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Nutritional rice wine and preparation process thereof

A nutritional, rice wine technology, applied in the field of winemaking, can solve problems such as inability to meet, and achieve the effect of unique flavor

Active Publication Date: 2013-03-20
杜增鹏
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, for all fermented wines such as beer, rice wine, wine and fruit wine, no matter in theory or in the actual production process, there are basically no fermented wines with more than 18% vol, which cannot satisfy those who like to drink medium-high fermented wine crowd

Method used

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Embodiment Construction

[0022] The technical scheme of the present invention is described below according to the detailed process

[0023] 1. Raw material pretreatment

[0024] 1. Raw material measurement and batching

[0025] Glutinous rice, red dates, sweet-scented osmanthus, and wolfberry are weighed on a dry basis, and the weight ratio of ingredients is: glutinous rice: red dates: sweet-scented osmanthus: wolfberry = 100: 10: 3: 2.

[0026] 2. Rinse glutinous rice

[0027] Rinse the glutinous rice with tap water at normal temperature. During the rinsing process, it should be rinsed while stirring in a tilting jacketed pot to wash away impurities such as bran and dust in the glutinous rice.

[0028] 3. Soak glutinous rice and drain

[0029] Soak the rinsed glutinous rice in warm water at 30-40°C for 12 hours. The process requires a water absorption expansion rate of 25-30%. Draining requires that the surface of the glutinous rice has no raw water droplets, loose and no agglomeration.

[0030] ...

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Abstract

The invention discloses nutritional rice wine and a preparation process of the nutritional rice wine. The preparation process comprises the following steps: extracting by yeast grain spirit with the alcoholic strength greater than 60%vol immediately after fermentation of wine rice by means of using fermenting rice wine and yeast grain spirit as a wine base to extract protein, saccharide nutritional components in fermented rice wine; supplementing sweet-scented osmanthus, medlar and red date to blend and season; and mixing the components to prepare the nutritional wine with the alcoholic strength greater than 20%vol according to the final requirement of the alcoholic strength of a product. The nutritional rice wine is processed by using the fermenting rice wine and yeast grain spirit as the wine base, and sweet-scented osmanthus, medlar and red date as materials to represent aroma, taste and color. The style characteristic of the nutritional rice wine is different from that of the fermented rice wine and yeast grain spirit, and the nutritional rice wine is floral and fruity fragrance assistant nutritional medium and high wine which is unique in flavor, and not only boasts of nutrition of wine rice but also vigor of spirit. The degerming and sterilizing process is cancelled, and pollution caused by bacteria and pathogenic entero bacteria microorganisms is avoided.

Description

technical field [0001] The invention belongs to the field of brewing, in particular to nutritional rice wine with an alcohol content greater than or equal to 20% vol. Background technique [0002] At present, for all fermented wines such as beer, rice wine, wine and fruit wine, no matter in theory or in the actual production process, there are basically no fermented wines with more than 18% vol, which cannot satisfy those who like to drink medium-high fermented wine crowd. This is because: According to the fermentation mechanism, due to the limitation of the alcohol tolerance of the yeast used in fermentation, when the alcohol content reaches or approaches 18% vol, the yeast cannot reproduce and ferment normally, which is why fermented wine must have a sterilization process And detect the main cause of bacteria and intestinal pathogenic microbiological indicators. Contents of the invention [0003] In order to overcome the technical defect of the low alcohol content of t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 杜增鹏高金波
Owner 杜增鹏
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