A kind of preparation method of organic red yeast rice wine

A red yeast rice wine and organic technology, applied in the field of preparation of organic red yeast rice wine, can solve the problems of poor product homogeneity, high labor intensity, large floor area, etc., and achieve quality assurance, long storage time, and sufficient fermentation time Effect

Active Publication Date: 2011-12-21
FUJIAN HUIZELONG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production processes adopted by rice wine enterprises mainly include traditional rice wine production process and mechanized rice wine production process, but these two processes have their own advantages and disadvantages. Although the rice wine produced by the traditional rice wine production process has a mellow taste, it has the disadvantages of large area occupation, high labor inten...

Method used

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preparation example Construction

[0026] Technical scheme of the present invention is: a kind of preparation method of organic red rice yellow rice wine, it comprises the following steps:

[0027] 1) Rice soaking: completely immerse the organic glutinous rice in the water of the rice soaking pool, and soak for 10-15 hours at 10-20°C;

[0028] 2) Washing and showering: rake the soaked organic glutinous rice into the bamboo wire basket, rinse with clean water until the pulp water flowing out is clear, drain and set aside;

[0029] 3) Steaming: pour the drained organic glutinous rice into the steamer;

[0030] 4) Feeding into the altar: first put water and red yeast rice into the wine jar, then mix at room temperature for 10-12 hours, then put the steamed organic glutinous rice cooled to 40-50°C into the mixture of water and red yeast rice Among them, the weight ratio of organic glutinous rice, red yeast rice, and water input is 1:0.04~0.06:1.2~1.3, and it is evenly stirred. When the indoor temperature is 5~10°C...

Embodiment 1

[0044] A kind of preparation method of organic red yeast rice wine, it comprises the following steps:

[0045] 1) Rice soaking: The organic glutinous rice is completely immersed in the water of the rice soaking pool, and soaked at 10°C for 15 hours.

[0046] 2) Washing and showering: Rake the soaked organic glutinous rice into a bamboo wire basket, rinse with clean water until the pulp water flowing out is clear, drain and set aside.

[0047] 3) Steaming: pour the drained organic glutinous rice into the steamer;

[0048]4) Feeding and falling into the altar: first put water and red yeast rice into the wine jar, then mix at room temperature for 10 hours, then put the steamed organic glutinous rice cooled to 40°C into the mixture of water and red yeast rice, the The weight ratio of organic glutinous rice to red yeast rice and water is 1:0.04:1.2, stir evenly, the indoor temperature is 5~10°C, and the product temperature of the falling altar is controlled at 26~28°C; the mouth o...

Embodiment 2

[0065] A kind of preparation method of organic red yeast rice wine, it comprises the following steps:

[0066] 1) Soaking rice: Soak the organic glutinous rice completely in the water of the rice-soaking pond, and soak for 10 hours at 20°C.

[0067] 2) Washing and showering: Rake the soaked organic glutinous rice into a bamboo wire basket, rinse with clean water until the pulp water flowing out is clear, drain and set aside.

[0068] 3) Steaming: pour the drained organic glutinous rice into the steamer;

[0069] 4) Feeding and falling into the altar: first put water and red yeast rice into the wine jar, then mix at room temperature for 12 hours, then put the steamed organic glutinous rice cooled to 50°C into the mixture of water and red yeast rice, the The weight ratio of organic glutinous rice to red yeast rice and water is 1: 0.06: 1.3. Stir evenly. The indoor temperature is 11-16°C, and the product temperature of the falling altar is controlled at 23-25°C; Fermented into ...

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PUM

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Abstract

The invention discloses a preparation method for an organic red yeast glutinous rice wine. The preparation method includes the following steps: (1) rice steeping; (2) washing and showering; (3) steaming; (4) material jarring; (5) diastatic fermentation; (6) pressing; (7) sterilization; (8) jarring, sealing and aging; (9) mixing; (10) clarification by freezing; (11) filtration; (12) sterilization and filling; (13) visual inspection; (14) cooling by sprinkling and air drying; (15) labeling, code spraying, packaging and warehousing. Since the preparation method disclosed by the invention adopts pottery jars for storage, the storage time is shortened by one third in comparison with the storage time of ordinary glutinous rice wine stored in large stainless steel tanks, moreover, the aged flavor is more outstanding, and the forming effect of taste and flavor is better. After clarification by freezing, three steps of filtration are then carried out, so that dregs in the glutinous rice wine can be thoroughly removed, consequently, the finished wine can be adapted to the change of temperature in each region in the process of sale, the storage time is long, the quality is guaranteed, and dregs cannot be easily produced.

Description

technical field [0001] The invention relates to a preparation method of organic red yeast rice wine. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. Yellow rice wine, together with beer and wine, is one of the three major fermented wines in China. It is also a special product of our country and enjoys the reputation of "national wine". At present, the production processes adopted by rice wine enterprises mainly include traditional rice wine production process and mechanized rice wine production process, but these two processes have their own advantages and disadvantages. Although the rice wine produced by the traditional rice wine production process has a mellow taste, it has the disadvantages of large area occupation, high labor intensity, Due to defects such as seasonal weather constraints, due to excessive reliance on natural conditions, the homogeneity of products is very poor, and the quality of wine in different seasons and even ...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 邱允滔邱允炜邱兴杯郑常旭韦信象甘乾耀郑莉
Owner FUJIAN HUIZELONG WINE
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