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Rice wine brewing technology

A technology of rice wine and craftsmanship, applied in the field of rice wine brewing technology, can solve the problems of low juice yield, easily hurt the stomach, heavy sour taste, etc., and achieve good saccharification effect

Inactive Publication Date: 2013-11-27
黄裕兵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of rice wine has a low juice yield and a strong sour taste, which is easy to hurt the stomach for winter drinkers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A brewing process of rice wine, comprising the following steps:

[0016] a. After steaming 10 kg of rice, add 2 kg of koji for saccharification. The alcohol content of the koji is 12 degrees, the saccharification temperature is 35°C, and the saccharification time is 25 minutes;

[0017] b. Remove the distiller's grains after saccharification to get rice wine juice, add 2 kg of Acanthopanax, 2 kg of Chinese jujube, 4 kg of Atractylodes Rhizoma Atractylodes Rhizome, 1 kg of malt and 2 parts by weight of dry yeast to the rice wine juice, and ferment for 36 Hours, the fermentation temperature is 25°C, and the malt is fried with a slow fire until it becomes slightly yellow;

[0018] c. Filter the fermented product and fill it. The filled product is sterilized in a water bath at a temperature of 80°C for 10 minutes.

Embodiment 2

[0020] A brewing process of rice wine, comprising the following steps:

[0021] a. After steaming 12 kg of rice, add 2.5 kg of koji for saccharification. The alcohol content of koji is 13 degrees, the saccharification temperature is 38°C, and the saccharification time is 30 minutes;

[0022] b. Remove the distiller's grains after saccharification to get rice wine juice, add 3 kilograms of Acanthopanax, 2.5 kilograms of jujube, 4.5 kilograms of Atractylodes macrocephala, 2 kilograms of malt and 3 parts by weight of dry yeast to the rice wine juice, and ferment for 42 Hours, the fermentation temperature is 28°C, and the malt is fried with a slow fire until it becomes slightly yellow;

[0023] c. Filtrate the fermented product and fill it. The filled product is sterilized in a water bath at a temperature of 85°C for 12 minutes.

Embodiment 3

[0025] A brewing process of rice wine, comprising the following steps:

[0026] a. After steaming 15 kg of rice, add 3 kg of koji for saccharification. The alcohol content of koji is 15 degrees, the saccharification temperature is 40°C, and the saccharification time is 40 minutes;

[0027] b. Remove the distiller's grains after saccharification to obtain rice wine juice, add 5 kg of Acanthopanax, 3 kg of Chinese jujube, 5 kg of Atractylodes Rhizoma Atractylodes Rhizome, 3 kg of malt and 4 parts by weight of dry yeast to the rice wine juice, and ferment for 48 Hours, the fermentation temperature is 30°C, and the malt is fried with a slow fire until it becomes slightly yellow;

[0028] c. Filter the fermented product and fill it. The filled product is sterilized in a water bath at a temperature of 90°C for 15 minutes.

[0029] After the rice is steamed, the koji is saccharified. The saccharification temperature and time are properly controlled, and the saccharification effe...

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PUM

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Abstract

The invention discloses a rice wine brewing technology. The technology comprises the following steps: steaming 10-15 parts by mass of rice, adding 2-3 parts by mass of distiller's yeast, and saccharifying at 35-40DEG C for 25-40min; removing saccharified vinasse to obtain a rice wine juice, adding 2-5 parts by weight of Manyprickle Acathopanax Root, 2-3 parts by weight of date, 4-5 parts by weight of Rhizoma Atractylodis Macrocephalae, 1-3 parts by weight of malt and 2-4 parts by weight of dry yeast to the rice wine juice, and fermenting for 36-48h; and filtering a product obtained after the fermentation, filling, and carrying out water bath sterilization of the obtained filled product at 80-90DEG C for 10-15min. In the technology, rice is steamed and is saccharified by the distiller's yeast at a suitable temperature for a suitable period of time, so the saccharification effect is good; and the saccharified vinasse is removed to obtain the rice wine juice, and Chinese herbal medicines having the stomach nourishing efficacy are added into the rice wine juice, so the stomached is warmed when the rice wine prepared in the invention is drunk in winter.

Description

technical field [0001] The invention relates to a brewing process of rice wine. Background technique [0002] The brewing process of ordinary rice wine: Wash the glutinous rice, soak it in cold water for 4-5 hours, put a clean cloth on the cage, steam the rice directly on the cloth, put the steamed rice in a clean basin, When the temperature drops to normal temperature, mix in the koji in proportion, press the rice with a spoon, dig a hole in the middle, then sprinkle a little cold rice on top of the rice, cover it, put it in a place of more than 20 degrees, after 30 It takes about an hour to taste. This kind of rice wine has a low juice yield and a strong sour taste, which is easy to hurt the stomach for winter drinkers. Therefore, it is necessary to provide a new technical solution to solve the above problems. Contents of the invention [0003] In order to solve the above technical problems, the present invention provides a brewing process of stomach-warming rice wine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8998A61P1/00C12R1/865
Inventor 黄裕兵
Owner 黄裕兵
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