CN1238486C - Method for making yellow rice wine by plurility of bioenzymes - Google Patents
Method for making yellow rice wine by plurility of bioenzymes Download PDFInfo
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- CN1238486C CN1238486C CN 03118102 CN03118102A CN1238486C CN 1238486 C CN1238486 C CN 1238486C CN 03118102 CN03118102 CN 03118102 CN 03118102 A CN03118102 A CN 03118102A CN 1238486 C CN1238486 C CN 1238486C
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- rice wine
- yellow rice
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 17
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 229940088598 enzyme Drugs 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 108010059892 Cellulase Proteins 0.000 claims abstract description 5
- 229940106157 cellulase Drugs 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 9
- 102000035092 Neutral proteases Human genes 0.000 claims description 8
- 108091005507 Neutral proteases Proteins 0.000 claims description 8
- 241000209094 Oryza Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000013312 flour Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 108090000145 Bacillolysin Proteins 0.000 claims description 4
- 108010084185 Cellulases Proteins 0.000 claims description 4
- 102000005575 Cellulases Human genes 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 238000007669 thermal treatment Methods 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 239000003507 refrigerant Substances 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims 1
- 235000014101 wine Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 7
- 229920001187 thermosetting polymer Polymers 0.000 abstract 2
- 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 abstract 1
- 241000235527 Rhizopus Species 0.000 abstract 1
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 abstract 1
- 102000004139 alpha-Amylases Human genes 0.000 abstract 1
- 108090000637 alpha-Amylases Proteins 0.000 abstract 1
- 229940024171 alpha-amylase Drugs 0.000 abstract 1
- 238000012786 cultivation procedure Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 238000001914 filtration Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 239000007788 liquid Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 229920000742 Cotton Polymers 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 239000012528 membrane Substances 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 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 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 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 1
- 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 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical group 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention discloses a method for making yellow rice wine by a plurality of bioenzymes, which is characterized in that alpha-amylase, cellulase, neutral proteinase and saccharifying enzyme are added for treatment; malt powder, rhizopus powder and active dry yeast are added for fermentation for 30 days; finally the process of thermoset winterization is used for processing. The present invention combines with the extract of traditional technology, reduces the dosage by 30%, enhances the capability of saccharifying, and improves the output rate of the wine by 40%; the yeast wine cultivation procedure is cut off by using yellow wine active dry yeast, and above 0.8 million yuan of investment for equipment caultivation is saved. Besides, the 'thermoset winterization' process makes the weight and the storage life of the yellow wine greatly improved.
Description
One, technical field:
The present invention relates to a kind of method of utilizing multiple biological enzyme yellow rice wine brewage.
Two, background technology:
Existing yellow wine production technology is to utilize wheat koji that nature cultivates or the enzyme in the little song, yeast to carry out saccharification or fermentation mostly.Owing to be the produced in conventional processes of extensive style, enzyme activity is poor in the song material of Pei Yanging naturally, and is low to substrate-function, and raw material can not get fully effectively utilizing; The accident that because of microbiological contamination mash is become sour in the fermenting process often has generation in addition, and this is the low major cause of producing.In addition, what its post-processed adopted is to fry in shallow oil the wine art breading, and it mainly acts on is sterilization, precipitating proteins and other organic substances, and generates the fragrant and burnt bitter taste of the distinctive wine of yellow rice wine, sells by filtering the back bottling again.Owing to the protein in the bottled rice wine is constantly slowly decomposing and is producing muddiness with other material generation complex reactions, cause finished wine progressively from limpid transparent to the loss of gloss precipitation, have a strong impact on the yellow rice wine preservation period.
Three, summary of the invention:
The method that the objective of the invention is to adopt multiple biological enzyme, active dry yeast and traditional technology to combine is produced yellow rice wine, and raw material is fully used, and reaches quality that improves the yield of liquor and yellow rice wine and the purpose that prolongs the shelf preservation period.
Technical scheme of the present invention is: a. adds 6000 unit raw material weights 1 ‰ with well-done raw material in PH6.5～7, when temperature is 68～65 ℃ α-Dian Fenmei, 2 ‰ cellulases and 2 ‰ neutral proteases; B. above-mentioned mash pH value is adjusted to 5, when being cooled to 62～60 ℃, adds the saccharifying enzyme of 50000 unit raw material weight 2.5～3 ‰, leave standstill insulation 30 minutes; C. after above-mentioned mash is cooled to 28 ℃, add the wheat koji powder of raw material weight 80 ‰ and 20 ‰ the little bent powder of head mold, 0.5 ‰ active dry yeasts ferment; D. the mash that ferments is filtered, after 85 ℃ of thermal treatment in 2～5 minutes, freeze to subzero 2～5 ℃ through refrigerant again, filter.
