Semisolid state fermentation method for preparing special flavor rice wine mash

A rice wine mash and semi-solid technology, which is applied in the field of preparation of flavored rice wine mash, can solve the problems of low ethanol content, low amino acid content, and poor flavor of the product, and achieve the effect of sweet and mild taste and high amino acid content

Inactive Publication Date: 2015-03-04
XIAOGAN YIPIN FOOD
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0003] But this method has many disadvantages, because the ethanol content in the rice mash is low, it needs to be stored for several weeks for further fermentation; and there is no proteolytic enzyme in the rice koji, so the amino acid content is low, and the product flavor is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 700 kg of sticky rice, first use rice vinegar mash to prepare high ethanol and amino acid concentration, clean the dust with wind blowing method, then add water to soak, soak at room temperature for 1 hour, and then cook, rice and water need to be mixed within 25 minutes The temperature of the rice is raised above 78°C, at this time, the rice begins to partially gelatinize, and then 1.400kg of α-amylase is added to make it liquefied, and the temperature is kept at 78-85°C for 4 minutes. After this treatment, the mixture of rice and water has been transformed into a well-flowing thin rice mash, then introduce steam, heat, raise the temperature to 120°C, keep it for 20-40min, and stir at the same time, so that the mist is gelatinized and liquefied It is more thorough and achieves the purpose of sterilization at the same time.

[0031] Cool the mixture, lower the temperature to 80°C within 45min, then add 1.400kg α-amylase again, react for 20min, at this time, the ric...

Embodiment 2

[0033] Embodiment 2: repeat the process of embodiment 1, but used raw material rice is glutinous rice.

Embodiment 3

[0034] Embodiment 3: repeat the process of embodiment 1, but used raw material rice is long grain rice.

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PUM

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Abstract

The invention provides a semisolid state fermentation method for preparing a special flavor rice mash which has the brewing flavor of conventional aged wine in a small jar. According to the semisolid state fermentation method, only one pressurized fermentation tank is used to wash, soak, cook, liquefy and saccharify the rice to produce a rice vinegar mesh with the initial starch content of at least 30%, and then alcoholic fermentation is carried out to obtain the rice wine mesh with at least 18% of ethanol concentration and at least 1% of amino acid concentration. The amino acid content in the rice wine mash is relatively high, so that the brewed rice vinegar is sweet and mellow. The preparation method for the rice wine mash comprises the following steps: adding alpha-amylase to the steam cooked rice, heating to 121 DEG C, enabling the rice to be sufficiently gelatinized and liquefied, cooling the mash to 85 DEG C, adding alpha-amylase again, and utilizing a wheat yeast which is prepared by growing aspergillus oryzae on wheat, so that the mash has the special flavor, fragrance and fresh taste.

Description

technical field [0001] The invention relates to a method for preparing flavored rice wine mash, in particular to a method for preparing flavored rice wine mash by semi-solid fermentation, and the prepared rice wine mash can be applied to large-scale production of rice wine or rice vinegar. Background technique [0002] Existing vinegar is generally prepared by ethanol fermentation using sugar, water and other substances with high nutrient content, that is, by acetic acid fermentation. Vinegar is a dilution of acetic acid that contains many unaltered soluble components from the original, and fermentation products other than acetic acid. An improved method that has been successfully developed and widely used at present is to steam the raw materials separately outside the fermentation tank, and then add amylase to obtain a rice mash with low starch content; in addition, add a small amount of rice koji to promote saccharification, Improve the flavor of the product. The rice ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12J1/04C12R1/69C12R1/66
CPCC12G3/02C12J1/04
Inventor 李俊平
Owner XIAOGAN YIPIN FOOD
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