Mixed ferment process of yellow rice wine and distiller' grain

A technology for mixed fermentation and rice distiller's grains, which is applied in the field of mixed fermentation of rice wine with grains, can solve the problems such as insufficient utilization and waste of rice distiller's grains starch, and achieves the effects of being beneficial to reproduction, reducing starch loss and saving food.

Inactive Publication Date: 2005-01-26
ZHEJIANG SHAOXING SHIYE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from the above that both of these two production processes make the residual starch of rice distiller's grains not fully utilized, resulting in waste

Method used

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  • Mixed ferment process of yellow rice wine and distiller' grain
  • Mixed ferment process of yellow rice wine and distiller' grain

Examples

Experimental program
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Effect test

Embodiment 1

[0017] Example 1: Put 5,000 kilograms of rice into an appropriate amount of water to soak the rice—drench the rice—steam the rice—drench the water—fall into the vat and build a nest. Wheat koji—open rake, main fermentation—post-fermentation—press filtration—clarification, add appropriate amount of caramel color during clarification—decoction—packing—finished rice wine, and at the same time put the white grains produced after pressure filtration into big bran powder, big bran powder The proportion is 6% of the amount of white grains. Distiller’s distiller’s grains are made into burnt products, and the final product is distiller’s grains. The temperature of distiller’s grains should be controlled at 28°C. When rice wine is reproduced, only 4,500 kg of rice needs to be put in. When water is released, 1,300 kg of distiller’s grains and wheat koji are weighed. Mix well with the rice and water in the tank, and mix and ferment. The amount of wheat koji is still the amount required in...

Embodiment 2

[0018] Example 2: Put 5000 kilograms of rice into appropriate amount of water for rice soaking-fishing rice-steaming rice-spreading rice-fall tank inoculation, put appropriate amount of distiller's mother and wheat koji in the tank inoculation-open rake main fermentation-post-fermentation-press Filtration—clarification, when clarifying, add appropriate amount of caramel color—decoction—packing—finished rice wine, and at the same time put the white grains produced after pressure filtration into the grain husk, the proportion of the grain husk is 5% of the white grains, and it is made by distillation Distiller's grains are burned into finished products, and the temperature of distiller's grains should be controlled at 35°C. When rice wine is re-produced, only 4600 kg of rice is needed. Mix well with the rice and water in the tank, and mix and ferment. The amount of wheat koji is still the amount required in the original traditional production, and the rest of the operations remai...

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Abstract

The invention discloses a mixed ferment process of yellow rice wine and distiller' grain by charging a predetermined amount of Chinese crude bran or grain bran by the proportion of 5-8% and 3-5%, controlling the temperature before mixing fermentation between 25-38 deg. C, charging into the water drainage of the yellow rice wine manufacturing process.

Description

1. Technical field [0001] The invention relates to a production process of rice wine, in particular to a mixed fermentation process of rice wine mixed with grains. 2. Background technology [0002] The traditional rice wine production process can be divided into two categories: the production process of pouring rice suitable for tank fermentation and the production process of spreading rice suitable for large tank fermentation. The production process of drenched rice is as follows: soaking rice—drenching rice—steaming rice—sprinkling water—putting into the vat to build a nest, adding wine and medicine when setting the vat to build a nest—saccharification—water release, adding wheat koji—opening rake for main fermentation —post-fermentation—press filtration—clarification, put caramel color in clarification—decoction—packing—finished rice wine, and distill the white grains produced after pressure filtration to make the finished product, and the final yellow rice wine grains ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 金芳才
Owner ZHEJIANG SHAOXING SHIYE WINE
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