Brewing method of foaming sake

Abstract

The invention discloses a brewing method of foaming sake, which is characterized by comprising the following steps: raw material treatment, liquefaction, saccharification, primary adsorption, secondary adsorption, primary sterilization, fermentation, sealed fermentation and secondary sterilization. The liquefaction comprises the following steps: mixing glutinous rice flour, beta-cyclodextrin and water, stirring at room temperature for 20-30 minutes, adding high-temperature-resistant alpha-amylase, and carrying out spray liquefaction; the primary adsorption comprises the following steps: adding activated carbon and beta-cyclodextrin into the saccharification product, stirring for 30-40 minutes at room temperature, then standing for 5-6 hours at room temperature, and filtering; the secondary adsorption comprises the following steps: adding mixed activated carbon into the primary adsorption liquid, stirring for 30-40 minutes at room temperature, then standing for 7-8 hours at room temperature, and filtering. The brewed foaming sake is high in light transmittance, good in taste, rich in fragrance and short in fermentation time, and does not need to be stored at low temperature.

Description

Technical Field

[0001] The invention relates to the technical field of fermented beverages, and in particular to a method for brewing sparkling sake. Background Art

[0002] According to records, in ancient times, Japan only had turbid sake, but no sake. Later, someone added coal to turbid sake to make it precipitate, and took the clear liquor to drink, so sake appeared. Sparkling sake is a kind of sake. In terms of preparation method, it combines the brewing process of beer and traditional sake. In terms of flavor, it combines the flavor of traditional sake and sparkling wine. Sparkling sake has the advantages of good taste, healthy ingredients, and low alcohol content, so it is loved by more and more people.

[0003] The existing method for preparing sparkling sake is to ferment sake mash, filter press, take filtrate, adjust the Baume degree of the filtrate, adsorb activated carbon, add fresh yeast for fermentation, seal during fermentation, lower the temperature so that the carbon dioxide produced by the fermentation is dissolved in the wine, filter press, take filtrate, bottle and seal under low temperature conditions, and sterilize at high temperature to obtain fermented sake. The preparation method has the following problems: first, in the activated carbon adsorption, the amount of activated carbon is difficult to control. When the amount of activated carbon is small, the prepared sparkling sake has low transmittance and poor taste. When the amount of activated carbon is high, the activated carbon will adsorb small molecular esters such as ethyl acetate and ethyl hexanoate, resulting in the prepared sparkling sake having a weak aroma and taste; second, during the fermentation process, in order to ensure that the carbon dioxide produced by the fermentation can be dissolved in the wine, it is necessary to seal and ferment at low temperature, but the activity of yeast at low temperature is low, resulting in a long fermentation time; third, after high-temperature sterilization, the yeast body will flocculate and settle at high temperature, resulting in precipitation in the sparkling sake and a decrease in transmittance.

[0004] In response to the above problems, the commonly used solutions are: first, based on the preparation experience, the amount of activated carbon is limited to improve the transmittance and taste of the sparkling sake and avoid reducing the aroma; second, the preparation method of the sparkling sake is changed to single fermentation, that is, the raw glutinous rice is crushed, liquefied, saccharified, activated carbon adsorbed, and sterilized at high temperature, and then yeast is added. It is fermented in a large tank at 20-28°C, and then sealed in a glass bottle. It is first fermented at 20-28°C, and then gradually cooled down and continued to ferment at low temperature, thereby shortening the fermentation time; third, the high-temperature sterilization process is omitted, and the presence of yeast is retained in the prepared sparkling sake, that is, the obtained sparkling sake is raw sake, and the yeast in the raw sake is still in a living state, can continue to ferment, and continuously produce small molecules that increase the taste and aroma. After fermentation to a certain degree of alcohol content, the yeast will gradually decompose under the action of alcohol.

[0005] However, after experimental analysis, the above solution has the following problems: First, different water qualities and impurity contents in raw materials are different, so it is difficult to limit the amount of activated carbon used; second, since single-step fermentation is a one-time input of all raw materials for fermentation, the concentration of fermentation substances produced during fermentation is low, resulting in a relatively weak taste and aroma of sparkling sake; third, although raw sake has a rich taste and aroma, the small molecules produced to increase the taste and aroma are easy to volatilize and need to be stored at low temperatures, which has high requirements for storage conditions. Summary of the invention

[0006] In view of the shortcomings of the prior art, the present invention provides a method for brewing sparkling sake. The brewed sparkling sake has high light transmittance, good taste, strong aroma, short fermentation time, and does not need to be stored at low temperature.

