CN116179298A - Method for preparing rice wine and application thereof - Google Patents
Method for preparing rice wine and application thereof Download PDFInfo
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- CN116179298A CN116179298A CN202211413328.7A CN202211413328A CN116179298A CN 116179298 A CN116179298 A CN 116179298A CN 202211413328 A CN202211413328 A CN 202211413328A CN 116179298 A CN116179298 A CN 116179298A
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- rice
- rice wine
- wine
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 93
- 238000000034 method Methods 0.000 title claims abstract description 49
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 239000000796 flavoring agent Substances 0.000 claims abstract description 31
- 235000019634 flavors Nutrition 0.000 claims abstract description 30
- 239000012535 impurity Substances 0.000 claims abstract description 26
- 239000003463 adsorbent Substances 0.000 claims abstract description 19
- 235000013334 alcoholic beverage Nutrition 0.000 claims abstract description 16
- 238000002791 soaking Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000010025 steaming Methods 0.000 claims abstract description 10
- 241000209094 Oryza Species 0.000 claims description 51
- 235000007164 Oryza sativa Nutrition 0.000 claims description 51
- 235000009566 rice Nutrition 0.000 claims description 51
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 24
- 235000013339 cereals Nutrition 0.000 claims description 21
- 238000001179 sorption measurement Methods 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 13
- 239000011347 resin Substances 0.000 claims description 13
- 229920005989 resin Polymers 0.000 claims description 13
- 238000001914 filtration Methods 0.000 claims description 12
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- 235000021433 fructose syrup Nutrition 0.000 claims description 5
- 235000015203 fruit juice Nutrition 0.000 claims description 5
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000001509 sodium citrate Substances 0.000 claims description 5
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 5
- 235000019202 steviosides Nutrition 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 229940013618 stevioside Drugs 0.000 claims description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 abstract description 53
- 238000004821 distillation Methods 0.000 abstract description 31
- 235000019640 taste Nutrition 0.000 abstract description 13
- 230000032683 aging Effects 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 27
- 230000000052 comparative effect Effects 0.000 description 9
- 238000000855 fermentation Methods 0.000 description 9
- 230000004151 fermentation Effects 0.000 description 9
- 239000008213 purified water Substances 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000001476 alcoholic effect Effects 0.000 description 6
- 239000011521 glass Substances 0.000 description 6
- 239000004677 Nylon Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 5
- 229920001778 nylon Polymers 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 239000006228 supernatant Substances 0.000 description 4
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 235000019633 pungent taste Nutrition 0.000 description 3
- 238000005070 sampling Methods 0.000 description 3
- 235000013522 vodka Nutrition 0.000 description 3
- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 2
- HGINCPLSRVDWNT-UHFFFAOYSA-N Acrolein Chemical compound C=CC=O HGINCPLSRVDWNT-UHFFFAOYSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- 239000004383 Steviol glycoside Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 229910052799 carbon Inorganic materials 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000011148 porous material Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 239000007858 starting material Substances 0.000 description 2
- 229930182488 steviol glycoside Natural products 0.000 description 2
- 235000019411 steviol glycoside Nutrition 0.000 description 2
- 150000008144 steviol glycosides Chemical class 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000000967 suction filtration Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- LSDPWZHWYPCBBB-UHFFFAOYSA-N Methanethiol Chemical compound SC LSDPWZHWYPCBBB-UHFFFAOYSA-N 0.000 description 1
- 238000001069 Raman spectroscopy Methods 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000011001 backwashing Methods 0.000 description 1
- 235000013532 brandy Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- LDHQCZJRKDOVOX-NSCUHMNNSA-N crotonic acid Chemical compound C\C=C\C(O)=O LDHQCZJRKDOVOX-NSCUHMNNSA-N 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012065 filter cake Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002431 foraging effect Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000013944 peach juice Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000008234 soft water Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000015041 whisky Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- 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
-
- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
-
- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
-
- C—CHEMISTRY; METALLURGY
- 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
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/02—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material
- C12H1/04—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material
- C12H1/0408—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages combined with removal of precipitate or added materials, e.g. adsorption material with the aid of ion-exchange material or inert clarification material, e.g. adsorption material with the aid of inorganic added material
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a method for preparing rice wine and application thereof. The method comprises the steps of soaking, steaming, cooling, fermenting, distilling, standing and separating solid from liquid, wherein the obtained liquid is rice wine; the rice wine is treated by secondary distillation and adsorbent to remove impurities and foreign flavor. Compared with natural ageing, the composite technology is adopted to treat the newly-prepared rice wine, so that peculiar smell can be removed in a short time, time consumption is greatly reduced, and a large amount of space and labor cost occupied by ageing can be reduced. The rice wine provided by the invention is used as a wine-based blended alcoholic beverage, not only retains the unique flavor of the rice wine, but also has rich taste levels, and can be stably stored and has lasting flavor.
