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Yellow wine production method with improved rice raw material treatment

A production method and technology for raw materials are applied in the field of rice wine production with improved raw rice processing technology, achieving the effects of comfortable and refreshing taste, high quality and reduced processing costs

Active Publication Date: 2011-05-04
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the environmental protection problems caused by the discharge of rice milk water in the existing rice wine production, the invention provides a rice wine production method with improved raw material rice treatment technology, which eliminates the rice soaking and rice washing processes

Method used

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  • Yellow wine production method with improved rice raw material treatment

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Roasting of Raw Rice

[0013] The raw material rice used is japonica rice, and the rice is transported to a roasting machine with a roasting temperature of 140°C, a roasting time of 45 min, and a steam pressure of 0.4 MPa, and is naturally cooled to room temperature.

[0014] absorb water

[0015] The baked rice is lifted to the rice collection hopper, and then the rice is evenly transported to the spraying circulation system through the conveyor belt, so that the rice can fully absorb water. The water absorption time is controlled at about 40 minutes, and the water absorption rate is controlled at 45-50%.

[0016] Pre-steam

[0017] The rice after fully absorbing water is conveyed to the rice steamer 1 through the conveyor belt. When steaming the rice, the height of the rice layer should be controlled to be about 30cm, the steam pressure should be 0.10-0.25Mpa, and the cooking time should be about 10min.

[0018] Secondary water absorption

[0019] After the ...

Embodiment 2

[0031] Roasting of Raw Rice

[0032] The rice used is glutinous rice, and the rice is transported to a roasting machine with a roasting temperature of 130°C, a roasting time of 35 minutes, and a steam pressure of 0.4 MPa, and is naturally cooled to room temperature.

[0033] absorb water

[0034] The baked rice is lifted to the rice collection hopper, and then the rice is evenly transported to the spraying circulation system through the conveyor belt, so that the rice can fully absorb water. The water absorption time is controlled at about 40 minutes, and the water absorption rate is controlled at 45-50%.

[0035] Pre-steam

[0036] The rice after fully absorbing water is transported to the rice steamer 1 through the conveyor belt. When steaming the rice, the height of the rice layer should be controlled to be about 30cm, the steam pressure should be 0.10-0.25Mpa, and the cooking time should be about 5min.

[0037] Secondary water absorption

[0038] After the rice s...

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Abstract

The invention discloses a yellow wine production method with improved rice raw material treatment. The method can remove the processes of soaking rice and washing rice. The rice raw material treatment comprises baking and water absorption for obtaining water absorbed rice for a rice steaming process. The method also can comprise pre-steaming and secondary water absorption before the rice steaming process. The rice raw material is treated by adopting a baking mode, so the rice soaking and rice washing processes are saved, rice milk water is not produced, zero discharge of the rice milk water is realized, and the treatment cost of the rice milk water is reduced. Two rice steamers are connected in series for steaming, so the rice fully absorbs water, undercooked rice is reduced as much as possible, and the stability of fermentation is kept.

Description

technical field [0001] The invention relates to a method for producing rice wine, in particular to a method for producing rice wine with improved raw material rice processing technology. Background technique [0002] The raw rice processing process in the existing yellow rice wine production all comprises rice soaking and rice washing process, for example, yellow rice wine production new technology (Fu Jinquan, yellow rice wine production technology, Chemical Industry Press, 2005, 168~181) has recorded step: 1, soak Rice: mix rice and water 1:1 and transport to the rice soaking tank, put clean water to 10-15cm above the surface of the rice, control the temperature of the rice soaking water at about 23°C; [0003] The above-mentioned production process will produce a large amount of rice milk water when soaking rice, and a large amount of rice milk water will also be produced during the rice washing process. Moreover, its COD, BOD, and SS values ​​are all high, and direct dis...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 万全林何耐炎陆金华
Owner SHANGHAI JINFENG WINE IND
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