CN109207306A - It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content - Google Patents
It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content Download PDFInfo
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- CN109207306A CN109207306A CN201811433238.8A CN201811433238A CN109207306A CN 109207306 A CN109207306 A CN 109207306A CN 201811433238 A CN201811433238 A CN 201811433238A CN 109207306 A CN109207306 A CN 109207306A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 57
- 235000009566 rice Nutrition 0.000 title claims abstract description 57
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 33
- 229940116333 ethyl lactate Drugs 0.000 title claims abstract description 18
- 239000001760 fusel oil Substances 0.000 title abstract description 11
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 56
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 19
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 18
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 18
- 235000020195 rice milk Nutrition 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000007858 starting material Substances 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 12
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 108091005508 Acid proteases Proteins 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 230000003519 ventilatory effect Effects 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 238000004821 distillation Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- 239000013068 control sample Substances 0.000 description 8
- 235000019991 rice wine Nutrition 0.000 description 7
- 239000002253 acid Substances 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 239000012496 blank sample Substances 0.000 description 4
- 238000007654 immersion Methods 0.000 description 4
- 238000000926 separation method Methods 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 235000014101 wine Nutrition 0.000 description 4
- 108091005804 Peptidases Proteins 0.000 description 3
- 239000004365 Protease Substances 0.000 description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 3
- 241000235527 Rhizopus Species 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 1
- 125000004494 ethyl ester group Chemical group 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000020265 peanut milk Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005215 recombination Methods 0.000 description 1
- 230000006798 recombination Effects 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
Classifications
-
- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Alcoholic Beverages (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a kind of brewing methods for improving rice spirit content of ethyl lactate and reducing fusel oil content then to separate soaking water method includes the following steps: rice is soaked in water 3~5 days, obtains rich lactobacteria-containing rice milk；Rhizopus oryzae is expanded step by step and is cultivated as wheat bran, Rhizopus oryzae wheat bran is mixed with Chinese yeast then, obtains mixed starters；Spreading for cooling is placed in saccharifying tank after rice cooking, and mixed starters saccharification is added, and is passed through air 12~18 hours from saccharification trench bottom, the fermented grain after being saccharified；Fermentation water, rice milk, acid protease and acidproof carbohydrase are added, big tank is pumped into after mixing and ferments, ferments 13~15 days, mash is distilled, the rice flavor white spirit of the low fusel of high ethyl lactate is obtained.Method of the invention not only increases the ethyl lactate in rice spirit, and reduces the content of fusel oil, and distillation yield does not lower.
Description
Technical field
The invention belongs to brewed spirit fields, and in particular to a kind of raising rice spirit content of ethyl lactate simultaneously reduces miscellaneous
The brewing method of alcohol oil content.
Background technique
Rice spirit is using rice as raw material, and Chinese yeast is saccharifying ferment, through solid saccharification, semi-solid ferment, distillation,
Ageing made of blending, has with ethyl lactate, the white wine that bata-phenethyl alcohol is main bluk recombination perfume.Rice spirit is developed so far
Day, there is point of traditional rice spirit and new era rice spirit.Traditional rice spirit uses the small field of razor clam or Tao Tan
Fermentation, productive labor intensity is big, low efficiency.The saccharification of new era rice spirit and Zymolysis Equipment are all made of stainless steel equipment, no
Rust steel Zymolysis Equipment improves the hygiene degree of production, reduces the influence of the microorganism in environment and equipment, meanwhile, when new
Purebred microculture koji-making is gradually adopted for rice-fragrant type Chinese yeast, bent microorganism is more simple, the rice wine composite milk after leading to fermentation
Acetoacetic ester content is low, and total acid and total ester content are low, and fusel oil is higher, causes the fragrance typicalness of wine body insufficient, taste is light
It is thin, and easy top after drink.
