CN107828583A - A kind of method that cold sterilization produces muddy type Fang County yellow rice wine - Google Patents
A kind of method that cold sterilization produces muddy type Fang County yellow rice wine Download PDFInfo
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- CN107828583A CN107828583A CN201711078929.6A CN201711078929A CN107828583A CN 107828583 A CN107828583 A CN 107828583A CN 201711078929 A CN201711078929 A CN 201711078929A CN 107828583 A CN107828583 A CN 107828583A
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- rice wine
- yellow rice
- fang county
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- cold sterilization
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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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/06—Precipitation by physical means, e.g. by irradiation, vibrations
- C12H1/063—Separation by filtration
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
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- Food Science & Technology (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a kind of method that cold sterilization produces muddy type Fang County yellow rice wine, following steps are passed sequentially through：Fang County's yellow wine fermentation process is completed according to traditional fermentation technique；Put fermenting mixture into centrifuge separation, obtain zymotic fluid；Zymotic fluid is separated with micro-filtration film device, respectively obtains clear liquid and concentrate；Concentrate is passed sequentially through into colloid mill, homogenizer, instantaneous sterilizing processing；It is then mixed into clear liquid, sterile filling, that is, obtains muddy type Fang County yellow rice wine.This have the advantage that：Final products are in pale yellow cloudy shape, possess the external appearance characteristic of authentic Fang County's yellow rice wine script；Because using colloid mill and homogenization, product is in homogeneous, stable milkiness state and is not easy to be layered；Because using cold sterilization mode, all kinds of compositions in product are undenatured, and its unique aroma and glycol, long mouthfeel and traditional Fang County's yellow rice wine are completely the same；The shelf-life of product is greatly improved, is advantageous to the selling market of a wide range of extension Fang County yellow rice wine.
Description
Technical field
The present invention relates to a kind of processing technique field of yellow rice wine, and muddy type yellow rice wine is produced more particularly to a kind of cold sterilization
Method.
Background technology
Yellow rice wine is one of three most ancient wine kinds in the world, and yellow rice wine is mainly brewageed using rice, milled glutinous broomcorn millet as fermenting raw materials, one
As alcohol content be 8%vol~20%vol, belong to minuent, high nutrition, the wine kind of health, be especially suitable for current people due to
Living standard improve and to the requirement of alcoholic drink quality.
The developing history of yellow rice wine had more than 2500 years, the most well-known with shao-hsing rice wine, knew to the greatest extent all over the world, but deep in motherland
Place, there is a kind of " Fang County's yellow rice wine " is also more early than shao-hsing rice wine to occur 400 years, abound with do not wane so far.
Fang County's yellow rice wine is a kind of very high alcoholic strength low beverage of nutritive value, and scientific research result shows, in Fang County's yellow rice wine
Containing abundant protein and several amino acids needed by human, the protein in yellow rice wine is degraded by microbial enzyme, easily
Be absorbed by the body utilization.Also containing abundant inorganic salts and trace element in Fang County's yellow rice wine, the inorganic salts detected just have 15
As many as kind, including a variety of macroelements such as calcium, magnesium, potassium, phosphorus and iron, copper, zinc, selenium and other trace elements, contain in Fang County's yellow rice wine
Selenium is higher than red wine about 12 times, higher than white wine about 20 times, and safely and effectively, the selenium that can effectively help human body supplement to lack
Element.
Fang County's yellow rice wine taste is fabulous, sweet and dilitious, one dense glutinous rice fragrance, great temptation.Fang County's yellow rice wine is unique
Part is it brewage with extremely strong regionality, i.e., can only use the Chinese yeast of Fang County, the glutinous rice of Fang County, the stream or ground of Fang County
Lower water, the precious good merchantable brand of uniqueness could be brewed out.Fang County's yellow rice wine it is warm-natured and, it is vinosity glycol, long, have a kind of special fragrance,
It is fresh and sweet tasty, head cannot not be drunk superfluously, beauty treatment of stimulating the menstrual flow, foster spleen helps liver, relaxing tendons and activating collaterals, refreshes oneself, keeps out the cold, improving a poor appetite, body-building, prolonging
The effect of year lengthens one's life.
Fang County is the township of yellow rice wine, almost every household can brewing yellow wine, except now several brewing yellow rice wines for slightly having a scale
Outside factory, also big and small unnumbered all kinds of tunners.
The main output mode of Fang County's yellow rice wine is still to be produced according to traditional brewage process at present, simple filling rear direct
Fermentation Normal juice, i.e. Swim juice are drunk, product is in pale yellow cloudy shape, is not added with water when drinking, mouthfeel glycol, long, is Fang County and week
Genuine authentic Fang County's yellow rice wine that the producers and consumers on side are approved.It is original protein in yellow rice wine, amino acid, micro-
Secondary element is all retained, and is had high nutritive value, is loved by consumers.But due to not taking inactivation approach, production
Product continue to ferment after filling bottle, as environment temperature is higher or storage time is longer, can cause the rotten even bottle explosion of product, goods
The frame phase is extremely short, and the usual shelf-life at most also only has several months or six months, and not easy to store and transport, market coverage region is narrow and small,
The serious selling market scope for limiting Fang County's yellow rice wine, the mainly producer oneself are drunk or at source can only sold on periphery.
