Starch food fermented wine and brewing process thereof
By using simplified brewing processes of vermicelli, wine lees, rice husks and daqu, the problems of complex traditional solid fermentation processes and difficulty in waste treatment are solved, and the low-cost, environmentally friendly and efficient production of starch food fermented wine is achieved. The product has a good taste and is suitable for Large-scale production.
Patent Information
- Application Number
- CN202411527243.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-10-30
- Publication Date
- 2024-12-27
AI Technical Summary
Traditional solid-state fermented wine has complex brewing processes, high production costs and low efficiency, making it difficult to achieve large-scale production, and waste disposal is difficult, affecting environmental protection.
Using vermicelli, wine lees, rice husks and daqu as raw materials, simplified fermentation process is carried out through steps such as removing miscellaneous materials, crushing, steaming, pushing and drying, mixing, bacteria cultivation and fermentation, and fermenting is carried out using a kiln pond to produce starch food fermentation. liquor.
It has achieved simple production and processing technology, low cost, energy saving, reduced waste, suitable for large-scale production, and the product has clear color and pure taste, which meets the requirements of environmental protection and sustainable development.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a starch food fermented wine and a brewing process thereof. Background Art
[0002] Traditional wine brewing technology mostly uses a complex solid-state fermentation method, which is cumbersome, has high production costs and low production efficiency. At the same time, since the solid-state fermentation process involves a large amount of equipment, manpower and time investment, it is difficult to achieve large-scale production, limiting its competitiveness in the market. In addition, the traditional solid-state fermentation process generates a lot of waste, which is difficult to handle, which not only increases the risk of environmental pollution, but also does not conform to the current concept of environmental protection and sustainable development.
[0003] In order to solve the above problems, the industry has begun to explore new brewing processes in order to simplify the production and processing technology, reduce production costs, effectively save energy and achieve the feasibility of large-scale production.
[0004] Therefore we propose a kind of starch food fermentation wine and brewing technology thereof to solve the above problems. Summary of the invention
[0005] In view of the problems existing in the prior art, the present invention discloses a starch food fermented wine, and the technical scheme adopted is that the raw materials of the fermented wine include vermicelli, distiller's grains, rice husks and Daqu.
[0006] As a preferred technical solution of the present invention, the weight ratio of the vermicelli, distiller's grains, rice husks and Daqu is 1:4.5-5.5:0.25:0.25.
[0007] As a preferred technical solution of the present invention, the vermicelli can be replaced by rice noodles.
[0008] As a preferred technical solution of the present invention, the brewing process of the starch food fermented wine comprises the following steps:
[0009] S1: removing impurities and crushing vermicelli / rice noodles and rice husks in the raw materials in sequence;
[0010] S2: soaking the rice husk in hot water to remove surface moisture, then mixing the crushed vermicelli / bean curd with the rice husk and steaming;
[0011] S3: taking the material obtained in step S2, drying it, mixing it with koji, and then cultivating bacteria;
[0012] S4: adding Daqu to the steamed mixture obtained in step S2, placing it in a fermentation kiln pool for fermentation, and then distilling the wine. After the distillation is completed, the fermented wine is obtained.
[0013] As a preferred technical solution of the present invention, in step S4, the inlet temperature of the kiln pool is 25-35°C.
[0014] As a preferred technical solution of the present invention, in step S4, the water content of the kiln pool is 45-60%.
[0015] As a preferred technical solution of the present invention, in step S4, the fermentation time in the kiln pool is 7-45 days.
[0016] The beneficial effects of the invention are as follows: the production and processing technology is simple, the production cost is low, energy is saved, and it is conducive to large-scale production; the waste generated during the fermentation process is relatively small and easy to handle, which is beneficial to environmental protection and sustainable development; the color is slightly yellow, clear and transparent, and the taste is pure, comfortable, soft and mellow. DETAILED DESCRIPTION
[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0018] Embodiment 1
[0019] The invention discloses a starch food fermented wine, and the adopted technical scheme is that the raw materials of the fermented wine include vermicelli, distiller's grains, rice husks and Daqu.
[0020] As a preferred technical solution of the present invention, the weight ratio of vermicelli, distiller's grains, rice husks and Daqu is 1:4.5-5.5:0.25:0.25.
