Pre-fermentation process of yellow rice wine

Abstract

The invention discloses a pre-fermentation process of yellow rice wine, which has the advantages of work place saving, reduction of the intensity of labour, and improvement of the production efficiency and the quality of yellow rice wine. The pre-fermentation process comprises the following steps of: soaking rice, steaming rice, adding Chinese yeast to the steamed rice and uniformly stirring the steamed rice and conveying the rice to a stainless steel fermentation tank by a conveyor belt; then, controlling the temperature of the steamed rice in the stainless steel fermentation tank by a temperature regulator arranged on the stainless steel fermentation tank to ensure that the temperature of the steamed rice in the stainless steel fermentation tank satisfies the fermentation requirements, adding the brewing water to the stainless steel fermentation tank via a water pipe, stirring the fermented mash in the stainless steel fermentation tank by a stirring device to make the fermented mashat the uniform temperature, adding the rice and the wheat starter to the stainless steel fermentation tank by the conveyor belt and further fermenting the material, and finally, transferring the material to a fermentation cylinder by a pipeline and a pump.

Description

technical field [0001] The invention relates to a fermentation process of rice wine, in particular to a pre-fermentation process of rice wine. Background technique [0002] The existing rice wine fermentation process mainly includes: two processes of pre-fermentation and post-fermentation, wherein the pre-fermentation process of rice wine includes: soaking rice → steaming rice → adding wine medicine and mixing well → the operator uses a trolley one car one Put the rice into the large ceramic vat for the car → build nests for fermentation → produce saccharified liquid after fermentation of rice, when the content of saccharified liquid in the fermented liquid is high, add brewing water to the large ceramic vat → artificially clean the large ceramic vat Stir the fermented mash to make the temperature even (commonly known as raking) → Add rice and wheat koji to the ceramic vat for further fermentation → When the fermentation comes to an end, most of the starch in the raw materia...

AI Technical Summary

Problems solved by technology

[0003] 1. It occupies a large area: the volume of the large ceramic vat used for pre-fermentation is relatively small, generally 350-500L, and an operation channel needs to be reserved between the vats, which requires a large production site, and the feeding per unit area The amount is only 12.7KG / M 2

[0004] 2. High labor intensity: The whole fermentation process with large ceramic vats requires a lot of manual operations, especially in the process of putting into vats, building nests, feeding rice and brewing unstrained spirits. The labor intensity is relatively high, and generally young and middle-aged labor is required

[0005] 3. Low control ability: Since the large ceramic vat cannot be equipped with a temperature control system, the pre-fermentation temperature of rice wine is completely regulated by the natural environment. Therefore, the production time of rice wine can only be carried out when the natural temperature is suitable, generally only 6 days per year About one month is suitable for rice wine production, which greatly reduces production efficiency

[0006] 4. The quality control of yellow rice wine is very difficult: because the fermentation temperature is difficult to control, "production depends on the sky", and a large amount of manual operation is required, the fermentation temperature between each vat will be different, and the speed of pulping is also different, making the difference between each vat It is difficult to effectively control the quality of rice wine, and the fermented liquid in some tanks often becomes rancid, which affects the production quality of rice wine in the whole factory.

Images