[0007] In order to solve the above technical problems, the technical solution adopted by the present invention is as follows: A method for brewing sparkling sake, comprising the following steps: raw material processing, liquefaction, saccharification, primary adsorption, secondary adsorption, primary sterilization, fermentation, sealed fermentation, secondary sterilization; The raw material processing comprises polishing and roughening the glutinous rice, crushing the glutinous rice, and then passing the glutinous rice through a 100-150 mesh sieve to obtain glutinous rice flour; The liquefaction comprises mixing glutinous rice flour, β-cyclodextrin and water, stirring at room temperature for 20-30 minutes, adding a thermostable α-amylase, and performing spray liquefaction to obtain a liquefied product; In the liquefaction, the mass ratio of glutinous rice flour, β-cyclodextrin and water is 1000-1200:18-20:4500-5500; The mass ratio of glutinous rice flour to thermostable α-amylase is 1000-1200:3-3.5; The enzyme activity of the thermostable α-amylase is 5000U / g; The temperature of the jet liquefaction is 105-108°C and the time is 25-30 minutes; The saccharification comprises stirring the liquefied product at 56-58° C., adding citric acid to adjust the pH to 4-4.5, adding α-1,4-glucose hydrolase, stirring for 3-3.5 hours, naturally cooling to room temperature, and then filtering to obtain a saccharification product; The mass ratio of the glutinous rice flour in the liquefaction to the α-1,4-glucose hydrolase in the saccharification is 1000-1200:1.4-1.8; In the saccharification, the enzyme activity of the α-1,4-glucose hydrolase is 100000 U / g; The primary adsorption comprises adding activated carbon and β-cyclodextrin to the saccharification product, stirring at room temperature for 30-40 minutes, and then standing at room temperature for 5-6 hours, filtering, and taking the filtrate as the primary adsorption liquid; The mass ratio of the glutinous rice flour in the liquefaction to the activated carbon and β-cyclodextrin in the primary adsorption is 1000-1200:2-2.5:10-11; In the primary adsorption, the particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; The secondary adsorption is to add mixed activated carbon to the primary adsorption liquid, stir at room temperature for 30-40 minutes, then stand at room temperature for 7-8 hours, filter, and take the filtrate as the secondary adsorption liquid; The mass ratio of the glutinous rice flour used in the liquefaction to the mixed activated carbon in the secondary adsorption is 1000-1200:1.4-1.6; The preparation method of the mixed activated carbon comprises: mixing activated carbon, ethyl acetate, citric acid and water, stirring at room temperature for 30-40 minutes, and then standing at room temperature for 2-3 hours, filtering, taking the filter residue, washing 3-4 times with water of 7-8 times the weight of the filter residue, and drying to obtain the mixed activated carbon; In the preparation of the mixed activated carbon, the mass ratio of activated carbon, ethyl acetate, citric acid and water is 4-5:1.7-2:0.2-0.24:1000-1200; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; The primary sterilization comprises adding glucose, maltose and L-arginine to the secondary adsorption liquid, stirring at room temperature for 20-30 minutes, and then standing at 68-70°C for 20-25 minutes, and then cooling to 4-5°C to obtain a primary sterilization liquid; The mass ratio of the glutinous rice flour used in the liquefaction to the glucose, maltose and L-arginine in the primary sterilization is 1000-1200:26-30:4-4.5:1.7-2; In the one-time sterilization, the cooling rate when the temperature drops to 4-5°C is 15-20°C / min; The fermentation comprises adding the primary sterilization liquid into a fermentation tank, inoculating brewer's yeast sludge, and culturing at 27-29° C. until the alcohol content reaches 7.5-8°, thereby obtaining a fermentation liquid; The mass ratio of the glutinous rice flour used in the liquefaction to the brewer's yeast sludge in the fermentation is 1000-1200:1-1.3; The preparation method of the brewer's yeast slurry is as follows: inoculating the brewer's yeast on the slant into 8°P wort, culturing at 27-29°C for 23-25h, inoculating into 50-55mL 8°P wort at an inoculum amount of 5-5.2%, culturing at 21-23°C for 38-40h, mixing with 300-320mL 8°P wort, culturing at 16-18°C for 75-80h, centrifuging, and taking a precipitate to obtain the brewer's yeast slurry; The brewer's yeast was purchased from China Industrial Microbiological Culture Collection Center with the collection number of CICC 30382. The sealed fermentation comprises mixing the fermentation liquid, betaine, lecithin and yeast-β-glucan, stirring for 10-15 minutes at room temperature, and then packaging into glass bottles and sealing them, culturing at 27-29° C. for 23-25 ​​hours, cooling to 1-4° C., and culturing at 1-4° C. for 75-80 hours to obtain a sealed fermentation liquid sealed in a glass bottle; During the sealed fermentation, the cooling rate when the temperature is lowered to 1-4°C is 2-3°C / min; The mass ratio of the glutinous rice flour used in the liquefaction to the betaine, lecithin, and yeast-β-glucan in the sealed fermentation is 1000-1200:1.2-1.5:0.8-1:0.3-0.4; The secondary sterilization is to spray and sterilize the sealed fermentation liquid sealed in the glass bottle to obtain the sparkling sake, and the obtained sparkling sake is stored at room temperature; In the secondary sterilization, the temperature of the spray sterilization is 85-90°C and the time is 15-20 minutes.

