CN105400635A

CN105400635A - Production process of old baijiu

Info

Publication number: CN105400635A
Application number: CN201510674501.2A
Authority: CN
Inventors: 李爽; 宁准梅; 江长源
Original assignee: Shanghai Institute Of Industrial Microbiology Technology Co Ltd
Current assignee: Shanghai Institute Of Industrial Microbiology Technology Co Ltd
Priority date: 2015-10-19
Filing date: 2015-10-19
Publication date: 2016-03-16

Abstract

The invention relates to a production process of old baijiu. The production process comprises the steps that pure rhizopus oryzae yeast amounting for 0.20% to 0.30% of the mass of sticky rice and baer yeast amounting for 0.2% to 0.3% of the mass of the sticky rice are added to the sticky rice obtained after being soaked and cooked at the same time, even stirring is carried out, water amounting for 80% to 120% of the mass of the sticky rice is added after 1-3 days, fermentation continues to be carried out till wine liquid is clear, and squeezing, filtering, bottling and sterilizing are carried out. The process is easy to operate, and the risk that contamination is prone to be caused by in-batch material supplementation is reduced.

Description

A kind of production technique of old white wine

Technical field

The present invention relates to the production technique of rice wine, espespecially can reduce the ethyl carbamate content in a kind of production process of old white wine and the technique of the content of total acid.

Background technology

The production technique of tradition Chongming old white wine is: add in the glutinous rice handled well be equivalent to glutinous rice quality 0.3% ~ 0.6% head mold bent, stir, add water after three days, then brewage and become fermented glutinous rice two days later; Glutinous rice add be equivalent to glutinous rice quality 0.3% ~ 0.6% eight or two distiller's yeasts, stir, add water after three days, mix with above-mentioned fermented glutinous rice, ferment.First the method except adding eight or two distiller's yeast fermentations, adds head mold song while of also needs and makes fermented glutinous rice, continue fermentation, final finished after then both being mixed in another jar fermenter.Prolonged operation, such method technique is complicated, and manpower consumption is large, is unfavorable for improving production capacity.Therefore making method is improved.

Urethanum is fermented drink and the one bad fermentation byproduct of food in fermentation and storage process, the EC of trace is all contained in the fermented drink of China, in the world phase of history is had to the research of EC in wine, some countries are had to make limitation regulation to EC in wine, but at present EC not yet causes at home and pays close attention to widely, only establishes the detection method of EC in outlet wine.EC may bring out oncogenic mutation, causes the generation of kinds cancer.Carry out the control of EC content, the quality of better and safer can be provided for old white wine.

Total acid is an important indicator in old white wine provincial standard, and the content of total acid is larger on the impact of wine liquid mouthfeel.The content of bata-phenethyl alcohol has a certain impact for the quality of wine.

Summary of the invention

The present invention is in order to be reduced in the ethyl carbamate content of the old liquor production process in traditional Chongming, and do not affect again the mouthfeel of old white wine, take being soaked by glutinous rice, in glutinous rice after boiling process, add the purebred Rhizopus oryzae song of 0.20% ~ 0.30% and eight or two distiller's yeasts of 0.2% ~ 0.3% that are equivalent to glutinous rice quality simultaneously, stir, add after 1 ~ 3 day be equivalent to glutinous rice quality 80% ~ 120% water, continue fermentation to wine liquid clarification, squeezing, filter, bottling and sterilization.The preparation method of purebred Rhizopus oryzae song: standard wheat flour is through 150 DEG C of sterilizing 1 ~ 1.5h, and the Rhizopus oryzae of access separation and purification from eight or two distiller's yeasts after cooling, moves into thermostat container 30 ~ 35 DEG C and cultivate 3 ~ 5d, puts into 30 ~ 35 DEG C, pallet and dries 1 ~ 2d.

The present invention makes original technique more numerous and diverse, and labour intensity is large, and the Chongming old brewed spirit process of easily microbiological contamination becomes and only needs disposablely add distiller's yeast, and operation succinctly, and reduces the risk of the easy microbiological contamination of batch feeding.

