CN1101670A - Powdered thick wine and its producing method - Google Patents
Powdered thick wine and its producing method Download PDFInfo
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- CN1101670A CN1101670A CN 94115933 CN94115933A CN1101670A CN 1101670 A CN1101670 A CN 1101670A CN 94115933 CN94115933 CN 94115933 CN 94115933 A CN94115933 A CN 94115933A CN 1101670 A CN1101670 A CN 1101670A
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Abstract
The invention provides a spirit drink in powder form containing at least 7% alcohol in the solid substance and water soluble matter of the undecanted wine during spray drying, effective sweet agent and such cladding-absorbing agent as circular dextrin, straight chain dextrin from enzyme method, etc. It can be taken with the similar taste of the original wine when dissolved in hot water.
Description
The present invention relates to pressed powder wine and production method thereof.
Thick wine is the low alcohol of a kind of similar beverages of Chinese Xi'an special product.It is mainly formed by rhizopus and yeast and other natural probiotics fermentation that falls into.The foreign scholar once to China make wine employed this can saccharification, sugar can be changed into again wine rhizopus mystery effect admiration endlessly.This bacterium can act on cereal such as glutinous rice, broom corn millet, polished rice, black rice, corn and wheat etc. make its decomposition and wineization under the comprehensive action of bacterium such as yeast, generates low alcohol sour, sweet, sweet-smelling.It is low that it contains the alcohol amount, generally at 3～5 °.Owing to be not liquor, in making processes, all stay in the wine juice together with the cereal material that transforms after zymophyte and the fermentation, the end transforms, be rich in various organic acid, the carbohydrates that are of value to human body, also contain 18 seed amino acids and other unknown material, have appetizing and separate greasy, the moistening lung that promotes the production of body fluid to quench thirst, invigorates blood circulation, the function that produces refreshing effect to the mind.The general method for making of thick wine be with glutinous rice, broom corn millet rice or black rice etc. through soaking, cook, mix technology such as koji fermentation, in fermentation, add suitable yeast and can make thick wine sweet-smelling abundant.To ferment at last residual rice and fermented glutinous rice is polished and is formed together.The thick wine that obtains contains the small cereal of volume and decomposes residual thing, and juice is thick like breast.Thick wine is in great demand in Xi'an very much.Be subjected to very much the liking of stranger, the foreigner in Xi'an, they wish that very thick wine can push more large market to, but because thick wine is contained nutritious, characteristics such as sugariness height, liquid thickness and wine degree are low, fresh-keeping for a long time and long-distance transport problem is difficult to solve all the time, thereby is difficult to sell to the other places and enlarges market.Although have some about the anti-precipitation of thick wine, rot-resistant patent, effect is not so good as people's will in actual the use, fundamentally solves the problem that exists far away.This is that people thirst for solving for a long time, but the technical barrier of not succeeding all the time.
The present invention is intended to avoid above-mentioned difficulties, and provides a kind of pressed powder thick wine, uses the hot water Instant Drinks, and its proterties is similar to Normal juice, thereby thoroughly avoids all difficulties of thick wine aspect fresh-keeping and transportation.
Powdered thick wine of the present invention is the spray-dried and thick wine that solidified of thick wine stoste, and it contains following composition (weight %):
(a) adsorbed solid substance and water-soluble substances 40～99.999% in the former thick distiller's wort of alcohol in spray-drying process, wherein ethanol content is no less than 5%,
(b) effective sweeting agent 0.001-60%,
Embedding-the sorbent material that can also contain alcohol and fragrance matter in the above-mentioned powdered thick wine.Said embedding-sorbent material can be one or more the mixture of selecting in the following material: cyclodextrine, chemical modification cyclodextrin, vegeto-animal glue class, enzyme process straight chain dextrin, chemically modified starch and carboxymethyl cellulose.
