CN108504499A - A kind of yellow wine brewing method - Google Patents
A kind of yellow wine brewing method Download PDFInfo
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- CN108504499A CN108504499A CN201810605973.6A CN201810605973A CN108504499A CN 108504499 A CN108504499 A CN 108504499A CN 201810605973 A CN201810605973 A CN 201810605973A CN 108504499 A CN108504499 A CN 108504499A
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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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- 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
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/16—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation
- C12H1/18—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation by physical means, e.g. irradiation by heating
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Abstract
The invention belongs to wine brewing fields, and in particular to a kind of yellow wine brewing method and its application include the steps that next coming in order carry out, S1：By component and fermentative microorganism to be fermented in proportion it is deployed be placed in fermentation tank to seal and reserve circulate inside and outside micropore volume gas；S2：The fermentation tank sealed in S1 is placed under closed isoperibol and is fermented, temperature setting is 17 21 DEG C, and fermentation time is 30 days 20 days, obtains zymotic fluid；S3：63 80 DEG C of 50 70min of heating sterilize after the zymotic fluid obtained in S2 is sealed；S4：Zymotic fluid after sterilizing in S3 is dispensed in 1min to the inner wrapping sealing to sterilize；S5：5 10 DEG C of preservations of zymotic fluid after being sealed in S4.Cryogenic thermostat of the present invention brewing optimizes the method for ancient method brewing, it was proved that, the yellow rice wine taste of preparation is better than traditional yellow rice wine, and treated the yellow rice wine of the heating means by the present invention, antibacterial shelf lives can reach 2 years.
Description
Technical field
The invention belongs to wine brewing fields, and in particular to a kind of yellow wine brewing method and its application.
Background technology
By thousands of years of development, the member of yellow rice wine family constantly expands, and kind is dazzling.The title of wine is even more abundant
It is colorful.Most commonly seen is the place of production of meat dishes to go with liquor to name.Such as state yellow rice wine, Shaoxing rice wine, Jinhua wine, Danyang wine, Jiujiang jar-sealed wine,
Shandong Lan Ling wine, the double yellow rice wine in Henan etc..
The yellow rice wine of traditional brewing process brewing is since its compound mellowness still allows many people to like, since yellow rice wine need to be through long
The alcoholic strength of time ageing, traditional fermentation is low, forms more flavor substances, is liked by more people.
It is micro- to increase fermentation based on the considerations of ensureing yield, alcoholic strength and preserving duration for the brewing method of prior art yellow rice wine
The content of biology, is sterilized using high temperature method, and additive is added, is made that the holding time is long, the different modern yellow rice wine of mouthfeel.But
Its method still remains following disadvantage：
(1) high-temperature sterilization leads to the loss of volatile flavor substance, influences fragrance of wine body itself.
(2) as the extension of ageing time, food additives influence the formation of flavor lipid material, it is abiotic to destroy yellow rice wine
The formation of stability changes the distinctive flavor of wine body.
(3) fermentation tank is made of stainless steel, other mixed metal materials, is generated precipitated metal, is seriously affected
The non-biostability of wine body.
Invention content
(1) technical problems to be solved
In order to solve the above technical problems, a kind of yellow wine brewing method of present invention offer and its application, cryogenic thermostat brewing,
The method of the ancient method brewing of optimization, it was proved that, the yellow rice wine taste of preparation is better than traditional yellow rice wine, by the heating of the present invention
Method treated yellow rice wine, antibacterial shelf lives can reach 2 years.
(2) technical solution
In order to achieve the above object, the main technical schemes that the present invention uses include：
A kind of yellow wine brewing method includes the steps that next coming in order carry out,
S1：By component and fermentative microorganism to be fermented, deployed be placed in fermentation tank seals and reserves micropore in proportion
Hold the inside and outside circulation of gas,
S2：The fermentation tank sealed in S1 is placed under closed isoperibol and is fermented, temperature setting is 17-21 DEG C, when fermentation
Between be -30 days 20 days, obtain zymotic fluid,
S3：63-80 DEG C of heating 50-70min sterilizes after the zymotic fluid obtained in S2 is sealed,
S4：Zymotic fluid after sterilizing in S3 is dispensed in 1min to the inner wrapping sealing to sterilize,
S5：5-10 DEG C of preservation of zymotic fluid after being sealed in S4.
