CN111304035A

CN111304035A - Preparation process and production system of fermented wine

Info

Publication number: CN111304035A
Application number: CN201911357278.3A
Authority: CN
Inventors: 龙烨
Original assignee: Guizhou Gufangtang Biotechnology Co ltd
Current assignee: Guizhou Gufangtang Biotechnology Co ltd
Priority date: 2019-12-25
Filing date: 2019-12-25
Publication date: 2020-06-19

Abstract

The invention discloses a preparation process of fermented wine and a production system thereof; the method comprises the steps of performing wall breaking, micromolecule treatment and puffing treatment on raw materials, performing fermentation for 3 times, adding ferment and living mineral water, and performing production processes such as rough filtration, fine filtration and the like to obtain fermented wine; the production system comprises a pretreatment process system, a fermentation process system and a refining process system; the pretreatment process system comprises a crushing section, a small molecule section and a puffing section which are communicated in sequence; the fermentation process system comprises a primary fermentation tank, a secondary fermentation tank, a rough filtration working section and a tertiary fermentation tank; the primary fermentation tank, the secondary fermentation tank, the rough filtration working section and the tertiary fermentation tank are communicated in sequence, the wine yield of the fermented wine prepared by the method and the content of amino acid are obviously improved, the content of fusel oil is reduced, and the requirements of substances beneficial to human bodies in the raw materials are retained to the maximum extent.

Description

Preparation process and production system of fermented wine

Technical Field

The invention relates to a preparation process and a production system of fermented wine, and belongs to the technical field of wine brewing.

Background

The fermented wine is a special national product in China, belongs to brewed wine, and plays an important part in three brewed wines (yellow wine, wine and beer) in the world. The brewing technology is unique and becomes a typical representation and a regular script of the oriental brewing world. Yellow rice wine is the most famous of Zhejiang, Hui Pai, Su Pai, Hai Pai, Bei Pai and Min Pai.

The yellow wine is produced with rice, millet, black rice, corn, wheat and other material and through steaming, mixing with wheat yeast, rice yeast or wine medicine, saccharifying and fermenting.

At present, several manufacturers of the same family continue to use the traditional cooking process to produce the yellow wine, as is well known, the traditional cooking process is influenced by the cooking quality, the cooking quality directly influences the post-fermentation, if the cooking quality is not good, phenomena such as rancidity and the like are easy to occur, the alcoholic strength is low, and the taste is poor. Due to the adoption of re-steaming, a large amount of energy and labor are consumed, cooling water is needed in the process of spraying the rice, part of fermentable sugar is taken away by the cooling water, and meanwhile, little pressure is brought to the treatment of waste water.

The high-grade alcohol is one of the important components of the flavor of the fermented brewed wine, has special fragrance, can enable the fragrance of the fermented brewed wine to be more perfect through the setback ester fragrance, but when the content of the high-grade alcohol is too high, the wine taste is easy to be incorrect, and certain toxic and harmful effects are generated on human bodies. For example, a high level of isoamyl alcohol may cause adverse symptoms such as headache and nausea in the drinker. Therefore, the high or low content of higher alcohols directly affects the quality of the fermented wine.

The acid is not only an important flavor component in the fermented brewed wine, but also has certain guiding significance for monitoring in the fermentation process, the acidity is too low, and the wine has no thick feeling and refreshing feeling; if the acidity is too high, the wine has obvious sourness, stimulation and difficult taste, and simultaneously, the fermentation of yeast is inhibited, so that the alcoholic strength is lower.

Disclosure of Invention

In order to solve the defects in the prior art, reduce fusel oil in the fermented wine, improve the wine yield efficiency and produce the fermented wine which is more beneficial to the human body and has better taste; the invention provides a preparation process of fermented wine and a production system thereof, the obtained fermented wine has the alcohol content of 14-20%, the fusel oil content is low, and the acidity is proper; the requirement of substances in the raw materials which are beneficial to human bodies is retained to the maximum extent.

