Shaoxing rice wine production method capable of realizing zero emission of rice milk water

Abstract

The invention discloses a Shaoxing rice wine production method capable of realizing zero emission of rice milk water and belongs to the technical field of wine making. Lactic acid bacteria which do not produce bioamine are inoculated to soak rice to inhibit the growth of harmful microorganisms, so that the content of the bioamine is greatly reduced, different smell and surface 'lap waste' of the rice milk water are eliminated and the odor of the rice milk water is pleasant; old slurry containing 45 to 50 percent of excellent lactic acid bacteria is inoculated to soak rice, so that the rice soaking time is shortened, rice grain broken sticky paste and starch loss is reduced, the steamed rice quality is improved and the wine yield is increased; and the rest 50 to 55 percent of soaking rice water serves as feeding water, the ratio of the feeding rice milk water to clean water is close to three-slurry four-water, rapid wine-making yeast is replaced by high-temperature saccharified wine yeast with high yeast activity and few infectious microbes, and the use amount of the wine yeast is increased, so that safe fermentation is guaranteed, rancidity is avoided, and the fragrance and the taste of the brewed rice wine are better than those of rice wine, in which the rice milk water is not added or all the rice milk water is used for feeding and brewing.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a production method of Shaoxing rice wine with zero discharge of rice milk and water. Background technique [0002] One of the unique production processes of Shaoxing rice wine is the long soaking cycle of rice. In the traditional process, the rice needs to be soaked for more than 15 days under the natural temperature condition, and in the modern mechanized production process. About 0.8 tons of rice milk water is produced after rice soaking. Traditionally, after the "winter solstice" season, due to the abundance of lactic acid bacteria in the rice milk water and the reduction of harmful microorganisms, the rice milk water has a pleasant sour gas. After clarification and appropriate dilution, it can be used to replace part of the feed water. The ratio is "three pulp and four water ", which can not only ensure normal fermentation but also benefit the aroma and taste of...

AI Technical Summary

Problems solved by technology

At present, in order to use rice milk water as feed water for rice wine production and prevent rancidity of fermented mash, rice milk water is usually heat-sterilized and then cooled before use. However, heat sterilization and cooling consume a lot of energy

In addition, although the use of sterilized rice milk water can ensure normal fermentation, when the amount is large, it will cause an increase in trace harmful components such as "top" higher alcohols, acetaldehyde, and biogenic amines in the brewed rice wine, and The content of amino acid ammonia and total acid has increased significantly, which has an adverse effect on the safety and taste of the product

At the same time, a certain amount of amino acid nitrogen in rice wine can increase the mellowness of the wine. When the content of amino acid nitrogen is low, the mellowness of the wine will be insufficient, but too high amino acid nitrogen will make the umami taste of the wine too long and the body composition If all rice milk water is used as feed water, the content of amino acid nitrogen in Shaoxing rice wine can be as high as 1.2g / L or more, seriously affecting the taste of the product

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