Production technology of vat fermentation sweet type yellow rice wine

Abstract

The invention relates to a production technology of vat fermentation sweet type yellow rice wine. The production technology comprises a technology for brewing sticky rice sweet type yellow rice wine by taking sticky rice as a raw material, and a technology for brewing polished round-grained rice sweet type yellow rice wine by taking polished round-grained rice as a raw material, and the sweet type yellow rice wine is prepared by blending the sticky rice sweet type yellow rice wine with polished round-grained rice sweet type yellow rice wine in a certain weight ratio. By taking a part of polished round-grained rice as the raw material, the cost of raw materials is saved; steeped rice is only required for draining mixed starch without flushing and the steeped rice is not required for spraying water for cooling, so that a great amount of water for production is saved and the emission of waste water can be greatly reduced; nest forming operation is omitted, operations are simplified, labor force can be saved and the labor intensity can be lightened; by adding a proper amount of enzyme preparations, the utilization ratio of raw materials can be improved; a part of rice pulp is utilized to reduce emission.

Description

technical field [0001] The invention relates to a production process of fermented sweet rice wine in a large tank, and belongs to the technical field of rice wine brewing. Background technique [0002] The total sugar content of sweet rice wine is more than 100g / L. It is sweet and delicious, and rich in nutrition. In addition to being sold directly as a product, it is also used as a blending wine for rice wine and refreshing rice wine, with a large output. [0003] The fermented sweet rice wine in large vats is brewed by the method of pouring rice. After the rice is cooled by clear water, it is mixed with wine medicine to form an inverted trumpet-shaped concave round nest. When the saccharification and fermentation reach a certain level, the alcohol content is added to 40-50%. vol's baijiu inhibits fermentation to maintain a higher sugar content in the mash. Because the soaked rice needs to be rinsed with clear water to prevent rancidity, and the steamed rice needs to be co...

AI Technical Summary

Problems solved by technology

Because soaked rice needs to be rinsed with clear water to prevent rancidity, and steamed rice needs to be cooled with clear water to loosen the rice and facilitate the mixing of medicines and nests, so a large amount of waste water will be generated

At the same time, the nest-building operation requires many operators and is labor-intensive

[0004] Sweet rice wine is generally made of glutinous rice. This is because japonica rice contains a certain amount of amylose. After cooling, amylose is easy to age and regenerate. Aged starch is difficult to saccharify and becomes a source of nutrition for acid-producing bacteria, affecting the product. Quality and Yield

In addition, there are problems such as fermented mash into paste, difficult pressing of mash liquid, and many foams in wine making from japonica rice.

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