Method for preparing rice syrup and application of rice syrup in brewed wine

Abstract

The invention provides a method for preparing rice syrup and the application of the rice syrup in brewed wine. The rice syrup is formed according to the steps that rice is washed and soaked until the rice can be crumbed with the hand, water is drained off and the rice is steamed after the water absorption rate is 50%-70%, the rice is cooled to be 25 DEG C to 32 DEG C, sweet distiller yeast with the weight of 0.4%-0.5% of the dry rice is mixed into the rice, the rice is contained in a container, the container is sealed, covered and placed under the condition of 25 DEG C to 32 DEG C for heat preservation and bacteria cultivation for 20-30 hours, the rice is shifted into a constant temperature workshop at 10-20 DEG C for saccharification for 5-10 days, and rice sugar juice formed through the saccharification and the remaining rice are heated to be 50 DEG C and are squeezed. The sugar degree of the rice syrup is 40%-60%. The rice syrup replaces saccharose and is applied to brewed wine production. Any artificially synthesized annexing agent is not used in the whole saccharification process of the rice completely, 90% of the nutritional ingredients and colloidal substances of the rice are kept in the saccharified rice, the rice syrup is applied to the brewed wine, and the mellow taste of the wine body is greatly improved.

Description

technical field [0001] The invention provides a method for brewing fruit wine with rice syrup, specifically a method of saccharifying rice to make rice syrup, and then replacing sucrose with the rice syrup as a carbon source and applying it to fermented wine with fruits, flowers or medicinal materials as raw materials. method. Background technique [0002] Fruit wine is a kind of wine that uses the sugar of the fruit itself to be fermented by yeast to become alcohol. It contains the flavor of fruit and alcohol, and its taste is better, so it is accepted by many people. During the preparation of fruit wine, it is generally necessary to add sucrose to increase the alcohol content. Since the fermentation of sucrose does not produce aroma, most of it is converted into alcohol after fermentation, which dilutes the mellowness of the fruit wine, making the fruit wine thin and easy to lose balance, and its taste will also be greatly reduced. At present, except in many regions of F...

AI Technical Summary

Problems solved by technology

The existing rice is generally eaten directly by people as a staple food. In addition, people will also make sugar from rice. The existing rice sugar production usually uses three processes: acid hydrolysis, double-enzyme method and acid-enzyme combination method. During the sugar making process, almost all other nutrients except glucose in the rice are removed, so that the nutritional cost in the rice cannot be fully utilized, resulting in a lot of waste; and the sugar prepared by the existing rice saccharification process is almost the same as sucrose. The effect in fermented wine is the same, it does not help the body of the wine much, and it is also not suitable for adding in fruit wine