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Steaming-free yellow wine brewing method

A rice wine brewing and non-cooking technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of heavy operation, large energy, increased cost and expenses, etc.

Inactive Publication Date: 2004-01-21
陈佩仁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the existing rice wine brewing technology has the disadvantages of heavy operation (cooking several tons of grain at a time), long time-consuming chemical industry, large energy consumption, increased cost expenditure, and high grain loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0004] The non-cooking yellow rice wine brewing method of the present invention has a simple technological process: rice→soaking→rinsing→making mash→fermenting→pressing→filtering→sterilizing→packaging→finished product. The proportion of ingredients is by weight, taking 100 parts of rice as an example, 0.5-0.8 parts of raw rice wine koji, 8-11 parts of yellow wheat koji, 4-6 parts of instant distiller's mother, 0.01-0.02 parts of citric acid, and 0.01-0.02 parts of glacial acetic acid parts, 200-260 parts of water. Operation process: (1) Soaking and rinsing, put 100 parts of rice into a container and soak it with tap water for 1.5-3 hours, and then rinse the rice; (2) Make mash and ferment, inject 200-260 parts of tap water into the fermentation tank, rinse the rice Drain the rice and pour it into water, add 0.5-0.8 parts of raw rice wine koji, 8-11 parts of yellow wheat koji, 4-6 parts of instant brewer's mother, 0.01-0.02 parts of citric acid, and 0.01-0.02 parts of glacial a...

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Abstract

The steaming-free yellow wine brewing process uses the materials including rice as main material, yellow wine yeast, yellow wheat yeast, quick yeast, citric acid, glacial acetic acid and water. The technological process includes the following steps: soaking rice in water for 1.5-3 hr and rinsing; fermenting via adding all the materials into one fermenting pot, stirring and fermenting for 15-35 days; squeezing the fermented rice in a plate-frame filter or bag-type filter to separate out rice and obtain yellow wine liquid; and sterilizing and packing the transparent yellow wine in sealed pot.

Description

technical field [0001] The invention relates to a method for brewing rice wine, in particular to a method for brewing rice wine without cooking (using raw material). Background technique [0002] Rice wine is brewed with rice as the raw material. In the traditional method, the rice must be steamed to become clinker before fermentation and other processes can be carried out, and then rice wine is brewed. Therefore, the existing rice wine brewing technology has the disadvantages of heavy operation (several tons of grain are boiled at a time), chemical industry takes a long time, consumes a large amount of energy, increases cost expenditure, and the grain loss is higher simultaneously. Contents of the invention [0003] The invention provides a method for brewing yellow rice wine with raw material (no steamed rice). The technical scheme of the method is as follows: the first is ingredients, calculated by weight, taking 100...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 陈佩仁
Owner 陈佩仁
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