Description
Technical Field
The invention relates to the technical field of rice wine flavor control, in particular to a method for preparing rice wine and application thereof.
Background
Rice wine is a traditional food brewed by Chinese pure grains, and contains various components beneficial to human body, such as protein, vitamins, sugar, trace elements and the like. The traditional rice wine is mainly prepared by taking water and rice as raw materials and brewing through the processes of soaking, steaming, showering cooling, mixing with yeast, saccharification, fermentation, distillation and the like. In the distillation process, the fermented grains volatile substances, water, ethanol, the fragrant components of rice, the fragrant components generated by microbial fermentation, the metabolites of the microorganisms and substances in the external environment jointly form the unique flavor of the rice wine.
In recent years, low-alcohol pre-mixed wines are becoming more popular with young consumers, and most foreign high-alcohol distilled wines such as vodka, brandy and whiskey are used as wine bases of pre-mixed wines. Other foreign highly distilled wines have less acid and ester content in the aroma components, and have the problem of thinner body flavor as a wine base. The organic acid is an important component for forming the taste of the rice wine, and the ester is a substance generated by the reaction of the acid and the alcohol, so that the rice wine has aromatic flavor, plays an important role in the flavor composition of the rice wine, and has the characteristics of mellow, sweet, soft, fine, smooth, plump and long-lasting flavor. Thus rice wine is a better choice as a wine base.
However, the fresh rice wine has bad taste, pungent taste, strong pungency, and bad smell such as pungent taste, rice vinasse taste, mud taste, bitter and wet taste, and is not good for seasoning of the pre-mixed wine. The miscellaneous flavor of the newly-made rice wine is removed, so that the aroma components of the wine base are richer and more various, the taste is softer and more coordinated, long-time ageing is needed after distillation, the production period is long, the space and manpower are occupied for a long time, and a plurality of potential unknown factors influencing the safety and quality of the wine exist, so that the quality of the rice wine is reduced or even damaged, and the mass production of enterprises and the control of the product quality are not facilitated. Therefore, the rice wine is limited in application of pre-mixing as a wine base, and the utilization rate is not high.
Disclosure of Invention
In order to solve the problems of complex process, long time consumption and high cost of preparing pre-mixed wine by using freshly prepared rice wine in the prior art, the invention provides a method for preparing rice wine and application thereof.
The first aim of the invention is to provide a method for removing impurities from rice wine.
A second object of the present invention is to provide a method for preparing rice wine.
The third object of the present invention is to provide rice wine prepared by the above method.
A fourth object of the present invention is to provide the above method and/or the use of the above rice wine in the preparation of alcoholic beverages.
It is a fifth object of the present invention to provide a composition of edible raw materials.
A sixth object of the present invention is to provide an alcoholic beverage.
