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Production method of rice wine

A production method and rice wine technology, applied in the field of rice wine production, can solve the problems that rice wine is prone to sourness and headaches, and achieve the effect of good wine quality and simple process

Inactive Publication Date: 2011-03-30
黄志林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention mainly solves the technical problems in the prior art that rice wine tends to go sour and easily causes headaches after drinking, and provides a rice wine with simple process, good wine quality, no sourness, and no headache (that is, no headache after drinking). Rice wine production method

Method used

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Experimental program
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Effect test

Embodiment 1

[0014] The present invention is a kind of production method of rice wine, and it comprises the following steps:

[0015] For preparation, first soak the glutinous rice in water at about 20 degrees Celsius for 3 hours;

[0016] The first step is to steam the glutinous rice to become glutinous rice;

[0017] The second step is to rinse and cool the glutinous rice evenly with cold water until the temperature of all the glutinous rice reaches or is lower than the actual temperature required for the glutinous rice, then rinse the glutinous rice with warm water at 24-36 degrees Celsius until the temperature of the glutinous rice returns to 24-36 degrees Celsius.

[0018] The third step is to evenly mix the glutinous rice with rice wine, and store it at 20-30 degrees Celsius for 30-48 hours to form the middle substance of rice wine;

[0019] In the fourth step, the rice wine intermediate is blended with grain liquor, and sealed for storage for 1 to 6 months, and then the dregs are ...

Embodiment 2

[0023] In the case of embodiment 1, the cooling process described in step 2 is improved. Rinse and cool evenly with cold water, collect the filtrate in a container until the temperature of the filtrate in the container reaches 24-36 degrees Celsius, then use the filtrate to rinse the glutinous rice again until the temperature of the glutinous rice Evenly reach 24-36 degrees Celsius.

[0024]In actual production, it is difficult to accurately measure the flowing filtrate or measure the temperature of glutinous rice in real time, so this technical scheme stores the filtrate in a container, and the filtrate in the measurement container has a very high temperature. convenient. Since the liquid has a higher temperature when it starts to cool, then the temperature of the filtrate decreases as the temperature of the glutinous rice decreases, and it is mixed with the previous filtrate with a higher temperature, so that the filtrate in the container The temperature of the outlet liqu...

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Abstract

The invention relates to a production method of wine, in particular to a production method of rice wine. The production method of the rice wine comprises the following steps of: 1, steaming sticky rice to be cooked and become sticky rice; 2, cooling the sticky rice to 24-36 DEG C; 3, uniformly mixing wine koji with the sticky rice, and preserving at 20-30 DEG C for 30-48 hours to form rice wine mesostroma; 4, adding grain spirit to the rice wine mesostroma, and hermetically placing for more than one month, wherein the sticky rice and sweet Chinese yeasts are blended according to the mass ratio of 100:0.6-2, and the sticky rice and the grain spirit are blended according to the mass ratio of 100:70-120. The invention has the advantages of simple process and good vinosity, and the like, does not have sour taste or go to heads.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of rice wine. Background technique [0002] Common rice wine is the product of glutinous rice or rice fermented by rhizopus (and a small amount of mucor and yeast), and the chemical composition and physical state have changed greatly. Among them, the starch is converted into small molecular sugars, the protein is partially decomposed into amino acids and peptides, the changes in lipids, and the changes in the binding state of vitamins and minerals all effectively promote the improvement of its nutritional function. Its nutritional function is also based on this chemical and physical change. Moreover, some flavor substances produced during the fermentation process have greatly improved its taste. The starch in rice is converted into monosaccharides and oligosaccharides, which is more conducive to quickly replenishing the body's energy and changing the taste. Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 黄志林
Owner 黄志林
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