CN109234109A - The preparation method of low-alcohol rice wine - Google Patents
The preparation method of low-alcohol rice wine Download PDFInfo
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- CN109234109A CN109234109A CN201811397909.XA CN201811397909A CN109234109A CN 109234109 A CN109234109 A CN 109234109A CN 201811397909 A CN201811397909 A CN 201811397909A CN 109234109 A CN109234109 A CN 109234109A
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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
- C12G3/025—Low-alcohol beverages
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
- C12P7/00—Preparation of oxygen-containing organic compounds
- C12P7/40—Preparation of oxygen-containing organic compounds containing a carboxyl group including Peroxycarboxylic acids
- C12P7/56—Lactic acid
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Abstract
The present invention provides a kind of method for preparing low-alcohol rice wine, it include: the lactic fermentation wine with dregs being mixed into ferment karusen before yellow rice wine as its 60-100% mass, alcoholic strength is not less than 6%vol after mixing, and the lactic fermentation wine with dregs is obtained using rice as the lactobacillus ferment of raw material and lactic acid content is not less than 10g/L；And mixing post-fermentation wine with dregs low temperature at 10~15 DEG C is supported unstrained spirits 6~12 days.The method of the present invention can reduce yellow rice wine alcoholic strength and keep the distinctive flavor of yellow rice wine and mouthfeel, preferably solve that alcoholic strength low yellow rice wine taste is thin, the lower problem of total acid.And the method for manually accessing lactic acid bacteria culture solution improves basic total acid in yellow wine fermentation liquid, can effectively inhibit the varied bacteria growing in feeding unstrained spirits stage.
Description
Technical field
The present invention relates to yellow rice wine manufacture fields, and in particular to a method of brewing alcoholic strength low yellow rice wine.
Background technique
Yellow rice wine and beer, grape wine and referred to as three great Gu wine of the world, are known as " the Chinese quintessence of Chinese culture ", are the most national spies in China
The alcoholic beverage of color.Yellow rice wine is using cereal such as rice, milled glutinous broomcorn millet, wheats as raw material, through boiling plus song, diastatic fermentation, squeezing, mistake
Brewed wine made of filtering, decocting wine, store, blend.Traditional yellow rice wine, general wine degree is in 16~20%vol.With consumer health
The enhancing of consciousness, love height, ask stimulation, it is thermophilic it is strong drink to see increasingly abandoned by people, and then advocate nutrition, health care, low
The sales volume of the new drinking concept of degree, low-alcohol rice wine (in the industry it has been generally acknowledged that the alcoholic strength of low-alcohol rice wine is 6%-10%vol) is more next
It is bigger, one of yellow rice wine industry mainstream development trend will be become.At present there are mainly two types of the production methods of low-alcohol rice wine: 1) highly concentrated dilute
It releases, i.e., is fermented again by adding water and related ingredient to dilute fermentation liquid, finally reduce alcoholic strength；2) dealcoholysis method, yellow rice wine are made
Ethyl alcohol is sloughed by film filtering, evaporation or reverse osmosis method after making, as Chinese invention patent CN 101250475 uses one
The method of kind film filtering；The method that CN 100448975 uses low-temperature evaporation；CN 1018755900 uses a kind of reverse osmosis
Method.Both methods respectively has advantage and disadvantage, method 1) have no need to change existing process for making yellow rice wine, but the Huang that this method brews
Wine total acid is relatively low, and taste is poor, and water taste is more apparent, and since alcoholic strength is low, and fermentation process is difficult to control, and is easy in the feeding unstrained spirits stage
There is microbiological contamination risk, generates peculiar smell, it is difficult to form pure yellow rice wine taste；Method 2) existing production technology need to be transformed,
It expends higher.
Summary of the invention
For disadvantages described above, present patent application proposes a kind of new method for preparing low-alcohol rice wine.
