CN1174087C - Preparation method of highland barley dry wine - Google Patents
Preparation method of highland barley dry wine Download PDFInfo
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- CN1174087C CN1174087C CNB021280711A CN02128071A CN1174087C CN 1174087 C CN1174087 C CN 1174087C CN B021280711 A CNB021280711 A CN B021280711A CN 02128071 A CN02128071 A CN 02128071A CN 1174087 C CN1174087 C CN 1174087C
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Abstract
A highland barley dry wine is prepared through preparing highland barley dry red wine and highland barley dry white wine with total sugar content less than 15g/L, immersing highland barley in water, steaming, saccharifying, fermenting, squeezing, clarifying, mixing, filtering, adding high-temp alpha-amylase, stirring, fermenting at 30 deg.C, laying aside for 3-4 days, clarifying, filtering to obtain highland barley wine, clarifying tannin, clarifying with bentonite, freezing, filtering with diatomite, deep filtering and millipore filter membrane.
Description
Affiliated field
The present invention relates to the production technology of wine, especially a kind of preparation method of barley dry wine.
Background technology
Barley wine is that Tibetan are the low alcohol of main material production with the highland barley from making from what drink, and about 4 ° of wine degree are a kind of milky drinks, A guest of honor came is arranged, offer hada, offer barley wine, become the courteous reception or treatment of high standard.Barley wine has the rich culture intension, but do not form suitability for industrialized production so far yet, ancient and primary, the making method of handicraft workshop formula, determined its quality to rest on low-grade level, if intact indiscriminately imitating, the light mouthfeel and the phenomenon of turbidity and precipitation can make this product forfeiture glamour, also make people to she the imagination and look forward to overshadowed.
Learn by literature search, " Tianjin Light Industry College journal " 1996, (2) delivered " research of low barley wine industrial process " literary composition, this article adopts pilot scale, 4 kinds of different fermentation process such as saccharification liquid method, solid state process, semi-solid state method and first solid-state later half solid state process are compared, (1) saccharification liquid method wherein: the highland barley after the boiling is placed in the constant incubator liquefies earlier, temperature is controlled at 85～95 degrees centigrade, be cooled to 55～58 degrees centigrade after liquefying about 1 hour, add saccharifying enzyme saccharification 1～2 hour, get saccharification liquid after filtration.Treat that putting into yeast when temperature is reduced to 28～33 degrees centigrade ferments.(2) semi-solid state method: directly saccharifying ferment and water are put in the highland barley of boiling and fermented.(3) solid state process: earlier saccharifying ferment is joined in the highland barley after the boiling and mix (not adding water) thoroughly, soak again after 3 days and went out wine in 3 hours.(4) first solid-state later half solid state process: saccharifying ferment is added in the highland barley after the boiling (not adding water) mix thoroughly, first solid state fermentation for some time, and then add water and carry out semi-solid ferment.
Chinese patent CN1087675 discloses a kind of " preparation method of barley wine ", this patent application be additive with formaldehyde with highland barley soak, pulverizing, boiling, go into then in the fermenting container to add saccharifying agent and starter ferments, again through squeezing, sterilization, filtration, bottling, sterilization, end product.
Chinese patent CN1121110 discloses the application of a kind of " Yellow rice and millet wine made from highland ", its highland barley low alcohol technological process for select materials, highland barley pre-treatment, washing immersion, boiling, cool off, mix song, go into the cylinder fermentation, press filtration, ageing, blend, operations such as high-temperature sterilization, finished product packing, it goes into the cylinder fermentation time is 3～40 days, and leavening temperature is 15～40 degrees centigrade.
Its achievement is reported in the research of Beijing Institute of Light Industry " Tibet barley wine suitability for industrialized production medium-sized test ": finished wine degree 8～10 degree (v/v), and total pol is 1～3g/100ml; This a kind of barley wine total sugar content belongs to the half-dry type barley wine, but alcoholic strength does not reach the standard-required of half-dry type wine.
