CN104293590A - Production process of polished round-grained rice red wine fermented in great tank - Google Patents
Production process of polished round-grained rice red wine fermented in great tank Download PDFInfo
- Publication number
- CN104293590A CN104293590A CN201410532968.9A CN201410532968A CN104293590A CN 104293590 A CN104293590 A CN 104293590A CN 201410532968 A CN201410532968 A CN 201410532968A CN 104293590 A CN104293590 A CN 104293590A
- Authority
- CN
- China
- Prior art keywords
- rice
- tank
- fermentation
- fermenting
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention relates to a production process of polished round-grained rice red wine fermented in a great tank, belonging to the technical field of yellow rice wine brewing. The production process comprises the following steps: soaking rice; steaming rice and cooling; dropping the rice into a tank; pre-fermenting, namely starting harrowing for the first time 8-10 hours after dropping the rice into the tank, adding 100000 U saccharifying enzyme and 50000U acid protease in a certain proportion while harrowing for the first time, then starting harrowing once every two hours, controlling the highest product temperature to be no more than 33 DEG C, introducing chilled water to cool fermenting mash; after the primary fermentation is ended, gradually lowering the product temperature to 15-17 DEG C, feeding the product into a post-fermenting tank to ferment after fermenting for 4 days in the pre-fermenting tank; performing post-fermenting; squeezing, carrying out sterilization and filling the wine into jars. According to the production process disclosed by the invention, the rice is soaked for a short time, various enzyme preparations and activators are added, and high-temperature saccharifying yeast wine is used for fermenting, so that the problems that the fermented mash is pasted and has many bubbles.
Description
Technical field
The present invention relates to the production technique of a kind of bulk fermentation polished rice unit red wine, belong to brewing yellow rice wine technical field.
Background technology
Unit's red wine is one of large kind of tradition four of shao-hsing rice wine.Bulk fermentation unit red wine take glutinous rice as raw material, and rapid-fermenting yeast is starter, adopts stand meal method to produce.
Be that raw material production unit red wine cost of material is relatively cheap with polished rice, the yellow rice wine taste of brew has salubriouser feature, but there is following problem in actual production: karusen becomes paste shape, causes mash to carry and squeezing difficulty, and affects the yield of liquor; Foam is many, need reduce charging capacity in case overflow fermentor tank when fermenting, and filling altar capacity after drinking of decocting is difficult to reach requirement.
Some Yellow Rice Wine Enterprises are for solving the problem and attempting using α-amylase and saccharifying enzyme in polished rice liquor brewing, but DeGrain.Stand meal wine is produced and is adopted long-time rice dipping technique (traditional technology rice dipping 15 ~ 20 days under natural temperature condition, bulk fermentation technique rice dipping 4 ~ 5 days under condition of manually heating), to make rice acidifying, the object reach " with sour relieving haperacidity ", preventing karusen from becoming sour.The pH of stand meal wine fermentation wine with dregs is generally below 4.5, and additional α-amylase is not acidproof, serious at below pH5.0 inactivation, and the α-amylase of wheat koji at this low ph activity itself is also suppressed.But, if shortening rice dipping time karusen acidity is low, does not reach the object suppressing miscellaneous bacteria to be produced, easily cause fermentation to become sour.
Summary of the invention
For the above-mentioned technical problem of prior art, the object of this invention is to provide the production technique of a kind of bulk fermentation polished rice unit red wine, this technique adopts short period of time rice dipping, adds multiple zymin and activator, and use the fermentation of mashing distiller's yeast instead, thus solve karusen paste shape and the many problem of foam.
For achieving the above object, the present invention is achieved by the following technical solutions:
A production technique for bulk fermentation polished rice unit red wine, comprises the following steps:
A1 rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 6 ~ 10 centimeters, rice layer, soaks 4 ~ 6 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, described temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by a certain percentage by polished rice meal, water, distiller's yeast, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl
2the food-grade calcium chloride of>=90% mixes, and the tank product temperature control that falls is at 24 ~ 28 DEG C;
A4 primary fermentation: 8 ~ 10 hours beginning rakes after the tank that falls, add the saccharifying enzyme of 100000U and the aspartic protease of 50000U by a certain percentage during beginning rake, drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 ~ 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 ~ 15 DEG C, and every day in early stage drives rake 1 ~ 2 time, through secondary fermentation in 13 ~ 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The production technique of described bulk fermentation polished rice unit red wine, calculate by polished rice 100kg, described batching consumption is: polished rice 100kg, water 135 ~ 145kg, distiller's yeast 10 ~ 12kg, raw wheat koji 9 ~ 10kg, the α-amylase 20 ~ 40g of ripe wheat koji 5 ~ 6kg, 4000U, CaCl
2aspartic protease 10 ~ the 20g of the saccharifying enzyme 10 ~ 20g of the food-grade calcium chloride 15 ~ 25g of>=90%, 100000U, 50000U.
