Production method of yellow rice wine brewing process

The production method of yellow rice wine brewing technology includes raw material selection, rice soaking, rice steaming, fermentation in a vat and distiller's grains separation.

1, raw material selection

The raw materials are glutinous rice and rice, but also millet and corn, followed by wheat and water. The rice for brewing yellow rice wine should be white and full, neat in size and less in content. The 1000-grain weight is 20 ~ 30g, and the specific gravity is 1.40~ 1.42. The higher the starch content of rice, the better. In production, it is best to use soft rice which absorbs water quickly and is easy to gelatinize and saccharify.

White rice: The outer layer of rice contains fat and protein, which affects the quality of finished products. It should be removed by rice milling. The degree of white rice can be expressed by polished rice rate, which is generally 90%, and can also be directly used as feed rice.

The quality of brewing water directly affects the quality of products. Generally, the water used should be clean and hygienic, and meet the drinking water standard. Commonly used are spring water, lake water, deep well water and river water.

Step 2 soak rice

/kloc-the traditional process of soaking rice for 0/8 ~ 20 days makes starch absorb water and is convenient for cooking and gelatinization. The main purpose is to obtain rice soaking slurry, which can be used to adjust the acidity of fermented mash, because the slurry contains a lot of lactic acid. The new technology generally soaks rice for 2~3 days, which can make rice absorb enough water.

Step 3 steam rice

Gelatinized starch. At present, horizontal or vertical continuous rice steamer is generally used to steam rice, and it can be cooked in about 25 minutes under normal pressure. During cooking, you can spray hot water at about 85℃ and copy rice.

4, drop pot fermentation

The steamed rice falls into a fermentor through air cooling or water cooling, and then water, wheat koji (10% of raw rice) and distiller's yeast (10% of fermented mash) are added to control the total weight to 300-340 kg (based on raw rice 100 kg), and the product temperature is controlled at 24℃. After 10~ 12 hours, the product temperature increased and entered the main fermentation stage.

At this time, the fermentation temperature must be controlled at 30 ~ 365438 0℃, and the temperature of the mash can be adjusted by jacket cooling or stirring, so that the yeast can breathe and discharge carbon dioxide. The main fermentation usually takes 3~5 days to complete.

5. Separation of wine and grain

Separate yellow liquid and distiller's grains, and clarify white wine at low temperature for 2-3 days. The supernatant was absorbed and filtered by cotton cake filter, then sent to heat exchange sterilizer, and sterilized at 70-75℃ for about 20 minutes, so as to kill yeast and bacteria in liquor, solidify the precipitate in liquor and further clarify it, and fix the components of liquor. Sterilizing, canning while hot, sealing and packaging, and aging for one year. The finished yellow rice wine requires the alcohol content to be above 16% and the acidity to be below 0.45.