CN103865710A - Zero-release production method used for wine brewing via extrusion of puffed particle raw material - Google Patents
Zero-release production method used for wine brewing via extrusion of puffed particle raw material Download PDFInfo
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- CN103865710A CN103865710A CN201210546508.2A CN201210546508A CN103865710A CN 103865710 A CN103865710 A CN 103865710A CN 201210546508 A CN201210546508 A CN 201210546508A CN 103865710 A CN103865710 A CN 103865710A
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Abstract
The invention relates to a zero-release production method used for wine brewing via extrusion of a puffed particle raw material. The zero-lease production method comprises following steps: puffed particle and pure water are mixed at a ratio of 1:2-4; pH value is adjusted to be 5.0 to 7.0; amylase is added for liquefaction; after liquefaction, a microbial saccharifying agent and saccharifying enzyme are added for saccharification, the temperature of an obtained mixture is reduced to 28 to 30 DEG C after saccharification; a seeding yeast culturing material and activated yeast are added, and an obtained mixed is mixed uniformly, and is subjected to fermentation at a temperature of 27 to 32 DEG C; a first time of feeding is carried out 24 to 48 hours later after inoculation, and a second time of feeding is carried out 12 to 36 hours later after the first time of feeding; the temperature is maintained to be 27 to 32 DEG C until main fermentation period is finished; the temperature of a fermentation product obtained via the main fermentation period is controlled to be 15 to 25 DEG C, and the fermentation product is allowed to stand for 5 to 30 days; and an obtained fermentation liquor is filtered so as to obtain finished products. Alcoholic content of the finished products ranges from 16 to 17%, acidity ranges from 3.5 to 4.5g/L, and the finished products possess typical characteristics of rice wine.
Description
Technical field
The present invention relates to the wine brewing of extruding puffing particulate material without discharge production technology.
Background technology
The steamed rice method that adopts traditional fermented rich beverage realizes the α-change of starch, and meal is drenched in utilization, stand meal method is cooling, zymotechnique.Industry exists that raw material is single, energy consumption and water consumption is large, labour intensity is large, production environment is poor shortcoming.Starchy material (rice) is by pulverizing, preparation, granulation, the explained hereafter Extruded Rice such as dry.Product has that α-change degree is high, good hydrophilic property, have the features such as unique burnt odor taste, is expected to become the high quality raw material of fermented drink, fundamentally solves fermented drink and produces the problem existing.
Summary of the invention
The invention provides the wine brewing of extruding puffing particulate material without discharge production technology.
The present invention is directed to the technical scheme that above-mentioned technological deficiency proposes is:
The wine brewing of extruding puffing particulate material is without discharge production technology, and it comprises following step:
A, Mashing process
Get puffed granule and add 1: the pure water of 2-4, regulate PH5.0-7.0, be heated to 50 DEG C, add amylase, be warming up to 60-90 DEG C, liquefaction 10-40min, after liquefaction finishes, be cooled to 30 DEG C-60 DEG C and add microorganism saccharifying agent and saccharifying enzyme, stir and standing 5-60min;
B, inoculation
The input material that saccharification in above-mentioned steps is finished is cooled to 28 DEG C-30 DEG C, drops into the yeast of distiller's yeast culture and activation, fully mixes, and keeps 27 DEG C-32 DEG C to ferment;
C, feeding for the first time
24-48h after inoculation, carries out feeding for the first time, and puffed granule injected volume is the 1-1/2 of injected volume for the first time, and material-water ratio 1: 2-3 suitably supplements saccharifying agent, fully mixes, and keeps 27 DEG C-32 DEG C to carry out fermentation culture.
D, feeding for the second time
Finish after 12-36h at feeding for the first time, carry out feeding for the second time in culture, puffed granule injected volume is the 1/2-1/4 of injected volume for the first time, material-water ratio 1: 2-3, suitably supplement saccharifying agent, fully mix, keep 27 DEG C of-32 DEG C of fermentation culture to lord ferment periods to finish.