The specific technical scheme of the invention is as follows:

a preparation process of fermented wine comprises the following steps:

(1) performing wall breaking treatment on the raw materials, and then performing micromolecular treatment;

(2) carrying out puffing treatment on the material obtained after micromolecule formation;

(3) putting the puffed materials into a primary fermentation tank, and adding a first enzyme and living spring water to perform primary fermentation;

(4) adding a second enzyme and living spring water into the material after the first fermentation, stirring to fully mix the materials, and performing second fermentation;

(5) squeezing the material obtained after the second fermentation, and then carrying out third fermentation;

(6) sterilizing the material after the third fermentation, and placing the material in a container for storage;

(7) and (5) blending the material obtained in the step (6) to obtain the fermented wine.

In a further scheme, the period of the first fermentation is 2-5 days; the second fermentation period is 25-32 days; the third fermentation period is 10-15 days.

A production system of fermented wine comprises a pretreatment process system, a fermentation process system and a refining process system; the pretreatment process system comprises a crushing section, a small molecule section and a puffing section which are communicated in sequence; the fermentation process system comprises a primary fermentation tank, a secondary fermentation tank, a rough filtration section and a tertiary fermentation tank; the primary fermentation tank, the secondary fermentation tank, the rough filtration working section and the tertiary fermentation tank are communicated in sequence, and the primary fermentation tank and the secondary fermentation tank are respectively communicated with a living mountain spring supply pipeline; the refining process system comprises a fine filtration section, a sterilization section and a modulation section which are communicated in sequence; the puffing working section is communicated with the primary fermentation tank, and the tertiary fermentation tank is communicated with the fine filtration working section.

In a further aspect, the sterilization station comprises a pasteurizer.

The further scheme is that the wall breaking section comprises a wall breaking machine.

In a further scheme, the small molecule treatment section comprises a pulverizer.

In a further scheme, the puffing section comprises a first section of a puffing machine and a second section of the puffing machine.

In a further aspect, the expansion section is in communication with a cutter for cutting the material processed by the expansion section.

In a further scheme, the coarse filtration section comprises a squeezer, and the fine filtration section comprises a three-stage filtration device.

Compared with the prior art, the invention has the following advantages:

1) according to the invention, a cooking technology of the original traditional technology is replaced by a micromolecular cell wall breaking and puffing technology, so that the plant cell walls are fundamentally broken, the effective components of the food materials are fully released, the surfaces of the microparticles are in a semi-moist state, the moisture and the nutrition can be better absorbed and kept as active components, plant biochemicals can be well released, dietary fibers, microorganisms and other nutrient elements in the materials can be retained to the maximum extent, and the nutrient components of the food materials are 3-4 times higher than those of the food materials processed by traditional crushing, so that the food materials are easier to absorb.

2) The small molecular wall-breaking puffing process used in the invention omits the most complicated operation steps of soaking, cooking and the like in the original fermented wine production, so that the operation is simplified, the quality is stabilized, the energy consumption is reduced, the water is saved, and the production cost is reduced.

Drawings

FIG. 1 is a flow diagram of a pretreatment process according to an embodiment of the present invention;

FIG. 2 is a flow diagram of a fermentation process according to an embodiment of the present invention;

FIG. 3 is a flow chart of a refining process according to an embodiment of the present invention.

Detailed Description

The following describes in detail embodiments of the present invention, the main raw material for brewing wine is coix seed, and examples of the embodiments are shown in the attached drawings.

Example 1

The embodiment discloses a fermented wine production system, which comprises a pretreatment process system, a fermentation process system and a refining process system; wherein the pretreatment process system is communicated with the fermentation process system, and the fermentation process system is communicated with the refining process system.

As shown in fig. 1, the pretreatment process system comprises a wall breaking section, a micromolecular treatment section and an expansion section which are communicated with each other in sequence; the wall breaking section comprises a wall breaking machine bin 101 and a wall breaking machine 102 which are communicated through a stainless steel pipeline; the micromolecular treatment section comprises a crusher bin 103 and a crusher which are communicated through a stainless steel pipeline, the crusher in the embodiment is divided into a crusher A104 and a crusher B105, the crusher A104 and the crusher B105 have the same effect and can carry out micromolecular treatment on materials, and when one of the crushers works, the other one is in a standby state; the pulverizer is a device for pulverizing raw materials into small molecules, and preferably the pulverizer with the pulverizing fineness of more than 60 meshes is selected.

The puffing section comprises a vacuum machine 106, a puffing machine bin 107, a puffing machine first section 108, a puffing machine second section 109, a steam generator 110, a cutting machine 112, dehumidifying equipment 111, a container 113 and a puffing bin 114; the pulverizer is communicated with a bulking machine bin 107 through a vacuum machine 106, and the vacuum machine 106 can suck materials into the bulking machine bin 107; the bulking machine bin 107 is sequentially communicated with the bulking machine first section 108 and the bulking machine second section 109, and the bulking aims to break molecules in the raw materials, facilitate saccharification and fermentation and reserve nutrient substances in the raw materials to the maximum extent; the steam generator 110 is connected to the bulking machine section 108, and the steam generator 110 provides the necessary moisture for the bulking process; the two bulking machine sections 109 are communicated with a cutter 112, the upper end of the cutter 112 is connected with a moisture extraction device 111, the lower end is connected with a container 113, on one hand, the two bulking machine sections are communicated with a bulking bin 114, and the bulking bin 114 is communicated with a primary fermentation tank 201 in a fermentation process system. When in continuous production, the material is cut by the cutting machine 112 and then directly enters the bulking bin 114 through the conveying belt; when the production is interrupted, the material is cut and then enters the container 113 for storage, and the material is conveyed into the bulking bin 114 through the conveying belt when the production is finished.

As shown in FIG. 2, the fermentation process system comprises a primary fermentation tank, a secondary fermentation tank, a rough filtration section and a tertiary fermentation tank; the primary fermentation tank 201, the secondary fermentation tank 202, the rough filtration section and the tertiary fermentation tank 206 are communicated in sequence; the primary fermentation tank 201 and the secondary fermentation tank 202 are respectively communicated with living mountain spring supply pipelines; the primary fermentation tank 201 is communicated with the secondary fermentation tank 202 through a stainless steel pipeline, the secondary fermentation tank 202 is communicated with a squeezer 203 of a rough filtration section through a stainless steel pipeline, the squeezer 203 is communicated with a tertiary fermentation tank 206, the tertiary fermentation tank 206 is communicated with a tertiary filtration device 301 of a fine filtration section of a refining process system, the lower end of the squeezer 203 is connected with a hopper 204, and the hopper 204 is communicated with a waste tank 205; the function of the squeezer is to separate solid from liquid, and the hopper can lead the waste material into the waste material tank.

As shown in fig. 3, the refining process system comprises a fine filtration section, a sterilization section and a modulation section which are communicated in sequence; the fine filtration section comprises a three-stage filtering device 301, a filtering device 3011, a filtering device 3012 and a filtering device 3013, the sterilization section comprises a pasteurization machine 302, the brewing section comprises a brewing tank 303, and then the brewing tank is communicated with a filling machine 304.

Comparative example

The comparative example discloses a preparation process of coix seed fermented wine, which comprises the following specific steps:

(1) feeding selected 100 parts (by weight) of coix seed and 1 part of buddleia into a grinder for grinding treatment;

(2) introducing the crushed material into a cooking machine for cooking treatment;

(3) putting the cooked materials into a primary fermentation tank, and adding 0.4 part of yellow wine distiller's yeast, 0.15 part of amylase and 45 parts of living mineral water for primary fermentation; the period is 5 days; the living spring water is spring water flowing from mountain.

(4) After the first fermentation is finished, the first fermentation liquor enters a secondary fermentation tank through a stainless pipeline under the action of a pneumatic diaphragm pump, 0.15 part of yellow wine active dry yeast and 45 parts of living mineral water are added into the secondary fermentation tank, and a fermentation stirrer is started to ensure that the yellow wine active dry yeast is fully contacted with the first fermentation liquor for secondary fermentation; the fermentation period is 30 days; when the can cover is opened, the strong wine fragrance and coix seed fragrance are obtained, the powder particles sink, and the clear liquid floats upwards, which indicates that the fermentation is finished.

(5) When the fermentation of the second fermentation liquid is basically stable (namely, no bubbles emerge and the liquid-solid surface is clear) and no fermentation is carried out any more, the second fermentation liquid can be pumped into a sterilizer through a pipeline for sterilization treatment, and the treated clear liquid is pumped into a stainless steel tank which is sterilized for storage; the storage time was 12 months.

(6) And (3) adding 3 parts of high fructose corn syrup and 4 parts of caramel into the material obtained in the step (5) to obtain the coix seed fermented wine with the alcoholic strength of 15 vol%.

Example 2

The embodiment discloses a preparation process of coix seed fermented wine, which comprises the following specific steps as shown in figures 1-3:

(1) feeding selected 100 parts (by weight) of semen Coicis and 1 part of flos Buddlejae into a wall breaking machine via a storage bin for wall breaking, and feeding the obtained material into a pulverizer after wall breaking, wherein the pulverized molecules can pass through a 60-mesh molecular sieve;

(2) sucking the material obtained after micromolecule treatment into a bulking machine bin through a vacuum machine, and successively feeding the material into a first section of a bulking machine and a second section of the bulking machine for bulking treatment, wherein the pressure of the first section of the bulking machine is 90MPa, the temperature of the first section of the bulking machine is 80 ℃, and the maturity of the material can reach 80%; the temperature of the second section of the bulking machine is 130 ℃, the pressure is 90MPa, and the materials are thoroughly cooked in the second section of the bulking machine; puffing and extruding the materials by a puffing machine, and then cutting the materials into particles by a cutting machine;

(3) putting the puffed materials into a primary fermentation tank, and adding 0.4 part of yellow wine yeast, 0.15 part of amylase (the above materials are collectively called primary fermentation enzyme) and 45 parts of living spring water for primary fermentation; the period is 5 days; the living spring water is spring water flowing from mountain.

(4) After the first fermentation is finished, the first fermentation liquor enters a secondary fermentation tank through a stainless pipeline under the action of a pneumatic diaphragm pump, 0.15 part of yellow wine active dry yeast (secondary fermentation ferment) and 45 parts of living spring water are added into the secondary fermentation tank, and a fermentation stirrer is started to ensure that the yellow wine active dry yeast is fully contacted with the first fermentation liquor for secondary fermentation; the fermentation period is 30 days;

(5) squeezing the second fermentation liquid obtained after the second fermentation, wherein during squeezing, the second fermentation liquid is pumped into a squeezer from the secondary fermentation tank through a stainless steel pipeline by a pneumatic diaphragm pump, the squeezer is started, the squeezed second fermentation liquid flows out of an outlet of the squeezer and is guided into a tertiary fermentation tank through a stainless steel conduit for third fermentation, and the fermentation period is 15 days;

(6) when the fermentation of the third fermentation liquid is basically stable (namely, no bubbles emerge and the liquid-solid surface is clear) and no fermentation is carried out any more, the third fermentation liquid can be pumped into a pasteurization machine through a pipeline for sterilization treatment, and the treated clear liquid is pumped into a sterilized stainless steel tank for storage; the storage time was 12 months. In the third fermentation process, water and ferment are not required to be added, the microorganisms in the fermentation liquor generate alcohol, acid and ester substances in the fermentation process, the alcohol, acid and ester generate chemical reaction, and further fermentation is carried out in a third fermentation tank.

(7) And (3) adding 3 parts of high fructose corn syrup and 4 parts of caramel into the material obtained in the step (6) to obtain the coix seed fermented wine with the alcoholic strength of 17 vol%.

The alcoholic strength, acidity, amino acid content and fusel oil content of the fermented wines produced in example 2 and comparative example were compared; the values for the parameters were determined on samples from 1 to 12 days during the fermentation.

(1) Alcohol content and wine yield

As can be seen from the variation of alcohol content in Table 1, the alcohol content in the previous stage fermentation process in example 2 is significantly higher than that in the comparative example, and the reason for this is that the dynamic balance between saccharification and fermentation of the original system is broken from the beginning, so that the alcohol content is significantly increased. In the comparative example, because the process of saccharifying firstly and then fermenting is carried out, the change of the alcoholic strength is quickly increased after saccharifying is finished for 3-4 days, the fermentation temperature is also quickly increased, the acidity is also quickly increased due to the excessive accumulation of sugar, the alcoholic strength can reach about 15 vol% generally when the main fermentation is finished, and the post-fermentation stage is an aroma producing stage; the alcoholic strength does not rise any more or slightly. In the embodiment 2, because the saccharification and fermentation are carried out synchronously, the alcoholic strength is stably and moderately increased, the acid-increasing amplitude is smaller, the alcoholic strength is increased slowly, the temperature change is slow, the fermentation is more favorably carried out, the alcoholic strength can reach about 17 vol% generally until the main fermentation is finished, and the alcoholic strength is slightly increased in a small amplitude in the post-fermentation aroma-producing stage, so that the total change is small.

