Sake fermentation device and sake making method

A fermentation device and technology for sake, applied in the field of winemaking, can solve the problems of fermentation influence, effective stirring, insufficiency, etc., and achieve the effect of accurate fermentation temperature

Pending Publication Date: 2020-03-27
张少清
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the processing of raw rice in the prior art is often relatively simple, and the active ingredients in it cannot be fully extracted, which affects the fermentation; and when the fermentation equipment stirs the fermented product, it is often unable to fully and effectively stir, and the temperature cannot be accurate. control, ultimately resulting in limited sensory evaluation of sake aroma, aroma, and style

Method used

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  • Sake fermentation device and sake making method
  • Sake fermentation device and sake making method

Examples

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Effect test

Embodiment 1

[0028] The invention provides a kind of preparation method of sake, comprises the steps:

[0029] (i) Washing the rice with water for 3 times, then draining the water and then grinding to obtain rice grains with a particle size of 60 mesh;

[0030] (ii) putting the rice granules described in the step (i) into a steamer, and steaming for 30 minutes to obtain gelatinized rice;

[0031] (iii) get 50kg of the gelatinized rice described in step (ii), mix with 20kg of distiller's grains and 10kg of rice husks and stir to obtain a premix;

[0032] (iv) steaming the premix obtained in step (iii) for a second time, the cooking time is 2 hours, and the fermentation premix is ​​obtained after completion;

[0033] (v) Mix the fermentation premix obtained in step (iv) with rice koji, the weight ratio of the fermentation premix to rice koji is 100:0.1, and ferment in a sake fermentation device at 12°C for 20 days, and end After filtering and separating, the clear liquid is taken to obtain...

Embodiment 2

[0035] The invention provides a kind of preparation method of sake, comprises the steps:

[0036] (i) Washing the rice with water for 4 times, then draining the water and then grinding to obtain rice grains with a particle size of 80 meshes;

[0037] (ii) putting the rice granules described in the step (i) into a steamer, steaming and cooking for 40 minutes to obtain gelatinized rice;

[0038] (iii) get 80kg of the gelatinized rice described in step (ii), mix and stir with 30kg of distiller's grains and 20kg of rice husk to obtain a premix;

[0039] (iv) steaming the premix obtained in step (iii) for a second time, the cooking time is 3 hours, and the fermentation premix is ​​obtained after completion;

[0040] (v) Mix the fermentation premix obtained in step (iv) with rice koji, the weight ratio of the fermentation premix to rice koji is 100:0.2, and ferment in a sake fermentation device at 16°C for 25 days, and end After filtering and separating, the clear liquid is taken ...

Embodiment 3

[0042] The invention provides a kind of preparation method of sake, comprises the steps:

[0043] (i) Washing the rice with water for 4 times, then draining the water and then grinding it to obtain rice grains with a particle size of 70 meshes;

[0044] (ii) putting the rice granules described in the step (i) into a steamer, and steaming for 35 minutes to obtain gelatinized rice;

[0045] (iii) get 65kg of the gelatinized rice described in step (ii) and mix and stir with 25kg distiller's grains and 15kg rice husk to obtain a premix;

[0046] (iv) steaming the premix obtained in step (iii) for a second time, the cooking time is 3 hours, and the fermentation premix is ​​obtained after completion;

[0047] (v) Mix the fermented premix obtained in step (iv) with rice koji, the weight ratio of the fermented premix and rice koji is 100:0.15, and ferment in a sake fermentation device at 14°C for 22 days, and end After filtering and separating, the clear liquid is taken to obtain sa...

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Abstract

The invention relates to a sake fermentation device and a sake making method. The sake making method comprises the following steps: firstly, steaming rice, further compounding the rice with distillers' grains and rice hull, performing secondary steaming, finally adding rice koji, and performing fermentation. The sake fermentation device comprises a fermentation tank body, a heat supply device anda refrigeration device, wherein the fermentation tank body comprises a tank cover and a stirring device; the heat supply device comprises a heat supply tank, a heating device, a heat supply pipeline and a supply pump; and the refrigeration device comprises a refrigeration pipeline and a refrigerator. According to the sake making method, the rice is steamed twice, is sufficiently gelatinized and isfurther fermented, so that indexes such as fragrance, taste and flavor of sake can finally meet high-quality standards; and the sake fermentation device is capable of rapidly and sufficiently controlling the ambient temperature of fermentation, is capable of providing precise fermentation temperatures and ensures that the fermentation process has stable conditions constantly.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a sake fermentation device and a preparation method of sake. Background technique [0002] Sake is a Japanese national liquor developed by referring to the brewing method of Chinese rice wine. However, the processing of raw rice in the prior art is often relatively simple, and the active ingredients in it cannot be fully extracted, which affects the fermentation; and when the fermentation equipment stirs the fermented product, it is often unable to fully and effectively stir, and the temperature cannot be accurate. Control, ultimately leading to limited sensory evaluation of sake aroma, fragrance and style. Contents of the invention [0003] In order to solve the problems in the prior art, the invention provides a sake fermentation device and a sake preparation method. In the sake preparation method, the rice is steamed and boiled twice, fully gelatinized, and then fermente...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 张少清
Owner 张少清
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