Experimental technique:

Glutinous rice treatment process, 200g glutinous rice soaks 3 ~ 5h after cleaning, and after draining, boiling water steams 15 ~ 25min, and rice is cooled to about 36 DEG C by trickle, adds the boiled pure water dried in the air to similar temperature quantitatively to 400g.Make wine in accordance with the following methods respectively, then by 87 DEG C, after 20min carries out sterilizing, sample is numbered 1,2,3,4,5 respectively, carries out the detection of the indexs such as total acid, EC, bata-phenethyl alcohol.

(1) add the bent 0.5g of purebred Rhizopus oryzae in 200g glutinous rice after treatment to stir, added water after 3 days 100g, then become fermented glutinous rice after brewageing 2 days; Add eight or two distiller's yeast 0.5g in 200g glutinous rice, stir, added water after 3 days 100g, then adds above-mentioned fermented glutinous rice, continues fermentation to the clarification of wine liquid, squeezing, filtration, bottling, sterilization.

(2) add purebred Rhizopus oryzae song, each 0.5g of eight or two distiller's yeast in 400g glutinous rice after treatment, stir, added water after 3 days 200g, continues fermentation to the clarification of wine liquid, squeezing, filtration, bottling and sterilization.

(3) add the bent 0.5g of purebred Rhizopus oryzae in 400g glutinous rice after treatment, added water after 3 days 100g, then add 0.5g eight or two distiller's yeast after brewageing 2 days, and mix, add water 100g, continues fermentation to the clarification of wine liquid, squeezing, filtration, bottling and sterilization.

(4) add the purebred Rhizopus oryzae of 0.5g in 400g glutinous rice after treatment bent, 100g and 0.5g eight or two that add water after 3 days is bent, then the 100g that adds water after brewageing 3 days, continuation fermentation extremely clarification, squeezing, filtration, bottling also sterilization.

(5) add the purebred Rhizopus oryzae of 1g in 400g glutinous rice after treatment bent, 100g and 1g eight or two that add water after 3 days is bent, then the 100g that adds water after brewageing 3 days, continuation fermentation extremely clarification, squeezing, filtration, bottling also sterilization.

experimental result

In tradition Chongming old brewed spirit process, usually except eight or two distiller's yeasts, also need simultaneously that in another jar fermenter, add purebred Rhizopus oryzae song makes fermented glutinous rice, then by two cylinder distiller's worts mixing, continue fermentation, after being equivalent to saccharification in batches, then carry out the technique of fermenting.This technique is more numerous and diverse, and labour intensity is large, and easily microbiological contamination, therefore the wine liquid brewageed the purebred Rhizopus oryzae of difference addition manner that is bent and eight or two distiller's yeasts is carried out the detection analysis of physical and chemical index.Result table 1.

table 1 distiller's yeast addition manner is on the impact of EC and other indexs

Note: carry out multiple comparisons by Duncan method, indicates different lowercase person and represents that group difference significantly (P<0.05), indicate identical lowercase person and represent group difference not significantly (P>0.05).

The total acid content of sample 2 is minimum, EC content is minimum, significantly lower than other samples, bata-phenethyl alcohol content is moderate, illustrate to adopt and add the content that head mold mode that is bent and eight or two distiller's yeasts effectively can reduce total acid and EC simultaneously, and which only needs disposablely to add distiller's yeast, operation is succinct, and reduces the risk of the easy microbiological contamination of batch feeding.

Claims

1. the production technique of an old white wine, it is characterized in that being soaked by glutinous rice, in glutinous rice after boiling process, add the purebred Rhizopus oryzae song of 0.20% ~ 0.30% and eight or two distiller's yeasts of 0.2% ~ 0.3% that are equivalent to glutinous rice quality simultaneously, stir, add after 1 ~ 3 day be equivalent to glutinous rice quality 80% ~ 120% water, continue fermentation to the clarification of wine liquid, squeezing, filtration, bottling and sterilization.