CN103992896A - Brewing method for aerated sparkling sake - Google Patents
Brewing method for aerated sparkling sake Download PDFInfo
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- CN103992896A CN103992896A CN201310245047.XA CN201310245047A CN103992896A CN 103992896 A CN103992896 A CN 103992896A CN 201310245047 A CN201310245047 A CN 201310245047A CN 103992896 A CN103992896 A CN 103992896A
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Abstract
The invention relates to a brewing method for aerated sparkling sake. The method comprises the steps of: raw material treatment: refining and whitening glutinous rice, then conducting crushing and sieving; liquefaction: mixing glutinous rice powder and water according to certain proportion and then performing liquefaction; saccharification: filtering the liquefied solution, and adding saccharifying enzyme into the filtrate to perform saccharification; fermentation: inputting the saccharified solution into a fermentation tank, adding sake yeast to undergo fermentation; filteration: stopping fermentation after reaching certain alcohol content, conducting plate frame filtering, and preserving the sake under a low temperature; aeration: aerating the sake solution with CO2 under low temperature; low temperature filling: subjecting the CO2 aerated sake to freezing filling into a spiral-orifice glass bottle, and screwing the bottle cap tightly; spray sterilization: conducting spray sterilization on the bottled sake; and preservation: preserving the finished sake product under normal temperature. The sparkling sake obtained by the invention has the characteristics of scented yeast, low calorie, yeast fragrance, light and refreshing taste, tastes like champagne, and is lubricating, refreshing and elegant.
Description
Technical field
The invention belongs to technology and brewing technology, relate to a kind of brew method with the pure mellow wine of foaming.
Background technology
Sparkling wine also claims bubble wine, gas wine, comprises our common champagne, Japanese foaming beer etc., to contain a large amount of CO in wine liquid
2gas is feature.Brewageing of sparkling wine generally comprises two kinds: a kind of is fermented type sparkling wine, and it is to utilize the performance of microorganism when fermentation aerogenesis and obtain CO
2gas, this brewing method is introduced in detail (application number is 2013100803602) in my patent of invention.The sparkling wine that this method obtains does not need through sterilizing, contains the live yeast useful to human body in wine, and wine body is clearly simple and elegant, and foam is mellow and full fine and smooth, and nutrition mouthfeel is all good, belongs to the brewing wine that class is higher; But the whole wine body alcoholic strength of fermented type sparkling wine is not very stable, and the live yeast of the inside also can slowly utilize reducing sugar at low temperatures, and therefore, alcoholic strength increases to some extent, and the gas wine after fermentation can increase the about 1%vol of ethanol content.Another kind is the sparkling wine of additional type, first utilizes microorganism fermentation, stops fermentation after making wine reach certain alcoholic strength, adds CO after heat sterilization again
2gas, makes whole wine have Bubble formation, and the soda pop being similar on market is the same, and sparkling wine fermentation period that this method makes is short, long quality-guarantee period, good stability, is therefore easy to come into the market.From the quality of gas wine, in bottle, the additional type of mass ratio made of fermentation is good, but because the former fermentation condition is relatively strict, equipment requirements is high, and storage condition harshness etc., also can limit it to a great extent in industrial batch production.The sparkling wine that manual inflation produces is because of simple to operate, and raw material easily obtains, and raw material availability is high, and equipment requirements neither be very high simultaneously, is therefore well suited for industrialized mass production.
Tradition pure mellow wine brewing technique is generally directly to utilize fermenting raw materials, by microbe inoculation fermentation after raw material gelatinization, saccharification, then, through steps such as squeezing, sterilizations, finally obtains finished product.This method is simple to operate early stage, do not need accurately to control various component contents, but to the later stage, under microbial process, can not accurately control the content of the materials such as reducing sugar, alcohol, therefore various nutritive substances can not accurate quantification, and the quality of each batch is also just remarkable simultaneously.
The brew method of a kind of Puffer-type foaming pure mellow wine of the present invention adopts simple liquid fermentation, no longer as tradition, directly feed intake, this method, first by raw materials pretreatment, is utilized additional enzyme effect, solid material is made to liquid fermentation liquid, and then utilize liquid to ferment with microorganism.This method can not only be carried out in strict accordance with imposing a condition of people, accurately controls the content of various compositions, can also carry out strict detection by quantitative to objectionable impurities.The sugar of Puffer-type foaming pure mellow wine drops to minimum, and raw material availability is higher.The pure mellow wine the inside objectionable impurities such as purine-containing not after fermentation, cholesterol level is low, can not produce swollen tripe sense after drinking, and does not more have beer belly.Puffer-type foaming pure mellow wine is a kind of Novel wine that integrates fashion, delicious food and innovate.
