CN1629274A - Process for making pure draft yellow wine - Google Patents
Process for making pure draft yellow wine Download PDFInfo
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- CN1629274A CN1629274A CN 200410053939 CN200410053939A CN1629274A CN 1629274 A CN1629274 A CN 1629274A CN 200410053939 CN200410053939 CN 200410053939 CN 200410053939 A CN200410053939 A CN 200410053939A CN 1629274 A CN1629274 A CN 1629274A
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Abstract
The invention provides a process for making pure draft yellow wine which comprises the steps of, (1) disintegrating the glutinous rice by wet method, (2) adjusting grout, (3) liquefying, (4) saccharifying, (5) squeezing, (6) sterilizing, applying glue, (7) clarifying, (8) fermenting, (8) filtering, (9) asepsis loading. The invention can solve the problem of precipitation for the yellow rice wine.
Description
Technical field
The present invention relates to a kind of yellow wine production technology, especially relevant with the draft rice wine production technique.
Background technology
Existing yellow wine production technology has two kinds: the one, and the traditional yellow rice wine production technique; The 2nd, the mechanize yellow wine production technology.These two kinds of technologies all adopt the dual fermentation technology of saccharification limit, limit fermentation, and adopt open type fermented mode, easily are bacterial contamination, constant product quality is relatively poor, and product is subject to the influence of ambient conditions, the ubiquity sedimentation problem, and product generally need be deposited more than 1 year and could sell simultaneously.
Summary of the invention
The purpose of this invention is to provide a kind of automatization control and aseptic control that can realize production process, prevent living contaminants, the manual intervention factor is little, constant product quality, can solve the sedimentation problem of yellow rice wine, realize the cold filling of yellow rice wine, cancel the draft rice wine production technique of the process of depositing of yellow rice wine.
For achieving the above object, the present invention realizes by following technical solution: the draft rice wine production technique, and its technological process is:
A, glutinous rice case of wet attrition: pure white glutinous rice is pulverized with the rice wet crushing mill, and particle is controlled at 0.2-0.5mm,
B, size mixing: after wet rice flour noodles essence is finished, material liquid PH value is transferred to 5.8-6.2, add Ye Huamei 10-20u/g glutinous rice (u/g glutinous rice is the every gram glutinous rice of unit, down with) then, mix,
C, liquefaction: adopt steam ejection liquefaction,
D, saccharification: after liquefaction was finished, the liquefied fermented glutinous rice cooling was regulated pH value then to 4.4-4.6, and the ratio that adds wheat koji 60-80Kg with glutinous rice per ton adds wheat koji, saccharifying enzyme 80-100u/g glutinous rice,
E, squeezing: after saccharification was finished, converted mash pumped into squeezing machine and squeezes,
F, sterilization, following glue: the liquid glucose after squeezing is finished, carry out heat-sterilization, add silica gel again, insulation then,
G, clarification: leave standstill clarification by cooling,
H, fermentation: the liquid glucose after clarification is finished is got supernatant liquor, sends into fermentor tank, goes into distiller's yeast simultaneously, makes liquid glucose and yeast thorough mixing, fermentation then,
I, filtration: carry out classified filtering,
J, sterile filling: the wine sample after the sterile filtration, by sterile filling fresh light refreshing draft rice wine.
Described draft rice wine production technique, its steam ejection liquefaction temperature is controlled at 90-95 ℃, and the insulation liquefying time is 0.5-1 hour.
Described draft rice wine production technique, its liquefied fermented glutinous rice are cooled to 58-62 ℃, and saccharification time is 3-5 hour.
Described draft rice wine production technique, its squeezing time was controlled in 6 hours.
Described draft rice wine production technique, its heat-sterilization temperature is 90-95 ℃, behind the adding silica gel, soaking time is 0.25-0.5 hour.
Described draft rice wine production technique, the liquid glucose after its sterilization, following glue are finished is cooled to 15-18 ℃, leaves standstill then and clarifies in 8-12 hour.
Described draft rice wine production technique, its leavening temperature are controlled at 16-18 ℃, and along with the carrying out of fermentation, top temperature is controlled at 21-23 ℃ then, kept 3-5 days, and be cooled to 12-15 ℃ then, kept 4-6 days, be cooled to 0 ℃ at last, time 10-12 days, amount to 20 days.
Described draft rice wine production technique, it filters and divides three grades, earlier by diatomite filtration, then by the smart filter of 0.6 μ m (micron), at last by 0.45 μ m (micron) sterile filtration.
