CN1201820A - Sparkling rice wine and production thereof - Google Patents
Sparkling rice wine and production thereof Download PDFInfo
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- CN1201820A CN1201820A CN 97106991 CN97106991A CN1201820A CN 1201820 A CN1201820 A CN 1201820A CN 97106991 CN97106991 CN 97106991 CN 97106991 A CN97106991 A CN 97106991A CN 1201820 A CN1201820 A CN 1201820A
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- rice
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Abstract
A method for making an alcohol-type beverage includes such steps as loading water, high-temp amylase, gypsum and rice in gelatinizing pot, stirring while heating to 100 deg.C for gelatinization, adding water, cooling to 62 deg.C, adding neutral proteas, carbohydrase, phosphoric acid, and formaldehyde for saccharification to obtain saccharified liquid, filtering, adding granular white sugar, heating to eporate for controlling the sugar concentration to 19 deg. Bx, using phosphoric acid to regulate pH value to 5.2-5.4, clarifying, cooling to 20 deg.C, feeding aseptic air to make oxygen content be 6-8 mg/L, loading in fermentor, keeping the temp at 20 deg.C, reproducing dry yeast at 20 deg.C for 30-40 hr, fermenting at a certain temp and pressure, mingling and filtering.
Description
The present invention relates to a kind of alcoholic beverage and production method thereof, particularly a kind of sparkling rice wine and production method.
Existing beer generally is to be main raw material with Fructus Hordei Germinatus, and rice is an auxiliary material, by the auxiliary saccharification of enzyme saccharification and additional enzyme in the Fructus Hordei Germinatus, starch in the raw material is changed into can be for the required sugar part of beer yeast fermenting, made beer spills carbon dioxide containing gas, can bubble, but not have the nutrition and a local flavor of yellow rice wine; Existing rice wine does not generally contain the carbon dioxide that spontaneous fermentation produces, and is non-foaming, do not have liquor limpid like that yet.
The objective of the invention is: a kind of sparkling rice wine and production method thereof are provided, this rice wine carbon dioxide containing gas, as clear as crystal, have the nutrition and the local flavor of yellow rice wine.
Technical scheme of the present invention is:
Sparkling rice wine is with rice saccharification, fermentation, filters and blend the rice wine that contains the carbon dioxide that spontaneous fermentation produces of gained, and the carbon dioxide containing gas amount is 0.15%-0.5% (w/w) in the rice wine.Its acidity is less than or equal to 0.45g/100mL, in succsinic acid.
The production method of sparkling rice wine is:
Putting into adjunce copper by every kilogram of rice with 2-2.7kg brewing water, 0.75-0.8mL is high temperature resistant a-amylase (homemade), 0.7-0.72g gypsum stirs and is warming up to 50 ℃, drop into the rice 2250kg that pulverizes again, continue to stir and progressively be warming up to 100 ℃, be incubated 30 minutes, use brewing water and coil pipe cooling water temperature to 62 ℃ then, add 350mL neutral protease (N
oV
o), 11.25kg saccharifying enzyme (homemade), 1000mL phosphoric acid, 500mL formaldehyde stirs, and is incubated to saccharification (iodine tries basic nondiscoloration) fully, progressively is warming up to 76 ℃ again, mellow solution of saccharification.
In filter vat, put rice husk, after embathing with hot water, pump into mellow solution of saccharification and stir, begin to filter the muddy liquid glucose reflux and filter of gained groove, go into the boiling pot evaporation after liquid glucose to be filtered is transparent.Poor showing out 3/4 o'clock is poor with the washing trough hot water wash in the filter vat.
With sugar concentration to the 18 ° Bx that washes in the poor water adjusting boiling pot, add the 100kg white sugar, use internal heater heating evaporation 30 minutes, add diatomite 1.5kg, final sugar concentration is controlled at 19 ° of Bx, pH value is controlled at 5.2-5.4 with phosphorus carbon, send into clarifying tank clarification after, be cooled to 20 ℃ with the thin plate water cooler, the place sends into sterile air at thin plate cooler outlet pipeline, make the liquid glucose oxygen level reach 6-8mg/L, the fermentor tank of packing into, 20 ℃ of insulations.
