CN104450402A - Improved rice flavoured white wine preparation process through semi-solid method - Google Patents
Improved rice flavoured white wine preparation process through semi-solid method Download PDFInfo
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- CN104450402A CN104450402A CN201410771165.9A CN201410771165A CN104450402A CN 104450402 A CN104450402 A CN 104450402A CN 201410771165 A CN201410771165 A CN 201410771165A CN 104450402 A CN104450402 A CN 104450402A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention provides an improved rice flavoured white wine preparation process through a semi-solid method. The improved rice flavoured white wine preparation process through the semi-solid method, provided by the invention, comprises the following steps: (1) selecting rice; (2) washing rice; (3) immersing rice; (4) stewing; (5) cooling by spreading; (6) adding yeast: adding pre-processed sugarcane molasses, the addition amount of which is 20-40% of the total sugar amount while fermenting, weighing yeast, the weight of which is 0.97-1.01% of the weight of rice, and adding yeast into cooled rice after activating yeast by using warm water; (7) putting into a tank to saccharify; (8) fermenting; and (9) distilling. According to the invention, part of rice is replaced by sugarcane molasses, so that the grain resource is saved; simultaneously, the utilization rate of sugar is 80.13%; the sense is graded to 8.0; rice flavoured white wine prepared by the invention is better in colour, lustre and body, uniform in wine body, clarified, transparent, pure in fragrance and smell, rice-flavoured and good in mouth feel; the rice flavoured white wine has as many as 39 flavoured substances; furthermore, the content of isoamyl alcohol is highest; and the contents of guaiacol, ethyl caprate, palmitic acid, methyl octadecadienoate and the like are also higher relatively.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of modified version semi-solid state method rice spirit preparation technology.
Background technology
Rice spirit take rice as raw material, through traditional semi-solid ferment, distillation, ageing, blend, do not add the flavor and fragrance substance of edible ethanol and the generation of non-liquor fermentation, the white wine that to have with ethyl lactate, phenylethyl alcohol be main body compound perfume (or spice), be the one of liquor, belong to leavened food.Rice spirit is with a long history, and mouthfeel is unique, has again abundant nutritive value and health-care effect, deeply liked by broad masses.Along with development and the application of biotechnology, there is different novel procesies and product, made rice spirit obtain development to a certain extent.
As other white wine, the ethanol in rice spirit can provide heat for human body.In addition, contained low molecular organic acids and higher aliphatic acids substance improve intestinal microcirculation, delay the deposition of the lipids such as cholesterol on vessel wall, protect the liver invigorating the spleen.And the health-care effect of rice spirit is mainly reflected on " invigorating blood circulation ", namely drinks on a small quantity and can accelerate blood circulation, especially can accelerate the blood flow in capillary vessel, promote human metabolism, thus promote the absorption of nutrition and the eliminating of metabolism rubbish.New Times rice spirit, except the white feature of inheriting tradition rice-fragrant type, has engendered health, nutrition, delicious food, high-quality, graceful, the feature such as fashion and diet-therapy health-preserving.
Molasses are as the by product of sugar industry, cheap, and containing higher sugar, can be used as fermentation substrate after pretreatment for microorganism and provide fermentable sugars.With cheap molasses for feedstock portions substitutes rice production rice spirit, production cost can not only be reduced, and the flavour substances contained by molasses itself may give rice spirit new aroma component, makes up the shortcoming that its mouthfeel is boring, and then promotes that it develops.
Summary of the invention
The invention provides a kind of modified version semi-solid state method rice spirit preparation technology, replace part rice with molasses, saved grain resource.