The method that the present invention prepares low-alcohol rice wine, comprising: be mixed into ferment karusen before yellow rice wine as its 60-100% matter
The lactic fermentation wine with dregs of amount, alcoholic strength is not less than 6%vol after mixing, and the lactic fermentation wine with dregs is passed through using rice as the lactobacillus of raw material
Fermentation obtains and lactic acid content is not less than 10g/L；And mixing post-fermentation wine with dregs low temperature at 10~15 DEG C is supported unstrained spirits 6~12 days.
Preferably, in the specific embodiment for preparing low-alcohol rice wine, the alcoholic strength of ferment karusen is 15-18% before yellow rice wine
vol。
Preferably, in the specific embodiment for preparing low-alcohol rice wine, wherein lactobacillus ferment is using rice after boiling as raw material,
Lactobacillus used is lactobacillus plantarum, and fermentation temperature is 30~40 DEG C.
Preferably, in the specific embodiment for preparing low-alcohol rice wine, wherein the rice dosage of the lactobacillus ferment is institute
The 15-30% of the rice dosage of ferment before stating.
Preferably, in the specific embodiment for preparing low-alcohol rice wine, wherein being also added with α-in the lactobacillus ferment
Starch and glucoamylase.
Preferably, in the specific embodiment for preparing low-alcohol rice wine, wherein before be mixed into ferment karusen for its 70~
The lactic fermentation wine with dregs of 90% mass, and the lactic acid content in lactic fermentation wine with dregs is 10~15g/L.
Preferably, in the specific embodiment for preparing low-alcohol rice wine, wherein the time of the preceding ferment is 1 to 3 day, the cream
The bacillus fermentation time is 1 to 2 day.
The method of the present invention can reduce yellow rice wine alcoholic strength and keep the distinctive flavor of yellow rice wine and mouthfeel, preferably solve low wine
Precision yellow rice wine taste is thin, the lower problem of total acid.The method of artificial access lactic acid bacteria culture solution improves in yellow wine fermentation liquid
Basic total acid can effectively inhibit the varied bacteria growing in feeding unstrained spirits stage.
Specific embodiment
The brewing method of low-alcohol rice wine provided by the invention divides three phases to ferment using rice as raw material.First rank
Section, it feeds intake together with distiller's yeast, wheat koji, water after rice cooking.Fermentation time usual 1~3 day.Second stage, rice are original
Material, access lactobacillus ferment, and fermentation to lactic acid content is not less than 10g/l.The lactic fermentation time is generally 1~2 day.Third
Stage mixes the former two, the two mixing after alcoholic strength be not less than 6%vol, in 10~15 DEG C feeding unstrained spirits 6~12 days.
The fermentation of first stage is analogous to the preceding ferment of conventional yellow wine fermentation.Preferably, alcoholic strength is 16-18% after the preceding ferment
vol.The lactobacillus of second stage, the lactobacillus with lactic acid production capacity that can meet food safety and sanitation requirement are suitable for
The present invention.Lactobacillus plantarum, the bacterial strain that preferably fermentating metabolism is vigorous, acid producing ability is strong are specifically used in embodiment.In order to accelerate
Lactobacillus ferment process, rice can use after liquefying-saccharifying, or as carried out boiling before yellow wine fermentation, and before fermentation starts
Amylase and/or carbohydrase is added.The present invention uses cooking rice for raw material in implementing, and adds appropriate amount of starch when feeding intake and answer
Synthase (mainly including alpha-amylase, glucoamylase) is to promote utilization of the lactobacillus to raw material.These processing modes are to ability
Field technique personnel are known or are readily apparent that.
More specifically, the method for the present invention includes the following steps:
First stage
1) rice steeping: taking 100 parts of mass parts of rice to add water, and the water surface is made to be higher than 3~5cm of rice and flour；
2) steamed rice；
3) fall tank: by rice and 15~25 parts of distiller's yeast, 8~20 parts of wheat koji, 100~200 parts of the water big tanks of investment fall tank product temperature
24~30 DEG C；
4) fermentation 1: fermentation temperature≤33 DEG C are fermented 1~3 day.
