field of brewing yellow rice wine.
Background technology
Yellow rice wine is the time-honored national special product of China, can match in excellence or beauty with Japanese sake and American-European beer.It has give off a strong fragrance, wine body glycol, unique flavor, the characteristics such as nutritious, be a kind of low alcohol that people like.Mainly be distributed in the areas such as Jiangsu and Zhejiang Provinces, Shanghai, at present forward development in all parts of the country.Whole nation gross annual output amount reaches 50 ~ 600,000 tons.Yellow rice wine wine degree is moderate, and is nutritious.Welcome by numerous people.
Rice must soak rice, steamed rice technique before fermentation, purpose is to make the Starch rice gelatinization, is convenient to the diastatic hydrolysis and saccharification of wheat koji and saccharomycetic fermentation and produces wine.
Yet tradition is soaked the technique of rice, steamed rice method processing rice, and the treatment time is long, and production efficiency is low; Wastewater discharge is large, easily causes environmental pollution; The Raw Materials Rice loss is large; Equipment occupation space is large, and building cost and transportation power consumption are large.
Extrusion technique is widely used in foodstuffs industry.Be applied to snackfoods, breakfast food (Ana Laura, 2008; R A King, 2008), candy chocolate food (Zhang Yuzhong, 1998; D J van Zuilichem, 1985; Mark Jury, 2000), tissue protein-tion food (Fengliang Chen, 2010; Crowe T W, 2001), fermentation raw material pre-treatment (Shen Dechao, 2002; Ken`ichi Ohtsubo, 2005) etc.
Cereal materials after the extruding, gelatinization degree is high, easily by α-amylase and Glucoamylase hydrolysis saccharification; When the control extruding condition, when adding the zymin such as high temperature resistant α-amylase in extruding raw material, the palliating degradation degree of extrudate significantly improves (the DE value that has can reach 90%), and the material after using these to degrade has improved raw material availability greatly, fermentation period (R.L. Tomas, 1997 have been shortened; Tim Baks, 2008).In addition cereal materials in extrusion process because the High Temperature High Pressure effect, can produce a large amount of fragrant volatile components, so far the volatile component that produces in cereal materials extrusion process that research is found is above 220 kinds, because Maillard reaction impact in the extrusion process, produce flavour material (Wender L.P. Bredie, 1998 such as a large amount of pyrazines, thiazole, thiophene; Jennifer, 2001; Shivendra Singh, 2007).
Therefore extrusion technique is applied to the processing of rice raw material and process for making yellow rice wine subsequently, can improves raw material availability, reduce energy consumption, shorten fermentation period, enhance productivity, strengthen local flavor.
Summary of the invention
The invention provides the working method of the not enzyme-added or enzyme-added rice raw material of a kind of extruding and be applied to the technique of brewing yellow rice wine, it can make existing traditional technology produce the raw material gelatinization degree of yellow rice wine, conversion coefficient and raw material availability raising, shorten fermentation period, finished wine unique flavor and strong.
For solving above-mentioned prior art problem, technical solution of the present invention is as follows:
The working method of the rice raw material that a kind of extruding is enzyme-added or not enzyme-added, rice raw material before the extruding, water ratio＜17%, after pulverizing or not pulverizing, water ratio is adjusted to 20%-60%, simultaneously do not add or add an amount of zymin, utilize the twin screw extruder extruding not add or add the rice raw material of an amount of zymin, first segment sleeve wherein, second section sleeve and the 3rd joint sleeve temperature are respectively 30-60 ℃, 60-120 ℃ and 120-190 ℃, temp autocontrolled adjusting, screw speed is 30rpm-500rpm, and is adjustable, the rice raw material that does not add or add zymin that squeezes out pulverizes for subsequent use after the cooling;
The zymin that described extruding is added is selected one or more in high temperature resistant α-amylase, mesophilicα-diastase, the proteolytic enzyme, and total addition level is that rice raw material per ton adds 0.1-1L or 0.1-1Kg.
Method with the rice raw material yellow rice wine brewage that does not add or add zymin of the extrusion processing of described method preparation, rice raw material after extruding pulverizes be cooled to room temperature in air after, the 10%-16% that presses the rice raw material quality adds wheat koji, the 8%-12% that presses the fermentation liquid volume adds distiller's yeast, and amount of water is the 200%-350% of rice raw material quality, after mixing, the product temperature control is at 24-26 ℃, enter Primary Fermentation, temperature is controlled at 30-31 ℃ in the fermenting process, and Primary Fermentation was finished in 3-5 days; Enter subsequently the secondary fermentation stage, the gentle room temperature of product is controlled at 15-18 ℃, static fermentation 20-30 days; After fermentation is finished, distiller's wort is separated with filter press technique, clarification or through the smart filter of diatomite under the low temperature, again through pasteurize, can stores half a year to one year, is the finished product yellow rice wine.
