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Method for brewing distilled spirit by using rice as raw material

A rice and raw material technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low alcohol yield and high methanol content in liquor, and achieve the effects of improving quality, reducing methanol content, and increasing alcohol yield

Active Publication Date: 2014-09-10
四川省青川县廖米酿酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common winemaking process using rice as raw material has a low yield and high methanol content in the produced liquor

Method used

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  • Method for brewing distilled spirit by using rice as raw material

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] The liquor brewing method taking rice as raw material of the present embodiment comprises the following steps:

[0017] S1: Mix 100 kg of rice and 260 kg of water by weight, keep warm at 39 degrees, and let stand for 20 minutes;

[0018] S2: Mix 0.6 kg of white sugar and 0.6 kg of water by weight, keep warm at 32 degrees, add 0.3 kg of dry yeast, 0.3 kg of fresh aroma yeast, and 0.8 kg of distiller's yeast, and let it stand for 3 minutes;

[0019] S3: uniformly mix the materials obtained in steps S1 and S2, and place them in a stainless steel barrel for sealed fermentation;

[0020] S4: Ferment for 15 days, the first 8 days, open the fermenter every 12 hours, stir for 3 minutes before sealing;

[0021] S5: One-time distillation, stop distillation when the alcohol content of the detected fraction is 5% (V / V), and the obtained primary fraction is used for future use.

[0022] S6: Perform secondary distillation on the primary fraction obtained in S5, stop distillation wh...

Embodiment 2

[0024] The liquor brewing method taking rice as raw material of the present embodiment comprises the following steps:

[0025] S1: Mix 100 kg of rice and 270 kg of water by weight, keep warm at 40 degrees, and let stand for 30 minutes;

[0026] S2: Mix 0.6 kg of white sugar and 1 kg of water by weight, keep warm at 32.5 degrees, add 0.3 kg of dry yeast, 0.3 kg of fresh aroma yeast, and 0.8 kg of distiller's yeast, and let stand for 6 minutes;

[0027] S3: uniformly mix the materials obtained in steps S1 and S2, and place them in a stainless steel barrel for sealed fermentation;

[0028] S4: Ferment for 18 days, the first 9 days, open the fermenter every 12 hours, stir for 3-5 minutes before sealing;

[0029] S5: one distillation, the distillation is stopped when the alcohol content of the detected fraction is 8% (V / V), and the obtained primary fraction is used for future use.

[0030] S6: Perform secondary distillation on the primary fraction obtained in S5, stop distillatio...

Embodiment 3

[0032] The liquor brewing method taking rice as raw material of the present embodiment comprises the following steps:

[0033] S1: Mix 100 kg of rice and 280 kg of water by weight, keep warm at 42 degrees, and let stand for 40 minutes;

[0034] S2: Mix 0.6 kg of white sugar and 2 kg of water by weight, keep warm at 33 degrees, add 0.3 kg of dry yeast, 0.3 kg of fresh aroma yeast, and 0.8 kg of distiller's yeast, and let stand for 8 minutes;

[0035] S3: uniformly mix the materials obtained in steps S1 and S2, and place them in a stainless steel barrel for sealed fermentation;

[0036] S4: Ferment for 20 days, the first 10 days, open the fermenter every 12 hours, stir for 5 minutes before sealing;

[0037] S5: One-time distillation, stop distillation when the alcohol content of the detected fraction is 10% (V / V), and the obtained primary fraction is used for future use.

[0038] S6: Perform secondary distillation on the primary fraction obtained in S5, stop distillation when ...

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Abstract

The invention discloses a method for brewing a distilled spirit by using rice as a raw material. According to the method for brewing the distilled spirit, rice is used as the raw material, and white granulated sugar is added for heat preservation before koji and yeast are added into the raw material, thus ensuring that microorganisms in the koji and yeast can be fully activated. In the post-fermentation process, the rice can be fermented fully, the liquor yield can be improved, and the methanol content can be reduced at the same time; the yield can be improved, and the quality of products can be improved at the same time. The liquor obtained by first distillation is subjected to second distillation to finally obtain the product; by virtue of twice distillation, the methanol content in the liquor can be reduced, and the quality of the liquor can be improved.

Description

technical field [0001] The invention belongs to the field of liquor brewing, and in particular relates to a liquor brewing method using rice as a raw material. Background technique [0002] Drinking liquor is a habit of many people. With the improvement of life, more and more liquor will be drunk. Traditional liquor is fermented from grains. In particular, sorghum is used as a raw material for brewing, and the brewed liquor is very popular among drinkers. After the development of the chemical industry, the use of chemical methods to synthesize ethanol, and then use the method of blending to produce liquor once became a new production method. With the improvement of the quality of life, more and more people pursue the naturalness of diet. Ethanol synthesized by chemical methods is food grade and has very few harmful substances, but it still causes people to worry. The return of liquor obtained by fermenting natural crops as raw materials has been favored by more people. ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 廖尔秀何婷
Owner 四川省青川县廖米酿酒业有限公司
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