Shaoxing rice wine rice recycling method

Abstract

The invention discloses a Shaoxing rice wine rice recycling method and belongs to the technical field of wine brewing. According to the method, lactic acid bacteria not producing biogenic amine are inoculated to inhibit the growth of harmful microorganisms, the biogenic amine content is greatly reduced, and peculiar taste and odor of rice pulp and surface 'white flowers' are eliminated, so that the rice pulp has pleasant smell; 45-50% of aged pulp containing excellent lactic acid bacteria is used for inoculating immersed rice, the rice immersion time is shortened, breakage and pasting of ricegrains and starch loss are decreased, and the quality of steamed rice and the rate of wine production are improved; 15-25% of rice immersion water is used as feed water, except for a small increased amount of distiller's yeast, basically, the production process of yellow wine is not changed, safe fermentation is ensured, and rancidity is prevented, so that the aroma and taste of the brewed yellowwine are better than that of rice wine without rice pulp or rice wine with rice pulp wholly used for charging and brewing; 25-40% of rice immersion water is used for preparing shampoo, and the obtained shampoo can significantly improve the symptoms of hair loss.

Description

technical field [0001] The invention relates to a method for recycling rice milk water of Shaoxing rice wine, which belongs to the technical field of brewing. 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 the product, but only the rice milk...

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, which seriously affects the taste of the product

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