CN102876543B - 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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- CN102876543B CN102876543B CN201210409118.0A CN201210409118A CN102876543B CN 102876543 B CN102876543 B CN 102876543B CN 201210409118 A CN201210409118 A CN 201210409118A CN 102876543 B CN102876543 B CN 102876543B
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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, the malt syrup of specifically usining replaces the grains such as rice as the method for main raw material yellow rice wine brewage and the yellow rice wine obtaining thereof.
Background technology
Brewage most use rice, milled glutinous broomcorn millet, the corn etc. of existing yellow rice wine are main raw material, through boiling or boil after gruel, add saccharifying ferment and the water such as song, distiller's yeast, carry out brewageing of the process implementation yellow rice wine such as diastatic fermentation, foster unstrained spirits, squeeze and filter, heat-sterilization.
Common yellow wine production technology flow process is as follows:
1) dipping: the rice of requirement (milled glutinous broomcorn millet, corn) is placed in to water and floods;
2) boiling or boil gruel: the rice (milled glutinous broomcorn millet, corn) after dipping is sent to boiling or boiled gruel;
3) cooling spice: cold or water drenches coldly the quick-meal stall of boiling, then admixes the raw materials such as saccharifying ferment (yeast for brewing rice wine, distiller's yeast, yeast, active dry yeast etc.), water, inserts brewing container;
4) fermentation: carry out primary fermentation at suitable temperature; Carry out subsequently secondary fermentation (supporting unstrained spirits).
5) squeezing: the mash fermenting, 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 recorded the method for multiple yellow rice wine brewage.Existingly take the method that grain is main raw material yellow rice wine brewage and have following defect:
Energy consumption: traditional yellow rice wine production technique can produce a large amount of rice milks when rice dipping, 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 discharge, enterprise must process after qualified and can discharge, higher but rice milk is processed, need a large amount of expenses of cost and equipment and human input, and treatment process difficulty is high, poor stability, so enterprise drops into very greatly in the processing of rice milk, become a bottleneck of enterprise development.In addition, traditional technology need cook secondary fermentation by grain raw materials such as rice mostly, and the energy expending in digestion process is higher.
Raw material availability and product stability: in the grains such as rice, contain a certain amount of protein, fat, these materials are (yeast utilize carbohydrate fermentation to become alcohol) that cannot be made full use of by yeast in yellow wine fermentation process.The product brewing residue in expressing process is more, and speed of filter pressing can be slower, and the wine spawning 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 malt syrup yellow rice wine brewage, comprising:
Tank falls: 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 appropriate aspartic protease are dropped in fermentor tank, start fermentation after mixing; Fermentation: in fermenting process, stir once every day, and leavening temperature is controlled at 24～30 ℃, and fermentation period is controlled at 7～20 days; And squeezing, clarification and decoct 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 obtaining.
The advantage that the present invention obtains is as follows:
1, product special flavour.It is light yellow brewageing the yellow rice wine product obtaining, and clarifies brightly, and fragrance sweet-smelling is simple and elegant, the salubrious alcohol of taste and, have the typical style of yellow rice wine product.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, using the sugar source of malt syrup as yellow wine fermentation, raw material does not need can directly use through pre-treatment, therefore there is no rice dipping in traditional technology, wash the operations such as rice, boiling, do not produce rice milk, realize Rice & peanut milk zero release, alleviate environmental stress, greatly reduce in existing technique boiling simultaneously or boil rotten required energy consumption.
The water using while 3, falling tank can partly be used acid rice milk, thus in the time of can consuming traditional yellow rice wine and produce by rice dipping, wash 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.And in yellow wine fermentation process, yeast mainly utilizes, be that this material of sugar produces alcohol, therefore in brewing process, malt syrup raw material can all be utilized substantially, greatly improves raw material availability.Thereby in squeeze and filter process, the residue in distiller's wort is also few compared with existing technique, the yield of liquor higher (can reach 280～320%), can adopt the operation of standing rear direct extraction supernatant; Because the content of protein, fat in raw material is less, finished product yellow rice wine is difficult for producing protein precipitation finished product yellow rice wine and is difficult for producing protein precipitation simultaneously, and product property is more stable, and shelf-lives is longer.
Embodiment
Employing of the present invention different from rice in traditional yellow rice wine production technique etc. novel material---malt syrup is main fermentation raw material.Object as yeast utilization fermentation, by control, feed intake total acidity, leavening temperature and the time of (syrup, water, wheat koji, distiller's yeast, enzyme) ratio, the water that feeds intake, 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 brew the product with yellow rice wine typical style.
The present invention without particular requirement, uses food, the conventional malt syrup in fermentation field to the malt syrup adopting.For example, in the embodiment of the present invention, use commercially available malt syrup, specification of quality meets the index of correlation requirement of " (height) malt syrup " in standard GB/T/T20883-2007 < < maltose > >.
The present invention's water that ferments can be clear water, or the mixing water for the acid rice milk producing in traditional yellow rice wine brewing process (total acid can reach 6.80g/L more than) is mixed with clear water.After mixed, the total acid of water is controlled as 2.7g/L～4.2g/L.Part is used acid rice milk, can reduce the discharge of wastewater of traditional fermentation, can be again fermenting process of the present invention appropriate protein is provided.
