CN104293622A - Production technology of vat fermentation sweet type yellow rice wine - Google Patents
Production technology of vat fermentation sweet type yellow rice wine Download PDFInfo
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- CN104293622A CN104293622A CN201410534576.6A CN201410534576A CN104293622A CN 104293622 A CN104293622 A CN 104293622A CN 201410534576 A CN201410534576 A CN 201410534576A CN 104293622 A CN104293622 A CN 104293622A
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 102
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 78
- 238000000855 fermentation Methods 0.000 title claims abstract description 59
- 230000004151 fermentation Effects 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title abstract description 6
- 241000209094 Oryza Species 0.000 claims abstract description 224
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 224
- 235000009566 rice Nutrition 0.000 claims abstract description 224
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims description 57
- 230000002478 diastatic effect Effects 0.000 claims description 42
- 235000015096 spirit Nutrition 0.000 claims description 41
- 235000020097 white wine Nutrition 0.000 claims description 41
- 235000012054 meals Nutrition 0.000 claims description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 35
- 239000000047 product Substances 0.000 claims description 27
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 23
- 108090000790 Enzymes Proteins 0.000 claims description 23
- 229940088598 enzyme Drugs 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 22
- 235000021307 Triticum Nutrition 0.000 claims description 22
- 238000007598 dipping method Methods 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 20
- 230000001476 alcoholic effect Effects 0.000 claims description 19
- 102000035101 Aspartic proteases Human genes 0.000 claims description 14
- 108091005502 Aspartic proteases Proteins 0.000 claims description 14
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 12
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 12
- 239000001110 calcium chloride Substances 0.000 claims description 12
- 102000004139 alpha-Amylases Human genes 0.000 claims description 11
- 108090000637 alpha-Amylases Proteins 0.000 claims description 11
- 229940024171 alpha-amylase Drugs 0.000 claims description 11
- 241000755540 Indocalamus Species 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 10
- 230000035622 drinking Effects 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 10
- 238000009738 saturating Methods 0.000 claims description 10
- 238000012216 screening Methods 0.000 claims description 10
- 239000010902 straw Substances 0.000 claims description 10
- 235000020195 rice milk Nutrition 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 230000004913 activation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 101710095483 Aspartic protease 10 Proteins 0.000 claims description 2
- 235000011148 calcium chloride Nutrition 0.000 claims 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims 1
- 239000002351 wastewater Substances 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 2
- 229940079919 digestives enzyme preparation Drugs 0.000 abstract 1
- 238000011010 flushing procedure Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 238000009413 insulation Methods 0.000 description 8
- 102000035195 Peptidases Human genes 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 229920000856 Amylose Polymers 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- 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
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Abstract
The invention relates to a production technology of vat fermentation sweet type yellow rice wine. The production technology comprises a technology for brewing sticky rice sweet type yellow rice wine by taking sticky rice as a raw material, and a technology for brewing polished round-grained rice sweet type yellow rice wine by taking polished round-grained rice as a raw material, and the sweet type yellow rice wine is prepared by blending the sticky rice sweet type yellow rice wine with polished round-grained rice sweet type yellow rice wine in a certain weight ratio. By taking a part of polished round-grained rice as the raw material, the cost of raw materials is saved; steeped rice is only required for draining mixed starch without flushing and the steeped rice is not required for spraying water for cooling, so that a great amount of water for production is saved and the emission of waste water can be greatly reduced; nest forming operation is omitted, operations are simplified, labor force can be saved and the labor intensity can be lightened; by adding a proper amount of enzyme preparations, the utilization ratio of raw materials can be improved; a part of rice pulp is utilized to reduce emission.
Description
Technical field
The present invention relates to the production technique of a kind of vat fermentation sweet rice wine, belong to brewing yellow rice wine technical field.
Background technology
Sweet rice wine total sugar content is at more than 100g/L, sweet good to eat, nutritious, and except directly as except production marketing, be also used as blending with wine of rice wine and light yellow wine etc., output is larger.
