CN116218621A - Fermentation method for jet liquefied yellow wine - Google Patents
Fermentation method for jet liquefied yellow wine Download PDFInfo
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- CN116218621A CN116218621A CN202310047110.2A CN202310047110A CN116218621A CN 116218621 A CN116218621 A CN 116218621A CN 202310047110 A CN202310047110 A CN 202310047110A CN 116218621 A CN116218621 A CN 116218621A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 42
- 230000004151 fermentation Effects 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000001816 cooling Methods 0.000 claims abstract description 23
- 241000209094 Oryza Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000005086 pumping Methods 0.000 claims abstract description 12
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 6
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 102000004190 Enzymes Human genes 0.000 claims abstract description 4
- 108090000790 Enzymes Proteins 0.000 claims abstract description 4
- 229940088598 enzyme Drugs 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 239000007858 starting material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000010025 steaming Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 238000012423 maintenance Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000002347 injection Methods 0.000 description 4
- 239000007924 injection Substances 0.000 description 4
- 239000004382 Amylase Substances 0.000 description 3
- 102000013142 Amylases Human genes 0.000 description 3
- 108010065511 Amylases Proteins 0.000 description 3
- 235000019418 amylase Nutrition 0.000 description 3
- 235000013405 beer Nutrition 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000002351 wastewater Substances 0.000 description 2
- 241000228212 Aspergillus Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 102000016679 alpha-Glucosidases Human genes 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 235000020195 rice milk Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Images
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Abstract
The invention discloses a jet liquefaction yellow wine fermentation method, which comprises the following steps of firstly removing impurities and crushing rice, then adding water into a slurry tank for stirring, finally adding high temperature resistant alpha-amylase for jet liquefaction, performing primary jet liquefaction on the stirred rice slurry through a jet liquefier, pumping into a maintenance tank for saccharification, cooling the liquefied material to 58 ℃, pumping into a saccharification tank, adding saccharifying enzyme for saccharification for 40-60min, fermenting, cooling the saccharified liquid to 27-28 ℃ through spiral cooling, and pumping into the fermentation tank. The fermentation time is 15 days, the external circulation cooling of the spiral shell is adopted in the first four days, the temperature is gradually reduced after 4 days for fermentation, and the alcohol content reaches more than 15% vol after 15 days of fermentation. The wine mash after fermentation by the liquefying process has smaller aroma, taste and flavor difference, the quality of the cooking wine product is more stable, the total fermentation time is shortened, the fermentation time is shortened from 19-24 days to about 15 days by the rice steaming process, the labor is reduced, the loss is reduced, the energy is saved, the emission is reduced, and the clean production is realized.
Description
Technical Field
The invention relates to the field of yellow wine fermentation, in particular to a jet liquefaction yellow wine fermentation method.
Background
In the existing yellow wine production and preparation process, the yellow wine is brewed wine prepared by taking grain grains (rice, millet, corn, millet, wheat and the like) as main raw materials, steaming, adding yeast, saccharifying, fermenting, squeezing, filtering, decocting wine, storing and blending (fresh wine), wherein the fermentation principle of the yellow wine is that starch is converted into maltose after being catalyzed and decomposed by amylase generated by aspergillus, the maltose is converted into glucose under the catalysis of the maltase, and the glucose is subjected to alcohol fermentation under anaerobic respiration of anaerobic microorganisms such as saccharomycetes and the like, so that alcohol is generated.
The traditional rice soaking and steaming processes in the yellow wine brewing are widely applied in the yellow wine industry, but have the defects of labor consumption, large energy consumption, long production period and the like. The flavor of the batches is greatly different, so that the problems of great quality difference of cooking wine products and the like are caused, such as deviation of aroma, and different tastes and flavors.
Disclosure of Invention
The invention aims to provide a jet liquefied yellow wine fermentation method for solving the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a jet liquefaction yellow wine fermentation method comprises the following steps:
step one: firstly, removing impurities from rice, crushing, then adding water into a slurry tank, stirring, and finally adding high-temperature resistant alpha-amylase;
step two: performing jet liquefaction, performing primary jet liquefaction on the stirred rice slurry by a jet liquefier, and pumping the rice slurry into a maintaining tank;
step three: saccharifying, cooling the liquefied material to 58 ℃, pumping into a saccharification tank, adding saccharifying enzyme at 58 ℃ and saccharifying for 40-60min;
step four: fermenting, cooling saccharified liquid to 27-28deg.C, and pumping into fermentation tank. The fermentation time is 15 days;
screw cooling external circulation cooling is adopted in the first four days;
gradually cooling and fermenting after 4 days, and fermenting for 15 days until the alcohol content reaches more than 15%vol.
