CN109266481A - A kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound - Google Patents
A kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound Download PDFInfo
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- CN109266481A CN109266481A CN201811170602.6A CN201811170602A CN109266481A CN 109266481 A CN109266481 A CN 109266481A CN 201811170602 A CN201811170602 A CN 201811170602A CN 109266481 A CN109266481 A CN 109266481A
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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
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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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
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0416—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of organic added material
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Abstract
The invention discloses a kind of Yellow Rice Wine from Precipitation minimizing technologies based on ultrasound, belong to fermented wine processing technique field.Using the wheat for rolling into 3-5 piece as raw material, it is inoculated with high-quality old wheat koji and prepares wheat koji；High-quality old wine medicine, which is accessed, as raw material using coarse rice powder, flaccid knotweed herb powder prepares yeast for brewing rice wine.Glutinous rice or polished rice or long-grained nonglutinous rice after rice steeping, addition yeast for brewing rice wine and wheat koji fermentation, filters pressing, decocting wine, storing, blend addition clarifying agent, stir and be ultrasonically treated to promote in yellow rice wine potential deposit to be flocculated and accelerate to precipitate.The heated sterilizing of the yellow rice wine being ultrasonically treated, diatomite filtering, film filtering, inspection and packaging are finished product.According to typical flavor and color that the yellow rice wine of the method for the present invention production has various yellow rice wine intrinsic, precipitating forming amount reduces 55% or more than control Yellow Rice Wine from Precipitation amount after the yellow rice wine of the method for the present invention production saves 24 months.
Description
Technical field
The present invention relates to a kind of Yellow Rice Wine from Precipitation minimizing technologies based on ultrasound, belong to fermented wine processing technique field.
Background technique
China's Industry Information Network data show 323.5 ten thousand kilolitre of China's yellow rice wine yield in 2016,195.8 hundred million yuan of the output value, yellow
The market capacity of wine is still being continuously increased (http://www.chyxx.com/industry/201707/540964.html).Closely
Nian Lai, benefits from sustained economic growth, and yellow rice wine industry embodies the trend of consumption upgrading, yellow rice wine consumer from low-income groups to
Booming income crowd transfer, is expanded from old group to young group.Expert points out, in following 10 years, will welcome the of yellow rice wine
The secondary summit moment.With the rejuvenation of yellow rice wine consumer and constantly increasing to yellow rice wine quality requirements, yellow rice wine is being sold and is being stored up
Sedimentation problem during depositing becomes increasingly conspicuous, and Yellow Rice Wine from Precipitation is as shown in Figure 1.Although Yellow Rice Wine from Precipitation does not influence the safe for drinking of yellow rice wine
Property, but be easy to be considered that yellow rice wine is putrid and deteriorated by young consumers or first consumer and cause, therefore seriously affect yellow rice wine
The market expansion and consumer desire to buy.Therefore, solve the problems, such as that Yellow Rice Wine from Precipitation is particularly important.
Yellow Rice Wine from Precipitation belongs to the scope of yellow rice wine non-biological turbidness, is as caused by protein, dark reddish brown, iron ion etc..Albumen
Matter precipitating, oxidation precipitation and iron precipitating etc. are the main Types of non-biological turbidness, the association of protein and Polyphenols in yellow rice wine
Reaction is considered as (Siebert K.J.Effects of protein- the main reason for generating non-biological turbidness
polyphenol interactions on beverage haze stabilization and analysis[J]
.Journal of Agricultural and Food Chemistry,1999,47(2):353-362).At present both at home and abroad also
The perfect way of Yellow Rice Wine from Precipitation can not be solved thoroughly.
Mainly subtracted both at home and abroad using membrane filter method, the diatomite precipitation method and cryopreservation sedimentation (subzero 5 DEG C of 0-) at present
Few Yellow Rice Wine from Precipitation forming amount, but due to membrane filter method (150 yuan/ton) at high cost, need frequent clean filter membrane；Though diatom local method
So cost is relatively low (about 80 yuan/ton), but effect is poor；And cryopreservation sedimentation energy consumption is high.Therefore, above-mentioned processing yellow rice wine is secondary heavy
The method in shallow lake is not satisfactory.In addition, also thering is researcher to attempt to remove Yellow Rice Wine from Precipitation by the method for adding clarifying agent, although yellow
Wine deposited phenomenon has certain improvement, and (Ding Meizhen, Lin Feng, Bai Shaoyong wait clarification aid to yellow rice wine ingredient and liquor stability
Influence [J] brewing science and technology, 2005, (8): 74-76)；But large-scale commercial applications application is had not yet to see, illustrates that the method is not up to business
Application requirement.
