Guilin rice flour wine and its producing technology

Abstract

The present invention relates to one kind of Guilin rice powder wine and its brewing process. The technological process includes dissolving distillery yeast in jar in water via stirring, throwing Guilin rice powder into the jar, static saccharifying, sealing the jar to ferment, taking out wine liquid, distilling, and eliminating impurity to obtain base wine product. The present invention provides one new kind of wine making material and expands the use of Guilin rice powder. The Guilin rice powder wine has unique scent comprising rice scent and yeast scent. The brewing process has high efficiency, stable saccharification, high apparatus and power utilization and other advantages.

Description

(1) Technical field: [0001] The invention relates to a liquor and a brewing process thereof, in particular to Guilin rice flour wine brewed from Guilin rice flour and a brewing process thereof. (two) background technology: [0002] Guilin rice noodles are a traditional food made from rice with a history of more than two thousand years. There are generally two types of rice noodles, one is flat and wide, cut with noodles, called cut noodles, and the other is round noodles squeezed out by a flour mill, called Guilin rice noodles or squeezed noodles. The traditional eating method of Guilin rice noodles is similar to that of noodles. It is used in cold salad or cooked with seasonings. It can also be dried to make dry rice noodles or instant Guilin rice noodles. Recently, some people also wrapped and fried Guilin rice noodles with glutinous rice and other raw materials to make a new snack, but so far no one has used Guilin rice noodles to make wine. [0003] In the existing win...

AI Technical Summary

Problems solved by technology

However, using rice bran as a filler has certain disadvantages: (1) The rice bran particles are large, occupying a larger retort volume or fermentation tank volume, which reduces the utilization rate of equipment

(2) When rice bran and wine fermented grains are steamed together or put into the tank for fermentation, it will affect the normal progress of fermentation, and even make the steamed wine smell of bran, which will affect the quality of the wine

(3) Rice bran particles are large, and the outer shell is pointed and hard. After the production is completed, when the distiller's grains are used as feed, it has a strong gastrointestinal stimulation effect on animals, which affects the recycling of distiller's grains

Moreover, the semi-solid method mainly adopts the following two fermentation processes. One is represented by Sanhua wine, which is to add the prepared rice to the koji for solid-state cultivation, after saccharification, add water and mix well, and ferment in a semi-solid and semi-liquid state. The wine quality is good, but its disadvantage is that when using large tanks for fermentation and saccharification, it is necessary to provide a larger saccharification place, which takes up a lot of space, it is difficult to control the growth of bacteria, and it is easy to affect the wine quality. It is labor intensive and difficult to use automation. Production; another brewing process represented by Guangdong rice wine and Yubing Shao is to mix the prepared rice grains with koji and then add water to the vat, and the saccharification and fermentation are carried out under the same conditions in the vat at the same time. It is suitable for large-scale production and does not need to provide an additional saccharification site. However, because the saccharification and fermentation of this process are carried out simultaneously under the same conditions, the external temperature fluctuates greatly, and it is difficult to control the fermentation process. quality of wine

Therefore, the semi-solid method has the disadvantages of high labor intensity, low degree of automation, and easily affected wine quality, while the liquid method is to pulp the rice, and then add yeast and koji to saccharify and ferment under the same conditions.

The liquid method does not need to add rice bran, so there will be no rice bran smell in the wine, and the liquid method has high efficiency, low grain consumption, low labor intensity, and high degree of automation. However, because it also performs saccharification and fermentation under the same conditions at the same time, When the external temperature fluctuates greatly, it is difficult to control the fermentation process, which affects the quality and taste of the wine, and because the solid-state yeast will precipitate during the fermentation process, resulting in uneven saccharification and fermentation, therefore, the fermentation equipment needs to be equipped with Stirring device has high requirements on equipment, and the investment cost of equipment is relatively high