CN110804519A - Novel rice wine production process without soaking rice - Google Patents
Novel rice wine production process without soaking rice Download PDFInfo
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- CN110804519A CN110804519A CN201911084602.9A CN201911084602A CN110804519A CN 110804519 A CN110804519 A CN 110804519A CN 201911084602 A CN201911084602 A CN 201911084602A CN 110804519 A CN110804519 A CN 110804519A
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- rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
Abstract
The invention provides a novel yellow wine production process without rice soaking, which belongs to the technical field of wine brewing and comprises the following steps of (1) crushing glutinous rice into glutinous rice flour, (2) pasting, (3) liquefying, adding α -amylase with high temperature resistance, wherein the adding mass of α -amylase is 0.6-1.5 permillage of the mass of the glutinous rice flour, adjusting the pH value to 5.4-6.0, heating to 90-100 ℃, keeping the temperature for 1-3h, (4) cooling, and (5) fermenting, wherein distiller's yeast, active dry yeast and wheat yeast are added into the cooled liquefied liquid, fully stirring and uniformly mixing, harrowing is carried out every day after a jar is fallen, the primary fermentation temperature cannot exceed 36 ℃, the secondary fermentation temperature is 15-25 ℃, and after the fermentation is finished, the finished product is obtained by squeezing, clarifying and decocting the wine, and the invention researches a method and process parameters for replacing the rice soaking process, so as to establish a new yellow wine production process without rice soaking.
Description
Technical Field
The invention provides a novel rice wine production process without soaking rice, and belongs to the technical field of wine brewing.
Background
The yellow wine is a special product and a traditional beverage of China, mainly takes rice and the like as main raw materials, is brewed wine prepared by rice soaking, stewing, saccharification and fermentation, squeezing, filtering, wine decocting, storage and blending, has the characteristics of soft wine body, exquisite and pure wine body, mellow fragrance, rich nutrition, unique flavor and the like, and is favored by more and more consumers.
With the improvement of the technical level, the production scale of enterprises is continuously enlarged, and the continuous and mechanized production of procedures such as rice washing, rice soaking, rice steaming, starter propagation, yeast making, fermentation, squeezing, wine decocting and the like is basically realized.
In the traditional yellow wine brewing process, rice soaking and rice steaming are one of important process links, the purpose is to ensure that raw material rice absorbs water and swells, the gelatinization can be achieved, the crystalline structure of starch is destroyed and α -is transformed, the effects of amylase and diastase are facilitated, and sterilization is carried out simultaneously, however, the rice soaking and rice steaming process also brings about a plurality of problems for yellow wine production, and the rice soaking and rice steaming process mainly comprises the steps of (1) rice soaking requiring occupation of a large amount of rice soaking fields and rice soaking containers, (2) generation of a large amount of rice slurry water, high slurry water acidity, high COD (chemical oxygen demand) value of 3-4 ten thousand, high three-waste treatment cost, taking away of 3-5% of starch in the raw materials by the rice slurry water, and causing low raw material utilization rate, (3) consumption of energy, and if a rice steaming machine is not well sealed, steam can permeate the whole rice steaming workshop to influence the working environment, (4) rice is difficult to convey, (5) rice is unevenly heated and.
Disclosure of Invention
The invention aims to provide a novel process for producing yellow wine without soaking rice, which takes the traditional yellow wine production process as a research object, researches a method and process parameters for replacing a rice soaking process aiming at the problems of raw material starch loss, high three-waste treatment cost and the like caused by the rice soaking process, and accordingly establishes a novel process for producing the rice yellow wine without soaking rice.
In order to achieve the purpose, the technical scheme adopted by the invention is as follows:
a novel rice wine production process without soaking rice comprises the following steps:
(1) crushing: crushing glutinous rice into glutinous rice flour;
(2) pasting: mixing glutinous rice flour with water, and stirring;
(3) liquefying, namely adding α -amylase with high temperature resistance, wherein the addition mass of α -amylase with high temperature resistance is 0.6-1.5 per mill of the mass of the glutinous rice flour, adjusting the pH to 5.4-6.0, heating to 90-100 ℃, and keeping the temperature for 1-3 hours;
(4) and (3) cooling: after the heat preservation is finished, cooling the liquefied liquid to be not higher than 26 ℃;
(5) fermentation: adding distiller's yeast, active dry yeast and wheat yeast into the cooled liquefied liquid, and fully stirring and uniformly mixing; harrowing is carried out every day after the cylinder falls; the pre-fermentation temperature can not exceed 36 ℃, and the post-fermentation temperature is 15-25 ℃;
(6) after the fermentation is finished, the mash is squeezed, clarified and decocted to obtain a finished product.