The invention provides a kind of modified version semi-solid state method rice spirit preparation technology, step is as follows:
(1) rice is selected: choose high-quality, fresh nothing is gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice;
(2) rice is washed, until it is not muddy to drench the washing water of rice;
(3) rice dipping: washed rice is placed in container, with 50-60 DEG C of warm water soaking 20-30min, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, drains away the water;
(4) boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15-20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain stirred loose after, continue to steam 15-20min, then drench into a small amount of warm water, continue again after stirring with chopsticks to steam 15-20min, require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake;
(5) spreading for cooling: steamed rice is cooled to 28-32 DEG C;
(6) mixed song: add pretreated cane molasses, the 20-40% of total reducing sugar amount when add-on is fermentation; Take distiller's yeast according to the 0.97-1.01% of rice quality, admix in the good rice of spreading for cooling after first distiller's yeast warm water being activated;
(7) enter tank saccharification: all transferred in tank by the rice after mixed song, sealing, carries out saccharifying;
(8) ferment: after saccharification 24h, in tank, add 2.8-3.0 doubly to the water of Raw Materials Rice quality, at 29.5-30.5 DEG C, carry out constant temperature sealing and fermenting, fermentation 124-128h;
(9) distill: after fermentation ends, fermented liquid is distilled together with surplus stock, carry out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stops distillation.
Preferably, the pre-treatment of described cane molasses is the water mixing quality such as adding in cane molasses, then adds sulfuric acid and adjust pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, regulate pH to 5.0 ~ 5.5, remove the metallic elements such as a large amount of potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cool stand-by.
Preferably, the add-on of described distiller's yeast is 0.99% of rice quality.
Preferably, during described fermentation, the add-on of water is 2.9 times of Raw Materials Rice quality.
Preferably, during described fermentation, leavening temperature is 30 DEG C, and fermentation time is 124h.
Preferably, the main component of described distiller's yeast is rhizopus and ground rice.
The present invention adopts cane molasses to instead of part rice, has saved grain resource, and meanwhile, the utilization ratio adopting method sugar of the present invention is 80.13%, the sensory evaluation scores 8.0 of the rice spirit obtained.Color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is good.Wherein, flavour substances reaches 39 kinds, and the content of primary isoamyl alcohol is the highest, and the substances content such as methyl catechol, ethyl decylate, palmitinic acid, octadecadienoic acid methyl esters are also relatively high.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.Test materials used in following embodiment, if no special instructions, is commercially available.
Raw material:
Distiller's yeast: be purchased from the magical distiller's yeast factory of Guangxi Yulin, main component is rhizopus and ground rice.
Rice: Guangxi San Jiangxian polished rice.
Cane molasses: from Liuzhou city, Guangxi province bureau of agriculture, use after pretreatment.
The aroma of the rice spirit that application above-mentioned raw materials prepares is the most harmonious.
The pretreatment process of cane molasses is: cane molasses adds water 1:1 (mass ratio), then adds sulfuric acid and adjust about pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, (milk of lime is added water by calcium oxide and joins to regulate pH to 5.0 ~ 5.5, matching while using), remove a large amount of metallic elements such as potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cools stand-by.Get a little cooled molasses after dilution, adding hydrochloric acid, heating hydrolysis 20min, use Fehling Regent titration, measure Water-soluble Total Sugar content, measurement result is because of different batches difference to some extent, but difference is little, all at about 0.365g/g.
Because the molasses sugar degree of different batches process can change to some extent, so molasses often process once, all to measure molasses total reducing sugar amount after sterilizing, calculate the consumption of this batch of molasses according to measurement result.
The alternative amount of cane molasses substitutes according to total reducing sugar amount, such as, when the cane molasses amount of substituting is 20%, during plan fermentation, total reducing sugar amount is 15g/ bottle, explanation needs molasses to provide 3g sugar (with glucose meter), then calculates required molasses quality according to the molasses sugar degree measured after same batch pre-treatment and adds.
Embodiment 1
A modification of the present invention type semi-solid state method rice spirit step of preparation process is as follows:
1. select rice: choose high-quality, fresh nothing gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice is as proferment material.
2. wash rice: take a certain amount of fresh rice and be placed in container, add appropriate water and repeatedly eluriate, until drench the washing water of rice not muddy till.
3. rice dipping: washed rice is placed in container, with 50 ~ 60 DEG C of warm water soaking 20 ~ 30min, concrete soak time is different because of the difference of meter Zhi Yu temperature, rice dipping process keeps rice pellets complete as far as possible, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, then drain away the water with 3 layers of clean gauze.
4. boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15 ~ 20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain is stirred loose after, continue to steam about 20min, drench into a small amount of warm water again, after stirring with chopsticks, continue steaming 15 ~ 20min again.Require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake.
5. starch content is measured: get appropriate well-done rice, join in Erlenmeyer flask, then add water hydrochloric acid hydrolysis 1h, hydrolysis terminates the neutralization of hydro-oxidation sodium, adopt titration measuring reducing sugar content, then calculate the starch content of Raw Materials Rice, be convenient to follow-up test and calculate the indexs such as the utilization ratio of sugar.
6. spreading for cooling: poured in pallet by steamed rice and be cooled to about 30 DEG C, period, available chopsticks stirred, and also can spill little water to accelerate cooling on rice, but will lack with water as far as possible.Note during spreading for cooling preventing living contaminants.
7. mixed song: add pretreated cane molasses, when add-on is fermentation total reducing sugar amount 30%.According to rice quality, take distiller's yeast according to the inoculum size of 0.99%, admix in the good rice of spreading for cooling after first being activated by distiller's yeast warm water, notice that activation water will lack, mixed song is wanted evenly.
8. enter tank: all transferred in tank by the rice after mixed song, compacting Hou takes off at center a nest, is convenient to observe in tank go out juice situation, then by tank as indoor, sealing, carries out saccharifying.
9. add water: in tank, add 2.9 times after 24h is carried out in saccharification to the water of Raw Materials Rice quality, continue to ferment constant temperature 30 DEG C, notice that the water surface wants complete submergence rice.Once index determining is carried out every 12h sampling after from fermentation, first shake up before sampling, the sampling rear portion centrifuge 20min of 4000r/min rotating speed, supernatant liquor is used for ethanol content and measures and Water-soluble Total Sugar assay, and lower floor's material is used for the starch determination of residual amount; A part after filtration, dilution certain multiple carries out yeast count mensuration and saccharifying enzymic activity measures.
10. distill: after adding water, continue fermentation 124h, after fermentation ends, fermented liquid is transferred in wine distiller together with surplus stock and distills, consumption socket joint receipts distillate carries out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stop distillation.
Apply technique of the present invention, the utilization ratio of sugar is 80.13%, carries out marking table (see table 1) according to subjective appreciation standard, and product scoring is 8.0.Color and luster, body are better, show as that wine body is homogeneous, clear; Fragrance and fragrance pure, have a meter fragrance; Mouthfeel is good.
Table 1 sensory evaluation standard
Product of the present invention is carried out flavour substances mensuration, and product special flavour material of the present invention mainly contains alcohols, ester class, acids and aldehydes etc.Detect flavour substances 39 kinds altogether, and the content of primary isoamyl alcohol is the highest, the substances content such as methyl catechol, ethyl decylate, palmitinic acid, octadecadienoic acid methyl esters are also relatively high.Main aroma bata-phenethyl alcohol containing rice spirit in these flavour substancess and ethyl lactate, illustrate that this product meets the odor type feature of rice spirit.
