CN1107113C - Wine prepn. art using full liquifaction method for red yeast wine - Google Patents
Wine prepn. art using full liquifaction method for red yeast wine Download PDFInfo
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- CN1107113C CN1107113C CN 99116870 CN99116870A CN1107113C CN 1107113 C CN1107113 C CN 1107113C CN 99116870 CN99116870 CN 99116870 CN 99116870 A CN99116870 A CN 99116870A CN 1107113 C CN1107113 C CN 1107113C
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Abstract
The present invention relates to a technology for brewing red yeast wine. In the technology, grains (comprising milled long-grain nonglutinous rice, corn, etc.) with rich straight-chain starch are all first ground into powder before diastatic fermentation. The powdered grains are agitated into slurry after water and alpha-amylase are added. The proportion of the materials to the water is preferably 1: (0.9 to 1.3). The slurry is liquefied at the temperature of 80 to 100 DEG C. An amount of red yeast is then added after the liquefied slurry is cooled, and diastatic fermentation is carried out for all materials. Therefore, the technology has the characteristics of low raw material cost, simple manufacturing process, convenient operation, easy regulation and control of the saccharification and fermentation processes, good brewing vinosity, high wine output rate and starch conversion rate, short production period, no waste liquid discharge, etc.
Description
The present invention relates to the brewing method of yellow rice wine, especially a kind of adopt the higher long-grained nonglutinous rice of amylose content, polished rice, corn, etc. raw material directly brewage the brewage process of wine of rice fermented with red yeast after all liquefying.
Traditional rice wine production adopts glutinous rice, polished rice to make raw material more, behind the whole grain rice cooking, or directly drops into saccharification and fermentation in the container, or drenches meal, mixes the medicine nest, causes oxygen environment fully to give aerobic microbiological and aerobic-anaerobic microbe in the wine brewing process.Therefore, rice grain is stuck with paste very much, the too mashed breeding that all is unfavorable for desired microorganisms, and what be unfavorable for fermenting normally carries out.And this type of technology is for the high raw materials such as long-grained nonglutinous rice of amylose content, because of the molecular chain space structure of amylose starch firm, difficulty is opened starch granules fully, bring back to life easily after cooking, cause and cause the yield of liquor lower, vinosity amount instability and mouthfeel are bad.
Long-grained nonglutinous rice can be brewageed the black bent wine of long-grained nonglutinous rice with steamed rice technology with the stronger black song of saccharogenic power (being WUYI HONGQU).Though the yield of liquor of this wine is higher, the quality of wine is not so good, and the taste of going mouldy is arranged, and the consumer group is fewer and feweri.And existing thousands of years historical wine of rice fermented with red yeast, fine because of vinosity, extremely people like.But because red colouring agent for food, also used as a Chinese medicine is the most weak with saccharogenic power in the song for all wine brewing, almost do not have amylose starch, be easy to the glutinous rice of saccharification so brewage the many employings of wine of rice fermented with red yeast raw material.
Reducing raw materials cost, improve the long-grained nonglutinous rice the yield of liquor and improve local flavor, is a problem of the long-term common concern of liquor industry." adopt feeding the trial-production report of sizing process yellow rice wine brewage " literary composition that " China brewages " delivered in the first phase in 1992 has been introduced a kind of long-grained nonglutinous rice slurry that adopts the boiling of high-temperature method to become and has been added the method for carrying out yellow rice wine brewage in the pouring meal distiller's yeast that polished rice makes.But this method not only needs equipment such as pressure cooking, and energy consumption is many, and because material-water ratio is less, and fermentation liquid wine degree is low, has influence on the finished wine quality, and many problems still are in conceptual phase, and that is that all right is ripe for technology.
On this basis, the someone has proposed the application for a patent for invention of the method for long-grained nonglutinous rice powder liquefier mixing yellow rice wine brewage " polished rice with " by name (number of patent application is 93112488.3).In this patent application document, mainly be that Heating temperature is reduced to 80 ℃-100 ℃, and with material-water ratio from 1: (3.4-3.5) bring up to 1: (1.5-3), other processing step is basic identical.Therefore, adopt this technology brewing wine still to exist vinosity not good enough, saccharification and the balance that is hard to keep of fermenting, the still more high deficiency of raw materials cost.
