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Method for producing polished glutinous rice spirit

A manufacturing method and technology of glutinous rice, which is applied in the field of liquor production, can solve problems such as inaccurate temperature and difficulty in guaranteeing the quality of glutinous rice wine

Inactive Publication Date: 2005-03-30
朱昌军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Known white wine is brewed by adopting sorghum, corn, rice and the like as main raw materials. , the patent application No. 93105143.6 discloses a method of making white wine by using glutinous rice. This manufacturing method is to wash the high-quality glutinous rice with water, steam it after it turns white, and then inoculate it when it is cool enough to not burn your hands. Sweet and fragrant strains and fermented strains are steamed after saccharification and fermentation. This method has opened up a new use of glutinous rice in the wine making industry. Inaccurate, so the quality of glutinous rice wine is difficult to guarantee

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0008] Embodiment 1: choose 100 kilograms of glutinous rice, adopt the soaking method of known white wine raw material, namely soak 24~48 hours under the situation that temperature is 5~35 ℃, soaking time decides according to air temperature, if air temperature is high, soaking time is Short, otherwise the time should be long. Put the soaked glutinous rice into the pot and steam it according to the known method, and cool the steamed glutinous rice. The cooling method is to pour the steamed glutinous rice with 15-18°C Add 1 kg of koji to the cooked glutinous rice that has been cooled, and stir evenly. Put the glutinous rice mixed with koji in a room with a room temperature of 20-35°C to dry. It is advisable to add popcorn to the dried clinker and then enter the saccharification process. The added popcorn is processed by a popcorn machine. The amount of popcorn added is 5 kg, and it is stirred evenly with cooked glutinous rice. Then put it into a transparent container to make it...

Embodiment 2

[0010] Embodiment 2: In the present embodiment, the amount of glutinous rice selected is 94 kilograms. In the cooling procedure, the steamed glutinous rice is drenched with water at a temperature of 18 to 20° C., and 1 kilogram of glutinous rice is mixed into the cooked glutinous rice after the cooling procedure. Xiaoqu, after drying, add 5 kg of popcorn, and then put them into a hollow container (such as a sieve) to make it saccharified, and place a container under the container for the juice that flows down after saccharification, Then add these juices into water to make it enter the fermentation process. The ratio of the added water to the saccharified juice is 3:1. The fermentation temperature is controlled at 10-15°C. After 8 days, add the saccharified solid residue and continue to ferment for 9-15 days. , Then distillation, other procedures and processing conditions are identical with embodiment 1.

Embodiment 3

[0011] Embodiment 3: In the present embodiment, the selected amount of raw material is 90 kilograms, is to use the water of 20~25 ℃ of temperature to carry out water drenching to the steamed glutinous rice in cooling procedure, to the clinker after cooling and drying should mix Add 1 kg of koji, and then add 5 kg of popcorn. When the saccharified juice is added to water, the weight ratio of water to saccharified juice is 4:1, and the fermentation temperature is controlled at 12-15°C. Other procedures and process conditions and implementation Example 2 is the same.

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Abstract

The making process of polished glutinous rice spirit includes the steps of: selecting material including polished glkutinous rice accounting for over 90%, soaking, steaming, cooling through showering with water at 15-25 deg.c, mixing with Xiaoqu and pop-rice, saccharification, fermentation and distillation. The polished glutinous rice spirit is mellow, sweet and transparent.

Description

technical field [0001] The invention belongs to a method for producing wine, in particular to a method for producing liquor. Background technique [0002] Known white wine is brewed by adopting sorghum, corn, rice and the like as main raw materials. , the patent application No. 93105143.6 discloses a method of making white wine by using glutinous rice. This manufacturing method is to wash the high-quality glutinous rice with water, steam it after it turns white, and then inoculate it when it is cool enough to not burn your hands. Sweet and fragrant strains and fermented strains are steamed after saccharification and fermentation. This method has opened up a new use of glutinous rice in the wine making industry. Inaccurate, so the quality of glutinous rice wine is difficult to guarantee. Contents of the invention [0003] The purpose of the present invention is then to provide a kind of manufacture method that utiliz...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 朱昌军
Owner 朱昌军
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