CN105886255A - Production process for whole grains puffed and fermented alcoholic drink - Google Patents
Production process for whole grains puffed and fermented alcoholic drink Download PDFInfo
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- CN105886255A CN105886255A CN201610507754.5A CN201610507754A CN105886255A CN 105886255 A CN105886255 A CN 105886255A CN 201610507754 A CN201610507754 A CN 201610507754A CN 105886255 A CN105886255 A CN 105886255A
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- grain rice
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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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Abstract
The invention relates to a production process for whole grains puffed and fermented alcoholic drink. The production process comprises the steps of raw materials selection, purification, cleaning, airing, pulverizing, puffing, negative-pressure feeding, water adding, yeast adding, fermentation, solid and liquid separation, aging and mixing. The whole grains puffed and fermented alcoholic drink has the advantages of abundant nutrition, sweet and pure scent, clear and transparent color and luster, particular puffing fragrance, and soft and fragrant mouthfeel.
Description
Technical field
The invention belongs to expanded fermented wine technical field, be specifically related to the production technology of the expanded fermented wine of a kind of mixed grain rice.
Background technology
It is known that, mixed grain rice contain the trace element of multiple needed by human body, human nutrition equilibrium is had great significance, mixed grain rice are utilized to make wine, provide for a kind of mode merging multiple nutrients, the various brewing materials of existing brewage process all must be through steaming and decocting, could ferment after sterilizing, mixed grain rice have gluten protein (after steaming and decocting saccharifying viscosity relatively people, foam is many, coefficient is little, it is difficult to dense fermentation and filtering fermentation liquor such as prepares at the work, and existing brewage process brewed wine mouthfeel is the best, fragrance is weak, aroma owes mellow, wine brewing property is high, in addition, traditional fermentation many employings distillation is brewageed, effect is complicated, and nutrient loss can be caused serious.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art to provide a kind of production technology simple, be of high nutritive value, aroma is strong, has the production technology of the expanded fermented wine of mixed grain rice of the expanded fragrance of uniqueness.
The object of the present invention is achieved like this: the production technology of the expanded fermented wine of a kind of mixed grain rice, and described production technology is as follows:
Step 1: choosing of raw material, chooses plump-eared wheat, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa standby, and it is 1:1:1:3:2:2 that described Semen Tritici aestivi, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa obtains mass ratio；
Step 2: remove impurity, utilizes vibrosieve filtering and impurity removing to prepare mixed grain rice raw material in the Semen Tritici aestivi chosen in step 1, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa；
Step 3: clean, utilize clear water to rinse the mixed grain rice raw material obtained in step 2, and with agitating device, mixed grain rice raw material is stirred；
Step 4: dry in the sun, by the mixed grain rice raw material dry in the sun at normal temperatures and pressures that obtains in step 3 24 hours；
Step 5: pulverizing, utilize pulverizer to pulverize the mixed grain rice raw material obtained in step 4, the granular size after pulverizing is by 40 mesh sieves；
Step 6: expanded, by mixed grain rice feed particles prepared in step 5 through bulking machine expanding treatment；
Step 7: negative pressure feeding, is pumped into the step 6 mixed grain rice feed particles after expanded in fermentation tank through negative-pressure vacuum machine；
Step 8: add water, distillers yeast, joins in the fermentation tank in step 7 by a certain amount of pure water and distillers yeast, and wherein the weight ratio of mixed grain rice raw material, pure water and distillers yeast is 1:2.5:0.006；
Step 9: fermentation, mixed liquor step 8 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 10: solid-liquid separation, the mixed liquor after step 9 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 11: aging, is positioned over wine liquid isolated in step 10 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 12: rectification, obtains liquid to step 11 and is modulated into beverage wine；
The distillers yeast formula used in described step 8: saccharifying enzyme, amylase, protease, cellulase and yellow rice wine dry yeast 16:2:1:1:10 in mass ratio is mixed with.
The fermentation time utilizing air stirring in described step 9 is 78 days, and the static fermentation time is 3-4 days.
