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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
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  • 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 to 18 months, and the fermentation time is long, and The wine yield of this process is not disclosed, which is not conducive to industrial production
[0004] Chinese patent 011274239 discloses a method for producing glutinous rice liquor, which provides a method for producing liquor using glutinous rice and popcorn as raw materials.

Method used

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  • 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) ...

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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

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Application Information

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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
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