Second stage
1) rice steeping: taking 15~30 parts of rice to add water, and the water surface is made to be higher than 3~5cm of rice and flour；
2) steamed rice；
3) tank is fallen: by rice and 0.03~0.05 part of starch complex enzyme, 100~200 parts of water, inoculated plant lactobacillus seed
It 1~3 part of liquid, is sufficiently mixed, falls 30~40 DEG C of tank product temperature；
4) fermentation 2: 30~40 DEG C of fermentation temperature ferments 1~2 day, makes lactic acid content >=10g/L.
Phase III
1) low temperature supports unstrained spirits: the karusen of fermentation 1 and fermentation 2 is mixed, alcoholic strength is not less than 6%vol after the two mixing, in
10~15 DEG C feeding unstrained spirits 6~12 days.This step supports unstrained spirits using the low temperature of long period, has both guaranteed that fermentation liquid was not in microbiological contamination wind
Danger, and the microorganisms such as saccharomycete, mould can be allowed further to be metabolized and generate a large amount of rice wine flavor substances, enrich yellow rice wine taste.Hair
The karusen of ferment 2 before mixing can inactivate lactobacillus, so that it is no longer participate in fermentation in the phase III ferments.
Before the mixing of first stage karusen, alcoholic strength is usually >=15%vol, more specifically can be 16-18%vol,
But it is not limited to this, as long as alcoholic strength can reach not less than 6%vol after it is mixed with second stage karusen, specifically reaches
6%-10%vol.
2) it squeezes；
3) freezing clarification；(temperature range: -5-0 DEG C)
4) it filters.
5) it is filling to decoct wine.
Wherein the step 2) of phase III is to 5) same or like with the conventional squeezing filtering technique of yellow rice wine.
Technical effect
Compared with the preparation method of existing low-alcohol rice wine, the invention has the following advantages: minuent proposed by the present invention
Yellow wine production technology can carry out in prior art, Equipment Foundations, fermented using split-level, avoid high concentration dilution
The problems such as wine total acid that method occurs is relatively low, and taste is poor, and water taste is more apparent, while fermentation process can be efficiently controlled, significantly
Reduce the risk of feeding unstrained spirits stage microbiological contamination.This method can reduce yellow rice wine alcoholic strength and keep the distinctive flavor of yellow rice wine and mouthfeel,
Preferably solve that low wine degree yellow rice wine taste is thin, the lower problem of total acid.
Embodiment
It mainly include alpha-amylase, glucoamylase in the starch complex enzyme that the embodiment of the present invention uses.Alpha-amylase: enzyme
100000U/mL living, glucoamylase: enzyme activity 200000U/mL, letter (China) Bioisystech Co., Ltd of Novi, 30kg/ barrels.
The lactobacillus that the embodiment of the present invention uses is that the applicant screens resulting lactobacillus plantarum from yellow wine fermentation liquid.
But the present invention is not limited to the bacterial strain, the lactobacillus with lactic acid production capacity for meeting food safety and sanitation requirement is applicable
In the present invention.
Embodiment 1:
First stage
1) rice steeping: according to the mass fraction, 100 parts is taken without mildew rice, rice and warm water are mixed in the ratio of 1:1, used
Pump is transported to rice dipping tank, and the water surface is made to be higher than rice and flour, is stirred evenly with compressed air, and water temperature is controlled at 22~33 DEG C, rice steeping
Between be 2 days.
2) steamed rice: being delivered to meal braizing machine after the rice soaked is drained, when steamed rice is controlled a meter layer height (30cm or so), steams
Steam pressure (0.10~0.25MPa), digestion time (25min or so) guarantee that rice cooks thoroughly, interior without sandwich, after cooking
Rice air blast be cooled to 32~45；℃
3) it falls tank: 15 parts of distiller's yeasts, 12 parts of wheat kojis is added, 110 parts of water fall into big tank with the rice cooled down while stirring, fall
28~30 DEG C of tank product temperature；
4) fermentation 1: fermentation temperature≤33 DEG C (30-33 DEG C) ferments 2 days, alcoholic strength 16.5%vol.
Second stage
1) rice steeping: taking 20 parts without mildew rice, rice and warm water mixed in the ratio of 1:1, are transported to rice dipping tank with pump,
And the water surface is made to be higher than rice and flour, it is stirred evenly with compressed air, at 22~33 DEG C, rice dipping time is 2 days for water temperature control.
