Unlock instant, AI-driven research and patent intelligence for your innovation.

Mechanical large jar production process for rice wine

A production process and technology for rice wine, applied in the preparation of alcoholic beverages, microorganisms, and microorganism-based methods, etc., can solve the problems of unstable quality, heavy product bitterness, poor taste, etc., and achieve the effect of enriching aroma

Inactive Publication Date: 2019-03-19
江西帝缘食品有限公司
View PDF2 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Commercially available rice wine products have poor taste and unstable quality; the process conditions of rice wine production need to be further studied, and the product has a heavy bitter taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Mechanical large jar production process for rice wine
  • Mechanical large jar production process for rice wine
  • Mechanical large jar production process for rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1: a kind of mechanized big tank production technique of rice wine, its steps are as follows:

[0020] (1) Rice soaking: rice soaking: add water into the rice soaking tank, the water surface must be at least 20 cm higher than the highest point of the rice surface, the rice soaking time is 8-14 hours in summer, and 18-24 hours in winter;

[0021] (2) Rice washing: Put the rice into the rice steamer, control the weight of the wet rice in one rice steamer to 48-52kg, and rinse the glutinous rice in the rice steamer with clean water until the outflowing water is no longer milky white;

[0022] (3) Steam rice: Sweep the wet rice in the rice cooker and steam for 8 to 10 minutes until the rice has no white heart and is cooked but not rotten;

[0023] (4) Sprinkle water and add koji: cool the rice to 26-32°C, melt the koji with warm water not higher than 40°C, spread the koji water evenly on the surface of the rice, the dosage of koji is 2-3g / kg rice, Re-inoculation...

Embodiment 2

[0031] Embodiment 2: the difference with Example 1 is: the composite bacterial agent described in step (4) adopts the chestnut black porosi instead, and the inoculum is: the number of viable bacteria of the chestnut black hole in the rice reaches 6× 10 8 indivual.

[0032] All the other are with embodiment 1.

Embodiment 3

[0033] Embodiment 3: the difference from Example 1 is: the compound microbial agent described in step (4) adopts subtilis to replace, and the inoculation amount is: make the number of viable bacteria of subtilis in the rice reach 2 * 10 8 indivual.

[0034] All the other are with embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a mechanical large jar production process for rice wine, wherein aromatic components of the rice wine can be enriched and the sensory quality is improved. The conventional ricewine production process ferments by distiller's yeast. After spraying distiller's yeast water, a compound inoculant composed of black porella cinerea and bacillus subtilis is further inoculated. The compound inoculant and the distiller's yeast ferment the rice jointly. In the fermentation process, various compound enzyme systems can be generated, nutrients such as starch, proteins in rice can be decomposed fully, and various esters and hydrocarbon aromatic matters are generated, so that aroma of the rice wine is enriched. Compared with a conventional fermenting process, the rice wine has a unique flavor.

Description

technical field [0001] The invention relates to a mechanized large-can production process for rice wine, which belongs to the field of rice wine production. Background technique [0002] Rice wine is a traditional low-alcohol fermented wine in my country. It contains nutrients such as sugars, amino acids, vitamins and minerals, as well as flavor components such as alcohols, organic acids, and esters. It has high nutritional and health value. Drinking in moderation can promote blood circulation, relax tendons and activate blood circulation, dehumidify and dispel cold, and enhance immunity. [0003] The aroma components of rice wine are mostly alcohols, acids, esters, alkanes and other compounds. Alcohols give wine its typical aroma, and most alcohols are by-products of yeast fermentation. Acid is an important taste substance in fermented wine, and together with alcohols and esters, it constitutes the unique aroma of rice wine. Alkane compounds are important aroma component...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12R1/125C12R1/845C12R1/645
CPCC12G3/02
Inventor 冷舒联王丹
Owner 江西帝缘食品有限公司