[0008] Compared with the prior art, the present invention has the following beneficial effects: (1) The brewing method of the sparkling sake of the present invention adds β-cyclodextrin during liquefaction, and by controlling the amount of β-cyclodextrin added, not only the influence on the enzyme activity of the thermostable α-amylase is avoided, but also the liquefaction efficiency can be improved. β-cyclodextrin can also encapsulate and precipitate the insoluble matter after liquefaction and saccharification, thereby facilitating the removal of the insoluble matter. In the primary adsorption, activated carbon is used for adsorption to remove most of the higher fatty acids and their ethyl esters. In the secondary adsorption, mixed activated carbon is used for adsorption, and the mixed activated carbon is pre-coated with ethyl acetate and citric acid. Therefore, ethyl acetate and citric acid are adsorbed on the surface of the mixed activated carbon and reach adsorption equilibrium, thereby avoiding the adsorption of small molecular esters and small molecular acids that can improve the taste and aroma, thereby ensuring the aroma and taste of the sparkling sake. Glucose, maltose and L-arginine are added to the bacteria. Glucose and maltose can play a role in supplementing nutrients during fermentation, and L-arginine can play a role in promoting fermentation during fermentation, thereby improving the aroma and taste of the sparkling sake. In the sealed fermentation step, the fermentation liquid, betaine, lecithin and yeast-β-glucan are mixed, and then sealed fermentation is performed. Betaine can play a role in improving the fermentation efficiency of brewing yeast, thereby improving the aroma and taste of the sparkling sake. Lecithin and yeast-β-glucan can play an emulsifying role, which can improve the dispersibility of yeast cells during sterilization and prevent the yeast cells from flocculating and settling. Then, under the action of lecithin, yeast-β-glucan and alcohol, the yeast cells are gradually decomposed, thereby improving the light transmittance, foam state and foam maintenance time of the sparkling sake. (2) The brewing method of the sparkling sake of the present invention has a high light transmittance of 94.2-94.7%, an alcohol content of 8.4-8.9°, and a pH of 3.4-3.7; (3) The brewing method of the sparkling sake of the present invention has good taste and strong aroma. The sensory evaluation of the sparkling sake brewed by the present invention is 8-9 points in color (10 points), 22-23 points in aroma (25 points), 45-47 points in taste (50 points), and 13-14 points in style (15 points); (4) The brewing method of the sparkling sake of the present invention has a white and delicate foam state, and there is residual foam on the wall of the cup after drinking, and the foam lasts for 7.4-7.7 minutes; (5) The brewing method of the sparkling sake of the present invention is brewed by single fermentation, and the fermentation time is short; (6) In the method for brewing sparkling sake of the present invention, the brewing yeast used in the brewing is sterilized, so there is no need to store it at low temperatures. DETAILED DESCRIPTION

[0009] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific implementation methods of the present invention are now described.

