CN104531434B - A kind of fermentation method rice spirit preparation process in saccharification - Google Patents
A kind of fermentation method rice spirit preparation process in saccharification Download PDFInfo
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- CN104531434B CN104531434B CN201410773968.8A CN201410773968A CN104531434B CN 104531434 B CN104531434 B CN 104531434B CN 201410773968 A CN201410773968 A CN 201410773968A CN 104531434 B CN104531434 B CN 104531434B
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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 present invention provides a kind of fermentation method rice spirit preparation process in saccharification, and steps are as follows：（1）Select rice；（2）Wash rice；（3）Rice steeping；（4）Boiling；（5）Spreading for cooling；（6）Mixed song；（7）Fermentation：Rice after mixed song is transferred in tank, the water of 2.7 2.9 times of Raw Materials Rice quality is added, fermentation, fermentation 120h are sealed at 31 DEG C of constant temperature；（8）Distillation.The present invention is by selecting strain, the optimization of strain inoculum concentration, the optimization of amount of water and fermentation time, a kind of fermentation method rice spirit preparation process in saccharification is obtained, it is up to 84.56% using the utilization rate of technique sugar, obtained rice spirit sensory evaluation scores are 8.2 parts, color and luster, body are preferable, show as that wine body is uniform, clear；Fragrance and fragrance are pure, have a meter fragrance；It is good in taste.Contain 19 kinds of flavor substances, wherein 6 kinds of alcohols, 4 kinds of esters, 8 kinds of acids in product.
Description
Technical field
The invention belongs to brewing technical fields, and in particular to a kind of fermentation method rice spirit preparation process in saccharification.
Background technology
Rice spirit be using rice as raw material, through traditional semi-solid ferment, distillation, ageing, blend made of, be not added with
The flavor and fragrance substance that edible alcohol and non-liquor fermentation generate, it is the white of main bluk recombination perfume to have with ethyl lactate, benzyl carbinol
Wine is one kind of Spirit, belongs to fermented food.Rice spirit is with a long history, unique in taste, and has abundant nutriture value
Value and health-care efficacy, it is deep to be liked by broad masses.With the development and application of biotechnology, occur different new processes and
Product makes rice spirit obtain a degree of development.
As other white wine, the ethyl alcohol in rice spirit can provide heat for human body.In addition, contained low molecule has
Machine acid and higher aliphatic acid can improve intestinal microcirculation, delay deposition of the lipids such as cholesterol on vascular wall, liver protection
Invigorating the spleen.And the health-care efficacy of rice spirit is mainly reflected in " promoting blood circulation ", i.e., blood circulation can be accelerated by drinking on a small quantity, especially
It can accelerate the blood flow in capillary, promote human metabolism, to promote absorption and the metabolism rubbish of nutrition
Exclusion.New era rice spirit has gradually appeared health, nutrition, U.S. other than the white feature of inheriting tradition rice-fragrant type
The features such as taste, high-quality, graceful, fashion and diet-therapy health-preserving.
Invention content
The present invention provides a kind of fermentation method rice spirit preparation processes in saccharification.
The present invention provides a kind of fermentation method rice spirit preparation process in saccharification, and steps are as follows：
(1) rice is selected：High-quality, fresh nothing is chosen to go 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 rice washing water；
(3) rice steeping：Washed rice is placed in container, impregnates 20-30min with 50-60 DEG C of warm water, when pinching rice with finger
Grain powdering, without hilum when rice steeping complete, drain away the water；
(4) boiling：Water is put in pot, the rice drained is placed on filter cloth after heating up water to boiling the after steaming 15-20min
It is sprinkled into appropriate warm water 1 time, rice grain is stirred with chopsticks after dissipating, continue to steam 15-20min, then drench into a small amount of warm water, be stirred with chopsticks equal
It is further continued for steaming 15-20min after even, it is desirable that steamed rice adhesion, it is interior without the white heart, uniformity, without not yet done or excessively rotten phenomenon；
(5) spreading for cooling：Steamed rice is cooled to 28-32 DEG C；
(6) mixed song：Distiller's yeast is weighed according to the 0.86-0.90% of rice quality, booth is admixed after first activating distiller's yeast with warm water
In cool good rice；
(7) it ferments：Rice after mixed song is transferred in tank, the water of 2.7-2.9 times of Raw Materials Rice quality is added, in perseverance
Fermentation is sealed at 31 DEG C of temperature, ferment 120h；
(8) it distills：Zymotic fluid is distilled together with surplus stock after fermentation, carries out alcohol at regular intervals
Assay stops distillation after surveyed alcohol content is less than 0.2%vol.
Preferably, the addition of the distiller's yeast is the 0.88% of rice quality.
Preferably, the addition of water is 2.8 times of Raw Materials Rice quality when the fermentation.
Preferably, fermentation temperature is 30.5 DEG C when the fermentation.
