CN106479802A - A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs - Google Patents
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs Download PDFInfo
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- CN106479802A CN106479802A CN201610876779.2A CN201610876779A CN106479802A CN 106479802 A CN106479802 A CN 106479802A CN 201610876779 A CN201610876779 A CN 201610876779A CN 106479802 A CN106479802 A CN 106479802A
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- China
- Prior art keywords
- red wine
- wine dregs
- dregs
- described step
- saccharifying
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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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- C—CHEMISTRY; METALLURGY
- 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
Abstract
The present invention relates to brewageing field, particularly to a kind of method rapidly and efficiently utilizing remaining starch in red wine dregs.The method comprising the steps of：Red wine dregs cooling, interpolation glucoamylase carry out saccharifying, add fermentation by saccharomyces cerevisiae, play grain, loaded steamer, distillation.The present invention improves starch utilization ratio using first saccharifying after fermentation technique first in red wine dregs, and the fermentation phase is reduced to 3 days, and remaining starch is 7%, and starch utilization ratio is higher.
Description
Technical field
The present invention relates to brewageing field, particularly to a kind of method rapidly and efficiently utilizing remaining starch in red wine dregs.
Background technology
Red wine dregs refers to Luzhou-flavor grain unstrained spirits through upper wheel fermentation, steaming after drinking, and this wheel, without grain, only adds efficiently bent or starch
Enzyme material, through the fermentation of 15-20 days, distilling with vinasse took and discards after drinking.Have toward contact in the poor unstrained spirits of these red wine dregs
11% about remaining starch, if the distillation yield of red wine dregs by the maximized utilization again of this partial starch, can be improved, can bring
Certain direct economic benefit.
Content of the invention
The invention reside in providing a kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, using a kind of glucoamylase
Enzyme and Yeasts, with the wine brewing production technology of first saccharifying after fermentation, rapidly and efficiently improve remaining starch in red wine dregs
Utilization rate.
Technical solution of the present invention：
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, the method comprising the steps of：
1) red wine dregs cooling：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2) add glucoamylase：Step 1) add glucoamylase in the red wine dregs that cools down, mix；
3) saccharifying：By step 1) mixed glucoamylase red wine dregs closing heap shape, carry out saccharifying；
4) add saccharomyces cerevisiae：Step 3) red wine dregs adds yeast after saccharifying, mix thoroughly；
5) pit entry fermentation：Step 4) terminate after, carry out pit entry fermentation, obtain distiller grains；
6) play grain：Step 5) terminate after, distiller grains are taken out；
7) loaded steamer：By step 6) in distiller grains loaded steamer；
8) distill：Step 7) terminate after, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
Preferably, described step 1) red wine dregs is but to 36-38 DEG C.
Preferably, described step 2) glucoamylase addition be according to red wine dregs weight portion 0.011%～0.015%
Add.
It is further preferred that described step 2) glucoamylase is diluted with water to 2～3wt%, and addition is according to red
0.011%～0.015% interpolation of poor weight portion.
Preferably, described step 3) saccharifying condition be 10～15 centimetres of red wine dregs average thickness, area at 8～10 square metres,
Saccharifying 22-24 hour.
Preferably, described step 4) yeast addition be according to red wine dregs weight portion 0.11%～0.15% interpolation.
Preferably, described step 5) red wine dregs, at 29～33 DEG C, carries out pit entry fermentation 2～4 days.
Preferably, described step 7) loaded steamer when upper rice steamer air pressure control in 0.05-0.08MPa.
Preferably, described step 8) distillation takes air pressure in wine to control in 0.03-0.05MPa, and wine temperature is less than 30 DEG C.
The present invention has the beneficial effect that：
1st, the present invention is suitable for object is to produce Chinese liquor (as Luzhou-flavor, delicate fragrance type, Maotai-flavor etc.) institute using pure grain solid method
The red wine dregs producing.