Preferentially select cyclodextrine (cycloany lose is called for short CD for cyclodextrin, sahasdinger deetrin) and enzyme process dextrin in above-mentioned embedding-sorbent material for use, its content is 0-80%.Enzyme process dextrin DE value is 5-20.These two kinds of materials can use separately, but preferably unite use, better effects if.Embedding medium-sorbent material also comprises some water miscible carbohydrate, as glue class, chemically modified starch, carboxymethyl cellulose, oligose or other water-soluble starch hydrolyzates etc. of animal and plant.Wherein the glue class of animal and plant comprises pectin, pawl that bean gum, gum arabic, Sudan Gum-arabic or gelatin etc.These embedding-sorbent materials also contain various aromatoising substances contained in the thick wine simultaneously except that containing the alcohol molecule.
Effective sweeting agent in the thick wine of pressed powder can be the plant extract sweeting agent of 5-60%, as the artificial sweetner of sucrose, high fructose syrup etc. or 0.001-5%, wherein first-selected dipeptides protein sugar.Can also be multiple sweeting agents such as asccharin, cyclohexylsulfamate, methyl sulfanilamide (SN) salt, L-aspartyl-L-phenylalanine lower alkyl esters in addition.These sweeting agents may be used alone, can also be used in combination.
Under the competent situation of the natural flavor of the thick wine of pressed powder own, can be not perfuming in addition, if can add 0.001～5% fragrance material on request when needing outstanding certain local flavor or natural flavor not enough, as flood system sweet osmanthus or its extract, or its essence, can also be fruit juice or fruit flavors.
Usually also comprise a certain amount of organic acid in the powdered thick wine, as lactic acid, citric acid etc.This is the essential substance that constitutes tart flavour in the thick wine, is produced by fermentation, and its content is advisable to be fit to original local flavor of thick wine and acidity, generally is about 0.7-2.5% in lactic acid.
Proterties when improving the powdered thick wine Instant Drinks as increasing suspension, can add food improver, as emulsifying agent, thickening material, oxidation inhibitor and anti-hard caking agent etc. in powdered thick wine.Emulsifying agent can be selected fatty acid glycerine monoester or sucrose fat etc. for use.Thickening material can be selected xanthan gum, pectin, propylene glycol alginate, carboxymethyl cellulose or galactomannan etc. for use.
The production technique of the above powdered thick wine may further comprise the steps:
(1) make thick distiller's wort with known method, in fermentation, add yeast, make ethanol content high as far as possible,
(2) thick distiller's wort is polished with hollander together with the residual rice of fermentation, the 20-40 mesh sieve filters, to remove macrobead.
(3) add the 0.0001-30% sweeting agent in the thick distiller's wort after filtration, also can add some flavouring agents and other additive simultaneously,
(4) make with the polishing of colloidal mill or ultra micro colloidal mill wherein particles contained less than below 180 μ,
(5) above-mentioned mash is warming up to 30-60 ℃, with clarifixator (colloidal mill, mixing machine) homogeneous at least once or 1 minute to 2 hours, so that embedding-adsorption wherein is abundant.
(6) mash behind the homogeneous is warming up to 50-60 ℃,, promptly gets the thick wine of pulverulent solids in carrying out spraying drying below 80 ℃.
The main fermented product of thick wine is a cereal material, and under the effect of head mold, contained starch substance is hydrolyzed into low molecular short chain dextrin, disaccharide, monose in the cereal material.Wherein a part of carbohydrate changes into alcohol, organic acid, ester class etc., in the stoste except that alcohol, also residual have unconverted dextrin, carbohydrate, a proteolytic amino acids, and bacterium such as head mold, yeast are decomposed, the residual solid substance of fermented cereal, these materials mainly are protein cellulose, pectin etc., with colloidal mill and ultra micro colloidal mill its pulverizing can be formed very little particulate.They are good embedding-sorbent materials of alcohol.During spraying, form very tiny droplet with liquid composition in the distiller's wort, these droplets are carried under one's arms, alcohol and aromatoising substance in the absorption, embedding distiller's wort, when the thing of spray below 80 ℃ is dry, droplet falls moisture evaporation in settling process, can obtain powder curing and keep the powdered thick wine of original local flavor.
