CN109971585A - A kind of brewing method of rice noodles wine - Google Patents
A kind of brewing method of rice noodles wine Download PDFInfo
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- CN109971585A CN109971585A CN201910370658.4A CN201910370658A CN109971585A CN 109971585 A CN109971585 A CN 109971585A CN 201910370658 A CN201910370658 A CN 201910370658A CN 109971585 A CN109971585 A CN 109971585A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
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Abstract
The invention discloses a kind of brewing methods of rice noodles wine, belong to rice noodles liquor brewing technical field.Rice noodles, auxiliary material and water are uniformly mixing to obtain mixed material A by the present invention；It will be added to the water to be uniformly mixed in mixed material A and obtain mixed material B, under the conditions of temperature is 30 ~ 35 DEG C, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after 6 ~ 8h of sealed thermostat fermentation, then sealed thermostat ferments and obtains fermented feed liquid C to 72 ~ 96 h；It will be distilled in fermented feed liquid C immigration distillation equipment and under agitation, rice noodles wine is collected from the condensation pipe end of distillation equipment, when the degree of the rice noodles wine of pipe end to be condensed is lower than preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；Tail wine is added in fermented feed liquid C and is uniformly mixed simultaneously repetitive operation distillation process.The present invention is by preparing rice noodles and auxiliary material liquid normal temperature fermentation rice noodles wine through distillation, solving the technical issues of boiling is burned.
Description
Technical field
The present invention relates to a kind of brewing methods of rice noodles wine, belong to rice noodles liquor brewing technical field.
Background technique
The difference of gift of the wintercherry rice noodles as crossing-over bridge rice noodles, the production of wintercherry rice noodles and the production of dry pulp rice noodles is it
Fermentation ratio number and length of time, wintercherry rice noodles fermentation the ratio big time it is longer, the rice noodles made are sparkling and crystal-clear bright,
Slightly tart flavour, the resting period is shorter when elasticity is preferable but edible.The manufacture craft versus busy of wintercherry rice noodles, through choosing rice,
Net rice, wash bubble, fermentation, defibrination, humidify, synthesize, just steaming, squeezing, is cooked, is cooling, rinsing, processes, this squeezing method such as dress square-bottomed bamboo basket are
Traditional squeezing method, manufactured product had not only retained the faint scent of rice, Gan Shuan, but also improved the fresh and sweet, lubricious of food flavor.
But the exploitation of the subsequent product of wintercherry rice noodles is seldom, the more research without the brewing method of rice noodles wine.
Summary of the invention
For the vacancy problem of rice noodles liquor brewing in the prior art, the present invention provides a kind of brewing method of rice noodles wine, this
Invention can be solved by preparing rice noodles wine by rice noodles and auxiliary material (rose, sweet osmanthus or jujube) liquid normal temperature fermentation, then through distillation
The technical issues of boiling is burned in conventional brew technique.
A kind of brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles, auxiliary material and water are uniformly mixing to obtain mixed material A；Wherein auxiliary material is rose, sweet osmanthus or jujube；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 30 ~ 35 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after 6 ~ 8h of sealed thermostat fermentation, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 72 ~ 96 h；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, when the degree of the rice noodles wine of pipe end to be condensed is lower than preset value, collect tail wine, then will distillation
The discharge of remaining vinasse is mixed with domestic animal fowl feed in equipment is made aroma domestic animal fowl feed；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
The mass ratio of rose and rice noodles is (0.04 ~ 0.05) in step (1) the mixed material A: 1, sweet osmanthus and rice noodles
Mass ratio be (0.01 ~ 0.015): 1, the mass ratio of jujube and rice noodles is (0.1 ~ 0.12): 1.
The mass ratio of rice noodles and water is (30 ~ 40) in step (1) the mixed material A: 100.
The moisture content of step (1) rice noodles is 14 ~ 15%.
The ratio of the gross mass and water of auxiliary material and rice noodles is 1:(2.8 ~ 3.5 in step (2) the mixed material B).
In the step (2) in carbohydrase and mixed material B the mass ratio of the gross mass of rice noodles and auxiliary material be (1.4 ~
1.6):1000。
Step (2) saccharomycete and the mass ratio of the gross mass of rice noodles and auxiliary material in mixed material B are (1.2 ~ 1.5):
1000。
Further, the temperature of step (3) the rice noodles wine is not higher than 20 DEG C.
Preferably, the rice noodles are wintercherry rice noodles.
