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Yellow liquor from white granulated sugar and making method thereof

A technology for white granulated sugar and rice wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of short shelf life of finished rice wine, heavy bitterness and astringency of rice wine, slow filtration speed, etc. Achieving zero emissions

Active Publication Date: 2013-01-16
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The brewed product has more residues in the pressing process, and the filtration speed will be slower, and the brewed wine is prone to protein precipitation, resulting in a shorter shelf life of finished rice wine than other wines
[0013] Product Flavor: Yellow rice wine brewed by traditional methods has a heavy bitter taste

Method used

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  • Yellow liquor from white granulated sugar and making method thereof
  • Yellow liquor from white granulated sugar and making method thereof
  • Yellow liquor from white granulated sugar and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1) Falling into the tank: Add 250g of white sugar for the first time, then add 40g of wheat koji, 150g of distiller's mother and 1930g of water, stir evenly and then fall into the tank, the temperature of the tank is controlled at 28°C;

[0034] 2) Opening rake: After the above materials are fermented in the tank for 12 hours, use compressed air to ventilate the opening rake in time, and the fermentation temperature is controlled below 29°C;

[0035] 3) Second feeding: after 24 hours of fermentation, add 250g of white sugar for the second time, stir evenly with compressed air, after 12 hours of fermentation, ventilate and stir with compressed air;

[0036] 4) Three feeds: after 24 hours of fermentation, add 100g of white sugar for the third time and stir evenly with compressed air;

[0037] 5) Post-fermentation: During the period, compressed air is used to open rakes every day for 9 days, and the temperature is controlled at 25-29°C;

[0038] 6) Press filtration and cl...

Embodiment 2

[0044] 1) Falling into the tank: put 800g of white sugar for the first time, then add 150g of wheat koji, 400g of distiller's mother and 4800g of mixed water produced by mixing acid rice milk water produced in the traditional rice wine brewing process with clear water. The total acid of the mixed water is 2.7g / L. Stir evenly and drop into the tank, the temperature of the tank is controlled at 27°C;

[0045] 2) Opening rake: After the above materials are fermented in the tank for 12 hours, use compressed air to ventilate the opening rake in time, and the fermentation temperature is controlled below 30°C;

[0046] 3) Second feeding: after 24 hours of fermentation, add 700g of white sugar for the second time, stir evenly with compressed air, after 12 hours of fermentation, ventilate and stir with compressed air;

[0047] 4) Three feeds: after 24 hours of fermentation, add 300g of white sugar for the third time and stir evenly with compressed air;

[0048] 5) Post-fermentation:...

Embodiment 3

[0055] 1) Falling into the tank: Add 10kg of white sugar for the first time, then add 1.7kg of wheat koji, 5kg of distiller's mother and 65kg of water, stir evenly and then fall into the tank, the temperature of the tank is controlled at 27°C;

[0056] 2) Opening rake: After the above materials are fermented in the tank for 12 hours, use compressed air to ventilate the opening rake in time, and the fermentation temperature is controlled below 30°C;

[0057] 3) Secondary feeding: After 24 hours of fermentation, add 9kg of white sugar for the second time, stir evenly with compressed air, after 12 hours of fermentation, ventilate and stir with compressed air;

[0058] 4) Three feeds: after 24 hours of fermentation, add 4kg of white sugar for the third time and stir evenly with compressed air;

[0059] 5) Post-fermentation: During the period, use compressed air to rake every day for 15 days, and the temperature is controlled at 20-24°C;

[0060] 6) Press filtration and clarificat...

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Abstract

The invention relates to a method for making yellow liquor from white granulated sugar. The method includes: adding 1.0 part of white granulated sugar, 0.15-0.25 part of wheat koji, rice koji or mixture of both, 0.45-0.65 part of distiller's yeast, and 6.0-8.0 parts of water into a fermenter, mixing well for fermentation, and controlling after-entry temperature at 20-30 DEG C; introducing compressed air and performing initial harrow after 10-14 hours of fermentation, and controlling the fermentation temperature at 27-33 DEG C; adding 0.85-1.15 parts of white granulated sugar after 20-25 hours of fermentation, and allowing for continual fermentation; adding 0.35-0.45 part of white granulated sugar again 20-25 hours after primary feed supplement; and post-fermenting. The made yellow liquor is light yellow with light aroma, tastes fresh, cool and mellow, and has typical style of the yellow liquor. The content of beta-phenylethano1 (featured ingredient in yellow liquor) is in the normal range, and the high bitterness style of the traditional yellow liquor is improved.

Description

technical field [0001] The invention relates to rice wine and a brewing process thereof, in particular to rice wine brewed with white sugar as the main raw material and a brewing method thereof. Background technique [0002] Most of the existing rice wine brewing uses rice, millet, corn, etc. as the main raw materials. After steaming or cooking, saccharification starter such as koji and distiller's yeast and water are added, and the processes of saccharification and fermentation, fermenting, pressing and filtering, and heat sterilization are carried out. Realize the brewing of rice wine. [0003] The common rice wine production process is as follows: [0004] 1) Dipping: soak the required amount of rice (millet, corn) in water; [0005] 2) Steaming or cooking: send the soaked rice (millet, corn) to steaming or cooking; [0006] 3) Cool the ingredients: cool the cooked rice or pour it with water, then mix in the saccharification starter (wine medicine, koji, yeast, active ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 毛严根冉宇舟胡健黄媛媛叶小龙吴苗叶方逸群范雪平
Owner SHANGHAI JINFENG WINE IND
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