2nd, improve starch utilization ratio using first saccharifying after fermentation technique in red wine dregs first；
3rd, fermentation time is shorter, and the general Luzhou-flavor red wine dregs fermentation phase is 15-20 days, and the present invention fermentation phase is reduced to 3 days,
In hgher efficiency；
4th, red wine dregs residual starch content is lower, and it is 11% that general Luzhou-flavor loses poor remaining starch, after the present invention, remaining
Starch is 7%, and starch utilization ratio is higher；
5th, invention, using first Mashing process, can make the remaining starch saccharifying in red wine dregs more thorough.
6th, red wine dregs, but to 36-38 DEG C, mainly provides glucoamylase suitable saccharification temperature, makes saccharifying more thorough
Bottom.
7th, the addition of glucoamylase 0.011%-0.015% has optimal saccharification result.Addition is less than
This ratio saccharifying accident bottom, forms higher than this ratio and wastes.Glucoamylase is diluted to 2～3wt%, mainly protects
In card red wine dregs, glucoamylase enzyme concentration the most suitable, is also convenient for uniformly being spilled into amylase red wine dregs.
8th, saccharifying condition be 10～15 centimetres of red wine dregs average thickness, area at 8～10 square metres, primarily to red wine dregs exists
It is beneficial to insulation in saccharifying；Saccharifying 22-24 hour, saccharifying is the most thorough.
9th, yeast addition 0.11%-0.15% has optimal ferment effect, and fermentation can be made the most thorough.Red wine dregs 29～
33 DEG C, carry out pit entry fermentation 2～4 days, mainly provide fermentation temperature the most suitable for yeast.When 2-4 days, fermentation energy was carried out
Completely.
10th, during loaded steamer, upper rice steamer air pressure controls in 0.05-0.08MPa, can be rich by remaining micro constitutent in red wine dregs well
Collect and extract, thus the quality of red wine dregs wine also can be improved.
11st, distillation takes air pressure in wine to control in 0.03-0.05MPa, under this air pressure, by alcohol molecule in wine rice steamer
Constantly concentrate, can be acted on by " traction ", further extract micro constitutent, also for the vinosity improving red wine dregs wine.
Wine temperature is less than 30 DEG C, primarily to reducing ethanol volatilization, causing waste, also can make unwanted low-boiling point material in wine body
As thiol class substance vapors away, improve vinosity.
Brief description
Fig. 1：The process chart of the present invention.
Specific embodiment
To further illustrate the present invention with reference to embodiment, but the scope of protection of present invention is not limited to implement
The scope of example statement.
Embodiment 1
(1) red wine dregs cooling：Before cooling, ground curtain cleans up, and instrument (spade, trolley, broom etc.) must wash.To steam
The red wine dregs of wine is transported on ground curtain, falls off, will be taken off with rake flat, thick book uniformly, starts aerator, blow on to 36-38 DEG C.
(2) add glucoamylase：Before use 0.2kg glucoamylase is diluted to greatly with 20 DEG C about cold boiling waters
About 10kg, reduces the time of enzyme preparation dilution as far as possible, accomplishes to be used while allocating；Every about 1.5 tons of rice steamer red wine dregs, after step 1 terminates, with spray
Kettle uniformly splashes the enzyme liquid of dilution to when in rice steamer red wine dregs；Glucoamylase is by the purchase of letter Bioisystech Co., Ltd of Novi
, enzyme activity is 1.33*105U/mL.
(3) saccharifying：After step 2 terminates, red wine dregs closing heap is shaped：With wooden rake, grain is dragged flat, 10～15 lis of average thickness
Rice, area at 8～10 square metres, consistency of thickness, poor heap surrounding wooden peg rake touches, tightens up, collecting, and the gradient can not be excessive, with
Omit side.After glucoamylase is diluted, carry out saccharifying 22-24 hour.
(4) add saccharomyces cerevisiae：After step 3 terminates, the warm water that 2kg yeast is added 20kg is diluted activating, and uses water water
Temperature control system at 30～35 DEG C about, soak time more than 20 minutes (add 2% white sugar can proper extension soak time, to the greatest extent
Amount is less than 1 hour).After activation completes, yeast diluent kettle is uniformly splashed, and turn uniformly.Wine brewing ferment
Mother is buied by Angel Yeast Co., Ltd.