In order to achieve the above object, the present invention is realized by the following means:
during the brewing process, the newly brewed rice wine contains volatile substances such as hydrogen sulfide, mercaptan, thioether and the like, and a small amount of acrolein, butenoic acid, free ammonia and the like because of degradation of substances such as sulfur-containing proteins and the like. The invention adopts the secondary reduced pressure distillation and the adsorbent adsorption treatment, wherein the reduced pressure distillation is called negative pressure distillation, the distillation is carried out after a certain vacuum degree is caused by a vacuum pump, the boiling point of substances is reduced under the reduced pressure condition, the distillation rule is changed, the boiling points of ethanol and flavor substances in the fermented grains can be reduced, thereby greatly reducing the consumption of steam and cooling water, the fermented grains and raw and auxiliary materials can not generate special odor due to high temperature, the fragrance is more natural, and the style of the wine body is purer. The adsorbent has the advantages of large specific surface area, large adsorption capacity and the like, can remove the miscellaneous flavor in the wine, promote the curing of new wine and soften the wine flavor.
A method for removing impurities from rice wine comprises mixing rice wine with water in equal volume, and distilling at 40-50deg.C under 0.06-0.12 mPa to obtain distillate; treating the distillate with an adsorbent; filtering; the adsorbent is one of activated carbon, diatomite or adsorption resin.
The distillation is reduced pressure distillation, preferably, the vacuum pressure of reduced pressure distillation is 0.09mPa.
Preferably, the rice wine is prepared from cereal rice, round rice or glutinous rice as raw materials.
More preferably, the rice wine is prepared from cereal grains as raw materials.
Still more preferably, the cereal is cereal in plum, guangdong.
Preferably, the temperature of the distillation is 45 ℃.
Preferably, the distillate is treated with the adsorbent a total of 8 to 10 times.
More preferably, the adsorbent treated distillate is treated a total of 8 times.
Preferably, the mass volume ratio of the adsorbent to the distillate is 10 g-20 g:0.8L to 1.2L.
More preferably, the adsorbent is activated carbon, and the mass-volume ratio of the activated carbon to the distillate is 20g:1L; the adsorbent is diatomite, and the mass volume ratio of the diatomite to the distillate is 10g:1L; the adsorbent is adsorption resin, and the mass volume ratio of the adsorption resin to the distillate is 20g:1L.
Preferably, the adsorbent is activated carbon or adsorption resin, and the treatment method is chromatographic adsorption; the adsorbent is diatomite, and the treatment method is suction filtration.
More preferably, the chromatographic device is a glass chromatographic column.
Still more preferably, the adsorbent is activated carbon for wine, and the mass-volume ratio of the activated carbon to the distillate is 20g:1L; the total treatment was 8 times.
Preferably, the filtration method is filtration with nylon bags.
More preferably, the nylon bag has a pore size of 2 μm to 5 μm.
Still more preferably, the nylon bag has a pore size of 2 μm.
The application of the method in preparing rice wine is also within the protection scope of the invention.
A method for preparing rice wine, comprising the steps of:
s1, fully soaking de-husked rice in excessive water; fully steaming the soaked de-husked rice; cooling to 30-35 ℃;
s2, mixing distiller' S yeast and the steamed de-shelled rice obtained in the step S1 uniformly according to the mass percentage of 0.3% -0.8%; sealing and fermenting for 40-60 days at 20-35 ℃; filtering to obtain filtrate which is vinasse liquid;
s3.75-80 ℃ distilled distillers' grains liquid to obtain distilled liquid, and fully standing and then carrying out solid-liquid separation to obtain the liquid, namely rice wine;
s4, removing impurities from the rice wine obtained in the step S4 by using the method.
Preferably, in step S1, the sufficient cooking is cooking until the rice grains are well-done and loose, without white cores.
Preferably, in step S1, the sufficient cooking is 100 ℃ for 60min.
Preferably, in step S1, the cooling is to reduce the temperature to 30 ℃ to 35 ℃.
Preferably, in step S1, the cooling method is shower cooling.
More preferably, in step S1, the showering is performed by showering the boiled de-husked rice with purified water to remove the attached impurities.
