Method for producing rice wine / yellow wine by enzyme-promoted rice soaking
By adding protease and Lactobacillus plantarum to the rice, the rice is soaked by enzymes, which solves the problems of long time, high pollution and low efficiency in traditional rice soaking process, and achieves the effects of shortening the rice soaking period, reducing wastewater, increasing the wine yield rate and increasing the added value.
Patent Information
- Application Number
- CN202510065850.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-03-28
AI Technical Summary
The traditional rice soaking process has a long time, high pollution wastewater is generated, high loss of raw material rice, and low process efficiency has become a bottleneck restricting the development of the rice wine industry.
The method of promoting the soaking of rice is adopted by adding protease solution and Lactobacillus plantarum to the rice is impregnated and stirred at a constant temperature, reducing the soaking time, improving production efficiency, and recycling and utilization of rice polypeptides in the soaked rice water.
The rice soaking construction period is shortened, the production of high-polluting wastewater is reduced, the wine production rate is improved, the loss of raw rice is reduced, and the development opportunities for functional products such as rice polypeptides is created, which significantly enhances the added value and profitability of rice wine companies.