2) steamed rice: being delivered to meal braizing machine after the rice soaked is drained, when steamed rice is controlled a meter layer height (30cm or so), steams
Steam pressure (0.10~0.25MPa), digestion time (25min or so) guarantee that rice cooks thoroughly, interior without sandwich, after cooking
Rice air blast be cooled to 32~45；℃
3) it falls tank: 0.03 part of starch complex enzyme is added, 110 parts of water are inoculated with 1.5 parts of lactobacillus plantarums, with the rice cooled down
Meal falls into big tank while stirring and is sufficiently mixed, and falls 34~38 DEG C of tank product temperature；
4) fermentation 2: 34~38 DEG C of fermentation temperature is fermented 2 days, acidity 11.0g/L；
Phase III
1) low temperature support unstrained spirits: by fermentation 1 and fermentation 2 karusen mix, in 12 DEG C feeding unstrained spirits 8 days；
2) it squeezes: being squeezed with air film type plate and frame filter press, the yellow rice wine after squeezing is clarified in -4 DEG C of freezings, filtering,
Yellow rice wine finished product can be obtained after pan-fried wine is filling.
Embodiment 2:
First stage
1) rice steeping: according to the mass fraction, 100 parts is taken without mildew rice, rice and warm water are mixed in the ratio of 1:1, used
Pump is transported to rice dipping tank, and the water surface is made to be higher than rice and flour, is stirred evenly with compressed air, and water temperature is controlled at 22~33 DEG C, rice steeping
Between be 2 days.
2) steamed rice: being delivered to meal braizing machine after the rice soaked is drained, when steamed rice is controlled a meter layer height (30cm or so), steams
Steam pressure (0.10~0.25MPa), digestion time (25min or so) guarantee that rice cooks thoroughly, interior without sandwich, after cooking
Rice air blast be cooled to 32~45；℃
3) it falls tank: 20 parts of distiller's yeasts, 18 parts of wheat kojis is added, 150 parts of water fall into big tank with the rice cooled down while stirring, fall
26~29 DEG C of tank product temperature；
4) fermentation 1: fermentation temperature≤33 DEG C (30-33 DEG C) ferments 2 days, alcoholic strength 17.1%vol.
Second stage
1) rice steeping: taking 25 parts without mildew rice, rice and warm water mixed in the ratio of 1:1, are transported to rice dipping tank with pump,
And the water surface is made to be higher than rice and flour, it is stirred evenly with compressed air, at 22~33 DEG C, rice dipping time is 2 days for water temperature control.
2) steamed rice: being delivered to meal braizing machine after the rice soaked is drained, when steamed rice is controlled a meter layer height (30cm or so), steams
Steam pressure (0.10~0.25MPa), digestion time (25min or so) guarantee that rice cooks thoroughly, interior without sandwich, after cooking
Rice air blast be cooled to 32~45；℃
3) it falls tank: 0.05 part of starch complex enzyme is added, 150 parts of water are inoculated with 2.5 parts of lactobacillus plantarums, with the rice cooled down
Meal falls into big tank while stirring and is sufficiently mixed, and falls 36~38 DEG C of tank product temperature；
4) fermentation 2: 32~38 DEG C of fermentation temperature is fermented 2 days, acidity 12.1g/L；
Phase III
1) low temperature support unstrained spirits: by fermentation 1 and fermentation 2 karusen mix, in 15 DEG C feeding unstrained spirits 10 days；
2) it squeezes: being squeezed with air film type plate and frame filter press, the yellow rice wine after squeezing is clarified in -4 DEG C of freezings, filtering,
Yellow rice wine finished product can be obtained after pan-fried wine is filling.
Comparative example:
1) rice steeping: 100 parts are taken without mildew rice, rice and warm water are mixed in the ratio of 1:1, are transported to rice steeping with pump
Tank, and the water surface is made to be higher than rice and flour, it is stirred evenly with compressed air, at 22~33 DEG C, rice dipping time is 2 days for water temperature control.
