Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof

Abstract

The invention discloses a purely fermented low-alcoholic strength and low-sugar fresh-juice yellow wine and a production method thereof. The yellow wine is manufactured by the components with the weight portions as follows: 100 portions of sticky rice, 15 to 18 portions of wheat koji, 0.15 to 0.2 portion of Chinese yeast, 0.05 to 0.1 portion of lotus nut as well as 0.1 to 0.2 portion of lotus leaf. The production technique thereof comprises: I, raw material processing; II, potting and making air gaps; III, saccharifying and adding the wheat koji to flush the cylinder; IV, fermenting, harrowing operated and after fermenting; V, filter pressing, sterilizing and packaging. The invention solves the six difficulties of Huzhi wine, including easily becoming acid, containing high sugar, searching cold, changing color, hurting stomach and being incapable of producing in hot days and meets the consumption demand of the current consumers on paying more attention on the self-body health care and preserving increasingly.

Description

technical field [0001] The invention relates to the technical field of biological fermentation, in particular to a purely fermented low-alcohol and low-sugar fresh-juice rice wine and a production method thereof. Background technique [0002] Yellow rice wine, as my country's traditional specialty wine, is also one of the beverages with the longest history. It is widely spread and loved by consumers. However, due to the improvement of people's living standards and cultural quality in recent years, consumption concepts have also changed. Based on the consideration of nutrition and health, all kinds of rice wine with low alcohol content and nutrition are more and more popular with consumers, because it has the characteristics of rice wine. It should have the characteristics of flavor and low-alcohol nutrition. Compared with traditional rice wine, low-alcohol rice wine is more suitable for the current consumers' pursuit of mellow taste, comfort and health concepts. It also mee...

AI Technical Summary

Problems solved by technology

Traditional lake wine has always had six major problems: easy to sour, high in sugar, cold, discoloration, stomach injury and inability to produce in hot weather

Although the alcohol content of Huzhijiu currently on the market has been reduced, due to the restriction of fermentation in the production process, the sugar content of Huzhijiu is relatively high and the taste is mellow and sweet. The wine of the lake cannot meet the consumers' requirements for the wine of the lake to be mellow, comfortable and fresh