[0010] Example 1 A method for brewing sparkling sake, specifically comprising: 1. Raw material processing: polish and roughen the glutinous rice, then grind it and pass it through a 100-mesh sieve to obtain glutinous rice flour; 2. Liquefaction: glutinous rice flour, β-cyclodextrin and water were mixed in a mass ratio of 1000:18:4500, stirred at room temperature for 20 minutes, added with thermostable α-amylase, the mass ratio of glutinous rice flour to thermostable α-amylase was controlled to be 1000:3, and spray liquefaction was performed, the temperature of spray liquefaction was controlled to be 105° C., the time was controlled to be 25 minutes, and a liquefied product was obtained; The enzyme activity of the thermostable α-amylase is 5000U / g; 3. Saccharification: Stir the liquefied product obtained in step 2 at 56° C., add citric acid to adjust the pH to 4, add α-1,4-glucose hydrolase, control the mass ratio of glutinous rice flour used in step 2 liquefaction to α-1,4-glucose hydrolase to 1000:1.4, stir for 3 hours, cool naturally to room temperature, and then filter to obtain a saccharification product; The enzyme activity of the α-1,4-glucose hydrolase is 100000 U / g; 4. Primary adsorption: add activated carbon and β-cyclodextrin to the saccharification product obtained in step 3, control the mass ratio of glutinous rice flour, activated carbon and β-cyclodextrin used in step 2 liquefaction to be 1000:2:10, stir at room temperature for 30 minutes, then stand at room temperature for 5 hours, filter, and take the filtrate as the primary adsorption liquid; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 5. Secondary adsorption: add mixed activated carbon to the primary adsorption liquid obtained in step 4, control the mass ratio of glutinous rice flour and mixed activated carbon used in step 2 liquefaction to be 1000:1.4, stir at room temperature for 30 minutes, then stand at room temperature for 7 hours, filter, and take the filtrate as the secondary adsorption liquid; The preparation method of the mixed activated carbon is as follows: activated carbon, ethyl acetate, citric acid and water are mixed in a mass ratio of 4:1.7:0.2:1000, stirred at room temperature for 30 minutes, then allowed to stand at room temperature for 2 hours, filtered, and the filter residue is taken, washed three times with water 7 times the weight of the filter residue, and dried to obtain the mixed activated carbon; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 6. Primary sterilization: add glucose, maltose and L-arginine to the secondary adsorption solution obtained in step 5, control the mass ratio of glutinous rice flour, glucose, maltose and L-arginine used in step 2 liquefaction to be 1000:26:4:1.7, stir at room temperature for 20 minutes, then stand at 68°C for 20 minutes, and then cool to 4°C at a cooling rate of 15°C / min to obtain a primary sterilization solution; 7. Fermentation: Add the sterilization solution obtained in step 6 to a fermentation tank, inoculate with brewer's yeast sludge, control the mass ratio of glutinous rice flour used in step 2 liquefaction to brewer's yeast sludge to be 1000:1, and culture at 27°C until the alcohol content reaches 7.5° to obtain a fermentation liquid; The preparation method of the brewer's yeast slurry is as follows: inoculating the brewer's yeast on the slant into 8°P wort, culturing at 27°C for 23 hours, inoculating into 50 mL of 8°P wort according to a 5% inoculation amount, culturing at 21°C for 38 hours, mixing with 300 mL of 8°P wort, culturing at 16°C for 750 hours, centrifuging, and taking a precipitate to obtain the brewer's yeast slurry; The brewer's yeast was purchased from China Industrial Microbiological Culture Collection Center with the collection number of CICC 30382. 8. Sealed fermentation: After mixing the fermentation liquid obtained in step 7, betaine, lecithin and yeast-β-glucan, stir at room temperature for 10 minutes, control the mass ratio of glutinous rice flour, betaine, lecithin and yeast-β-glucan used in step 2 liquefaction to be 1000:1.2:0.8:0.3, then divide into glass bottles and seal them, culture at 27°C for 23 hours, cool to 1°C at a cooling rate of 2°C / min, and culture at 1°C for 75 hours to obtain a sealed fermentation liquid sealed in a glass bottle; 9. Secondary sterilization: spray sterilize the sealed fermentation liquid sealed in the glass bottle, control the spray sterilization temperature to 85°C, the time to 15 minutes, obtain sparkling sake, and store the obtained sparkling sake at room temperature.

