CN106867789A - A kind of mixed material production method of yellow wine and obtained yellow rice wine - Google Patents
A kind of mixed material production method of yellow wine and obtained yellow rice wine Download PDFInfo
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Abstract
A kind of mixed material production method of yellow wine, its with the primary raw material that is combined as of rice and cornstarch, including：Boiling obtains rice after (1) 100 weight portion rice rice dipping, and the weight portion rice milk of rice dipping pot bottom 20 50 is collected standby；(2) 50 100 parts by weight Corn starch obtain saccharified liquid through liquefying-saccharifying；And (3) fall tank：Rice, saccharified liquid, rice milk, distiller's yeast, distiller's yeast and clear water input fermentation tank are started into fermentation.Acid protease can also be added with the hydrolysis of protein in promoting cornstarch and rice.It is easy to the saccharification in later stage through liquefied corn starch, addition glucoamylase then further promotes cornstarch saccharification, can obtain yeast higher can be using monose, therefore made yellow rice wine yield is high, distillation yield is high.The reuse of rice dipping pot bottom rice milk improves product total acid and product entirety local flavor more coordinated, enriched.Cornstarch reduces the discharge of rice milk, environmental protection without immersion and the reuse of part rice milk.
Description
Technical field
The present invention relates to yellow rice wine manufacture field, and in particular to one kind has used mixed material, specially rice forms sediment with corn
Powder, production method of yellow wine.
Background technology
Yellow rice wine is one of great Gu wine of the world three, is as primary raw material, through adding the saccharification hair such as song, yeast with rice, milled glutinous broomcorn millet etc.
The fermented wine that ferment agent is brewed.Traditionally production yellow rice wine is raw materials used based on glutinous rice, and now most manufacturing enterprise uses polished rice
It is primary raw material, the auxiliary material of production yellow rice wine addition is based on grain raw grains material.
Containing much starch be in corn yellow rice wine brewage good raw material, but corn in containing protein higher, cellulose,
Fat and bud embryo, influence the local flavor of normal yellow wine fermentation and wine.Existing document and existing patent report are straight using corn
Connect yellow rice wine brewage, exist be unfavorable for fermentation, the shortcomings of taste is bad.
For these shortcomings, the report that Wang Jianguo et al. is delivered《It is clear slurry exploitation to be fed using polished rice Lin-fan rice wine yeast, cornstarch
The technique of refreshing type yellow rice wine》, by corn by refining, de-oiling, deproteinization, de- plumule processing into brewageing Huang after cornstarch
Wine, rather than corn yellow rice wine brewage is directly taken, is conducive to raising content of starch, reduction protein, fat content, removal corn different
Miscellaneous taste, so as to solve be unfavorable for fermentation, taste is bad the shortcomings of.But it still suffers from two aspect defects, first, by cornstarch
Yellow wine fermentation process is added to feed slurry form after liquefaction, cornstarch is not saccharified, the starch in cornstarch fails
Change into glucose, it is impossible to utilized by yeast, therefore fail to make full use of the starch in cornstarch；Second, because corn forms sediment
Only contain a small amount of protein in powder, not enough, causing the total acid of made yellow rice wine cannot reach acid-producing bacteria growth vigor in yellow wine fermentation process
It is the requirement of 3-7g/L (in terms of lactic acid) to total acid specified in yellow rice wine GB GB/T13662-2008.Patent CN101654643A
《A kind of production method of yellow rice wine》The method that slurry yellow rice wine brewage is fed with cornstarch is also disclosed that, raw material is there is also and is failed abundant profit
With, distillation yield is relatively low, make the more low defect of yellow rice wine total acid.
The content of the invention
For disadvantages described above, this patent proposes a kind of process for making yellow rice wine with rice and cornstarch as primary raw material.
This kind of technique productions low cost, yield is high, environmental protection, makes yellow rice wine " soft net alcohol and, salubrious, free from extraneous odour ".
