Method for preparing yellow wine from husked millet raw material

A production method and millet technology are applied in the processing field of yellow rice wine, which can solve the problems of high energy consumption and high labor intensity, and achieve the effects of improving economic benefits, reducing labor intensity and saving energy.

Inactive Publication Date: 2013-01-02
黑龙江省麒麟工贸公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a low-cost, high-quality production method of raw millet rice wine for the shortcomings of traditional rice wine with high energy consumption and high labor intensity

Method used

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Embodiment Construction

[0006] specific implementation plan

[0007] Select 2,000 grams of millet with normal color, no peculiar smell, and no mildew. Wash the rice with water first to remove impurities on the surface of the rice grains, add 4,200 ml of water to soak, add an appropriate amount of citric acid to the soaking water to adjust the pH to 4, and operate at 28°C Soak under water for 12 hours, add 3 grams of glucoamylase (100000u / g), add 6 grams of rice wine active dry yeast at the same time, and ferment for 7 days before sealing at 22 ° C. During the pre-fermentation period, stir once a day in the morning and evening. After the pre-fermentation After entering the post-fermentation stage, the post-fermentation temperature is about 15°C, and the post-fermentation time is 3 months, then pressed and clarified, and then bottled and sterilized, the sterilization temperature is set at 75°C, and the time is 30 minutes. Months of storage is the finished product.

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Abstract

The invention relates to a processing method for yellow wine, specifically a method for preparing yellow wine from husked millet as raw material, comprising selecting husked millet having normal color and no peculiar smell or milden and rot, washing with water to remove impurity on surface of husked millet, adding 2.1-2.3 times of water, soaking, adding proper amount of citric acid adjusting pH to 4, soaking at 25-30 DEG C. for 8-12h, adding saccharifying enzyme 150-180 units per gram of raw materials, inoculating with yellow wine active dry yeast as 0.1%-0.15% of the volume of the soaking liquid, performing primary fermentation in a closed condition at 20-24 DEG C. for 6-7 days while stirring twice in the morning and evening every day, performing secondary fermentation at 13-15 DEG C. for 2-3 months, squeezing and clarifying, bottling, sterilizing at 70-75 DEG C. for 30-40min, and storing 8-12 months to obtain the final product.

Description

technical field [0001] The invention relates to a method for processing rice wine, in particular to a method for preparing rice wine by fermenting raw material of millet. Background technique [0002] Millet is also known as "big yellow rice" and "soft yellow rice". Millet is processed from millet. Millet is slightly larger than millet, has a light yellow color, and is very sticky when cooked. It was one of the important food crops before the 1950s. Millet is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. It has the effects of benefiting yin, benefiting the lungs, and benefiting the large intestine. Weak stomach, treatment of frostbite, scabies, toxic heat, toxic swelling, etc., the general population can eat. The patent uses whole raw millet as raw material, enzyme preparation and yellow rice wine active dry yeast as saccharification starter, directly ferments to produce yellow rice wine without cooking. The rice wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 吕伟民李娜李振林
Owner 黑龙江省麒麟工贸公司
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