Rice wine self-raising flour and method thereof for brewing rice wine

Abstract

The invention relates to rice wine self-raising flour and a method thereof for brewing rice wine. The rice wine self-raising flour comprises the following components in percentage by weight: 97.5-99 percent of puffing glutinous rice grains, 0.5-1 percent of rice wine yeast and 0.5-2 percent of xanthan gum. Preferably, the rice wine self-raising flour contains 0.2-1 percent of carrageenan by weight. The method of the rice wine self-raising flour for brewing the rice wine comprises the following steps of: 1) adding pure water into the rice wine self-raising flour, wherein the weight ratio of the rice wine self-raising flour to the pure water is 1:1-2.5; and (2) fermenting for 36-40 hours at a temperature of 28-33 DEG C. The rice wine self-raising flour not only can be used for pre-baking powder, but also can be simply and conveniently used by consumers, so that the time and the labor are saved. By adopting the rice wine self-raising flour as a raw material, a rice wine product with better appearance and mouthfeel can be prepared.

Description

technical field [0001] The invention relates to a wine brewing process, in particular to a rice wine brewing process. Background technique [0002] Rice wine, also known as sweet wine, sweet koji wine or boiling juice wine, has a long history in our country and is a traditional food suitable for all ages, because of its unique aroma, low alcohol content and rich in amino acids, sugar , organic acids and a variety of trace elements and other nutrients are deeply loved by consumers. [0003] In order to solve many problems in the traditional brewing process of rice wine, people have carried out continuous research and improvement on it. For example, "Fu Tiansong et al., Xanthan gum and other food gum synergy and its application in pulp drinks and rice wine, "Food Industry Science and Technology", 2004, No. 3, pages 116-117" The disclosed rice wine brewing process adopts the operation process of "removing sand-washing-soaking-steaming-fermentation-ingredients (sucrose, citric...

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the cumbersome operation of the current rice wine brewing process and the defects that the rice wine brewed with puffed glutinous rice flour is prone to sedimentation of the puffed glutinous rice flour and softens after absorbing water, which affects the appearance and taste of the rice wine, the invention provides a kind of rice wine that is convenient for ordinary consumers to use. Flour and its method of use for brewing rice wine products

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