Panicum miliaceum yellow wine production technology

A production process, millet technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low alcohol yield, unobvious health function, and affecting the quality of wine, and achieve the effect of high alcohol yield, good quality, and high nutritional value

Inactive Publication Date: 2010-07-07
陕西鹏翔食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing rice wine is made from indica rice or japonica rice or indica rice and japonica rice. Many people use this kind of rice wine to make stewed meat and stewed fish to remove fishy smell, so it is also called rice wine. Its health function is not obvious. And the yellow rice wine that adopts the broomcorn millet produced i

Method used

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  • Panicum miliaceum yellow wine production technology
  • Panicum miliaceum yellow wine production technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1 Raw material proportioning is 50 kilograms of soft broomcorn millet, 8 percent wheat koji, 1 percent active dry yeast, and 75 kilograms of water.

[0027] Process flow: according to the following process flow

[0028] The raw materials are soaked in rice, steamed, and cooled, and then put into the tank together with water, distiller's mother, and wheat koji, and then stored after fermentation, pressure filtration, clarification, and decoction, and then the stored wine is filled. , which is the finished product after packaging.

[0029] Requirements for raw materials and brewing water

[0030] (1) Requirements for soft millet: the fruit is ripe and plump, pure and free from impurities, moth-eaten and mildew. The physical and chemical indicators are as follows:

[0031] starch content

Moisture %

Impurities

leather shell

Milling rate

More than 60%

10-12

0.2% or less

0.2% or less

90％

[0032] (2) Requi...

Embodiment 2

[0100] Example 2 is basically the same as Example 1, except that the process parameters are different; its raw material ratio is that the ratio of broomcorn millet to water is 2: 3, and then add 7% wheat koji and 1% active dry yeast during fermentation . The time for soaking rice is 18h-20h because it is summer.

Embodiment 3

[0101] Example 3 is basically the same as Example 1, except that the process parameters are different; its raw material ratio is that the ratio of broomcorn millet to water is 2: 3 and then add 10% wheat koji and 1% active dry yeast during fermentation . The rice soaking time is selected from 20h to 25h in winter.

[0102] The parts not described in detail in the embodiments are based on known technologies or common sense in the industry. Suspected to damage the quality of the wine.

[0103] (2) Bottling: Bottling includes wine filling into bottles and capping operations. Rubber tubes are used for bottling and the siphon method is used, but the bottle caps can be used after being soaked in 75° alcohol for sterilization.

[0104] (3) Sterilization: After bottling, pasteurization is carried out. The temperature used was 65°C for half an hour. The method is: put the bottle containing wine into the sterilizing tank, immerse the bottle in water, turn on the air, put a thermomet...

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PUM

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Abstract

The invention belongs to a wine brewing technology, in particular to a panicum miliaceum yellow wine production technology. Northern Shaanxi soft panicum miliaceum is adopted to serve as a raw material. The proportion of the soft panicum miliaceum and water is 2 to 3. 7 to 10 percent of wheat koji and 1 percent of active dry yeast are added into the ferment. The technical process comprises mixing raw materials after rice immersion, rice steaming and cooling by being spread, clean water, yeast wine and wheat koji, and performing fermentation, filter pressing, clarification, wine boiling, storage, filling and obtaining products. The panicum miliaceum yellow wine has the advantages of high nutrition value, good quality and high wine yield.

Description

technical field [0001] The invention belongs to a wine brewing process, in particular to a production process of broomcorn rice wine. Background technique [0002] The existing rice wine is made from indica rice or japonica rice or indica rice and japonica rice. Many people use this kind of rice wine to make stewed meat and stewed fish to remove fishy smell, so it is also called rice wine. Its health function is not obvious. And the yellow rice wine that adopts the broomcorn millet produced in northern Shaanxi to be raw material to make, its main effect is health care, has warm stomach, warm uterus, beautifying effect, and auxiliary treatment gastritis, enteritis, the health care effect of rheumatism, if adopt known yellow rice wine process to make Millet rice wine has a low yield rate, which affects the quality of the wine. Contents of the invention [0003] The purpose of the invention is to provide a millet rice wine production process, the millet rice wine produced by...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王鹏举
Owner 陕西鹏翔食品有限公司
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