Novel yellow wine preparation process
Through the new rice wine preparation process, including unique cooking and saccharification processes, the problems of long fermentation cycle and poor taste in traditional rice wine brewing processes are solved, and the rich and sweet rice wine flavor and significantly improved production efficiency are achieved.
Patent Information
- Application Number
- CN202510023368.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-07
- Publication Date
- 2025-03-14
AI Technical Summary
The traditional rice wine brewing process has a long fermentation cycle and low production efficiency. The finished wine has a tendency to alcoholic taste, is less sweet, and is not soft and mellow enough.
The new rice wine preparation process is adopted, including the steps of soaking and blanching, washing, steaming, saccharification, fermentation, wine pressing, clarification, filtration and storage. This process uses unique steaming and saccharification processes to prepare semi-sweet or sweet rice wine, shortening the brewing cycle.
It realizes the rich and sweet flavor and taste of rice wine, significantly shortening the brewing cycle, and the entire cycle takes only 15-20 days, improving production efficiency.
Smart Images
Figure BDA0005232035690000071
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of winemaking, and in particular to a novel process for preparing yellow rice wine. Background Art
[0002] In the traditional rice wine brewing process, rice or glutinous rice is used as the main raw material. After soaking, washing, steaming, spreading, cooling and moving the koji, it enters the pre-fermentation stage, which lasts for 7-8 days. Then the post-fermentation is carried out. After 90-120 days of fermentation, the mash is mature and the wine is squeezed out. This brewing process has a long fermentation cycle and low production efficiency. The finished wine is mainly semi-dry or dry wine, with a taste that is more alcoholic and less sweet. The taste is not soft and sweet enough. Summary of the invention
[0003] In order to solve the above technical problems, the present invention discloses a novel yellow wine preparation process, comprising the following steps:
[0004] S1-Blanching rice: add yellow rice and water into a rice soaking tank for blanching at a temperature of 35-45°C for 48-120 hours;
[0005] S2-Rice washing: The scalded rice water slurry is sent to the vibrating screen, and the valve of the vibrating screen is slowly opened to allow the slurry to flow evenly into the vibrating screen to start washing the rice, and the impurities in the slurry are screened out by vibration;
[0006] S3-Steaming: Put the washed yellow rice into the rice cooker, add water, start the rice cooker and use the spatula to steam and stir the materials. During steaming, adjust the heating temperature of the rice cooker in time, and follow the principle of slow at the beginning, fast in the middle, and slow at the end. When the materials are slurried, turn off the heating of the rice cooker and turn on the heating for coloring. After coloring and slurrying, turn off the heating of the rice cooker and remove from the pot after slurrying.
[0007] S4-saccharification: Pour the cooked yellow rice into the saccharification machine for saccharification, and start the electric fan to cool the material. When the temperature reaches 60±2℃, turn off the electric fan, then add malt koji and stir evenly, then add the activated saccharifying enzyme aqueous solution, keep warm and saccharify for no less than 10 minutes, and turn on the electric fan again to cool down until the inlet temperature reaches the tank temperature to obtain saccharified mash;
[0008] S5-Fermentation: Sprinkle solid yeast into the saccharified mash and mix well, then drop it into the fermentation tank. Rake it for the first time for 22-24 hours after entering the tank. The raking should be uniform and thorough. Rake it for the second time 46-48 hours after entering the tank. The fermentation temperature is controlled at 30-40℃ and the room temperature is controlled at 16-32℃. The fermentation ends on the 7th day after entering the tank.
[0009] S6-Wine pressing: The fermented mash is passed into the press. Before feeding, the feed valve of the press is closed first, the air intake valve is opened to release the air in the press, and then the air intake valve is closed, the air release valve is opened, and the feed valve is opened to feed. The feed pressure is controlled within 0.4Mpa; after the feeding is completed, the feed valve is closed first, and then the air release valve is closed, and then the air intake valve is opened to pass air into the press. The air intake pressure is maintained at 0.2-0.5Mpa, and the pressurization time is 14-16h;
[0010] S7-clarification and filtration: The crude wine after pressing enters the clarification tank for clarification for more than 24 hours, and the clarified crude wine supernatant is filtered through a candle-type diatomaceous earth filter into a clear wine tank, and then the wine dregs are transported to the press through a screw pump for re-pressing;
[0011] S8-Storage: The sake in the sake tank is sterilized by the sterilizer and then sent to the cold storage tank for storage.
[0012] Preferably, in step S1, the weight ratio of yellow rice to water is 1:2.