In order to optimize the scheme, in the step (5), the addition mass of the distiller's yeast is 2-4 per mill of the mass of the glutinous rice flour, the addition mass of the active dry yeast is 2-4 per mill of the mass of the glutinous rice flour, and the addition mass of the wheat yeast is 3-8% of the mass of the glutinous rice flour.
In the step (5), the distiller's yeast is activated distiller's yeast, and the active dry yeast is activated active dry yeast.
In the step (5), harrowing is carried out once every 2h after cylinder dropping, harrowing is carried out twice every day on the 4 th day, and harrowing is carried out once every day from the 5 th day to the 10 th day; the pre-fermentation temperature can not exceed 36 ℃ and the time is 7 days; the post-fermentation temperature is 15-25 deg.C, and the fermentation time is 14 days.
In the step (2), the mass ratio of the glutinous rice flour to the water is 1: 2.3-2.7, and the gelatinization temperature is 50-60 ℃.
And (4) cooling the liquefied liquid to 23-26 ℃.
In the step (6), the temperature of the decocted wine is 85-90 ℃.
In the step (1), the glutinous rice flour has 20-40 meshes.
Compared with the mechanized production process of yellow wine, the novel production process of the rice-soaking-free yellow wine has the following advantages:
1. the rice soaking link is omitted, a large amount of rice soaking fields and rice soaking containers are not required, and equipment investment is reduced;
2. the rice milk discharge is reduced, the environmental pressure is reduced, and the wastewater treatment cost is reduced;
3. 3-5% of starch loss caused by rice slurry water generated by rice soaking is reduced, and the utilization rate of raw materials is improved;
4. the rice steaming link is saved, and the energy consumption is reduced; meanwhile, the phenomena of undercooking and over-cooking of rice caused by uneven steam permeation during rice cooking are avoided.
The invention is further described with reference to the following figures and detailed description.
Drawings
FIG. 1 is a flow chart of the production process of the novel yellow wine without soaking rice of the invention.
Detailed Description
The present invention is further illustrated by the following examples, which should not be construed as limiting the scope of the invention.
The following examples are all combined with the flow chart shown in fig. 1.
Example 1
(1) Crushing: the glutinous rice is crushed into glutinous rice flour, and the mesh number of the glutinous rice flour is 30 meshes.
(2) Pasting: mixing glutinous rice flour with water, and uniformly stirring, wherein the mass ratio of the glutinous rice flour to the water is 1: 2.6, and the gelatinization temperature is 55 ℃.
(3) Liquefying, namely adding α -amylase with high temperature resistance, wherein the addition mass of α -amylase with high temperature resistance is 1 per mill of the mass of the glutinous rice flour, adjusting the pH to 5.5, heating to 90 ℃, and keeping the temperature for 2 hours.
(4) And (3) cooling: after the heat preservation is finished, the liquefied liquid is cooled to 25 ℃.
(5) Fermentation: adding distiller's yeast, active dry yeast and wheat yeast into the cooled liquefied liquid, and fully stirring and uniformly mixing, wherein the addition mass of the distiller's yeast is 3 per mill of the mass of the glutinous rice flour, the addition mass of the active dry yeast is 3 per mill of the mass of the glutinous rice flour, and the addition mass of the wheat yeast is 5 percent of the mass of the glutinous rice flour; harrowing is carried out once every 2h after the cylinder falls, harrowing is carried out twice every day on the 4 th day, and harrowing is carried out once every day from the 5 th day to the 10 th day; the pre-fermentation temperature can not exceed 36 ℃ and the time is 7 days; the post-fermentation temperature is 15-25 deg.C, and the fermentation time is 14 days.
(6) After fermentation, the mash is squeezed, clarified and decocted at 90 ℃ to obtain the finished product.
In the above embodiments, the koji is preferably an activated koji, and more preferably an activated shaoxing koji; the active dry yeast is preferably activated dry yeast.
