Method for brewing deep fermentation type rice wine by using single strain

Abstract

The invention discloses a method for brewing deep fermentation type rice wine by using a single strain, which comprises the following steps: (1) taking 20-40 parts of corn kernels, performing cold pressing and pulping, filtering to obtain fine pulp, and sterilizing and disinfecting for later use; cooking 80-120 parts of glutinous rice, cooling with water to disperse rice grains, spraying the fine corn pulp on the cooked glutinous rice, and uniformly stirring for later use; (2) adding 3-10 parts of a fermentation auxiliary agent into the glutinous rice, mixing, and carrying out ultrasonic treatment; (3) putting the material subjected to ultrasonic treatment into a fermentation tank, adding 0.4-0.96 part of rhizopus, sealing the fermentation tank, and fermenting at 26-32 DEG C for 24-36 hours; (4) adding sterile water which is 2-3 times of the mass of the glutinous rice into the fermentation tank, continuing to seal the fermentation tank, and fermenting at 26-28 DEG C for 48-96 hours; and (5) clarifying, filtering and sterilizing the raw wine, and filling into a finished product. According to the method, a fermentation aid capable of activating the alcoholization capability of single rhizopus is added in a fermentation environment, so that the alcohol production capability of the rhizopus is improved, and the fermentation period is remarkably shortened; metabolism of rhizopus acid production is effectively controlled, and the original flavor of the rice wine is not affected while the alcoholic strength of the rice wine is improved to a certain extent.

Description

technical field [0001] The invention relates to the technical field of brewing technology of rice wine, and more particularly, to a method for brewing deep-fermented rice wine by using a single strain. Background technique [0002] There are many kinds of rice wine in China, which are deeply loved by Chinese people. Xiaogan rice wine, a time-honored product in China, is one of the famous local specialties in Hubei. There is generally only one type of Xiaogan rice wine inherited from history, that is, sweet low-alcohol rice wine, with an alcohol content of 1%-2% vol. With the rapid development of the rice wine industry in recent years, two types have been developed successively: "drink-type" non-alcoholic rice wine (with an alcohol content of 1% vol) and "rice wine mash", also known as dry alcohol rice wine (with an alcohol content of 1% vol), also known as old rice wine. 2%-4% vol), but there are very few reports on the production of "deep fermentation" high-alcohol rice wi...

AI Technical Summary

Problems solved by technology

Rhizopus is a kind of enzyme bacteria with multi-enzyme characteristics in molds. In addition to secreting amylase, it can also secrete acid protease, alcoholizing enzyme, lactic acid, succinic acid and other organic acids and ethanol, etc., which can make wine. During the whole fermentation process, saccharification and fermentation chains are always carried out, but there is no report on the production of rice wine by fermenting rhizopus alone.

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