E, secondary fermentation
The temperature of Primary Fermentation secondary fermentation thing is controlled to 15 DEG C-25 DEG C, leaves standstill 5-30 days;
The making of f, finished product
Standing distiller's yeast culture described in above-mentioned steps is squeezed to wine, boils wine, blends, deposits.
Advantage of the present invention is:
(1) to be applicable to adopt starchiness puffed granule be raw material to this technique, through liquefaction, saccharification, feeding fermentative production brewing wine.
(2) to finish alcoholic strength be 16-17% in Primary Fermentation, acidity 3.5-4.5g/L, and product has rice wine characteristic feature.
(3) characteristic of, good hydrophilic property high according to dilated product α-change degree, by omitting steamed rice and drenching meal technique, simplifies wine brewing production technique, lowers energy consumption, water consumption and sewage discharge, realizes energy-saving and emission-reduction.
(4) this technique has overcome the shortcoming that traditional technology exists, and lowers equipment investment and production cost, lowers water consumption and sewage discharge, reduces carbon emission, breaks through yellow rice wine and finds the simple present situation that relies on rice, improves raw material availability and product quality.
Brief description of the drawings
Fig. 1 is process flow sheet of the present invention.
Embodiment
The following examples are in order to the present invention to be described, but do not limit the present invention.
Embodiment
Extruding puffing particulate material wine brewing is as shown in Figure 1 without discharge production technology, and it comprises following step:
A, distiller's yeast are cultivated
Get 1500 grams of rice dipping steamed rices after 24 hours of glutinous rice, through spreading for cooling 28-30 DEG C, admix the yeast for brewing rice wine 705g (raw material 0.5%) of pulverizing, mix thoroughly, nest, at 28-30 DEG C of constant temperature culture 36-48h, fully cultivates fragrant unstrained spirits, has 1/3-1/2 liquid in nest.
B, activated yeast
Get active dry yeast 2% syrup of rice material 0.1-1.0%, water consumption 1: 10, temperature 35-40 DEG C drops into fermentation after activation 20-30min together with fermented glutinous rice.
C, liquefaction
Get the pure water 30-60L of 50 DEG C, adjust PH, add amylase, add puffed granule rice 15kg, be warming up to 65-90 DEG C, insulation 10-40min.
D, saccharification
Liquefaction finishes, and is cooled to 58-60 DEG C and adds song and saccharifying enzyme, insulation saccharification 5-60min.
E, inoculation
Saccharification reaches after requirement, is cooled to 28-30 DEG C, access finished yeast mash liquid, and the dry yeast of activation, fully mixes.
F, fermentation
36-48h after inoculation, carries out feeding for the first time, cultivates 24h and carries out feeding for the second time.Control main ferment temperature 27-30 DEG C, be the highlyest no more than 32 DEG C, about 7-10d of main ferment time.The temperature of Primary Fermentation secondary fermentation thing is controlled to 15 DEG C-25 DEG C, leaves standstill 5-30 days; Fermented liquid alcoholic strength is 16-17%, acidity 3.5-4.5g/L, and product has rice wine characteristic feature.
Claims (1)
1. the wine brewing of extruding puffing particulate material, without discharge production technology, is characterized in that it comprises following step:
A, Mashing process: get puffed granule and add 1: the pure water of 2-4, regulate PH5.0-7.0, be heated to 50 DEG C, add amylase, be warming up to 60-90 DEG C, liquefaction 10-40min, after liquefaction finishes, be cooled to 30 DEG C-60 DEG C and add microorganism saccharifying agent and saccharifying enzyme, stir and standing 5-60min;
B, inoculation: the input material that saccharification in above-mentioned steps is finished is cooled to 28 DEG C-30 DEG C, drop into the yeast of distiller's yeast culture and activation, fully mixes, and keeps 27 DEG C-32 DEG C to ferment;
C, feeding for the first time: 24-48h after inoculation, carry out feeding for the first time, puffed granule injected volume is the 1-1/2 of injected volume for the first time, material-water ratio 1: 2-3, suitably supplements saccharifying agent, fully mixes, and keeps 27 DEG C-32 DEG C to carry out fermentation culture.
