Refreshing yellow rice wine and preparation method thereof

Abstract

The invention relates to refreshing yellow rice wine and a preparation method thereof. The yellow rice wine is prepared by the following components by weight percentage: 25.5%-52% of glutinous rice, 3%-15% of rice yeast, 1.5%-6.5% of wine yeast and 30%-70% of water. The preparation method comprises the following steps of (1) soaking the rice, (2) steaming the rice, (3) loading in a tank, and (4) pre-fermenting: supplying compressed air and stirring after the materials are loaded in the tank for 22-26h and when the product temperature reaches 29-33 DEG C, then stirring once per 5-8h, controlling the product temperature as 28-31 DEG C during stirring for the second time, controlling the product temperature as 27-29 DEG C during stirring for the third time, controlling the stirring course strictly for 24h, (5) post-fermenting, (6) squeezing, and obtaining semi-finished yellow rice wine, and (7) blending, and obtaining the finished yellow rice wine. The refreshing yellow rice wine has no wheat koji, red koji or black skin red koji, no rhizopus yeast odor and no enzyme preparation taste, and is refreshing in mouthfeel, short in production cycle, and high in production efficiency.

Description

technical field [0001] The invention relates to refreshing rice wine and a preparation method thereof, belonging to the technical field of rice wine brewing. Background technique [0002] Refreshing rice wine is made of rice, millet, corn, millet, wheat, etc. as the main raw materials, adding distiller's yeast (or some enzyme preparations and yeast) as a saccharification starter, after cooking, saccharification, fermentation, pressing, filtering, decocting wine (except Bacteria), stored and blended, the rice wine with a refreshing taste is deeply loved by the common people. At present, the refreshing yellow rice wine is made from rice, etc., and fermented by adding wheat koji, rhizopus koji, red koji, black koji, etc. or some enzyme preparations as saccharifying agents. Red yeast rice is used as a refreshing rice wine fermented with saccharifying agent. Wheat koji or red koji, and Wuyi red koji have a heavier gas, more obvious bitterness, not refreshing enough, and consumer...

AI Technical Summary

Problems solved by technology

At present, the refreshing yellow rice wine is made from rice, etc., and fermented by adding wheat koji, rhizopus koji, red koji, black koji, etc. or some enzyme preparations as saccharifying agents. Red yeast rice is used as a refreshing rice wine fermented with saccharifying agent. Wheat koji or red koji, and Wuyi red koji have a heavier gas, more obvious bitterness, not refreshing enough, and consumers cannot accept it; while Jiangsu, Shanghai and other places use rhizopus Refreshing yellow rice wine fermented with koji or some enzyme preparations as saccharifying agent has the smell of rhizopus and enzyme preparation, and it is not refreshing enough, and the taste is poor, so it cannot be accepted by consumers.