Rise full liquid state fermentation brewing technology

Abstract

The invention relates to rice entire liquid state ferment brew technology that includes the following steps: grinding rice to powder, adding water and calcium chloride, alpha-amylase, liquefying, cooling after killing enzyme by heating, sending to fermenter batch wise, correspondingly adding maltogenic enzyme, malt, yellow wine special use active dried yeast, controlling the PH value between 4.2-5.0 and the temperature between 15-35 degree centigrade, intermittently airing and fermenting. The invention sharply decreases the cost of raw material and increases the wine ratio. By using the method of entire liquid state ferment, the energy consumption would be reduced and it is also environment protection. The working efficiency and the condition of workers could be improved.

Description

Technical field [0001] The invention belongs to the technical field of microbial fermentation, and is specifically a rice full liquid fermentation and brewing process. Background technique [0002] People in the industry who are engaged in wine brewing know that the most common basic technological processes of traditional rice wine brewing require: rice → soaking rice → washing rice → steaming rice → pouring rice → mixing medicine and making a nest → mixing koji and fermenting → sealing the vat Raising fermented grains → pressing → clarification → rice wine. For sweet yellow rice wine, which has always been favored by consumers because of its rich aroma and fresh, sweet and mellow taste, its production methods are mainly three methods: solid wheat koji brewing method, liquor brewing method and enzyme preparation production method. The specific production methods are: The technological process is: (1) The wheat koji punching method is glutinous rice (...

AI Technical Summary

Problems solved by technology

In the above-mentioned solid-state fermentation method, the raw materials must be glutinous rice or japonica rice, and it is required to soak rice, wash rice, and drench rice during production. There is a large amount of water and a lot of raw material loss, so the production cost is high; the amount of wastewater treatment is also large; the process in the production process Discontinuous, intermittent production, with a lot of air contact with various tools and sites, is not suitable for modern hygienic requirements; especially the Maiqu vat flushing method and liquor vat flushing method require work such as nesting and vat flushing, which is cumbersome and complicated. High labor intensity, low raw material utilization rate, low product yield, large amount of sewage treatment and many other defects are not suitable for clean and hygienic modern large-scale production

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