CN104293622B - A kind of production technique of vat fermentation sweet rice wine - Google Patents
A kind of production technique of vat fermentation sweet rice wine Download PDFInfo
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- CN104293622B CN104293622B CN201410534576.6A CN201410534576A CN104293622B CN 104293622 B CN104293622 B CN 104293622B CN 201410534576 A CN201410534576 A CN 201410534576A CN 104293622 B CN104293622 B CN 104293622B
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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
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The present invention relates to the production technique of a kind 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 in certainweight ratio.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; Part rice milk is utilized, emissions reduction.
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 white wine 130kg of the aspartic protease 10 ~ 15g of the saccharifying enzyme 60 ~ 80g of 100000U, 50000U, 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 the white wine 22 ~ 28kg 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 ~ the 20g of the saccharifying enzyme 50 ~ 70g of the food-grade calcium chloride 20 ~ 25g of>=90%, 100000U, 50000U, the white wine 130kg of yellow rice wine active dry yeast 140 ~ 180g and 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 the edible ethanol 22 ~ 28kg 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 the 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 white wine 130kg of the aspartic protease 10g of the saccharifying enzyme 60g of 100000U, 50000U, 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 the white wine 28kg 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
2the aspartic protease 15g of the saccharifying enzyme 50g of the food-grade calcium chloride 20g of>=90%, 100000U, 50000U, the white wine 130kg of yellow rice wine active dry yeast 180g and 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 the edible ethanol 28kg 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 white wine 130kg of the aspartic protease 15g of the saccharifying enzyme 80g of 100000U, 50000U, 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
2the aspartic protease 20g of the saccharifying enzyme 70g of the food-grade calcium chloride 25g of>=90%, 100000U, 50000U, the white wine 130kg of yellow rice wine active dry yeast 140g and 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 the edible ethanol 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;
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 white wine 130kg of the aspartic protease 12.5g of the saccharifying enzyme 70g of 100000U, 50000U, 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
2the aspartic protease 17.5g of the saccharifying enzyme 60g of the food-grade calcium chloride 22.5g of>=90%, 100000U, 50000U, the white wine 130kg of yellow rice wine active dry yeast 160g and 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/T13662 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 (6)
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;
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 white wine 130kg of the aspartic protease 10 ~ 15g of the saccharifying enzyme 60 ~ 80g of 100000U, 50000U, 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 the white wine 22 ~ 28kg 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.
2. as claimed in claim 1 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.
3. as claimed in claim 1 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.
4. as claimed in claim 1 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 ~ the 20g of the saccharifying enzyme 50 ~ 70g of the food-grade calcium chloride 20 ~ 25g of>=90%, 100000U, 50000U, the white wine 130kg of yellow rice wine active dry yeast 140 ~ 180g and 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 the edible ethanol 22 ~ 28kg 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.
5. as claimed in claim 4 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.
6. as claimed in claim 4 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 |