It is reasonable to the purpose of this invention is to provide a kind of technical process, and stable technical process is easy to control, and raw materials cost is low, the yield of liquor height, the wine-making technology that the complete preferably liquefaction process of quality is produced wine of rice fermented with red yeast.
It is higher that another object of the present invention provides a kind of alcoholic strength, with short production cycle, and the full liquefaction process of less energy consumption is produced the wine-making technology of wine of rice fermented with red yeast.
Foregoing invention purpose of the present invention is difficult to realize as if the wine-making technology of diverting from one use to another in the present technology simply.For example, with a kind of in the wheat koji in the aforementioned technology, the yeast for brewing rice wine or all replace to red colouring agent for food, also used as a Chinese medicine, be used for producing the wine of rice fermented with red yeast that liked by the human consumer, then following situation will occur:
A, if yeast for brewing rice wine is changed into red colouring agent for food, also used as a Chinese medicine, wheat koji is constant and since the saccharogenic power of red colouring agent for food, also used as a Chinese medicine a little less than than yeast for brewing rice wine many, red colouring agent for food, also used as a Chinese medicine to the saccharification of polished rice meal also a little less than, so the pouring meal distiller's yeast of making is of poor quality, thereby cause the quality of wine also relatively poor, and the wine of this moment is not wine of rice fermented with red yeast, but wheat koji wine.
B, constant as if yeast for brewing rice wine, wheat koji is used red colouring agent for food, also used as a Chinese medicine instead, though the distiller's yeast quality that polished rice is made is better, owing to use wheat koji (saccharifying agent) instead red colouring agent for food, also used as a Chinese medicine (saccharifying ferment), even saccharogenic power obviously reduces, and fermenting power is greatly strengthened, and causes saccharification and fermentation overbalance.This not only causes the yield of liquor low, and influences the quality of being made wine.
C, if all use yeast for brewing rice wine and wheat koji instead red colouring agent for food, also used as a Chinese medicine, raw materials for production adopt glutinous rice, the quality of distiller's yeast is fine in its production process, fermenting power is very strong.Because of distiller's yeast does not almost have saccharogenic power, and red colouring agent for food, also used as a Chinese medicine has saccharification and fermenting power itself is in a basic balance.High-quality distiller's yeast is bred in the production that this technology then can influence monascus, causes saccharification unbalance with fermentation, thereby influences the quality of wine.
The contriver solves deficiency of the prior art to achieve the object of the present invention, has carried out long-term and unremitting effort.On the basis of studying repeatedly and testing, broken through conventional art and thought that " liquefier that starch becomes after being liquefied is in a liquid state; wherein almost do not have oxygen; can not adapt to aerobic mould-growths such as monascus breeding (if force logical oxygen; aspergillar mycelia easy fracture then; be difficult to growth and breeding), still more raw material also be needed heated and boiled.Therefore, can not brewage wine of rice fermented with red yeast and even any yellow rice wine with liquefier fully " technology prejudice and thinking set; proposed to contain the more raw material of amylose starch and all pulverized; all after the liquefaction; the whole red colouring agent for food, also used as a Chinese medicine that adds; brewage the new process of production of wine of rice fermented with red yeast, it is characterized in that being provided with before the described diastatic fermentation operation following full liquefaction process production technique:
A. the grain that is rich in straight chain shape starch that will make wine is all worn into powder;
B. add entry and α-Dian Fenmei, stir into the powder slurry, the material-water ratio of powder slurry is 1: (0.9-1.3)
C. pump in the liquefied pot, in 80-100 ℃ temperature, liquefy;
D. the cooling back adds red colouring agent for food, also used as a Chinese medicine, all carries out diastatic fermentation.
In this technology, (being the fermentation of saccharification limit, limit) carried out in saccharification simultaneously with fermentation.Wherein, preferable technology is that described grain is long-grained nonglutinous rice, and the granularity of its powder is to be advisable greater than 40 orders, and powder slurry concentration is 1: (0.9-1.3).Described grain also can be polished rice or corn, and the granularity of its powder is advisable greater than 40 orders respectively.
