CN112251309A - Rice wine production process - Google Patents
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- CN112251309A CN112251309A CN202011274001.7A CN202011274001A CN112251309A CN 112251309 A CN112251309 A CN 112251309A CN 202011274001 A CN202011274001 A CN 202011274001A CN 112251309 A CN112251309 A CN 112251309A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
- C12H1/22—Ageing or ripening by storing, e.g. lagering of beer
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Abstract
The invention relates to a rice wine production process, which comprises the following steps: step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust; step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water; step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked; step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation; step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed; the invention has the advantages of standard technical process, simple and convenient operation procedure and low production cost, and is suitable for large-scale production, medium-scale production, small-scale production and the like; the wine quality is clear and transparent, the taste is mellow, sweet and soft, the aftertaste is not exhausted, and the wine is drunk without being drunk.
Description
Technical Field
The invention relates to the technical field of rice wine production, in particular to a rice wine production process.
Background
The rice wine is the oldest traditional low-concentration health wine in China; the rice wine is prepared from glutinous rice as raw material, and has alcohol content of 8-20%; it is rich in nutrient components, 21 amino acids are detected, 18 inorganic salts are detected, and 8 essential amino acids which cannot be synthesized by a human body and must be taken by depending on food are contained in the inorganic salts; the yeast extract is rich in elements such as vitamin B, E, and is mainly derived from raw materials and yeast autolysate; the distiller's yeast is the basic technology for ensuring the quality of rice wine, and the production process is the key technology for brewing high-quality rice wine; the existing rice wine production process has complex operation procedures and high production cost, and is difficult to be suitable for large-scale production, medium-scale production, small-scale production and the like.
Disclosure of Invention
The rice wine production process provided by the invention is standard in technical process, simple and convenient in operation procedure, low in production cost and suitable for large-scale production, medium-scale production, small-scale production and the like. The rice wine brewed by the process provided by the invention is clear and transparent in quality, mellow and sweet in taste, not full of aftertaste and not drunk.
In order to realize the aim, the rice wine production process comprises the following steps:
step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust;
step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water;
step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked;
step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation;
step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed;
step 6, constant-temperature fermentation for the first time: putting the raw materials which are added with the distiller's yeast and stirred uniformly into a fermentation barrel;
and 7, fermenting for the second time: stirring the raw wine after the primary fermentation is finished, and then carrying out secondary fermentation;
step 8, jar sealing and cellaring: filling the wine base after the second fermentation into a ceramic jar, sealing and then putting into a cellar for storage;
step 9, filtering and canning: the finished wine with cellaring time meeting the storage requirement is canned after detection, and then is labeled and packaged to obtain the finished product
Preferably, the selected raw material is glutinous rice, which must be detected to meet the national food-related standards and washed with spring water meeting the national drinking water standards.
Preferably, the glutinous rice is soaked in the high-quality spring water for 5 to 10 hours according to the soaking in the step 2.
Preferably, the soaked glutinous rice is steamed in a special wooden steaming barrel for 30 minutes, and in order to ensure that the glutinous rice is completely cooked, the glutinous rice is spliced once according to the situation in the steaming process, namely, a proper amount of water is added into the steamed raw materials.
Preferably, in the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred at intervals to accelerate the cooling speed.
Preferably, when the temperature is reduced to about 28 ℃, adding the crushed distiller's yeast into the sticky rice according to the ratio of 100 catties of sticky rice to 100 grams of distiller's yeast, uniformly stirring and fermenting at constant temperature, then preheating a fermentation cylinder by using hot water for cooking the sticky rice, filling the raw materials mixed with the distiller's yeast into the fermentation cylinder, properly flattening and compacting, putting partial yeast powder into warm water for cooking the sticky rice, uniformly stirring, uniformly spraying into the sticky rice to be fermented, and putting in the ratio of 20: 4, namely putting in 4 catties of water for 20 catties of rice. A small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw materials to facilitate the speed of fermentation, the temperature in the fermentation process is kept at about 28 ℃, the fermentation time is about 2 days, and acid change or poor fermentation effect can be caused by overhigh or overlow temperature.
Preferably, after the first fermentation is finished, the wine base should be turned over up and down to promote the raw materials which are not fully fermented to continue to finish the fermentation requirement. Meanwhile, after the first fermentation and the second fermentation, the saccharification speed of the starch can be effectively accelerated, the saccharification level is improved, the second fermentation is kept in a normal temperature state, and the fermentation time is about 1-1.5 days.
