Method for brewing a yellow wine using enzyme preparation and multi-bacteria

Abstract

The invention provides a method for brewing a yellow wine using enzyme preparation and multi-bacteria, characterized in that: the concrete steps are that: soaking glutinous rice in clean water and adding lipase; steaming the glutinous rice and cooling, and adding alpha-amylase and neutral protease into the mixture and incubating and liquefying the mixture; adjusting the pH of mash and adding acid-resistant glucoamylase and incubating, saccharifying and cooling the mixture; adding bran koji, saccharomyces cerivisiae, ester-producing yeast and saccharifying and fermenting the mixture until the alcohol content is 12 degrees; continuously fermenting the mixture until the alcohol content is larger than 15 degrees and squeezing and filtering the mixture; adding stachyose, oligoisomaltose, honey, medlar leach solution and lycopene antioxidant into the filtered solution; processing the above mixture using a microwave alcoholic ripening machine and adding diatomite absorbent into the mixture and quickly freezing the mixture to clarify the mixture and then using a diatomite filter machine to filter the mixture and finally using membrane micro-straining technology to strain and degerm the product. The advantages of the invention are that: the wine taste is rich and strong; the wine body is full and soft and the wine is a health-care wine capable of adjusting the micro-ecological balance of the human digestive system.

Description

technical field [0001] The technology of the invention relates to a method for brewing rice wine by using an enzyme preparation and multi-bacteria, and belongs to the technical field of wine making. Background technique [0002] The traditional rice wine process uses naturally cultivated wheat bran koji to ferment the base material, mainly using the enzymes and yeast produced in the bran koji. Although it has the advantages of low cost and simple process, there are few enzymes in the bran koji. The activity is low, the effect of saccharification or liquefaction of the substrate is poor, and the utilization rate of the substrate is low. At the same time, there are no measures to inhibit the production of miscellaneous bacteria, so it is easy to be contaminated with bacteria, which will cause the rancidity of the mash and the failure of brewing. Although the current health-care rice wine process has been greatly improved and improved in the sterilization and koji making proces...

AI Technical Summary

Problems solved by technology

[0002] The traditional rice wine process uses naturally cultivated wheat bran koji to ferment the base material, mainly using the enzymes and yeast produced in the bran koji. Although it has the advantages of low cost and simple process, there are few enzymes in the bran koji. Low activity, poor saccharification or liquefaction of the substrate, low utilization rate of the substrate, and no measures to inhibit the production of miscellaneous bacteria, so it is easy to be contaminated by bacteria, which will cause the mash to become rancid and deteriorate, and brewing failure

Although the current health-care rice wine process has been greatly improved and improved in the sterilization and koji making processes, it is mainly to add some biological enzyme preparations and add medicinal Chinese herbal medicines in the blending. These enzyme preparations are of a single type and are foreign-aided. Addition, its saccharification and liquefaction effects are poor, and the added Chinese herbal medicine components are complex, and the medicinal effects are somewhat antagonistic to each other, which cannot bring about a comprehensive effect

A Chinese invention patent has been published, titled: "Processing Method of Low-Nutrition Rice Wine", application number: 200510049970.1, publication number CN1710051A, its main feature is that a certain amount of stachyion is added in the blending process of the traditional rice wine production process Sugar, isomaltooligosaccharide, and bamboo leaf extract only increase the ingredients of rice wine from foreign aid, and cannot overcome the problems of easy bacterial contamination in the brewing process, easy antagonism of simple addition of nutrients, and product homogeneity.