CN106434142A - Brewing process of low-sugar rice wine - Google Patents
Brewing process of low-sugar rice wine Download PDFInfo
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- CN106434142A CN106434142A CN201610996717.5A CN201610996717A CN106434142A CN 106434142 A CN106434142 A CN 106434142A CN 201610996717 A CN201610996717 A CN 201610996717A CN 106434142 A CN106434142 A CN 106434142A
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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 provides a brewing process of low-sugar rice wine. The brewing process includes preprocessing, extrusion treatment, ultrasonic-microwave treatment, saccharification treatment, primary fermentation, filtration, secondary fermentation, aging, multi-film refined filtration, sterilizing and post-treatment. The brewing process has the advantages that the extrusion treatment and the ultrasonic-microwave treatment are used to replace a traditional steaming method to process glutinous rice raw materials, and production energy consumption is lowered greatly.
Description
Technical field
The present invention relates to alcoholic industry, more particularly, to a kind of brewage process of low sugar rice wine.
Background technology
Chinese rice wine is a kind of time-honored ancient beverage, is deeply liked by numerous people.The origin of Chinese rice wine is permissible
Trace back to the Yangshao culture of 7000, and its ancient traditional brewage process is still used for family workshop type, nucleus estate scale
Rice wine produces.But traditional brewing process of rice wine, its production process redundancy is very long, process procedure at random casual it is difficult to strict
Ensure final wine quality, and seriality industrialized production cannot be realized.In addition, mainly taking steaming in traditional brewage process
Mode of boiling is processed to rice material, and energy expenditure is big and utilization rate is low, has seriously drawn high cost during large-scale production, simultaneously
Also it is unfavorable for environmental conservation.
At present, the innovation of product taste is blindly pursued by most producer, adds various fruit, Chinese herbal medicine, spice toward in rice wine
Etc. material, and seldom to improve production technology, reducing energy consumption, for the purpose of optimization related industry technology.
Content of the invention
Present invention is primarily targeted at providing a kind of brewage process of low sugar rice wine, for traditional rice wine brewage process
Deficiency, provides a kind of brewage process of highly efficient energy-conservation, to realize the large-scale production of low sugar rice wine.
For reaching object above, the present invention provides a kind of low sugar brewing process of rice wine, comprises the following steps：
(1) pretreatment：Cleaning Oryza glutinosa after, Oryza glutinosa is soaked in water, soak certain when after, add citrate buffer solution adjust
The ph value of serosity is 5；
(2) extruding puffing is processed：Extruding puffing process is carried out to pretreated raw material；
(3) ultrasonic-microwave treatment：Supersound process and microwave treatment are carried out simultaneously to the slurry after extruding puffing；
(4) saccharifying is processed：To in the slurry after ultrasonic-microwave treatment inoculate saccharifying koji, and by mechanical agitation make saccharifying koji and
Slurry mix homogeneously, saccharifying koji inoculum concentration be slurry 2～5 ‰, saccharifying koji by 20%～40% yeast and 60%～80%
Aspergillosis composition；
(5) one time fermentation：Reseed distillers yeast in saccharifying slurry, distillers yeast inoculum concentration is the 0.5～1% of slurry, fermentation temperature is 15
～25 DEG C, fermentation time is 4～5 days；
(6) filter：The slurry filtering one time fermentation is so that separate with fermentating wine with distiller grainss；
(7) ferment in second time：Reseed distillers yeast in the fermentating wine after separation, distillers yeast inoculum concentration is the 0.5～1% of fermentating wine,
Fermentation temperature is 15～20 DEG C, and fermentation time is 7～8 days；
(8) aging：Wine liquid after ferment in second time is contained in thick bamboo tube, in shady place aging 15～30 days；
(9) multimembrane fine straining：Under gnotobasiss, take out the wine liquid of the clarification in thick bamboo tube, carry out multiple pressurized membrane filtration；
(10) sterilize：Pasteurization is carried out to the wine liquid after filtering；
(11) post processing：Under aseptic condition, carry out fill, packaging.
In step (1), adjust ph value purpose be suppression step (2) and step (3) in it may happen that Maillard
Reaction.
