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Method for brewing yellow rice wine with extruded rice raw material with or without enzyme

A processing method and rice technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of large loss of raw rice, large equipment occupied space, long processing time, etc., to improve the utilization rate of raw materials, shorten the fermentation period, unique and delicious flavor. Effect

Inactive Publication Date: 2013-03-13
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the traditional rice soaking and steaming methods for rice processing require long processing time and low production efficiency; the discharge of waste water is large, which is easy to cause environmental pollution; the loss of raw rice is large; the equipment occupies a large space, and the construction cost and transportation power consumption are large.

Method used

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  • Method for brewing yellow rice wine with extruded rice raw material with or without enzyme

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Experimental program
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Effect test

Embodiment 1

[0020] The rice raw material before extrusion has a water content of <17%. After being crushed or not, the water content is adjusted to 20%-60%. At the same time, no or an appropriate amount of enzyme preparation is added. Adding or adding an appropriate amount of enzyme preparation to the rice raw material, the temperature of the first sleeve, the second sleeve and the third sleeve is 30-60°C, 60-120°C and 120-190°C respectively, and the temperature can be adjusted automatically , the screw speed is 30rpm-500rpm, adjustable, extruded to obtain the rice raw material without adding or adding enzyme preparation, cooled and crushed for later use.

[0021] The above-mentioned processing method prepares the processing method of extruding rice wine raw materials without adding enzymes or adding enzymes for rice wine brewing, wherein the enzyme preparations added by extrusion include high-temperature-resistant α-amylase, medium-temperature α-amylase, and protease One or more of them,...

Embodiment 2

[0023] Embodiment 2: the process of brewing yellow rice wine from rice raw materials provided by the present invention.

[0024] Use extruded rice raw materials without adding enzyme preparations or adding enzyme preparations. After extrusion, the materials are cooled to room temperature in the air and then crushed. Add wheat koji at 10%-16% of the raw materials, and 8%-10% of the volume of the fermentation mash Add 12% distiller's mother, and the amount of water added is 200%-350% of the raw material. After mixing evenly, the product temperature is controlled at 24-26°C and enters the main fermentation. During the fermentation process, the temperature is controlled at 30-31°C, and the main fermentation is at 3-5 Complete within 2 days; then enter the post-fermentation stage, control the product temperature at 15-18 ℃, and ferment for 20-30 days; After pasteurization, filling and storage for half a year to one year, it is the finished rice wine.

[0025] The extrusion cooking...

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Abstract

Belonging to the technical field of yellow rice wine brewing, the invention relates to a method for brewing yellow rice wine with extruded rice raw material with or without an enzyme. The invention first provides a processing method for extruding a rice raw material with or without an enzyme, and then provides a method for applying the extruded rice raw material with or without an enzyme in yellow rice wine production. Compared with existing patent technologies for brewing yellow rice wine through a traditional rice steeping and steaming method, the method of the invention improves raw material gelatinization degree, saccharification rate and raw material utilization rate, shortens fermentation period, and produces finished wine with unique and heavy flavor. Besides, by changing original rice steaming gelatinization into expansion gelatinization, the method provided in the invention can avoid sewage generation, simplify process, improve operation condition, lower starch loss, and reduce equipment and building investment.

Description

technical field [0001] The invention belongs to the processing method of extruding rice raw material without adding enzymes or adding enzymes in the rice wine brewing process and its application in the rice wine brewing, and belongs to the technical field of the rice wine brewing. Background technique [0002] Rice wine is a national specialty with a long history in my country, comparable to Japanese sake and beer in Europe and America. It has the characteristics of rich aroma, sweet wine body, unique flavor and rich nutrition, and is a kind of low-alcohol wine that people like. It is mainly distributed in Jiangsu, Zhejiang, Shanghai and other regions, and is currently developing to all parts of the country. The national annual output reaches 500,000-600,000 tons. Yellow rice wine has moderate alcohol content and rich nutrition. Well received by the masses of the people. [0003] The rice must be soaked and steamed before fermentation. The purpose is to gelatinize the ri...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 金征宇李洪岩焦爱权徐学明谢正军赵建伟周星王金鹏杨哪田耀旗
Owner JIANGNAN UNIV
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