Described rice raw material is selected from the crushed material of glutinous rice, polished rice, long-grained nonglutinous rice, milled glutinous broomcorn millet or one or more in the crushed material not.
Beneficial effect of the present invention: following advantage is compared with prior art arranged:
1, working method and the range of operating parameters thereof of the enzyme-added or not enzyme-added rice raw material of the present invention's extruding of using prior art not mention, make main component Starch rice, the protein of yellow rice wine raw material, in extruding and subsequent diastatic fermentation process, degraded more thorough.
2, working method and the range of operating parameters thereof of the enzyme-added or not enzyme-added liquor raw material of the present invention's extruding of using prior art not mention, make rice raw material generation owing to Maillard reaction in extrusion process produce the flavour material, the yellow rice wine main body fragrant component all is better than the yellow rice wine that traditional technology is brewageed after the fermentation.
3, through lot of experiment validation, the novel process of the rice raw material yellow rice wine brewage that the extruding that the present invention uses is enzyme-added or not enzyme-added is compared with the traditional yellow rice wine making method, and raw material gelatinization degree, conversion coefficient and raw material availability improve, shorten fermentation period, finished wine unique flavor and strong.
Description of drawings
Fig. 1 process flow sheet of the not enzyme-added or enzyme-added rice raw material yellow rice wine brewage of extruding.
Embodiment
Embodiment 1:
Rice raw material before the extruding, water ratio＜17%, after pulverizing or not pulverizing, water ratio is adjusted to 20%-60%, simultaneously do not add or add an amount of zymin, utilize above-mentioned twin screw extruder extruding not add or add the rice raw material of an amount of zymin, wherein first segment sleeve, second section sleeve and the 3rd joint sleeve temperature are respectively 30-60 ℃, 60-120 ℃ and 120-190 ℃, the self controllable adjusting of temperature, screw speed is 30rpm-500rpm, adjustable, the rice raw material of zymin is not added or is added in extruding, pulverizes for subsequent use after the cooling.
Above-mentioned working method prepares the working method of the enzyme-added or not enzyme-added yellow rice wine raw material of extruding that brewing yellow rice wine uses, the zymin that wherein said extruding adds, comprise one or more in high temperature resistant α-amylase, mesophilicα-diastase, the proteolytic enzyme, total addition level is that rice raw material per ton adds 0.1-1L or 0.1-1Kg.
Described extruding rice raw material is selected from the crushed material of glutinous rice, polished rice, long-grained nonglutinous rice, milled glutinous broomcorn millet and above-mentioned material or one or more in the crushed material not.
Embodiment 2: the technique of the rice raw material yellow rice wine brewage that the present invention provides simultaneously.
Adopt extruding not add the rice raw material of zymin or interpolation zymin, extrude and pulverize rear material is cooled to room temperature in air after, the 10%-16% that presses raw material adds wheat koji, the 8%-12% that presses the fermentation liquid volume adds distiller's yeast, and amount of water is the 200%-350% of raw material, after mixing, the product temperature control is at 24-26 ℃, enter Primary Fermentation, temperature is controlled at 30-31 ℃ in the fermenting process, and Primary Fermentation was finished in 3-5 days; Enter subsequently the secondary fermentation stage, the product gentleness be may well ask and is controlled at 15-18 ℃, static fermentation 20-30 days; After fermentation is finished, distiller's wort is separated with filter press technique, clarification or through the smart filter of diatomite under the low temperature, again through pasteurize, can stores half a year to one year, is the finished product yellow rice wine.
The material of extrusion cooking interpolation zymin of the present invention also can be used for the production of liquor, beer, pure mellow wine, syrup, β-amylose, alcohol.
Claims (3)
1. the working method of the enzyme-added rice raw material of extruding, it is characterized in that: the rice raw material before the extruding, water ratio＜17%, after pulverizing or not pulverizing, water ratio is adjusted to 20%-60%, add simultaneously an amount of zymin, utilize the twin screw extruder extruding to add the rice raw material of zymin, wherein first segment sleeve, second section sleeve and the 3rd joint sleeve temperature are respectively 30-60 ℃, 60-120 ℃ and 120-190 ℃, temp autocontrolled adjusting, screw speed is 30rpm-500rpm, and is adjustable, the rice raw material of the interpolation zymin that squeezes out pulverizes for subsequent use after the cooling;
The zymin that described extruding is added is selected one or more in high temperature resistant α-amylase, mesophilicα-diastase, the proteolytic enzyme, and total addition level is that rice raw material per ton adds 0.1-1L or 0.1-1Kg.
