CN101654643B - Production method of rice wine - Google Patents
Production method of rice wine Download PDFInfo
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- CN101654643B CN101654643B CN2009101530184A CN200910153018A CN101654643B CN 101654643 B CN101654643 B CN 101654643B CN 2009101530184 A CN2009101530184 A CN 2009101530184A CN 200910153018 A CN200910153018 A CN 200910153018A CN 101654643 B CN101654643 B CN 101654643B
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Abstract
The invention relates to a production method of rice wine, which comprises the following processes: (1) soaking: soaking 75-85% of original demand quantity of rice in water for 2-4 days; (2) cooking: cooking the soaked rice for 10-15 minutes until the rice is cooked; (3) fermenting: spraying water and adding white spirit and yeast wine in the cooked rice at the same time; and putting the cooked rice in a primary fermentation tank; (4) pasting: pasting corn two days after corn discharging; (5) feeding: cooling the pasted corn starch which accounts for 15-25% of demand quantity of original rice to a certain temperature, and then, adding the pasted corn starch in the rice feed which is put in the primary fermentation tank on the previous day, wherein the primary fermentation time is 4-6 days; (6) mash pressing: conveying the feed liquid of primary fermentation into an after fermentation tank; (7) after fermentation: fermenting the rice feed until people can smell the alcohol taste, wherein the after fermentation time is controlled within 20-25 days according to different air temperatures; (8) squeezing: squeezing the fermented liquid which is treated by the after fermentation and has the alcohol taste, and obtaining clear wine liquid; (9) blending: adding a proper amount of caramel colour; and (10) wine decocting: heating the wine liquid to obtain finished wine. The invention develops a new way for corn processing, reduces the production cost, improves the economic benefit and can enrich the varieties of rice wine to meet the requirements of different consumption levels.
Description
Technical field
What the present invention relates to is a kind of working method of yellow rice wine, and especially a kind of W-Gum instead of part rice that uses is to feed the working method that the meal method is participated in yellow wine fermentation.
Technical background:
In the existing yellow wine production technology generally is to do the production that raw material carries out yellow rice wine with rice or W-Gum.Carry out rice wine production with rice, the yield of liquor is low relatively, and raw materials cost is higher; And pure maize cocktail party changes the original local flavor of yellow rice wine.As with W-Gum instead of part rice brewing yellow wine, can solve the yellow rice wine raw material sources, solve the taste list book defective of rice corn yellow rice wine and brewage difficulty; But because W-Gum boiling gelatinization is comparatively difficult, cause diastatic fermentation bad easily, also because the method for first saccharification secondary fermentation is generally adopted in the corn brew, so the wine taste that leads to is thiner.
Summary of the invention:
The objective of the invention is to overcome the deficiency that prior art exists, can reduce production costs, can increase economic efficiency again, participate in the working method of the yellow rice wine of yellow wine fermentation with W-Gum instead of part rice and provide a kind of.Described rice wine production mainly is to adopt through the W-Gum after the gelatinization, and to feed the technology that meal method mode is participated in the mechanize rice wine production, its technical process is: 1) flood, place water to flood in the rice of former requirement 75-85%, time of immersion is 2-4 days; 2) boiling is sent to boiling to the rice behind the dipping, and cooking time is 10-15 minute, up to boiling into meal; 3) fermentation is irritated falling into primary fermentation together behind trickle limit, the meal limit adding song that boils, the distiller's yeast; 4) gelatinization of corn feeds intake at rice and to carry out in back second day; 5) feed meal, the 15-25% by former requirement rice is cooled to add the rice material that has fallen into prefermentor previous day, about 4-6 of primary fermentation time days after certain temperature the W-Gum after the gelatinization; 6) press wine with dregs, be delivered to the secondary fermentation jar to the feed liquid of primary fermentation; 7) secondary fermentation, the secondary fermentation time is different according to temperature, is controlled in 20-25 days fermentation to flavor alcohol; 8) squeezing, the flavor alcohol fermented liquid that secondary fermentation is good is sent to squeezing, obtains clarifying wine liquid; 9) blend, add an amount of caramel colour, 10) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.
The gelatinization of described step 4) corn, its technology is: in 40-50 degree centigrade water, add alpha-amylase, Cacl
2, adding W-Gum again, stirring heating is incubated the 20-30 branch then, and observation Iod R situation is colourless to Iod R, again solution is cooled to 25-35 degree centigrade.
After the gelatinization of described step 4) corn, carry out step 5) and feed meal, reasonable definite hello meal time, regulate saccharification and fermentation, make saccharification and fermentation; Feed meal in different time, be respectively head rake back, back 8 hour, the rake of back 6 hour, the rake of back 4 hour, the rake of back 2 hour, the rake of head rake back 10 hours; The temperature control of mash article is about 25-35 ℃; Stir on hello meal limit, limit when feeding meal, and proper extension lord ferment period 8-12 hour, observe the fermentation situation, the meal time of feeding normal and that lord ferment period is the shortest of confirming to ferment finally is decided to be feeds the meal time.
