Rice wine equipment, rice wine equipment wholesale, rice wine equipment price

产品型号：

df

适用范围：

酿造黄酒

灭菌方式：

超高温顺势灭菌

& Shaanxi Times Brewing Technology Co., Ltd., the biggest difference between cooking wine and rice wine is that rice wine is a kind of beverage wine, while cooking wine is a new variety developed on the basis of rice wine. It uses %~% rice wine as raw material. In addition, some spices and seasonings are added. Compared with rice wine, cooking wine when cooking dishes not only tastes better, but is also cheaper. Cooking wine can only be used when cooking.
The traditional brewing of rice wine is a comprehensive technology. According to modern subject classification, it involves knowledge from multiple disciplines such as food science, nutrition, chemistry, and microbiology. Our ancestors gradually accumulated experience, continuously improved and improved over thousands of years of practice, forming extremely sophisticated craftsmanship.
Traditional process plan:
Soaking: Wash the glutinous rice and soak it for an hour until it can be crushed by hand. Its function is to expand the huge molecular chains of starch granules due to hydration, so that they can be thoroughly gelatinized after short-time cooking under normal pressure, and will not cause white centers to appear in the center of the rice grains.
, Steamed rice: Steam the glutinous rice until cooked and thoroughly.
. Pour the rice: Remove the steamed glutinous rice from the steamer and cool to room temperature. Turn occasionally with chopsticks to speed up cooling. Spread a few pieces of aluminum foil on the table, spread the glutinous rice on top into a layer two to three inches thick, and let cool. Sprinkle a little cold water on the cooled glutinous rice, spread it evenly with your hands, and use as little water as possible.
. Fall into the vat and build a nest: Sprinkle the angelica liqueur koji evenly on the glutinous rice, leaving a little koji for final use. Then flip the glutinous rice in sections with your hands, mix the upper and lower layers of glutinous rice together, and mix as evenly as possible. After mixing well, transfer the glutinous rice to the fermentation container and lightly compact it with the palm of your hand while placing it. After it's done, sprinkle the last bit of koji on top. Rinse the glutinous rice on your hands with a little cold water into the container, then press the glutinous rice with your hands and wipe it on to make the surface smooth. Finally, make a nest in the middle to increase the contact area between the rice and the air, allowing aerobic saccharifying bacteria to grow and multiply, and then cover it with gauze.
Fermentation and maturity: Place the basin in a constant temperature oven at about ℃ and cultivate for about an hour. When half a nest appears (sweet wine generally requires a full nest), that is, when half of the nest is immersed in water, add rice wine yeast (glutinous rice). % of the amount), add water (usually at: ) until fermentation matures.
, liquefaction and saccharification equipment
Times Dingfeng cooking wine industrial production technology includes two invention patents, and obtains high-quality cooking wine cooking wine through a two-step method.
The invention relates to a continuous fermentation rice wine process, which includes the following steps: soaking rice flour and water in a weight ratio: ~~, then adding them to a stirred reactor for stirring, heating to ~°C and keeping warm for ~ hours.
Add glucoamylase, amylase, etc. into the reactor, then cool to ~°C, add wheat koji, continue cooling to ~°C, and add rice wine yeast. It realizes the integration of reaction and separation in rice wine production, omits the rice soaking tank and rice steamer, saves water and steam, shortens the fermentation cycle, and solves the problem of abiotic turbidity of rice wine and the diatomite filter belt in traditional processes. The problem of treating the adsorbed and saturated waste diatomite has been solved, and the quality of rice wine produced using the new process has been greatly improved.
The present invention relates to a method for making cooking wine. The wine is a non-beverage wine, and the emphasis is on the role and function of the cooking wine in making food. In this wine, star anise beads, pepper seeds, coriander seeds, and ginger pieces are finely crushed in a certain ratio, brewed with kilograms of puree white wine, and filtered to obtain a concentrated liquid. Then mix the rice wine and concentrated liquid in the ratio of .:. After sterilization and ultrafiltration, the finished cooking wine is obtained. Improve the nutritional content of food. When cooking vegetables, it can protect chlorophyll, making the dishes appear fresh and tender. When processing pickled foods, it can prevent corrosion, increase freshness, add flavor and extend the storage period. In making bread and cakes, When waiting for food, the sensory indicators of color, aroma and taste can be further improved.
Shaanxi Times Brewing Technology Co., Ltd.
Contact person: Dong Yajie
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Address: Building B, Entrepreneurship Plaza, No. Keji Road, Xi'an