CN104560505A - Process for brewing yellow wine by feeding starch and glucose liquid - Google Patents
Process for brewing yellow wine by feeding starch and glucose liquid Download PDFInfo
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- CN104560505A CN104560505A CN201410735990.3A CN201410735990A CN104560505A CN 104560505 A CN104560505 A CN 104560505A CN 201410735990 A CN201410735990 A CN 201410735990A CN 104560505 A CN104560505 A CN 104560505A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a process for brewing yellow wine by feeding starch and glucose liquid, and aims at solving the problems of high energy consumption, and poor process stability and product quality stability of the yellow brewing process in the prior art. The method comprises the following steps: (1) preprocessing; (2) pre-fermenting; (3) post-fermenting; (4) post-processing. According to the method, the quantity of used rice is reduced; the starch and glucose liquid is fed to fermenting mash during the pre-fermenting period to replace some rice to ensure the reproduction of yeast, and therefore, the cost is greatly reduced and the drainage of sewage and energy consumption in rice washing and rice steaming are reduced, and as a result, the energy conservation and emission reduction can be achieved; in addition, the raw material adaptability can be improved through starch and glucose; the total sugar concentration in the fermenting mash during the pre-fermenting process can be controlled by feeding the starch and glucose liquid, so that the operability is high, the process is easily controlled, automatic operation can be carried out, and moreover, the total sugar concentration in the fermenting mash can be kept stable, and as a result, the stability of the whole fermenting process can be ensured, and the stability of the product quality can be improved.
Description
Technical field
The present invention relates to yellow wine fermentation Technology field, especially relate to a kind of stream and add starch Glucose Liquid yellow rice wine brewage technique.
Background technology
Yellow rice wine is one of the most ancient alcoholic drink in the world, is the former fermented wine of a class low wine degree, containing human body beneficiating ingredients such as multiple amino acids, VITAMIN and mineral substance in wine liquid, has high nutritive value.
Mainly rice dipping, steamed rice, the fermentation (front ferment, rear ferment) of traditional yellow wine production technology, squeeze, filter, decoct wine, rice dipping and steamed rice are all important process procedures, its main purpose is the starch water suction gelatinization made in the cereal such as rice, make starch crystals structure destruction, be conducive to the effect of amylase, saccharifying enzyme.Traditional process for making yellow rice wine Raw all uses rice, and cause the usage quantity of rice large, when steamed rice, energy consumption is comparatively large, and all can produce a large amount of sewage in the process of rice dipping and steamed rice.
Liquefaction process brewing yellow rice wine novel process is the innovation to traditional technology, it carries out appropriateness liquefaction with amylase after suitably being pulverized by raw material, save rice dipping and steamed rice process, with the obvious advantage in energy-saving and emission-reduction, and have that efficiency is high, adaptability to raw material is strong, be easy to the advantages such as automatization, is conducive to cleaner production.
Such as, Authorization Notice No. CN100537738C, the Chinese patent in authorized announcement date on September 9th, 2009 discloses a kind of rise full liquid state fermentation brewing technology, its technology and step is mainly: first rice meal is broken into powder, add water, calcium chloride, α-amylaseliquefied again, then liquefier is heated up to go out after enzyme and cool, deliver to fermentor tank to feed intake in batches, correspondingly again add saccharifying enzyme, wheat koji, yellow rice wine special active dry yeast in batches, control pH is 4.2-5.0, temperature 15 DEG C-35 DEG C, and intermittent aeration ferments.Its weak point is: rice needs when liquefying to keep pH 5.8 ~ 6.2, and temperature is 50 ~ 95 DEG C, and liquefaction condition is stringent comparatively, liquefaction process and degree are difficult to control, the poor stability of the quality product obtained, and liquefying time reaches about 50 minutes, energy consumption is high.
Summary of the invention
The present invention is that the process for making yellow rice wine energy consumption in order to solve prior art is high, the problem of the quality stability difference of technology stability and product, provide a kind of workable, technology stability and constant product quality good, the stream being conducive to energy-saving and emission-reduction adds starch Glucose Liquid yellow rice wine brewage technique.
To achieve these goals, the present invention is by the following technical solutions:
A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique, comprises the following steps:
(1) pre-treatment: after rice being placed in water immersion 40 ~ 48h, cleaning, cook.
