CN103992896B - A kind of brew method of Puffer-type foaming pure mellow wine - Google Patents

Abstract

A method for brewing aerated sparkling sake, comprising the following steps: raw material treatment: whitening glutinous rice, crushing it, and checking it; liquefaction: mixing glutinous rice flour and water in a certain proportion and then liquefying it; saccharification: filtering the liquefied liquid, pouring Add glucoamylase for saccharification; fermentation: input the saccharification liquid into the fermenter, add sake yeast to ferment; filter: after reaching a certain alcohol content, stop the fermentation, filter the plate and frame, and store the sake at low temperature; Fill the liquid with _CO2 gas; low-temperature filling: freeze and fill sake filled with _CO2 gas into screw-top glass bottles, and tighten the bottle cap; spray sterilization: spray and sterilize the bottled sake; preservation: The finished sake is stored at room temperature. The foamed sake obtained by the invention has the characteristics of mild yeast fragrance, low calorie, and lightness, and tastes like champagne, silky smooth, refreshing and elegant.

Description

A kind of brewing method of inflatable sparkling sake

technical field

The invention belongs to the technical field of brewing, and relates to a method for brewing sake with sparkles.

Background technique

Sparkling wine is also called sparkling wine and sparkling wine, including our common champagne, Japanese sparkling beer, etc. It is characterized by a large amount of CO ₂ gas in the wine. The brewing of sparkling wine generally includes two types: one is fermented sparkling wine, which utilizes the performance of microorganisms to produce gas during fermentation to obtain _CO gas. This brewing method is described in detail in my invention patent (Application No. for 2013100803602). The sparkling wine obtained by this method does not need to be sterilized. The wine contains active yeast that is beneficial to the human body. The wine is refreshing and elegant, the foam is round and smooth, and the taste is excellent. The alcohol content of the whole body of sparkling wine is not very stable, and the active yeast in it will slowly utilize the reducing sugar at low temperature, so the alcohol content increases, and the alcohol content of the fermented sparkling wine can increase by about 1% vol. The other is externally added sparkling wine, which is first fermented by microorganisms to stop the fermentation after the wine reaches a certain alcohol content, and then add CO ₂ gas after heating and sterilizing to make the whole wine have bubbles, similar to carbonated drinks on the market Similarly, the sparkling wine made by this method has short fermentation period, long shelf life and good stability, so it is easy to enter the market. As far as the quality of sparkling wine is concerned, the quality of sparkling wine made by in-bottle fermentation is better than that of externally added sparkling wine. However, due to the relatively strict fermentation conditions, high equipment requirements, and harsh storage conditions of the former, its industrial application will be largely limited. Mass production. The sparkling wine produced by artificial aeration is very suitable for industrial mass production because of its simple operation, easy access to raw materials, high utilization rate of raw materials, and low equipment requirements.

Traditional sake brewing technology generally uses raw materials to ferment directly, gelatinizes and saccharifies the raw materials, inoculates them with microorganisms for fermentation, and then undergoes steps such as pressing and sterilization to finally obtain the finished product. This method is easy to operate in the early stage and does not need to accurately control the content of various components, but in the later stage, the content of reducing sugar, alcohol and other substances cannot be precisely controlled under the action of microorganisms, so various nutrients cannot be accurately quantified. The pros and cons are obvious.

The brewing method of a kind of inflatable sparkling sake of the present invention adopts simple liquid fermentation, instead of feeding directly as in the traditional method, the raw material is pretreated first, and the solid raw material is made into a liquid fermentation liquid by the action of an external enzyme, and then Microorganisms are then used to ferment the liquid. This method can not only strictly follow the conditions set by people, accurately control the content of various components, but also carry out strict quantitative detection of harmful substances. The sugar content of the aerated sparkling sake is minimized, and the raw material utilization rate is higher. After fermentation, sake does not contain harmful substances such as purine, and has low cholesterol content. After drinking, there will be no feeling of bloating, let alone beer belly. Aerated Sparkling Sake is a new type of sake that combines fashion, taste and innovation.

Contents of the invention

The object of the present invention is to provide a method for brewing aerated sparkling sake, the sparkling wine obtained by the method has the characteristics of high utilization rate of raw materials, refreshing taste and rich nutrition.

The technical scheme of the present invention is: a brewing method of aerated sparkling sake, comprising the following steps:

(1) Raw material processing: polishing 60-90% of the commercially available thick glutinous rice, then pulverizing the rice with a pulverizer, passing 60-100 mesh;

(2) Liquefaction: The glutinous rice flour obtained and water are mixed according to the mass ratio of glutinous rice flour: water=1: (1.5-5.0), and the water and glutinous rice flour are stirred evenly with an agitator earlier, and the pH of the rice slurry is adjusted at 6.0-5.0. Between 6.5, then add high temperature resistant α-amylase, keep the enzyme activity unit at 10-25u/g, spray liquefaction, the liquefaction temperature is 85-95℃, and the liquefaction time is 20-40min;