Ethyl lactate is the flavor framework ingredient of rice spirit, and the reduction of ethyl lactate results in rice spirit quality
Reduction, fusel oil is the key that one of rice spirit flavor components, but fusel oil excessively will lead to wine that body note gas is not assisted
It adjusts, mouthfeel is bitter, and easy top after drink.Therefore improving rice spirit content of ethyl lactate and reducing fusel oil content is one
Critically important technology.
Chinese invention patent CN106350371A discloses a kind of method for improving content of ethyl lactate in mechanization white wine.
Its main technical schemes is that the fermented grains after mechanization workshop boiling gelatinization are cooling plus bent and is inoculated with traditional handicraft place microorganism
Afterwards, it is encased in rustless steel container to enter to fermenting cellar and ferment.This patent disadvantage is to be confined to the production technology of solid spirit, not
It is related to the technique of liquid state fermentation white wine.
Chinese invention patent CN103937642A disclose it is a kind of by change liquor production during related process join
Number can promote esters, the acids content generated during brewed spirit.But mainly acetic acid and acetic acid second that this method improves
Ester does not improve ethyl lactate, and this method is mainly realized by prolonging long-term fermentation, is fermented the phase 60~70 days, only suitable
The production of blending liquor is closed, mass production base liquor is not suitable for.
Summary of the invention
In order to solve the disadvantage that the prior art and shortcoming, the purpose of the present invention is to provide a kind of raising rice-fragrant type is white
Wine content of ethyl lactate and the brewing method for reducing fusel oil content.
The purpose of the invention is achieved by the following technical solution:
A kind of brewing method of rice spirit, comprising the following steps:
(1) after cleaning rice, water is added, is impregnated 3~5 days in 20~25 DEG C, then soaking water is separated, is rich in
The rice milk of lactic acid bacteria；
(2) Rhizopus oryzae is expanded step by step and is cultivated as wheat bran, Rhizopus oryzae wheat bran is mixed with Chinese yeast then, obtains mixed starters；
(3) 0.5~1.2% mixed starters of rice weight are added to 35 DEG C hereinafter, be placed in saccharifying tank in spreading for cooling after rice cooking,
After 30~35 DEG C are saccharified 16 hours, it is passed through air from saccharification trench bottom, duration of ventilation is 12~18 hours, the wine after being saccharified
Unstrained spirits；
(4) fermentation water, rice milk, acid protease and acidproof carbohydrase are added into the fermented grain after saccharification, mixing is equal
It is pumped into big tank after even to ferment, fermentation temperature is 28~32 DEG C；
(5) it ferments 13~15 days, mash is distilled, the rice flavor white spirit of the low fusel of high ethyl lactate is obtained.
It is by Triangle-botde koji, incubator koji, culturing room's head mold that Rhizopus oryzae described in step (2) expands culture step by step
Wheat bran culture three phases；Triangle-botde koji and incubator koji are according to conventional method in that art.
Rhizopus oryzae wheat bran described in step (2) is preferably prepared by the following steps to obtain:
A. by the water mixing of wheat bran and its 50~55% mass, mixing uniformly after boiling 30~40 minutes；
B. to 30~35 DEG C, the koji of inoculation 0.8~1.0% stirs evenly and is placed on bent room culture for spreading for cooling after discharging；
C. it cultivates early period, cultivation temperature is 28~32 DEG C, and culture humidity is 75~80%, is cultivated 24~28 hours；
D. mid-term is cultivated, cultivation temperature is 33~37 DEG C, and culture humidity is 70~75%, is cultivated 16~20 hours；
E. cultivate after the completion of, 40 DEG C drying 8~12 hours, obtain Rhizopus oryzae wheat bran；
This method has Production Time short, easy to operate controllable, and prepared wheat bran has saccharifying power height, acid producing ability
By force, fermenting property is stable, is not easy the characteristics of degenerating.
In mixed starters described in step (2), the ratio of Rhizopus oryzae wheat bran and Chinese yeast is 1:(2~4).
