Unlock instant, AI-driven research and patent intelligence for your innovation.

Method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming raw glutinous rice flour

A technology of glutinous rice wine and glutinous rice flour, applied in the field of brewing wine, can solve the problems affecting product quality control and improvement, poor human control initiative, poor product homogeneity, etc., to achieve short brewing time, reduce investment and labor, and reduce land. Effect

Inactive Publication Date: 2014-10-22
冯英
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, the labor intensity of production is high, and it is subject to seasonal weather constraints. Due to excessive reliance on natural conditions, the homogeneity of products is very poor, and the quality of wine in different seasons and even months is also very different. In order to ensure the safety of large-scale fermentation , the low-temperature fermentation mode is generally used in the production process, the operating cost is high, and the initiative of human control is poor, which affects the control and improvement of product quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming raw glutinous rice flour
  • Method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming raw glutinous rice flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A method for directly fermenting raw glutinous rice flour without steaming to produce glutinous rice wine: add raw glutinous rice flour and water into a temperature-controlled fermenter, heat while stirring, sterilize at 78°C for 30 minutes, cool down to 58°C for saccharification, add Stir the active dry yeast or brewer's yeast evenly, and ferment at 38°C for 96 hours.

[0024] The amount of active dry yeast or brewer's yeast added is 0.05wt.% of raw glutinous rice flour.

[0025] During the fermentation, the pressure in the tank was controlled at 0.15MPa.

[0026] After the fermentation, the temperature of the liquor in the tank was raised to 65°C for 20 minutes of sterilization, and then cooled to 0°C.

Embodiment 2

[0028] A method for directly fermenting raw glutinous rice flour without steaming to produce glutinous rice wine: add raw glutinous rice flour and water into a temperature-controlled fermenter, heat while stirring, sterilize at 82°C for 40 minutes, cool down to 62°C for saccharification, add Stir the active dry yeast or brewer's yeast evenly, and ferment for 120 hours at 41°C.

[0029] The amount of active dry yeast or brewer's yeast added is 0.12wt.% of raw glutinous rice flour.

[0030] During the fermentation, the pressure in the tank was controlled at 0.15MPa.

[0031] After the fermentation, the temperature of the liquor in the tank was raised to 65°C for 30 minutes of sterilization, and then cooled to 5°C.

Embodiment 3

[0033] A method for directly fermenting raw glutinous rice flour without steaming to produce glutinous rice wine: add raw glutinous rice flour and water into a temperature-controlled fermenter, heat while stirring, sterilize at 80°C for 35 minutes, cool down to 60°C for saccharification, add Stir the active dry yeast or brewer's yeast evenly, and ferment for 100 hours at 40°C.

[0034] The amount of active dry yeast or brewer's yeast added is 0.08wt.% of raw glutinous rice flour.

[0035] During the fermentation, the pressure in the tank was controlled at 0.15MPa.

[0036] After the fermentation, the temperature of the liquor in the tank was raised to 65°C for 25 minutes of sterilization, and then cooled to 2°C.

[0037] The specific qualities of the wine are as follows:

[0038] Ferment the saccharification liquid with a sugar content of 17%, and sample the changes in sugar content and alcohol content, see the table below.

[0039]

[0040] The glutinous rice wine brewe...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a method for producing glutinous rice wine by directly fermenting raw glutinous rice flour without steaming the raw glutinous rice flour. The method comprises the following steps of: adding the raw glutinous rice flour and water to a temperature-controlled fermentation tank, and stirring and heating at the same time; sterilizing at 78-82 DEG C for 30-40 minutes; reducing temperature to 58-62 DEG C and carrying out saccharification; adding active dry yeast or koji, uniformly stirring, and fermenting at 38-41 DEG C for 96-120 hours. The method provided by the invention is short in brewing time, accelerates the production schedule of a producer, increases the output, saves a large quantity of lands, saves the energy sources and can better retain the nutritional active substances and fresh taste of the glutinous rice wine as compared with the traditional production method because the raw glutinous rice flour is not steamed.

Description

technical field [0001] The invention belongs to the field of brewing wine, and in particular relates to a method for directly fermenting raw glutinous rice flour without steaming to produce glutinous rice wine. Background technique [0002] Glutinous rice wine is a national specialty of our country, and it also belongs to rice wine. Yellow rice wine is an improvement of glutinous rice wine. It belongs to brewing wine. It is one of the oldest wines in the world. , German beer and said the world's three ancient wines. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original koji double-fermentation method and began to brew rice wine in large quantities. Rice wine is made from glutinous rice, japonica rice, and millet, and generally has an alcohol content of 12-16%, which is a low-alcohol wine. Glutinous rice wine is rich in nutrition and contains 21 kinds of amino acids, including several unknown amino acids, which cannot be synthesized by...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 冯英
Owner 冯英