Preferably, the primary finished product of the rice wine is obtained after the secondary fermentation process is finished, the primary finished product is detected and then is filled into a ceramic tank for cellar sealing, the ceramic tank is stored in a cellar, the ceramic tank is stored in the best soil if the conditions allow, the fermentation process can be continued, and the saccharification effect of the yeast is promoted. The temperature change of the cellar is concerned, and the cellar temperature is controlled below 25 ℃ and the cellar is stored for about 60-90 days.
Preferably, after the time requirement is met by sealing and storing, the quality requirement standard is met by detection, the finished rice wine product is obtained by filtering slag, and then canning, labeling, packaging and entering the cellar.
The invention has the following beneficial effects:
1. the technical process is standard, the operation procedure is simple and convenient, the production cost is low, and the method is suitable for large-scale production, medium-scale production, small-scale production and the like;
2. the wine quality is clear and transparent, the taste is mellow, sweet and soft, the aftertaste is not exhausted, and the wine is drunk without being drunk.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A rice wine production process comprises the following steps:
step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust; the selected raw material is glutinous rice, which is detected to meet the national food related standard and is cleaned by spring water meeting the national drinking water standard.
Step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water; the soaking adopts high-quality spring water to soak the glutinous rice for 5 to 10 hours.
Step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked; and (3) steaming the soaked sticky rice in a special wooden steaming barrel for 30 minutes, wherein in order to ensure that the steamed sticky rice is completely cooked, the steaming process can be carried out by piecing together once according to the situation, namely, a proper amount of water is added into the steamed raw materials.
Step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation; in the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred from time to time, so that the cooling speed is accelerated.
Step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed;
step 6, constant-temperature fermentation for the first time: putting the raw materials which are added with the distiller's yeast and stirred uniformly into a fermentation barrel;
and 7, fermenting for the second time: stirring the raw wine after the primary fermentation is finished, and then carrying out secondary fermentation;
step 8, jar sealing and cellaring: filling the wine base after the second fermentation into a ceramic jar, sealing and then putting into a cellar for storage;
step 9, filtering and canning: and (4) detecting the finished wine which is cellared for the storage time and meets the storage requirement, canning, labeling and packaging to obtain the finished product.
Example 2
A rice wine production process comprises the following steps:
step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust; the selected raw material is glutinous rice, which is detected to meet the national food related standard and is cleaned by spring water meeting the national drinking water standard.
Step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water; the soaking adopts high-quality spring water to soak the glutinous rice for 5 to 10 hours.
Step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked; and (3) steaming the soaked sticky rice in a special wooden steaming barrel for 30 minutes, wherein in order to ensure that the steamed sticky rice is completely cooked, the steaming process can be carried out by piecing together once according to the situation, namely, a proper amount of water is added into the steamed raw materials.
Step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation; in the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred from time to time, so that the cooling speed is accelerated.
Step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed; when the temperature is reduced to about 28 ℃, adding crushed distiller's yeast into glutinous rice according to the proportion of 100 jin of glutinous rice to 100 g of distiller's yeast, stirring uniformly, fermenting at constant temperature, preheating a fermentation cylinder by using hot water for cooking the glutinous rice, filling the raw materials mixed with the distiller's yeast into the fermentation cylinder, flattening and compacting properly, putting partial yeast powder into warm water for cooking the glutinous rice, stirring uniformly, uniformly spraying into the glutinous rice to be fermented, and putting in the proportion of 20: 4, namely putting in 4 jin of water for 20 jin of rice. A small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw materials to facilitate the speed of fermentation, the temperature in the fermentation process is kept at about 28 ℃, the fermentation time is about 2 days, and acid change or poor fermentation effect can be caused by overhigh or overlow temperature.
Step 6, constant-temperature fermentation for the first time: putting the raw materials which are added with the distiller's yeast and stirred uniformly into a fermentation barrel;
and 7, fermenting for the second time: stirring the raw wine after the primary fermentation is finished, and then carrying out secondary fermentation; after the first fermentation is finished, the wine base should be turned over up and down to promote the raw materials which are not fully fermented to continue to finish the fermentation requirement. Meanwhile, after the first fermentation and the second fermentation, the saccharification speed of the starch can be effectively accelerated, the saccharification level is improved, the second fermentation is kept in a normal temperature state, and the fermentation time is about 1-1.5 days.