The present invention has found the new road of a corn processed, has reduced production cost again, has improved economic benefit, can enrich the yellow rice wine kind simultaneously, satisfies the needs of different hierarchies of consumption.
Description of drawings:
Fig. 1 is a process flow diagram of the present invention.
Embodiment:
Below in conjunction with accompanying drawing and embodiment the present invention is described further: the present invention adopts through the W-Gum after the gelatinization; To feed the technology that meal method mode is participated in the mechanize rice wine production; Its technical process is seen shown in the accompanying drawing 1: 1) dipping; Place water to flood in the rice (the best is 80%) of former requirement 75-85%, time of immersion is 2-4 days; 2) boiling is sent to boiling to the rice behind the dipping, and cooking time is 10-15 minute, up to boiling into meal; 3) fermentation is irritated falling into primary fermentation together behind trickle limit, the meal limit adding song that boils, the distiller's yeast.4) gelatinization of corn feeds intake at rice and to carry out in back second day, and its technology is: 45 degrees centigrade of water → increase temperature glycase, Cacl
2→ add W-Gum → stirring heating → 25 fens (Iod R situation) → Iod R (to colourless) → solution of insulation to be cooled to 30 degrees centigrade; 5) feed meal, be cooled to the W-Gum after the gelatinization (15-25% of former requirement rice, the best is 20%) to add the rice material that has fallen into prefermentor previous day after certain temperature.Reasonable definite hello meal time, regulate saccharification and fermentation, make saccharification and fermentation.Feed meal in different time, be respectively head rake back, back 8 hour, the rake of back 6 hour, the rake of back 4 hour, the rake of back 2 hour, the rake of head rake back 10 hours; Feed mash article temperature control after meal about 30 ℃, stir on hello meal limit, limit when feeding meal, and proper extension lord ferment period 8-12 hour, observe the fermentation situation, the meal time of feeding normal and that lord ferment period is the shortest of confirming to ferment finally is decided to be feeds the meal time.About 4-6 of primary fermentation time days; 6) press wine with dregs, be delivered to the secondary fermentation jar to the feed liquid of primary fermentation; 7) secondary fermentation, the secondary fermentation time is different according to temperature, is controlled in 20-25 days fermentation to flavor alcohol; 8) squeezing, the flavor alcohol fermented liquid that secondary fermentation is good is sent to squeezing, obtains clarifying wine liquid; 9) blend, add an amount of caramel colour, 10) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.
The weight percent proportioning of above-described rice of the present invention and W-Gum is: the 75-85% rice; The 15-25% W-Gum.In specific embodiment, can comprise any selection of other numerical range to obtain various embodiment after the replacement correspondingly in the above-mentioned ratio range.
Embodiment 1, the technological process of production block diagram that provides according to figure one.The concrete technical process of the present invention is that morning 8 selects 8568 kilograms of the polished rices of feeding intake, and 2000 kilograms of distiller's yeasts are given birth to bent 800 kilograms, 4 kilograms in saccharifying enzyme, amylase 8 kilogram, 10 kilograms in proteolytic enzyme.The next morning 10 selects and throws 9.6 tons of liquefaction back Semen Maydis powder.
The corn liquefaction step is: 2 tons of Semen Maydis powder are divided five parts equally; Every part adds 1.52 tons of water and is heated to 40 ℃, every part add 250g prozyme and 500g calcium chloride-1.5 ℃/deciliter heat to-1.0 ℃/minute of 70-72 ℃-insulations 40 minutes be warming up to 95 ℃-insulation, 15 minutes-Iod R-1 ℃/minute be cooled to 30 ℃-put into prefermentor
| 1 day | 2 days | 4 days | 5 days | Back ferment 11 days | 15 days | 22 days | 26 days | |
| Wine degree V/V | 7.9 | 9.1 | 12.6 | 13.8 | 15.3 | 15.0 | 15.6 | 16.0 |
| Acidity g/L | 3.1 | 5.2 | 3.6 | 3.8 | 4.3 | 4.2 | 3.8 | 4.7 |
Primary fermentation got into secondary fermentation after seven days, and squeezing, the clarification of secondary fermentation after 20 days fried in shallow oil wine after two days.
The physical and chemical index of this finished wine is behind the filling altar: alcoholic strength is 16.0, acidity: 3.9, and pol about 1.2.The yield of liquor of rice corn yellow rice wine 16.0 degree: 3.07.
