Low-degree nutrient yellow rice wine

Abstract

A kind of minute nutrition yellow rice or millet wine , belong to the yellow fermented glutinous rice of making technological field, include yellow rice or millet wine base wine, water candy Su, different malt low to gather candy, bamboo leaf extracts, its adding amount is base wine weight percentage respectively 0.01- 20%, 0.1- 20%, 0.1- 5.0%. the invention candy and different malt Su low to gather candy, bamboo leaf extract good health care efficiency and combine together with organic nutrition super strong pairs of fork factor water, it is rational to fill a prescription and design science, has increased the nutrition of the yellow wine, the flavor of the innovative yellow rice or millet wine, abundant intension of the yellow rice or millet wine products of palace. Have a trial test through many national-level yellow wine judging panels, think the products color and luster orange, limpid and transparent and glossy, the wine is fragrant and quiet and tastefully laid out, fragrant, the mouth feel is light and comfortable, there is no bitter, astringent, piquancy of general yellow wine, to enter the mouth is gentle and amiable, flavor the unique, accord with modern pursue nutrition healthy consumption idea.

Description

technical field

[0001] The invention relates to a kind of rice wine with low nutrition, which belongs to the technical field of rice wine brewing. Background technique

[0002] Existing yellow rice wine is to take glutinous rice, wheat, water as main raw material, and forms through soaking rice, steaming rice, saccharifying and fermenting, post-fermentation, squeezing and filtering, decocting wine, storing, and blending, and its alcohol content is generally ≥ 15% (V / V ), the total sugar is 15.0~100.0g / l. For a long time, rice wine has been favored by consumers for its traditional craftsmanship and mellow flavor. With the rapid development of society and the transformation of consumption concept, there is a need for new-flavor rice wine with low alcohol content and good nutritional value to meet the needs of different consumption levels.

[0003] The development of existing low-alcohol yellow rice wine mainly contains following three types:

[0004] One is prepared by dilut...

Examples

Embodiment Construction

[0016] Main technological process described in the present invention is:

[0017] Glutinous rice→sieving rice→soaking rice→steaming rice→saccharification and fermentation→pressing→filtering→decoction→storage→rice wine base wine→low temperature evaporation→concentrate→blending→freezing→coarse filtration→membrane filtration→filling→finished product; Sugar, isomaltooligosaccharide, and bamboo leaf extract are added in the process of blending or saccharification and fermentation.

[0018] Evaporate the base liquor of rice wine at low temperature to obtain a concentrated solution, then add isomaltooligosaccharides, stachyose, bamboo leaf extract, etc. for blending, so that all indicators meet the standard requirements, and then reduce the temperature of the wine to minus 2-5°C , kept for about 72 hours, after two filters, filling is the finished product.

technical field

[0001] The invention relates to a kind of rice wine with low nutrition, which belongs to the technical field of rice wine brewing. Background technique

[0002] Existing yellow rice wine is to take glutinous rice, wheat, water as main raw material, and forms through soaking rice, steaming rice, saccharifying and fermenting, post-fermentation, squeezing and filtering, decocting wine, storing, and blending, and its alcohol content is generally ≥ 15% (V / V ), the total sugar is 15.0~100.0g / l. For a long time, rice wine has been favored by consumers for its traditional craftsmanship and mellow flavor. With the rapid development of society and the transformation of consumption concept, there is a need for new-flavor rice wine with low alcohol content and good nutritional value to meet the needs of different consumption levels.

[0003] The development of existing low-alcohol yellow rice wine mainly contains following three types:

[0004] One is prepared by dilut...

Examples

Embodiment Construction

[0016] Main technological process described in the present invention is:

[0017] Glutinous rice→sieving rice→soaking rice→steaming rice→saccharification and fermentation→pressing→filtering→decoction→storage→rice wine base wine→low temperature evaporation→concentrate→blending→freezing→coarse filtration→membrane filtration→filling→finished product; Sugar, isomaltooligosaccharide, and bamboo leaf extract are added in the process of blending or saccharification and fermentation.

[0018] Evaporate the base liquor of rice wine at low temperature to obtain a concentrated solution, then add isomaltooligosaccharides, stachyose, bamboo leaf extract, etc. for blending, so that all indicators meet the standard requirements, and then reduce the temperature of the wine to minus 2-5°C , kept for about 72 hours, after two filters, filling is the finished product.