Why technology of the present invention can break through the prejudice of conventional art, and it is effective to be proved to be in production practice, dominant mechanism is: after the liquefaction of long-grained nonglutinous rice powder, because the starch in the ground rice partly is dissolved in the water, left Mierocrystalline cellulose etc. is insoluble in poor, porous material proportion is little to make rice, floats on the liquid level on when leaving standstill.The abundant nutrition material that contains during rice is poor is supplied with microorganism, and also has small part monose also can supply yeast growth in the liquefier, and dextrin is again easily by the saccharifying enzyme saccharification.It is little to add that red colouring agent for food, also used as a Chinese medicine also has proportion, floats on the water surface on normal, the ingenious combination of two " come-up " characteristics, and behind the liquefier that makes long-grained nonglutinous rice powder and so on and the red colouring agent for food, also used as a Chinese medicine mixed (inoculation), red colouring agent for food, also used as a Chinese medicine and meter be pickled with grains or in wine all to concentrate and float over liquefier top.The poor hole total surface area of the rice that is become by the grain of rice after pulverizing is than the big manyfold of rice surface-area, a large amount of oxygen of absorption in the poor hole of rice, and dextrin is a nutritive substance, both are in conjunction with aerobic monascus ruber production is bred both fast and sound.Simultaneously, also contain a spot of monose in the liquefier, the viscosity when viscosity ratio rice is brewageed is again little a lot, makes the yeast in the red colouring agent for food, also used as a Chinese medicine that enough nutrition and oxygen be arranged from the beginning, is able to rapid, synchronous, coordination breeding.Through after certain action time, stir (claiming " driving rake " or " turning over unstrained spirits ") up and down, make oxygen abundance in the liquid, material is evenly distributed, and discharging CO
2Deng obnoxious flavour.To guarantee saccharification and fermentation, to carry out apace.Thereby the quality of traditional steamed rice method (or cooking process) the brew wine of the mass ratio of technology brew wine is significantly improved thus.
Because the poor particle of rice in the technology of the present invention is tiny and comparatively even, under normal conditions, the production technique such as glutinous rice wine of rice fermented with red yeast of opening the time ratio routine of rake first need obviously ahead of time, and drive rake (or turning over unstrained spirits) for twice and will shorten pitch time.Usually in whole technological process, the number of times of driving rake is 5-8 time, and wherein, the time (promptly adding red colouring agent for food, also used as a Chinese medicine to the time of driving rake first) of driving rake first is 8-15 hour, and the 2nd the later timed interval is generally 2-10 hour.
The present invention can all adopt long-grained nonglutinous rice or polished rice or corn that some is cheap, also can corn and mixing of long-grained nonglutinous rice etc.Can dry grind into powder add water mix powder slurry or soak after wear into the powder slurry, more above-mentioned powder slurry is directly adopted liquefaction process to make the raw material of diastatic fermentation such as full long-grained nonglutinous rice liquefier.
Therefore, the present invention compared with prior art has following characteristics:
1. liquor-making raw material all adopts high yield, inexpensive long-grained nonglutinous rice, corn etc., has saved a large amount of quality glutinous rice or polished rice, and makes the raw materials for production cost descend about 33%.
2. technology is simple, has deleted the immersion rice, and the equipment of steamed rice and technology, and nest, pouring meal distiller's yeast and hello meal technology reduce workload, and because of the technological process SEQ of saccharification and fermentation carries out, is easy to adjust control.
3. the quality of the wine of rice fermented with red yeast of making is better, and is nutritious, and the yield of liquor is higher.In wine degree 15 degree, the yield of liquor reaches about 270%.
4. the powder slurry concentration of raw material is higher, and the wine degree of disposable fermentation brew is higher, be that 19.5 degree-22 are spent, and meter poor grain is thin and even, ferments fully, and the starch transformation efficiency reaches more than 96%, and its cycle shortens to the 30-40% of existing production cycle.
5. not only can save required a large amount of energy such as steamed rice, and not have rice water dischargings such as immersion, pouring meal, also not have the problem of " bringing back to life ", " overdone bringing back to life ", be a kind of reusable edible heat energy, and the friendly process of no discharging of waste liquid is beneficial to environment protection.
Accompanying drawing 1 is a kind of wine-making technology schema that full liquefaction process is produced wine of rice fermented with red yeast.