Press 5/0,000 of rice inlet amount and add yellow rice wine active dry yeast after the activation in propagation tank, the ventilation oxygen supply is in liquid glucose, and 20 ℃ of insulations pumped into fermentor tank after 30-40 hour, keeps in the fermentor tank 20 ℃ of product temperature 19 days, and the 6th day begins sealed cans, boost to 2kgf/cm naturally
2And exhaust keeps 2kgf/cm
2, the 20th day begins to be cooled to 5 ℃, and tank pressure remains on 1.5-2kgf/cm
2, pressure 1.5kgf/cm
2, 5 ℃ kept one day, were cooled to 0 ℃ again, kept being depressurized in 15 days 0.8-1.0kgf/cm
2, obtain fermentating wine, blend with pure water at last, use diatomite filtration, filter turbidity and be controlled at below the 1EBC.The wine temperature control of canned bottle is at-0.5 ℃-3 ℃.The rice husk consumption is the 1/9-1/11 of rice raw material weight in the filter vat.The thin plate water cooler is controlled in 1.5 hours cooling time.
Major advantage of the present invention is: sparkling rice wine contains the carbon dioxide that spontaneous fermentation produces, and has the nutrition and the local flavor of yellow rice wine, and quiet and tastefully laid out delicate fragrance is fresh and sweet tasty and refreshing, is colourless or flaxen clarified liq.
Embodiment:
Brewing water 4500kg, high temperature resistant a-amylase 1750mL (homemade), gypsum 1600g are dropped in the adjunce copper, stirring is warming up to 50 ℃, the rice 2250kg of input through pulverizing, continue to stir and heated up 15 minutes to 70 ℃, be incubated 10 minutes, heated up again 35 minutes to 100 ℃, be incubated 30 minutes, with the method for coil pipe water coolant and interpolation brewing water 1500kg, lowered the temperature 20 minutes to 62 ℃ then, restir adds neutral protease (N
oV
o) 350mL, As3.4309 saccharifying enzyme (homemade) 11.25kg, phosphatase 11 000mL, formaldehyde 500mL, be incubated 60-90 minute to saccharification complete (iodine tries basic nondiscoloration), heated up then 15 minutes to 68 ℃, be incubated 10 minutes, heated up again 10 minutes to 76 ℃, and got mellow solution of saccharification.
In filter vat, put rice husk 230kg, it is inferior to give a baby a bath on the third day after its birth with the water logging more than 85 ℃, pumping into saccharification ferment liquid again stirs, rice husk and mellow solution of saccharification are mixed, begin filtering muddy liquid glucose reflux and filter groove, go into boiling pot after liquid glucose to be filtered is transparent, poor showing out 3/4 o'clock in the filter vat, wash poorly with 1 ton of washing trough water for the first time, wash for the first time poor liquid and go into boiling pot, wash the brewing water that poor water gives over to next material for the second time, for the third time with filtering transparent liquid glucose.
Regulate with washing trough water about transparent sugar concentration to the 18 ° Bx of boiling pot inner filtration, add the 100kg white sugar, with internal heater heating evaporation 30 minutes, add about diatomite 1.5kg, be used for the adsorption and sedimentation protein grain, final sugar concentration is controlled at about 19 ° of Bx, regulate the pH value of liquid glucose to 5.2-5.4 with phosphoric acid, after sending into clarifying tank and treating 50 minutes, be cooled to 20 ℃ (liquid glucose export commodity temperature) with the thin plate water cooler, the place pumps into sterile air at thin plate cooler outlet pipeline, make the liquid glucose oxygen level reach 6-8mg/L, the fermentor tank of packing into, 20 ℃ of insulations, about 80 tons of every jar of chargings.
