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
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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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