CN113583782A - Refined rice wine injected with carbon dioxide and preparation method thereof - Google Patents
Refined rice wine injected with carbon dioxide and preparation method thereof Download PDFInfo
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- CN113583782A CN113583782A CN202110907554.XA CN202110907554A CN113583782A CN 113583782 A CN113583782 A CN 113583782A CN 202110907554 A CN202110907554 A CN 202110907554A CN 113583782 A CN113583782 A CN 113583782A
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 80
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 58
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 40
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 128
- 235000014101 wine Nutrition 0.000 claims abstract description 65
- 235000013405 beer Nutrition 0.000 claims abstract description 57
- 238000002156 mixing Methods 0.000 claims abstract description 56
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 238000000034 method Methods 0.000 claims abstract description 41
- 239000007789 gas Substances 0.000 claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 52
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 52
- 238000010438 heat treatment Methods 0.000 claims description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 241000209094 Oryza Species 0.000 claims description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims description 16
- 235000009566 rice Nutrition 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 15
- 238000001914 filtration Methods 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 8
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000005086 pumping Methods 0.000 claims description 6
- 230000009467 reduction Effects 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 2
- 230000001105 regulatory effect Effects 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 239000007788 liquid Substances 0.000 abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 11
- 239000000126 substance Substances 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 5
- 230000001476 alcoholic effect Effects 0.000 abstract description 3
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 3
- 239000013078 crystal Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000011514 vinification Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 239000008223 sterile water Substances 0.000 description 8
- 239000003963 antioxidant agent Substances 0.000 description 7
- 230000003078 antioxidant effect Effects 0.000 description 7
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000002835 absorbance Methods 0.000 description 6
- 230000001276 controlling effect Effects 0.000 description 6
- 239000002689 soil Substances 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 4
- 239000006260 foam Substances 0.000 description 4
- 238000005187 foaming Methods 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 235000015040 sparkling wine Nutrition 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 238000005406 washing Methods 0.000 description 4
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- -1 DPPH free radical Chemical class 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- TUJKJAMUKRIRHC-UHFFFAOYSA-N hydroxyl Chemical compound [OH] TUJKJAMUKRIRHC-UHFFFAOYSA-N 0.000 description 2
- 230000002688 persistence Effects 0.000 description 2
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000012488 sample solution Substances 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 241000235527 Rhizopus Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000012620 biological material Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- RBTARNINKXHZNM-UHFFFAOYSA-K iron trichloride Chemical compound Cl[Fe](Cl)Cl RBTARNINKXHZNM-UHFFFAOYSA-K 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000031700 light absorption Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000008055 phosphate buffer solution Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 0.000 description 1
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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
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/12—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation
- C12H1/14—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages without precipitation with non-precipitating compounds, e.g. sulfiting; Sequestration, e.g. with chelate-producing compounds
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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
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:
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) 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.
(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) 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.
(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: 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:
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) 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.
(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) 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.
(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: 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.
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.
(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 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.
(2) Saccharifying, filtering to obtain wort, and boiling under normal pressure for 65 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 ℃.
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 (8)
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:
(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.
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.
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