As preferably, described distiller's yeast is mashing distiller's yeast.
The preparation technology of described mashing distiller's yeast is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 ~ 10 cm, 20 ~ 23 DEG C of rice dippings 5 ~ 6 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490-530kg, adjust the temperature to 58 ~ 60 DEG C, add the saccharifying enzyme 200 ~ 300g of 100000U, stir, at 58 ~ 60 DEG C, be incubated saccharification 3.5 ~ 4 hours, within every 1 hour, stir once therebetween, guarantee that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12 ~ 13Bx, and with newborn acid for adjusting pH to 4 ~ 4.5, add ammonium citrate 250 ~ 350g, be cooled to 28 ~ 30 DEG C, access activated yellow rice wine active dry yeast 300 ~ 350g, stir, heat insulating culture at 28 ~ 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 ~ 22 hours i.e. obtained mashing distiller's yeasts.
Beneficial effect of the present invention is as follows:
1, the present invention adopts short period of time rice dipping technique, makes the pH of karusen be suitable for the effect of α-amylase and additional α-amylase in wheat koji, and by adding zymoexciter, further increasing the activity of α-amylase, thus solving the problem of karusen paste shape.
2, the present invention adds aspartic protease, and adds the usage ratio of ripe wheat koji, and the raw wheat koji of the breaks down proteins energy force rate because of ripe wheat koji is strong, efficiently solves the problem that polished rice wine brewing foam is many.
3, use the fermentation of mashing distiller's yeast instead, compared with rapid-fermenting yeast, the yeast in mashing distiller's yeast is in logarithmic phase, and activity is stronger, effectively can suppress varied bacteria growing, prevent karusen from losing.
4, mashing distiller's yeast saccharifying enzyme saccharification, supplement nitrogenous source, both the problem not using wheat koji saccharomyces diastaticus to grow nitrogenous source shortage had been solved, avoid again because using wheat koji saccharification to bring a large amount of bacterium into, make converted mash without the need to high-temperature sterilization, the preparation of mashing distiller's yeast can utilize original rapid-fermenting yeast equipment, do not need increase equipment and obtained first red wine limpid transparent, mouthfeel is salubriouser.
Accompanying drawing explanation
Fig. 1 is the production technological process of bulk fermentation polished rice of the present invention unit red wine;
Fig. 2 is the mashing distiller's yeast preparation technology schema in the present invention.
Embodiment
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to this.
Large tank described in the present invention refers to that volume is that the front ferment tank of 35 ~ 65 cubic metres holds and volume is the rear ferment tank of 65 ~ 125 cubic metres.
The raw material used in the present invention, as polished rice, water, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl
2the aspartic protease of the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U, 50000U, glutinous rice, lactic acid, ammonium citrate and yellow rice wine active dry yeast etc. all can buied on the market.
embodiment 1
The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:
A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 10 centimeters, rice layer, soaks 6 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by α-amylase 20g, the CaCl of polished rice meal, water 145kg, mashing distiller's yeast 12kg, raw wheat koji 10kg, ripe wheat koji 6kg, 4000U
2the food-grade calcium chloride 15g of>=90% mixes, and the tank product temperature control that falls is at 28 DEG C;
A4 primary fermentation: 10 hours beginning rakes after the tank that falls, add the aspartic protease 10g of saccharifying enzyme 10g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 15 DEG C, and every day in early stage drives rake 2 times, through secondary fermentation in 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The preparation technology of the mashing distiller's yeast in the present invention is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 10 cm, 23 DEG C of rice dippings 6 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 530kg, adjusts the temperature to 60 DEG C, adds the saccharifying enzyme 300g of 100000U, stirs, and is incubated saccharification 4 hours at 60 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12Bx, and with newborn acid for adjusting pH to 4.5, add ammonium citrate 350g, be cooled to 30 DEG C, access activated yellow rice wine active dry yeast 350g, stir, heat insulating culture at 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 22 hours i.e. obtained mashing distiller's yeasts.