Claims (2)
1. the working method of a yellow rice wine; This method mainly is to adopt through the W-Gum after the gelatinization, and to feed the technology that meal method mode is participated in the mechanize rice wine production, its technical process is: 1) dipping; Place water to flood in the rice of former requirement 75-85%, time of immersion is 2-4 days; 2) boiling is sent to boiling to the rice behind the dipping, and cooking time is 10-15 minute, up to boiling into meal; 3) fermentation is irritated falling into primary fermentation together behind trickle limit, the meal limit adding song that boils, the distiller's yeast; 4) gelatinization of corn feeds intake at rice and to carry out in back second day, and its technology is: in 40-50 degree centigrade water, add alpha-amylase, Cacl
2, adding W-Gum again, stirring heating is incubated 20-30 minute then, and observation Iod R situation is colourless to Iod R, again solution is cooled to 25-35 degree centigrade; 5) feed meal, the 15-25% by former requirement rice is cooled to add the rice material that has fallen into prefermentor previous day, about 4-6 of primary fermentation time days after certain temperature the W-Gum after the gelatinization; 6) press wine with dregs, be delivered to the secondary fermentation jar to the feed liquid of primary fermentation; 7) secondary fermentation, the secondary fermentation time is different according to temperature, is controlled in 20-25 days fermentation to flavor alcohol; 8) squeezing, the flavor alcohol fermented liquid that secondary fermentation is good is sent to squeezing, obtains clarifying wine liquid; 9) blend, add an amount of caramel colour, 10) fry in shallow oil wine, wine liquid is carried out heat treated, promptly obtain finished wine.
2. the working method of yellow rice wine according to claim 1, it is characterized in that the gelatinization of described step 4) corn after, carry out step 5) and feed meal, rationally confirm to feed the meal time, regulate saccharification and fermentation, make saccharification and fermentation; Feed meal in different time, be respectively head rake back, back 8 hour, the rake of back 6 hour, the rake of back 4 hour, the rake of back 2 hour, the rake of head rake back 10 hours; The temperature control of mash article is about 25-35 ℃; Stir on hello meal limit, limit when feeding meal, and proper extension lord ferment period 8-12 hour, observe the fermentation situation, the meal time of feeding normal and that lord ferment period is the shortest of confirming to ferment finally is decided to be feeds the meal time.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009101530184A CN101654643B (en) | 2009-09-25 | 2009-09-25 | Production method of rice wine |
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| CN2009101530184A CN101654643B (en) | 2009-09-25 | 2009-09-25 | Production method of rice wine |
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| CN101654643A CN101654643A (en) | 2010-02-24 |
| CN101654643B true CN101654643B (en) | 2012-07-04 |
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101798557B (en) * | 2010-04-07 | 2012-08-15 | 江苏张家港酿酒有限公司 | Pre-fermentation process of yellow rice wine |
| CN101857831B (en) * | 2010-06-21 | 2012-05-02 | 杭州同福永酿酒有限公司 | Technology of making yellow wine by grinding and pulping rice raw material and performing high-temperature continuous steaming |
| CN102703285B (en) * | 2012-07-06 | 2014-03-26 | 郭景龙 | Traditional Chinese medicine medicated wine and preparation method thereof |
| CN103865710A (en) * | 2012-12-17 | 2014-06-18 | 南通康威尔生物化工有限公司 | Zero-release production method used for wine brewing via extrusion of puffed particle raw material |
| CN102994318B (en) * | 2012-12-30 | 2013-12-18 | 杜林� | Method for producing millet wine by using lactobacillus fementation |
| CN103074192B (en) * | 2013-01-29 | 2014-07-23 | 会稽山绍兴酒股份有限公司 | Refreshing yellow rice wine and preparation method thereof |
| CN103074193B (en) * | 2013-01-29 | 2014-09-03 | 会稽山绍兴酒股份有限公司 | Dry yellow wine and preparation method thereof |
| CN103382428A (en) * | 2013-06-27 | 2013-11-06 | 池州市立泰黄酒有限公司 | Yellow rice wine preparation technology |
| CN104388240A (en) * | 2014-11-12 | 2015-03-04 | 浙江嘉善黄酒股份有限公司 | Production method of yellow wine |
| CN104560505B (en) * | 2014-12-05 | 2016-06-29 | 宁波阿拉酿酒有限公司 | A kind of stream adds starch Glucose Liquid yellow rice wine brewage technique |
| CN104762166B (en) * | 2015-04-20 | 2016-09-07 | 江南大学 | A kind of fed-batch cultivation method preparing yellow wine with high alcohol content |
| CN106047578A (en) * | 2016-08-22 | 2016-10-26 | 邵玉华 | Flavor-hiding type health Baijiu brewing process |
| CN106867789A (en) * | 2017-04-12 | 2017-06-20 | 上海金枫酒业股份有限公司 | A kind of mixed material production method of yellow wine and obtained yellow rice wine |
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