CN104560505B - A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique - Google Patents
A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique Download PDFInfo
- Publication number
- CN104560505B CN104560505B CN201410735990.3A CN201410735990A CN104560505B CN 104560505 B CN104560505 B CN 104560505B CN 201410735990 A CN201410735990 A CN 201410735990A CN 104560505 B CN104560505 B CN 104560505B
- Authority
- CN
- China
- Prior art keywords
- rice
- ferment
- yeast
- wine
- starch glucose
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of stream and add starch Glucose Liquid yellow rice wine brewage technique, the process for making yellow rice wine energy consumption solving prior art is high, and the problem that technology stability is poor with the quality stability of product comprises the following steps: (1) pre-treatment；(2) front ferment；(3) ferment afterwards；(4) post processing.What the present invention reduced rice makes consumption, by adding starch glucose solution to stream in fermentation liquid during front ferment, the form of part rice is replaced to ensure the breeding of yeast with starch glucose solution, quantity of wastewater effluent when washing rice and steamed rice and energy consumption can be reduced being substantially reduced while cost, it is advantageously implemented energy-saving and emission-reduction, it addition, starch glucose can improve adaptability to raw material；Adding the starch glucose solution total sugar concentration to control during front ferment in fermentation liquid by stream, workable, process is easily-controllable, can be automated operation, the total sugar concentration in fermentation liquid can also be made to remain stable for, advantageously ensure that the stability of whole sweat, improve the stability of product quality.
Description
Technical field
The present invention relates to yellow wine fermentation Technology field, especially relate to a kind of stream and add starch Glucose Liquid yellow rice wine brewage technique.
Background technology
Yellow wine is one of the most ancient alcoholic drink in the world, is the former fermented wine of a class low wine degree, containing human body beneficiating ingredients such as several amino acids, vitamin and mineral in wine liquid, has high nutritive value.
Traditional yellow wine production technology is mainly rice dipping, steamed rice, fermentation (front ferment, rear ferment), squeezing, filtration, decocts wine, rice dipping and steamed rice are all important process procedures, its main purpose is to make the starch water suction gelatinizing in the corn such as rice, make starch crystals structure destruction, be conducive to the effect of amylase, saccharifying enzyme.Traditional process for making yellow rice wine Raw all uses rice, and that causes rice makes consumption big, and when steamed rice, energy consumption is relatively big, and all can produce substantial amounts of sewage in the process of rice dipping and steamed rice.
Liquefaction process brewing yellow rice wine new technology is the innovation to traditional handicraft, it carries out appropriateness liquefaction with amylase after suitably being pulverized by raw material, saves rice dipping and steamed rice process, with the obvious advantage in energy-saving and emission-reduction, and there is efficiency height, adaptability to raw material is strong, be prone to the advantages such as automatization, is conducive to cleaning to produce.
Such as, Authorization Notice No. CN100537738C, authorized announcement date in JIUYUE, 2009 Chinese patent of 9 days discloses a kind of rise full liquid state fermentation brewing technology, its technique and step are mainly: first rice meal is broken into powder, adds water, calcium chloride, α-amylaseliquefied, then cooling down after liquefier intensification enzyme denaturing, deliver to fermentation tank to feed intake in batches, being dividedly in some parts saccharifying enzyme, malt yeast, yellow wine special active dry yeast more accordingly, control pH 4.2-5.0, temperature 15 DEG C-35 DEG C, intermittent aeration ferments.It is disadvantageous in that: rice needs when liquefaction to keep pH 5.8～6.2, and temperature is 50～95 DEG C, and liquefaction condition is stringent comparatively, liquefaction process and degree are difficult to control, the poor stability of the product quality obtained, and liquefying time was up to about 50 minutes, energy consumption is high.
Summary of the invention
The present invention is high in order to solve the process for making yellow rice wine energy consumption of prior art, the problem that technology stability is poor with the quality stability of product, providing a kind of workable, technology stability is good with constant product quality, is conducive to the stream of energy-saving and emission-reduction to add starch Glucose Liquid yellow rice wine brewage technique.