(2) front ferment: the rice after cooking is added in fermentor tank, stir after adding water, distiller's yeast and wheat koji and ferment, after fermentation 12 ~ 14h, in fermentation liquid, stream adds starch glucose solution, make total sugar concentration in fermentation liquid maintain 70 ~ 90g/L, ferment 3 ~ 5 days, obtain front ferment mash, during fermentation, the 1st day leavening temperature controls at 30 ~ 31 DEG C, and leavening temperature declines 0.5 ~ 1 DEG C until front ferment completes every day afterwards.The present invention can reduce the usage quantity of rice, starch glucose solution is added to stream in fermentation liquid during front ferment, replace part rice with starch glucose solution thus ensure the breeding of yeast, quantity of wastewater effluent when washing rice and steamed rice and energy consumption can also be reduced while greatly reducing costs, realize energy-saving and emission-reduction, in addition, starch glucose can improve adaptability to raw material; Starch glucose solution is added with the total sugar concentration in fermentation liquid during controlling front ferment by stream, not only workable, can automated operation be carried out, and the total sugar concentration in fermentation liquid can be made to keep stable, be conducive to the stability ensureing whole fermenting process, the stability of improving the quality of products.
(3) ferment afterwards: front ferment mash is transferred to large tank in 18 ~ 20 DEG C of ferment at constant temperature 20 ~ 30 days, obtain rear ferment mash.
(4) aftertreatment: rear ferment mash is squeezed, filters, decocts after drinking, obtains former wine.
As preferably, in step (1), rice in steep temperature is 38 ~ 40 DEG C.
As preferably, in step (2), the add-on of water is 1.2 ~ 1.3 times of rice quality before soaking, and the add-on of distiller's yeast is 14 ~ 16% of rice quality before soaking, and the add-on of wheat koji is 10 ~ 15% of rice quality before soaking.
As preferably, described starch glucose pH value of solution is 3.9 ~ 4.5, and concentration is 30 ~ 35 degree Beaume.
As preferably, described distiller's yeast is the product that yellow wine yeast spreads cultivation in wort or the bent juice of rice, or is rapid-fermenting yeast, or is yellow rice wine dry yeast.
As preferably, described wheat koji is one or more in traditional wheat koji, machine-processed wheat koji, the made wheat koji of disk machinery.
As preferably, in step (4), decocting wine temperature is 85 ~ 90 DEG C.
Therefore, the present invention has following beneficial effect:
(1) design is optimized to charging capacity, reduce the usage quantity of rice, starch glucose solution is added to stream in fermentation liquid during front ferment, replace part rice with starch glucose solution thus ensure the breeding of yeast, quantity of wastewater effluent when washing rice and steamed rice and energy consumption can also be reduced while greatly reducing costs, realize energy-saving and emission-reduction, in addition, starch glucose can improve adaptability to raw material;
(2) starch glucose solution is added with the total sugar concentration in fermentation liquid during controlling front ferment by stream, not only workable, process is easily controlled, automated operation can be carried out, the total sugar concentration in fermentation liquid can also be made to keep stable, be conducive to the stability ensureing whole fermenting process, the stability of improving the quality of products.
Embodiment
Below by embodiment, the present invention will be further described.
In the present invention, if not refer in particular to, all per-cent is weight unit, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area ordinary method.
Embodiment 1
(1) pre-treatment: rice is placed in after water soaks 40h at 40 DEG C, cleans, cook;
(2) front ferment: the rice after cooking is added in fermentor tank, add the water that quality is rice quality 1.3 times before soaking, quality is the distiller's yeast (distiller's yeast is the product that yellow wine yeast spreads cultivation in wort) of rice quality 16% before soaking, quality is stir after the wheat koji (the wheat koji made wheat koji mechanical with disk that be machine-processed wheat koji in mass ratio 1:3 mixes) of rice quality 10 ~ 15% before soaking to ferment, after fermentation 14h, in fermentation liquid, stream adds pH is 4.5, concentration is the starch glucose solution of 35 degree Beaume, total sugar concentration in fermentation liquid is made to maintain 70 ~ 90g/L, ferment 5 days, ferment mash before obtaining, during fermentation, the 1st day leavening temperature controls at 31 DEG C, leavening temperature declines 1 DEG C until front ferment completes every day afterwards,
(3) ferment afterwards: front ferment mash is transferred to large tank in 20 DEG C of ferment at constant temperature 30 days, obtain rear ferment mash;
(4) aftertreatment: squeeze rear ferment mash, filter, decoct after drinking, obtain former wine, decocting wine temperature is 90 DEG C.
