Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees

A rice wine brewing and closed-loop technology, applied in the preparation of alcoholic beverages, etc., can solve the problems such as the lack of effective development and utilization of nutrients, the failure to maximize the utilization rate of rice wine grains, and the failure to form industrialization. The effect of decreasing the apparent specific gravity, shortening the fermentation period and increasing the degree of gelatinization

Active Publication Date: 2014-02-05
JIANGNAN UNIV
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently reported methods of treating rice distiller's grains mainly include making fragrant grains, vinegar, and soy sauce, or using them for one-time distillation of liquor and extracting alcohol, and then treating them as waste, or even selling them cheaply as chicken and duck feed, and plant fertilizers. However, these methods Not only failed to form industrialization, but also failed to maximize the utilization rate of rice distiller's grains, and the added value of the application was low. Although some of these technologies used rice distiller's grains for secondary brewing, the utilization rate of the obtained distiller's grains was extremely low, and most of the nutrients Substances have not been effectively developed and utilized

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  • Closed-cycle circular yellow wine brewing method by squeezing yellow wine lees

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Effect test

Embodiment 1

[0019] Embodiment 1 (add enzyme preparation)

[0020] The closed-circuit circulation type rice wine brewing process steps of the present embodiment are as follows:

[0021] (1) Extrusion: Weigh 5kg of wet distiller's grains, adjust the water content of the distiller's grains to 30%, and add high-temperature-resistant protease and high-temperature-resistant α-amylase at the same time, and the addition amount is the high-temperature-resistant protease added per ton of wet-based yellow distiller's grains 0.4kg, adding 0.8kg of high-temperature-resistant α-amylase; using a twin-screw extruder to extrude and expand the yellow rice wine grains added with enzyme preparations, wherein the first section of the sleeve, the second section of the sleeve and the third section of the sleeve The barrel temperature is 40°C, 60°C and 100°C respectively, the screw speed is set at 120rpm, and the extruded rice distiller's grains are cooled for later use.

[0022] (2) Mixed fermentation: Weigh 1...

Embodiment 2

[0026] Embodiment 2 (add enzyme preparation)

[0027] The closed-circuit circulation type rice wine brewing process steps of the present embodiment are as follows:

[0028] (1) Extrusion: Weigh 5kg of wet distiller's grains, adjust the water content of the distiller's grains to 40%, and add high-temperature-resistant protease and high-temperature-resistant α-amylase at the same time, and the amount added is the high-temperature-resistant protease added per ton of wet-based yellow distiller's grains 0.4kg, adding 0.8kg of high-temperature-resistant α-amylase; using a twin-screw extruder to extrude and expand the yellow rice wine grains added with enzyme preparations, wherein the first section of the sleeve, the second section of the sleeve and the third section of the sleeve The barrel temperature is 60°C, 80°C and 100°C respectively, the screw speed is set at 120rpm, and the extruded yellow rice distiller's grains are cooled for later use.

[0029] (2) Mixed fermentation: Wei...

Embodiment 3

[0033] Embodiment 3 (do not add enzyme preparation)

[0034] The closed-circuit circulation type rice wine brewing process steps of the present embodiment are as follows:

[0035] (1) Extrusion and puffing: Weigh 5kg of wet distiller's grains, adjust the water content of the distiller's grains to 30%, and use a twin-screw extruder to extrude and puff the distiller's grains. The first section of the sleeve, the second section of the sleeve The temperatures of the sleeve and the third section are respectively 60°C, 80°C and 140°C, the screw speed is set at 100rpm, and the extruded yellow rice wine lees are cooled for later use.

[0036] (2) Mixed fermentation: Weigh 10kg of rice wine brewing raw material (glutinous rice), cook and pre-treat it according to the traditional process, mix it with the rice wine lees processed in step (1) at a mass ratio of 2:1 after cooling, and add distiller's mother Then carry out saccharification and fermentation, and the conditions such as ferme...

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Abstract

The invention discloses a closed-cycle circular yellow wine brewing method by squeezing yellow wine lees, and belongs to the technical field of yellow wind brewing. The method comprises the following steps: extruding the yellow wine lees after adding enzyme or not, mixing with yellow wine raw materials subjected to cooking pre-treatment of the traditional yellow wine brewing process, and then fermenting, wherein the obtained yellow wine lees as the secondary raw material are recycled according to the steps so as to form a well-behaved closed-cycle circular process. According to the method disclosed by the invention, the utilization rate and the liquor yield of the yellow wine lees are increased, the prepared yellow wine is unique in refreshing taste and rich in nutrient, and the high-valued recycling of the lees waste is realized.

Description

technical field [0001] The invention relates to a closed-circuit circulation type rice wine brewing process for processing rice wine grains by using an extrusion technology, and belongs to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is the oldest kind of wine in my country. Together with beer and wine, it is called the world's three major ancient wines. It is the treasure of Chinese wine and is known as the "national wine". It has the characteristics of rich aroma, sweet wine body, unique flavor and rich nutrition, and is a kind of low-alcohol wine that people like. Rice distiller's grains are the by-products of rice wine production, that is, the residues of raw materials after saccharification, fermentation, and press filtration. They are rich in starch (20% to 30%), protein (above 20%), amino acids, cellulose and some Trace elements have extremely high utilization value. In addition, wet yellow distiller's grains are suitable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 金征宇焦爱权徐恩波徐学明周星谢正军赵建伟田耀旗王金鹏杨哪
Owner JIANGNAN UNIV
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