Preparation method of sweet wine and beverage prepared from sweet wine

A production method and liqueur technology, applied in the field of beverages, can solve problems such as increased production costs, complicated process conditions and operational requirements

Inactive Publication Date: 2012-07-25
灵山县科学技术开发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the actual production process, to ensure that there is no large amount of bacteria mixed in the production process, strict process conditions and relatively complicated operation requirements are required, which will easily lead to an increase in production costs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The production steps of sweet wine are:

[0021] 1) Soaking: Soak the glutinous rice in water for 12 hours;

[0022] 2) Steam rice: take out the glutinous rice and cook it;

[0023] 3) Drain the rice: take 3% water by weight of the dry glutinous rice, sprinkle it on the cooked glutinous rice balls, let the glutinous rice balls disperse, and cool down to 35°C;

[0024] 4) Mixing: Get 20% aloe vera juice of dry glutinous rice weight and 0.5% liqueur koji ("Xiangmi liqueur powder" of Nanning Guanglong Industry and Trade Co., Ltd.) and add it to the cooled glutinous rice, pack into a clean container and seal;

[0025] 5) Fermentation: Put the sealed glutinous rice mixture under the condition of 30°C and ferment for 3 days to obtain mash;

[0026] 6) Filtration and sterilization: filter the mash with a diatomaceous earth filter, take the filtrate and sterilize it at 90° C. for 20 minutes to obtain sweet wine.

Embodiment 2

[0028] The production steps of sweet wine are:

[0029] 1) Soaking: Soak the glutinous rice in water for 4 hours;

[0030] 2) Steam rice: take out the glutinous rice and cook it;

[0031] 3) Drain the rice: take 3% water by weight of the dry glutinous rice, sprinkle it on the cooked glutinous rice balls, let the glutinous rice balls disperse, and cool down to 40°C;

[0032] 4) Mixing: Take 15% aloe juice of dry glutinous rice weight and 0.5% liqueur koji ("Xiaoxian liqueur koji" of Guizhou Ligao Light Industry Technology Development Co., Ltd.) and add it to the cooled glutinous rice, put it into a clean container and seal;

[0033] 5) Fermentation: Put the sealed glutinous rice mixture under the condition of 35°C, and ferment for 4 days to obtain mash;

[0034] 6) Filtration and sterilization: filter the mash with a diatomaceous earth filter, take the filtrate and sterilize it at 85° C. for 30 minutes to obtain sweet wine.

Embodiment 3

[0036] The production steps of sweet wine are:

[0037] 1) Soaking: Soak the glutinous rice in water for 4 hours;

[0038] 2) Steam rice: take out the glutinous rice and cook it;

[0039] 3) Pour the rice: take 2% water by weight of the dry glutinous rice, sprinkle it on the cooked glutinous rice balls, let the glutinous rice balls disperse, and cool down to 30°C;

[0040] 4) Mixing: take 25% aloe juice of dry glutinous rice weight and 0.7% liqueur koji ("fragrant song" of Nanning Guanglong Industry and Trade Co., Ltd.) and add it to the cooled glutinous rice, put it into a clean container and seal it;

[0041] 5) Fermentation: Put the sealed glutinous rice mixture under the condition of 35°C, and ferment for 4 days to obtain mash;

[0042] 6) Filtration and sterilization: filter the mash with a diatomaceous earth filter, take the filtrate and sterilize it at 100° C. for 30 minutes to obtain sweet wine.

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PUM

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Abstract

The invention discloses a preparation method of sweet wine and a beverage prepared from the sweet wine. The preparation method of the sweet wine comprises the following steps: soaking glutinous rice, steaming the rice, performing rice-sprinkling, mixing, fermenting, filtering and sterilizing. During the mixing, aloe juice with 15-25% of the weight of the dried glutinous rice is added, so that mixed bacteria in a brewing process are effectively inhibited and unique aloe faint scent is added for the sweet wine. The beverage is prepared by adding sucrose and citric acid into the prepared sweet wine to mix, wherein the beverage has a sugar degree of 11-13, an alcohol degree of 3-5, and a pH value of 4.0-5.0; and the prepared beverage has glutinous rice fermented scent and aloe faint scent, and is appropriate in sour and sweetness, appropriate in alcohol degree, and good in mouthfeel.

Description

technical field [0001] The invention relates to the technical field of drinks, in particular to a method for making rum and a drink made from the rum. Background technique [0002] Sweet wine, also known as glutinous rice wine, fermented glutinous rice wine, or fermented glutinous rice, is mainly made of glutinous rice. Its brewing process is simple, its taste is sweet and mellow, and its ethanol content is very small, so it is very popular among people. In the production of some dishes, glutinous rice wine is often used as an important seasoning. The color of glutinous rice wine is light red, so it is also called "red wine", and because it has been soaked in boiling water, it is also called "water wine". Sweet and mellow sweet wine can stimulate the secretion of digestive glands, increase appetite and help digestion. After glutinous rice is brewed, the nutrients are more easily absorbed by the human body. It is a good product for nourishing qi and blood for middle-aged an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 杨祖阐
Owner 灵山县科学技术开发中心
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