Wine brewing method based on segmented stir-frying gelatinization process

Abstract

The invention discloses a wine brewing method based on a segmented stir-frying and gelatinization technology, the method uses red millet as a raw material, the steps of cleaning and soaking, segmented stir-frying and gelatinization, cooling, cylinder falling, fermentation, wine squeezing, sterilization and storage and the like are sequentially performed, the stir-frying and gelatinization process comprises two-stage stir-frying, temperature control, stirring and water addition, the raw material is prevented from being burnt, and uniform gelatinization is ensured; a layered laying mode of raw materials and wheat koji is adopted during cylinder falling, cylinder stirring is performed twice a day in the fermentation process, and sufficient fermentation is promoted; and by optimizing each process parameter, the starch conversion rate and the fermentation efficiency are improved. The process is simple and low in energy consumption, infectious microbe pollution is effectively reduced, and the obtained wine liquid is mellow in taste, rich in fragrance, sufficient in nutrition retention, stable in quality, long in shelf life and suitable for industrial production.

Description

TECHNICAL FIELD

[0001] The present application relates to a brewing process, in particular to a brewing method based on a segmented frying gelatinization process. BACKGROUND

[0002] Red millet is a kind of grain with rich nutritional value, rich in carbohydrates, proteins, vitamins and various minerals. As a brewing raw material, it has potential advantages of full retention of nutrients, mellow taste and unique flavor. In traditional brewing process, "gelatinization" is a key step in the brewing process, which aims to break the starch granules of grains and convert them into dextrin and sugar that are easy to be acted on by enzymes. The traditional gelatinization method is mainly cooking gelatinization, that is, the starch is gelatinized by steam. This method has the problems of high energy consumption, easy agglomeration of rice, uneven saccharification, complicated operation, uneven gelatinization of raw materials, etc., which easily leads to low starch conversion rate in the subsequent fermentation process, thereby affecting the yield and quality of the liquor. At the same time, in the traditional fermentation process, the raw materials and koji are not mixed sufficiently, and the fermentation temperature fluctuates greatly, which easily causes contamination of miscellaneous bacteria and reduces the purity and flavor stability of the liquor.

[0003] Frying as a kind of gelatinization method, although there are attempts to use frying method for pretreatment of raw materials in some local liquor varieties, but usually one-time frying into full or half paste. This method requires high fire time, and the raw materials are easy to be fried into paste, producing a bitter taste, and the gelatinization degree is difficult to control, resulting in unstable quality of finished liquor. And there is a lack of effective raw material and koji layering and stirring process in the fermentation process, leading to low fermentation efficiency and uneven quality of liquor. Therefore, there is an urgent need for a red millet brewing method with simple process, low energy consumption, uniform gelatinization and sufficient fermentation to solve the problems existing in the prior art. SUMMARY

[0004] In order to overcome the shortcomings of the prior art, the present application provides a brewing method based on a segmented frying gelatinization process, which optimizes the fermentation process of raw material pretreatment, adopts segmented gelatinization, accurately controls the gelatinization degree and sufficient fermentation of red millet, improves the starch conversion rate and liquor yield, and produces a liquor with rich aroma, mellow taste, unique flavor and stable quality.

