CN104531434A - Process for preparing rice-flavor liquor based on simultaneous saccharification and fermentation method - Google Patents
Process for preparing rice-flavor liquor based on simultaneous saccharification and fermentation method Download PDFInfo
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- CN104531434A CN104531434A CN201410773968.8A CN201410773968A CN104531434A CN 104531434 A CN104531434 A CN 104531434A CN 201410773968 A CN201410773968 A CN 201410773968A CN 104531434 A CN104531434 A CN 104531434A
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention provides a process for preparing a rice-flavor liquor based on a simultaneous saccharification and fermentation method. The process comprises the following steps: (1) selecting rice; (2) washing the rice; (3) steeping the rice; (4) cooking; (5) cooling by spreading out; (6) mixing with a yeast; (7) fermenting, i.e. transferring the cooked rice mixed with the yeast into a tank, feeding water of 2.7-2.9 times of the mass of the material rice, performing sealed fermentation for 120 hours under the constant temperature of 31 DEG C; and (8) distilling. The process for preparing a rice-flavor liquor based on the simultaneous saccharification and fermentation method is achieved by selecting strains, optimizing the inoculation amount of the strains and optimizing the water feeding amount and the fermentation time; according to the process disclosed by the invention, the utilization rate of sugar reaches 84.56 percent, the sensory value of the rice-flavor liquor prepared according to the process is 8.2; and the liquor prepared according to the process disclosed by the invention has better color and better shape, shows a homogenous, clear and transparent body, has pure scent and rice flavor, and contains 19 flavor substances, including 6 alcohols, 4 esters and 8 acids.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to saccharification limit, a kind of limit fermentation method rice spirit preparation technology.
Background technology
Rice spirit take rice as raw material, through traditional semi-solid ferment, distillation, ageing, blend, do not add the flavor and fragrance substance of edible ethanol and the generation of non-liquor fermentation, the white wine that to have with ethyl lactate, phenylethyl alcohol be main body compound perfume (or spice), be the one of liquor, belong to leavened food.Rice spirit is with a long history, and mouthfeel is unique, has again abundant nutritive value and health-care effect, deeply liked by broad masses.Along with development and the application of biotechnology, there is different novel procesies and product, made rice spirit obtain development to a certain extent.
As other white wine, the ethanol in rice spirit can provide heat for human body.In addition, contained low molecular organic acids and higher aliphatic acids substance improve intestinal microcirculation, delay the deposition of the lipids such as cholesterol on vessel wall, protect the liver invigorating the spleen.And the health-care effect of rice spirit is mainly reflected on " invigorating blood circulation ", namely drinks on a small quantity and can accelerate blood circulation, especially can accelerate the blood flow in capillary vessel, promote human metabolism, thus promote the absorption of nutrition and the eliminating of metabolism rubbish.New Times rice spirit, except the white feature of inheriting tradition rice-fragrant type, has engendered health, nutrition, delicious food, high-quality, graceful, the feature such as fashion and diet-therapy health-preserving.
Summary of the invention
The invention provides saccharification limit, a kind of limit fermentation method rice spirit preparation technology.
The invention provides saccharification limit, a kind of limit fermentation method rice spirit preparation technology, step is as follows:
(1) rice is selected: choose high-quality, fresh nothing is gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice;
(2) rice is washed, until it is not muddy to drench the washing water of rice;
(3) rice dipping: washed rice is placed in container, with 50-60 DEG C of warm water soaking 20-30min, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, drains away the water;
(4) boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15-20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain stirred loose after, continue to steam 15-20min, then drench into a small amount of warm water, continue again after stirring with chopsticks to steam 15-20min, require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake;
(5) spreading for cooling: steamed rice is cooled to 28-32 DEG C;
(6) mixed song: take distiller's yeast according to the 0.86-0.90% of rice quality, admixes in the good rice of spreading for cooling after first being activated by distiller's yeast warm water;
(7) ferment: the rice after mixed song is transferred in tank, add 2.7-2.9 doubly to the water of Raw Materials Rice quality, at constant temperature 31 DEG C, carry out sealing and fermenting, fermentation 120h;
(8) distill: after fermentation ends, fermented liquid is distilled together with surplus stock, carry out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stops distillation.
Preferably, the add-on of described distiller's yeast is 0.88% of rice quality.
Preferably, during described fermentation, the add-on of water is 2.8 times of Raw Materials Rice quality.
Preferably, during described fermentation, leavening temperature is 30.5 DEG C.
Preferably, the main component of described distiller's yeast is rhizopus and ground rice.