Preferably, in step S1, the de-husked rice is cereal rice, round rice or glutinous rice.
More preferably, in step S1, the de-husked rice is cereal rice.
Still more preferably, in step S1, the de-husked rice is rice in the cereal of cantonese.
Preferably, in step S2, the distiller 'S yeast is guangxi distiller' S yeast.
Preferably, in step S2, the temperature of the sealed fermentation is 25-30 ℃.
Preferably, in step S2, the sealed fermentation time is 45 to 55 days.
Still more preferably, in step S1, the obtained steamed de-husked rice and distiller' S yeast are 0.5% by mass; the distiller's yeast is Guangxi distiller's yeast; after saccharification for 22-24 hours, adding water with the mass 1.3-1.5 times of that of the steamed de-husked rice, uniformly mixing, and sealing and fermenting for 45-55 days at the temperature of 25-30 ℃.
Preferably, in step S3, the distillation method is rectification.
Preferably, in step S3, the temperature of the distillation is 78 ℃.
Preferably, in step S3, distillation is performed until the alcohol content is 50% to 52% by volume.
Preferably, in step S3, the sufficient standing time is 0.5 to 3 weeks.
More preferably, in step S3, the sufficient standing time is 1 to 2 weeks.
Preferably, in step S3, the solid-liquid separation method is to obtain a supernatant after sufficient standing.
More preferably, in step S3, the supernatant obtained after sufficient standing is filtered.
The rice wine prepared by the method is also in the protection scope of the invention, and the alcoholic strength of the rice wine is 59-63%vol.
The use of the above method and/or the above rice wine in the preparation of alcoholic beverages shall also fall within the scope of the present invention.
The composition comprises 40 to 75 parts by weight of rice wine, 20 to 30 parts by weight of fruit juice, 25 to 35 parts by weight of fructose syrup, 50 to 70 parts by weight of maltitol solution, 0.1 to 0.2 part by weight of stevioside, 0.1 to 0.4 part by weight of sodium citrate, 0.1 to 0.4 part by weight of citric acid and 0.1 to 0.2 part by weight of vitamin C.
Preferably, the composition contains 48.49 parts by weight of rice wine, 25 parts by weight of fruit juice, 30 parts by weight of high fructose syrup, 60 parts by weight of maltitol solution, 0.1 part by weight of steviol glycoside, 0.3 part by weight of sodium citrate, 0.3 part by weight of citric acid and 0.1 part by weight of vitamin C.
Preferably, the juice is a concentrated juice.
More preferably, the juice is concentrated peach juice.
Preferably, the composition further comprises 0.1 to 1 part by weight of an edible essence.
More preferably, the composition further comprises 0.5 parts by weight of an edible flavor.
More preferably, the edible essence is white peach essence.
An alcoholic beverage contains the above composition.
Preferably, the concentration of the rice wine is 40 g/L-75 g/L, and the concentration of the fruit juice is 20 g/L-30 g/L; the concentration of the fructose syrup is 25 g/L-35 g/L; the concentration of the maltitol solution is 50g/L to 70g/L; the concentration of stevioside is 0.1 g/L-0.2 g/L; the concentration of the sodium citrate is 0.1 g/L-0.4 g/L; the concentration of the citric acid is 0.1 g/L-0.4 g/L; the concentration of the vitamin C is 0.1g/L to 0.2g/L; the concentration of the edible essence is 0.1 g/L-1 g/L.
Preferably, the rice wine is used as a wine base of an alcoholic beverage, wherein the adding amount m of the rice wine is calculated as follows:
①
②m＝ρV；
wherein a is the alcoholic strength of the high-alcoholic beverage, and the unit is vol%;
v is the volume of the high alcohol beverage in mL;
V 0 is the total volume of the low alcohol beverage, and is in unit mL;
d is the alcoholic strength of the low-alcoholic beverage, and the unit is vol%;
ρ is obtained by query in annex A according to the determination of ethanol concentration in national Standard wine for food safety of GB 5009.225-2016.