Summary of the invention
The object of the present invention is to provide the brew method of a kind of Puffer-type foaming pure mellow wine, the fizz obtaining by the method has that raw material availability is high, clean taste, nutritious feature.
Technical scheme of the present invention is: a kind of brew method of Puffer-type foaming pure mellow wine, comprises the following steps:
(1) raw material is processed: by commercially available thick glutinous rice polishing 60-90%, then with pulverizer, ground rice is broken, cross 60-100 order;
(2) liquefaction: by the sticky rice flour obtaining and water according to sticky rice flour: water=1: mass ratio (1.5-5.0) mixes, first with agitator, water and sticky rice flour are stirred, regulate the pH of Rice & peanut milk between 6.0-6.5, then add high temperature resistant α-amylase, maintenance enzyme activity unit is 10-25u/g, steam ejection liquefaction, liquefaction temperature is 85-95 ℃, liquefying time is 20-40min;
(3) saccharification: after having liquefied, use flame filter press by the solution filter having liquefied, remove undissolvable solid residue, obtain oyster white filtrate, filtrate is delivered to brew kettle, the pH of regulator solution is at 4.0-5.0, and maintenance saccharification temperature is 55-65 ℃, then in solution, adds glucoamylase, maintenance enzyme activity unit is 50-150u/g, and constantly stir with agitator, keep bath temperature constant, maintaining saccharification time is 1-5 hour;
(4) fermentation: after saccharification completes, saccharified liquid is delivered directly in fermentor tank, then adds saccharomyces sake bacterium liquid in fermentor tank, keeping leavening temperature is 22 ℃-32 ℃, and fermentation time is 3-9 days;
(5) filter: when fermented liquid alcoholic strength reaches 5-13%vol, stop bulk fermentation, with flame filter press, pure mellow wine is filtered, remove residue and obtain limpid pure mellow wine filtrate, and the pure mellow wine that filtration is obtained is placed at 0-8 ℃ and preserves 6-12h;
(6) inflation: reach cold and put after the time, directly fill CO in pure mellow wine
2, until gas dissolving stops inflation in liquid after reaching capacity;
(7) cold-aseptic filling: will be filled with CO
2the pure mellow wine of gas is filled to and revolves in mouthful vial at 0-8 ℃, and screws bottle cap;
(8) spray sterilization: the pure mellow wine that installs bottle is sprayed to sterilization at 85-90 ℃, and sterilizing time keeps 20-30min;
(9) preservation: by the pure mellow wine of the bacterium of having gone out preservation at normal temperatures.
Brew method as a kind of Puffer-type foaming pure mellow wine of the present invention, the saccharomyces sake bacterium liquid making method using in above-mentioned steps (4) is as follows: get solubility Fructus Hordei Germinatus lixiviate powder and be dissolved in the water, heating and regulating the pol of malt extract medium is 5 ° of B é, saccharomyces sake is inoculated in to uncovered concussion in substratum and cultivates 2 days.
As the brew method of a kind of Puffer-type foaming pure mellow wine of the present invention, the bottle using in above-mentioned steps (7) is the special mouthful vial that revolves, the air pressure of the anti-6Mpa of maximum energy, and, the additional plastic film wrapped of bottle.
Compare with sparkling wine production method with modern pure mellow wine, the present invention has following useful technique effect:
The brew method of a kind of Puffer-type foaming pure mellow wine provided by the invention, by monolateral fermentation, first will after raw material pulverizing, use, raw material is fully used, add fragrance material simultaneously, to pure mellow wine, increase fragrance, the fermented liquid obtaining after filtration, the step such as sterilizing, filling, inflation, in wine with foam sense, make that original pure mellow wine local flavor is more mellow and fuller, silk is sliding, have more tasty and refreshing sense, the beverage that the present invention simultaneously obtains is nutritious, and purine-containing, cholesterol etc. be not to HUMAN HEALTH objectionable impurities.
Embodiment:
The present invention is the method that pure mellow wine is produced in the monolateral fermentation of a kind of liquefaction process, utilizes liquid glucose to carry out direct fermentation, nutritious, special taste, and below in conjunction with specific embodiment, the present invention is described in further detail, and the explanation of the invention is not limited.
