CN111979077A - Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof - Google Patents
Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof Download PDFInfo
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Abstract
The invention discloses a composite fragrant white spirit with rice noodles as main raw materials and a brewing process thereof. The invention makes full use of the leftover materials of the rice noodles and the rice milk, the obtained white spirit has unique style, and the brewing process can realize scale and automation.
Description
Technical Field
The invention relates to a clear sauce compound flavor type white spirit taking rice noodles as main raw materials and a brewing process thereof, belonging to the technical field of rice noodle white spirit brewing.
Background
The rice noodle is relatively complex in manufacturing process, and the processes of selecting rice, cleaning rice, washing and soaking, fermenting, grinding into thick liquid, humidifying, synthesizing, primarily steaming, squeezing, cooking, cooling, rinsing, basket filling and the like are required. A large amount of rice milk water and rice noodle leftover materials are generated in the production process of rice noodles, if the rice milk water and the rice noodle leftover materials are not comprehensively utilized, certain loss can be caused for enterprises, and meanwhile, the discharge of the rice milk water can cause environmental pollution. However, the subsequent product development of rice noodle by-products, namely rice milk and rice noodle leftover materials is little, and the research on the brewing method of the Qingjiang composite flavor type white spirit taking the rice noodles as the main raw material is not provided.
Disclosure of Invention
Aiming at the problem of the vacancy of brewing the fen-Mao compound flavor type white spirit by constant-temperature fermentation of rice milk water and rice noodle leftovers in a large tank in the prior art, the invention provides the fen-Mao compound flavor type white spirit taking rice noodles as main raw materials and a brewing process thereof so as to obtain the fen-Mao compound flavor type (and flavor type) white spirit with unique style.
In order to realize the purpose of the invention, the following technical scheme is adopted:
a clear sauce compound flavor type white spirit taking rice noodles as main raw materials is characterized in that: the fresh and sauce compound flavor type white spirit is prepared by taking rice milk water and rice noodle leftover materials as raw materials, adding an enzyme preparation, high-temperature resistant active dry yeast, aroma-producing active dry yeast and mixed distiller's yeast, and performing liquid fermentation.
Preferably, the fen-sauce compound flavor type white spirit comprises the following raw materials in parts by weight; 3.5 parts of rice milk, 1 part of rice noodle leftover, 0.004 part of enzyme preparation, 0.0005 part of high temperature resistant active dry yeast, 0.0002 part of aroma generating active dry yeast and 0.125 part of mixed distiller's yeast.
Preferably, 0.004 parts of the enzyme preparation consists of 0.0015 parts of 5 ten thousand units of amylase, 0.002 parts of 5 ten thousand units of saccharifying enzyme and 0.0005 parts of 2 ten thousand units of protease.
Preferably, the mixed distiller's yeast 0.125 part is composed of black-coating red yeast 0.06 part, rice yeast 0.05 part, medium temperature yeast 0.01 part, red yeast esterifying enzyme 0.005 part.