Fermentation tank in the S2 is placed in constant-temperature table top fermentation, and the temperature of the constant-temperature table setting is 17-21 DEG C, institute
The constant-temperature table stated is placed in confined space, and the confined space medial surface is equipped with thermal insulation layer, and the thermal insulation layer is XPS extruded sheets
It is made；At least two temperature adjusting devices, the temperature adjusting device temperature setting are evenly arranged in the confined space
It is 17-21 DEG C, ultraviolet lamp is additionally provided in the confined space, the fermentation tank includes can body and cover, and the cover is downward
It is fixed with multiple stirring rods, the angle of the stirring rod and cover is additionally provided with more between 75 ° -115 ° on the cover
A micropore, micropore size 0.2-1mm.
A kind of process for making yellow rice wine, the group to be fermented in above-mentioned S1 are divided into " potato mixed raw material to be fermented ", with
For making potato yellow rice wine.
A kind of currently preferred above-mentioned yellow wine brewing method includes the following steps,
Step 1：Pretreatment of raw material,
Potato cleaning is sliced, slice thickness 3-5mm, is placed in acetic acid after impregnating, 100-150 DEG C of baking 10-
15 seconds, vapor heated 20-30min postcoolings, stirs into mashed potato,
It selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) mixed raw material is mixed evenly to obtain in ripe glutinous rice, mashed potato and distilled water by weight,
Step 2：Mixed raw material is placed in fermentation tank, it is 20-25 DEG C that raw material to be mixed, which is cooled to temperature, and fiber is added
25-35 DEG C of thermostat temperature is arranged in plain enzyme degradation, sealed fermenter, and the additive amount of cellulase is that ripe glutinous rice and mashed potato are total
The 0.6%-0.8% of weight, enzymolysis are warming up to 100 DEG C after 2.5 hours, and enzyme deactivation 2 minutes obtains degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 17-
Between 21 DEG C, the degradation solution is placed in the fermentation tank, and sequentially add mass fraction by ultraviolet sterilization after 20-30 minutes
After the alpha-amylase of 0.8 ‰ mixed raw materials and the monascus mixing of mass fraction 6%-10% mixed raw materials, sealed fermenter is set
After shaking table constant temperature incubation 25-35h, turn off shaking table and keep constant temperature, continues to cultivate 15-35h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.7 ‰ -0.9 ‰ of mashed potato total weight, thermostat temperature control are 17-21 DEG C, are fermented 20-28 days, and are trained per 3-5 days shaking tables
It supports 3-6 hours, obtains zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
In currently preferred technical solution, in the step 1, the ripe glutinous rice of addition is 1-3 parts by weight, distilled water is
1-9 parts by weight, mashed potato are 1-3 parts by weight.
In currently preferred technical solution, in the step 2, mixed raw material is positioned over the fermentation tank, and fermentation tank
Top fractionation go out the space of 15%-25%.
In currently preferred technical solution, the fermentation tank carries out sterilization treatment before the use.
In currently preferred technical solution, the fermentation tank is that marble and ceramic material are mixed.
The beneficial effects of the invention are as follows：
1. cryogenic thermostat of the present invention brewing optimizes ancient method brewing method, by it is long-term multiple it is demonstrated experimentally that preparation Huang
Wine mellowness and rear sense are better than conventional method, and by the heating means of the present invention, antibacterial shelf lives can reach 2 years.
2. the present invention one natural closed isoperibol of construction ensures fermentation for ferment tank, this closing isoperibol
The stabilization of environment, the ancient method yellow rice wine brewage of solution is affected by a natural, is conducive to the industrialization of traditional zymotic yellow rice wine.