embodiment 2
The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:
A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 6 centimeters, rice layer, soaks 4 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by α-amylase 40g, the CaCl of polished rice meal, water 135kg, mashing distiller's yeast 10kg, raw wheat koji 9kg, ripe wheat koji 5kg, 4000U
2the food-grade calcium chloride 25g of>=90% mixes, and the tank product temperature control that falls is at 24 DEG C;
A4 primary fermentation: 8 hours beginning rakes after the tank that falls, add the aspartic protease 20g of saccharifying enzyme 20g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 13 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The preparation technology of the mashing distiller's yeast in the present invention is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 cm, 20 DEG C of rice dippings 5 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490kg, adjusts the temperature to 58 DEG C, adds the saccharifying enzyme 200g of 100000U, stirs, and is incubated saccharification 3.5 hours at 58 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 13Bx, and with newborn acid for adjusting pH to 4, add ammonium citrate 250g, be cooled to 28 DEG C, access activated yellow rice wine active dry yeast 300g, stir, heat insulating culture at 28 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 hours i.e. obtained mashing distiller's yeasts.
embodiment 3
The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:
A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 8 centimeters, rice layer, soaks 5 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by α-amylase 30g, the CaCl of polished rice meal, water 140kg, mashing distiller's yeast 11kg, raw wheat koji 9.5kg, ripe wheat koji 5.5kg, 4000U
2the food-grade calcium chloride 20g of>=90% mixes, and the tank product temperature control that falls is at 26 DEG C;
A4 primary fermentation: 9 hours beginning rakes after the tank that falls, add the aspartic protease 15g of saccharifying enzyme 15g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 16 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 14 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 14 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The preparation technology of the mashing distiller's yeast in the present invention is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 8 cm, 22 DEG C of rice dippings 5.5 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 510kg, adjusts the temperature to 59 DEG C, adds the saccharifying enzyme 250g of 100000U, stirs, and is incubated saccharification 3.8 hours at 59 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12.5Bx, and with newborn acid for adjusting pH to 4.2, add ammonium citrate 300g, be cooled to 29 DEG C, access activated yellow rice wine active dry yeast 325g, stir, heat insulating culture at 29 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 20 hours i.e. obtained mashing distiller's yeasts.
embodiment 4
The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:
A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 6 centimeters, rice layer, soaks 4 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by α-amylase 40g, the CaCl of polished rice meal, water 135kg, mashing distiller's yeast 10kg, raw wheat koji 9kg, ripe wheat koji 5kg, 4000U
2the food-grade calcium chloride 25g of>=90% mixes, and the tank product temperature control that falls is at 24 DEG C;
A4 primary fermentation: 8 hours beginning rakes after the tank that falls, add the aspartic protease 20g of saccharifying enzyme 20g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 DEG C, and every day in early stage drives rake 1 time, through secondary fermentation in 13 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The preparation technology of the mashing distiller's yeast in the present invention is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 8 cm, 22 DEG C of rice dippings 5.5 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 510kg, adjusts the temperature to 59 DEG C, adds the saccharifying enzyme 250g of 100000U, stirs, and is incubated saccharification 3.8 hours at 59 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12.5Bx, and with newborn acid for adjusting pH to 4.2, add ammonium citrate 300g, be cooled to 29 DEG C, access activated yellow rice wine active dry yeast 325g, stir, heat insulating culture at 29 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 20 hours i.e. obtained mashing distiller's yeasts.
embodiment 5
The production technique of bulk fermentation polished rice unit of the present invention red wine, comprises the following steps:
A1 rice dipping: take polished rice 100kg, after screening and removing impurities, enters tank and adds water retting, and the water surface exceeds 10 centimeters, rice layer, soaks 6 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely do not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by α-amylase 20g, the CaCl of polished rice meal, water 145kg, mashing distiller's yeast 12kg, raw wheat koji 10kg, ripe wheat koji 6kg, 4000U
2the food-grade calcium chloride 15g of>=90% mixes, and the tank product temperature control that falls is at 28 DEG C;
A4 primary fermentation: 10 hours beginning rakes after the tank that falls, add the aspartic protease 10g of saccharifying enzyme 10g and 50000U of 100000U during beginning rake, now karusen has certain acidity, is applicable to the effect of saccharifying enzyme and aspartic protease; Drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Owing to producing amount of heat in fermenting process, pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 15 DEG C, and every day in early stage drives rake 2 times, through secondary fermentation in 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
The preparation technology of the mashing distiller's yeast in the present invention is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 cm, 20 DEG C of rice dippings 5 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490kg, adjusts the temperature to 58 DEG C, adds the saccharifying enzyme 200g of 100000U, stirs, and is incubated saccharification 3.5 hours at 58 DEG C, within every 1 hour, stirs once therebetween, guarantees that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 13Bx, and with newborn acid for adjusting pH to 4, add ammonium citrate 250g, be cooled to 28 DEG C, access activated yellow rice wine active dry yeast 300g, stir, heat insulating culture at 28 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 hours i.e. obtained mashing distiller's yeasts.
