Process for brewing yellow wine by adding seriflux
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A technology and technology of yellow rice wine, applied in the field of fermentation and brewing, can solve the problems of rice soaking water corruption and odor, loss of rice nutrients, susceptibility to various miscellaneous bacteria, etc., to achieve rapid alcohol production, fast start of fermentation, and avoid miscellaneous bacteria pollution effect
Inactive Publication Date: 2012-11-21
JIANGNAN UNIV
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In the traditional process, the cooking gelatinization and the dissolution of protein and fat take a very short time, but generally it takes 15-20 days to reach the appropriate acidity, and the rice is soaked in the open air, which is very easy to be infected with various bacteria, and the growth of microorganisms will lead to the loss of nutrients in rice. Irreversible deterioration such as loss, corruption and odor of soaked rice pulp water, etc., bring huge losses to production
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[0016] Process: Soak the glutinous rice at 20°C for 48 hours, then cook for 20 minutes after the steam completely penetrates the rice layer, let it cool, add 100% slurry water at 20°C, stir well, and control the temperature at 28±2°C. Add 15% of wheat koji and 3% of distiller's yeast, mix and ferment, carry out post-processing and pack the finished product to obtain yellow rice wine.
[0019] Process: Soak the glutinous rice at 20°C for 60 hours, then cook for 40 minutes after the steam completely penetrates the rice layer, let it cool, add 150% slurry water at 20°C, stir well, and control the temperature at 28±2°C. Add 18% of wheat koji and 4% of distiller's yeast, mix evenly, ferment, carry out post-processing and pack the finished product to obtain yellow rice wine.
[0022] Process: Soak the glutinous rice at 20°C for 72 hours, then cook for 60 minutes after the steam completely penetrates the rice layer, let it cool, add 200% slurry water at 20°C, stir well, and control the temperature at 28±2°C. Add 20% wheat koji, 5% distiller's mother, mix evenly, ferment, carry out post-processing and pack the finished product to obtain yellow rice wine.
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Abstract
The present invention relates to a process for brewing a yellow wine by adding seriflux. According to the process, a specially made rice steeping seriflux is adopted as an acid generation agent used at a yellow wine fermentation early stage, and is added to cooked rice so as to quickly generate acid and provide an initial acidity of the fermented mash and acid substances, such that a subacidity environment is provided for beneficial microorganisms in yeast and wheat koji, rapid growth and reproduction of the beneficial microorganisms are easily performed, growth of mixed bacteria is inhibited, normal fermentation is rapidly performed, and alcohol is produced; a rice steeping process can be completed only by achieving a saturated state of rice after water absorption and completely dissolving protein and fat, such that a rice steeping time can be effectively shortened, and microorganism growth and reproduction, and rice sugar consumption caused by long time rice steeping can be avoided. The process comprises: rice preparing, soaking, steam boiling, cooling, addition of seriflux, seeding yeast and wheat koji, fermenting, fermentation post-treatment, and finished product packaging.
Description
technical field [0001] The invention belongs to a process of brewing rice wine by adding pulp water, which involves using special soaked rice pulp water as an acid generator in the initial stage of rice wine fermentation to provide a necessary slightly acidic environment, replacing the traditional process of soaking rice for a long time. The acid method effectively shortens the time for rice wine fermentation to enter pre-fermentation, and belongs to the technical field of fermentation and brewing. technical background [0002] Like beer and wine, rice wine is also known as one of the three oldest fermented wines in the world. It is the crystallization of the wisdom and culture of the Chinese nation and an important part of the world's wine cultural heritage. With the development of science and technology and the diversification of research methods, people have carried out fruitful research on all aspects of rice wine production, and the key links of rice wine production hav...
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