[0013] Preferably, in step S3, clean water is added to a distance of 15-20 cm from the edge of the pot, the temperature of the electric cooker is adjusted to 360° C. during heating and coloring, and after the slurry is connected, the surroundings and bottom of the pot are scraped with a hand shovel to prevent part of the material from being carbonized.
[0014] Preferably, in step S3, the first slow cooking refers to steaming at 120-150°C for 15-20 min, the middle fast cooking refers to steaming at 200-250°C for 20-25 min, and the last slow cooking refers to steaming at 200°C for 10-15 min. The whole cooking time is 50-60 min.
[0015] Preferably, the amount of malt koji added in step S4 is 7.5-8.5 kg, and the amount of saccharifying enzyme aqueous solution added is 3.5-4.5 kg.
[0016] Preferably, the mass fraction of the saccharifying enzyme aqueous solution in step S4 is 2-2.5%.
[0017] Preferably, the tank entry temperature in step S4 is 25-35°C.
[0018] Preferably, the amount of solid yeast sprinkled in step S5 is 2-2.5 kg.
[0019] Compared with the prior art, the present invention has the following beneficial effects:
[0020] The invention adopts a unique cooking and saccharification process to prepare semi-sweet or sweet rice wine, which not only retains the mellowness of the rice wine itself, but also appropriately improves the sweetness of the rice wine, has a rich and sweet flavor and taste, and greatly shortens the winemaking cycle, the whole cycle only takes 15-20 days, thereby significantly improving the production efficiency. DETAILED DESCRIPTION
[0021] The technical solution of the present invention will be clearly and completely described below in conjunction with specific embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments.
[0022] Embodiment 1:
[0023] The novel yellow rice wine preparation process in this embodiment comprises the following steps:
[0024] S1-Blanching rice: add yellow rice and water in a weight ratio of 1:2 into a rice soaking tank for blanching at a temperature of 35°C for 120 hours. The blanching process is based on the standard that the rice grains are complete, crisp but not mushy, without lumps, and without hard core when touched by hand.
[0025] S2-Rice washing: The scalding rice water slurry is sent to the vibrating screen, and the valve of the vibrating screen is slowly opened to allow the slurry to flow evenly into the vibrating screen to start washing the rice. The impurities in the slurry are screened out through vibration.
[0026] S3-Steaming: Put the washed yellow rice into the rice cooker, add water to 20cm away from the edge of the pot, start the rice cooker and use the spatula to steam and stir the materials. During steaming, the heating temperature of the rice cooker should be adjusted in time, and the principle of slow cooking at the beginning, quick cooking at the middle and slow cooking at the end should be followed. Specifically, the slow cooking at the beginning is steamed at 120℃ for 20min, quick cooking at the middle means steaming at 200℃ for 25min, and slow cooking at the end means steaming at 200℃ for 15min. The whole cooking time is 60min. The purpose of segmented steaming is to fully gelatinize the starch in the yellow rice while ensuring that the material will not rot, which is conducive to the growth of yeast during subsequent fermentation. On the other hand, it can also fully sterilize the material and remove the peculiar smell and strange taste in the raw materials.
[0027] When the materials are slurried, turn off the heating of the rice cooker. Use a hand shovel to scrape the sides and bottom of the pot to prevent some of the materials from carbonizing. Then turn on the heating and coloring function of the rice cooker and adjust the temperature to 360°C. After coloring and slurrying, turn off the heating of the rice cooker and remove from the pot after it is evenly mixed. The coloring process refers to the caramelization reaction of the sugar substances in the yellow rice to obtain a dark brown caramel substance, thereby coloring the material.
[0028] The material after steaming is reddish brown, with an alcohol content of more than 3.0°, no lumps, no accumulation, hard on the outside and soft on the inside, and cooked but not rotten.
[0029] S4-Saccharification: Pour the cooked yellow rice into the saccharifying machine for saccharification, and start the electric fan to cool the material at the same time. Turn off the electric fan when the temperature is about to reach 60±2℃, then add 7.5kg of malt koji and stir evenly, then add the activated saccharifying enzyme aqueous solution, the addition amount of saccharifying enzyme aqueous solution is 3.5kg, and the mass fraction of saccharifying enzyme aqueous solution is 2.5%. Keep warm for saccharification for no less than 10 minutes. After saccharification, turn on the electric fan again to cool down until the inlet temperature reaches 25℃ to obtain saccharified mash.