3. the present invention provides the method that a heat sterilization extends yellow rice wine in the present invention, killed for a long time using closed low temperature
Bacterium shows that in airtight heating temperature be 69 DEG C, the yellow rice wine wine to sterilize under the conditions of heating time 60min by many experiments
Precision can reach 18 degree, and the content of flavor substance reaches 69mg/L, and shelf lives are the alcoholic strength of yellow rice wine after 2 years, i.e., 2 years
Still reach 16 degree, the content of flavor substance reaches 72mg/L, and subjective appreciation experiment comprehensive score is high, and satisfaction is high, all
Experimenter is satisfied with.
4. the pretreatment of potato yellow rice wine raw material of the present invention, successively impregnates through peracetic acid, baking and steam method, successively
It removes toxic alkali, remove acid, and the heating of potato high-temperature baking makes potato starch oxidation release beneficial to molecule, prevents starch old
Change, increase the flavor substance and nutritional ingredient of yellow rice wine, reduce accumulation of the toxic alkali in brewing process, reduces bitter substance in Huang
Accumulation in wine and the bitter taste generated.
5. the fermentation tank of the present invention is made of marble and ceramic material, good heat insulating, metallic element is free of, is contained
Several mineral materials increase the stability of yeasting, improve the non-biostability of wine body, reduce albumen caused by metallic element
Precipitation.It contains mineral matter element, and during the fermentation, a small amount of minerals of slow release are in wine body, the nutrition of rich liquor body,
Improve the health properties of yellow rice wine.
Description of the drawings
Fig. 1 is the structural schematic diagram of fermentation tank in the present invention.
【Reference sign】
1：Cover；
2：Micropore；
3：Stirring rod.
Specific implementation mode
It elaborates to specific implementation mode provided by the invention with reference to embodiment.
A kind of yellow wine brewing method includes the steps that next coming in order carry out：
S1：By component and fermentative microorganism to be fermented, deployed be placed in fermentation tank seals and reserves micropore in proportion
2 hold the inside and outside circulation of gas.
S2：The fermentation tank sealed in S1 is placed under closed isoperibol and is fermented, temperature setting is 17-21 DEG C, when fermentation
Between be -30 days 20 days, obtain zymotic fluid.
S3：63-80 DEG C of heating 50-70min sterilizes after the zymotic fluid obtained in S2 is sealed.
S4：Zymotic fluid after sterilizing in S3 is dispensed in 1min to the inner wrapping sealing to sterilize.
S5：5-10 DEG C of preservation of zymotic fluid after being sealed in S4.
The present invention builds constant-temperature enclosed environment, for storing fermentation tank, carries out static yellow wine fermentation, improves fermentation
Natural environment temperature stability, indwelling micropore 2 in fermentation tank, to carry out the inside and outside circulation of air and the exchange of heat.
Fermentation tank in the S2 is placed in constant-temperature table top fermentation, and the temperature of the constant-temperature table setting is 17-21 DEG C, institute
The constant-temperature table stated is placed in confined space, and the confined space medial surface is equipped with thermal insulation layer, and the thermal insulation layer is XPS extruded sheets
It is made；At least two temperature adjusting devices, the temperature adjusting device temperature setting are evenly arranged in the confined space
It is 17-21 DEG C, for temperature setting within the scope of this, reduction and the temperature difference in fermentation tank are anisotropic, reduce the generation of temperature convection,
More stable environment is constructed for fermentation.Confined space is set by the way that thermal insulation layer and four temperature uniformly placed regulation and control is arranged
It is standby, to keep the constant of confined space temperature, thermal insulation layer that can reduce the variation of temperature, achieve the purpose that industrialization production yellow rice wine,
Ultraviolet lamp in confined space plays the effect of sterilization, it is therefore prevented that miscellaneous bacteria enters in fermentation tank, improves the safety of yellow rice wine.Temperature
Adjusting device can be air-conditioning in the prior art or other refrigeration or heating equipment, changes in temperature vertical air conditioner cabinet, AUX/
Oaks KFR-51LW/R1TYK19+2, such air-conditioning can ensure the stability of inner air convection current.
