CN86100137A

CN86100137A - The new technology of making fermented products from dilated grain

Info

Publication number: CN86100137A
Application number: CN198686100137A
Authority: CN
Inventors: 吴孟; 冯德一; 杨铭铎; 王德群
Original assignee: Heilongjiang Commerce College Cn)
Current assignee: Heilongjiang Commerce College Cn)
Priority date: 1986-01-07
Filing date: 1986-01-07
Publication date: 1987-07-15

Abstract

With making fermented products from dilated grain, be new technology in the foodstuffs industry.Cereal owing to be subjected to the effect of High Temperature High Pressure, makes cereal put aside big energy in air-flow or extrusion pressing puffing process, and its moisture is superheat state.Suddenly reduce to normal temperature and pressure at expanded moment, cereal from High Temperature High Pressure, huge energy discharges, and makes the liquid water vaporization, 2000 times of the volumetric expansions of water; The cereal structure destruction that is stretched becomes netted or sheet, is easy to liquefaction and saccharification, more helps fermentation, can simplify working process, and saves the energy, shortens fermentation period, reduces the distiller's yeast consumption, improves the cereal utilization ratio, improves final product quality, the reform traditional zymotechnique.

Description

The new technology of making fermented products from dilated grain

With making fermented products from dilated grain, be new technology in the foodstuffs industry.

Food fermentation is the ancient national cultural heritage of China, and before several thousand, China just produces fermented product, as yellow rice wine, vinegar etc., to meet the needs of the people's everyday life; Afterwards, countries in the world also successively produce fermented product, but all utilize traditional technology, and promptly through pulverizing, soaking, boiling again is cooled to certain temperature to cereal, adds song and yeast, carries out the fermentation of certain hour earlier, and leavened prod is made in redistillation or filtration.

The new technology of making fermented products from dilated grain, be that cereal is expanded with air-flowing type or extruding puffing machine, cereal is in bulking machine under the High Temperature High Pressure effect, deliquescing or be the semi-gelled state, the all the components of cereal such as starch, protein, fat, water etc. have been put aside big energy, and contained humidity is superheat state.In expanded moment, because cereal is reduced to normal temperature and pressure from High Temperature High Pressure suddenly, huge energy discharges, and makes the liquid water vaporization, 2000 times of the volumetric expansions of water; Simultaneously, make the cereal structure that variation take place, on the macroscopic view, the cereal quality is loose, volume increases several to tens times, on the microcosmic, under scanning electron microscope, observe, be netted or sheet, this just provides the enormous function area for the effect of enzyme, and sterically hindered little, starch chain and peptide chain be adsorptive enzyme initiatively, helps the effect to cereal of enzyme and yeast, improve the cereal utilization ratio, shorten fermentation period.

Behind the corn expanding, make starch have higher αization degree, therefore help the saccharification of enzyme, can save the gelatinization operation, save the energy; Because expanded moment finishes, soluble sugar in the cereal, amino acid and VITAMIN are saved, for the zymic growth provides abundant carbon source, nitrogenous source and growth hormone; Cereal is subjected to the sterilization functions of High Temperature High Pressure in puffing process, fat reduces more, can reduce becoming sour of fermenting process, helps improving the leavened prod local flavor.

Cereal is expanded through air-flowing type or extruding puffing machine, and the cereal after expanded is transferred powder, liquefaction with clear water and α-Dian Fenmei, adds the saccharifying agent saccharification again, and the saccharification liquid that obtains by above-mentioned processing condition operation is the new technology of producing leavened prod.

During yellow rice wine brewage, behind the corn expanding, material-water ratio adds clear water by 1 to 3, adds α-Dian Fenmei simultaneously, be warming up to 85 ℃, liquefied 15 minutes, the cooling back adds the saccharifying enzyme saccharification, mixes song again and connects distiller's yeast, ferment, remove vinasse through squeezing afterwards,, make the yellow rice wine finished product the clarification of wine liquid, sterilization.

During making vinegar, behind the corn expanding, add 3 times of 40 ℃ of clear water to cereal, add α-Dian Fenmeiyehua again, add song, saccharifying enzyme saccharification, moisturizing is to material-water ratio to 1 ratio 6 again, and the mash temperature is about 20 ℃, add distiller's yeast and carry out zymamsis, carry out acetic fermentation then, add salt during after-ripening, it is poor that pouring vinegar removes vinegar, ageing and the sterilization of clarification back promptly get the vinegar finished product.

