A kind of brewing process of low-temperature fermented rice wine

Abstract

The invention provides a brewing process of low-temperature fermented rice wine. Brown glutinous rice is used as a raw material, and rice bran and refined glutinous rice are separated through a rice milling process, wherein the rice bran is extracted by wine to obtain extraction residue and rice bran extraction powder, and the extracted Wine liquid II is obtained by enzymatic hydrolysis of the extracted residue cellulose and low-temperature fermentation; wine liquid I is obtained by soaking polished glutinous rice in warm water, steaming in separate boiling water, cold water treatment and low-temperature fermentation; wine liquid I and wine liquid II are mixed, and rice bran is added to extract Powder, stir evenly, seal and age to obtain rice wine. The invention retains rice bran components and has comprehensive nutritional components; sorghum rice and millet are soaked in hot water, steamed in separate boiling water, combined with Nanguo pear juice and yeast to make distiller's yeast, and under the action of the distiller's yeast, low-temperature fermentation is realized, effectively It avoids fermentation and rancidity, ensures the yield of wine, controls the content of higher alcohol in rice wine, and is not easy to get drunk after drinking.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewing process of low-temperature fermented rice wine. Background technique [0002] my country is the hometown of wine and the birthplace of wine culture. It is one of the earliest countries in the world to make wine. Among them, rice wine is one of the traditional specialty wines of the Han nationality and most ethnic minorities in China. It is a kind of sweet rice wine fermented with boiled glutinous rice mixed with fermented rice (a special microbial yeast). The brewing process of rice wine is simple, the taste is sweet and mellow, and it is deeply loved by people of all ages. [0003] With the continuous improvement of people's requirements for the quality of rice wine, the optimization of the brewing process has been in progress. In the existing rice wine brewing process, the fermentation temperature is relatively high. On the one hand, it will accelerate the aging of ...

AI Technical Summary

Problems solved by technology

In the existing rice wine brewing process, the fermentation temperature is relatively high. On the one hand, it will accelerate the aging of the yeast, and on the other hand, it will accelerate the reproduction of acidic bacteria, which will make the acidity of the wine rise too quickly, resulting in rancidity.

Moreover, a higher fermentation temperature will lead to an excessively high content of higher alcohols. Appropriate content of higher alcohols can make the wine full-bodied and soft in mouthfeel. If it is too high, it will easily cause problems such as drunkenness after drinking and headaches.

However, if the fermentation temperature is lowered blindly, it will lead to problems such as long fermentation time and low yield

[0004] In addition, some of the current rice wine brewing techniques use brown glutinous rice as raw material, and some use refined glutinous rice as raw material. Rich in nutrients beneficial to the human body