In sum, through the document analysis, the existing report of the correlative study of the manufacturing process of relevant barley wine, but above-mentioned report mostly follows the production technique of yellow rice wine, and technology is innovation not, and technology does not have characteristics, and product mostly is sweet type barley wine." the Tibet barley wine suitability for industrialized production medium-sized test " of Beijing Institute of Light Industry is though total reducing sugar belongs to half-dry type, and the finished wine degree does not reach the requirement of half-dry type barley wine, and production technology is immature, can not produce the level that stability reaches the finished wine specification of quality.With highland barley brew dry wine, be the problem that had not solved through the ages.
Summary of the invention
Deficiency at above-mentioned prior art existence, the present invention proposes a kind of preparation method of barley dry wine, it adopts advanced wine brewing production technique, brew goes out highland barley extra dry red wine, the highland barley dry white liquor that total sugar content is less than 15g/L, technology uniqueness not only, quality meets the requirement of country to yellow rice wine dry type wine fully, and in technical literature that retrieves at present and patent, do not see report as yet, its product and technology all belong to domestic initiation, simultaneously organoleptic quality has the unique typicalness of barley dry wine itself, and the stability of maintenance organoleptic quality in can be for a long time after bottling.
The present invention is achieved through the following technical solutions:
The highland barley raw material standard
The improved seeds of brewageing the highland barley extra dry white wine are Qinghai Huang, No. 1 two kinds of malachite.The highland barley extra dry white wine color and luster that these two kinds of highland barleys are brewageed is light yellow, has the distinctive strong and happy people's of highland barley aroma, and flavor is coordinated refreshing clean.
The highland barley improved seeds of brewageing the highland barley extra dry red wine are black highland barley and purple highland barley, and seed is atropurpureus, spindle-type, hard.
The first, adopt harvest time to be no more than the highland barley in 1 year, do not purchase old highland barley; The second, highland barley unit weight is more than 780 gram/L; Three, highland barley do not have go mouldy, damage by worms, phenomenon such as water logging.
Preparation process is as follows:
1, the soaking conditions of highland barley
The highland barley soak time, be 4 days general summer, be 5 days winter.For soaking the wheat degree, its calculation formula is as follows as the index of weighing the immersion effect:
About reaching 47%, the wheat degree can stop to soak when soaking.Change water 2 every day between soak period, in order to avoid become sour.
2, flattening and spice
2.1 add the ratio that enzyme activity is the high temperature resistant α-Dian Fenmei 200～400ml of 20,000 units per ml in the 100Kg highland barley, amylase and soaked highland barley are stirred, make it uniform its surface.
2.2 highland barley is flattened by two roller oodle makers, make high temperature resistant α-Dian Fenmei be entered the highland barley organization internal, help carrying out smoothly of starch pasting.
3, boiling gelatinization
3.1 the highland barley behind the flattening spice is through worm conveyor input meal braizing machine.
3.2 adjust the speed that meal braizing machine steams material part travelling belt, and suitably open hot-water valve, material limit Jia Shui is steamed on the limit, and material is cooked fully, reaches the degree that expands and pop.Cooking time was generally 1～2 hour.
3.3 adjust the speed of meal braizing machine cooling segment travelling belt, the highland barley grog cooled to 16～26 ℃ of left sides.
3.4 hang indigo plant by special use, grog be transported to the primary fermentation groove.
4, fermentation
4.1 the highland barley grog drops into and in time to take off behind the fermenter flatly, adds 20～40 gram saccharifying enzyme/10 kilogram highland barleys, 10～30 gram activatory active dry yeasts/10 kilograms highland barley and amount of water is carried out semisolid fermentation by experimental result.It is 16～26 ℃ that grog is gone into jar temperature.4.2 after fermentation in 20～40 hours, the material temperature reaches 26～30 ℃, has strong aroma and strong carbonic acid gas to disengage, material also becomes thin viscous, and start agitator and drive rake this moment.Lead to cold water in the fermenter interlayer forward simultaneously, the control leavening temperature is no more than 30 ℃, and adds the aspartic protease/10 kilogram highland barleys promotion fermentation of 5～20 grams.
