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Process for using yellow vinasse to produce arrack

A technology for yellow rice wine lees and liquor, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of low yield of glutinous liquor and other problems, and achieve the effects of improving the economic benefits of enterprises, improving yield and improving economic benefits.

Active Publication Date: 2015-11-04
绍兴国家黄酒工程技术研究中心有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, distiller's grains are mainly used to produce distiller's grains, but the yield of distiller's grains is low in the existing technology

Method used

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  • Process for using yellow vinasse to produce arrack

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] combine figure 1 Shown, a kind of technique of yellow rice distiller's grains producing distiller's grains burns liquor, comprises the following steps:

[0028] (1) Crushing: Add rice bran, glucoamylase (50000U), α-amylase (4000U) and rice wine active dry yeast to rice wine grains, and crush them into loose and fine grains with a crusher; among them, rice wine grains, rice wine grains The mass ratio between bran, glucoamylase, α-amylase and rice wine active dry yeast is 100:6:0.1:0.1:0.1;

[0029] (2) Accumulation fermentation: The crushed yellow rice wine grains are piled up and fermented in a sealed manner. The accumulation height of the yellow rice wine grains is 0.8 meters. The plastic film is used to cover the surface of the grains, and the four sides are sealed with large bran for fermentation. The sealed fermentation time is 15 days. ;

[0030] (3) Distillation: take out the distiller's grains, mix them into the chaff, the mass ratio between the distiller's...

Embodiment 2

[0035] combine figure 1 Shown, a kind of technique of yellow rice distiller's grains producing distiller's grains burns liquor, comprises the following steps:

[0036] (1) Crushing: Add rice bran, glucoamylase (50000U), α-amylase (4000U) and rice wine active dry yeast to rice wine grains, and crush them into loose and fine grains with a crusher; among them, rice wine grains, rice wine grains The mass ratio between bran, glucoamylase, α-amylase and rice wine active dry yeast is 100:7:0.15:0.15:0.15;

[0037] (2) Accumulation fermentation: The crushed yellow rice wine grains are piled up and sealed for fermentation. The height of the piled rice wine grains is 1 meter. The surface of the grains is covered with a plastic film, and the four sides are sealed with large bran for fermentation. The sealed fermentation time is 16 days. ;

[0038] (3) Distillation: take out the distiller's grains, mix them into the chaff, the mass ratio between the distiller's grains and the chaff ...

Embodiment 3

[0043] combine figure 1 Shown, a kind of technique of yellow rice distiller's grains producing distiller's grains burns liquor, comprises the following steps:

[0044] (1) Crushing: Add rice bran, glucoamylase (50000U), α-amylase (4000U) and rice wine active dry yeast to rice wine grains, and crush them into loose and fine grains with a crusher; among them, rice wine grains, rice wine grains The mass ratio between bran, glucoamylase, α-amylase and rice wine active dry yeast is 100:8:0.2:0.2:0.15;

[0045] (2) Accumulated fermentation: The crushed yellow rice wine grains are piled up and fermented in a sealed manner. The piled height of the yellow rice wine grains is 1.2 meters. The plastic film is used to cover the surface of the grains, and the four sides are sealed with bran for fermentation. The sealed fermentation time is 18 days. ;

[0046] (3) Distillation: Take out the distiller's grains, mix them into the chaff, the mass ratio between the distiller's grains and t...

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Abstract

The invention relates to a process for using yellow vinasse to produce arrack and belongs to the technical field of arrack brewing processes. The process is characterized in that enzyme preparation and rice wine active dry yeast are added into the yellow vinasse for first solid-state fermentation, arrack distillation is performed after 15-18 days, brewing yeast is mixed into the residual lees after arrack distillation to perform second solid-state fermentation to produce the arrack. The process has the advantages that the starch in the yellow vinasse is fully utilized, arrack yield is increased, and enterprise economic benefits are increased.

Description

technical field [0001] The invention relates to a process for producing distiller's grains burnt liquor, belonging to the technical field of distiller's burnt liquor brewing technology. Background technique [0002] It has the characteristics of colorless or yellowish transparent, rich and long-lasting aroma, mellow and smooth taste, and long aftertaste after drinking. It is deeply loved by local consumers and experts, and the supply of products exceeds demand. [0003] Distiller's grains are by-products of rice wine production. The fermented rice wine mash is pressed to separate the solid matter from the wine liquid, which is called distiller's grains. The grain production rate of yellow rice wine varies greatly depending on the variety, raw material and operation method of the wine. Generally, the grain production rate of Yuanhong wine is 28%-29%, and that of rice wine is 30%-31%. [0004] Distiller's grains not only contain yeast, enzymes, alcohol, starch, s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12C12H6/02
Inventor 傅建伟钱斌谢广发王兰邹慧君胡志明董海
Owner 绍兴国家黄酒工程技术研究中心有限公司
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