Vat fermentation sweet rice wine adopts Lin-fan method brew, rice admixes yeast for brewing rice wine after clear water pouring is cold, is barricaded as inverted horn-like recessed round nest, when diastatic fermentation acquires a certain degree, add the white wine stopping fermentation that wine degree is 40 ~ 50%vol, to keep sugared content higher in distiller's wort.Because the pulp-water of attachment need wash down in case become sour with clear water by the rice soaked, and steamed rice need drench cold with clear water and make loose being beneficial to of rice mix medicine nest, therefore can produce a large amount of waste water.Meanwhile, nest manipulation require operator are many, and labour intensity is large.
Sweet rice wine is generally raw material with glutinous rice, this is because containing a certain amount of amylose starch in polished rice, after amylose starch cooling, nest is easily aging returns life, and aging starch is difficult to saccharification, and becomes the nutrition source of acid-producing bacteria, affects product quality and the yield of liquor.In addition, there is karusen and become the problems such as paste shape, mash squeeze difficulty, foam is many in polished rice wine brewing.If replace glutinous rice brew sweet rice wine with part polished rice, will reduce raw materials cost, and because of the sugared content of sweet rice wine high, the mouthfeel of product can not be affected.
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 vat fermentation sweet rice wine, respectively with glutinous rice and polished rice for raw material brew sweet rice wine, then two kinds of wine are blent in proportion, do not need to drench rice and drench meal and nest operation, simplify the operation, reduce labor intensity, conservation cost, reduce discharge of wastewater.
For achieving the above object, the present invention is achieved by the following technical solutions:
A kind of production technique of vat fermentation sweet rice wine, comprise with glutinous rice be raw material brewing glutinous rice sweet rice wine technique and take polished rice as the technique of raw material brew polished rice sweet rice wine, described glutinous rice sweet rice wine and polished rice sweet rice wine blend obtained described sweet rice wine finished product by weight 1:1 ~ 2.
The processing step of described glutinous rice sweet rice wine is as follows:
A1, rice dipping: glutinous rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds rice layer 6 ~ 10 centimeters, and soak 3 ~ 4 days, drain, collection unit divides rice milk for subsequent use;
A2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described glutinous rice standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
A3, air-cooled: by rapid for glutinous rice steamed in steps A 2 air blast cooling, glutinous rice temperature is 39 ~ 48 DEG C;
A4, fall cylinder and diastatic fermentation: be cooled glutinous rice in the white wine of 32 ~ 35%vol, steps A 3 by alcoholic strength, raw wheat koji, saccharifying enzyme, aspartic protease, yellow rice wine active dry yeast after activation pour in vat, stir, make cylinder product temperature at 32 ~ 35 DEG C, cover cylinder cap, diastatic fermentation 4 ~ 5 days, drives rake once in during diastatic fermentation every 24 ~ 28 hours;
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: glutinous rice 125kg, raw wheat koji 10 ~ 15kg, the aspartic protease 10 ~ 15g of the saccharifying enzyme 60 ~ 80g of 100000U, 50000U, white wine 130 kg of yellow rice wine active dry yeast 140 ~ 180g and 32 ~ 35% vol;
A5, filling altar and standing foster unstrained spirits: after the diastatic fermentation of steps A 4, add white wine 22 ~ 28 kg of 50%vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 ~ 5 months;
A6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of steps A 5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains glutinous rice sweet rice wine.
Glutinous rice temperature in described steps A 3 is according to temperature and determining on the same day, and temperature low then glutinous rice temperature is high, and then glutinous rice temperature is low for temperature height, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
If room temperature is lower than 25 DEG C in described steps A 4, a few days ago surround casing wall insulation with straw seat.