4.3 karusen is proceeded saccharification and fermentation in fermentor tank, lead to cold water in the Miller plate of jar, the control leavening temperature is no more than 30 ℃.
4.4 the fermentation later stage feeds aseptic, as not have oil pressurized air in fermentor tank, promote fermentation, makes it fermentation thoroughly.
4.5 ferment 4～6 days, when fermentation raw spirit degree reaches 12 ± 1 degree, can go out tank pressure during residual sugar＜13 grams per liters (total reducing sugar) and press, the time of secondary fermentation is about 70～90 hours.
5, squeezing
5.1 squeezing, the air film pressure filter that karusen input has been installed clean filter cloth with spiral pump gets wine.
5.2 require charging even, voltage stabilizing stream wine progressively pressurizes, till flowing to end to wine, the time needs about 14 hours approximately.
6, tannin clarification
Reach 20～40mg/L 6.1 adjust the Free sulfur dioxide of fermented wine, and by 0.1～0.5 kilogram of/ton wine interpolation tannin, make it with wine in protein form the proteic flocks of tannin, suspended particulates such as starch, onal sink in the sorbing liquor, reach clarifying purpose.
6.2 wine left standstill 3～4 days after adding tannin, will go up pure mellow wine and be filtered to clearly by diatomite filter.
7, pasteurize
7.1 the purpose of pasteurize is to make some protein denaturation precipitation in the wine, improves the stability of wine, simultaneously wine is carried out disinfection, in order to preservation.
Carry out 7.2 the pasteurize of wine is the thin plate heat exchanger by full-automatic temperature-controlling, wine is heated to 80～90 ℃, keeps 5 minutes, is cooled to about 25 ℃ of temperature immediately.
7.3 leave standstill clarification 3～5 days, pure mellow wine in the separation is filtered to clearly by diatomite filter.
8, allotment
8.1 the purpose of allotment is the mixed that Oranoleptic indicator, the former wine of highland barley that physical and chemical index is qualified are determined by experiment, makes the finished wine quality reach the requirement standard, batch with criticize between quality keep relative stability.
8.2 in the allocation process, according to the color and luster situation of wine, the colour strength that improves or reduce wine is to standard range, add required edible citric acid according to result of laboratory test, in lactic acid, make total acid reach the product requirement of 6～7g/L, adjust Free sulfur dioxide simultaneously and reach 30 ± 10mg/L.
9, clarification
9.1 by experiment, add 1～3 ‰ bentonite in the wine, stir, carry out clarifying treatment through abundant swelling toward being made into.
9.2 leave standstill clarification 4～5 days, separate pure mellow wine, be filtered to clearly through diatomite filter, pump in the refrigerated cylinder freezing.
10, freezing
10.1 wine is refrigerated to-4～-4.5 ℃ through food fast freezer, keeps this temperature 4～6 days.
10.2 after diatomite filter was filtered to clearly, the film piece by＜1 μ m filtered stand-by again.
11, Sterile Filtration
11.1 freezing qualified wine is stored in the wine storing jar, by rise again naturally or temperature that hot water exchange by the thin plate heat exchanger makes wine near room temperature, so that can.
11.2 will be through 2 grades of Depth Filtrations before the wine can: the first step＜1 μ m, the second stage＜0.5 μ m and microporous membrane ultrafiltration＜0.45 μ m filters, and can carry out can.
11.3 can: the production technique of aseptic cold-bottling is adopted in the can of barley wine.
The barley dry wine production technique that the present invention proposes has following characteristics:
1, the traditional barley wine brewing technology in Tibetan area is comparatively original, and the dry type barley wine then because of the reason of technology, equipment aspect, does not have this kind for a long time.The barley dry wine production technique is the achievement through research summary more than 4 years, for having laid solid foundation with highland barley production high-quality barley dry wine, makes brewageing by the handicraft workshop formula of barley wine change industrialized production into simultaneously.This barley dry wine detects through legal quality examination department, and physics and chemistry, sanitary index are qualified.The Oranoleptic indicator judges with the human consumer through the expert and drinks feedback, all obtains good the evaluation.
