CN1468951A

CN1468951A - Steaming-free yellow wine brewing method

Info

Publication number: CN1468951A
Application number: CNA021361525A
Authority: CN
Inventors: 陈佩仁
Original assignee: Individual
Current assignee: Individual
Priority date: 2002-07-20
Filing date: 2002-07-20
Publication date: 2004-01-21
Anticipated expiration: 2022-07-20
Also published as: CN100343379C

Abstract

The steaming-free yellow wine brewing process uses the materials including rice as main material, yellow wine yeast, yellow wheat yeast, quick yeast, citric acid, glacial acetic acid and water. The technological process includes the following steps: soaking rice in water for 1.5-3 hr and rinsing; fermenting via adding all the materials into one fermenting pot, stirring and fermenting for 15-35 days; squeezing the fermented rice in a plate-frame filter or bag-type filter to separate out rice and obtain yellow wine liquid; and sterilizing and packing the transparent yellow wine in sealed pot.

Description

Steaming-free yellow wine brewing method

Technical field

The present invention relates to yellow wine brewing method, particularly relate to the method for no boiling (employing raw material) yellow rice wine brewage.

Background technology

Yellow rice wine brewage is to be raw material with the rice, and traditional method must become grog through boiling to rice, and operation such as just can ferment then leads to yellow rice wine.Therefore, existing yellow rice wine brewage technology exists operation heavy (once a few ton-grain foods being carried out boiling), and the time-consuming length of chemical industry consumes a large amount of energy, increases cost, and grain loss is higher simultaneously.

Summary of the invention

The invention provides the method for a kind of raw material (no cooking rice) yellow rice wine brewage, the technical scheme of this method is: the one, and batching, calculate by weight, get 100 parts in rice, yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.01 branch, water 200-260 part; The 2nd, the technological operation flow process; (1) dipping rinsing is got 100 portions of rice and is put in the container with tap water dipping 1.5-3 hour, and the post rinsing rice; (2) system wine with dregs fermentation, in fermentor tank, inject 200-260 part tap water, rice after the rinsing drains in the impouring water, add yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.02 part, after fully stirring, enter fermentation stage, fermentation time 15-35 days; (3) squeeze and filter pumps into the maturing fermentation wine with dregs in the sheet frame air film squeezing machine or pours into and presses squeezing separation waste matter in the bag, filters wine liquid; (4) sterilization of heating of sterilising packaging, the clear wine liquid after the filtration then pours in the altar and seals.Adopt the cooking-less brewing yellow rice wine, have following advantage: the one, best in quality.Because of rice without boiling, protein is not subjected to thermodynamic activity and sex change, so be easier to be resolved into the low molecule amino-acid nitrogen that human body can directly absorb by aspartic protease in yellow wine yeast by uncooked material and the yellow wheat koji, its amount can surpass common grog yellow rice wine 1-2 and doubly reach 1500-2500mg/L, has increased the nutritive value of yellow rice wine greatly.And abundant because of the residual compositions such as oligose that ferment, make mouthfeel seem bright refreshing mellow.Because higher alcohols and VFA ester content exceed common grog yellow rice wine 30-35%, so product fragrance is strong than the grog yellow rice wine.The 2nd, the utilization ratio height.Because rice has been avoided the loss of peeling off of top layer starch granules without long-time dipping and boiling; Again because of there not being water-soluble pasted starch (a-starch), so the starch that has significantly reduced when washing by water because of rinsing runs off.Ethanol content is 14.5% finished product yellow rice wine, and its liquor ratio of raw material can increase more than 30% than the grog yellow rice wine.The 3rd, energy efficient.Produce 10000 tons of yellow rice wine per year, grog production consumption coal is more than 1 kiloton; No boiling (raw material) is brewageed and can be reduced coal consumption 60%, promptly 600 tons, is worth nearly 300,000 yuan.Produce 10000 tons of yellow rice wine per year, grog is produced worker Yu the worker employed in a plant nursery 40,000; No boiling (raw material) is brewageed and can be reduced manpower consumption 20%, worker Yu in the of about 8000.Produce 10000 tons of yellow rice wine per year, grog production consumption rice is more than 3400 tons; No steaming person (raw material) brewages only needs 3000 tons in rice, 400 tons in joint grain.No boiling (raw material) brewing yellow rice wine, comprehensive cost are brewageed than grog can reduce by 12.5%, produces 10000 tons of yellow rice wine per year, can increase surplus the economic benefit 100 ten thousand yuan.