Preferably, in step one: the ratio of rice to water was 1:2.5.
Preferably, in step one: when water is added and stirred, the temperature of the slurry tank is kept at 52-58 ℃, and 3-5kg of high temperature resistant alpha-amylase with the unit of 22-26 ten thousand is fed.
Preferably, in step two, the temperature of the injection liquefier is 85±5 ℃.
Preferably, in step two, the temperature is maintained at 83-87 ℃ for 40-60min in a holding tank.
Preferably, in the second step, the material after primary liquefaction is subjected to secondary injection liquefaction through a liquefaction injector at 93-97 ℃, and is pumped into a digestion column for 60-90min at 93-97 ℃.
Preferably, in the fourth step, 5% yeast, protease and cooked wheat starter are added into the fermentation tank and stirred uniformly for fermentation.
Preferably, the external circulation cooling of the spiral shell cooling is to control the fermentation temperature to be 28-33 ℃.
The invention has the technical effects and advantages that: when the yellow wine is fermented, the residual sugar content in the wine mash is low, and the fermentation is more thorough. The process conditions are changed, so that the sugar is more favorable to be converted into alcohol, and the fermentation quality is stable. The alcoholic strength, total acid and amino acid nitrogen value fluctuation after the fermentation of the liquefying process is smaller, and the rice water has higher alcoholic strength, total acid and amino acid nitrogen value which are slightly lower than those of the rice steaming process, but the product quality is more stable, and the flavor difference of each batch is smaller. The wine mash after fermentation by the liquefying process has smaller differences of aroma, taste and flavor, the quality of the cooking wine product is more stable, and the total fermentation time is shortened. The fermentation time is shortened to about 15 days from 19-24 days of the rice steaming method, and the labor, loss, energy saving and emission reduction and clean production are reduced.
The research and popularization of the yellow wine jet liquefaction process can reduce labor, reduce loss, save energy, reduce emission, clean production and the like, and the liquefied beer has good fluidity and convenient subsequent fermentation, improves the yield and ensures the quality stability of the batch of wine.
The material is mixed to technology recovery water in this application, has reduced the emission of waste water, smashes rice in this application simultaneously, mix the material after, add liquefying plant together with water, amylase in, accomplish energy-conserving emission reduction clean production while the wine mash mobility is good, follow-up fermentation quality is stable, is favorable to the application of industrialization large-scale production.
Drawings
FIG. 1 is a schematic flow chart of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The invention provides a method for fermenting jet liquefied yellow wine, which is shown in figure 1:
1. crushing and mixing:
removing impurities from rice in a silo, conveying the rice to a pulverizer to pulverize, adding process recovery water according to the rice-water ratio of 1:2.5, stirring, maintaining the temperature of a slurry tank at 55 ℃, and feeding 4kg of 24 ten thousand units of high-temperature resistant alpha-amylase.
2. Performing jet liquefaction:
the stirred rice milk is subjected to primary injection liquefaction at 85+/-5 ℃ through an injection liquefier, and is pumped into a maintaining tank for 40-60min at 85 ℃. And (3) liquefying the materials after primary liquefying by secondary spraying at 95 ℃ through a liquefying injector, pumping into a digestion column, and maintaining at 95 ℃ for 60-90min.
3. Saccharification is carried out:
cooling the liquefied material to 58 ℃, pumping into a saccharification tank, adding saccharifying enzyme, and saccharifying for 40-60min at 58 ℃.
4. Fermentation:
cooling the saccharified liquid to 27-28deg.C, pumping into fermentation tank, adding yeast (5%) and yeast, protease, and cooked wheat starter, stirring, and fermenting. The fermentation time was 15 days. The external circulation cooling of the spiral shell cooling is adopted, and the fermentation temperature is controlled to be 28-33 ℃ (4 days before). Gradually cooling and fermenting after 4 days, and fermenting for 15 days until the alcohol content reaches more than 15%vol.
