Semisolid state fermentation method for preparing special flavor rice wine mash
A rice wine mash and semi-solid technology, which is applied in the field of preparation of flavored rice wine mash, can solve the problems of low ethanol content, low amino acid content, and poor flavor of the product, and achieve the effect of sweet and mild taste and high amino acid content
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Embodiment 1
[0030] Take 700 kg of sticky rice, first use rice vinegar mash to prepare high ethanol and amino acid concentration, clean the dust with wind blowing method, then add water to soak, soak at room temperature for 1 hour, and then cook, rice and water need to be mixed within 25 minutes The temperature of the rice is raised above 78°C, at this time, the rice begins to partially gelatinize, and then 1.400kg of α-amylase is added to make it liquefied, and the temperature is kept at 78-85°C for 4 minutes. After this treatment, the mixture of rice and water has been transformed into a well-flowing thin rice mash, then introduce steam, heat, raise the temperature to 120°C, keep it for 20-40min, and stir at the same time, so that the mist is gelatinized and liquefied It is more thorough and achieves the purpose of sterilization at the same time.
[0031] Cool the mixture, lower the temperature to 80°C within 45min, then add 1.400kg α-amylase again, react for 20min, at this time, the ric...
Embodiment 2
[0033] Embodiment 2: repeat the process of embodiment 1, but used raw material rice is glutinous rice.
Embodiment 3
[0034] Embodiment 3: repeat the process of embodiment 1, but used raw material rice is long grain rice.
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