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Production process of draft rice wine

A production process and rice wine technology, applied in the field of pure raw rice wine production process, can solve the problems of increasing production cost, prolonging the production cycle, and low wine yield, and achieve the goal of increasing production cost, prolonging the production cycle, and improving the wine yield Effect

Inactive Publication Date: 2008-11-19
周卫芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this process are: 1. Add wheat koji in the process of adding water to flush the vat, and this method leads to a low liquor yield of raw materials; A lot of materials were wasted and the production cycle was extended, thereby increasing the production cost; in addition, the wine after pressing is decocted and sterilized, and the wine will have a mature and mellow taste after storage. The dietary structure tends to be light, so it is very necessary to develop refreshing rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First, the rice is crushed by a pulverizer, and it can be crushed to 10-30 mesh, and it is best to crush to 20 mesh. Take 100 kg of rice noodles, add appropriate amount of water and cook them with steam equipment, then add 200 kg of water and pour them into a vat or tank to cool, when cooled to 65°C, add 0.3 kg of α-amylase to liquefy, and control the liquefaction temperature at 60-65°C . Then add citric acid or lactic acid to control the pH value at 4-5. After liquefaction and acid adjustment, when the temperature naturally drops to 60°C, add 0.3 kg of glucoamylase, 0.06 kg of protease and 0.08 amylase to keep warm at 50-60°C. Ferment for 4-6 hours, and the optimum pH value of this saccharification process is around 4.6. Then enter the heat preservation fermentation process stage, add 0.3 kg of active dry yeast to ferment for 6-10 hours, and control the temperature at 35-38°C during the period, and then enter the post-fermentation, the temperature does not need to be ...

Embodiment 2

[0024] First, the rice is crushed by a pulverizer, and it can be crushed to 10-30 mesh, and it is best to crush to 20 mesh. Take 100 kg of rice noodles, add appropriate amount of water and cook them with steam equipment, then add 200 kg of water and pour them into cylinders or tanks to cool. When cooled to 65°C, add 0.2 kg of α-amylase to liquefy, and the liquefaction temperature is controlled at 60-65°C . Then add citric acid or lactic acid to control the pH value at 4-5. After liquefaction and acid adjustment, when the temperature naturally drops to 60°C, add 0.2 kg of glucoamylase, 0.01 kg of protease and 0.04 amylase to keep warm at 50-60°C Ferment for 4-6 hours, and the optimum pH value of this saccharification process is around 4.6. Then enter the heat preservation fermentation process stage, add 0.2 kg of active dry yeast to ferment for 6-10 hours, and control the temperature at 35-38°C during the period, and then enter the post-fermentation, the temperature does not n...

Embodiment 3

[0026] First, the rice is crushed by a pulverizer, and it can be crushed to 10-30 mesh, and it is best to crush to 20 mesh. Take 100 kg of rice noodles, add appropriate amount of water and cook them with steam equipment, then add 200 kg of water and pour them into cylinders or tanks to cool. When cooled to 65°C, add 0.6 kg of α-amylase to liquefy, and the liquefaction temperature is controlled at 60-65°C . Then add citric acid or lactic acid to control the pH value at 4-5. After liquefaction and acid adjustment, when the temperature naturally drops to 60°C, add 0.6 kg of glucoamylase, 0.1 kg of protease and 0.12 of amylase to keep warm at 50-60°C. Ferment for 4-6 hours, and the optimum pH value of this saccharification process is around 4.6. Then enter the heat preservation fermentation process stage, add 0.4 kg of active dry yeast to ferment for 6-10 hours, and control the temperature at 35-38°C during the period, and then enter the post-fermentation, the temperature does no...

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Abstract

The present invention relates to an alcohols manufacture process, in particular to a process for manufacturing unpasteurized rice wine, comprising the steps that: rice is made into a finished product by tocrushing, boiling, cooling, liquefying, acid adjusting, saccharifying, heat-retaining fermentation, squeezing, filtration and aseptic bottling, wherein proteolytic enzyme is added in the saccharifying process, and active dry yeast is added in the heat-retaining fermentation process. The alcohol brewed by the process has the characteristics of low sugar degree, low alcohol content, few precipitates, and light, clean wine color with glycol.

Description

technical field [0001] The invention relates to a wine production process, in particular to a production process of pure raw rice wine. Background technique [0002] The production process steps of traditional rice wine are: soaking rice, steaming, mixing medicine to build a nest, adding water to flush the vat, heat preservation and fermentation, fermenting after filling the altar, pressing, and decocting the wine to make a finished product. The disadvantages of this process are: 1. Add wheat koji in the process of adding water to flush the vat, and this method leads to a low liquor yield of raw materials; A lot of materials were wasted and the production cycle was extended, thereby increasing the production cost; in addition, the wine after pressing is decocted and sterilized, and the wine will have a mature and mellow taste after storage. The diet structure is all biased towards lightness, so it is very necessary to develop refreshing rice wine. Contents of the inventio...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 吕兴龙
Owner 周卫芳
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