More preferably, the alcoholic beverage has an alcoholic strength of 3.2% vol.
Still more preferably, the rice wine has a concentration of 48.49g/L and the fruit juice has a concentration of 25g/L; the concentration of the fructose syrup is 30g/L; the concentration of the maltitol solution is 60g/L; the concentration of steviol glycoside is 0.1g/L; the concentration of sodium citrate is 0.3g/L; the concentration of the citric acid is 0.3g/L; the concentration of vitamin C is 0.1g/L; the concentration of the edible essence is 0.5g/L.
Preferably, the alcoholic beverage is a brewed wine.
More preferably, the brewed wine is a pre-brewed wine.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the secondary distillation is carried out on the freshly-made rice wine by adopting a reduced pressure distillation method, and then the chromatographic adsorption treatment is carried out on the rice wine subjected to the secondary distillation by using the adsorbent, so that the peculiar smell and most of rice wine smell of a freshly-made wine base are effectively removed, the miscellaneous alcohol smell, the spicy smell, the sour taste and the like of the wine body are obviously weakened, the flavor of the wine body is pure, soft and mild, the aftertaste is long, and finally the low-alcohol rice wine with pure flavor can be directly drunk or used for preparing low-alcohol drinks.
Compared with natural ageing, the composite technology is adopted to treat the newly-prepared rice wine, so that peculiar smell can be removed in a short time, time consumption is greatly reduced, and a large amount of space and labor cost occupied by ageing can be reduced. The rice wine provided by the invention is used as a wine-based blended alcoholic beverage, not only retains the unique flavor of the rice wine, but also has rich taste levels, and can be stably stored and has lasting flavor.
Detailed Description
The invention is further illustrated in detail below in connection with specific examples which are provided solely for the purpose of illustration and are not intended to limit the scope of the invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials, reagents and the like used, unless otherwise specified, are those commercially available.
Example 1A method for preparing Rice wine
(1) Soaking
The rice in the plum state of Guangdong province is selected, washed and soaked in purified water for about 24 hours, and then is put into water for draining, and the rice can be steamed.
(2) Steaming and boiling
Steaming at 100deg.C for 60min to make rice grains thoroughly cooked and loose without white core.
(3) Shower cooling
The boiled rice is showered with purified water, the attached impurities are removed, and the temperature is reduced to 30 ℃ to 35 ℃.
(4) Mixing yeast
25g of Guangxi distiller's yeast is used per 10 jin of cooked rice, added in two times and stirred uniformly; covering with a breathable cover, saccharifying for 22-24 h until the rice cake is soft, exuding small amount of wine, and giving out sweet smell, fermenting with water, adding water into rice with the ratio of 13-15 kg per 10 kg of steamed rice, and sealing.
(5) Fermentation
Fermenting in jar at 25-30 deg.c for 45-55 days, filtering and collecting filtrate to obtain distillers' grains liquid.
(6) Distillation
Filtering the distilled liquid, placing the distilled liquid in a reaction bottle of a rectifying device, setting the rectifying temperature to be 78 ℃, sampling and detecting the alcohol content at regular time in the distilling process until the alcohol content is 50-52%vol, and collecting the distilled liquid.
(7) Precipitation
The distilled liquid is kept stand in a container for 1 to 2 weeks and then filtered.
(8) Impurity removal
Mixing pure water and filtered distillate in equal volume at a ratio of 1:1, transferring into a distillation flask of a rotary evaporator (model R2100A) (the volume of the liquid is not more than half of the volume of the distillation flask), setting vacuum pressure of reduced pressure distillation to 0.09mPa, and distilling at 45deg.C; and (3) turning on a rotary button and a water bath switch to start distillation, turning on a gas stop valve after the distillation is finished, and removing the collecting bottle after the vacuum degree is consistent with the atmospheric pressure, and recovering the liquid in the collecting bottle to obtain the secondary distillate.