comparative example 1
Use produced in conventional processes glutinous rice well known in the art unit red wine.
performance test
The analytical procedure specified by GB/T13662 yellow rice wine is tested, and test result is as following table 1
Table 1
| Embodiment | Alcoholic strength %vol | Total acid g/L | Subjective appreciation |
| Embodiment 1 | 16.8 | 4.4 | Sweet-smelling is strong, mouthfeel alcohol and, salubrious |
| Embodiment 2 | 17.3 | 4.6 | Sweet-smelling is strong, mouthfeel alcohol and, salubrious |
| Embodiment 3 | 17.2 | 4.5 | Sweet-smelling is strong, mouthfeel alcohol and, salubrious |
| Embodiment 4 | 17.4 | 4.7 | Sweet-smelling is strong, mouthfeel alcohol and, salubrious |
| Embodiment 5 | 16.9 | 4.3 | Sweet-smelling is strong, mouthfeel alcohol and, salubrious |
| Comparative example 1 | 16.7 | 4.7 | Sweet-smelling is strong, mouthfeel alcohol and, tasty and refreshing |
The present invention adopts short period of time rice dipping technique, makes the pH of karusen be suitable for the effect of α-amylase and additional α-amylase in wheat koji, and by adding zymoexciter, further increasing the activity of α-amylase, thus solving the problem of karusen paste shape.Add aspartic protease, and add the usage ratio of ripe wheat koji, the raw wheat koji of the breaks down proteins energy force rate because of ripe wheat koji is strong, efficiently solves the problem that polished rice wine brewing foam is many.Use the fermentation of mashing distiller's yeast instead, compared with rapid-fermenting yeast, the yeast in mashing distiller's yeast is in logarithmic phase, and activity is stronger, effectively can suppress varied bacteria growing, prevent karusen from losing.The saccharification of mashing distiller's yeast saccharifying enzyme, supplement nitrogenous source, both the problem not using wheat koji saccharomyces diastaticus to grow nitrogenous source shortage had been solved, avoid again because using wheat koji saccharification to bring a large amount of bacterium into, make converted mash without the need to high-temperature sterilization, the preparation of mashing distiller's yeast can utilize original rapid-fermenting yeast equipment, do not need increase equipment and obtained first red wine limpid transparent, mouthfeel is salubriouser.
Above-described embodiment only illustrates inventive concept of the present invention for explaining, but not the restriction to rights protection of the present invention, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should fall into protection scope of the present invention.
Claims (4)
1. a production technique for bulk fermentation polished rice unit red wine, is characterized in that comprising the following steps:
A1 rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 6 ~ 10 centimeters, rice layer, soaks 4 ~ 6 hours, drains;
A2 steamed rice and cooling: steam polished rice meal and reach interior without the white heart, loosely not stick with paste, thoroughly well cooked but not mushy and uniformity; Be cooled to temperature required by the steamed rapid air blast of polished rice meal, described temperature is 24 ~ 28 DEG C is advisable to control product temperature after tank;
A3 falls tank: by a certain percentage by polished rice meal, water, distiller's yeast, raw wheat koji, ripe wheat koji, the α-amylase of 4000U, CaCl
2the food-grade calcium chloride of>=90% mixes, and the tank product temperature control that falls is at 24 ~ 28 DEG C;
A4 primary fermentation: 8 ~ 10 hours beginning rakes after the tank that falls, add the saccharifying enzyme of 100000U and the aspartic protease of 50000U by a certain percentage during beginning rake, drove rake once every 2 hours, the highest product temperature control is no more than 33 DEG C later; Pass into refrigerated water cooling mash; Primary Fermentation terminates, and product temperature drops to 15 ~ 17 DEG C gradually, after fermenting 4 days, enters the fermentation of secondary fermentation tank in prefermentor;
A5 secondary fermentation: the temperature control of secondary fermentation product is at 13 ~ 15 DEG C, and every day in early stage drives rake 1 ~ 2 time, through secondary fermentation in 13 ~ 15 days, alcoholic strength reached the i.e. compressible of more than 16%vol;
A6 squeezing, decoct wine and Guan Tan: mash plate-and-frame filter press squeezes, the filtrate obtained, through blending, clarifying and Thin plate heat exchanger is decocted and poured into wine jar while hot after drinking, seals altar mouth, i.e. obtained polished rice unit red wine.
