Rise full liquid state fermentation brewing technology

A technology of liquid fermentation and rice, applied in the field of microbial fermentation, can solve the problems of low raw material utilization rate, high production cost, high labor intensity, etc., and achieve the effect of increasing starch utilization rate, increasing labor productivity, and improving working conditions

Inactive Publication Date: 2006-01-25
王竹林
View PDF0 Cites 13 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Rise full liquid state fermentation brewing technology
  • Rise full liquid state fermentation brewing technology
  • Rise full liquid state fermentation brewing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Ingredients: Grind 4000Kg of indica broken rice into 40-mesh rice flour, take 8000Kg of water, 2600g of calcium chloride, and 3000mL of high-temperature-resistant α-amylase (diluted with 15 times the amount of water).

[0020] like figure 1 As shown in , add rice flour to 8000Kg water and mix, add calcium chloride 2600g, adjust pH to 6.0 with edible phosphoric acid, stir and heat to 50°C, keep warm for 10 minutes, then heat to 65°C and add 2000ml high temperature resistant α-amylase (diluted with 15 times the amount of water), continue to heat to 90°C and add 1000ml of high-temperature-resistant α-amylase (diluted with 15 times the amount of water), mix well, keep warm at 90°C-92°C, liquefy for about 50 minutes, and add iodine The test reaction is complete (the test paper is reddish brown), if the iodine test reaction is not complete, the time can be extended appropriately.

[0021] The liquefied liquid is heated and boiled to inactivate α-amylase, and then transported...

Embodiment 2

[0024] Ingredients: Grind 4000Kg of indica broken rice into 60-mesh rice flour, take 8400Kg of water, 2600g of calcium chloride, and 3000mL of high-temperature-resistant α-amylase (dilute with 15 times the amount of water).

[0025] like figure 2 As shown in , add rice flour to 8400Kg water and mix, add calcium chloride 2600g, adjust pH to 5.9 with edible phosphoric acid, stir and heat to 50°C, keep warm for 10 minutes, then heat to 65°C and add 2000ml high temperature resistant α-amylase (diluted with 15 times the amount of water), continue to heat to 90°C and add 1000ml of high-temperature-resistant α-amylase (diluted with 15 times the amount of water), mix well, keep warm at 90°C-92°C, liquefy for about 50 minutes, and add iodine The test reaction is complete (the test paper is reddish brown), if the iodine test reaction is not complete, the time can be extended appropriately.

[0026] The liquefied liquid is heated and boiled to inactivate α-amylase, and then 50% of the ...

Embodiment 3

[0029] Ingredients: crush 4000Kg of indica rice into 50 mesh rice flour, take 7600Kg of water, 2600g of calcium chloride, and 3000ml of high-temperature-resistant α-amylase (diluted with 15 times the amount of water).

[0030] like image 3 As shown in , add rice flour to 7600Kg water and mix, add calcium chloride 2600g, adjust pH to 6.0 with edible phosphoric acid, stir and heat to 50°C, keep warm for 10 minutes, then heat to 65°C and add 2000ml high temperature resistant α-amylase (diluted with 15 times the amount of water), continue to heat to 90°C and add 1000ml of high-temperature-resistant α-amylase (diluted with 15 times the amount of water), mix well, keep warm at 90°C-92°C, liquefy for about 50 minutes, and add iodine The test reaction is complete (the test paper is reddish brown), if the iodine test reaction is not complete, the time can be extended appropriately.

[0031] The liquefied liquid is heated and boiled to inactivate α-amylase, and then transported to a s...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

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, in particular to a rice wine-making process through full liquid fermentation. Background technique [0002] People in the industry who are engaged in wine brewing know that the most common basic process of traditional rice wine brewing needs to go through: rice → soaking rice → washing rice → steaming rice → pouring rice → mixing medicine and making a nest → mixing koji fermentation → sealing the cylinder Breeding fermented grains→pressing→clarifying→rice wine. For sweet rice wine, which has always been favored by consumers because of its strong aroma and fresh, sweet and mellow taste, its production process is mainly three kinds of solid-state wheat koji flushing method, liquor flushing method, and enzyme preparation production method. The technological process is: (1) The wheat koji vat method is glutinous rice (or japonica rice)→soaking rice→washing rice...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 王竹林吴若能赵宝成
Owner 王竹林
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap