Production process of super-clear foaming rice wine

Abstract

This invention discloses a production process for ultra-clear sparkling rice wine, which includes the following steps: (1) soaking and draining rice, then steaming it in a steamer, and rinsing the steamed rice with clean water to cool it; (2) adding sweet wine yeast, mixing well, forming a nest, and keeping warm for saccharification; (3) adding water for fermentation; (4) pressing; (5) heating and sterilizing; (6) using a centrifuge to separate the solidified matter; (7) fermenting in a temperature-controlled fermentation tank in a sealed container; (8) aging at low temperature; (9) isobaric membrane filtration; (10) isobaric bottling using a vacuum nitrogen-protected filling machine; (11) sterilization; (12) finished product. The production process of this invention has the characteristic of ultra-clear quality.

Description

Technical Field

[0001] This invention relates to the field of brewing, and in particular to a production process for ultra-clear sparkling rice wine. Background Technology

[0002] Rice wine is a traditional beverage of the Chinese nation and is recognized as one of the world's three major fermented beverages. For thousands of years, it has been widely popular within the Chinese cultural sphere, even becoming a symbol or totem of Chinese culture. Compared to Western wines and beers, the overly traditional production process of rice wine has resulted in an awkward situation of low processing levels and a relatively low product positioning. For example, most products are presented in a raw, cloudy form, naturally lacking a high-end or sophisticated image. Although more advanced sparkling rice wines have emerged in recent years, almost all of them are cloudy, with very few clear ones, and it's even harder to find high-end, ultra-clear sparkling rice wine with a turbidity of less than 1 EBC.

[0003] For the reasons mentioned above, it is necessary to develop ultra-clear sparkling rice wine in order to improve the quality and image of Chinese rice wine. Summary of the Invention

[0004] 1. To address the problems mentioned in the background art, the present invention provides a production process for ultra-clear sparkling rice wine, the production process comprising the following steps: (1) Soak the rice, drain it, put it in a steamer and steam it. Rinse the steamed rice with water to cool it down. (2) Add sweet wine yeast, mix well, build a nest, and keep warm for saccharification; (3) Add water for fermentation; (4) Pressing; (5) Sterilize by heating; (6) Use a centrifuge to separate the solidified material; (7) Ferment in a temperature-controlled fermenter in a sealed container; (8) Low-temperature aging; (9) Isobaric membrane filtration; (10) Vacuum nitrogen-protected filling machine is used for isobaric filling; (11) Sterilization; (12) Finished product.

[0005] In step (9), the medium-pressure membrane filtration is a multi-stage cross-flow membrane filtration with a minimum pore size of 1 μm. Online turbidity monitoring is used to control the turbidity of the filtered clear wine to <1 EBC.

[0006] The rice used in step (1) is northern Jiangsu japonica rice; the soaking time is 16-24 hours; steam for 40-50 minutes after the steamer is fully steamed; and cool with water to 31-33℃.

[0007] In step (2), the amount of sweet wine yeast used is 0.4%, and the temperature of the nest is 30-32℃; the temperature of the saccharification room is kept at 25℃.

[0008] The pressing cloth used in step (4) is 140 mesh.

[0009] In step (7), the temperature-controlled fermentation tank pressure is 1.5-2.0 MPa; the yeast used is beer yeast with good coagulation properties.

[0010] The beneficial effects of this invention are as follows: This process, employing a three-stage clarification technique—heat sterilization, centrifugal separation, and isobaric membrane filtration (minimum pore size 1μm, turbidity <1EBC)—breaks through the traditional technical bottleneck of "turbidity" in rice wine, producing a crystal-clear, ultra-clear sparkling rice wine and filling the market gap for high-end ultra-clear sparkling rice wine. Simultaneously, it utilizes sealed, temperature-controlled tank fermentation (1.5–2.0 MPa) combined with highly coagulating beer yeast to ensure delicate, long-lasting effervescence and stable quality. The synergistic operation of isobaric membrane filtration and isobaric nitrogen-protected bottling maximizes CO2 retention and prevents oxidation. Low-temperature aging results in a smoother, more harmonious flavor. Tunnel-style temperature-controlled sterilization balances safety and flavor preservation. This process, based on controllable raw materials and costs, comprehensively enhances the product grade and international competitiveness of Chinese rice wine. Attached Figure Description

[0011] Figure 1 This is a flowchart of the ultra-clear sparkling rice wine production process of the present invention. Detailed Implementation

[0012] The preferred embodiments of the present invention will now be described in detail with reference to the accompanying drawings, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, thereby providing a clearer and more explicit definition of the scope of protection of the present invention.

