Brewing technique of low-sugar red date rice wine

A technology for red dates and rice wine, applied in the field of winemaking, can solve the problems of rising alcohol content of rice wine and high sweetness of red jujube rice wine, and achieve the effects of increasing alcohol content, plump wine body and light sweetness

Active Publication Date: 2014-09-03
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The present invention aims at the above technical problems, and provides a low-sugar jujube rice wine brewing process that can not only enrich the nutri...

Method used

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  • Brewing technique of low-sugar red date rice wine
  • Brewing technique of low-sugar red date rice wine
  • Brewing technique of low-sugar red date rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of jujube juice

[0033] Selection of raw materials (500g)→cleaning in warm water→soaking in warm water for 24 hours→pitting→adding 2000mL of water and heating for 40 minutes→cooling→pulping with a beater (simultaneously filter out the jujube skin)→bottling→sterilization→cooling

[0034] (2) Production of jujube rice wine

[0035] (1) After the glutinous rice is selected, rinse it with water and soak it for 36 hours. The degree of rice soaking requires that there is no hard core when pinching the rice, and it is better to be powdery.

[0036] (2) After the glutinous rice is soaked, put it in a steamer and cook for 10 minutes.

[0037] (3) After the rice is cooked, cool it down to 32°C, add an appropriate amount of cold boiled water to make the rice granular, mix in sweet wine koji, mix well, and make an inverted trumpet-shaped nest on the surface of the rice. Wherein distiller's yeast add-on is 0.5% of glutinous rice weight.

[0038] (4) Put it in a ...

Embodiment 2

[0044] (1) Preparation of jujube juice

[0045] Selection of raw materials (300g)→cleaning in warm water→soaking in warm water for 16 hours→pitting→adding 1200mL of water and heating for 40 minutes→cooling→pulping with a beater (simultaneously filter out the jujube skin)→bottling→sterilization→cooling

[0046] (2) Production of jujube rice wine

[0047] (1) After the glutinous rice is selected, rinse it with water and soak it for 24 hours. The degree of rice soaking requires that there is no hard core when pinching the rice, and it is better to be powdery.

[0048] (2) After the glutinous rice is soaked, put it in a steamer and cook for 8 minutes.

[0049] (3) After the rice is cooked, cool it down to 30°C, add an appropriate amount of cold boiled water to make the rice granular, mix in sweet wine koji, mix well, and make an inverted trumpet-shaped nest on the surface of the rice. Wherein distiller's yeast add-on is 0.3% of glutinous rice weight.

[0050] (4) Put it in a c...

Embodiment 3

[0056] Using the method and steps in Example 1, research under the same conditions, lactic acid bacteria and yeast mixed

[0057] The effect of fermentation on the sugar content of the product (unit: mg / mL).

[0058] Table 1 Effect of mixed fermentation of lactic acid bacteria and yeast on the sugar content of the product (unit: mg / mL)

[0059] (The amount of jujube juice added is 48mL / 100g glutinous rice)

[0060]It can be seen from Table 1 that when lactic acid bacteria and yeast are not used for fermentation, the sugar content of the product is 302 mg / mL; when lactic acid bacteria are used for fermentation alone, the sugar content of the product drops to 169 mg / mL; when yeast is used alone During fermentation, the sugar content of the product was reduced to 102 mg / mL; and only when lactic acid bacteria and yeast were used for mixed fermentation, when the same amount of bacteria was used, the sugar content reduction effect was more obvious, and it could be reduced to 52...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a brewing technique of low-sugar red date rice wine. In the manufacturing process of the red date rice wine, lactobacillus and microzyme are utilized to carry out mixed fermentation, thereby lowering the sugar degree of the red date rice wine. The technique comprises the following steps: 1) after selecting glutinous rice, cleaning with water, and immersing for 24-48 hours; 2) sending the immersed glutinous rice into a steamer, and steaming for 8-10 minutes; 3) cooling the steamed rice to 30-32 DEG C, adding cooled boiled water until the rice appears granular, blending with sweet wine yeast, evenly mixing, making the surface of the rice into an inverted flared socket, and the like. On the basis of fermentation by using the traditional sweet wine yeast, the lactobacillus-microzyme mixed strains are adopted, the mixed fermentation of the strains greatly lowers the sugar degree of the product and enhances the alcohol content of the product; and meanwhile, the lactobacillus improves the bitterness of the red date rice wine fermented by independently using the microzyme, increases the acidity of the product, and prevents the microzyme from excessive fermentation.

Description

technical field [0001] The invention belongs to the technical field of brewing, in particular to a brewing process of low-sugar jujube rice wine. [0002] Background technique [0003] Jujube is a nutritious product, rich in vitamins A, B, C, etc., as well as a variety of vitamins, amino acids, and minerals necessary for the human body. . Rice wine has the characteristics of mild wine, nutrition and health care, sweet and sour, etc., and is deeply liked by consumers. Combining jujube and rice wine, the jujube rice wine prepared through cooking, saccharifying, fermenting, filtering and other processes is rich in nutrition and improves the comprehensive utilization value of jujube. [0004] At present, the general rice wine on the market is made according to the traditional process, the taste is too sweet, and the alcohol content is on the low side. The addition of red date juice not only enhances the nutritional and health functions of rice wine, but also increases the swe...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 叶阳王洋左勇刘清斌黄亚西
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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