Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material

Abstract

A technology for preparing spirit includes such steps as pulverizing germinated barlay, adding water, saccharifying to obtain malt juice, respectively grinding part of rice and other grains, mixing, adding water and alpha-amylase, liquefying, adding said malt juice and saccharfying enzyme, saccharifying, adding pulverized yeast, stirring, culturing, adding cooked rest of rice, fermenting, sealing, semi-solid fermenting, distilling, filtering and mingling.

Description

technical field [0001] The invention relates to a process method for producing white wine by enzymatic liquid saccharification enlarging and rejuvenating culture with rice as raw material, mixed with various grains and miscellaneous grains, and belongs to the technical field of rice wine brewing. Background technique [0002] Traditional rice wine brewing, its raw materials are only rice, koji (wine cake), water, adopts open semi-solid double-sided fermentation process, its products have more common features, similar taste, basically are rice-flavored, drum-flavored, other The brewing method has the following main characteristics: [0003] 1. Use rice, koji, and water as raw materials. The koji is crushed first, and the rice is steamed and broken up into rice grains. After cooling, mix it with koji, and then put it into a fermenter. First, cultivate bacteria for saccharification and then add water or directly add water for fermentation. [0004] 2. Add Xiaoqu directly to ma...

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to produce saccharification mash that has not yet utilized multiple grains and miscellaneous grains as raw materials to mix and expand the yeast in the rejuvenating koji, and then combine the semi-solid bilateral fermentation process of the sealing method to produce liquor and traditional liquor products. In order to solve the problem of qualitative change, we decided to study its technology, using different proteins, minerals and vitamins contained in various grains and miscellaneous grains to prepare the dormant yeast in the saccharification mash culture Xiaoqu to quickly activate its reproduction and rejuvenation. The sealed semi-solid bilateral fermentation process is used to brew liquor to make better use of grains, cereals and miscellaneous grains, to provide more economic benefits for the countryside, and to open up new technology for liquor brewing, creating an alternative style and pollution-free Green products to meet the needs of market development

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