Yellow rice wine brewing method for clean production

A rice wine brewing and clean production technology, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of difficult disposal and discharge, achieve the effect of improving operation intensity and working conditions, and reducing labor

Inactive Publication Date: 2017-10-13
HUZHOU LAOHENGHE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

To deal with the problem of difficult discharge, the rice is not soaked or washed, and the advanced starch slaking device is used instead of the rice steamer which consumes a lot of energy. Therefore, it not only solves the problem of sewage in the production of rice wine, but also achieves the goal of energy saving and emission reduction. effect, making rice wine production a clean, efficient and energy-saving production process

Method used

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  • Yellow rice wine brewing method for clean production

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Such as figure 1 Shown a kind of yellow rice wine brewing method of clean production, this method comprises the following steps successively:

[0026] 1) Pour the rice into the entrance of the ripening device, add an appropriate amount of high-temperature amylase, the amount of high-temperature amylase added is 0.01 of the weight of the rice; then add brewing water at a weight ratio of rice:water=1:4;

[0027] 2) Turn on the steam in stages, keep the temperature of the feeding port of the slaking vessel at 95-100°C for 20 minutes, and obtain the mash, and then after the mash enters the post-ripening part, keep the temperature at 92-98°C; the gelatinization degree of the starch at the sampling port is qualified After that, it enters the cooling part and cools down to 26-30°C;

[0028] 3) Enter the front fermentation tank, add the cultivated distiller's yeast in advance in the front fermentation tank, and the distiller's yeast is 10% of the weight of rice; %, the fermen...

Embodiment 2

[0033] Such as figure 1 Shown a kind of yellow rice wine brewing method of clean production, this method comprises the following steps successively:

[0034] 1) Pour the rice into the entrance of the ripening device, add an appropriate amount of high-temperature amylase, the amount of high-temperature amylase added is 0.01 of the weight of the rice; then add brewing water at a weight ratio of rice:water=1:4;

[0035] 2) Turn on the steam in stages, keep the temperature of the feeding port of the slaking vessel at 95-100°C for 20 minutes, and obtain the mash, and then after the mash enters the post-ripening part, keep the temperature at 92-98°C; the gelatinization degree of the starch at the sampling port is qualified After that, it enters the cooling part and cools down to 26-30°C;

[0036] 3) Enter the front fermentation tank, add the cultured distiller's yeast in advance in the front fermentation tank, and the distiller's yeast is 12% of the rice weight; %, the fermentatio...

Embodiment 3

[0041] Such as figure 1 Shown a kind of yellow rice wine brewing method of clean production, this method comprises the following steps successively:

[0042] 1) Pour the rice into the entrance of the ripening device, add an appropriate amount of high-temperature amylase, the amount of high-temperature amylase added is 0.01 of the weight of the rice; then add brewing water at a weight ratio of rice:water=1:4;

[0043] 2) Turn on the steam in stages, keep the temperature of the feeding port of the slaking vessel at 95-100°C for 20 minutes, and obtain the mash, and then after the mash enters the post-ripening part, keep the temperature at 92-98°C; the gelatinization degree of the starch at the sampling port is qualified After that, it enters the cooling part and cools down to 26-30°C;

[0044] 3) Enter the front fermentation tank, add the cultured distiller's yeast in advance in the front fermentation tank, and the distiller's yeast is 8% of the rice weight; %, the fermentation...

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Abstract

The invention relates to a yellow rice wine brewing method. The yellow rice wine brewing method for clean production successively includes the steps of (1) putting rice in an inlet of an ageing machine, adding thermostable amylase, and adding water special for brewing wine; (2) keeping the temperature of the feeding inlet of the ageing machine within 96-100 DEG C for 10-30 min, adjusting the temperature to 92-98 DEG C during the after-ageing stage, and putting the mixture in a cooling component for cooling after the degree of gelatinization is qualified; (3) putting the mixture into a primary-fermentation pot, adding distiller's yeast and wheat koji into the primary-fermentation pot, and controlling the primary-fermentation temperature within 28-36 DEG C; (4) after 64-80 h, cooling and pumping the mixture into a post-fermentation pot, and controlling the post fermentation temperature not above 30 DEG C; (5) after 15-20 days, detecting alcoholic strength, sugar degree and acidity, and then conducting compression; (6) after compression, filtering, boiling wine, filling wine jars and ageing. The yellow rice wine brewing method for the clean production solves the sewage problem during the yellow wine production, achieves the effect of saving energy and reducing emission, and makes the production of the yellow wine become a clean, high-efficiency and energy-efficient production process.

Description

technical field [0001] The invention relates to a rice wine brewing method. Background technique [0002] Rice wine is a unique wine variety in my country. It has the characteristics of rich aroma, sweet wine body, unique flavor and rich nutrition. It is a kind of low-alcohol wine that people like. Generally, rice wine is made from rice, corn or corn, which is saccharified and fermented by adding wheat koji and distiller's mother. In recent years, due to the needs of environmental protection, strict restrictions have been imposed on sewage discharge. The COD content of rice soaking water and rice washing water is as high as 1000mg / L, while the COD content of the sewage that can be discharged from the factory is allowed to be at least 120mg / L. Therefore, the sewage treatment is time-consuming and labor-intensive, and the earth limits the winery. Production. How to implement a clean rice wine production process has become a major research topic at present. [0003] At pres...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 黄东红万培耀周华林翁秀文
Owner HUZHOU LAOHENGHE BREWING
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