If taking integral high-temperature inactivation approach, the active material in Fang County's yellow rice wine can be caused to be denatured again, lost former in Fang County's yellow rice wine
Some nutritional ingredients, change its unique taste and flavor.
Also there is the producer to employ some new techniques now, i.e., after the completion of being fermented according to traditional brewage process, clarification
Filtering, filling seal up for safekeeping.A sweety scent assails the nostrils behind Kaifeng, limpid such as water, but taste is flat, normally referred to as blue or green wine, there is long quality guarantee period,
Convenience in transport, storage, but be difficult to obtain accepting for the deep Fang County yellow rice wine consumer influenceed by traditional concept over a long time.
In order that its traditional genuineness can be kept by obtaining Fang County's yellow rice wine, while can also there are longer Storage period and shelf
Phase, to extend Fang County's yellow rice wine selling market on a large scale, wider consumer groups are obtained, the present invention provides a kind of cold sterilization life
The method for producing muddy type Fang County yellow rice wine.
The content of the invention
It is an object of the invention to provide a kind of method that cold sterilization produces muddy type Fang County yellow rice wine, made from the inventive method most
Finished product is in pale yellow cloudy shape, possesses the external appearance characteristic of authentic Fang County's yellow rice wine script；Because using colloid mill and homogenization,
Product is in homogeneous, stable milkiness state and is not easy to be layered；Because using cold sterilization mode, all kinds of compositions in product are unchanged
Property, its unique aroma and glycol, long mouthfeel and traditional Fang County's yellow rice wine are completely the same；Guaranteeing the quality for product is greatly improved
Phase, be advantageous to the selling market of a wide range of extension Fang County yellow rice wine.
The present invention is realized using following technical scheme：
A kind of method that cold sterilization produces muddy type Fang County yellow rice wine, passes sequentially through following steps：
(1) Fang County's yellow wine fermentation process is completed according to traditional brewage process；
(2) put the fermenting mixture of step (1) into centrifuge separation, obtain zymotic fluid；
(3) the isolated zymotic fluid of centrifuge is separated using micro-filtration film device, respectively obtains clear liquid and concentrate, its
Middle clear liquid aseptically preserves, and microfiltration membranes select the inorganic membrane element or organic film for passing through that aperture is 0.05~0.2 micron
Element；
(4) concentrate that will be enriched in macromolecular substances passes sequentially through colloid mill and homogenizer is handled, and condition of work is：
The gap of colloid mill is adjusted to 0.2~0.5mm, and the pressure of homogenizer is adjusted to 20~30mPa；
(5) concentrate after above-mentioned processing is put the sterilizing of into instantaneous sterilizing equipment, condition of work is：Sterilising temp 125~
135 DEG C, sterilization time 15~25 seconds；
(6) it is stored in after the concentrate after sterilizing being mixed into film device separation in the clear liquid in gnotobasis, in sterile bar
It is filling under part, that is, obtain muddy type Fang County yellow rice wine.
This have the advantage that：It is in pale yellow cloudy shape to finally give product, possesses authentic Fang County's yellow rice wine script
External appearance characteristic；Because using colloid mill and homogenization, product is in homogeneous, stable milkiness state and is not easy to be layered；Using cold
The mode of sterilization, make all kinds of compositions in yellow rice wine product undenatured, its unique aroma and glycol, long mouthfeel and tradition
Fang County's yellow rice wine is completely the same；The advantages of present invention is the most prominent is after being separated by film device, and concentrate is carried out at colloid mill
Reason, homogenization, instantaneous sterilizing, clear liquid sterile filling is then mixed into, can inactivate microorganism and not lose its substantially original
Nutritional ingredient, stability and the shelf-life of product is greatly improved, under normal good environmental condition the shelf-life can reach 2
~3 years, it is suitable for the shelf display of long-distance transport and long period, is advantageous to the sale city of a wide range of extension Fang County yellow rice wine
.
Embodiment
With reference to embodiment, the present invention will be described in detail：
Embodiment 1：
A kind of method that cold sterilization produces muddy type Fang County yellow rice wine, passes sequentially through following steps：
(1) Fang County's yellow wine fermentation process is completed according to traditional brewage process；
(2) material for taking 100kg to ferment to obtain puts centrifuge separation into, obtains zymotic fluid 58kg；
(3) by the isolated zymotic fluid of the centrifuge micro-filtration being equipped with by aperture for 0.05 micron of inorganic membrane element
Film device separates, and respectively obtains clear liquid 50kg and concentrate 8kg, clear liquid is stored in into gnotobasis；
(4) concentrate is subjected to milling treatment of colloid and homogenization successively, the gap of colloid mill is adjusted to 0.2mm, homogeneous
The pressure of machine is adjusted to 20mPa；
(5) concentrate after above-mentioned processing is entered into the sterilizing of instantaneous sterilizing equipment, 125 DEG C of sterilising temp, sterilization time 25 seconds
Clock；
(6) it is stored in after the concentrate after sterilizing being mixed into film device separation in the clear liquid in gnotobasis, in sterile bar
It is filling under part, you can to obtain muddy type Fang County yellow rice wine 58kg.