(3) Saccharification: After the liquefaction is completed, use a plate and frame filter to filter the liquefied solution to remove the insoluble solid residue to obtain a milky white filtrate, which is transported to the saccharification pot, and the pH of the solution is adjusted at 4.0-5.0 to maintain saccharification The temperature is 55-65°C, then add glucoamylase to the solution, keep the enzyme activity unit at 50-150u/g, and keep stirring with a stirrer, keep the temperature of the water bath constant, and keep the saccharification time at 1-5 hours;

(4) Fermentation: After the saccharification is completed, the saccharification liquid is directly transported to the fermenter, and then the sake yeast liquid is added to the fermenter, and the fermentation temperature is kept at 22°C-32°C, and the fermentation time is 3-9 days;

(5) Filtration: When the alcohol content of the fermented liquid reaches 5-13% vol, stop the large tank fermentation, filter the sake with a plate and frame filter, remove the residue and obtain a clear sake filtrate, and place the filtered sake in Store at 0-8°C for 6-12h;

(6) Aeration: After reaching the cooling time, directly fill the sake with CO ₂ until the gas in the liquid dissolves and reaches saturation, then stop the aeration;

(7) Filling at low temperature: fill the sake filled with _CO gas into the screw-top glass bottle at 0-8°C, and tighten the bottle cap;

(8) Spray sterilization: Spray and sterilize the bottled sake at 85-90°C, and keep the sterilization time for 20-30min;

(9) Preservation: Preserve the sterilized sake at normal temperature.

As a method for brewing aerated sparkling sake of the present invention, the preparation method of the sake yeast liquid used in the above step (4) is as follows: take soluble malt extract powder and dissolve it in water, heat and adjust the wort culture medium The sugar content is 5°Bé, and the sake yeast is inoculated in the medium for exposure and shaking for 2 days.

As the brewing method of a kind of inflatable foamed sake of the present invention, the bottle used in the above-mentioned step (7) is a special screw-mouth glass bottle, which can resist the air pressure of 6Mpa at the most, and the bottle is wrapped with a plastic film.

Compared with the production methods of modern sake and sparkling wine, the present invention has the following beneficial technical effects:

The brewing method of aerated sparkling sake provided by the present invention, through unilateral fermentation, the raw materials are first crushed and used, so that the raw materials can be fully utilized, and spices are added at the same time to increase the aroma of the sake, and the obtained fermented liquid is filtered , sterilization, filling, aeration and other steps, the foam feeling in the wine makes the original sake flavor more mellow, silky, and more refreshing. At the same time, the beverage obtained by the present invention is rich in nutrition and does not contain purine, cholesterol, etc. Substances harmful to human health.

detailed description:

The present invention is a method for producing sake by unilateral fermentation through liquefaction method. It utilizes sugar liquid for direct fermentation, which is rich in nutrition and unique in taste. The present invention will be further described in detail in conjunction with specific examples below, which are explanations of the present invention rather than limited.

Example 1

A brewing method of aerated sparkling sake, comprising the following steps:

(1) Raw material processing: polishing 70% of commercially available coarse glutinous rice, then using a pulverizer to pulverize the rice and pass through 60 orders;

(2) Liquefaction: The obtained glutinous rice flour and water are mixed according to the mass ratio of glutinous rice flour: water=1:3, and the water and glutinous rice flour are stirred evenly with a stirrer earlier, and the pH of the rice milk is adjusted between 6.0, and then added High temperature resistant α-amylase, maintain enzyme activity unit of 15u/g, jet liquefaction, liquefaction time is 25min;

(3) Saccharification: After the liquefaction is completed, use a plate and frame filter to filter the liquefied solution to remove the solid residue inside to obtain a milky white clear liquid, which is transported to the saccharification pot, and the pH of the solution is adjusted to 4.5 to maintain the saccharification temperature 55°C, then add glucoamylase to the solution to keep the enzyme activity unit at 100u/g, and keep stirring with a stirrer, keep the temperature of the water bath constant, and keep the saccharification time for 2 hours;

(4) Fermentation: After the saccharification is completed, the saccharification liquid is directly transported to the fermenter, and then the sake yeast liquid is poured into the fermenter, and the fermentation temperature is kept at 25°C, and the fermentation time is 3 days;

(5) Filtration: When the alcohol content of the fermented liquid reaches 5% vol, stop the large tank fermentation, filter the sake with a plate and frame filter, remove the residue and obtain a clear sake filtrate, and place the filtered sake at 4°C Save for 6 hours;

(6) Aeration: After reaching the cooling time, directly fill the sake with CO ₂ until the gas in the liquid dissolves and reaches saturation, then stop the aeration;

(7) Filling at low temperature: Fill the sake filled with _CO gas into the screw-top glass bottle at 5°C, and tighten the bottle cap;

(8) Spray sterilization: spray the bottled sake at 88°C for 30 minutes;

(9) Preservation: Preserve the sterilized sake at room temperature.