To achieve these goals, the present invention is by the following technical solutions:
A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique, comprises the following steps:
(1) pre-treatment: be placed in by rice in water and soak after 40～48h, cleans, cooks.
(2) front ferment: the rice after cooking is added in fermentation tank, stir after adding water, yeast wine and malt yeast and ferment, after fermentation 12～14h, in fermentation liquid, stream adds starch glucose solution, make total sugar concentration in fermentation liquid maintain 70～90g/L, ferment 3～5 days, obtain front ferment mash, during fermentation, the 1st day fermentation temperature controls at 30～31 DEG C, and fermentation temperature declines 0.5～1 DEG C until front ferment completes every day afterwards.What the present invention can reduce rice makes consumption, starch glucose solution is added to stream in fermentation liquid during front ferment, replace part rice thus ensureing the breeding of yeast with starch glucose solution, quantity of wastewater effluent when washing rice and steamed rice and energy consumption can also be reduced being substantially reduced while cost, realize energy-saving and emission-reduction, it addition, starch glucose can improve adaptability to raw material；The starch glucose solution total sugar concentration to control during front ferment in fermentation liquid is added by stream, not only workable, can be automated operation, and the total sugar concentration in fermentation liquid can be made to remain stable for, advantageously ensure that the stability of whole sweat, improve the stability of product quality.
(3) ferment afterwards: front ferment mash is transferred to big tank in 18～20 DEG C of ferment at constant temperature 20～30 days, obtain rear ferment mash.
(4) post processing: rear ferment mash is squeezed, filter, decoct after drinking, obtain wine base.
As preferably, in step (1), rice in steep temperature is 38～40 DEG C.
As preferably, in step (2), the addition of water is 1.2～1.3 times of the front rice quality of immersion, and the addition of yeast wine is soak front rice quality 14～16%, and the addition of malt yeast is soak front rice quality 10～15%.
As preferably, described starch glucose pH value of solution is 3.9～4.5, and concentration is 30～35 Baume degrees.
As preferably, described yeast wine is the product that yellow wine yeast spreads cultivation in beerwort or rice-koji juice, or is rapid-fermenting yeast, or is yellow rice wine dry yeast.
As preferably, described malt yeast is one or more in traditional wheat koji, mechanism malt yeast, the disk made malt yeast of machinery.
As preferably, in step (4), decocting wine temperature is 85～90 DEG C.
Therefore, there is advantages that
(1) inventory is optimized design, that reduces rice makes consumption, starch glucose solution is added to stream in fermentation liquid during front ferment, replace part rice thus ensureing the breeding of yeast with starch glucose solution, quantity of wastewater effluent when washing rice and steamed rice and energy consumption can also be reduced being substantially reduced while cost, starch glucose realizes energy-saving and emission-reduction, it addition, can improve adaptability to raw material；
(2) the starch glucose solution total sugar concentration to control during front ferment in fermentation liquid is added by stream, not only workable, process is easily-controllable, can be automated operation, the total sugar concentration in fermentation liquid can also be made to remain stable for, advantageously ensure that the stability of whole sweat, improve the stability of product quality.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refering in particular to, all percentage ratios are unit of weight, all devices and raw material and all can buy from market or the industry is conventional, the method in following embodiment, if no special instructions, are this area conventional method.
Embodiment 1
(1) pre-treatment: be placed in water by rice at 40 DEG C and soak after 40h, cleans, cooks；
(2) front ferment: the rice after cooking is added in fermentation tank, adding quality is the water of rice quality 1.3 times before soaking, quality is the yeast wine (yeast wine is the product that yellow wine yeast spreads cultivation in beerwort) of rice quality 16% before soaking, quality is stir after soaking the malt yeast of front rice quality 10～15% (malt yeast mixes) for mechanism malt yeast and disk machinery made malt yeast 1:3 in mass ratio to ferment, after fermentation 14h, in fermentation liquid, stream adds pH is 4.5, concentration is the starch glucose solution of 35 Baume degrees, total sugar concentration in fermentation liquid is made to maintain 70～90g/L, ferment 5 days, ferment mash before obtaining, during fermentation, the 1st day fermentation temperature controls at 31 DEG C, fermentation temperature declines 1 DEG C until front ferment completes every day afterwards；
(3) ferment afterwards: front ferment mash is transferred to big tank in 20 DEG C of ferment at constant temperature 30 days, obtain rear ferment mash；
(4) post processing: rear ferment mash is squeezed, filter, decoct after drinking, obtain wine base, decocting wine temperature is 90 DEG C.
Embodiment 2
(1) pre-treatment: be placed in water by rice at 39 DEG C and soak after 42h, cleans, cooks；
(2) front ferment: the rice after cooking is added in fermentation tank, adding quality is the water of rice quality 1.25 times before soaking, quality is the yeast wine (yeast wine is rapid-fermenting yeast) of rice quality 15% before soaking, quality be before soaking the malt yeast of rice quality 12% (malt yeast is traditional wheat koji, mechanism malt yeast, disk machinery made malt yeast 1:1:3 in mass ratio mixing) after stir and ferment, after fermentation 13h, in fermentation liquid, stream adds pH is 4.2, concentration is the starch glucose solution of 32 Baume degrees, total sugar concentration in fermentation liquid is made to maintain 70～90g/L, ferment 4 days, ferment mash before obtaining, during fermentation, the 1st day fermentation temperature controls at 30.5 DEG C, fermentation temperature declines 0.8 DEG C until front ferment completes every day afterwards；
(3) ferment afterwards: front ferment mash is transferred to big tank in 190 DEG C of ferment at constant temperature 28 days, obtain rear ferment mash；
(4) post processing: rear ferment mash is squeezed, filter, decoct after drinking, obtain wine base, decocting wine temperature is 87 DEG C.
Embodiment 3
(1) pre-treatment: be placed in water by rice at 38 DEG C and soak after 48h, cleans, cooks；
(2) front ferment: the rice after cooking is added in fermentation tank, adding quality is the water of rice quality 1.2 times before soaking, quality is the yeast wine (yeast wine is yellow rice wine dry yeast) of rice quality 14% before soaking, quality is stir after soaking the malt yeast of front rice quality 10% (malt yeast is mechanism malt yeast) to ferment, after fermentation 12h, in fermentation liquid, stream adds pH is 3.9, concentration is the starch glucose solution of 30 Baume degrees, total sugar concentration in fermentation liquid is made to maintain 70～90g/L, ferment 3 days, ferment mash before obtaining, during fermentation, the 1st day fermentation temperature controls at 30 DEG C, fermentation temperature declines 0.5 DEG C until front ferment completes every day afterwards；
(3) ferment afterwards: front ferment mash is transferred to big tank in 18 DEG C of ferment at constant temperature 20 days, obtain rear ferment mash；
(4) post processing: rear ferment mash is squeezed, filter, decoct after drinking, obtain wine base, decocting wine temperature is 85 DEG C.
The wine base physical and chemical index obtained in the various embodiments described above is as follows:
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | GB |
| Total sugar (g/L) | 0.9 | 1.1 | 1.2 | ≤15.0 |
| Total acid | 4.5 | 3.2 | 3.4 | 3.0～7.0 |
| Alcoholic strength (%vol) | 17.6 | 18.3 | 17.7 | 8 |
| Amino-acid nitrogen (g/L) | 0.37 | 0.37 | 0.34 | 0.3 (two grades) |
| Sugar solid content (g/L) | 13.8 | 13.7 | 13.3 | (13.5 two grades) |
Every physical and chemical index of the wine base that the present invention obtains as can be seen from the above table all reaches the requirement of GB tradition dry type yellow wine two grades.
