CN212560176U - Immobilized yeast fermentation tank - Google Patents
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- CN212560176U CN212560176U CN202020442452.6U CN202020442452U CN212560176U CN 212560176 U CN212560176 U CN 212560176U CN 202020442452 U CN202020442452 U CN 202020442452U CN 212560176 U CN212560176 U CN 212560176U
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Abstract
The utility model discloses an immobilized yeast fermentation tank, which comprises a cylinder body with a conical bottom, wherein the diameter-height ratio of the cylinder body is 1:1, the included angle of the conical bottom is 120 degrees, and the conical bottom is provided with a discharge hole; the height of the conical bottom is 3a, a porous false bottom is arranged at the position 4a away from the conical bottom of the conical bottom, and the aperture of each hole of the porous false bottom is smaller than the diameter of the immobilized yeast particles; a second inclined straight blade stirring paddle is arranged at the intersection line of the cylinder body of the immobilized yeast fermentation tank and the conical bottom; the driving motor of the two inclined straight blade stirring paddles is arranged in the center of the top cover of the immobilized yeast fermentation tank; the periphery of the cylinder body and the conical bottom of the immobilized yeast fermentation tank is provided with a cooling jacket. The utility model discloses an immobilized yeast fermentation tank, but its immobilized yeast convenient and fast's used repeatedly, thereby can leave out the yellow wine yeast greatly and enlarge the process of cultivateing and practice thrift manufacturing cost.
Description
Technical Field
The utility model relates to a yellow rice wine fermenting installation, especially an immobilized yeast fermentation cylinder of yellow rice wine.
Background
Higher alcohol is an indispensable flavor substance in yellow wine, but when the content exceeds a certain limit, the yellow wine generates fusel oil flavor, and people can feel the head after drinking a certain amount of the yellow wine. It is believed that this is caused by too high a level of higher alcohols, especially isoprene and active pentanol.
There are two metabolic pathways for yeast to produce higher alcohols:
the first is catabolic pathway, namely Ehrlich pathway, the alpha-ketoacid is generated by amino acid transamination pathway, and the alpha-ketoacid is dehydrogenated to generate higher alcohol by decarboxylation; the other is a sugar metabolism pathway, namely a Harris pathway, glucose generates alpha-ketoacid through an EMP pathway and TCA cycle, and the alpha-ketoacid generates higher alcohol through decarboxylation and dehydrogenation. The total amount of higher alcohols produced in the normal fermentation broth, 75% was produced by the Harris pathway of sugar metabolism, and the other 25% was derived from the Ehrlich pathway. The Ehrlich pathway and Harris pathway for higher alcohol synthesis are shown in figure 1.
In the existing yellow wine production, the measures for controlling the generation amount of the higher alcohol are mainly to adopt the traditional control methods of yeast strain selection, yeast proliferation control, fermentation temperature adjustment, protein content control in fermentation liquor and the like, and the yellow wine produced by using the traditional control method has larger content fluctuation of the higher alcohol. Fig. 2 shows a traditional process flow for producing yellow wine.
The yellow wine produced by the immobilized yeast fermentation can effectively reduce the higher alcohol content of the yellow wine. In the production of yellow wine by immobilized yeast fermentation, different fermentation tanks and yeasts are adopted, so that the efficiency and the cost for replacing the yeasts are different, and the generation and the control of the content of higher alcohol are greatly influenced.
SUMMERY OF THE UTILITY MODEL
The utility model aims at providing an immobilization yeast fermentation cylinder, its immobilization yeast reuse that can convenient and fast omits thereby the yellow rice wine yeast enlarges the process of cultivateing and practices thrift manufacturing cost greatly, utilizes its immobilization yeast fermentation moreover, can effectively reduce the senior mellow wine content of yellow rice wine, has positive meaning to the quality of control yellow rice wine and drink the hobby nature.
