Environment-friendly brewing technology of rice wine

Abstract

The invention relates to an environment-friendly brewing technology of rice wine. The technology includes the following steps that 1, raw material rice is soaked; 2, a starch solution is drained for 2 h or longer; 3, steam introduction is kept for more than 8 min till the rice is thoroughly steamed; 4, after heat preservation lasts for about 10 min, an exhaust valve is switched on, a ventilator is started, a vent valve is switched on, and the temperature of the steamed rice is decreased to 60 DEG C or lower; 5, formula water, yeast and koji are added, stirring is carried out, and the temperature of the mixture is controlled to be 25-30 DEG C; 6, the temperature rises and reaches 32-37 DEG C after 8 h of fermentation, stirring is carried out, the mash temperature is controlled, and main fermentation mash is obtained. According to the technology, the steps of wet rice conveying and steamed rice conveying are omitted, rice soaking equipment, rice steaming equipment and fermentation equipment are integrated by adopting micropressure rice steaming and multifunctional brewing equipment, the procedures are reduced, labor and steam are saved, cleaning and sterilization are thorough, the micropressure rice steaming and multifunctional brewing equipment is suitable for steaming various types of raw material rice and capable of reducing steaming loss, the wine yield is increased due to thorough steaming, automatic wine brewing production can be easily achieved, the brewing cost is lowered, and environment-friendly brewing of the rice wine is achieved.

Description

technical field [0001] The invention relates to a brewing process of rice wine, in particular to a green brewing process of rice wine, belonging to the technical field of wine making. Background technique [0002] There are mainly two kinds of rice wine brewing techniques: traditional craft brewing and mechanized craft brewing. Brewing with traditional crafts: soaking rice, steaming, and main fermentation process using pottery vats to impregnate raw rice, steaming in wooden retort barrels, fan cooling, manually sending to pottery vats with formula water, adding barley koji and distiller's mother according to the proportion of the formula and stirring , fermentation. In order to prevent the intrusion of miscellaneous bacteria, the tools used in the tank are cleaned and sterilized first, and the temperature of the tank is controlled. Saccharification and fermentation are carried out alternately. During the main fermentation period, yeast reproduces, a large amount of sugar t...

AI Technical Summary

Problems solved by technology

The characteristics of mechanized brewing process: reduce labor intensity and improve the level of mechanization. The disadvantages are that the equipment such as soaking rice, cooking, and main fermentation has single functions, many transportation links, large floor area and high building floors, large investment, cumbersome operation and high energy consumption. The phenomenon of impermeable rice cooking affects the yield of wine brewing. Incomplete sanitation often causes fermentation rancidity. There are many factors that need to be controlled to realize automated information production.

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