Ultraviolet lamp is additionally provided in the confined space, ultraviolet lamp is used for the sterilization in confined space, and ultraviolet lamp is fermenting
Sterilizing 45-65 minutes is opened before, at the 10-15 days of fermentation, opens sterilizing 15-30 minutes, in such a way that segmentation is sterilized,
Under the premise of miscellaneous bacteria to be limited in safe limitation range, and ensure not damage fermentative microorganism, while saving sterilizing
Cost.Here, the thickness of fermentation tank can stop most ultraviolet light irradiation, therefore, during fermentation, open
Ultraviolet lamp, the influence to fermentative microorganism is small, can regard as no influence.
The fermentation tank includes can body and cover 1, and the cover 1 is fixed with downwards multiple stirring rods 3, the stirring rod
3 and cover 1 angle between 75 ° -115 °, be additionally provided with multiple micropores 2 on the cover 1,2 size of micropore is 0.2-1mm.
Stirring rod 3 is arranged in the cover 1 of fermentation tank, and stirring rod 3 is obliquely installed, and when shaking fermentation tank, stirring rod 3 plays uniform stirring
Effect.The area that the design area of micropore 2 accounts for cover 1 is 2%-3%.
It is with the obvious advantage when being used to prepare potato yellow rice wine based on above-mentioned yellow wine brewing method, especially confined space temperature
Setting, the setting of stirring rod 3, the application etc. of sterilizing, the control for the preparation method of potato yellow rice wine, effect in fermentation tank
Obviously.
Therefore, the present invention also provides a kind of brewing method of potato yellow rice wine, include the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 3-5mm, is placed in acetic acid after impregnating, 100-150 DEG C of baking
10-15 seconds, vapor heated 20-30min postcoolings, stirs into mashed potato,
It is 3-5mm in potato thickness, the acetic acid immersion corresponding time is 10-15 seconds, and the time of heating is 20-30min,
Under these conditions, the starch gelatinization of potato and removing alkaloid can reach best equalization point.
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice, after glutinous rice is by baking, obtain aromatic substance.
(3) mixed raw material is mixed evenly to obtain in ripe glutinous rice, mashed potato and distilled water by weight, by three kinds of raw materials
Uniformly mixing can reach better uniform effect used here as tumbler or magnetic stirring apparatus.
Step 2：Mixed raw material is placed in fermentation tank, it is 20-25 DEG C that raw material to be mixed, which is cooled to temperature, and fiber is added
25-35 DEG C of thermostat temperature is arranged in plain enzyme degradation, sealed fermenter, and the additive amount of cellulase is that ripe glutinous rice and mashed potato are total
The 0.6%-0.8% of weight, enzymolysis are warming up to 100 DEG C, enzyme deactivation 2 minutes obtains degradation solution, the master of cellulase after 2.5 hours
It is that insoluble fibrin in potato is degraded to the easily decomposed polysaccharide molecule of microorganism to act on,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 17-
Between 21 DEG C, the degradation solution is placed in the fermentation tank, and sequentially add mass fraction by ultraviolet sterilization after 20-30 minutes
After the mass fraction alpha-amylase of 0.8 ‰ mixed raw materials and the monascus mixing of 6%-10% mixed raw materials, sealed fermenter is set
After shaking table constant temperature incubation 25-35h, turn off shaking table and keep constant temperature, continues to cultivate 15-35h, obtain saccharified liquid；Shaking table culture with
Stirring rod 3 in fermentation tank is used in combination, and achievees the effect that uniform stirring.
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.7 ‰ -0.9 ‰ of mashed potato total weight, thermostat temperature control are 17-21 DEG C, are fermented 20-28 days, and are trained per 3-5 days shaking tables
It supports 3-6 hours, obtains zymotic fluid, the present invention selects intermediary streptococcus to increase the viscosity of yellow rice wine as the microorganism of fermentation, make
Yellow rice wine has different mouthfeel.
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Further, in the step 1, the ripe glutinous rice of addition is 1-3 parts by weight, distilled water is 1-9 parts by weight, Ma Ling
Mashed potatoes are 1-3 parts by weight.
Further, in the step 2, mixed raw material is positioned over the fermentation tank, and the top fractionation of fermentation tank goes out
The space of 15%-25%.