Embodiment 2
The difference of the present embodiment and embodiment 1 is: the add-on of cane molasses is 20% of total reducing sugar amount when fermenting; During fermentation, the inoculum size of distiller's yeast is 0.97% of rice quality, and the quality of the water added is 2.8 times of Raw Materials Rice quality, and leavening temperature is 30.5 DEG C, and fermentation time is 124h.Rest part is all identical with embodiment 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 is: the add-on of cane molasses is 40% of total reducing sugar amount when fermenting; During fermentation, the inoculum size of distiller's yeast is 1.01% of rice quality, and the quality of the water added is 3.0 times of Raw Materials Rice quality, and leavening temperature is 29.5 DEG C, and fermentation time is 128h.Rest part is all identical with embodiment 1.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. a modified version semi-solid state method rice spirit preparation technology, is characterized in that: step is as follows:
(1) rice is selected: choose high-quality, fresh nothing is gone mouldy, free from extraneous odour, originate in Guangxi San Jiangxian, pure white rice;
(2) rice is washed, until it is not muddy to drench the washing water of rice;
(3) rice dipping: washed rice is placed in container, with 50-60 DEG C of warm water soaking 20-30min, when pinching grain of rice powdering with finger, completing without rice dipping during hilum, drains away the water;
(4) boiling: put water in pot, heat up water to boiling the rice drained to be placed on filter cloth steams 15-20min after be sprinkled into appropriate warm water the 1st time, with chopsticks rice grain stirred loose after, continue to steam 15-20min, then drench into a small amount of warm water, continue again after stirring with chopsticks to steam 15-20min, require steamed rice adhesion, interior without the white heart, uniformity, without the not yet done or rotten phenomenon of mistake;
(5) spreading for cooling: steamed rice is cooled to 28-32 DEG C;
(6) mixed song: add pretreated cane molasses, the 20-40% of total reducing sugar amount when add-on is fermentation; Take distiller's yeast according to the 0.97-1.01% of rice quality, admix in the good rice of spreading for cooling after first distiller's yeast warm water being activated;
(7) enter tank saccharification: all transferred in tank by the rice after mixed song, sealing, carries out saccharifying;
(8) ferment: after saccharification 24h, in tank, add 2.8-3.0 doubly to the water of Raw Materials Rice quality, at 29.5-30.5 DEG C, carry out constant temperature sealing and fermenting, fermentation 124-128h;
(9) distill: after fermentation ends, fermented liquid is distilled together with surplus stock, carry out ethanol content mensuration at set intervals, after surveyed ethanol content is less than 0.2%vol, stops distillation.
2. technique according to claim 1, is characterized in that: the pre-treatment of described cane molasses is the water mixing quality such as adding in cane molasses, then adds sulfuric acid and adjust pH to 2.0, in 95-100 DEG C of heating in water bath 20min, colloid is separated, and impels sucrose inversion; Cool rear lime slurry neutralization, regulate pH to 5.0 ~ 5.5, remove the metallic elements such as a large amount of potassium, sodium, upper strata clarifying sugar liquid can be obtained after static 24h, get supernatant liquor high-pressure steam sterilizing pan and carry out sterilizing, sterilizing 20min at 121 DEG C, cool stand-by.
3. technique according to claim 1, is characterized in that: the add-on of described distiller's yeast is 0.99% of rice quality.
4. technique according to claim 1, is characterized in that: during described fermentation, the add-on of water is 2.9 times of Raw Materials Rice quality.
5. technique according to claim 1, it is characterized in that: during described fermentation, leavening temperature is 30 DEG C, fermentation time is 124h.
6. technique according to claim 1, is characterized in that: the main component of described distiller's yeast is rhizopus and ground rice.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568633A (en) * | 2020-11-30 | 2022-06-03 | 浙江菜鲜生食品科技有限公司 | Instant rice and processing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1749386A (en) * | 2005-06-03 | 2006-03-22 | 兰建有 | Process for brewing rice white spirit by bamboo tube fermentation |
| CN101338265A (en) * | 2008-08-12 | 2009-01-07 | 翁源县古泉米酒厂 | Rice spirit and brewing method |
| CN103013755A (en) * | 2012-12-19 | 2013-04-03 | 桂林湘山酒业有限公司 | Method for reducing bitter taste of rice aromatic white wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1749386A (en) * | 2005-06-03 | 2006-03-22 | 兰建有 | Process for brewing rice white spirit by bamboo tube fermentation |
| CN101338265A (en) * | 2008-08-12 | 2009-01-07 | 翁源县古泉米酒厂 | Rice spirit and brewing method |
| CN103013755A (en) * | 2012-12-19 | 2013-04-03 | 桂林湘山酒业有限公司 | Method for reducing bitter taste of rice aromatic white wine |
Non-Patent Citations (1)
| Title |
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| 黄名扬等: "传统小曲米香型白酒生产的工艺技术探讨", 《现代食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568633A (en) * | 2020-11-30 | 2022-06-03 | 浙江菜鲜生食品科技有限公司 | Instant rice and processing method thereof |
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