Preferably, the main component of the distiller's yeast is rhizopus and rice flour.
By being selected to strain, the optimization of strain inoculum concentration, the optimization of amount of water and fermentation time obtain the present invention
A kind of fermentation method rice spirit preparation process in saccharification, is up to 84.56% using the utilization rate of technique sugar, obtains
Rice spirit sensory evaluation scores are 8.2 parts, and color and luster, body are preferable, show as that wine body is uniform, clear；Fragrance and pure fragrance
Just, there is a meter fragrance；It is good in taste.Contain 19 kinds of flavor substances, wherein 6 kinds of alcohols, 4 kinds of esters, 8 kinds of acids in product.
Description of the drawings
Attached drawing is used to provide further understanding of the present invention, and a part for constitution instruction, the reality with the present invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings：
Fig. 1 is the mass spectrum and chromatogram of the product of the present invention.
Specific implementation mode
Embodiment below facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiments
Method is unless otherwise specified conventional method.Test material as used in the following examples is unless otherwise specified city
It sells.
Raw material：
Distiller's yeast：It is purchased from Guangxi Yulin mystery distiller's yeast factory, main component is rhizopus and rice flour.
Rice：Guangxi San Jiangxian high quality white rices.
Embodiment 1
The preparation process of fermentation method rice spirit in saccharification of the present invention is as follows：
1. selecting rice：High-quality, fresh nothing is chosen to go mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice conduct fermentation
Raw material.The mouthfeel of this meter and the rice spirit that distiller's yeast collocation is prepared is best.
2. washing rice：It weighs a certain amount of fresh rice to be placed in container, suitable water is added and is eluriated repeatedly, until leaching
Until the rice washing water gone out is not muddy.
3. rice steeping：Washed rice is placed in container, impregnates 20~30min with 50~60 DEG C of warm water, it is specific to impregnate
Time is different due to the difference of meter Zhi Yu temperature, and rice steeping process keeps rice pellets complete as possible, when pinching the grain of rice into powder with finger
Shape, without hilum when rice steeping complete, then drained away the water with 3 layers of clean gauze.
4. boiling：Water is put in pot, the rice drained is placed on filter cloth after heating up water to boiling the after steaming 15~20min
It is sprinkled into appropriate warm water 1 time, rice grain is stirred with chopsticks after dissipating, continue to steam about 20min, then drench into a small amount of warm water, be stirred with chopsticks
It is further continued for 15~20min of steaming after uniformly.It is required that steamed rice adhesion, interior without the white heart, uniformity, without not yet done or excessively rotten existing
As.
5. measuring content of starch：Appropriate well-done rice is taken, is added in conical flask, then plus water adds hydrochloric acid to hydrolyze
1h, hydrolysis terminates plus sodium hydroxide neutralizes, and using titration measuring content of reducing sugar, the starch for then calculating Raw Materials Rice contains
Amount, the indexs such as utilization rate for calculating sugar convenient for follow-up test.
6. spreading for cooling：Steamed rice is poured into pallet and is cooled to 30 DEG C or so, during which can be stirred with chopsticks, it also can be big
Little water is spilt to accelerate to cool down on rice, but to be lacked as possible with water.Pay attention to preventing living contaminants during spreading for cooling.
7. mixed song：According to rice quality, the inoculum concentration for being 0.88% according to mass percent weighs distiller's yeast, first uses distiller's yeast
It is admixed in the good rice of spreading for cooling after warm water activation, notices that activation water will lack, mixed song is uniform.
8. entering tank fermentation：Rice after mixed song is transferred completely into tank, 2.8 times of Raw Materials Rice quality are added into tank
Water, ferment at 30.5 DEG C of constant temperature, notice that the water surface will be totally submerged rice.Then tank is sealed as interior, is carried out
The fermentation process in saccharification, ferment 120h.Primary progress index determining is sampled every 12h after since fermentation, is first shaken before sampling
It is even, sample rear portion 4000r/min rotating speeds centrifuge 20min, supernatant for alcohol content measure and it is water-soluble
Property total sugar content measure, lower layer's substance be used for the starch determination of residual amount；A part carries out saccharomycete through filtering, diluting certain multiple
Number measures and saccharifying enzymic activity measures.
9. distilling：It will be transferred in condensation reflux unit and distill together with zymotic fluid and surplus stock after fermentation,
Distillate is received with graduated cylinder at regular intervals and carry out alcohol content measurement, stop after surveyed alcohol content is less than 0.2%vol
Distillation.
Utilization rate using the technique sugar of the present invention is 84.56%, and marking table is carried out (referring to table according to subjective appreciation standard
1), product scoring is 8.2.Color and luster, body are preferable, show as that wine body is uniform, clear；Fragrance and fragrance are pure, have meter Xiang
Taste；It is good in taste.