[0030] The starch in the raw materials is gradually broken down into sugars such as glucose, maltose, etc. by the action of enzymes. Through saccharification, complex starch molecules are converted into simple sugars, providing the necessary material basis for subsequent alcohol fermentation.
[0031] S5-Fermentation: Sprinkle 2kg of solid yeast into the saccharified mash and mix well. Put it into the fermentation tank. Start raking for 22 hours after entering the tank. The raking should be even and thorough. Start the second raking 46 hours after entering the tank. The fermentation temperature is controlled at 40℃ and the room temperature is controlled at 32℃. The fermentation ends on the 7th day after entering the tank.
[0032] S6-Wine pressing: Pass the fermented mash into the press. Before feeding, close the feed valve of the press, open the air intake valve, release the air in the press, and then close the air intake valve, open the air release valve, and open the feed valve to feed. The feed pressure is controlled within 0.4Mpa. After feeding, close the feed valve first, then close the air release valve, and then open the air intake valve to pass air into the press. The air intake pressure is maintained at 0.2Mpa, and the pressurization time is 16h.
[0033] S7- Clarification and filtration: The crude wine after pressing enters the clarification tank for clarification for more than 24 hours. The clarified crude wine supernatant is filtered through a candle-type diatomaceous earth filter into a clear wine tank, and then the wine dregs are transported to the press through a screw pump for re-pressing.
[0034] S8-Storage: The sake in the sake tank is sterilized by the sterilizer and then sent to the cold storage tank for storage.
[0035] Embodiment 2:
[0036] The novel yellow rice wine preparation process in this embodiment comprises the following steps:
[0037] S1-Blanching rice: add yellow rice and water in a weight ratio of 1:2 into a rice soaking tank for blanching at a temperature of 40°C for 90 hours. The blanching process is based on the standard that the rice grains are complete, crisp but not mushy, without lumps, and without hard core when touched by hand.
[0038] S2-Rice washing: The scalding rice water slurry is sent to the vibrating screen, and the valve of the vibrating screen is slowly opened to allow the slurry to flow evenly into the vibrating screen to start washing the rice. The impurities in the slurry are screened out through vibration.
[0039] S3-Steaming: Put the washed yellow rice into the rice cooker, add clean water to the distance from the edge of the pot to 18 cm, start the rice cooker and use the spatula to steam and stir the materials. During steaming, adjust the heating temperature of the rice cooker in time, and master the principles of slow at the beginning, quick in the middle, and slow at the end. Specifically, the slow at the beginning process steams at 135°C for 18 minutes, the quick in the middle process steams at 220°C for 23 minutes, and the slow at the end means steaming at 200°C for 12 minutes. The whole steaming time is 53 minutes.
[0040] When the materials are slurried, turn off the heating of the electric cooker, and turn on the heating and coloring function of the electric cooker, adjust the temperature to 360℃, and use a hand shovel to scrape the sides and bottom of the pot after the materials are slurried during heating and coloring to prevent some materials from carbonizing; turn off the heating of the electric cooker after coloring and slurrying, and remove from the pot after they are evenly swirled.
[0041] S4-Saccharification: Pour the cooked yellow rice into the saccharifying machine for saccharification, and start the electric fan to cool the material at the same time. Turn off the electric fan when the temperature is about to reach 60±2℃, then add 8kg of malt koji and stir evenly, then add the activated saccharifying enzyme aqueous solution, the addition amount of saccharifying enzyme aqueous solution is 4kg, and the mass fraction of saccharifying enzyme aqueous solution is 2.2%. Keep warm for saccharification for no less than 10 minutes. After saccharification, turn on the electric fan again to cool down until the inlet temperature reaches 30℃ to obtain saccharified mash.
[0042] S5-Fermentation: Sprinkle 2.2kg of solid yeast into the saccharification mash and mix well. Put it into the fermentation tank. Start raking for 23 hours after entering the tank. The raking should be even and thorough. Start the second raking 47 hours after entering the tank. The fermentation temperature is controlled at 35℃ and the room temperature is controlled at 25℃. The fermentation ends on the 7th day after entering the tank.
[0043] S6-Wine pressing: Pass the fermented mash into the press. Before feeding, close the feed valve of the press, open the air intake valve, release the air in the press, and then close the air intake valve, open the air release valve, and open the feed valve to feed. The feed pressure is controlled within 0.4Mpa. After feeding, close the feed valve first, then close the air release valve, and then open the air intake valve to pass air into the press. The air intake pressure is maintained at 0.3Mpa, and the pressurization time is 15h.
