CN101643694A - Novel brewing technology - Google Patents
Novel brewing technology Download PDFInfo
- Publication number
- CN101643694A CN101643694A CN200910194938A CN200910194938A CN101643694A CN 101643694 A CN101643694 A CN 101643694A CN 200910194938 A CN200910194938 A CN 200910194938A CN 200910194938 A CN200910194938 A CN 200910194938A CN 101643694 A CN101643694 A CN 101643694A
- Authority
- CN
- China
- Prior art keywords
- yeast
- distiller
- glucose
- brewing technology
- behind
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 12
- 239000008103 glucose Substances 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 239000000919 ceramic Substances 0.000 claims description 4
- JEIPFZHSYJVQDO-UHFFFAOYSA-N ferric oxide Chemical compound O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 5
- 235000013527 bean curd Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 230000000721 bacterilogical effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000002351 wastewater Substances 0.000 description 3
- 240000005611 Agrostis gigantea Species 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000004821 distillation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000013528 soy cheese Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Apparatus Associated With Microorganisms And Enzymes (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention provides a novel brewing technology, comprises the following steps: mixing distiller's yeast, glucose and discharge liquor of bean products in a defined ratio, fermenting under a certaincondition and obtaining liquid with alcohol. The invention simplifies the operating steps of the prior art, shortens the brewing time and can still prepare high quality liquid with alcohol.
Description
Technical field
The present invention relates to the field of brewageing, be specifically related to a kind of novel brewing technology that utilizes the bean product relief liquor to carry out.
Background technology
With the tofu wastewater wine brewing, mainly contain distiller's yeast and cultivate and the two big technological steps that ferment in the prior art.
(1) cultivation of distiller's yeast: 100 milliliters of worts, add agar 2 grams, be in harmonious proportion and be dissolved as bacterium culture medium.Substratum is respectively charged into glass test tube, and the degreasing tampon is sterilized half an hour down with steam or sterilizer 200 kpa pressures beyond the Great Wall.After being cooled to 35 ℃, in sterile cupboard, inoculate alcohol yeast (former bacterial classification can be bought from brewery), be positioned over bacteriological incubator, cultivated 24 hours for 30-34 ℃, enter the second class inoculum triangular flask again and cultivate.With 1000 milliliters triangular flask, the bent juice of the 400 milliliters of rice of packing into is tampon beyond the Great Wall, and 200 kpa pressures were sterilized 1 hour down.Be cooled to 35 ℃, get the bacterium inoculation by test tube strains again, place again in the 30-34 ℃ of bacteriological incubator and cultivated 24 hours.Further enlarging triangular flask by 1: 10 again cultivates.3 kilograms of available tofu wastewaters, 1.5 kilograms of glucose waste liquids, red colouring agent for food, also used as a Chinese medicine (the same) 0.4%, black bent (the separation bacterial classification of Wu Yiqu) 0.3%-0.4% with the red colouring agent for food, also used as a Chinese medicine of cooking soy cheese, behind the autoclave sterilization, place the interior 30-34 ℃ of cultivation of bacteriological incubator to be distiller's yeast in 24 hours again.
(2) fermentation: 15 kilograms of distiller's yeasts, tofu wastewater double centner. 50 kilograms of glucose waste liquids, 0.6 kilogram in red colouring agent for food, also used as a Chinese medicine, black bent 0.5 kilogram, mix in the little cylinder of dress people pottery and mix well, cover wooden cover and put 32 ℃ of bottom fermentations of room temperature 24 hours, the vat of falling people submerged fermentation again.Fermentation time generally will be through about 6 days, and the product temperature will be controlled between 28-33 ℃.
Through after above-mentioned two steps, fermenting-ripening retells the row distillation, and the distillation way can be with reference to other white liquor distilling methods, and general the yield of liquor can reach about 35% 55-60 ° of wine Du Keda.
Adopt the prior art brewing spirit, its process exception complexity, operation steps is many, and brewing time is long, is not suitable for brewageing on a large scale.
Summary of the invention
The object of the present invention is to provide a kind of novel brewing technology, its operation steps is more easier than prior art, and brewing time also shortens dramatically.Technical solutions according to the invention are as described below.
A kind of novel brewing technology, according to umber with following prescription with raw material blending:
Distiller's yeast 0.6-1
Glucose 80-120
Bean product relief liquor 300-400
Behind the mixing, above-mentioned raw materials is inserted on the ceramic cylinder bonnet wooden cover with 28 ℃-33 ℃ fermentations 6-10 days, steam alcoholic liquid with the distillatory mode behind the fermenting-ripening.
In a preferred embodiment, raw material by the proportioning of umber is:
Distiller's yeast 0.8
Glucose 100
Bean product relief liquor 350
And will ferment 7 days with 30 ℃ behind the above-mentioned raw materials mixing.