1 sensory evaluation standard of table
The product of the present invention is subjected to flavor substance measurement, measures gained mass spectrum and chromatogram referring to Fig. 1.According to sample matter
Spectrum and chromatogram, control spectrum library, carry out solution figure, acquired results are shown in Table 2.
2 wine sample flavor substance of table is analyzed
| Serial number | Retention time (min) | Ingredient names |
| 1 | 2.55 | Isobutanol |
| 2 | 3.17 | Isoamyl alcohol |
| 3 | 3.45 | N-amyl alcohol |
| 4 | 3.59 | Sec-amyl alcohol |
| 5 | 3.67 | Isobutyric acid |
| 6 | 3.9 | Ethyl lactate |
| 7 | 4.88 | 2- methyl enanthic acids |
| 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 acetates |
| 12 | 8.98 | Benzyl carbinol |
| 13 | 9.66 | Caprylic acid |
| 14 | 10.05 | Lauric acid |
| 15 | 10.88 | Phenethyl acetate |
| 16 | 12.35 | Capric acid |
| 17 | 19.29 | Palmitic acid |
| 18 | 21.2 | Stearic acid |
| 19 | 23.13 | Oleamide |
As shown in Table 2, the flavor substance contained by product includes mainly alcohols, esters and acids.Contain in the product of the present invention
There are 19 kinds of flavor substances, wherein 6 kinds of alcohols, 4 kinds of esters, 8 kinds of acids.
Embodiment 2
The present embodiment difference from example 1 is that：When fermentation, the inoculum concentration of distiller's yeast is rice quality
0.86%, the quality of the water of addition is 2.7 times of Raw Materials Rice quality, and fermentation temperature is 31 DEG C.Rest part with embodiment 1
It is identical.
Embodiment 3
The present embodiment difference from example 1 is that：When fermentation, the inoculum concentration of distiller's yeast is rice quality
0.90%, the quality of the water of addition is 2.9 times of Raw Materials Rice quality, and fermentation temperature is 30 DEG C.Rest part with embodiment 1
It is identical.
Finally it should be noted that：The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
With technical scheme described in the above embodiments is modified or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention's
Within protection domain.
Claims (3)
1. a kind of fermentation method rice spirit preparation process in saccharification, it is characterised in that：Steps are as follows：
（1）Select rice：High-quality, fresh nothing is chosen to go 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 rice washing water；
（3）Rice steeping：Washed rice is placed in container, impregnates 20-30min with 50-60 DEG C of warm water, when with finger pinch the grain of rice at
Powdery, without hilum when rice steeping complete, drain away the water；
（4）Boiling：Water is put in pot, and the rice drained is placed on filter cloth the 1st time after steaming 15-20min after heating up water to boiling
It is sprinkled into appropriate warm water, rice grain is stirred with chopsticks after dissipating, is continued to steam 15-20min, then drench into a small amount of warm water, stirred evenly with chopsticks
After be further continued for steam 15-20min, it is desirable that steamed rice adhesion, it is interior without the white heart, uniformity, without not yet done or excessively rotten phenomenon；
（5）Spreading for cooling：Steamed rice is cooled to 28-32 DEG C；
（6）Mixed song：Distiller's yeast is weighed according to the 0.86-0.90% of rice quality, it is good that spreading for cooling is admixed after first activating distiller's yeast with warm water
In rice；The main component of the distiller's yeast is rhizopus and rice flour；
（7）Fermentation：Rice after mixed song is transferred in tank, the water of 2.7-2.9 times of Raw Materials Rice quality is added, in constant temperature 31
Fermentation is sealed at DEG C, ferment 120h；
（8）Distillation：Zymotic fluid is distilled together with surplus stock after fermentation, carries out alcohol content at regular intervals
It measures, stops distillation after surveyed alcohol content is less than 0.2%vol.
2. technique according to claim 1, it is characterised in that：The addition of the distiller's yeast is the 0.88% of rice quality.
3. technique according to claim 1, it is characterised in that：The addition of water is Raw Materials Rice quality when the fermentation
2.8 again.
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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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN113337357B (en) * | 2021-07-12 | 2023-03-24 | 临夏回族自治州农业科学院 | Method for preparing cortex lycii distilled liquor |
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| CN101486960B (en) * | 2009-02-13 | 2012-05-23 | 鄄城国康生物酿造有限公司 | Wine and production method thereof |
| KR101306830B1 (en) * | 2012-04-19 | 2013-09-10 | 한국농수산대학 산학협력단 | Half-finished products for producing crude rice wine and method of producing the same |
| CN102732402B (en) * | 2012-06-21 | 2013-10-02 | 许其云 | Glutinous rice tea wine and its preparation method |
| CN103013748A (en) * | 2012-11-28 | 2013-04-03 | 巫溪县国香养殖有限公司 | Brewing process of white wine |
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