In order to achieve the above purpose, the utility model adopts the following technical scheme:
an immobilized yeast fermentation tank comprises a cylinder body with a conical bottom, wherein the diameter-height ratio of the cylinder body is 1:1, the included angle of the conical bottom is 120 degrees, and the conical bottom is provided with a discharge hole; the height of the conical bottom is 3a, a porous false bottom is arranged at the position 4a away from the conical bottom of the conical bottom, and the aperture of each hole of the porous false bottom is smaller than the diameter of the immobilized yeast particles; a second inclined straight blade stirring paddle is arranged at the intersection line of the cylinder body of the immobilized yeast fermentation tank and the conical bottom; the driving motor of the two inclined straight blade stirring paddles is arranged in the center of the top cover of the immobilized yeast fermentation tank; the cylinder of the immobilized yeast fermentation tank and the periphery of the conical bottom are provided with cooling jackets which are communicated, and the temperature of fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of tap water in the cooling jackets.
The immobilized yeast particles are contained in the upper part of the porous false bottom, the aperture ratio of the porous false bottom is 25-30%, and the aperture is 3-4 mm; the diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder, the height of the paddles is a, the width of the paddles is a/2, and the inclination angle is 60 degrees; and a yeast inlet and a sugar solution inlet are also formed in the top cover.
The lower part of the cooling jacket is provided with a cooling water inlet, the upper part of the cooling jacket is provided with a cooling water outlet, the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor, an electric valve is arranged in front of the cooling water inlet, the temperature sensor and the electric valve are electrically connected with a temperature controller through corresponding leads, and the temperature controller controls the flow of cooling water through the electric valve according to the data of the temperature sensor.
Compared with the prior art, the beneficial effects of the utility model are that: by adopting the technical scheme, the porous false bottom is arranged at the position 4a away from the conical bottom of the conical bottom, the pore diameter of each pore of the porous false bottom is smaller than the diameter of the immobilized yeast particle, and by adopting the structure, fermented mash is discharged from the discharge port after fermentation is finished, the immobilized yeast particles are washed by clear water at the temperature of 10-15 ℃, the outer surfaces of the immobilized yeast particles are cleaned, the immobilized yeast particles can be reused, the method is convenient, quick and efficient, the process of expanding and culturing yellow wine yeast can be greatly omitted, and the production cost is saved.
Drawings
FIG. 1 is the Ehrlich pathway and Harris pathway for higher alcohol synthesis;
FIG. 2 is a flow chart of a conventional process for producing yellow wine;
FIG. 3 is a schematic structural diagram of the immobilized yeast fermentation tank of the present invention.
Detailed Description
In order to make the technical solution of the present invention clearer, the following describes the present invention in detail with reference to fig. 1 to 3. It should be understood that the detailed description and specific examples, while indicating the scope of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention.
The utility model relates to an immobilized yeast fermentation tank, which comprises a cylinder body 4 with a conical bottom 1, wherein the diameter-height ratio of the cylinder body 4 is 1:1, the included angle of the conical bottom 1 is 120 degrees, and the conical bottom is provided with a discharge hole 13; the height of the conical bottom 1 is 3a, a porous false bottom 2 is arranged at the position which is away from the conical bottom 1 and is 4a, and the aperture of each hole of the porous false bottom 2 is smaller than the diameter of the immobilized yeast particles 3; a second inclined straight blade stirring paddle is arranged at the intersection of the cylinder 4 of the immobilized yeast fermentation tank and the conical bottom 1; the driving motor 6 of the two inclined straight blade stirring paddles is arranged in the central part of the top cover 14 of the immobilized yeast fermentation tank; the periphery of the cylinder 4 and the conical bottom 1 of the immobilized yeast fermentation tank is provided with a cooling jacket 7 which is communicated, and the temperature of fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of tap water in the cooling jacket 7.
Preferably, the immobilized yeast particles 3 are contained in the upper part of the porous false bottom 2, and the immobilized yeast particles 3 are spherical, approximately spherical or irregular spherical bodies, and the diameter (when the diameter is approximately spherical or irregular spherical body, the diameter is the maximum diameter) is 3.5-8 mm. The aperture ratio of the porous false bottom 2 is 25-30%, and the aperture is 3-4 mm; when the diameter of the immobilized yeast particle 3 is 3.5-6 mm, the aperture ratio of the porous false bottom 2 is 25%, the aperture is 3mm, when the diameter of the immobilized yeast particle 3 is 4-7 mm, the aperture ratio of the porous false bottom 2 is 28%, the aperture is 3.5mm, when the diameter of the immobilized yeast particle 3 is 5-8 mm, the aperture ratio of the porous false bottom 2 is 30%, and the aperture is 4 mm. The diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder 4, the height of the paddle 5 is a, the width of the paddle is a/2, and the inclination angle is 60 degrees; the top cover 14 is also provided with a yeast inlet 15 and a sugar solution inlet 16. The lower part of the cooling jacket 7 is provided with a cooling water inlet 8, the upper part of the cooling jacket 7 is provided with a cooling water outlet 9, the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor 10, the front part of the cooling water inlet 8 is provided with an electric valve 11, the temperature sensor 10 and the electric valve 11 are electrically connected with a temperature controller 12 through corresponding leads, and the temperature controller 12 controls the flow of cooling water through the electric valve 11 according to the data of the temperature sensor 10.
