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
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  • 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 f

Method used

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  • Method for brewing foaming saki

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1 Brewing of sparkling sake

[0023] (1) Crushing of raw materials: polishing and whitening the commercially available glutinous rice, removing the residual chaff on the surface of the rice to obtain 100 kg of polished rice, and then pulverizing the polished rice with a pulverizer to pass 60 mesh;

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

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

Example Embodiment

[0033] Example 2 Brewing of sparkling sake

[0034] (1) Crushing of raw materials: polish the commercially available glutinous rice into polished rice, remove the residual chaff on the surface of the rice to obtain 100kg of polished rice, and then crush the polished rice with a pulverizer to pass 100 mesh;

[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 add malt flour after mixing uniformly. The addition amount is 0.15% of the glutinous rice, that is, 0.15kg of malt flour , Then use a mixer to mix the water, malt flour and glutinous rice flour evenly, add liquefying enzyme, keep the enzyme activity unit at 25u / g, and spray to liquefy;

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

Example Embodiment

[0042] Example 3 Detection of sparkling sake

[0043] (1) Sensory evaluation was performed on the wine samples obtained in Example 2 from the four items of color, aroma, taste and style. The results are as follows:

[0044]

[0045] (2) Testing of physical and chemical indexes 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℃)≥3%vol, pH value 2.5-3.5,

[0050] Sake yeast content ≥150 million / ml

[0051] (3) Foam properties

[0052] The inner 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 longer than 5min.

[0053] The sparkling sake obtained by the present invention also has the following advantages: because the obtained sparkling sake has a low alcohol ...

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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

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
Inventor 毛健牟穰姬中伟阳志锐
Owner JIANGNAN UNIV
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