CN109181959A - A kind of brewage process of Puffer-type unstrained liquor - Google Patents
A kind of brewage process of Puffer-type unstrained liquor Download PDFInfo
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- CN109181959A CN109181959A CN201811175134.1A CN201811175134A CN109181959A CN 109181959 A CN109181959 A CN 109181959A CN 201811175134 A CN201811175134 A CN 201811175134A CN 109181959 A CN109181959 A CN 109181959A
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- puffer
- unstrained liquor
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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
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of brewage process of Puffer-type unstrained liquor comprising following steps: meter Jin Hang being cleaned, cleans, impregnates and then cooked, koji is added after cold leaching and carries out diastatic fermentation；After taking juice to stay grain in the vinasse after saccharification, yeast is added and carries out alcoholic fermentation；By the wine liquid after alcoholic fermentation after ultrafiltration with the poor mixing preparation after juicing；The wine body of mixing preparation carried out after filtering homogeneous it is filling, it is filling after wine body be filled with carbon dioxide, be finally packaged.The brewage process of Puffer-type unstrained liquor of the present invention, it utilizes diastatic fermentation and alcoholic fermentation, so that the starch macromolecular in rice is converted to small molecule and combine ultrafiltration, colloid mill and homogenization, can reach preferable suspension effect without adding any additive i.e..
Description
Technical field
The present invention relates to unstrained liquor brewing technology field, in particular to a kind of brewage process of Puffer-type unstrained liquor.
Background technique
" unstrained liquor " is the Wine often drunk in China's successive dynasties people's daily life, but do not know from when, unstrained liquor by
The dining table of China people is gradually exited.However currently, unstrained liquor is all the fashion in the country such as South Korea, Japan, Southeast Asia.Therefore,
Devoting Major Efforts To Developing unstrained liquor, is inherited and development China's unstrained liquor culture is not only necessary but also very urgent.
Currently, unstrained liquor to poise stability generally all very poor, stablizing the time is lower than 15 minutes, stablizes generally by addition
Agent reaches prolonged suspension effect, but additive can reduce the health degree of product.Although unstrained liquor nutrition traditional simultaneously is rich
Richness, but so-called " fermented flavour " that generates in its fermentation process is not easy to be accepted, be especially not easy by young man,
The groups such as Ms are received, and unstrained liquor there is also sugarinesses it is high, mouthfeel is sticky the defects of.
Summary of the invention
In order to solve the above technical problems, the present invention provides a kind of brewage process of Puffer-type unstrained liquor, unstrained liquor may make
Stability is good, comfortable acid, market prospects are extensive.
The technical scheme adopted by the invention is as follows:
A kind of brewage process of Puffer-type unstrained liquor comprising following steps:
S1, meter Jin Hang is cleaned, cleaned, impregnated and then cooked, koji is added after cold leaching and carries out diastatic fermentation；
S2, after taking juice to stay grain in the vinasse after saccharification, yeast is added and carries out alcoholic fermentation；
S3, by the wine liquid after alcoholic fermentation after ultrafiltration with the poor mixing preparation after juicing；
S4, mixing preparation wine body carried out after filtering homogeneous it is filling, it is filling after wine body be filled with carbon dioxide, finally
It is packaged.
As the preferred of the present embodiment, in the step S1, the koji being added during diastatic fermentation is Xiaogan bee
The composite starter of nest distiller's yeast and Angel koji.
As the preferred of the present embodiment, using Xiaogan honeycomb distiller's yeast and Angel koji according to 1:2 in the composite starter
~5 ratio is used in combination, and the additive amount of composite starter accounts for the 0.5~0.7% of glutinous rice.
As the preferred of the present embodiment, the temperature of the diastatic fermentation is 30~35 DEG C, and the time is 36~40h.
As the preferred of the present embodiment, in the step S2, juice is taken to stay grain using physical squeezing mode, through 150~200
Mesh gauze strainer filtering separates poor liquid.
As the preferred of the present embodiment, in the step S2, alcoholic fermentation takes stepwise fermentation to carry out.
As the preferred of the present embodiment, in the step S3, wine liquid is after ultrafiltration with the grain after grinding according to 2~4:1
Ratio allotment be uniformly mixed.
As the preferred of the present embodiment, in the step S4, wine liquid uses cold-aseptic filling, then filling CO 2 gas
Body, when filling body, pressure carbon dioxide should be controlled in 0.05MPa~0.08MPa.
