CN105154282A - Yellow wine making method - Google Patents
Yellow wine making method Download PDFInfo
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- CN105154282A CN105154282A CN201510604695.9A CN201510604695A CN105154282A CN 105154282 A CN105154282 A CN 105154282A CN 201510604695 A CN201510604695 A CN 201510604695A CN 105154282 A CN105154282 A CN 105154282A
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Abstract
The invention provides a yellow wine making method. According to the method, water is sprinkled onto the raw material rice to enable water content to reach 25-40% by weight, and then rice is steamed; rice sprinkling water is recycled to be used as partial fermentation water; the average temperature for primary fermentation is 20-26 DEG C, and the average temperature of post-fermentation is 14-18 DEG C. According to the method, rice steeping is replaced with rice sprinkling, production water can be saved greatly, and discharge of rice steeping milk is avoided; processes are simplified, starch consumption is reduced, and equipment and building investment is reduced; the quality of yellow wine can be improved through low-temperature fermentation.
Description
Technical field
The present invention relates to yellow wine brewing method, particularly relate to a kind of yellow rice wine brewage method of energy-saving and emission-reduction.
Background technology
Yellow rice wine is one of the world three great Gu wine, for raw material with rice, wheat etc., by rice dipping, steamed rice, fermentation, squeezing, filter, decoct the technical process such as wine, storage, the fermentative action common by microorganisms such as different types of yeast, bacterium, moulds in Koji (wheat koji, meter Qu, red colouring agent for food, also used as a Chinese medicine) or pulp-water (rice dipping water) and a kind of brewing wine led to.
Since several thousand, rice wine production continues to use traditional method to the process of Raw Materials Rice always, namely rice must carry out rice dipping, steamed rice technique before fermentation, and object makes Starch rice gelatinization be convenient to α-amylase in wheat koji and glucoamylase hydrolyzed starch, and then allow saccharomycetes to make fermentation produce wine.But modern large tank production technique adopts traditional rice dipping, steamed rice method process Raw Materials Rice has following several respects shortcoming: the first, and rice dipping generally needs 2-7 days, and the hold facility time is long.The second, Raw Materials Rice is through rice dipping process, and General Loss amount is 1-2%, and rice loss is larger.This is to a fairly large factory, and the rice amount of losing because of rice dipping is quite huge.3rd, water consumption is many, and wastewater discharge is large, contaminate environment.Produce in yellow rice wine process, the water yield that rice dipping needs is generally 2 times of rice weight, this not only needs to consume a large amount of water, and discharge the higher waste water of a large amount of BOD and COD, this is the main source of yellow distillery waste, it brings very large sewage handling problem to Yellow Rice Wine Enterprises, and can destroy the water quality of ecotope and brewing water.
Along with the production capacity of yellow rice wine industry is rising year by year, rice dipping operation can produce increasing rice milk, and this brings serious test to ecotope and Yellow Rice Wine Enterprises.Up to the present, although there are several sections of patents to propose improve one's methods for the rice dipping water problem that gives up, all come with some shortcomings aspect.The production technique of a kind of yellow rice wine disclosed in CN103343071A and yellow rice wine, the moisture in Rice & peanut milk after rice dipping drains by it, and the weak point of this technical scheme has 2 points: the first, is drained by the water after rice dipping, same generation rice dipping pulp-water, and does not save water of productive use; The second, drain rice dipping water, be unfavorable for the conveying of dipped rice afterwards.The production method of yellow wine of rice material process is improved disclosed in CN102041216A, it adopts the mode of curing to process Raw Materials Rice, saves rice dipping and washes a meter operation, this feasible process, but there is some deficiencies is exactly cure rice to need increase to cure rice mechanical means, correspondingly investment can be increased.A kind of method adopting extrusion process to treat rice raw material brewing yellow wine disclosed in CN1385511A, the rice raw material of the expanded and air-flow expansion method process brewing yellow wine of its proposition machinery, substitute traditional rice dipping steamed rice method, this feasible process, but also there is some deficiency is exactly the mechanical means increasing extruded rice, and makes technique become relative complex.
