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Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material

A process method, a technology of liquid fermentation, applied in the field of rice wine brewing

Inactive Publication Date: 2003-04-09
JIAXIANG RICE WINE DRINKS HANDAN CITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to solve the problem that millet is not yet used as a raw material to brew rice wine products, and to develop its technology to develop the use of millet

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0039] Example, wash 350kg of millet and add 3 times the amount of water to soak for 6 hours to soften, heat water and grind it into a powder slurry, add NaCO 3 01% and 0.2% of the amount of millet with Cacl 2 , then add α-amylase, heat and liquefy, the liquefaction temperature is 90°C, keep warm for 15 minutes, until no color appears when tested with iodine. Cool the slurry to 62°C, add 200U / g raw material glucoamylase and keep it warm for 3 hours at 60°C, filter to remove the slag, then cool to 26°C, add 0.5‰ rice wine dry yeast for fermentation, control the temperature at 30-33°C . After the fermentation, clarification and blending are carried out to make the alcohol content meet the standard, and then filtered by diatomaceous earth and membrane filter, and then subjected to microwave aging and sterilization to make brewed wine.

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PUM

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Abstract

The millet wine brewing process includes soaking millet to soft, milling slurry while adding hot water, adding CaCl2 and alpha-amylase, liquefying via adding water, cooling, adding saccharifying enzyme, maintaining at 60 deg.c for 2.5-3 hr, filtering to eliminate dreg, cooling to 26 deg.c, adding dry yellow wine yeast for fermentation at 30-33 deg.c, clarifying, blending, filtering with diatomite and membrane, ageing and disinfection. The present invention makes wine via enzymolysis, liquid state saccharification and liquid state fermentation and has shorter period compared with traditional fermentation process.

Description

technical field [0001] The invention relates to a process for producing brewed wine by using millet as raw material through enzymatic liquid saccharification and liquid fermentation, and belongs to the technical field of rice wine brewing. Background technique [0002] Traditional rice wine brewing, its raw materials are rice and millet. Millet has a compact and hard tissue structure, high fat content, is not easy to gelatinize, and saccharification is easy to generate acid, which leads to fermentation failure. Therefore, using millet to brew rice wine requires a complete change of the traditional semi-solid process, otherwise it will be difficult to brew successfully. Mr. Ma Yongqiang once published a monograph on the development of new nutritional rice wine on food industry science and technology. [0003] The production of traditional rice wine is a semi-solid process, and its brewing method has the following main characteristics: [0004] 1. Using rice or millet as...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 苑振宇朱余尧张天贵王磊田
Owner JIAXIANG RICE WINE DRINKS HANDAN CITY
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