Rice-flavor Baijiu brewing method

A rice-flavored liquor technology, applied in the field of wine making, can solve the problems of rice-flavored liquor market space compression, etc., and achieve the effect of sake fragrance, uniform wine body style, and clean water quality

Inactive Publication Date: 2015-10-14
YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The brewing method of this rice-flavored liquor comprises the following steps:

[0016] A. Steamed rice: take the polished rice obtained by polishing 20% ​​of the whole rice as raw material, wash it, then soak it for 5 hours, and steam it with 100°C steam for 40 minutes;

[0017] B. Drenching the rice: the steamed rice is cooled by blower, then poured with mineral water, and cooled to 28°C, wherein the mineral water is high-quality underground mineral water from Jiuwanda Mountain;

[0018] C, mixed koji: evenly add Aspergillus oryzae, sake yeast and soft water into the rice, wherein the soft water is obtained by using 180 meters deep well water and treated by reverse osmosis;

[0019] D. Fermentation: Pour the product obtained in step C into a tank for low-temperature fermentation at 20°C for 7 days at a constant temperature, during which ice water is used to control the temperature; after fermentation, distillation is carried out to obtain Benmi-flavor liquor.

Embodiment 2

[0021] The brewing method of this rice-flavored liquor comprises the following steps:

[0022] A. Steamed rice: take the polished rice obtained by polishing 20% ​​of the whole rice as raw material, wash it, then soak it for 7 hours, and steam it with 100°C steam for 40 minutes;

[0023] B. Drain the rice: the steamed rice is blown cold with a blower, then poured with mineral water, and cooled to 30°C, wherein the mineral water is high-quality underground mineral water from Jiuwanda Mountain;

[0024] C, mixed koji: evenly add Aspergillus oryzae, sake yeast and soft water into the rice, wherein the soft water is obtained by using 180 meters deep well water and treated by reverse osmosis;

[0025] D. Fermentation: Pour the product obtained in step C into a tank for low-temperature fermentation at 20°C for 10 days at a constant temperature, during which ice water is used to control the temperature; after fermentation, distillation is carried out to obtain Benmi-flavor liquor.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 高钢武韦太时梁靖
Owner YILAN DESHENG HONGLAN LIQUOR IND CO LTD
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