Angelica yellow wine and its making process

A technology for yellow rice wine and angelica, applied in the field of functional rice wine products and their manufacturing, can solve the problems of turbid wine body, poor taste of rice wine products, and low functionality of rice wine.

Inactive Publication Date: 2007-08-22
GANSU WUSHANCHI YELLOW WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0008] The main technical problems solved by the invention are the problems of turbid wine body, low...

Method used

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  • Angelica yellow wine and its making process

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Embodiment 1

[0079] The production of Angelica yellow rice wine product of the present invention mainly is made up of following steps:

[0080] (1), prepare the mature raw wine of rice wine: prepare the mature raw wine of yellow rice wine according to the basic production process of yellow rice wine.

[0081] (2), ingredients: first dissolve the Chinese angelica extract in an appropriate amount of rice wine according to the weight ratio of 0.1% of the rice wine, and then add it to the rice wine.

[0082] (3) Clarification treatment: add 8% tannin and 6% gelatin by weight to the wine liquid, control the difference in room temperature after shaking, and let it stand for 30 hours within 5°C, filter and remove the precipitate, then set aside at 60°C for 2h and 0 ℃ 24h cold and hot treatment three times, filter each time to remove the precipitate, and then freeze at -2 ℃ for 72h.

[0083] (4) Filtration: the above-mentioned yellow rice wine is respectively treated with diatomaceous earth filte...

Embodiment 2

[0100] Embodiment 2 main technology is basically the same as example 1

[0101]The production of Angelica yellow rice wine product of the present invention mainly is made up of following steps:

[0102] (1), prepare the mature raw wine of rice wine: prepare the mature raw wine of yellow rice wine according to the basic production process of yellow rice wine.

[0103] (2), ingredients: first dissolve the extract of angelica sinensis in the rice wine in a proportion of 0.2% by weight of the rice wine, and then add it to the rice wine.

[0104] (3) Clarification treatment: add 8% tannin and 6% gelatin by weight to the wine liquid, control the temperature difference of the treatment after shaking, and stand still within the range of 5°C for 48 hours, filter to remove the precipitate, and then cool it at 55°C for 2h and 0°C 24h cold and hot treatment three times, filter each time to remove the precipitate, and then freeze at -2°C for 72h.

[0105] (4) Filtration: the above-mentio...

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Abstract

The present invention discloses angelica yellow wine and its making process, and belongs to the field of yellow wine making technology. The angelica yellow wine is made with yellow wine as base material, and through adding angelica extract. The making process has a clarifying step after adding tannin and gelatin, a low temperature freezing step and a filtering step, so that the angelica yellow wine has high transparency, high stability and good taste.

Description

[0001] Technical field: the invention belongs to the technical field of yellow rice wine production, and in particular relates to functional yellow rice wine products and a manufacturing method thereof. Background technique: [0002] Rice wine is a national specialty and traditional food of my country. It has a long history and is one of the three major wines in the world. Because of its low alcohol content, good aroma, mellow taste and rich nutrition, rice wine has always been loved by the working people of our country, and is well received by foreign consumers, and enjoys a high reputation in the world. Yellow rice wine is a low-alcohol fermented original wine made from grains as the main raw material, using the joint saccharification and fermentation of various beneficial microorganisms contained in wine medicine, wheat koji or rice koji. Yellow rice wine is brewed from rice, millet, corn, millet, wheat, etc., after cooking, adding koji, saccharifying, fermenting, pressing...

Claims

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Application Information

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IPC IPC(8): C12G3/04
Inventor 尹始平温凯姚自奇
Owner GANSU WUSHANCHI YELLOW WINE
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