Operational path of the present invention (referring to accompanying drawing 1), partial liquefaction technology in the technological process of raw material pulverizing such as its long-grained nonglutinous rice liquefaction and " method that polished rice and long-grained nonglutinous rice liquefy and mix yellow rice wine brewage " mutually roughly the same, but material-water ratio is 1: (0.9-1.3), apparently higher than the former 1: material-water ratio (1.5-3.0), especially in technical process of the present invention, deleted requisite polished rice (or glutinous rice) dipping in traditional yellow rice wine and even the wine of rice fermented with red yeast making method fully, steamed rice, drench and to admix the fall brewing process process of pouring meal distiller's yeast of cylinder nest of yeast for brewing rice wine after meal, add the high red colouring agent for food, also used as a Chinese medicine of the more weak wine brewing quality of saccharogenic power and carry out the diastatic fermentation brew and all liquefiers are all pumped in the fermentor tank, make saccharification and fermentation synchronous in overall uniform long-grained nonglutinous rice liquefier, coordinate and stably carry out, specific embodiment sees table 1 for details.
Be example now with the 1st row (being embodiment 1) in the table 1, specifically be presented below: adopt the long-grained nonglutinous rice 500kg of amylose content 24.8% directly to pulverize with pulverizer, granularity is 40 orders, and in liquefied pot, be to add entry 450kg at 1: 0.9 by the weight ratio of ground rice and water, the ground rice slurry is made in stirring, be warming up to about 92 ℃, be incubated about 20 minutes, to be not blue with Iodine test, be cooled to about 28 ℃, this liquefier is pumped into fermentor tank, add 40kg red colouring agent for food, also used as a Chinese medicine and 650kg water simultaneously, the material-water ratio of this moment is 1: 2.2, and head rake to the eight rake times were followed successively by 10 hours, 5 hours, 2 hours, 10 hours, 3 hours, 6 hours, 3 hours and 5 hours, whole fermentation period was about 20 days.Vinasse are removed in squeezing then, make alcoholic strength and be 18 ° wine of rice fermented with red yeast 1100kg.By the wine of 15 ° of alcoholic strengths, the yield of liquor is 264%, and the starch transformation efficiency reaches 98.5%.
The content of all the other 9 embodiment is the same, repeats no more.
The relevant process data actual observation record of table 1. the present invention table
| Raw material | Long-grained nonglutinous rice | Long-grained nonglutinous rice | Long-grained nonglutinous rice | Long-grained nonglutinous rice | Polished rice | Polished rice | Polished rice | Corn | Corn | Long-grained nonglutinous rice |
| Amylose content (%) | 24.8 | 25.0 | 25.4 | 26.0 | 18.4 | 20.0 | 21.2 | 10.1 | 15.0 | 25.2 |
| Dipping time (hour) | 0 | 0 | 3 | 0 | 0 | 0 | 0 | 12 | 0 | 0 |
| Granularity (day) | 40 | 50 | 50 | 40 | 40 | 40 | 50 | 60 | 80 | 50 |
| Material-water ratio during liquefaction | 1∶0.9 | 1∶1.0 | 1∶1.2 | 1∶1.2 | 1∶0.9 | 1∶1.2 | 1∶1.0 | 1∶0.9 | 1∶1.2 | 1∶1.3 |
| The intensification number of degrees (℃) | 92 | 90 | 94 | 94 | 88 | 92 | 94 | 94 | 100 | 92 |
| Soaking time (branch) | 20 | 20 | 15 | 15 | 15 | 18 | 15 | 120 | 60 | 25 |
| Cooling temperature (℃) | 28.0 | 26.5 | 27.0 | 20.0 | 28.0 | 28.0 | 28.0 | 25.0 | 26.5 | 28.0 |
| Material-water ratio during fermentation | 1∶2.2 | 1∶2.5 | 1∶1.4 | 1∶1.7 | 1∶2.2 | 1∶2.5 | 1∶1.7 | 1∶2.5 | 1∶2.8 | 1∶2.2 |
| Rake time (hour) | 10 | 8 | 15 | 14 | 12 | 9 | 10 | 8 | 8 | 12 |
| Two rake times (hour) | 5 | 10 | 5 | 4 | 7 | 10 | 11 | 7 | 4 | 6 |
| Three rake times (hour) | 2 | 10 | 6 | 2 | 3 | 9 | 8 | 7 | 4 | 5 |
| Four rake times (hour) | 10 | 12 | 10 | 7 | 14 | 5 | 10 | 12 | 2 | 4 |
| Five rake times (hour) | 3 | 14 | 8 | 10 | 10 | 4 | 6 | 8 | 3 | 6 |
| Six rake times (hour) | 6 | 8 | 10 | 10 | 12 | 8 | 8 | 12 | 3 | 7 |
| Seven rake times (hour) | 3 | 10 | 10 | 10 | 10 | 10 | 12 | 5 | 8 | |