The following is a specific embodiment of using the immobilized yeast fermentation tank to ferment yellow rice wine:
example 1
The utility model discloses an application of immobilization yeast fermentation cylinder in the immobilization fermentation method of control yellow rice wine senior alcohol content, including following step:
the method comprises the following steps: rice whitening and rice flour slurry preparation
A. Rice refined white 4400kg, wherein the refined white rate is 89.5 percent, and the refined white rate is white rice/brown rice multiplied by 100 percent;
B. pulverizing into powder, sieving with 60 mesh sieve, adding water at a ratio of 1:2.5, stirring, adding alpha-amylase and CaCl at a ratio of 30U/g fine white rice2Liquefying at 90 deg.C for 60min with 2.5g/kg of refined white rice;
step two: yeast and immobilization thereof
C. Yellow wine yeast is adopted and cultured in wort of 12 degrees Bx for 24 hours at the temperature of 26-28 ℃ to ensure that cells reach logarithmic phase and the yeast concentration reaches 3.5 multiplied by 108Per mL;
D. centrifuging yellow wine yeast cultured to logarithmic phase, collecting yeast and 9 times of yeastMixing with 2.0% sodium alginate solution, and adding 4% CaCl dropwise with 20L porous syringe at 37 deg.C in water bath2Immobilizing in the solution under the condition of water bath at 20 ℃ for 1h, washing with sterile water for several times, and adding 0.05% CaCl2The solution is balanced overnight at 4 ℃ to obtain immobilized yeast particles 3;
step three: put into a jar
E. Pumping the starch slurry liquefied and cooled to 30 ℃ in the first step into a fermentation tank, adding malt yeast according to the proportion of 8kg/100kg of fine white rice, and adjusting the pH value to 4.6 by using lactic acid or phosphoric acid; adding the immobilized yeast particles obtained in the step two, wherein the adding amount of the immobilized yeast particles is 10% of the mass of the polished rice;
the fermentation tank is an immobilized yeast fermentation tank, the immobilized yeast fermentation tank comprises a cylinder 4 with a conical bottom 1, the diameter of the cylinder 4 is 2.85 meters, the height of the cylinder is 2.85 meters, the included angle of the conical bottom 1 is 120 degrees, and a discharge hole 13 is formed in the conical bottom; the height of the conical bottom 1 is 1.07 m, a porous false bottom 2 is arranged at the position 1.43 m away from the conical bottom of the conical bottom 1, the immobilized yeast particles 3 are contained at the upper part of the porous false bottom 2, and the aperture of each hole of the porous false bottom 2 is smaller than the diameter of the immobilized yeast particles 3; a second inclined straight blade stirring paddle is arranged at the intersection of the cylinder 4 of the immobilized yeast fermentation tank and the conical bottom 1; the driving motor 6 of the two inclined straight blade stirring paddles is arranged in the central part of the top cover 14 of the immobilized yeast fermentation tank; the periphery of the cylinder 4 and the conical bottom 1 of the immobilized yeast fermentation tank is provided with a cooling jacket 7 which is communicated with each other, and the temperature of fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of tap water in the cooling jacket 7;
step four: fermentation of
F: controlling the main fermentation temperature at 32-33 ℃, and performing saccharification and fermentation for 5 days; the rotating speed of the stirrer is 90 revolutions per minute, and the stirrer can be manually regulated and controlled and can also be controlled by a controller;
g: after the main fermentation is finished, gradually reducing the fermentation temperature to 15 ℃, continuing the after-fermentation for 21 days at the temperature, and stirring for 30min every 24h in the fermentation process at the rotating speed of 75-90 r/min;
h: discharging fermented mash from a discharge port 13 after fermentation is finished, washing the immobilized yeast particles with clear water at 10-15 ℃, and washing the outer surfaces of the immobilized yeast particles so as to repeatedly use the immobilized yeast particles.