The production cost that can be reduced by the present invention can be calculated by the following method:
Current 1000 kilograms of high quality white rices are at 5000～6000 yuan, content of starch is 72～76%, according to hydrolysis starch reaction formula, it is hydrolyzed big enable and generates the glucose slightly larger than amount of starch, and starch utilization ratio is 70～80% in rice wine production, so the glucose less than 610 kilograms can be produced through the actual 1000 kilograms of rice of the effect of the saccharifying agents such as malt yeast.If with 1000 kilograms of glucoses of rice production, then needing 8196～9836 yuan.
Price on one ton of sugar content glucose solution market more than 72% is between 2500～3500 yuan, if being converted to 100% glucose, then price is 3571～5000 yuan.Price on 100% glucose pulverized sugar market at 4000～4500 yuan/t, so with the rice 1000 kilograms of glucoses after tradition saccharifying, as directly utilized commercial glucose or glucose syrup, can save production cost 4625～4836 yuan.
Press: glucose is converted into the bioconversion reaction formula of ethanol
C6H12O6→2CH3CH2OH+2CO2+ATP
Then about need the ethanol that 2 grams of glucoses just can be converted into 1 gram, then 1000 kilograms of yellow wine (16%vol ethanol), cost-saved about 380 yuan.
One Yellow Rice Wine Enterprises producing 10000 kilolitres per year, if adding the commercial glucose syrup of 30～50% (in 36%) in production process, then can reduce production cost more than 5,000,000.
The cost of above-mentioned reduction is also only merely the cost that raw material (rice) reduces, and does not also include the cost reduced in sewage disposal, steamed rice energy consumption and artificial each link.
As can be seen here, the effect reducing production cost that the present invention brings is very significant, has a extensive future.
Embodiment described above is the one preferably scheme of the present invention, not the present invention is done any pro forma restriction, also has other variant and remodeling under the premise without departing from the technical scheme described in claim.
Claims (5)
1. a stream adds starch Glucose Liquid yellow rice wine brewage technique, it is characterised in that comprise the following steps:
(1) pre-treatment: be placed in by rice in water and soak after 40 ~ 48h, cleans, cooks；
(2) front ferment: the rice after cooking is added in fermentation tank, add water, stir after yeast wine and malt yeast and ferment, the addition of water is 1.2 ~ 1.3 times that soak front rice quality, the addition of yeast wine is soak front rice quality 14 ~ 16%, the addition of malt yeast is soak front rice quality 10 ~ 15%, after fermentation 12 ~ 14h, in fermentation liquid, stream adds starch Glucose Liquid, total sugar concentration in fermentation liquid is made to maintain 70 ~ 90g/L, ferment 3 ~ 5 days, ferment mash before obtaining, during fermentation, the 1st day fermentation temperature controls at 30 ~ 31 DEG C, fermentation temperature declines 0.5 ~ 1 DEG C until front ferment completes every day afterwards, described starch Glucose Liquid pH is 3.9 ~ 4.5, concentration is 30 ~ 35 Baume degrees；
(3) ferment afterwards: front ferment mash is transferred to big tank in 18 ~ 20 DEG C of ferment at constant temperature 20 ~ 30 days, obtain rear ferment mash；
(4) post processing: rear ferment mash is squeezed, filter, decoct after drinking, obtain wine base.
2. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterised in that in step (1), rice in steep temperature is 38 ~ 40 DEG C.
3. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterised in that described yeast wine is the product that yellow wine yeast spreads cultivation in beerwort or rice-koji juice, or is rapid-fermenting yeast, or is yellow rice wine dry yeast.
4. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterised in that described malt yeast is one or more in traditional wheat koji, mechanism malt yeast, the disk made malt yeast of machinery.