The present invention compared with prior art has the following advantages: (one) is this draft rice wine production technique, can greatly improve the level of automation of yellow rice wine industry, realizes producing in annual 365 days, does not have seasonal restriction; (2) be that this draft rice wine production technique can realize aseptic control, prevent living contaminants, and manual intervention be little, constant product quality; (3) be the sedimentation problem that this draft rice wine production technique can solve yellow rice wine, realize the cold filling of yellow rice wine, cancelled the process of depositing of yellow rice wine; (4) be fresh salubrious with the product of this explained hereafter, the added value of product height has good economic benefit and social benefit, we can say that yellow rice wine industry new page has been opened in the invention of this technology, can promote the new development of yellow rice wine production techniques.
Description of drawings
Fig. 1 is the process flow sheet of draft rice wine production technique of the present invention.
Embodiment
Below in conjunction with accompanying drawing embodiments of the invention are described in further detail.
Embodiment 1: as shown in Figure 1, with 1 ton of pure white glutinous rice is raw material, broken by wet rice flour noodles earlier, particle is controlled at about 0.35mm, size mixing then, transfer pH value to 5.8 with lactic acid, add Ye Huamei 10u/g glutinous rice (u/g glutinous rice is the every gram glutinous rice of unit, down together) then, mix, the back mash of sizing mixing carries out steam ejection liquefaction by steam injector, injection temperature is controlled at 90 ℃, and insulation liquefaction 1 hour is after liquefaction is finished, liquefied fermented glutinous rice is cooled to 62 ℃, regulate pH value to 4.4 with lactic acid then, add wheat koji 60Kg subsequently, saccharifying enzyme 100u/g glutinous rice, saccharification time 3 hours, after saccharification is finished, converted mash pumps into squeezing machine and squeezes, and the squeezing time was controlled in 6 hours, the liquid glucose after squeezing is finished, be heated to 90 ℃, add silica gel, be incubated 0.5 hour then, sterilization, liquid glucose after following glue is finished is cooled to 15 ℃, place settling tank, left standstill 8 hours, the liquid glucose after clarification is finished is got supernatant liquor, sends into fermentor tank, add distiller's yeast simultaneously, make liquid glucose and yeast thorough mixing, controlled temperature is at 16 ℃, then along with the carrying out of fermenting, top temperature is controlled at 21 ℃, kept 5 days, and be cooled to 12 ℃ then, kept 4 days, be cooled to 0 ℃ at last, 11 days time, whole fermentation period 20 days filters after the wine sample after fermentation is finished is got the end, filter and divide three grades, earlier by diatomite filtration, then by the smart filter of 0.6 μ m (micron), at last by 0.45 μ m (micron) sterile filtration, wine sample after the sterile filtration, by sterile filling fresh light refreshing draft rice wine.
Embodiment 2: as shown in Figure 1, with 1 ton of pure white glutinous rice is raw material, broken by wet rice flour noodles earlier, particle is controlled at about 0.35mm, size mixing then, transfer pH value to 6.2 with lactic acid, add Ye Huamei 20u/g glutinous rice subsequently, mix, the back mash of sizing mixing carries out steam ejection liquefaction by steam injector, and injection temperature is controlled at 95 ℃, insulation liquefying time 0.5 hour, after liquefaction was finished, liquefied fermented glutinous rice was cooled to 58 ℃, regulated pH value to 4.6 with lactic acid then, add wheat koji 80Kg subsequently, saccharifying enzyme 80u/g glutinous rice, saccharification time 5 hours, after saccharification was finished, converted mash pumped into squeezing machine and squeezes, the squeezing time was controlled in 6 hours, liquid glucose after squeezing is finished is heated to 95 ℃, adds silica gel, be incubated 0.25 hour then, sterilization, liquid glucose after following glue is finished is cooled to 18 ℃, places settling tank, leaves standstill 12 hours, liquid glucose after clarification is finished is got supernatant liquor, send into fermentor tank, add distiller's yeast simultaneously, make liquid glucose and yeast thorough mixing, controlled temperature is at 18 ℃, along with the carrying out of fermentation, top temperature is controlled at 23 ℃, keeps 3 days then, be cooled to 15 ℃ then, kept 6 days, and be cooled to 0 ℃ at last, 11 days time, whole fermentation period 20 days, filter after wine sample after fermentation is finished is got the end, filter and divide three grades, pass through diatomite filtration earlier, then by the smart filter of 0.6 μ m (micron), at last by 0.45 μ m (micron) sterile filtration, the wine sample after the sterile filtration, by sterile filling fresh light refreshing draft rice wine.