[0013] The production process includes the following steps: (1) Soaking and draining the rice, then steaming it in a steamer, and rinsing the steamed rice with clean water to cool it down; (2) Adding sweet wine yeast, mixing well, building a nest, and keeping warm for saccharification; (3) Adding water for fermentation; (4) Pressing; (5) Heating for sterilization; (6) Using a centrifuge to separate the solidified matter; (7) Fermenting in a temperature-controlled fermentation tank in a sealed container; (8) Low-temperature aging; (9) Isobaric membrane filtration; (10) Vacuum nitrogen protection filling machine for isobaric filling; (11) Sterilization; (12) Finished product.

[0014] Step (9) Medium pressure membrane filtration is a multi-stage cross-flow membrane filtration with a minimum pore size of 1 μm. Online turbidity monitoring is used to control the turbidity of the filtered clear wine to <1 EBC.

[0015] The rice used in step (1) is northern Jiangsu japonica rice; the soaking time is 16-24 hours; steam for 40-50 minutes after the steamer is fully steamed; cool with water to 31-33℃.

[0016] In step (2), the amount of sweet wine yeast used is 0.4%, and the temperature of the nest is 30-32℃; the temperature of the saccharification room is kept at 25℃.

[0017] In step (3), the amount of water added for fermentation, the water temperature, and the fermentation time are adjusted according to the target alcohol content and sugar content.

[0018] The pressing cloth used in step (4) is 140 mesh.

[0019] In step (5), the heating and sterilization temperature is 70°C and stirring is performed.

[0020] In step (7), the temperature-controlled fermentation tank pressure is 1.5 to 2.0 MPa; the yeast used is beer yeast with good coagulation properties.

[0021] Step (8) Low-temperature storage: The temperature is 0-4℃, and the time is 1 week.

[0022] In step (11), sterilization is performed using a tunnel-type temperature-divided sterilizer with PU≥20.

[0023] This is a typical membrane filtration process optimization problem. Your goal is to retain as many foaming proteins as possible (long foam retention) while ensuring the filtrate is clear (low turbidity).

[0024] For multi-stage cross-flow membrane filtration after low-temperature aging: For ultra-clear sparkling rice wine (containing CO2, easily oxidized, and requiring preservation of flavor and bubbles), a three-stage isobaric cross-flow filtration system was designed, achieving a final filtration accuracy of 1μm. First stage (pre-filtration): 5~10 μm Removes suspended particles such as yeast, large protein particles, and pectin, reducing the burden on subsequent processes. Choose PP or GF material.

[0025] Second stage (intermediate filtration): 1.5~3 μm Further remove fine particles and microbial debris. Choose PES or PTFE, which have good hydrophilicity and are ethanol-resistant.

[0026] • Third stage (terminal / security filtration): 1.0 μm (absolute precision) Ensure microbial residues meet standards and improve bubble stability. Select PES or PTFE membranes.

[0027] The feed side and the clear liquid side are kept at nearly equal pressure (pressure difference ≤ 0.1~0.2 bar) to avoid CO2 precipitation, foaming and boiling or flavor loss; the rice wine flows tangentially over the membrane surface at high speed (flow rate 2~4 m / s) to flush the membrane surface and reduce clogging; a circulation tank + variable frequency pump + back pressure valve are configured to achieve pressure stability.

[0028] Membrane module: tubular or hollow fiber (pressure resistance 1~2 bar, ethanol resistance 5~15% v / v); Pressurized gas source: CO2 or N2, to maintain the pressure balance between the top and the back membrane; Temperature control: Low-temperature filtration at 4~10℃ to prevent fermentation and retain air bubbles; CIP cleaning: backwashing + enzyme cleaning + acid / alkali cleaning; Transmembrane pressure differential (TMP): 0.1~0.5 bar; Cross-flow velocity: 2~4 m / s (pipe type); Flux: 30~80 L / (m 2 •h) (decreases with the number of filtration stages); Single batch filtration time: 2~4 hours (depending on turbidity).

[0029] Using a 0.1μm membrane: turbidity 0.4 EBC (excellent), foam retention 0.5 min (poor, foam is extremely unstable); Using a 1μm membrane: turbidity 0.8 EBC (good, still meets most sake standards), foam retention 1.8 min (significantly better).

[0030] The 0.1μm membrane excessively retains proteins / peptides, achieving high clarity but sacrificing foam; the 1μm membrane results in turbidity ≤0.6 EBC and foam retention ≥1.5 min after filtration.

