The optimum technology of the mixed rice wine

Abstract

In order to study the influence of raw materials, the mold culture addition and fermenting time on the quality of rice wine, the comprehensive utilization of the optimized rice wine process in practice was discussed. The aroma rice, glutinous rice, red rice and black rice in Renxing Town, Lufeng County, Chuxiong City were used as the main experimental materials, and the single-factor test was used to optimize the fermenting process of the mixed glutinous rice wine. The contents of starch, reducing sugar and soluble solids in aroma rice, black rice, red rice, and glutinous rice were measured after soaking, cooking and cooling, and the quality characteristics of the raw materials in mixed rice wine were studied. Using the black rice, red rice and aroma rice mixed with glutinous rice separately for the mixed rice wine, and using the rice wine made from single glutinous rice as blank control. The physical and chemical indexes and electronic tongue analysis of the mixed rice wines were determined, and the best rice materials were selected by combing with sensory evaluation. Using the best rice materials, different concentration gradients of the mold culture were added in for fermentation (1 g/230g, 1 g/240g, 1 g/250g and 1 g/260g), the best concentration of the mold culture were obtained. Based on the optimum materials and the optimum concentration of the mold culture, the different time gradients (5 d, 8 d, 11 d, 14 d and 17 d) were set for fermentation to study the effect of fermentation time on rice wines. It was finally determined that the best material was the aroma rice. The optimum concentration of the mold culture was 1 g/240 g, and the optimum fermentation time was 14 d. By fermenting glutinous rice wine with aroma rice can increase the rice aroma of rice wine on the one hand, and provide a useful route for the new process of rice wine on the other hand. Studying the influence of the amount of the mold culture and the fermentation time on the fermentation of rice wine not only improves the fermentation rate of rice wine, but also makes the rice wine have a unique aroma, which also provides a more perfect process route for rice wine fermenting process, thus promoting the optimization of rice wine fermentation process.