Embodiment 1
A brew method for Puffer-type foaming pure mellow wine, comprises the following steps:
(1) raw material is processed: by commercially available thick glutinous rice polishing 70%, then with pulverizer, ground rice is broken, cross 60 orders;
(2) liquefaction: by the sticky rice flour obtaining and water according to sticky rice flour: water=1: 3 mass ratio mixes, first with agitator, water and sticky rice flour are stirred, regulate the pH of Rice & peanut milk between 6.0, then add high temperature resistant α-amylase, maintenance enzyme activity unit is 15u/g, steam ejection liquefaction, liquefying time is 25min;
(3) saccharification: after having liquefied, use flame filter press by the solution filter having liquefied, remove the solid residue of the inside, obtain oyster white clear liquid, clear liquid is delivered to brew kettle, the pH of regulator solution is 4.5, and keeping saccharification temperature is 55 ℃, then in solution, adds glucoamylase, keeping its enzyme activity unit is 100u/g, and constantly stir with agitator, keep bath temperature constant, maintaining saccharification time is 2 hours;
(4) fermentation: after saccharification completes, saccharified liquid is delivered directly in fermentor tank, then pours saccharomyces sake bacterium liquid in fermentor tank, keeping leavening temperature is 25 ℃, and fermentation time is 3 days;
(5) filter: when fermented liquid alcoholic strength reaches 5%vol, stop bulk fermentation, with flame filter press, pure mellow wine is filtered, remove residue and obtain limpid pure mellow wine filtrate, and the pure mellow wine that filtration is obtained is placed at 4 ℃ and preserves 6h;
(6) inflation: reach cold and put after the time, directly fill CO in pure mellow wine
2, until gas dissolving stops inflation in liquid after reaching capacity;
(7) cold-aseptic filling: will be filled with CO
2the pure mellow wine of gas is filled to and revolves in mouthful vial at 5 ℃, and screws bottle cap;
(8) spray sterilization: the pure mellow wine that installs bottle is sprayed to sterilization at 88 ℃, and sterilizing time keeps 30min;
(9) preservation: the good pure mellow wine of sterilization is put to preservation under normal temperature.
Embodiment 2
The foam brew method of pure mellow wine, comprises the following steps:
(1) raw material is processed: by commercially available thick glutinous rice polishing 80%, then with pulverizer, ground rice is broken, cross 100 orders;
(2) liquefaction: by the sticky rice flour obtaining and water according to sticky rice flour: water=1: 3 mass ratio mixes, first with agitator, water and sticky rice flour are stirred, regulate the pH of Rice & peanut milk between 6.5, then add high temperature resistant α-amylase, maintenance enzyme activity unit is 20u/g, steam ejection liquefaction, liquefying time is 35min;
(3) saccharification: after having liquefied, use flame filter press by the solution filter having liquefied, remove the solid residue of the inside, obtain oyster white clear liquid, clear liquid is delivered to brew kettle, the pH of regulator solution is 4.2, and keeping saccharification temperature is 60 ℃, then in solution, adds glucoamylase, keeping its enzyme activity unit is 150u/g, and constantly stir with agitator, keep bath temperature constant, maintaining saccharification time is 5 hours;
(4) fermentation: after saccharification completes, saccharified liquid is delivered directly in fermentor tank, then pours saccharomyces sake bacterium liquid in fermentor tank, keeping leavening temperature is 28 ℃, and fermentation time is 9 days;
(5) filter: when fermented liquid alcoholic strength reaches 12%vol, stop bulk fermentation, with flame filter press, pure mellow wine is filtered, remove residue and obtain limpid pure mellow wine filtrate, and the pure mellow wine that filtration is obtained is placed at 0 ℃ and preserves 12h;
(6) inflation: reach cold and put after the time, directly fill CO in pure mellow wine
2, until gas dissolving stops inflation in liquid after reaching capacity;
(7) cold-aseptic filling: will be filled with CO
2the pure mellow wine of gas is filled to and revolves in mouthful vial at 0 ℃, and screws bottle cap;
(8) spray sterilization: the pure mellow wine that installs bottle is sprayed to sterilization at 90 ℃, and sterilizing time keeps 20min;
(9) preservation: the good pure mellow wine of sterilization is put to preservation under normal temperature.
Embodiment 3
Finished product yellow rice wine detects physical and chemical index:
Amino-acid nitrogen >=0.8g/L, total reducing sugar (with glucose meter) 30-50g/L,
Total amino acid >=12mg/mL, non-sugar solidity >=15g/L,
Total acid (in lactic acid)≤5.5g/L, calcium oxide≤0.3g/L,
Alcoholic strength (20 ℃) >=12%vol, pH value 3.5-4.5.