Example 2

A brewing method of foamed sake, comprising the following steps:

(1) raw material processing: polishing 80% of commercially available coarse glutinous rice, then rice is pulverized with a pulverizer, and crosses 100 orders;

(2) Liquefaction: The obtained glutinous rice flour and water are mixed according to the mass ratio of glutinous rice flour: water=1:3, and the water and glutinous rice flour are stirred evenly with a stirrer earlier, and the pH of the rice milk is adjusted between 6.5, and then added High temperature-resistant α-amylase, the enzyme activity unit is 20u/g, jet liquefaction, liquefaction time is 35min;

(3) Saccharification: After the liquefaction is completed, use a plate and frame filter to filter the liquefied solution to remove the solid residue inside to obtain a milky white clear liquid. Transport the clear liquid to the mash pot, adjust the pH of the solution to 4.2, and maintain the saccharification temperature 60°C, then add glucoamylase to the solution to keep the enzyme activity unit at 150u/g, and keep stirring with a stirrer, keep the temperature of the water bath constant, and keep the saccharification time at 5 hours;

(4) Fermentation: After the saccharification is completed, the saccharification liquid is directly transported to the fermenter, and then the sake yeast liquid is poured into the fermenter, and the fermentation temperature is kept at 28°C, and the fermentation time is 9 days;

(5) Filtration: When the alcohol content of the fermented liquid reaches 12% vol, stop the large tank fermentation, filter the sake with a plate and frame filter, remove the residue and obtain a clear sake filtrate, and place the filtered sake at 0°C Save for 12 hours;

(6) Aeration: After reaching the cooling time, directly fill the sake with CO ₂ until the gas in the liquid dissolves and reaches saturation, then stop the aeration;

(7) Filling at low temperature: fill the sake filled with _CO gas into the screw-top glass bottle at 0°C, and tighten the bottle cap;

(8) Spray sterilization: Spray and sterilize the bottled sake at 90°C for 20 minutes;

(9) Preservation: Preserve the sterilized sake at room temperature.

Example 3

The physical and chemical indicators of finished rice wine testing:

Amino acid nitrogen ≥ 0.8g/L, total sugar (based on glucose) 30-50g/L,

Total amino acids ≥ 12mg/mL, non-sugar solids ≥ 15g/L,

Total acid (calculated as lactic acid) ≤ 5.5g/L, calcium oxide ≤ 0.3g/L,

Alcohol (20°C) ≥ 12% vol, pH 3.5-4.5.

Claims (2)

1. A brewing method of aerated sparkling sake, comprising the following steps: (1) Raw material processing: polishing 60%-90% of commercially available coarse glutinous rice, then using a pulverizer to pulverize the rice, and pass 60-100 mesh; (2) Liquefaction: The glutinous rice flour obtained and water are mixed according to the mass ratio of glutinous rice flour: water=1: (1.5-5.0), and the water and glutinous rice flour are stirred evenly with an agitator earlier, and the pH of the rice slurry is adjusted at 6.0-5.0. Between 6.5, then add high temperature resistant α-amylase, keep the enzyme activity unit at 10-25u/g, spray liquefaction, the liquefaction temperature is 85-95℃, and the liquefaction time is 20-40min; (3) Saccharification: After the liquefaction is completed, use a plate and frame filter to filter the liquefied solution to remove the insoluble solid residue to obtain a milky white filtrate, which is transported to the saccharification pot, and the pH of the solution is adjusted at 4.0-5.0 to maintain saccharification The temperature is 55-65°C, then add glucoamylase to the solution, keep the enzyme activity unit at 50-150u/g, and keep stirring with a stirrer, keep the temperature of the water bath constant, and keep the saccharification time at 1-5 hours; (4) Fermentation: After the saccharification is completed, the saccharification liquid is directly transported to the fermenter, and then the sake yeast liquid is added to the fermenter, and the fermentation temperature is kept at 22°C-32°C, and the fermentation time is 3-9 days; (5) Filtration: When the alcohol content of the fermented liquid reaches 5-13% vol, stop the large tank fermentation, filter the sake with a plate and frame filter, remove the residue to obtain a clear sake filtrate, and place the filtered sake at 0 Store at -8°C for 6-12h; (6) Aeration: After reaching the cooling time, directly fill the sake with CO ₂ until the gas in the liquid dissolves and reaches saturation, then stop the aeration; (7) Low-temperature filling: fill the sake filled with _CO2 gas into a screw-top glass bottle that can withstand a pressure of 6Mpa at 0-8°C, and tighten the bottle cap, and wrap the bottle with a plastic film; (8) Spray sterilization: Spray and sterilize the bottled sake at 85-90°C, and keep the sterilization time for 20-30min; (9) Preservation: Preserve the sterilized sake at normal temperature. 2. The brewing method of a kind of inflatable foamed sake according to claim 1, characterized in that: the preparation method of the sake yeast liquid used in the above-mentioned step (4) is as follows: get soluble malt extract powder and dissolve in In water, heat and adjust the sugar content of the wort medium to 5°Bé, inoculate sake yeast in the medium and shake it for 2 days.