[0021] As a preferred technical solution of the present invention, the brewing process of starch food fermented wine comprises the following steps:
[0022] S1: removing impurities and crushing vermicelli and rice husk in the raw materials in turn;
[0023] S2: soaking the rice husk in hot water to remove surface moisture, and then mixing the crushed vermicelli and the rice husk and steaming them;
[0024] S3: taking the material obtained in step S2, drying it, mixing it with koji, and then cultivating bacteria;
[0025] S4: adding Daqu to the steamed mixture obtained in step S2, placing it in a fermentation kiln pool for fermentation, and then steaming the wine. After the steaming is completed, the fermented wine is obtained.
[0026] As a preferred technical solution of the present invention, in step S4, the inlet temperature of the kiln pool is 25-30°C.
[0027] As a preferred technical solution of the present invention, in step S4, the water content of the kiln pool is 45-55%.
[0028] As a preferred technical solution of the present invention, in step S4, the fermentation time in the kiln pool is 7-26 days.
[0029] Embodiment 2
[0030] The invention discloses a starch food fermented wine, and the adopted technical scheme is that the raw materials of the fermented wine include vermicelli, distiller's grains, rice husks and Daqu.
[0031] As a preferred technical solution of the present invention, the weight ratio of vermicelli, distiller's grains, rice husks and Daqu is 1:4.5-5.5:0.25:0.25.
[0032] As a preferred technical solution of the present invention, the brewing process of starch food fermented wine comprises the following steps:
[0033] S1: removing impurities and crushing vermicelli and rice husk in the raw materials in turn;
[0034] S2: soaking the rice husk in hot water to remove surface moisture, then mixing the crushed vermicelli and the rice husk and steaming them;
[0035] S3: taking the material obtained in step S2, drying it, mixing it with koji, and then cultivating bacteria;
[0036] S4: adding Daqu to the steamed mixture obtained in step S2, placing it in a fermentation kiln pool for fermentation, and then steaming the wine. After the steaming is completed, the fermented wine is obtained.
[0037] As a preferred technical solution of the present invention, in step S4, the inlet temperature of the kiln pool is 30-35°C.
[0038] As a preferred technical solution of the present invention, in step S4, the water content of the kiln pool is 50-60%.
[0039] As a preferred technical solution of the present invention, in step S4, the fermentation time in the kiln pool is 26-45 days.
[0040] Components not described in detail herein are prior art.
[0041] Although the specific embodiments of the present invention are described in detail above, the present invention is not limited to the above embodiments. Various changes can be made within the knowledge of ordinary technicians in this field without departing from the purpose of the present invention, and modifications or deformations without creative labor are still within the protection scope of the present invention.
Claims
1. A starch food fermented wine, characterized in that: The raw materials of the fermented wine include vermicelli, distiller's grains, rice husks and Daqu.
2. The starch food fermented wine according to claim 1, characterized in that: The weight ratio of the vermicelli, distiller's grains, rice husks and Daqu is 1:4.5-5.5:0.25:0.
25.
3. The starch food fermented wine according to claim 1, characterized in that: The vermicelli can be replaced by rice noodles.
4. The brewing process of starch food fermented wine according to any one of claims 1 to 3, characterized in that: The following steps are involved: S1: removing impurities and crushing vermicelli / rice noodles and rice husks in the raw materials in sequence; S2: soaking the rice husk in hot water to remove surface moisture, then mixing the crushed vermicelli / bean curd with the rice husk and steaming; S3: taking the material obtained in step S2, drying it, mixing it with koji, and then cultivating bacteria; S4: adding Daqu to the steamed mixture obtained in step S2, placing it in a fermentation kiln pool for fermentation, and then distilling the wine. After the distillation is completed, the fermented wine is obtained.
5. The brewing process of starch food fermented wine according to claim 4, characterized in that: In step S4, the inlet temperature of the kiln pool is 25-35°C.
6. The brewing process of starch food fermented wine according to claim 5, characterized in that: In step S4, the water content of the kiln pool is 45-60%.
7. The brewing process of starch food fermented wine according to claim 6, characterized in that: In step S4, the fermentation time in the fermentation kiln pool is 7-45 days.