TWI825658B - Fermentation method of sorghum wine brewing and use of the sorghum wine vinasse as excipient - Google Patents

Abstract

The present invention relates to a fermentation method for sorghum wine brewing and use of the sorghum wine vinasse as excipient, wherein the addition of excipients is replaced with mixing sorghum wine vinasse with brewing materials. The fermentation of sorghum wine without the addition of traditional excipients of rice husk can not only save the pre-treatment process for the traditional excipients, but also prevent the wine from peculiar smells and avoid the residues of pesticide. In addition, as said sorghum vinasse is fermented, it is helpful for the progress of winemaking and fermentation. Besides, reusing fermented materials can substantially reduce the amount of waste generated from fermentation.

Description

The fermentation method of sorghum wine making and the use of sorghum wine grains as auxiliary materials

The present invention relates to a fermentation method for brewing sorghum wine, in particular to a fermentation method for brewing sorghum wine.

The common brewing method of sorghum wine is solid-state fermentation. The solid-state fermentation method uses solid brewing raw materials for fermentation, and the whole sorghum including the shell and germ is fermented together. In order to maintain the solid-state fermentation production of wine making, auxiliary materials are usually added during the fermentation process of brewing sorghum wine to maintain the looseness of the solid-state fermentation process and facilitate the subsequent brewing and production of sorghum wine.

At present, the auxiliary materials for solid-state fermentation usually use rice husks, which are the husks of common rice grains. In addition to the role of general auxiliary materials, due to their hard texture, they can further reduce the mutual adhesion of raw materials when steaming wine and avoid collapsing. And there are additional advantages such as keeping the wine-making materials soft and ripe but not greasy. However, ingredients such as pentosan, pectin and silicate contained in rice husk may cause the fermented wine to contain off-flavors; therefore, rice husk must be cooked for a certain period of time before being used as an auxiliary material. To avoid any negative impact on the quality of the brewed wine.

The inventor further discovered that there are still many doubts about using rice husk as an auxiliary material for wine making. First of all, rice husks are relatively large in size and are mostly purchased when needed; thus incurring additional subsequent storage costs. At the same time, rice husk is easily contaminated by mold during the process of purchase and storage management, and is usually difficult to detect. In addition, pesticides are often sprayed during rice cultivation to eliminate insects and weeds, which may leave pesticide residues that are difficult to remove.

In view of the above doubts, the inventor proposed a fermentation method for brewing sorghum wine, which does not require the addition of conventional rice husk auxiliary materials. Specifically, the present invention provides a brewing and fermentation method for brewing sorghum wine, which includes the following steps: (1) subjecting a brewing material to a cooking step to obtain boiled brewing material; (2) boiling the cracked brewing material The brewing materials are subjected to a step of mixing the brewing materials: adding a piece of the brewing materials to the cracked brewing materials and mixing to obtain a brewing material; (3) The brewing materials are subjected to a cooling step: adjusting the mixing (4) The temperature-adjusted lees material is subjected to a fermentation step: the prepared lees material is further mixed with a koji, and saccharification and fermentation are started.

In one embodiment, the brewing material is sorghum, and the raw material of the lees is sorghum distiller's grains, so that brewing and fermentation can be carried out without adding conventional rice husk auxiliary materials. The waste material is pressed to remove excess water to reduce the moisture content to less than 20%, and is crushed to obtain a volume equivalent to the size of the boiled brewing material.

The brewing materials undergo a pre-treatment step of washing and soaking before the cooking step, and the lees can be mixed with a koji powder (or koji powder) before being thrown into the lees mixing step.

Another aspect of the present invention provides a use of sorghum wine grains as an auxiliary material in the sorghum wine fermentation process.

