New southern raw rice refining liquid wine brewing technology

A new technology, liquid technology, which is applied in the field of rice refining liquid wine technology in the south, can solve the problems of increasing production costs, increasing costs, labor consumption, etc., and achieve the effect of increasing production costs and improving grain saving

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. The broken rice and chaff (rice bran) produced during the processing are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary costs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Example 1: Firstly clean the raw cereals rice, wheat and sorghum respectively, then weigh them in proportion and pulverize them into relatively uniform 40-mesh slurry-like raw meal with a pulper. According to the ratio of rice raw material to distiller's yeast and purified water respectively 100:0.8:280 (when the temperature is higher than 30º, add 0.8 to koji with water 280), weigh 100kg of rice, 0.8kg of distiller's yeast, and 280kg of purified water, and mix them with distiller's yeast, distiller's yeast and purified water respectively according to the raw wheat material The ratio of clean water is 100:0.8:280 (when the temperature is higher than 30°, add 0.8 koji with water 280) and weigh 100kg of wheat, 0.8kg of distiller’s yeast, and 280kg of purified water. (When the temperature is higher than 30°, add 0.8 koji with 280°C of water) Weigh 100kg of sorghum, 0.8kg of distiller’s yeast, and 280kg of purified water, and put the weighed raw grain rice, wheat, and sorghu...

Embodiment 2

[0009] Example 2: First clean the raw cereals rice, wheat, and sorghum respectively, then weigh them in proportion and pulverize them into a relatively uniform 40-mesh slurry-like raw meal, and vary according to the moisture content and climate of the raw cereals. According to the ratio of rice raw material to distiller's yeast and purified water respectively at 95:0.9:270 (when the temperature is lower than 30°, add 0.9 to koji to water 270), weigh 95kg of rice, 0.9kg of distiller's yeast, and 270kg of purified water, and mix them with distiller's yeast, distiller's yeast and purified water respectively according to the raw wheat material. The ratio of clean water is 95:0.9:270 (when the temperature is lower than 30°, add 0.9 koji with water 270). Weigh 95kg of wheat, 0.9kg of distiller’s yeast, and 270kg of purified water. (When the temperature is lower than 30º, add 0.9 koji with 270°C of water) Weigh 95kg of sorghum, 0.9kg of koji, and 270kg of purified water, and put the w...

Embodiment 3

[0010] Example 3: First clean the raw cereals rice, wheat, and sorghum respectively, then weigh them in proportion and pulverize them into a relatively uniform 40-mesh slurry-like raw meal, and vary according to the moisture content and climate of the raw cereals. According to the ratio of rice raw material to distiller's koji and purified water respectively, it is 90:1:260 (the temperature is lower than 20º, add 260°C of koji to 1 water), and weigh 90kg of rice, 1kg of distiller's yeast, and 260kg of purified water. The water ratio is 90:1:260 (when the temperature is lower than 20°, add water 260 to koji 1) and weigh 90kg of rice, 1kg of distiller’s yeast, and 260kg of purified water. Below 20º, use koji 1 and add water 260) to weigh 90kg of rice, 1kg of distiller’s yeast, and 260kg of purified water, and put the weighed raw cereal rice, wheat, and sorghum raw materials into the fermentation tank and stir them evenly with a mixer or manually, and then use Seal the mouth of t...

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PUM

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Abstract

The invention relates to new southern raw rice refining liquid wine brewing technology, which comprises technical steps of equipment arrangement, raw material refining, fine fermentation, quality improvement of distilled wine and batch production. The technology comprises: cleaning good raw grain including rice, wheat and sorghum respectively according to a ratio, pulverizing the raw grain to a thick raw material liquid of 40 mesh, weighing the thick raw material liquid, distiller's yeast and purified water in a ratio of (100-90):(0.8-1):(280-260), respectively, wherein when the temperature is higher than 30 DEG C, weighing distiller's yeast and purified water in the ratio of 0.8:280, when the temperature is lower than 30 DEG C, weighing distiller's yeast and purified water in the ratio of 0.9:270, and when the temperature is lower than 20 DEG C, weighing distiller's yeast and purified water in the ratio of 1:260, putting the obtained mixture in a fermentation tank, and performing uniform stirring for anaerobic fermentation, when the fermented liquid turns light brown and is fully fermented 9 days later, putting the fermented liquid in an energy-efficient wine steaming device for distillation for 2-3 h, putting the obtained wine in standard bottles or pots, performing sealed storage for 13-15 days to prepare superior raw grain wine which is transparent, is sweet, refreshing and mellow, and is natural and slightly fragrant.

Description

technical field [0001] The invention relates to a liquid-state wine-making technology, in particular to a new technology for refined liquid-state wine-making of southern rice. Background technique [0002] The development of human wine culture has a long history. From ancient times to the present, people in urban and rural areas cannot do without wine in their daily life, health care, celebrations, parties, business and other meals, and the number of people drinking continues unabated. At present, the wines produced by various wineries and sold on the market mostly adopt grains such as rice, wheat, and sorghum after cooking to become clinker and then carry out solid or semi-liquid fermentation to make wine after shelling. Broken rice and rice husks, that is, rice bran, produced in the processing process are disposed of as waste, which not only wastes resources, increases production costs, but also consumes labor and increases unnecessary expenses. At the same time, chaff co...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor韦战
OwnerLIUZHOU JINGYANG ENERGY SAVING TECH RES DEV