Brewing method of salubrious malt yellow wine

Abstract

The invention belongs to a brewing method of salubrious malt yellow wine. The yellow wine is prepared from the raw materials according to 100 percent of total mass of rice (sticky rice) and malt: 60-90 percent of rice (sticky rice), 10-40 percent of barley malt, 0.2-0.8 percent of Alpha-amylase, 0.2-0.8 percent of glucoamylase, 5-25 percent of yeast (clear wine yeast culture solution), 5-25 percent of clear wine yeast culture solution and 150-350 percent of water. The brewing method comprises the following technological flows of: crushing rice (sticky rice) and barley malt into uniform particles (the crushing degree is more than or equal to 60 meshes); weighing the raw materials, such as the rice (sticky rice), the barley malt, the water and the like according to the formula and uniformly mixing; taking an appropriate amount of Alpha-amylase, and liquefying the raw materials by adopting a high-pressure jet liquefying method; cooling and then taking an appropriate amount of glucoamylase, saccharifying in the liquefied material, then adding an appropriate amount of an Aspergillus oryzae culture solution and the clear wine yeast culture solution, uniformly mixing, and then fermenting for 10-35 days at 15-25 DEG C; and removing vinasses through squeezing by adopting a plate frame, filtering, sterilizing and drinking the finished product.

Description

technical field [0001] The invention belongs to a brewing method of refreshing malt rice wine, relates to adding barley malt in the fermentation of rice wine, and belongs to the technical field of fermentation and brewing. Background technique [0002] Rice wine is one of the three ancient wines in the world. It is listed as the oldest fermented wine in the world together with beer and wine. It is a treasure of the Chinese nation and an important part of the world's wine cultural heritage. With the development of the entire rice wine industry, the traditional rice wine production process has gradually shown that it cannot meet the requirements of today's industry, such as production mechanization, process simplification, process standardization, light taste, etc. Craftsmanship will promote the development of rice wine industry. [0003] Rice is the main raw material for brewing rice wine. In the traditional production process, the rice must be steamed to achieve the purpose...

AI Technical Summary

Problems solved by technology

[0003] Rice is the main raw material for brewing rice wine. In the traditional production process, the rice must be steamed to achieve the purpose of gelatinizing the starch. Before cooking the rice, the rice must be soaked and other processes, which not only increase the energy of rice wine production. Consumption, the formation of slurry water pollution, also makes the production process of yellow rice wine complicated, heavy operation, extended working hours, long storage time, etc., which seriously hinders the mechanization and automation of yellow rice wine production; - Amylase and glucoamylase can greatly simplify the production process of rice wine

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