The tank time institute water that falls can first be heated to more than 90 ℃, is incubated 30min left and right to sterilize and to dissolve malt syrup, more cooling.The malt syrup tank that falls after can being first added in this hot water and fully dissolving, but the tank that also can fall separately.The ratio of malt syrup and mixing water is 10:14～16(mass ratio).
Liquid glucose is cooled to after 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).
While falling tank, also can add appropriate aspartic protease, to be fully hydrolyzed the protein component in other raw material (as wheat koji), that is the amount of, controlling aspartic protease is so that the amino acid nitrogen content of yellow rice wine product meets GB/T13662-2008 < < yellow rice wine > > national standard.Those skilled in the art, easily determine the addition of proteolytic enzyme to the content requirement of amino-acid nitrogen 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,, when adopting enzyme activity to be about the aspartic protease of 100,000 U/g, malt syrup while falling tank: distiller's yeast: wheat koji: proteolytic enzyme=10:0.95～1.5:0.9～1:0.001(mass ratio).
In fermenting process, stir once every day, 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 fermentation ends, can adopt existing press filtration to clarify.Because the residue in distiller's wort is also few compared with existing technique, also can adopt the operation of standing rear direct extraction supernatant.
It is light yellow brewageing the yellow rice wine product obtaining, and clarifies brightly, and fragrance sweet-smelling is simple and elegant, the salubrious alcohol of taste and, have the typical style of yellow rice wine product.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 adopted the method consistent with ordinary process, can cause amino-acid nitrogen too 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 (malt syrup weight relatively), 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 meets demand of the present invention is not limited to use the malt syrup of these concentration, as long as meet the index of correlation of " (height) malt syrup " in GB, require.
Proteolytic enzyme used is aspartic protease, the aspartic protease of enzyme activity 100000U/g.
Embodiment 1
1) the acid rice milk producing in traditional yellow rice wine brewing process is mixed with clear water, the total acid of mixed rear water is 2.93g/L.
2) get 24kg mixing water and be heated to 100 ℃, insulation 30min left and right, adds 16kg malt syrup, fully dissolves.
3) by 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) in fermenting process, stir once every day, and leavening temperature is controlled at 25.0～29.5 ℃, and fermentation period is 20 days.
5) squeeze, clarify, decoct wine.
It is light yellow brewageing the product obtaining, and clarifies brightly, and fragrance sweet-smelling is simple and elegant, the salubrious alcohol of taste and, have the typical style of yellow rice wine product.
The yield of liquor is 221.5%.Detect each crucial physical and chemical index and all meet GB/T13662-2008 < < yellow rice wine > > national standard.
Embodiment 2
1) the acid rice milk producing in traditional yellow rice wine brewing process is mixed with clear water, the total acid of mixed rear water is 3.95g/L.
2) get 3000kg mixing water and be heated to 100 ℃, insulation 30min left and right, adds 2040kg malt syrup, fully dissolves.
3) by 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) in fermenting process, stir once every day, and leavening temperature is controlled at 25.8～28.5 ℃, and fermentation period is 12 days.
5) squeeze, clarify, decoct wine.
It is light yellow brewageing the product obtaining, and clarifies brightly, and fragrance sweet-smelling is simple and elegant, the salubrious alcohol of taste and, have the typical style of yellow rice wine product.
The yield of liquor is 259.2%.Detect each crucial physical and chemical index and all meet GB/T13662-2008 < < yellow rice wine > > national standard.
Embodiment 3
1) get 600kg clear water and be heated to 100 ℃, insulation 30min left and right, adds 408kg malt syrup, fully dissolves.
2) by 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) in fermenting process, stir once every day, and leavening temperature is controlled at 25.8～29.6 ℃, and fermentation period is 7 days.
4) squeeze, clarify, decoct wine.
It is light yellow brewageing the product obtaining, and clarifies brightly, and fragrance sweet-smelling is simple and elegant, the salubrious alcohol of taste and, have the typical style of yellow rice wine product.
The yield of liquor is 246.7%.Detect each crucial physical and chemical index and all meet GB/T13662-2008 < < yellow rice wine > > national standard.
Claims (4)
1. with a method for malt syrup yellow rice wine brewage, comprising:
Tank falls: 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 appropriate aspartic protease are dropped in fermentor tank, start fermentation after mixing;
Fermentation: in fermenting process, stir once every day, and leavening temperature is controlled at 24 ~ 30 ℃, and fermentation period is controlled at 7 ~ 20 days; And
Squeeze, clarify and decoct 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.
4. according to the method described in claim 1 ~ 3 any one, brewage the yellow rice wine obtaining for one kind.
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| CN201210409118.0A CN102876543B (en) | 2012-10-24 | 2012-10-24 | Yellow wine brewed by taking malt syrup as raw material and brewing method thereof |
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| CN102876543B true CN102876543B (en) | 2014-04-02 |
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| CN106398950B (en) * | 2016-06-03 | 2020-01-24 | 浙江大学 | Wine decocting method and device for manually brewing yellow wine |
| 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 |
| CN102041214B (en) * | 2009-10-19 | 2012-09-05 | 上海金枫酒业股份有限公司 | Method for producing yellow wine with high non-sugar solid matter content |
| CN102041217B (en) * | 2009-10-19 | 2015-04-08 | 上海金枫酒业股份有限公司 | Method for brewing rice wine from bio-enzyme |
| CN102140398B (en) * | 2010-11-15 | 2012-09-05 | 上海金枫酒业股份有限公司 | Method for producing semisweet or sweet yellow wine |
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