Embodiment 3: as shown in Figure 1, with 1 ton of pure white glutinous rice is raw material, broken by wet rice flour noodles earlier, particle is controlled at about 0.35mm, size mixing then, transfer pH value to 6.0 with lactic acid, add Ye Huamei 15u/g glutinous rice subsequently, mix, the mash of sizing mixing carries out steam ejection liquefaction by steam injector, and injection temperature is controlled at 92.5 ℃, insulation liquefying time 0.75 hour, after liquefaction was finished, liquefied fermented glutinous rice was cooled to 60 ℃, regulated pH value to 4.5 with lactic acid then, add wheat koji 70Kg subsequently, saccharifying enzyme 90u/g glutinous rice, saccharification time 4 hours, after saccharification was finished, converted mash pumped into squeezing machine and squeezes, the squeezing time was controlled in 6 hours, liquid glucose after squeezing is finished is heated to 92.5 ℃, adds silica gel, be incubated 0.375 hour then, sterilization, liquid glucose after following glue is finished is cooled to 16.5 ℃, places settling tank, leaves standstill 10 hours, liquid glucose after clarification is finished is got supernatant liquor, send into fermentor tank, add distiller's yeast simultaneously, make liquid glucose and yeast thorough mixing, controlled temperature is at 17 ℃, along with the carrying out of fermentation, top temperature is controlled at 22 ℃, keeps 4 days then, be cooled to 13.5 ℃ then, kept 5 days, and be cooled to 0 ℃ at last, 11 days time, whole fermentation period 20 days, filter after wine sample after fermentation is finished is got the end, filter and divide three grades, pass through diatomite filtration earlier, then by the smart filter of 0.6 μ m (micron), at last by 0.45 μ m (micron) sterile filtration, the wine sample after the sterile filtration, by sterile filling fresh light refreshing draft rice wine.
Claims (8)
1, a kind of draft rice wine production technique is characterized in that the production technique of described draft rice wine is:
A, glutinous rice case of wet attrition: pure white glutinous rice is pulverized with the rice wet crushing mill, and particle is controlled at 0.2-0.5mm,
B, size mixing: after wet rice flour noodles essence is finished, material liquid PH value is transferred to 5.8-6.2, add Ye Huamei 10-20u/g glutinous rice (u/g glutinous rice is the every gram glutinous rice of unit, down with) then, mix,
C, liquefaction: adopt steam ejection liquefaction,
D, saccharification: after liquefaction was finished, the liquefied fermented glutinous rice cooling was regulated pH value then to 4.4-4.6, and the ratio that adds wheat koji 60-80Kg with glutinous rice per ton adds wheat koji, saccharifying enzyme 80-100u/g glutinous rice,
E, squeezing: after saccharification was finished, converted mash pumped into squeezing machine and squeezes,
F, sterilization, following glue: the liquid glucose after squeezing is finished, carry out heat-sterilization, add silica gel again, insulation then,
G, clarification: leave standstill clarification by cooling,
H, fermentation: the liquid glucose after clarification is finished is got supernatant liquor, sends into fermentor tank, goes into distiller's yeast simultaneously, makes liquid glucose and yeast thorough mixing, fermentation then,
I, filtration: carry out classified filtering,
J, sterile filling: the wine sample after the sterile filtration, by sterile filling fresh light refreshing draft rice wine.
2, draft rice wine production technique according to claim 1 is characterized in that: the steam ejection liquefaction temperature is controlled at 90-95 ℃, and the insulation liquefying time is 0.5-1 hour.
3, draft rice wine production technique according to claim 1 is characterized in that: liquefied fermented glutinous rice is cooled to 58-62 ℃, and saccharification time is 3-5 hour.
4, according to claim 1 fast draft rice wine production technique, it is characterized in that: the squeezing time was controlled in 6 hours.
5, draft rice wine production technique according to claim 1 is characterized in that: the heat-sterilization temperature is 90-95 ℃, and behind the adding silica gel, soaking time is 0.25-0.5 hour.
6, draft rice wine production technique according to claim 1 is characterized in that: the liquid glucose after sterilization, following glue are finished is cooled to 15-18 ℃, leaves standstill then and clarifies in 8-12 hour.
7, draft rice wine production technique according to claim 1, it is characterized in that: leavening temperature is controlled at 16-18 ℃, then along with the carrying out of fermenting, top temperature is controlled at 21-23 ℃, keeps 3-5 days, is cooled to 12-15 ℃ then, kept 4-6 days, be cooled to 0 ℃ at last, time 10-12 days, amount to 20 days.
8, draft rice wine production technique according to claim 1 is characterized in that: filter and divide three grades, earlier by diatomite filtration, then by the smart filter of 0.6 μ m (micron), at last by 0.45 μ m (micron) sterile filtration.