[0044] S7- Clarification and filtration: The crude wine after pressing enters the clarification tank for clarification for more than 24 hours. The clarified crude wine supernatant is filtered through a candle-type diatomaceous earth filter into a clear wine tank, and then the wine dregs are transported to the press through a screw pump for re-pressing.
[0045] S8-Storage: The sake in the sake tank is sterilized by the sterilizer and then sent to the cold storage tank for storage.
[0046] Embodiment three:
[0047] The novel yellow rice wine preparation process in this embodiment comprises the following steps:
[0048] S1-Blanching rice: add yellow rice and water in a weight ratio of 1:2 into a rice soaking tank for blanching at a temperature of 45°C for 48 hours. The blanching process is based on the standard that the rice grains are complete, crisp but not mushy, without lumps, and without hard core when touched by hand.
[0049] S2-Rice washing: The scalding rice water slurry is sent to the vibrating screen, and the valve of the vibrating screen is slowly opened to allow the slurry to flow evenly into the vibrating screen to start washing the rice. The impurities in the slurry are screened out through vibration.
[0050] S3-Steaming: Put the washed yellow rice into the rice cooker, add clean water to the distance of 15cm from the edge of the pot, start the rice cooker and use the spatula to steam and stir the materials. During steaming, adjust the heating temperature of the rice cooker in time, and master the principles of slow at the beginning, quick in the middle and slow at the end. Specifically, the slow at the beginning process steams at 150℃ for 15min, the quick in the middle process steams at 250℃ for 20min, and the slow at the end means steaming at 200℃ for 15min. The whole steaming time is 50min.
[0051] When the materials are slurried, turn off the heating of the electric cooker, and turn on the heating and coloring function of the electric cooker, adjust the temperature to 360℃, and use a hand shovel to scrape the sides and bottom of the pot after the materials are slurried during heating and coloring to prevent some materials from carbonizing; turn off the heating of the electric cooker after coloring and slurrying, and remove from the pot after they are evenly swirled.
[0052] S4-Saccharification: Pour the cooked yellow rice into the saccharifying machine for saccharification, and start the electric fan to cool the material at the same time. Turn off the electric fan when the temperature is about to reach 60±2℃, then add 8.5kg of malt koji and stir evenly, then add the activated saccharifying enzyme aqueous solution, the addition amount of saccharifying enzyme aqueous solution is 4.5kg, and the mass fraction of saccharifying enzyme aqueous solution is 2.5%. Keep warm for saccharification for no less than 10 minutes. After saccharification, turn on the electric fan again to cool down until the inlet temperature reaches 35℃ to obtain saccharified mash.
[0053] S5-Fermentation: Sprinkle 2.5kg of solid yeast into the saccharification mash and mix well. Put it into the fermentation tank. Start raking for 24 hours after entering the tank. The raking should be even and thorough. Start the second raking 48 hours after entering the tank. The fermentation temperature is controlled at 30℃ and the room temperature is controlled at 16℃. The fermentation ends on the 7th day after entering the tank.
[0054] S6-Wine pressing: Pass the fermented mash into the press. Before feeding, close the feed valve of the press, open the air intake valve, release the air in the press, and then close the air intake valve, open the air release valve, and open the feed valve to feed. The feed pressure is controlled within 0.4Mpa. After feeding, close the feed valve first, then close the air release valve, and then open the air intake valve to pass air into the press. The air intake pressure is maintained at 0.5Mpa, and the pressurization time is 14h.
[0055] S7- Clarification and filtration: The crude wine after pressing enters the clarification tank for clarification for more than 24 hours. The clarified crude wine supernatant is filtered through a candle-type diatomaceous earth filter into a clear wine tank, and then the wine dregs are transported to the press through a screw pump for re-pressing.
[0056] S8-Storage: The sake in the sake tank is sterilized by the sterilizer and then sent to the cold storage tank for storage.
[0057] The yellow rice wine prepared in the above embodiment and the semi-dry and dry yellow rice wines on the market were tested for physical and chemical indicators, and the test results are shown in the following table. Through comparative analysis, it can be seen that the yellow rice wine prepared by the present invention increases the total sugar concentration while retaining the same alcohol content, that is, increases the sweetness of the yellow rice wine, so that the yellow rice wine has a rich and sweet flavor and taste, and greatly shortens the brewing cycle, the whole cycle only takes 15-20 days, thereby significantly improving the production efficiency.