2, do not add song in brewageing.Barley dry wine is brewageed and is not added Daqu, little song, wheat bran, only adds saccharifying agents such as saccharifying enzyme, makes the barley dry wine color and luster of brewageing pure, and fresh happy people's aroma is arranged, and taste is refreshing clean, does not have to add burnt odor and the bitter taste that song brings.
3, low temperature fermentation.The leavening temperature of barley dry wine is no more than 30 ℃, and the leavening temperature of traditional yellow rice wine can reach 34～35 ℃.Leavening temperature is low, and wine is difficult for being microbial contamination, and vinosity is comparatively pure salubrious, does not have bad smell.
4, fermentation time is short.The barley dry wine fermentation time is no more than 6 days, carry out smoothly for making the barley wine fermentation, wine degree and residual sugar all reach the requirement standard, remove starch and want abundant gelatinization, saccharification, select the fermentation of high-quality yeast temperature-control for use, outside an amount of control Total Water, fill with aseptic in the fermentation later stage, do not have oil pressurized air, make barley dry wine residual sugar＜15g/L, every index has reached standard-required, has desalinated the distinctive wine with taste of rice of yellow rice wine, makes drinking utensils that the distinctive fresh strong aroma of highland barley be arranged, and have that fruit wine is the sort of to ooze clearly, refreshing clean, the taste of mellow coordination, thus the individual character of barley dry wine uniqueness formed.In the so short time, make wine degree and residual sugar can reach the dry wine requirement, this is one of key character of this preparation method.
5, tannin clarifying treatment.In order to remove too much protein in the former wine of highland barley, improve the stability of wine, in the highland barley fermented wine, add a small amount of tannin clarifying treatment, not only make wine remove suspended substance, reduced assorted flavor,, and improved the stability of wine for condition has been created in filtration afterwards, reduced the intensity of sugared amino reaction, significant to the variation of prevention wine and women-sensual pursuits pool and mouthfeel.
6, strengthen the purifying treatment of wine, make barley dry wine be in the clarification stable status for a long time.Make in the process at the former fermented glutinous rice of highland barley, tannin processing, pasteurize are arranged, be made into the bentonite clarifying treatment of wine, the freezing treatment of wine, the filtration that each processing is followed, and wine filters and the microporous membrane ultrafiltration through 2 grades of film pieces before the can.The purifying treatment that these are a series of makes that unsettled material eliminates substantially in the barley dry wine, and barley dry wine is in the state of clear for a long time.Traditional what is called " thousand layers of pin " in the past yellow rice wine has not existed.
7, development meticulously, the new image of having moulded yellow rice wine of success.It is raw material that the production technique of this barley dry wine adopts with the highland barley, the barley dry wine that forms through processes such as immersion, boiling, saccharification, fermentation, squeezing, clarification, allotment, freezing and multiple times of filtration, technology is rationally feasible, has advance at aspects such as using saccharifying ferment, zymin and filtering technique and shortening fermentation period, the constraint of having broken traditional concept of brewageing owing to barley dry wine, thereby the distinctive burnt odor flavor of yellow rice wine, bitter taste have been desalinated, barley wine uniqueness, strong aroma have been formed, fresh, suitable, the gentle association of relaxing, mellow and full mouthfeel.Judge through the expert of China Wine Industry Association yellow rice wine branch and to identify and think: the Technology of barley dry wine and product kind domestic initiation, this vinosity amount has reached national yellow rice wine industry quality liquor level, it is the new flower in the yellow rice wine, open up a new way for yellow rice wine goes to the world, development and technical progress already has pushing effect to China's yellow rice wine.
Description of drawings: Fig. 1 is technological process of production figure of the present invention.