The immobilized yeast particles 3 are spherical, approximately spherical, or irregular spheroids, and have a diameter (when they are approximately spherical or irregular spheroids, the diameter is the largest diameter) of 5-8 mm. Preferably, the porous false bottom 2 has an opening rate of 30% and a pore diameter of 4 mm; the diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder 4, the height of the paddle 5 is 0.27 meter, the width of the paddle is 0.14 meter, and the inclination angle is 60 degrees; the top cover 14 is also provided with a yeast inlet 15 and a sugar solution inlet 16.
The lower part of the cooling jacket 7 is provided with a cooling water inlet 8, the upper part of the cooling jacket 7 is provided with a cooling water outlet 9, the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor 10, the front part of the cooling water inlet 8 is provided with an electric valve 11, the temperature sensor 10 and the electric valve 11 are electrically connected with a temperature controller 12 through corresponding leads, and the temperature controller 12 controls the flow of cooling water through the electric valve 11 according to the data of the temperature sensor 10.
Example 2
The utility model discloses an application of immobilization yeast fermentation cylinder in the immobilization fermentation method of control yellow rice wine senior alcohol content, including following step:
the method comprises the following steps: rice whitening and rice flour slurry preparation
A. 2200kg of rice white, the white content of which is 89.0%;
B. pulverizing into powder, sieving with 60 mesh sieve, adding water at a ratio of 1:2.5, stirring, adding alpha-amylase and CaCl at a ratio of 30U/g fine white rice2Liquefying at 90 deg.C for 60min with 2.5g/kg of refined white rice;
step two: yeast and immobilization thereof
C. Yellow wine yeast is adopted and cultured in wort of 12 degrees Bx for 24 hours at the temperature of 26-28 ℃ to ensure that cells reach logarithmic phase and the yeast concentration reaches 3.2 multiplied by 108Per mL;
D. centrifuging cultured yellow wine yeast to logarithmic phase, collecting yeast, mixing with 9 times of 1.9% sodium alginate solution, and soaking in 37 deg.C water bath20L Multi-well Syringe to 4% CaCl2Immobilizing in the solution under the condition of water bath at 20 ℃ for 1h, washing with sterile water for several times, and adding 0.05% CaCl2The solution is balanced overnight at 4 ℃ to obtain immobilized yeast particles;
step three: put into a jar
E. Pumping the starch slurry liquefied and cooled to 30 ℃ in the first step into a fermentation tank, adding malt yeast according to the proportion of 8kg/100kg of fine white rice, and adjusting the pH value to 4.5 by using lactic acid or phosphoric acid; adding the immobilized yeast particles obtained in the step two, wherein the adding amount of the immobilized yeast particles is 10% of the mass of the polished rice;
the fermentation tank is an immobilized yeast fermentation tank which comprises a cylinder 4 with a conical bottom 1, the diameter of the cylinder 4 is 2.25 meters, the height of the cylinder is 2.25 meters, the included angle of the conical bottom 1 is 120 degrees, and a discharge hole 13 is formed in the conical bottom; the height of the conical bottom 1 is 0.84 m, a porous false bottom 2 is arranged at the position 1.13 m away from the conical bottom of the conical bottom 1, the immobilized yeast particles 3 are contained at the upper part of the porous false bottom 2, and the aperture of each hole of the porous false bottom 2 is smaller than the diameter of the immobilized yeast particles 3; a second inclined straight blade stirring paddle is arranged at the intersection of the cylinder 4 of the immobilized yeast fermentation tank and the conical bottom 1; the driving motor 6 of the two inclined straight blade stirring paddles is arranged in the central part of the top cover 14 of the immobilized yeast fermentation tank; the periphery of the cylinder 4 and the conical bottom 1 of the immobilized yeast fermentation tank is provided with a cooling jacket 7 which is communicated with each other, and the temperature of fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of tap water in the cooling jacket 7;
step four: fermentation of
F: controlling the main fermentation temperature to be 31-32 ℃, and performing saccharification and fermentation for 5 days; the rotating speed of the stirrer is 82.5 revolutions per minute;
g: after the main fermentation is finished, gradually reducing the fermentation temperature to 15 ℃, continuing the after-fermentation for 21 days at the temperature, and stirring for 30min every 24h in the fermentation process at the rotating speed of 75-90 r/min;
h: and discharging fermented mash from a discharge port 13 after fermentation is finished, washing the immobilized yeast particles by using clear water at the temperature of 10-15 ℃, and washing the outer surfaces of the immobilized yeast particles so as to repeatedly use the immobilized yeast particles.
