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
5 Cites 13 Cited by

AI-Extracted 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...
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Method used

Because general traditional big tank fermentation method not only needs fermenter, also needs steaming device and cache device etc., not only floor space is big, and layout is complicated, and investment capital is also big, and the sewage that produces also can pollute environment; And this method Using unilateral fermentation, the process is clear and simple, saving raw materials and shortening the fermentation cycle, and will not pollute the environment.
Because the foam contained in this sparkling wine is produced by mi...
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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.

Application Domain

Microorganism based processesAlcoholic beverage preparation

Technology Topic

NutrientPurine +10

Image

  • Method for brewing foaming saki

Examples

  • Experimental program(3)

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 is transferred to the saccharification pot, the temperature of the saccharification pot is adjusted and kept between 55-58℃, the pH of the solution is adjusted between 4.0-4.5 with lactic acid, and then the saccharification enzyme is added to the solution to maintain the enzyme activity unit as 150u/g, keep stirring with a stirrer, keep the temperature of the water bath and keep the saccharification time at 3h;
[0026] (4) Activated carbon adsorption: After the saccharification time reaches 3h, stop heating. After the temperature of the solution drops to room temperature, add 12g of activated carbon according to 1L of clear liquid, stir well, and let it stand overnight;
[0027] (5) Sterilization: filter the overnight sugar solution adsorbed by activated carbon with a plate and frame filter to obtain a clear saccharification solution. The saccharification solution and rose extract are saccharified solution: rose extract = 1:0.4 ( v/v) ratio of mixing, and then put the mixture at 55 ℃ for 40 minutes;
[0028] (6) Fermentation: stop the sterilization, after the temperature drops to room temperature, transfer the mixed liquor to the fermentation tank, add sake yeast liquor, and inoculate the amount according to the fermentation liquor: bacterial liquor=100:1 (v/v), and control The temperature of the fermentation tank is 23-25℃, and the fermentation time is 5 days;
[0029] (7) Bottling: After the mixed liquor is fermented in a large tank, the alcohol content reaches 5-6°, stop the fermentation in the large tank, fill the sake into a sterilized glass bottle, close the cap tightly, and then keep it at 23-25 Cultivate for one day at ℃;
[0030] (8) Preservation: The fermented wine is stored at 4°C for one day, then taken out and stored at 10°C.
[0031] Because this method initially crushes the raw materials, and then undergoes liquefaction and saccharification, the starch in the glutinous rice raw materials is directly degraded into glucose and small molecule dextrins after saccharification, and then directly used for fermentation. The distiller’s grains obtained by the traditional method account for about 20%-30% of the raw materials, while this method does not filter out more than 15% of the raw materials. The utilization rate of the raw materials by microorganisms is much higher than that in the large tank fermentation. At the same time, the final volume of the sake liquor is obtained. Much more than traditional brewing methods.
[0032] Because the traditional large-tank fermentation method not only requires fermentation tanks, but also cooking devices and buffer devices, it not only covers a large area, but also has a complicated layout and large investment. The sewage produced will also pollute the environment; this method uses unilateral The fermentation process is clear and simple, saving raw materials and shortening the fermentation cycle without polluting the environment.

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 filtrate to the saccharification pot, adjust the saccharification temperature and keep it between 60-63℃, adjust the pH of the solution between 4.3-4.6 with lactic acid, and then add saccharification enzyme to the solution to maintain the enzyme activity unit at 200u /g, keep stirring with a stirrer, and keep the temperature of the water bath and keep the saccharification time at 5h;
[0037] (4) Activated carbon adsorption: during saccharification, when the time is reached, stop heating, and after the solution temperature is reduced to room temperature, add 14g of activated carbon according to 1L of clear liquid, stir evenly, and let it stand overnight;
[0038] (5) Sterilization: filter the overnight sugar solution adsorbed with activated carbon with a plate and frame filter to obtain a clear saccharification solution, and press the saccharification solution and rose extract as saccharification solution: rose extract = 1: Mix at a ratio of 0.4, and then place the mixture at 60°C for 30 minutes;
[0039] (6) Fermentation: stop the sterilization, after the temperature drops to room temperature, transfer the mixed liquor to the fermentation tank, add sake yeast liquor, and inoculate the amount according to the fermentation liquor: bacterial liquor=100:1 (v/v), and control The temperature of the fermentation tank is 25-28°C, and the fermentation time is 5-6 days;
[0040] (7) Bottling: After the mixed liquor is fermented in a large tank, the alcohol content reaches 7-8°, stop the fermentation in the large tank, fill the sake into a sterilized glass bottle, close the cap tightly, and then keep it at 25-28 Cultivate for one day at ℃;
[0041] (8) Preservation: Store the fermented wine at 0°C for one day, then take it out and store it at 8-10°C.

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 content, generally no more than 10° and no purine, it is especially favored by young people and women. At the same time, this sparkling wine can be used as a base. Wine is blended into a variety of charming colors, which increases the desire to drink. For modern women in various workplaces, wine is not exclusively for men, and low-alcohol wine can also be loved by the public.
[0054] Since the foam contained in this sparkling wine is produced by the fermentation of microorganisms, it is smooth and refreshing and will not irritate the tongue and nose; the active yeast and rose aroma contained in the sake also add a delicate fragrance to the taste and smell, which is elegant and elegant. Refreshing; traditional foaming method is to use high-pressure aeration method, CO 2 Gas or carbonated water is injected into the bottle, just like the usual carbonated drinks, it pierces the tongue and has a bad taste, which changes or even loses the original taste of sake.
[0055] The wine also contains active yeast. In the pharmaceutical industry, yeast and its products are used to treat certain dyspepsia, and can improve and adjust the body's metabolic function. The fermented yeast is also a strong antioxidant. It can protect the liver and has a certain detoxification effect. The selenium, chromium and other minerals in yeast can resist aging, anti-tumor, prevent arteriosclerosis, and improve the body's immunity.

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