To sum up, the fermentation method of the present invention replaces the conventional rice husk auxiliary material by adding the rice husk auxiliary material, and mixes the lees with the brewing materials. Since the conventional rice husk is not added as the auxiliary material when preparing the lees, the brewing process is achieved without adding the rice husk auxiliary material. Fermentation under the conditions of rice husk auxiliary materials can not only save the pre-treatment process required for conventional rice husk auxiliary materials, but also prevent the distilled wine from having foreign odors, eliminate concerns about pesticide residues, and add the preparation The waste materials used in sorghum are fermented materials, which help the progress of wine fermentation. Reusing fermented materials can also greatly reduce the waste produced after fermentation, thus also providing a way to convert sorghum into sorghum. A new use of distiller's grains as an auxiliary material in the sorghum wine-making and fermentation process.

In order to make the technical connotation of the present invention more detailed and complete, the implementation modes and specific examples of the present invention are described below. However, the following description is not the only form of implementing or using the specific embodiments of the present invention. Those skilled in the art can easily understand the necessary technical content of the present invention through the following description, and can variously change and modify the invention to adapt to different uses and situations without violating its spirit and scope. In this case, this embodiment also belongs to the present invention. Apply for patent scope.

In the description of the present invention, "a" and "the" may also be interpreted as plural unless the context indicates otherwise.

In the description of the present invention, unless the context indicates otherwise, the words "comprising", "includes", "having" or "containing" are inclusive or open-ended and do not exclude other unstated elements or method steps.

In the description of the present invention, "middle", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom" , "inside", "outside" and other terms used to indicate the orientation or positional relationship are based on the orientation or positional relationship shown in the drawings. They are only used to facilitate the description of the present invention and simplify the description, rather than indicating or implying. The devices or elements must have a specific orientation, be constructed and operate in a specific orientation, and therefore are not to be construed as limitations of the invention.

In the description of the present invention, "setting", "installation", "connecting", "connecting", "fixing", etc. should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, a mechanical connection, a direct connection, or an intermediate connection. Media indirectly connected, etc. For those with ordinary knowledge in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

Please refer to Figure 1, which is a flow chart of the fermentation method of sorghum wine making according to the present invention.

The fermentation method of sorghum winemaking in this embodiment is solid-state fermentation, and the selected winemaking material is sorghum. The fermentation method includes the following steps.

In step 101, the washed and soaked brewing materials are subjected to a cooking step to obtain cracked brewing materials. The skin of the brewing materials after the cooking step is heated and cracked to facilitate subsequent fermentation. In addition, a pretreatment step 100 can be performed before step 101, in which the brewing materials to be used for brewing are washed and soaked before being heated and steamed.

In step 102, the boiled and cracked brewing material is subjected to a lees blending step: a piece of lees material is added to the boiled and cracked brewing material and mixed to obtain a lees blending material.

In this article, the term "sorghum distiller's grains" or "sorghum distiller's grains" refers to the remaining sorghum distiller's grains after fermentation and distillation. If the water content in the raw material is high, it needs to be further pressed to remove the excess water. It is better to reduce the moisture content of the waste material to 20% or less, such as but not limited to 20%, 15%, 10%, 5%; in a preferred embodiment, if the waste material is pressed into a cake shape (i.e. lost rice cake), then the lost rice cake can be further broken into pieces to obtain rice wine material with a volume equivalent to that of the cracked brewing material. The volume of waste materials can also be adjusted according to actual needs.

The amount of fermented grains used as auxiliary materials in this article may vary depending on the season, its crushing degree and its starch content, the acidity and viscosity of the fermented grains, etc. Within a certain range, if the amount of auxiliary materials is large, the amount of water added will also increase accordingly, and more wine will be produced; however, if the amount of auxiliary materials is too much, the equipment utilization will be relatively reduced, so the optimal dosage is 15% to 15% of the weight of the winemaking raw materials. 28wt%. .

Since the brewing materials are mixed with the grains, and no conventional auxiliary materials are added in the grain preparation step, the fermentation method in the present invention is to perform brewing fermentation without adding conventional auxiliary materials such as rice husks.

In the mixing step, the stirring and mixing action during the addition of ingredients can simultaneously assist in cooling the cracked brewing materials. On the other hand, the adjusted volume of the brewing materials can support and maintain the brewing materials. Loose to facilitate subsequent solid-state fermentation.

