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Process for brewing yellow wine by feeding starch and glucose liquid

A technology of starch glucose and yellow rice wine, applied in the field of yellow rice wine fermentation technology, can solve the problems of high process energy consumption, poor process stability and product quality stability, and achieve strong operability, improve raw material adaptability, and improve stability Effect

Active Publication Date: 2015-04-29
NINGBO ALA RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the problems of high energy consumption and poor process stability and product quality stability in the prior art rice wine brewing process, and provides a kind of rice wine with strong operability, good process stability and product quality stability, which is beneficial to energy saving. Process of brewing yellow rice wine by adding starch and glucose solution to reduce emissions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Pretreatment: soak the rice in water at 40°C for 40 hours, wash and steam;

[0026] (2) Pre-fermentation: add the steamed rice into the fermenter, add water with a quality of 1.3 times the mass of the rice before soaking, and wine mother with a quality of 16% of the rice mass before soaking (the wine mother is rice wine yeast expanded in wort product), the quality is the wheat koji of 10-15% of the mass of rice before soaking (the wheat koji is the machine-made wheat koji mixed with the wheat koji made by the disc machine at a mass ratio of 1:3), and then stirred evenly for fermentation. After 14 hours of fermentation, Add a starch glucose solution with a pH of 4.5 and a concentration of 35 degrees Baume to the fermented mash, so that the total sugar concentration in the fermented mash is maintained at 70-90 g / L, and ferment for 5 days to obtain the pre-fermented mash. The fermentation temperature was controlled at 31°C on the first day, and then the fermentation te...

Embodiment 2

[0030] (1) Pre-treatment: soak the rice in water at 39°C for 42 hours, wash and steam;

[0031] (2) Pre-fermentation: add the steamed rice to the fermenter, add water with a quality of 1.25 times the mass of rice before soaking, and wine with a quality of 15% of the mass of rice before soaking (the wine is quick-brewed wine), and the quality is soaked The wheat koji with 12% of the previous rice quality (the wheat koji is traditional wheat koji, machine-made wheat koji, and the wheat koji made by the disc machine are mixed according to the mass ratio of 1:1:3) and then stirred evenly for fermentation. After 13 hours of fermentation, add to the fermentation mash Add a starch glucose solution with a pH of 4.2 and a concentration of 32 degrees Baume in the solution to maintain the total sugar concentration in the fermented mash at 70-90 g / L, and ferment for 4 days to obtain the pre-fermented mash. The first day of fermentation The fermentation temperature is controlled at 30.5°C,...

Embodiment 3

[0035] (1) Pre-treatment: soak the rice in water at 38°C for 48 hours, wash and steam;

[0036] (2) Pre-fermentation: add the steamed rice to the fermenter, add water with a quality of 1.2 times the mass of the rice before soaking, and wine mother with a quality of 14% of the rice mass before soaking (the wine mother is yellow rice wine dry yeast), and the quality is 1.2 times that of the rice before soaking. The barley koji (wheat koji is machine-made barley koji) with 10% of the previous rice quality is stirred evenly and fermented. After 12 hours of fermentation, it is 3.9 and a starch glucose solution with a concentration of 30 degrees Baume is added to the fermented mash to make the fermentation The total sugar concentration in the mash is maintained at 70-90g / L, fermented for 3 days to obtain the pre-fermentation mash, the fermentation temperature is controlled at 30°C on the first day of fermentation, and then the fermentation temperature is reduced by 0.5°C every day un...

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Abstract

The invention discloses a process for brewing yellow wine by feeding starch and glucose liquid, and aims at solving the problems of high energy consumption, and poor process stability and product quality stability of the yellow brewing process in the prior art. The method comprises the following steps: (1) preprocessing; (2) pre-fermenting; (3) post-fermenting; (4) post-processing. According to the method, the quantity of used rice is reduced; the starch and glucose liquid is fed to fermenting mash during the pre-fermenting period to replace some rice to ensure the reproduction of yeast, and therefore, the cost is greatly reduced and the drainage of sewage and energy consumption in rice washing and rice steaming are reduced, and as a result, the energy conservation and emission reduction can be achieved; in addition, the raw material adaptability can be improved through starch and glucose; the total sugar concentration in the fermenting mash during the pre-fermenting process can be controlled by feeding the starch and glucose liquid, so that the operability is high, the process is easily controlled, automatic operation can be carried out, and moreover, the total sugar concentration in the fermenting mash can be kept stable, and as a result, the stability of the whole fermenting process can be ensured, and the stability of the product quality can be improved.

Description

technical field [0001] The invention relates to the technical field of rice wine fermentation technology, in particular to a technology for brewing rice wine by adding starch and glucose solution. Background technique [0002] Rice wine is one of the oldest drinking wines in the world. It is a kind of original fermented wine with low alcohol content. The wine liquid contains many beneficial ingredients such as amino acids, vitamins and minerals, and has extremely high nutritional value. [0003] The traditional rice wine production process mainly includes soaking rice, steaming rice, fermenting (pre-fermentation, post-fermentation), pressing, filtering, decocting wine, rice soaking and steaming are important process links, and its main purpose is to make rice and other grains The water-absorbed starch gelatinizes, destroys the starch crystal structure, and is beneficial to the action of amylase and glucoamylase. In the traditional rice wine brewing process, all the raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 傅勤峰
Owner NINGBO ALA RICE WINE
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