| Eight rake times (hour) | 5 | 10 | 10 | 10 | 10 | 10 | ||||
| Fermentation period (my god) | 20 | 19 | 30 | 30 | 18 | 15 | 28 | 17 | 15 | 18 |
| Alcoholic strength (°) | 18.0 | 15.2 | 22.1 | 19.5 | 16.5 | 15.0 | 19.3 | 14.0 | 13.0 | 18.5 |
| Roll over 15 ° of the yield of liquor (%) | 264 | 265 | 260 | 262 | 260 | 266 | 262 | 256 | 257 | 262 |
| Starch transformation efficiency (%) | 97.5 | 97.7 | 98.0 | 98.0 | 97.3 | 97.0 | 98 | 96 | 96.1 | 97.8 |
Claims (5)
1. the wine-making technology that full liquefaction process is produced wine of rice fermented with red yeast comprises diastatic fermentation, drives rake, and pressures-presss for extracting juice clarified, and adorns altar, it is characterized in that being provided with before the described diastatic fermentation following full liquefaction process production technique:
A. the grain that is rich in straight chain shape starch that will make wine is all worn into powder;
B. add entry and α-Dian Fenmei, stir into the powder slurry, the material-water ratio of powder slurry is 1: (0.9-1.3);
C. pump in the liquefied pot, in 80-100 ℃ temperature, liquefy;
D. the cooling back adds red colouring agent for food, also used as a Chinese medicine, all carries out diastatic fermentation.
2. full liquefaction process as claimed in claim 1 is produced the wine-making technology of wine of rice fermented with red yeast, it is characterized in that described grain all adopts long-grained nonglutinous rice, and the granularity of its powder is advisable greater than 40 orders.
3. full liquefaction process as claimed in claim 1 is produced the wine-making technology of wine of rice fermented with red yeast, it is characterized in that described grain all adopts the granularity of its powder of corn to be advisable greater than 40 orders.
4. full liquefaction process as claimed in claim 1 is produced the wine-making technology of wine of rice fermented with red yeast, it is characterized in that described grain all adopts polished rice, and the granularity of its powder is advisable greater than 40 orders.
Such as claim 1 or 2 or 3 or 4 described full liquefaction the wine-making technology of production wine of rice fermented with red yeast, the number of times that it is characterized in that out rake is 5-8 time, the time of wherein driving rake first is 8-15 hour, the 2nd the later timed interval is 2-10 hour.
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| CN 99116870 CN1107113C (en) | 1999-09-14 | 1999-09-14 | Wine prepn. art using full liquifaction method for red yeast wine |
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| CN 99116870 CN1107113C (en) | 1999-09-14 | 1999-09-14 | Wine prepn. art using full liquifaction method for red yeast wine |
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| CN1107113C true CN1107113C (en) | 2003-04-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100447229C (en) * | 2006-12-22 | 2008-12-31 | 浙江古越龙山绍兴酒股份有限公司 | Production method of wheat red rice wine with 'shaoxing' wine flavor |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101696380B (en) * | 2009-09-25 | 2012-12-26 | 西藏月王生物技术有限公司 | Highland barley monascus wine and brewing method thereof |
| CN104694339B (en) * | 2015-03-31 | 2016-05-25 | 福建师范大学 | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine |
| CN106190699B (en) * | 2016-07-25 | 2019-10-18 | 福建师范大学 | A kind of preparation method of brown rice wine of rice fermented with red yeast |
| CN106350365B (en) * | 2016-09-09 | 2019-09-20 | 福建农林大学 | A kind of big tank brewing liquid technique of red rice yellow wine |
| CN106434234A (en) * | 2016-10-14 | 2017-02-22 | 河北农业大学 | Preparation method of strong antioxidant red koji wine |
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1999
- 1999-09-14 CN CN 99116870 patent/CN1107113C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100447229C (en) * | 2006-12-22 | 2008-12-31 | 浙江古越龙山绍兴酒股份有限公司 | Production method of wheat red rice wine with 'shaoxing' wine flavor |
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