The present invention provides a kind of mixed material production method of yellow wine, and it is using the combination of rice and cornstarch as main original
Material, including step：(1) 100 weight portion rice boiling after rice dipping obtains rice, the rice of rice dipping container bottom 20-50 weight portions
Pulp-water is collected standby；(2) cornstarch of 50-100 weight portions obtains saccharified liquid through liquefying-saccharifying；And (3) fall tank：By the rice
Meal, saccharified liquid, rice milk, distiller's yeast, distiller's yeast and clear water input fermentation tank start fermentation, and add 0-0.03 weight portion acidic proteins
Enzyme.
Currently preferred production method of yellow wine, wherein the consumption of the cornstarch is 65-75 weight portions, the Rice ＆ peanut milk
Water is 30-40 weight portions.
The liquefying-saccharifying of currently preferred production method of yellow wine, wherein step (2) includes, adds heat-resistance type AMS
Liquefaction, addition glucose starch enzymatic conversion.
Currently preferred production method of yellow wine, wherein adding 0.01-0.03 weight portions acidity egg when step (3) falls tank
White enzyme.
Currently preferred production method of yellow wine, wherein liquefying-saccharifying technique includes：By 65-75 parts by weight Corn starch with
The water and 0.005-0.01 weight portion heat-resistance type AMSs of 125-175 weight portions mix at 35-45 DEG C, then pass to steam
Heating；And product temperature adds 0.01-0.03 weight portion heat-resistance type AMSs second when rising to 61-63 DEG C, product temperature rises to 65-67
DEG C when third time add 0.005-0.01 weight portion heat-resistance type AMSs, proceed liquefaction, product temperature stops when rising to 73-76 DEG C
Only heat, product temperature is maintained at 73-76 DEG C, intensification was reheated when mash is thinning through 15-60 minutes；And product temperature rises to 89-
At 91 DEG C, steam off valve is cooled down after keeping 8-60min.
Currently preferred production method of yellow wine, its liquefying-saccharifying technique is further included：Product temperature is cooled to 30-34 DEG C
Afterwards, 0.01-0.03 glucoamylases are added, product temperature send fermentation fallers tank when being down to 24-28 DEG C.
The present invention also provides a kind of yellow rice wine, is obtained according to the above method.
The beneficial effect of the method provided by the present invention is：
(1) cornstarch contains the starch of high content, by liquefaction process liquefied corn starch described in patent of the present invention, just
In the saccharification in later stage, addition glucoamylase then can further promote cornstarch to be saccharified, and the yeast that can obtain high level can
Using monose, therefore made yellow rice wine yield is high, distillation yield is high.Fall tank when addition protease decomposable asymmetric choice net rice in protein, make
Yeast propagation nutrition is more abundant, can also improve liquor output, while wine body composition and mouthfeel more horn of plenty can be made.
(2) cornstarch price is lower than rice price, can reduce rice wine production cost.
(3) addition rice dipping pot bottom rice milk production yellow rice wine, bottom rice milk contains high-quality lactic acid bacteria, can both improve and made
The total acid content of yellow rice wine, can make product entirety local flavor more coordinate, enrich again.
(4) yellow rice wine brewage can produce a large amount of rice milks, the technical program cornstarch replacement portion because of rice rice dipping technique
Divide rice, because cornstarch is without immersion, reduce Raw Materials Rice immersion water, the generation of rice milk is reduced from source, from
And the discharge of rice milk is reduced, and using feeding intake using a part of rice dipping pot bottom rice milk is fallen, further reduce rice milk
Discharge, environmental protection.
Specific embodiment
Brewing yellow wine of the present invention uses following ratio part component supplementary material：The weight portion of rice 100；Cornstarch 50-100 weights
Amount part, preferably 65-75 weight portions；Water 250-350 weight portions, wherein the rice dipping pot bottom rice milk 20-50 weight portions for reclaiming, excellent
Select 30-40 weight portions；Distiller's yeast (such as purebred raw wheat koji) 5-15 weight portions；Distiller's yeast 25-35 weight portions.Liquefied in cornstarch sugared
0.02-0.05 weight portions AMS and 0.01-0.03 weight portion glucoamylases are added during change.And fall tank when can add 0-
0.03 weight portion, preferably 0.01-0.03 weight portions acid protease.