The processing step of described polished rice sweet rice wine is as follows:
B1, 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;
B2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described polished rice meal standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
B3, air-cooled: by rapid for polished rice meal steamed in step B2 air blast cooling, polished rice meal temperature is 39 ~ 48 DEG C;
B4, fall cylinder and diastatic fermentation: the α-amylase by alcoholic strength being cooled polished rice meal in the white wine of 32 ~ 35%vol, step B3, raw wheat koji, 4000U, CaCl
2the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U and yellow rice wine active dry yeast are poured in vat, stir, make cylinder product temperature at 32 ~ 35 DEG C, cover cylinder cap, diastatic fermentation 4 ~ 5 days, drives rake once in during diastatic fermentation every 24 ~ 28 hours, and adds the aspartic protease of 50000U when starting rake;
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: polished rice 125kg, raw wheat koji 10 ~ 15kg, the α-amylase 30 ~ 40g of 4000U, CaCl
2aspartic protease 15 ~ 20g, the yellow rice wine active dry yeast 140 ~ 180g of the saccharifying enzyme 50 ~ 70g of the food-grade calcium chloride 20 ~ 25g of>=90%, 100000U, 50000U and white wine 130 kg of 32 ~ 35% vol;
B5, filling altar and standing foster unstrained spirits: it is 50% vol that the rice dipping pulp-water in edible ethanol steps A 1 is diluted to alcoholic strength, after the diastatic fermentation of step B4, add edible ethanol 22 ~ 28 kg of 50% vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 ~ 5 months;
B6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of step B5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains polished rice sweet rice wine.
Polished rice meal temperature in described step B3 is according to temperature and determining on the same day, and temperature low then polished rice meal temperature is high, and temperature height then polished rice meal temperature is low, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
If room temperature is lower than 25 DEG C in described step B4, a few days ago surround casing wall insulation with straw seat.
Beneficial effect of the present invention is as follows:
1, the present invention is with glutinous rice and polished rice brewing glutinous rice sweet rice wine and polished rice sweet rice wine respectively, and right latter two yellow rice wine is blent in proportion, and the sweet rice wine of production is compared with the sweet rice wine of raw material with all adopting glutinous rice, conservation cost.
2, polished rice sweet rice wine adds multiple zymin and activator, adopt short period of time rice dipping, create the condition being applicable to enzyme effect, thus solve karusen paste shape and the many problem of foam, and before filling with altar fermentation, allocate the rice dipping pulp-water of glutinous rice sweet rice wine production into, supply the deficiency of acidity, and reduce discharge of wastewater.
3, the present invention changes Lin-fan method production for stand meal method production, and rice dipping is rear only need drain pulp-water, and need not rush slurry, the rice soaked cools without the need to trickle, saves a large amount of water of productive use and greatly reduces discharge of wastewater; Save nest operation, simplify the operation, save labor force, reduce labor intensity.
Accompanying drawing explanation
Fig. 1 is the production technological process of vat of the present invention fermentation sweet rice wine.
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.
Vat in the present invention refers to that volume is the wine brewing cylinder of 500 liters.
The raw material adopted in the present invention is as glutinous rice, polished rice, raw wheat koji, the saccharifying enzyme of 100000U, the aspartic protease of 50000U, yellow rice wine active dry yeast, the α-amylase of 4000U, CaCl
2the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U, alcoholic strength are that 50% vol white wine and edible ethanol etc. all can be buied from the market.
The white wine dilution of to be the white wine alcoholic strength of 32 ~ 35%vol be 50% vol of the alcoholic strength in the present invention is made.
embodiment 1
The processing step of the glutinous rice sweet rice wine one, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: glutinous rice 125kg, raw wheat koji 15kg, the aspartic protease 10g of the saccharifying enzyme 60g of 100000U, 50000U, white wine 130 kg of yellow rice wine active dry yeast 180g and 32% vol;
A1, rice dipping: glutinous rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds rice layer 10 centimeters, and soak 4 days, drain, collection unit divides rice milk for subsequent use;
A2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described glutinous rice standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
A3, air-cooled: by rapid for glutinous rice steamed in steps A 2 air blast cooling, glutinous rice temperature is 48 DEG C; In the present invention, glutinous rice temperature is according to temperature and determining on the same day, and temperature low then glutinous rice temperature is high, and then glutinous rice temperature is low for temperature height, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
A4, fall cylinder and diastatic fermentation: be cooled glutinous rice in the white wine of 35%vol, steps A 3 by alcoholic strength, raw wheat koji, saccharifying enzyme, aspartic protease, yellow rice wine active dry yeast after activation pour in vat, stir, make cylinder product temperature at 35 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 5 days, drives rake once in during diastatic fermentation every 28 hours;
A5, filling altar and standing foster unstrained spirits: after the diastatic fermentation of steps A 4, add white wine 28 kg of 50%vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 5 months;
A6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of steps A 5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains glutinous rice sweet rice wine.