Embodiment

Steaming-free yellow wine brewing method of the present invention, technical process is simply represented: rice → dipping → rinsing → system wine with dregs → fermentation → squeezing → filtration → sterilization → packing → finished product.Proportion scale is got rice and is example, yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.02 part, water 200-260 part for 100 parts by weight.Operating process: the rinsing of (1) dipping, get 100 portions of rice and put into container with tap water dipping 1.5-3 hour, and the post rinsing rice; (2) system wine with dregs fermentation, in jar fermenter, inject 200-260 part tap water, rice after the rinsing drains in the impouring water, add yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.02 part, after fully stirring, enter fermentation stage, fermentation time 15-35 days; (3) squeeze and filter pumps into the maturing fermentation wine with dregs in the sheet frame air film squeezing machine or pours into and presses squeezing separation waste matter in the bag, filters wine liquid; (4) sterilization of heating of sterilising packaging, the clear wine liquid after the filtration, the temperature of heating is identical with grog, then pours in the altar to seal.Wherein Pei Liao preferred example is: get 100 parts in rice, 0.656 part of yellow wine yeast by uncooked material, 10 parts of yellow wheat kojis, 5 parts of rapid-fermenting yeasts, 0.0175 part of citric acid, 0.01 75 part of glacial acetic acid, 234 parts in water.A special case is: 125 kilograms in rice, and 0.82 kilogram of yellow wine yeast by uncooked material, 12.5 kilograms of yellow wheat kojis, 6.25 kilograms of rapid-fermenting yeasts, 0.22 kilogram of citric acid, 0.22 kilogram of glacial acetic acid, 292.49 kilograms in water adds up to 437.5 kilograms.Operation steps: (1) dipping rinsing: the rice that preferred nothing is gone rotten and gone bad, dipping is 2.0-2.5 hour in tap water, makes rice absorb moisture content 25-30%, makes the starch granules aquation, volumetric expansion, three dimensional network opens, for the living starch of amylase saccharification provides passage.With the abundant rinsing rice of tap water, dash to drench and remove chaff impurity and the most of microorganism that adheres to.(2) system wine with dregs fermentation: the tap water that in jar fermenter, injects required amount, the rice impouring that will drain wherein, adding to give birth to ground rice then respectively is base-material, and the head mold of cultivating through 36-38 hour is bent and efficient glucoamylase is composite forms, and enzyme activity is at the yellow wine yeast by uncooked material of 20000 μ/more than the g; Cultivated the yellow wheat koji of anhydrous saccharogenic power more than 1000mg/g.h through 48-60 hour; Cultivated through 18-20 hour, total cellular score is more than 4.0 hundred million/ml, and the high quality rapid-fermenting yeast of blastogenesis rate 20-25% and adjusting karusen pH value are at the citric acid and the glacial acetic acid (growth of control spoilage microorganisms reaches with sour relieving haperacidity purpose) of 4.0-4.5 scope; Through stir karusen and enter fermentation stage.(3) squeeze and filter: autumn, two seasons of spring finish through 15-20 days preceding ferment and afterripening fermentation, need to finish in 25-30 days winter (referring to river, China south, area, Zhejiang).The maturing fermentation wine with dregs pumped into the groove dregs of rice are separated, or pour into and press that squeezing separates waste matter in the bag.The muddy wine of separating presses the filter of bag cover through diatomite filter or two bar, removes trickle suspended substance and is clarified wine liquid transparent.(4) sterilising packaging: the wine liquid of clear, through entering hot water bath or the sterilization of steam multitube heater heats after adjustment or the colouration at double, when reaching 86-87%, the product temperature of looking goes out wine, injection is through the wine jar of heat of steam baking sterilization, with aseptic edible film and indocalamus shell wrapping altar mouth, seal the altar item admittedly with mud and be finished product.

Claims

1, steaming-free yellow wine brewing method is characterized in that:

One, batching: by weight, get 100 parts in rice, yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.02 part, water 200-260 part;

Two, technological operation flow process: the rinsing of (1) dipping, get 100 portions of rice and put into container with tap water dipping 1.5-3 hour, and the post rinsing rice; (2) system wine with dregs fermentation, in jar fermenter, inject 200-260 part tap water, rice after the rinsing drains in the impouring water, add yellow wine yeast by uncooked material 0.5-0.8 part, yellow wheat koji 8-11 part, rapid-fermenting yeast 4-6 part, citric acid 0.01-0.02 part, glacial acetic acid 0.01-0.02 part, after fully stirring, enter fermentation stage, fermentation time 15-35 days; (3) squeeze and filter pumps into the maturing fermentation wine with dregs in the sheet frame air film squeezing machine or pours into and presses squeezing separation waste matter in the bag, filters wine liquid; (4) sterilization of heating of sterilising packaging, the clear wine liquid after the filtration then pours in the altar and seals.

2, steaming-free yellow wine brewing method as claimed in claim 1 is characterized in that batching is: get 100 parts in rice, 0.656 part of yellow wine yeast by uncooked material, 10 parts of yellow wheat kojis, 5 parts of rapid-fermenting yeasts, 0.0175 part of citric acid, 0.0175 part of glacial acetic acid, 234 parts in water.

3, steaming-free yellow wine brewing method as claimed in claim 1 is characterized in that yellow wine yeast by uncooked material is: to give birth to ground rice is base-material, and the head mold of cultivating through 36-38 hour is bent to form with efficiently glucoamylase is composite, and enzyme activity is more than 20000u/g.

4, steaming-free yellow wine brewing method as claimed in claim 1 is characterized in that described yellow wheat koji is: cultivated through 48-60 hour, anhydrous saccharogenic power is more than 1000mg/gh.

5, steaming-free yellow wine brewing method as claimed in claim 1 is characterized in that rapid-fermenting yeast is: cultivated through 18-20 hour, total cellular score more than 4.0 hundred million/ml, blastogenesis rate 20-25%.