The invention has the following advantages:
1, the brewage process of Puffer-type unstrained liquor of the present invention utilizes fermenting twice (respectively diastatic fermentation and wine
Essence fermentation), so that the starch macromolecular in rice is converted to small molecule and combine ultrafiltration, colloid mill and homogenization, without adding
Add any additive i.e. and can reach preferable suspension effect, store at normal temperature, can keep 6 months without lamination.
2, the brewage process of Puffer-type unstrained liquor of the present invention, by the nutritive value and CO of unstrained liquor2Gas kill mouthfeel into
It has gone combination, has developed inflation rice wine, abandoned the disadvantage that unstrained liquor sugariness is high, alcoholic strength is low on the market, passed through Novel wine
Smart zymotechnique (fermenting twice+grain liquid blending technology+inflation technology) effectively reduces unstrained liquor sugariness, carries out appropriate mention
High alcohol content makes unstrained liquor comfortable acid, gives people tipsy fine experience, while being also easy to be connect by groups such as young man, Mies
By.
Detailed description of the invention
Fig. 1 is the process flow chart of the brewage process of Puffer-type unstrained liquor of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Shown in Figure 1, the embodiment of the present invention provides a kind of brewage process of Puffer-type unstrained liquor, specifically includes following step
It is rapid:
(1) by rice, (generally rice unstrained liquor or rice are the unstrained liquor of primary raw material, also there is a small amount of wheat unstrained liquor and sweet potato
Unstrained liquor) it cleaned, cleaned, being impregnated and (generally being impregnated 10~15 hours) then to be cooked first and (using 30~35min of steamed
To cooking), it is cooling (rice cooked is cooled to 30~35 DEG C) that with pure water leaching is poured after cooking, and is added and is accounted for glutinous rice weight
Composite starter (wherein, Xiaogan honeycomb distiller's yeast and the Angel of 0.5%~0.7% Xiaogan honeycomb distiller's yeast and Angel koji composition
Koji is used in combination according to the ratio of 1:2~5) carry out diastatic fermentation.The specific method of the diastatic fermentation is: 30~35
Ferment 36~40h at DEG C, and the purpose of diastatic fermentation is that glutinous rice is made sufficiently to be saccharified, and synchronous glycosylation zymotechnique takes Xiaogan honeycomb wine
Bent and Angel koji composite fermentation mode has very big mouthfeel promotion and economic benefit compared with original single distiller's yeast fermentation.
(2) vinasse after saccharification in step (1) are carried out after taking juice to stay grain, yeast is added and carries out alcoholic fermentation；Wherein, it takes
Juice stays grain to refer to through juicing through physical squeezing method, applies pressure and passes through 150~200 mesh gauze strainer filterings, utmostly
Reservation unstrained liquor flavor, while separate poor liquid.Technology of alcohol takes stepwise fermentation (will to add pre fermentation wine liquid after yeast
Three parts of equal part, a part of wine body to the wine liquid total reducing sugar that first ferments is down to 80-90g/L；Add the fermentation of second part wine liquid, subsequent the
Three points of wine liquid fermentations, entire fermentation period was at 10 days or so), shorten yeast fermentation period, reduces yeasty, effectively improve alcohol
Degree reduces sugariness.
(3) by the wine liquid after alcoholic fermentation after ultrafiltration with the poor mixing preparation after juicing；Wine liquid removes greatly after ultrafiltration
Part microorganism is uniformly mixed with the grain after grinding according to the ratio allotment of 2~4:1, and grinding is ground using colloid mill
Mill.
(4) the wine body of mixing preparation carries out filling after filtering homogeneous, it is filling after wine body be filled with carbon dioxide, finally
It is packaged.In the present embodiment, filtering is filtered using gauze strainer, and filter opening diameter is 150~200 mesh, with
Coarse substance is filtered out, the paddy slurry of delicate mouthfeel is retained, and keeps its evenly dispersed, homogeneous is using high pressure homogenizer,
The pressure of matter is 50~60MPa；Wine liquid uses cold-aseptic filling, then filling CO 2 gas (CO2Pressure should control
0.05MPa~0.08MPa), capping, labeling are finished product.
In the present embodiment, the brewage process of aerated type unstrained liquor utilizes fermenting twice (respectively diastatic fermentation and wine
Essence fermentation), so that the starch macromolecular in rice is converted to small molecule and combine ultrafiltration, colloid mill and homogenization, without adding
Adding any additive i.e. can reach preferable suspension effect, while by the nutritive value and CO of unstrained liquor2Gas kills mouthfeel and carries out
It organically combines, develops inflation rice wine, abandoned the disadvantage that unstrained liquor sugariness is high, alcoholic strength is low on the market, effectively reduced turbid
Wine sugariness carries out raising alcoholic strength appropriate, makes unstrained liquor comfortable acid, gives people tipsy fine experience.