The processing step of the polished rice sweet rice wine two, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: polished rice 125kg, raw wheat koji 15kg, the α-amylase 30g of 4000U, CaCl
2aspartic protease 15g, the yellow rice wine active dry yeast 180g of the saccharifying enzyme 50g of the food-grade calcium chloride 20g of>=90%, 100000U, 50000U and white wine 130 kg of 35% vol;
B1, rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 10 centimeters, rice layer, soaks 6 hours, drains;
B2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described polished rice meal standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
B3, air-cooled: by rapid for polished rice meal steamed in step B2 air blast cooling, polished rice meal temperature is 48 DEG C; Polished rice meal temperature is according to temperature and determining on the same day, and temperature low then polished rice meal temperature is high, and temperature height then polished rice meal temperature is low, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
B4, fall cylinder and diastatic fermentation: the α-amylase by alcoholic strength being cooled polished rice meal in the white wine of 35%vol, step B3, raw wheat koji, 4000U, CaCl
2the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U and yellow rice wine active dry yeast are poured in vat, stir, and make cylinder product temperature at 35 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 5 days, drives rake once in during diastatic fermentation every 28 hours, and adds the aspartic protease of 50000U when starting rake;
B5, filling altar and standing foster unstrained spirits: it is 50% vol that the rice dipping pulp-water in edible ethanol steps A 1 is diluted to alcoholic strength;
After the diastatic fermentation of step B4, add edible ethanol 28 kg of 50% vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 5 months;
B6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of step B5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth and obtains polished rice sweet rice wine.
Three, by glutinous rice sweet rice wine and polished rice sweet rice wine by weight proportion 1:1 blend obtained sweet rice wine finished product.
embodiment 2
The processing step of the glutinous rice sweet rice wine one, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: glutinous rice 125kg, raw wheat koji 10kg, the aspartic protease 15g of the saccharifying enzyme 80g of 100000U, 50000U, white wine 130 kg of yellow rice wine active dry yeast 140g and 35% vol;
A1, rice dipping: glutinous rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds rice layer 6 centimeters, and soak 3 days, drain, collection unit divides rice milk for subsequent use;
A2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Glutinous rice standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
A3, air-cooled: by rapid for glutinous rice steamed in steps A 2 air blast cooling, glutinous rice temperature is 39 DEG C; In the present invention, glutinous rice temperature is according to temperature and determining on the same day, and temperature low then glutinous rice temperature is high, and then glutinous rice temperature is low for temperature height, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
A4, fall cylinder and diastatic fermentation: be cooled glutinous rice in the white wine of 32%vol, steps A 3 by alcoholic strength, raw wheat koji, saccharifying enzyme, aspartic protease, yellow rice wine active dry yeast after activation pour in vat, stir, make cylinder product temperature at 32 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 4 days, drives rake once in during diastatic fermentation every 24 hours;
A5, filling altar and standing foster unstrained spirits: after the diastatic fermentation of steps A 4, add the white wine 22kg of 50%vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 months;
A6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of steps A 5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains glutinous rice sweet rice wine.