The present invention is by selecting bacterial classification, the optimization of the optimization of strain inoculation amount, amount of water and fermentation time, obtain saccharification limit, a kind of limit fermentation method rice spirit preparation technology, apply the utilization ratio of this technique sugar up to 84.56%, the rice spirit sensory evaluation scores obtained is 8.2 parts, color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is better.Containing 19 kinds of flavour substancess, wherein alcohols 6 kinds in product, ester class 4 kinds, acids 8 kinds.
Accompanying drawing explanation
Accompanying drawing is used to provide a further understanding of the present invention, and forms a part for specification sheets, together with embodiments of the present invention for explaining the present invention, is not construed as limiting the invention.In the accompanying drawings:
Fig. 1 is mass spectrum and the color atlas of product of the present invention.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.Test materials used in following embodiment, if no special instructions, is commercially available.
Raw material:
Distiller's yeast: be purchased from the magical distiller's yeast factory of Guangxi Yulin, main component is rhizopus and ground rice.
Rice: Guangxi San Jiangxian polished rice.
Embodiment 1
The preparation technology of saccharification limit, limit of the present invention fermentation method rice spirit is as follows:
1. select rice: choose high-quality, fresh nothing gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice is as proferment material.The arrange in pairs or groups mouthfeel of the rice spirit prepared of this meter and this distiller's yeast is best.
2. wash rice: take a certain amount of fresh rice and be placed in container, add appropriate water and repeatedly eluriate, until drench the washing water of rice not muddy till.
3. rice dipping: washed rice is placed in container, with 50 ~ 60 DEG C of warm water soaking 20 ~ 30min, concrete soak time is different because of the difference of meter Zhi Yu temperature, rice dipping process keeps rice pellets complete as far as possible, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, then drain away the water with 3 layers of clean gauze.
4. boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15 ~ 20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain is stirred loose after, continue to steam about 20min, drench into a small amount of warm water again, after stirring with chopsticks, continue steaming 15 ~ 20min again.Require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake.
5. starch content is measured: get appropriate well-done rice, join in Erlenmeyer flask, then add water hydrochloric acid hydrolysis 1h, hydrolysis terminates the neutralization of hydro-oxidation sodium, adopt titration measuring reducing sugar content, then calculate the starch content of Raw Materials Rice, be convenient to follow-up test and calculate the indexs such as the utilization ratio of sugar.
6. spreading for cooling: poured in pallet by steamed rice and be cooled to about 30 DEG C, period, available chopsticks stirred, and also can spill little water to accelerate cooling on rice, but will lack with water as far as possible.Note during spreading for cooling preventing living contaminants.
7. mixed song: according to rice quality, the inoculum size being 0.88% according to mass percent takes distiller's yeast, admixes in the good rice of spreading for cooling after first being activated by distiller's yeast warm water, and notice that activation water will lack, mixed song is wanted evenly.
8. enter tank fermentation: all transferred in tank by the rice after mixed song, in tank, add 2.8 times to the water of Raw Materials Rice quality, ferment at constant temperature 30.5 DEG C, notice that the water surface wants complete submergence rice.Then by tank as indoor, sealing, carry out saccharification limit, limit fermenting process, fermentation 120h.Once index determining is carried out every 12h sampling after from fermentation, first shake up before sampling, the sampling rear portion centrifuge 20min of 4000r/min rotating speed, supernatant liquor is used for ethanol content and measures and Water-soluble Total Sugar assay, and lower floor's material is used for the starch determination of residual amount; A part after filtration, dilution certain multiple carries out yeast count mensuration and saccharifying enzymic activity measures.
9. distill: be transferred in condensation reflux unit together with surplus stock by fermented liquid after fermentation ends and distill, consumption socket joint receipts distillate carries out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stop distillation.
The utilization ratio applying technique sugar of the present invention is 84.56%, carries out marking table (see table 1) according to subjective appreciation standard, and product scoring is 8.2.Color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is better.
Table 1 sensory evaluation standard
Product of the present invention is carried out flavour substances mensuration, and mensuration gained mass spectrum and color atlas are see Fig. 1.Mass spectrum and color atlas per sample, contrast spectrum storehouse, carry out solution figure, acquired results is in table 2.