Table 1 parameter optimization is tested
| Saccharificatinn period (hour) | Glucoamylase enzyme dosage | Yeast consumption | Remaining starch |
| 15-20 | 0.0005%-0.001% | 0.005%-0.01% | 9% |
| 22-24 | 0.011%-0.015% | 0.11%-0.15% | 7% |
| 25-30 | 0.015%-0.02% | 0.15%-0.2% | 7% |
As can be seen from the above table, in saccharifying 22-24 hour, glucoamylase enzyme dosage is in 0.011%-0.015%, yeast
Under conditions of 0.11%-0.15%, remaining starch is minimum 7% to consumption.Not thorough less than these ratio diastatic fermentations,
Under conditions of consumption increases, remaining starch is not changed in.So the present invention adopts saccharifying 22-24 hour, glucoamylase enzyme dosage
The such condition of 0.011%-0.015%, yeast consumption 0.11%-0.15%.
Explanation：In remaining starch, also 7% starch is cellulose and hemicellulose, can detect, but can not be fermented
Using.
(5) pit entry fermentation：Enter to store front boiled water or lime water carries out disinfection to rustless steel pit to avoid miscellaneous bacteria to infect.Red
, typically at 28 DEG C about, winter is typically at 30 DEG C about for poor summer pit entry temperature.Red wine dregs is entered cellar for storing things fermentation after terminating by step 4, should
Layering tracks tramping, as far as possible air-out, entirely enters cellar for storing things and terminated to be advisable at 20～30 minutes.Carry out envelope cellar for storing things with thin film, along cellar for storing things wall surrounding
Putting some chaff shells, then thin film being tracked tramping it is ensured that sealing along Jiao Bi, pit entry fermentation 3 days.
(6) play grain：Get out the work apparatus such as clean trolley, broom, spade.After step 5 terminates, distiller grains are taken out.
(7) loaded steamer：Every for distiller grains in step 6 rice steamer is added 10kg through the chaff shell of sterilization cooling, and mixes thoroughly.Put before loaded steamer
Dry residual water, closes valve.Uniformly spread a little rice husk at rice steamer bottom, fill one layer of fermented grain, open steam valve door, upper rice steamer air pressure controls
0.05-0.08MPa；Then gently even spread, rice steamer in exploration steam, loaded steamer finishes, and whether normally verifies vapour, has or not vapour phenomenon of collapsing, so
After cover cloud disk, good and sound distillation conduit, in wine rice steamer water sealed tank fill on water, then by stream wine pipe put into wine jar.
(8) distill：After step 7 terminates, air pressure is controlled in 0.03-0.05MPa, carries out distillation and take wine；3 points after lid rice steamer
In clock, stream wine, opens cooling water in cooler bucket, to starting to flow wine, will keep vapour pressure uniformity, wine temperature is less than 30 DEG C, evaporates
Wine plucks wine to docking.
Embodiment 2
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, the method comprising the steps of：
1) red wine dregs cooling：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2) add glucoamylase：Step 1) add glucoamylase in the red wine dregs that cools down, mix；
3) saccharifying：By step 1) mixed glucoamylase red wine dregs closing heap shape, carry out saccharifying；
4) add saccharomyces cerevisiae：Step 3) red wine dregs adds yeast after saccharifying, mix thoroughly；
5) pit entry fermentation：Step 4) terminate after, carry out pit entry fermentation, obtain distiller grains；
6) play grain：Step 5) terminate after, distiller grains are taken out；
7) loaded steamer：By step 6) in distiller grains loaded steamer；
8) distill：Step 7) terminate after, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
Described step 1) red wine dregs is but to 36 DEG C.
Described step 2) glucoamylase addition be according to red wine dregs weight portion 0.011% interpolation.
Described step 2) glucoamylase is diluted with water to 2wt%, and addition is 0.011% according to red wine dregs weight portion
Add.
Described step 3) saccharifying condition be 10 centimetres of red wine dregs average thickness, area at 8 square metres, saccharifying 22 hours.
