Raw material formula:
Yellow rice wine is a kind of brewing wine made by saccharifying and fermenting rice and glutinous rice with wheat koji and yeast.
manufacturing method
1.
Selection of raw materials: The main raw materials used in yellow rice wine brewing are glutinous rice and rice, but there are 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. 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.
2.
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.
3.
Soaking rice: its purpose is to make starch absorb water and facilitate cooking and gelatinization. Soak rice for up to 18~20 days by traditional technology. The main purpose is to obtain the slurry soaked in rice, 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.
4.
Steamed rice: The purpose of steamed rice is to gelatinize 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. Rice is required to be "hard outside and soft inside, immature inside, loose but not rotten, thorough but not rotten, even and consistent".
5.
Drop-pot fermentation: the steamed rice falls into the fermentation tank through air cooling or water cooling, and then water, wheat koji (accounting for 65,438+00% of raw rice) and distiller's yeast (accounting for 65,438+00% of fermented mash) are added to control the total weight at 300-340 kg (based on 65,438+000 kg of raw rice). After 10~ 12 hours, the product temperature rose and entered the main fermentation stage. At this point, the fermentation temperature must be controlled at
In the range of 30 ~ 365438 0℃, the temperature of mash is adjusted by jacket cooling or stirring, so that yeast can breathe and discharge carbon dioxide. The main fermentation usually takes 3~5 days to complete.
6.
Post-fermentation: After the main fermentation, the fermentation slows down and the mash can be moved into the post-fermentor. The product temperature and room temperature were controlled at 15~ 18℃, and the yeast was allowed to stand and ferment for about 20~30 days to further ferment the yeast and improve the flavor of the wine.
7.
Squeezing, clarification and disinfection: after post-fermentation, yellow liquid and distiller's grains are separated by a plate-and-frame filter press, and clarified at low temperature for 2-3 days. The supernatant was adsorbed and filtered by cotton cake filter, then sent to heat exchange sterilizer, and sterilized at 70-75℃ for about 20 minutes to kill yeast and bacteria in wine, solidify wine sediment, further clarify and fix wine components. Sterilizing, canning while hot, sealing and packaging, and aging for two months. The finished yellow rice wine requires the alcohol content to be above 16% and the acidity to be below 0.45. Maiqu and Jiumu
Wheat koji mainly plays the role of saccharifying agent in the production of yellow rice wine, giving yellow rice wine color and flavor. Yeast mainly acts as a starter. Yellow rice wine fermentation is a typical saccharification fermentation method.