Step 8, jar sealing and cellaring: filling the wine base after the second fermentation into a ceramic jar, sealing and then putting into a cellar for storage;
step 9, filtering and canning: the finished wine with cellaring time meeting the storage requirement is canned after detection, and then is labeled and packaged to obtain the finished product
The selected raw material is glutinous rice, which is detected to meet the national food related standard and is cleaned by spring water meeting the national drinking water standard.
And (3) soaking the glutinous rice in high-quality spring water for 5-10 hours according to the step 2.
And (3) steaming the soaked sticky rice in a special wooden steaming barrel for 30 minutes, wherein in order to ensure that the steamed sticky rice is completely cooked, the steaming process can be carried out by piecing together once according to the situation, namely, a proper amount of water is added into the steamed raw materials.
In the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred from time to time, so that the cooling speed is accelerated.
When the temperature is reduced to about 28 ℃, adding crushed distiller's yeast into glutinous rice according to the proportion of 100 jin of glutinous rice to 100 g of distiller's yeast, stirring uniformly, fermenting at constant temperature, preheating a fermentation cylinder by using hot water for cooking the glutinous rice, filling the raw materials mixed with the distiller's yeast into the fermentation cylinder, flattening and compacting properly, putting partial yeast powder into warm water for cooking the glutinous rice, stirring uniformly, uniformly spraying into the glutinous rice to be fermented, and putting in the proportion of 20: 4, namely putting in 4 jin of water for 20 jin of rice. A small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw materials to facilitate the speed of fermentation, the temperature in the fermentation process is kept at about 28 ℃, the fermentation time is about 2 days, and acid change or poor fermentation effect can be caused by overhigh or overlow temperature.
After the first fermentation is finished, the wine base should be turned over up and down to promote the raw materials which are not fully fermented to continue to finish the fermentation requirement. Meanwhile, after the first fermentation and the second fermentation, the saccharification speed of the starch can be effectively accelerated, the saccharification level is improved, the second fermentation is kept in a normal temperature state, and the fermentation time is about 1-1.5 days.
And (3) obtaining a primary finished product of the rice wine after the secondary fermentation process is finished, detecting the primary finished product, filling the primary finished product into a ceramic tank for cellar sealing, and storing in a cellar, wherein the ceramic tank is stored as conditions allow, is buried in soil to be optimal, can continue the fermentation process, and promotes the saccharification effect of the yeast. The temperature change of the cellar is concerned, and the cellar temperature is controlled below 25 ℃ and the cellar is stored for about 60-90 days.
After the storage is sealed and the time requirement is met, the quality requirement standard is met through detection, the finished rice wine product is obtained through filtering slag, and then canning, labeling, packaging and entering the cellar.
Example 3
A rice wine production process comprises the following steps:
step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust; the selected raw material is glutinous rice, which is detected to meet the national food related standard and is cleaned by spring water meeting the national drinking water standard.
Step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water; the soaking adopts high-quality spring water to soak the glutinous rice for 5 to 10 hours.
Step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked; and (3) steaming the soaked sticky rice in a special wooden steaming barrel for 30 minutes, wherein in order to ensure that the steamed sticky rice is completely cooked, the steaming process can be carried out by piecing together once according to the situation, namely, a proper amount of water is added into the steamed raw materials.
Step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation; in the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred from time to time, so that the cooling speed is accelerated.
Step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed; when the temperature is reduced to about 28 ℃, adding crushed distiller's yeast into glutinous rice according to the proportion of 100 jin of glutinous rice to 100 g of distiller's yeast, stirring uniformly, fermenting at constant temperature, preheating a fermentation cylinder by using hot water for cooking the glutinous rice, filling the raw materials mixed with the distiller's yeast into the fermentation cylinder, flattening and compacting properly, putting partial yeast powder into warm water for cooking the glutinous rice, stirring uniformly, uniformly spraying into the glutinous rice to be fermented, and putting in the proportion of 20: 4, namely putting in 4 jin of water for 20 jin of rice. A small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw materials to facilitate the speed of fermentation, the temperature in the fermentation process is kept at about 28 ℃, the fermentation time is about 2 days, and acid change or poor fermentation effect can be caused by overhigh or overlow temperature.
Step 6, constant-temperature fermentation for the first time: putting the raw materials which are added with the distiller's yeast and stirred uniformly into a fermentation barrel;
and 7, fermenting for the second time: stirring the raw wine after the primary fermentation is finished, and then carrying out secondary fermentation; after the first fermentation is finished, the wine base should be turned over up and down to promote the raw materials which are not fully fermented to continue to finish the fermentation requirement. Meanwhile, after the first fermentation and the second fermentation, the saccharification speed of the starch can be effectively accelerated, the saccharification level is improved, the second fermentation is kept in a normal temperature state, and the fermentation time is about 1-1.5 days.
