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Method for recycling rice milk

A technology for rice slurry water and rice soaking, which is applied in the preparation of alcoholic beverages, flocculation/sedimentation water/sewage treatment, etc. The effect of alcohol rate, saving water bill, inhibiting reproduction

Active Publication Date: 2011-09-07
WUZHANMAO WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The development, utilization, research and industrial application of these rice milk water are mainly aimed at the rice milk water produced in the brewing process of Tanfanjiu. less
However, there are relatively few researches on the development and utilization of the rice milk water produced in the process of soaking rice and pouring rice in the rice-feeding winemaking process. , the rice milk water recycling method suitable for small and medium-sized enterprises will have broad application prospects

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0024] With the ratio of rice:water 1:1.1, soak the rice with tap water for 24 hours. After the obtained rice soaking water is naturally clarified for 24 hours, take the upper layer of rice slurry water for circular soaking of rice, and use tap water for the insufficient part Make up, after the rice soaking is finished, the rice soaking water is recovered again for natural clarification, and the circular rice soaking clarification is carried out in this way. As shown in Table 1, during this process, the total acidity of rice milk water began to rise rapidly, and then gradually leveled off. Total sugars increased rapidly at first, then decreased, and finally leveled off gradually. Due to the formation of organic acids such as lactic acid, the pH drops from neutral at the beginning to about 4 after the second recycling. Amino acid nitrogen gradually increased. The content of lactic acid bacteria in the rice milk water gradually increased from 1.81??106cfu / mL at the end of the ...

Embodiment 2

[0032]For the convenience of steaming rice, 50% of the rice milk water can be recycled. Soak the rice in tap water for 18 hours at a temperature of 24°C, and drench the rice with tap water. The rice pulp water obtained after soaking and drenching the rice is first recovered in a large tank, and after natural clarification for 18 hours, the rice pulp water in the upper layer is used: tap water = Mix 1:1 for rice soaking, and soak rice with tap water every time, and the rice slurry water obtained after soaking and washing rice is recycled into a large tank again for natural clarification, and so on. When the recovered rice milk water has peculiar smell at last, change the water, clean the large rice soaking tank and the rice milk water clarification tank, then start soaking rice with tap water, start a new cycle soaking rice clarification, and brew yellow rice wine.

[0033] The observation of the effects of 2 batches of productive rice milk water recycling on the organic matter...

Embodiment 3

[0039] Soak the rice in tap water for 20 hours at a temperature of 25°C. Drench the rice with tap water. The rice milk water obtained after soaking and rinsing the rice is recovered in a large tank. After natural clarification for 20 hours, the obtained rice milk water is used for clarification. For rice soaking, the insufficient part is made up with tap water, and the rice is soaked with tap water every time. The rice slurry water obtained after soaking and soaking rice is recycled into a large tank again for natural clarification, and the circular soaking and clarification of rice is carried out in turn. When the reclaimed rice milk water has peculiar smell at last, change the water, clean the large rice soaking tank and the rice milk water clarification tank, then start soaking rice with tap water, start a new cycle soaking rice clarification, and brew yellow rice wine.

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Abstract

The invention relates to a byproduct in rice steeping and drip washing procedures in the yellow wine industry, and in particular relates to a method for recycling rice milk, belonging to the technical field of water treatment in the wine-making industry. The method is characterized by adopting tap water to steep the rice at the temperature of 24-26 DEG C for 18-24 hours; performing drip washing on the rice with tap water; recycling the rice milk obtained after the rice is subjected to steeping and drip washing, and separating the rice milk after standing for 18-24 hours to obtain the clear rice milk; and then maintaining the temperature of the clear rice milk at 24-26 DEG C and then ensuring the clear rice milk to flow back to a rice steeping container to be used for cyclic rice steeping.By using the method, recycling of the rice milk not only causes no negative effect on the quality of the yellow wine, but also is beneficial to an improvement of the quality of the yellow wine.

Description

technical field [0001] The invention relates to a by-product in rice soaking and rice rinsing processes in the rice wine industry, in particular to a method for recycling rice milk water, which belongs to the technical field of water treatment in the brewing industry. Background technique [0002] The traditional craft yellow rice wine is produced by natural and multi-strain mixed fermentation with wine medicine, wheat koji or rice koji and rice-learned wine mother as saccharification starter, and the fermentation cycle is long. According to different specific operations, it can be divided into pouring rice wine, spreading rice wine, and feeding rice wine. In the traditional rice-sharing method, the rice soaking time is as long as 16-20 days. In the rice-drinking method, the rice soaking time is 2-3 days, while the rice-feeding method is relatively short, generally 18-24 hours, and It is necessary to drench the rice with tap water, so a large amount of rice milk water is pr...

Claims

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Application Information

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IPC IPC(8): C02F1/52C12G3/02
Inventor 楼凤鸣李海霞何国庆陈启和
Owner WUZHANMAO WINE
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