Method for eliminating unripe odor in non-steaming rice wine brewing
The invention discloses a method for eliminating unripe odor in non-steaming rice wine brewing, comprising: first, dosing material by weight: taking 100 parts of rice, 0.5-0.8 part of raw material rice wine yeast, 8-11 parts of yellow wheat starter, 4-6 parts of fast distiller's yeast, 0.05-0.1...
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Main Author | |
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Format | Patent |
Language | Chinese English |
Published |
11.04.2012
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Subjects | |
Online Access | Get full text |
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Summary: | The invention discloses a method for eliminating unripe odor in non-steaming rice wine brewing, comprising: first, dosing material by weight: taking 100 parts of rice, 0.5-0.8 part of raw material rice wine yeast, 8-11 parts of yellow wheat starter, 4-6 parts of fast distiller's yeast, 0.05-0.10 part of citric acid, 0.05-0.10 part of glacial acetic acid or lactic acid, and 200-260 parts of water;wherein the raw material rice wine yeast is that: using raw material rice powder as base material, mixing with rhizopus starter obtained by culturing 36-68 hours and efficient glucose amylase, wherein the enzyme activity is more than 20000 u/g; wherein the yellow wheat starter is that: culturing for 48-60 hours, wherein the anhydrous diastatic power is more than 1000 mg/g.h; the fast distiller's yeast is that: culturing for 18-20 hours, wherein the total cell amount is 0.4 billion/ml, and the sprouting rate is 20-25%; food additive sodium tripolyphosphate having a weight of 0.005-0.01% of fermenting mash is added duri |
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Bibliography: | Application Number: CN20111124867 |