Described step 4) yeast addition be according to red wine dregs weight portion 0.11% interpolation.
Described step 5) red wine dregs, at 29 DEG C, carries out pit entry fermentation 2 days.
Described step 7) loaded steamer when upper rice steamer air pressure control in 0.05MPa.
Described step 8) distillation takes air pressure in wine to control in 0.03MPa, and wine temperature is less than 30 DEG C.
Embodiment 3
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, the method comprising the steps of：
1) red wine dregs cooling：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2) add glucoamylase：Step 1) add glucoamylase in the red wine dregs that cools down, mix；
3) saccharifying：By step 1) mixed glucoamylase red wine dregs closing heap shape, carry out saccharifying；
4) add saccharomyces cerevisiae：Step 3) red wine dregs adds yeast after saccharifying, mix thoroughly；
5) pit entry fermentation：Step 4) terminate after, carry out pit entry fermentation, obtain distiller grains；
6) play grain：Step 5) terminate after, distiller grains are taken out；
7) loaded steamer：By step 6) in distiller grains loaded steamer；
8) distill：Step 7) terminate after, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
Described step 1) red wine dregs is but to 36-38 DEG C.
Described step 2) glucoamylase addition be according to red wine dregs weight portion 0.015% interpolation.
Described step 2) glucoamylase is diluted with water to 3wt%, and addition is 0.015% according to red wine dregs weight portion
Add.
Described step 3) saccharifying condition be 15 centimetres of red wine dregs average thickness, area at 10 square metres, saccharifying 24 hours.
Described step 4) yeast addition be according to red wine dregs weight portion 0.15% interpolation.
Described step 5) red wine dregs, at 33 DEG C, carries out pit entry fermentation 4 days.
Described step 7) loaded steamer when upper rice steamer air pressure control in 0.08MPa.
Described step 8) distillation takes air pressure in wine to control in 0.05MPa, and wine temperature is less than 30 DEG C.
Embodiment 4
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, the method comprising the steps of：
1) red wine dregs cooling：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2) add glucoamylase：Step 1) add glucoamylase in the red wine dregs that cools down, mix；
3) saccharifying：By step 1) mixed glucoamylase red wine dregs closing heap shape, carry out saccharifying；
4) add saccharomyces cerevisiae：Step 3) red wine dregs adds yeast after saccharifying, mix thoroughly；
5) pit entry fermentation：Step 4) terminate after, carry out pit entry fermentation, obtain distiller grains；
6) play grain：Step 5) terminate after, distiller grains are taken out；
7) loaded steamer：By step 6) in distiller grains loaded steamer；
8) distill：Step 7) terminate after, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
Described step 1) red wine dregs is but to 38 DEG C.
Described step 2) glucoamylase addition be according to red wine dregs weight portion 0.015% interpolation.
Described step 2) glucoamylase is diluted with water to 3wt%, and addition is 0.015% according to red wine dregs weight portion
Add.
Described step 3) saccharifying condition be 15 centimetres of red wine dregs average thickness, area at 10 square metres, saccharifying 24 hours.
Described step 4) yeast addition be according to red wine dregs weight portion 0.15% interpolation.
Described step 5) red wine dregs, at 33 DEG C, carries out pit entry fermentation 4 days.
Described step 7) loaded steamer when upper rice steamer air pressure control in 0.08MPa.
Described step 8) distillation takes air pressure in wine to control in 0.05MPa, and wine temperature is less than 30 DEG C.
Embodiment 5
A kind of method rapidly and efficiently utilizing remaining starch in red wine dregs, the method comprising the steps of：
1) red wine dregs cooling：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2) add glucoamylase：Step 1) add glucoamylase in the red wine dregs that cools down, mix；
3) saccharifying：By step 1) mixed glucoamylase red wine dregs closing heap shape, carry out saccharifying；
4) add saccharomyces cerevisiae：Step 3) red wine dregs adds yeast after saccharifying, mix thoroughly；
5) pit entry fermentation：Step 4) terminate after, carry out pit entry fermentation, obtain distiller grains；
6) play grain：Step 5) terminate after, distiller grains are taken out；
7) loaded steamer：By step 6) in distiller grains loaded steamer；
8) distill：Step 7) terminate after, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
Described step 1) red wine dregs is but to 37 DEG C.