[0058]
[0059] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. 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. In addition, the technical solutions between the various embodiments can be combined with each other, but it must be based on the ability of ordinary technicians in the field to implement; when the combination of technical solutions is contradictory or cannot be implemented, it should be considered that such a combination of technical solutions does not exist and is not within the protection scope required by the present invention.
Claims
1. A novel yellow rice wine preparation process, characterized in that: The following steps are involved: S1-Blanching rice: add yellow rice and water into a rice soaking tank for blanching at a temperature of 35-45°C for 48-120 hours; S2-Rice washing: The scalded rice water slurry is sent to the vibrating screen, and the valve of the vibrating screen is slowly opened to allow the slurry to flow evenly into the vibrating screen to start washing the rice, and the impurities in the slurry are screened out by vibration; S3-Steaming: Put the washed yellow rice into the rice cooker, add water, start the rice cooker and use the spatula to steam and stir the materials. During steaming, adjust the heating temperature of the rice cooker in time, and follow the principle of slow at the beginning, fast in the middle, and slow at the end. When the materials are slurried, turn off the heating of the rice cooker and turn on the heating for coloring. After coloring and slurrying, turn off the heating of the rice cooker and remove from the pot after slurrying. S4-saccharification: Pour the cooked yellow rice into the saccharification machine for saccharification, and start the electric fan to cool the material. When the temperature reaches 60±2℃, turn off the electric fan, then add malt koji and stir evenly, then add the activated saccharifying enzyme aqueous solution, keep warm and saccharify for no less than 10 minutes, and turn on the electric fan again to cool down until the inlet temperature reaches the tank temperature to obtain saccharified mash; S5-Fermentation: Sprinkle solid yeast into the saccharified mash and mix well, then drop it into the fermentation tank. Rake it for the first time for 22-24 hours after entering the tank. The raking should be uniform and thorough. Rake it for the second time 46-48 hours after entering the tank. The fermentation temperature is controlled at 30-40℃ and the room temperature is controlled at 16-32℃. The fermentation ends on the 7th day after entering the tank. S6-Wine pressing: The fermented mash is passed into the press. Before feeding, the feed valve of the press is closed first, the air intake valve is opened to release the air in the press, and then the air intake valve is closed, the air release valve is opened, and the feed valve is opened to feed. The feed pressure is controlled within 0.4Mpa; after the feeding is completed, the feed valve is closed first, and then the air release valve is closed, and then the air intake valve is opened to pass air into the press. The air intake pressure is maintained at 0.2-0.5Mpa, and the pressurization time is 14-16h; S7-clarification and filtration: The crude wine after pressing enters the clarification tank for clarification for more than 24 hours, and the clarified crude wine supernatant is filtered through a candle-type diatomaceous earth filter into a clear wine tank, and then the wine dregs are transported to the press through a screw pump for re-pressing; S8-Storage: The sake in the sake tank is sterilized by the sterilizer and then sent to the cold storage tank for storage.
2. The novel yellow rice wine preparation process according to claim 1, characterized in that: In step S1, the weight ratio of yellow rice to water is 1:
2.
3. The novel yellow rice wine preparation process according to claim 1, characterized in that: In step S3, clean water is added to a distance of 15-20 cm from the edge of the pot, and the temperature of the electric cooker is adjusted to 360° C. during heating and coloring. After the slurry is connected, the surroundings and bottom of the pot are scraped with a hand shovel to prevent part of the material from being carbonized.
4. The novel yellow rice wine preparation process according to claim 3, characterized in that: In step S3, the first slow cooking refers to cooking at a temperature of 120-150°C for 15-20 minutes, the middle fast cooking refers to cooking at a temperature of 200-250°C for 20-25 minutes, and the last slow cooking refers to cooking at a temperature of 200°C for 10-15 minutes. The whole cooking time is 50-60 minutes.
5. The novel yellow rice wine preparation process according to claim 1, characterized in that: The amount of malt koji added in step S4 is 7.5-8.5 kg, and the amount of saccharifying enzyme aqueous solution added is 3.5-4.5 kg.
6. The novel yellow rice wine preparation process according to claim 5, characterized in that: The mass fraction of the saccharifying enzyme aqueous solution in step S4 is 2-2.5%.
7. The novel yellow rice wine preparation process according to claim 6, characterized in that: The temperature of the tank in step S4 is 25-35°C.
8. The novel yellow rice wine preparation process according to claim 1, characterized in that: The amount of solid yeast sprinkled in step S5 is 2-2.5 kg.