2. method with the enzyme-added rice raw material yellow rice wine brewage of the extrusion processing of the described method of claim 1 preparation, it is characterized in that, rice raw material after extruding pulverizes be cooled to room temperature in air after, the 10%-16% that presses the rice raw material quality adds wheat koji, the 8%-12% that presses the fermentation liquid volume adds distiller's yeast, amount of water is the 200%-350% of rice raw material quality, after mixing, the product temperature control is at 24-26 ℃, enter Primary Fermentation, temperature is controlled at 30-31 ℃ in the fermenting process, and Primary Fermentation was finished in 3-5 days; Enter subsequently the secondary fermentation stage, the gentle room temperature of product is controlled at 15-18 ℃, static fermentation 20-30 days; After fermentation is finished, distiller's wort is separated with filter press technique, clarification or through the smart filter of diatomite under the low temperature, again through pasteurize, can stores half a year to one year, is the finished product yellow rice wine.
3. rice raw material working method according to claim 1 is characterized in that rice raw material is selected from the crushed material of glutinous rice, polished rice, long-grained nonglutinous rice, milled glutinous broomcorn millet or one or more in the crushed material not.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110384050 CN102391926B (en) | 2011-11-28 | 2011-11-28 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
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| CN 201110384050 CN102391926B (en) | 2011-11-28 | 2011-11-28 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
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| CN102391926A CN102391926A (en) | 2012-03-28 |
| CN102391926B true CN102391926B (en) | 2013-03-13 |
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| CN103243001A (en) * | 2013-05-20 | 2013-08-14 | 江南大学 | Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method |
| CN103555520B (en) * | 2013-11-15 | 2014-12-31 | 江南大学 | Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees |
| CN103642877B (en) * | 2013-12-20 | 2016-08-17 | 贵州大学 | A kind of enzyme-added extruding crack rice produce starch syrup technique |
| CN105316190A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Blood glucose reduction ginseng rice wine and manufacturing method thereof |
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| CN105316185A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Honey and ginseng rice wine and preparing method thereof |
| CN105316186A (en) * | 2015-11-27 | 2016-02-10 | 姚崇 | Sweet and sour flavor ginseng rice wine and preparation method thereof |
| CN105755072A (en) * | 2016-04-11 | 2016-07-13 | 淄博汇创生物科技有限公司 | Low temperature extrusion-multienzyme synergistic degradation material pretreatment method |
| CN105886255A (en) * | 2016-07-01 | 2016-08-24 | 御良源实业有限公司 | Production process for whole grains puffed and fermented alcoholic drink |
| CN105950387A (en) * | 2016-07-22 | 2016-09-21 | 福建省潘氏食品有限公司 | Red rice yellow rice wine brewing process adopting liquid state fermentation method |
| CN106867774B (en) * | 2017-03-04 | 2021-06-01 | 南昌汉侯生物科技有限公司 | Method for preparing yellow wine with high oxidation resistance by combining screw extrusion and enzyme method with ultrasonic aging technology |
| CN107460073B (en) * | 2017-07-28 | 2021-03-19 | 天津科技大学 | Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108703284A (en) * | 2018-05-14 | 2018-10-26 | 北京工商大学 | A kind of method of enzyme squeezed fluid metaplasia production non-fermented type rice beverage |
| CN108936148A (en) * | 2018-05-14 | 2018-12-07 | 北京工商大学 | A kind of method that enzyme squeezed fluid metaplasia produces fermented type rice beverage |
| CN110184150A (en) * | 2019-05-29 | 2019-08-30 | 浙江大学 | A kind of brewing method of the low enzyme pretreatment of dilute salt |
| CN110973578A (en) * | 2019-12-25 | 2020-04-10 | 安徽海神黄酒集团有限公司 | Raw material pretreatment method of liquid fermentation type grain brewing cooking wine |
| CN114480051B (en) * | 2021-12-31 | 2023-08-25 | 江南大学 | Brewing method of momordica grosvenori yellow wine |
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| CN1385511A (en) * | 2002-05-28 | 2002-12-18 | 江南大学 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
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| CN1385511A (en) * | 2002-05-28 | 2002-12-18 | 江南大学 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
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