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Method for brewing rice wine from bio-enzyme

A bio-enzyme and rice wine technology, applied in the preparation of alcoholic beverages, etc., to achieve the effects of safe fermentation, high content, and high yield

Active Publication Date: 2015-04-08
SHANGHAI JINFENG WINE IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The brewing process of the above method needs to add amylase, cellulase, protease, glucoamylase, wheat koji powder, rhizopus koji powder and active dry yeast, a total of 7 substances Fermentation and saccharification of raw materials involve "four enzymes, two koji, and one yeast". The brewing process is cumbersome, and pH and temperature need to be adjusted many times, which consumes time and energy, and increases the probability of bacterial contamination. The operability is not strong, and the product still retains some wheat koji flavor and mixed taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Rice soaking: first mix glutinous rice and warm water in a ratio of 1:1, pump it to the rice soaking tank, and make the water level higher than the rice surface, control the water temperature at 25-35°C, and soak the rice for 2 days. After soaking, the rice grains are kneaded into powder.

[0016] 2) Rice steaming: Mix the fragile rice soaked for two days with slurry water evenly, then pump it to the rice-water separation device, drain the rice grains and put them into the rice steamer. When steaming rice, control the height of the rice layer to about 30cm. The steam pressure is 0.10-0.25Mpa, steam for about 25 minutes to ensure that the rice is steamed thoroughly and there is no sandwich inside, and the steamed rice is blown to cool.

[0017] 3) Falling into the tank: Add 0.51‰ of glucoamylase, 0.51‰ of α-amylase, 0.51‰ of acid protease, 20% of distiller's yeast, 110% of process water, and naturally cooled rice while stirring In the tank, the temperature is control...

Embodiment 2

[0024] 1) Rice soaking: first mix glutinous rice and warm water in a ratio of 1:1, pump it to the rice soaking tank, and make the water level higher than the rice surface, control the water temperature at 25-35°C, and soak the rice for 2 days. After soaking, the rice grains are kneaded into powder.

[0025] 2) Rice steaming: Mix the fragile rice soaked for two days with slurry water evenly, then pump it to the rice-water separation device, drain the rice grains and put them into the rice steamer. When steaming rice, control the height of the rice layer to about 30cm. The steam pressure is 0.10-0.25Mpa, steam for about 25 minutes to ensure that the rice is steamed thoroughly and there is no sandwich inside, and the steamed rice is blown to cool.

[0026] 3) Falling into the tank: Add 0.34‰ of glucoamylase, 0.34‰ of α-amylase, 0.34‰ of acid protease, 20% of distiller's mother, 110% of process water, and naturally cooled rice while stirring In the tank, the temperature is contro...

Embodiment 3

[0033] 1) Soaking rice: firstly mix japonica rice and warm water in a ratio of 1:1, pump them to the rice soaking tank, and make the water level higher than the rice surface, control the water temperature at 25-35°C, and soak the rice for 2 days. After soaking, the rice grains are kneaded into powder.

[0034] 2) Rice steaming: Mix the fragile rice soaked for two days with slurry water evenly, then pump it to the rice-water separation device, drain the rice grains and put them into the rice steamer. When steaming rice, control the height of the rice layer to about 30cm. The steam pressure is 0.10-0.25Mpa, steam for about 25 minutes to ensure that the rice is steamed thoroughly and there is no sandwich inside, and the steamed rice is blown to cool.

[0035] 3) Falling into the tank: Add 0.56‰ of glucoamylase, 0.56‰ of α-amylase, 0.41‰ of acid protease, 20% of distiller's yeast, 164% of process water, and naturally cooled rice while stirring. In the tank, the temperature is con...

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PUM

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Abstract

The invention relates to a method for brewing yellow rice wine, wherein rice is used as a raw material, wheat koji is completely displaced by bio-enzyme preparations in the brewing process and the bio-enzyme preparations are diastatic enzyme, alpha-amylase and acidic protease. Specifically, 1kg of rice uses 30,000-70,000U of diastatic enzyme, 10,000-25,000U of alpha-amylase and 30,000-70,000U of acidic protease. The three bio-enzyme preparations can completely displace wheat koji; the operation is simple, the fermentation is safe, microbiological contamination is difficult to cause, squeezing is performed smoothly, the liquor yield is high; the product quality is good, the content of beta-phenethyl alcohol is high; and the wheat koji taste of the traditional yellow rice wine can be eliminated thoroughly and the method is beneficial to develop new refreshing yellow rice wine products with novel tastes.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing rice wine with biological enzymes. Background technique [0002] Biological enzyme preparations have been used in rice wine brewing to partially replace wheat koji in traditional rice wine production, which can increase the stability of rice wine production. For example, patent application CN03118102.3 discloses a method for brewing yellow rice wine by using various biological enzymes, including (1) adding 6000 units of 1‰ of the raw material weight at pH 6.5-7 and temperature of 68-65°C α-amylase, 2‰ cellulase and 2‰ neutral protease; (2) Adjust the pH value of the above-mentioned mash to 5, and when the temperature is lowered to 62-60°C, add 50,000 units of raw material weight 2.5-3‰ for saccharification Enzyme, leave standstill and keep warm for 30 minutes; (3) after above-mentioned mash is cooled to 28 ℃, add the wheat koji powder of raw material weight...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 毛严根冉宇舟池国红张海良郑加林
Owner SHANGHAI JINFENG WINE IND