Ultrasonic wave (frequency is greater than 20kHz) has the characteristics that good directionality, power are big, penetration power is strong, cavitation can be caused to make
With with a series of special effects, such as mechanical effect, fuel factor, chemical effect (Ojha, Mason, O ' Donnell, et
al.Ultrasound technology for food fermentation applications[J].Ultrasonics
Sonochemistry,2017,34:410-417).Ultrasonic treatment appropriate can improve the hydrophobicity of certain protein, promote peptide
Chain-unfolding promotes undegraded protein and polyphenol and iron ion in yellow rice wine to form complex compound, accelerates potential " sediment in yellow rice wine
Matter " flocculation and precipitating.This seminar proposes to use on the basis of a large amount of basic research early period adds clarifying agent in yellow rice wine
Ultrasonic treatment is cooperateed with to solve the precipitating problem in yellow rice wine.The clarifying agent that the present invention uses is common clarifying agent in yellow rice wine, peace
It is Quan Xinggao, cheap, ultrasonic device less investment used, easy to operate and, safety compatible with other equipment, green.Using this
The Yellow Rice Wine from Precipitation amount of inventive method production is substantially less than diatomite handling method.Therefore the technology of the present invention has important economic valence
Value.
Summary of the invention
The purpose of the invention is to develop a kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound, the specific steps are as follows:
(1) prepared by wheat koji: the wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed.It rolls
Broken wheat is put into mixed song case, and 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, black to prevent generating
Bent or rotten song is added a small amount of high-quality old wheat koji and makees seed, to stablize the quality of wheat koji.Material is pressed into the culture of brick shape
The deep closet for cleaning up and spreading paddy skin and bamboo bamboo mat is moved into after base, it is edge-on to be stacked as two layers at T-shaped, in favor of divulging information and being saccharified
Bacterium growth and breeding.After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out ventilation drop when product temperature reaches 50 DEG C or so in time
Temperature work, continues culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is folded by groined type
It rises, storage storage is spare after aeration-drying.
(2) prepared by yeast for brewing rice wine: fresh and rich in protein, minerals early indica rice being worn into coarse rice powder, is added in coarse rice powder
Enter a small amount of flaccid knotweed herb powder (the required auxin of microorganism growth is provided and provides loose environment for microorganism growth) simultaneously
It is uniformly mixed, promotes the growth of the diastatic fermentations microorganism such as yeast and head mold.Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make
Mixture water content is up to 50%.Selection diastatic fermentation power is strong, production is normal, temperature is easily grasped, produces the old wine that acid is low, aroma is strong
As distiller's yeast, access amount is the 1-3% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed medicine.Cultivation temperature is 33 DEG C,
Controlling highest product temperature is 38 DEG C.To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when receipts
Collect, is spare.
(3) rice steeping, boiling and cooling: (water is more than rice surface 10- to room temperature rice steeping after glutinous rice or the removal of impurities of polished rice or long-grained nonglutinous rice
20cm), rice steeping for 24 hours, makes a meter water content reach 50% or so, hand crumb after without the white heart.It is carried out using horizontal or vertical type rice steaming machine
Steamed rice is steamed ripe without pasting, thoroughly without rotten, outer hard interior soft, loose uniform to rice.30 are cooled to using Lin-fan method or booth meal method
DEG C, it is spare.
(4) ferment: yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while alcoholic fermentation.The rice cooked is fallen
The yeast for brewing rice wine nest fermentation of adding raw materials weight 0.5%, adding raw materials weight 5- when syrup amount is to rice height 3/4-4/5 after cylinder
15% wheat koji and 2 times of rice weight of water, continue to ferment after being gently mixed, and temperature opens rake cooling to 34 DEG C and increases wine with dregs in right amount
Liquid oxygen content.Terminate to ferment when to alcoholic strength 16%, or addition cooks rice after cooling and (accounts for when fermentation to alcoholic strength 12%
The 20% of initial rice weight), when fermentation to alcoholic strength 16%, terminates to ferment.
(5) it squeezes and filters: using plate and frame type filter-press squeezing and coarse filtration.
(6) it decocts wine: coarse filtration liquid in 85 DEG C of pan-fried wine 30min or being boiled into 2min, achievees the purpose that sterilizing and enzyme deactivation.
(7) it stores: (hot filling, 72 DEG C of temperature) will be sealed in terrine by decocting the processed yellow rice wine of wine, according to vinosity
Situation and demand storage, ageing.
(8) it blends: for qualification rate, the factor of merit and the yield rate for improving yellow rice wine, increasing kind class, increases economic efficiency,
The yellow rice wine of different batches, time and grade is blent as needed.
(9) add clarifying agent: the yellow rice wine after blending adds clarifying agent, and clarifying agent is tannin (additive amount 0.01-2mg/
Ml), gallic acid (additive amount 0.01-2mg/ml), Fe2+(additive amount 0.005-1mg/ml), Fe3+(additive amount is
0.005-1mg/ml), phytic acid (additive amount 0.01-1mg/ml), chitosan (additive amount 0.01-2mg/ml), bentonite (add
Dosage is 0.5-20mg/ml), one of gelatin (additive amount 0.1-10mg/ml) or more than, it is appropriate after clarifying agent to add
Stirring is allowed to be dissolved completely in yellow rice wine, stirring condition 100-300rpm, 30min-72h.