Embodiment one: the preparation of highland barley dry white liquor.The white highland barley 10KG that heavy 780 grams per liters of trying to please are above adds 20KG water (drinking water standard), and soak time is about 4 days, changes water every day 2 times, and to reach 47% be standard to soak the wheat degree.Add 30 milliliters of a-fire resistant alpha-diastases after soaking wheat and finishing, stir, by flaking mill soaked highland barley is flattened, by meal braizing machine highland barley is cooked, and reach the degree that expansion pops, the steamed rice time was generally 1-2 hour.It is 50L stainless steel fermentor tank that the highland barley that cooks is put into capacity, and it is about 32 kilograms that water is settled to gross weight, adds saccharifying enzyme 30 grams, about active dry yeast 14 grams that activated, stirs.Place temperature controlled fermentation indoor little stainless steel fermentor tank, envrionment temperature is controlled at 20～25 ℃.After treating 30 hours, fermentation enters animated period, opens the rake stirring and adds aspartic protease 10 grams, stir every day 2 times, and the control leavening temperature is no more than 30 ℃.Get karusen chemical examination total sugar content after 4 days, when total sugar content is lower than 15 grams per liters, can squeeze karusen.Squeezing adopts small-sized air film filtering equipment to carry out.The former wine of highland barley after the squeezing is adjusted and is carried out the tannin clarifying treatment after Free sulfur dioxide reaches 30 milligrams/L, and the tannin addition is 0.1～0.5 grams per liter, and wine leaves standstill clarification 3 days, and separation of supernatant is carried out diatomite filtration.Then wine is carried out heat treated, Heating temperature is 80-90 ℃, 5 minutes time.Wine after the heating leaves standstill clarification 3～5 days, and separation of supernatant is carried out diatomite filtration.The former wine mixing of highland barley after filtration adjustment, available citric acid transfers to 6-7 gram/L (in lactic acid) with Titrable acid, extremely clear by diatomite filtration then, carry out freezing treatment again, wine is put into the temperature control refrigerator-freezer, the refrigerator-freezer temperature remains on-4～-5 ℃, be incubated after 4～6 days, carry out diatomite filtration to clear, add the antioxidant vitamin C of 0.1 gram/L, can bottle after the membrane cartridge filtration of 0.65 micron and 0.45 micron is finished product highland barley dry white liquor.
Embodiment two: the preparation of highland barley dry red wine.Purplish red highland barley (color the is dark more good more) 10KG that heavy 780 grams per liters of trying to please are above adds 20KG water (drinking water standard), and soak time is about 4 days, changes water every day 2 times, and to reach 47% be standard to soak the wheat degree.Add 30 milliliters of a-fire resistant alpha-diastases after soaking wheat and finishing, stir, by flaking mill soaked highland barley is flattened, by meal braizing machine highland barley is cooked, and reach the degree that expansion pops, the steamed rice time was generally 1-2 hour.The highland barley that cooks is put into the stainless steel fermentor tank of 50L, and it is about 32 kilograms that water is settled to gross weight, adds saccharifying enzyme 30 grams, about active dry yeast (activating) 14 grams, stirs.Place temperature controlled fermentation indoor little stainless steel fermentor tank, envrionment temperature is controlled at 20-25 ℃.After treating 20 hours, fermentation enters animated period, opens the rake stirring and adds aspartic protease 10 grams, stir every day 2 times, and the control leavening temperature is no more than 30 ℃.Get karusen chemical examination total sugar content after 4 days, when total sugar content is lower than 15 grams per liters, can squeeze karusen.Squeezing adopts small-sized air film filtering equipment to carry out.The former wine of highland barley after the squeezing is adjusted and is carried out the tannin clarifying treatment after Free sulfur dioxide reaches 30mg/L, and the tannin addition is the 0.1-0.5 grams per liter, and wine leaves standstill clarification 3 days, and separation of supernatant is carried out diatomite filtration.Then wine is carried out heat treated, Heating temperature is 80-90 ℃, and the time is 5 minutes.Wine after the heating leaves standstill clarification 3～5 days, and separation of supernatant is carried out diatomite filtration.The former wine mixing of highland barley after filtration adjustment, available citric acid transfers to 6-7 gram/L (in lactic acid) with Titrable acid, extremely clear by diatomite filtration then, carry out freezing treatment again, wine is put into the temperature control refrigerator-freezer, the refrigerator-freezer temperature remains on-4～-5 ℃, be incubated after 4～6 days, carry out diatomite filtration to clear, add the antioxidant vitamin C of 0.1 gram/L, can bottle after the membrane cartridge filtration of 0.65 micron and 0.45 micron is finished product highland barley dry red wine.
