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Freezing process in process of making yellow wine

A process and technology of rice wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of peculiar smell, human health threat, influence of rice wine flavor, etc., and achieve the effect of short sterilization time

Active Publication Date: 2015-04-15
FUJIAN HUIZELONG WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the precipitation process, if the temperature is too high, it is more suitable for the reproduction of microorganisms. Harmful substances produced during the metabolism of microorganisms will pose a threat to human health. In addition, some substances with peculiar smell may also be produced during the metabolism, which seriously affects the flavor of rice wine. influences

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of freezing process in the process of making yellow rice wine, it comprises the following steps:

[0031] 1) Pump the aged wine into the quick cooling machine, at this time the temperature of the old wine is 13°C;

[0032] 2) Adjust the temperature of the quick-cooler to reduce the temperature to 5°C and keep it for one hour. It is not advisable to lower the temperature to a lower temperature immediately. Too fast cooling will lead to uneven cooling of the rice wine, resulting in inconsistent quality of the whole batch of rice wine;

[0033] 3) Continue cooling down to 0°C for the old wine processed in step 2), and keep it at 0°C for half an hour;

[0034] 4) Continue to cool down the aged wine obtained from step 3) to -5°C, and keep it at -5°C for half an hour, the temperature drops to -5°C can inhibit the reproduction of most microorganisms, and can keep the rice wine in a liquid state, while It will not freeze, and continuing to lower the temperature will not...

Embodiment 2

[0039] A kind of freezing process in the process of making yellow rice wine, it comprises the following steps:

[0040] 1) Pump the aged wine into the quick cooling machine, at this time the temperature of the old wine is 17°C;

[0041] 2) Adjust the temperature of the quick-cooler to reduce the temperature to 6°C and keep it for one hour. It is not advisable to lower the temperature to a lower temperature immediately. Too fast cooling will lead to uneven cooling of the rice wine, resulting in inconsistent quality of the whole batch of rice wine;

[0042] 3) Continue cooling down to 0°C for the old wine processed in step 2), and keep it at 0°C for half an hour;

[0043] 4) Continue cooling down to -7°C for the aged wine processed in step 3) and keep it at -7°C for half an hour, the temperature drops to -7°C can inhibit the reproduction of most microorganisms and keep the rice wine in a liquid state, while It will not freeze, and continuing to lower the temperature will not on...

Embodiment 3

[0048] A kind of freezing process in the process of making yellow rice wine, it comprises the following steps:

[0049] 1) Pump the aged wine into the quick cooling machine, at this time the temperature of the old wine is 15°C;

[0050] 2) Adjust the temperature of the quick cooling machine to reduce the temperature to 5.5°C and keep it for one hour. It is not advisable to lower the temperature to a lower temperature immediately. Too fast cooling will lead to uneven cooling of the rice wine, resulting in inconsistent quality of the whole batch of rice wine;

[0051] 3) Continue cooling down to 0°C for the old wine processed in step 2), and keep it at 0°C for half an hour;

[0052] 4) Continue cooling down to -6°C for the old wine processed in step 3), and keep it at -6°C for half an hour, the temperature drops to -6°C can inhibit the reproduction of most microorganisms, and can keep the rice wine in a liquid state, while It will not freeze, and continuing to lower the tempera...

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PUM

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Abstract

The invention discloses a freezing process in process of making yellow wine. The whole temperature reduction program is divided into three sections, the temperature is gradually reduced to 5-7 DEG C below zero, the quality of the whole batch of yellow wine can be effectively kept consistent, the temperature of the yellow wine is kept for 160-175 hours, insoluble substances which affect the mouthfeel and quality of the yellow wine can be effectively precipitated, and the quality of the yellow wine is improved.

Description

technical field [0001] The invention relates to the production of rice wine, in particular to a freezing process in the process of making rice wine. Background technique [0002] Yellow rice wine is a national specialty of China, also known as rice wine (ricewine), which belongs to brewed wine, and it is a kind of grain wine brewed from rice. Unlike baijiu, yellow rice wine is not distilled and has an alcohol content of less than 20%. Yellow rice wine is produced in a wide range of areas and has many varieties. The famous ones include Zhejiang Jiafan Wine, Shaoxing Zhuangyuan Red, and Fujian Old Wine. [0003] Yellow rice wine is rich in aroma, sweet and delicious, mellow in flavor, and contains amino acids, sugar, vinegar, organic acids and multivitamins, etc. It is one of the indispensable main condiments in cooking. The nutritional value of rice wine exceeds that of beer and nutrient-rich wine. In addition to the main components such as ethanol and water, rice wine is a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12H1/06C12H1/07C12H1/18C12G3/14C12H6/04
Inventor 邱允滔韦信象邱兴杯郑常旭
Owner FUJIAN HUIZELONG WINE
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