Production technology for solid-liquid phase combined rice wine

Abstract

The invention discloses a food production technology, and particularly relates to a production technology for solid-liquid phase combined rice wine, which effectively solves the problem of solidification of rice wine, and guarantees that the flavor, nutrition and color of the produced rice wine are relatively consistent with the quality of the original taste and flavor rice wine. The production technology also comprises post processes mainly comprising steps of filtering, namely, filtering the original taste and flavor rice wine so as to obtain rice water and rice dregs; processing rice water, namely, heating up the rice water so as to obtain at most 65 DEG C inactivated yeast, filling, then sterilizing for at least 18 minutes at 88-92 DEG C; processing rice dregs, namely, desaccharifying the rice dregs, freezing for at least 18-20 hours at below 40 DEG C-below 30 DEG C, then drying for 20-40 hours in a 40-50 DEG C vacuum drying chamber; and packaging, namely, respectively packaging the processed rice water and rice dregs, then packaging for the second time so as to obtain the solid-liquid phase combined rice wine.

Description

technical field [0001] The invention relates to the technical field of food processing and production technology, in particular to a solid-liquid two-phase combined rice wine production technology. Background technique [0002] Rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice or fermented glutinous rice, is a traditional fermented food that is widely spread among the people in our country. It has a history of more than 2,000 years, and "Xiaogan rice wine" is the best. With its long history and culture and unique geographical environment, "Xiaogan rice wine" uses Zhuhu pearl glutinous rice in Xiaogan Wetland Reserve as the main raw material, and uses the unique local "honeycomb" distiller's yeast as the fermented distiller's mother. Steamed rice, cooled, mixed with koji, and fermented, the rice grains of raw juice rice wine are crystal clear, sweet and soft in taste, rich in glucose, vitamins, amino acids and other nutrients. [0003] At the...

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of rice wine mainly improves the mechanical automation of rice washing and steaming on the basis of the original process, which effectively reduces labor intensity and improves production efficiency. At the same time, hard packaging is usually changed to soft packaging; however , the processing and production of rice wine in the prior art is mostly in the liquid state, and all kinds of liquid packaging have the problems of easy damage and bulkiness, and the heating and boiling in the processing technology, cooking wine deployment, and the volatilization of various flavor substances in the rice wine are serious. At the same time, the final heat sterilization process can easily cause the color of the finished rice wine to turn yellow. This production process makes the liquid rice wine have a large difference in flavor, nutrition, color and other aspects from the original rice wine. All kinds of Xiaogan rice wine sold in the market are "not pure and authentic", seriously affecting the reputation of this traditional specialty product