Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing foaming saki

A technology of sake and sake yeast, which is applied in the direction of microorganism-based methods, biochemical equipment and methods, and the preparation of alcoholic beverages. The effect of low requirements and high utilization

Active Publication Date: 2013-11-13
JIANGNAN UNIV
View PDF5 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional production process of sparkling sake is complicated and time-consuming
The selected raw rice must be polished to make the rice white to a certain proportion; in order to make the raw material easy to steam, it needs to be soaked in water for several days to make the raw material absorb water and swell, and the soaked rice water is difficult to handle, basically directly Draining, wasting water and increasing the investment in sewage treatment; the obtained sake liquid needs to be filtered at low temperature, and then frozen and filled, which will increase the requirements for equipment; after bottling, water bath sterilization will not only kill the yeast When the microorganisms are killed and the macromolecular substances condense during the heating process, it will cause precipitation to the whole sake, and some flavor substances obtained by microbial fermentation will also be lost due to heating, and the whole wine body is not clear and uncoordinated
From raw materials to finished wine, the whole process takes at least about 20 days, and the process takes a long time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for brewing foaming saki

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The brewing of embodiment 1 sparkling sake

[0023] (1) Pulverization of raw materials: commercially available glutinous rice is polished and whitened, and the remaining bran on the rice surface is removed to obtain 100 kg of polished rice, which is then pulverized with a pulverizer and passed through 60 meshes;

[0024] (2) Liquefaction: Mix the obtained glutinous rice flour and water according to the ratio of glutinous rice flour: water = 1:5, and then add malt powder after mixing evenly. The amount of malt powder added is 0.1% of glutinous rice, that is, 0.1kg Malt powder, then use a mixer to stir water, malt powder and glutinous rice flour evenly, add liquefaction enzyme, keep the enzyme activity unit at 20u / g, and spray to liquefy;

[0025] (3) Saccharification: After the liquefaction is completed, filter the liquefied solution with a plate and frame filter to remove the remaining solid residue after liquefaction to obtain a milky white clear liquid. At this time,...

Embodiment 2

[0033] The brewing of embodiment 2 sparkling sake

[0034] (1) Pulverization of raw materials: commercially available glutinous rice is polished to make polished rice, the remaining bran on the surface of the rice is removed to obtain 100 kg of polished rice, and then the polished rice is pulverized with a pulverizer to pass 100 meshes;

[0035] (2) Liquefaction: Mix and stir the obtained glutinous rice flour and water according to the ratio of glutinous rice flour: water = 1:3, and then add malt powder after mixing evenly. , then stir the water, malt powder and glutinous rice flour evenly with a stirrer, add liquefying enzyme, keep the enzyme activity unit at 25u / g, and spray to liquefy;

[0036] (3) Saccharification: After the liquefaction is completed, filter the liquefied solution with a plate and frame filter to remove the remaining solid residue after liquefaction to obtain a milky white clear liquid. At this time, transfer the filtrate to the saccharification pot, adju...

Embodiment 3

[0042] The detection of embodiment 3 sparkling sake

[0043] (1) Sensory evaluation was carried out on the wine samples obtained in the above-mentioned Example 2 from the four items of color, aroma, taste and style, and the results were as follows:

[0044]

[0045] (2) Physical and chemical index detection of finished sparkling sake:

[0046] Amino acid nitrogen ≥ 0.8g / L, total sugar (calculated as glucose) 30-80g / L,

[0047] Total amino acids ≥ 10mg / mL, non-sugar solids ≥ 15g / L,

[0048] Total acid (calculated as lactic acid)≤5.5g / L, calcium oxide≤0.3g / L,

[0049] Alcohol (20°C) ≥ 3%vol, pH 2.5-3.5,

[0050] Sake yeast content ≥ 150 million / ml

[0051] (3) Foam properties

[0052] The internal pressure of the bottle is ≥0.01MPa; the color of the foam is white, delicate, and creamy, and there is residual foam on the wall of the cup after drinking; the foam lasts for a long time, more than 5 minutes.

[0053] The foamed sake obtained in the present invention also has ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for brewing foaming saki, and belongs to the technical field of fermented beverages. The method adopts unilateral fermentation and comprises the following steps of: firstly smashing raw materials, then directly liquefying and saccharifying the raw materials through enzyme, after blending with spice water and sterilizing, inoculating a saki saccharomycete liquid for fermenting, and directly bottling the obtained fermentation liquid, wherein a microorganism is directly used for fermentation so as to generate gas, carbon dioxide gas does not need to be injected, and the prepared foaming saki has better taste. The method for brewing foaming saki is simple, the equipment use ratio is high, the raw materials can be fully utilized, and the prepared beverage is rich in nutrient, contains large amount of active yeast, has the fragrance of yeast and rose, and has no harmful substances such as purine and the like.

Description

technical field [0001] The invention relates to a method for brewing foamed sake, which belongs to the technical field of fermented beverages. Background technique [0002] In 1994, Suntory launched a beer with foam developed by it, which was the first time that sparkling wine appeared. Along with people's continuous pursuit of the taste of wine, people gradually tend to healthy, good mouthfeel and low-alcohol beverages. Looking at the sales of beer beverages (including beer, sparkling wine, and third-category beer) in 2011, the sales share of conventional beer fell below 50% for the first time. This is because of the impact on the market of the foamed wine and the third type of beer launched in 1994, the sales of conventional beer have been continuously rising, which has led to the unsalable sales of conventional beer. The production of sparkling wine plays a complementary role to the wines on the market, and it has always been loved by people for its good taste. [0003...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): C12G3/02C12R1/865
Inventor 毛健牟穰姬中伟阳志锐
Owner JIANGNAN UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com