Technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming

Abstract

The invention relates to a technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming. The technology comprises the following steps: (1) grinding and pulping rice, performing continuous steaming for gelatinization and enzyme digestion; (2) using a yeast culture tank, a front fermentation tank and a back fermentation tank to perform fermentation; (3) blending; and (4) boiling the wine. When making yellow wine, high-temperature resistant amylase is used, the rice raw material is grinded and pulped, high-temperature continuous steaming for gelatinization and enzyme digestion is performed and a pump is used to transport the wine through a pipeline. The beneficial effects of the invention are as follows: 1. the emission and disposal problems of rice-washed water (sewage) are solved thoroughly, the starch loss problem of rice steeping process is solved; 2. high-temperature resistant amylase is used to perform high-temperature continuous steaming for gelatinization and enzyme digestion so that the gelatinization of rice can be performed thoroughly and the enzyme digestion is uniform; and 3) after the high-temperature continuous steaming for gelatinization and enzyme digestion of rice raw material and the treatment using the high-temperature resistant amylase are performed, feed liquid has good fluidity, is easy to transport through the pipeline, is convenient to clean, has good sanitation situation and is not easy to contaminate. The degree of mechanization of the technology is high, automation control is easy torealize and labor productivity is greatly increased.

Description

technical field [0001] The invention relates to a rice wine brewing process, in particular to a process for brewing yellow rice wine by crushing raw rice and using a high-temperature continuous cooking method. Background technique [0002] The traditional rice wine brewing process has the problems of high energy consumption, high water consumption, high labor intensity, low degree of mechanization, sewage (mainly rice swill) needs to be discharged and treated, and large material loss in the production process. And these problems overwhelming majority are concentrated in the cooking process of raw material rice. For example: (1) The soaking time of rice is about 1 to 20 days, and the rice swill produced as sewage needs to be treated and discharged, and the starch in the swill is wasted in vain, power consumption (sewage treatment) and water consumption. (2) When the soaked rice is steamed, because it is open, no matter it is steamed in a traditional wooden barrel or steamed ...

AI Technical Summary

Problems solved by technology

For example: (1) The soaking time of rice is about 1 to 20 days, and the rice swill produced as sewage needs to be treated and discharged, and the starch in the swill is lost in vain, power consumption (sewage treatment) and water consumption

(2) When the soaked rice is steamed, because it is open, whether it is steamed in a traditional wooden barrel or a rice steamer, the steam loss is relatively large

(3) If the rice is cooled using the rice-drenching process, it will waste water (discharged as sewage), waste materials (small rice grains and part of the soluble starch will be lost with the water); if the rice-spreading process is used, it will consume electricity due to the need for exhaust fan air cooling

(4) The whole process of raw rice from feeding to pre-fermentation is composed of multiple processes intermittently, requiring large man-hours and high labor intensity

Steaming rice with a rice steamer only solves part of the problems, but does not fundamentally solve the above problems

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