[0011] Example 2 A method for brewing sparkling sake, specifically comprising: 1. Raw material processing: polish and roughen the glutinous rice, then grind it and pass it through a 100-mesh sieve to obtain glutinous rice flour; 2. Liquefaction: glutinous rice flour, β-cyclodextrin and water were mixed in a mass ratio of 1100:19:5000, stirred at room temperature for 25 minutes, added with thermostable α-amylase, the mass ratio of glutinous rice flour to thermostable α-amylase was controlled to be 1100:3.2, and spray liquefaction was performed, the temperature of spray liquefaction was controlled to be 106° C., the time was controlled to be 28 minutes, and a liquefied product was obtained; The enzyme activity of the thermostable α-amylase is 5000U / g; 3. Saccharification: Stir the liquefied product obtained in step 2 at 57° C., add citric acid to adjust the pH to 4.2, add α-1,4-glucose hydrolase, control the mass ratio of glutinous rice flour used in step 2 liquefaction to α-1,4-glucose hydrolase to 1100:1.6, stir for 3.5 hours, cool naturally to room temperature, and then filter to obtain a saccharification product; The enzyme activity of the α-1,4-glucose hydrolase is 100000 U / g; 4. Primary adsorption: add activated carbon and β-cyclodextrin to the saccharification product obtained in step 3, control the mass ratio of glutinous rice flour, activated carbon and β-cyclodextrin used in step 2 liquefaction to be 1100:2.2:10.5, stir at room temperature for 35 minutes, then stand at room temperature for 5.5 hours, filter, and take the filtrate as the primary adsorption liquid; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 5. Secondary adsorption: add mixed activated carbon to the primary adsorption liquid obtained in step 4, control the mass ratio of glutinous rice flour and mixed activated carbon used in step 2 liquefaction to be 1100:1.5, stir at room temperature for 35 minutes, then stand at room temperature for 7.5 hours, filter, and take the filtrate as the secondary adsorption liquid; The preparation method of the mixed activated carbon is as follows: activated carbon, ethyl acetate, citric acid and water are mixed in a mass ratio of 4.5:1.8:0.22:1100, stirred at room temperature for 35 minutes, then allowed to stand at room temperature for 2.5 hours, filtered, and the filter residue is washed three times with water of 8 times the weight of the filter residue, and dried to obtain the mixed activated carbon; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 6. Primary sterilization: add glucose, maltose and L-arginine to the secondary adsorption solution obtained in step 5, control the mass ratio of glutinous rice flour, glucose, maltose and L-arginine used in step 2 liquefaction to be 1100:28:4.2:1.8, stir at room temperature for 25 minutes, then stand at 69°C for 22 minutes, and then cool to 4°C at a cooling rate of 18°C / min to obtain a primary sterilization solution; 7. Fermentation: Add the sterilization solution obtained in step 6 to a fermentation tank, inoculate with brewer's yeast sludge, control the mass ratio of glutinous rice flour and brewer's yeast sludge used in step 2 liquefaction to be 1100:1.2, and culture at 28°C until the alcohol content reaches 7.8° to obtain a fermentation liquid; The preparation method of the brewer's yeast slurry is as follows: inoculating the brewer's yeast on the slant into 8°P wort, culturing at 28°C for 24 hours, inoculating into 52mL of 8°P wort according to an inoculum amount of 5.1%, culturing at 22°C for 39 hours, mixing with 310mL of 8°P wort, culturing at 17°C for 78 hours, centrifuging, and taking a precipitate to obtain the brewer's yeast slurry; The brewer's yeast was purchased from China Industrial Microbiological Culture Collection Center with the collection number of CICC 30382. 8. Sealed fermentation: After mixing the fermentation liquid obtained in step 7, betaine, lecithin and yeast-β-glucan, stirring at room temperature for 12 minutes, controlling the mass ratio of glutinous rice flour, betaine, lecithin and yeast-β-glucan used in step 2 liquefaction to be 1100:1.4:0.9:0.3, then packing in glass bottles and sealing, culturing at 28°C for 24 hours, cooling to 3°C at a cooling rate of 2.5°C / min, and culturing at 3°C ​​for 78 hours to obtain a sealed fermentation liquid sealed in a glass bottle; 9. Secondary sterilization: spray sterilize the sealed fermentation liquid sealed in the glass bottle, control the spray sterilization temperature to 88°C, the time to 18 minutes, obtain sparkling sake, and store the obtained sparkling sake at room temperature.