(10) be ultrasonically treated: by clarifying agent handle yellow rice wine be ultrasonically treated, ultrasound mode be single-frequency ultrasound and/or
Multiple frequency ultrasonic and/or scanning ultrasound, ultrasonic frequency range 20-100kHz, ultrasonic time 0.2-100min, ultrasonic power are close
Degree is 30-600W/L.
(11) heat sterilization: by the yellow rice wine by ultrasonic treatment in 87 DEG C of sterilizing 30min, reach the mesh of sterilizing and enzyme deactivation
's.
(12) diatomite filters: the yellow rice wine after heat sterilization being crossed diatomite (additive amount is the 1% of yellow rice wine amount) processing, is removed
Remove dead thallus and bulky grain flocculate.
(13) film filters: through the processed yellow rice wine film process of diatomite, membrane aperture is 0.22-0.45 μm.
(14) it examines and packs: being finished product after the yellow rice wine of film filtering is examined qualified, packaging.
One of above-mentioned steps (9) or more than one clarifying agent are at least added in the step (9), clarifying agent
Usage amount is tannin 0.05-1mg/ml, gallic acid 0.05-1mg/ml), Fe2+0.05-0.5mg/ml、Fe3+0.05-0.5mg/
Ml, phytic acid 0.05-0.5mg/ml, chitosan 0.05-1mg/ml, bentonite 1-10mg/ml, gelatin 0.2-5mg/ml are added clear
Suitably stirring is allowed to be dissolved completely in yellow rice wine after clear agent, stirring condition 150-250rpm, 60min-48h.
Ultrasound mode is single-frequency ultrasound and/or double frequency frequency ultrasound and/or triple-frequency ultrasonic and/or scanning in the step (10)
Ultrasound, ultrasonic frequency range 20-70kHz, ultrasonic time 1-60min, ultrasonic power density are 60-500W/L.
Compared with existing yellow wine production technology, the method for the present invention is had the following advantages and beneficial effects: the present invention
It is solid with various yellow rice wine according to the yellow rice wine of the method for the present invention production compared with the control yellow rice wine only handled with diatomite
The typical flavor and color having, precipitating forming amount is than control Yellow Rice Wine from Precipitation amount after the yellow rice wine of the method for the present invention production saves 24 months
Reduce 55% or more.The clarifying agent that the method for the present invention uses meets national food additive application requirement, ultrasonic device used
It is green, easy to operate, compatible with existing equipment well, operating cost it is low；It is obtained using the product appearance quality that the method for the present invention produces
It significantly improves, added value of product is high.Therefore, the present invention has important application value and economic value.
Detailed description of the invention
Fig. 1 is Yellow Rice Wine from Precipitation phenomenon.
Specific embodiment
Below with reference to example, specific embodiments of the present invention will be further explained, but implementation and protection model of the invention
It encloses without being limited thereto.
The fermented wine and its assembled alcoholic drinks of the safe national standard of yellow rice wine sensory evaluation method reference food according to the present invention
Hygienic practice (GB 12696-2016) corresponding portion, the collection of secondary precipitation content and measuring method are produced referring to Zeng Xinan etc.
Method (Zeng Xinan, Li Guoji, in refined Juan sediment of soy sauce composition Study [J] Food Science, 2002,23 (11): 32-34.), this
Inventing collected secondary precipitation is the secondary precipitation after yellow rice wine stores 24 months.
A kind of traditional half-dried Yellow Rice Wine from Precipitation minimizing technology based on ultrasound of embodiment 1
Wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed.The wheat of grating is put into
In mixed song case, 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, to prevent generating black bent or rotten song, adds
Enter a small amount of high-quality old wheat koji and make seed, to stablize the quality of wheat koji.Material is pressed into after the culture medium of brick shape to move into and be beaten
Deep closet that is clean and spreading paddy skin and bamboo bamboo mat is swept, it is edge-on to be stacked as two layers at T-shaped, in favor of ventilation and saccharolytic growth and breeding.
After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out aeration-cooling work when product temperature reaches 50 DEG C or so in time, continues
Culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is stacked by groined type, aeration-drying
The storage of wheat koji storage is spare afterwards.Fresh and rich in protein, minerals early indica rice is worn into coarse rice powder, is added in coarse rice powder
A small amount of flaccid knotweed herb powder (provide the required auxin of microorganism growth and provide loose environment for microorganism growth) simultaneously mixes
It closes uniformly, promotes the growth of the diastatic fermentations microorganism such as yeast and head mold.Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make to mix
Object water content is closed up to 50%.It is old that selection yeast for brewing rice wine diastatic fermentation power is strong, production is normal, temperature is easily grasped, to produce sour low, aroma strong
As distiller's yeast, access amount is the 3% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed yeast for brewing rice wine.Cultivation temperature is 33 DEG C,
Controlling highest product temperature is 38 DEG C.To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when receipts
It is spare to collect yeast for brewing rice wine.Room temperature rice steeping (water is more than rice surface 10cm) after glutinous rice removal of impurities, rice steeping for 24 hours, make a meter water content reach 50% left side
The right side, hand crumb after without the white heart.Steamed rice is carried out using horizontal type rice steaming machine, steam to rice it is ripe without pasting, thoroughly without it is rotten, outer it is hard in it is soft,
It is loose uniform.Using booth meal method be cooled to 30 DEG C, it is spare.Yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while wine
Essence fermentation.The rice cooked falls the yeast for brewing rice wine nest fermentation of adding raw materials weight 0.5% after cylinder, syrup amount to rice height 3/4-4/
The wheat koji of adding raw materials weight 15% and 2 times of rice weight of water, continue to ferment after being gently mixed when 5, and temperature opens rake to 34 DEG C
Cool down and increases mash oxygen content in right amount.Terminate to ferment when to alcoholic strength 16%.Using plate and frame type filter-press squeezing and coarse filtration.
