A kind of white wine rich in amino acid with rice as raw material and preparation method thereof

An amino acid and rice technology, applied in the field of amino acid-rich liquor and its preparation, can solve problems such as waste, and achieve the effects of reducing energy consumption, avoiding energy consumption, and improving nutritional functions

Inactive Publication Date: 2015-11-04
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The retained nutrients themselves have good nutritional and health value, so the loss of this part of the material causes great waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Example 1 The effect of rice roasting amount on the taste of liquor

[0056] Using the above-mentioned materials and equipment, according to the above-mentioned specific operation method, different mass ratios of roasted rice and unburned rice were selected to produce liquor, and the taste of the liquor was evaluated. The results are shown in Table 1.

[0057] Table 1 The effect of rice roasting amount on the taste of liquor

[0058] Roasted to unroasted rice mass ratio 1:1 1:2 1:3 1:4 1:5 Body and mouthfeel Burnt Burnt burnt taste Fragrant and mellow Fragrance free

[0059] Based on the results in Table 1, the mass ratio of roasted rice to unroasted rice was 1:4 in order to give liquor a mellow taste.

Embodiment 2

[0060] Example 2 Effects of Rice Roasting Temperature on the Taste and Color of Liquor

[0061] The specific operation method is the same as above, except that the temperature of rice roasting is set at 45 °C, 60 °C, 75 °C, and 90 °C, and the taste of the wine is evaluated. The results are shown in Table 2.

[0062] Table 2 Effect of rice roasting temperature on taste and color of liquor

[0063] Scorching temperature 45 ℃ 60 ℃ 75 ℃ 90 ℃ Taste and color of liquor Fragrance free Fragrance free strong fragrance, colorless strong aroma, black color

[0064] Roasted rice is required to have a certain aroma and no color, so the effect of roasting at 75 ℃ is the best.

Embodiment 3

[0065] Example 3 The influence of fermentation time on the alcohol content of fermented mash

[0066] The specific operation is the same as above, except that the fermentation time is set to 5 d, 6 d, 7 d, and 8 d, and the alcohol content of the fermented mash is measured. The results are shown in Table 3.

[0067] Table 3 Effect of fermentation time on alcohol content of fermented mash

[0068] Fermentation time (d) 5 6 7 8 Alcohol in mash (v / v) 6 6.5 7.2 7.18

[0069] Considering the economy and production efficiency, the optimal fermentation time was determined to be 7 days.

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PUM

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Abstract

The invention discloses amino acid-rich white spirit prepared from rice and a preparation method thereof, and belongs to the field of white spirit production. The preparation method comprises the following steps of stewing parched rice and un-parched rice together, adding water, amylase and a fermentation culture liquid into the stewed rice, carrying out fermentation, filtering the fermentation mash, carrying out centrifugation, collecting a supernatant, and carrying out supernatant reverse osmosis concentration to obtain the amino acid-rich white spirit. The preparation method utilizes a reverse osmosis technology so that a large amount of energy consumption is avoided and nutrients produced in fermentation are retained. The amino acid-rich white spirit obtained by the preparation method has a mellow taste, alcohol content of 41% (v / v) and amino acid content of 0.2g / L and has a high social popularization value.

Description

technical field [0001] The invention belongs to the field of liquor production, and in particular relates to a liquor rich in amino acid with rice as a raw material and a preparation method thereof. Background technique [0002] The liquor produced in China has the characteristics of mellow taste, long fragrance and unique style. China has become the main area for liquor production and consumption. Liquor became an important brand among Chinese commodities. Due to the influence of culture and eating habits, baijiu is very popular among middle-aged and elderly Chinese consumers. [0003] The fermentation production method of liquor mainly contains two types of solid fermentation and liquid fermentation. The production of liquor by liquid fermentation has the advantages of high liquor yield, high degree of mechanization, and high labor productivity, and is the main direction of the development of liquor. [0004] Regardless of whether it is liquid fermentation or solid ferm...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 薛栋升
Owner HUBEI UNIV OF TECH
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