A kind of preferred production method of yellow wine of the present invention may include following steps：
(1) rice is soaked：Choose without the weight portion of rice 100 that goes mouldy, weed out and crack rice and soil, sand, pick impurity.Use 100-
By rice in steep 24-72 hours, rice dipping water temperature was 5-35 DEG C to the water of 150 weight portions；Drain away the water, the rice after being soaked,
And the rice milk of rice dipping pot bottom 20-50 weight portions is collected, it is standby.
(2) cooking rice：The rice after the immersion is cooked with steam, steam pressure is 0.20-0.40MPa, boiling
Time is 40-60min.
(3) cornstarch liquefying-saccharifying：Cornstarch liquefying-saccharifying is carried out in adjunce copper, and technique is as follows：
1. in the water of 125-175 weight portions being pumped into gelatinization pot, 35-45 DEG C of water temperature.
2. liquefy：Feed intake the cornstarch of 65-75 weight portions, and opens mixer and compressed air, and adds 0.005-
0.01 weight portion heat-resistance type AMS, straight burning pipe and disk intestinal tube are passed through steam heating cornstarch.When product temperature reaches 61-63 DEG C
Add 0.01-0.03 weight portion heat-resistance type AMSs second；Third time adds 0.005-0.01 when product temperature rises to 65-67 DEG C
Weight portion heat-resistance type AMS, proceeds liquefaction.Steam off valve when product temperature rises to 73-76 DEG C, makes product temperature be maintained at 73-
76℃；(15-60min) opens steam valve and continues to heat up again when mash is thinning.When product temperature rises to 89-91 DEG C, steam off valve,
Keep 8-60min.
3. it is saccharified：After insulation terminates, being cooled down with cold water makes mash product temperature be down to 30-34 DEG C；Addition 0.01-0.03 weight portions
Glucoamylase, product temperature is pumped to prefermentor when being down to 24-28 DEG C.
(4) feed intake：Proportionally part component will cook cornstarch, the residue 125-175 weight portions after rice, gelatinization
Water, distiller's yeast, purebred raw wheat koji, the bottom rice milk 20-50 weight portions collected and 0.01-0.03 weight portions acid protease are thrown
Enter prefermentor, feed temperature is 24-30 DEG C.
(5) ferment：26-30 DEG C ferments 3-5 days, is then fermented 10-30 days at 14-16 DEG C, obtains fermented glutinous rice.
(6) squeeze：The fermented glutinous rice squeeze and filter is obtained into yellow rice wine pure mellow wine；It is by pure mellow wine filtering clarification, disinfection tank altar
Can obtain yellow rice wine finished product.
With reference to embodiment, a kind of mixed material yellow rice wine and its production method provided the present invention are carried out specifically
It is bright.
AMS manufacturer used is Suzhou Enzyme Co., Ltd of HTC, and enzyme activity unit is 44000U/mL；Glucose
Amylase manufacturer is Suzhou Enzyme Co., Ltd of HTC, and enzyme activity unit is 130000U/g；Acid protease manufacturer
It is Shandong Longke Enzyme Co., Ltd., enzyme activity unit is 100000U/g.
Embodiment one
(1) rice is soaked：Choose without the rice 10500kg that goes mouldy, weed out and crack rice and soil, sand, pick impurity.With general
By rice in steep 30 hours, rice dipping water temperature was 15 DEG C to 11550kg water (1.1 times of meter Chong Liang)；Drain away the water, after being soaked
Rice, and the rice milk 4000kg of rice dipping pot bottom is collected, it is standby.
(2) cooking rice：The rice after the immersion is cooked with steam, steam pressure is 0.30MPa, digestion time is
55min。
(3) cornstarch liquefying-saccharifying：Corn starch pasting is carried out in adjunce copper, and technique is as follows：
During 16000kg water pumped into gelatinization pot, 40 DEG C of water temperature.
Feed intake 7500kg cornstarch, and opens mixer and compressed air, and adds 1kg heat-resistance type AMSs, directly
Burn pipe and disk intestinal tube is passed through steam heating cornstarch.
