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Brewing process of low-sugar rice wine

A rice wine and process technology, applied in the field of low-sugar rice wine brewing technology, can solve the problems of high energy consumption, low utilization rate, and high cost, and achieve the effects of reducing production energy consumption, extending shelf life, and reducing sugar content

Inactive Publication Date: 2017-02-22
孝感麻糖米酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional rice wine brewing process is redundant and lengthy, and the process links are scattered and random. It is difficult to strictly guarantee the quality of the final wine, and it is impossible to achieve continuous industrial production.
In addition, in the traditional brewing process, the raw rice is mainly processed by steaming, which consumes a lot of energy and has a low utilization rate, which seriously increases the cost of large-scale production and is not conducive to environmental protection.
[0003] At present, most manufacturers blindly pursue the innovation of product taste, adding various fruits, Chinese herbal medicines, spices and other substances to rice wine, but seldom aim at improving production technology, reducing energy consumption, and optimizing related industrial technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash 100 kg of fresh glutinous rice with water, then soak it in 150 kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH of the slurry to 5. Feed the slurry into the extrusion expansion device at a speed of 50kg / h, set the screw speed of the first stage to 800r / min and the expansion temperature to 150℃; the screw speed of the second stage to 700r / min and the expansion temperature to 130℃; The third stage screw speed is 600r / min, and the expansion temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz; the treatment time was 10min. Inoculate the treated slurry with a saccharified koji composed of 30% yeast and 70% aspergillus; the saccharified koji inoculation amount is 5‰ of the slurry, and the saccharified koji and the slurry are mixed uniformly by mechanical stirring; the saccharificat...

Embodiment 2

[0032] Wash 100 kg of fresh glutinous rice with water, then soak it in 150 kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH of the slurry to 5. Feed the slurry into the extrusion expansion device at a speed of 50kg / h, set the screw speed of the first stage to 900r / min and the expansion temperature to 150℃; the screw speed of the second stage to 800r / min and the expansion temperature to 130℃; The third stage screw speed is 600r / min, and the expansion temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz, and the treatment time was 8min. Saccharified koji composed of 40% yeast and 60% Aspergillus are inoculated into the treated slurry; the inoculation amount of saccharified koji is 5‰ of the slurry, and the saccharified koji and the slurry are mixed uniformly by mechanical stirring; the sacc...

Embodiment 3

[0034] Wash 100 kg of fresh glutinous rice with water, then soak it in 150 kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH of the slurry to 5. Feed the slurry into the extrusion expansion device at a speed of 50kg / h, set the screw speed of the first stage to 800r / min and the expansion temperature to 150℃; the screw speed of the second stage to 700r / min and the expansion temperature to 130℃; The third stage screw speed is 600r / min, and the expansion temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz; the treatment time was 15min. Inoculate the treated slurry with a saccharified koji composed of 30% yeast and 70% aspergillus; the saccharified koji inoculation amount is 5‰ of the slurry, and the saccharified koji and the slurry are mixed uniformly by mechanical stirring; the saccharificat...

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Abstract

The invention provides a brewing process of low-sugar rice wine. The brewing process includes preprocessing, extrusion treatment, ultrasonic-microwave treatment, saccharification treatment, primary fermentation, filtration, secondary fermentation, aging, multi-film refined filtration, sterilizing and post-treatment. The brewing process has the advantages that the extrusion treatment and the ultrasonic-microwave treatment are used to replace a traditional steaming method to process glutinous rice raw materials, and production energy consumption is lowered greatly.

Description

Technical field [0001] The invention relates to the wine industry, in particular to a low-sugar rice wine brewing process. Background technique [0002] Chinese rice wine is an ancient drink with a long history and is deeply loved by the people. The origin of Chinese rice wine can be traced back to the Yangshao culture of 7000 years, and its ancient traditional brewing technology is still used in family-style, small-scale rice wine production. However, in the traditional rice wine brewing process, the production process is redundant and long, the process links are scattered and random, it is difficult to strictly guarantee the quality of the final wine, and it is impossible to achieve continuous industrial production. In addition, the traditional brewing process mainly uses steaming to process the raw rice, which has high energy consumption and low utilization rate, which seriously increases the cost of large-scale production and is also not conducive to environmental protection...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 肖端武李火宇
Owner 孝感麻糖米酒有限责任公司
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