Claims (3)
1, a kind of preparation method of barley dry wine is a raw material with the highland barley, comprises that immersion, boiling, saccharification, fermentation, squeezing, clarification, allotment and filtration process process, and is characterized in that:
A, add the ratio that enzyme activity is the high temperature resistant α-Dian Fenmei 200～400ml of 20,000 units per ml, amylase and the soaked highland barley back that stirs is flattened in the 100Kg highland barley;
B, flattening back boiling 1～2 hour;
C, ferment by adding 20～40 gram saccharifying enzyme, 10～30 gram activatory active dry yeasts and 5～20 gram aspartic proteases in the 10Kg highland barley grog and stirring to stir with amount of water, it is 16～26 ℃ that grog is gone into jar temperature, the control leavening temperature is no more than 30 ℃, 4～6 days time, fill with pressurized air aseptic, that do not have oil in the fermentation later stage, make barley dry wine residual sugar＜15g/L;
D, karusen squeezed get wine;
E, adjustment Free sulfur dioxide reach 30 ± 10mg/L, add tannin by 0.1～0.5 kilogram of/ton wine in the fermented wine, leave standstill clarification filtration after 3～4 days;
F, carry out pasteurize after, leave standstill clarification filtered in 3～5 days the former wine of highland barley, add edible citric acid, in lactic acid Titrable acid is transferred to 6～7g/L;
G, join and add 1～3 ‰ in the wine, leave standstill clarification and filtered in 4～5 days through the abundant bentonite of swelling;
H, be refrigerated to-4～-4.5 ℃ and kept 4～6 days;
I, make freezing wine temperature near room temperature after, through 2 grades of Depth Filtrations: the first step＜1 μ m, the second stage＜0.5 μ m and＜0.45 μ m microporous membrane ultra-filtration filters can carry out can.
2, preparation method according to claim 1, it is characterized in that: fermentation is divided into primary fermentation and secondary fermentation, behind 30～50 hours primary fermentations, start agitator and drive rake, karusen is proceeded saccharification and secondary fermentation in fermentor tank, when fermentation raw spirit degree reaches 12 ± 1 degree, can go out tank pressure during residual sugar＜13 grams per liters and press, the time of secondary fermentation is 70～90 hours.
3, preparation method according to claim 1 is characterized in that: pasteurize is undertaken by the thin plate heat exchanger of full-automatic temperature-controlling, keeps when being heated to 80～90 ℃ being cooled to 25 ℃ after 5 minutes.
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| CN105255640A (en) * | 2015-11-11 | 2016-01-20 | 香格里拉酒业股份有限公司 | Preparing method for highland barley dry wine |
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| CN112812918A (en) * | 2021-04-09 | 2021-05-18 | 西藏自治区农牧科学院农产品开发与食品科学研究所 | Pure highland barley distiller's yeast, highland barley solid-state method white spirit, preparation method and application |
| CN115058302B (en) * | 2022-05-31 | 2024-01-05 | 香格里拉酒业股份有限公司 | Highland barley whisky and preparation method thereof |
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Address after: Yunnan city of Kunming province Kunming national economic and Technological Development Zone Industrial Park in the sky Patentee after: Shangri-La Wine Co.,Ltd. Address before: Yunnan city of Kunming province Kunming national economic and Technological Development Zone Industrial Park in the sky Patentee before: Yunnan Shangri-la Wine Co.,Ltd. |
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