The processing step of the polished rice sweet rice wine two, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: polished rice 125kg, raw wheat koji 10kg, the α-amylase 40g of 4000U, CaCl
2aspartic protease 20g, the yellow rice wine active dry yeast 140g of the saccharifying enzyme 70g of the food-grade calcium chloride 25g of>=90%, 100000U, 50000U and white wine 130 kg of 32% vol;
B1, rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 6 centimeters, rice layer, soaks 4 hours, drains;
B2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described polished rice meal standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
B3, air-cooled: by rapid for polished rice meal steamed in step B2 air blast cooling, polished rice meal temperature is 39 DEG C; Polished rice meal temperature is according to temperature and determining on the same day, and temperature low then polished rice meal temperature is high, and temperature height then polished rice meal temperature is low, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
B4, fall cylinder and diastatic fermentation: the α-amylase by alcoholic strength being cooled polished rice meal in the white wine of 32%vol, step B3, raw wheat koji, 4000U, CaCl
2the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U and yellow rice wine active dry yeast are poured in vat, stir, and make cylinder product temperature at 32 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 4 days, drives rake once in during diastatic fermentation every 24 hours, and adds the aspartic protease of 50000U when starting rake;
B5, filling altar and standing foster unstrained spirits: it is 50% vol that the rice dipping pulp-water in edible ethanol steps A 1 is diluted to alcoholic strength;
After the diastatic fermentation of step B4, add edible ethanol 22 kg of 50% vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 months;
B6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of step B5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth and obtains polished rice sweet rice wine.
Three, by glutinous rice sweet rice wine and polished rice sweet rice wine by weight 1:1.5 blend obtained sweet rice wine finished product.
embodiment 3
The processing step of the glutinous rice sweet rice wine one, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: glutinous rice 125kg, raw wheat koji 12.5kg, the aspartic protease 12.5g of the saccharifying enzyme 70g of 100000U, 50000U, white wine 130 kg of yellow rice wine active dry yeast 160g and 33.5% vol;
A1, rice dipping: glutinous rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds rice layer 8 centimeters, and soak 3.5 days, drain, collection unit divides rice milk for subsequent use;
A2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Glutinous rice standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
A3, air-cooled: by rapid for glutinous rice steamed in steps A 2 air blast cooling, glutinous rice temperature is 43.5 DEG C; In the present invention, glutinous rice temperature is according to temperature and determining on the same day, and temperature low then glutinous rice temperature is high, and then glutinous rice temperature is low for temperature height, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
A4, fall cylinder and diastatic fermentation: be cooled glutinous rice in the white wine of 33.5%vol, steps A 3 by alcoholic strength, raw wheat koji, saccharifying enzyme, aspartic protease, yellow rice wine active dry yeast after activation pour in vat, stir, make cylinder product temperature at 33.5 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 4.5 days, drives rake once in during diastatic fermentation every 26 hours;
A5, filling altar and standing foster unstrained spirits: after the diastatic fermentation of steps A 4, add the white wine 25kg of 50%vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4.5 months;
A6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of steps A 5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains glutinous rice sweet rice wine.
The processing step of the polished rice sweet rice wine two, in the present invention is as follows:
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: polished rice 125kg, raw wheat koji 12.5kg, the α-amylase 35g of 4000U, CaCl
2aspartic protease 17.5g, the yellow rice wine active dry yeast 160g of the saccharifying enzyme 60g of the food-grade calcium chloride 22.5g of>=90%, 100000U, 50000U and white wine 130 kg of 33.5% vol;
B1, rice dipping: polished rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds 8 centimeters, rice layer, soaks 5 hours, drains;
B2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described polished rice meal standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
B3, air-cooled: by rapid for polished rice meal steamed in step B2 air blast cooling, polished rice meal temperature is 43.5 DEG C; Polished rice meal temperature is according to temperature and determining on the same day, and temperature low then polished rice meal temperature is high, and temperature height then polished rice meal temperature is low, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
B4, fall cylinder and diastatic fermentation: the α-amylase by alcoholic strength being cooled polished rice meal in the white wine of 33.5% vol, step B3, raw wheat koji, 4000U, CaCl
2the food-grade calcium chloride of>=90%, the saccharifying enzyme of 100000U and yellow rice wine active dry yeast are poured in vat, stir, and make cylinder product temperature at 33.5 DEG C, cover cylinder cap, if room temperature is lower than 25 DEG C, a few days ago surround casing wall insulation with straw seat.Diastatic fermentation 4.5 days, drives rake once in during diastatic fermentation every 26 hours, and adds the aspartic protease of 50000U when starting rake;
B5, filling altar and standing foster unstrained spirits: it is 50% vol that the rice dipping pulp-water in edible ethanol steps A 1 is diluted to alcoholic strength;
After the diastatic fermentation of step B4, add the edible ethanol 25kg of 50% vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4.5 months;
B6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of step B5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth and obtains polished rice sweet rice wine.
