CN113583782A

CN113583782A - Refined rice wine injected with carbon dioxide and preparation method thereof

Info

Publication number: CN113583782A
Application number: CN202110907554.XA
Authority: CN
Inventors: 余翔; 李明明
Original assignee: Hubei Shuanglushuang Food Co ltd
Current assignee: Hubei Shuanglushuang Food Co ltd
Priority date: 2021-08-09
Filing date: 2021-08-09
Publication date: 2021-11-02

Abstract

The invention relates to a refined rice wine injected with carbon dioxide and a preparation method thereof, and specifically comprises the steps of preparing beer juice, preparing clear wine juice, mixing the beer juice and the clear wine juice in proportion and injecting carbon dioxide gas, wherein in the rice wine brewing method, the beer juice obtained by controlling the low-temperature fermentation process of the beer juice is strong in taste and mellow, the alcohol concentration is very low, meanwhile, malt aroma substances are fully fused with the wine juice, and the content of the malt aroma substances in the wine liquid is effectively reserved; by controlling the processes of clear wine juice saccharification, wine juice blending and fermentation, the wine-making capability in the middle and later periods of fermentation is obviously improved. The beer juice and the sake juice are mixed in proportion, so that the brewed rice wine has reasonable alcoholic strength, fresh and delicious taste, strong wine aroma, crystal, transparent and bright wine body and luster, keeps various nutritional ingredients of the rice wine, and highlights the typical flavor characteristics of the malt aroma. The mixed gas of carbon dioxide and nitrogen which are mixed according to a certain proportion is injected, so that the bubbles of the wine body are finer and smoother.

Description

Refined rice wine injected with carbon dioxide and preparation method thereof

Technical Field

The invention relates to the technical field of rice wine brewing processes, and particularly relates to finely brewed rice wine injected with carbon dioxide and a preparation method thereof.

Background

The sweet rice wine, also called glutinous rice wine, sweet wine and fermented glutinous rice, is brewed wine fermented by using glutinous rice as main raw material and yeast as leaven, has the functions of activating qi, nourishing blood, relaxing muscles and tendons, promoting blood circulation, moistening lung, beautifying, nourishing yin, tonifying kidney and the like, and is health-care wine with nourishing efficacy. However, the rice wine in the prior art has the defects of relatively single taste and flavor and poor nutritive value and health care effect.

Sparkling wine, also commonly referred to as sparkling wine or sparkling wine, contains carbon dioxide for bubble formation. Carbon dioxide may be formed naturally by fermentation in the vessel in which the wine is held, may be produced by fermentation at the time of preparation, or may be artificially charged into the wine.

The preparation process of the injection type sparkling wine is simple, for example, Chinese invention patent application CN110229729A discloses a sparkling rice wine and a preparation method thereof, the method firstly prepares a rice wine liquid, then sterilizes the rice wine liquid and fills carbon dioxide gas, although the method has simple process, the wine juice contains proper sugar and the wine body is clear, the rice wine prepared by the method has low alcoholic strength, insufficient alcohol thickness, limited injected carbon dioxide amount and insufficient foam.

For example, the Chinese patent application CN108004087A discloses a low-concentration foaming rice wine and a preparation method thereof, the low-concentration foaming rice wine is prepared by four steps of mixing liquid, saccharifying and saccharifying liquid and fermenting, and carbon dioxide required by the method can be generated through a fermentation process without independently injecting carbon dioxide. However, the wine juice prepared by the method has low alcohol content and insufficient alcohol thickness. The Chinese patent application CN103387904A discloses a method for brewing foaming sake, which has the disadvantages that the raw materials are polished, the utilization rate of the raw materials is reduced, the production cost is increased, the nutrients such as protein in the finished product are reduced, and the product prepared by the method needs to be stored at low temperature, has short shelf life and is not beneficial to the sale of the product.

Therefore, there is still a continuous need in the art to develop a foaming refined rice wine with relatively simple process and good taste and color and its preparation method.

Disclosure of Invention

Aiming at the problems in the prior art, the invention provides the refined rice wine injected with carbon dioxide and the preparation method thereof.