The immobilized yeast particles 3 are spherical, approximately spherical, or irregular spheroids, and have a diameter (when they are approximately spherical or irregular spheroids, the diameter is the largest diameter) of 4-7 mm. Preferably, the porous false bottom 2 has an opening rate of 28% and a pore diameter of 3.5 mm; the diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder 4, the height of the paddle 5 is 0.22 meter, the width of the paddle is 0.11 meter, and the inclination angle is 60 degrees; the top cover 14 is also provided with a yeast inlet 15 and a sugar solution inlet 16.
The lower part of the cooling jacket 7 is provided with a cooling water inlet 8, the upper part of the cooling jacket 7 is provided with a cooling water outlet 9, the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor 10, the front part of the cooling water inlet 8 is provided with an electric valve 11, the temperature sensor 10 and the electric valve 11 are electrically connected with a temperature controller 12 through corresponding leads, and the temperature controller 12 controls the flow of cooling water through the electric valve 11 according to the data of the temperature sensor 10.
Example 3
The utility model discloses an application of immobilization yeast fermentation cylinder in the immobilization fermentation method of control yellow rice wine senior alcohol content, including following step:
the method comprises the following steps: rice whitening and rice flour slurry preparation
A. 1100kg of rice refined white, wherein the refined white rate is 88.5 percent;
B. pulverizing into powder, sieving with 60 mesh sieve, adding water at a ratio of 1:2.5, stirring, adding alpha-amylase and CaCl at a ratio of 30U/g fine white rice2Liquefying at 90 deg.C for 60min with 2.5g/kg of refined white rice;
step two: yeast and immobilization thereof
C. Yellow wine yeast is adopted and cultured in wort of 12 degrees Bx for 20 hours at the temperature of 26-28 ℃ to ensure that cells reach logarithmic phase and the yeast concentration reaches 2.8 multiplied by 108Per mL;
D. centrifuging yellow wine yeast cultured to logarithmic phase, collecting yeast, mixing with 9 times of 1.8% sodium alginate solution, and adding dropwise 4% CaCl with 20L porous syringe at 37 deg.C in water bath2Immobilizing in solution under water bath condition of 20 deg.C for 1 hr, washing with sterile water, and standingAdding 0.05% CaCl2The solution is balanced overnight at 4 ℃ to obtain immobilized yeast particles;
step three: put into a jar
E. Pumping the starch slurry liquefied and cooled to 30 ℃ in the first step into a fermentation tank, adding malt yeast according to the proportion of 8kg/100kg of fine white rice, and adjusting the pH value to 4.4 by using lactic acid or phosphoric acid; adding the immobilized yeast particles obtained in the step two, wherein the adding amount of the immobilized yeast particles is 10% of the mass of the polished rice;
the fermentation tank is an immobilized yeast fermentation tank which comprises a cylinder 4 with a conical bottom 1, the diameter of the cylinder 4 is 1.8 m, the height of the cylinder is 1.8 m, the included angle of the conical bottom 1 is 120 degrees, and a discharge hole 13 is formed in the conical bottom; the height of the conical bottom 1 is 0.68 m, a porous false bottom 2 is arranged at the position which is 0.9 m away from the conical bottom of the conical bottom 1, the immobilized yeast particles 3 are contained at the upper part of the porous false bottom 2, and the aperture of each hole of the porous false bottom 2 is smaller than the diameter of the immobilized yeast particles 3; a second inclined straight blade stirring paddle is arranged at the intersection of the cylinder 4 of the immobilized yeast fermentation tank and the conical bottom 1; the driving motor 6 of the two inclined straight blade stirring paddles is arranged in the central part of the top cover 14 of the immobilized yeast fermentation tank; the periphery of the cylinder 4 and the conical bottom 1 of the immobilized yeast fermentation tank is provided with a cooling jacket 7 which is communicated with each other, and the temperature of fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of tap water in the cooling jacket 7;
step four: fermentation of
F: controlling the main fermentation temperature at 30-31 ℃, and performing saccharification and fermentation for 5 days; the rotating speed of the stirrer is 75 revolutions per minute;
g: after the main fermentation is finished, gradually reducing the fermentation temperature to 15 ℃, continuing the after-fermentation for 21 days at the temperature, and stirring for 30min every 24h in the fermentation process at the rotating speed of 75-90 r/min;
h: and discharging fermented mash from a discharge port 13 after fermentation is finished, washing the immobilized yeast particles by using clear water at the temperature of 10-15 ℃, and washing the outer surfaces of the immobilized yeast particles so as to repeatedly use the immobilized yeast particles.