In step (2), extruding puffing operation is made up of three sections of screw extrusions, the ginseng of three sections of screw extrusion techniques
Number is respectively：First paragraph screw speed is 800～1000r/min, and swelling temperature is 140～150 DEG C；Second segment screw speed is
700～800r/min, swelling temperature is 120～130 DEG C；3rd section of screw speed is 500～600r/min, and swelling temperature is
100～110 DEG C.Further, the pipeline of each section of extruding puffing is taper, and the internal diameter of entrance is 100cm, the squeezing of first paragraph
Going out bore is 20cm, and the extrusion bore of second segment is 30cm, and the 3rd section of extrusion bore is 50cm.
In step (3), ultrasonic power is 350～400W, and frequency is 50kHz～1GHz；Microwave power is 120～150W,
Frequency is 500MHz～100GHz；The time of ultrasonic-microwave treatment is 5～15min.
In step (4), saccharification temperature is 25～35 DEG C, and saccharificatinn period is 4～6h；
In step (6), using 100 mesh sieve net filtration serosity.
Preferably, in step (9), through three-level filter membrane fine straining, one-level filter sizes are 15～20 μm, two grades of filter sizes
For 1～5 μm, three-level filter sizes are 0.1～0.4 μm, and pressurized conditions are 0.4～1MPa, and the reduction with filter sizes, mistake
The required pressure applying of filter accordingly increases.
Preferably, the carbon dioxide producing during one time fermentation and ferment in second time pass through check valve be passed through extrude swollen
Change pipeline in, with assist suppression it may happen that Maillard reaction.
Preferably, the heating water system in series connection of the temperature-controlling circulating water system of one time fermentation and ferment in second time and extruding puffing,
So that the cooling water that after cooling one time fermentation and ferment in second time, temperature raises, enter the heating water system of extruding puffing, and then
Extrusion expansion process being carried out with auxiliary heating, thus decreasing the energy consumption of heating system, improve energy utilization rate.
The low sugar brewing process of rice wine of the present invention has the advantages that：The present invention is with extruding puffing and ultrasonic-microwave
Process two kinds of new techniques and instead of traditional cooking process process Oryza glutinosa raw material, extruding puffing passes through ambient pressure and temperature during extrusion
The drastically change of degree, destroys the orderly folding of starch chain and arrangement in Oryza glutinosa raw material, and ultrasonic-microwave treatment is not only by this
Kind of destruction continues to strengthen, and can also form continuous pore passage structure in the expanded grain of rice, be conducive to microorganism adhere to into
Enter, the fermentation step after acceleration, extruding puffing and ultrasonic-microwave treatment technology greatly reduce compared to traditional cooking process
Energy consumption；Meanwhile, in the brewage process of the present invention, the temperature control recirculated water that will ferment is connected as one with extruding puffing heating water and is
System, effectively utilizes the heat producing during fermentation, further reducing energy consumption；In addition, in the brewage process of the present invention, sending out at twice
Ferment process and thick bamboo tube aging process, significantly reduce the sugared content in rice wine, have been simultaneously introduced the distinctive delicate fragrance of bamboo, have made
Final product has pure, the taste lubrication of uniqueness；Finally, carry out removing other fungus and purifying using the many membrane filtration patterns of modernization, auxiliary
With pasteurize, effectively extend the shelf-life of product.
Brief description
Fig. 1 is the brewage process flow chart of low sugar rice wine.
Fig. 2 is extrusion pressing puffing process piping drawing.
Specific embodiment
Hereinafter describe for disclosing the present invention so that those skilled in the art are capable of the present invention.Excellent in below describing
Embodiment is selected to be only used as illustrating, it may occur to persons skilled in the art that other obvious modifications.