Coarse filtration liquid is boiled into 2min, achievees the purpose that sterilizing and enzyme deactivation.(heat filling will be sealed in terrine by decocting the processed yellow rice wine of wine
Dress, 72 DEG C of temperature), according to vinosity situation and demand storage, ageing.For qualification rate, the factor of merit and the yield rate for improving yellow rice wine, increase
Add kind class, increase economic efficiency, the yellow rice wine of different batches, time and grade is blent as needed, is complied with
The traditional half-dried yellow rice wine standard of GB/T 13662-2008 regulation.Yellow rice wine after blending adds clarifying agent tannin, Fe3+, phytic acid,
Fe2+, chitosan and bentonite, additive amount 2mg/ml, 1mg/ml, 0.1mg/ml, 0.2mg/ml, 0.1mg/ml and 5mg/ml,
Suitably stirring is allowed to be dissolved completely in yellow rice wine after addition clarifying agent, stirring condition 300rpm, 72h.Then clear to being added to
The traditional half-dried yellow rice wine of clear agent is ultrasonically treated, and ultrasound mode is single-frequency ultrasound, supersonic frequency 100kHz, ultrasonic time
It is 600W/L for 100min, ultrasonic power density.By the yellow rice wine by ultrasonic treatment in 87 DEG C of sterilizing 30min, reach sterilizing with
The purpose of enzyme deactivation.Yellow rice wine after heat sterilization is crossed into diatomite the 1% of yellow rice wine amount (additive amount be) processing, remove dead thallus and
Bulky grain flocculate.Through the processed yellow rice wine film process of diatomite, membrane aperture is 0.45 μm.Yellow rice wine by film filtering is through examining
It is finished product after testing qualification, packing.
Compared with the traditional half-dried yellow rice wine of the control that routine is filtered only with diatomite, the method for the present invention is produced traditional
Half-dried yellow rice wine has the typical fragrance of traditional half-dried yellow rice wine and flavor characteristics, without significant difference on color.Storage 24 months
Afterwards without obvious sediment phenomenon, compared with compareing traditional half-dried yellow rice wine, precipitation capacity reduces 63% or more, and exterior quality significantly changes
It is kind.
A kind of traditional half sweet yellow rice wine based on ultrasound of embodiment 2 precipitates minimizing technology
Wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed.The wheat of grating is put into
In mixed song case, 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, to prevent generating black bent or rotten song, adds
Enter a small amount of high-quality old wheat koji and make seed, to stablize the quality of wheat koji.Material is pressed into after the culture medium of brick shape to move into and be beaten
Deep closet that is clean and spreading paddy skin and bamboo bamboo mat is swept, it is edge-on to be stacked as two layers at T-shaped, in favor of ventilation and saccharolytic growth and breeding.
After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out aeration-cooling work when product temperature reaches 50 DEG C or so in time, continues
Culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is stacked by groined type, aeration-drying
The storage of wheat koji storage is spare afterwards.Fresh and rich in protein, minerals early indica rice is worn into coarse rice powder, is added in coarse rice powder
A small amount of flaccid knotweed herb powder (provide the required auxin of microorganism growth and provide loose environment for microorganism growth) simultaneously mixes
It closes uniformly, promotes the growth of the diastatic fermentations microorganism such as yeast and head mold.Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make to mix
Object water content is closed up to 50%.Selection diastatic fermentation power is strong, production is normal, temperature is easily grasped, produces the old liquid medicine that acid is low, aroma is strong
As distiller's yeast, access amount is the 1% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed.Cultivation temperature is 33 DEG C, control
Highest product temperature is 38 DEG C.To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when collect wine
Medicine is spare.Room temperature rice steeping (water is more than rice surface 10cm) after glutinous rice removal of impurities, rice steeping for 24 hours, makes a meter water content reach 50% or so, hand
Without the white heart after crumbing.Using horizontal type rice steaming machine progress steamed rice, steam ripe without pasting, thoroughly without rotten, outer hard interior soft, loose equal to rice
It is even.Using Lin-fan method be cooled to 30 DEG C, it is spare.Yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while alcoholic fermentation.
