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Steaming-free yellow wine brewing method

A rice wine brewing and non-cooking technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of increased cost, high food loss, and long chemical industry, and achieve the effects of reducing comprehensive cost, high utilization rate, and reducing starch loss.

Inactive Publication Date: 2007-10-17
陈佩仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing rice wine brewing technology has the disadvantages of heavy operation (cooking several tons of grain at a time), long time-consuming chemical industry, large energy consumption, increased cost expenditure, and high grain loss

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0005] The method for brewing non-steaming yellow wine in the present invention simply expresses the process flow: rice→soaking→rinsing→mashing→fermentation→squeezing→filtering→sterilization→packing→finished product. The proportion of ingredients is by weight, taking 100 parts of rice, 0.5-0.8 parts of raw rice wine koji, 8-11 parts of yellow wheat koji, 4-6 parts of instant brewing mother, 0.01-0.02 parts of citric acid, 0.01-0.02 parts of glacial acetic acid, 200-260 parts of water, raw rice wine koji is made by using raw rice flour as the base material, a mixture of Rhizopus koji and high-efficiency glucoamylase cultivated for 36-38 hours, and the enzyme activity is above 20,000 u / g. Operation process: (1) Dipping and rinsing, take 100 parts of rice into a container and soak in tap water for 1.5-3 hours, then rinse the rice; (2) Make mash fermentation, inject 200-260 parts of tap water into the fermentation tank, and rinse Drain the rice and pour into the water, add 0.5-0.8 par...

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Abstract

The steaming-free yellow wine brewing process uses the materials including rice as main material, yellow wine yeast, yellow wheat yeast, quick yeast, citric acid, glacial acetic acid and water. The technological process includes the following steps: soaking rice in water for 1.5-3 hr and rinsing; fermenting via adding all the materials into one fermenting pot, stirring and fermenting for 15-35 days; squeezing the fermented rice in a plate-frame filter or bag-type filter to separate out rice and obtain yellow wine liquid; and sterilizing and packing the transparent yellow wine in sealed pot.

Description

Technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing rice wine without cooking (using raw materials). Background technique [0002] Rice wine is brewed with rice as the raw material. In the traditional method, the rice must be cooked into clinker before fermentation and other processes can be carried out, and then the rice wine can be brewed. Therefore, the existing technology for brewing rice wine is cumbersome (cooking several tons of grain at a time), chemical industry takes a long time, consumes a lot of energy, increases costs, and at the same time has high food losses. Summary of the invention [0003] The present invention provides a method for brewing rice wine with raw materials (no steamed rice). The technical scheme of the method is as follows: first, ingredients, calculated by weight, take 100 parts of rice, 0.5-0.8 parts of raw rice wine koji, and 8 parts o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 陈佩仁
Owner 陈佩仁
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