The traditional immersion of rice in water and steam cooking
steps in the brewing of rice wine can break the tissue structures
of cereal raw materials and accelerate starch gelatinization with
high-temperature However, once
industrial production of CRW is concerned, there are also many change in materials in the process of extrusion puffing, which has
played a significant role in the guidance of the theoretical research
on the brewing of rice wine by the extrusion method.
The feasibility of winemaking by the extrusion puffing method
has been fully demonstrated. However, the scope of its industrial
applications has always been very limited for extruded rice
without enzyme addition, mainly because the raw materials in
extrusion puffing may engage in the Maillard reactions and result
in the decline of the total content of amino-N in finished wine
(Anderson & Ng, 2000; Lu et al., 2003). Also, this process may alter
the flavor of the rice wine, thus, making it too light to win sufficient
recognition in the consumer market. Hence, as far as winemaking
by the puffing method is concerned, the researches should have
paid closer attention to the nutritional value and flavor of rice
wine.