[0005] The technical scheme adopted by the present application is: a brewing method based on a segmented frying gelatinization process, comprising the following steps: Step 1, washing and soaking: select high-quality red millet, wash it with clean water for 2-3 times to remove dust, chaff impurities, and then put the washed red millet into a clean soaking container, soak it in clean water at room temperature for 3 days, replace the water once a day until the millet particles are fully soaked and softened; Step 2, segment roasting paste: after soaking, the red millet is taken out and rinsed until there is no obvious water droplets on the surface of the red millet. Then it is placed in a frying pan for frying. This process is divided into two stages: First stage of dehydration frying: fry with medium heat and do not stop stirring. Make the surface water of the red millet evaporate quickly until the millet particles become dry and emit a slight roasted rice aroma. Second stage of paste frying: turn to small fire frying. Do not stop stirring during the frying process. According to the sticky paste of red millet during the frying process, add appropriate amount of water to the pan to make the red millet evenly heated. The water is quickly absorbed and promotes the swelling and rupture of starch particles, gradually showing a sticky paste, until the whole red millet reaches a sticky paste, that is, most of the rice grains have been pasted and connected into a group, but a small amount of complete rice grains can still be seen, and there is a distinct rice aroma. Stop frying immediately; Step 3, cooling: quickly transfer the fried and pasted red millet raw materials to a clean cooling device and cool naturally to room temperature; Step 4, tank dropping: select a sterilized fermentation tank and lay a layer of cooled red millet raw materials in the fermentation tank. Then evenly sprinkle a layer of wheat starter on the surface of the raw materials. Then continue to lay a layer of red millet raw materials on top of the wheat starter layer and sprinkle a layer of wheat starter on it. Alternate laying in this way until the raw materials and wheat starter in the fermentation tank are laid to 2 / 3 of the height of the tank. The surface of the top layer of raw materials needs to be additionally sprinkled with a layer of wheat starter; Step 5, fermentation: seal the fermentation tank with the laid raw materials and wheat starter and transfer it to a constant temperature fermentation room for fermentation at a low temperature of 14-16℃ for a period of 40-50 days; Step 6, wine pressing: after fermentation is completed, transfer the fermentation product wine mash in the fermentation tank to a sterile wine pressing machine. Use physical pressing method to separate the wine mash into liquid wine and solid wine lees. Collect the wine liquid during the pressing process and filter it through a 300-400 mesh filter to remove solid impurities; Step 7, sterilization and storage: place the filtered liquid wine in a pasteurization equipment and control the sterilization temperature at 65-70℃ and the sterilization time at 30 minutes to kill bacteria and microorganisms in the wine liquid. Cool the sterilized wine to room temperature and then transfer it to a sterile vacuum storage tank for vacuum storage. The storage temperature is controlled at 10-15℃ to avoid oxidation and deterioration of the wine.

[0006] In step 2, the first stage of dehydration frying, the bottom temperature of the pan is controlled between 150-180℃. The second stage of paste frying, the bottom temperature of the pan is controlled between 100-130℃. The amount of water added each time is 5%-8% of the mass of the red millet.

[0007] The laying thickness of each layer of raw materials in step 4 is 3-5 cm, and the bran usage is 0.8%-1.2% of the mass of the underlying raw materials, and the bran usage of the uppermost layer is 1.5%-2.0% of the mass of the underlying raw materials.

[0008] In step 5, during the fermentation process, sterile stirring tools are used to stir the cylinder once in the morning and afternoon every day, and each stirring lasts for 3-5 minutes, so that the fermentation mash is stirred up and down once, ensuring that the raw materials and fermentation products are fully mixed and promoting uniform fermentation.

[0009] In step 6, the pressure of physical pressing is controlled to be 0.3-0.5 MPa, and the pressing time is 20-30 minutes.

[0010] The wine brewing method based on the segmented roasting gelatinization process has the following beneficial effects: 1. The gelatinization of red millet is processed by roasting in the present application, which can reduce energy consumption compared with the traditional cooking gelatinization process. Through the process of segmented roasting and appropriate water addition, the gelatinization process is accurately controlled by controlling the roasting temperature, the gelatinization rate can reach more than 90%, and the problems of local overheating roasting or uneven gelatinization are avoided, which ensures the stability of the quality of each batch of products and significantly improves the conversion rate of starch in the subsequent fermentation process. 2. In the fermentation process, the raw materials and bran are laid in layers, and the cylinder is stirred twice a day, so that the bran and raw materials are fully contacted, the fermentation is more uniform, the carbon dioxide generated during fermentation is discharged, the risk of contamination by miscellaneous bacteria is reduced, the fermentation efficiency is improved by more than 20%, and the yield of wine is significantly improved. 3. By optimizing the key process parameters such as soaking, fermentation, sterilization and storage, the quality of the wine is stable, the finished wine has a mellow taste and a rich aroma, the nutritional ingredients are fully retained, the content of miscellaneous bacteria meets the national food safety standards, and the shelf life is prolonged. DETAILED DESCRIPTION

[0011] The wine brewing method based on the segmented roasting gelatinization process comprises the following steps: Step 1, cleaning and soaking: high-quality red millet is selected, washed with clean water for 2-3 times to remove dust, chaff impurities, and placed in a clean soaking container, soaked with clean water at room temperature (15-25℃) for 3 days, and the clean water is replaced once a day until the millet particles are fully soaked and softened, and can be easily crushed with fingers. The long-term soaking of red millet in the present application helps subsequent gelatinization.

