Rice-flavor liquor and fermentation and brewing method thereof

Abstract

The invention provides rice-flavor liquor. The rice-flavor liquor is prepared from, by weight, 65-75 parts of rice, 20-30 parts of sticky rice and 5 parts of sorghum. A fermentation and brewing method of the rice-flavor liquor comprises the steps that the raw materials are placed in a pulverizer to be pulverized, deionized water and the pulverized raw materials are added into a constant-temperature fermentation tank, and fermentation is conducted in the tank to obtain a raw material solution; the raw material solution is added into an activated yeast solution to obtain a raw material mixed solution; the raw material mixed solution is fermented in a closed mode to obtain an alcohol mixed solution; the alcohol mixed solution is pumped into a vinasse settling tank for esterification vinasse settling to obtain an esterified alcohol mixed solution, and then the esterified alcohol mixed solution is pumped into a cloth bag centrifugal machine to obtain alcohol liquid and vinasse; the alcohol liquid is pumped into a reduced pressure distiller for reduced pressure distillation, and obtained first liquor and base liquor are transferred into a storage tank to be cured at normal temperature; and the cured first liquor and base liquor are transferred into a refrigeration tank to be stored and filtered at low temperature, and then the rice-flavor liquor can be obtained. According to the rice-flavor liquor and the fermentation and brewing method thereof, the technological process is mechanically operated and operated in a totally-closed mode, the taste and flavor are improved, the liquor yield is increased, and the brewing cost is reduced.

Description

technical field [0001] The invention relates to the field of liquor processing, in particular to a method for fermenting and brewing rice-flavored liquor. Background technique [0002] According to the aroma of the main body, liquor can be divided into 12 categories: Luzhou-flavored liquor, Maotai-flavored liquor, Fen-flavored liquor, rice-flavored liquor and others. Only rice-flavored liquor is fermented with rice as the main raw material and other grains. brewing. Rice-flavored liquor is rich in nutrition, mellow, soft and has a unique aroma, and is very popular in the market. However, compared with other grains, the cortex of rice is very thin, and it will stick to each other after steaming, which reduces the surface area of ​​the material, prolongs the time for bacteria to decompose starch, increases the fermentation cycle, and reduces the amount of alcohol produced. In the traditional solid-state fermentation process, because the raw material is exposed to the air for...

AI Technical Summary

Problems solved by technology

However, compared with other grains, the cortex of rice is very thin, and it will stick to each other after steaming, which reduces the surface area of ​​the material, prolongs the time for bacteria to decompose starch, increases the fermentation cycle, and reduces the amount of alcohol produced.

In the traditional solid-state fermentation process, because the raw materials are exposed to the air for a long time, and they are clinkers, the chances of other bacteria intrusion are increased, and the taste and some indicators of the produced wine are poor. For example, the methanol content is relatively high. is to rely on blending to improve

The traditional solid-state fermentation process has a low degree of automation, requires a lot of human resources, and produces a large amount of distiller's grains, which will have a certain impact on the environment

In addition, the large scale of investment and so on have restricted the use of rice as the main raw material to ferment and brew rice-flavored liquor.