Sake is made from Chinese rice and natural mineral water, and is brewed through the processes of brewing, brewing, and finally brewing, with a mash that has an alcohol content of about 18% through the development of complex controlled fermentation in parallel with the data. After that, lime is added to precipitate the sake, and the sake is pressed to produce the original sake. However, the original sake is not yet the clear, transparent sake that we usually see ourselves.

Japanese sake is made from only rice and water, so it has been described as an incredible liquid made from rice. Due to the differences in local customs in Japan, Japanese sake has become a representative wine with local characteristics.sake tasting hong kongis very good.

After knowing what sake is, are we interested in the processing of sake? Sake processing technology.

I. Preparation of Saccharification Curve

1 Process flow

Original strain → test tube culture → flask culture → thick layer ventilation for brewing → low temperature drying → reserve

2 Points of operation

(1) Test tube culture: adopt Chaucer's medium, temperature 25 ~ 30℃, cultivate for 4 ~ 5 days.

(2) Cultivation in triangular flasks: use bran as the culture medium with the amount of water as 80% to 90% of the amount of bran, sterilized at 0.098 MPa for 30 minutes, inoculated after cooling and incubated at 28-30℃ for 3 to 4 days.

(3) Make thick layer ventilation music: Mainly control the temperature, humidity, ventilation and ventilation time. The whole process of music production is divided into three stages: the first stage of intermittent ventilation, product temperature control at 30-31 °C, temperature control at 30-31 °C, the highest temperature does not exceed 34 °C, the indoor growth of relative humidity of 90% ~ 95%, using intermittent ventilation, the middle stage of continuous ventilation, that is: the mycelium enters the stage of exuberant growth, at this time, the product temperature control at 38 °C or so, the maximum temperature does not exceed 40 ° C, reduce the temperature appropriately, continuous ventilation, the late stage for the production of enzymes and moisture, is to produce and accumulate the most enzymes of the period, the entire production time of about 36 hours, the saccharification power of more than 1,000 units, the water content of about 25%.

Second, the preparation of the mother of the song

1. Process flow

Original strain → test tube culture → triangular bottle culture → large triangular bottle culture.

2. Operation points

(1) In vitro culture: use wort and agar as culture medium, cultivate at 25-28 °C for 3-4 days.

(2)Triangle flask cooling: take wort and rice curd juice as culture medium, the total number of yeast is 500-600 million.

Fermentation

1. Process flow

Rice → boiling → spreading and drying → inoculation → man jar nesting → two additions → three additions → saccharification, fermentation → pressing students clarification → sterilization → packaging

2. Operation points

(1) Soaking: Use northeast rice, wash with water and macerate for 20 hours at room temperature.

(2) Steaming: double shower double steaming process, atmospheric pressure steaming 20-40 minutes, steaming process twice with 40 ℃ warm water on the rice, so that the rice grains to absorb enough water to ensure paste.

(3) drying inoculation: steamed rice cooled to 40 ° C, 1 kg of rice with 0.5 kg of water, 20 g of saccharine wine, yeast wine 70 ml, put into the pot nesting, and then add water to saccharine wine twice, add water 1.5 kg of rice 2.25 kg, saccharine wine 30 g, three times to add an equal amount.

(4) Fermentation: The fermentation temperature is controlled at 13 ~ 15℃, and the fermentation time is 16 days.

(5) Sterilization: Heat the clarified liquor of the pressing student to 62 ~ 64℃, keep warm for 3 minutes.

(6) Packing: The finished product should be packed and sealed in sterilized glass bottles.

Strain:Aspergillus oryzae and Aspergillus flavus are used as saccharomyces cerevisiae, and Japanese Union 7 is used as yeast.