Three, glutinous rice sweet rice wine and polished rice sweet rice wine are blent obtained sweet rice wine finished product by weight 1:2.
comparative example 1
Be raw material with glutinous rice, use produced in conventional processes sweet rice wine well known in the art, through (1) rice dipping; (2) steamed rice; (3) trickle cooling; (4) cylinder that falls mixes yeast for brewing rice wine nest, diastatic fermentation; (4) add white wine, fill with altar and leave standstill and support unstrained spirits; (5) squeeze, decoct wine and Guan Tan, obtained sweet rice wine.
performance test
Identical at comparative example rice, wheat koji, sweet rice wine consumption that white wine (or alcohol) consumption is corresponding with the present invention, use yeast for brewing rice wine, under not using zymin and active dry yeast situation, the analytical procedure specified by GB/T 13662 yellow rice wine is tested.Test result is as following table 1
Table 1
| Embodiment | Alcoholic strength %vol | Pol g/L | Subjective appreciation |
| Embodiment 1 | 22.3 | 282.6 | Sweet-smelling is strong, and mouthfeel is fresh and sweet, mellow |
| Embodiment 2 | 20.5 | 295.3 | Sweet-smelling is strong, and mouthfeel is fresh and sweet, mellow |
| Embodiment 3 | 21.4 | 290.7 | Sweet-smelling is strong, and mouthfeel is fresh and sweet, mellow |
| Comparative example 1 | 22.4 | 205.5 | Sweet-smelling is strong, and mouthfeel is fresh and sweet, mellow |
The present invention uses part polished rice raw material, saves raw materials cost; Only need drain pulp-water after rice dipping, need not slurry be rushed, and the rice soaked cool without the need to trickle, save a large amount of water of productive use and greatly reduce discharge of wastewater; Save nest operation, simplify operation, save labor force, reduce labor intensity; Appropriate interpolation zymin, improves raw material availability (can improve the sugared content more than 30% in wine during identical the yield of liquor); Part rice milk is utilized, emissions reduction.
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 (7)
1. the production technique of a vat fermentation sweet rice wine, it is characterized in that comprising with glutinous rice be raw material brewing glutinous rice sweet rice wine technique and take polished rice as the technique of raw material brew polished rice sweet rice wine, described glutinous rice sweet rice wine and polished rice sweet rice wine blend obtained described sweet rice wine finished product by weight 1:1 ~ 2.
2. as claimed in claim 1 vat fermentation sweet rice wine production technique, it is characterized in that the processing step of described glutinous rice sweet rice wine is as follows:
A1, rice dipping: glutinous rice, after screening and removing impurities, enters tank and adds water retting, the water surface exceeds rice layer 6 ~ 10 centimeters, and soak 3 ~ 4 days, drain, collection unit divides rice milk for subsequent use;
A2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described glutinous rice standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
A3, air-cooled: by rapid for glutinous rice steamed in steps A 2 air blast cooling, glutinous rice temperature is 39 ~ 48 DEG C;
A4, fall cylinder and diastatic fermentation: be cooled glutinous rice in the white wine of 32 ~ 35%vol, steps A 3 by alcoholic strength, raw wheat koji, saccharifying enzyme, aspartic protease, yellow rice wine active dry yeast after activation pour in vat, stir, make cylinder product temperature at 32 ~ 35 DEG C, cover cylinder cap, diastatic fermentation 4 ~ 5 days, drives rake once in during diastatic fermentation every 24 ~ 28 hours;
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: glutinous rice 125kg, raw wheat koji 10 ~ 15kg, the aspartic protease 10 ~ 15g of the saccharifying enzyme 60 ~ 80g of 100000U, 50000U, white wine 130 kg of yellow rice wine active dry yeast 140 ~ 180g and 32 ~ 35% vol;
A5, filling altar and standing foster unstrained spirits: after the diastatic fermentation of steps A 4, add white wine 22 ~ 28 kg of 50%vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 ~ 5 months;
A6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of steps A 5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains glutinous rice sweet rice wine.
