CN1408836A

CN1408836A - Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material

Info

Publication number: CN1408836A
Application number: CN 01141731
Authority: CN
Inventors: 苑振宇; 朱余尧; 张天贵; 王磊田
Original assignee: JIAXIANG RICE WINE DRINKS CO Ltd HANDAN CITY
Current assignee: JIAXIANG RICE WINE DRINKS CO Ltd HANDAN CITY
Priority date: 2001-09-17
Filing date: 2001-09-17
Publication date: 2003-04-09

Abstract

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

Description

With the millet is the processing method that brewing wine is produced in the liquid saccharified liquid state fermentation of material, enzyme method

Technical field

The present invention relates to a kind of is raw material with the millet, by the processing method that brewing wine is produced in the liquid saccharified liquid state fermentation of enzyme process, belongs to the technical field of rice wine brewing wine.

Background technology

Traditional rice wine brewing, its raw material all are rice and milled glutinous broomcorn millet.The millet weave construction is tight, hard, and the lipid content height is difficult for gelatinization, saccharification and is easy to give birth to acid, causes the fermentation failure, therefore uses millet to come brewed rice wine, just must traditional semi-solid state technology be changed completely, otherwise is difficult to brewage success.Mr. Ma Yongqiang once delivered the monograph about the development of novel nourishing rice wine on foodstuffs industry science and technology.

The production of tradition rice wine is semi-solid state technology, and its brewing method has following principal feature:

1, is raw material with rice or milled glutinous broomcorn millet, forms through boiling, saccharification and fermentation and squeezing.

2, with wheat koji or Mi Quwei saccharifying agent.

3, in brewing process, the saccharification and the zymamsis of starch are gone forward side by side simultaneously, and karusen concentration is higher, is the semi-solid state shape.

4, under cold condition, carry out the fermentation of long-time (3 months).

Summary of the invention

Millet claims maize again, is the millet grain seed later product that shells, and B.C. more than 2800 years, China planted.German millet nutrition is abundant, and higher food therapy value is arranged.

The objective of the invention is at also not utilizing at present the problem of millet, determined its technology of development, the purposes of opening up millet for raw material brew rice wine product.

The processing method of brewed rice wine that with the millet is raw material is as follows:

1, soak:

Millet 350kg is eluriated totally, is 1: 3 by material-water ratio, soaks 6-8 hour, soft to the grain of rice.

2, defibrination

Using paste roller mill, is that 1: 1.5～1.8 heating water mills are starched by the proportioning of raw material and water, and making the pulp temperature is 60 ℃.

3, size mixing

In the jar of sizing mixing, above-mentioned powder slurry concentration is adjusted to 18Be ', adds NaCO again ₃0.1%, pH value is adjusted to 6.2～6.4, add 0.2% Cacl of millet amount then ₂, add αDian Fenmei (10 μ/g raw material) at last.

4, liquefaction

Earlier in liquefied pot, add a spot of water, be added to till the submergence heating steam pipe, then water is heated to 90-92 ℃, with pump input powder slurry.At this moment should regulate input speed and heating steam amount, keeping its temperature is 90-92 ℃, after defeated material finishes, still keeps this temperature 10-15 minute, and tries not to be blue or not during colour generation, liquefaction work is just finished to slurries with iodine.

5, saccharification

Slurries with above-mentioned liquefaction in saccharifying tank are cooled to 62 ℃, regulate pH value to 5.0, press the 150-200U/g raw material again and add saccharifying enzyme, 60 ℃ of insulations of temperature 2.5-3 hour.

6, filter

Filter with plate-and-frame filter press, remove its dregs.

7, cooling

In water cooler, liquid glucose is cooled to 26-28 ℃, reinstall fermentor tank.

8, fermentation

Use fermentor tank, add the good yellow rice wine dry yeast of activation of the 0.5-1 ‰ of material quantity again, ferment about a week, in lord ferment period, controlling its temperature is 30-33 ℃.

9, clarification

After the fermentation calmness, in settling tank, carry out clarifying treatment with methods such as tannin method, silicon sol or PVP, its consumption is determined according to sample.

10, allotment

In blend tank, after the clarification of wine liquid, extract its supernatant liquor, press the GB/T13662-92 standard to index requests such as its alcoholic strength, total acid, pols, adjust.

11, filter

Wine liquid is filtered by diatomite filter and Membrane filtering machine.

12, microwave is aging

Then wine liquid is passed through the aging machine of microwave, controlling its temperature is 55-60 ℃.

13, sterilization

In sterilization Machine to the sterilization of wine liquid, sterilization temperature 62-70 ℃, sterilizing time 20-30 minute.

It is raw material that the advantage of this processing method is to use millet, open up the purposes of millet and shortened the production cycle, thoroughly changed traditional semi-solid state technology, adopted enzyme process liquid saccharified, after the slagging-off, its liquid glucose adds yeast fermentation again through clarification and the aging processing of microwave.

Embodiment:

Embodiment soaks 6 hours macerations with adding 3 times of water yields after the millet 350kg elutriation, and the heating water mill becomes the powder slurry, adds NaCO ₃01% and 0.2% Cacl of millet amount ₂, add α-Dian Fenmei again, heating liquefaction, liquefaction temperature is 90 ℃, is incubated 15 minutes, try not colour generation with iodine till.Slurries are cooled to 62 ℃ of saccharifying enzyme that add the 200U/g raw material and are incubated 3 hours, and temperature is 60 ℃, crosses its slag of elimination, is cooled to 26 ℃ again, adds 0.5 ‰ yellow rice wine dry yeast and ferments, and controlling its temperature is 30～33 ℃.Clarify allocation processing after the fermentation ends, alcoholic strength is satisfied the criteria, filtered by diatomite and Membrane filtering machine then, the aging and germicidal treatment through microwave is made brewing wine then.

Claims

A kind of is the processing method that the liquid saccharified liquid state fermentation production of material, enzyme method is brewageed with the millet, it is characterized in that:

Its processing method is divided 3 operations:

1, soaks

Millet 380kg is eluriated totally, add 3 times heavy water logging and steeped 6～8 hours, soft up to millet.
2, defibrination

Ratio by raw material and moisture content is 1: 1.5～1.8, heating water mill pulping, and the pulp temperature is 60 ℃.
3, size mixing

To starch concentration adjustment is 18Be ', adds Naco ₃01%, make pH value be adjusted to 6.2～6.4, add the 0.2%Cacl of millet amount ₂, add α-Dian Fenmei again.
4, liquefaction

Add water and starch in powder, temperature is 90-92 ℃, is incubated 15 minutes, and with iodine examination, slurries are colour generation or be not blue not.
5, saccharification

With 62 ℃ of slurries coolings, pH value is 5.0, and 150～200 μ/g raw material is added saccharifying enzyme, and temperature is 60 ℃, is incubated 2.5-3 hour.
6, filter

Filter with plate-and-frame filter press, remove its dregs.
7, cooling

Liquid glucose is cooled to 26-28 ℃.
8, fermentation

Add the 0.5-1% yellow rice wine dry yeast of material quantity, fermented for 1 week, its temperature is 30-33 ℃.
9, clarification

Use the tannin method, silicon sol and PVP method are made clarifying treatment.
10, allotment

Its supernatant liquor is adjusted its alcoholic strength by standard, total acid and pol.
11, filter

Filter by diatomite filtration and Membrane filtering machine.
12, microwave is aging

Wine liquid leads to the aging processing of microwave, and temperature is 55-60 ℃.
13, sterilization

Sterilization temperature 62-70 ℃, sterilizing time 20-30 minute, wine liquid is carried out sterilization.