Further, the fermentation tank carries out sterilization treatment before the use.
The embodiment of the present invention：
Embodiment 1：The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 3mm, is placed in acetic acid after impregnating, 100 DEG C are toasted 10 seconds, water
Steam heats 20min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) be 1 parts by weight by ripe glutinous rice, distilled water is 1 parts by weight, mashed potato is that 1 parts by weight are mixed evenly
Mixed raw material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 15% space, it is to be mixed
It is 20 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 25 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.6% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 minutes obtains after 2.5 hours
To degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 17
Between DEG C, after twenty minutes, the degradation solution is placed in the fermentation tank for ultraviolet sterilization, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 6% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 25h, turn off shaking table and keep constant temperature, continues to cultivate 15h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.7 ‰ of mashed potato total weight, thermostat temperature control are 17 DEG C, ferment 20 days, and every 3 days shaking table cultures 3 hours, are sent out
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Embodiment 2：
The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 5mm, is placed in acetic acid after impregnating, 150 DEG C are toasted 15 seconds, water
Steam heats 30min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) be 3 parts by weight by ripe glutinous rice, distilled water is 12 parts by weight, mashed potato is that 3 parts by weight are mixed evenly
Mixed raw material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 25% space, it is to be mixed
It is 25 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 35 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.6%-0.8% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 divides after 2.5 hours
Clock obtains degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 21
Between DEG C, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 30 minutes, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 6% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 35h, turn off shaking table and keep constant temperature, continues to cultivate 35h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.9 ‰ of mashed potato total weight, thermostat temperature control are 21 DEG C, ferment 28 days, and every 5 days shaking table cultures 6 hours, are sent out
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Embodiment 3：
The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 3.5mm, is placed in acetic acid after impregnating, 120 DEG C are toasted 13 seconds,
Vapor heats 21min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) be 1 parts by weight by ripe glutinous rice, distilled water is 3 parts by weight, mashed potato is that 1 parts by weight are mixed evenly
Mixed raw material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 17% space, it is to be mixed
It is 21 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 26 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.6% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 minutes obtains after 2.5 hours
To degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 21
Between DEG C, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 30 minutes, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 8% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 34h, turn off shaking table and keep constant temperature, continues to cultivate 35h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.8 ‰ of mashed potato total weight, thermostat temperature control are 17 DEG C, ferment 26 days, and every 4 days shaking table cultures 5.5 hours, obtain
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Embodiment 4：
The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 4.8mm, is placed in acetic acid after impregnating, 100 DEG C are toasted 10 seconds,
Vapor heats 25min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) mixing original is mixed evenly to obtain in 2 parts by weight of ripe glutinous rice, 6 parts by weight of distilled water, 2 parts by weight of mashed potato
Material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 20% space, it is to be mixed
It is 23 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 28 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.7% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 minutes obtains after 2.5 hours
To degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 20
Between DEG C, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 25 minutes, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 7% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 30h, turn off shaking table and keep constant temperature, continues to cultivate 18h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.7 ‰ of mashed potato total weight, thermostat temperature control are 18 DEG C, ferment 22 days, and every 3 days shaking table cultures 3.5 hours, obtain
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Embodiment 5：
The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 4mm, is placed in acetic acid after impregnating, 145 DEG C are toasted 14 seconds, water
Steam heats 30min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) be 3 parts by weight by ripe glutinous rice, distilled water is 9 parts by weight, mashed potato is that 3 parts by weight are mixed evenly
