CN1276070C - Mixed ferment process of yellow rice wine and distiller' grain - Google Patents
Mixed ferment process of yellow rice wine and distiller' grain Download PDFInfo
- Publication number
- CN1276070C CN1276070C CN 200410038857 CN200410038857A CN1276070C CN 1276070 C CN1276070 C CN 1276070C CN 200410038857 CN200410038857 CN 200410038857 CN 200410038857 A CN200410038857 A CN 200410038857A CN 1276070 C CN1276070 C CN 1276070C
- Authority
- CN
- China
- Prior art keywords
- wine
- yellow
- rice
- mixed
- yellow wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The present invention relates to a production technology of yellow wine, particularly to a mixed fermenting technology of yellow wine and distiller' grains. The mixed fermenting technical is matched with the traditional production technology of yellow wine, and a step of putting a certain quantity of Chinese crude bran or millet bran is added before the step of filter pressing fermented wheat and glutinous rice in the traditional production technology of yellow wine, wherein the Chinese crude bran accounts for 5% to 8% of the fermented wheat and glutinous rice, and the millet bran accounts for 3% to 5% of the fermented wheat and glutinous rice; the temperature of the distiller's grains of the yellow wine obtained by distillation is controlled at 25 DEG C to 38 DEG C before mixed fermentation; the distiller's grains of the yellow wine, which account for 20% to 30% of rice, are subjected to the drainage stage or the tank storage stage of the production technology of yellow wine for mixed fermentation. The ideal mixed fermenting technology of yellow wine and distiller' grains changes wastes into valuables, fully utilizes the distiller's grains of the yellow wine, saves grains and improves the taste of the yellow wine.
Description
One, technical field
The present invention relates to a kind of yellow wine production technology, relate in particular to a kind of Yellow Wine Mixed Zymotechnique.
Two, background technology
The traditional yellow rice wine production technique can be divided into two classes: the pouring meal production technique and the stand meal production technique that is applicable to bulk fermentation that are applicable to the cylinder fermentation.The flow process of drenching the meal production technique is: soak that rice-pouring rice-steamed rice-trickle-the cylinder nest falls, put into yeast for brewing rice wine-saccharification-discharge water when falling the cylinder nest, put into wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification when discharging water, put into caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, white poor make the poor product that burn till through distillation with what produce after the press filtration simultaneously, the last yellow wine lees that produces is then as herding, poultry feed or as waste treatment.The flow process of stand meal production technique is: soak rice-drag for rice-steamed rice-stand meal-cylinder that falls (jar) to inoculate, distiller's yeast, wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification the time is put in the cylinder (jar) that falls inoculation, put into caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, white poor make the poor product that burn till through distillation with what produce after the press filtration simultaneously, the last yellow wine lees that produces is also as herding, poultry feed or as waste treatment.As seen from the above, these two kinds of production technique all make the remaining starch of yellow wine lees can not get utilizing more fully, cause waste.
Three, summary of the invention
The present invention is directed to the shortcoming of above-mentioned two kinds of yellow wine production technologies, purpose is to provide a kind of to turn waste into wealth, the Yellow Wine Mixed Zymotechnique that yellow wine lees is made full use of.
For achieving the above object, technical scheme of the present invention is: its technology of Yellow Wine Mixed Zymotechnique matches with traditional technology, traditional yellow rice wine drenches the meal technological process of production: soak that rice-pouring rice-steamed rice-trickle-the cylinder nest falls, put into yeast for brewing rice wine-saccharification-discharge water when falling the cylinder nest, put into wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification when discharging water, put into caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, simultaneously white being pickled with grains or in wine that produces after the press filtration made the poor product that burn till through distillation, produce yellow wine lees at last, produce again when yellow rice wine and to proceed to when discharging water the stage, with the meal in yellow wine lees and wheat koji and the cylinder (jar), water is mixed thoroughly together, mixed fermentation.
Another technical scheme of the present invention is: its technology of Yellow Wine Mixed Zymotechnique matches with traditional technology, the traditional yellow rice wine stand meal technological process of production is: soak rice-drag for rice-steamed rice-stand meal-cylinder that falls (jar) to inoculate, put into distiller's yeast during the cylinder (jar) that falls inoculation, wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification, put into caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, simultaneously white being pickled with grains or in wine that produces after the press filtration made the poor product that burn till through distillation, produce yellow wine lees at last, when yellow rice wine is produced when proceeding to cylinder (jar) inoculation step again, with yellow wine lees and the wheat koji that produces, meal in distiller's yeast and the cylinder (jar), water is mixed thoroughly together, mixed fermentation.