Step 8, jar sealing and cellaring: filling the wine base after the second fermentation into a ceramic jar, sealing and then putting into a cellar for storage;
step 9, filtering and canning: the finished wine with cellaring time meeting the storage requirement is canned after detection, and then is labeled and packaged to obtain the finished product
The selected raw material is glutinous rice, which is detected to meet the national food related standard and is cleaned by spring water meeting the national drinking water standard.
And (3) soaking the glutinous rice in high-quality spring water for 5-10 hours according to the step 2.
And (3) steaming the soaked sticky rice in a special wooden steaming barrel for 30 minutes, wherein in order to ensure that the steamed sticky rice is completely cooked, the steaming process can be carried out by piecing together once according to the situation, namely, a proper amount of water is added into the steamed raw materials.
In the spreading and cooling process, the thickness of the stacked glutinous rice is kept about 5 cm, and the glutinous rice is stirred from time to time, so that the cooling speed is accelerated.
When the temperature is reduced to about 28 ℃, adding crushed distiller's yeast into glutinous rice according to the proportion of 100 jin of glutinous rice to 100 g of distiller's yeast, stirring uniformly, fermenting at constant temperature, preheating a fermentation cylinder by using hot water for cooking the glutinous rice, filling the raw materials mixed with the distiller's yeast into the fermentation cylinder, flattening and compacting properly, putting partial yeast powder into warm water for cooking the glutinous rice, stirring uniformly, uniformly spraying into the glutinous rice to be fermented, and putting in the proportion of 20: 4, namely putting in 4 jin of water for 20 jin of rice. A small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw materials to facilitate the speed of fermentation, the temperature in the fermentation process is kept at about 28 ℃, the fermentation time is about 2 days, and acid change or poor fermentation effect can be caused by overhigh or overlow temperature.
After the first fermentation is finished, the wine base should be turned over up and down to promote the raw materials which are not fully fermented to continue to finish the fermentation requirement. Meanwhile, after the first fermentation and the second fermentation, the saccharification speed of the starch can be effectively accelerated, the saccharification level is improved, the second fermentation is kept in a normal temperature state, and the fermentation time is about 1-1.5 days.
And (3) obtaining a primary finished product of the rice wine after the secondary fermentation process is finished, detecting the primary finished product, filling the primary finished product into a ceramic tank for cellar sealing, and storing in a cellar, wherein the ceramic tank is stored as conditions allow, is buried in soil to be optimal, can continue the fermentation process, and promotes the saccharification effect of the yeast. The temperature change of the cellar is concerned, and the cellar temperature is controlled below 25 ℃ and the cellar is stored for about 60-90 days.
After the storage is sealed and the time requirement is met, the quality requirement standard is met through detection, the finished rice wine product is obtained through filtering slag, and then canning, labeling and packaging are carried out, and the rice wine product enters a cellar; and (3) obtaining a primary finished product of the rice wine after the secondary fermentation process is finished, detecting the primary finished product, filling the primary finished product into a ceramic tank for cellar sealing, and storing in a cellar, wherein the ceramic tank is stored as conditions allow, is buried in soil to be optimal, can continue the fermentation process, and promotes the saccharification effect of the yeast. Paying attention to the temperature change of the cellar, controlling the temperature of the cellar below 25 ℃, and storing for about 60-90 days; after the storage is sealed and the time requirement is met, the quality requirement standard is met through detection, the finished rice wine product is obtained through filtering slag, and then canning, labeling, packaging and entering the cellar.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A rice wine production process is characterized by comprising the following steps:
step 1, pretreatment: selecting raw materials, and carrying out secondary cleaning on the selected raw materials to remove impurities and dust;
step 2, soaking: soaking the cleaned glutinous rice in high-quality spring water to ensure that the glutinous rice absorbs enough water;
step 3, cooking: steaming the soaked glutinous rice until the glutinous rice is completely cooked;
step 4, spreading for cooling: pouring the steamed sticky rice into a spread cooling plate pad, and continuously stirring to accelerate heat dissipation;
step 5, mixing the yeast: scattering the distiller's yeast ground into powder into the steamed sticky rice cooled to a certain temperature, adding a proper amount of warm water, and stirring to ensure that the distiller's yeast is uniformly mixed;
step 6, constant-temperature fermentation for the first time: putting the raw materials which are added with the distiller's yeast and stirred uniformly into a fermentation barrel;
and 7, fermenting for the second time: stirring the raw wine after the primary fermentation is finished, and then carrying out secondary fermentation;
step 8, jar sealing and cellaring: filling the wine base after the second fermentation into a ceramic jar, sealing and then putting into a cellar for storage;
step 9, filtering and canning: and (4) detecting the finished wine which is cellared for the storage time and meets the storage requirement, canning, labeling and packaging to obtain the finished product.
