Original plasm wine brewed by rice and mountain spring water through biofermentation and brewing method thereof
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A technology of biological fermentation and mountain spring water, which is applied in the field of fermentation production technology of wine and food, can solve the problems of high physical labor intensity, spicy cooking, high production cost, etc., and achieve the effects of low labor intensity, energy saving and easy operation
Active Publication Date: 2009-05-06
时闻讯
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The shortcomings of the above two methods of producing white wine mainly contain the following points: no effective retention of nutrients in the rice; high energy consumption, high production costs, and high physical labor intensity; the produced white wine taste is relatively flat, and the mouthfeel has a spicy feeling
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[0036] The present invention will be further described below in conjunction with embodiment.
[0037] 1. Select high-quality rice and high-quality mountain spring water in the northern mountainous area of Zhuanghe City, Liaoning Province as raw materials.
[0038] 2. After washing rice, controlling rice, steaming rice, cooling, batching, and adding biological bacteria:
[0043] The fermentation temperature in the vat is 15°C-25°C, the fermentation temperature is c...
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Abstract
The invention belongs to the technical filed of fermentation production process of rice brewed liquor food, and relates to a virgin pulp liquor brewed by the fermentation of rice and spring water and a method for brewing the same. The liquor is brewed by the fermentation of the rice and the spring water which are used as raw materials, and comprises the following components in mass percentage: 55.5 percent of rice, 44.5 percent of spring water and 2.29 percent of added biological fungus liquid; and, by adopting the rice virgin pulp fermentation and virgin pulp press filtration process technique, the nutrient contents of the rice are effectively kept in the liquor. The virgin pulp liquor has the advantages of better keeping the natural nutrient contents of the rice in the liquor, overcoming the defects existing in the rice distilled liquor, and meeting the drinking desire and making a consumer more healthier by properly drinking; and the brewing method has the advantages of energy conservation, low cost, simple operation, low labor intensity and the like.
Description
technical field [0001] The invention belongs to the technical field of fermentation production technology of rice-brewed wine and food, and relates to puree wine brewed by biological fermentation from rice and mountain spring water and a brewing method thereof. Background technique [0002] Rice contains a variety of nutrients and trace elements beneficial to the human body. In addition to heat energy, carbohydrates, amino acids, protein, vitamin B6, B12, vitamin C, vitamin E, it also contains pantothenic acid, folic acid, dietary fiber, biotin, sulfur Minerals, riboflavin, nicotinic acid, calcium, phosphorus, potassium, iodine, iron, zinc, selenium and other trace elements. At present, domestic production of liquor with rice as raw material mainly contains the following two methods: 1, solid state fermentation, distillation to get wine; 2, liquid state fermentation, distillation to get wine. Above two methods produce liquor shortcoming and mainly contain following points: ...
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