Thick mash yellow rice wine fermentation process

A fermentation process and rice wine technology, which is applied in the field of fermented rice wine with thick mash, can solve the problems of large production water consumption, poor flavor of wine body, complicated procedures, etc.

Pending Publication Date: 2020-10-27
阳西美味鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Due to problems such as large water consumption, unfriendly environment, complicated procedures, and high labor intensity, the production has always been based on family workshops
Later, in order to solve the problem of large-scale production, the company used large tanks instead of ceramic tanks for fermentation, but the main process remained the same, and the quality of the wine was sacrificed, the wine body and flavor were poor, and the aging time was long.

Method used

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  • Thick mash yellow rice wine fermentation process
  • Thick mash yellow rice wine fermentation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1. The material A is made into mash A, the material B is made into mash B, and the material C is made into mash C.

[0031] After the glutinous rice (or rice) is checked and accepted, the dust, stones and other impurities contained in the glutinous rice are removed through a dust collector and a vibration sieve. The material after removing glutinous rice is divided into three parts, namely material A, material B and material C. The weight ratio of material A, material B and material C is 1:1:1.

[0032] The process of making the material A into a mash A comprises the following steps:

[0033] P1. Liquefaction: Take material A and water and put them into the liquefaction tank at a weight ratio of 1:1.8, then add α-amylase with a total weight of material A of 1‰, turn on the steam and start stirring, slowly raise the temperature to 94°C and maintain it for 1 hour to fully liquefaction.

[0034] P2. Stewing material: keep warm at 95°C for 0.5h, turn off the steam and s...

Embodiment 2

[0048] S1. The material A is made into mash A, the material B is made into mash B, and the material C is made into mash C.

[0049] After the glutinous rice is checked and accepted, the dust, stones and other impurities contained in the glutinous rice are removed by a dust collector and a vibration sieve. The material after removing glutinous rice is divided into three parts, namely material A, material B and material C. The weight ratio of material A, material B and material C is 1:0.8:1.2.

[0050] The process of making the material A into a mash A comprises the following steps:

[0051] P1. Liquefaction: Take material A and water and put them into the liquefaction tank at a weight ratio of 1:1.9, then add α-amylase with a total weight of 0.5‰ of material A, turn on the steam and start stirring, slowly raise the temperature to 85°C and maintain it for 1.2h to make it fully liquefied.

[0052] P2. Stewing material: keep warm at 96°C for 0.6h, turn off the steam and stew th...

Embodiment 3

[0066] S1. The material A is made into mash A, the material B is made into mash B, and the material C is made into mash C.

[0067] After the glutinous rice is checked and accepted, the dust, stones and other impurities contained in the glutinous rice are removed by a dust collector and a vibration sieve. The material after removing glutinous rice is divided into three parts, namely material A, material B and material C. The weight ratio of material A, material B and material C is 1:1.2:0.8.

[0068] The process of making the material A into a mash A comprises the following steps:

[0069] P1. Liquefaction: Take material A and water into the liquefaction tank at a weight ratio of 1:2, then add α-amylase with a total weight of 1.5‰ of material A, turn on the steam and start stirring, slowly raise the temperature to 90°C and maintain it for 0.8h to make it fully liquefied.

[0070] P2. Stewing material: keep warm at 98°C for 0.4h, turn off the steam and stew the material for ...

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PUM

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Abstract

The invention discloses a thick mash yellow rice wine fermentation process which comprises the following steps: S1, preparing a material A into saccharified mash A, preparing a material B into saccharified mash B, and preparing a material C into saccharified mash C; S2, fermenting the saccharified mash A, adding the saccharified mash B and the saccharified mash C into the saccharified mash A in two times in a fermentation process, and fermenting the saccharified mash A, the saccharified mash B and the saccharified mash C together; and S3, after fermentation is completed, carrying out filteringto obtain clear liquid, namely yellow rice wine. The alcohol content of the yellow rice wine produced by the thick mash yellow rice wine fermentation process disclosed by the invention can be increased to 18 degrees or above from original 13 degrees, and the contents of flavor substances such as beta-phenethyl alcohol and amino acid nitrogen are obviously increased; clean production can be achieved, wine body flavor can be improved, an aging period can be shortened, and the process is suitable for efficient continuous automatic production.

Description

technical field [0001] The invention relates to a wine fermentation process, in particular to a fermentation process of thick mash rice wine. Background technique [0002] Yellow rice wine originated in my country and is loved by the people because of its unique aroma and mellow taste. The traditional rice wine fermentation process is mainly: rice→soaking→draining→steaming→watering down to room temperature→putting medicine into the vat to build a nest→mixing koji fermentation→opening rake→post-fermentation→press filtration→decoction→aging. [0003] Due to the large water consumption, unfriendly environment, complicated procedures and high labor intensity, the production has always been dominated by family workshops. Later, in order to solve the problem of large-scale production, the company used large tanks instead of clay tanks for fermentation, but the main process remained the same, and the quality of the wine was sacrificed, the wine body and flavor were poor, and the a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 代晋徐婷赵强崔鹏举劳浩晶邓健豪李伟健陈波林虹李子彤王妮崔海云
Owner 阳西美味鲜食品有限公司
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