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Dry type liquid-state wine brewing process of yellow wine

A rice wine, dry-type technology, applied in the field of dry-type liquid brewing technology of rice wine, can solve the problems of affecting the surrounding environment, high rice milk water, occupying space, etc., achieve a stable fermentation process, eliminate the production of rice milk water, and high activity Effect

Inactive Publication Date: 2017-11-17
绍兴市山阴酿酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The traditional brewing process includes the steps of rice soaking or rice rinsing, which require a large amount of water and produce more rice milk water, which has high BOD and COD, and direct discharge will cause greater pollution , the traditional rice milk water treatment method is to discharge it after acidification, UASB anaerobic, SBR aerobic and other combined treatment processes. Although this treatment method can ensure the discharge of wastewater up to the standard, it often requires a large investment and takes up space. Odor and other pollution will be generated in the environment, which will affect the surrounding environment

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  • Dry type liquid-state wine brewing process of yellow wine

Examples

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Comparison scheme
Effect test

Embodiment 1

[0049] Embodiment 1: as figure 1 Shown, a kind of dry type liquid brewing process of yellow rice wine, comprises the following steps:

[0050] (1) Grinding: Grinding glutinous rice or japonica rice to obtain rice flour with a particle size of 40 mesh, and the moisture content of the rice flour is not more than 15%;

[0051] (2) Slurry mixing: Slowly put rice flour into water and stir to obtain a slurry. During the process of adding rice flour, the slurry remains in a flowing state while stirring, so that the rice flour is not easy to agglomerate. The weight ratio of rice to water in the slurry mixing process 1:1.5;

[0052] (3) Liquefaction: After slurry preparation is completed, heat the slurry to 55°C, add one or more of amylase, red yeast rice, niger yeast and rhizopus, and mid-temperature amylase, red yeast rice, niger yeast and rhizopus The total amount of one or more of them accounts for 85% of the weight of the rice flour, wherein the mesophilic amylase accounts for 1...

Embodiment 2

[0060] Embodiment 2: a kind of dry type liquid brewing process of yellow rice wine, comprises the following steps:

[0061] (1) Grinding: Grinding glutinous rice or japonica rice to obtain rice flour with a particle size of 60 mesh, and the moisture content of the rice flour is not more than 15%;

[0062] (2) Slurry mixing: Slowly put rice flour into water and stir to obtain a slurry. During the process of adding rice flour, the slurry remains in a flowing state while stirring, so that the rice flour is not easy to agglomerate. The weight ratio of rice to water in the slurry mixing process 1:2.5;

[0063] (3) Liquefaction: After slurry preparation is completed, heat the slurry to 55°C, add one or more of amylase, red yeast rice, niger yeast and rhizopus, and mid-temperature amylase, red yeast rice, niger yeast and rhizopus The total amount of one or more of them accounts for 30% of the weight of the rice flour, wherein the mesophilic amylase accounts for 4‰ of the weight of t...

Embodiment 3

[0071] Embodiment 3: a kind of dry type liquid brewing process of yellow rice wine, comprises the following steps:

[0072] (1) Grinding: Grinding glutinous rice or japonica rice to obtain rice flour with a particle size of 50 mesh, and the moisture content of the rice flour is not more than 15%;

[0073] (2) Slurry mixing: Slowly put rice flour into water and stir to obtain a slurry. During the process of adding rice flour, the slurry remains in a flowing state while stirring, so that the rice flour is not easy to agglomerate. The weight ratio of rice to water in the slurry mixing process 1:2;

[0074] (3) Liquefaction: After slurry preparation is completed, heat the slurry to 55°C, add one or more of amylase, red yeast rice, niger yeast and rhizopus, and mid-temperature amylase, red yeast rice, niger yeast and rhizopus The total amount of one or more of them accounts for 45% of the weight of the rice flour, wherein the mesophilic amylase accounts for 10‰ of the weight of th...

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Abstract

The invention discloses a dry type liquid-state wine brewing process of yellow wine. The problems that in the conventional wine brewing process, the generated rice pulp water is directly discharged, environment can be easily polluted; in the rice pulp water treatment process, the investment is great; the space is occupied; meanwhile, the peripheral environment can be influenced in the treatment process are solved. The dry type liquid-state wine brewing process of yellow wine has the major processes and steps of crushing, pulp conditioning, liquification, cooling, fermentation, squeezing and wine storage; Through the crushing and pulp conditioning operations, the water consumption in the wine brewing process is reduced; the generation of the rice pulp water is reduced; the goals of reducing the water required to be used in the wine brewing process, eliminating the generation of the rice pulp water and achieving the better energy-saving and environment-friendly effects in the brewing process are achieved.

Description

technical field [0001] The invention relates to a rice wine brewing process, more specifically, it relates to a dry liquid brewing process of rice wine. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It is a kind of brewed wine made from rice and wheat. The brewing process generally includes rice soaking, steaming rice, fermentation, pressing, filtering, decoction, storage and other processes. process. [0003] At present, the Chinese patent with the notification number CN105154282A discloses a brewing method of yellow rice wine. The raw rice is steamed after being treated with rice rinsing, and the rice rinsing water is recycled as part of the fermentation water, and rice rinsing is used instead of soaking rice to save production water. . [0004] The Chinese patent with the notification number CN101691533A discloses a production technology of refreshing low-alcohol yellow rice wine. The production steps include material sel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865C12R1/645C12R1/685C12R1/845
CPCC12G3/02
Inventor 陈建
Owner 绍兴市山阴酿酒有限公司
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