CN104531490A - Improved preparation process of rice-flavor type liquor by using method of simultaneously saccharifying and fermenting - Google Patents
Improved preparation process of rice-flavor type liquor by using method of simultaneously saccharifying and fermenting Download PDFInfo
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- CN104531490A CN104531490A CN201410770422.7A CN201410770422A CN104531490A CN 104531490 A CN104531490 A CN 104531490A CN 201410770422 A CN201410770422 A CN 201410770422A CN 104531490 A CN104531490 A CN 104531490A
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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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- 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 an improved preparation process of rice-flavor type liquor by using method of simultaneously saccharifying and fermenting. The preparation process comprises the following steps: (1) selecting rice; (2) washing rice; (3) steeping rice; (4) stewing; (5) spreading and airing; (6) adding pretreated cane molasses which accounts for 20-40% of the total sugar content during fermentation; (7) stirring yeast; (8) fermenting; and (9) distilling. The cane molasses is used for replacing part of rice; the grain resources are saved; meanwhile, the sensory score reaches up to 8.8; the liquor is good in color and form; the liquor has the characteristics of being uniform, clear and transparent, is pure in aroma and flavor, has rice flavor and is good in taste; the liquor contains 48 flavor materials; the content of isoamyl alcohol is highest; the content of materials such as guaiacol, ethyl decylate, palmitic acid and methyl octadecadienoate is also relatively high.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to saccharification limit, a kind of modified version 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.
Molasses are as the by product of sugar industry, cheap, and containing higher sugar, can be used as fermentation substrate after pretreatment for microorganism and provide fermentable sugars.With cheap molasses for feedstock portions substitutes rice production rice spirit, production cost can not only be reduced, and the flavour substances contained by molasses itself may give rice spirit new aroma component, makes up the shortcoming that its mouthfeel is boring, and then promotes that it develops.
Summary of the invention
The invention provides saccharification limit, a kind of modified version limit fermentation method rice spirit preparation technology.
The invention provides saccharification limit, a kind of modified version 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) pretreated cane molasses is added, the 20-40% of total reducing sugar amount when add-on is fermentation;
(7) mixed song: take distiller's yeast according to the 0.98-1.02% of rice quality, admixes in the good rice of spreading for cooling after first being activated by distiller's yeast warm water;
(8) 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 29 DEG C-31 DEG C, carry out sealing and fermenting, fermentation 130-134h;
(9) 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 pre-treatment of described cane molasses is the water mixing quality such as adding in cane molasses, then adds sulfuric acid and adjust pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, regulate pH to 5.0 ~ 5.5, remove the metallic elements such as a large amount of potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cool stand-by.
Preferably, the add-on of described distiller's yeast is 1.00% 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 DEG C.
Preferably, the main component of described distiller's yeast is rhizopus and ground rice.
The present invention adopts cane molasses to instead of part rice, has saved grain resource, and meanwhile, sensory evaluation scores is up to 8.8.Color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is good.Flavour substances reaches 48 kinds, and the content of primary isoamyl alcohol is the highest, and the substances content such as methyl catechol, ethyl decylate, palmitinic acid, octadecadienoic acid methyl esters are also relatively high.
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.
Cane molasses: from Liuzhou city, Guangxi province bureau of agriculture, use after pretreatment.
The aroma of the rice spirit that application above-mentioned raw materials prepares is the most harmonious.
The pretreatment process of cane molasses is: cane molasses adds water 1:1 (mass ratio), then adds sulfuric acid and adjust about pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, (milk of lime is added water by calcium oxide and joins to regulate pH to 5.0 ~ 5.5, matching while using), remove a large amount of metallic elements such as potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cools stand-by.Get a little cooled molasses after dilution, adding hydrochloric acid, heating hydrolysis 20min, use Fehling Regent titration, measure Water-soluble Total Sugar content, measurement result is because of different batches difference to some extent, but difference is little, all at about 0.365g/g.
Because the molasses sugar degree of different batches process can change to some extent, so molasses often process once, all to measure molasses total reducing sugar amount after sterilizing, calculate the consumption of this batch of molasses according to measurement result.
The alternative amount of cane molasses substitutes according to total reducing sugar amount, such as, when the cane molasses amount of substituting is 20%, during plan fermentation, total reducing sugar amount is 15g/ bottle, explanation needs molasses to provide 3g sugar (with glucose meter), then calculates required molasses quality according to the molasses sugar degree measured after same batch pre-treatment and adds.
Embodiment 1
Saccharification limit, a modification of the present invention type limit fermentation method rice spirit step of preparation process 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. add pretreated cane molasses, when add-on is fermentation total reducing sugar amount 30%.
8. mixed song: according to rice quality, the inoculum size being 1.00% 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.
9. 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 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 132h.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.
10. 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 86.12%, carries out marking table (see table 1) according to subjective appreciation standard, and product scoring is 8.8.Color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is good.
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.
Testing conditions is: GC condition: chromatographic column DB-5MS, 30m × 0.25mm × 0.25mm; Carrier gas is 99.9999% high pure nitrogen, and before post, pressure is 50kPa; Splitting ratio 5:1; Heating schedule: column temperature, from 35 DEG C, keeps 3min, is warmed up to 100 DEG C with 4 DEG C/min, keeps 1min; Be warmed up to 210 DEG C with 5 DEG C/min again, keep 1min; Be warmed up to 250 DEG C with 2 DEG C/min again, keep 1min; Injector temperature 250 DEG C, outlet temperature 250 DEG C; Detection voltage is 350V.
MS condition: ionizer EI; Ion source temperature 250 DEG C; Transmitter current 200; Electron energy 70eV; Sweep limit 20-550u.
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
As shown in Table 2, product special flavour material of the present invention mainly contains alcohols, ester class, acids and aldehydes etc.Detect flavour substances 48 kinds altogether, wherein alcohols 7 kinds, ester class 14 kinds, acids 7 kinds, aldehydes 9 kinds, and the content of primary isoamyl alcohol is the highest, the substances content such as methyl catechol, ethyl decylate, palmitinic acid, octadecadienoic acid methyl esters are also relatively high.Main aroma bata-phenethyl alcohol containing rice spirit in these flavour substancess and ethyl lactate, illustrate that this product meets the odor type feature of rice spirit.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: the add-on of cane molasses is 20% of total reducing sugar amount when fermenting; During fermentation, the inoculum size of distiller's yeast is 0.98% 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, and fermentation time is 130h.Rest part is all identical with embodiment 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: the add-on of cane molasses is 40% of total reducing sugar amount when fermenting; During fermentation, the inoculum size of distiller's yeast is 1.02% 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, and fermentation time is 134h.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 (6)
1. a modified version 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) pretreated cane molasses is added, the 20-40% of total reducing sugar amount when add-on is fermentation;
(7) mixed song: take distiller's yeast according to the 0.98-1.02% of rice quality, admixes in the good rice of spreading for cooling after first being activated by distiller's yeast warm water;
(8) 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 29 DEG C-31 DEG C, carry out sealing and fermenting, fermentation 130-134h;
(9) 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 pre-treatment of described cane molasses is the water mixing quality such as adding in cane molasses, then adds sulfuric acid and adjust pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, regulate pH to 5.0 ~ 5.5, remove the metallic elements such as a large amount of potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cool stand-by.
3. technique according to claim 1, is characterized in that: the add-on of described distiller's yeast is 1.00% of rice quality.
4. 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.
5. technique according to claim 1, is characterized in that: during described fermentation, leavening temperature is 30 DEG C.
6. 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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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