Press 5/0,000 of rice inlet amount and add anti-Yichang yellow rice wine active dry yeast than high osmotic pressure after the activation in propagation tank, the ventilation oxygen supply, 20 ℃ of insulations pumped into fermentor tank after 30-40 hour, kept 20 ℃ of fermentor tank product temperature 19 days, the 6th day beginning sealed cans boost to 2kgf/cm naturally
2, exhaust keeps 2kgf/cm
2, the 20th day begins cooling, reduces to 5 ℃ in 2 days, and tank pressure remains on 1.5-2kgf/cm
2, temperature is 5 ℃ and kept one day, lowers the temperature 2 days to 0 ℃ again, keeps being depressurized to 0.8-1.0kgf/cm after 15 days
2, blend with pure water two days later, use diatomite filtration, filter turbidity and be controlled at below the 1.0FBC, last can, sterilization.
Claims (8)
1, sparkling rice wine is characterized in that: with rice saccharification, fermentation, filter and blend and contain the carbon dioxide that spontaneous fermentation produces in the rice wine of gained.
2, according to the described sparkling rice wine of claim 1, it is characterized in that: the carbon dioxide gas body burden that spontaneous fermentation produces is 0.15%-0.5% (w/w).
3, according to the described sparkling rice wine of claim 1, it is characterized in that: in succsinic acid, acidity is less than or equal to 0.45g/100mL.
4, the production method of sparkling rice wine is characterized in that:
A, by every kilogram of rice with the 2-2.7kg brewing water, 0.75-0.8mL is high temperature resistant, and a-amylase (homemade) 0.7-0.72g gypsum puts into that adjunce copper stirs is warming up to 50 ℃, drop into the rice 2250kg that pulverizes again, continue to stir and progressively be warming up to 100 ℃, be incubated 30 minutes, use brewing water and coil pipe cooling water temperature to 62 ℃ then, add 350mL neutral protease (N
oV), 11.25kg saccharifying enzyme (homemade), 1000mL phosphoric acid, 500mL formaldehyde stir, and is incubated to saccharification fully, progressively is warming up to 76 ℃ again, mellow solution of saccharification;
B, in filter vat, put rice husk, after embathing with hot water, pump into mellow solution of saccharification again and stir, begin to filter the muddy liquid glucose reflux and filter of gained groove, pump into boiling pot after liquid glucose to be filtered is transparent;
In c, the filter vat poor show out 3/4 o'clock poor with hot water wash, regulate sugar concentration to 18 ° Bx in the boiling pot with washing poor water, add the 100kg white sugar, with internal heater heating evaporation 30 minutes, add diatomite 1.5kg, final sugar concentration is controlled at 19 ° of Bx, and pH value is controlled at 5.2-5.4 with phosphoric acid, after sending into the clarifying tank clarification, be cooled to 20 ℃ with the thin plate water cooler, the place sends into sterile air at thin plate cooler outlet pipeline, makes the liquid glucose oxygen level reach 6-8mg/L, the fermentor tank of packing into, 20 ℃ of insulations;
D, press rice inlet amount 5/0,000 and add yellow rice wine active dry yeast after the activation in propagation tank, the ventilation oxygen supply is in liquid glucose, and 20 ℃ of insulations pumped into fermentor tank after 30-40 hour, keeps in the fermentor tank 20 ℃ of product temperature 19 days, and the 6th day begins sealed cans, boost to 2kgf/cm naturally
2Exhaust keeps 2kgf/cm
2, the 20th day begins to be cooled to 5 ℃, and tank pressure remains on 1.5-2kgf/cm
2, pressure 1.5kgf/cm
2, 5 ℃ kept one day, were cooled to 0 ℃ again, kept being depressurized to 0.8-1.0kgf/cm after 15 days
2, obtain fermentating wine, blend with pure water at last.
5, according to the production method of the described sparkling rice wine of claim 4, it is characterized in that: use diatomite filtration, filter turbidity and be controlled at below the 1EBC.
6, according to the production method of claim 4 or 5 described sparkling rice wines, it is characterized in that: the temperature control of can wine is at-0.5 ℃-3 ℃.
