Preparation technology for drenched rice wine yeast

A preparation process, the technology of Linfan distiller's mother, which is applied in the field of preparation process of Linfan's distiller's mother, can solve the problems of affecting the fermentation performance of Linfan's distiller's yeast, and it is difficult to ensure the quality of yeast, so as to achieve the effect of excellent fermentation performance and reduced rancidity rate

Active Publication Date: 2012-09-12
CHINA SHAOXING YELLOW WINE GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the traditional natural culture method used in the production of Linfan distiller's koji, it is difficult to

Method used

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  • Preparation technology for drenched rice wine yeast
  • Preparation technology for drenched rice wine yeast
  • Preparation technology for drenched rice wine yeast

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1

[0026] A preparation process of rice-boiled rice wine mother includes the following steps:

[0027] ⑴ Soaking rice: the surface of the soaking rice is 10 cm higher than the surface of the rice, and the soaking time is 36 hours. The immersed rice should be rinsed with clean water and drained.

[0028] ⑵ Steamed rice: The steamed rice is cooked but not sticky, the rice grains are soft, and there is no white heart inside.

[0029] ⑶ Water spray: first spray with cold water, then with 40℃ warm water until the product temperature is 29℃.

[0030] ⑷ Dumpling and nesting: Including glutinous rice, Xiaoqu, and purebred Xiaoqu fully mixed to form an inverted trumpet-shaped concave round nest. The formula is to add 85 grams of traditional Xiaoqu and purebred Xiaoqu for every 100 kg of glutinous rice. The temperature of the product after the nest is controlled at 27℃.

[0031] Purebred Xiaoqu is made by mixing purebred Rhizopus bran koji and purebred yeast bran koji. The weight...

Example Embodiment

[0038] Example 2

[0039] A preparation process of rice-boiled rice wine mother includes the following steps:

[0040] ⑴ Soaking rice: the surface of the soaking rice is 10 cm higher than the surface of the rice, and the soaking time is 33 hours. The immersed rice should be rinsed with clean water and drained.

[0041] ⑵ Steamed rice: The steamed rice is cooked but not sticky, the rice grains are soft, and there is no white heart inside.

[0042] ⑶ Water spray: first spray with cold water, then with 39℃ warm water until the product temperature is 28℃.

[0043] ⑷ Dumpling and nesting: Including glutinous rice, Xiaoqu and purebred Xiaoqu fully mixed to form an inverted trumpet-shaped concave round nest. The formula is 100 grams of glutinous rice plus 100g of traditional Xiaoqu and 75g of purebred Xiaoqu. The temperature of the product after the nest is controlled at 26℃.

[0044] Purebred Xiaoqu is made by mixing purebred Rhizopus bran koji and purebred yeast bran koji. The weight ratio ...

Example Embodiment

[0052] Example 3

[0053] A preparation process of rice-boiled rice wine mother includes the following steps:

[0054] ⑴ Soaking rice: the surface of the soaking rice is 10 cm higher than the surface of the rice, and the soaking time is 42 days. The immersed rice should be rinsed with clean water and drained.

[0055] ⑵ Steamed rice: The steamed rice is cooked but not sticky, the rice grains are soft, and there is no white heart inside.

[0056] ⑶ Water spraying: first spray with cold water, and then with 42℃ warm water until the product temperature is 30℃.

[0057] ⑷ Dumpling and nesting: including mixing glutinous rice, Xiaoqu, and purebred Xiaoqu to form an inverted trumpet-shaped concave round nest. The formula is 70g of traditional Xiaoqu and 95g of purebred Xiaoqu per 100kg of glutinous rice. The temperature of the product after the nest is controlled at 28℃.

[0058] Purebred Xiaoqu is made by mixing purebred Rhizopus bran koji and purebred yeast bran koji. The weight ratio betw...

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Abstract

The invention relates to preparation technology for a drenched rice wine yeast, belonging to the field of yellow wine brewing technology. The technology comprises the following steps: (1) rice soaking; (2) rice steaming; (3) water spraying; (4) cylinder feeding and nest building; (5) saccharifying, and water and koji adding; (6) primary fermenting; (7) secondary fermenting; and (8) maturing for further usage. The step (4) comprises that glutinous rice, small koji and pure small koji are fully blended to build a coved nest in an inverted trumpet shape, after which the product temperature of the nest is controlled at 25-28 DEG C. 150-180 g of small koji and pure small koji are added into every 100 kg of glutinous rice, wherein the weight ratio of small koji to pure small koji is 0.5-2:1. The purified small koji is prepared by mixing purified rhizopus bran koji with pure yeast bran koji, wherein yeast cell number is calculated as 400million/g in the mixing process, and the weight ratio of the pure rhizopus bran koji to the pure yeast bran koji is 100:5-7. The drenched rice wine yeast provided in the invention can greatly decrease the acetification rate of yellow wine in traditional processes.

Description

technical field [0001] The invention relates to a preparation process of glutinous rice wine, which belongs to the technical field of rice wine brewing. Background technique [0002] Linfan distiller's mother is a leavening agent produced by traditional crafts (big tank fermentation) Shaoxing rice wine and imitation Shaoxing wine. At present, Linfanjiumu is made from traditional naturally cultivated koji (wine medicine), and the quality is difficult to guarantee. Therefore, the rice wine brewed with Linfanjiu has the disadvantage of high rancidity rate. [0003] The preparation of Linfan Jiubo is essentially a process of enriching yeast. Traditional Xiaoqu is a saccharification starter produced by Linfan distiller's yeast. The functional microorganisms contained in it are Rhizopus saccharification and yeast as seeds. In addition, it also contains a certain amount of microorganisms such as bacteria that are harmful to fermentation. The pros and cons of fine yeast strains co...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845C12R1/865
Inventor 傅建伟谢广发邹慧君郑志强胡志明林仁华董海
Owner CHINA SHAOXING YELLOW WINE GRP
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