[0012] Step 2, segmented roasting gelatinization: the soaked red millet is taken out, water is sprayed until no obvious water droplets fall on the surface of the red millet, and then placed in a frying pan for roasting. This process is divided into two stages: First stage of dehydration and frying: frying with medium fire, the bottom of the pot temperature is controlled between 150-180℃, and stirring constantly, so that the surface of the red millet water evaporates quickly, until the millet particles become dry and emit a slight aroma of fried rice; Second stage of pasting and frying: frying with small fire, the bottom of the pot temperature is controlled between 100-130℃, and stirring constantly during the frying process, according to the sticky paste of red millet during the frying process, add appropriate amount of water to the pot to make the red millet evenly heated, the amount of water added each time is 5%-8% of the mass of the red millet, after adding water each time, stir quickly, the water is quickly absorbed and promotes the swelling and rupture of starch particles, gradually showing a sticky paste, until the whole red millet reaches a sticky paste, that is, most of the rice grains have been pasted and connected into a group, but a small amount of complete rice grains can still be seen, and has obvious rice aroma, stop frying immediately. This step can achieve uniform and controllable pasting and form rich caramel precursors.

[0013] Step 3, cooling: the red millet raw material after frying and pasting is quickly transferred to a clean cooling device and naturally cooled to room temperature (20-25℃). During the cooling process, the thickness of the raw material is controlled to be 5-8cm to ensure uniform cooling and prevent the raw material from deteriorating due to local high temperature.

[0014] Step 4, tanking: select a sterilized fermentation tank, lay a layer of cooled red millet raw material in the fermentation tank, then evenly sprinkle a layer of wheat starter on the surface of the raw material, then continue to lay a layer of red millet raw material on top of the wheat starter layer, then sprinkle a layer of wheat starter, and so on, until the raw material and wheat starter in the fermentation tank are laid to 2 / 3 of the height of the tank, and an additional layer of wheat starter is sprinkled on the surface of the top layer of raw material. The thickness of each layer of raw material is 3-5cm, and the amount of wheat starter is 0.8%-1.2% of the mass of the underlying raw material, and the amount of wheat starter on the top layer is 1.5%-2.0% of the mass of the underlying raw material, to ensure that the starter and raw material are in full contact during the initial fermentation. This method is beneficial to expand the contact area of the raw material and the starter and promote aerobic saccharification.

[0015] Step 5, fermentation: seal the mouth of the fermentation tank with clean gauze, multiple layers of preservative film, special fermentation cloth or sealing cover, and transfer it to a constant temperature fermentation room for fermentation at a low temperature of 14-16℃, with a cycle of 40-50 days; during the fermentation process, use sterile stirring tools to stir the tank once in the morning and afternoon every day, each time for 3-5 minutes, so that the fermentation mash is stirred up and down once, to ensure that the raw material and fermentation products are fully mixed and promote uniform fermentation. This has three purposes: one is to discharge the carbon dioxide gas produced during fermentation; two is to supply oxygen to promote the reproduction of yeast; three is to make the saccharification and fermentation proceed uniformly. The low-temperature long-time fermentation of the present application is beneficial to the slow formation and accumulation of flavor substances.

[0016] Step 6, wine squeezing: after the fermentation is completed, the fermented product wine mash in the fermentation cylinder is transferred to a sterile wine squeezing machine, a physical squeezing method is adopted, the pressure of the physical squeezing is controlled to be 0.3-0.5 MPa, the squeezing time is 20-30 minutes, the wine mash is separated into liquid wine and solid wine lees, the collected wine liquid is filtered through a 300-400 mesh filter screen to remove solid impurities.

[0017] Step 7, sterilization and storage: the filtered liquid wine is placed in a pasteurization equipment, the sterilization temperature is controlled to be 65-70 DEG C, the sterilization time is 30 minutes, the wine liquid is cooled to room temperature, and then transferred to a sterile vacuum storage tank for vacuum storage, the storage temperature is controlled to be 10-15 DEG C, and the wine liquid is prevented from being oxidized and deteriorated.