Feature and performance of the invention are described in further detail with reference to embodiments.
Embodiment one:
The present embodiment provides a kind of brewage process of Puffer-type unstrained liquor, are made according to following preparation method:
S11, glutinous rice is cleaned, is cleaned, impregnates 10 hours, with steamed 30min to cooking), with pure after cooking
Water purification pours leaching and is cooled to 30 DEG C, add account for glutinous rice weight 0.5% Xiaogan honeycomb distiller's yeast formed with Angel koji it is compound
Distiller's yeast (wherein, Xiaogan honeycomb distiller's yeast and Angel koji are used in combination according to the ratio of 1:2) carries out diastatic fermentation, at 30 DEG C
Ferment 36h.
Vinasse after S12, saccharification separate poor liquid by 150 mesh gauze strainer filterings, and yeast is added and carries out alcoholic fermentation.
S13, by the wine liquid after alcoholic fermentation after ultrafiltration, juicing with grinding after grain according to 2:1 ratio deploy mix
Uniformly.
S14, mixing preparation wine body be filtered by the gauze strainer of 150 mesh after, then existed using high pressure homogenizer
Homogeneous is carried out under the pressure of 50MPa, by cold-aseptic filling, is then charged with the CO of 0.05MPa2Capping, labeling are finished product.
Embodiment two:
The present embodiment provides a kind of brewage process of Puffer-type unstrained liquor, are made according to following preparation method:
S21, glutinous rice is cleaned, is cleaned, impregnates 12 hours, with steamed 32min to cooking), with pure after cooking
Water purification pours leaching and is cooled to 32 DEG C, add account for glutinous rice weight 0.6% Xiaogan honeycomb distiller's yeast formed with Angel koji it is compound
Distiller's yeast (wherein, Xiaogan honeycomb distiller's yeast and Angel koji are used in combination according to the ratio of 1:3) carries out diastatic fermentation, at 32 DEG C
Ferment 38h.
Vinasse after S22, saccharification separate poor liquid by 170 mesh gauze strainer filterings, and yeast is added and carries out alcoholic fermentation.
S23, by the wine liquid after alcoholic fermentation after ultrafiltration, juicing with grinding after grain according to 3:1 ratio deploy mix
Uniformly.
S24, mixing preparation wine body be filtered by the gauze strainer of 180 mesh after, then existed using high pressure homogenizer
Homogeneous is carried out under the pressure of 55MPa, by cold-aseptic filling, is then charged with the CO of 0.06MPa2Capping, labeling are finished product.
Embodiment three:
The present embodiment provides a kind of brewage process of Puffer-type unstrained liquor, are made according to following preparation method:
S31, glutinous rice is cleaned, is cleaned, impregnates 15 hours, with steamed 33min to cooking), with pure after cooking
Water purification pours leaching and is cooled to 34 DEG C, add account for glutinous rice weight 0.65% Xiaogan honeycomb distiller's yeast formed with Angel koji it is compound
Distiller's yeast (wherein, Xiaogan honeycomb distiller's yeast and Angel koji are used in combination according to the ratio of 1:4) carries out diastatic fermentation, at 34 DEG C
Ferment 40h.
Vinasse after S32, saccharification separate poor liquid by 200 mesh gauze strainer filterings, and yeast is added and carries out alcoholic fermentation.
S33, by the wine liquid after alcoholic fermentation after ultrafiltration, juicing with grinding after grain according to 4:1 ratio deploy mix
Uniformly.
S34, mixing preparation wine body be filtered by the gauze strainer of 200 mesh after, then existed using high pressure homogenizer
Homogeneous is carried out under the pressure of 60MPa, by cold-aseptic filling, is then charged with the CO of 0.07MPa2Capping, labeling are finished product.
Example IV:
The present embodiment provides a kind of brewage process of Puffer-type unstrained liquor, are made according to following preparation method:
S41, glutinous rice is cleaned, is cleaned, impregnates 15 hours, with steamed 35min to cooking), with pure after cooking
Water purification pours leaching and is cooled to 35 DEG C, add account for glutinous rice weight 0.7% Xiaogan honeycomb distiller's yeast formed with Angel koji it is compound
Distiller's yeast (wherein, Xiaogan honeycomb distiller's yeast and Angel koji are used in combination according to the ratio of 1:5) carries out diastatic fermentation, at 35 DEG C
Ferment 40h.
