CN1385511A - Method for brewing yellow wine by adopting extrusion process to treat rice raw material - Google Patents
Method for brewing yellow wine by adopting extrusion process to treat rice raw material Download PDFInfo
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- CN1385511A CN1385511A CN 02113072 CN02113072A CN1385511A CN 1385511 A CN1385511 A CN 1385511A CN 02113072 CN02113072 CN 02113072 CN 02113072 A CN02113072 A CN 02113072A CN 1385511 A CN1385511 A CN 1385511A
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Abstract
The present invention relates to a method for making yellow wine by adopting mechanical puffing process and air-flow puffing process to treat rice raw material instead of traditional method of soaking and cooking rice raw material. Its technological condition for treating rice raw material by adopting extrusion puffing process is as follows: moistening rice to make it water content be 20-25%, screen rotating speed of extracing machine is 650-700 rpm and extrusion temp. is 100-180 deg.C. Said invention also provides its technological condition for fermentation and making yellow wine.
Description
Technical field
A kind of method that adopts the extrusion process to treat rice raw material brewing yellow wine belongs to technology and brewing technology.
Background technology
Yellow rice wine and rice wine brewing have a long history in China, and the East China is the major area of yellow rice wine and rice wine production and consumption.In recent years, along with the adjustment of alcohol product structure, yellow rice wine output rises year by year, surpasses 1,500,000 tons/year at present, and output zone is also in continuous expansion.
The traditional technology process of rice wine production is summarized as follows:
Rice or glutinous rice → soak rice → drip washing → steamed rice → cooling →
The jar that falls adds water, wheat koji, yeast → fermentation → press filtration → clarification
→ sterilization → canned → finished product
For thousands of years, rice wine production is continued to use traditional method to the processing of raw material rice always, rice must soak rice, steamed rice technology before fermentation, purpose is to make the Starch rice structure be converted into α type tridimensional network by the crystallization of β type, promptly be to make the rice gelatinization, be convenient to diastatic hydrolysis and saccharification of wheat koji and saccharomycetic fermentation and produce wine.
Adopt traditional soak rice, the steamed rice method is handled the raw material rice that following shortcoming is arranged:
1, the treatment time is longer.From the conveying of rice, through soak rice, drip washing finishes generally to need 3-7 days to steamed rice, the hold facility time is longer, production efficiency is lower.
2, wastewater discharge is big.Be generally 2 times of material quantity by soaking rice, the wastewater flow rate that forms of drip washing, the BOD and the COD of waste water are higher, become the main source of yellow rice wine factory waste water, and it can destroy the water quality of ecotope and brewing water.
3, the loss of raw material rice is bigger.The raw material rice is through soaking, drench processing, and general loss amount is 1-2%, and for fairly large factory, the waste of annual raw material rice is appreciable.
4, need enough delivery heads, cause the consumption high and transportation power of mill construction cost big.Owing to utilize the deadweight of rice and water, from top to down, through soaking rice, steamed rice, the jar that falls, the raw material rice is handled the required depth of building general requirement of workshop section more than 25 meters step by step.
5, rice must drop into fermentation immediately after steamed rice, otherwise apt to deteriorate, and it is minimum that elasticity is adjusted in production.
Summary of the invention
The purpose of this invention is to provide a kind of method that adopts the extrusion process to treat rice raw material brewing yellow wine, so that replace the method for traditional steamed rice brewing yellow wine.The wine brewing rice raw material is changed into expanded gelatinization by traditional steamed rice gelatinization, overcome the former shortcoming that pre-exists, and guarantee that the raw material rice still can satisfy the fermentation requirement fully after the inventive method is handled, brew goes out high-quality yellow rice wine or rice wine.
A kind of method that adopts the extrusion process to treat rice raw material brewing yellow wine, it is to pass through extruding machinery, rely on the effect of extrusion friction, shearing force, add the instantaneous differential pressure that produces in the extrusion process, it is expanded to force rice to take place, starch granules is converted into α-type tridimensional network by β-type crystallization, the brewing yellow wine that can ferment of the rice after expanded.Concrete steps are:
Coarse crushing, damping.With commercially available rice or glutinous rice, first coarse crushing, spray humidification stirs again, makes the rice water content reach 20-25%.
Extruding puffing.The extruder screw rotating speed is transferred to 650-700 rev/min, and control extrusion machine jacket temperature is 100-180 ℃, the rice behind coarse crushing, the humidification is evenly added extrusion machine carry out extruding puffing, keeps evenly discharging continuously.
Pulverize.Extrude the back material through air cooling to room temperature, and pulverize.
Material after pulverizing, as can not in time dropping into fermentation, but then damp proof insulation pack is suitably stored.