The invention has the beneficial effects as follows: the invention provides a kind of operation simple, easy to operate；By the above operation expanded fermented wine of made mixed grain rice, have nutritious, vinosity delicate fragrance is pure, color and luster is limpid transparent, there is the expanded fragrance of uniqueness, entrance is continuous soft fragrant for a long time and more, both there is the abundant nutrition of mixed grain rice, but also it is provided with special fragrance, be preferable full nature health vintage wine, be easily absorbed by the body, have profit mouth, wet one's whistle, aftertaste fragrant and sweet, can blood pressure lowering, spleen invigorating, the effect that helps digestion, the most this technique eliminates traditional high temperature steaming process, saves the substantial amounts of artificial and energy, prevents the pollution of air.
Specific embodiment
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment
A kind of production technology of the expanded fermented wine of mixed grain rice, described production technology is as follows:
Step 1: choosing of raw material, chooses plump-eared wheat, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa standby, and it is 1:1:1:3:2:2 that described Semen Tritici aestivi, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa obtains mass ratio；
Step 2: remove impurity, utilizes vibrosieve filtering and impurity removing to prepare mixed grain rice raw material in the Semen Tritici aestivi chosen in step 1, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa；
Step 3: clean, utilize clear water to rinse the mixed grain rice raw material obtained in step 2, and with agitating device, mixed grain rice raw material is stirred；
Step 4: dry in the sun, by the mixed grain rice raw material dry in the sun at normal temperatures and pressures that obtains in step 3 24 hours；
Step 5: pulverizing, utilize pulverizer to pulverize the mixed grain rice raw material obtained in step 4, the granular size after pulverizing is by 40 mesh sieves；
Step 6: expanded, by mixed grain rice feed particles prepared in step 5 through bulking machine expanding treatment；
Step 7: negative pressure feeding, is pumped into the step 6 mixed grain rice feed particles after expanded in fermentation tank through negative-pressure vacuum machine；
Step 8: add water, distillers yeast, joins in the fermentation tank in step 7 by a certain amount of pure water and distillers yeast, and wherein the weight ratio of mixed grain rice raw material, pure water and distillers yeast is 1:2.5:0.006；
Step 9: fermentation, mixed liquor step 8 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 10: solid-liquid separation, the mixed liquor after step 9 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 11: aging, is positioned over wine liquid isolated in step 10 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 12: rectification, obtains liquid to step 11 and is modulated into beverage wine；
The distillers yeast formula used in described step 8: saccharifying enzyme, amylase, protease, cellulase and yellow rice wine dry yeast 16:2:1:1:10 in mass ratio is mixed with.
The fermentation time utilizing air stirring in described step 9 is 78 days, and the static fermentation time is 3-4 days.
The invention has the beneficial effects as follows: the invention provides a kind of operation simple, easy to operate；By the above operation expanded fermented wine of made mixed grain rice, have nutritious, vinosity delicate fragrance is pure, color and luster is limpid transparent, there is the expanded fragrance of uniqueness, entrance is continuous soft fragrant for a long time and more, both there is the abundant nutrition of mixed grain rice, but also it is provided with special fragrance, be preferable full nature health vintage wine, be easily absorbed by the body, have profit mouth, wet one's whistle, aftertaste fragrant and sweet, can blood pressure lowering, spleen invigorating, the effect that helps digestion, the most this technique eliminates traditional high temperature steaming process, saves the substantial amounts of artificial and energy, prevents the pollution of air.
Claims (3)
1. the production technology of the expanded fermented wine of mixed grain rice, it is characterised in that: described production technology is as follows:
Step 1: choosing of raw material, chooses plump-eared wheat, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa standby, and it is 1:1:1:3:2:2 that described Semen Tritici aestivi, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa obtains mass ratio；
Step 2: remove impurity, utilizes vibrosieve filtering and impurity removing to prepare mixed grain rice raw material in the Semen Tritici aestivi chosen in step 1, Sorghum vulgare Pers., Semen Maydis, rice, Semen setariae and Oryza glutinosa；
Step 3: clean, utilize clear water to rinse the mixed grain rice raw material obtained in step 2, and with agitating device, mixed grain rice raw material is stirred；
Step 4: dry in the sun, by the mixed grain rice raw material dry in the sun at normal temperatures and pressures that obtains in step 3 24 hours；
Step 5: pulverizing, utilize pulverizer to pulverize the mixed grain rice raw material obtained in step 4, the granular size after pulverizing is by 40 mesh sieves；
Step 6: expanded, by mixed grain rice feed particles prepared in step 5 through bulking machine expanding treatment；
Step 7: negative pressure feeding, is pumped into the step 6 mixed grain rice feed particles after expanded in fermentation tank through negative-pressure vacuum machine；
Step 8: add water, distillers yeast, joins in the fermentation tank in step 7 by a certain amount of pure water and distillers yeast, and wherein the weight ratio of mixed grain rice raw material, pure water and distillers yeast is 1:2.5:0.006；
Step 9: fermentation, mixed liquor step 8 obtained seals diastatic fermentation, utilizes air to stir mixed liquor simultaneously, and wherein fermentation temperature is 25 ° 30 °, and fermentation time is 11 12 days；
Step 10: solid-liquid separation, the mixed liquor after step 9 being fermented is filtered by 150 mesh sieves, obtains clarifying wine liquid；
Step 11: aging, is positioned over wine liquid isolated in step 10 in wine tank, and is aged in the environment of temperature 20-25 DEG C, prepares wine base；
Step 12: rectification, obtains liquid to step 11 and is modulated into beverage wine.