When if the embedding-adsorption in the thick distiller's wort stoste is insufficient, can also in addition add some embedding-sorbent materials so that embedding during spraying drying, absorption alcohol and fragrant substance amount are bigger.
Tradition finished product thick wine wine degree is low, should not make powdered thick wine, should adopt the fumet wine thick mash, and should note making in the former mash ethanol content higher as far as possible, generally 5～25%.Making the mash of the thick wine of solid is being advisable more than 18% with ethanol content.In fermentation, add yeast for this reason, be preferably in fermentation and in karusen, add product ester ethanol-tolerant yeast the later stage and can improve and contain the wine degree in the distiller's wort.If can it be concentrated with the spissated method of heat-sensitive materials when the wine degree in the distiller's wort is not enough,, make it contain capacity for liquor and improve as with vacuum and low temperature method of enrichment and freeze concentration method.Can concentrate thick distiller's wort when concentrated, also the residual rice of fermentation can be removed, wine juice is concentrated.Ethanol content after concentrating should be at 18-40%.
After wine juice had concentrated, its treatment process had two kinds.A kind of is earlier residual rice to be removed before the hollander polishing, makes of clear liquid.Spray-dried like this gained powdered thick wine is comparatively limpid when redissolving.Another kind is that residual rice is moved in the concentrated solution again, and the gained powdered thick wine is the milkiness look when redissolving.
In the present invention, first-selected cyclodextrine (cyclodextrin sahasdinger deetrin, cycloany lose is called for short CD) of the embedding that adds-sorbent material and enzyme process straight chain dextrin.Cyclodextrine is to be modular construction with D-glucose, couples together ring-type, the tubular molecule that forms with the sugared sweet key of α-1,4.The contained glucose molecule of this compounds is generally 6-12, and what formed product at present mainly is the compound that 6-8 glucosyl residue constitutes.The ring molecule that contains 6,7,8 glucosyl residues is α-CD respectively, β-CD, γ-CD.At present commercially available more cheap be the compound formulation of three kinds of CD.According to deputy be β-CD.β-CD contains 7 glucosyl residues, and the molecule internal diameter is 8A, solubility with temperature in water and rising.β-CD is more soluble in water and make its purposes wide after modification.Owing to be shaped as tubular and its hydroxyl multidigit of annular CD molecule in the periphery of ring molecule, make the ring center position form the hydrophobic space of hollow, the cylindric molecular energy of this both ends open is well with some small-molecule substances, as the alcohol in the thick wine and aromatoising substance embedding wherein, form very stable inclusion complex.When the temperature rising, the CD ring can discharge the embedding thing again when opening, and recovers its original proterties.Using the effect of CD or chemical modification CD among the present invention is to make volatile ethanol and fragrant substance mass-energy prolonged preservation, reduces volatilization, oxidation and rotten.Its usage quantity is generally got the 0-60% of distiller's wort weight.
The enzyme process dextrin is that starch substance is hydrolyzed into the water-soluble substances of DE value for 5-20 under the enzyme effect.Its adding can not only reduce the moisture content in the distiller's wort, makes its boiling point lowering, and dextrin can wrap up and adsorb alcohol in the thick wine and other fragrant volatile substances forms droplet in spray-drying process, promptly forms powdered thick wine after moisture evaporation is fallen.The add-on of dextrin is generally the 0-130% of its weight according to thick distiller's wort water content meter.
Also have the effect of some other water-soluble substances similar to dextrin.They are vegeto-animal glue classes, as your bean gum and xanthan gum of pectin, gelatin, gum arabic, Sudan Gum-arabic, pawl, and chemically modified starch, carboxymethyl cellulose, water-soluble polysaccharide polymkeric substance etc.They both can use separately, also can mix use.