The rice cooked falls the yeast for brewing rice wine nest fermentation of adding raw materials weight 0.5% after cylinder, adds when syrup amount is to rice height 3/4-4/5
The wheat koji and 2 times of rice weight of water of raw material weight 12%, continue to ferment after being gently mixed, and temperature is opened rake cooling to 34 DEG C and fitted
Amount increases mash oxygen content.Addition cooks rice after cooling and (accounts for initial rice weight when to fermentation to alcoholic strength 12%
20%), terminate to ferment when fermentation to alcoholic strength 16%.Using plate and frame type filter-press squeezing and coarse filtration.Coarse filtration liquid is boiled
2min achievees the purpose that sterilizing and enzyme deactivation.(hot filling, temperature 72 will be sealed in terrine by decocting the processed yellow rice wine of wine
DEG C), according to vinosity situation and demand storage, ageing.For qualification rate, the factor of merit and the yield rate for improving yellow rice wine, increase kind shelves
It is secondary, increase economic efficiency, the yellow rice wine of different batches, time and grade is blent as needed, complies with GB/T
The traditional half sweet yellow rice wine standard of 13662-2008 regulation.Yellow rice wine after blending adds clarifying agent Fe3+, tannin, gelatin, phytic acid and
Bentonite, additive amount 0.1mg/ml, 0.1mg/ml, 1mg/ml, 1mg/ml and 20mg/ml are suitably stirred after adding clarifying agent
It is allowed to be dissolved completely in yellow rice wine, stirring condition 200rpm, 48h.Then to traditional half sweet yellow rice wine for being added to clarifying agent
It is ultrasonically treated, ultrasound mode is double-frequency ultrasound, and supersonic frequency is 20kHz and 60kHz, ultrasonic time 0.2min, ultrasound
Power density is 30W/L.By the yellow rice wine by ultrasonic treatment in 87 DEG C of sterilizing 730min, achieve the purpose that sterilizing and enzyme deactivation.It will
Yellow rice wine after heat sterilization crosses diatomite (additive amount is the 1% of yellow rice wine amount) processing, removes dead thallus and bulky grain flocculate.
Through the processed yellow rice wine film process of diatomite, membrane aperture is 0.22 μm.After the yellow rice wine of film filtering is examined qualified, packaging
As finished product.
Compared with traditional half sweet yellow rice wine of the control that routine is filtered only with diatomite, the method for the present invention is produced traditional
Half sweet yellow rice wine has the typical fragrance of traditional half sweet yellow rice wine and flavor characteristics, without significant difference on color.Storage 24 months
Afterwards without obvious sediment phenomenon, compared with compareing traditional half sweet yellow rice wine, precipitation capacity reduces 56% or more, and exterior quality significantly changes
It is kind.
A kind of light half-dried Yellow Rice Wine from Precipitation minimizing technology based on ultrasound of embodiment 3
Wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed.The wheat of grating is put into
In mixed song case, 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, to prevent generating black bent or rotten song, adds
Enter a small amount of high-quality old wheat koji and make seed, to stablize the quality of wheat koji.Material is pressed into after the culture medium of brick shape to move into and be beaten
Deep closet that is clean and spreading paddy skin and bamboo bamboo mat is swept, it is edge-on to be stacked as two layers at T-shaped, in favor of ventilation and saccharolytic growth and breeding.
After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out aeration-cooling work when product temperature reaches 50 DEG C or so in time, continues
Culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is stacked by groined type, aeration-drying
The storage of wheat koji storage is spare afterwards.Fresh and rich in protein, minerals early indica rice is worn into coarse rice powder, is added in coarse rice powder
A small amount of flaccid knotweed herb powder (provide the required auxin of microorganism growth and provide loose environment for microorganism growth) simultaneously mixes
It closes uniformly, promotes the growth of the diastatic fermentations microorganism such as yeast and head mold.Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make to mix
Object water content is closed up to 50%.Selection diastatic fermentation power is strong, production is normal, temperature is easily grasped, produces the old wine medicine that acid is low, aroma is strong
As distiller's yeast, access amount is the 2% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed.Cultivation temperature is 33 DEG C, control
Highest product temperature is 38 DEG C.To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when collect wine
Medicine is spare.Room temperature rice steeping (water is more than rice surface 10cm) after long-grained nonglutinous rice removal of impurities, rice steeping for 24 hours, makes a meter water content reach 50% or so, hand
Without the white heart after crumbing.Using vertical type rice steaming machine progress steamed rice, steam ripe without pasting, thoroughly without rotten, outer hard interior soft, loose equal to rice
It is even.Using Lin-fan method be cooled to 30 DEG C, it is spare.Yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while alcoholic fermentation.