Mixed raw material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 25% space, it is to be mixed
It is 24 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 35 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.8% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 minutes obtains after 2.5 hours
To degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 18
Between DEG C, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 21 minutes, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 9% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 25h, turn off shaking table and keep constant temperature, continues to cultivate 26h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.9 ‰ of mashed potato total weight, thermostat temperature control are 20 DEG C, ferment 25 days, and every 5 days shaking table cultures 4.5 hours, obtain
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Embodiment 6：
The preparation method of potato yellow rice wine, includes the following steps,
Step 1：Pretreatment of raw material,
(1) potato cleaning is sliced, slice thickness 5mm, is placed in acetic acid after impregnating, 100 DEG C are toasted 15 seconds, water
Steam heats 20min postcoolings, stirs into mashed potato,
(2) it selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
(3) be 1 parts by weight by ripe glutinous rice, distilled water is 5 parts by weight, mashed potato is that 2 parts by weight are mixed evenly
Mixed raw material,
Step 2：Mixed raw material is placed in fermentation tank, and make the top fractionation of fermentation tank go out 15% space, it is to be mixed
It is 25 DEG C that raw material, which is cooled to temperature, and cellulose degraded is added, and 35 DEG C of thermostat temperature is arranged in sealed fermenter, cellulase
Additive amount is the 0.6% of ripe glutinous rice and mashed potato total weight, and enzymolysis is warming up to 100 DEG C, enzyme deactivation 2 minutes obtains after 2.5 hours
To degradation solution,
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 17
Between DEG C, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 30 minutes, and sequentially adds mass fraction 0.8 ‰
After the monascus mixing of 6% mixed raw material of alpha-amylase and mass fraction of mixed raw material, sealed fermenter is placed in shaking table constant temperature
After cultivating 25h, turn off shaking table and keep constant temperature, continues to cultivate 35h, obtain saccharified liquid；
Step 4：Open fermentation tank, be added intermediary streptococcus in saccharified liquid, intermediary's streptococcus additive amount be ripe glutinous rice and
The 0.7 ‰ of mashed potato total weight, thermostat temperature control are 21 DEG C, ferment 20 days, and every 5 days shaking table cultures 3 hours, are sent out
Zymotic fluid,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
Experimental data：
1. constituent analysis
From the above data, it can be seen that the amino acid content highest of embodiment 4, illustrates doubling for fermentation, and alcohol
Degree reaches 18, and Determination of Polyphenols is moderate.
2. sensory evaluation is tested
Sensory evaluation scores group is formed by 25 professionals, is examined using double-blind study.According to the flavor of wine, color and luster, fragrance,
The TOP SCORESs such as acidity and degree of liking evaluation, score in terms of 10 points, evaluation criterion see the table below.Every group of sample is numbered, with
Machine is issued to evaluating member, and product evaluation space requirement evaluating member is gargled with clear water, and evaluating member cannot exchange, individually into
Row.
Analyses Methods for Sensory Evaluation Results is analyzed：
| Embodiment | Sense organ comprehensive score |
| Embodiment 1 | 8.24±0.24 |
| Embodiment 2 | 8.98±0.03 |
| Embodiment 3 | 8.69±0.34 |
| Embodiment 4 | 9.46±0.11 |
| Embodiment 5 | 8.19±0.65 |
| Embodiment 6 | 8.65±0.03 |
It can be obtained by grade form, the sensory evaluation scores of embodiment 1- embodiments 6 illustrate that the present invention is most of all at 8 points or more
People can receive and satisfaction is higher, and wine body is mellow, plentiful, long, carries milk fragrance, color clarification is transparent, with micro- Huang
Color carries slightly sour degree, lower sticky sense.The scoring highest of embodiment 4, it is known that, it ferments according to the proportioning and method of embodiment 4
The yellow rice wine quality higher of preparation, with more the promotional value and real economy benefit of batch production fermentation yellow rice wine.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification and accompanying drawing content is applied directly or indirectly in other relevant skills
Art field, is included within the scope of the present invention.
Claims (8)
1. a kind of yellow wine brewing method, it is characterised in that：Include the steps that next coming in order carry out,
S1：By component and fermentative microorganism to be fermented, deployed be placed in fermentation tank seals and reserves micropore volume gas in proportion
It circulates inside and outside；
S2：The fermentation tank sealed in S1 is placed under closed isoperibol and is fermented, temperature setting is 17-21 DEG C, and fermentation time is
- 30 days 20 days, obtain zymotic fluid；
S3：63-80 DEG C of heating 50-70min sterilizes after the zymotic fluid obtained in S2 is sealed；
S4：Zymotic fluid after sterilizing in S3 is dispensed in 1min to the inner wrapping sealing to sterilize；
S5：5-10 DEG C of preservation of zymotic fluid after being sealed in S4.
