Production method of rice wine

Abstract

The invention relates to a production method of rice wine, which comprises the following processes: (1) soaking: soaking 75-85% of original demand quantity of rice in water for 2-4 days; (2) cooking:cooking the soaked rice for 10-15 minutes until the rice is cooked; (3) fermenting: spraying water and adding white spirit and yeast wine in the cooked rice at the same time; and putting the cooked rice in a primary fermentation tank; (4) pasting: pasting corn two days after corn discharging; (5) feeding: cooling the pasted corn starch which accounts for 15-25% of demand quantity of original riceto a certain temperature, and then, adding the pasted corn starch in the rice feed which is put in the primary fermentation tank on the previous day, wherein the primary fermentation time is 4-6 days;(6) mash pressing: conveying the feed liquid of primary fermentation into an after fermentation tank; (7) after fermentation: fermenting the rice feed until people can smell the alcohol taste, wherein the after fermentation time is controlled within 20-25 days according to different air temperatures; (8) squeezing: squeezing the fermented liquid which is treated by the after fermentation and hasthe alcohol taste, and obtaining clear wine liquid; (9) blending: adding a proper amount of caramel colour; and (10) wine decocting: heating the wine liquid to obtain finished wine. The invention develops a new way for corn processing, reduces the production cost, improves the economic benefit and can enrich the varieties of rice wine to meet the requirements of different consumption levels.

Description

Technical field [0001] The invention relates to a production method of rice wine, in particular to a production method that uses corn starch to replace part of the rice to participate in the fermentation of rice wine in a feeding method. technical background: [0002] The existing rice wine production process generally uses rice or corn starch as raw materials for the production of rice wine. The production of rice wine with rice has a relatively low yield and high raw material cost; while pure corn rice wine will change the original flavor of rice wine. If corn starch is used to replace part of rice to brew rice wine, it can solve the source of rice wine raw materials, solve the taste list defects of corn rice wine and brewing difficulties; but because corn starch is difficult to cook and gelatinize, it is easy to cause poor saccharification and fermentation, and also because of corn brewing The method of saccharification and then fermentation is generally used, so the taste of...

AI Technical Summary

Problems solved by technology

For example, using cornstarch instead of part of rice to brew rice wine can solve the source of raw materials for rice wine, and solve the single-taste defects and brewing difficulties of corn rice wine; The method of saccharification first and then fermentation is generally adopted, so the taste of the brewed wine is relatively weak

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