Method for making fermented special sweet wine by using indica rice

Abstract

The invention discloses a method for making fermented special sweet wine by using indica rice. The method comprises the following steps: (1) treating indica rice; (2) spraying an amylase preparation;(3) performing mixing with koji; (4) performing saccharifying and fermenting; (5) performing fermenting at low temperature; and (6) performing pasteurization. According to the invention, indica rice is used as a raw material for making the sweet wine, then rhizopus and sacchromycopsis fibuligera are used for preparing the compound strain sweet wine koji, and the compound strain sweet wine koji isused for fermentation. According to detection, the content of beta-phenylethanol in the obtained sweet wine is obviously improved, and generation of bad flavors such as bitterness and the like in a fermentation process is reduced by adopting low-temperature fermentation. In addition, maltose amylase is added in the early stage of fermentation of the indica rice sweet wine to solve the problem of regeneration of indica rice, and the finally made fermented special sweet wine has the characteristics of outstanding fragrance and clear color. Compared with conventional glutinous rice sweet wine made by rhizopus yeast, the fermented special sweet wine has the advantages that operation is simple, raw material cost can be greatly reduced by making sweet wine by using indica rice, quality of the sweet wine is better, and thus the method has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for brewing liqueur, in particular to a method for brewing fermented liqueur with indica rice. Background technique [0002] Traditional liqueur is a traditional Chinese alcoholic drink made from glutinous rice as the main raw material, saccharified and fermented with koji (mostly Rhizopus koji). After being saccharified and fermented, glutinous rice has a unique mouthfeel that is sticky in the mouth, mellow in taste, delicate and silky, rich in sweetness, good in taste, and has certain health benefits, so sweet wine is deeply loved by people. However, the glutinous rice liqueurs on the market generally have the problem of insufficient or lacking characteristic rum fragrance, and the overall flavor is not good except sweetness. [0003] In order to solve the problem that the aroma of glutinous rice liqueur is lacking, it is known to increase the aroma and fragrance of liq...

AI Technical Summary

Problems solved by technology

[0006] There are many disadvantages in the above method by adding petals and other aroma substances: first, the flowers are seasonal and the sources are limited; second, adding petals, flower sauce, etc., will greatly increase the brewing cost of liqueur; third , the added aroma components and the flavor of the liqueur itself are not necessarily harmonious, not necessarily well integrated, and it is difficult to achieve a balance

[0007] Indica rice liqueur, due to the difference in protein amino acid composition between indica rice and glutinous rice, the aroma produced after microbial metabolism is more pleasant, similar to the Korean "Ma Geli" rice wine, Wang Qi Jun in "LWT-Food Science and Technology" 2014 The article "Screening of rice cultivars for brewing high quality turbid rice wine" published in Issue 56 of 2010 pointed out that indica rice is more suitable as a raw material for brewing high-quality turbid rice wine than glutinous rice, because indica rice has higher ethyl acetate content and overall sensory score after fermentation However, brewing rice wine with indica rice as a raw material also has its disadvantages. Indica rice is more likely to regenerate than glutinous rice, resulting in a bad taste of "top mouth" in the mouth of the liqueur brewed with it

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