CN102876543A - Yellow wine brewed by taking malt syrup as raw material and brewing method thereof - Google Patents
Yellow wine brewed by taking malt syrup as raw material and brewing method thereof Download PDFInfo
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- CN102876543A CN102876543A CN2012104091180A CN201210409118A CN102876543A CN 102876543 A CN102876543 A CN 102876543A CN 2012104091180 A CN2012104091180 A CN 2012104091180A CN 201210409118 A CN201210409118 A CN 201210409118A CN 102876543 A CN102876543 A CN 102876543A
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Abstract
The invention discloses a method for brewing yellow wine by malt syrup and obtained yellow wine. The method comprises the following steps of: falling raw materials into a tank: putting 10 parts by weight of malt syrup, 14-16 parts by weight of water, 0.95-1.5 parts by weight of yeast wine, 0.9-1.1 parts by weight of wheat koji and a proper quantity of acid proteinase into a fermentation tank, and beginning to ferment after the raw materials are evenly mixed; and fermentation: in a fermentation process, stirring once in every day, controlling the fermentation temperature to be 24-30DEG C, and controlling a fermentation period to be 7-20 days; and squeezing, clarifying and decocting wine. The yellow wine product obtained by brewing conforms to the national standard, the style of strong bitterness of the traditional yellow wine is improved, protein-class precipitates are unlikely to generate, and the product property is more stable. With the method disclosed by the invention, the environment pressure is lightened, and the energy consumption is greatly lowered.
Description
Technical field
The present invention relates to yellow rice wine and making method thereof, specifically replace the grain such as rice as the method for main raw material yellow rice wine brewage and the yellow rice wine that obtains thereof with malt syrup.
Background technology
Most rice, milled glutinous broomcorn millet, corns etc. of using of brewageing of existing yellow rice wine are main raw material, after boiling or boiling gruel, add saccharifying ferment and the water such as song, distiller's yeast, carry out diastatic fermentation, support brewageing of the process implementation yellow rice wine such as unstrained spirits, squeeze and filter, heat-sterilization.
Common yellow wine production technology flow process is as follows:
1) dipping: place water to flood in the rice (milled glutinous broomcorn millet, corn) of requirement;
2) boiling or boil gruel: the rice (milled glutinous broomcorn millet, corn) behind the dipping is sent to boiling or boiled gruel;
3) cooling spice: the quick-meal stall of boiling the pouring of cold or water cold, admix again the raw materials such as saccharifying ferment (yeast for brewing rice wine, distiller's yeast, yeast, active dry yeast etc.), water, insert brewing container;
4) fermentation: under suitable temperature, carry out primary fermentation; Carry out subsequently secondary fermentation (supporting unstrained spirits).
5) squeezing: the mash that ferments, send to press filtration, obtain wine liquid;
6) heat-sterilization.
CN200710071525.4, CN200810031061.9, CN200910153018.4, CN200710189619.1, CN200810236413.4, CN201010278712.1 and CN00113342.X have put down in writing the method for multiple yellow rice wine brewage.Existing method take grain as the main raw material yellow rice wine brewage has following defective:
Energy consumption: the traditional yellow rice wine production technique produces a large amount of rice milks soaking Mi Shihui, also can produce a large amount of rice milks washing meter process, its COD, BOD, SS value are all very high, do not allow direct discharging, enterprise must process can discharge after qualified, higher but rice milk is processed, need a large amount of expenses of cost and equipment and human input, and the treatment process difficulty is high, poor stability, so enterprise is very large in the processing input of rice milk, has become a bottleneck of enterprise development.In addition, traditional technology needs the grain raw materials such as rice are cooked secondary fermentation mostly, and the energy that expends in digestion process is higher.
Raw material availability and product stability: contain a certain amount of protein, fat in the grains such as rice, these materials are (yeast utilizes carbohydrate fermentation to become alcohol) that can't be taken full advantage of by yeast in the yellow wine fermentation process.The product that brews residue in expressing process is more, and speed of filter pressing can be slower, and the wine that spawns easily produces protein precipitation, and other drinks are shorter relatively to cause the shelf-lives of yellow rice wine finished product.