The brewing process of the fen-flavor and Mao-flavor compound white spirit comprises the following steps of:
step 1, soaking koji
Taking 0.06 part of Wuyi red rice and 0.05 part of rice koji, adding 5 times of water, and soaking for 24 hours at 28 ℃ for later use to obtain an activation solution;
step 2, adjusting acid
Pumping 2.7 parts of rice pulp into a saccharification tank, adding anhydrous calcium carbonate, and adjusting the pH to 5.5;
step 3, gelatinization and liquefaction
Heating the acid-adjusted rice milk to 60 ℃, then stirring while heating, adding 1 part of rice noodle material and 0.0015 part of 5 ten thousand units of amylase, maintaining the gelatinization temperature at 85-90 ℃, and gelatinizing and liquefying for 120 minutes to obtain gelatinized mash;
step 4, saccharification
Adding the remaining 0.8 part of rice milk water into the gelatinized mash obtained in the step 3, heating to 100 ℃, sterilizing for 15 minutes, then cooling to 60-62 ℃, adding 0.002 part of 5 ten thousand units of saccharifying enzyme, and saccharifying for 30 minutes to obtain a saccharified liquid;
step 5, fermentation
Cooling the saccharified liquid obtained in the step 4 to 40 ℃, adding 0.0005 part of 2 ten thousand units of protease, continuously cooling to 28 ℃, adding 0.0005 part of high-temperature resistant active dry yeast, 0.0002 part of aroma-producing active dry yeast, 0.01 part of medium-temperature yeast, 0.005 part of red yeast esterifying enzyme and the activated liquid prepared in the step 1, stirring uniformly, and conveying to a fermentation tank by a material conveying pump for fermentation;
the fermentation conditions were: controlling the fermentation temperature to be 28 ℃ in the first 2-3 days, and stirring for 2 times every day, wherein the stirring time is 30 minutes each time; after the alcoholic strength of the fermented mash reaches 10% vol, immediately raising the fermentation temperature to 35 ℃, fermenting for 8 days, and stirring once a day for 30 minutes each time; after 8 days, sealing the tank and standing for fermentation for 50 days at the fermentation temperature of 30 ℃;
step 6, distillation
Distilling the fermented mash obtained in the step 5, wherein the flowing wine temperature is 28-32 ℃, 5 kg of wine heads and 45% vol of tail are picked in each tank, and the base liquor of the light soy sauce compound flavor type white spirit with the mixed alcohol content of 60% vol to 64% vol is pumped into a pottery jar for storage for 12 months; pumping each batch of base liquor into a 304 stainless steel large tank, mixing and ageing, finally blending uniformly, filling finished products and leaving the factory;
step 7, tail wine treatment
Collecting tail liquor, discharging residual vinasse in distillation equipment, and conveying the discharged vinasse to an ecological park for further fermentation to prepare biological ferment fertilizer to irrigate basic farmlands;
the collected tail wine is added into the fermented mash obtained in the next batch of step 5 to be uniformly mixed, and the distillation process of the step 6 is repeated.
Compared with the prior art, the invention has the beneficial effects that:
1. the invention relates to a brewing process of clear sauce compound flavor type rice noodle white spirit by taking rice noodle as main raw materials, which comprises the steps of preparing saccharified mash by the rice noodle and rice slurry water through a double-enzyme saccharification process, then carrying out liquid constant-temperature fermentation in a 304 stainless steel large tank by using multi-strain distiller's yeast mainly comprising red yeast as a saccharification leavening agent, then carrying out distillation and head and tail removal, and carrying out long-term storage and esterification in a pottery jar to prepare the clear sauce compound flavor type rice noodle white spirit. The brewing process of the rice noodle white spirit changes the heavy physical labor that the broken rice noodles are required to be steamed and boiled, spread and cooled, enter a fermentation cylinder for long-time saccharification and fermentation and the like in the traditional rice noodle white spirit brewing process, can not be used in mechanization and scale, simultaneously well solves the problems of rancidity, low wine yield and violent vinosity of the traditional rice noodle brewing fermentation, and can fully utilize rice noodle leftover materials and rice milk to ensure that resources can be recycled and comprehensively utilized.
2. In the brewing process, rich amino acid is produced by secondary fermentation of the rice noodle leftover materials, so that nutrition is provided for fermented beneficial bacteria, the fermentation efficiency is enhanced, the wine yield is improved, and meanwhile, the rice noodle leftover materials are beneficial to generation of various fragrant substances and mellow substances under the condition of high fermentation temperature of 35 ℃, so that the unique style of the light and sauce compound-flavor (and fragrance type) white wine is formed.
3. The brewing process of the invention not only greatly reduces the labor intensity and improves the labor efficiency, but also lays a foundation for the large-scale and automatic production of the rice noodle white spirit.
Detailed Description
The following examples are given for the detailed implementation and specific operation of the present invention, but the scope of the present invention is not limited to the following examples.