Beneficial effects of the present invention:
(1) present invention is by preparing rice noodles by rice noodles and auxiliary material (rose, sweet osmanthus or jujube) liquid normal temperature fermentation, then through distillation
Wine can solve the technical issues of boiling is burned in conventional brew technique；
(2) faint scent of the invention ease people, taste is excellent, has and dredges muscle promoting blood circulation, the effect to keep fit and healthy.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
A kind of embodiment 1: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (rose) and water are uniformly mixing to obtain mixed material A；Wherein in mixed material A
The mass ratio of rose and rice noodles is 0.04:1, and the mass ratio of rice noodles and water is 30:100 in mixed material A, and being averaged for rice noodles contains
Water rate is 14%；
(2) it will be added in the water that water temperature is 8 ~ 10 DEG C to be uniformly mixed in step (1) mixed material A and obtain mixed material B, in temperature
Under the conditions of 30 ~ 32 DEG C, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred after sealed thermostat fermentation 6h
Mixing is mixed, then sealed thermostat ferments and obtains fermented feed liquid C to 96 h；Wherein in mixed material B the gross mass of auxiliary material and rice noodles with
The ratio of water is 1:2.9, and the mass ratio of the gross mass of rice noodles and auxiliary material is 1.4:1000, yeast in carbohydrase and mixed material B
The mass ratio of bacterium and the gross mass of rice noodles and auxiliary material in mixed material B is 1.2:1000；Carbohydrase and saccharomycete mix when being added
The temperature of material B is excessively high to will lead to saccharomycete inactivation, and water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Hair
Ferment overlong time then influences distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 2: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (sweet osmanthus) and water are uniformly mixing to obtain mixed material A；Wherein osmanthus in mixed material A
The colored mass ratio with rice noodles is 0.01:1, and the mass ratio of rice noodles and water is 32:100, the average moisture content of rice noodles in mixed material A
It is 14.2%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 32 ~ 33 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 6.5h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 90h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
2.8, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.45:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.23:1000 in B, the temperature of mixed material B when carbohydrase and saccharomycete are added
Excessively high to will lead to saccharomycete inactivation, water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long
Then influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 3: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (jujube) and water are uniformly mixing to obtain mixed material A；It is wherein big in mixed material A
The mass ratio of jujube and rice noodles is 0.1:1, and the mass ratio of rice noodles and water is 34:100, the average moisture content of rice noodles in mixed material A
It is 14.5%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 33 ~ 34 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 7.0h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 88h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.0, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.48:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.2:1000 in B, the temperature mistake of mixed material B when carbohydrase and saccharomycete are added
Height will lead to saccharomycete inactivation, and water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long then
Influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 4: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (sweet osmanthus) and water are uniformly mixing to obtain mixed material A；Wherein osmanthus in mixed material A
The colored mass ratioes with rice noodles are 0.013:1, and the mass ratio of rice noodles and water is 35:100 in mixed material A, rice noodles it is average aqueous
Rate is 14.6%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 34 ~ 35 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 7.0h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 72h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.1, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.6:1000, saccharomycete and mixed material B in carbohydrase and mixed material B
The mass ratio of the gross mass of middle rice noodles and auxiliary material is 1.25:1000, the temperature mistake of mixed material B when carbohydrase and saccharomycete are added
Height will lead to saccharomycete inactivation, and water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long then
Influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 5: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (jujube) and water are uniformly mixing to obtain mixed material A；It is wherein big in mixed material A
The mass ratio of jujube and rice noodles is 0.11:1, and the mass ratio of rice noodles and water is 36:100, the average moisture content of rice noodles in mixed material A
It is 14.8%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 34 ~ 35 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 8.0h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 74h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.2, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.5:1000, saccharomycete and mixed material B in carbohydrase and mixed material B
The mass ratio of the gross mass of middle rice noodles and auxiliary material is 1.28:1000, the temperature mistake of mixed material B when carbohydrase and saccharomycete are added
Height will lead to saccharomycete inactivation, and water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long then
Influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 6: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (rose) and water are uniformly mixing to obtain mixed material A；Wherein in mixed material A
The mass ratio of rose and rice noodles is 0.045:1, and the mass ratio of rice noodles and water is 38:100 in mixed material A, and rice noodles are averaged
Moisture content is 14.9%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 33 ~ 34 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 8.0h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 76h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.4, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.52:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.32:1000 in B, the temperature of mixed material B when carbohydrase and saccharomycete are added
Excessively high to will lead to saccharomycete inactivation, water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long
Then influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 7: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (rose) and water are uniformly mixing to obtain mixed material A；Wherein in mixed material A
