A modern large-tank brewing method of duck blood glutinous ginkgo low-alcohol yellow rice wine
A duck blood glutinous and ginkgo technology, applied in the field of food processing, can solve problems affecting product quality, rice wine rancidity, bad smell, etc., achieve wide consumer acceptance, reduce astringency and sour taste, and help breathing and growth
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[0044] 1. Raw material soaking
[0045] Weigh 50kg of first-grade japonica rice, 10kg of duck blood glutinous rice, and 12kg of ginkgo fruit, wash and drain, remove the shell and skin of ginkgo, and crush it in a grinder to a fineness of about 0.2-0.3cm, add 100kg of water and stir well.
[0046] 2. Enzymatic liquefaction and saccharification of raw materials
[0047] Add the above-mentioned well-mixed raw materials into a vertical jacketed pot with stirring, at a stirring rate of 20r / min, heat up to 90-95°C, add α-amylase (Shandong Jining Hemei Biological Engineering Co., Ltd.) to a final concentration of 4×10 5 U / kg reaction system, heat preservation enzymolysis time 1.5h. Pour ice water into the interlayer, cool the material to 60°C, add malic acid to adjust the pH to 4.5-4.6, add glucoamylase (Shandong Jining Hemei Biological Engineering Co., Ltd.) to a final concentration of 2×10 4 U / kg reaction system, keep warm for 1.5h.
[0048] 3. Main fermentation
[0049] After ...
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