The effect of cyclodextrin and dextrin is similar among the present invention, strengthens mutually, can unite use, so be referred to as embedding-sorbent material.Its joining day can add in (3) or (4) step in operation steps, and other step is identical.
When in mash, adding embedding-sorbent material, with the polishing of colloidal mill or ultra micro colloidal mill, make wherein contained residual rice particle less than 180 μ, preferably less than 100 μ, reaching the purpose that mixes, and the formation of droplet when helping spraying drying.Because the embedding effect difference of embedding medium when differing temps, so need be elevated to 30-60 ℃ with temperature, help embedding medium and sorbent material plays one's part to the full, its preferred temperature is 40-50 ℃.The most handy clarifixator homogeneous is 2 times or 5 minutes to 2 hours behind adding embedding-sorbent material, so that the embedding effect is abundant.
After the mash homogeneous is finished, be warming up to 50-60 ℃, spraying drying under alap temperature generally is no more than 80 ℃.Liquid forms droplet during spraying, and alcohol and aromatoising substance are wrapped in the water-soluble substances, and droplet moisture evaporation in settling process is fallen and is dried.The adding of embedding-sorbent material falls sharply the water content in the wine juice.Generally reach 70% when above when the water-soluble substances content in the aqueous solution, the boiling point lowering of water, moisture is easy to remove when spraying drying, the small molecules volatile matter then adheres to or is embedded in water-soluble substances or the embedding medium and is retained, formation has the powder of former thick wine taste, when the water Instant Drinks or when boiling, small-molecule substance is discharged again, makes thick wine taste still.General adding preservative agent not during spraying drying.The product water capacity is 2-10%.
The thick wine of powder solid removes and contains original solid formation especially in the karusen, has also comprised 70-90% alcohol in the former wine juice at least, and the water-soluble substances that 1-30% is changed into by fermented grain is as organic acid and amino acid etc.Thereby original form of thick wine and local flavor have been kept substantially.Because the ethanol in the former thick wine, ester class fragrance volatile substances major part are stored in the powdered thick wine, so during with the hot water Instant Drinks, its effect is similar to Normal juice, thereby has thoroughly overcome all difficulties of thick wine aspect fresh-keeping and transportation, has opened up bright prospects for enlarging thick wine market.
Some embodiment of the present invention below are described in further detail.
Example 1
Make thick distiller's wort with known method, its ethanol content is 18.9%, and corase grind filters the sucrose and 0.5% Sodium cyclamate of back adding 5%, after the polishing of ultra micro colloidal mill, the homogeneous secondary, in 75 ℃ of spraying dryings, every liter of distiller's wort gets little yellowy white powder solid wine 435 grams.Because this fermentation natural giving off a strong fragrance, not perfuming material.
Example 2
β-CD is mixed and made into the CD Icing Sugar mutually with dextrin, includes 10～20%CD and 60～75% enzyme process straight chain dextrin, all the other are sucrose, add 550 gram CD mixing Icing Sugar by every liter of mash in example 1 distiller's wort; 45 ℃ of abundant homogeneous 2 hours; 70 ℃ of spraying dryings, every liter of mash gets pressed powder wine 826 grams.
Example 3
Add 100-200 gram β-CD in every liter of mash of example 1,50 ℃ of homogeneous, 80 ℃ of spraying dryings.
Example 4
(1) residual rice in the wass is removed, clear liquid places below-10 ℃ freezing, removes ice cube, the concentrated wine liquid of spirituosity 38%, this liquid directly adds 50～100 gram CD for every liter, 700 restrain dextrin, limpider thick wine after can redissolving.