In the present embodiment, the shaoxing koji is a koji (shaoxing flavor T3) produced by angel yeast gmbh.
Example 2
(1) Crushing: the glutinous rice is crushed into glutinous rice flour, and the mesh number of the glutinous rice flour is 20.
(2) Pasting: mixing glutinous rice flour with water, and uniformly stirring, wherein the mass ratio of the glutinous rice flour to the water is 1: 2.7 and the gelatinization temperature is 60 ℃.
(3) Liquefying, namely adding α -amylase with high temperature resistance, wherein the addition mass of α -amylase with high temperature resistance is 1.5 per mill of the mass of the glutinous rice flour, adjusting the pH to 5.8, heating to 95 ℃, and keeping the temperature for 1 h.
(5) And (3) cooling: after the heat preservation is finished, the liquefied liquid is cooled to 26 ℃.
(5) Fermentation: adding distiller's yeast, active dry yeast and wheat yeast into the cooled liquefied liquid, and fully stirring and uniformly mixing, wherein the addition mass of the distiller's yeast is 4 per mill of the mass of the glutinous rice flour, the addition mass of the active dry yeast is 2 per mill of the mass of the glutinous rice flour, and the addition mass of the wheat yeast is 8 percent of the mass of the glutinous rice flour; harrowing is carried out once every 2h after the cylinder falls, harrowing is carried out twice every day on the 4 th day, and harrowing is carried out once every day from the 5 th day to the 10 th day; the pre-fermentation temperature can not exceed 36 ℃ and the time is 7 days; the post-fermentation temperature is 15-25 deg.C, and the fermentation time is 14 days.
(6) After fermentation, the mash is squeezed, clarified and decocted at 88 ℃ to obtain the finished product.
In the above embodiments, the koji is preferably an activated koji, and more preferably an activated shaoxing koji; the active dry yeast is preferably activated dry yeast.
In the present embodiment, the shaoxing koji is a koji (shaoxing flavor T3) produced by angel yeast gmbh.
Example 3
(1) Crushing: the glutinous rice is crushed into glutinous rice flour, and the mesh number of the glutinous rice flour is 40 meshes.
(2) Pasting: mixing glutinous rice flour with water, and uniformly stirring, wherein the mass ratio of the glutinous rice flour to the water is 1: 2.3, and the gelatinization temperature is 50 ℃.
(3) Liquefying, namely adding α -amylase with high temperature resistance, wherein the addition mass of α -amylase with high temperature resistance is 0.6 per mill of the mass of the glutinous rice flour, adjusting the pH to 5.6, heating to 92 ℃, and preserving the heat for 3 hours.
(6) And (3) cooling: after the heat preservation is finished, the liquefied liquid is cooled to 24 ℃.
(5) Fermentation: adding distiller's yeast, active dry yeast and wheat yeast into the cooled liquefied liquid, and fully stirring and uniformly mixing, wherein the addition mass of the distiller's yeast is 2 per mill of the mass of the glutinous rice flour, the addition mass of the active dry yeast is 4 per mill of the mass of the glutinous rice flour, and the addition mass of the wheat yeast is 3 percent of the mass of the glutinous rice flour; harrowing is carried out once every 2h after the cylinder falls, harrowing is carried out twice every day on the 4 th day, and harrowing is carried out once every day from the 5 th day to the 10 th day; the pre-fermentation temperature can not exceed 36 ℃ and the time is 7 days; the post-fermentation temperature is 15-25 deg.C, and the fermentation time is 14 days.
(6) After fermentation, the mash is squeezed, clarified and decocted at 85 ℃ to obtain the finished product.
In the above embodiments, the koji is preferably an activated koji, and more preferably an activated shaoxing koji; the active dry yeast is preferably activated dry yeast.
In the present embodiment, the shaoxing koji is a koji (shaoxing flavor T3) produced by angel yeast gmbh.
Performance testing
The test is carried out according to the analysis method specified in GB/T13662-.
TABLE 1
Compared with a control (the detection data of the yellow wine obtained by the traditional yellow wine brewing process), the detection data of the novel yellow wine obtained by the invention has similar content and similar taste.
The invention establishes a new process for producing the non-soaked rice yellow wine, realizes large-scale production, has significance of environmental protection and emission reduction, and has practical significance for yellow wine enterprises to improve the automation and cleanliness, reduce the production cost and labor intensity and improve the level of modern production technical equipment.