Summary of the invention
The present invention is intended to innovation yellow wine fermentation technique, solves the problem of rice wine production rice milk process difficulty, starts environmentally friendly yellow wine production technology, and realize cost efficiency.
For this reason, the invention provides a kind of brewing method of yellow rice wine, wherein Raw Materials Rice makes water ratio reach 25-40% weight through drenching rice process, then carries out steamed rice; Drench rice Water Sproading and be used as Partial fermentation water; And front ferment medial temperature is 20-26 DEG C.
In preferred brewing method of the present invention, the process of described pouring rice comprises with 50-85 DEG C of hot water circulation spray rice, makes rice water ratio reach 30-35% weight; Front ferment medial temperature is 22-25 DEG C, and the time is 3-5 days; And rear ferment medial temperature is 14-18 DEG C, total fermentation time is 15-25 days.
By the method for the invention brewing yellow wine, water of productive use can be saved in a large number, and discharge without rice dipping pulp-water; Simplify operation, reduce starch loss, reduce equipment and construction investment; Also can improve yellow rice wine quality.
Embodiment
Yellow wine brewing method of the present invention has following features: by watering the Raw Materials Rice (be called for short and drench rice) drenching process brewing yellow wine with hot water, replace the rice dipping treating processes in yellow rice wine conventional production methods, and be used for by pouring meter Yu Shui fermenting, and fermenting process adopts the method for low temperature fermentation.
Be used in the inventive method replacing the pouring rice step of rice dipping to make rice water ratio reach 25-40% weight, preferred 30-35%, is beneficial to follow-up boiling.Drench rice step usually with 50-85 DEG C of hot water circulation spray rice.The pouring rice time is generally 15-30min, is as the criterion to reach above-mentioned water ratio.
To the ripe meal of the rice cooking after rice be drenched, this steamed rice process and existing technique similar.Rice water ratio is made to reach 38-48% after usual steamed rice.Cooking time is generally 40-50min.
More than pouring rice, Water circulation is as part brewing water (fermentation water), to reduce discharge of wastewater, and avoids starch loss, falls low water usage and rice materials cost.
Brewing method of the present invention adopts low temperature fermentation.The so-called low temperature fermentation of the present invention is the temperature that leavening temperature is relatively lower relatively usually, such as low 2-5 DEG C, more preferably low 2-3 DEG C.Refer in particular to and adopt the temperature lower than conventional large jar yellow wine fermentation in front ferment process.The general 28-32 DEG C of ferment before conventional yellow rice wine.。
The front ferment medial temperature (i.e. the mean value of front ferment real time temperature) of fermenting process of the present invention controls at 20-26 DEG C, is preferably 22-25 DEG C.Front ferment temperature bound should control the scope at 14-31 DEG C usually.The real time temperature of the whole process of front ferment can adopt front high rear low temperature, preferably, front ferment temperature-controllable is made as temperature after beginning rake and progressively declines, such as, about 14-20 DEG C (preferably 15 DEG C ± 1 DEG C) at the end of progressively dropping to front ferment from about 30 ± 1 DEG C.Beginning rake can be similarly to the prior art.Such as beginning in 9-11 hour can harrow after the tank that falls.The front ferment time is 3-5 days, is preferably 4 days.
Rear ferment temperature controls below 20 DEG C, preferably, and 14-18 DEG C, such as 15 DEG C ± 1 DEG C.Fermentation total time is 15-25 days, is preferably 20-25 days.
Raw material (rice, yeast, song, the water etc.) proportioning adopted in brewing method of the present invention, the tank that falls, fermentation stir, squeezing clarification, decoct wine etc. processing parameter can be usual adopted identical with conventional yellow wine fermentation, the present invention is not particularly limited to, and does not also limit enforcement of the present invention and scope.