5. a kind of stream according to claim 1 adds starch Glucose Liquid yellow rice wine brewage technique, it is characterised in that in step (4), and decocting wine temperature is 85 ~ 90 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410735990.3A CN104560505B (en) | 2014-12-05 | 2014-12-05 | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410735990.3A CN104560505B (en) | 2014-12-05 | 2014-12-05 | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104560505A CN104560505A (en) | 2015-04-29 |
| CN104560505B true CN104560505B (en) | 2016-06-29 |
Family
ID=53077589
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410735990.3A Active CN104560505B (en) | 2014-12-05 | 2014-12-05 | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104560505B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106119009B (en) * | 2016-08-31 | 2019-11-08 | 广东省九江酒厂有限公司 | A kind of fruity pure rice wine and its brewing method |
| CN107245410A (en) * | 2017-07-26 | 2017-10-13 | 湖州老恒和酿造有限公司 | A kind of yellow wine brewing method of clean manufacturing |
| CN108070511A (en) * | 2018-01-08 | 2018-05-25 | 徐州恒顺万通食品酿造有限公司 | A kind of production method of soft rice vinegar |
| CN114540137A (en) * | 2022-03-17 | 2022-05-27 | 山东省科学院高新技术产业(中试)基地(山东省科学院留学人员创业园) | Brewing method of low-alcohol raspberry brewed beer |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4039506B2 (en) * | 1999-09-27 | 2008-01-30 | 宝ホールディングス株式会社 | Liquor production method using processed buckwheat seeds |
| CN101654643B (en) * | 2009-09-25 | 2012-07-04 | 浙江嘉善黄酒股份有限公司 | Production method of rice wine |
-
2014
- 2014-12-05 CN CN201410735990.3A patent/CN104560505B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104560505A (en) | 2015-04-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106635734B (en) | Application method of multiple enzyme preparations in solid-state acetic acid fermentation process of whole-grain mature vinegar | |
| JP5412272B2 (en) | Nutrients for simultaneous saccharification-fermentation culture media for ethanol production | |
| CN104560505B (en) | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique | |
| CN101824402A (en) | Method for enhancing stability of beer brewing technique and dedicated complex enzyme thereof | |
| CN101967437A (en) | Method for producing small peptide beverages by fermenting yellow serofluid produced by processing beancurd | |
| CN101597555A (en) | The manufacture method of rum | |
| CN101381665A (en) | Complex enzyme and use thereof | |
| CN102626218B (en) | Method for preparing soy sauce by recycling vegetable pickling brine | |
| CN105950434B (en) | method for brewing monascus mature vinegar | |
| CN102242157B (en) | Method for producing alcohol with wheat starch | |
| CN103555518A (en) | Distilled liquor of pomace and brewing method thereof | |
| CN103194345A (en) | Novel high-efficiency solid compound enzyme for beer | |
| CN100425704C (en) | Saccharizing process in glucose production | |
| CN102266100A (en) | Method for preparing fermented low-alcohol strawberry juice beverage | |
| CN102010881A (en) | Thick mash alcohol fermentation process for mixing tapioca by using molasses hydrolyzate | |
| CN101463346B (en) | Enzyme composition and use thereof in beer brewing | |
| CN103468559B (en) | Process for producing yellow wine vinasse vinegar through standing liquid-state insulation fermentation method | |
| CN101191107A (en) | Technique for brewing pear rice wine | |
| CN105087286B (en) | The method of New Solid fermenting and producing Maotai-flavor liquor | |
| CN101343600A (en) | Milk beer with external appearance characteristic of milk beverage | |
| CN110804527A (en) | Pineapple fruit vinegar and preparation method thereof | |
| KR101325299B1 (en) | Manufacture Method of The Arrowroot Alcoholic Liquor | |
| CN104357426A (en) | Compound enzyme for cane molasses fermentation as well as preparation method and application thereof | |
| CN105218622A (en) | The method of rice cold induced proteins powder and β-amylose is prepared in a kind of coproduction of cracking rice | |
| CN110452933A (en) | The preparation method of ethyl alcohol |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |