CN102634438A - Membrane treatment method for accelerating ageing of rice wine - Google Patents
Membrane treatment method for accelerating ageing of rice wine Download PDFInfo
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- CN102634438A CN102634438A CN2012101568624A CN201210156862A CN102634438A CN 102634438 A CN102634438 A CN 102634438A CN 2012101568624 A CN2012101568624 A CN 2012101568624A CN 201210156862 A CN201210156862 A CN 201210156862A CN 102634438 A CN102634438 A CN 102634438A
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Abstract
The invention provides a membrane treatment method for accelerating the ageing of rice wine. The membrane treatment method comprises the following steps of: performing membrane treatment on a fermented wine sample, and then ageing. The membrane treatment is ultrafiltration, and process parameters are as follow: the retention molecule amount is 5 to 30 kDa, the operation pressure is 0.1 to 0.3 MPa, and the operation temperature is 20 to 40 DEG C. The processing quality of the rice wine is improved; the ageing of a rice wine in a ceramic pot is promoted by applying the membrane treatment, so that the flavor of the rice wine is improved; and the ageing time in the ceramic pot is shortened from 3 years to half a year, so that the rice wine making period is greatly shortened, and the production efficiency of the rice wine is improved. The technology is in an advanced level in China; and a theoretical basis and a technical introduction are supplied for large-scale industrial application of a membrane technology during processing of the rice wine.
Description
Technical field
The invention belongs to the aged technical field of yellow rice wine, more relate to the aged membrane processing method of a kind of acceleration yellow rice wine.
Background technology
Yellow rice wine is submissive because of its alcoholic strength, the wine body is plentiful, vinosity is mellow is loved by the people, and is world-famous for its beautiful color and luster, unique flavour, abundant nutrition.Yellow rice wine is the brewing wine of low consumption grain, low wine degree, high nutrition, detects through modern science, and nearly 21 kinds of the contained amino acid kinds of yellow rice wine occupy first of the various brewing wines, and is wherein can not self synthetic indispensable amino acid kind the most complete with human body.It also is rich in compositions such as multivitamin, carbohydrate, organic acid, protein, peptide, inorganic salt, is prone to digest and assimilate for human body, and be the high food of a kind of nutritive value.
The yellow rice wine of new brew generally has the assorted flavor of slight heresy, coarse mouthfeel, and insufficient fragrance stimulates, and owes soft.The problem of its existence is that traditional natural ageing process is slow, and floor space is big, expends many.Simultaneously, Yellow rice wine sterilization adopts pasteurization more, and adopts and to fry in shallow oil the wine enzyme that goes out, and this makes wine liquid produce heavier wine flavor, has reduced the feeling of freshness of yellow rice wine, and is serious to the flavor loss of former wine, and energy consumption is high.
Summary of the invention
The purpose of this invention is to provide a kind of method that the aged film of yellow rice wine is handled of quickening, to improve the yellow rice wine processing quality.
The technical scheme that the present invention takes is following:
The aged membrane processing method of a kind of acceleration yellow rice wine; It is characterized in that: the wine appearance after the fermentation is carried out film earlier and is handled ageing then; Said film is treated to ultrafiltration, and its processing parameter is: molecular weight cut-off is 5-30kDa, working pressure 0.1-0.3MPa, service temperature 20-40 ℃.
Said membrane processing method specifically may further comprise the steps:
(1) yellow wine fermentation: select starch content>75% glutinous rice or polished rice be that raw material ferments;
(2) wine appearance is separated: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out;
(3) ultrafiltration: ultrafiltration wine appearance, processing parameter is: molecular weight cut-off is 5-30kDa, working pressure 0.1-0.3MPa, service temperature 20-40 ℃;
(4) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
More preferably, the processing parameter of ultrafiltration is: 30 ℃ of 0.25MPa, service temperatures are pressed in molecular weight cut-off 10kDa, operation.
The ultra-filtration membrane that said ultrafiltration is adopted is the CA ultra-filtration membrane.
Yellow rice wine can quicken Aging of Yellow Rice Wine after Fibrous membrane filtration is handled, promote generation, the reduction potato spirit of partial amino-acid, thereby reach the purpose of improving rice wine flavor; And yellow rice wine more helps the synthetic of total aldehyde, total acid in the yellow rice wine ageing after Fibrous membrane filtration is handled.This method is that the extensive commercial application of membrane technique in yellow rice wine processing provided fundamental basis and the technical director.
