CN112831390B - Method for producing saccharified sweet liquid and acid liquid - Google Patents
Method for producing saccharified sweet liquid and acid liquid Download PDFInfo
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- CN112831390B CN112831390B CN202110036675.1A CN202110036675A CN112831390B CN 112831390 B CN112831390 B CN 112831390B CN 202110036675 A CN202110036675 A CN 202110036675A CN 112831390 B CN112831390 B CN 112831390B
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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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 relates to the field of rice wine blending product production, in particular to a method for producing saccharified sweet liquid and acid liquid. The invention relates to a method for producing saccharified sweet liquid and acid liquid, which comprises the following steps: (1) rice washing: cleaning the sticky rice; (2) soaking rice; (3) steaming rice; (4) air cooling; (5) dropping the cylinder; (6) first-stage fermentation and second-stage fermentation of the first sugar solution; (7) squeezing: obtaining a lees board and a saccharified sweet liquid; (8) crushing the draff obtained in the step (7); (9) sterilizing the crushed lees board obtained in the step (8); (10) performing secondary acid-producing fermentation on the pickled plate sterilized in the step (9); (11) and (4) squeezing the fermented lees board obtained in the step (10) to obtain acid liquor. The present invention seeks to provide a method of producing a saccharified sweet solution and an acid liquor which together produce a saccharified sweet solution and an acid liquor.
Description
Technical Field
The invention relates to the field of rice wine blending product production, in particular to a method for producing saccharified sweet liquid and acid liquid.
Background
The saccharified sweet liquid (sugar liquid) and acid liquid obtained by pure fermentation can be used for regulating sugar degree and acidity of wine, such as blending with rice wine, to produce different products.
However, the prior production process of the saccharified sweet liquid and the acid liquid needs to be separately and independently produced, and the utilization rate of the glutinous rice (raw material) is low.
Disclosure of Invention
To overcome the deficiencies of the prior art, it is desirable to provide a method of producing a saccharified sweet and acid liquor that enables the production of a saccharified sweet and acid liquor together. The specific scheme of the invention is as follows:
a method for producing a saccharified sweet and sour liquid comprising the steps of:
(1) rice washing: cleaning the sticky rice;
(2) soaking rice;
(3) steaming rice;
(4) air cooling;
(5) dropping the cylinder;
(6) one-stage fermentation and two-stage fermentation of sugar liquor;
(7) squeezing: obtaining a lees board and a saccharified sweet liquid;
(8) crushing the draff obtained in the step (7);
(9) sterilizing the crushed lees board obtained in the step (8);
(10) performing secondary acid-producing fermentation on the pickled plate sterilized in the step (9);
(11) and (4) squeezing the fermented lees board obtained in the step (10) to obtain acid liquor.
Adding rice koji in the step (5), adding saccharifying enzyme in the second fermentation in the step (6), wherein the adding mass of the saccharifying enzyme is 0.2-1 per mill of the total mass of the cooked glutinous rice, the water and the rice koji.
The preparation method of the rice koji comprises the following steps:
(1) washing rice, namely washing the polished round-grained rice;
(2) soaking rice;
(3) draining;
(4) steaming rice;
(5) cooling the rice in a rice-in-rice cooling device;
(6) inoculating and mixing the yeast;
(7) culturing;
(8) and (6) discharging the yeast.
The temperature of the water adopted for rice soaking in the step (2) is not higher than 25 ℃; when the mixed yeast is inoculated in the step (6), the inoculation temperature is that the temperature of rice is reduced to 30-35 ℃.
The culture time in the step (7) is 40-52 h.
The temperature of the first-stage fermentation of the sugar solution is 33-37 ℃; the temperature of the second stage fermentation is 58-61 ℃.
And (3) adding protein powder and lactic acid bacteria in the step (10).
The addition mass of the lactic acid bacteria is 0.3-1 per mill of the mass of the wine dreg plate, and the addition mass of the protein powder is 0.3-1% of the mass of the wine dreg plate.
The water temperature for soaking rice in the step (2) is not higher than 20 ℃.
The squeezing temperature of the steps (7) and (11) is not higher than 25 ℃, and the time is not more than 6 hours.
The invention is a secondary fermentation, rice koji and saccharifying enzyme are added in the primary fermentation, and the saccharifying sweet liquid is obtained by fermentation. The saccharified sweet liquid can be used as a product for regulating the sugar degree. And (4) reusing the lees board after the saccharified sweet liquid is produced, sterilizing, adding lactic acid bacteria, and fermenting again to obtain the acid liquid. The invention improves the utilization rate of the raw materials through secondary utilization.
Both the rice koji and the saccharifying enzyme are used for saccharification, the saccharifying enzyme has higher saccharifying force, but the sweet liquid is lighter and mainly has sweet taste, and the rice koji can saccharify the rice koji and improve the fullness of the taste of the sugar liquid. The process performs two-stage fermentation aiming at the characteristics of the rice koji and the saccharifying enzyme, and the temperature is controlled to be 33-37 ℃ in the first stage, so that the process is suitable for propagation of the rice koji and generation of flavor substances; the second stage controls the temperature to be 58-61 ℃, is suitable for saccharification of saccharifying enzyme, and the two-stage fermentation not only improves the utilization rate of saccharifying enzyme and obtains sweet liquid with higher sugar degree, but also can ensure the abundance of sugar liquid taste.
