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Production method of rice-flavor liquor

A production method and a rice-flavored technology, applied in the field of winemaking, can solve the problems of low utilization rate of raw materials, low degree of mechanization, and easy occurrence of bitterness and astringency, and achieve the effects of low cost, good harmony, and mellow, sweet and soft taste.

Pending Publication Date: 2021-11-12
广东省九江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This process takes up a lot of space, high labor intensity, low degree of mechanization, low utilization rate of raw materials, high cost of production expansion, and the wine body is prone to bitterness and astringency

Method used

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  • Production method of rice-flavor liquor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A production method of rice-flavored liquor, comprising the following steps:

[0035] (1) preparing rice koji, comprising the following steps:

[0036] A, Aspergillus oryzae (GIM3.29) was inoculated on the sterilized potato culture medium, cultivated for 5 days at 35°C;

[0037] B. Cook the japonica rice, inoculate the mold spores obtained in step A under aseptic conditions, fully break up and shake well, transfer to a 35-38°C incubator to cultivate for 4-5 days, and dry at 40°C to obtain a first-grade seed koji;

[0038] C, the japonica rice is boiled, and after cooling, insert the first-grade koji, the inoculum amount is 1.5%, stir evenly, 18~24h after starting to cultivate, the temperature is 34~37°C, and the humidity is 91%~95%. After culturing for 18-24 hours, the humidity is 75%-85%, and the temperature is 35-37°C. After culturing for 40-48 hours, the humidity is 55%-65%, and the temperature is 37-38°C. After culturing for 72 hours, drying is carried out at a d...

Embodiment 2

[0046] A kind of rice flavor liquor, its fermentation step is as follows:

[0047] 10 tons of japonica rice, 1800 kg of rice koji, 100 kg of cake balls, 5 kg of active dry yeast for Angel wine (Anqi Saccharomyces cerevisiae), and 18 tons of water. The temperature of the fermentation control product is 28-36°C, controlled and recorded every 2 hours, and the temperature is controlled for 96 hours. A total of 20 days of fermentation.

[0048] All the other steps are the same as in Example 1.

Embodiment 3

[0050] A kind of rice flavor liquor, its fermentation step is as follows:

[0051] 7 tons of indica rice, 3000 kg of rice koji, 200 kg of cake balls, 2 kg of Danbaoli Baijiu active dry yeast, and 18 tons of water. The temperature of the fermentation control product is 28-36°C, controlled and recorded every 2 hours, and the temperature is controlled for 96 hours. A total of 25 days of fermentation.

[0052] The used koji species of making rice koji is Rhizopus (CGMCC No.8589), and all the other steps are with embodiment 1.

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Abstract

The invention discloses a production method of rice-flavor liquor. The production method comprises the following steps of uniformly mixing thoroughly cooked rice, dried yeast balls, active dry yeast and rice koji accounting for 11-50% of the weight of the rice, adding water to immerse the mixture, and sealing and fermenting the mixture; and distilling the mash obtained by fermentation, adsorbing with activated carbon, carrying out filter pressing, and ageing to obtain the rice-flavor liquor. According to the method, pure aspergillus oryzae or rhizopus is used for preparing the rice koji, low-temperature bacterium cultivation is performed in the early stage, and spore germination and rapid growth are promoted. In the middle stage, a medium-temperature culture process at 38-48 DEG C is adopted, rice grains are controlled to be properly saccharified, sugar is generated and is subjected to a Maillard reaction with amino acid, and under the drying action in the later stage, rich and pleasant baking fragrance is generated and is compounded with nut fragrance generated by mould to form special rich koji fragrance. The rice koji contains flavor components, is used as a precursor substance of the wine to endow the wine with unique flavor, is very good in harmony with the fresh scent of rice, brings rice fragrance, kernel fragrance and baking fragrance to the wine body, and is greatly different from the traditional rice fragrance.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a method for producing rice-flavored liquor. Background technique [0002] Rice-flavored liquor is one of the four major flavor types of Chinese liquor. Compared with Luzhou-flavored, Maotai-flavored, and Fen-flavored types, it has the characteristics of "honey-flavored and elegant, soft and sweet in the mouth, refreshing and clean in the mouth, and pleasant aftertaste" in style. Features, deeply loved by consumers in South China. In terms of brewing technology, it has the advantages of short production cycle and high liquor yield, especially suitable for the high temperature climate in the south. Therefore, there are many rice-flavored liquor enterprises in South China. [0003] The traditional rice-flavored liquor production process uses rice as the raw material, koji as the saccharification starter, saccharification by solid-state cultivation, liquid fermentation, and liqui...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12H6/02C12H1/044C12R1/865C12R1/69C12R1/845
CPCC12G3/022C12H6/02C12H1/0408
Inventor 曹荣冰刘幼强何松贵罗毅诗马淑祯曾宪玮
Owner 广东省九江酒厂有限公司
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