The rice cooked falls the yeast for brewing rice wine nest fermentation of adding raw materials weight 0.5% after cylinder, adds when syrup amount is to rice height 3/4-4/5
The wheat koji and 2 times of rice weight of water of raw material weight 5%, continue to ferment after being gently mixed, and temperature is opened rake cooling to 34 DEG C and fitted
Amount increases mash oxygen content.Terminate to ferment when fermentation to alcoholic strength 16%.Using plate and frame type filter-press squeezing and coarse filtration.It will be thick
Filtrate achievees the purpose that sterilizing and enzyme deactivation in 85 DEG C of pan-fried wine 30min.It will be sealed in terrine by decocting the processed yellow rice wine of wine
(hot filling, 72 DEG C of temperature), according to vinosity situation and demand storage, ageing.For qualification rate, the factor of merit and the product for improving yellow rice wine
Rate increases kind class, increases economic efficiency, the yellow rice wine of different batches, time and grade is blent as needed, makes it
Meet the light half-dried yellow rice wine standard of GB/T 13662-2008 regulation.Add clarifying agent gallic acid, Fe2+, phytic acid, swelling
Soil, chitosan and gelatin, additive amount 0.01mg/ml, 0.005mg/ml, 0.01mg/ml, 0.5mg/ml, 0.01mg/ml and
0.1mg/ml, suitably stirring is allowed to be dissolved completely in light yellow wine after adding clarifying agent, stirring condition 100rpm, 30h.
Then the light half-dried yellow rice wine for being added to clarifying agent is ultrasonically treated, ultrasound mode is frequency sweep ultrasonic, supersonic frequency model
Enclosing for 20-100kHz, ultrasonic time 30min, ultrasonic power density is 300W/L.By the yellow rice wine by ultrasonic treatment at 90 DEG C
Sterilize 30min, achievees the purpose that sterilizing and enzyme deactivation.Yellow rice wine after heat sterilization is crossed diatomite, and (additive amount is yellow rice wine amount
1%) it handles, removes dead thallus and bulky grain flocculate.Through the processed yellow rice wine film process of diatomite, membrane aperture 0.25
μm.It is finished product after the yellow rice wine of film filtering is examined qualified, packaging.
Compared with the light half-dried yellow rice wine of the control that routine is filtered only with diatomite, the method for the present invention is produced light
Half-dried yellow rice wine has the typical fragrance of light half-dried yellow rice wine and flavor characteristics, without significant difference on color.Storage 24 months
Afterwards without obvious sediment phenomenon, compared with compareing light half-dried yellow rice wine, precipitation capacity reduces 58% or more, and exterior quality significantly changes
It is kind.
A kind of light half sweet yellow rice wine based on ultrasound of embodiment 4 precipitates minimizing technology
Wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed.The wheat of grating is put into
In mixed song case, 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, to prevent generating black bent or rotten song, adds
Enter a small amount of high-quality old wheat koji and make seed, to stablize the quality of wheat koji.Material is pressed into after the culture medium of brick shape to move into and be beaten
Deep closet that is clean and spreading paddy skin and bamboo bamboo mat is swept, it is edge-on to be stacked as two layers at T-shaped, in favor of ventilation and saccharolytic growth and breeding.
After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out aeration-cooling work when product temperature reaches 50 DEG C or so in time, continues
Culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is stacked by groined type, aeration-drying
The storage of wheat koji storage is spare afterwards.Fresh and rich in protein, minerals early indica rice is worn into coarse rice powder, is added in coarse rice powder
A small amount of flaccid knotweed herb powder (provide the required auxin of microorganism growth and provide loose environment for microorganism growth) simultaneously mixes
It closes uniformly, promotes the growth of the diastatic fermentations microorganism such as yeast and head mold.Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make to mix
Object water content is closed up to 50%.Selection diastatic fermentation power is strong, production is normal, temperature is easily grasped, produces the old wine medicine that acid is low, aroma is strong
As distiller's yeast, access amount is the 2% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed.Cultivation temperature is 33 DEG C, control
Highest product temperature is 38 DEG C.To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when collect wine
Medicine is spare.Room temperature rice steeping (water is more than rice surface 10cm) after polished rice removal of impurities, rice steeping for 24 hours, makes a meter water content reach 50% or so, hand
Without the white heart after crumbing.Using vertical type rice steaming machine progress steamed rice, steam ripe without pasting, thoroughly without rotten, outer hard interior soft, loose equal to rice
It is even.Using Lin-fan method be cooled to 30 DEG C, it is spare.Yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while alcoholic fermentation.