Embodiment 2：
A kind of method that cold sterilization produces muddy type Fang County yellow rice wine, passes sequentially through following steps realization：
(1) Fang County's yellow wine fermentation process is completed according to traditional brewage process；
(2) material for taking 100kg to ferment to obtain puts centrifuge separation into, obtains zymotic fluid 58kg；
(3) by the isolated zymotic fluid of the centrifuge micro-filtration being equipped with by aperture for 0.2 micron of organic membrane component
Film device separates, and respectively obtains clear liquid 48kg and concentrate 10kg, clear liquid is stored in into gnotobasis；
(4) concentrate is subjected to milling treatment of colloid and homogenization successively, the gap of colloid mill is adjusted to 0.5mm, homogeneous
The pressure of machine is adjusted to 30mPa；
(5) concentrate after above-mentioned processing is entered into the sterilizing of instantaneous sterilizing equipment, 135 DEG C of sterilising temp, sterilization time 15 seconds
Clock；
(6) it is stored in after the concentrate after sterilizing being mixed into film device separation in the clear liquid in gnotobasis, in sterile bar
It is filling under part, you can to obtain muddy type Fang County yellow rice wine 58kg.
Embodiment 3：
A kind of method that cold sterilization produces muddy type Fang County yellow rice wine, passes sequentially through following steps realization：
(1) Fang County's yellow wine fermentation process is completed according to traditional brewage process；
(2) material for taking 100kg to ferment to obtain puts centrifuge separation into, obtains zymotic fluid 58kg；
(3) by the isolated zymotic fluid of the centrifuge micro-filtration being equipped with by aperture for 0.1 micron of organic membrane component
Film device separates, and respectively obtains clear liquid 49kg and concentrate 9kg, clear liquid is stored in into gnotobasis；
(4) concentrate is subjected to milling treatment of colloid and homogenization successively, the gap of colloid mill is adjusted to 0.3mm, homogeneous
The pressure of machine is adjusted to 25mPa；
(5) concentrate after above-mentioned processing is entered into the sterilizing of instantaneous sterilizing equipment, 130 DEG C of sterilising temp, sterilization time 20 seconds
Clock；
(6) it is stored in after the concentrate after sterilizing being mixed into film device separation in the clear liquid in gnotobasis, in sterile bar
It is filling under part, you can to obtain muddy type Fang County yellow rice wine 58kg.
Above three embodiment outward appearance, mouthfeel and holding time are made into following table
| Outward appearance | Mouthfeel | Holding time | |
| Embodiment 1 | In pale yellow cloudy shape | It is glycol, long | 3 years |
| Embodiment 2 | In pale yellow cloudy shape | It is glycol, long | 2 years |
| Embodiment 3 | In pale yellow cloudy shape | It is glycol, long | 2.5 year |
The nutritional ingredient of yellow rice wine also retains original protein, amino acid, trace element in three embodiments of the present invention.
Claims (4)
1. a kind of method that cold sterilization produces muddy type Fang County yellow rice wine, it is characterised in that pass sequentially through following steps：
(1) Fang County's yellow wine fermentation process is completed according to traditional brewage process；
(2) put the fermenting mixture of step (1) into centrifuge separation, obtain zymotic fluid；
(3) the isolated zymotic fluid of centrifuge is separated using micro-filtration film device, clear liquid and concentrate is respectively obtained, wherein clearly
Liquid aseptically preserves；
(4) concentrate that will be enriched in macromolecular substances passes sequentially through colloid mill and homogenizer is handled；
(5) concentrate after above-mentioned processing is put the sterilizing of into instantaneous sterilizing equipment；
(6) it is stored in after the concentrate after sterilizing being mixed into film device separation in the clear liquid in gnotobasis, aseptically
It is filling, that is, obtain muddy type Fang County yellow rice wine.
2. the method that a kind of cold sterilization according to claim 1 produces muddy type Fang County yellow rice wine, it is characterised in that：The step
Suddenly microfiltration membranes select inorganic membrane element or the organic membrane component by the way that aperture is 0.05~0.2 micron in (3).
3. the method that a kind of cold sterilization according to claim 1 produces muddy type Fang County yellow rice wine, it is characterised in that：The step
Suddenly the gap of colloid mill is adjusted to 0.2~0.5mm in (4), and the pressure of homogenizer is adjusted to 20~30mPa.
4. the method that a kind of cold sterilization according to claim 1 produces muddy type Fang County yellow rice wine, it is characterised in that：The step
Suddenly the condition of work of instantaneous sterilizing is in (5)：125~135 DEG C of sterilising temp, sterilization time 15~25 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711078929.6A CN107828583A (en) | 2017-11-06 | 2017-11-06 | A kind of method that cold sterilization produces muddy type Fang County yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711078929.6A CN107828583A (en) | 2017-11-06 | 2017-11-06 | A kind of method that cold sterilization produces muddy type Fang County yellow rice wine |
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|---|---|
| CN107828583A true CN107828583A (en) | 2018-03-23 |
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