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Hakka rice wine and production technology thereof

A production process and technology of rice wine, applied in the field of wine making, can solve the problems of restricting the sales volume of glutinous rice wine and brand building, affecting the economic benefits of enterprises, the development of the industry, and restricting the consumption groups of glutinous rice wine, so as to achieve easy control of fermentation, large consumer groups, The effect of stable quality

Inactive Publication Date: 2018-12-18
瑞金客佳红酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high sugar content (180-220g / L) in traditional glutinous rice wine, it belongs to sweet or thick sweet rice wine, which restricts the increase of glutinous rice wine consumption groups no matter from the taste or from the perspective of health. , limiting the sales volume and brand building of glutinous rice wine
The sugar content of traditional glutinous rice wine is too high, which makes the glutinous rice wine industry prone to rancidity during storage, which seriously affects the economic benefits of enterprises and the development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A production process of Hakka rice wine, including the following steps:

[0027] 1) Steam the rice after washing, soaking and draining the glutinous rice. The steaming time is 15-20 minutes; the soaking time is controlled between 48-72 hours according to the weather.

[0028] 2) Cool the steamed rice. The cooling method adopts two cooling methods of blast and water. Adding 0.1‰ glucoamylase, 0.3‰ Angel rice wine yeast, and 30% rice syrup which account for glutinous rice. Saccharification; the rice syrup water is obtained by sterilizing and cooling the glutinous rice after soaking in step 1). The sterilization condition is 90°C for 30 minutes.

[0029] 3) After saccharification for 12 hours, add 40% rice shochu liquor for post-fermentation;

[0030] 4) After 35 days of post-fermentation, it is pressed, clarified and sterilized. The sugar content of rice wine is 70g / L.

Embodiment 2

[0032] 1) The glutinous rice is washed, soaked, and drained, and then steamed. The steaming time is 15-20 minutes;

[0033] 2) Cool the steamed rice, add 0.05‰ glucoamylase, 0.2‰ Angel rice wine yeast, and 20% rice syrup with a proportion of glutinous rice for saccharification;

[0034] 3) After saccharification for 12 hours, add 35% rice shochu liquor for post-fermentation;

[0035] 4) After 35 days of post-fermentation, it is pressed, clarified and sterilized. The sugar content of rice wine is 65g / L.

Embodiment 3

[0037] 1) The glutinous rice is washed, soaked, and drained before steaming. The steaming time is 15-20 minutes;

[0038] 2) Cool the steamed rice, add 0.2‰ glucoamylase, 0.4‰ Angel rice wine yeast, and 40% rice syrup with a proportion of glutinous rice for saccharification;

[0039] 3) After saccharification for 12 hours, add 45% rice shochu white wine for post-fermentation;

[0040] 4) After 35 days of post-fermentation, it is pressed, clarified and sterilized. The sugar content of rice wine is 80g / L.

[0041] The new process uses solid liquefaction saccharification after entering the vat, and then puts the rice shochu liquor into the post-fermentation. Compared with the traditional process of solid saccharification in the vat, the process is simple and easy to control the fermentation. The yeast and saccharifying agent used are industrialized and the quality is stable.

[0042] The traditional rice slurry water (water after soaking the rice) is used as sewage and is not recycled, wh...

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Abstract

The invention belongs to the field of wine production, and concretely relates to a Hakka rice wine and a production technology thereof. The production technology comprises the following steps: 1) cleaning, soaking and draining glutinous rice, and steaming the glutinous rice for 15-20 min; 2) cooling the steamed glutinous rice, adding glucoamylase accounting for 0.005-0.02% of the amount of the glutinous rice, Angel rice wine yeast accounting for 0.02-0.04% of the amount of the glutinous rice and rice milk accounting for 20-40% of the amount of the glutinous rice, and saccharifying the glutinous rice; 3) adding rice shochu accounting for 35-45% of the amount of the glutinous rice after the saccharification is carried out for 12 h, and carrying out post-fermentation; and 4) carrying out squeezing, clarification and sterilization after the post-fermentation is carried out for 35 d. Traditional rice wine has a high sugar content of 180 g / L or above, is not well received by people, and is not well consumed by consumers. The novel technology rice wine has a lower sugar content than the rice wine produced by traditional technologies, has a sugar content of about 70 g / L, is rich in nutrients, and is well received by consumers.

Description

Technical field [0001] The invention belongs to the field of wine making, and specifically relates to a Hakka rice wine and a production process thereof. Background technique [0002] Hakka rice wine is a branch of Chinese rice wine. It occupies an important place in my country's rice wine industry. It is the most representative specialty of the Hakka region. It has a wine body, rich aroma, fresh and sweet and refreshing, long aftertaste, moderate alcohol content, and nutrition. Rich and other features. However, due to the high sugar content of traditional glutinous rice wine (180-220g / L), it is a sweet or strong-sweet rice wine. This restricts the increase in consumption of glutinous rice wine in terms of taste and health. , Limiting the sales and brand building of glutinous rice wine. The high sugar content of traditional glutinous rice wine has led to the widespread occurrence of rancidity during storage in the glutinous rice wine industry, which has seriously affected the ec...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈岳林竺敏金永春杨小妹
Owner 瑞金客佳红酿造股份有限公司
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