[0018] The trial production of the present application shows that the starch conversion rate of the wine liquid is more than 90%, the content of miscellaneous bacteria is less than or equal to 8 CFU / mL, the taste is mellow, the aroma is rich, the flavor is stable, and the quality is excellent.

Claims

1. A brewing method based on a segmental stir-frying gelatinization process, characterized in that The method comprises the following steps: Step 1, cleaning and soaking: high-quality red millet is selected, washed with clean water for 2-3 times to remove dust and chaff, and then placed in a clean soaking container for soaking at room temperature for 3 days, with clean water being replaced once a day until the millet is fully soaked and softened; Step 2, sectionally frying and gelatinizing: the soaked red millet is taken out and treated with water until no water droplets are observed on the surface of the red millet, and then placed in a frying pan for frying, which is divided into two stages: first stage, dehydration frying: frying is performed at medium heat with continuous stirring, so that the water on the surface of the red millet is quickly evaporated until the millet particles become dry and emit a slight fried rice aroma; second stage, gelatinization frying: frying is performed at low heat with continuous stirring, and according to the sticky paste of the red millet in the frying process, an appropriate amount of water is added to the pan to uniformly heat the red millet, so that the water is quickly absorbed and the starch particles are expanded and broken, gradually showing a sticky paste, until the whole red millet reaches a sticky paste state, that is, most of the rice particles have been gelatinized and connected into a group, but a small amount of complete rice particles can still be seen, and the rice has a distinct rice aroma, and frying is immediately stopped; Step 3, cooling: the fried and gelatinized red millet is quickly transferred to a clean cooling device and naturally cooled to room temperature; Step 4, tanking: a sterilized fermentation tank is selected, a layer of cooled red millet is laid in the fermentation tank, then a layer of wheat starter is evenly spread on the surface of the millet, then a layer of red millet is laid on the layer of wheat starter, and a layer of wheat starter is spread on the layer of red millet, and the layers are alternately laid until the millet and wheat starter are laid to 2 / 3 of the height of the tank, and an additional layer of wheat starter is spread on the surface of the uppermost layer of millet; Step 5, fermentation: the fermentation tank with the laid millet and wheat starter is sealed and transferred to a constant-temperature fermentation room for fermentation at a low temperature of 14-16℃ for 40-50 days; Step 6, wine pressing: after the fermentation is completed, the fermented product in the fermentation tank is transferred to a sterile wine pressing machine, and the fermented product is separated into liquid wine and solid lees by physical pressing, and the collected liquid wine is filtered through a 300-400 mesh filter screen to remove solid impurities; Step 7, sterilization and storage: the filtered liquid wine is placed in a pasteurization device, the sterilization temperature is controlled at 65-70℃, and the sterilization time is 30 minutes to kill bacteria and microorganisms in the wine; the sterilized wine is cooled to room temperature and then transferred to a sterile vacuum storage tank for vacuum storage, and the storage temperature is controlled at 10-15℃ to avoid oxidation and deterioration of the wine.

2. The wine-making method based on the segmental roasting gelatinization process according to claim 1, characterized in that In step 2, the temperature of the bottom of the pan in the first stage of dehydration frying is controlled at 150-180℃, and the temperature of the bottom of the pan in the second stage of gelatinization frying is controlled at 100-130℃, and the amount of water added each time is 5%-8% of the mass of the red millet.

3. The method according to claim 1, wherein the method is characterized by In step 4, the thickness of each layer of millet is 3-5 cm, the amount of wheat starter is 0.8%-1.2% of the mass of the underlying layer of millet, and the amount of wheat starter on the uppermost layer is 1.5%-2.0% of the mass of the underlying layer of millet.

4. The wine-making method based on the segmental roasting gelatinization process according to claim 1, characterized in that In the step 5, during the fermentation, the stirring operation is carried out once in the morning and once in the afternoon by using a sterile stirring tool, and each time the stirring lasts for 3-5 minutes, so that the fermentation mash is stirred up and down once, and the raw materials and the fermentation products are fully mixed, and the uniform fermentation is promoted.

5. The method according to claim 1, wherein the method is characterized by In the step 6, the pressure of the physical pressing is controlled to be 0.3-0.5 MPa, and the pressing time is 20-30 minutes.