7, according to the production method of the described sparkling rice wine of claim 4, it is characterized in that: the rice husk consumption is the 1/9-1/11 of rice raw material weight in the filter vat.
8, according to the production method of the described sparkling rice wine of claim 4, it is characterized in that: the thin plate water cooler is controlled in 1.5 hours cooling time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106991A CN1058051C (en) | 1997-06-05 | 1997-06-05 | Sparkling rice wine and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97106991A CN1058051C (en) | 1997-06-05 | 1997-06-05 | Sparkling rice wine and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1201820A true CN1201820A (en) | 1998-12-16 |
| CN1058051C CN1058051C (en) | 2000-11-01 |
Family
ID=5169187
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97106991A Expired - Fee Related CN1058051C (en) | 1997-06-05 | 1997-06-05 | Sparkling rice wine and production thereof |
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| Country | Link |
|---|---|
| CN (1) | CN1058051C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101307278B (en) * | 2008-07-04 | 2012-07-25 | 周卫芳 | Production process of draft rice wine |
| CN101544937B (en) * | 2009-04-15 | 2012-09-26 | 成都大学 | Method for producing glutinous rice wine |
| CN101649277B (en) * | 2009-07-15 | 2013-01-30 | 刘名汉 | Foaming fruit/vegetable yellow wine and preparation method thereof |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106318746A (en) * | 2016-08-24 | 2017-01-11 | 西藏藏真堂藏药产业有限公司 | Brewing method of black rice beer |
| CN107663488A (en) * | 2017-10-31 | 2018-02-06 | 浙江塔牌绍兴酒有限公司 | A kind of natural grain foaming wine making process |
| CN109486596A (en) * | 2019-01-12 | 2019-03-19 | 倪氏国际玫瑰产业股份有限公司 | A kind of rose fermentation rice wine preparation process |
| CN113004994A (en) * | 2021-04-14 | 2021-06-22 | 胡国荣 | Production process of gas-containing rice wine |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1994015489A1 (en) * | 1993-01-18 | 1994-07-21 | Unilever Plc | Improvements in or relating to carbonation |
| CN1085602A (en) * | 1993-05-20 | 1994-04-20 | 青海省西宁市城西爱心保健饮料厂 | Formula for health perfume liquid and technology |
| CN1128292A (en) * | 1995-07-04 | 1996-08-07 | 吴治平 | Zhenquan clear-water wine |
-
1997
- 1997-06-05 CN CN97106991A patent/CN1058051C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101307278B (en) * | 2008-07-04 | 2012-07-25 | 周卫芳 | Production process of draft rice wine |
| CN101544937B (en) * | 2009-04-15 | 2012-09-26 | 成都大学 | Method for producing glutinous rice wine |
| CN101649277B (en) * | 2009-07-15 | 2013-01-30 | 刘名汉 | Foaming fruit/vegetable yellow wine and preparation method thereof |
| CN103194350A (en) * | 2013-03-29 | 2013-07-10 | 浙江红石梁集团济公家酒坊有限公司 | Method for preparing low-degree distilled red kojic rice liquor |
| CN104498255A (en) * | 2014-11-25 | 2015-04-08 | 上海金枫酒业股份有限公司 | Rice sparkling wine and preparation method thereof |
| CN106318746A (en) * | 2016-08-24 | 2017-01-11 | 西藏藏真堂藏药产业有限公司 | Brewing method of black rice beer |
| CN107663488A (en) * | 2017-10-31 | 2018-02-06 | 浙江塔牌绍兴酒有限公司 | A kind of natural grain foaming wine making process |
| CN109486596A (en) * | 2019-01-12 | 2019-03-19 | 倪氏国际玫瑰产业股份有限公司 | A kind of rose fermentation rice wine preparation process |
| CN113004994A (en) * | 2021-04-14 | 2021-06-22 | 胡国荣 | Production process of gas-containing rice wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1058051C (en) | 2000-11-01 |
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