Production technology of vat fermentation sweet type yellow rice wine

A production process and technology for yellow rice wine, applied in the field of production technology of sweet yellow rice wine fermented in large tanks, can solve the problems of high labor intensity, difficult mash pressing, many operators, etc., and achieve the effects of reducing waste water discharge and saving raw material costs.

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

Because soaked rice needs to be rinsed with clear water to prevent rancidity, and steamed rice needs to be cooled with clear water to loosen the rice and facilitate the mixing of medicines and nests, so a large amount of waste water will be generated
At the same time, the nest-building operation requires many operators and is labor-intensive
[0004] Sweet rice wine is generally made of glutinous rice. This is

Method used

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  • Production technology of vat fermentation sweet type yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] One, the processing steps of glutinous rice sweet yellow rice wine among the present invention are as follows:

[0039] The amount of ingredients is calculated based on a large tank for brewing, and the ingredients for each tank are: 125kg of glutinous rice, 15kg of raw wheat koji, 60g of 100000U glucoamylase, 10g of 50000U acid protease, 180g of active dry yeast for rice wine and 130 kg of 32% vol liquor;

[0040] A1. Rice soaking: After the glutinous rice has been screened and removed, put it into a tank and soak it in water. The water surface is 10 cm above the glutinous rice layer. Soak it for 4 days, drain it, and collect part of the rice milk water for later use;

[0041] A2. Steamed rice: Steam the rice until the surface is steamed, and the rice grains are not white; the standard requirements for glutinous rice are: hard on the outside and soft on the inside, loose but not mushy, cooked but not rotten, and uniform;

[0042] A3, air-cooling: the steamed glutinous ...

Embodiment 2

[0057] One, the processing steps of glutinous rice sweet yellow rice wine among the present invention are as follows:

[0058] The amount of ingredients is calculated based on a large tank for brewing, and the ingredients for each tank are: 125kg of glutinous rice, 10kg of raw wheat koji, 80g of 100,000U glucoamylase, 15g of 50,000U acid protease, 140g of rice wine active dry yeast and 130 kg of 35% vol liquor;

[0059] A1. Rice soaking: After the glutinous rice has been screened and removed, put it into a tank and add water to soak it. The water surface is 6 cm above the glutinous rice layer. Soak it for 3 days, drain it, and collect part of the rice milk water for later use;

[0060] A2. Steamed rice: steam until the surface is steamed, and the rice grains are not white; the standard requirements for glutinous rice are: hard on the outside and soft on the inside, loose and not mushy, cooked but not rotten, and uniform;

[0061] A3, air-cooling: the steamed glutinous rice in ...

Embodiment 3

[0076] One, the processing steps of glutinous rice sweet yellow rice wine among the present invention are as follows:

[0077] Calculate the amount of ingredients based on the large tanks used for brewing, and feed each tank: 125kg of glutinous rice, 12.5kg of raw wheat koji, 70g of 100000U glucoamylase, 12.5g of 50000U acid protease, 160g of rice wine active dry yeast and 130 kg of 33.5% vol liquor;

[0078] A1. Rice soaking: After the glutinous rice has been screened and removed, put it in a tank and add water to soak it. The water surface is 8 cm above the glutinous rice layer. Soak it for 3.5 days, drain it, and collect part of the rice milk water for later use;

[0079] A2. Steamed rice: steam until the surface is steamed, and the rice grains are not white; the standard requirements for glutinous rice are: hard on the outside and soft on the inside, loose and not mushy, cooked but not rotten, and uniform;

[0080] A3, air-cooling: the steamed glutinous rice in step A2 is ...

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Abstract

The invention relates to a production technology of vat fermentation sweet type yellow rice wine. The production technology comprises a technology for brewing sticky rice sweet type yellow rice wine by taking sticky rice as a raw material, and a technology for brewing polished round-grained rice sweet type yellow rice wine by taking polished round-grained rice as a raw material, and the sweet type yellow rice wine is prepared by blending the sticky rice sweet type yellow rice wine with polished round-grained rice sweet type yellow rice wine in a certain weight ratio. By taking a part of polished round-grained rice as the raw material, the cost of raw materials is saved; steeped rice is only required for draining mixed starch without flushing and the steeped rice is not required for spraying water for cooling, so that a great amount of water for production is saved and the emission of waste water can be greatly reduced; nest forming operation is omitted, operations are simplified, labor force can be saved and the labor intensity can be lightened; by adding a proper amount of enzyme preparations, the utilization ratio of raw materials can be improved; a part of rice pulp is utilized to reduce emission.

Description

technical field [0001] The invention relates to a production process of fermented sweet rice wine in a large tank, and belongs to the technical field of rice wine brewing. Background technique [0002] The total sugar content of sweet rice wine is more than 100g / L. It is sweet and delicious, and rich in nutrition. In addition to being sold directly as a product, it is also used as a blending wine for rice wine and refreshing rice wine, with a large output. [0003] The fermented sweet rice wine in large vats is brewed by the method of pouring rice. After the rice is cooled by clear water, it is mixed with wine medicine to form an inverted trumpet-shaped concave round nest. When the saccharification and fermentation reach a certain level, the alcohol content is added to 40-50%. vol's baijiu inhibits fermentation to maintain a higher sugar content in the mash. Because the soaked rice needs to be rinsed with clear water to prevent rancidity, and the steamed rice needs to be co...

Claims

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Application Information

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IPC IPC(8): C12G3/04C12G3/02
CPCC12G3/02C12G3/04
Inventor 傅建伟谢广发钱斌邹慧君王兰董海郭旭
Owner 绍兴国家黄酒工程技术研究中心有限公司
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