In order to realize the purpose, the invention is realized by the following technical scheme:

the first purpose of the invention is to provide a method for preparing refined rice wine injected with carbon dioxide, which comprises the steps of preparing beer juice, preparing clear wine juice, mixing the beer juice and the clear wine juice according to a certain proportion, injecting carbon dioxide,

s1: preparing beer juice:

(1) uniformly mixing 10-30 parts by weight of malt crushed material and 20-60 parts by weight of water, adding into a saccharifying pot, regulating the pH value to 5.2-5.5, and saccharifying;

(2) saccharifying, filtering to obtain wort, and boiling under normal pressure for 60-70 min;

(3) cooling the wort to 8-10 ℃ after rotary precipitation, pumping the cooled wort into a fermentation tank, and adding brewer's yeast, wherein the inoculation amount of the brewer's yeast is 0.5% of the total weight of the wort; heating to 10.0 deg.C for main fermentation, heating to 12 deg.C for diacetyl reduction when the sugar content of the fermentation broth is reduced to 4.6-5.0 deg.C, sealing, and increasing pressure to 0.10-0.12Mpa to obtain beer juice;

s2: preparing clear wine juice:

(1) cooking 80-120 parts by weight of glutinous rice, spreading for cooling, uniformly stirring the cooked rice and the mixed yeast, putting into a fermentation tank for primary fermentation, sealing the fermentation tank, and sequentially fermenting at 35 ℃ for 24 hours and 28-30 ℃ for 15-20 hours; the mixed yeast comprises Angel yeast and native yeast, and the mass ratio of the Angel yeast to the native yeast is 2: 1-2;

(2) adding water into the primarily fermented rice wine juice for blending; adding activated brewing yeast into the prepared solution, and sequentially fermenting for 15-25 hours at 20-30 ℃ and 20-30 hours at 10-12 ℃;

(3) adding ice water into the fermented wine juice for secondary blending, filtering, deoxidizing and storing at low temperature to prepare clear wine juice;

s3: mixing beer juice and sake juice according to the ratio of 1: 3-5;

s4: separating the liquor, sterilizing the liquor, filling and adding carbon dioxide gas to obtain the refined rice wine.

Further, the saccharification method for preparing the beer juice comprises the following steps: stopping protein at 45-50 deg.C for 40min, heating to 65 deg.C, saccharifying for 40min, heating to 72 deg.C, saccharifying for 20min, and heating to 76-78 deg.C for 20 min.

Further, the addition amount of the mixed koji in the preparation of the sake juice is 0.60-0.66% of the rice quality.

Further, the water adding and blending method in the step (2) during the preparation of the sake juice comprises the following steps: squeezing the primarily fermented rice wine, adding 22g sugar into per 100g wine juice, adding cool boiled water at room temperature, and mixing to make the temperature of the blended wine be 26-28 deg.C.

Further, when the sake juice is prepared, the amount of the activated yeast added in the step (2) is 0.8 per mill of the quality of the blended wine juice.

Further, the temperature of the wine juice is-1 to-4 ℃ when the wine juice is secondarily blended in the step (3) during the preparation of the sake juice.

Further, when carbon dioxide gas is added during filling, nitrogen gas is added simultaneously, and the volume ratio of the carbon dioxide to the nitrogen gas is 3: 1.

the second purpose of the invention is to provide the refined rice wine prepared by any one of the preparation methods.

Compared with the prior art, the invention has the following beneficial technical effects:

(1) according to the rice wine brewing method, the beer juice obtained by controlling the low-temperature fermentation process of the beer juice is strong in taste and mellow, the alcohol concentration is low, and meanwhile, malt aroma substances are fully fused with the beer juice, so that the content of the malt aroma substances in the beer liquid is effectively reserved; by controlling the processes of clear wine juice saccharification, wine juice blending and fermentation, the wine-making capability in the middle and later periods of fermentation is obviously improved. The beer juice and the sake juice are mixed in proportion, so that the brewed rice wine has reasonable alcoholic strength, fresh and delicious taste, strong wine aroma, crystal, transparent and bright wine body and luster, keeps various nutritional ingredients of the rice wine, and highlights the typical flavor characteristics of the malt aroma.

