CN103789180A

CN103789180A - Method for producing yellow rice wine in fed batch and centrifuge mode

Info

Publication number: CN103789180A
Application number: CN201210431472.3A
Authority: CN
Inventors: 毛健; 阳志锐; 姬中伟; 黄桂东; 郭燕飞
Original assignee: Jiangnan University
Current assignee: Jiangnan University
Priority date: 2012-11-02
Filing date: 2012-11-02
Publication date: 2014-05-14

Abstract

The invention relates to a method for continuously separating a wine liquid and vinasse in a yellow rice wine wash, and belongs to the technical field of fermentation brewing. 5% of diatomite is added to the wine wash after the after-fermentation of a yellow rice wine, the obtained wine wash is uniformly stirred, the obtained uniform wine wash is continuously input into a centrifuge in fed batch at a flow of 500kg/h under a rotating speed of 4000-6000rpm, and the continuous centrifuge simultaneously realizes the centrifuge filtration and centrifuge discharging, so the wine yield is high. The method can be used in industrial continuous production, and the wine liquid obtained after separation is clear, has a good stability and has a small flavor substance loss, so the method is of great significance for the progress of enterprise technologies and the improvement of the economic benefit.

Description

A kind of method that stream adds, centrifugation is produced yellow rice wine

Technical field:

The present invention relates to a kind of by stream add, continuous centrifugal produces the processing method of yellow rice wine, belongs to fermentation and brewing technology field.

Background technology

Yellow rice wine is Chinese distinctive wine kind,, features good taste nutritious with it and always being doted on by common people.The production technique of yellow rice wine is generally: rice → rice dipping → steamed rice → cold meal → wine → dress altar → finished product ferments → squeeze → clarify → decoct.Wherein the object of squeezing is mainly the vinasse of removing in fermentation liquid, obtain wine liquid, but what traditional technology adopted is that plate-and-frame filter press is realized this operation, plate-and-frame filter press is batch operation, can not realize consecutive production, floor space is large simultaneously, and the squeezing cycle is long, has had a strong impact on the economic benefit of enterprise.

Based on squeezing out the also unrealized serialization of this important procedure of wine in current rice wine production industry, the object of the present invention is to provide a kind of wine liquid in distiller's wort and method of vinasse of can continous way separating, the method can be applicable to industrial consecutive production, both improved the production efficiency of Yellow Rice Wine Enterprises, again for Yellow Rice Wine Enterprises is saved a large amount of hold facility places.

Summary of the invention

The present invention is mainly to provide a kind of reasonable in design, yellow rice wine working method that technique is advanced.Technical scheme of the present invention is: a. rice makes yellow rice wine mash through rice dipping, steamed rice, cold meal, fermentation; B. in above-mentioned distiller's wort, add 5% diatomite, then stir, distiller's wort by feed-pipe constantly stream add and enter in whizzer, its flow velocity is 500kg/h, is under 4000～6000rmp condition at rotary centrifuge rotating speed, and tripper is continuously inserted distiller's wort in flow-guiding channel, distiller's wort flows downward along flow-guiding channel, in flow process, wine liquid sees through filter screen and enters liquid-collecting bin, and vinasse are discharged into the solid collection storehouse of bottom along flow-guiding channel.Utilize centrifugal force, continuous centrifugal machine has completed centrifuging and centrifugal discharge simultaneously.

Energy continous way of the present invention separates wine liquid and the vinasse in distiller's wort, and high speed rotating whizzer can operate continuously, and production rate is fast, and good work environment can be Yellow Rice Wine Enterprises and saves a large amount of hold facility places; Meanwhile, by add diatomite in distiller's wort, improved the quality of the yield of liquor and wine liquid, the wine liquid flavour substances loss that high speed rotating whizzer obtains is few, and wine liquid is limpid, good stability again, for the operations such as postorder clarification have reduced workload.

Embodiment

Technical process of the present invention is:

Rice → rice dipping → steamed rice → cold meal → fermentation → centrifugal → clarify → decoct wine → dress altar → finished product; Fermentation ends obtains distiller's wort, and distiller's wort adds and connects constantly stream after diatomite and be added in the whizzer of high speed rotating, thereby obtains the wine liquid after centrifugal.

Embodiment:

(1) rice 10kg, after cleaning, soaks 24 hours with clear water under room temperature, and after soaking, the grain of rice is complete;

(2) steamed rice, makes rice grain clearly demarcated, outer hard interior soft, interior without the white heart, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;

(3) along with ripe meal from meal braizing machine out, should drench meal, accomplish that meal product temperature is even, add water even, adding song, to add distiller's yeast even, rice dumpling will be smashed to pieces simultaneously;

(4) fermentation, is divided into front ferment and rear ferment, and front ferment temperature is controlled at 28～30 ℃, and the time is 5 days, and rear ferment temperature is controlled at 20 ℃ of left and right, and the time is 25 days, and total fermentation time is 30 days, and recording its soluble solid content is 14.0%;

(5) in distiller's wort, add diatomite, its addition is 5%, then stirs;

(6) in whizzer, input the distiller's wort after mixing thoroughly by feed-pipe, the flow acceleration of distiller's wort is 500kg/h, continuous centrifugal machine working speed is 4000～6000rmp, obtains wine liquid 18kg after having separated, and recording its soluble solid content is 13.5%;

(7) in-5 ℃ of refrigerating apparatuss, leave standstill 24 hours, clarification filtration;

(8) decoct wine, dress altar, obtains finished product.

Claims

1. the method that stream adds, centrifugation is produced yellow rice wine, is characterized in that adding diatomite in the distiller's wort of fermentation ends, and diatomaceous addition is 5%, then stirs.

According to a kind of stream described in right 1 add, centrifugation produces the method for yellow rice wine, it is characterized in that the distiller's wort mixed thoroughly by feed-pipe constantly stream add and enter whizzer, separate vinasse through the high speed rotating of whizzer and produce continuously yellow rice wine, can complete centrifuging and centrifugal discharge simultaneously.

3. according to the method that a kind of stream described in right 1,2 adds, centrifugation is produced yellow rice wine, it is characterized in that the working parameter of whizzer is as follows:

(1) flow acceleration of distiller's wort is 500kg/h;

(2) centrifuge speed is 4000～6000rmp.