[0031] Orthogonal experimental design (L9 3) 3 ) 1. Factors and Levels Factor Level 1 Level 2 Level 3 A: Membrane pore size (μm) 0.8 1.0 1.2 B: Transmembrane pressure (bar) 1.0 1.5 2.0 C: Temperature (°C) 4 (Cold) 15 25 Note: The values ​​of 0.8 and 1.2 μm were added to explore the critical pore size. Pressure and temperature affect protein deformation and membrane fouling.

[0032] 2. Experimental Design (L9 Orthogonal Array) Experiment No. A; Aperture B; Pressure C; Temperature Response: Turbidity (EBC); Response: Bubble Holding Power (min) 1 1 (0.8) 1 (1.0) 1 (4) 2 1 (0.8) 2 (1.5) 2 (15) 3 1 (0.8) 3 (2.0) 3 (25) 4 2 (1.0) 1 (1.0) 2 (15) 5 2 (1.0) 2 (1.5) 3 (25) 6 2 (1.0) 3 (2.0) 1 (4) 7 3 (1.2) 1 (1.0) 3 (25) 8 3 (1.2) 2 (1.5) 1 (4) 9 3 (1.2) 3 (2.0) 2 (15) 3. Supplement data Experiment 1: 0.35 EBC, 0.7 min Experiment 2: 0.45 EBC, 0.9 min Experiment 3: 0.55 EBC, 1.1 min Experiment 4: 0.50 EBC, 1.4 min Experiment 5: 0.60 EBC, 1.6 min Experiment 6: 0.70 EBC, 1.9 min Experiment 7: 0.80 EBC, 2.2 min Experiment 8: 0.90 EBC, 2.0 min Experiment 9: 1.00 EBC, 2.4 min 4. Analytical methods (range / variance) Calculate the range R of each factor for turbidity and foam retention.

[0033] Conclusion direction: • Effect on turbidity: A (pore size) > B (pressure) > C (temperature) • Effect on foam retention: A (pore size) > C (temperature) > B (pressure) 5. Optimize the combination (trade-offs) • If preferred foam holding capacity: A3B1C3 (1.2μm, 1.0 bar, 25°C) → expected foam holding time ~2.2 min, turbidity ~0.8 EBC; • If the two are balanced: A2B2C3 (1.0μm, 1.5 bar, 25°C) → expected bubble holdup ~1.6 min, turbidity ~0.6 EBC; • If clarity is prioritized and some bubble hold is required: A2B1C2 (1.0μm, 1.0 bar, 15°C) → Expected bubble hold ~1.4 min, turbidity ~0.5 EBC.

[0034] The above description is merely an embodiment of the present invention and does not limit the patent scope of the present invention. Any equivalent structural or procedural transformations made based on the content of the present invention's specification and drawings, or direct or indirect applications in other related technical fields, are similarly included within the patent protection scope of the present invention.

Claims

1. A production process for ultra-clear sparkling rice wine, characterized in that: The aforementioned production process includes the following steps: (1) Soak the rice, drain it, put it in a steamer and steam it. Rinse the steamed rice with water to cool it down. (2) Add sweet wine yeast, mix well, build a nest, and keep warm for saccharification; (3) Add water for fermentation; (4) Pressing; (5) Sterilize by heating; (6) Use a centrifuge to separate the solidified material; (7) Ferment in a temperature-controlled fermenter in a sealed container; (8) Low-temperature aging; (9) Isobaric membrane filtration; (10) Vacuum nitrogen-protected filling machine is used for isobaric filling; (11) Sterilization; (12) Finished product.

2. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: In step (9), the medium-pressure membrane filtration is a multi-stage cross-flow membrane filtration with a minimum pore size of 1 μm. Online turbidity monitoring is used to control the turbidity of the filtered clear wine to <1 EBC.

3. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: The rice used in step (1) is northern Jiangsu japonica rice; the soaking time is 16-24 hours; steam for 40-50 minutes after the steamer is fully steamed; and cool with water to 31-33℃.

4. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: In step (2), the amount of sweet wine yeast used is 0.4%, and the temperature of the nest is 30-32℃; the temperature of the saccharification room is kept at 25℃.

5. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: The pressing cloth used in step (4) is 140 mesh.

6. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: In step (7), the temperature-controlled fermentation tank pressure is 1.5-2.0 MPa; the yeast used is beer yeast with good coagulation properties.

7. The production process of ultra-clear sparkling rice wine according to claim 1, characterized in that: The temperature for low-temperature storage in step (8) is 0-4℃, and the time is 1 week.

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