2. as claimed in claim 1 bulk fermentation polished rice unit red wine production technique, it is characterized in that:
Calculate by polished rice 100kg, described batching consumption is: polished rice 100kg, water 135 ~ 145kg, distiller's yeast 10 ~ 12kg, raw wheat koji 9 ~ 10kg, ripe wheat koji 5 ~ 6kg, α-amylase 20 ~ the 40g of 4000U, aspartic protease 10 ~ the 20g of the saccharifying enzyme 10 ~ 20g of the food-grade calcium chloride 15 ~ 25g of CaCl2 >=90%, 100000U, 50000U.
3. as claimed in claim 1 or 2 bulk fermentation polished rice unit red wine production technique, it is characterized in that: described distiller's yeast is mashing distiller's yeast.
4. as claimed in claim 3 bulk fermentation polished rice unit red wine production technique, it is characterized in that the preparation technology of described mashing distiller's yeast is as follows:
B1 rice dipping: glutinous rice is after screening and removing impurities, and water, higher than rice and flour 6 ~ 10 cm, 20 ~ 23 DEG C of rice dippings 5 ~ 6 days, drains after dipping by the water surface;
B2 steamed rice: require institute steams glutinous rice ripe and do not stick with paste, interior nothing give birth to the heart;
B3 saccharification: glutinous rice is dropped into brew kettle, by 100kg glutinous rice, adds water 490-530kg, adjust the temperature to 58 ~ 60 DEG C, add the saccharifying enzyme 200 ~ 300g of 100000U, stir, at 58 ~ 60 DEG C, be incubated saccharification 3.5 ~ 4 hours, within every 1 hour, stir once therebetween, guarantee that saccharification is even;
B4 cooling, inoculation culture: the mash that saccharification is good is adjusted to pol to 12 ~ 13Bx, and with newborn acid for adjusting pH to 4 ~ 4.5, add ammonium citrate 250 ~ 350g, be cooled to 28 ~ 30 DEG C, access activated yellow rice wine active dry yeast 300 ~ 350g, stir, heat insulating culture at 28 ~ 30 DEG C, culturing process is per hour leads to sterile air once from pot bottom, cultivates 18 ~ 22 hours i.e. obtained mashing distiller's yeasts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532968.9A CN104293590B (en) | 2014-10-11 | 2014-10-11 | The production technique of a kind of bulk fermentation polished rice unit red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410532968.9A CN104293590B (en) | 2014-10-11 | 2014-10-11 | The production technique of a kind of bulk fermentation polished rice unit red wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104293590A true CN104293590A (en) | 2015-01-21 |
| CN104293590B CN104293590B (en) | 2016-01-20 |
Family
ID=52313550
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410532968.9A Active CN104293590B (en) | 2014-10-11 | 2014-10-11 | The production technique of a kind of bulk fermentation polished rice unit red wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104293590B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694329A (en) * | 2015-03-17 | 2015-06-10 | 绍兴国家黄酒工程技术研究中心有限公司 | Manufacturing technology of japonica rice wine |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
| CN110093230A (en) * | 2019-05-31 | 2019-08-06 | 黎明华 | Bubble yellow wine production technology and formula |
| CN110804519A (en) * | 2019-11-08 | 2020-02-18 | 绍兴国家黄酒工程技术研究中心有限公司 | Novel rice wine production process without soaking rice |
| CN114456890A (en) * | 2022-03-21 | 2022-05-10 | 浙江树人学院（浙江树人大学） | Process for producing ultra-low-alcohol yellow wine base wine by using biological acidified rice-soaking slurry |
| 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 |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468951A (en) * | 2002-07-20 | 2004-01-21 | 陈佩仁 | Steaming-free yellow wine brewing method |
| CN101857831A (en) * | 2010-06-21 | 2010-10-13 | 杭州同福永酿酒有限公司 | Technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming |
| KR101278260B1 (en) * | 2012-07-19 | 2013-06-24 | 한국농수산대학 산학협력단 | Method of producing half-finished products for producing crude rice wine |
| KR101306830B1 (en) * | 2012-04-19 | 2013-09-10 | 한국농수산대학 산학협력단 | Half-finished products for producing crude rice wine and method of producing the same |
| CN103289856A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
-
2014
- 2014-10-11 CN CN201410532968.9A patent/CN104293590B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468951A (en) * | 2002-07-20 | 2004-01-21 | 陈佩仁 | Steaming-free yellow wine brewing method |