Product special flavour: the yellow rice wine that traditional method is brewageed has heavier bitter taste.
Summary of the invention
An aspect of of the present present invention provides a kind of method with the malt syrup yellow rice wine brewage, comprising:
Tank falls: with the wheat koji of the distiller's yeast of the water of the malt syrup of 10 weight parts, 14-16 weight part, 0.95-1.5 weight part, 0.9-1.1 weight part, and an amount of aspartic protease drop in the fermentor tank, begin fermentation behind the mixing; Fermentation: stir once every day in the fermenting process, and leavening temperature is controlled at 24 ~ 30 ℃, and fermentation period is controlled at 7 ~ 20 days; Reach squeezing, clarification and fry in shallow oil wine.
Preferably, the corresponding aspartic protease that uses 50 ~ 2,000,000 U enzymes to live and measure of the malt syrup of every 100kg.
Preferably, institute's water is acid rice milk and the mixing of clear water, and its total acid is 2.7 ~ 4.2g/L.
Another aspect of the present invention provides according to above-mentioned brewing method and brewages the yellow rice wine that obtains.
The advantage that the present invention obtains is as follows:
1, product special flavour.It is light yellow brewageing the yellow rice wine product that obtains, and clarifies brightly, and the fragrance sweet-smelling is simple and elegant, and taste is clearly pure and mild, and the typical style of yellow rice wine product is arranged.Wherein bata-phenethyl alcohol content (characteristic component of yellow rice wine) belongs to normal range, gives the characteristic aroma of yellow rice wine sweet-smelling, gracefulness.Improved the heavier style of bitter taste of traditional yellow rice wine.
2, with the sugar source of malt syrup as yellow wine fermentation, raw material need can directly not use through pre-treatment, therefore there be not soaking rice, wash the operations such as rice, boiling in the traditional technology, do not produce rice milk, realize the Rice ﹠ peanut milk zero release, alleviate environmental stress, greatly reduce simultaneously in the existing technique boiling or boil rotten required energy consumption.
The water that uses when 3, falling to filling with can partly use acid rice milk, thus in the time of can consuming traditional yellow rice wine and produce by soaking rice, washing the acid rice milk that rice produces, reduce blowdown pressure.
4, raw material availability and product stability: compare with rice, malt syrup does not contain protein, fat substantially.Be that this material of sugar produces alcohol and yeast mainly utilizes in the yellow wine fermentation process, therefore the malt syrup raw material can all be utilized substantially in brewing process, greatly improves raw material availability.Thereby in the squeeze and filter process, the residue in the distiller's wort also existing technique is few, and the yield of liquor higher (can reach 280 ~ 320%) can adopt the operation of leaving standstill rear direct extraction supernatant; Owing to the content of protein, fat in the raw material is less, the finished product yellow rice wine is difficult for producing the difficult protein precipitation that produces of protein precipitation finished product yellow rice wine simultaneously, and product property is more stable, and shelf-lives is longer.
Embodiment
In employing of the present invention and the traditional yellow rice wine production technique rice etc. different novel material---malt syrup is main fermentation raw material.Object as yeast utilization fermentation, feed intake total acidity, leavening temperature and the time of (syrup, water, wheat koji, distiller's yeast, enzyme) ratio, the water that feeds intake by control, the fermenting process of novel material can be carried out smoothly, and product index can reach the national standard requirement of yellow rice wine, and brews the product with yellow rice wine typical style.
The present invention without particular requirement, uses food, fermentation field malt syrup commonly used to the malt syrup that adopts.For example, use commercially available malt syrup in the embodiment of the invention, specification of quality satisfies the index of correlation requirement of " (height) malt syrup " among standard GB/T/T 20883-2007 " maltose ".
The present invention's water that ferments can be clear water, or the mixing water for the acid rice milk (total acid can reach more than the 6.80g/L) that produces in the traditional yellow rice wine brewing process is mixed with clear water.The total acid of water is controlled to be 2.7g/L ~ 4.2g/L after mixed.Part is used acid rice milk, can reduce the discharge of wastewater of traditional fermentation, can be again fermenting process of the present invention an amount of protein is provided.