Yellow wine brewing method of the present invention, compared with the preparation method of existing yellow rice wine, has following beneficial effect:
The pouring rice production technique that the present invention proposes adopts the boiling mode of the direct trickle of rice, substitute original rice dipping operation, solve traditional yellow rice wine brewage in the generation of a large amount of rice milk and treatment and discharge problem, effectively breach the blowdown bottleneck of rice wine production, save great lot of water resources simultaneously, and the loss of Raw Materials Rice can be reduced.Ensure produce sour total amount in fermenting process and improve rice wine flavor by low temperature fermentation, totally define comparatively complete advanced technologies route, and quality product reaches the dry yellow rice wine top grade product standard of yellow rice wine standard GB/T/T13662-2008 defined.
Below by embodiment and comparative example, the feature of the inventive method and advantage thereof are described in more detail.
Embodiment 1:
(1) raw material prepares: choose without to go mouldy glutinous rice 20000Kg, and sieve goes to crack rice and soil, husky, picks decon.
(2) rice is drenched: with 55 DEG C of hot water circulation spray rice, drenching the rice time is 25min, makes rice water ratio reach 30% after drenching rice.
(3) steamed rice: by the ripe meal of rice cooking drenched after rice, cooking time is 40min, makes rice water ratio reach 45% after steamed rice.
(4) fall tank, low temperature fermentation: the ripe meal after boiling is used 10 DEG C of cold water sprinklings to 40 DEG C immediately, with 800Kg wheat koji, 6000Kg distiller's yeast and drench meter Yu Shui 5000Kg and fall in the lump in fermentor tank, adding and brewageing material gross weight in clear water to fermentor tank is 60000Kg, ferments.Feed intake product temperature control at 24 ± 2 DEG C, 9 hours beginning rakes after the tank that falls.In fermenting process, product temperature specifically controls as follows: 1. after head rake, in 0 to 24 hour, product temperature control is at 30 ± 1 DEG C; 2. head rake after, 24 little in 36 hours product temperature control at 28 ± 1 DEG C; 3., after head rake, 36 is little in 48 hours, and product temperature control is at 26 ± 1 DEG C; 4., after head rake, 48 is little in 60 hours, and product temperature control is at 23 ± 1 DEG C; 5., after head rake, 60 is little in 72 hours, and product temperature control is at 20 ± 1 DEG C; 6., after head rake, 72 is little in 96 hours, and product temperature control is at 17 ± 1 DEG C; 7., after head rake, after 96 hours, (rear ferment) product temperature control is at 15 ± 1 DEG C, and keeps temperature to fermentation ends, and fermentation total time is 17 days.
(5) squeeze: the karusen that secondary fermentation completes pumps into plate-and-frame filter press squeeze and filter, obtain the wine liquid clarified, static placement continues clarification wine liquid for 2 days.
(6) wine is decocted: clarification wine liquid is decocted, namely obtains yellow rice wine finished product.Decoction temperature is 80-92 DEG C, and the time is 15min.
Embodiment 2:
(1) raw material prepares: choose without to go mouldy polished rice 20000Kg, and sieve goes to crack rice and soil, husky, picks decon.
(2) rice is drenched: with 60 DEG C of hot water circulation spray rice, drenching the rice time is 20min, makes rice water ratio reach 30% after drenching rice.
(3) steamed rice: by the ripe meal of rice cooking drenched after rice, cooking time is 45min, makes rice water ratio reach 45% after steamed rice.