TABLE 1

TABLE 2

	Raw materials	Living mountain spring	Alcohol content	Yield of wine	Liquor yield
						Comparative example	100 kg of	90 kg of	15vol％	120 kg of	63％
Example 2	100 kg of	90 kg of	17vol％	135 kg of	71％

As can be seen from Table 2, the fermented wine obtained in this example 2 not only has an alcoholic strength superior to that of the comparative example, but also has a wine yield higher than that of the comparative example by about 8%.

(2) Acidity of the solution

As can be seen from Table 3, the acid-raising amplitude of the embodiment 2 is small and slow, in the comparative example, the saccharification process is performed in the first 3-4 days, the wine production starts to be vigorous along with the addition of the yeast after the 4 th day, and the fermentation temperature also rises rapidly along with the progress of the saccharification and the fermentation, so that a part of mixed bacteria is provided with a favorable opportunity, and the acid is produced; moreover, due to the accumulation of sugar, the supply of acid-producing bacteria is abundant, and the acid rises rapidly, and the acidity also rises as the temperature rises continuously. Therefore, the control conditions of the acidity value in the comparative example are harsh, and the acidity is difficult to control within the process requirement range; while the acidity can be easily controlled within the process range in this example 2.

TABLE 3

(3) Amino acids

Amino nitrogen is an important physicochemical index for measuring the content of amino acid. In the present application, the content of amino nitrogen in example 2 was measured to be 88.7mg/100 ml; the content of amino nitrogen in the comparative example was measured to be 50.6mg/100 ml; it can be seen that the amino nitrogen content of example 2 is significantly increased over the comparative example.

(4) Fusel oil

By comparing the fermented liquors produced in example 2 and comparative example by GC/MS analysis (see Table 4), the content of fusel oil in the fermented liquor obtained in example 2 is significantly lower than that of the fermented liquor obtained in comparative example, and the mechanism of higher alcohol formation is complicated, which may be caused by the fact that α -keto acid involved in the production of higher alcohol is not accumulated in a large amount in the yeast, so that the fermented liquor brewed by brewing in example 2 has the characteristics of typical plant aroma, mellow flavor and difficulty in starting, and it can be calculated from the data in Table 4 that the fusel oil in example 2 is reduced by about 20% as compared with the comparative example.

TABLE 4

The specific embodiments are only for explaining the invention, not for limiting the invention, and the skilled in the art can modify the embodiments as required after reading the description, but only by the protection of the patent law within the scope of the claims of the present invention.

Claims

1. A preparation process of fermented wine is characterized by comprising the following steps:

2. The process for preparing fermented wine according to claim 1, wherein the period of the first fermentation is 2 to 5 days; the second fermentation period is 25-32 days; the third fermentation period is 10-15 days.

3. A production system of fermented wine is characterized by comprising a pretreatment process system, a fermentation process system and a refining process system; the pretreatment process system comprises a crushing section, a small molecule section and a puffing section which are communicated in sequence; the fermentation process system comprises a primary fermentation tank, a secondary fermentation tank, a rough filtration section and a tertiary fermentation tank; the primary fermentation tank, the secondary fermentation tank, the rough filtration working section and the tertiary fermentation tank are communicated in sequence, and the primary fermentation tank and the secondary fermentation tank are respectively communicated with a living mountain spring supply pipeline; the refining process system comprises a fine filtration section, a sterilization section and a modulation section which are communicated in sequence; the puffing working section is communicated with the primary fermentation tank, and the tertiary fermentation tank is communicated with the fine filtration working section.

4. A fermented wine production system according to claim 3, wherein the sterilization section comprises a pasteuriser.

5. The system for producing fermented wine according to claim 3, wherein the wall-breaking section comprises a wall-breaking machine.

6. The fermented wine production system of claim 3, wherein the small molecule chemical section comprises a pulverizer.

7. The fermented wine production system of claim 3, wherein the bulking station comprises a bulking machine first section and a bulking machine second section.

8. The fermented wine production system of claim 7, wherein the bulking second section is in communication with a cutter for cutting the material processed by the bulking second section.

9. A fermented wine production system as claimed in claim 3 wherein the coarse filtration stage comprises a press and the fine filtration stage comprises a tertiary filtration device.