Production technology of daughter red wine
A kind of technology of daughter red wine and production technology, which is applied in the field of production technology of daughter red wine, can solve the problem of low nutrient content of daughter red wine, achieve the effects of protecting the liver, advanced and reasonable preparation technology, and promoting body metabolism
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Embodiment 1
[0033] The invention discloses a production process of daughter red wine, which comprises the following steps:
[0034] Step 1: Prepare semi-finished rice wine
[0035] Weigh a certain amount of white glutinous rice, wash it to remove impurities and soak it in water. The water will cover the white glutinous rice by 10-15cm high. The soaking time is 24 hours. After 30 min, move the steamed white glutinous rice to the fermentation tank, add the rice wine medicine and mix well, and then carry out the pre-fermentation. The weight of the rice wine medicine added is 0.2% of the mass of the white glutinous rice. The specific steps of the pre-fermentation process are as follows: On the first day, stir once every 1 hour, on the second day, stir once every 2 hours, and then stir once every 4 hours every day. The pre-fermentation was carried out for a total of 3 days. Ferment for 3 days; after fermentation, the liquid obtained is wine nibs, take out the fermented wine nibs and move them...
Embodiment 2
[0043] There are many similarities between this embodiment and Embodiment 1, and the similarities will not be repeated. The differences are briefly described as follows:
[0044] In the first step of preparing semi-finished rice wine, the soaking time of white glutinous rice was 26 h and the cooking time was 35 min. In the pre-fermentation process, the mass of rice wine medicine added was 0.3% of the mass of white glutinous rice. The temperature was set at 33°C, and the total fermentation was 3.5 days; in the post-fermentation process, the volume ratio of distiller's mother to liquor was 5:4.5, the alcohol content of liquor was 44°, the temperature was set at 19°C, and the fermentation was carried out for 40 days to obtain Semi-finished rice wine.
[0045]In the second step of preparing distiller's grains, the soaking time of red-hulled glutinous rice is 26 hours, and the cooking time is 35 minutes. The temperature of the pre-fermentation was set at 29°C, and the total fermen...
Embodiment 3
[0048] There are many similarities between this embodiment and Embodiment 1, and the similarities will not be repeated. The differences are briefly described as follows:
[0049] In the first step of preparing semi-finished rice wine, the soaking time of white glutinous rice is 29 hours, and the cooking time is 40 minutes. The temperature was set at 34°C, and the fermentation was carried out for 4 days; in the post-fermentation process, the volume ratio of wine mother to liquor was 5:5, the alcohol content of liquor was 46°, the temperature was set at 20°C, and the semi-finished product was obtained after 50 days of fermentation rice wine.
[0050] In the second step of preparing distiller's grains, the soaking time of the red-hulled glutinous rice is 29 hours, and the cooking time is 40 minutes. The fermentation temperature was set at 30°C, and a total of 4 days of fermentation; in the post-fermentation process, the volume ratio of distiller's mother to liquor was 5:5, the a...
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