Production Of Chinese Rice Wine With High Blast Process

Based on the "roasting" technology for the Japanese Sake, a new-styled industrial equipment was scaled-up and developed for instantaneous gelatinization of rice from the results obtained in a laboratory-scale equipment. This new technology treats raw materials with high temperature air to replace the traditional rice pre-treatment process. As a result, production of Chinese rice wine with zero pollution was achieved, and rice wine with unique flavor produced at the same time.The crystal shape changes of rice starch and chemical characteristics of rice were studied in this paper. After treatment by high temperature air, the volume of the rice is swelled and aromatic smells appear. The crystal shape of the rice changes from compact globsity into released pieces. During the processing, water content of the rice decreases sharply, degradable nitrogen content of rice (dry basis) decreases slowly, and total nitrogen and starch content of rice (dry basis) keeps constant. However, the gelatinization rate and lipid content of rice (dry basis) are a little lower than the rice treated by steaming method. Compared with the traditional method, this new technology decreases the possibility of the starch aging and the rice contamination by microorganism in the air, and reduces the starch loss in processing.Simultaneous Distillation and Extraction (SDE) is proved to be the most effective method for extracting the aroma compounds in glutinous rice among the three kinds of methods, Soxthet Extraction, Dynamic Head Space, and SDE. Analysis of the volatile components by GC-MS showed the nitrogen- and nitrogen-sulfur-containing heterocylics which possibly contributes to the milky odor observed in glutinous rice, were formed by protein, lipid with starches and their degradation products, through Maillard reaction at high temperature with low moisture.Subsequently, the fermentation conditions are optimized with the single factor method, by comprehensive consideration of ethanol concentration, reductive sugar contents, acidity and higher alcohols concentrations in rice wine. The optimal results are inoculum size 12%, koji content 10%, rateio of water and treated rice 3∶1, initial pH 4.5, and feeding at 12hr and 48hr, respectively..Then the sensory evaluation was implemented on rice wines brewed by the glutinous rice with both high temperature air and steaming treatment, The results indicated that the former keeps the common sensory characteristics of rice wine, and has a lighter and special milky flavor. Other routine quality indexes of this new types rice wine are also closed to traditional rice wine. The heterocylic compounds, mainly pyrazines, were found to be the substances contributed to the milky aroma in this new rice wine, by analysis of the differences between the two kinds of rice wine in terms of alcohols, esters, organic acids, and heterocylic compounds by GC-MS and HPLC.Eventually, based on the definition and general principles of cleaner production, performance evaluation system is established for the rice wine industries by the method of Life Cycle Assessment. The evaluation results indicated that the new technique could simplify the working procedure, decrease the energy and resources consumptions, minimize the waste-water discharge during the raw material treatment process, and bring a tremendous economic and environment benefits.