A jar fermentation falls.Ferment pulverizing the fermentation proportion scheme of material by factory's routine, amount of water is the 150-300% of raw material rice weight, adding the wheat koji amount is 10～15% of raw material rice weight, adding the yeast amount is 2-8%, promptly 1000 gram raw material rice add the ratio interpolation of 20-80ml yeast culture liquid, leavening temperature is 20～30 ℃, and fermentation time is 28-32 days.
Distiller's wort is handled.After finishing fermentation, distiller's wort is separated with the press filtration method, clarification or through the smart filter of diatomite at low temperatures, again through pasteurization, half a year to one year is stored in can, is the yellow rice wine finished product.
The liquor-making raw material that extruding puffing is handled can also be a glutinous rice.
Bulking process can also adopt air current puffing.
Advantage of the present invention
The rice raw material that utilizes the expanded and air-flow expansion method of machinery to handle brewing yellow wine can replace traditional rice, steamed rice method of soaking, and avoids producing sewage, simplifies working process minimizing equipment and construction investment.
The rice raw material and the tradition that adopt expansion method to handle are soaked the rice raw material that the steaming method is handled, and performance difference is little in fermentation, and the yellow rice wine taste that brew goes out seems clearly, belong to light, and the yellow rice wine taste of leaching-steaming method brew seems that dense alcohol is a little.The rice raw material of puffing is fit to the requirement of yellow rice wine brew fully, and every physical and chemical indexs such as the yellow rice wine pol of brew, wine degree, acidity all can reach set quota.
Present method can make the production cycle of brewing yellow wine shorten, can shorten 3-7 days raw material treatment time, the material after the processing can be placed and store for some time, can be not influential to producing, meet Special Circumstances such as factory's power failure, the fault of cutting off the water, producing the elasticity of adjusting increases greatly.
Reduce material loss, the starch loss of avoiding the rice immersion to cause.Improve working conditions, the operator needn't contact cold water under cold climate, can work under dry, warm environment fully, operates also fairly simple.
The present invention changes into expanded gelatinization to the processing of wine brewing rice raw material by original steamed rice gelatinization, has opened up a kind of new technology conception, will bring better economic and social benefit.
Description of drawings
The technical process of extruding puffing processing rice raw material brewing yellow wine as shown in drawings.
Embodiment
Embodiment 1 adopts single screw extrusion.Get rice 1000 gram, raw material rice moisture is transferred to 20% before expanded, screw speed 650rpm, 150 ℃ of barrel zone temperatures, amount of water is 2000 grams when falling jar, adds wheat koji 150 grams, adds yeast culture liquid 80ml, 20 ℃ of fermentations, ferment gets the yellow rice wine product after 32 days.Alcoholic strength 16.8%, and total acid (in succsinic acid, g/100ml) 0.355, total reducing sugar (g/100ml) 0.366.
Embodiment 2
Get glutinous rice 1000 grams, expanded condition and fermentation condition get yellow rice wine product alcoholic strength 15.0% with embodiment 1, and total acid (in succsinic acid, g/100ml) 0.283, total reducing sugar (g/100ml) 0.472.
Claims (3)
1. method that adopts the extrusion process to treat rice raw material brewing yellow wine, it is characterized in that passing through extruding machinery, rely on the effect of extrusion friction, shearing force, add the instantaneous differential pressure that produces in the extrusion process, it is expanded to force rice to take place, starch granules is converted into α-type tridimensional network by β-type crystallization, the brewing yellow wine that can ferment of the rice after expanded, and concrete steps are:
A, coarse crushing, damping, with commercially available rice elder generation coarse crushing, spray humidification stirs again, makes the rice water content reach 20-25%;
B, extruding puffing transfer to 650-700 rev/min with the extruder screw rotating speed, and control extrusion machine jacket temperature is 100-180 ℃, the rice behind coarse crushing, the humidification is evenly added extrusion machine carry out extruding puffing, keeps evenly discharging continuously;
C, pulverize, extrude the back material through air cooling to room temperature, and pulverize;
D, the material after pulverizing, as not needing timely fermentation, but then damp proof insulation pack is suitably stored;
E, the jar that falls ferment, ferment pulverizing the fermentation proportion scheme of material by factory's routine, amount of water is the 150-300% of raw material rice weight, adding the wheat koji amount is 10～15% of raw material rice weight, adding the yeast amount is 2-8%, promptly 1000 gram raw material rice add the ratio interpolation of 20-80ml yeast culture liquid, and leavening temperature is 20-30 ℃, and fermentation time is 28-32 days;
F, distiller's wort handle, finish fermentation after, distiller's wort is separated with the press filtration method, clarification or through the smart filter of diatomite at low temperatures, again through pasteurization, half a year to one year is stored in can, is the yellow rice wine finished product.
