Refreshing yellow rice wine and preparation method thereof

A production method and a refreshing technology, applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve problems such as unacceptable to consumers, not refreshing enough, not refreshing enough, etc., to achieve a refreshing taste, The effect of high production efficiency and short production cycle

Active Publication Date: 2013-05-01
KUAIJISHAN SHAOXING WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the refreshing yellow rice wine is made from rice, etc., and fermented by adding wheat koji, rhizopus koji, red koji, black koji, etc. or some enzyme preparations as saccharifying agents. Red yeast rice is used as a refreshing rice wine fermented with saccharifying agent. Wheat koji or red koji, and Wuyi red koji have a heavier gas, more obvious...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The refreshing yellow rice wine of the present invention is formulated by the following components by weight percentage: 32.83% of glutinous rice, 8.56% of rice koji, 3.51% of distiller's mother and 55.1% of water. is measured separately.

[0027] (1) Rice soaking: sieve the above-mentioned glutinous rice, after sieving, soak the rice in tap water at 28°C in a room temperature of 23°C for 4 days with rice: tap water ratio of 1:1.2;

[0028] (2) Steam rice: Drain the glutinous rice soaked in step (1), then steam it, and cool the steamed glutinous rice for later use; Finally, check the quality of the rice. After the glutinous rice enters the rice steamer, adjust the height of the rice layer, steam pressure and cooking time according to the quality of the rice (generally, the height of the rice layer is 20cm-30cm, the steam pressure is 0.2Mpa-0.4Mpa, and the cooking time It takes about 15 minutes according to the tachometer of the rice steamer to ensure that the steamed r...

Embodiment 2

[0045] The refreshing yellow rice wine of the present invention is formulated by the following components by weight percentage: 52% of glutinous rice, 15% of rice koji, 3% of distiller's mother and 30% of water. is measured separately.

[0046] (1) Rice soaking: sieve the above-mentioned glutinous rice, after sieving, soak the rice in tap water at 27°C at a room temperature of 24°C for 5 days;

[0047] (2) Steam rice: Drain the glutinous rice soaked in step (1), then steam it, and cool the steamed glutinous rice for later use; Finally, check the quality of the rice. After the glutinous rice enters the rice steamer, adjust the height of the rice layer, steam pressure and cooking time according to the quality of the rice (generally, the height of the rice layer is 20cm-30cm, the steam pressure is 0.2Mpa-0.4Mpa, and the cooking time It takes about 15 minutes according to the tachometer of the rice steamer to ensure that the steamed rice is fully cooked and no raw rice falls into...

Embodiment 3

[0064] The refreshing yellow rice wine of the present invention is formulated by the following components by weight percentage: 25.5% of glutinous rice, 3% of rice koji, 1.5% of distiller's mother and 70% of water. is measured separately.

[0065] (1) Rice soaking: sieve the above-mentioned glutinous rice, after sieving, soak the rice in tap water at 25°C at a room temperature of 25°C for 5 days;

[0066] (2) Steam rice: Drain the glutinous rice soaked in step (1), then steam it, and cool the steamed glutinous rice for later use; Finally, check the quality of the rice. After the glutinous rice enters the rice steamer, adjust the height of the rice layer, steam pressure and cooking time according to the quality of the rice (generally, the height of the rice layer is 20cm-30cm, the steam pressure is 0.2Mpa-0.4Mpa, and the cooking time It takes about 15 minutes according to the tachometer of the rice steamer to ensure that the steamed rice is fully cooked and no raw rice falls i...

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PUM

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Abstract

The invention relates to refreshing yellow rice wine and a preparation method thereof. The yellow rice wine is prepared by the following components by weight percentage: 25.5%-52% of glutinous rice, 3%-15% of rice yeast, 1.5%-6.5% of wine yeast and 30%-70% of water. The preparation method comprises the following steps of (1) soaking the rice, (2) steaming the rice, (3) loading in a tank, and (4) pre-fermenting: supplying compressed air and stirring after the materials are loaded in the tank for 22-26h and when the product temperature reaches 29-33 DEG C, then stirring once per 5-8h, controlling the product temperature as 28-31 DEG C during stirring for the second time, controlling the product temperature as 27-29 DEG C during stirring for the third time, controlling the stirring course strictly for 24h, (5) post-fermenting, (6) squeezing, and obtaining semi-finished yellow rice wine, and (7) blending, and obtaining the finished yellow rice wine. The refreshing yellow rice wine has no wheat koji, red koji or black skin red koji, no rhizopus yeast odor and no enzyme preparation taste, and is refreshing in mouthfeel, short in production cycle, and high in production efficiency.

Description

technical field [0001] The invention relates to refreshing rice wine and a preparation method thereof, belonging to the technical field of rice wine brewing. Background technique [0002] Refreshing rice wine is made of rice, millet, corn, millet, wheat, etc. as the main raw materials, adding distiller's yeast (or some enzyme preparations and yeast) as a saccharification starter, after cooking, saccharification, fermentation, pressing, filtering, decocting wine (except Bacteria), stored and blended, the rice wine with a refreshing taste is deeply loved by the common people. At present, the refreshing yellow rice wine is made from rice, etc., and fermented by adding wheat koji, rhizopus koji, red koji, black koji, etc. or some enzyme preparations as saccharifying agents. Red yeast rice is used as a refreshing rice wine fermented with saccharifying agent. Wheat koji or red koji, and Wuyi red koji have a heavier gas, more obvious bitterness, not refreshing enough, and consumer...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/69C12R1/865
Inventor 毛青钟俞关松
Owner KUAIJISHAN SHAOXING WINE
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