The method that the present invention has adopted modern multiple biological enzyme, active dry yeast AADY and traditional technology to combine is fully used raw material, and the yield of liquor improves greatly.α-1.4 glucoside chain in the α-Dian Fenmei energy hydrolyzed starch molecule generates small molecules dextrin and a small amount of maltose, glucose and oligosaccharides.Lose original toughness after starch is hydrolyzed, viscosity descends rapidly, presents liquid state, helps step process down.Cellulase can destroy the intercellular substance and the cell walls of raw material, and resolves into fermentable sugar, in order to improve liquor ratio of raw material.Neutral protease can resolve into the protein in the raw material peptide and amino acid, can be used as the nutritive substance of Yeast proliferation at earlier fermentation, is brewageing the later stage, through alcohols esterification and complicated decomposition or combination reaction process, constitutes yellow rice wine fragrance and forms.Particularly owing to proteinic decomposition, the muddy phenomenon of yellow rice wine generation storage period is inhibited.The effect of saccharifying enzyme energy hydrolyzing alpha-1.4 glucoside bond is with the abundant saccharification of mash.Add wheat koji and little bent co-fermentation, remedy because of enzyme be that the single finished wine that occurs is owed plentiful and abundant deficiency.Add active dry yeast, can allow the yellow rice wine style more outstanding.In yellow rice wine post-processed technology, adopted " heat is coagulated cold filter " treatment process, the quality of yellow rice wine and shelf preservation period are improved greatly.
The present invention reduces with bent amount 30% in conjunction with the elite of traditional technology, strengthens saccharification capability, reaches the purpose that improves the yield of liquor 40%, and quality product gets a promotion simultaneously, and preservation period can be enhanced about more than once.Use yellow rice wine active dry yeast, deducted distiller's yeast and cultivated operation, saved more than 80 ten thousand yuan of culture device investments, easy to use, simple to operate, consumption is few, and fermentation capacity is strong, can improve liquor ratio of raw material 3%.
Five, embodiment:
Embodiment 1:
One, prepares 1000 kilograms of raw material sticky rice flours.
Two, sticky rice flour is stirred by 1: 2.5 thorough mixing of material-water ratio after, pump into steam cooker with the steam intensification of progressively pressurizeing, when pressure reaches 0.2Mpa120 ℃, stop to heat up and pressurize 30 minutes, after pressurize finishes, enter the brew kettle of cooling coil pipe, feed liquid is stirred be cooled to 68 ℃, add 1 kilogram of α-Dian Fenmei, 2 kilograms of cellulases, 2 kilograms of neutral proteases in order, stir, when material temperature drop to 62 ℃, stop to stir, leave standstill after 20 minutes standby.
Three, with the above-mentioned sticky rice flour mash that has added after α-Dian Fenmei, cellulase, neutral protease are handled, adjust pH value to 5 with edible lactic acid, be cooled to 62～60 ℃ simultaneously, add 2.5 kilogram of 50000 unit β-glucoamylase, after stirring, leave standstill insulation 30 minutes.
Four, after the mash after above-mentioned abundant saccharification and the enzyme processing is cooled to 28 ℃, pump into fermentor tank, add 80 kilograms of wheat koji powder and 20 kilograms of little bent powder of head mold simultaneously, 0.5 kilogram active dry yeast, active dry yeast is added 35 ℃ of sterilized waters in 1: 10 ratio, stir, place activation in 25 minutes after, drop into fermentor tank and carry out zymamsis.Lord ferment period is 5 days during the fermentation, and the product temperature remains on 32 ℃～35 ℃, and the secondary fermentation phase is 25 days, and the product temperature remains on 25 ℃～28 ℃.
Five, after mash fermented by 30 days, pumping into pressure filter filters, filtrate is through leaving standstill clarification in 72 hours, clear liquor is pumped into header tank, utilize the potential difference inflow heat exchanger, after 85 ℃ of thermal treatment in 2～5 minutes, elder generation's water-cooled is refrigerated to subzero 2～5 ℃ again, after cotton cake filtering machine filters, go into a jar storage, after the filtration of 0.5 micron membranes is canned, be finished product again.
Embodiment 2:
One, prepares 1000 kilograms of raw material sticky rice flours.
Two, sticky rice flour is stirred by 1: 3 thorough mixing of material-water ratio after, pump into steam cooker with the steam intensification of progressively pressurizeing, when pressure reaches 0.2Mpa165 ℃, stop to heat up and pressurize 30 minutes, after pressurize finishes, enter the brew kettle of cooling coil pipe, feed liquid is stirred be cooled to 68 ℃, add 1 kilogram of α-Dian Fenmei, 2 kilograms of cellulases, 2 kilograms of neutral proteases in order, stir, when material temperature drop to 62 ℃, stop to stir, leave standstill after 20 minutes standby.
Three, with the above-mentioned sticky rice flour mash that has added after α-Dian Fenmei, cellulase, neutral protease are handled, adjust pH value to 5 with edible lactic acid, be cooled to 62～60 ℃ simultaneously, add 3 kilogram of 50000 unit β-glucoamylase, after stirring, leave standstill insulation 30 minutes.