Second addition 2.5kg heat-resistance type AMS when product temperature reaches 62 DEG C；Third time is added when product temperature rises to 66 DEG C
1kg heat-resistance type AMSs, proceed liquefaction.When product temperature rises to 75 DEG C, steam off valve makes product temperature be maintained at 75 DEG C；Treat
When mash is thinning (about 20min), opens steam valve and continue to heat up.When product temperature rises to 90 DEG C, steam off valve keeps 10min.
After insulation terminates, being cooled down with cold water makes mash product temperature be down to 32 DEG C；Addition 2.5kg glucose starch enzymatic conversions, product temperature
Prefermentor is pumped to when being down to 26 DEG C.
(4) feed intake：After rice, liquefying-saccharifying that 10500kg rice is cooked cornstarch saccharification liquid, 12550kg water,
The purebred raw wheat koji of 3150kg distiller's yeasts, 800kg, the 4000kg bottoms rice milk collected and hair before 1.5kg acid proteases input
Fermentation tank, feed temperature is 28 DEG C.
(5) ferment：28 DEG C ferment 4 days, are then fermented 20 days at 15 DEG C, obtain fermented glutinous rice.
(6) squeeze：By fermented glutinous rice squeezing, yellow rice wine pure mellow wine is then filtrated to get；By pure mellow wine filtering clarification, disinfection tank
Altar is that can obtain yellow rice wine finished product.
Comparative example one (compared with embodiment one, does not add bottom rice milk)
(1) rice is soaked：Choose without the rice 10500kg that goes mouldy, weed out and crack rice and soil, sand, pick impurity.With general
By rice in steep 30 hours, rice dipping water temperature was 15 DEG C to 11550kg water (1.1 times of meter Chong Liang)；Drain away the water, after being soaked
Rice.
(2) cooking rice：The rice after the immersion is cooked with steam, steam pressure is 0.30MPa, digestion time is
55min。
(3) cornstarch liquefying-saccharifying：Corn starch pasting is carried out in adjunce copper, and technique is as follows：
During 16000kg water pumped into gelatinization pot, 40 DEG C of water temperature.
Feed intake 7500kg cornstarch, and opens mixer and compressed air, and adds 1kg heat-resistance type AMSs, directly
Burn pipe and disk intestinal tube is passed through steam heating cornstarch.
Second addition 2.5kg heat-resistance type AMS when product temperature reaches 62 DEG C；Third time is added when product temperature rises to 66 DEG C
1kg heat-resistance type AMSs, proceed liquefaction.When product temperature rises to 75 DEG C, steam off valve makes product temperature be maintained at 75 DEG C；Treat
When mash is thinning (about 20min), opens steam valve and continue to heat up.When product temperature rises to 90 DEG C, steam off valve keeps 10min.
After insulation terminates, being cooled down with cold water makes mash product temperature be down to 32 DEG C；Addition 2.5kg glucose starch enzymatic conversions, product temperature
Prefermentor is pumped to when being down to 26 DEG C.
(4) feed intake：After rice, liquefying-saccharifying that 10500kg rice is cooked cornstarch saccharification liquid, 16550kg water,
The purebred raw wheat koji of 3150kg distiller's yeasts, 800kg and 1.5kg acid proteases input prefermentor, feed temperature is 28 DEG C.
(5) ferment：28 DEG C ferment 4 days, are then fermented 20 days at 15 DEG C, obtain fermented glutinous rice.
(6) squeeze：By fermented glutinous rice squeezing, yellow rice wine pure mellow wine is then filtrated to get；By pure mellow wine filtering clarification, disinfection tank
Altar is that can obtain yellow rice wine finished product.
Comparative example two (compared with embodiment one, is not used cornstarch)
(1) rice is soaked：Choose without the rice 18000kg that goes mouldy, weed out and crack rice and soil, sand, pick impurity.Use 19800kg
By rice in steep 30 hours, rice dipping water temperature was 15 DEG C to water (1.1 times of meter Chong Liang)；Drain away the water, the rice after being soaked.
(2) cooking rice：The rice after the immersion is cooked with steam, steam pressure is 0.30MPa, digestion time is
55min。
(3) feed intake：Rice, 32550kg water, 3150kg distiller's yeasts, the purebred raw wheat kojis of 800kg that 18000kg rice is cooked
And 4.5kg heat-resistance types AMS, 1.5kg acid proteases and 2.5kg glucoamylases input prefermentor, feed temperature
It is 28 DEG C.