| CN101857831A (en) * | 2010-06-21 | 2010-10-13 | 杭州同福永酿酒有限公司 | Technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming |
| KR101306830B1 (en) * | 2012-04-19 | 2013-09-10 | 한국농수산대학 산학협력단 | Half-finished products for producing crude rice wine and method of producing the same |
| KR101278260B1 (en) * | 2012-07-19 | 2013-06-24 | 한국농수산대학 산학협력단 | Method of producing half-finished products for producing crude rice wine |
| CN103289856A (en) * | 2013-04-28 | 2013-09-11 | 苏州市新同里红酒业有限公司 | Yellow rice wine production technology by mixing wine with dregs after fermentation in front fermenting cylinder and front fermenting pot |
Non-Patent Citations (1)
| Title |
|---|
| 徐海荣: "《中国酒事大典》", 31 January 2002, 华夏出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104694329A (en) * | 2015-03-17 | 2015-06-10 | 绍兴国家黄酒工程技术研究中心有限公司 | Manufacturing technology of japonica rice wine |
| CN109486594A (en) * | 2018-12-27 | 2019-03-19 | 安徽海神黄酒集团有限公司 | A kind of big tank numerical control production technology of flavourings cooking wine |
| CN110093230A (en) * | 2019-05-31 | 2019-08-06 | 黎明华 | Bubble yellow wine production technology and formula |
| CN110804519A (en) * | 2019-11-08 | 2020-02-18 | 绍兴国家黄酒工程技术研究中心有限公司 | Novel rice wine production process without soaking rice |
| CN114456890A (en) * | 2022-03-21 | 2022-05-10 | 浙江树人学院（浙江树人大学） | Process for producing ultra-low-alcohol yellow wine base wine by using biological acidified rice-soaking slurry |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104293590B (en) | 2016-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104293590B (en) | The production technique of a kind of bulk fermentation polished rice unit red wine | |
| CN105754794A (en) | Method for brewing rice wine | |
| CN105176744B (en) | A kind of method of liquid state fermentation production fen-flavor type white spirit | |
| CN101531965B (en) | Method for preparing pineapple peel residue fruit vinegar | |
| CN107557214B (en) | Production process of manual Shaoxing yellow wine with fully-recycled rice milk | |
| CN101838597A (en) | Oat red yeast rice beer and brewing method thereof | |
| CN103173318B (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN103992896B (en) | A kind of brew method of Puffer-type foaming pure mellow wine | |
| CN104140907B (en) | A kind of tea wine preparation technology | |
| CN104673566B (en) | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer | |
| CN104694339B (en) | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine | |
| CN104673584A (en) | Wine brewing composition and wine brewing method | |
| CN104745399A (en) | Brewing method capable of increasing content of Monacolin K in monascus rice wine | |
| JP6820992B1 (en) | How to make sake from brown rice | |
| CN106367269B (en) | Preparation method of castanea henryi red koji wine | |
| CN109486645A (en) | The method for targeting mostly micro- strain brewage blending mature vinegar using immobilization | |
| CN103789191A (en) | Method for producing pineapple vinegar by utilizing full pineapple fruit | |
| CN108220075A (en) | A kind of method with long-grained nonglutinous rice brewing semi-sweet fruity yellow rice wine | |
| CN104164355A (en) | Liquid fermentation technique of hawthorn vinegar | |
| CN108441367A (en) | A kind of Chinese chestnut beer brewage process | |
| CN105087287B (en) | Novel method for producing strong aromatic Chinese spirits by solid state fermentation | |
| CN101724531B (en) | Method for preparing rice puree spirit | |
| CN103290070A (en) | Method for producing citric acid through continuous batch feeding fermentation | |
| CN103952266A (en) | Preparation method of longan white spirit | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Application publication date: 20150121 Assignee: Zhejiang Guyue Longshan Shaoxing Wine Co., Ltd. Assignor: SHAOXING NATIONAL RICE WINE ENGINEERING TECHNOLOGY RESEARCH CENTER CO., LTD. Contract record no.: 2017330000013 Denomination of invention: Production process of polished round-grained rice red wine fermented in great tank Granted publication date: 20160120 License type: Common License Record date: 20170321 |
|
| EE01 | Entry into force of recordation of patent licensing contract |