Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A refreshing low-alcohol mung bean rice wine and its production process

A production process, the technology of mellow mung bean, applied in the direction of microorganisms, preparation of alcoholic beverages, methods based on microorganisms, etc., can solve problems such as poor stability, turbidity of wine quality, thick taste, etc., to overcome turbidity of wine quality, coordination of wine body, Refreshing effect

Inactive Publication Date: 2011-12-07
苏州市新同里红酒业有限公司
View PDF0 Cites 17 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product has the problems of high alcohol content, thick taste, slightly astringent aftertaste, turbid wine quality and poor stability, which is difficult to meet the taste requirements of modern people for yellow rice wine

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A refreshing low-alcohol mung bean rice wine and its production process
  • A refreshing low-alcohol mung bean rice wine and its production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] The raw material formula of the mung bean rice wine of the present embodiment is:

[0047] Japonica rice 55kg

[0048] Glutinous rice 55kg

[0049] Mung beans 15kg

[0050] Rhizopus Baiyao 0.2kg

[0051] Raw wheat koji 8.75kg

[0052] Red yeast rice 3.75kg

[0053] Starch glucoamylase (enzyme activity 50000u / g) 0.08kg

[0054] Acid protease (enzyme activity 50000u / g) 0.01kg

[0055] Water 277.51kg

[0056] Wherein, the water content is obtained by subtracting the amount of other raw materials from the total wine mash before pressing and blending. In this embodiment, the total wine mash before pressing and blending is about 415.3 kg.

[0057] refer to figure 1 , the production process of the mung bean rice wine of this embodiment includes raw material preparation, rice pouring wine mother preparation, initial feeding of glutinous rice, re-feeding of cooked mung beans, post-fermentation, pressing and filtration, frying and sterilization of...

Embodiment 2

[0092] The raw material formula of the mung bean rice wine of the present embodiment is:

[0093] Japonica rice 50kg

[0094] Glutinous rice 50kg

[0095] Mung beans 25kg

[0096] Rhizopus Baiyao 0.22kg

[0097] Raw barley koji 8kg

[0098] Red yeast rice 6kg

[0099] Starch glucoamylase (enzyme activity 50000u / g) 0.015kg

[0100] Acid protease (enzyme activity 50000u / g) 0.008kg

[0101] Water 276.557kg

[0102] Wherein, the water content is obtained by subtracting the amount of other raw materials from the total wine mash volume before pressing and blending. In this embodiment, the total wine mash volume is about 415.8kg.

[0103] The production technology of the mung bean rice wine of the present embodiment is identical with embodiment 1;

[0104] The indicators of the finished product of the refreshing low-alcohol mung bean rice wine of the present embodiment are:

[0105] Sensory Index:

[0106] Color: orange-yellow transparent;

[...

Embodiment 3

[0114] The raw material formula of the mung bean rice wine of the present embodiment is:

[0115] Japonica rice 50kg

[0116] Glutinous rice 55kg

[0117] Mung beans 20kg

[0118] Rhizopus Baiyao 0.25kg

[0119] Raw wheat koji 8.5kg

[0120] Red yeast rice 5.5kg

[0121] Starch glucoamylase (enzyme activity 50000u / g) 0.01kg

[0122] Acid protease (enzyme activity 50000u / g) 0.006kg

[0123] Water 275.484kg

[0124] Wherein, the water content is obtained by subtracting the amount of other raw materials from the total wine mash volume before pressing and blending. In this embodiment, the total wine mash volume is about 414.75kg.

[0125] The production technology of the mung bean rice wine of the present embodiment is identical with embodiment 1;

[0126] The indicators of the finished product of the refreshing low-alcohol mung bean rice wine of the present embodiment are:

[0127] Sensory Index:

[0128] Color: orange-yellow transparent;

[0129] Arom...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
Bronsted acidityaaaaaaaaaa
Bronsted acidityaaaaaaaaaa
Bronsted acidityaaaaaaaaaa
Login to View More

Abstract

The invention relates to a refreshing low-alcohol mung bean rice wine and a production process thereof. The wine is prepared by raw materials, prepared with rice wine, initially fed with glutinous rice, then fed with cooked mung beans, post-fermented, pressed and prepared, filtered, fried, sterilized, and stored for aging. It is brewed by multi-step processes such as cooking, blending and seasoning, freezing and flocculation; its raw material formula (weight) is: japonica rice 11.5~13.5%, glutinous rice 11.5~13.5%, mung bean 3~8%, Rhizopus baiyao 0.04~0.07%, Raw wheat koji 1.5~2.5%, red yeast rice 0.5~1.5%, starch saccharification enzyme 0.2 × 10 -2 ~2 × 10 -2 %, acid protease 1 × 10 -3 ~2.5 × 10 -3 %, water 65~68% . The mung bean rice wine prepared by the method has the advantages of low alcohol content, refreshing taste, high gloss, good wine body stability, and the functions of clearing away heat and relieving summer heat, nourishing the middle and moistening dryness and maintaining health, so it is especially suitable for drinking in summer and autumn.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, and in particular relates to a refreshing mung bean low-alcohol rice wine and a production process thereof . Background technique [0002] Rice wine is a low-alcohol fermented original wine made from grains as the main raw material, using the joint saccharification and fermentation of various beneficial microorganisms contained in wine medicine and koji (wheat koji or rice koji). Yellow rice wine has a long history. Because of its low alcohol content, good aroma, mellow taste and rich nutrition, it has always been loved by the working people of our country. With the development of the times, people's dietary direction tends to be safe, healthy, natural and nutritious, and people's requirements for alcohol consumption are getting higher and higher. Low-alcohol and refreshing health rice wine has become the fashion of alcohol consumption. [0003] Mung bean is the traditional bea...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845
Inventor 汪建国黄哲丛沈玉根周柱坚黄炎远甘莆兵
Owner 苏州市新同里红酒业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com