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Millet yellow wine and making process thereof

A manufacturing process, the technology of rice yellow wine, applied in the field of millet rice wine and its manufacturing process, to achieve the effect of low alcohol content, improve mellow aroma and cellulose, and lubricious taste

Inactive Publication Date: 2010-09-15
SHANGHAI HUANGJIA WINE BREWING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the traditional rice wine brewing techniques use rice, wheat and sorghum as the main ingredients for brewing, and then add millet as an auxiliary material in an appropriate amount. The real large-scale production of rice wine with millet as the main ingredient has not yet appeared.

Method used

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  • Millet yellow wine and making process thereof
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Embodiment Construction

[0037] The schematic flow diagram as shown in the figure specifically sets forth the implementation mode as the best embodiment of the present invention:

[0038] The ingredients of the embodiment are 100 kilograms in total, and the main ingredients are: 60 kilograms of millet; 5 kilograms of wheat bran; 8 kilograms of glutinous rice; 8 kilograms of sorghum; 4 kilograms of corn; 1.7 kg wolfberry; 1.7 kg red dates; 0.8 kg honey; 0.1 kg plum; 0.8 kg ginger; 1.2 kg wild ginseng.

[0039] Crush the auxiliary materials of the Chinese patent medicine to a 400-mesh sieve and filter, add water at a ratio of 1:100, boil for 48 hours, filter and seal for later use.

[0040] After mixing the above-mentioned main ingredients, use a continuous rice washing machine and 40°C water to wash away a large amount of bran and dust attached to the surface of the ingredients until the leached water is not cloudy, and then pour the main ingredients after the initial washing into the rice soaking tank...

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Abstract

The invention relates to the field of yellow wine brewing, in particular to millet yellow wine and a making process thereof, wherein the millet yellow wine adopts the following mixing materials in percentage by weight: 56-65 percent of millet, 4-7 percent of wheat bran, 5-8 percent of sticky rice, 7-8 percent of broomcorn, 3-4 percent of corn, 7.3-9 percent of saccharifying enzyme yeast, 0.5-0.6 percent of active dry yeast, 1.7-2 percent of medlar, 1.7-2 percent of red date, 0.8-1 percent of honey, 0.1-0.2 percent of preserved plum, 0.9-1 percent of ginger and 1.2-1.3 percent of mountain ginseng. In the invention, millet is used as a main material for making the yellow wine, thereby not only the alcohol degree is low, but also the acidity thereof is much lower than the traditional yellow wine, so that the millet yellow wine has quite lubricant as well as tasty and refreshing mouth feeling and can be regarded as an elegant drink for general non-alcohol beverage persons in banquets, feasts and the like, and in addition, rich selenium (Se) elements are also the guarantee for health and nutrition of pregnant women, old people and children.

Description

technical field [0001] The invention relates to the field of rice wine brewing, in particular to a millet rice wine and a manufacturing process thereof. technical background [0002] The nutritional value of rice wine is higher than that of (white wine, wine, beer). It contains more than a dozen amino acids, including 8 kinds of amino acids necessary for the human body, 8 kinds of sugars and multivitamins. In addition, it also contains more than ten kinds of trace elements and minerals, which is vividly known as "liquid cake". Studies have shown that yellow rice wine contains a certain amount of blood pressure-lowering and cholesterol-lowering active peptides, phenols, functional oligosaccharides, r-aminobutyric acid and other biological substances. Rice wine is not only a nutritious food, but also a tonic with health care functions. Drinking rice wine in moderation in summer can not only supplement the normal physiological metabolism of the human body. The macronutrients...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/865
Inventor 王同富张福奇黄小国袁莲华
Owner SHANGHAI HUANGJIA WINE BREWING
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