The immobilized yeast particles 3 are spherical, approximately spherical, or irregular spheroids, and have a diameter (when they are approximately spherical or irregular spheroids, the diameter is the largest diameter) of 3.5-6 mm. The aperture ratio of the porous false bottom 2 is 25%, and the aperture is 3 mm; the diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder 4, the height of the paddle 5 is 0.18 meter, the width of the paddle is 0.1 meter, and the inclination angle is 60 degrees; the top cover 14 is also provided with a yeast inlet 15 and a sugar solution inlet 16.
The lower part of the cooling jacket 7 is provided with a cooling water inlet 8, the upper part of the cooling jacket 7 is provided with a cooling water outlet 9, the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor 10, the front part of the cooling water inlet 8 is provided with an electric valve 11, the temperature sensor 10 and the electric valve 11 are electrically connected with a temperature controller 12 through corresponding leads, and the temperature controller 12 controls the flow of cooling water through the electric valve 11 according to the data of the temperature sensor 10.
Use the utility model discloses a method of yellow wine fermentation is carried out to immobilization yeast fermentation cylinder prepares into the immobilization bacterial with yeast strains in advance, and the reproduction of yeast cells can receive the constraint of immobilization carrier in the fermentation process, and the proliferation multiple of obviously immobilized cell can be less than the proliferation multiple of free cell. And in order to control the yeast cells to be dissociated from the immobilized yeast particles, the concentration of the sodium alginate solution is controlled to be 1.8-2.0% when the gel is formed, which is higher than that of the conventional immobilized yeast particles. As shown in Table 1, the proliferation rate of the free cells from the 1 st to the 5 th culture in the main fermentation was 2.23X 108÷4.71×1074.7 times, and the proliferation rate of the immobilized cells was 3.64X 10 times6÷1.35×106The difference was significant at 2.7 fold. The lower the proliferation multiple of the yeast, the lower the content of the by-product higher alcohol, and the content of the higher alcohol in the yellow wine is effectively controlled.
TABLE 1 Yeast growth number (number/mL of saccharified solution)
Table1 Yeast breeding number(cells/mL saccharification liquid)
The rice is polished by a rice polisher, so that the polishing rate (polished rice/brown rice multiplied by 100%) is less than or equal to 90%. The rice has high protein and fat content on the outer layer, and the outer layer of the rice is rich in nutrients of microorganisms such as ash, vitamins and the like, so that when the brown rice is used for brewing wine, the fermentation is vigorous, the temperature is easy to rise, and the fermentation process is difficult to control during large-tank fermentation. Further, according to FIG. 1 (which is added to the figure), when the mash has a high content of proteins and amino acid substances, the amino acid is transaminated by the Ehrlich pathway to form an α -keto acid, and the α -keto acid is decarboxylated and then dehydrogenated to form a higher alcohol, so that the amount of the higher alcohol to be formed is large. Practice shows that the rice fine whiteness is less than 90%, and the excessive abundance of protein and amino acid substances in the fermented mash can be avoided, so that the content of higher alcohol in the yellow wine is reduced by about 15% compared with that of a control group (668 +/-16 mg/L).
The further effects are as follows: use the utility model discloses an immobilized yeast fermentation cylinder carries out yellow rice wine fermentation, uses immobilized yeast as the yeast, and immobilized yeast can used repeatedly 12 ~ 16 batches, has simplified the link that the yeast expands banks up with earth greatly. And the immobilized yeast can quickly generate alcohol after contacting with the sugar solution in the main fermentation period, and has better capability of inhibiting other mixed bacteria, so that the immobilized yeast circulating for multiple batches is not easily polluted by the mixed bacteria.