D, feeding for the second time: finish after 12-36h at feeding for the first time, in culture, carry out feeding for the second time, puffed granule injected volume is the 1/2-1/4 of injected volume for the first time, material-water ratio 1: 2-3, suitably supplement saccharifying agent, fully mix, keep 27 DEG C of-32 DEG C of fermentation culture to lord ferment periods to finish.
E, secondary fermentation: the temperature of Primary Fermentation secondary fermentation thing is controlled to 15 DEG C-25 DEG C, leaves standstill 5-30 days;
The making of f, finished product: the standing distiller's yeast culture described in above-mentioned steps is squeezed to wine, boils wine, blends, deposits.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210546508.2A CN103865710A (en) | 2012-12-17 | 2012-12-17 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201210546508.2A CN103865710A (en) | 2012-12-17 | 2012-12-17 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
Publications (1)
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| CN103865710A true CN103865710A (en) | 2014-06-18 |
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| CN201210546508.2A Pending CN103865710A (en) | 2012-12-17 | 2012-12-17 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232694A (en) * | 2014-09-30 | 2014-12-24 | 南通天一高德微生物发酵技术有限公司 | Preparation process of energy conservation and environmental protection alcohol |
| CN111607476A (en) * | 2020-06-22 | 2020-09-01 | 董军 | Cold extraction preparation method of fermented wine |
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| CN1108689A (en) * | 1994-03-12 | 1995-09-20 | 李克林 | High-functional medicinal-liquor leaven and wine-making technology |
| CN1336425A (en) * | 2000-07-28 | 2002-02-20 | 徐道清 | Fermenting wine making process with raw material needing no cooking |
| CN1385511A (en) * | 2002-05-28 | 2002-12-18 | 江南大学 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
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| CN1824749A (en) * | 2005-12-09 | 2006-08-30 | 广东省农业科学院农业生物技术研究所 | Two Stage fermentation brewing method of black rice wine |
| CN1952100A (en) * | 2005-10-20 | 2007-04-25 | 罗瑞金 | Technology for producing fermented products after corn expanding |
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| CN101654643A (en) * | 2009-09-25 | 2010-02-24 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
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- 2012-12-17 CN CN201210546508.2A patent/CN103865710A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1108689A (en) * | 1994-03-12 | 1995-09-20 | 李克林 | High-functional medicinal-liquor leaven and wine-making technology |
| CN1336425A (en) * | 2000-07-28 | 2002-02-20 | 徐道清 | Fermenting wine making process with raw material needing no cooking |
| CN1408836A (en) * | 2001-09-17 | 2003-04-09 | 邯郸市家乡米酒饮品有限公司 | Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material |
| CN1385511A (en) * | 2002-05-28 | 2002-12-18 | 江南大学 | Method for brewing yellow wine by adopting extrusion process to treat rice raw material |
| CN1952100A (en) * | 2005-10-20 | 2007-04-25 | 罗瑞金 | Technology for producing fermented products after corn expanding |
| CN1824749A (en) * | 2005-12-09 | 2006-08-30 | 广东省农业科学院农业生物技术研究所 | Two Stage fermentation brewing method of black rice wine |
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| 孙福来 等: "玉米挤压膨化酒精发酵的研究", 《江苏农业研究》 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104232694A (en) * | 2014-09-30 | 2014-12-24 | 南通天一高德微生物发酵技术有限公司 | Preparation process of energy conservation and environmental protection alcohol |
| CN111607476A (en) * | 2020-06-22 | 2020-09-01 | 董军 | Cold extraction preparation method of fermented wine |
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Application publication date: 20140618 |