During beer brewing, cereal after expanded and water are added brew kettle by 1 to 4, add α-Dian Fenmeiyehua again, benefit clear water cooling added Fructus Hordei Germinatus, 55 ℃ of proteolysis 40 minutes, till being warmed up to 65 ℃ of saccharification to Iod R again and disappearing, cross that to filter to remove wheat poor, and poor with clear water washing wheat, the adding hops boil in the filtrate afterwards, it is poor to remove hops, cooling back adds yeast ferments, and back ferment storage, promptly gets beer finished product at filtration, canned, sterilization.

When preparing alcohol and liquor, cereal after expanded feeds intake by 1 to 3 with water, add α-Dian Fenmeiyehua simultaneously, moisturizing to 1 is cooled to 60 ℃ than 5 again, add bent saccharification half an hour, be cooled to 28～30 ℃ again, connect distiller's yeast and carry out zymamsis, vinasse are removed in distillation afterwards, be the alcohol finished product, further blend again, ageing then the liquor finished product.

In theory, variation has all taken place in macrostructure, microtexture and physicochemical property behind the corn expanding, and this just provides reliable basis for the application of puffing technique in fermentation industry.In the application, the new technology of making fermented products from dilated grain is compared with traditional technology, has improved raw material availability, save the energy, simplify working process, shorten fermentation period, save the distiller's yeast consumption, improve final product quality, reduce working strength of workers, the reform traditional zymotechnique.

Produce yellow rice wine behind the corn expanding, fermented products such as vinegar, beer, alcohol, liquor, best embodiment, be the cereal that selects suitable moisture clean, expanded by air-flowing type or extruding puffing machine, transfer powder, liquefaction with clear water and α-Dian Fenmei, then with the saccharifying agent saccharification, the saccharification liquid of gained is pressed the traditional technology operation of yellow rice wine, vinegar, beer, alcohol, liquor respectively, and the quality of resulting product is better than traditional technology, and its local flavor is also unique.

Claims

1,, be new technology in the foodstuffs industry with making fermented products from dilated grain.The traditional technology of fermented product is that cereal is at first pulverized, and soaks, and boiling gelatinization again adds song and yeast after the cooling, ferments, behind the certain temperature certain hour, again through distillation or filtration.The technology of the present invention feature is, cereal by air-flowing type or extruding puffing machine expanded after, add clear water and α-Dian Fenmei again and transfer powder, liquefaction, use the saccharifying agent saccharification.

2, according to claim 1, the present invention is characterized in that when yellow rice wine brewage, cereal after expanded, material-water ratio adds clear water by 1 to 3, adds α-Dian Fenmei simultaneously, be warming up to 8.5 ℃, liquefied 15 minutes, the cooling back adds the saccharifying enzyme saccharification, mixes song again and connects distiller's yeast, ferment, remove vinasse through squeezing afterwards,, make the yellow rice wine finished product the clarification of wine liquid, sterilization.

3, as described in the claims 1, the present invention is characterized in that when making vinegar, behind the corn expanding, add 3 times of 40 ℃ of clear water, add α-Dian Fenmeiyehua again to cereal, add song, saccharifying enzyme saccharification, moisturizing makes material-water ratio to 1 than 6 again, and the mash temperature is about 20 ℃, add distiller's yeast and carry out zymamsis, carry out acetic fermentation then, add salt during after-ripening, it is poor that pouring vinegar removes vinegar, ageing and the sterilization of clarification back promptly get the vinegar finished product.

4, as described in the claims 1, the present invention is when beer brewing, it is characterized in that, cereal after expanded and water are added brew kettle by 1 to 4, add α-Dian Fenmeiyehua again, mend the clear water cooling, add Fructus Hordei Germinatus, 55 ℃ of proteolysis 40 minutes, till being warmed up to 65 ℃ of saccharification to Iod R again and disappearing, cross that to filter to remove wheat poor, and it is poor with clear water washing wheat, add hops afterwards in the filtrate and boil, it is poor to remove hops, and the cooling back adds cereuisiae fermentum and ferments, back ferment storage, filtration, canned, sterilization promptly gets beer finished product.

5, as described in the claims 1, the present invention is characterized in that when preparing alcohol and liquor, cereal after expanded feeds intake by 1 to 3 with water, adds α-Dian Fenmeiyehua simultaneously, and moisturizing to 1 is than 5 again, be cooled to 60 ℃, add bent saccharification half an hour, be cooled to 28～30 ℃ again, connect distiller's yeast and carry out zymamsis, vinasse are removed in distillation afterwards, be the alcohol finished product, further blend, ageing then gets the liquor finished product.