Pearl rice wine and preparation method thereof

A technology for rice wine and pearls, applied in the field of winemaking, can solve the problems of complex brewing process, insufficient sweetness, slightly yellow wine, etc., and achieve the effect of simple winemaking process, long fragrance and slightly sweet entrance.

Inactive Publication Date: 2013-04-17
廖尔秀
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of pearl rice wine and its preparation method, which solves the problems in the prior art that the brewing process is complicated, the taste is poor, the sweetness is not enough, and the wine is yellowish.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The pearl rice wine is composed of the following raw materials in parts by weight: 97 catties of rice, 103 catties of water, 0.79 catties of raw wine koji, 0.82 catties of dry yeast, 0.71 catties of white sugar and 0.58 catties of raw yeast.

[0019] The preparation method is as follows: first soak 97 catties of rice in a sealed tank with 103 catties of water. Add it into a sealed tank, then put the sealed tank in a room with a room temperature of 28-30°C and stir for about 10 days until no bubbles are generated, the rice floats, and the water is clear. The stirring is twice a day, and then sealed and stored for 10- After 15 days, the mixture is obtained, and finally the mixture is put into the existing retort for distillation. After the wine steam is cooled, the rice wine is obtained, and the degree of the obtained rice wine is more than 50°.

Embodiment 2

[0021] A pearl rice wine is composed of the following raw materials in parts by weight: 87 catties of rice, 86 catties of water, 0.68 catties of raw wine koji, 0.65 catties of dry yeast, 0.52 catties of white sugar and 0.46 catties of raw yeast.

[0022] The preparation method is as follows: first soak 87 catties of rice in a sealed tank with 86 catties of water, and the water temperature in the sealed tank is 38°C; Add it into a sealed tank, then place the sealed tank in a room with a room temperature of 28°C and stir for about 10 days until no bubbles are generated, the rice floats, and the water is clear. The stirring is twice a day, and then sealed and stored for 15 days, that is, The mixture is obtained, and finally the mixture is put into an existing retort for distillation. After the wine steam is cooled, rice wine is obtained, and the degree of the gained rice wine is 53°.

Embodiment 3

[0024] A pearl rice wine is composed of the following raw materials in parts by weight: 112 catties of rice, 110 catties of water, 0.93 catties of raw wine koji, 0.96 catties of dry yeast, 0.88 catties of white sugar and 0.77 catties of raw yeast.

[0025] The preparation method is as follows: first soak 112 catties of rice in a sealed tank with 110 catties of water. Add it into a sealed tank, then place the sealed tank in a room with a room temperature of 30°C and stir for about 10 days until no bubbles are generated, the rice floats, and the water is clear. The stirring is twice a day, and then sealed and stored for 13 days, that is, The mixture is obtained, and finally the mixture is put into an existing retort for distillation. After the wine steam is cooled, rice wine is obtained, and the degree of the gained rice wine is 54°.

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Abstract

The invention discloses pearl rice wine and a preparation method thereof, belonging to the technical field of wine making, and aiming at solving the problems of being complex in brewing technology, poor in mouth feel, insufficient in mellowest taste and yellowish in colour in the prior art. The pearl rice wine disclosed by the invention is composed of the following raw materials in part by weight: 84-113 parts of rice, 85-116 parts of water, 0.67-0.94 part of raw distiller yeast, 0.63-0.97 part of dried yeast, 0.52-0.89 part of white sugar, and 0.45-0.78 part of raw yeast. The invention further provides the preparation method of the pearl rice wine. The pearl rice wine prepared by the invention has the characteristics of being clear, transparent, free from suspended matters and precipitation, fragrant, pure, slightly sweet, long in smell, dry and comfortable in mouth feel and the like.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to pearl rice wine and a preparation method thereof. Background technique [0002] Wine culture has a long history in my country, and the varieties of wine have also developed by leaps and bounds along with technological progress. Existing rice wine is brewed through the traditional process of soaking, cooking, saccharification, fermentation and distillation multi-step process. Yet existing rice wine not only brewing process is complicated, and there is mouthfeel relatively poor, soft sweetness is not enough, and the problem of yellowish wine, can not satisfy the needs of numerous people. Contents of the invention [0003] The object of the present invention is to provide a pearl rice wine and a preparation method thereof, so as to solve the problems in the prior art that the brewing process is complicated, the taste is poor, the sweetness is insufficient, and the win...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 廖尔秀雍天伦
Owner 廖尔秀
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