Fall to filling with time institute's water and can be heated to first more than 90 ℃, about insulation 30min with sterilization and dissolving malt syrup, again cooling.Malt syrup can be added on first in this hot water fully to fall to filling with after the dissolving, but also can fall to filling with separately.The ratio of malt syrup and mixing water is 10:14 ~ 16(mass ratio).
After liquid glucose is cooled to 24 ~ 28 ℃, with distiller's yeast, the wheat koji tank that falls.The tank temperature that falls is controlled at 24 ~ 27 ℃.Malt syrup: distiller's yeast: wheat koji=10:0.95 ~ 1.5:0.9 ~ 1.1(mass ratio).
Also can add an amount of aspartic protease when falling to filling with, with the protein component in other raw material of abundant hydrolysis (such as wheat koji), that is, the amount of control aspartic protease is so that the amino acid nitrogen content of yellow rice wine product meets GB/T 13662-2008 " yellow rice wine " national standard.Those skilled in the art, the easy addition of the content requirement of amino-acid nitrogen being determined proteolytic enzyme according to product.In the specific embodiment of the invention, preferably, the corresponding for example aspartic protease of 100U of 50 ~ 2,000,000 U that uses of every 100kg malt syrup.
For example, be about the aspartic protease of 100,000 U/g when the employing enzyme activity, malt syrup when falling to filling with: distiller's yeast: wheat koji: proteolytic enzyme=10:0.95 ~ 1.5:0.9 ~ 1:0.001(mass ratio).
Stir once every day in the fermenting process, and leavening temperature is controlled at 24 ~ 30 ℃, and fermentation period is controlled at 7 ~ 20 days.For example, leavening temperature is controlled at 25.0～29.5 ℃, and fermentation period is 12-20 days.
After the fermentation ends, can adopt existing press filtration to clarify.Because the residue in the distiller's wort also existing technique is few, also can adopt the operation of leaving standstill rear direct extraction supernatant.
It is light yellow brewageing the yellow rice wine product that obtains, and clarifies brightly, and the fragrance sweet-smelling is simple and elegant, and taste is clearly pure and mild, and the typical style of yellow rice wine product is arranged.Physical and chemical index all meets the requirement of " yellow rice wine " national standard, especially amino-acid nitrogen is (because the protein content of malt syrup raw material is lower than rice, as adopting the method consistent with ordinary process, can cause amino-acid nitrogen excessively low, the present invention adds wheat koji and the proteolytic enzyme of suitable proportion, make this index still up to standard) and bata-phenethyl alcohol content (characteristic component of yellow rice wine is given yellow rice wine sweet-smelling, graceful characteristic aroma).The yield of liquor of this technique (relatively malt syrup weight) 220 ~ 260%, remains basically stable with traditional technology.
By the following examples, feature of the present invention and effect are described further.
" the 40 ° of Be ' maltose ", " the 45 ° of Be ' maltose " that in embodiment 1-2, adopt COFCO Rongs Biotech Co., Ltd. to produce.But it is pointed out that the raw material that satisfies demand of the present invention is not limited to use the malt syrup of these concentration, require as long as satisfy the index of correlation of " (height) malt syrup " in the GB.
Used proteolytic enzyme is aspartic protease, the aspartic protease of enzyme activity 100000U/g.
Embodiment 1
1) the acid rice milk that produces in the traditional yellow rice wine brewing process is mixed with clear water, the total acid of mixed rear water is 2.93g/L.
2) get the 24kg mixing water and be heated to 100 ℃, about insulation 30min, add the 16kg malt syrup, fully dissolving.
3) with 2) described liquid glucose is cooled to 26 ℃, adds 2.4kg distiller's yeast, 1.6kg wheat koji and 1.6g proteolytic enzyme.Tank falls.The tank temperature that falls is controlled at 27.5 ℃.
4) stir once every day in the fermenting process, and leavening temperature is controlled at 25.0～29.5 ℃, and fermentation period is 20 days.
5) squeeze, clarify, fry in shallow oil wine.
It is light yellow brewageing the product that obtains, and clarifies brightly, and the fragrance sweet-smelling is simple and elegant, and taste is clearly pure and mild, and the typical style of yellow rice wine product is arranged.