(2) According to the invention, by controlling the staged saccharification process and the high-temperature boiling process of the beer juice, a large amount of amino compounds can be obtained, the Maillard reaction rate is increased, and more abundant endogenous antioxidant substances are obtained, so that the antioxidant capacity of the beer juice is improved, the aging of the beer juice is inhibited, and the flavor of the beer juice is maintained to be stable.

(3) The invention injects the mixed gas of carbon dioxide and nitrogen which are mixed according to a certain proportion, so that the bubbles of the wine body are finer and smoother, and the taste of the rice wine is obviously improved.

Detailed Description

The following examples are presented to illustrate certain embodiments of the invention in particular and should not be construed as limiting the scope of the invention. The present disclosure may be modified from materials, methods, and reaction conditions at the same time, and all such modifications are intended to be within the spirit and scope of the present invention. Unless otherwise specified, the technical means used in the examples are conventional means well known to those skilled in the art. The reagents and biomaterials, if not specifically indicated, are commercially available.

In the present application, Rhizopus was purchased from China center for Industrial culture Collection of microorganisms, wherein Saccharomyces cerevisiae (Saccharomyces cerevisiae: accession No. CICC 31362) was used in example 1, Saccharomyces cerevisiae (Saccharomyces cerevisiae: accession No. CICC 31105) was used in example 2, and Saccharomyces cerevisiae (Saccharomyces cerevisiae: accession No. CICC 1921) was used in example 3.

Example 1:

a method for preparing refined rice wine infused with carbon dioxide comprises preparing beer juice, preparing clear wine juice, mixing beer juice and clear wine juice at a certain proportion, and infusing carbon dioxide.

1. Preparing beer juice:

(1) 10kg of the malt pulverized material and 40kg of sterile water are mixed uniformly and then put into a saccharifying pot, and the pH is adjusted to 5.2-5.5 for saccharification. The saccharification method comprises the following steps: stopping protein at 45-50 deg.C for 40min, heating to 65 deg.C, saccharifying for 40min, heating to 72 deg.C, saccharifying for 20min, and heating to 76-78 deg.C for 20 min.

(2) Saccharifying, filtering to obtain wort, and boiling under normal pressure for 60 min.

(3) Cooling the wort to 8-10 ℃ after rotary precipitation, pumping the cooled wort into a fermentation tank, and adding brewer's yeast, wherein the inoculation amount of the brewer's yeast is 0.5% of the total weight of the wort; heating to 10.0 deg.C for main fermentation, heating to 12 deg.C for diacetyl reduction when the sugar content of the fermentation liquor is reduced to 4.6-5.0 deg.C, sealing the can and increasing the pressure to 0.10-0.12Mpa when the sugar content of the fermentation liquor is reduced to 3.5-3.9 deg.C to obtain beer juice.

(4) The beer juice is preserved for standby under the condition of-1.0-0 ℃.

2. Preparing clear wine juice

(1) 80kg of glutinous rice is soaked for 5-6 hours and then washed. Washing, steaming, spreading for cooling, mixing with cooked rice, stirring, fermenting in a fermentation tank for the first time, sealing the fermentation tank, and sequentially fermenting at 35 deg.C for 24 hr and 28-30 deg.C for 15-20 hr. Wherein the mixed yeast comprises 0.32kg of Angel yeast and 0.16kg of soil yeast.

(2) Adding water into the primarily fermented rice wine juice for blending, adding 6.6kg of sugar and 80kg of sterile water into the rice wine juice during blending, and stirring and mixing uniformly. 93.28g of activated saccharomyces cerevisiae is added into the prepared liquid, and then fermentation is carried out for 25 hours at the temperature of 20-22 ℃ and 30 hours at the temperature of 10-12 ℃ in sequence.

(3) And (3) cooling the fermented wine juice in the step (2) to-2 ℃, and then adding 45kg of ice water for secondary blending.

(4) The secondary blending liquid is centrifuged and ultrafiltered (detection index) and then enters a freezing tank to be stored for about 24 hours at the temperature of-2 ℃. Then carrying out deoxidation treatment, storing at low temperature to prepare the clear wine juice, and obtaining the semi-finished product with dissolved oxygen content less than or equal to 100ppb after deoxidation.

