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Method for making yellow rice wine by plurility of bioenzymes

A biological enzyme and rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as affecting the shelf life of rice wine, and achieve the effects of subtracting the brewing process, reducing the amount of koji used, and improving the shelf life.

Inactive Publication Date: 2003-08-13
HUNAN SHENGJING SHANHE BIOLOGICAL TECH SHARES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the protein in bottled rice wine decomposes slowly and undergoes complexation reactions with other substances to produce turbidity, the finished wine gradually changes from clear and transparent to dull and precipitated, seriously affecting the shelf life of rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] 1. Prepare 1000 kg of raw glutinous rice flour.

[0009] 2. After the glutinous rice flour is fully mixed and stirred evenly according to the ratio of material to water 1:2.5, it is pumped into the cooking pot and gradually pressurized and heated with steam. When the pressure reaches 0.2Mpa120°C, stop heating and keep the pressure for 30 minutes. After the pressure is over, Discharge into the saccharification pot with a cooling coil, stir the feed liquid to cool down to 68°C, add 1 kg of α-amylase, 2 kg of cellulase, and 2 kg of neutral protease in sequence, stir well, and when the feed temperature drops to When the temperature is 62°C, stop stirring and let stand for 20 minutes before use.

[0010] 3. Adjust the pH value to 5 with edible lactic acid to the glutinous rice flour mash that has been treated with α-amylase, cellulase, and neutral protease. At the same time, the temperature is lowered to 62-60°C, and 2.5 kg of 50,000 units of β are added. -Glucoamylase, aft...

Embodiment 2

[0014] 1. Prepare 1000 kg of raw glutinous rice flour.

[0015] 2. After the glutinous rice flour is fully mixed and stirred evenly according to the material-to-water ratio of 1:3, it is pumped into the cooking pot and gradually pressurized and heated with steam. When the pressure reaches 0.2Mpa165°C, stop heating and keep the pressure for 30 minutes. After the pressure is over, Discharge into the saccharification pot with a cooling coil, stir the feed liquid to cool down to 68°C, add 1 kg of α-amylase, 2 kg of cellulase, and 2 kg of neutral protease in sequence, stir well, and when the feed temperature drops to When the temperature is 62°C, stop stirring and let stand for 20 minutes before use.

[0016] 3. Adjust the pH value to 5 with edible lactic acid to the glutinous rice flour mash that has been treated with α-amylase, cellulase, and neutral protease. At the same time, the temperature is lowered to 62-60°C, and 3 kg of 50,000 units of β are added. -Glucoamylase, after s...

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Abstract

A process for brewing yellow wine by more kinds of biologic enzyme is characterized by that after the alpha-amylase, cellulase neutral proteinase and saccharifying enzyme are added for treatment, the malt powder, rhizopus powder and active dry yeast are added for fermenting for 30 days, and the "hot coagulation and cold filtering" is performed. Its advantages are low consumption of raw materials, high wine yield increased by 40% or more, low cost and high quality.

Description

1. Technical field: [0001] The invention relates to a method for brewing rice wine by utilizing various biological enzymes. 2. Background technology: [0002] Existing yellow rice wine production technology mostly is to utilize enzyme, yeast in naturally cultivated wheat koji or koji to carry out saccharification or fermentation. Due to the extensive traditional method of production, the activity of the enzyme system in the naturally cultivated koji material is poor, the effect on the substrate is low, and the raw materials cannot be fully and effectively utilized; in addition, the accidents of the mash rancid due to bacterial contamination during the fermentation process often occur This is the main reason for the low output. In addition, the post-processing adopts the decoction process. Its main function is to sterilize, precipitate proteins and other organic substances, and generate the unique aroma and burnt bitterness of yellow rice wine, which is then filtered and bot...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 姚胜刘屏亚张国锦
Owner HUNAN SHENGJING SHANHE BIOLOGICAL TECH SHARES
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