Four, after the mash after above-mentioned abundant saccharification and the enzyme processing is cooled to 28 ℃, pump into fermentor tank, add 80 kilograms of wheat koji powder and 20 kilograms of little bent powder of head mold simultaneously, 0.5 kilogram active dry yeast, active dry yeast is added 35 ℃ of sterilized waters in 1: 10 ratio, stir, place activation in 25 minutes after, drop into fermentor tank and carry out zymamsis.Lord ferment period is 5 days during the fermentation, and the product temperature remains on 32 ℃～35 ℃, and the secondary fermentation phase is 25 days, and the product temperature remains on 25 ℃～28 ℃.
Five, after mash fermented by 30 days, pumping into pressure filter filters, filtrate is through leaving standstill clarification in 72 hours, clear liquor is pumped into header tank, utilize the potential difference inflow heat exchanger, after 85 ℃ of thermal treatment in 2～5 minutes, elder generation's water-cooled is refrigerated to subzero 2～5 ℃ again, after cotton cake filtering machine filters, go into a jar storage, after the filtration of 0.5 micron membranes is canned, be finished product again.
Claims (5)
1, the method for multiple biological enzyme yellow rice wine brewage, it is characterized in that: a. is raw material with the sticky rice flour, stir by material-water ratio 1: 2.5～3 thorough mixing, in steam cooker,, then well-done raw material is added the α-Dian Fenmei of 6000 unit raw material weights 1 ‰ in PH6.5～7, when temperature is 68～65 ℃ through boiling in 0.2Mpa30 minute.2 ‰ cellulases and 2 ‰ neutral proteases; B. above-mentioned mash pH value is adjusted to 5, when being cooled to 62～60 ℃, adds the saccharifying enzyme of 50000 unit raw material weight 2.5～3 ‰, leave standstill insulation 30 minutes; C. after above-mentioned mash is cooled to 28 ℃, add the wheat koji powder of raw material weight 80 ‰ and 20 ‰ the little bent powder of head mold, 0.5 ‰ active dry yeasts ferment; D. the mash that ferments is filtered, after 85 ℃ of thermal treatment in 2～5 minutes, freeze to subzero 2～5 ℃ through refrigerant again, filter.
2, the method for multiple biological enzyme yellow rice wine brewage according to claim 1 is characterized in that: to having added α-Dian Fenmei, the sticky rice flour mash after cellulase, neutral protease are handled is adjusted pH value with edible lactic acid.
3, the method for multiple biological enzyme yellow rice wine brewage according to claim 1 is characterized in that: the saccharifying enzyme of interpolation is β-glucoamylase.
4, the method for multiple biological enzyme yellow rice wine brewage according to claim 1 is characterized in that: the active dry yeast of adding adds 35 ℃ of sterilized waters in 1: 10 ratio and activates.
5, the method for multiple biological enzyme yellow rice wine brewage according to claim 1 is characterized in that: during the fermentation, lord ferment period is 5 days, and the product temperature remains on 32 ℃～35 ℃, and the secondary fermentation phase is 25 days, and the product temperature remains on 25 ℃～28 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 03118102 CN1238486C (en) | 2003-02-18 | 2003-02-18 | Method for making yellow rice wine by plurility of bioenzymes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 03118102 CN1238486C (en) | 2003-02-18 | 2003-02-18 | Method for making yellow rice wine by plurility of bioenzymes |
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| CN1435479A CN1435479A (en) | 2003-08-13 |
| CN1238486C true CN1238486C (en) | 2006-01-25 |
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| CN 03118102 Expired - Fee Related CN1238486C (en) | 2003-02-18 | 2003-02-18 | Method for making yellow rice wine by plurility of bioenzymes |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140401A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Refreshing old wine |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102041217B (en) * | 2009-10-19 | 2015-04-08 | 上海金枫酒业股份有限公司 | Method for brewing rice wine from bio-enzyme |
| CN102477368A (en) * | 2010-11-26 | 2012-05-30 | 中国食品工业（集团）公司 | Composite saccharification method of rice |
| CN102936549B (en) * | 2012-07-03 | 2014-08-13 | 四川省山野生物科技有限公司 | Saccharifying agent for brewing, preparation method and application thereof |
| CN102703285B (en) * | 2012-07-06 | 2014-03-26 | 郭景龙 | Traditional Chinese medicine medicated wine and preparation method thereof |
| CN104140907B (en) * | 2013-10-16 | 2016-03-16 | 武汉旗裕高新技术有限公司 | A kind of tea wine preparation technology |
| CN106085703A (en) * | 2016-06-21 | 2016-11-09 | 王子田 | A kind of improving eyesight Rhizoma Dioscoreae yellow wine and preparation method thereof |
| CN105925417A (en) * | 2016-06-21 | 2016-09-07 | 王子田 | Beauty maintaining Chinese yam yellow wine and preparation method thereof |
| CN109943437A (en) * | 2019-04-08 | 2019-06-28 | 孝感市嘉华食品有限公司 | A kind of method of application liquefaction non-starter fermentation yellow rice wine brewage |
| CN111057632A (en) * | 2020-01-17 | 2020-04-24 | 江南大学 | Method for producing yellow wine |
-
2003
- 2003-02-18 CN CN 03118102 patent/CN1238486C/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102140401A (en) * | 2010-12-15 | 2011-08-03 | 山东即墨黄酒厂 | Refreshing old wine |
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