3. as claimed in claim 2 vat fermentation sweet rice wine production technique, it is characterized in that glutinous rice temperature in described steps A 3 is according to temperature and determining on the same day, temperature low then glutinous rice temperature is high, and then glutinous rice temperature is low for temperature height, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
4. as claimed in claim 2 vat fermentation sweet rice wine production technique, it is characterized in that as room temperature is lower than 25 DEG C in described steps A 4, a few days ago with straw seat surround casing wall be incubated.
5. as claimed in claim 2 vat fermentation sweet rice wine production technique, it is characterized in that the processing step of described polished rice sweet rice wine is as follows:
B1, 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;
B2, steamed rice: steamed rice is to the saturating face of steam, and rice grain is not in the white heart; Described polished rice meal standard-required is: outer hard interior soft, loosens and does not stick with paste, thoroughly well cooked but not mushy, uniformity;
B3, air-cooled: by rapid for polished rice meal steamed in step B2 air blast cooling, polished rice meal temperature is 39 ~ 48 DEG C;
B4, fall cylinder and diastatic fermentation: the α-amylase by alcoholic strength being cooled polished rice meal, raw wheat koji, 4000U in the white wine of 32 ~ 35%vol or edible ethanol, step B3, the food-grade calcium chloride of CaCl2 >=90%, the saccharifying enzyme of 100000U and yellow rice wine active dry yeast are poured in vat, stir, make cylinder product temperature at 32 ~ 35 DEG C, cover cylinder cap, diastatic fermentation 4 ~ 5 days, within during diastatic fermentation every 24 ~ 28 hours, drive rake once, and add the aspartic protease of 50000U when starting rake;
Calculate batching consumption with wine brewing vat, every cylinder feeds intake: polished rice 125kg, raw wheat koji 10 ~ 15kg, the α-amylase 30 ~ 40g of 4000U, CaCl
2aspartic protease 15 ~ 20g, the yellow rice wine active dry yeast 140 ~ 180g of the saccharifying enzyme 50 ~ 70g of the food-grade calcium chloride 20 ~ 25g of>=90%, 100000U, 50000U and white wine 130 kg of 32 ~ 35% vol;
B5, filling altar and standing foster unstrained spirits: it is 50% vol that the rice dipping pulp-water in edible ethanol steps A 1 is diluted to alcoholic strength, after the diastatic fermentation of step B4, add edible ethanol 22 ~ 28 kg of 50% vol, stir, then pour in wine jar, after filling with altar, altar mouth ties lotus leaf indocalamus shell; 3 ~ 4 altars are that row are piled in indoor, and upper strata altar mouth seals up a small amount of wet mud, to reduce alcohol volatilization, then leave standstill and support unstrained spirits 4 ~ 5 months;
B6, squeeze, decoct wine and Guan Tan: after the leaving standstill and support unstrained spirits of step B5, wine unstrained spirits without white wine smell, squeezes with plate-and-frame filter press, and the filtrate obtained is decocted through Thin plate heat exchanger and poured into wine jar while hot after drinking, seals altar mouth, obtains polished rice sweet rice wine.
6. as claimed in claim 5 vat fermentation sweet rice wine production technique, it is characterized in that polished rice meal temperature in described step B3 is according to temperature and determining on the same day, temperature low then polished rice meal temperature is high, and temperature height then polished rice meal temperature is low, is 32 ~ 35 DEG C is as the criterion with product temperature after controlling cylinder.
7. as claimed in claim 5 vat fermentation sweet rice wine production technique, it is characterized in that as room temperature is lower than 25 DEG C in described step B4, a few days ago with straw seat surround casing wall be incubated.
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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 technology of vat fermentation sweet type yellow rice wine Granted publication date: 20151230 License type: Common License Record date: 20170321 |