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Yellow wine making method

A technology for brewing rice wine and dipping rice, which is applied in the preparation of alcoholic beverages and other directions, can solve the problems of difficult treatment of rice milk and water, and achieve the effects of reducing equipment and construction investment, reducing starch loss, and simplifying the process.

Inactive Publication Date: 2015-12-16
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention aims at innovating the rice wine fermentation process, solving the problem of difficult rice milk water treatment for rice wine production, creating an environment-friendly rice wine production process, and realizing cost reduction and efficiency increase

Method used

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preparation example Construction

[0017] Yellow rice wine brewing method of the present invention compares with the preparation method of existing yellow rice wine, has following beneficial effect:

[0018] The rice soaking production process proposed by the present invention adopts the steaming method of directly pouring rice with water, which replaces the original rice soaking process, solves the generation, treatment and discharge of a large amount of rice milk water in traditional rice wine brewing, and effectively breaks through the sewage bottleneck of rice wine production , while saving a lot of water resources, and can reduce the loss of raw material rice. Through low-temperature fermentation to ensure the total amount of acid production in the fermentation process and to improve the flavor of rice wine, a relatively complete advanced technological route has been formed overall, and the product quality has reached the standard of superior dry rice wine stipulated in the national standard GB / T13662-2008 ...

Embodiment 1

[0021] (1) Raw material preparation: select 20000Kg of non-mildew glutinous rice, sieve to remove broken rice, soil and sand, and remove impurities.

[0022] (2) Drench the rice: spray the rice with 55° C. hot water circulation, and the rice drench time is 25 minutes. After the rice is drenched, the moisture content of the rice reaches 30%.

[0023] (3) Steaming rice: the rice after the rice is drenched is steamed and boiled mature rice, and steaming time is 40min, makes the moisture content of rice reach 45% after steaming rice.

[0024] (4) Falling into the tank, low-temperature fermentation: Immediately pour the cooked cooked rice with 10°C cold water to 40°C, and drop it into the fermentation tank together with 800Kg of wheat koji, 6000Kg of distiller's mother and 5000Kg of leftover water for brewing Clean water until the total weight of the material in the fermenter is 60000Kg for fermentation. The temperature of the feeding product is controlled at 24±2°C, and the rake ...

Embodiment 2

[0028] (1) Raw material preparation: select 20,000 kg of non-mildew japonica rice, sieve the broken rice, soil and sand, and remove impurities.

[0029] (2) Drench the rice: spray the rice with 60°C hot water circulation, the rice drenching time is 20min, after the rice drenching, the moisture content of the rice reaches 30%.

[0030] (3) steamed rice: the rice after the rice is drenched is boiled ripe rice, and steaming time is 45min, makes the rice moisture content reach 45% after steaming rice.

[0031] (4) Falling into the tank, low-temperature fermentation: Immediately pour the cooked cooked rice with 10°C cold water to 40°C, drop it into the fermentation tank together with 1000Kg of wheat koji, 6000Kg of distiller's mother and 5000Kg of leftover rice water, and add additional brewing Clean water until the total weight of the material in the fermenter is 60000Kg for fermentation. The temperature of the feeding product is controlled at 24±2°C, and the rake is started 9 ho...

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Abstract

The invention provides a yellow wine making method. According to the method, water is sprinkled onto the raw material rice to enable water content to reach 25-40% by weight, and then rice is steamed; rice sprinkling water is recycled to be used as partial fermentation water; the average temperature for primary fermentation is 20-26 DEG C, and the average temperature of post-fermentation is 14-18 DEG C. According to the method, rice steeping is replaced with rice sprinkling, production water can be saved greatly, and discharge of rice steeping milk is avoided; processes are simplified, starch consumption is reduced, and equipment and building investment is reduced; the quality of yellow wine can be improved through low-temperature fermentation.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing rice wine with energy saving and emission reduction. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It uses rice and wheat as raw materials, and is made from koji (wheat koji, rice koji, It is a kind of brewed wine made by the joint fermentation of different types of yeast, bacteria, mold and other microorganisms in red yeast rice) or pulp water (soaked rice water). [0003] For thousands of years, rice wine production has been using the traditional method of processing raw rice, that is, the rice must be soaked and steamed before fermentation. Amylase hydrolyzes starch, which in turn allows yeast to ferment wine. However, the modern large tank production process adopts the traditional method of soaking rice and steaming rice to process raw rice, which has the following disadvantages: first, soaking rice gener...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 张辉毛严根袁军川戚国荣范雪平钱峰朱峰云彭金龙叶小龙范强陆晓东
Owner SHANGHAI JINFENG WINE IND