Embodiment 1
Fresh for 100kg Oryza glutinosa is cleaned with water, then 1h is soaked with the limpid spring water of 150kg, be subsequently adding Fructus Citri Limoniae acid buffering
The ph value that liquid adjusts serosity is 5.Slurry is entered in extrusion pressing puffing apparatus with the speed of 50kg/h, first paragraph screw speed is set
For 800r/min, swelling temperature is 150 DEG C；Second segment screw speed is 700r/min, and swelling temperature is 130 DEG C；3rd section of spiral shell
Bar rotating speed is 600r/min, and swelling temperature is 110 DEG C.Slurry after will be expanded carries out ultrasonic-microwave treatment, and ultrasonic power is
400W, frequency 500kHz；Microwave power is 150W, and frequency is 50GHz；Process time is 10min.Inoculate toward processing in disposed slurry
The saccharifying koji being made up of 30% yeast and 70% aspergillosis；Saccharifying koji inoculum concentration is the 5 ‰ of slurry, makes sugar using mechanical agitation
Change song to mix homogeneously with slurry；Saccharification temperature controls at 25 ± 2 DEG C, and saccharificatinn period is 4h.Reseed distillers yeast, wine toward in saccharifying slurry
Bent rate of after culture is the 1% of saccharifying slurry weight, and ferment 5d, is existed using mechanical agitation and peripheral circulation water management fermentation temperature
20±2℃；With 100 eye mesh screen filtration separation distiller grainss and fermentating wine after one time fermentation, then reseed distillers yeast toward in fermentating wine, enter
Row ferment in second time, the rate of after culture of distillers yeast is the 0.5% of fermentating wine weight, and ferment 8d, using mechanical agitation and peripheral circulation
Water management fermentation temperature is at 17 ± 2 DEG C.With new fresh bamboo tube as container, by the aging in the shady and cool cellar of ventilation of the wine liquid after fermentation
15d.By the wine liquid after aging through multimembrane fine straining, one-level filter sizes are 20 μm, and pressurize 0.4MPa；Two grades of filter sizes are
3 μm, 6.9MPa；Three times filter sizes are 0.2 μm, pressurized conditions 9.2MPa.Wine liquid after multimembrane fine straining is protected at 72 ± 2 DEG C
Warm 30min sterilized after aseptically fill be packaged to be finished product.Finished product alcohol content 19.2%, total sugar is (with Portugal
Grape sugar meter) 1.2g/100mL, total acid (in terms of lactic acid) 0.4g/100mL.
Embodiment 2
Fresh for 100kg Oryza glutinosa is cleaned with water, then 1h is soaked with the limpid spring water of 150kg, be subsequently adding Fructus Citri Limoniae acid buffering
The ph value that liquid adjusts serosity is 5.Slurry is entered in extrusion pressing puffing apparatus with the speed of 50kg/h, first paragraph screw speed is set
For 900r/min, swelling temperature is 150 DEG C；Second segment screw speed is 800r/min, and swelling temperature is 130 DEG C；3rd section of spiral shell
Bar rotating speed is 600r/min, and swelling temperature is 110 DEG C.Slurry after will be expanded carries out ultrasonic-microwave treatment, and ultrasonic power is
400W, frequency 500kHz；Microwave power is 150W, and frequency is 50GHz；Process time is 8min.Inoculate toward processing in disposed slurry
The saccharifying koji being made up of 40% yeast and 60% aspergillosis；Saccharifying koji inoculum concentration is the 5 ‰ of slurry, makes sugar using mechanical agitation
Change song to mix homogeneously with slurry；Saccharification temperature controls at 25 ± 2 DEG C, and saccharificatinn period is 4h.Reseed distillers yeast, wine toward in saccharifying slurry
Bent rate of after culture is the 1% of saccharifying slurry weight, and ferment 5d, is existed using mechanical agitation and peripheral circulation water management fermentation temperature
20±2℃；With 100 eye mesh screen filtration separation distiller grainss and fermentating wine after one time fermentation, then reseed distillers yeast toward in fermentating wine, enter
Row ferment in second time, the rate of after culture of distillers yeast is the 0.5% of fermentating wine weight, and ferment 8d, using mechanical agitation and peripheral circulation
Water management fermentation temperature is at 17 ± 2 DEG C.With new fresh bamboo tube as container, by the aging in the shady and cool cellar of ventilation of the wine liquid after fermentation
15d.By the wine liquid after aging through multimembrane fine straining, one-level filter sizes are 20 μm, and pressurize 0.4MPa；Two grades of filter sizes are
3 μm, 6.9MPa；Three times filter sizes are 0.2 μm, pressurized conditions 9.2MPa.Wine liquid after multimembrane fine straining is protected at 72 ± 2 DEG C
Warm 30min sterilized after aseptically fill be packaged to be finished product.Finished product alcohol content 18.4%, total sugar is (with Portugal
Grape sugar meter) 1.4g/100mL, total acid (in terms of lactic acid) 0.3g/100mL.