Remarkable advantage of the present invention is:
(1) through optimizing membrane treatment process, can make yellow rice wine pottery altar digestion time foreshorten to half a year, improve rice wine production efficient greatly by 3 years.
(2) the present invention can be the extensive commercial application of membrane technique in yellow rice wine processing and provides fundamental basis and the technical director.
Embodiment
Embodiment 1
(1) yellow wine fermentation: select starch content>75% glutinous rice, polished rice be raw material, is starter with Fujian Province's Gutian County Red kojic rice;
(2) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(3) rolled film is handled: get the cellulose membrane that molecular weight cut-off is 30kDa (CA) respectively; PS membrane (PS); Polychloroethylene film (PVC) and 4 kinds of ultra-filtration membrane materials of polyethersulfone (PES); Yellow rice wine to after the fermentation squeezing filters (treatment time is greater than 30min for working pressure 0.20MPa, 25 ℃ of service temperatures);
(4) pottery altar ageing half a year: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
Comprise potato spirit, total aldehyde, total acid, total ester and amino-nitrogen according to staple in GB (GB/T 13662-2008 yellow rice wine) the detection yellow rice wine, the result sees table 1.By shown in the table 1, after film is handled wine appearance pottery altar ageing half a year, each physical and chemical index is better than the wine appearance without the film place; Simultaneously, compare with PS film, PVC film and PES film, the CA film is handled the content that can significantly reduce the potato spirit in the wine appearance, promotes the synthetic of total aldehyde and total acid, quickens the generation of Ester, and keeps amino-nitrogen to greatest extent.Therefore, the CA film is handled quickening the ageing of yellow rice wine pottery altar best.
The different films of table 1 are handled the influence to the yellow rice wine staple
Annotate: CK for squeezing wine appearance directly through pottery altar ageing half a year, CA film, PS film, PVC film PES film are handled wine appearance respectively through pottery altar ageing half a year.
Embodiment 2
(1) yellow wine fermentation: select starch content>75% glutinous rice, polished rice be raw material, is starter with Fujian Province's Gutian County Red kojic rice;
(2) squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(3) rolling hollow CA film is handled: select for use the CA film of PSPP (30kDa, 20kDa, 10kDa and 5kDa) to carry out ultrafiltration respectively; Yellow rice wine to after the fermentation squeezing filters (working pressure 0.20MPa; 25 ℃ of service temperatures, the treatment time is greater than 30min);
(4) pottery altar ageing half a year: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
Table 2 is the influence of PSPP ultrafiltration to the yellow rice wine composition.By shown in the table 2, the CA retaining molecular weight is reduced to 10kDa from 30kDa, and assorted oleyl alcohol content reduces along with the minimizing of molecular weight cut-off, and total aldehyde, total acid, always ester and amino nitrogen content increase with the minimizing of molecular weight cut-off.When the CA retaining molecular weight is 5kDa; Assorted oleyl alcohol content increases, and wine appearance, especially total ester content that total aldehyde, total acid, total ester and amino nitrogen content all are lower than after 5kDa handles descend the most obvious; Former in being that membrane pore size is too little, held back the Ester that produces in the script fermenting process.Therefore molecular weight cut-off is that the CA film of 10kDa is best to quickening the ageing of yellow rice wine pottery altar.
The ultrafiltration of table 2 PSPP is to the influence of yellow rice wine composition
Annotate: CK for squeezing wine appearance directly through pottery altar ageing half a year, other is a membrane filtration after pottery altar ageing half a year.
Embodiment 3
(1) yellow wine fermentation: select starch content>75% glutinous rice, polished rice be raw material, is starter with Fujian Province's Gutian County Red kojic rice;
(2) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(3) the CA film is handled: selecting molecular weight cut-off for use is the CA film of 10kDa, and the yellow rice wine after the fermentation squeezing is handled under different operating pressure, and service temperature is 25 ℃, and the treatment time is greater than 30min;
(4) pottery altar ageing half a year: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
Table 3 is the influence of different operating pressure treatment to the yellow rice wine composition.By shown in the table 3, at pressure during less than 0.25MPa, along with pressure increases gradually, assorted oleyl alcohol content reduces comparatively obviously in the wine appearance, and total aldehyde, total acid, always ester and amino nitrogen content increase with the increase of ultrafiltration pressure.When pressure during greater than 0.25MPa, along with the increase of pressure, assorted oleyl alcohol content begins to rise in the wine appearance, and total aldehyde, total acid, total ester and amino nitrogen begin to reduce.Therefore, ultrafiltration pressure the best is 0.25MPa.