The invention provides a kind of novel brewing technology, its with distiller's yeast, glucose, bean product relief liquor with specific ratio mixing after, ferment under certain condition, obtain containing the liquid of alcohol after the fermentation.The present invention has simplified the operation steps of prior art, has shortened the liquid that contains alcohol that still can access higher quality behind the brewing time.
Embodiment
Now in conjunction with the embodiments, the present invention will be further described.
Embodiment
At first dispose raw material, raw material is respectively the distiller's yeast 0.8kg that buying obtains, glucose double centner, 350 kilograms of bean product relief liquors.Described bean product mainly refer to non-fermentable bean product, referring in particular to soybean or other beans is the bean curd that raw material is made, to be exactly Bean Products Factory produce in making process of bean products such as bean curd described bean product relief liquor contains proteinic waste liquid, is commonly called as " yellow seriflux " in the industry.
Wooden cover was with 28 ℃-33 ℃ fermentations 7 days on the ceramic cylinder bonnet with inserting behind the above-mentioned raw materials mixing, and the method with other white liquor distilling behind the fermenting-ripening steams alcoholic liquid.Its yield of liquor can reach 70%, 55 ° of wine Du Keda.
Wherein, described distiller's yeast can adopt the distiller's yeast of buying from brewery also can adopt homemade distiller's yeast; Aforesaid glucose is powdery glucose, also can adopt glucose syrup; The also available stainless steel wine brewing of aforesaid ceramic cylinder and wooden cover container is replaced.
The invention has the advantages that simple operating steps, and the relief liquor that uses in a large number Bean Products Factory is as raw material, Make alcoholic liquid and also protected environment simultaneously.
Claims (2)
1, a kind of novel brewing technology, according to umber with following prescription with raw material blending:
Distiller's yeast 0.6-1
Glucose 80-120
Bean product relief liquor 300-400
Behind the mixing, above-mentioned raw materials is inserted on the ceramic cylinder bonnet wooden cover with 28 ℃-33 ℃ fermentations 6-10 days, steam alcoholic liquid with the distillatory mode behind the fermenting-ripening.
2, novel brewing technology as claimed in claim 1 is characterized in that, raw material by the proportioning of umber is:
Distiller's yeast 0.8
Glucose 100
Bean product relief liquor 350
And the control leavening temperature is 30 ℃ of fermentations 7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101949380A CN101643694B (en) | 2009-09-01 | 2009-09-01 | Novel brewing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009101949380A CN101643694B (en) | 2009-09-01 | 2009-09-01 | Novel brewing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101643694A true CN101643694A (en) | 2010-02-10 |
| CN101643694B CN101643694B (en) | 2012-02-15 |
Family
ID=41655756
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009101949380A Expired - Fee Related CN101643694B (en) | 2009-09-01 | 2009-09-01 | Novel brewing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101643694B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351969A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof |
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN106635616A (en) * | 2016-10-25 | 2017-05-10 | 淳安县千岛湖金刚刺酒厂(普通合伙) | Wine making process |
| CN111117824A (en) * | 2020-02-21 | 2020-05-08 | 广西贵港华堂天诺微生物科技有限公司 | Wine brewing process by using bean product discharge liquid |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241922C (en) * | 2004-03-05 | 2006-02-15 | 杨爱平 | Process for producing soybean isoflavone by waste water of bean products factory |
| CN1951835A (en) * | 2006-11-17 | 2007-04-25 | 李慎同 | Process for treating paper-making waste water |
| CN101407761B (en) * | 2008-05-07 | 2012-05-02 | 孙荣高 | Liquid inocula composed of yeast fused strain, Geotrichum candidum Link and Rhizopus, and preparation and use thereof |
-
2009
- 2009-09-01 CN CN2009101949380A patent/CN101643694B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103351969A (en) * | 2013-06-08 | 2013-10-16 | 安徽良奇生态农业科技有限责任公司 | Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof |
| CN103351969B (en) * | 2013-06-08 | 2016-04-06 | 安徽良奇生态农业科技有限责任公司 | A kind of Yellow serofluid bean curb dreg health-care rice wine and preparation method thereof |
| CN104273230A (en) * | 2014-05-09 | 2015-01-14 | 浙江大学 | Sour serofluid for making sauced beancurd and preparation method of sour serofluid |
| CN106635616A (en) * | 2016-10-25 | 2017-05-10 | 淳安县千岛湖金刚刺酒厂(普通合伙) | Wine making process |
| CN111117824A (en) * | 2020-02-21 | 2020-05-08 | 广西贵港华堂天诺微生物科技有限公司 | Wine brewing process by using bean product discharge liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101643694B (en) | 2012-02-15 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120215 Termination date: 20120901 |