(4) fall tank, low temperature fermentation: the ripe meal after boiling is used 10 DEG C of cold water sprinklings to 40 DEG C immediately, with 1000Kg wheat koji, 6000Kg distiller's yeast and drench meter Yu Shui 5000Kg and fall in the lump in fermentor tank, adding and brewageing material gross weight in clear water to fermentor tank is 60000Kg, ferments.Feed intake product temperature control at 24 ± 2 DEG C, 9 hours beginning rakes after the tank that falls.In fermenting process, product temperature specifically controls as follows: 1. after head rake, in 0 to 24 hour, product temperature control is at 30 ± 1 DEG C; 2., after head rake, 24 is little in 36 hours, and product temperature control is at 30 ± 1 DEG C; 3., after head rake, 36 is little in 48 hours, and product temperature control is at 27 ± 1 DEG C; 4., after head rake, 48 is little in 60 hours, and product temperature control is at 23 ± 1 DEG C; 5., after head rake, 60 is little in 72 hours, and product temperature control is at 20 ± 1 DEG C; 6., after head rake, 72 is little in 96 hours, and product temperature control is at 19 ± 1 DEG C; 7., after head rake, after 96 hours, (rear ferment) product temperature control is at 15 ± 1 DEG C, and keeps temperature to fermentation ends, and fermentation total time is 20 days.
(5) squeeze: the karusen that secondary fermentation completes pumps into plate-and-frame filter press squeeze and filter, obtain the wine liquid clarified, static placement continues clarification wine liquid for 2 days.
(6) wine is decocted: clarification wine liquid is decocted, namely obtains yellow rice wine finished product.Decoction temperature is 80-92 DEG C, and the time is 15min.
Comparative example 1 (drench rice and replace rice dipping, but adopt normal fermentation temperature)
(1) raw material prepares: choose without to go mouldy glutinous rice 20000Kg, and sieve goes to crack rice and soil, husky, picks decon.
(2) rice is drenched: with 55 DEG C of hot water circulation spray rice, drenching the rice time is 25min, makes rice water ratio reach 30% after drenching rice.
(3) steamed rice: by the ripe meal of rice cooking drenched after rice, cooking time is 40min, makes rice water ratio reach 45% after steamed rice.
(4) fall tank, low temperature fermentation: the ripe meal after boiling is used 10 DEG C of cold water sprinklings to 40 DEG C immediately, with 800Kg wheat koji, 6000Kg distiller's yeast and drench meter Yu Shui 5000Kg and fall in the lump in fermentor tank, adding and brewageing material gross weight in clear water to fermentor tank is 60000Kg, ferments.Feed intake product temperature control at 24 ± 2 DEG C, 9 hours beginning rakes after the tank that falls.In fermenting process, product temperature specifically controls as follows: 1. after head rake, in 0 to 48 hour, product temperature control is at 28 ± 2 DEG C; 2., after head rake, 48 is little in 96 hours, and product temperature control is at 26 ± 1 DEG C; 3., after head rake, after 96 hours, (rear ferment) adopts room temperature to place, and fermentation total time is 17 days.
(5) squeeze: the karusen that secondary fermentation completes pumps into plate-and-frame filter press squeeze and filter, obtain the wine liquid clarified, static placement continues clarification wine liquid for 2 days.
(6) wine is decocted: clarification wine liquid is decocted, namely obtains yellow rice wine finished product.Decoction temperature is 80-92 DEG C, and the time is 15min.
Comparative example 2 (traditional technology rice dipping+normal fermentation temperature)
(1) raw material prepares: choose without to go mouldy glutinous rice 20000Kg, and sieve goes to crack rice and soil, husky, picks decon.
(2) rice dipping: immersed in brewing water by glutinous rice in step (1), make rice dipping water level higher than rice and flour 6cm, rice dipping water temp is 25 DEG C, rice dipping 3 days, and rice dipping water ratio is 30%.
(3) steamed rice: be separated with the grain of rice by rice dipping water, the more ripe meal of grain of rice boiling that will have soaked, cooking time is 40min, makes rice water ratio reach 45% after steamed rice.