Filling active carbon for wine into a glass chromatographic column, using 20g of active carbon for wine per 1L of secondary distillate, and pouring the secondary distillate into the glass chromatographic column for continuous adsorption; the adsorbed distillate was collected and poured into a glass chromatography column again at the same flow rate, and this step was repeated.
The distilled liquid is treated by activated carbon adsorption for 8 times, filtered by a nylon filter bag with the diameter of 2 mu m, and the filtrate is collected to obtain the rice wine.
Example 2A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the distillation temperature was 50 ℃.
Example 3A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the secondarily distilled rice wine was subjected to adsorption treatment with activated carbon for 10 times, and then filtered with a 5 μm nylon filter bag.
Example 4A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) impurity removal", diatomite was used for impurity removal, the specific method is as follows:
wetting filter paper with water, starting a vacuum pump to enable the filter paper to be abutted against the bottom surface of a funnel, and preventing the objects to be filtered from spilling and leaking; 10g of kieselguhr is used for each 1L of secondary distillate, the kieselguhr is soaked by a small amount of secondary distillate, and the kieselguhr is poured into a funnel to form a filter cake on filter paper; pouring the residual secondary distillate into a funnel, starting a vacuum pump for suction filtration until the secondary distilled liquor is completely filtered, and collecting filtrate to obtain the rice wine.
Example 5A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) impurity removal", the impurity removal was performed by using an adsorbent resin, the specific method is as follows:
(1) Activating the adsorption resin: firstly, backwashing the adsorption resin by soft water to remove a part of suspended impurities and irregular resin; soaking the resin for 24 hours by using 95% alcohol (second grade), wherein the alcohol consumption is preferably 3 cm-5 cm higher than that of the resin layer in the column; washing off alcohol with water, and soaking for 2-3 times (about 2h for each soaking) with hydrochloric acid solution with volume concentration of 5%; washing off hydrochloric acid solution with water, and soaking with sodium hydroxide with volume concentration of 5% for 2 times (each soaking for about 2 h); finally, the sodium hydroxide is washed away by water until the effluent is not alkaline.
(2) And filling activated adsorption resin in the glass chromatographic column, using 20g of adsorption resin for each 1L of secondary distillate, and pouring the secondary distilled rice wine into the glass chromatographic column for continuous adsorption.
Example 6A method for preparing Rice wine
(1) Soaking
Round rice in Jiangsu province is selected, cleaned, soaked in purified water for about 24 hours, drained and steamed.
(2) Steaming and boiling
The round rice is heated and boiled, and then a small amount of steam is turned on for stewing for 20 hours, so that the rice grains are thoroughly and loose without white cores.
(3) Shower cooling
The boiled round rice is showered with purified water, the attached impurities are removed, and the temperature is reduced to 30 ℃ to 35 ℃.
(4) Mixing yeast
Adding a saccharification starter of rice, soybeans and small yeast special wine cakes into the cooked round rice, wherein the dosage of the saccharification starter is 18-22% of the mass of the cooked round rice, and uniformly stirring and then fermenting.
(5) Fermentation
Fermenting at 28-36 deg.c for 15-20 days, filtering and collecting filtrate to obtain distillers' grains liquid.
(6) Distillation
Filtering the distilled liquid, placing the distilled liquid in a reaction bottle of a rectifying device, setting the rectifying temperature to be 78 ℃, sampling and detecting the alcohol content at regular time in the distilling process until the alcohol content is 30-32% vol, and collecting the distilled liquid.
(7) Precipitation
Storing the distilled liquid in Tao Cheng, standing for clarifying for ten days, collecting supernatant, and transferring into a fat pig meat jar for aging treatment for 3-4 months; the wine was then withdrawn and stored for 2 weeks and the supernatant was collected.
(8) Impurity removal
The same as in "impurity removal" of example 1.
Example 7A method for preparing Rice wine
(1) Soaking
Selecting glutinous rice in Jiangxi province, cleaning, soaking in purified water for about 24 hours, draining, and steaming.