2. in accordance with the method for claim 1, it is characterized in that the liquor-making raw material that extruding puffing is handled is a glutinous rice.
3. in accordance with the method for claim 1, it is characterized in that bulking process adopts air current puffing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02113072 CN1385511A (en) | 2002-05-28 | 2002-05-28 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 02113072 CN1385511A (en) | 2002-05-28 | 2002-05-28 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102391927A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with enzyme or without enzyme |
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN102586046A (en) * | 2011-01-10 | 2012-07-18 | 安琪酵母股份有限公司 | Rice wine self-raising flour and method thereof for brewing rice wine |
| CN103351975A (en) * | 2013-07-29 | 2013-10-16 | 四川理工学院 | Preparation method of raw cooking-free fermentation material of Xiaoqu liquor |
| CN103361180A (en) * | 2013-07-18 | 2013-10-23 | 华南理工大学 | Extraction method of plant essential oil |
| CN103555520A (en) * | 2013-11-15 | 2014-02-05 | 江南大学 | Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees |
| CN103865710A (en) * | 2012-12-17 | 2014-06-18 | 南通康威尔生物化工有限公司 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
| CN104194998A (en) * | 2014-08-18 | 2014-12-10 | 中粮绍兴酒有限公司 | Production process for producing yellow wine by use of pre-gelatinized glutinous rice flour |
| CN107460073A (en) * | 2017-07-28 | 2017-12-12 | 天津科技大学 | ANFs dispel without raw meat fermented glutinous rice beans rice function drink and preparation method thereof |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108424823A (en) * | 2018-03-27 | 2018-08-21 | 安徽省禾裕黄酒有限公司 | A kind of health-care yellow wine of reducing blood sugar and blood lipid and preparation method thereof |
| CN114480051A (en) * | 2021-12-31 | 2022-05-13 | 江南大学 | Brewing method of momordica grosvenori yellow wine |
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2002
- 2002-05-28 CN CN 02113072 patent/CN1385511A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586046A (en) * | 2011-01-10 | 2012-07-18 | 安琪酵母股份有限公司 | Rice wine self-raising flour and method thereof for brewing rice wine |
| CN102391926A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN102391926B (en) * | 2011-11-28 | 2013-03-13 | 江南大学 | Method for brewing yellow rice wine with extruded rice raw material with or without enzyme |
| CN102391927A (en) * | 2011-11-28 | 2012-03-28 | 江南大学 | Solid-state white spirit fermentation and brewing method by using white spirit raw materials extruded with enzyme or without enzyme |
| CN103865710A (en) * | 2012-12-17 | 2014-06-18 | 南通康威尔生物化工有限公司 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
| CN103361180A (en) * | 2013-07-18 | 2013-10-23 | 华南理工大学 | Extraction method of plant essential oil |
| CN103361180B (en) * | 2013-07-18 | 2014-10-08 | 华南理工大学 | Extraction method of plant essential oil |
| CN103351975A (en) * | 2013-07-29 | 2013-10-16 | 四川理工学院 | Preparation method of raw cooking-free fermentation material of Xiaoqu liquor |
| CN103351975B (en) * | 2013-07-29 | 2015-04-15 | 四川理工学院 | Preparation method of raw cooking-free fermentation material of Xiaoqu liquor |
| CN103555520A (en) * | 2013-11-15 | 2014-02-05 | 江南大学 | Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees |
| CN104194998A (en) * | 2014-08-18 | 2014-12-10 | 中粮绍兴酒有限公司 | Production process for producing yellow wine by use of pre-gelatinized glutinous rice flour |
| CN107460073A (en) * | 2017-07-28 | 2017-12-12 | 天津科技大学 | ANFs dispel without raw meat fermented glutinous rice beans rice function drink and preparation method thereof |
| CN107460073B (en) * | 2017-07-28 | 2021-03-19 | 天津科技大学 | Functional beverage capable of removing and resisting nutritional factors and brewing bean and rice with non-fishy wine and preparation method of functional beverage |
| CN107586663A (en) * | 2017-11-09 | 2018-01-16 | 河北保定槐茂有限公司 | A kind of preparation method of yellow rice wine |
| CN108424823A (en) * | 2018-03-27 | 2018-08-21 | 安徽省禾裕黄酒有限公司 | A kind of health-care yellow wine of reducing blood sugar and blood lipid and preparation method thereof |
| CN114480051A (en) * | 2021-12-31 | 2022-05-13 | 江南大学 | Brewing method of momordica grosvenori yellow wine |
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