The production technology of the expanded fermented wine of a kind of mixed grain rice the most as claimed in claim 1, it is characterised in that: the distillers yeast formula used in described step 8: saccharifying enzyme, amylase, protease, cellulase and yellow rice wine dry yeast 16:2:1:1:10 in mass ratio is mixed with.
The production technology of the expanded fermented wine of a kind of mixed grain rice the most as claimed in claim 1, it is characterised in that: the fermentation time utilizing air stirring in described step 9 is 78 days, and the static fermentation time is 3-4 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610507754.5A CN105886255A (en) | 2016-07-01 | 2016-07-01 | Production process for whole grains puffed and fermented alcoholic drink |
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| CN201610507754.5A CN105886255A (en) | 2016-07-01 | 2016-07-01 | Production process for whole grains puffed and fermented alcoholic drink |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325928A (en) * | 2017-09-07 | 2017-11-07 | 安徽乐天酿酒有限公司 | A kind of process of extrusion sorghum brewing aroma type base liquor |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108424823A (en) * | 2018-03-27 | 2018-08-21 | 安徽省禾裕黄酒有限公司 | A kind of health-care yellow wine of reducing blood sugar and blood lipid and preparation method thereof |
| CN108795642A (en) * | 2018-07-02 | 2018-11-13 | 沈阳市岳君台黄酒酿造厂 | A kind of north waxy corn essence makes yellow rice wine and its manufacturing technology |
| CN110305753A (en) * | 2019-08-20 | 2019-10-08 | 成都农业科技职业学院 | A kind of anthocyanidin corn fruit wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN103243001A (en) * | 2013-05-20 | 2013-08-14 | 江南大学 | Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method |
| CN103773648A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Liquid state raw material quick-acting distillation-free brewed wine |
-
2016
- 2016-07-01 CN CN201610507754.5A patent/CN105886255A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN103773648A (en) * | 2012-10-18 | 2014-05-07 | 柳州市京阳节能科技研发有限公司 | Liquid state raw material quick-acting distillation-free brewed wine |
| CN103243001A (en) * | 2013-05-20 | 2013-08-14 | 江南大学 | Novel process for producing distilled spirit by carrying out extrusion pretreatment on distilled spirit raw materials and adopting liquid-state method |
Non-Patent Citations (1)
| Title |
|---|
| 李勇: "生料酿酒酒曲配方的优化研究", 《酿酒科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107325928A (en) * | 2017-09-07 | 2017-11-07 | 安徽乐天酿酒有限公司 | A kind of process of extrusion sorghum brewing aroma type base liquor |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108424823A (en) * | 2018-03-27 | 2018-08-21 | 安徽省禾裕黄酒有限公司 | A kind of health-care yellow wine of reducing blood sugar and blood lipid and preparation method thereof |
| CN108795642A (en) * | 2018-07-02 | 2018-11-13 | 沈阳市岳君台黄酒酿造厂 | A kind of north waxy corn essence makes yellow rice wine and its manufacturing technology |
| CN110305753A (en) * | 2019-08-20 | 2019-10-08 | 成都农业科技职业学院 | A kind of anthocyanidin corn fruit wine and preparation method thereof |
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Application publication date: 20160824 |