Rice spirit and brewing method

A technology of rice-flavored and white wine, applied in the field of microbial wine making, can solve the problems of inability to carry out saccharification and fermentation, affect the quality and yield of liquor, and it is difficult to meet the standards of green food wine, so as to increase rice aroma, prolong the fermentation period, The effect of improving the yield rate

Inactive Publication Date: 2009-01-07
翁源县古泉米酒厂 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sorghum has the least protein and less fat, but it contains a lot of tannin and astringent substances. Tannin has astringent properties and can coagulate protein. The main component of koji’s glucoamylase and yeast cells is protein, which will solidify and harden when it encounters tannin. If it loses its proper functioning ability, normal saccharification and fermentation cannot be carried out, and it will bring bitterness and astringency to the liquor, seriously affecting the quality and yield of liquor, and it is difficult to reach the standard of green food wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The brewing method of embodiment 1 rice-flavored liquor

[0015] The brewing method of the rice-flavored liquor of the present embodiment, its concrete steps are as follows:

[0016] (1) Spread 200g of cooked rice on an ultra-clean table to cool.

[0017] (2) add 3 medicated spoonfuls of powdered distiller's yeast (by 1.5% inoculum) and 50ml sterile water; distiller's yeast is made up of rhizopus and yeast, and the ratio of the two is 1: 1, and rhizopus comprises rhizopus niger, Rhizopus oryzae, Rhizopus sinensis and Rhizopus baicalus, yeasts including Saccharomyces cerevisiae and Hansenula.

[0018] (3) Place it in a sealed ceramic vat at 41°C for semi-solid fermentation and culture for 3 months.

[0019] (4) Take 100ml of wine liquid (fermentation liquid) and place it in a distillation flask, then add 150ml of distilled water to start distillation, and collect the distillate in a distillate collection bottle.

[0020] (5) Take 100 ml of distillate from the above-me...

Embodiment 2

[0022] The brewing method of embodiment 2 rice-flavored liquor

[0023] The brewing method of the rice-flavored liquor of the present embodiment, its concrete steps are as follows:

[0024] (1) Cook 100 kg of rice in a large iron pot, and then spread it to cool.

[0025] (2) inoculate Xiaoqu distiller's yeast by 1.5% inoculation amount; Xiaoqu distiller's yeast is made up of rhizopus and yeast, and the ratio of the two is 1: 1, and rhizopus comprises black rhizopus, oryzae rhizopus, Chinese rhizopus and white koji , Yeasts include Saccharomyces cerevisiae and Hansenula.

[0026] (3) Semi-solid fermentation in a stainless steel tank with a constant temperature of 38°C for 6 months.

[0027] (4) Pump the fermented liquid into the distillation tower for distillation, and blend to obtain 45-degree rice-flavored liquor.

[0028] The flavor substances in the finished liquor (45 degrees) by fermenting cooked grains: total acid is 0.8g / L, total ester is 0.7g / L, ethyl lactate is 0.4...

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PUM

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Abstract

The invention discloses a brewing method of rice aromatic liquor. The method is described as following: after being steamed and cooked, paddy is spread, cooled and inoculated in raw starter complex wine yeast. Then semisolid is fermented under a constant temperature of 38-41 DEG C, after which the rice aromatic liquor is made by blending the distilled fermentation broth. The brewing method of the invention adopts cooked paddy for fermentation, increases the rice aromatic flavour to the rice aromatic liquor. Compared with traditional rice fermentation method, the brewing method of the invention improves wine yield rate, prolongs fermentation period, and has more flavour substances (total acid, total ester, ethyl lactate, beta-phenylethyl alcohol) in liquor finished product in different extent than the falvour substances in traditional liquor finished product.

Description

technical field [0001] The invention belongs to the technical field of microbial brewing, and in particular relates to a brewing method of rice-flavored liquor. Background technique [0002] At present, most of the raw materials for winemaking are sorghum and corn, or a small amount of wheat and rice are added. Corn wine is very fragrant and has a strong taste, but because of too much protein and fat, the aroma is too strong, and liquor is prone to turbidity. In addition, raw materials with more protein will produce more fusel oil, and wine with too much fusel oil will easily form milky white precipitate when it is cold. Sorghum has the least protein and less fat, but it contains a lot of tannin and astringent substances. Tannin has astringent properties and can coagulate protein. The main component of koji’s glucoamylase and yeast cells is protein, which will solidify and harden when it encounters tannin. And lose due action ability, can't carry out normal saccharification...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘绍汕刘小滔罗立新
Owner 翁源县古泉米酒厂
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