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Method for brewing grain-free sweet wine brewing liquor

A technology for sweet wine brewing and sweet wine koji, which is applied in the field of brewing gluten-free sweet wine brewing liquid

Active Publication Date: 2012-07-25
荀新馨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Solve the problem that the traditional method of extracting sweet wine by extracting juice from fermented glutinous rice has little juice and high cost, and cannot form industrialized production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The domestication and cultivation of Rhizopus molasses for sugar tolerance in the working starter of Rhizopus molasses

[0030] 1. The ratio of sugar to water is 1:3, 30kg of sugar, 90kg of water, 6kg of wheat flour, apples and fruit juice (using peach juice, or pear juice, or orange juice, or grape juice) are mixed in a working fermenter to make a thin syrup, heated for 70 Sterilize at ℃-80℃ for 10 minutes. When the syrup is naturally cooled to 35℃-32℃ in the seed tank, add 38kg or 50kg of sweet wine koji medicine into the working fermentation tank, and wait for the dilute syrup to rehydrate to activate the rhizopus. Oxygen culture, stirring evenly at the same time, the culture temperature is 31°C-35°C, (the rhizopus starts to activate in about 3 hours, resumes activity, and enters reproduction in about 6 hours), and the culture time is 1-2 days to enter the vigorous fermentation period.

[0031] 2. Add 90kg of syrup with the same quality and the same sugar-to-water ra...

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Abstract

The invention discloses a method for brewing grain-free sweet wine brewing liquor. The method is composed of two parts: performing sugar tolerance culture of a rhizopus strain in a starter and fermenting the sweet wine brewing liquor by a granulated sugar solution, and concretely comprises the following steps: (1) activating the rhizopus with the sugar solution; and obtaining rhizopus with good sugar tolerance and a medium with high enzyme content by sugar tolerance culture of the rhizopus strain as working starters; and (2) processing by the steps of dissolving the granulated sugar, sterilizing, inoculating and fermenting, filtering the sweet wine yeast residues, sterilizing and filling the sweet wine brewing liquor to obtain the sweet wine brewing liquor finished product, and putting the sweet wine brewing liquor beverage packaged finished product in storage. According to the method for brewing the grain-free sweet wine brewing liquor provided by the invention, rhizopus can grow, reproduce, and be quickly fermented in a proper concentrated granulated sugar solution, the accident of changing a pot caused by changing bad of the water quality of the concentrated granulated sugar solution is avoided, and the success for brewing the sweet wine brewing liquor fermented by the granulated sugar solution is ensured. The sweet wine brewing liquor fermented by the granulated sugar solution provided by the invention is prepared by the steps of hydrolyzing the granulated sugar (disaccharide) into glucose and fructose by rhizopus, and catalyzing parts of sugar into taste substances such as alcohol, acid and the like. The finish product of the sweet wine brewing liquor has a rich bouquet and is proper in sour and sweetness.

Description

technical field [0001] The invention relates to a fermented beverage, in particular to a method for brewing fermented liquor without grains. Background technique [0002] Fermented glutinous rice is a traditional fermented food of the Chinese nation, and it is a part of the daily diet of Chinese people. The fermented glutinous rice wine with fermented glutinous rice juice is well-known for its unique mellow aroma and delicious taste, and is well-known both at home and abroad. From ancient times to the present, the method of extracting sweet wine from fermented glutinous rice is: [0003] Wash and soak the glutinous rice overnight, twist it with your fingers into a paste, put it in a steamer and steam it, then pour the glutinous rice out of the steamer to cool down to about 32°C, then put it into a large bowl, sprinkle 2% glutinous rice koji on the glutinous rice On the rice, sprinkle it while turning it over. After spreading it evenly, it will form a trumpet-shaped hole in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/845
Inventor 崔黔成
Owner 荀新馨