Method for making yellow wine from recycled rice milk water

A technology of rice wine brewing and rice milk water, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of processing cost, equipment investment increase, waste, etc., and achieve the effects of reducing processing cost, increasing content, and high alcohol content

Inactive Publication Date: 2015-09-16
SHAOXING UNIVERSITY
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Problems solved by technology

If the idea of ​​sewage treatment is still used to treat rice milk water, such as acidification, UASB anaerobic, SBR aerobic and other combined treatment processes, the treatment cost and equipment investment must be increase

Method used

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  • Method for making yellow wine from recycled rice milk water
  • Method for making yellow wine from recycled rice milk water
  • Method for making yellow wine from recycled rice milk water

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Embodiment Construction

[0021] The present invention will be further described below in conjunction with specific examples, but the protection scope of the present invention is not limited thereto.

[0022] The yellow rice wine brewing method that rice milk water recycling of the present invention comprises the following steps:

[0023] (1) Weigh a certain amount of rice and soak it with water at a ratio of 1:2 for 48 hours;

[0024] (2) Take the rice milk water soaked for 48 hours, boil it and keep it warm for 10 minutes, then cool it to room temperature, and add it to the rice wine fermented mash in a certain proportion; the added amount of the rice milk water is 0.2%, 40% and 60%, respectively, And reduce the amount of clear water accordingly, and keep the total water consumption unchanged. The total amount of water added in the process of soaking and steaming rice is 3.5 times the amount of raw materials; Instead of wheat koji; pre-fermentation temperature 28°C, time 7d; post-fermentation temper...

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Abstract

The invention relates to a method for making yellow wine from recycled rice milk water. The method comprises the following steps: (1) weighing a certain amount of rice and soaking in proportion; and (2) taking rice milk water, heating till boiling, preserving heat, cooling to the room temperature, and adding the cooled rice milk water into yellow wine fermented mash in proportion, wherein the adding amounts of rice milk water are respectively 0.2%, 40% and 60%, the use of clean water is correspondingly reduced, the total water use amount remains unchanged, the total water addition amount in soaking and rice steaming processes is 3.5 times the amount of raw materials, the use amount of distiller's yeast is controlled at 10%, wheat koji is replaced by virtue of 2% of liquifying enzyme, saccharifying enzyme and protease, the primary fermentation temperature is 28 DEG C, the primary fermentation time is 7 days, the secondary fermentation temperature is 18 DEG C, and the secondary fermentation time is 14 days. According to the method, rice milk water is recycled to be used in the production process of the yellow wine and can be used for partially replacing feeding water under the conditions that the cost is not increased and the product quality is guaranteed, so that the cyclic utilization of rice milk water is realized, the treatment cost is lowered, and the energy-saving and cost-reducing purposes are achieved.

Description

technical field [0001] The invention relates to a method for brewing rice wine by recycling rice milk water, and belongs to the technical field of rice wine brewing. Background technique [0002] In the traditional rice wine brewing process, the glutinous rice needs to be soaked for a period of time, and the next rice steaming process can be carried out after the rice is loose. Therefore, the rice soaking process consumes a lot of water and produces high COD and total acid content. Rice milk water. And along with the expansion of yellow rice wine industry, the output of rice milk water also increases year by year. If the idea of ​​sewage treatment is still used to treat rice milk water, such as acidification, UASB anaerobic, SBR aerobic and other combined treatment processes, the treatment cost and equipment investment must be increased accordingly. In addition, rice milk is very rich in nutrients, including a large amount of organic acids, amino acids, proteins, starches,...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张苏敏张新华何绍木鲁志康
Owner SHAOXING UNIVERSITY
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