The mass ratio of rose and rice noodles is 0.049:1, and the mass ratio of rice noodles and water is 38:100 in mixed material A, and rice noodles are averaged
Moisture content is 15.0%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 33 ~ 34 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 7.5h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 78h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.3, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.48:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.39:1000 in B, the temperature of mixed material B when carbohydrase and saccharomycete are added
Excessively high to will lead to saccharomycete inactivation, water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long
Then influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 8: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (sweet osmanthus) and water are uniformly mixing to obtain mixed material A；Wherein osmanthus in mixed material A
The colored mass ratioes with rice noodles are 0.015:1, and the mass ratio of rice noodles and water is 40:100 in mixed material A, rice noodles it is average aqueous
Rate is 14.8%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 33 ~ 34 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 7.0h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 82h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.5, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.46:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.4:1000 in B, the temperature mistake of mixed material B when carbohydrase and saccharomycete are added
Height will lead to saccharomycete inactivation, and water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long then
Influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
A kind of embodiment 9: brewing method of rice noodles wine, the specific steps are as follows:
(1) rice noodles (wintercherry rice noodles), auxiliary material (jujube) and water are uniformly mixing to obtain mixed material A；It is wherein big in mixed material A
The mass ratio of jujube and rice noodles is 0.12:1, and the mass ratio of rice noodles and water is 40:100, the average moisture content of rice noodles in mixed material A
It is 13.5%；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 32 ~ 33 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after sealed thermostat fermentation 6.8h, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 80h；Wherein the ratio of the gross mass and water of auxiliary material and rice noodles is 1 in mixed material B:
3.5, the mass ratio of the gross mass of rice noodles and auxiliary material is 1.45:1000, saccharomycete and mixed material in carbohydrase and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is 1.35:1000 in B, the temperature of mixed material B when carbohydrase and saccharomycete are added
Excessively high to will lead to saccharomycete inactivation, water temperature is too low, and the activity for reducing saccharomycete makes ferment effect poor；Fermentation time is too long
Then influence distillation yield and Quality of Liquors；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, wherein the temperature of rice noodles wine is not higher than 20 DEG C；The rice noodles wine degree of pipe end to be condensed is lower than
When preset value, tail wine is collected, then vinasse discharge remaining in distillation equipment is mixed with domestic animal fowl feed, aroma domestic animal fowl feed is made；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
Claims (7)
1. a kind of brewing method of rice noodles wine, which is characterized in that specific step is as follows:
(1) rice noodles, auxiliary material and water are uniformly mixing to obtain mixed material A；Wherein auxiliary material is rose, sweet osmanthus or jujube；
(2) it will be added to the water to be uniformly mixed in step (1) mixed material A and obtain mixed material B, be 30 ~ 35 DEG C of conditions in temperature
Under, carbohydrase and saccharomycete are added in mixed material B and is uniformly mixed and is stirred and evenly mixed after 6 ~ 8h of sealed thermostat fermentation, then is close
Envelope ferment at constant temperature obtains fermented feed liquid C to 72 ~ 96 h；
(3) it will be distilled in the fermented feed liquid C immigration distillation equipment of step (2) and under agitation, from distillation equipment
It condenses pipe end and collects rice noodles wine, when the degree of the rice noodles wine of pipe end to be condensed is lower than preset value, collect tail wine, then will distillation
The discharge of remaining vinasse is mixed with domestic animal fowl feed in equipment is made aroma domestic animal fowl feed；
(4) the tail wine of step (3) is added to the distillation process for being uniformly mixed and repeating operating procedure (3) in fermented feed liquid C.
2. the brewing method of rice noodles wine according to claim 1, it is characterised in that: in step (1) mixed material A rose with
The mass ratio of rice noodles is (0.04 ~ 0.05): 1, the mass ratio of sweet osmanthus and rice noodles is (0.01 ~ 0.015): and 1, the matter of jujube and rice noodles
Amount is than being (0.1 ~ 0.12): 1.
3. the brewing method of rice noodles wine according to claim 1, it is characterised in that: rice noodles and water in step (1) mixed material A
Mass ratio be (30 ~ 40): 100.
4. the brewing method of rice noodles wine according to claim 1, it is characterised in that: the moisture content of step (1) rice noodles be 14 ~
15%。
5. the brewing method of rice noodles wine according to claim 1, it is characterised in that: auxiliary material and rice in step (2) mixed material B
The gross mass of line and the ratio of water are 1:(2.8 ~ 3.5).
6. the brewing method of rice noodles wine according to claim 1, it is characterised in that: carbohydrase and mixed material B in step (2)
The mass ratio of the gross mass of middle rice noodles and auxiliary material is (1.4 ~ 1.6): 1000.
7. the brewing method of rice noodles wine according to claim 1, it is characterised in that: in step (2) saccharomycete and mixed material B
The mass ratio of the gross mass of rice noodles and auxiliary material is (1.2 ~ 1.5): 1000.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910370658.4A CN109971585A (en) | 2019-05-06 | 2019-05-06 | A kind of brewing method of rice noodles wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910370658.4A CN109971585A (en) | 2019-05-06 | 2019-05-06 | A kind of brewing method of rice noodles wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
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| CN1247226A (en) * | 1998-09-08 | 2000-03-15 | 杨德聪 | Immersed-in-jar wine |
| CN1392233A (en) * | 2002-07-18 | 2003-01-22 | 王绍栋 | Method for brewing edible wine from red dates |
| CN102391939A (en) * | 2011-11-28 | 2012-03-28 | 邢海明 | Sweet osmanthus rose wine and preparation method thereof |
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| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
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