[0012] Example 3 A method for brewing sparkling sake, specifically comprising: 1. Raw material processing: polish and roughen the glutinous rice, then grind it and pass it through a 150-mesh sieve to obtain glutinous rice flour; 2. Liquefaction: glutinous rice flour, β-cyclodextrin and water were mixed in a mass ratio of 1200:20:5500, stirred at room temperature for 30 minutes, added with thermostable α-amylase, the mass ratio of glutinous rice flour to thermostable α-amylase was controlled to be 1200:3.5, and spray liquefaction was performed, the temperature of spray liquefaction was controlled to be 108° C., the time was controlled to be 30 minutes, and a liquefied product was obtained; The enzyme activity of the thermostable α-amylase is 5000U / g; 3. Saccharification: Stir the liquefied product obtained in step 2 at 58° C., add citric acid to adjust the pH to 4.5, add α-1,4-glucose hydrolase, control the mass ratio of glutinous rice flour used in step 2 liquefaction to α-1,4-glucose hydrolase to 1200:1.8, stir for 3.5 hours, cool naturally to room temperature, and then filter to obtain a saccharification product; The enzyme activity of the α-1,4-glucose hydrolase is 100000 U / g; 4. Primary adsorption: add activated carbon and β-cyclodextrin to the saccharification product obtained in step 3, control the mass ratio of glutinous rice flour, activated carbon and β-cyclodextrin used in step 2 liquefaction to be 1200:2.5:11, stir at room temperature for 40 minutes, then stand at room temperature for 6 hours, filter, and take the filtrate as the primary adsorption liquid; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 5. Secondary adsorption: add mixed activated carbon to the primary adsorption liquid obtained in step 4, control the mass ratio of glutinous rice flour and mixed activated carbon used in step 2 liquefaction to be 1200:1.6, stir at room temperature for 40 minutes, then stand at room temperature for 8 hours, filter, and take the filtrate as the secondary adsorption liquid; The preparation method of the mixed activated carbon is as follows: activated carbon, ethyl acetate, citric acid and water are mixed in a mass ratio of 5:2:0.24:1200, stirred at room temperature for 40 minutes, then allowed to stand at room temperature for 3 hours, filtered, and the filter residue is taken, washed four times with water 8 times the weight of the filter residue, and dried to obtain the mixed activated carbon; The particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; 6. Primary sterilization: add glucose, maltose and L-arginine to the secondary adsorption solution obtained in step 5, control the mass ratio of glutinous rice flour, glucose, maltose and L-arginine used in step 2 liquefaction to be 1200:30:4.5:2, stir at room temperature for 30 minutes, then stand at 70°C for 25 minutes, and then cool to 5°C at a cooling rate of 20°C / min to obtain a primary sterilization solution; 7. Fermentation: Add the sterilization solution obtained in step 6 to a fermentation tank, inoculate with brewer's yeast sludge, control the mass ratio of glutinous rice flour and brewer's yeast sludge used in step 2 liquefaction to be 1200:1.3, and culture at 29°C until the alcohol content reaches 8° to obtain a fermentation liquid; The preparation method of the brewer's yeast slurry is as follows: inoculating the brewer's yeast on the slant into 8°P wort, culturing at 29°C for 25 hours, inoculating into 55mL of 8°P wort according to an inoculum amount of 5.2%, culturing at 23°C for 40 hours, mixing with 320mL of 8°P wort, culturing at 18°C ​​for 80 hours, centrifuging, and taking a precipitate to obtain the brewer's yeast slurry; The brewer's yeast was purchased from China Industrial Microbiological Culture Collection Center with the collection number of CICC 30382. 8. Sealed fermentation: After mixing the fermentation liquid obtained in step 7, betaine, lecithin and yeast-β-glucan, stirring at room temperature for 15 minutes, controlling the mass ratio of glutinous rice flour, betaine, lecithin and yeast-β-glucan used in step 2 liquefaction to be 1200:1.5:1:0.4, and then packaging into glass bottles and sealing, culturing at 29°C for 25 hours, cooling to 4°C at a cooling rate of 3°C / min, and culturing at 4°C for 80 hours to obtain a sealed fermentation liquid sealed in a glass bottle; 9. Secondary sterilization: spray sterilize the sealed fermentation liquid sealed in the glass bottle, control the spray sterilization temperature to 90°C and the time to 20 minutes to obtain sparkling sake, and store the obtained sparkling sake at room temperature.

[0013] Comparative Example 1 Based on the method for brewing sparkling sake of Example 1, the addition of β-cyclodextrin is omitted in the second step of liquefaction and the fourth step of primary adsorption.