Air is passed through described in step (3), ventilatory capacity is 0.1~0.3m3/m3.min。
In step (4), using the weight of raw material as calculating benchmark, the dosage of fermentation water is 100~115%, rice milk 10
~15%, acid protease 0.05~0.1%, acidproof carbohydrase 0.1~0.3%.
The principle of the present invention are as follows: the Rhizopus oryzae of the prior art is made as wheat bran, is mixed in a certain ratio and is made with Chinese yeast
Mixed starters；Anaerobic in low temperature after the cleaning of a part of Raw Materials Rice is impregnated and obtains rich lactobacteria-containing rice milk；It is mixed after material cooking
Enter mixed starters saccharification, is passed through certain air in saccharification trench bottom after the cultivation for a period of time that is saccharified, generates Rhizopus oryzae largely greatly
The lactic acid of amount, lactic acid are the premise substances of ethyl lactate, while the pH value of the adjustable mash of lactic acid, inhibit miscellaneous in fermentation process
A large amount of generations of alcohol oil；A certain proportion of Rice & peanut milk water by fermentation is added in fermented grain after saccharification, is equivalent to the lactic acid bacteria of inoculation nature
Mixed fermentation generates the acids such as more lactic acid and acetic acid, while reducing the pH value of mash, to further promote lactic acid
The synthesis of ethyl ester.
The present invention has the following advantages and effects with respect to the prior art:
1, Rhizopus oryzae of the invention is existing, and rice milk is the lactic acid bacteria obtained from nature, Rhizopus oryzae wheat bran and rice
The production operation of pulp-water is simple, at low cost.
2, method of the invention not only increases the ethyl lactate in rice spirit, and reduces containing for fusel oil
Amount, and distillation yield does not lower.
3, the rice wine rice that the method for the present invention obtains is fragrant typical, and honey is fragrant prominent, and taste is pure and sweet, and plentiful thick and solid, tail ordor removing is long, and
Top is not easy after drink.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, and embodiments of the present invention are not limited thereto.
Embodiment 1
A kind of brewing method of rice spirit, comprising the following steps:
(1) after cleaning rice, the fermentation water of 1.5 times of volumes is added, is impregnated 5 days in 20 DEG C of anaerobism, by rice and immersion
Water separation obtains rich lactobacteria-containing rice milk；
(2) air blast is cooled to 30 DEG C after rice cooking, is added 1.2% and is mixed by Rhizopus oryzae wheat bran and Chinese yeast in the ratio of 1:2
Mixed starters made of conjunction stir evenly and are placed on saccharifying tank saccharification；
(3) after being saccharified 16 hours, air, ventilatory capacity 0.1m are passed through from saccharification trench bottom3/m3.min, duration of ventilation 12
Hour；
(4) by the fermented grain after saccharification be added the fermentation water of 105% times of volume, 10% rice milk, 0.05% peace account for beauty
Acid protease and 0.2% the acidproof carbohydrase of Su Hong GA II, be uniformly mixed and be pumped into big tank and ferment, fermentation temperature is 28~
32℃。
(5) it ferments 13 days, mash is distilled, a meter flavor white spirit is obtained.
The base liquor physical and chemical index and mouthfeel that 1 embodiment of table and control sample obtain compare
Note: control sample is the rice wine of traditional rice flavor white spirit technique production.
Embodiment 2
A kind of brewing method of rice spirit, comprising the following steps:
(1) after cleaning rice, the fermentation water of 1.8 times of volumes is added, is impregnated 5 days in 25 DEG C of anaerobism, by rice and immersion
Water separation obtains rich lactobacteria-containing rice milk；
(2) air blast is cooled to 30 DEG C after rice cooking, is added 1.2% and is mixed by Rhizopus bran koji and Chinese yeast in the ratio of 1:3
Made of mixed starters, stir evenly be placed on saccharifying tank saccharification；
(3) after being saccharified 16 hours, air, ventilatory capacity 0.2m are passed through from saccharification trench bottom3/m3.min, duration of ventilation 16
Hour；
(4) by the fermented grain after saccharification be added the fermentation water of 105% times of volume, 10% rice milk, 0.05% peace to account for U.S. sour
Property protease and 0.2% the acidproof carbohydrase of Su Hong GA II, be uniformly mixed and be pumped into big tank and ferment, fermentation temperature is 28~32
℃。
(5) it ferments 13 days, mash is distilled, a meter flavor white spirit is obtained.