Table 2 wine sample flavour substances is analyzed
| Sequence number | Retention time (min) | Ingredient names |
| 1 | 2.55 | Isopropylcarbinol |
| 2 | 3.17 | Primary isoamyl alcohol |
| 3 | 3.45 | Pentyl alcohol |
| 4 | 3.59 | Sec.-amyl alcohol |
| 5 | 3.67 | Isopropylformic acid |
| 6 | 3.9 | Ethyl lactate |
| 7 | 4.88 | 2-methyl enanthic acid |
| 8 | 5.44 | 4 hydroxybutyric acid acetonyl ester |
| 9 | 6.55 | 3 methylthiol propyl alcohol |
| 10 | 6.84 | N-caproic acid |
| 11 | 7.89 | 3-hydroxyl ethyl acetate |
| 12 | 8.98 | Phenylethyl alcohol |
| 13 | 9.66 | N-caprylic acid |
| 14 | 10.05 | Lauric acid |
| 15 | 10.88 | Phenylethyl ethanoate |
| 16 | 12.35 | Capric acid |
| 17 | 19.29 | Palmitinic acid |
| 18 | 21.2 | Stearic acid |
| 19 | 23.13 | Amine hydroxybenzene |
As shown in Table 2, the flavour substances contained by product mainly comprises alcohols, ester class and acids.Containing 19 kinds of flavour substancess, wherein alcohols 6 kinds in product of the present invention, ester class 4 kinds, acids 8 kinds.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: during fermentation, and the inoculum size of distiller's yeast is 0.86% of rice quality, and the quality of the water added is 2.7 times of Raw Materials Rice quality, and leavening temperature is 31 DEG C.Rest part is all identical with embodiment 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: during fermentation, and the inoculum size of distiller's yeast is 0.90% of rice quality, and the quality of the water added is 2.9 times of Raw Materials Rice quality, and leavening temperature is 30 DEG C.Rest part is all identical with embodiment 1.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (5)
1. a limit saccharification limit fermentation method rice spirit preparation technology, is characterized in that: step is as follows:
(1) rice is selected: choose high-quality, fresh nothing is gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice;
(2) rice is washed, until it is not muddy to drench the washing water of rice;
(3) rice dipping: washed rice is placed in container, with 50-60 DEG C of warm water soaking 20-30min, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, drains away the water;
(4) boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15-20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain stirred loose after, continue to steam 15-20min, then drench into a small amount of warm water, continue again after stirring with chopsticks to steam 15-20min, require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake;
(5) spreading for cooling: steamed rice is cooled to 28-32 DEG C;
(6) mixed song: take distiller's yeast according to the 0.86-0.90% of rice quality, admixes in the good rice of spreading for cooling after first being activated by distiller's yeast warm water;
(7) ferment: the rice after mixed song is transferred in tank, add 2.7-2.9 doubly to the water of Raw Materials Rice quality, at constant temperature 31 DEG C, carry out sealing and fermenting, fermentation 120h;
(8) distill: after fermentation ends, fermented liquid is distilled together with surplus stock, carry out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stops distillation.
2. technique according to claim 1, is characterized in that: the add-on of described distiller's yeast is 0.88% of rice quality.
3. technique according to claim 1, is characterized in that: during described fermentation, the add-on of water is 2.8 times of Raw Materials Rice quality.
4. technique according to claim 1, is characterized in that: during described fermentation, leavening temperature is 30.5 DEG C.
5. technique according to claim 1, is characterized in that: the main component of described distiller's yeast is rhizopus and ground rice.
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| CN201410773968.8A CN104531434B (en) | 2014-12-13 | 2014-12-13 | A kind of fermentation method rice spirit preparation process in saccharification |
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| CN201410773968.8A CN104531434B (en) | 2014-12-13 | 2014-12-13 | A kind of fermentation method rice spirit preparation process in saccharification |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105062766A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Method for brewing rice-flavor baijiu |
| CN105985884A (en) * | 2016-07-04 | 2016-10-05 | 赣州岑峰酒业有限责任公司 | Process for preparing rice raw stock wine |
| CN105985897A (en) * | 2016-07-04 | 2016-10-05 | 赣州岑峰酒业有限责任公司 | Preparation method of cordyceps cicadae wine |
| CN106118981A (en) * | 2016-07-04 | 2016-11-16 | 赣州岑峰酒业有限责任公司 | A kind of preparation technology of rice spirit |
| CN108300630A (en) * | 2018-04-28 | 2018-07-20 | 余姚市符家土酒坊品牌管理有限公司 | A kind of white wine preparation method |
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062766A (en) * | 2015-07-27 | 2015-11-18 | 广西丹泉酒业有限公司 | Method for brewing rice-flavor baijiu |
| CN105985884A (en) * | 2016-07-04 | 2016-10-05 | 赣州岑峰酒业有限责任公司 | Process for preparing rice raw stock wine |
| CN105985897A (en) * | 2016-07-04 | 2016-10-05 | 赣州岑峰酒业有限责任公司 | Preparation method of cordyceps cicadae wine |
| CN106118981A (en) * | 2016-07-04 | 2016-11-16 | 赣州岑峰酒业有限责任公司 | A kind of preparation technology of rice spirit |
| CN108300630A (en) * | 2018-04-28 | 2018-07-20 | 余姚市符家土酒坊品牌管理有限公司 | A kind of white wine preparation method |
| CN113337357A (en) * | 2021-07-12 | 2021-09-03 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
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