Optimized technical scheme of the present invention is: the injected volume of yellow wine lees is the 20%--30% of rice injected volume; Need mix and stir Chinese crude bran or paddy skin before the white poor distillation, the ratio of Chinese crude bran is the 5%--8% of white vinasse amount, and the ratio of paddy skin is the 3%--5% of white vinasse amount; Drench the discharge water temperature of stage yellow wine lees of meal production technique and should be controlled at 25 ℃--could mix thoroughly with wheat koji and interior meal, the water of cylinder (jar) in the time of 38 ℃; Meal production technique the fall temperature of cylinder (jar) inoculation step yellow wine lees in stand should be controlled at 25 ℃--and could be in the time of 38 ℃ with mixing thoroughly with interior meal, the water of wheat koji, distiller's yeast and cylinder (jar).
After the present invention adopted technique scheme, its beneficial effect was:
(1) improved the content of beneficiating ingredient in the yellow rice wine, can increase more than 8% as solid substance, amino-acid nitrogen can increase more than 12%;
(2) yellow wine lees contains special fragrant ester, is brought into play in mixed fermentation, is of value to the improvement of rice wine flavor.
(3) increased the acidity of karusen, helped saccharomycetic breeding, and can play effect with sour relieving haperacidity.
(4), can suitably shorten stand the soaking a meter time of meal, thereby can reduce the starch loss when soaking meter because yellow wine lees contains certain acidity.
(5) the remaining starch content of yellow wine lees can obtain utilizing more fully, can reduce the 6%--10% of charging capacity once more of rice, has so both saved grain, has created economic worth again.According to measuring and calculating, yellow rice wine per ton can be saved rice 30-40 kilogram, by 2.5 yuan of calculating of existing the price of rice per kilogram, deducts yellow wine lees consumption and other fees, and yellow rice wine per ton can reduce cost more than 50 yuan.
In a word.The present invention is the innovation greatly to the traditional yellow rice wine production technique, has broken and has utilized yellow wine lees mixed fermentation meeting to influence the forbidden zone of quality and the mistaken ideas on the understanding in the traditional yellow rice wine production.Its maximum innovative point is tankage-yellow wine lees that traditional yellow rice wine production is produced is turned waste into wealth, necessarily handle when white poor in the press filtration of traditional yellow rice wine production technique, control the temperature of yellow wine lees then and drop into mixed fermentation in the yellow wine production technology again by certain injected volume.
Four, description of drawings
Integrated artistic schema when Fig. 1 cooperates with pouring meal production technique for the present invention;
Integrated artistic schema when Fig. 2 cooperates with stand meal production technique for the present invention.
Five, embodiment
The present invention can be drenched meal or stand meal production technique with traditional yellow rice wine and cooperate and carry out.
Embodiment 1: 5000 kilograms of rice are put into suitable quantity of water soak that rice-pouring rice-steamed rice-trickle-the cylinder nest falls, put into an amount of yeast for brewing rice wine-saccharification-discharge water when falling the cylinder nest, put into an amount of wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification when discharging water, put into an amount of caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, simultaneously white being pickled with grains or in wine that produces after the press filtration put into Chinese crude bran, the ratio of Chinese crude bran is 6% of a white vinasse amount.Make the poor product that burn till through distillation, produce yellow wine lees at last, the temperature of yellow wine lees should be controlled at 28 ℃, when yellow rice wine regeneration is produced, only needs to drop into 4500 kilograms in rice, proceed to when discharging water the stage, claim meal, the water of 1300 kilograms of yellow wine lees in wheat koji and cylinder to mix thoroughly, mixed fermentation, required amount when the amount of wheat koji still is original traditional mode of production, all the other operations are constant, and it is basic identical that final yellow rice wine amount that produces and production for the first time drop into 5000 kilograms of yellow rice wine amounts that rice produced.