Table 3 different operating pressure is to the influence of yellow rice wine composition
Annotate: CK for squeezing wine appearance directly through pottery altar ageing half a year, other is a membrane filtration after pottery altar ageing half a year.
Embodiment 4
(1) yellow wine fermentation: select starch content>75% glutinous rice, polished rice be raw material, is starter with Fujian Province's Gutian County Red kojic rice;
(2) squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(3) hollow CA film is handled: the yellow rice wine after the fermentation squeezing is under the 0.25MPa condition at ultrafiltration pressure, with the molecular weight cut-off be the CA film of 10kDa as the film material in different ultrafiltration temperature (20 ℃, 25 ℃, 30 ℃, 35 ℃, 40 ℃) ultrafiltration greater than 30min.
(4) pottery altar ageing half a year: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
Table 4 is the influences of different ultrafiltration temperature to the yellow rice wine composition.By shown in the table 4, along with the rising of ultrafiltration temperature, wine appearance potato spirit content appears and reduces trend slightly, and total acid and amino acid nitrogen content then present increase trend.Total aldehyde and total ester content increase afterwards earlier with the increase of temperature and reduce, and this is owing to the increase of ultrafiltration temperature, make that the solubility aroma substance volatilizees in the yellow rice wine.Can find out that by table 3 when the ultrafiltration temperature was in 30 ℃, each component concentration was the most suitable in the wine appearance.Therefore, best ultrafiltration temperature is 30 ℃.
Table 4 different operating temperature is to the influence of yellow rice wine composition
Annotate: CK for squeezing wine appearance directly through pottery altar ageing half a year, other is a membrane filtration after pottery altar ageing half a year.
Embodiment 5
(1) yellow wine fermentation: select starch content>75% glutinous rice, polished rice be raw material, is starter with Fujian Province's Gutian County Red kojic rice;
(2) sheet frame squeezing: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out, and filters;
(3) rolling hollow CA film is handled: the concrete operations parameter is: 30 ℃ of membrane pore size 10kDa, working pressure 0.25MPa, service temperature;
(4) pottery altar ageing half a year: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
Film is handled quickening yellow rice wine ageing experimental data following under the optimum processing parameter:
(1) physical and chemical index
To handle and wine appearance that directly make pottery the wine appearance in 3 years of altar ageing and CA film were handled through pottery altar ageing half a year is again carried out the contrast of main physical and chemical index without film, the result sees table 5.By shown in the table 5; Can obviously quicken the ageing of yellow rice wine pottery altar through the processing of CA film; Assorted oleyl alcohol, total aldehyde, total acid, total ester and amino acid nitrogen content and approaching without the wine appearance in 3 years of CA film processing pottery altar ageing; And remove the fusel oil-contg, other index all is superior to handling the wine appearance in 3 years of pottery altar ageing without the CA film.
Table 5 different treatment is to the influence of the main physical and chemical index of yellow rice wine
Annotate: CK handles directly through pottery altar ageing 3 years without film, and the film processing is after pottery altar ageing half a year.
(2) amino acid is formed
To handle pottery altar ageing 3 years and uf processing without film and carry out the comparison of aminoacids content through the wine appearance of pottery altar ageing half a year again, the result sees table 6.By shown in the table 6, after Fibrous membrane filtration was handled, each amino acid composition content was with similar through the wine appearance in 3 years of ageing, and its total amount slightly increases (amplification is 2.79%).Wherein, Sweet taste, delicate flavour, astringent taste aminoacids content all have increase in various degree, and bitter taste amino acid then slightly descends, and explain that the film processing can be through quickening Aging of Yellow Rice Wine; Promote the generation and the reduction of partial amino-acid, thereby reach the purpose of improving rice wine flavor.
Table 6 aminoacids content
Annotate: CK for squeezing wine appearance directly through pottery altar ageing 3 years, film handles after pottery altar ageing half a year.