Following the mixing step, in step 103, the mixing material is subjected to a cooling step to adjust the temperature of the evenly mixed mixing material for fermentation.

Since the temperature of the brewing materials after cooking is quite high, in addition to the initial cooling by stirring and mixing with the lees when preparing the lees, a period of heat dissipation and cooling is also required. In order to cooperate with the subsequent fermentation, based on the actual environmental conditions , such as the temperature and humidity of the day, to adjust the temperature of the evenly mixed mixing materials.

In step 104, the temperature-adjusted lees material is subjected to a fermentation step: the aforementioned lees material is mixed with a koji, and saccharification and fermentation are started. By adding the koji and the cooked lees materials under adjusted temperature conditions, the koji bacteria in the koji can be fermented at an appropriate temperature.

According to some embodiments of the present invention, before the step of preparing the rice grains, the said lees can be mixed with a koji powder (or koji powder) to improve the uniformity of mixing the brewing materials and the koji, and add The discarded grains can also be used to adjust the acidity of the fermented grains during the fermentation process.

To sum up, compared with the conventional technology, the fermentation method in the present invention adds grains and wine-making materials to mix and prepare the grains. Since no conventional auxiliary materials are added during the grain preparation, the wine-making process can be achieved without adding conventional auxiliary materials. Fermentation under these conditions not only eliminates the pre-processing required for conventional rice husk auxiliary materials, but also prevents the distilled wine from having foreign odors, eliminates concerns about pesticide residues, and eliminates the waste used in the blending process. Slag is fermented material, which helps the progress of wine fermentation. Reusing fermented materials can also greatly reduce the waste produced after fermentation.

The present invention has been described in detail above. However, the above description is only one of the preferred implementation modes and examples of the present invention, and is not intended to limit the scope of the present invention. That is, anyone with ordinary knowledge in this field may not Various changes and modifications of this invention to adapt to different uses and conditions without violating its spirit and scope, such implementations also fall within the patentable scope of this invention.

Steps: 100~104

The features and components in the figures are not drawn to actual scale and are drawn in a manner intended to best represent the specific features and components relevant to the present invention. In addition, the same or similar reference symbols are used in different drawings to refer to the same or similar elements and components.

Figure 1 is a flow chart of a preferred embodiment of the present invention.

Steps: 100~104

Claims (7)

A fermentation method for sorghum wine-making includes the following steps: (1) subjecting a wine-making material to a cooking step to obtain cracked wine-making material; (2) subjecting the cracked wine-making material to a fermentation step: The discarded grains are added to the cracked brewing materials and mixed to obtain a blended grain material; (3) the blended grain materials are subjected to a cooling step: the temperature of the blended grain materials is adjusted for fermentation; ( 4) The temperature-adjusted fermentation material is subjected to a fermentation step: the fermentation material is further mixed with a koji, and saccharification and fermentation are started; wherein, in the fermentation step, the fermentation material is relative to the fermentation step. The weight percentage of brewing materials is 15~28wt%; among them, the discarded grains are sorghum distiller's grains, and the excess water is removed by pressing to reduce the moisture content to less than 20%. For example, the fermentation method for sorghum wine making in claim 1, wherein the wine making material is a sorghum. For example, in the fermentation method of sorghum winemaking in claim 1, the waste material is crushed to obtain a volume equivalent to the size of the cracked winemaking material. For example, the fermentation method for sorghum wine making in claim 1, wherein the wine making material undergoes a pretreatment step of washing and soaking before the cooking step. For example, in the fermentation method for sorghum wine making in claim 1, the lees are mixed with a koji powder before the lees mixing step. A use of sorghum wine grains as an auxiliary material in the sorghum wine-making fermentation process; wherein the weight percentage of the sorghum wine grains relative to the wine-making materials is 15~28wt%; wherein, The sorghum distiller's grains are sorghum distiller's grains, and the excess water is removed by pressing to reduce the moisture content to less than 20%. Such as the use of claim 6, wherein the sorghum wine grains are further mixed with koji powder.

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