Example 1
In the embodiment, rice noodles are used as main raw materials, and the light soy sauce compound flavor type white spirit is brewed according to the following process:
step 1, soaking koji
Taking 0.06 part of Wuyi red rice and 0.05 part of rice koji, adding 5 times of water, and soaking for 24 hours at 28 ℃ for later use to obtain an activation solution;
step 2, adjusting acid
Pumping 2.7 parts of rice pulp into a saccharification tank, adding anhydrous calcium carbonate, and adjusting the pH to 5.5;
step 3, gelatinization and liquefaction
Quickly opening the atmosphere of the rice pulp water after the acid adjustment, heating to 60 ℃, then closing a steam inlet valve, heating and stirring at the same time, adding 1 part of rice noodle material and 0.0015 part of 5 ten thousand units of amylase, keeping the gelatinization temperature at 85-90 ℃, and gelatinizing and liquefying for 120 minutes to obtain gelatinized mash;
step 4, saccharification
Adding the remaining 0.8 part of rice milk water into the gelatinized mash obtained in the step 3, heating to 100 ℃ by using steam, sterilizing for 15 minutes, then cooling to 60-62 ℃, adding 0.002 part of 5 ten thousand units of saccharifying enzyme, and saccharifying for 30 minutes to obtain a saccharified liquid;
step 5, fermentation
Cooling the saccharified liquid obtained in the step 4 to 40 ℃, adding 0.0005 part of 2 ten thousand units of protease, continuously cooling to 28 ℃, adding 0.0005 part of high-temperature resistant active dry yeast, 0.0002 part of aroma-producing active dry yeast, 0.01 part of medium-temperature yeast, 0.005 part of red yeast esterifying enzyme and the activated liquid prepared in the step 1, stirring uniformly, and conveying to a fermentation tank by a material conveying pump for fermentation;
the fermentation conditions were: controlling the fermentation temperature to be 28 ℃ in the first 2-3 days, and stirring for 2 times every day, wherein the stirring time is 30 minutes each time; after the alcoholic strength of the fermented mash reaches 10% vol, immediately raising the fermentation temperature to 35 ℃, fermenting for 8 days, and stirring once a day for 30 minutes each time; after 8 days, sealing the tank and standing for fermentation for 50 days at the fermentation temperature of 30 ℃;
step 6, distillation
Distilling the fermented mash obtained in the step 5, wherein the flowing wine temperature is 28-32 ℃, 5 kg of wine heads, 45% vol of tail and about 62% vol of mixed alcohol content of the base liquor of the fen-Mao compound flavor type white spirit are picked in each tank and pumped into a pottery jar for storage for 12 months; pumping each batch of base liquor into a 304 stainless steel large tank, mixing and ageing, finally blending uniformly, filling finished products and leaving the factory;
step 7, tail wine treatment
Collecting tail liquor, discharging residual vinasse in distillation equipment, conveying the vinasse to an ecological park for further fermentation to prepare biological ferment fertilizer, and irrigating a basic farmland;
the collected tail wine is added into the fermented mash obtained in the next batch of step 5 to be uniformly mixed, and the distillation process of the step 6 is repeated.
The analysis result of the influence components of the base liquor product of the fen-Ma compound flavor (and flavor) white spirit obtained by the invention is shown in the table 1 (referring to the GB/T10781, GB2757 and GB2762 standards).
TABLE 1
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (5)
1. A clear and sauce compound flavor type white spirit taking rice noodles as main raw materials is characterized in that: the fresh and sauce compound flavor type white spirit is prepared by taking rice milk water and rice noodle leftover materials as raw materials, adding an enzyme preparation, high-temperature resistant active dry yeast, aroma-producing active dry yeast and mixed distiller's yeast, and performing liquid fermentation.
2. The fen-flavor liquor with compound flavor and rice noodles as main raw materials according to claim 1, which is characterized in that: the fresh and sauce compound flavor type white spirit comprises the following raw materials in parts by weight; 3.5 parts of rice milk, 1 part of rice noodle leftover, 0.004 part of enzyme preparation, 0.0005 part of high temperature resistant active dry yeast, 0.0002 part of aroma generating active dry yeast and 0.125 part of mixed distiller's yeast.
3. The fen-flavor liquor with compound flavor and rice noodles as main raw materials according to claim 2, which is characterized in that: 0.004 portion of the enzyme preparation consists of 0.0015 portion of 5 ten thousand units of amylase, 0.002 portion of 5 ten thousand units of saccharifying enzyme and 0.0005 portion of 2 ten thousand units of protease.