(2) cross 20 order USS with above-mentioned residual meter with hollander polishing back and sieve, join in the above-mentioned concentrated solution, polish with colloidal mill, add CD70～150 grams by every liter again, water soluble starch 50 restrains, and in 75 ℃ of spraying dryings, gets the strong powdered wine of aroma behind the homogeneous.
Claims (10)
1, powdered thick wine is characterized in that containing following composition:
(a) adsorbed solid substance and water-soluble substances in the former thick distiller's wort of alcohol in spray-drying process, wherein ethanol content is no less than 5%,
(b) effective sweeting agent.
2, powdered thick wine as claimed in claim 1 is characterized in that containing the embedding-sorbent material of alcohol and fragrance matter.
3, powdered thick wine as claimed in claim 1 or 2, it is characterized in that said embedding-sorbent material is a kind of by what select in the following material, or several mixtures: cyclodextrine, chemical modification cyclodextrin, vegeto-animal glue class, enzyme process straight chain dextrin, chemically modified starch and carboxymethyl cellulose.
4, powdered thick wine as claimed in claim 1 or 2 is characterized in that said sweeting agent is sucrose, high fructose syrup, protein sugar, asccharin or cyclohexylsulfamate, or the mixture of its several compositions.
5, powdered thick wine as claimed in claim 1 or 2 is characterized in that containing flavouring agent, organic acid, emulsifying agent, thickening material, anti-hard caking agent and quick-dissolving agent.
6, a kind of method of making the described powdered thick wine of claim 1, its step is as follows:
(1) make thick distiller's wort with known method, in fermentation, add yeast, make ethanol content high as far as possible,
(2) thick distiller's wort liquid is polished with hollander together with the residual rice of fermentation, the 20-40 mesh sieve filters, to remove macrobead.
(3) add sweeting agent in the thick distiller's wort after filtration,
(4) make with the polishing of colloidal mill or ultra micro colloidal mill wherein particles contained less than below 180 μ,
(5) above-mentioned mash is warming up to 30-60 ℃, with clarifixator (colloidal mill, mixing machine) homogeneous at least once or 1 minute to 2 hours, so that embedding-adsorption wherein is abundant.
(6) mash behind the homogeneous is warming up to 50-60 ℃, carries out spraying drying below 80 ℃, promptly get the thick wine of pulverulent solids.
7, making method as claimed in claim 6 is characterized in that adopting the heat-sensitive materials method of enrichment that thick distiller's wort liquid is concentrated in (1) back, makes its ethanol content reach 18～40%.
8, making method as claimed in claim 7 is characterized in that the heat-sensitive materials method of enrichment is vacuum concentration method or freeze concentration method.
9,, it is characterized in that in (3) or (4), adding the embedding-sorbent material of alcohol as claim 6 or 7 described making methods.
10, as claim 6 or 7 described making methods, it is characterized in that in (3), before the hollander polishing, with the elimination of residual rice, making the thick wine of pressed powder earlier with clear liquid, be the powdered thick wine of limpid type after redissolving with acquisition.
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| Application Number | Priority Date | Filing Date | Title |
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| CN94115933A CN1088751C (en) | 1994-09-02 | 1994-09-02 | Powdered thick wine and its producing method |
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| CN94115933A CN1088751C (en) | 1994-09-02 | 1994-09-02 | Powdered thick wine and its producing method |
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| CN1101670A true CN1101670A (en) | 1995-04-19 |
| CN1088751C CN1088751C (en) | 2002-08-07 |
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| CN94115933A Expired - Fee Related CN1088751C (en) | 1994-09-02 | 1994-09-02 | Powdered thick wine and its producing method |
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| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | A slush |
| CN102925328A (en) * | 2012-11-27 | 2013-02-13 | 邢海明 | Powder white spirit and preparation method thereof |
| CN102925327A (en) * | 2012-11-27 | 2013-02-13 | 邢海明 | Mellow powder white spirit and preparation method thereof |
| CN102994307A (en) * | 2012-11-27 | 2013-03-27 | 云南知味园食品有限公司 | Preparation method of powdery fermented glutinous rice |
| CN103013796A (en) * | 2012-11-27 | 2013-04-03 | 邢海明 | Easily carried powder white wine and preparation method thereof |
| CN104312884A (en) * | 2014-10-10 | 2015-01-28 | 江南大学 | Preparation method of powdery red wine |
| CN105255647A (en) * | 2015-11-16 | 2016-01-20 | 子洲县瑞正酿造有限责任公司 | Method for making rice wine powder |
| CN107125543A (en) * | 2017-05-29 | 2017-09-05 | 南京大方生物工程有限公司 | Mould detoxifying agent and preparation method thereof and feed addictive |
| CN107189918A (en) * | 2017-06-22 | 2017-09-22 | 贵州大学 | One kind brews fruit wine dispensing bag and preparation method thereof |
| CN108929823A (en) * | 2018-06-29 | 2018-12-04 | 浙江理工大学 | Rice wine particle and preparation method thereof and application method |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
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| CN1023651C (en) * | 1989-11-12 | 1994-02-02 | 西安市雁塔曲酒厂 | Making method of clear thick wine |
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- 1994-09-02 CN CN94115933A patent/CN1088751C/en not_active Expired - Fee Related
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| CN102480991A (en) * | 2009-06-19 | 2012-05-30 | 蒂亚吉奥大不列颠有限公司 | A slush |
| CN102480991B (en) * | 2009-06-19 | 2014-01-22 | 蒂亚吉奥大不列颠有限公司 | A slush |
| CN102925328A (en) * | 2012-11-27 | 2013-02-13 | 邢海明 | Powder white spirit and preparation method thereof |
| CN102925327A (en) * | 2012-11-27 | 2013-02-13 | 邢海明 | Mellow powder white spirit and preparation method thereof |
| CN102994307A (en) * | 2012-11-27 | 2013-03-27 | 云南知味园食品有限公司 | Preparation method of powdery fermented glutinous rice |
| CN103013796A (en) * | 2012-11-27 | 2013-04-03 | 邢海明 | Easily carried powder white wine and preparation method thereof |
| CN102925328B (en) * | 2012-11-27 | 2014-05-28 | 邢海明 | Powder white spirit and preparation method thereof |
| CN102925327B (en) * | 2012-11-27 | 2014-10-29 | 邢海明 | Mellow powder white spirit and preparation method thereof |
| CN104312884A (en) * | 2014-10-10 | 2015-01-28 | 江南大学 | Preparation method of powdery red wine |
| CN104312884B (en) * | 2014-10-10 | 2016-05-18 | 江南大学 | A kind of preparation method of powdered red wine |
| CN105255647A (en) * | 2015-11-16 | 2016-01-20 | 子洲县瑞正酿造有限责任公司 | Method for making rice wine powder |
| CN107125543A (en) * | 2017-05-29 | 2017-09-05 | 南京大方生物工程有限公司 | Mould detoxifying agent and preparation method thereof and feed addictive |
| CN107125543B (en) * | 2017-05-29 | 2020-07-28 | 南京大方生物工程有限公司 | Mold detoxicant, preparation method thereof and feed additive |
| CN107189918A (en) * | 2017-06-22 | 2017-09-22 | 贵州大学 | One kind brews fruit wine dispensing bag and preparation method thereof |
| CN108929823A (en) * | 2018-06-29 | 2018-12-04 | 浙江理工大学 | Rice wine particle and preparation method thereof and application method |
| CN111334387A (en) * | 2018-12-19 | 2020-06-26 | 湖北生龙清米酒股份有限公司 | Brewing type solid rice wine and preparation method thereof |
| CN110527610A (en) * | 2019-09-24 | 2019-12-03 | 贵州文松发酵食品有限公司 | A kind of preparation method of wine fermented with osmanthus flower |
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