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| CN 200410053939 CN1257260C (en) | 2004-08-20 | 2004-08-20 | Process for making pure draft yellow wine |
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Cited By (15)
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| CN102154075A (en) * | 2011-04-06 | 2011-08-17 | 黑龙江省轻工科学研究院 | Method for producing yellow wine by using raw rice |
| CN101475890B (en) * | 2008-10-31 | 2012-01-11 | 会稽山绍兴酒股份有限公司 | Superior ripe wine and production process thereof |
| CN102477368A (en) * | 2010-11-26 | 2012-05-30 | 中国食品工业（集团）公司 | Composite saccharification method of rice |
| CN102604846A (en) * | 2012-03-29 | 2012-07-25 | 中国绍兴黄酒集团有限公司 | Preparation process for wine yeast special for large jar of fermented yellow wine |
| CN102041215B (en) * | 2009-10-19 | 2012-12-26 | 上海金枫酒业股份有限公司 | Fruit-flavor yellow wine and brewing method thereof |
| CN102851166A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from husked millet raw material |
| CN102851167A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from puffed husked millet |
| CN103992896A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Brewing method for aerated sparkling sake |
| CN104109607A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft mango yellow rice wine and making method thereof |
| CN104109605A (en) * | 2014-07-23 | 2014-10-22 | 冯英 | Method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming raw glutinous rice flour |
| CN104109606A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple yellow rice wine and making method thereof |
| CN104694339A (en) * | 2015-03-31 | 2015-06-10 | 福建师范大学 | Preparing method of potato red yeast rice yellow rice wine brewed with full-liquid-state method based on liquid red yeast rice for brewing |
| CN107779343A (en) * | 2017-11-13 | 2018-03-09 | 北京忠和房县生物食品有限公司 | It is a kind of to inflate the preparation method for drinking yellow rice wine |
| CN111349531A (en) * | 2020-03-16 | 2020-06-30 | 浙江树人学院（浙江树人大学） | Cooking wine special for roasted eel and preparation process thereof |
| CN116218621A (en) * | 2023-01-31 | 2023-06-06 | 镇江恒顺酒业有限责任公司 | Fermentation method for jet liquefied yellow wine |
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| CN101475890B (en) * | 2008-10-31 | 2012-01-11 | 会稽山绍兴酒股份有限公司 | Superior ripe wine and production process thereof |
| CN102041215B (en) * | 2009-10-19 | 2012-12-26 | 上海金枫酒业股份有限公司 | Fruit-flavor yellow wine and brewing method thereof |
| CN102477368A (en) * | 2010-11-26 | 2012-05-30 | 中国食品工业（集团）公司 | Composite saccharification method of rice |
| CN102154075A (en) * | 2011-04-06 | 2011-08-17 | 黑龙江省轻工科学研究院 | Method for producing yellow wine by using raw rice |
| CN102851166A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from husked millet raw material |
| CN102851167A (en) * | 2011-06-27 | 2013-01-02 | 黑龙江省麒麟工贸公司 | Method for preparing yellow wine from puffed husked millet |
| CN102604846A (en) * | 2012-03-29 | 2012-07-25 | 中国绍兴黄酒集团有限公司 | Preparation process for wine yeast special for large jar of fermented yellow wine |
| CN103992896B (en) * | 2013-06-20 | 2016-04-27 | 江南大学 | A kind of brew method of Puffer-type foaming pure mellow wine |
| CN103992896A (en) * | 2013-06-20 | 2014-08-20 | 江南大学 | Brewing method for aerated sparkling sake |
| CN104109607A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft mango yellow rice wine and making method thereof |
| CN104109606A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Draft pineapple yellow rice wine and making method thereof |
| CN104109605A (en) * | 2014-07-23 | 2014-10-22 | 冯英 | Method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming raw glutinous rice flour |
| CN104694339A (en) * | 2015-03-31 | 2015-06-10 | 福建师范大学 | Preparing method of potato red yeast rice yellow rice wine brewed with full-liquid-state method based on liquid red yeast rice for brewing |
| CN104694339B (en) * | 2015-03-31 | 2016-05-25 | 福建师范大学 | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine |
| CN107779343A (en) * | 2017-11-13 | 2018-03-09 | 北京忠和房县生物食品有限公司 | It is a kind of to inflate the preparation method for drinking yellow rice wine |
| CN111349531A (en) * | 2020-03-16 | 2020-06-30 | 浙江树人学院（浙江树人大学） | Cooking wine special for roasted eel and preparation process thereof |
| CN116218621A (en) * | 2023-01-31 | 2023-06-06 | 镇江恒顺酒业有限责任公司 | Fermentation method for jet liquefied yellow wine |
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| CN1257260C (en) | 2006-05-24 |
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