(2) Steaming and boiling
Steaming at 100deg.C for 60min to make rice grains thoroughly cooked and loose without white core.
(3) Shower cooling
And (3) showering the cooked glutinous rice with purified water, removing attached impurities, and cooling to 30-35 ℃.
(4) Mixing yeast
Adding 25g of Guangxi distiller's yeast per 10 jin of cooked glutinous rice twice, and uniformly stirring; covering with a breathable cover, saccharifying for 22-24 h until the rice cake is soft, exuding small amount of wine, and giving out sweet smell, adding water for fermentation, adding water into rice at a ratio of 13-15 kg per 10 kg of rice, and sealing for fermentation.
(5) Fermentation
Fermenting at room temperature (25-30 ℃) for 30 days, filtering and collecting filtrate to obtain distillers' grains liquid.
(6) Distillation
And (3) filtering the distilled liquid, placing the distilled liquid in a reaction bottle of a rectifying device, setting the rectifying temperature to be 78 ℃, sampling and detecting the alcohol content at regular time in the distilling process until the alcohol content is 50-52%vol, and collecting the distilled liquid.
(7) Precipitation
The distilled liquid is kept stand in a container for 1 to 2 weeks and then filtered.
(8) Impurity removal
The same as in example 1.
Comparative example 1A method for preparing Rice wine
Substantially the same as in example 1, except that the step "(8) of removing impurities was absent.
Comparative example 2A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the distillation temperature was 35 ℃.
Comparative example 3A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the distillation temperature was 55 ℃.
Comparative example 4A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the secondarily distilled rice wine was subjected to adsorption treatment with activated carbon for wine 6 times.
Comparative example 5A method for preparing Rice wine
Substantially the same as in example 1, except that in the step "(8) of removing impurities", the secondarily distilled rice wine was subjected to adsorption treatment with activated carbon for wine 12 times.
Application example 1 identification of Rice wine flavor
1. Experimental method
Rice wine was prepared by the methods of examples 1 to 7 and comparative examples 1 to 5. According to a second method of GB 5009.225-2016 determination of ethanol concentration in national food safety standard wine, determining the alcoholic strength of each rice wine; sensory evaluation was performed on each rice wine, and the standards for judging the presence of miscellaneous flavors were: has unpleasant smell such as sour taste, fermented taste, ha-Raman taste, and steamed taste.
2. Experimental results
Table 1 alcoholicity of rice wine
Table 2 sensory evaluation results of rice wine
As shown in tables 1 and 2, the treatment with the secondary reduced pressure distillation and the adsorbent has a remarkable improvement effect on the miscellaneous flavor of the freshly prepared rice wine. The results show that the rice wine bases prepared in examples 1-7 have no miscellaneous flavor after being treated, are light in rice wine flavor, have slight fruit flavor, are pure and soft, sweet, soft and sweet in wine body, and are suitable for being used as the wine bases for preparing the pre-mixed wine.
Application example 2 Pre-blended wine with rice wine as wine base
The rice wine prepared in examples 1 to 7, the rice wine prepared in comparative examples 1 to 5, commercial vodka (96% vol. Of alcoholicity) and edible alcohol (95% vol. Of alcoholicity) were used as bases for the preparation of pre-distilled spirits, respectively.
1. Formulation of
The specific formulation of the pre-set wine is shown in table 3.
Table 3 Pre-fermented formula
2. Preparation method
The components are accurately weighed according to the formula, added into a 1L beaker after weighing, added with water for dissolution, supplemented with water until the volume of the final solution is 1000mL, stirred and mixed uniformly, sterilized in an ultra-high temperature instantaneous mode, filled and stored under normal temperature and light-proof conditions.