(4) fall tank, low temperature fermentation: the ripe meal after boiling is used 10 DEG C of cold water sprinklings to 40 DEG C immediately, falls in the lump in fermentor tank with 800Kg wheat koji, 6000Kg distiller's yeast, and adding and brewageing material gross weight in clear water to fermentor tank is 60000Kg, ferments.Feed intake product temperature control at 24 ± 2 DEG C, 9 hours beginning rakes after the tank that falls.In fermenting process, product temperature specifically controls as follows: 1. after head rake, in 0 to 48 hour, product temperature control is at 28 ± 2 DEG C; 2., after head rake, 48 is little in 96 hours, and product temperature control is at 26 ± 1 DEG C; 3., after head rake, after 96 hours, (rear ferment) adopts room temperature to place, and fermentation total time is 17 days.
(5) squeeze: the karusen that secondary fermentation completes pumps into plate-and-frame filter press squeeze and filter, obtain the wine liquid clarified, static placement continues clarification wine liquid for 2 days.
(6) wine is decocted: clarification wine liquid is decocted, namely obtains yellow rice wine finished product.Decoction temperature is 80-92 DEG C, and the time is 15min.
The simultaneous test of the quality product of common yellow rice wine under table 1 yellow rice wine quality and traditional technology
Table 1 result shows: embodiment 1-2 gained yellow rice wine quality product reaches the dry yellow rice wine top grade product standard of GB/T13662-2008 yellow rice wine national standard defined, and embodiment 1-2 gained yellow rice wine bata-phenethyl alcohol and mouthfeel are all obviously better than common yellow rice wine.
Claims (5)
1. a brewing method for yellow rice wine, is characterized in that:
Raw Materials Rice makes water ratio reach 25-40% weight through drenching rice process, then carries out steamed rice;
Drench rice Water Sproading and be used as Partial fermentation water; And
Front ferment medial temperature is 20-26 DEG C.
2. yellow wine brewing method as claimed in claim 1, wherein:
The process of described pouring rice comprises with 50-85 DEG C of hot water circulation spray rice, makes rice water ratio reach 30-35% weight;
Front ferment medial temperature is 22-25 DEG C, and the time is 3-5 days; And
Rear ferment medial temperature is 14-18 DEG C, and total fermentation time is 15-25 days.
3. yellow wine brewing method as claimed in claim 1, wherein:
Front ferment real time temperature controls progressively to decline for low after front height, and the upper limit is 30 ± 1 DEG C, and lower limit is 15 ± 1 DEG C, and medial temperature is 22-25 DEG C, and the time is 3-5 days; And
Rear ferment medial temperature is 15 ± 1 DEG C, and total fermentation time is 15-25 days.
4. yellow wine brewing method as claimed in claim 2, wherein:
Front ferment real time temperature controls as progressively declining after beginning rake, and the upper limit is 30 ± 1 DEG C, and lower limit is 15 ± 1 DEG C, and the front ferment time is 4 days; And
Rear ferment medial temperature is 15 ± 1 DEG C, and total fermentation time is 20-25 days.
5. yellow wine brewing method as claimed in claim 4, wherein starting the rake time is 9-11 hour after the tank that falls.
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| CN202110381375.7A CN112877162A (en) | 2015-09-22 | 2015-09-22 | Brewing method of yellow rice wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106635636A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Energy-saving and water-saving yellow wine production device |
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| CN102041216A (en) * | 2009-10-19 | 2011-05-04 | 上海金枫酒业股份有限公司 | Yellow wine production method with improved rice raw material treatment |
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| CN102140401A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Refreshing old wine |
| CN103074192B (en) * | 2013-01-29 | 2014-07-23 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN104911065A (en) * | 2015-06-25 | 2015-09-16 | 绍兴文理学院 | Method for making yellow wine from recycled rice milk water |
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- 2015-09-22 CN CN201510604695.9A patent/CN105154282A/en active Pending
- 2015-09-22 CN CN202110381375.7A patent/CN112877162A/en active Pending
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| CN106635636A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Energy-saving and water-saving yellow wine production device |
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