The base liquor physical and chemical index and mouthfeel that 2 embodiment of table and control sample obtain compare
Note: control sample is the rice wine of traditional rice flavor white spirit technique production.
Embodiment 3
A kind of brewing method of rice spirit, comprising the following steps:
(1) after cleaning rice, the fermentation water of 1.8 times of volumes is added, is impregnated 5 days in 25 DEG C of anaerobism, by rice and immersion
Water separation obtains rich lactobacteria-containing rice milk；
(2) air blast is cooled to 30 DEG C after rice cooking, is added 1.2% and is mixed by Rhizopus bran koji and Chinese yeast in the ratio of 1:3
And mixed starters, stir evenly be placed on saccharifying tank saccharification；
(3) after being saccharified 18 hours, air, ventilatory capacity 0.3m are passed through from saccharification trench bottom3/m3.min, duration of ventilation 18
Hour；
(4) by the fermented grain after saccharification be added the fermentation water of 105% times of volume, 10% rice milk, 0.05% peace to account for U.S. sour
Property protease and 0.3% the acidproof carbohydrase of Su Hong GA II, be uniformly mixed and be pumped into big tank and ferment, fermentation temperature is 28~32
℃。
(5) it ferments 15 days, mash is distilled, a meter flavor white spirit is obtained.
The base liquor physical and chemical index and mouthfeel that 3 embodiment of table and control sample obtain compare
Note: control sample is the rice wine of traditional rice flavor white spirit technique production.
Embodiment 4
A kind of brewing method of rice spirit, comprising the following steps:
(1) after cleaning rice, the fermentation water of 2.0 times of volumes is added, is impregnated 5 days in 25 DEG C of anaerobism, by rice and immersion
Water separation obtains rich lactobacteria-containing rice milk；
(2) air blast is cooled to 30 DEG C after rice cooking, and the ratio that 1.0% mixed starters are pressed 1:2 by Rhizopus bran koji and Chinese yeast is added
The mixed starters that example mixes stir evenly and are placed on saccharifying tank saccharification；
(3) after being saccharified 18 hours, air, ventilatory capacity 0.2m are passed through from saccharification trench bottom3/m3.min, duration of ventilation 16
Hour；
(4) by the fermented grain after saccharification be added the fermentation water of 105% times of volume, 10% rice milk, 0.08% peace to account for U.S. sour
Property protease and 0.3% the acidproof carbohydrase of Su Hong GA II, be uniformly mixed and be pumped into big tank and ferment, fermentation temperature is 28~32
℃。
(5) it ferments 15 days, mash is distilled, a meter flavor white spirit is obtained.
The base liquor physical and chemical index and mouthfeel that 4 embodiment of table and control sample obtain compare
Note: control sample is the rice wine of traditional rice flavor white spirit technique production.
Can be summarized from above-mentioned table 1~4, using the distillation yield after embodiment substantially with traditional rice flavor white spirit technique go out wine
Rate is consistent, but the ethyl lactate of embodiment is above traditional rice flavor white spirit technique, up to the 213% of blank sample, and total acid is also high
In blank sample, and fusel oil is below traditional rice flavor white spirit technique, and minimum is only the 52.3% of blank sample.In terms of mouthfeel,
The rice wine fragrance of embodiment is typical, and entrance is pure and mild, and taste is thick and solid, and tail ordor removing is long, overall to be better than blank sample.
The above embodiment is a preferred embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any changes, modifications, substitutions, combinations, simplifications made without departing from the spirit and principles of the present invention,
It should be equivalent substitute mode, be included within the scope of the present invention.