2. yellow wine brewing method as described in claim 1, it is characterised in that：Fermentation tank in the S2 is placed in constant-temperature table
The temperature of top fermentation, the constant-temperature table setting is 17-21 DEG C, and the constant-temperature table is placed in confined space, and described is closed
Space inner face is equipped with thermal insulation layer, and the thermal insulation layer is made of XPS extruded sheets；It is evenly arranged at least in the confined space
Two temperature adjusting devices, the temperature adjusting device temperature setting are 17-21 DEG C, are additionally provided in the confined space ultraviolet
Lamp, the fermentation tank include can body and cover, and the cover is fixed with downwards multiple stirring rods, the stirring rod and cover
Angle is additionally provided with multiple micropores, micropore size 0.2-1mm between 75 ° ~ 115 ° on the cover.
3. yellow wine brewing method as claimed in claim 1 or 2, it is characterised in that：Group to be fermented in the S1, which is divided into, to be waited for
The potato mixed raw material of fermentation, for making potato yellow rice wine.
4. yellow wine brewing method as claimed in claim 3, it is characterised in that：Include the following steps,
Step 1：The pretreatment of potato mixed raw material,
Potato cleaning being sliced, slice thickness 3-5mm, is placed in acetic acid after impregnating, 100-150 DEG C is toasted 10-15 seconds,
Vapor heats 20-30min postcoolings, stirs into mashed potato,
It selects after glutinous rice baking, cooks to obtain ripe glutinous rice,
Mixed raw material is mixed evenly to obtain in ripe glutinous rice, mashed potato and distilled water by weight；
Step 2：Mixed raw material is placed in fermentation tank, it is 20-25 DEG C that raw material to be mixed, which is cooled to temperature, and cellulase is added
25-35 DEG C of thermostat temperature is arranged in degradation, sealed fermenter, and the additive amount of cellulase is ripe glutinous rice and mashed potato total weight
0.6%-0.8%, enzymolysis 2.5 hours after, be warming up to 100 DEG C, enzyme deactivation 2 minutes obtains degradation solution；
Step 3：Open the temperature control equipment in confined space, by the greenhouse cooling of confined space to or be warming up to 17-21 DEG C
Between, the degradation solution is placed in the fermentation tank by ultraviolet sterilization after 20-30 minutes, and sequentially adds mass fraction 0.8 ‰
After the alpha-amylase of mixed raw material and the monascus mixing of mass fraction 6%-10% mixed raw materials, sealed fermenter is placed in shaking table
After constant temperature incubation 25-35h, turn off shaking table and keep constant temperature, continues to cultivate 15-35h, obtain saccharified liquid；
Step 4：Fermentation tank is opened, intermediary streptococcus is added in saccharified liquid, intermediary's streptococcus additive amount is ripe glutinous rice and Ma Ling
The 0.7 ‰ -0.9 ‰ of mashed potatoes total weight, thermostat temperature control are 17-21 DEG C, are fermented 20-28 days, and per 3-5 days shaking table culture 3-
6 hours, zymotic fluid is obtained,
Step 5：Zymotic fluid is filtered, sterilize, is dispensed.
5. yellow wine brewing method as claimed in claim 4, it is characterised in that：In the step 1, the ripe glutinous rice of addition is 1-3
Parts by weight, distilled water are 1-9 parts by weight, mashed potato is 1-3 parts by weight.
6. yellow wine brewing method as claimed in claim 4, it is characterised in that：In the step 2, mixed raw material is positioned over institute
Fermentation tank is stated, and the space of 15%-25% is reserved on the top of fermentation tank.
7. yellow wine brewing method as claimed in claim 4, it is characterised in that：The fermentation tank carries out at sterilizing before the use
Reason.
8. yellow wine brewing method as claimed in claim 4, it is characterised in that：The fermentation tank is that marble and ceramic material are mixed
Conjunction is made.
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