The yield of liquor is 221.5%.Detect each crucial physical and chemical index and all meet GB/T 13662-2008 " yellow rice wine " national standard.
Embodiment 2
1) the acid rice milk that produces in the traditional yellow rice wine brewing process is mixed with clear water, the total acid of mixed rear water is 3.95g/L.
2) get the 3000kg mixing water and be heated to 100 ℃, about insulation 30min, add the 2040kg malt syrup, fully dissolving.
3) with 2) described liquid glucose is cooled to 26 ℃, adds 200kg distiller's yeast, 200kg wheat koji and 200g proteolytic enzyme, and tank falls.The tank temperature that falls is controlled at 25 ℃.
4) stir once every day in the fermenting process, and leavening temperature is controlled at 25.8～28.5 ℃, and fermentation period is 12 days.
5) squeeze, clarify, fry in shallow oil wine.
It is light yellow brewageing the product that obtains, and clarifies brightly, and the fragrance sweet-smelling is simple and elegant, and taste is clearly pure and mild, and the typical style of yellow rice wine product is arranged.
The yield of liquor is 259.2%.Detect each crucial physical and chemical index and all meet GB/T 13662-2008 " yellow rice wine " national standard.
Embodiment 3
1) gets the 600kg clear water and be heated to 100 ℃, about insulation 30min, add the 408kg malt syrup, fully dissolving.
2) with 1) described liquid glucose is cooled to 26 ℃, adds 40kg distiller's yeast, 40kg wheat koji and 40g proteolytic enzyme, and tank falls.The tank temperature that falls is controlled at 25 ℃.
3) stir once every day in the fermenting process, and leavening temperature is controlled at 25.8～29.6 ℃, and fermentation period is 7 days.
4) squeeze, clarify, fry in shallow oil wine.
It is light yellow brewageing the product that obtains, and clarifies brightly, and the fragrance sweet-smelling is simple and elegant, and taste is clearly pure and mild, and the typical style of yellow rice wine product is arranged.
The yield of liquor is 246.7%.Detect each crucial physical and chemical index and all meet GB/T 13662-2008 " yellow rice wine " national standard.
Claims (4)
1. method with the malt syrup yellow rice wine brewage comprises:
Tank falls: with the wheat koji of the distiller's yeast of the water of the malt syrup of 10 weight parts, 14-16 weight part, 0.95-1.5 weight part, 0.9-1.1 weight part, and an amount of aspartic protease drop in the fermentor tank, begin fermentation behind the mixing;
Fermentation: stir once every day in the fermenting process, and leavening temperature is controlled at 24 ~ 30 ℃, and fermentation period is controlled at 7 ~ 20 days; And
Squeeze, clarify and fry in shallow oil wine.
2. the method for claim 1, wherein corresponding the live aspartic protease of amount of 50 ~ 2,000,000 U enzymes that uses of the malt syrup of every 100kg.
3. the method for claim 1, wherein institute's water is acid rice milk and the mixing of clear water, its total acid is 2.7 ~ 4.2g/L.
One kind according to claim 1 ~ 3 each described method brewage the yellow rice wine that obtains.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106398950A (en) * | 2016-06-03 | 2017-02-15 | 浙江大学 | Wine decocting method adopted during manual brewing of yellow rice wine and wine decocting device for implementing wine decocting method |
| CN106867789A (en) * | 2017-04-12 | 2017-06-20 | 上海金枫酒业股份有限公司 | A kind of mixed material production method of yellow wine and obtained yellow rice wine |
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| JPS61135579A (en) * | 1984-12-05 | 1986-06-23 | Sanraku Inc | Preparation of alcohol-containing drink using algae |
| CN102041214A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Method for producing yellow wine with high non-sugar solid matter content |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106398950A (en) * | 2016-06-03 | 2017-02-15 | 浙江大学 | Wine decocting method adopted during manual brewing of yellow rice wine and wine decocting device for implementing wine decocting method |
| CN106867789A (en) * | 2017-04-12 | 2017-06-20 | 上海金枫酒业股份有限公司 | A kind of mixed material production method of yellow wine and obtained yellow rice wine |
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| CN102876543B (en) | 2014-04-02 |
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