Wine-making method with dilute salt low enzyme pretreatment

A kind of enzyme pretreatment and pretreatment technology, which is applied in the winemaking field of dilute salt and low enzyme pretreatment, can solve the problems of limited production and development, low grain utilization rate, and low production efficiency, so as to improve grain utilization rate and wine body aroma Harmonized, high-volume effects

Inactive Publication Date: 2019-08-30
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the domestic famous and high-quality liquors are produced by solid-state fermentation, and there are still problems such as low grain utilization rate, high grain consumption and energy consumption, long fermentation cycle, and low production efficiency. In addition to the above shortcomings, liquid fermentation also has weak flavor. Defects limit its industrialization to expand production and development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Add magnesium carbonate (0.18wt% starch dry basis) and high temperature resistant α-amylase (300U / g starch) into clear water and mix evenly, place it at a temperature of 25°C for 4 hours, mix it with sorghum evenly, and place it for 12 hours to obtain the pre- Treat grains; the water content in the mixing system is 35wt%; utilize twin-screw extruder processing, screw speed 150rpm, screw extruder comprises 6 sleeves, when extruding, the temperature of the first to the sixth sleeve T 1 -T 6 temperature T n Set to 40°C, 50°C, 75°C, 75°C, 75°C and 95°C respectively. The extruded material is cooled and crushed, and calcium chloride of 1 / 2 times the molar amount of magnesium carbonate is added to supplement the counter ion.

[0029] Semi-solid fermentation is adopted, extruded material: steamed bran / rice husk: steamed distiller's grains with a mass ratio equal to 1:0.5:3 and mixed well, then add 20% of the extruded mass of Daqu, add 20% of water and For the tail wine, aft...

Embodiment 2

[0031]Add calcium lactate (0.36wt% starch dry basis) and high temperature resistant α-amylase (600U / g starch) into clear water and mix them evenly, place them at a temperature of 45°C for 2 hours, mix them with corn evenly, and place them for another 8 hours to obtain Treat grains; the water content in the mixing system is 50wt%; utilize twin-screw extruder processing, screw speed 400rpm, screw extruder includes 6 sleeves, when extruding, the temperature of the first to fourth sleeves T 1 -T 6 temperature T n Set to 40°C, 50°C, 90°C, 90°C, 90°C and 120°C respectively. After the extruded material is cooled, it is crushed, and magnesium lactate with 3 times the molar amount of calcium lactate is added to supplement the counter ion.

[0032] Fermented by liquid method, extruded material: steamed bran / rice husk: steamed distiller's grains with a mass ratio of 1:1:3 and mixed well, then add Daqu with 10% mass of extruded material and 2 times the mass of extruded material Water ...

Embodiment 3

[0034] Add calcium carbonate (0.06% starch dry basis) and medium-temperature α-amylase (50U / g starch) into clean water and mix well, place it at a temperature of 15°C for 8 hours, mix it with broken rice, and place it for 6 hours to obtain pretreatment Grain; the water content in the mixing system is 20wt%; processed by a twin-screw extruder, the screw speed is 50rpm, and the screw extruder includes 4 sleeves. When extruding, the temperature T of the first to fourth sleeves 1 -T 6 temperature T n Set to 30°C, 40°C, 50°C and 90°C respectively. After the extruded material is cooled, it is crushed, and magnesium chloride of 1 times the molar amount of calcium carbonate is added to supplement the counter ion.

[0035] Fermentation by liquid method, extrusion material: steamed bran / rice husk: steamed distiller's grains with a mass ratio equal to 1:1:1, after mixing well, add 30% of the extrusion mass of Daqu and four times the mass of the extrusion mass of water And appropriate ...

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PUM

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Abstract

The invention provides a wine-making method with dilute salt low enzyme pretreatment. The method comprises steps of pre-modulating wine-making grains with a slightly soluble magnesium salt solution, acalcium salt solution in combination with an amylase preparation at first; then realizing destruction, release and enzymatic process of slightly soluble salt through a hot extrusion processing following placing in balance; making up for extrudates with ionic equilibrium, and then wine fermentation. Compared to the traditional techniques, the extrusion, enzymolysis and conversion for dilute salt auxiliary grains are used to efficiently replace for traditional soaking, cooking and traditional extrusion pretreatment, so as to fully decomposing molecular structure of starch, unwind and depolymerize starch chain remarkably, reduce consumption of subsequent saccharification starter, save time, cost and energy consumption, greatly increase fermentation efficiency, shorten fermentation time, reduce probability of rancidity, make flavour more harmonious, unique and full, and facilitate to reduce production cost of wines and amplify industrial scale and output of wines.

Description

technical field [0001] The invention belongs to the technical field of wine brewing, in particular to a wine brewing method with dilute salt and low enzyme pretreatment. Background technique [0002] Chinese liquor, together with brandy, whiskey, vodka, rum and gin, is known as the world's six major distilled spirits. It has a history of more than 5,000 years since it was recorded and is a treasure of Chinese traditional culture. Liquor is made from starch (or sugar) through processes such as soaking, cooking, saccharification, yeast inoculation and fermentation, and distillation of ethanol (alcohol). The alcohol content is generally 18-60% (usually higher than 30%, also known as shochu or liquor). Spirits), then aged, blended, flavored and ready to drink. At present, most of the domestic famous and high-quality liquors are produced by solid-state fermentation, and there are still problems such as low grain utilization rate, high grain consumption and energy consumption, lo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021
CPCC12G3/021
Inventor 刘东红徐恩波程焕金征宇丁甜陈士国周建伟郭鸣鸣叶兴乾陈健初
Owner ZHEJIANG UNIV
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