Embodiment 3
Fresh for 100kg Oryza glutinosa is cleaned with water, then 1h is soaked with the limpid spring water of 150kg, be subsequently adding Fructus Citri Limoniae acid buffering
The ph value that liquid adjusts serosity is 5.Slurry is entered in extrusion pressing puffing apparatus with the speed of 50kg/h, first paragraph screw speed is set
For 800r/min, swelling temperature is 150 DEG C；Second segment screw speed is 700r/min, and swelling temperature is 130 DEG C；3rd section of spiral shell
Bar rotating speed is 600r/min, and swelling temperature is 110 DEG C.Slurry after will be expanded carries out ultrasonic-microwave treatment, and ultrasonic power is
400W, frequency 500kHz；Microwave power is 150W, and frequency is 50GHz；Process time is 15min.Inoculate toward processing in disposed slurry
The saccharifying koji being made up of 30% yeast and 70% aspergillosis；Saccharifying koji inoculum concentration is the 5 ‰ of slurry, makes sugar using mechanical agitation
Change song to mix homogeneously with slurry；Saccharification temperature controls at 25 ± 2 DEG C, and saccharificatinn period is 4h.Reseed distillers yeast, wine toward in saccharifying slurry
Bent rate of after culture is the 1% of saccharifying slurry weight, and ferment 4d, is existed using mechanical agitation and peripheral circulation water management fermentation temperature
20±2℃；With 100 eye mesh screen filtration separation distiller grainss and fermentating wine after one time fermentation, then reseed distillers yeast toward in fermentating wine, enter
Row ferment in second time, the rate of after culture of distillers yeast is the 0.5% of fermentating wine weight, and ferment 7d, using mechanical agitation and peripheral circulation
Water management fermentation temperature is at 17 ± 2 DEG C.With new fresh bamboo tube as container, by the aging in the shady and cool cellar of ventilation of the wine liquid after fermentation
15d.By the wine liquid after aging through multimembrane fine straining, one-level filter sizes are 20 μm, and pressurize 0.4MPa；Two grades of filter sizes are
3 μm, 6.9MPa；Three times filter sizes are 0.2 μm, pressurized conditions 9.2MPa.Wine liquid after multimembrane fine straining is protected at 72 ± 2 DEG C
Warm 30min sterilized after aseptically fill be packaged to be finished product.Finished product alcohol content 17.1%, total sugar is (with Portugal
Grape sugar meter) 1.5g/100mL, total acid (in terms of lactic acid) 0.3g/100mL.
In Fig. 1, hollow arrow shows the flow process of the brewage process of low sugar rice wine of the present invention, and solid arrow shows to be sent out
Ferment temperature control recirculated water and the cyclic process of extruding puffing heating water, produce during dotted arrow display one time fermentation and ferment in second time
The flow direction of raw carbon dioxide.
Heat can be produced due to during one time fermentation and ferment in second time, in order to keep certain temperature, need to pass through
Cooling water is lowered the temperature to sweat, cooling water to installation for fermenting cooling after its temperature raise, then by temperature raise cold
But water is passed into extrusion pressing puffing apparatus, because extrusion pressing puffing process needs higher temperature, is passed through the higher water of temperature, Ke Yiqi
To the effect of preheating, insulation, thus improve the utilization rate of the energy, reduce energy consumption.
The carbon dioxide producing during one time fermentation and ferment in second time is passed through extruding puffing pipeline by check valve
In, with assist suppression it may happen that Maillard reaction.
Fig. 2 shows the schematic diagram of extrusion pressing puffing process pipeline.Three segment pipes are taper, and three segment pipes join end to end,
Raw material enters from the entrance of the first segment pipe 1, after the second segment pipe 2, from the outlet extrusion of the 3rd segment pipe 3, first paragraph
Pipeline 1 corresponds to first paragraph screw rod, by that analogy., outside three segment pipes, water inlet is near for extruding puffing heating water system
One segment pipe 1, outlet is near the 3rd segment pipe 3.In Fig. 2, realize charging and discharging that arrow shows raw material, dotted arrow
Show water inlet and the water outlet of extruding puffing heating water.
Ultimate principle, principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
The simply present invention it should be appreciated that the present invention is not restricted to the described embodiments, described in above-described embodiment and description for the personnel
Principle, without departing from the spirit and scope of the present invention the present invention also have various changes and modifications, these change and
Improvement both falls within the range of claimed invention.The protection domain of application claims by appending claims and its
Equivalent defines.
