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Method for brewing yellow wine by adopting extrusion process to treat rice raw material

A technology of extruding and puffing rice, applied in the preparation of alcoholic beverages, etc., can solve the problems of large loss of raw material rice, long equipment occupation time, large transportation power consumption, etc., to reduce the loss of raw materials, avoid sewage, and improve the economy and society. effect of benefit

Inactive Publication Date: 2002-12-18
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It usually takes 3-7 days from rice transportation, rice soaking, rinsing to steaming, the equipment takes a long time and the production efficiency is low
[0010] 2. Large amount of waste water discharge
[0011] 3. The loss of raw material rice is relatively large
[0012] 4. Sufficient conveying height is required, resulting in high construction cost of the factory and large consumption of transportation power
[0013] 5. The rice must be fermented immediately after steaming, otherwise it is easy to deteriorate, and the flexibility of production adjustment is extremely small

Method used

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  • Method for brewing yellow wine by adopting extrusion process to treat rice raw material
  • Method for brewing yellow wine by adopting extrusion process to treat rice raw material

Examples

Experimental program
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Effect test

Embodiment 1

[0031] Embodiment 1 adopts single-screw extrusion expansion. Take 1000 grams of rice, adjust the water content of the raw rice to 20% before puffing, the screw speed is 650rpm, the barrel temperature is 150°C, the amount of water added is 2000g when falling into the tank, add 150g of wheat koji, add 80ml of yeast culture solution, and ferment at 20°C , get rice wine product after 32 days of fermentation. The alcohol content is 16.8%, the total acid (in terms of succinic acid, g / 100ml) is 0.355, and the total sugar (g / 100ml) is 0.366.

Embodiment 2

[0033] Get glutinous rice 1000 grams, puffing condition and fermentation condition are the same as embodiment 1, obtain yellow rice wine product alcoholic strength 15.0%, total acid (in succinic acid, g / 100ml) 0.283, total sugar (g / 100ml) 0.472.

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Abstract

The present invention relates to a method for making yellow wine by adopting mechanical puffing process and air-flow puffing process to treat rice raw material instead of traditional method of soaking and cooking rice raw material. Its technological condition for treating rice raw material by adopting extrusion puffing process is as follows: moistening rice to make it water content be 20-25%, screen rotating speed of extracing machine is 650-700 rpm and extrusion temp. is 100-180 deg.C. Said invention also provides its technological condition for fermentation and making yellow wine.

Description

technical field [0001] The invention discloses a method for brewing yellow rice wine by processing rice raw materials through extrusion and puffing technology, which belongs to the technical field of brewing. Background technique [0002] Yellow rice wine and rice wine brewing have a long history in my country, and East China is the main area for the production and consumption of yellow rice wine and rice wine. In recent years, with the adjustment of the structure of wine products, the output of yellow rice wine has increased year by year, and now it has exceeded 1.5 million tons per year, and the production area is also expanding. [0003] The traditional process of yellow rice wine production is summarized as follows: [0004] Rice or glutinous rice→soak rice→rinse→steam rice→cool→ [0005] Fall into the tank, add water, wheat koji, yeast→fermentation→press filtration→clarification [0006] →sterilization→canning→finished product [0007] For thousands of years, rice w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 徐岩汪建华徐文琦董鲁平王栋
Owner JIANGNAN UNIV
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