Preparation method for yellow rice wine
A technology of yellow rice wine and koji, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of rice wine market development barriers, etc., and achieve the goal of enhancing human immunity, low production cost, and increasing purity Effect
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Embodiment 1
[0020] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 1.5 times the amount of rice to soak in pure water for 13 hours, until it completely absorbs water and swell, place it in a heating pot and cook at 100°C for 34 minutes until it is fully cooked, turn off Fire, keep warm for 12 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 10°C; then add 1 / 10 of the amount of rice to the above cooled rice and mix it Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 25°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , and fermented for 7 days; then mixed with 1 times the amount of koji yeast and 3 times the amount of pure water of rice, mixed well, sealed it and placed it at 14°C for another 32 days of constant temperature fermentation...
Embodiment 2
[0022] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 2 times the amount of rice to soak in pure water for 12 hours, until it completely absorbs water and swell, put it in a heating pot and cook at 125°C for 32 minutes until it is fully cooked, turn off Fire, keep warm for 5 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 8°C; then add 1 / 10 of the amount of koji to the above cooled rice and mix Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 29°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , co-fermented for 6 days; then mixed with 2 times the amount of yeast of distiller’s yeast and 3 times the amount of pure water of rice, after mixing, sealed it and placed it at 13°C for another 15 days of constant temperature ferm...
Embodiment 3
[0024] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 1.9 times the amount of rice to soak in pure water for 10 hours, until it completely absorbs water and swell, place it in a heating pot and cook at 105°C for 30 minutes until it is fully cooked, turn off Fire, keep warm for 7 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 6°C; then add 1 / 10 of the amount of koji to the above cooled rice and mix Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 26°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , and fermented for 5 days; then mixed with 5 times the amount of koji yeast and 3 times the amount of pure water of rice, mixed well, sealed it and placed it at 12°C for another 18 days of constant temperature fermentation, ult...
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