Method for preparing yellow rice wine by adopting mixed raw materials and prepared yellow rice wine

Abstract

The invention provides a method for preparing yellow rice wine by adopting mixed raw materials. According to the method, the combination of rice and corn starch is taken as the main material. Specifically, the method comprises the following steps: (1) soaking 100 weight parts of rice, steaming the soaked rice, thus obtaining cooked rice, and collecting 20-50 weight parts of rice milk at the bottom of a rice soaking tank for later use; (2) liquefying 50-100 weight parts of corn starch, and then carrying out saccharifying, thus obtaining saccharified liquid; and (3) feeding the raw materials into a tank, namely, feeding the cooked rice, the saccharified liquid, the rice milk, a yeast starter, a distiller's yeast and clear water into a fermentation tank, and carrying out fermentation, wherein acid proteinase can be added for promoting the hydrolysis of protein in the corn starch and the cooked rice. After liquefying, the saccharifying of the corn starch at the later stage is facilitated, the adding of glucoamylase further promotes the saccharifying of the corn starch, thus monosaccharides with high contents available for the yeast can be obtained, therefore, the brewed yellow rice wine is high in yield, and the liquor yield is high. The recycling of the rice milk at the bottom of the rice soaking tank improves the total acid content of the product and enables the integral flavor of the product to be harmonious and rich. Due to no soaking of the corn starch and the recycling of part of the rice milk, the discharge of the rice milk is reduced, and thus the environment is protected.

Description

technical field [0001] The invention relates to the field of rice wine processing, in particular to a method for producing rice wine using mixed raw materials, specifically rice and cornstarch. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It is a fermented wine made from rice and millet as the main raw materials and saccharified starters such as koji and yeast. Traditionally, glutinous rice is the main raw material used in the production of yellow rice wine, but now most production enterprises use round-grained rice as the main raw material, and the auxiliary materials added for the production of yellow rice wine are mainly grain and cereal raw materials. [0003] Corn contains a lot of starch, which is a good raw material for brewing rice wine, but corn contains high protein, cellulose, fat and germ, which affects the normal fermentation of rice wine and the flavor of the wine. Existing documents and existing patent reports...

AI Technical Summary

Problems solved by technology

However, there are still two defects in it. First, the cornstarch is liquefied and added to the rice wine fermentation process in the form of feeding slurry. The cornstarch is not saccharified, and the starch in the cornstarch cannot be converted into glucose and cannot be used by yeast. Therefore, the starch in cornstarch cannot be fully utilized; secondly, because cornstarch only contains a small amount of protein, the growth activity of acid-producing bacteria in the fermentation process of rice wine is not enough, so the total acid of the rice wine can not reach the national standard of rice wine GB / T13662-2008 The specified total acid is 3-7g / L (calculated as lactic acid)

Patent CN101654643A "A Production Method for Yellow Rice Wine" also discloses a method for brewing yellow rice wine with cornstarch feeding, but there are also defects such as insufficient utilization of raw materials, low wine yield, and low total acidity in the brewed yellow rice wine.

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