(3) volatile aroma composition
To handle the wine appearance that pottery altar ageing 3 years and ultrafiltration (30 ℃ of membrane pore size 10kDa, ultrafiltration pressure 0.25MPa and temperature) handle through pottery altar ageing half a year again without film and carry out the comparison of volatile aroma composition; Analyze through take a sample laggard GC/MS of head space; Obtain relative hundred content of volatile aroma composition, the result sees table 7.By shown in the table 7, to handle after pottery altar ageing half a year through Mierocrystalline cellulose (CA) film, each aroma component is with to handle the wine appearance in 3 years of pottery altar without film similar in the wine appearance, and the volatile aroma composition is newly-increased 2 kinds in the wine appearance: furfural and acetate.Composition harmonies such as suitable furfural and ester, alcohol coexistence can make graceful fine and smooth, mellow plentiful, the long times of aftertaste of yellow rice wine, simultaneously because of furfural high boiling point, not volatile, more highlights the characteristics of the empty cup of yellow rice wine lasting; Acetate can suitably be eliminated drink back the higher authorities' phenomenon, and acetate can also promote the sweet feel of yellow rice wine vinosity simultaneously.
Table 7 volatile aroma composition and content thereof
Annotate: CK for squeezing wine appearance directly through pottery altar ageing 3 years, film handles after pottery altar ageing half a year.
To sum up, it is feasible utilizing the CA film to handle quickening the yellow rice wine ageing, and this processing can be shortened the brewing yellow rice wine cycle, for the extensive commercial application of membrane technique in yellow rice wine processing provided fundamental basis and the technical director.
Claims (4)
1. one kind is quickened the aged membrane processing method of yellow rice wine; It is characterized in that: the wine appearance after the fermentation is carried out film earlier and is handled ageing then; Said film is treated to ultrafiltration, and its processing parameter is: molecular weight cut-off is 5-30kDa, working pressure 0.1-0.3MPa, service temperature 20-40 ℃.
2. the aged membrane processing method of acceleration yellow rice wine according to claim 1, it is characterized in that: said membrane processing method specifically may further comprise the steps:
(1) yellow wine fermentation: select starch content>75% glutinous rice or polished rice be that raw material ferments;
(2) wine appearance is separated: the wine unstrained spirits that ferments is put into bag, through squeezing wine liquid is separated with vinasse, the wine flow goes out;
(3) ultrafiltration: ultrafiltration wine appearance, processing parameter is: molecular weight cut-off is 5-30kDa, working pressure 0.1-0.3MPa, service temperature 20-40 ℃;
(4) pottery altar ageing: in cool place, ventilation, humidity is pottery altar ageing yellow rice wine in 45～75% the storage wine warehouse, and its storage temperature is 15～20 ℃.
3. the aged membrane processing method of a kind of acceleration yellow rice wine according to claim 1 and 2, it is characterized in that: the processing parameter of ultrafiltration is: 30 ℃ of 0.25MPa, service temperatures are pressed in molecular weight cut-off 10kDa, operation.
4. the aged membrane processing method of a kind of acceleration yellow rice wine according to claim 1 and 2 is characterized in that: the ultra-filtration membrane that said ultrafiltration is adopted is the CA ultra-filtration membrane.
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| CN2012101568624A CN102634438A (en) | 2012-05-21 | 2012-05-21 | Membrane treatment method for accelerating ageing of rice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN112159747A (en) * | 2020-10-14 | 2021-01-01 | 深圳安吉尔饮水产业集团有限公司 | Method for removing fusel oil in yellow wine |
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| CN86108421A (en) * | 1986-12-17 | 1988-06-29 | 宁夏大学 | A kind of method of the wine that accelerates the ripening and equipment thereof |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
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2012
- 2012-05-21 CN CN2012101568624A patent/CN102634438A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN86108421A (en) * | 1986-12-17 | 1988-06-29 | 宁夏大学 | A kind of method of the wine that accelerates the ripening and equipment thereof |
| CN1241629A (en) * | 1998-06-25 | 2000-01-19 | 杭州商学院 | Superhigh pressure process for wine ageing |
Non-Patent Citations (2)
| Title |
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| 胡文浪: "《黄酒工艺学》", 31 July 2000, 中国轻工业出版社 * |
| 郭泽镔等: "低度清爽型黄酒超滤技术的研究", 《福建轻纺》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110229736A (en) * | 2019-05-30 | 2019-09-13 | 广东明珠珍珠红酒业有限公司 | A kind of oak barrel process for brewing yellow wine |
| CN112159747A (en) * | 2020-10-14 | 2021-01-01 | 深圳安吉尔饮水产业集团有限公司 | Method for removing fusel oil in yellow wine |
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Application publication date: 20120815 |