Nutritious mixed fermented wine with low alcohol content and its making process

A technology of mixed fermentation and production method, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of lack of mellow aroma, short shelf life, and harmfulness to the drinker, and achieve the effect of helping human health and increasing the content

Inactive Publication Date: 2007-08-22
林洪勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the final product is not sterilized by high temperature, the existing rice wine contains a large amount of protein, vitamins, minerals and other nutrients, but it is very easy to deteriorate and can only be produced in winter
In order to prolong the shelf life of rice wine, preservatives are usually added in it. If the content of preservatives is high, the shelf life will be long, but it will be harmful to the drinker; if the content of preservatives is small, the shelf life will be short, which will affect the long-term storage of rice wine.
In addition, the existing rice wine also has shortcomings such as lack of mellow aroma and poor taste, and it is sometimes necessary to add flavor enhancers to adjust
The pre-production process of existing white wine is basically the same as that of rice wine, except that the post-production process is carried out through distillation and purification after fermentation, so that the white wine is sterilized at high temperature (distilled), and the wine tastes mellow, delicious, and is not easy to deteriorate, without adding any preservatives. Long-term storage, and the longer it is stored, the more mellow it will be, but its nutritional value is low. Proper drinking can achieve the effect of promoting blood circulation and removing blood stasis. Excessive drinking will be harmful to health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. According to the method of the prior art, wash, soak and steam the wine-making raw materials (cereals containing starch and sugars, such as yellow rice, glutinous rice, corn, black rice, etc.), without soaking and cooling, and take most of them The hot steamed rice is directly put into the wine tank;

[0019] b. Making a fermentation starter: take the remaining steamed rice, white sugar, yeast, glucoamylase and water. Enzyme 1~3, water 15~20; fermentation 8~12 hours;

[0020] c. add rice wine and stir in the wine vat described in step a, the ratio of weight and number of steamed rice in the wine vat to rice wine is 100: 37~40;

[0021] d. When the raw material in step c drops to 38~40°C, add 60~95° edible alcohol and the primer made in step b to the raw material, the ratio of weight and number of steamed rice in the wine tank, edible alcohol and primer is 150~160:37.3~50.7:22.5~45, stir evenly, ferment for 16~20 days;

[0022] e. Add 60-95° edible alcohol to the f...

Embodiment 2

[0025] a. According to the method of the prior art, wash, soak and steam the raw materials for wine making (cereals containing starch and sugars, such as yellow rice, glutinous rice, corn, black rice, etc.), without soaking and cooling, take 150 kg The hot steamed rice is directly put into the wine tank;

[0026] b. Make fermentation primer: take steamed rice, white sugar, yeast, glucoamylase and water, the weight of each component is as follows: steamed rice 15 kg, white sugar 6 kg, yeast 0.3 kg, glucoamylase 1 kg, water 15 kg ;Ferment for 8-12 hours;

[0027] c. While making the fermentation primer, add rice wine to the wine vat described in step a and stir, the ratio of steamed rice and rice wine in the wine vat is 100:37; that is, to the wine vat described in a step Add 55.5 kg of rice wine to the wine tank, and stir while adding, so that the raw materials in the wine tank reach 38-40 °C when the fermentation primer is completed.

[0028] d. Add 60-95° edible alcohol and...

Embodiment 3

[0032] a. According to the method of the prior art, the raw materials for wine making (cereals containing starch and sugars, such as yellow rice, glutinous rice, corn, black rice, etc.) are washed, soaked, steamed, without soaking and cooling, and 160 kg are taken The hot steamed rice is directly put into the wine tank;

[0033] b. Make fermentation starter: take steamed rice, white sugar, yeast, glucoamylase and water, the weight of each component is as follows: steamed rice 20 kg, white sugar 7 kg, yeast 0.7 kg, glucoamylase 3 kg, water 20 kg ;Ferment for 8-12 hours;

[0034] c. While making the fermentation primer, add rice wine to the wine vat described in step a and stir, the ratio of steamed rice and rice wine in the wine vat is 100:37-40; Add 60 kg of rice wine into the wine vat, and stir while adding, so that the raw materials in the wine vat reach 38-40°C when the fermentation primer is completed,

[0035] d. Add 60-95° edible alcohol and the primer made in step b t...

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PUM

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Abstract

The nutritious mixed fermented wine with low alcohol content is made through the following steps: cooking the wine material; mixing cooked wine material, sugar, yeast, saccharifying enzyme and water to prepare primer; mixing the rest cooked wine material with rice wine, alcohol and the primer for the first fermentation; adding alcohol and secondary fermenting; filtering and ageing. The nutritious mixed fermented wine has rich nutrients, no precipitate, mellow fragrance and health function of promoting blood circulation to disperse blood clots.

Description

Technical field: [0001] The invention relates to a wine made from grains and a production method thereof, in particular to a nutritional fermented wine with rich nutrition, mellow wine taste, promoting blood circulation and removing blood stasis, without any preservatives and a production method thereof. Background technique: [0002] At present, drinking wine is basically divided into two categories, one is fruit wine made from fruits, such as wine, hawthorn wine, wolfberry wine, cider, etc., and the other is grain wine containing starch and sugar. Grain wine made from raw materials, such as rice wine, beer, liquor, etc. The existing rice wine making method is to wash, soak and steam the grains containing starch and sugars, put the refrigerated steamed rice in a wine vat, add brewer's yeast to ferment, filter and age. Because the final product is not through high-temperature sterilization, so the existing rice wine contains multiple nutrients such as a large amount of prot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 林洪勇
Owner 林洪勇
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