Production process of polished round-grained rice red wine fermented in great tank

A production process, a technology of fermenting japonica, which is applied in the production process of fermenting japonica rice yuan red wine in large tanks, can solve the problems of fermentation rancidity, reduce the amount of feed, and low acidity, and achieve the prevention of fermentation mash spoilage, inhibition of the growth of miscellaneous bacteria, and a refreshing taste Effect

Active Publication Date: 2015-01-21
绍兴国家黄酒工程技术研究中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The price of raw materials for Yuanhong wine produced from japonica rice is relatively cheap, and the brewed rice wine has a refreshing taste, but the following problems exist in actual production: the fermented mash becomes paste-like, which makes it difficult to transport and squeeze the mash, and affects the yield of wine ;There is a lot of foam, so it is necessary to reduce the amount of feed to prevent the fermentation tank from overflowing during fermentation, and the capacity of the tank after decoction is difficult to meet the requirements
However, if the rice soaking time is shortened, the acidity of the fermented mash is low, and the purpose of inhibiting the production of miscellaneous bacteria cannot be achieved, and it is easy to cause fermentation rancidity

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0032] The production technology of large-tank fermented japonica rice yuan red wine of the present invention comprises the following steps:

[0033] A1 Rice soaking: Weigh 100kg of japonica rice, after screening and removing impurities, put it into a tank and add water for soaking, the water surface is 10 cm above the rice layer, soak for 6 hours, and drain;

[0034] A2 Steaming and cooling: steam the japonica rice until there is no white heart inside, loose and not mushy, cooked but not rotten and uniform; quickly cool the steamed japonica rice to the required temperature, and the temperature is to control the temperature of the product after it is dropped into the tank It is advisable to be 24 ~ 28 ℃;

[0035] A3 into the tank: Japonica rice, 145kg of water, 12kg of high-temperature saccharified distiller's mother, 10kg of raw wheat koji, 6kg of cooked wheat koji, 20g of α-amylase of 4000U, CaCl 2 Mix 15g of ≥90% food-grade calcium chloride evenly, and control the product ...

Embodiment 2

[0045] The production technology of large-tank fermented japonica rice yuan red wine of the present invention comprises the following steps:

[0046] A1 Rice soaking: Weigh 100kg of japonica rice, after screening and removing impurities, put it in a tank and add water for soaking, the water surface is 6 cm above the rice layer, soak for 4 hours, and drain;

[0047] A2 Steaming and cooling: steam the japonica rice until there is no white heart inside, loose and not mushy, cooked but not rotten and uniform; quickly cool the steamed japonica rice to the required temperature, and the temperature is to control the temperature of the product after it is dropped into the tank It is advisable to be 24 ~ 28 ℃;

[0048] A3 into the tank: japonica rice, 135kg of water, 10kg of high-temperature saccharified distiller's mother, 9kg of raw wheat koji, 5kg of cooked wheat koji, 4000U of α-amylase 40g, CaCl 2 Mix 25g of ≥90% food-grade calcium chloride evenly, and control the product temperatu...

Embodiment 3

[0058] The production technology of large-tank fermented japonica rice yuan red wine of the present invention comprises the following steps:

[0059] A1 Rice soaking: Weigh 100kg of japonica rice, after screening and removing impurities, put it in a tank and add water for soaking, the water surface is 8 cm above the rice layer, soak for 5 hours, and drain;

[0060] A2 Steaming and cooling: steam the japonica rice until there is no white heart inside, loose and not mushy, cooked but not rotten and uniform; quickly cool the steamed japonica rice to the required temperature, and the temperature is to control the temperature of the product after it is dropped into the tank It is advisable to be 24 ~ 28 ℃;

[0061] A3 into the tank: japonica rice, 140kg of water, 11kg of high-temperature saccharified distiller's mother, 9.5kg of raw wheat koji, 5.5kg of cooked wheat koji, 30g of 4000U α-amylase, CaCl 2 Mix 20g of ≥90% food-grade calcium chloride evenly, and control the product tem...

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Abstract

The invention relates to a production process of polished round-grained rice red wine fermented in a great tank, belonging to the technical field of yellow rice wine brewing. The production process comprises the following steps: soaking rice; steaming rice and cooling; dropping the rice into a tank; pre-fermenting, namely starting harrowing for the first time 8-10 hours after dropping the rice into the tank, adding 100000 U saccharifying enzyme and 50000U acid protease in a certain proportion while harrowing for the first time, then starting harrowing once every two hours, controlling the highest product temperature to be no more than 33 DEG C, introducing chilled water to cool fermenting mash; after the primary fermentation is ended, gradually lowering the product temperature to 15-17 DEG C, feeding the product into a post-fermenting tank to ferment after fermenting for 4 days in the pre-fermenting tank; performing post-fermenting; squeezing, carrying out sterilization and filling the wine into jars. According to the production process disclosed by the invention, the rice is soaked for a short time, various enzyme preparations and activators are added, and high-temperature saccharifying yeast wine is used for fermenting, so that the problems that the fermented mash is pasted and has many bubbles.

Description

technical field [0001] The invention relates to a production process of fermented japonica rice yuan red wine in a large tank, and belongs to the technical field of rice wine brewing. Background technique [0002] Yuanhong wine is one of the four traditional varieties of Shaoxing rice wine. The large-tank fermented Yuanhong wine is produced by the method of spreading rice with glutinous rice as the raw material and instant distiller's yeast as the starter. [0003] The price of raw materials for Yuanhong wine produced from japonica rice is relatively cheap, and the brewed rice wine has a refreshing taste, but the following problems exist in actual production: the fermented mash becomes paste-like, which makes it difficult to transport and squeeze the mash, and affects the yield of wine ; There is a lot of foam, so it is necessary to reduce the amount of feed to prevent the fermentation tank from overflowing during fermentation, and it is difficult to meet the requirements f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 傅建伟钱斌谢广发邹慧君王兰胡梦莎胡志明
Owner 绍兴国家黄酒工程技术研究中心有限公司
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