Claims (5)
1. a kind of brewing method of rice spirit, it is characterised in that the following steps are included:
(1) after cleaning rice, water is added, impregnates 3~5 days in 20~25 DEG C, then separates soaking water, obtains and is rich in lactic acid
The rice milk of bacterium；
(2) Rhizopus oryzae is expanded step by step and is cultivated as wheat bran, Rhizopus oryzae wheat bran is mixed with Chinese yeast then, obtains mixed starters；
(3) 0.5~1.2% mixed starters of rice weight are added to 35 DEG C hereinafter, be placed in saccharifying tank in spreading for cooling after rice cooking, 30~
After 35 DEG C are saccharified 16 hours, it is passed through air from saccharification trench bottom, duration of ventilation is 12~18 hours, the fermented grain after being saccharified；
(4) fermentation water, rice milk, acid protease and acidproof carbohydrase is added into the fermented grain after saccharification, after mixing
It is pumped into big tank to ferment, fermentation temperature is 28~32 DEG C；
(5) it ferments 13~15 days, mash is distilled, the rice flavor white spirit of the low fusel of high ethyl lactate is obtained.
2. brewing method according to claim 1, it is characterised in that:
Rhizopus oryzae wheat bran described in step (2) is prepared by the following steps to obtain:
D. by the water mixing of wheat bran and its 50~55% mass, mixing uniformly after boiling 30~40 minutes；
E. to 30~35 DEG C, the koji of inoculation 0.8~1.0% stirs evenly and is placed on bent room culture for spreading for cooling after discharging；
F. it cultivates early period, cultivation temperature is 28~32 DEG C, and culture humidity is 75~80%, is cultivated 24~28 hours；
D. mid-term is cultivated, cultivation temperature is 33~37 DEG C, and culture humidity is 70~75%, is cultivated 16~20 hours；
E. cultivate after the completion of, 40 DEG C drying 8~12 hours, obtain Rhizopus oryzae wheat bran.
3. brewing method according to claim 1, it is characterised in that: in mixed starters described in step (2), Rhizopus oryzae wheat bran
Ratio with Chinese yeast is 1:(2~4).
4. brewing method according to claim 1, it is characterised in that: step is passed through air described in (3), and ventilatory capacity is
0.1~0.3m3/m3.min。
5. brewing method according to claim 1, it is characterised in that: be to calculate base with the weight of raw material in step (4)
The dosage of standard, fermentation water is 100~110%, rice milk 10~15%, acid protease 0.05~0.1%, acidproof carbohydrase
0.1~0.3%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110903988A (en) * | 2019-12-18 | 2020-03-24 | 广西天龙泉酒业有限公司 | Complex microbial inoculant and application thereof |
| CN110923089A (en) * | 2019-12-30 | 2020-03-27 | 福建金丰酿酒有限公司 | Production method of rice-flavor liquor |
| CN111254034A (en) * | 2020-03-13 | 2020-06-09 | 广西天龙泉酒业有限公司 | Wine making method for improving quality of rice-flavor raw wine |
| CN112011467B (en) * | 2020-10-13 | 2021-01-29 | 中粮营养健康研究院有限公司 | Rhizopus oryzae, microbial inoculum, bran koji, preparation methods thereof, application of rhizopus oryzae, microbial inoculum and bran koji, wine and preparation method of wine |
| CN113528273A (en) * | 2021-08-24 | 2021-10-22 | 广东省九江酒厂有限公司 | Low-fusel high-citric acid fermented rice wine and brewing method thereof |
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| CN112011467B (en) * | 2020-10-13 | 2021-01-29 | 中粮营养健康研究院有限公司 | Rhizopus oryzae, microbial inoculum, bran koji, preparation methods thereof, application of rhizopus oryzae, microbial inoculum and bran koji, wine and preparation method of wine |
| CN113528273A (en) * | 2021-08-24 | 2021-10-22 | 广东省九江酒厂有限公司 | Low-fusel high-citric acid fermented rice wine and brewing method thereof |
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