Process for brewing rice white spirit by bamboo tube fermentation

A technology of bamboo tube and rice is applied in the field of new technology for brewing rice liquor, which can solve the problems of affecting the quality and yield of liquor, unable to perform saccharification and fermentation, and difficult to reach the standard of green food and wine, etc., and achieve the effect of improving liquor yield.

Active Publication Date: 2007-08-01
兰建有
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sorghum has less protein and less fat, but it contains a lot of tannin and astringent substances. Tannin has astringent properties and can coagulate protein. The main component of koji’s glucoamylase and yeast cells is protein, which will coagulate and harden when it encounters tannin. If it loses its proper functioning ability, normal saccharification and fermentation cannot be carried out, and it will bring bitterness and astringency to the liquor, seriously affecting the quality and yield of liquor, and it is difficult to reach the standard of green food wine

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] Foaming material: Select 100kg of rice raw material that meets the green standard, add 160kg of water at 70-75°C and soak for 10 hours;

[0016] Steaming: first steam the raw materials for 20 minutes; after steaming: add water at a temperature of 40-45°C, the water should cover the surface of the material by 10-12cm, and steam for 10 minutes to make the surface temperature of the material reach 95°C; then re-steam for 60 minute;

[0017] Cultivation: add 25kg of Daqu as distiller’s yeast, cultivate bacteria at a temperature of 40-45°C, and control the temperature out of the box within 35°C;

[0018] Fermentation: After cultivating the bacteria, put the raw materials into the bamboo tube and seal and ferment for 20 days at a temperature of 38-39°C;

[0019] Distillation: When putting the fermented grains into a retort, pour them lightly and spread them evenly, and install the retort layer by layer. The retort grains should be served in 3-5 times. After filling the reto...

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Abstract

The brewing process of rice white spirit with fermentation in bamboo tube disease the following steps: soaking rice in water at 70-75 deg.c for 10 hr; steaming for 20 min, maintaining at 95 deg.c via adding hot water for 10 min and re-steaming for 60 min; adding Daqu in amount of 25 % of material weight to culture saccharomycete at 40-45 deg.c; fermentation in sealed bamboo tube at 38-39 deg.c for 15-20 days; distillation, ageing, blending and packing. The present invention has raised white spirit quality and yield, and the produced white spirit has pure rice fragrance.

Description

technical field [0001] The invention relates to a new brewing process of rice liquor. Background technique [0002] At present, most of the starch raw materials for brewing are sorghum and corn, or a small amount of wheat and rice are added. Corn wine is very fragrant and has a strong taste, but because of too much protein and too much fat, the aroma is too strong, and the liquor is prone to turbidity. In addition, raw materials with more protein will produce more fusel oil, and wine with too much fusel oil will easily form milky white precipitate when it is cold. Sorghum has less protein and less fat, but it contains a lot of tannin and astringent substances. Tannin has astringent properties and can coagulate protein. The main component of koji’s glucoamylase and yeast cells is protein, which will coagulate and harden when it encounters tannin. And lose due action ability, can't carry out normal saccharification and fermentation, and can bring bitterness and astringency t...

Claims

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Application Information

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