Embodiment 2
(1) pre-treatment: rice is placed in after water soaks 42h at 39 DEG C, cleans, cook;
(2) front ferment: the rice after cooking is added in fermentor tank, add the water that quality is rice quality 1.25 times before soaking, quality is the distiller's yeast (distiller's yeast is rapid-fermenting yeast) of rice quality 15% before soaking, quality be before soaking the wheat koji of rice quality 12% (wheat koji is traditional wheat koji, mechanism wheat koji, the 1:1:3 mixing in mass ratio of the made wheat koji of disk machinery) after stir and ferment, after fermentation 13h, in fermentation liquid, stream adds pH is 4.2, concentration is the starch glucose solution of 32 degree Beaume, total sugar concentration in fermentation liquid is made to maintain 70 ~ 90g/L, ferment 4 days, ferment mash before obtaining, during fermentation, the 1st day leavening temperature controls at 30.5 DEG C, leavening temperature declines 0.8 DEG C until front ferment completes every day afterwards,
(3) ferment afterwards: front ferment mash is transferred to large tank in 190 DEG C of ferment at constant temperature 28 days, obtain rear ferment mash;
(4) aftertreatment: squeeze rear ferment mash, filter, decoct after drinking, obtain former wine, decocting wine temperature is 87 DEG C.
Embodiment 3
(1) pre-treatment: rice is placed in after water soaks 48h at 38 DEG C, cleans, cook;
(2) front ferment: the rice after cooking is added in fermentor tank, add the water that quality is rice quality 1.2 times before soaking, quality is the distiller's yeast (distiller's yeast is yellow rice wine dry yeast) of rice quality 14% before soaking, quality is stir after the wheat koji (wheat koji is machine-processed wheat koji) of rice quality 10% before soaking to ferment, after fermentation 12h, in fermentation liquid, stream adds pH is 3.9, concentration is the starch glucose solution of 30 degree Beaume, total sugar concentration in fermentation liquid is made to maintain 70 ~ 90g/L, ferment 3 days, ferment mash before obtaining, during fermentation, the 1st day leavening temperature controls at 30 DEG C, leavening temperature declines 0.5 DEG C until front ferment completes every day afterwards,
(3) ferment afterwards: front ferment mash is transferred to large tank in 18 DEG C of ferment at constant temperature 20 days, obtain rear ferment mash;
(4) aftertreatment: squeeze rear ferment mash, filter, decoct after drinking, obtain former wine, decocting wine temperature is 85 DEG C.
The former wine physical and chemical index obtained in the various embodiments described above is as follows:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | GB |
| Total reducing sugar (g/L) | 0.9 | 1.1 | 1.2 | ≤15.0 |
| Total acid | 4.5 | 3.2 | 3.4 | 3.0～7.0 |
| Alcoholic strength (%vol) | 17.6 | 18.3 | 17.7 | 8 |
| Amino-acid nitrogen (g/L) | 0.37 | 0.37 | 0.34 | 0.3 (secondary) |
| Sugar solid substance (g/L) | 13.8 | 13.7 | 13.3 | 13.5 (secondarys) |
Every physical and chemical index of former wine that the present invention obtains as can be seen from the above table all reaches the requirement of GB tradition dry type yellow rice wine secondary.
The production cost that can be reduced by the present invention is calculated by following methods:
Current 1000 kilograms of polished rices are at 5000 ~ 6000 yuan, starch content is 72 ~ 76%, according to hydrolyzed starch reaction formula, be hydrolyzed the glucose of large activation generation slightly larger than amount of starch, and starch utilization ratio is 70 ~ 80% in rice wine production, the actual 1000 kilograms of rice of effect like this through saccharifying agents such as wheat kojis can produce the glucose being no more than 610 kilograms.If with rice production 1000 kilograms of glucose, then need 8196 ~ 9836 yuan.
Price on one ton of sugar degree glucose solution market more than 72% is between 2500 ~ 3500 yuan, if be converted to 100% glucose, then price is 3571 ~ 5000 yuan.Price on 100% glucose pulverized sugar market, at 4000 ~ 4500 yuan/t, like this with the 1000 kilogram glucose of rice after traditional saccharification, as directly utilized commercial glucose or glucose syrup, can save production cost 4625 ~ 4836 yuan.
Press: conversion of glucose is the bioconversion reaction formula of alcohol
C
6H
12O
6→2CH
3CH
2OH+2CO
2+ATP
Then about need 2 grams of glucose just can be converted into the alcohol of 1 gram, then 1000 kilograms of yellow rice wine (16%vol alcohol), cost-saved about 380 yuan.
The Yellow Rice Wine Enterprises of annual output 10000 kilolitres, if add the commercial glucose syrup of 30 ~ 50% (in 36%) in production process, then can reduce production cost more than 5,000,000.
The cost of above-mentioned reduction is only also the cost that raw material (rice) reduces, and does not also comprise the cost reduced in sewage disposal, steamed rice energy consumption and artificial each link.
As can be seen here, the effect of the reduction production cost that the present invention brings is very significant, has a extensive future.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (7)
1. stream adds a starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, comprises the following steps:
(1) pre-treatment: after rice being placed in water immersion 40 ~ 48h, cleaning, cook;
(2) front ferment: the rice after cooking is added in fermentor tank, stir after adding water, distiller's yeast and wheat koji and ferment, after fermentation 12 ~ 14h, in fermentation liquid, stream adds starch glucose solution, make total sugar concentration in fermentation liquid maintain 70 ~ 90g/L, ferment 3 ~ 5 days, obtain front ferment mash, during fermentation, the 1st day leavening temperature controls at 30 ~ 31 DEG C, and leavening temperature declines 0.5 ~ 1 DEG C until front ferment completes every day afterwards;
(3) ferment afterwards: front ferment mash is transferred to large tank in 18 ~ 20 DEG C of ferment at constant temperature 20 ~ 30 days, obtain rear ferment mash;
(4) aftertreatment: rear ferment mash is squeezed, filters, decocts after drinking, obtains former wine.
2. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, in step (1), rice in steep temperature is 38 ~ 40 DEG C.
3. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, in step (2), the add-on of water is 1.2 ~ 1.3 times of rice quality before soaking, the add-on of distiller's yeast is 14 ~ 16% of rice quality before soaking, and the add-on of wheat koji is 10 ~ 15% of rice quality before soaking.
4. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, described starch glucose pH value of solution is 3.9 ~ 4.5, and concentration is 30 ~ 35 degree Beaume.
5. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, described distiller's yeast is the product that yellow wine yeast spreads cultivation in wort or the bent juice of rice, or is rapid-fermenting yeast, or is yellow rice wine dry yeast.
6. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, described wheat koji be traditional wheat koji, machine-processed wheat koji, disk machinery made wheat koji in one or more.
7. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterized in that, in step (4), decocting wine temperature is 85 ~ 90 DEG C.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN107245410A (en) * | 2017-07-26 | 2017-10-13 | 湖州老恒和酿造有限公司 | A kind of yellow wine brewing method of clean manufacturing |
| CN108070511A (en) * | 2018-01-08 | 2018-05-25 | 徐州恒顺万通食品酿造有限公司 | A kind of production method of soft rice vinegar |
| CN114540137A (en) * | 2022-03-17 | 2022-05-27 | 山东省科学院高新技术产业(中试)基地(山东省科学院留学人员创业园) | Brewing method of low-alcohol raspberry brewed beer |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4039506B2 (en) * | 1999-09-27 | 2008-01-30 | 宝ホールディングス株式会社 | Liquor production method using processed buckwheat seeds |
| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
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2014
- 2014-12-05 CN CN201410735990.3A patent/CN104560505B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4039506B2 (en) * | 1999-09-27 | 2008-01-30 | 宝ホールディングス株式会社 | Liquor production method using processed buckwheat seeds |
| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106119009A (en) * | 2016-08-31 | 2016-11-16 | 广东省九江酒厂有限公司 | A kind of fruital pure rice wine and brewing method thereof |
| CN106119009B (en) * | 2016-08-31 | 2019-11-08 | 广东省九江酒厂有限公司 | A kind of fruity pure rice wine and its brewing method |
| CN107245410A (en) * | 2017-07-26 | 2017-10-13 | 湖州老恒和酿造有限公司 | A kind of yellow wine brewing method of clean manufacturing |
| CN108070511A (en) * | 2018-01-08 | 2018-05-25 | 徐州恒顺万通食品酿造有限公司 | A kind of production method of soft rice vinegar |
| CN114540137A (en) * | 2022-03-17 | 2022-05-27 | 山东省科学院高新技术产业(中试)基地(山东省科学院留学人员创业园) | Brewing method of low-alcohol raspberry brewed beer |
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| CN104560505B (en) | 2016-06-29 |
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