Manufacturing method for solving sedimentation of rice wine in shelf life

Abstract

The invention provides a manufacturing method for solving sedimentation of the rice wine in shelf life, comprising the following steps: original wine liquid clearing, freezing, heat preserving, filtering, encapsulating and sealing, sterilizing and packing; in the freezing process, the original wine is refrigerated through a liquid quick cooler, the wine flow is adjusted to ensure that the outlet temperature of the wine reaches minus 3 to minus 6 DEG C before entering a stainless steel insulation barrel for heat preservation for 48 to 96 hours; the fine rice wine is filtered by a liquid cross-flow membrane bacteria removal and microfiltration system with the entrapped grain size of 0.1 to 0.2 mu m; then the fine rice wine is water-bathed and sterilized. The invention has the benefits that the sediment can be pre-removed by freezing and heat preserving for a certain period before filtration; the precursors of large-particle high polymer protein existing in the fine rice wine undergoing freezing and heat preserving can be removed by the microfiltration techniques; therefore, the rice wine prepared by the method in the invention is light in color, is clean, transparent and glossy; during the shelf life of the rice wine, only a slight trace of sediment exists at the bottoms of bottles or jars; the flavour of the rice wine is not changed fundamentally.

Description

technical field [0001] The invention belongs to the field of fermented wine making. Especially in the production process of yellow rice wine, the production method adopts the combination of freezing and liquid cross-flow membrane sterilization microfiltration technology to remove the precipitated substances. Background technique [0002] Yellow rice wine is rich in nutrition and health care. Drinking rice wine in moderation for a long time can keep you healthy. With the continuous improvement of people's living standards, people's awareness of the nutrition and health care effects of rice wine is also constantly increasing, and it has become a consensus among people to choose to drink rice wine for fitness. However, consumers, especially in countries such as Southeast Asia, have visual disapproval of the sedimentation phenomenon of rice wine during the shelf life, which affects consumers' choice of drinking rice wine for fitness and physical strength, and affects domestic s...

AI Technical Summary

Problems solved by technology

However, consumers, especially in countries such as Southeast Asia, have visual disapproval of the sedimentation phenomenon of rice wine during the shelf life, which affects consumers' choice of drinking rice wine for fitness and physical strength, and affects domestic sales and export of rice wine. , affecting the economic benefits of rice wine enterprises

Aiming at the problem of sedimentation during the shelf life of rice wine, my country's rice wine industry has started research since the 1990s, using processes such as adding clarifiers and filtering with diatomaceous earth at room temperature followed by a fine filter, but these processes shorten the shelf life of rice wine. sediment, but it still cannot meet the needs of domestic and foreign consumers that rice wine can only have a very small amount of sediment during the shelf life

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