Method for brewing yellow rice wine from maltose cereal grains

Abstract

The invention discloses a method for brewing yellow rice wine from maltose cereal grains, and relates to the technical field of yellow rice wine brewing methods. The method comprises the following steps: S1, preparing malt obtained by soaking wheat grains, shelled cereal grains, a wine jar, water, red yeast rice and distiller's yeast; S2, taking 1 part by weight of malt obtained by soaking wheat grains, and adding 3 parts by weight of cold water into the malt for crushing; S3, taking 8-9 parts by weight of hulled cereal grains, adding cold water into the hulled cereal grains for cooking, and obtaining rice; and S4, mixing the malt crushed in the step S2 with the cooked rice obtained in the step S3, adding 2-4 parts by weight of cold water into the mixed raw materials of the malt crushed inthe step S2 and the cooked rice obtained in the step S3, and performing stirring and mixing so as to obtain mixed raw materials; by adopting the technical scheme, the method has the advantages that the standardized production process is simple, the quality is easy to control, the quality is guaranteed, and the secondary physicochemical requirements of the traditional sweet yellow rice wine in theGB / T13662-2018 standard can be met without adding any other substances.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing methods, in particular to a method for brewing rice wine by saccharifying cereal grains with malt. Background technique [0002] Most of the existing rice wine brewing uses rice, millet, corn, etc. as the main raw materials. After steaming or cooking, saccharification starter such as koji and distiller's yeast and water are added, and the processes of saccharification and fermentation, fermenting, pressing and filtering, and heat sterilization are carried out. Realize the brewing of rice wine. [0003] The common rice wine production process is as follows: [0004] 1) Soaking: Soak the required amount of rice (millet, corn) in water. [0005] 2) Steaming or cooking: send the soaked rice (millet, corn) to steaming or cooking. [0006] 3) Cool the ingredients: cool the cooked rice or pour it with water, then mix in the saccharification starter (wine medicine, koji, yeast, active dry yea...

AI Technical Summary

Problems solved by technology

This process is easy to mix with bacteria, and hygiene is difficult to guarantee

The timing of raking is not right, resulting in a decline in the quality of rice wine

[0015] 3. Product flavor: The sweetness of rice wine brewed by traditional methods is difficult to control, and has a heavy bitter taste