A kind of production technology of fermented japonica rice yuan red wine in a large tank

The invention relates to a production process and a technology for fermenting japonica, which is applied in the field of production technology of large-tank fermented japonica rice wine, which can solve the problems of fermentation rancidity, reducing the amount of feeding materials, low acidity, etc., and achieves the purpose of preventing fermented mash, inhibiting the growth of miscellaneous bacteria, and having a refreshing taste. Effect

Active Publication Date: 2016-01-20
绍兴国家黄酒工程技术研究中心有限公司
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  • 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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  • A kind of production technology of fermented japonica rice yuan red wine in a large tank
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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 into 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 tempera...

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 fermented japonica rice yuan red wine in a large tank, and belongs to the technical field of rice wine brewing. Including the following steps: soaking rice; steaming and cooling; dropping into tanks; pre-fermentation: start raking 8-10 hours after dropping into tanks, add 100000U of glucoamylase and 50000U of acid protease in a certain proportion at the beginning of raking, and then every 2 hours Open the rake once, and control the highest product temperature to no more than 33°C; pass in chilled water to cool the mash; after the main fermentation is over, the product temperature will gradually drop to 15-17°C, and after 4 days of fermentation in the front fermenter, enter the rear fermenter for fermentation; Fermentation; pressing, decocting and potting. The invention adopts soaking rice for a short time, adding various enzyme preparations and activators, and using high-temperature saccharified distiller's yeast for fermentation, thereby solving the problems of the fermented mash being mushy and foamy.

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 Patents(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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