Use the utility model discloses an advantage and application prospect of method of yellow rice wine fermentation are carried out to immobilization yeast fermentation cylinder:
(1) the process of expanding culture of the yellow wine yeast can be greatly omitted, so that the production cost is saved;
(2) because the whiteness of rice and the multiplication times of yeast in the fermentation process are controlled, the content of higher alcohol in the yellow wine is effectively controlled.
The method for fermenting yellow rice wine by using the immobilized yeast fermentation tank of the utility model is mainly different from the traditional yellow rice wine brewing process: the traditional yellow wine production process needs to culture yeast in advance before main fermentation, and the yeast is expanded to 1-10m from test tube original bacteria3The yeast tank takes 2-3 days, and then the cooled rice is added with water, yeast and falls into the main fermentation tank. The invention makes the yeast into immobilized yeast particles, a false bottom supporting the immobilized yeast is arranged in the fermentation tank, only fermented mash after fermentation is discharged from the bottom of the tank after each fermentation is finished, and the immobilized yeast remains in the fermentation tankAbove the false bottom of the tank, clean water is used for washing, and then blanking is carried out for the next batch of fermentation. Experimental results show that after twelve times of continuous immobilized fermentation, the alcoholic strength can be maintained at 9.0-12.0% vol after the main fermentation is finished, the content of higher alcohol can be controlled at 555 +/-21 mg/L, and the rest physical and chemical indexes reach the requirements of GB/T13662-2018. The method shows that the main fermentation and the after-fermentation of the yellow wine are realized by utilizing the immobilized yeast technology, the higher alcohol content of the yellow wine can be effectively reduced, and the method has practical significance for controlling the quality and drinking preference of the yellow wine.
Claims (3)
1. An immobilized yeast fermentation tank, which is characterized in that: the immobilized yeast fermentation tank comprises a cylinder body (4) with a conical bottom (1), wherein the diameter-height ratio of the cylinder body (4) is 1:1, the included angle of the conical bottom (1) is 120 degrees, and a discharge hole (13) is formed in the conical bottom; the height of the conical bottom (1) is 3a, a porous false bottom (2) is arranged at the position which is away from the conical bottom (1) and is 4a, and the aperture of each hole of the porous false bottom (2) is smaller than the diameter of the immobilized yeast particles (3); a two-oblique straight blade stirring paddle is arranged at the intersection of the cylinder (4) of the immobilized yeast fermentation tank and the conical bottom (1); the driving motor (6) of the two inclined straight blade stirring paddles is arranged in the central part of the top cover (14) of the immobilized yeast fermentation tank; the periphery of the cylinder (4) and the conical bottom (1) of the immobilized yeast fermentation tank is provided with a cooling jacket (7) which is communicated with each other, and the temperature of the fermentation liquor in the immobilized yeast fermentation tank is adjusted by adjusting the flow of cooling water in the cooling jacket (7).
2. The immobilized yeast fermenter of claim 1, wherein: the immobilized yeast particles (3) are contained at the upper part of the porous false bottom (2), the aperture ratio of the porous false bottom (2) is 25-30%, and the aperture is 3-4 mm; the diameter of the two inclined straight blade stirring paddles is 1/3 of the inner diameter of the cylinder body (4), the height of the paddle (5) is a, the width of the paddle is a/2, and the inclination angle is 60 degrees; the top cover (14) is also provided with a yeast inlet (15) and a sugar liquid inlet (16).
3. The immobilized yeast fermentor according to claim 2, characterized in that: the lower part of the cooling jacket (7) is provided with a cooling water inlet (8), the upper part of the cooling jacket (7) is provided with a cooling water outlet (9), the middle part of the immobilized yeast fermentation tank is provided with a temperature sensor (10), an electric valve (11) is arranged in front of the cooling water inlet (8), the temperature sensor (10) and the electric valve (11) are electrically connected with a temperature controller (12) through corresponding leads, and the temperature controller (12) controls the flow of cooling water through the electric valve (11) according to the data of the temperature sensor (10).
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