Method for producing semisweet or sweet yellow wine

A technology for sweet and yellow rice wine, applied in the production field of semi-sweet or sweet rice wine, can solve the problems of long soaking time, reduced production efficiency, rancid rice wine, etc., and achieve the effects of unique product flavor, high production efficiency and stable quality

Active Publication Date: 2011-08-03
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The rice soaking time in the above process is too long, which reduces the production efficiency; the pre-fermentation time is too long, and adding rice mash multiple t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1:

[0023] 1) Soaking: first mix glutinous rice with warm water in a ratio of 1:1, pump to the rice soaking tank, and make the water level higher than the rice noodles, stir evenly with compressed air, keep the upper and lower water temperature consistent, and control the water temperature at 25-35 ℃, the rice soaking time is 2 days, the rice fingers should be kneaded into powder after soaking;

[0024] 2) Steaming rice: Mix the fragile rice that has been soaked for two days with the slurry water and pump it to the rice-water separation device. Drain the rice grains and enter it into the rice steaming machine. When the rice is steamed, the height of the rice layer is about 30cm, and the steam pressure About 0.2Mpa, the cooking time is about 25min, so that the rice grains are loose and not mushy, mature uniformly, and there is no white core raw grains inside, and the steamed rice is cooled to 30-75℃ by blast;

[0025] 3) Drop the can: Put the purebred glutinous rice k...

Example Embodiment

[0032] Example 2:

[0033] 1) Soaking: first mix the glutinous rice with water in a ratio of 1:1, use a pump to transfer to the rice soaking tank, and make the water level higher than the rice noodles, stir evenly with compressed air, keep the upper and lower water temperature consistent, and control the water temperature at 25-35 ℃, the rice soaking time is 2 days, the rice fingers should be kneaded into powder after soaking;

[0034] 2) Steaming rice: Mix the fragile rice that has been soaked for two days with the slurry water and pump it to the rice-water separation device. Drain the rice grains and enter it into the rice steaming machine. When the rice is steamed, the height of the rice layer is about 30cm, and the steam pressure About 0.2Mpa, the cooking time is about 25min, so that the rice grains are loose and not mushy, mature uniformly, and there is no white core raw grains inside, and the steamed rice is cooled to 30-75℃ by blast;

[0035] 3) Drop the can: Put the purebred...

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PUM

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Abstract

The invention provides a process for producing semisweet or sweet yellow wine with short production period, high production efficiency, stable quality and unique flavor. The production process can conveniently and alternately generate semisweet and sweet yellow wine as required. The method comprises the following steps of: 1) glutinous rice impregnation; 2) rice steaming; 3) tank filling: filling steamed glutinous rice and purebred raw wheat yeast in an amount which is 5 to 15 percent of the weight of the glutinous rice, block yeast in an amount which is 4 to 5 percent of the weight of the glutinous rice, rice wine in an amount which is 50 to 200 percent of the weight of the glutinous rice and yeast wine in an amount which is 10 to 20 percent of the weight of the glutinous rice into a tank, and starting fermentation at the temperature of between 28 and 30 DEG C; 4) pre-fermentation: raking the materials for the first time in 13 to 16 hours of fermentation, and controlling the fermentation temperature to be below 36 DEG C; 5) wine adding sizing: fermenting for 24 hours, adding the rice wine in an amount which is 300 to 1,300 percent of the weight of the glutinous rice, and stirring uniformly; and 6) post fermentation.

Description

technical field [0001] The invention relates to a method for producing rice wine, in particular to a method for producing semi-sweet or sweet rice wine. Background technique [0002] Shanniang, the representative of semi-sweet rice wine, has a sugar content of 40.1-100g / L, and Xiangxue wine, the representative of sweet rice wine, has a sugar content of more than 100g / L. They are all traditional Shaoxing rice wine, with sweet taste, rich aroma and texture. Extra-concentrated rice wine is a fine product, deeply loved by the masses, and it is also a good base wine. The production of traditional sweet or semi-sweet rice wine has small production volume, slow fermentation, long production cycle, pure manual operation, and labor High strength, high production cost and other disadvantages. [0003] The invention patent application with application number CN200810122040.8 (publication number: CN101475890A) discloses a kind of Shanniang wine and its production process, including: ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
Inventor 袁军川毛严根冉宇舟沈栋良张辉
Owner SHANGHAI JINFENG WINE IND
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