3. Mixing beer juice and sake juice according to the ratio of 1: 3, mixing, filtering to ensure that the oxygen content is less than or equal to 50ppb and the turbidity is less than or equal to 0.50BEC after filtering and mixing.

4. Separating the liquor, sterilizing the liquor, filling and adding carbon dioxide gas to obtain the refined rice wine.

Example 2:

1. Preparing beer juice:

(1) 20kg of the crushed malt and 20kg of sterile water are mixed uniformly and then put into a saccharifying pot, and the pH is adjusted to 5.2-5.5 for saccharification. The saccharification method comprises the following steps: stopping protein at 45-50 deg.C for 40min, heating to 65 deg.C, saccharifying for 40min, heating to 72 deg.C, saccharifying for 20min, and heating to 76-78 deg.C for 20 min.

(2) Saccharifying, filtering to obtain wort, and boiling under normal pressure for 65 min.

(4) The beer juice is preserved for standby under the condition of-1.0-0 ℃.

2. Preparing clear wine juice

(1) 100kg of glutinous rice is soaked for 5-6 hours and then washed. Washing, steaming, spreading for cooling, mixing with cooked rice, stirring, fermenting in a fermentation tank for the first time, sealing the fermentation tank, and sequentially fermenting at 35 deg.C for 24 hr and 28-30 deg.C for 15-20 hr. Wherein the mixed yeast comprises 0.37kg of Angel yeast and 0.27kg of soil yeast.

(2) Adding water into the primarily fermented rice wine juice for blending, adding 9.9kg of sugar and 100kg of sterile water into the rice wine juice during blending, and stirring and mixing uniformly. 123.92g of activated saccharomyces cerevisiae is added into the prepared liquid, and then fermentation is sequentially carried out for 20 hours at the temperature of 24-26 ℃ and 25 hours at the temperature of 10-12 ℃.

(3) And (3) cooling the fermented wine juice in the step (2) to-2 ℃, and then adding 60kg of ice water for secondary blending.

3. Mixing beer juice and sake juice according to the ratio of 1: 4, mixing, filtering to ensure that the oxygen content is less than or equal to 50ppb and the turbidity is less than or equal to 0.50BEC after filtering and mixing.

4. Separating wine liquid, sterilizing the wine liquid, filling and adding mixed gas of carbon dioxide gas and nitrogen gas to obtain the refined rice wine, wherein the volume ratio of the carbon dioxide gas to the nitrogen gas is 3: 1.

example 3:

1. Preparing beer juice:

(1) 30kg of the crushed malt and 60kg of sterile water were mixed uniformly and then put into a mash tun, and the mash was saccharified after adjusting the pH to 5.5. The saccharification method comprises the following steps: stopping protein at 45-50 deg.C for 40min, heating to 65 deg.C, saccharifying for 40min, heating to 72 deg.C, saccharifying for 20min, and heating to 76-78 deg.C for 20 min.

(2) Saccharifying, filtering to obtain wort, and boiling under normal pressure for 70 min.

(4) The beer juice is preserved for standby under the condition of-1.0-0 ℃.

2. Preparing clear wine juice

(1) 120kg of glutinous rice is soaked for 5-6 hours and then washed. Washing, steaming, spreading for cooling, mixing with cooked rice, stirring, fermenting in a fermentation tank for the first time, sealing the fermentation tank, and sequentially fermenting at 35 deg.C for 24 hr and 28-30 deg.C for 15-20 hr. Wherein the mixed yeast comprises 0.40kg of Angel yeast and 0.40kg of soil yeast.

(2) Adding water into the primarily fermented rice wine juice for blending, adding 12.8kg of sugar and 120kg of sterile water into the rice wine juice during blending, and stirring and mixing uniformly. 152.61g of activated saccharomyces cerevisiae is added into the prepared liquid, and then fermentation is carried out for 15 hours at the temperature of 26-30 ℃ and 20 hours at the temperature of 10-12 ℃ in sequence.

(3) And (3) cooling the fermented wine juice in the step (2) to-2 ℃, and then adding 78kg of ice water for secondary blending.

comparative example 1:

comparative example 1 on the basis of example 2, only 0.64kg of soil yeast is added in the primary fermentation during the preparation of sake juice, and other preparation processes are the same as those in example 2.