Embodiment 2: 5000 kilograms of rice are put into suitable quantity of water soak rice-drag for rice-steamed rice-stand meal-fall jar to inoculate, put into an amount of distiller's yeast when falling the jar inoculation, wheat koji-open rake Primary Fermentation-secondary fermentation-press filtration-clarification, put into an amount of caramel colour-fry in shallow oil wine-packing-yellow rice wine finished product during clarification, simultaneously with the white poor paddy skin of putting into that produces after the press filtration, the ratio of paddy skin is 5% of a white vinasse amount, make the poor product that burn till through distillation, produce yellow wine lees at last, the temperature of yellow wine lees should be controlled at 35 ℃, when yellow rice wine regeneration is produced, only need to drop into 4600 kilograms in rice, when proceeding to jar inoculation step, claim 1500 kilograms of yellow wine lees and wheat koji, distiller's yeast and jar interior meal, water is mixed thoroughly together, mixed fermentation, required amount when the amount of wheat koji still is original traditional mode of production, all the other operations are constant, the final yellow rice wine amount that produces with produce for the first time that to drop into 5000 kilograms of yellow rice wine amounts that rice produced basic identical.
Claims (7)
1, Yellow Wine Mixed Zymotechnique, its technology matches with traditional technology, traditional yellow rice wine drenches the meal technological process of production: soak rice, drench rice, steamed rice, trickle, the cylinder nest falls, put into yeast for brewing rice wine when falling the cylinder nest, saccharification, discharge water, put into wheat koji when discharging water, open the rake Primary Fermentation, secondary fermentation, press filtration, clarification, put into caramel colour during clarification, fry in shallow oil wine, the packing back becomes the yellow rice wine finished product, simultaneously white being pickled with grains or in wine that produces after the press filtration made the poor product that burn till through distillation, produce yellow wine lees at last, it is characterized in that yellow rice wine is produced again proceeds to when discharging water the stage, with the yellow wine lees of generation and the meal in wheat koji and the cylinder, water is mixed thoroughly together, mixed fermentation.
2, Yellow Wine Mixed Zymotechnique, its technology matches with traditional technology, the traditional yellow rice wine stand meal technological process of production is: soak rice, drag for rice, steamed rice, the stand meal, the cylinder that falls inoculation, put into distiller's yeast and wheat koji during the cylinder that falls inoculation, open the rake Primary Fermentation, secondary fermentation, press filtration, clarification, put into caramel colour during clarification, fry in shallow oil wine, the packing back becomes the yellow rice wine finished product, simultaneously white being pickled with grains or in wine that produces after the press filtration made the poor product that burn till through distillation, produce yellow wine lees at last, it is characterized in that yellow rice wine produces when proceeding to the cylinder inoculation step again, with yellow wine lees and the wheat koji that produces, meal in distiller's yeast and the cylinder, water is mixed thoroughly together, mixed fermentation.
3, Huang according to claim 1 and 2 spills and joins poor mixed fermentation technology, and the injected volume that it is characterized in that yellow wine lees is the 20%--30% of rice injected volume.
4, Yellow Wine Mixed Zymotechnique according to claim 1 and 2 is characterized in that mixing and stirring Chinese crude bran before the white poor distillation, and the ratio of Chinese crude bran is the 5%--8% of white vinasse amount.
5, Yellow Wine Mixed Zymotechnique according to claim 1 and 2 is characterized in that mixing and stirring the paddy skin before the white poor distillation, and the ratio of paddy skin is the 3%--5% of white vinasse amount.
6, Yellow Wine Mixed Zymotechnique according to claim 1, the temperature of the stage yellow rice wine groove that it is characterized in that discharging water should be controlled at 25 ℃--could mix thoroughly with the meal in wheat koji and the cylinder, water in the time of 38 ℃.