(4) ferment：28 DEG C ferment 4 days, are then fermented 20 days at 15 DEG C, obtain fermented glutinous rice.
(5) squeeze：By fermented glutinous rice squeezing, yellow rice wine pure mellow wine is then filtrated to get；By pure mellow wine filtering clarification, disinfection tank
Altar is that can obtain yellow rice wine finished product.
The different process yellow rice wine brewage parameter of table 1 compares
The result of table 1 shows：
1st, cornstarch substitute part rice yellow rice wine brewage, produce alcohol amount it is high, distillation yield is also high, thus raw material availability compared with
It is high.Embodiment one and comparative example one with part cornstarch substitute rice yellow rice wine brewage, its gained yellow rice wine product alcoholic strength and
Distillation yield is above two complete meters of zythepsaries of comparative example and obtains yellow rice wine product.
2nd, rice milk is added in brewing process makes product total acid maintain higher level, and wine body is coordinated, and meets national standard
It is required that.The gained yellow rice wine product acidity of embodiment one is close with the gained yellow rice wine product acidity of comparative example two, meets GB GB/
Requirement in T13662-2008, but plus rice milk the gained yellow rice wine product of comparative example one do not meet Standard total acid in
3.00-7.00g/L。
3rd, the technique yellow rice wine brewage of embodiment one, it produces Rice ＆ peanut milk minimum wastewater, environmental protection.
Claims (7)
1. a kind of mixed material production method of yellow wine, it is using the combination of rice and cornstarch as primary raw material, including step：
(1) 100 weight portion rice boiling after rice dipping obtains rice, and the rice milk of rice dipping container bottom 20-50 weight portions is collected
It is standby；
(2) cornstarch of 50-100 weight portions obtains saccharified liquid through liquefying-saccharifying；And
(3) fall tank：The rice, saccharified liquid, rice milk, distiller's yeast, distiller's yeast and clear water input fermentation tank are started into fermentation, and is added
0-0.03 weight portion acid proteases.
2. production method of yellow wine as claimed in claim 1, wherein：The consumption of the cornstarch is 65-75 weight portions, described
Rice milk is 30-40 weight portions.
3. production method of yellow wine as claimed in claim 1 or 2, wherein：The liquefying-saccharifying of step (2) includes, adds heat-resistance type
α-amylaseliquefied, addition glucose starch enzymatic conversion.
4. production method of yellow wine as claimed in claim 1, wherein：The acid of 0.01-0.03 weight portions is added when step (3) falls tank
Property protease.
5. production method of yellow wine as claimed in claim 3, wherein liquefying-saccharifying technique includes：
By 65-75 parts by weight Corn starch and the water and 0.005-0.01 weight portion heat-resistance type AMSs of 125-175 weight portions
Mix at 35-45 DEG C, then pass to steam heating；And
Second addition 0.01-0.03 weight portion heat-resistance type AMS when product temperature rises to 61-63 DEG C, product temperature rises to 65-67 DEG C
When third time add 0.005-0.01 weight portion heat-resistance type AMSs, proceed liquefaction, stop when product temperature rises to 73-76 DEG C
Heating, makes product temperature be maintained at 73-76 DEG C, and intensification was reheated when mash is thinning through 15-60 minutes；And product temperature rises to 89-91
DEG C when, steam off valve, keep 8-60min after cool down.
6. production method of yellow wine as claimed in claim 5, further includes：After product temperature is cooled to 30-34 DEG C, 0.01- is added
0.03 glucoamylase, product temperature send fermentation fallers tank when being down to 24-28 DEG C.
7. a kind of yellow rice wine, is obtained according to claim any one of 1-6 method.
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| CN108611225A (en) * | 2018-06-11 | 2018-10-02 | 福建师范大学 | A kind of preparation method of red yeast rice grain liquor |
| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
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| CN109234109A (en) * | 2018-11-22 | 2019-01-18 | 上海金枫酒业股份有限公司 | The preparation method of low-alcohol rice wine |
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Application publication date: 20170620 |
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