Comparative example 2:

comparative example 2 on the basis of example 2, the influence of the blending process of the sake juice on the effect of the alcoholization was examined. The preparation method of the sake juice is as follows, and other steps are the same as example 2.

(2) Adding water into the primarily fermented rice wine juice for blending, adding 9.9kg of sugar and 160kg of sterile water into the rice wine juice during blending, and stirring and mixing uniformly. 123.92g of activated saccharomyces cerevisiae is added into the prepared liquid, and then fermentation is sequentially carried out for 20 hours at the temperature of 24-26 ℃ and 25 hours at the temperature of 10-12 ℃.

(3) The fermentation liquor is centrifuged and ultrafiltered (detection index) and then stored in a freezing tank at-2 ℃ for about 24 hours. Then carrying out deoxidation treatment, storing at low temperature to prepare the clear wine juice, and obtaining the semi-finished product with dissolved oxygen content less than or equal to 100ppb after deoxidation.

Comparative example 3:

comparative example 3 on the basis of example 2, the influence of the staged saccharification process and high temperature boiling process of the wine juice on the obtainment of endogenous antioxidant substances was examined. The beer juice was prepared as follows, with the other steps being as in example 2.

(1) 20kg of the crushed malt and 20kg of sterile water are mixed uniformly and then put into a saccharifying pot, and the pH is adjusted to 5.2-5.5 for saccharification. The saccharification method comprises the following steps: the protein is stopped for 40min at 45-50 deg.C, and heated to 76-78 deg.C and kept for 20 min.

(4) The beer juice is preserved for standby under the condition of-1.0-0 ℃.

Experimental example 1:

the reducing sugar, alcohol content and total acid content of the beer juice in examples 1 to 3 and the refined rice wine prepared finally were tested (the reducing sugar content was measured by GB5009.7, the alcohol content was measured by GB 5009.225 and the total acid content was measured by GB/T12456) and the results are shown in Table 1.

TABLE 1 preparation of beer juice, reducing sugar, alcohol content, Total acid content of the finally prepared refined Rice wine

As can be seen from the data in Table 1, the beer juice obtained by the rice wine brewing method of the invention through controlling the low-temperature fermentation process of the beer juice is strong in taste and mellow, but the alcohol concentration is very low; by controlling the saccharification of the clear wine juice and the blending of the wine juice, the wine capacity in the middle and later periods of fermentation is obviously improved.

Experimental example 2:

the beer juices of examples 1-3 and comparative example 3 were tested for their antioxidant capacity, including DPPH radical scavenging, TBA, Reducing Power (RP), and free radical. The results are shown in Table 2.

The method for measuring the DPPH free radical clearance rate comprises the following steps: adding 2ml DPPH into 2ml saccharified wheat juice or Maillard product, mixing, standing at 0 deg.C in dark for 60min, measuring absorbance at 517nm with anhydrous ethanol as blank, and calculating clearance.

Clearance rate (Ac-Ai + Aj)/Ac 100%

Wherein: absorbance of Ac-2ml absolute ethanol plus 2ml DPPH;

absorbance of Ai-2ml sample solution plus 2ml DPPH;

aj-absorbance of 2ml sample solution added with 2ml absolute ethyl alcohol.

Method for measuring TBA value: 10ml of wort was centrifuged at 5000r/min in a centrifuge, 5ml of the supernatant was mixed with 2ml of 50% acetic acid solution containing 0.33% TBA, heated in a water bath at 60 ℃ for 60min, rapidly cooled to 20 ℃ and the absorbance was measured in a 1cm cuvette at a wavelength of 530 nm. To 5ml of beer juice was added 2ml of 50% acetic acid solution, which was treated in the same manner as above to prepare a blank for color comparison. And the light absorption value is the TBA value.

Determination of Reducing Power (RP): 1ml of a 4-fold diluted wort sample and a Maillard product were mixed with 2.5ml of 0.2mol/L phosphate buffer solution having pH6.6 and 2.5ml of 1% potassium ferricyanide solution, reacted in a water bath at 50 ℃ for 20min, and 2.5ml of a 10% trichloroacetic acid solution, followed by centrifugation at 8000r/min for 10min, and 2.5ml of the supernatant was put in another test tube, and 2.5ml of distilled water and 0.5ml of a 0.1% ferric trichloride solution were added, and absorbance was measured at a wavelength of 700nm using distilled water as a blank.