The final pre-alcoholic beverage had an alcoholic strength of 3.2% vol, wherein the addition m of the wine base was calculated as follows:
①
②m＝ρV；
wherein, a is the alcoholicity of the high alcohol wine, and the unit is vol%;
v-volume of wine per mL;
V 0 -total volume of low alcohol, in mL;
d-alcoholicity of low alcohol in% vol;
ρ is queried according to annex A of GB 5009.225-2016 determination of ethanol concentration in national Standard wine for food safety.
3. Quality identification
The pre-mixed wines prepared by different wine bases are respectively stored in a refrigerator and a normal-temperature light-shielding environment, taken out after 30 days, and respectively subjected to sensory evaluation, and the identification results are shown in table 4.
Table 4 sensory evaluation results of different wine-based pre-conditioned wines
As shown in Table 4, examples 1 to 7 and comparative examples 1 to 5 are low-alcohol white peach flavored alcoholic beverages prepared by using rice wine base, wherein the examples 1 to 7 are good in flavor, taste and overall harmony, and samples stored for 30 days at normal temperature in a dark place have no obvious change in flavor, taste and the like, and are good in stability; the flavor, mouthfeel and overall coordination of comparative examples 1 to 5 were slightly poor, and the samples after 30 days of storage at normal temperature in the dark had slight changes, with unacceptable off-flavors in part. The low alcohol beverage prepared by using the commercial vodka and the edible alcohol has slightly bad flavor and taste, slightly light overall body, better stability and no obvious miscellaneous flavor.
Taken together, the results show that the pre-mixed wine prepared from the rice wine base wine of examples 1-7 is superior to other wine bases in flavor, mouthfeel and stability.
It should be noted that the above embodiments are merely for illustrating the technical solution of the present invention and not for limiting the scope of the present invention, and that other various changes and modifications can be made by one skilled in the art based on the above description and the idea, and it is not necessary or exhaustive to all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (10)
1. A method for removing impurities from rice wine is characterized in that rice wine is mixed with water in equal volume, distilled at 40-50 ℃ and 0.06-0.12 mPa to obtain distilled liquid; treating the distillate with an adsorbent; filtering; the adsorbent is one of activated carbon, diatomite or adsorption resin.
2. The method according to claim 1, wherein the rice wine is prepared from cereal rice, round rice or glutinous rice as raw materials.
3. A method for preparing rice wine, comprising the steps of:
s1, fully soaking de-husked rice in excessive water; fully steaming the soaked de-husked rice; cooling to 30-35 ℃;
s2, mixing distiller' S yeast and the steamed de-shelled rice obtained in the step S1 uniformly according to the mass percentage of 0.3% -0.8%; sealing and fermenting for 40-60 days at 20-35 ℃; filtering to obtain filtrate which is vinasse liquid;
s3.75-80 ℃ distilled distillers' grains liquid to obtain distilled liquid, and fully standing and then carrying out solid-liquid separation to obtain the liquid, namely rice wine;
s4, removing impurities from the rice wine obtained in the step S4 by using the method of any one of claims 1-2.
4. A method according to claim 3, wherein in step S1, the de-husked rice is cereal, round or glutinous rice.
5. A method according to claim 3, wherein in step S1, the cooling is to a temperature of 30 ℃ to 35 ℃.
6. Rice wine prepared by the method of any one of claims 3 to 5.
7. Use of the method according to any one of claims 3 to 5 and/or the rice wine according to claim 6 for the preparation of alcoholic beverages.
8. A composition comprising 40 to 75 parts by weight of rice wine, 20 to 30 parts by weight of fruit juice, 25 to 35 parts by weight of fructose syrup, 50 to 70 parts by weight of maltitol solution, 0.1 to 0.2 part by weight of stevioside, 0.1 to 0.4 part by weight of sodium citrate, 0.1 to 0.4 part by weight of citric acid and 0.1 to 0.2 part by weight of vitamin C according to claim 6.
9. The composition of claim 8, wherein the composition further comprises 0.1 to 1 parts by weight of an edible flavor.
10. An alcoholic beverage comprising the composition according to any one of claims 8 to 9.
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