Claims (9)
1. a kind of low sugar brewing process of rice wine is it is characterised in that comprise the following steps：
(1) pretreatment：Cleaning Oryza glutinosa after, Oryza glutinosa is soaked in water, soak certain when after, add citrate buffer solution adjust
The ph value of serosity is 5；
(2) extruding puffing is processed：Extruding puffing process is carried out to pretreated raw material；
(3) ultrasonic-microwave treatment：Supersound process and microwave treatment are carried out simultaneously to the slurry after extruding puffing；
(4) saccharifying is processed：To in the slurry after ultrasonic-microwave treatment inoculate saccharifying koji, and by mechanical agitation make saccharifying koji and
Slurry mix homogeneously, saccharifying koji inoculum concentration be slurry 2～5 ‰, saccharifying koji by 20%～40% yeast and 60%～80%
Aspergillosis composition；
(5) one time fermentation：Reseed distillers yeast in saccharifying slurry, distillers yeast inoculum concentration is the 0.5～1% of slurry, fermentation temperature is 15
～25 DEG C, fermentation time is 4～5 days；
(6) filter：The slurry filtering one time fermentation is so that separate with fermentating wine with distiller grainss；
(7) ferment in second time：Reseed distillers yeast in the fermentating wine after separation, distillers yeast inoculum concentration is the 0.5～1% of fermentating wine,
Fermentation temperature is 15～20 DEG C, and fermentation time is 7～8 days；
(8) aging：Wine liquid after ferment in second time is contained in thick bamboo tube, in shady place aging 15～30 days；
(9) multimembrane fine straining：Under gnotobasiss, take out the wine liquid of the clarification in thick bamboo tube, carry out multiple pressurized membrane filtration；
(10) sterilize：Pasteurization is carried out to the wine liquid after filtering.
2. low sugar brewing process of rice wine according to claim 1 is it is characterised in that during one time fermentation and ferment in second time
Including the temperature-controlling circulating water system for cooling, extruding puffing processing procedure is included for pre-warmed heating water system, institute
State temperature-controlling circulating water system and described heating water system in series connection.
3. low sugar brewing process of rice wine according to claim 1 and 2 is it is characterised in that further comprising the steps of：Once send out
The carbon dioxide producing during ferment and ferment in second time is passed through in extruding puffing pipeline by check valve.
4. low sugar brewing process of rice wine according to claim 3 is it is characterised in that in step (2), extruding puffing operation by
Three sections of screw extrusion compositions, the parameter of three sections of screw extrusion techniques is respectively：First paragraph screw speed be 800～
1000r/min, swelling temperature is 140～150 DEG C；Second segment screw speed be 700～800r/min, swelling temperature be 120～
130℃；3rd section of screw speed is 500～600r/min, and swelling temperature is 100～110 DEG C.
5. low sugar brewing process of rice wine according to claim 4 is it is characterised in that in step (2), each section of extruding puffing
Pipeline be taper, the internal diameter of entrance is 100cm, and the extrusion bore of first paragraph is 20cm, and the extrusion bore of second segment is
30cm, the 3rd section of extrusion bore is 50cm.
6. low sugar brewing process of rice wine according to claim 4 is it is characterised in that in step (3), ultrasonic power is 350
～400W, 50kHz～1GHz；Microwave power is 120～150W, and frequency is 500MHz～100GHz；Ultrasonic-microwave treatment when
Between be 5～15min.
7. low sugar brewing process of rice wine according to claim 4 is it is characterised in that in step (4), and saccharification temperature is 25～
35 DEG C, saccharificatinn period is 4～6h.
8. low sugar brewing process of rice wine according to claim 4 is it is characterised in that in step (6), using 100 eye mesh screens
Filter serosity.
9. low sugar brewing process of rice wine according to claim 4 is it is characterised in that in step (9), through three-level filter membrane essence
Filter, one-level filter sizes are 15～20 μm, and two grades of filter sizes are 1～5 μm, and three-level filter sizes are 0.1～0.4 μm, pressurization
Condition is 0.4～1MPa.
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| CN201610996717.5A CN106434142B (en) | 2016-11-04 | 2016-11-04 | Process for brewing low-sugar rice wine |
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| CN201610996717.5A CN106434142B (en) | 2016-11-04 | 2016-11-04 | Process for brewing low-sugar rice wine |
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Cited By (3)
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| CN107881064A (en) * | 2017-12-20 | 2018-04-06 | 湖北工业大学 | A kind of peracid low sugar foaming rice wine and preparation method thereof |
| CN108220062A (en) * | 2017-12-01 | 2018-06-29 | 左中国 | A kind of rice wine method for disinfection |
| 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 |
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| Publication number | Publication date |
|---|---|
| CN106434142B (en) | 2020-01-31 |
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