Rice-flavor Baijiu brewing method

Abstract

The invention discloses a rice-flavor Baijiu brewing method and relates to the technical field of wine brewing. The method comprises the following steps: cleaning and soaking polished rice obtained by polishing 20% of whole rice, stewing, blowing the cooked rice to be cool through an air blower, spraying by water, uniformly blending aspergillus oryzae, saccharomyces sake and soft water with rice subjected to spraying, and finally, pouring the rice into a tank for saccharification fermentation at medium-low temperature, wherein the temperature is kept to be 20 DEG C during fermentation. Compared with the prior art, the method provided by the invention has the advantages that pure rice cores are cooked to be rice, the aspergillus oryzae is used as a saccharifying agent, the saccharomyces sake is used as a fermentation agent, and saccharification fermentation is carried out at the low temperature and constant temperature of 20 DEG C through a liquid method, so that the brewed Baijiu has a composite honey flavor and a sake flavor, is fragrant, fresh and cool, and alcohol sweet in mouthfeel, cool after entering a mouth, long in aftertaste and smooth and the problems that the conventional rice wine is single in fragrance, weak in taste and short in aftertaste are solved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing rice-flavored liquor. Background technique [0002] The standard definition of liquor is a distilled wine made from grains and grains as the main raw material, with Daqu, Xiaoqu or bran koji and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting and distilling. Also known as Shaojiu, Laobaigan, Burning Knife, etc. The quality of the wine is colorless or yellowish and transparent, the smell is pure and fragrant, the mouth is sweet and refreshing, and the alcohol content is high. After storage and aging, it has a compound aroma mainly composed of esters. [0003] Rice-flavored liquor has a long history. Many experts and scholars recommend it as the origin of Chinese liquor, and rice-flavored liquor is brewed by biological fermentation. Coupled with rich nutrition, green health, and innocent miscellaneous flavors, it has a high r...

AI Technical Summary

Problems solved by technology

[0003] Rice-flavored liquor has a long history. Many experts and scholars recommend it as the origin of Chinese liquor, and rice-flavored liquor is brewed by biological fermentation. Coupled with rich nutrition, green health, and innocent miscellaneous flavors, it has a high reputation in the historical records of the Chinese nation; rice-flavored liquor is represented by Guilin Sanhua, and traditional rice-flavored liquor has been produced in Guangxi for hundreds of years. The process is basically similar. Generally, rhizopus is added to the steamed cold rice for saccharification, and then fermented with white wine yeast. The semi-solid fermentation method is used during fermentation, and the fermentation temperature is 28-35 ° C. Due to the similar brewing process, the product The taste and quality are not much different. Consumers have already felt "greasy" for long-term consumption of products with this flavor, and some consumers have switched to drinking other flavors of liquor. There is a large market in Guangxi, and the market space for rice-flavored liquor is gradually being compressed, and unprecedented challenges have emerged