Maotai-flavor rice wine and preparation process thereof

A preparation process and rice technology, applied in the preparation of alcoholic beverages, biochemical equipment and methods, microorganisms, etc., can solve problems such as complex activation and rejuvenation methods of high-temperature koji, undisclosed alcohol yield, research on sauce-flavored rice wine, etc. Achieve the effects of enhancing market competitiveness, improving adaptability to the crowd, and shortening production time

Pending Publication Date: 2021-03-12
GUIZHOU FOOD R & D CENT
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are some defects in this invention. 1. The activation and rejuvenation method of high-temperature koji in the technical scheme of the invention is relatively complicated and takes a long time, which is not conducive to the cost control of the enterprise; 2. The fermentation time of the invention is as long as 16...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Maotai-flavor rice wine and preparation process thereof
  • Maotai-flavor rice wine and preparation process thereof
  • Maotai-flavor rice wine and preparation process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] 1. Recipe for sauce-flavored rice wine:

[0042] Weigh 10kg of raw glutinous rice, 5kg of broken rice, the weight ratio of auxiliary materials Maotai-flavor Daqu and Q303 Rhizopus koji is 25:1, and the amount of auxiliary materials added is 10% of the weight of raw materials.

[0043] 2. The preparation process of sauce-flavored rice wine:

[0044] (1) Preparation of mixed koji: After pulverizing the Maotai-flavored Daqu, mix the Maotai-flavored Daqu and Q303 Rhizopus koji in proportion.

[0045] (2) Soaking of raw materials: take raw glutinous rice and broken rice, mix them in proportion, add water to soak for 11 hours, and filter;

[0046] (3) Cooking: steam the glutinous rice and broken rice mixture after soaking for 1 hour until the raw materials are cooked;

[0047] (4) Saccharification and fermentation: cooling the above-mentioned steamed raw materials to 30-40° C., adding mixed koji, and carrying out saccharification and fermentation;

[0048] (5) Sealed ferme...

Embodiment 2

[0052] 1. Recipe for sauce-flavored rice wine:

[0053] Take by weighing 10kg of raw glutinous rice, 10kg of broken rice, the weight ratio of auxiliary materials Maotai-flavored Daqu and Rhizopus koji is 27.5:1, and the amount of auxiliary materials added is 12.5% ​​of the raw material weight.

[0054] 2. The preparation process of sauce-flavored rice wine:

[0055] (1) Preparation of mixed koji: After pulverizing the Maotai-flavored Daqu, mix the Maotai-flavored Daqu and Q303 Rhizopus koji in proportion.

[0056](2) Raw material soaking: take the raw material glutinous rice and broken rice, after mixing in proportion, add water to soak, the soaking time is 11.5h, filter;

[0057] (3) Cooking: steam the mixture of glutinous rice and broken rice after soaking for 1.25 hours until the raw materials are cooked;

[0058] (4) Saccharification and fermentation: cooling the above-mentioned steamed raw materials to 30-40° C., adding mixed koji, and carrying out saccharification and ...

Embodiment 3

[0063] 1. Recipe for sauce-flavored rice wine:

[0064] Take by weighing 10kg of raw glutinous rice, 15kg of broken rice, the weight ratio of auxiliary materials Maotai-flavor Daqu and Rhizopus koji is 30:1, and the amount of auxiliary materials added is 15% of the raw material weight.

[0065] 2. The preparation process of sauce-flavored rice wine:

[0066] (1) Preparation of mixed koji: After pulverizing the Maotai-flavored Daqu, mix the Maotai-flavored Daqu and Q303 Rhizopus koji in proportion.

[0067] (2) Soaking of raw materials: take raw glutinous rice and broken rice, mix them in proportion, add water to soak for 12 hours, and filter;

[0068] (3) Cooking: steam the glutinous rice and broken rice mixture after soaking above for 1.5 hours until the raw materials are cooked;

[0069] (4) Saccharification and fermentation: cooling the above-mentioned steamed raw materials to 30-40° C., adding mixed koji, and carrying out saccharification and fermentation;

[0070] (5) ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to Maotai-flavor rice wine and a preparation process, and the Maotai-flavor rice wine is composed of a proper amount of glutinous rice, broken rice, Maotai-flavor yeast, Q303 rhizopus koji and water. The preparation process comprises the following steps: selecting raw materials of glutinous rice and broken rice, mixing according to a certain ratio, soaking with water, cooking, cooling, adding mixed koji, fermenting in a saccharifying manner, fermenting in a sealing manner, and distilling. The preparation process is simple to operate, low in cost and easy to industrialize,the wine yield of the obtained Maotai-flavor rice wine is not lower than 50%, and the Maotai-flavor rice wine is good in taste, rich in wine flavor and stable in quality.

Description

technical field [0001] The invention belongs to the technical field of brewing sauce-flavored rice wine, and in particular relates to a sauce-flavored rice wine and a preparation process thereof. Background technique [0002] At present, the liquors on the market can be classified into sauce-flavored, strong-flavored, light-flavored, rice-flavored, etc. according to the aroma type. Among them, the sauce-flavored liquor is the core support and typical representative of Guizhou liquor and determines the development of the liquor industry. The prospect of the current Maotai-flavored liquor is mostly brewed with sorghum as a raw material, and the raw material is relatively single, which limits the development of the Maotai-flavored liquor to a certain extent; rice wine is made from rice or glutinous rice. All rice wines are rice-flavored liquors. There are very few reports on the preparation of Maotai-flavor liquor with rice as raw material. [0003] Chinese patent 20121025396...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/022C12R1/845
CPCC12G3/022
Inventor 郭启鹏张治中许译文李静雯张东亚蔡倪杜鑫陆洋周菲骆燕
Owner GUIZHOU FOOD R & D CENT
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap