Production process of waxy corn yellow rice wine

A production process, a technology of waxy corn, applied in the field of production technology of glutinous corn rice wine, can solve the problem of high urethane content, achieve the effects of improving saccharification efficiency, optimizing fermentation conditions, and ensuring controllability

Active Publication Date: 2018-10-16
RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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Problems solved by technology

[0006] The purpose of the present invention is to solve the deficiencies of the above-mentioned technical problems, to provide a liquid fermentation process suitable for fermenting glutinous corn rice wine, while improving production efficiency, it solves the problem of high content of urethane, and ensures the production of yellow rice wine. It has rich nutritional value and good taste, and is suitable for large-scale automatic production

Method used

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  • Production process of waxy corn yellow rice wine

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Embodiment 1

[0023] A kind of glutinous corn rice wine production process, concrete production steps are as follows in the laboratory:

[0024] 1) Waxy corn beating: put waxy corn seeds with a water content of 10% after degerming and cleaning, and put them into a household wall-breaking beater with a capacity of 2L. The weight ratio is waxy corn: water = 1:3 Add water, make a slurry, pass the turbid liquid containing solid particles through a 70-mesh sieve, and keep the obtained waxy corn syrup at 80°C for 20 minutes;

[0025] 2), enzymatic hydrolysis and saccharification: move the waxy corn syrup obtained in step 1) to a laboratory glass enzymolysis tank with a capacity of 2L, add the pre-prepared compound enzyme preparation, the addition amount is 500ppm, and heat at 45°C Keep it under the pressure for 2 hours, and the stirring rate is 30 rpm. The above-mentioned compound enzyme preparation is prepared according to the ratio of glucoamylase: neutral protease: cellulase: lipase=6:1:1:0.5 ...

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Abstract

The invention relates to a production process of waxy corn yellow rice wine. The production process concretely comprises the following steps: (1) washing, pulping and sieving waxy corn seeds; (2) adding a compound enzyme preparation for carrying out enzymatic saccharification; (3) sequentially adding activated yellow rice wine yeast and yellow rice wine koji, adding lactic acid to adjust pH value,and then carrying out primary fermentation; (4) adding compound flavoring yeast for carrying out secondary fermentation; (5) filtering by using diatomaceous earth, then filtering with a ceramic microporous membrane filter, finally carrying out instantaneous sterilization and passivation at the high temperature by using a tube sterilizer, sealing and then entering an aging stage. The production process provided by the invention solves the problem of excessive urethane content while improving the production efficiency, enables the yellow rice wine product to have rich nutritional value and better taste, and is suitable for large-scale automated production.

Description

technical field [0001] The invention relates to the technical field of fermented wine production, in particular to a production process of waxy corn rice wine. Background technique [0002] Waxy corn, also known as waxy corn and sticky corn, contains more nutrients than ordinary corn, and the starch it contains is amylopectin. At present, waxy corn is mainly used for fresh food, and less for deep processing. At present, there are not many people who use waxy corn to make rice wine. The main technical process is as follows: A. Waxy corn soaking and cooking: according to the weight ratio of waxy corn: water = 1:4, add water to soak, cook, the temperature is 90~110 °C, the time 2 to 4 hours; B. Saccharification: Pour cold water to cool to about 35°C, add saccharification agent, and stir evenly; C. Fermentation: Mix rice wine koji for solid-state fermentation; D. Squeeze filtration: use a press to separate the lees; E .Decoction: keep at 75~90℃ for 30 minutes, then store at 12...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 韩基明杨春李新民孟晶岩张玲张江宁栗红瑜丁卫英张倩芳李敏
Owner RES INST OF AGRO PROD PROCESSING SHANXI ACADEMY OF AGRI SCI
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