[0014] The remaining operations are the same as those in Example 1.

[0015] Comparative Example 2 Based on the brewing method of sparkling sake in Example 1, the secondary adsorption in step 5 is omitted, and the mass ratio of glutinous rice flour, activated carbon and β-cyclodextrin used in the liquefaction in step 2 is controlled to 1200:3.4:10 in the primary adsorption in step 4.

[0016] The remaining operations are the same as those in Example 1.

[0017] Comparative Example 3 Based on the method for brewing sparkling sake of Example 1, the addition of betaine, lecithin and yeast-β-glucan is omitted in the eighth step of sealed fermentation.

[0018] The remaining operations are the same as those in Example 1.

[0019] Performance Test 1 The transmittance, alcohol content and pH of the sparkling sake brewed in Examples 1-3 and Comparative Examples 1-3 were tested, and the test results are as follows:

[0020] Performance Test 2 The foam state and foam maintenance time of the foaming sake brewed in Examples 1-3 and Comparative Examples 1-3 were tested, and the test results are as follows:

[0021] Performance Test 3 100 sparkling sake drinkers were selected to conduct sensory evaluation on the sparkling sake brewed in Examples 1-3 and Comparative Examples 1-3, respectively, from the perspectives of color, aroma, taste, and style, and the average values ​​were taken. The evaluation results are as follows:

[0022] Evaluation criteria: Color (10 points): Cool and transparent, glossy and transparent, no suspended matter 8-10 points; Cool and transparent, glossy and transparent, with a slight amount of suspended matter 5-7 points; Turbidity is high, with 1-4 points of suspended matter; Fragrance (25 points): It has the unique aroma of sake, rich aroma, and no foreign aroma 17-25 points; It has the unique aroma of sake, with a strong aroma and no foreign aroma, 9-16 points; It has the unique aroma of rice wine, which is light and has a strange aroma of 0-8 points; Taste (50 points): Rich and refreshing, no strange smell, fine foam, soft taste, slightly bitter taste 34-50 points More mellow and refreshing, no foreign flavor, fine foam, soft taste, slightly bitter taste 18-34 points; Not mellow and refreshing, with strange smells, rough foam, not smooth taste, and bitter taste 1-17 points; Style (15 points): Wine harmony 11-15 points; The wine is relatively harmonious, 6-10 points; The wine is well-balanced, 1-5 points.

[0023] It can be seen from the results of performance tests 1-3 that the transmittance, alcohol content, foam maintenance time and sensory evaluation results of comparative examples 1-3 are worse than those of embodiment 1.

[0024] Unless otherwise specified, all percentages used in the present invention are by mass.

[0025] Finally, it should be noted that the above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art can still modify the technical solutions described in the aforementioned embodiments or replace some of the technical features therein by equivalents. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for brewing sparkling sake, characterized in that: It consists of the following steps: raw material processing, liquefaction, saccharification, primary adsorption, secondary adsorption, primary sterilization, fermentation, sealed fermentation, secondary sterilization; The liquefaction comprises mixing glutinous rice flour, β-cyclodextrin and water, stirring at room temperature for 20-30 minutes, adding a thermostable α-amylase, and performing spray liquefaction to obtain a liquefied product; The primary adsorption comprises adding activated carbon and β-cyclodextrin to the saccharification product, stirring at room temperature for 30-40 minutes, and then standing at room temperature for 5-6 hours, filtering, and taking the filtrate as the primary adsorption liquid; The secondary adsorption is to add mixed activated carbon to the primary adsorption liquid, stir at room temperature for 30-40 minutes, then stand at room temperature for 7-8 hours, filter, and take the filtrate as the secondary adsorption liquid; The preparation method of the mixed activated carbon comprises: mixing activated carbon, ethyl acetate, citric acid and water, stirring at room temperature for 30-40 minutes, and then standing at room temperature for 2-3 hours, filtering, taking the filter residue, washing 3-4 times with water of 7-8 times the weight of the filter residue, and drying to obtain the mixed activated carbon; The primary sterilization comprises adding glucose, maltose and L-arginine to the secondary adsorption liquid, stirring at room temperature for 20-30 minutes, and then standing at 68-70°C for 20-25 minutes, and then cooling to 4-5°C to obtain a primary sterilization liquid; The sealed fermentation comprises mixing the fermentation liquid, betaine, lecithin and yeast-β-glucan, stirring at room temperature for 10-15 minutes, and then packaging into glass bottles and sealing them, culturing at 27-29° C. for 23-25 ​​hours, cooling to 1-4° C., and culturing at 1-4° C. for 75-80 hours to obtain the sealed fermentation liquid sealed in the glass bottle.

