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Production process of yellow rice wine

A production process and rice wine technology, applied in the field of winemaking technology, can solve problems such as mash rancidity, and achieve the effects of long aftertaste, prominent sweet-scented osmanthus fragrance, and solving mash rancidity

Inactive Publication Date: 2011-01-12
山西四达酒类饮料有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no good way to completely solve the rancidity problem of mash

Method used

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  • Production process of yellow rice wine
  • Production process of yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Ingredients:

[0022] Yellow rice: feed 100kg; mung beans: 4.6kg; red dates: 4.6kg; bitter beans: from Shanxi Province

[0023] High-quality bitter beans produced in Dai County, 0.3kg; wheat koji: 5kg; active dry yeast: 0.15kg.

[0024] (2) Process flow:

[0025] 1) Soak yellow rice for more than 12 hours.

[0026] 2) Steaming: It must be steamed well, without filling. It is required to steam for 1 hour and then stew the rice. Stew the rice for 1 hour, and stir twice in the middle.

[0027] 3) Spreading to air: the temperature is controlled below 35°C.

[0028] 4) Add koji, saccharification and fermentation: add koji into the tank, add active dry yeast and common wheat koji or Daqu, the specific operation of adding active dry yeast is to first weigh 6 kg of warm water at about 35°C, and then accurately weigh the amount of dry yeast , Pour into the prepared warm water, mix well, and set aside after 2 hours. When adding koji, sprinkle the active dry yeast on the ...

Embodiment 2

[0037] (1) Ingredients:

[0038] According to the batching method of embodiment 1, just the feeding ratio of yellow rice, mung beans, red dates and bitter beans is replaced by 100kg: 4.9kg: 4.9kg: 0.4kg.

[0039] (2) Process flow:

[0040] According to the step operation of embodiment 1, just in the 6th) step, after transferring to post-fermentation, immediately add 61% vol white wine 50kg, stir 1 time every day, seal after the surface is clear, post-fermentation period is more than 85 days.

Embodiment 3

[0042] (1) Ingredients:

[0043] According to the method batching of embodiment 2, just the feeding ratio of yellow rice, mung beans, red dates and bitter beans is replaced by 100kg: 5.0kg: 5.0kg: 0.4kg.

[0044] (2) Process flow:

[0045] Operate according to the steps of Example 2, but in step 6), after transferring to post-fermentation, immediately add 61% vol white wine 50 kg and sweet-scented osmanthus fragrance 0.1 kg, stir once a day, seal until the surface is clear, post-fermentation period 85 more than days.

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Abstract

The invention relates to an improved production process of yellow rice wine in order to solve the problem of mash rancidity and increase the yield of the yellow rice wine. The production process comprises the following steps in sequence: raw material washing, soaking, cooking, spreading for cooling, qu adding, stirring uniformly, saccharifying and fermenting, raking, after-fermenting, squeezing, sterilizing, storing, blending, filtering and packaging, wherein the used raw materials are millet, mung bean, red dates and sophora alopecuroides with weight part ratio of 100:4.6-5.0:4.6-5.0:0.3-0.5. Active dry yeast with weight being 0.15% of that of the millet is added during adding qu. Wheat qu or Daqu with mass being 5% of that of the millet is added during adding qu. Sweet osmanthus spices with weight being 0.1% of that of the millet and white wine or Daqu white wine with weight being 50-80% of that of the millet are added at the stage of after-fermentation. The production process increases the yield of the yellow rice wine, solves the problem of mash rancidity and simultaneously improves the nutritional value and aroma of the yellow rice wine.

Description

technical field [0001] The invention relates to a brewing process, in particular to a rice wine brewing process. Background technique [0002] Rice wine fermentation is a natural fermentation carried out in an open environment. It is a process of simultaneous mixed fermentation of saccharification fermentation and bacteria, wild bacteria, lactic acid bacteria and other bacteria. Due to the massive growth and reproduction of various wild bacteria and harmful lactic acid bacteria in the fermented mash, a large amount of lactic acid and acetic acid produced will increase the acidity of the mash, and the aroma of the mash will deteriorate, which is rancidity. [0003] Traditional methods to prevent rancidity include: (1) keeping the fermentation room clean and sanitation and cleaning, disinfection and sterilization of equipment and utensils; (2) improving the quality of koji and yeast; Acidity achieves the purpose of making acid with acid; (4) control the fermentation temperatu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李俊张伟
Owner 山西四达酒类饮料有限责任公司
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