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Low sugar low alcohol health preserving yellow rice wine and production technology thereof

A technology for health-preserving yellow rice wine and production technology, which is applied in the field of low-sugar and low-alcohol health-preserving rice wine and its production technology, can solve the problems of high alcohol content, heavy taste of traditional Chinese medicine, thick taste, etc., and achieve refreshing taste, harmonious taste, and reasonable raw material formula Effect

Active Publication Date: 2013-09-11
苏州同里红酿酒股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product has problems such as high alcohol content, high sugar content, strong taste, strong taste of traditional Chinese medicine, bitter aftertaste, and narrow audience

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] The raw material formula is:

[0050] Japonica rice 50kg

[0051] White glutinous rice 50kg

[0052] Unpeeled black glutinous rice 25kg

[0053] Yellow rice wine koji 0.2kg

[0054] Raw wheat koji 8.3kg

[0055] Red Yeast Rice 4.2kg

[0056] Starch glucoamylase (enzyme activity 50000u / g) 0.015kg

[0057] Acid protease (enzyme activity 50000u / g) 0.005kg

[0058] water 260kg

[0059] In the present embodiment, the total wine mash amount is 397.72kg.

[0060] With reference to the above process flow, the specific steps are:

[0061] (1) Raw material preparation:

[0062] Preparation of edible and medicinal plant materials:

[0063] Preparation of wolfberry puree: after fruit selection, washing, crushing, softening, and juicing of wolfberry, wolfberry juice is obtained; then the squeezed wolfberry juice is put into a vacuum concentration pot, and concentrated at a vacuum degree of 79.99kpa or more to After the mass concentration of 2...

Embodiment 2

[0100] The raw material formula is:

[0101] Japonica rice 60kg

[0102] White glutinous rice 55kg

[0103] Unpeeled black glutinous rice 20kg

[0104] Yellow rice wine koji 0.225kg

[0105] Raw wheat koji 10kg

[0106] Red Yeast Rice 6kg

[0107] Starch glucoamylase (enzyme activity 50000u / g) 0.015kg

[0108] Acid protease (enzyme activity 50000u / g) 0.01kg

[0109] water 257kg

[0110] In this embodiment, the total amount of mash before pressing is 408.25kg.

[0111] The production process of the low-sugar and low-alcohol health-preserving rice wine of this embodiment is the same as that of Embodiment 1.

[0112] The indicators of the finished product of low-sugar and low-alcohol dry type health-preserving rice wine in this embodiment are:

[0113] Sensory Index:

[0114] Color: orange-yellow transparent, full of luster, no suspended matter;

[0115] Aroma: It has the unique mellow aroma of wheat koji and red yeast rice wine, and also has a ...

Embodiment 3

[0122] The raw material formula is:

[0123] Japonica rice 55kg

[0124] White glutinous rice 50kg

[0125] Unpeeled black glutinous rice 25kg

[0126] Yellow rice wine koji 0.25kg

[0127] Raw wheat koji 7kg

[0128] Red Yeast Rice 7kg

[0129] Starch glucoamylase (enzyme activity 50000u / g) 0.012kg

[0130] Acid protease (enzyme activity 50000u / g) 0.008kg

[0131] water 258kg

[0132] In this embodiment, the total amount of mash before pressing is 402.27kg.

[0133] The production process of the low-sugar and low-alcohol dry type health-preserving rice wine of this embodiment is the same as that of Embodiment 1.

[0134] The indicators of the finished product of low-sugar and low-alcohol dry type health-preserving rice wine in this embodiment are:

[0135] Sensory Index:

[0136] Color: orange-yellow transparent, full of luster, no suspended matter;

[0137] Aroma: It has the unique mellow aroma of wheat koji and red yeast rice wine, and also has a...

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Abstract

The invention provides a low sugar low alcohol health preserving yellow rice wine, which comprises raw materials by weight percentage: 12-15% of polished round-grained rice, 10-15% of white glutinous rice, 4-8% of black glutinous rice with peel, 4x10<-2>%-7x10<-2>% of yellow rice wine yeast, raw wine yeast 1.5-2.5%, 1-2% of red kojic rice, 2.5x10<-3>%-4x10<-3>% of diastase, 1x10<-3>%-2.5x10<-3>% of acidic protease, and 60-65% of water. Based on the weight of clear wine obtained after squeezing and filtering, the wine also comprises 5.7-6.9% of food and medicine plant materials. The invention has the advantages of full bodied wine, improved function, low alcohol, low sugar, coordinated mouthfeel with nutrition and health function.

Description

technical field [0001] The invention belongs to the technical field of rice wine production, and in particular relates to a low-sugar and low-alcohol health-preserving rice wine and a production process thereof. Background technique [0002] Rice wine is a low-alcohol fermented original wine made from grains as the main raw material, using the joint saccharification and fermentation of various beneficial microorganisms contained in wine medicine and koji (wheat koji or rice koji). Yellow rice wine has a long history. Because of its low alcohol content, good aroma, mellow taste and rich nutrition, it has always been loved by the working people of our country. With the development of the times, people's diet tends to be safe, healthy, natural and nutritious, and people's requirements for alcohol consumption are getting higher and higher. According to different needs, rice wine is brewed with multiple grains, and in the production process Mixing various health care substances ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 汪建国沈玉根周柱坚甘莆兵陆伟杰吴晓兴
Owner 苏州同里红酿酒股份有限公司
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