2. The method for brewing sparkling sake according to claim 1, characterized in that: The raw material processing comprises polishing and roughening the glutinous rice, crushing the glutinous rice, and then sieving the glutinous rice to obtain glutinous rice flour; The secondary sterilization is to spray and sterilize the sealed fermentation liquid sealed in the glass bottle to obtain the sparkling sake, and the obtained sparkling sake is stored at room temperature; In the secondary sterilization, the temperature of the spray sterilization is 85-90°C and the time is 15-20 minutes.

3. The method for brewing sparkling sake according to claim 1, characterized in that: In the liquefaction, the mass ratio of glutinous rice flour, β-cyclodextrin and water is 1000-1200:18-20:4500-5500; The mass ratio of glutinous rice flour to thermostable α-amylase is 1000-1200:3-3.5; The enzyme activity of the thermostable α-amylase is 5000U / g; The temperature of the jet liquefaction is 105-108° C. and the time is 25-30 minutes.

4. The method for brewing sparkling sake according to claim 1, characterized in that: The saccharification comprises stirring the liquefied product at 56-58° C., adding citric acid to adjust the pH to 4-4.5, adding α-1,4-glucose hydrolase, stirring for 3-3.5 hours, naturally cooling to room temperature, and then filtering to obtain a saccharification product; The mass ratio of the glutinous rice flour in the liquefaction to the α-1,4-glucose hydrolase in the saccharification is 1000-1200:1.4-1.8; In the saccharification, the enzyme activity of the α-1,4-glucose hydrolase is 100000 U / g.

5. The method for brewing sparkling sake according to claim 1, characterized in that: The mass ratio of the glutinous rice flour in the liquefaction to the activated carbon and β-cyclodextrin in the primary adsorption is 1000-1200:2-2.5:10-11; In the primary adsorption, the particle size of the activated carbon is 24 mesh and the apparent density is 0.5 g / mL; The mass ratio of the glutinous rice flour used in the liquefaction to the mixed activated carbon in the secondary adsorption is 1000-1200:1.4-1.6; In the preparation of the mixed activated carbon, the mass ratio of activated carbon, ethyl acetate, citric acid and water is 4-5:1.7-2:0.2-0.24:1000-1200; The particle size of the activated carbon is 24 meshes and the apparent density is 0.5 g / mL.

6. The method for brewing sparkling sake according to claim 1, characterized in that: The mass ratio of the glutinous rice flour used in the liquefaction to the glucose, maltose and L-arginine in the primary sterilization is 1000-1200:26-30:4-4.5:1.7-2; In the primary sterilization, the cooling rate when the temperature drops to 4-5°C is 15-20°C / min.

7. The method for brewing sparkling sake according to claim 1, characterized in that: The fermentation comprises adding the primary sterilization liquid into a fermentation tank, inoculating brewer's yeast sludge, and culturing at 27-29° C. until the alcohol content reaches 7.5-8°, thereby obtaining a fermentation liquid; The mass ratio of the glutinous rice flour used in the liquefaction to the brewer's yeast sludge in the fermentation is 1000-1200:1-1.

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8. The method for brewing sparkling sake according to claim 1, characterized in that: The preparation method of the brewer's yeast slurry is as follows: inoculating the brewer's yeast on the slant into 8°P wort, culturing at 27-29°C for 23-25h, inoculating into 50-55mL 8°P wort at an inoculum amount of 5-5.2%, culturing at 21-23°C for 38-40h, mixing with 300-320mL 8°P wort, culturing at 16-18°C for 75-80h, centrifuging, and taking a precipitate to obtain the brewer's yeast slurry; The brewer's yeast was purchased from China Industrial Microbiological Culture Collection Center with the collection number of CICC 30382. During the sealed fermentation, the cooling rate when the temperature is lowered to 1-4°C is 2-3°C / min.

9. The method for brewing sparkling sake according to claim 1, characterized in that: The mass ratio of the glutinous rice flour used in the liquefaction to the betaine, lecithin and yeast-β-glucan in the sealed fermentation is 1000-1200:1.2-1.5:0.8-1:0.3-0.4.

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