Production process of dried orange peel fermented sticky rice

A production process and tangerine peel technology, applied in the field of rice wine production, can solve the problems of sweet taste, deviation in the taste of wine and brewed wine, insufficient wine taste, etc., and achieve the effect of promoting fermentation

Inactive Publication Date: 2014-09-03
肇庆市西江酒厂有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Jiuniang is a traditional Chinese special wine fermented with steamed glutinous rice (glutinous rice) mixed with wine yeast (a special microbial yeast), but the taste of Jiuniang produced by the traditional method is too sweet Insufficient, and the rice wine tank and rice wine are sterilized and sterilized separately, and then combined when eating, which will inevitably lead to deviations in the taste of the wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The invention provides a kind of tangerine peel fermented glutinous rice production technology, it is characterized in that, comprises the steps:

[0022] Step 1: Screen the glutinous rice to remove impurities, wash it with water for 2-3 times until the water is not cloudy, then crush the tangerine peel to 80 mesh and pour it into the glutinous rice. The weight ratio of glutinous rice and tangerine peel is 200:1 , then add starch and baking powder and place it in water at 30°C to soak it completely, requiring the water surface to be 8cm higher than the rice surface, and keep it for 12 hours;

[0023] Step 2: Pick up the soaked glutinous rice from the water, put a layer of white cloth on the steamer, boil the water until there is steam, then put the glutinous rice on the steamer and steam it on high heat for 30 minutes. During the cooking process, keep the glutinous rice and The ratio of water content is 1:1.6, add water every 5 minutes, and stir to spread evenly, until ...

Embodiment 2

[0029] The invention provides a kind of tangerine peel fermented glutinous rice production technology, it is characterized in that, comprises the steps:

[0030] Step 1: Screen the glutinous rice to remove impurities, wash it with water for 2-3 times until the water is not cloudy, then crush the tangerine peel to 80 mesh and pour it into the glutinous rice. The weight ratio of glutinous rice and tangerine peel is 200:1.5 , then add starch and baking powder and place it in water at 30°C to completely soak it, requiring the water surface to be 8cm higher than the rice surface, and keep it for 16 hours;

[0031] Step 2: Pick up the soaked glutinous rice from the water, put a layer of white cloth on the steamer, boil the water until there is steam, then put the glutinous rice on the steamer and steam it on high heat for 30 minutes. During the cooking process, keep the glutinous rice and The ratio of water content is 1:1.7, add water every 5 minutes, and stir it evenly, until the r...

Embodiment 3

[0037] The invention provides a kind of tangerine peel fermented glutinous rice production technology, it is characterized in that, comprises the steps:

[0038] Step 1: Screen the glutinous rice to remove impurities, wash it with water for 2-3 times until the water is not cloudy, then crush the tangerine peel to 80 mesh and pour it into the glutinous rice. The weight ratio of glutinous rice and tangerine peel is 200:2 , then add starch and baking powder and place it in water at 30°C to soak it completely, requiring the water surface to be 8cm higher than the rice surface, and keep it for 18 hours;

[0039] Step 2: Pick up the soaked glutinous rice from the water, put a layer of white cloth on the steamer, boil the water until there is steam, then put the glutinous rice on the steamer and steam it on high heat for 30 minutes. During the cooking process, keep the glutinous rice and The ratio of water content is 1:1.8, add water every 5 minutes, stir and spread evenly, wait unti...

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PUM

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Abstract

The invention relates to the field of rice wine making, and in particular relates to a production process of dried orange peel fermented sticky rice. The production process comprises the following steps: 1, screening sticky rice, removing impurities, and crushing dried orange peel; 2, putting the sticky rice into a steam pot for steaming and boiling in strong fire, and subsequently standing to cool to be the room temperature; 3, adding honeycomb distillers yeast and dry yeast powder into the steamed rice, stirring when adding the components, further adding clean water, flattening the rice, putting into a fermentation tank, and tightly covering a cover of the fermentation tank; 4, putting the fermentation tank into an incubator for fermentation at constant temperature; and 5, taking out the fermented rice, filtering the distillers solubles, putting osmanthus fragrans, Chinese yam, egg and honey, uniformly stirring, and subsequently refrigerating.

Description

technical field [0001] The invention relates to the field of rice wine production, in particular to a production process of tangerine peel fermented glutinous rice. Background technique [0002] Jiuniang is a traditional Chinese special wine fermented with steamed glutinous rice (glutinous rice) mixed with wine yeast (a special microbial yeast), but the taste of Jiuniang produced by the traditional method is too sweet Insufficient, and the rice wine tank and rice wine are sterilized and sterilized separately, and then combined when eating, which will inevitably lead to deviations in the taste of the wine. Contents of the invention [0003] Technical problem to be solved: Aiming at the above problems, the present invention provides a production process of tangerine peel fermented glutinous rice. [0004] Technical solution: In order to solve the above problems, the invention provides a production process of tangerine peel fermented rice, comprising the following steps...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 闻献
Owner 肇庆市西江酒厂有限公司
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