Biological processing method of grains

A technology of biological processing and food, applied in the preparation of biological soy sauce and seasoning wine, and in the field of fermented wine, it can solve the problems of unrealized high-efficiency utilization of raw materials, unsuitable product taste, and low content of organic substances, so as to benefit human health and production The effect of cost reduction and outstanding flavor

Active Publication Date: 2015-04-29
滕传文
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the liquor currently on the market is made of alcohol plus various additives for aseptic hydration, and the content of organic substances beneficial to the human body in the liquor is small, and long-term drinking is not good for health
The alcoholic products produced using grain as raw material and adopting the complete fermentation process mainly include Chinese rice wine and red wine, while Chinese rice wine is s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Example 1: Preparation of fermented wine

[0048] (1) Mix grains made of 60kg of rice, 20kg of corn, 10kg of sorghum rice, 5kg of millet and 5kg of glutinous rice, mix with sterile water 3.8 times the volume of the grain, add amylase that accounts for 7% of the weight of the grain, and mix well. , Let stand at 50°C until starch hydrolysis is complete; then add endopeptidase which accounts for 10% of the weight of the grain, mix well, and let stand at 60°C for 40 minutes to obtain the fermentation substrate;

[0049] (2) In the fermentation substrate obtained in step (1), 15% of the weight of the grain is added with Saccharomyces cerevisiae, and the fermentation is allowed to stand for 8 days under the conditions of 26°C and 40% oxygen; lower the temperature to 12°C and continue The fermentation product is obtained after closed fermentation for 28 days; the upper layer of the fermentation product is fermentation broth, and the lower layer is solids;

[0050] (3) The fermentati...

Embodiment 2

[0051] Example 2: Preparation of fermented wine

[0052] (1) Mix 55kg of rice, 18kg of corn, 8kg of sorghum, 3kg of millet and 3kg of glutinous rice with sterile water 3 times the volume of the grain, add amylase that accounts for 6% of the weight of the grain, and mix it evenly. Let it stand at 45°C until the starch is completely hydrolyzed; then add endopeptidase, which accounts for 8% of the weight of the grain, and mix evenly, then stand at 55°C for 35 minutes to obtain a fermentation substrate;

[0053] (2) In the fermentation substrate obtained in step (1), add Saccharomyces cerevisiae which accounts for 14% of the weight of the grain, and let stand for 5 days under the conditions of 25°C and 35% oxygen content; lower the temperature to 10°C and continue The fermentation product is obtained after closed fermentation for 25 days; the upper layer of the fermentation product is fermentation broth, and the lower layer is solids;

[0054] (3) The fermentation liquid obtained in ste...

Embodiment 3

[0055] Example 3: Preparation of fermented wine

[0056] (1) Mix grains consisting of 65kg of rice, 22kg of corn, 12kg of sorghum rice, 7kg of millet, and 7kg of glutinous rice with sterile water 4 times the volume of the grain, add amylase that accounts for 8% of the weight of the grain, and mix well at 55℃. Leave it to stand until the starch is completely hydrolyzed; then add 12% of the weight of the grain with endopeptidase, mix well, and stand at 65°C for 45 minutes to obtain the fermentation substrate;

[0057] (2) In the fermentation substrate obtained in step (1), add Saccharomyces cerevisiae accounting for 16% of the weight of the grain, and let stand for 10 days under the conditions of 28°C and 45% oxygen content; lower the temperature to 15°C, continue The fermentation product is obtained after closed fermentation for 30 days; the upper layer of the fermentation product is fermentation broth, and the lower layer is solids;

[0058] (3) The fermentation liquid obtained in s...

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PUM

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Abstract

The invention relates to a biological processing method of grains. The method provided by the invention comprises the following steps: with the grains as a raw material, sequentially carrying out enzymolysis with amylase and protease, and then carrying out inoculating fermentation with a yeast, so as to obtain a fermentation liquor and a solid matter; centrifuging the solid matter to obtain yeast paste and grain fibers; and respectively processing the fermentation liquor, the yeast paste and the grain fibers into fermentation wine, biological soy sauce and cooking wine. According to the method provided by the invention, the fermentation wine, the biological soy sauce and the cooking wine can be simultaneously prepared by feeding once, so that the method has relatively high economic benefits and social benefits, and has the profound practical significance and social values in improvement of efficient comprehensive utilization of resources, emission of relatively few wastes and environment protection; simultaneously the method can be used for achieving industrialization production by combining an existing beer brewing process and can be as an example for transformation of a development mode of a company.

Description

Technical field [0001] The invention relates to the field of food biological processing, in particular to a method for preparing fermented wine, biological soy sauce and seasoning wine. Background technique [0002] At present, most of the liquor production on the market is prepared by using alcohol and various additives of aseptic hydration, and the content of organic substances beneficial to the human body is low in the liquor, and long-term drinking is not good for health. Grain is used as raw material, and the wine products produced by the complete fermentation process mainly include Chinese rice wine and red wine. At present, Chinese rice wine is still mostly produced in traditional hand-crafted workshops. In the production process, it is necessary to add spicy polygonum odor additives. Not suitable for the general public. In addition, in the general fermentation wine preparation process, the by-product yeast mud and solids are discarded as waste, which does not realize the...

Claims

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Application Information

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IPC IPC(8): C12G3/02A23L1/238A23L1/23C12R1/865A23L27/24A23L27/50
CPCA23L27/24A23L27/50C12G3/02
Inventor 滕传文臧洪滨
Owner 滕传文
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