4. The fen-flavor liquor with compound flavor and rice noodles as main raw materials according to claim 2, which is characterized in that: the mixed distiller's yeast 0.125 part is composed of black-coating red yeast 0.06 part, rice yeast 0.05 part, medium temperature Daqu 0.01 part, and red yeast esterifying enzyme 0.005 part.
5. A brewing process of the fen-flavor liquor with compound flavor as claimed in any one of claims 1 to 4, which is characterized by comprising the following steps:
step 1, soaking koji
Taking 0.06 part of Wuyi red rice and 0.05 part of rice koji, adding 5 times of water, and soaking for 24 hours at the temperature of 28 ℃ to obtain an activation solution for later use;
step 2, adjusting acid
Pumping 2.7 parts of rice pulp into a saccharification tank, adding anhydrous calcium carbonate, and adjusting the pH to 5.5;
step 3, gelatinization and liquefaction
Heating the acid-adjusted rice milk to 60 ℃, then stirring while heating, adding 1 part of rice noodle material and 0.0015 part of 5 ten thousand units of amylase, maintaining the gelatinization temperature at 85-90 ℃, and gelatinizing and liquefying for 120 minutes to obtain gelatinized mash;
step 4, saccharification
Adding the remaining 0.8 part of rice milk water into the gelatinized mash obtained in the step 3, heating to 100 ℃, sterilizing for 15 minutes, then cooling to 60-62 ℃, adding 0.002 part of 5 ten thousand units of saccharifying enzyme, and saccharifying for 30 minutes to obtain a saccharified liquid;
step 5, fermentation
Cooling the saccharified liquid obtained in the step 4 to 40 ℃, adding 0.0005 part of 2 ten thousand units of protease, continuously cooling to 28 ℃, adding 0.0005 part of high-temperature resistant active dry yeast, 0.0002 part of aroma-producing active dry yeast, 0.01 part of medium-temperature yeast, 0.005 part of red yeast esterifying enzyme and the activated liquid prepared in the step 1, stirring uniformly, and conveying to a fermentation tank by a material conveying pump for fermentation;
the fermentation conditions were: controlling the fermentation temperature to be 28 ℃ in the first 2-3 days, and stirring for 2 times every day, wherein the stirring time is 30 minutes each time; after the alcoholic strength of the fermented mash reaches 10% vol, immediately raising the fermentation temperature to 35 ℃, fermenting for 8 days, and stirring once a day for 30 minutes each time; after 8 days, sealing the tank and standing for fermentation for 50 days at the fermentation temperature of 30 ℃;
step 6, distillation
Distilling the fermented mash obtained in the step 5, wherein the flowing wine temperature is 28-32 ℃, 5 kg of wine heads and 45% vol of tail are picked in each tank, and the base liquor of the light soy sauce compound flavor type white spirit with the mixed alcohol content of 60% vol to 64% vol is pumped into a pottery jar for storage for 12 months; pumping each batch of base liquor into a 304 stainless steel large tank, mixing and ageing, finally blending uniformly, filling finished products and leaving the factory;
step 7, tail wine treatment
Collecting the tail wine, and discharging residual vinasse in the distillation equipment;
the collected tail wine is added into the fermented mash obtained in the next batch of step 5 to be uniformly mixed, and the distillation process of the step 6 is repeated.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112760192A (en) * | 2021-03-29 | 2021-05-07 | 安徽王仁和米线食品有限公司 | Red yeast rice noodle black sugar ginger vinegar and brewing method thereof |
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| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
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- 2020-09-08 CN CN202010931630.6A patent/CN111979077A/en active Pending
Patent Citations (4)
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| CN106967553A (en) * | 2017-04-15 | 2017-07-21 | 云南三友食品有限公司 | Utilize the method for line wine brewing of cracking rice |
| CN108713728A (en) * | 2018-05-16 | 2018-10-30 | 安徽王仁和米线食品有限公司 | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof |
| CN109517694A (en) * | 2019-01-23 | 2019-03-26 | 河北山庄老酒股份有限公司 | A kind of method of brewing liquid Luzhou-flavor liquo |
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| CN112760192A (en) * | 2021-03-29 | 2021-05-07 | 安徽王仁和米线食品有限公司 | Red yeast rice noodle black sugar ginger vinegar and brewing method thereof |
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