The distillers 'grains plate obtained by squeezing after the first fermentation can be reused after sterilization, a large amount of available sugar exists in the distillers' grains plate, but the nitrogen source is relatively lack, protein powder is added to supplement the nitrogen source, the normal fermentation of lactic acid bacteria is ensured, and acid liquor can be obtained after inoculating the lactic acid bacteria for fermentation.
Detailed Description
Example 1
A method for producing a saccharified sweet and sour liquid comprising the steps of:
(1) rice washing: cleaning the sticky rice;
(2) soaking rice;
(3) steaming rice;
(4) air cooling;
(5) dropping the cylinder;
(6) carrying out first-stage fermentation and second-stage fermentation on the sugar liquor;
(7) squeezing: obtaining a lees board and a saccharified sweet liquid;
(8) crushing the draff obtained in the step (7);
(9) sterilizing the crushed lees board obtained in the step (8);
(10) performing secondary acid-producing fermentation on the pickled plate sterilized in the step (9);
(11) and (4) squeezing the fermented lees board obtained in the step (10) to obtain acid liquor.
Adding rice koji in the step (5), and adding saccharifying enzyme in the second fermentation in the step (6), wherein the adding mass of the saccharifying enzyme is 0.2 per mill of the total mass of the cooked glutinous rice, the water and the rice koji.
The temperature of the first stage fermentation is 33 ℃; the temperature of the second stage fermentation was 58 ℃.
And (4) adding protein powder and lactic acid bacteria in the step (10).
The addition mass of lactobacillus is 0.3 per mill of the mass of the wine dreg plate, and the addition mass of the protein powder is 0.3 percent of the mass of the wine dreg plate.
The water temperature for soaking rice in the step (2) is not higher than 20 ℃.
And (3) the pressing temperature of the steps (7) and (11) is not higher than 25 ℃, and the time is not more than 6 hours.
The preparation method of the rice koji comprises the following steps:
(1) washing rice, namely washing the polished round-grained rice;
(2) soaking rice;
(3) draining;
(4) steaming rice;
(5) cooling the rice in a rice-in-rice cooling device;
(6) inoculating and mixing the yeast;
(7) culturing;
(8) and (6) discharging the yeast.
The temperature of water used for rice soaking in the step (2) is not higher than 25 ℃; and (6) inoculating the mixed yeast at the temperature of rice up to 30 ℃.
The culture time in the step (7) is 40 h.
The total sugar of the fermented sugar solution is as follows: 268g/L, total acid of the fermentation acid liquid is as follows: 20.7 g/L.
Example 2
A method for producing a saccharified sweet and sour liquid comprising the steps of:
(1) rice washing: cleaning the sticky rice;
(2) soaking rice;
(3) steaming rice;
(4) air cooling;
(5) dropping the cylinder;
(6) carrying out first-stage fermentation and second-stage fermentation on the sugar liquor;
(7) squeezing: obtaining a vinasse board and saccharified sweet liquid;
(8) crushing the draff obtained in the step (7);
(9) sterilizing the crushed lees board obtained in the step (8);
(10) performing secondary acid-producing fermentation on the pickled plate sterilized in the step (9);
(11) and (4) squeezing the fermented lees board obtained in the step (10) to obtain acid liquor.
Adding rice koji in the step (5), and adding saccharifying enzyme in the second fermentation in the step (6), wherein the adding mass of the saccharifying enzyme is 1 per mill of the total mass of the cooked glutinous rice, the water and the rice koji.
The temperature of the first fermentation is 37 ℃; the temperature of the second fermentation was 61 ℃.
And (4) adding protein powder and lactic acid bacteria in the step (10).
The adding mass of the lactobacillus is 1 per mill of the mass of the wine dreg plate, and the adding mass of the protein powder is 1 percent of the mass of the wine dreg plate.
The water temperature for soaking rice in the step (2) is not higher than 20 ℃.
And (3) the pressing temperature of the steps (7) and (11) is not higher than 25 ℃, and the time is not more than 6 hours.
The preparation method of the rice koji comprises the following steps:
(1) washing rice, namely washing the polished round-grained rice;
(2) soaking rice;
(3) draining;
(4) steaming rice;
(5) cooling the rice in a rice-in-rice cooling device;
(6) inoculating and mixing the yeast;
(7) culturing;
(8) and (6) discharging the yeast.
The temperature of water used for rice soaking in the step (2) is not higher than 25 ℃; when the mixed yeast is inoculated in the step (6), the inoculation temperature is that the temperature of rice is reduced to 35 ℃.
The culture time of the step (7) is 52 h.
The total sugar of the fermented sugar solution is as follows: 289g/L, total acid of the fermentation acid liquid is as follows: 29.5 g/L.