Vinasse after S42, saccharification separate poor liquid by 200 mesh gauze strainer filterings, and yeast is added and carries out alcoholic fermentation.
S43, by the wine liquid after alcoholic fermentation after ultrafiltration, juicing with grinding after grain according to 4:1 ratio deploy mix
Uniformly.
S44, mixing preparation wine body be filtered by the gauze strainer of 200 mesh after, then existed using high pressure homogenizer
Homogeneous is carried out under the pressure of 60MPa, by cold-aseptic filling, is then charged with the CO of 0.08MPa2Capping, labeling are finished product.
We are described in detail the unstrained liquor effect of the present embodiment in conjunction with test below.
Unstrained liquor of the embodiment one into example IV and traditional unstrained liquor are compared, the results are shown in Table 1:
Table 1
From table 1, it will be seen that in the embodiment of the present invention one to four alcoholic strength of unstrained liquor compare traditional unstrained liquor can
To improve 60%~70%, total sugar amount has dropped 50% or so, effectively reduces the sugariness of unstrained liquor, appropriate to improve alcohol
Degree, makes unstrained liquor comfortable acid.Similar one times is had dropped on soluble solid content, and total acid content also reduced
30%, in this way, considerably increase the stability of unstrained liquor so that unstrained liquor store at normal temperature can keep 6 months without lamination.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (8)
1. a kind of brewage process of Puffer-type unstrained liquor, which is characterized in that itself the following steps are included:
S1, meter Jin Hang is cleaned, cleaned, impregnated and then cooked, koji is added after cold leaching and carries out diastatic fermentation；
S2, after taking juice to stay grain in the vinasse after saccharification, yeast is added and carries out alcoholic fermentation；
S3, by the wine liquid after alcoholic fermentation after ultrafiltration with the poor mixing preparation after juicing；
S4, mixing preparation wine body carried out after filtering homogeneous it is filling, it is filling after wine body be filled with carbon dioxide, finally carry out
Encapsulation.
2. the brewage process of Puffer-type unstrained liquor according to claim 1, it is characterised in that: in the step S1, saccharification
The koji being added in fermentation process is the composite starter of Xiaogan honeycomb distiller's yeast and Angel koji.
3. the brewage process of Puffer-type unstrained liquor according to claim 2, it is characterised in that: Xiaogan bee in the composite starter
Nest distiller's yeast and Angel koji are used in combination according to the ratio of 1:2~5, the additive amount of composite starter account for glutinous rice 0.5~
0.7%.
4. the brewage process of Puffer-type unstrained liquor according to any one of claims 1 to 3, it is characterised in that: the saccharification hair
The temperature of ferment is 30~35 DEG C, and the time is 36~40h.
5. the brewage process of Puffer-type unstrained liquor according to claim 1, it is characterised in that: in the step S2, take juice
Grain is stayed to separate poor liquid through 150~200 mesh gauze strainer filterings using physical squeezing mode.
6. the brewage process of Puffer-type unstrained liquor according to claim 1, it is characterised in that: in the step S2, alcohol
Fermentation takes stepwise fermentation to carry out.
7. the brewage process of Puffer-type unstrained liquor according to claim 1, it is characterised in that: in the step S3, wine liquid
It is uniformly mixed with the grain after grinding according to the ratio allotment of 2~4:1 after ultrafiltration.
8. the brewage process of Puffer-type unstrained liquor according to claim 1, it is characterised in that: in the step S4, wine liquid
Using cold-aseptic filling, then filling CO 2 gas, when filling body, pressure carbon dioxide should be controlled in 0.05MPa~0.08MPa.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811175134.1A CN109181959A (en) | 2018-10-10 | 2018-10-10 | A kind of brewage process of Puffer-type unstrained liquor |
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| CN201811175134.1A CN109181959A (en) | 2018-10-10 | 2018-10-10 | A kind of brewage process of Puffer-type unstrained liquor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110229729A (en) * | 2019-01-14 | 2019-09-13 | 上海景从酒业有限公司 | A kind of blistering rice wine and preparation method thereof |
| CN113583782A (en) * | 2021-08-09 | 2021-11-02 | 湖北爽露爽食品股份有限公司 | Refined rice wine injected with carbon dioxide and preparation method thereof |
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| CN113583782A (en) * | 2021-08-09 | 2021-11-02 | 湖北爽露爽食品股份有限公司 | Refined rice wine injected with carbon dioxide and preparation method thereof |
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