Brewing method of salubrious malt yellow wine

A technology of refreshing rice wine, applied in the brewing field of refreshing malt rice wine, which can solve the problems of complicated rice wine production process, heavy operation, hindering the mechanization and automation of rice wine

Inactive Publication Date: 2012-05-30
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Rice is the main raw material for brewing rice wine. In the traditional production process, the rice must be steamed to achieve the purpose of gelatinizing the starch. Before cooking the rice, the rice must be soaked and other processes, which not only increase the energy of rice wine production. Consumption, the formation

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  • Brewing method of salubrious malt yellow wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Formula: (based on the total mass of rice (glutinous rice) and malt as 100%) rice (glutinous rice) 70%, barley malt 30%, a-amylase 0.3%, glucoamylase 0.3%, koji 10%, yeast 15%, Water 150%.

[0018] Process: Grinding rice (glutinous rice) and barley malt respectively to obtain uniform granules with a crushing degree of 60 mesh; weighing rice (glutinous rice), barley malt and water and other raw materials according to the formula and mixing them thoroughly; taking 0.3% of a-amylase High-pressure jet liquefaction method to liquefy raw materials; after rapid cooling, add 0.3% glucoamylase, 10% koji and 5% sake yeast, mix thoroughly, and ferment at 15°C-20°C for 20-25 days; use plate and frame press to remove distiller's grains , filter, sterilize, and drink the finished product.

Embodiment 2

[0020] Formula: (based on the total mass of rice (glutinous rice) and malt as 100%) rice (glutinous rice) 80%, barley malt 20%, a-amylase 0.5%, glucoamylase 0.5%, koji 20%, yeast 10%, Water 250%.

[0021] Process: Grind rice (glutinous rice) and barley malt respectively to obtain uniform granules with a crushing degree of 90 mesh; weigh rice (glutinous rice), barley malt and water according to the formula and mix them thoroughly; take 0.3% of a-amylase High-pressure jet liquefaction method to liquefy raw materials; after rapid cooling, add 0.3% glucoamylase, 5% Aspergillus oryzae culture solution and 10% sake yeast culture solution, mix well, and ferment at 15°C-20°C for 15-20 days; The frame is pressed to remove distiller's grains, filtered, sterilized, and the finished product is drunk.

Embodiment 3

[0023] Formula: (based on the total mass of rice (glutinous rice) and malt as 100%) rice (glutinous rice) 70%, barley malt 30%, a-amylase 0.8%, glucoamylase 0.8%, koji 15%, yeast 20%, Water 250%.

[0024] Process: Grind rice (glutinous rice) and barley malt respectively to obtain uniform particles with a crushing degree of 120 mesh; weigh rice (glutinous rice), barley malt and water according to the formula and mix them thoroughly; take 0.4% of a-amylase High-pressure jet liquefaction method to liquefy raw materials; add 15% of Aspergillus oryzae culture solution and 15% of activated sake yeast culture solution, mix well, and ferment for 10-15 days under temperature control at 20°C-25°C; remove distiller's grains by means of plate and frame pressing , filter, sterilize, and drink the finished product.

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Abstract

The invention belongs to a brewing method of salubrious malt yellow wine. The yellow wine is prepared from the raw materials according to 100 percent of total mass of rice (sticky rice) and malt: 60-90 percent of rice (sticky rice), 10-40 percent of barley malt, 0.2-0.8 percent of Alpha-amylase, 0.2-0.8 percent of glucoamylase, 5-25 percent of yeast (clear wine yeast culture solution), 5-25 percent of clear wine yeast culture solution and 150-350 percent of water. The brewing method comprises the following technological flows of: crushing rice (sticky rice) and barley malt into uniform particles (the crushing degree is more than or equal to 60 meshes); weighing the raw materials, such as the rice (sticky rice), the barley malt, the water and the like according to the formula and uniformly mixing; taking an appropriate amount of Alpha-amylase, and liquefying the raw materials by adopting a high-pressure jet liquefying method; cooling and then taking an appropriate amount of glucoamylase, saccharifying in the liquefied material, then adding an appropriate amount of an Aspergillus oryzae culture solution and the clear wine yeast culture solution, uniformly mixing, and then fermenting for 10-35 days at 15-25 DEG C; and removing vinasses through squeezing by adopting a plate frame, filtering, sterilizing and drinking the finished product.

Description

technical field [0001] The invention belongs to a brewing method of refreshing malt rice wine, relates to adding barley malt in the fermentation of rice wine, and belongs to the technical field of fermentation and brewing. Background technique [0002] Rice wine is one of the three ancient wines in the world. It is listed as the oldest fermented wine in the world together with beer and wine. It is a treasure of the Chinese nation and an important part of the world's wine cultural heritage. With the development of the entire rice wine industry, the traditional rice wine production process has gradually shown that it cannot meet the requirements of today's industry, such as production mechanization, process simplification, process standardization, light taste, etc. Craftsmanship will promote the development of rice wine industry. [0003] Rice is the main raw material for brewing rice wine. In the traditional production process, the rice must be steamed to achieve the purpose...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/69C12R1/865
Inventor 毛健韩邦兴姬中伟张文海
Owner JIANGNAN UNIV
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