The above-mentioned embodiments are only used for explaining the inventive concept of the present invention, and do not limit the protection of the claims of the present invention, and any insubstantial modifications of the present invention using this concept shall fall within the protection scope of the present invention.
Claims (8)
1. A novel rice wine production process without soaking rice is characterized by comprising the following steps:
(1) crushing: crushing glutinous rice into glutinous rice flour;
(2) pasting: mixing glutinous rice flour with water, and stirring;
(3) liquefying, namely adding α -amylase with high temperature resistance, wherein the addition mass of α -amylase with high temperature resistance is 0.6-1.5 per mill of the mass of the glutinous rice flour, adjusting the pH to 5.4-6.0, heating to 90-100 ℃, and keeping the temperature for 1-3 hours;
(4) and (3) cooling: after the heat preservation is finished, cooling the liquefied liquid to be not higher than 26 ℃;
(5) fermentation: adding distiller's yeast, active dry yeast and wheat yeast into the cooled liquefied liquid, and fully stirring and uniformly mixing; harrowing is carried out every day after the cylinder falls; the pre-fermentation temperature can not exceed 36 ℃, and the post-fermentation temperature is 15-25 ℃;
(6) after the fermentation is finished, the mash is squeezed, clarified and decocted to obtain a finished product.
2. The novel process for producing yellow rice wine free of soaking rice as claimed in claim 1, wherein: in the step (5), the addition mass of the distiller's yeast is 2-4 per mill of the mass of the glutinous rice flour, the addition mass of the active dry yeast is 2-4 per mill of the mass of the glutinous rice flour, and the addition mass of the wheat yeast is 3-8% of the mass of the glutinous rice flour.
3. The novel process for producing yellow rice wine free of rice soaking as claimed in claim 1 or 2, wherein: in the step (5), the distiller's yeast is activated distiller's yeast, and the active dry yeast is activated active dry yeast.
4. The novel process for producing yellow rice wine free of soaking rice as claimed in claim 3, wherein: in the step (5), harrowing is carried out once every 2h after cylinder dropping, harrowing is carried out twice every day on the 4 th day, and harrowing is carried out once every day from the 5 th day to the 10 th day; the pre-fermentation temperature can not exceed 36 ℃ and the time is 7 days; the post-fermentation temperature is 15-25 deg.C, and the fermentation time is 14 days.
5. The novel process for producing yellow rice wine free of rice steeping as claimed in claim 1 or 4, wherein: in the step (2), the mass ratio of the glutinous rice flour to the water is 1: 2.3-2.7, and the gelatinization temperature is 50-60 ℃.
6. The novel process for producing yellow rice wine free of soaking rice as claimed in claim 5, wherein: and (4) cooling the liquefied liquid to 23-26 ℃.
7. The novel process for producing yellow rice wine free of soaking rice as claimed in claim 1, wherein: in the step (6), the temperature of the decocted wine is 85-90 ℃.
8. The novel process for producing yellow rice wine free of soaking rice as claimed in claim 1, wherein: in the step (1), the glutinous rice flour has 20-40 meshes.
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| CN201911084602.9A CN110804519A (en) | 2019-11-08 | 2019-11-08 | Novel rice wine production process without soaking rice |
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| CN201911084602.9A CN110804519A (en) | 2019-11-08 | 2019-11-08 | Novel rice wine production process without soaking rice |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113388470A (en) * | 2021-01-07 | 2021-09-14 | 浙江东方绍兴酒有限公司 | Production process of raw rice yellow wine |
| CN114106966A (en) * | 2021-12-18 | 2022-03-01 | 绍兴润博生物科技有限公司 | Preparation method of wheat starter and brewing process of yellow wine |
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2019
- 2019-11-08 CN CN201911084602.9A patent/CN110804519A/en active Pending
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113388470A (en) * | 2021-01-07 | 2021-09-14 | 浙江东方绍兴酒有限公司 | Production process of raw rice yellow wine |
| CN114106966A (en) * | 2021-12-18 | 2022-03-01 | 绍兴润博生物科技有限公司 | Preparation method of wheat starter and brewing process of yellow wine |
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Application publication date: 20200218 |