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Fermentation method of cooling type yellow wine containing bamboo-leaves flavones and yellow wine

A technology of bamboo leaf flavonoids and refreshing type, which is applied in the field of rice wine brewing, can solve the problems of poor fusion and split taste of rice wine, and achieve the effect of uniform and constant taste

Active Publication Date: 2012-05-02
WUZHANMAO WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen from this that although the rice wine has a good taste, because the time of adding the additives is at the back end of the brewing process, it is inevitable that the taste of the rice wine will be split and the degree of fusion is not good. The characteristic of its thickness is its wine base; the wine base has not adopted new technology innovation, so even though the rice wine is a low-alcohol wine, once it is drunk too much, it will still be very high, and it will not be easy to wake up after a long time.

Method used

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  • Fermentation method of cooling type yellow wine containing bamboo-leaves flavones and yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A refreshing rice wine containing bamboo leaf flavonoids, the content of bamboo leaf flavonoids is 30 mg / L, and the total sugar content is 20 g / L.

[0025] Above-mentioned refreshing rice wine containing bamboo leaf flavonoids is brewed as follows:

[0026] 1. Select 500 kg of high-quality rice and 1.0 kg of bamboo leaf extract; requirements: rice grains are full, free of impurities and mildew, whiteness 98%, moisture 10%; bamboo leaves meet medicinal standards;

[0027] 2. Cook, saccharify, and ferment the rice, add bamboo leaf extract on the third day of fermentation, and mix well;

[0028] 3. After adding bamboo leaf extract and fermenting for 80 hours, release carbon dioxide and pass it into fresh air; carry out post-fermentation, test once every 5 days during the post-fermentation period, and carry out quality control; when the post-fermentation time reaches 30 days, it can be squeezed, filter;

[0029] 4. Pasteurize after filtration, that is, "decoction", the te...

Embodiment 2

[0032] A refreshing rice wine containing bamboo leaf flavonoids, the content of bamboo leaf flavonoids is 40mg / L, and the total sugar content is 25g / L.

[0033] Above-mentioned refreshing rice wine containing bamboo leaf flavonoids is brewed as follows:

[0034] 1. Select 500 kg of high-quality rice and 1.5 kg of bamboo leaf extract; requirements: the rice grains are full, free of impurities and mildew, 98% whiteness, and 10% moisture; the bamboo leaves meet the medicinal standard;

[0035] 2. Cook, saccharify, and ferment the rice, add bamboo leaf extract on the third day of fermentation, and mix well;

[0036] 3. After adding bamboo leaf extract and fermenting for 80 hours, release carbon dioxide and pass it into fresh air; carry out post-fermentation, test once every 7 days during the post-fermentation period, and carry out quality control; when the post-fermentation time reaches 45 days, press and filter ;

[0037] 4. Pasteurize after filtration, that is, "decoction", the ...

Embodiment 3

[0040] A refreshing rice wine containing bamboo leaf flavonoids, the content of bamboo leaf flavonoids is 50 mg / L, and the total sugar content is 25 g / L.

[0041] Above-mentioned refreshing rice wine containing bamboo leaf flavonoids is brewed as follows:

[0042] 1. Select 500 kg of high-quality rice and 2.0 kg of bamboo leaf extract; requirements: the rice grains are full, free of impurities and mildew, whiteness is 98%, and moisture is 10%; the bamboo leaves meet the medicinal standard;

[0043] 2. Cook, saccharify, and ferment the rice, add bamboo leaf extract on the fourth day of fermentation, and mix well;

[0044] 3. After adding bamboo leaf extract and fermenting for 80 hours, release carbon dioxide and pass it into fresh air; carry out post-fermentation, test once every 8 days during the post-fermentation period, and carry out quality control; when the post-fermentation time reaches 60 days, press and filter ;

[0045] 4. Pasteurize after filtration, that is, "decoc...

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Abstract

The invention relates to a fermentation method of cooling type yellow wine containing bamboo-leaves flavones and the yellow wine, belonging to the technical field of yellow wine fermentation. The method comprises the steps: cooking, saccharifying and fermenting rice, adding bamboo-leaves extract at the third to seventh day after fermentation, mixing evenly, then carrying out fermentation, pressing, filtering, wine frying, storage and blending and preparing the yellow wine. The cooling type yellow wine containing the bamboo-leaves flavones, prepared by the method of the invention, has the advantages of not going to the head and being difficult to be drunk, and also has the characteristics of uniform, constant, cool and quietly elegant taste.

Description

technical field [0001] The invention relates to a method for brewing refreshing rice wine, in particular to a method for brewing refreshing rice wine containing bamboo leaf flavonoids, and belongs to the technical field of rice wine brewing. Background technique [0002] Yellow rice wine is a traditional product in my country. It has a long history and a mellow taste. Compared with white wine, it has a lower alcohol content and a better taste. It also performs better in terms of health care, so it is deeply loved by consumers. However, the mellow taste of yellow rice wine has also become its shortcoming. Because of its mellow characteristics, although the alcohol content is very low, once you drink too much, it is easy to get on your head, and it is not easy to wake up after a long period of drunkenness. The traditional brewing of general rice wine uses rice, millet, corn, millet, wheat, etc. as the main raw materials, and is made through cooking, saccharification, fermentat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 楼凤鸣周峰
Owner WUZHANMAO WINE