The rice cooked falls the yeast for brewing rice wine nest fermentation of adding raw materials weight 0.5% after cylinder, adds when syrup amount is to rice height 3/4-4/5
The wheat koji and 2 times of rice weight of water of raw material weight 7%, continue to ferment after being gently mixed, and temperature is opened rake cooling to 34 DEG C and fitted
Amount increases mash oxygen content.Addition cooks rice after cooling and (accounts for initial rice weight when fermentation to alcoholic strength 12%
20%), terminate to ferment when fermentation to alcoholic strength 16%.Using plate and frame type filter-press squeezing and coarse filtration.By coarse filtration liquid at 85 DEG C
Wine 30min is decocted, achievees the purpose that sterilizing and enzyme deactivation.(hot filling, temperature will be sealed in terrine by decocting the processed yellow rice wine of wine
72 DEG C), according to vinosity situation and demand storage, ageing.For qualification rate, the factor of merit and the yield rate for improving yellow rice wine, increase kind
Class is increased economic efficiency, and the yellow rice wine of different batches, time and grade is blent as needed, complies with GB/T
The light half sweet yellow rice wine standard of 13662-2008 regulation.Add clarifying agent tannin, Fe3+, gallic acid, Fe2+, chitosan and
Gelatin, additive amount 0.01mg/ml, 0.005mg/ml, 2mg/ml, 1mg/ml, 2mg/ml and 10mg/ml, after adding clarifying agent
Appropriate stirring is allowed to be dissolved completely in light half sweet yellow rice wine, stirring condition 250rpm, 30min.Then clear to being added to
Light half sweet yellow rice wine of clear agent is ultrasonically treated, and ultrasound mode is triple-frequency ultrasonic, supersonic frequency 20kHz, 35kHz and
60kHz, ultrasonic time 5min, ultrasonic power density are 200W/L.Yellow rice wine by ultrasonic treatment is sterilized at 90 DEG C
30min achievees the purpose that sterilizing and enzyme deactivation.Yellow rice wine after heat sterilization is crossed at diatomite (additive amount is the 1% of yellow rice wine amount)
Reason removes dead thallus and bulky grain flocculate.Through the processed yellow rice wine film process of diatomite, membrane aperture is 0.22 μm.Through
The yellow rice wine for crossing film filtering is finished product after being examined qualification, being packed.
Compared with light half sweet yellow rice wine of the control that routine is filtered only with diatomite, the method for the present invention is produced light
Half sweet yellow rice wine has the typical fragrance of light half sweet yellow rice wine and flavor characteristics, without significant difference on color.Storage 24 months
Afterwards without obvious sediment phenomenon, compared with compareing light half sweet yellow rice wine, precipitation capacity reduces 60% or more, and exterior quality significantly changes
It is kind.
The present invention is based on ultrasounds and clarifying agent collective effect to develop a kind of Yellow Rice Wine from Precipitation removing method, guarantees the quality after 24 months
Yellow Rice Wine from Precipitation substantially reduces in phase, and exterior quality significantly improves.Used method is green, safe, easy to operate, low in cost.Cause
This present invention has important application value and economic significance.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can make various changes and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing be subject to claims institute confining spectrum.
Claims (4)
1. a kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound, it is characterised in that carry out as steps described below:
(1) prepared by wheat koji: the wheat after screening and removing impurities rolls into 3-5 piece through breaker, keeps the rupture of wheat skin, endosperm exposed；Grating
Wheat is put into mixed song case, and 22% clear water is added, mixes thoroughly rapidly, is allowed to absorb water, avoid the white heart or water block, to prevent generate it is black bent or
Rotten song is added a small amount of high-quality old wheat koji and makees seed, to stablize the quality of wheat koji；After material to be pressed into the culture medium of brick shape
The deep closet for cleaning up and spreading paddy skin and bamboo bamboo mat is moved into, it is edge-on to be stacked as two layers at T-shaped, so that ventilation and saccharolytic are raw
Long breeding；After fermentation in 4 days, mycelia growth and breeding is vigorous, to carry out aeration-cooling work when product temperature reaches 50 DEG C or so in time
Make, continue culture 20 days or so, product temperature is gradually reduced, and knee-piece becomes hard with moisture loss, it is stacked by groined type, is led to
It is spare to air-dry dry rear storage storage；
(2) prepared by yeast for brewing rice wine: fresh and rich in protein, minerals early indica rice being worn into coarse rice powder, is added in coarse rice powder few
The flaccid knotweed herb powder (provide the required auxin of microorganism growth and provide loose environment for microorganism growth) of amount simultaneously mixes
Uniformly, promote the growth of the diastatic fermentations microorganism such as yeast and head mold；Coarse rice powder and flaccid knotweed herb mixture of powders moisten water, make to mix
Object water content is up to 50%；Selection diastatic fermentation power is strong, production is normal, temperature is easily grasped, produces the old wine medicine that acid is low, aroma is strong makees
For distiller's yeast, access amount is the 1-3% of coarse rice powder and flaccid knotweed herb mixture of powders and is uniformly mixed；Cultivation temperature is 33 DEG C, control
Highest product temperature is 38 DEG C；To yeast for brewing rice wine surface be white, mouth sting quality is loose, diastatic fermentation power is strong, without bad smell when collect, it is standby