Examples 3 to 7
The rest of the process is the same as the example 1, except that the weight of the lactic acid bacteria is different from the weight of the pickled plate in a thousandth ratio, and the weight of the protein powder is different from the weight of the pickled plate in percentage, which is specifically shown in the following table:
the above embodiments are only intended to illustrate the technical solution of the present invention and not to limit the same, and those skilled in the art can make various corresponding changes and modifications according to the present invention without departing from the spirit and the essence of the present invention, but those corresponding changes and modifications should fall within the scope of the appended claims.
Claims (3)
1. A method for producing a saccharified sweet and sour liquid, comprising the steps of:
(1) rice washing: cleaning the sticky rice;
(2) soaking rice;
(3) steaming rice;
(4) air cooling;
(5) dropping the cylinder;
(6) one-stage fermentation and two-stage fermentation of sugar liquor;
(7) squeezing: obtaining a lees board and a saccharified sweet liquid;
(8) crushing the draff obtained in the step (7);
(9) sterilizing the crushed draff in the step (8);
(10) performing secondary acid-producing fermentation on the pickled plate sterilized in the step (9);
(11) squeezing the fermented lees board obtained in the step (10) to obtain acid liquor; adding rice koji in the step (5), adding saccharifying enzyme in the step (6) of two-stage fermentation, wherein the adding mass of the saccharifying enzyme is 0.2-1 per mill of the total mass of the cooked glutinous rice, the water and the rice koji;
the preparation method of the rice koji comprises the following steps:
firstly, washing rice, and washing polished round-grained rice; soaking rice; thirdly, draining; steaming rice; cooling the rice in a rice-in-a-booth manner by using a rice-in-a-booth cooling device; sixthly, inoculating and mixing the yeast; seventhly, culturing; eighthly, discharging the yeast; the temperature of water used for soaking rice is not higher than 25 ℃; sixthly, when inoculating and mixing the yeast, the inoculation temperature is when the temperature of the rice is reduced to 30-35 ℃; step (c), culturing for 40-52 h;
the temperature of the fermentation in the first stage of the step (6) is 33-37 ℃; the temperature of the second-stage fermentation is 58-61 ℃; adding protein powder and lactic acid bacteria in the step (10); the addition mass of the lactic acid bacteria is 0.3-1 per mill of the mass of the wine dreg plate, and the addition mass of the protein powder is 0.3-1% of the mass of the wine dreg plate.
2. A process for producing a saccharified sweet and sour liquid as claimed in claim 1, wherein: the water temperature for soaking rice in the step (2) is not higher than 20 ℃.
3. A process for producing a saccharified sweet and sour liquid as claimed in claim 1, wherein: the squeezing temperature of the steps (7) and (11) is not higher than 25 ℃, and the time is not more than 6 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110036675.1A CN112831390B (en) | 2021-01-12 | 2021-01-12 | Method for producing saccharified sweet liquid and acid liquid |
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| CN202110036675.1A CN112831390B (en) | 2021-01-12 | 2021-01-12 | Method for producing saccharified sweet liquid and acid liquid |
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| CN112831390B true CN112831390B (en) | 2022-08-26 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014098277A1 (en) * | 2012-12-18 | 2014-06-26 | 청운대학교산학협력단 | Method for preparing seasoning material from lees by continuous processs of enzyme decomposition and lactobacillus fermentation |
| CN105754794A (en) * | 2016-04-25 | 2016-07-13 | 会稽山绍兴酒股份有限公司 | Method for brewing rice wine |
| CN106047566A (en) * | 2016-08-05 | 2016-10-26 | 李运喜 | Glutinous rice wine and production technology thereof |
| CN107881064A (en) * | 2017-12-20 | 2018-04-06 | 湖北工业大学 | A kind of peracid low sugar foaming rice wine and preparation method thereof |
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
| CN110857425A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Brewing process of yellow rice wine |
-
2021
- 2021-01-12 CN CN202110036675.1A patent/CN112831390B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014098277A1 (en) * | 2012-12-18 | 2014-06-26 | 청운대학교산학협력단 | Method for preparing seasoning material from lees by continuous processs of enzyme decomposition and lactobacillus fermentation |
| CN105754794A (en) * | 2016-04-25 | 2016-07-13 | 会稽山绍兴酒股份有限公司 | Method for brewing rice wine |
| CN106047566A (en) * | 2016-08-05 | 2016-10-26 | 李运喜 | Glutinous rice wine and production technology thereof |
| CN107881064A (en) * | 2017-12-20 | 2018-04-06 | 湖北工业大学 | A kind of peracid low sugar foaming rice wine and preparation method thereof |
| CN110857425A (en) * | 2018-08-10 | 2020-03-03 | 浙江塔牌绍兴酒有限公司 | Brewing process of yellow rice wine |
| CN109266697A (en) * | 2018-11-28 | 2019-01-25 | 广东省九江酒厂有限公司 | A kind of peracid saccharified liquid and preparation method thereof and the application in brewing yellow rice wine |
| CN109554265A (en) * | 2018-11-30 | 2019-04-02 | 福建省农业科学院农业工程技术研究所 | A kind of fermented glutinous rice low alcohol beverage and preparation method thereof |
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