Manufacturing technology of japonica rice wine

A production process and technology for adding rice wine, applied in the field of production technology of rice wine with rice, can solve problems such as mashed paste foam and the like, and achieve the effects of preventing rancidity, preventing yeast senescence, and avoiding bacterial contamination

Inactive Publication Date: 2015-06-10
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

[0006] Aiming at the above-mentioned technical problems of the prior art, the object of the present invention is to provide a production process of japonica rice plus rice wine. The process adopts short-term soaking of rice, adding enzyme preparations, and adopts a twice-feeding method, thereby solving the problem of fermenting mash paste. The problem of shape and foam

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  • Manufacturing technology of japonica rice wine

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Effect test

Embodiment 1

[0027] The production process of japonica rice and rice wine in this embodiment 1 includes the following steps:

[0028] (1) Soaking rice: After 10,000kg of japonica rice is screened and removed, it is soaked for two days. The amount of soaked rice per day is 5000kg. The water surface is 10 cm above the rice layer. Soak for 6 hours and drain;

[0029] (2) Steamed rice and cooling: Steamed rice requires no white heart inside, loose and not sticky, cooked but not rotten, and uniform. The steamed rice is quickly blasted to the required temperature, so that the product temperature is 27°C;

[0030] (3) The first fermentation: activate 8kg of active dry yeast, and then mix rice (5000kg of japonica rice), 5000kg of water, 550kg of raw wheat koji, 300kg of cooked wheat koji, 300g of 35000U α-amylase and activated active dry yeast. Even, the product temperature is controlled at 27℃ after dropping the can, and the rake can be started 9 hours after the can, and the rake will be opened every 4...

Embodiment 2

[0036] The production process of japonica rice and rice wine in this embodiment 2 includes the following steps:

[0037] (1) Soaking rice: After 10,000kg of japonica rice has been screened and removed, it is soaked for two days. The amount of soaked rice per day is 5000kg. The water surface is 6 cm above the rice layer. Soak for 4 hours and drain;

[0038] (2) Steamed rice and cooling: Steamed rice requires no white heart inside, loose and not sticky, cooked but not rotten, and uniform. The steamed rice is quickly blasted to the required temperature, so that the product temperature is 25°C;

[0039] (3) The first feeding fermentation: activate 7kg of active dry yeast, then mix rice (5000kg of japonica rice), 4500kg of water, 500kg of raw wheat koji, 250kg of cooked wheat koji, 500g of 35000U α-amylase and activated active dry yeast. Even, the product temperature is controlled at 25°C after dropping the can, and the rake can be started 7 hours after dropping, and the rake will be ope...

Embodiment 3

[0045] The production process of japonica rice and rice wine in this embodiment 3 includes the following steps:

[0046] (1) Soaking rice: After 10,000kg of japonica rice is screened and removed, it is soaked for two days. The amount of soaked rice per day is 5000kg. The water surface is 8 cm above the rice layer. Soak for 5 hours and drain;

[0047] (2) Steamed rice and cooling: Steamed rice requires no white heart inside, loose and not mushy, cooked but not rotten and uniform. The steamed rice is quickly blasted to the required temperature, so that the product temperature is 26°C;

[0048] (3) The first fermentation: 7.5kg of active dry yeast is activated, then rice (5000kg of japonica rice), 4750kg of water, 525kg of raw wheat koji, 275kg of cooked wheat koji, 400g of 35000U α-amylase and activated active dry yeast Mix evenly, control the product temperature at 26°C after dropping the can, start the rake 8 hours after dropping, and open the rake every 3.5 hours later, control the...

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Abstract

The invention relates to a manufacturing technology of a japonica rice wine. The manufacturing technology of the japonica rice wine comprises the following steps: (1) soaking rice; (2) cooking rice, and cooling the rice; (3) dosing materials for the first time for fermentation; (4) dosing materials for the second time for fermentation; (5) implementing post-fermentation; (6) squeezing, boiling wine, and filling the wine in jars. In the manufacturing technology of the japonica rice wine, the rancidity of the fermented mash is prevented effectively by utilizing an active dry yeast and a twice-dosing method. A quick brewing yeast is replaced by the active dry yeast for the fermentation, thereby avoiding bacteria contaminations caused by the brewing yeast. The twice-dosing method is employed; all the yeasts are added during the first dosing, thus the inoculum size is increased by comparing to a once-dosing method. The inoculum size is up to 1.4-1.6%o. Accordingly, the yeasts are superior in numbers. The yeasts are provided with new nutrition during the second dosing, thereby expanding the cultivation effect, generating more new yeast cells, preventing the yeasts from aging, and keeping a strong fermenting ability of the yeasts. Accordingly, the growth of infectious microbes can be inhibited effectively.

Description

technical field [0001] The invention relates to a production process of japonica rice plus rice wine, which belongs to the technical field of rice wine brewing. Background technique [0002] Jiafanjiu is the largest and most popular variety among the four traditional varieties of Shaoxing rice wine. Adding rice wine is essentially based on the production process of Yuanhong wine, adding rice to the ingredients and further improving the requirements of the process operation. [0003] The raw material price of rice wine produced from japonica rice is relatively cheap, and the brewed wine has the characteristics of refreshing taste, but the following problems exist in the 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 difficul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 谢广发傅建伟邹慧君钱斌胡志明林仁华董海
Owner 绍兴国家黄酒工程技术研究中心有限公司
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