With；
(3) rice steeping, boiling and cooling: room temperature rice steeping (water is more than rice surface 10cm) after glutinous rice or the removal of impurities of polished rice or long-grained nonglutinous rice, rice steeping
For 24 hours, a meter water content is made to reach 50% or so, hand crumb after without the white heart；Steamed rice is carried out using horizontal or vertical type rice steaming machine, is steamed to rice
Meal is ripe without pasting, thoroughly without rotten, outer hard interior soft, loose uniform；Using Lin-fan method or booth meal method be cooled to 30 DEG C, it is spare；
(4) ferment: yellow wine fermentation using opened type " dual fermentation " i.e. while saccharification, while alcoholic fermentation；After the rice cooked falls cylinder
The yeast for brewing rice wine nest of adding raw materials weight 0.5% ferments, adding raw materials weight 5-15% when syrup amount is to rice height 3/4-4/5
Wheat koji and 2 times of rice weight of water, continue to ferment after being gently mixed, and temperature opens rake cooling to 34 DEG C and increase mash is oxygen-containing in right amount
Amount；Terminate to ferment when to alcoholic strength 16%, or addition cooks rice after cooling and (accounts for initial rice when fermentation to alcoholic strength 12%
The 20% of meal weight), terminate to ferment when fermentation is to alcoholic strength 16%；
(5) it squeezes and filters: using plate and frame type filter-press squeezing and coarse filtration；
(6) it decocts wine: coarse filtration liquid in 85 DEG C of pan-fried wine 30min or being boiled into 2min, achievees the purpose that sterilizing and enzyme deactivation；
(7) it stores: (hot filling, 72 DEG C of temperature) will be sealed in terrine by decocting the processed yellow rice wine of wine, according to vinosity situation
With demand storage, ageing；
(8) it blends: for qualification rate, the factor of merit and the yield rate for improving yellow rice wine, increasing kind class, increases economic efficiency, it will not
The yellow rice wine of same batch, time and grade is blent as needed；
(9) add clarifying agent: the yellow rice wine after blending adds clarifying agent, and clarifying agent is tannin (additive amount 0.01-2mg/ml), does not have
Gallate-based (additive amount 0.01-2mg/ml), Fe2+(additive amount 0.005-1mg/ml), Fe3+(additive amount 0.005-1mg/
Ml), phytic acid (additive amount 0.01-1mg/ml), chitosan (additive amount 0.01-2mg/ml), bentonite (additive amount 0.5-
20mg/ml), one of gelatin (additive amount 0.1-10mg/ml) or more than, add clarifying agent after suitably stirring be allowed to
Fully dissolved is in yellow rice wine, stirring condition 100-300rpm, 30min-72h；
(10) it is ultrasonically treated: being ultrasonically treated by the yellow rice wine that clarifying agent is handled, ultrasound mode is single-frequency ultrasound and/or multifrequency
Ultrasound and/or scanning ultrasound, ultrasonic frequency range 20-100kHz, ultrasonic time 0.2-100min, ultrasonic power density are
30-600W/L；
(11) heat sterilization: by the yellow rice wine by ultrasonic treatment in 87 DEG C of sterilizing 30min, achieve the purpose that sterilizing and enzyme deactivation；
(12) diatomite filters: the yellow rice wine after heat sterilization being crossed diatomite (additive amount is the 1% of yellow rice wine amount) processing, is removed dead
Die thallus and bulky grain flocculate；
(13) film filters: through the processed yellow rice wine film process of diatomite, membrane aperture is 0.22-0.45 μm；
(14) it examines and packs: being finished product after the yellow rice wine of film filtering is examined qualified, packaging.
2. a kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound according to claim 1, it is characterised in that the step (9)
In at least add one or more than one kinds of clarifying agents of above-mentioned steps (9), the usage amount of clarifying agent is tannin 0.05-1mg/
Ml, gallic acid 0.05-1mg/ml, Fe2+0.05-0.5mg/ml、Fe3+0.05-0.5mg/ml, phytic acid 0.05-0.5mg/ml,
Chitosan 0.05-1mg/ml, bentonite 1-10mg/ml, gelatin 0.2-5mg/ml, suitably stirring is allowed to complete after adding clarifying agent
It is dissolved in yellow rice wine, stirring condition 150-250rpm, 60min-48h.
3. a kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound according to claim 1, it is characterised in that the step
(10) ultrasound mode is single-frequency ultrasound and/or double frequency frequency ultrasound and/or triple-frequency ultrasonic and/or scanning ultrasound, supersonic frequency model in
Enclosing for 20-70kHz, ultrasonic time 1-60min, ultrasonic power density is 60-500W/L.
4. any the method for claim 1-3 is the application in a kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound.
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| CN111748429A (en) * | 2020-05-29 | 2020-10-09 | 湖州老恒和酒业有限公司 | Brewing method and brewing device of liquid fermentation yellow wine |
| CN112522049A (en) * | 2020-12-24 | 2021-03-19 | 江苏大学 | Preparation method of yellow wine rich in active selenium |
| IT202200003848A1 (en) * | 2022-03-02 | 2023-09-02 | Esseco S R L | USE OF CHITOSAN-PHYATE POLYMER IN OENOLOGY |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111748429A (en) * | 2020-05-29 | 2020-10-09 | 湖州老恒和酒业有限公司 | Brewing method and brewing device of liquid fermentation yellow wine |
| CN111748429B (en) * | 2020-05-29 | 2023-06-30 | 湖州老恒和酒业有限公司 | Brewing method and brewing device of liquid fermentation yellow wine |
| CN112522049A (en) * | 2020-12-24 | 2021-03-19 | 江苏大学 | Preparation method of yellow wine rich in active selenium |
| IT202200003848A1 (en) * | 2022-03-02 | 2023-09-02 | Esseco S R L | USE OF CHITOSAN-PHYATE POLYMER IN OENOLOGY |
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