Hydroxyl radical determination: putting 0.5ml of wort or Maillard product into a centrifuge tube, covering with aluminum foil in a dark place, adding 0.01ml of PBN solution to make the final concentration reach 0.02mol/L, mixing, placing in 60 deg.C water bath to promote the generation of free radicals, and sampling after 4h for testing.

TABLE 2

	TBA value	DPPH clearance rate	RP value	Peak of hydroxyl radical
					Example 1	0.098	0.198	0.095	0.117
Example 1	0.094	0.213	0.097	0.134
					Example 1	0.101	0.201	0.094	0.123
Comparative example 3	0.612	0.087	0.0374	0.526

As can be seen from the data in Table 2, the lower TBA values, the increased DPP H clearance and RP values of examples 1-3 compared to comparative example 3 are indicative of the enhanced endogenous antioxidant capacity of the wort itself. According to the invention, by controlling the staged saccharification process and the high-temperature boiling process of the beer juice, a large amount of amino compounds can be obtained, the Maillard reaction rate is increased, and more abundant endogenous antioxidant substances are obtained, so that the antioxidant capacity of the beer juice is improved, the aging of the beer juice is inhibited, and the flavor of the beer juice is maintained to be stable.

Experimental example 3:

the difference in bubbles, morphology, color and taste was examined in the rice wine of examples 1-3. The results are shown in Table 3.

TABLE 3

Group of	Bubble state	Morphology and color	Taste of the product
				Example 1	Rich foam, fine and good persistence	Has glittering and translucent color and luster	Has soft taste and good taste
Example 2	Rich foam, fine and good persistence	Has glittering and translucent color and luster	Has soft taste and good taste
				Example 3	Rich but not fine foam	Has glittering and translucent color and luster	Has soft taste and good taste

As can be seen from Table 3, the mixed gas of carbon dioxide and nitrogen mixed according to a certain proportion is injected into the rice wine, so that the bubbles in the wine are finer and finer, and the taste of the rice wine is obviously improved.

The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims

1. A method for preparing refined rice wine infused with carbon dioxide comprises preparing beer juice, preparing clear wine juice, mixing beer juice and clear wine juice in proportion, and infusing carbon dioxide,

s1: preparing beer juice:

s2: preparing clear wine juice:

s3: mixing beer juice and sake juice according to the ratio of 1: 3-5;

2. The method of claim 1, wherein the saccharification process for preparing beer juice comprises: stopping protein at 45-50 deg.C for 40min, heating to 65 deg.C, saccharifying for 40min, heating to 72 deg.C, saccharifying for 20min, and heating to 76-78 deg.C for 20 min.

3. The method for preparing rice wine brewed by infusing carbon dioxide as claimed in claim 1, wherein the amount of mixed koji added in the preparation of sake juice is 0.60-0.66% of the rice.

4. The method for preparing refined rice wine infused with carbon dioxide as claimed in claim 1, wherein the method of adding water in step (2) for preparing sake juice comprises: squeezing the primarily fermented rice wine, adding 22g sugar into per 100g wine juice, adding cool boiled water at room temperature, and mixing to make the temperature of the blended wine be 26-28 deg.C.

5. The method for preparing refined rice wine infused with carbon dioxide as claimed in claim 1, wherein the amount of activated yeast added in step (2) is 0.8 ‰ of the quality of the blended wine.

6. The method for producing carbon dioxide-infused refined rice wine as claimed in claim 1, wherein the temperature of the sake juice at the time of the second blending in the step (3) is-1 to-4 ℃ in the preparation of sake juice.

7. The method for making the carbon dioxide infused refined rice wine as claimed in claim 1, wherein the carbon dioxide gas is added while the nitrogen gas is added, and the volume ratio of the carbon dioxide to the nitrogen gas is 3: 1.

8. a fine rice wine prepared by the production method of any one of claims 1 to 7.