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Energy-saving and water-saving yellow rice wine brewing method

A technology for brewing rice wine and koji, applied in the field of rice wine brewing that saves energy and water, can solve problems such as no application of production practices, and achieve the effects of saving equipment, short fermentation cycle, and saving valuable resources

Pending Publication Date: 2020-03-31
绍兴润博生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Such as raw material fermentation, liquefaction brewing, puffed rice brewing, high-temperature fluidized rice brewing, rice soaking by spraying, rice milk water circulation soaking rice, rice milk water as feeding water, roasted rice brewing, but these methods are largely unavailable due to various reasons. Most are not used in production practice

Method used

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Embodiment 1

[0049] refer to figure 1 , An energy-saving and water-saving rice wine brewing method disclosed in the present invention comprises the following steps:

[0050] S1: Preliminary preparations:

[0051] Step a: sieve the glutinous rice, remove impurities to obtain 1kg of high-quality glutinous rice;

[0052] Step b: constant temperature baking: the sifted glutinous rice is firstly baked at a constant temperature of 90°C for 1 hour;

[0053] Step c: heating and baking: continue heating the glutinous rice after constant temperature baking to 130°C, and bake for 30 minutes while heating up;

[0054]S2: addition of koji: Put the baked glutinous rice into the fermentation tank immediately, add 1.5kg of brewing water, then add 150g of wheat koji, stir evenly, let stand for 12 hours, and then add pure cultured yeast to start alcohol fermentation.

[0055] S3: Fermentation process:

[0056] Step a: adding pure cultured yeast in the fermentation tank after adding the yeast in step S2 ...

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Abstract

The invention, which relates to the technical field of yellow rice wine processing, discloses an energy-saving and water-saving yellow rice wine brewing method. The method comprises the following steps: S1, making early-stage preparation; to be specific, step a, sieving glutinous rice; step b, carrying out baking at constant temperature; and step c, carrying out heating and baking; S2, adding thedistiller's yeast; S3, performing fermentation; and S4, distributing the wine liquid to obtain yellow rice wine. The preparation method disclosed by the invention has advantage of saving energy consumption and water for yellow rice wine brewing.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing methods, in particular to an energy-saving and water-saving rice wine brewing method. Background technique [0002] Yellow wine is one of the three ancient wines in the world and a treasure of my country's traditional food culture. However, at present, rice wine enterprises mostly use traditional techniques, and the production process is high in energy, water, and pollution, and the taste of traditional rice wine is obviously unable to meet the needs of young people. On the one hand, people who make rice wine are getting old, and on the other hand, people who drink rice wine are also getting old, and cultural inheritance is facing an embarrassing situation. [0003] The distinctive feature of the traditional rice wine process is that it has three processes: soaking rice, steaming rice, and pouring rice (air cooling). The soaking time is particularly long in order to form a unique flavor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 田润刚罗文张峰韩雪源曾文涛刘志欣
Owner 绍兴润博生物科技有限公司
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