Method for centrifugal production of yellow wine employing horizontal screw-disk combination

The technology of a decanter centrifuge and a separation method, which is applied in the field of brewing, can solve the problems of hindering the development of yellow rice wine production and quality, and the loss of manufacturers, and achieve the effects of improving the brightness of yellow rice wine, small footprint and beautiful appearance.

Inactive Publication Date: 2015-03-04
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional pressing method has become more and more difficult to meet the demand, which seriously hinders the development of the output and quality of rice wine, and is also a huge loss for the manufacturer

Method used

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  • Method for centrifugal production of yellow wine employing horizontal screw-disk combination

Examples

Experimental program
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Effect test

Embodiment 1

[0030] Yellow rice wine is produced according to the following steps:

[0031] 1. Rice soaking: remove impurities from the glutinous rice, wash it, put it into a rice soaking tank, add water to soak the rice for 24 hours;

[0032] 2. Steam rice: After soaking the rice, take out the rice and rinse it, drain and steam the rice until there is no white heart inside the rice grains;

[0033] 3. Drain the rice: Rinse the steamed glutinous rice with water to lower the temperature of the glutinous rice;

[0034] 4. Blanking: drain the excess water from the glutinous rice after pouring rice, pump it into the fermentation tank, add water according to the ratio of glutinous rice: water = 1: 1.25 (Kg / L), and then add raw materials 16% (M / M) wheat koji, inoculated with 3% (M / M) distiller's mother, and mixed various materials;

[0035] 5. Fermentation: ferment for 5 days at 28°C in the front fermenter, and ferment for 25 days at 20°C in the rear fermenter;

[0036] 6. Pressing wine: Afte...

Embodiment 2

[0039] Yellow rice wine is produced according to the following steps:

[0040] 1. Rice soaking: Remove impurities from the glutinous rice, wash it, put it into a rice soaking tank, and soak it in water for 3 days;

[0041] 2. Steam rice: Take out the rice, rinse it with clean water, drain it, and then steam the rice until there is no white heart inside the rice grains;

[0042] 3. Drain the rice: Rinse the steamed glutinous rice with water to lower the temperature of the glutinous rice;

[0043] 4. Blanking: Drain the excess water from the glutinous rice after pouring rice, put the steamed glutinous rice into the fermentation tank with a pump, add water according to the ratio of glutinous rice: water = 1: 1.35 (Kg / L), and then add raw material quality 11 % (M / M) wheat koji, finally inoculated with 4% (M / M) wine mother, and mixed;

[0044] 5. Fermentation: the rice wine is fermented in the front fermenter at 28°C for 5 days, and put into the rear fermenter at 18°C ​​for 15 days...

Embodiment 3

[0050] Our laboratory previously published a related patent - "A Method for Producing Yellow Rice Wine by Feed Addition and Centrifugation", and the application publication number is CN103789180A. This example is implemented according to this patent, and the specific scheme is as follows:

[0051] 1. Rice soaking: remove impurities from the glutinous rice, wash it, put it into a rice soaking tank, add water to soak the rice for 24 hours;

[0052] 2. Steam rice: After soaking the rice, take out the rice and rinse it, drain and steam the rice until there is no white heart inside the rice grains;

[0053] 3. Drain the rice: Rinse the steamed glutinous rice with water to lower the temperature of the glutinous rice;

[0054] 4. Blanking: drain the excess water from the glutinous rice after pouring rice, pump it into the fermentation tank, add water according to the ratio of glutinous rice: water = 1: 1.25 (Kg / L), and then add raw materials 16% (M / M) wheat koji, inoculated with 3%...

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Abstract

The invention discloses a method for centrifugal production of yellow wine employing horizontal screw-disk combination, and belongs to the technical field of brewing. According to the method, solid-liquid separation on fermented mash of the yellow wine is carried out by adopting a combination of a horizontal screw centrifuge and a disc centrifuge; the squeezing process of the fermented mash of the yellow wine is regulated and controlled by adjusting the rotating speeds, differential speeds, separation factors, feeding flows and the like of the centrifuges; and the wine yield, total solid matter and amino acid nitrogen of the obtained yellow wine are evaluated. The fermented mash of the yellow wine is processed by adopting the horizontal screw centrifuge and the disk centrifuge, so that the wine yield of the yellow wine is obviously increased; the total solid matter in the obtained yellow wine is reduced; the amino acid nitrogen is increased; the quality of the yellow wine is improved; meanwhile, the method disclosed by the invention can be applied to industrial production; the squeezing process of the yellow wine is continuously operated; a lot of labor force and the space occupied by equipment are saved; and the method has great significance for technical progress of an enterprise and improvement of economic benefits.

Description

technical field [0001] The invention relates to a method for centrifuging rice wine produced by combining horizontal snails and discs, and belongs to the technical field of brewing. Background technique [0002] Yellow rice wine is the alcoholic beverage with the most national characteristics in my country and one of the three oldest brewed wines in the world. As early as 4,000 years ago, our ancestors brewed the original rice wine. Its unique brewing technology and long-standing wine culture make it unique in the Chinese wine industry. Yellow rice wine is made from grains (mainly glutinous rice in the south, and millet and corn in the north) as the main raw materials, and is brewed by the joint saccharification and fermentation of various microorganisms contained in wine medicine, wheat koji or rice koji. Low-alcohol fermented original wine, the production process is generally as follows: [0003] Rice soaking→steaming→falling into tanks→fermentation→pressing→frying wine→...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/048C12H1/02C12H1/052C12G3/02
Inventor 毛健刘芸雅孟祥勇姬中伟
Owner JIANGNAN UNIV
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