Table 1 yellow wine fermentation process by evaporation method and detection result of jet liquefied yellow wine fermentation process
In the invention, the discharge of waste water is reduced, and two measures are taken: firstly, recycling water for stirring; secondly, the rice is crushed, mixed and then added into a liquefying device together with water and amylase, so that the energy-saving, emission-reducing and clean production is realized, the fluidity of the beer is good, the subsequent fermentation quality is stable, and the method is beneficial to the application of industrialized mass production. The research and popularization of the yellow wine jet liquefaction process can reduce labor, reduce loss, save energy, reduce emission, clean production and the like, and the liquefied beer has good fluidity and convenient subsequent fermentation, improves the yield and ensures the quality stability of the batch of wine.
Finally, it should be noted that: the foregoing description is only illustrative of the preferred embodiments of the present invention, and although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments described, or equivalents may be substituted for elements thereof, and any modifications, equivalents, improvements or changes may be made without departing from the spirit and principles of the present invention.
Claims (8)
1. The method for fermenting the jet liquefied yellow wine is characterized by comprising the following steps of:
step one: firstly, removing impurities from rice, crushing, then adding water into a slurry tank, stirring, and finally adding high-temperature resistant alpha-amylase;
step two: performing jet liquefaction, performing primary jet liquefaction on the stirred rice slurry by a jet liquefier, and pumping the rice slurry into a maintaining tank;
step three: saccharifying, cooling the liquefied material to 58 ℃, pumping into a saccharification tank, adding saccharifying enzyme at 58 ℃ and saccharifying for 40-60min;
step four: fermenting, cooling saccharified liquid to 27-28deg.C, and pumping into fermentation tank. The fermentation time is 15 days;
screw cooling external circulation cooling is adopted in the first four days;
gradually cooling and fermenting after 4 days, and fermenting for 15 days until the alcohol content reaches more than 15%vol.
2. The method for fermenting a jet liquefied yellow wine according to claim 1, wherein in the first step: the ratio of rice to water was 1:2.5.
3. The method for fermenting a jet liquefied yellow wine according to claim 1, wherein in the first step: when water is added and stirred, the temperature of the slurry tank is kept at 52-58 ℃, and 3-5kg of high temperature resistant alpha-amylase with the unit of 22-26 ten thousand is fed.
4. The method for fermenting yellow wine by spraying liquefaction according to claim 1, wherein in the second step, the temperature of the spraying liquefier is 85+/-5 ℃.
5. The method for fermenting yellow wine by spraying liquefied according to claim 1, wherein in the second step, the temperature is 83-87 ℃ in a maintaining tank for 40-60min.
6. The method for fermenting yellow wine by spraying liquefaction according to claim 1, wherein in the second step, the material after primary liquefaction is sprayed again for liquefaction and liquefaction at 93-97 ℃ through a liquefaction sprayer, and is pumped into a digestion column for maintaining at 93-97 ℃ for 60-90min.
7. The method for fermenting yellow wine by spraying liquefaction according to claim 1, wherein in the fourth step, 5% of yeast which is spread and cultivated in advance is added into a fermentation tank, and then dry yeast, protease and cooked wheat starter are added, and the mixture is stirred uniformly for fermentation.
8. The method for fermenting the jet liquefied yellow wine according to claim 1, wherein the external circulation cooling of the spiral shell cooling is to control the fermentation temperature to be 28-33 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310047110.2A CN116218621A (en) | 2023-01-31 | 2023-01-31 | Fermentation method for jet liquefied yellow wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310047110.2A CN116218621A (en) | 2023-01-31 | 2023-01-31 | Fermentation method for jet liquefied yellow wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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| CN110511864A (en) * | 2019-08-28 | 2019-11-29 | 宿州市皖神面制品有限公司 | A kind of thinning workshop section multiple-effect tandem flash distillation energy saving technique |
| CN112322680A (en) * | 2020-11-12 | 2021-02-05 | 河南飞天农业开发股份有限公司 | Maltose preparation process |
-
2023
- 2023-01-31 CN CN202310047110.2A patent/CN116218621A/en active Pending
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| CN101157948A (en) * | 2007-06-15 | 2008-04-09 | 山东保龄宝生物技术有限公司 | Syrup for yellow rice wine and preparation method thereof |
| CN102242168A (en) * | 2011-04-25 | 2011-11-16 | 武汉市金德戈糖业有限公司 | Process for producing high fructose syrup with a content of 55% with rice |
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