7, Yellow Wine Mixed Zymotechnique according to claim 2 is characterized in that falling that the temperature of cylinder inoculation step yellow rice wine groove should be controlled at 25 ℃--could mix thoroughly with the meal in wheat koji, distiller's yeast and the cylinder, water in the time of 38 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410038857 CN1276070C (en) | 2004-05-02 | 2004-05-02 | Mixed ferment process of yellow rice wine and distiller' grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410038857 CN1276070C (en) | 2004-05-02 | 2004-05-02 | Mixed ferment process of yellow rice wine and distiller' grain |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1570065A CN1570065A (en) | 2005-01-26 |
| CN1276070C true CN1276070C (en) | 2006-09-20 |
Family
ID=34481808
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410038857 Expired - Fee Related CN1276070C (en) | 2004-05-02 | 2004-05-02 | Mixed ferment process of yellow rice wine and distiller' grain |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1276070C (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333483B (en) * | 2007-06-25 | 2011-12-07 | 义乌市丹溪酒业有限公司 | Red rice yellow wine with antihypertensive function |
| CN101333500B (en) * | 2007-06-25 | 2010-11-10 | 义乌市丹溪酒业有限公司 | Red rice products and applications thereof for preparing hypotensor |
| CN101845376B (en) * | 2010-04-28 | 2012-09-26 | 湖南省酃酒酒业有限公司 | Ling wine production technology |
| CN102174350B (en) * | 2011-02-24 | 2012-10-17 | 魏华海 | Mixer for cooling and conveying distilled grains |
| CN106811362A (en) * | 2015-12-01 | 2017-06-09 | 湖北广水金山农业科技发展有限公司 | A kind of remaining starch of fermented grain adds the preparation method of broken glutinous rice pre-gelatinized yellow rice wine |
| CN105695238A (en) * | 2016-04-25 | 2016-06-22 | 浙江农林大学 | Production method for yellow wine lee rice wine |
| CN108865589B (en) * | 2018-08-21 | 2021-08-03 | 绍兴国家黄酒工程技术研究中心有限公司 | Vinasse-sleeving production process of traditional semi-sweet yellow wine |
-
2004
- 2004-05-02 CN CN 200410038857 patent/CN1276070C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1570065A (en) | 2005-01-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106929285B (en) | Mechanized brewing process for producing Xiaoqu liquor by taking glutinous sorghum as raw material and spreading, cooling and yeast-discharging device thereof | |
| CN103122304B (en) | Method for brewing vinegar by adopting liquid-first and solid-after alcoholic fermentation process | |
| CN101569398B (en) | Method for producing soy sauce and soybean chili sauce at the same time | |
| CN102994295A (en) | Method for recycling vinasse | |
| CN103740575B (en) | Preparation method for virgin pulp aromatic vinegar | |
| CN106635734A (en) | Application method of various enzymic preparations in solid acetic fermentation process of full-grain mature vinegar | |
| CN108504497A (en) | A kind of high alcohol content red rice yellow wine preparation method | |
| CN102134535A (en) | Method for increasing content of aroma substances in strong aromatic liquor | |
| CN1276070C (en) | Mixed ferment process of yellow rice wine and distiller' grain | |
| CN102134537B (en) | Strong aroma white wine and production method thereof | |
| CN106635704A (en) | Method for producing distilled liquor from glutinous rice and grape peel pomace | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN105219585B (en) | A kind of six grain alcohol white wine and preparation method thereof | |
| CN101824372B (en) | Preparation method for sesame-flavor white spirit | |
| CN101481682B (en) | Complex enzyme special for white spirit | |
| CN105132244A (en) | Liquid fermentation distilled liquor technique | |
| CN1487071A (en) | Making process of grain-fruit wine | |
| CN105779239B (en) | A kind of new method producing liquor bran koji | |
| CN104560505A (en) | Process for brewing yellow wine by feeding starch and glucose liquid | |
| CN102220210A (en) | Producing method of novel cross-steaming wine related in white spirits | |
| CN107354054A (en) | A kind of dry type liquid brewing technique of yellow rice wine | |
| CN109022238A (en) | A kind of vinegar and preparation method thereof of residue and raffinate preparation after the wine brewing based on Maotai-flavor liquor | |
| CN1970720A (en) | Process for preparing acorn wine | |
| CN202730103U (en) | Novel device for producing highly flavored type high-alcohol-content Daqu liquor | |
| CN110734831A (en) | Method for brewing kinds of white spirit |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Shaoxing Nverhong Winery Co.,Ltd. Assignor: Zhejiang Shaoxing Shiye Wine Limited Company Contract fulfillment period: 2008.9.17 to 2013.9.16 contract change Contract record no.: 2008330002571 Denomination of invention: Mixed ferment process of yellow rice wine and distiller' grain Granted publication date: 20060920 License type: Exclusive license Record date: 20081212 |
|
| LIC | Patent licence contract for exploitation submitted for record |
Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2008.9.17 TO 2013.9.16; CHANGE OF CONTRACT Name of requester: SHAOXING NVERHONG WINE BREWING CO., LTD. Effective date: 20081212 |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20060920 Termination date: 20130502 |