Described step 2) glucoamylase addition be according to red wine dregs weight portion 0.013% interpolation.
Described step 2) glucoamylase is diluted with water to 2.5wt%, and addition is according to red wine dregs weight portion
0.014% interpolation.
Described step 3) saccharifying condition be 13 centimetres of red wine dregs average thickness, area at 9 square metres, saccharifying 23 hours.
Described step 4) yeast addition be according to red wine dregs weight portion 0.12% interpolation.
Described step 5) red wine dregs, at 30 DEG C, carries out pit entry fermentation 3 days.
Described step 7) loaded steamer when upper rice steamer air pressure control in 0.06MPa.
Described step 8) distillation takes air pressure in wine to control in 0.04MPa, and wine temperature is less than 30 DEG C.
Table 2 the present embodiment and general operation red wine dregs starch utilize parameter comparison
The above embodiments are only the preferred technical solution of the present invention, and are not construed as the restriction for the present invention, this Shen
Please in embodiment and the feature in embodiment in the case of not conflicting, can mutual combination in any.The protection model of the present invention
Enclose the technical scheme that should record with claim, the equivalent side of technical characteristic in the technical scheme recorded including claim
Case is protection domain.I.e. equivalent within this range is improved, also within protection scope of the present invention.
Claims (9)
1. a kind of rapidly and efficiently using remaining starch in red wine dregs method it is characterised in that the method comprising the steps of：
1）Red wine dregs cools down：The red wine dregs having steamed wine is cooled down, obtains the red wine dregs cooling down；
2）Add glucoamylase：Step 1）Add glucoamylase in the red wine dregs of cooling, mix；
3）Saccharifying：By step 1）The red wine dregs closing heap having mixed glucoamylase shapes, and carries out saccharifying；
4）Plus saccharomyces cerevisiae：Step 3）After saccharifying, red wine dregs adds yeast, mixes thoroughly；
5）Pit entry fermentation：Step 4）After end, carry out pit entry fermentation, obtain distiller grains；
6）Play grain：Step 5）After end, distiller grains are taken out；
7）Loaded steamer：By step 6）In distiller grains loaded steamer；
8）Distillation：Step 7）After end, carry out distillation and take wine；
Complete the utilization of remaining starch in red wine dregs.
2. method according to claim 1 it is characterised in that：Described step 1) red wine dregs is but to 36-38 DEG C.
3. method according to claim 1 it is characterised in that：Described step 2）Glucoamylase addition is according to red
0.011% ~ 0.015% interpolation of poor weight portion.
4. method according to claim 3 it is characterised in that：Described step 2）Glucoamylase is diluted with water to 2 ~
3wt%, addition is 0.011% ~ 0.015% interpolation according to red wine dregs weight portion.
5. method according to claim 1 is it is characterised in that described step 3）Saccharifying condition is：Red wine dregs average thickness 10
～15 centimetres, area at 8～10 square metres, saccharifying 22-24 hour.
6. method according to claim 1 it is characterised in that：Described step 4）The addition of yeast is according to red wine dregs weight
0.11% ~ 0.15% interpolation of part.
7. method according to claim 1 is it is characterised in that described step 5）Fermentation condition is：29 ~ 33 DEG C of temperature, enters
Cellar for storing things fermentation 2 ~ 4 days.
8. method according to claim 1 it is characterised in that：Described step 7）During loaded steamer, upper rice steamer air pressure controls in 0.05-
0.08MPa.
9. method according to claim 1 it is characterised in that：Described step 8）Distillation takes air pressure in wine to control in 0.03-
0.05MPa, wine temperature is less than 30 DEG C.
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Cited By (1)
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| CN111218360A (en) * | 2020-03-04 | 2020-06-02 | 宜宾职业技术学院 | Method for improving vinasse yield and quality of waste lees by using composite leavening agent |
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Application publication date: 20170308 |