2) steamed rice: being delivered to meal braizing machine after the rice soaked is drained, when steamed rice is controlled a meter layer height (30cm or so), steams
Steam pressure (0.10~0.25MPa), digestion time (25min or so) guarantee that rice cooks thoroughly, interior without sandwich, after cooking
Rice air blast be cooled to 32~45；℃
3) it falls tank: 15 parts of distiller's yeasts, 14 parts of wheat kojis is added, 120 parts of water fall into big tank with the rice cooled down while stirring, fall
26~29 DEG C of tank product temperature；；
4) it ferments: 28~34 DEG C, fermenting 2 days；15 DEG C ferment 15 days.
5) it squeezes: being squeezed with air film type plate and frame filter press, the yellow rice wine after squeezing is clarified in -4 DEG C of freezings, filtering,
Yellow rice wine finished product can be obtained after pan-fried wine is filling.
Embodiment and comparative example finished wine physical and chemical index are shown in Table 1
Table 1
As can be seen from the above data, compared with comparative example, alcoholic strength is substantially reduced embodiment, but other indexs are just
Often, and the yellow rice wine mellowness of brew is strong, soft fresh refreshing.Therefore this method can not only make the reduction of yellow rice wine alcoholic strength, but also be brewed
Wine still keep the distinctive flavor of yellow rice wine.
Claims (8)
1. a kind of method for preparing low-alcohol rice wine, it is characterised in that:
The lactic fermentation wine with dregs for its 60-100% mass is mixed into ferment karusen before yellow rice wine, alcoholic strength is not less than after mixing
6%vol, the lactic fermentation wine with dregs is obtained using rice as the lactobacillus ferment of raw material and lactic acid content is not less than 10g/L；And
Post-fermentation wine with dregs low temperature at 10~15 DEG C is mixed to support unstrained spirits 6~12 days.
2. the method as described in claim 1, wherein the alcoholic strength of ferment karusen is 15-18% before the yellow rice wine before mixing
vol。
3. the method as described in claim 1, wherein for lactobacillus ferment using rice after boiling as raw material, lactobacillus used is plant
Lactobacillus, fermentation temperature are 30~40 DEG C.
4. the method as described in claim 1, wherein the rice dosage of the lactobacillus ferment is the rice dosage of the preceding ferment
15-30%.
5. method according to any of claims 1-4, wherein being also added with alphalise starch and Portugal in the lactobacillus ferment
Grape saccharogenic amylase.
6. method according to any of claims 1-4, wherein being mixed into preceding ferment karusen as its 70~90% mass
Lactic fermentation wine with dregs, and the lactic acid content in lactic fermentation wine with dregs is 10~15g/L.
7. method according to any of claims 1-4, wherein the time of the preceding ferment is 1 to 3 day, the lactobacillus ferment
Time is 1 to 2 day.
8. the method as described in claim 1, wherein the lactic acid content in the lactic fermentation wine with dregs is 10-15g/L.
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| CN111944641A (en) * | 2020-08-28 | 2020-11-17 | 湖南酃渌酒业有限公司 | Yellow wine with alcoholic strength below 20% vol and brewing method |
| CN114657039A (en) * | 2022-04-19 | 2022-06-24 | 海天醋业(广东)有限公司 | Yellow rice wine and preparation method thereof |
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Inventor after: Mao Yangen Inventor after: Zhang Qingwen Inventor after: Liu Ke Inventor after: Zhang Hui Inventor after: Peng Jinlong Inventor after: Hu Jian Inventor after: Fang Yiqun Inventor before: Mao Yangen |
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Effective date of registration: 20190228 Address after: No. 579 Zhangyang Road, Pudong New Area, Shanghai, 200120 (in Sanxin Building) Applicant after: SHANGHAI JINFENG WINE Co.,Ltd. Applicant after: Shanghai Shikumen Brewery Co.,Ltd. Address before: 200063 Ningxia Road 777, Putuo District, Shanghai Applicant before: SHANGHAI JINFENG WINE Co.,Ltd. |
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Application publication date: 20190118 |