2. A rice wine production process according to claim 1, wherein the selected raw material is glutinous rice, which must be tested to meet the national standards regarding food and washed with spring water meeting the national standards for drinking water.
3. The process for producing rice wine according to claim 1, wherein the soaking in step 2 is carried out for 5 to 10 hours by soaking glutinous rice in spring water of high quality.
4. The rice wine production process according to claim 1, wherein the soaked glutinous rice is cooked in a special wooden steaming barrel for 30 minutes, and in order to ensure that the cooked glutinous rice is completely cooked to the heart, the rice wine is spliced once according to circumstances in the cooking process, namely, a proper amount of water is added to the cooked raw materials.
5. The rice wine production process according to claim 1, wherein the thickness of the stacked glutinous rice is maintained at about 5 cm during the spreading and cooling process, and the stirring is performed from time to accelerate the cooling speed.
6. A rice wine production process as claimed in claim 1, wherein when the temperature is reduced to about 28 ℃, the crushed distiller's yeast is added to glutinous rice according to the ratio of 100 jin glutinous rice to 100 g distiller's yeast, the mixture is stirred uniformly and fermented at constant temperature, then the fermentation vat is preheated by the hot water for cooking glutinous rice, the raw material mixed with the distiller's yeast is filled into the fermentation vat, the raw material is pressed flatly and properly, part of the yeast powder is put into the warm water for cooking glutinous rice and stirred uniformly and is sprinkled into the glutinous rice to be fermented, the ratio of 20: 4 is added, namely 4 jin of water is added into 20 jin of rice, a small hole with the width of 5 cm and the depth of about 20 cm is dug in the fermented raw material, so as to accelerate the fermentation speed, the temperature in the fermentation process should be kept at about 28 ℃, the fermentation time is about 2 days, and over-high or over-low temperature may cause acid change or poor fermentation effect.
7. The rice wine production process of claim 1, wherein after the first fermentation, the wine base is turned over to promote the fermentation of the insufficiently fermented raw materials, and the first and second fermentations are performed to accelerate the saccharification rate of starch and increase the saccharification level, while the second fermentation is maintained at room temperature for about 1-1.5 days.
8. The rice wine production process according to claim 1, wherein the second fermentation process is completed to obtain a primary product of rice wine, the primary product is tested and then placed in a ceramic jar for cellaring and storing in a cellar, the ceramic jar is stored under the conditions allowed and preferably buried in soil, the fermentation process can be continued, the saccharification effect of yeast is promoted, the temperature change of the cellar is considered, the cellar temperature is controlled below 25 ℃, and the storage time is about 60-90 days.
9. A rice wine production process according to claim 1, characterized in that after the storage is sealed and the time requirement is met, the rice wine is qualified by detection, the finished product of rice wine is obtained by filtering out the residue, and then the finished product of rice wine is canned, labeled and packaged and then enters the cellar.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011274001.7A CN112251309A (en) | 2020-11-14 | 2020-11-14 | Rice wine production process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011274001.7A CN112251309A (en) | 2020-11-14 | 2020-11-14 | Rice wine production process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113416620A (en) * | 2021-07-30 | 2021-09-21 | 李生平 | Brewing process of glutinous rice wine |
| CN113564001A (en) * | 2021-07-15 | 2021-10-29 | 李艳 | Black tea rice wine and preparation method thereof |
| CN114540143A (en) * | 2022-03-03 | 2022-05-27 | 黄山七约生态农业有限公司 | Black rice wine fermentation brewing process |
-
2020
- 2020-11-14 CN CN202011274001.7A patent/CN112251309A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113564001A (en) * | 2021-07-15 | 2021-10-29 | 李艳 | Black tea rice wine and preparation method thereof |
| CN113416620A (en) * | 2021-07-30 | 2021-09-21 | 李生平 | Brewing process of glutinous rice wine |
| CN114540143A (en) * | 2022-03-03 | 2022-05-27 | 黄山七约生态农业有限公司 | Black rice wine fermentation brewing process |
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Application publication date: 20210122 |