Claims (3)
1. a brew method for Puffer-type foaming pure mellow wine, comprises the following steps:
(1) raw material is processed: by commercially available thick glutinous rice polishing 60-90%, then with pulverizer, ground rice is broken, cross 60-100 order;
(2) liquefaction: by the sticky rice flour obtaining and water according to sticky rice flour: water=1: mass ratio (1.5-5.0) mixes, first with agitator, water and sticky rice flour are stirred, regulate the pH of Rice & peanut milk between 6.0-6.5, then add high temperature resistant α-amylase, maintenance enzyme activity unit is 10-25u/g, steam ejection liquefaction, liquefaction temperature is 85-95 ℃, liquefying time is 20-40min;
(3) saccharification: after having liquefied, use flame filter press by the solution filter having liquefied, remove undissolvable solid residue, obtain oyster white filtrate, filtrate is delivered to brew kettle, the pH of regulator solution is at 4.0-5.0, and maintenance saccharification temperature is 55-65 ℃, then in solution, adds glucoamylase, maintenance enzyme activity unit is 50-150u/g, and constantly stir with agitator, keep bath temperature constant, maintaining saccharification time is 1-5 hour;
(4) fermentation: after saccharification completes, saccharified liquid is delivered directly in fermentor tank, then adds saccharomyces sake bacterium liquid in fermentor tank, keeping leavening temperature is 22 ℃-32 ℃, and fermentation time is 3-9 days;
(5) filter: when fermented liquid alcoholic strength reaches 5-13%vol, stop bulk fermentation, with flame filter press, pure mellow wine is filtered, remove residue and obtain limpid pure mellow wine filtrate, and the pure mellow wine that filtration is obtained is placed at 0-8 ℃ and preserves 6-12h;
(6) inflation: reach cold and put after the time, directly fill CO in pure mellow wine
2, until gas dissolving stops inflation in liquid after reaching capacity;
(7) cold-aseptic filling: will be filled with CO
2the pure mellow wine of gas is filled to and revolves in mouthful vial at 0-8 ℃, and screws bottle cap;
(8) spray sterilization: the pure mellow wine that installs bottle is sprayed to sterilization at 85-90 ℃, and sterilizing time keeps 20-30min;
(9) preservation: by the pure mellow wine of the bacterium of having gone out preservation at normal temperatures.
2. the brew method of a kind of Puffer-type foaming pure mellow wine according to claim 1, it is characterized in that: the saccharomyces sake bacterium liquid making method using in above-mentioned steps (4) is as follows: get solubility Fructus Hordei Germinatus lixiviate powder and be dissolved in the water, heating and regulating the pol of malt extract medium is 5 ° of B é, saccharomyces sake is inoculated in to concussion in substratum and cultivates 2 days.
3. the brew method of a kind of Puffer-type foaming pure mellow wine according to claim 1, is characterized in that: the bottle using in above-mentioned steps (7) is the special mouthful vial that revolves, the pressure of the anti-6Mpa of maximum energy, the additional plastic film wrapped of bottle.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107663488A (en) * | 2017-10-31 | 2018-02-06 | 浙江塔牌绍兴酒有限公司 | A kind of natural grain foaming wine making process |
| CN108004087A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of low concentration expansion type rice wine and preparation method thereof |
| CN110551592A (en) * | 2019-09-02 | 2019-12-10 | 付治华 | a method for preparing sake from brown rice |
| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
| CN112300891A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using high-voltage pulse electric field sterilization |
| CN112300885A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing radiation sterilization |
| CN112300884A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using pulsed magnetic field sterilization |
| CN116218621A (en) * | 2023-01-31 | 2023-06-06 | 镇江恒顺酒业有限责任公司 | Fermentation method for jet liquefied yellow wine |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106261403A (en) * | 2016-08-24 | 2017-01-04 | 安徽省怀远县亚太石榴酒有限公司 | A kind of fermentation type preparation method of auxotype Sucus Vitis viniferae soda pop |
| CN107663488A (en) * | 2017-10-31 | 2018-02-06 | 浙江塔牌绍兴酒有限公司 | A kind of natural grain foaming wine making process |
| CN108004087A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of low concentration expansion type rice wine and preparation method thereof |
| CN112280639A (en) * | 2019-07-24 | 2021-01-29 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by microwave sterilization |
| CN112300891A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using high-voltage pulse electric field sterilization |
| CN112300885A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by utilizing radiation sterilization |
| CN112300884A (en) * | 2019-07-24 | 2021-02-02 | 宁波晨实生物科技有限公司 | Method for preparing raw rice wine by using pulsed magnetic field sterilization |
| CN110551592A (en) * | 2019-09-02 | 2019-12-10 | 付治华 | a method for preparing sake from brown rice |
| CN116218621A (en) * | 2023-01-31 | 2023-06-06 | 镇江恒顺酒业有限责任公司 | Fermentation method for jet liquefied yellow wine |
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