A kind of preparation technology of rice wine with high d-ribose content

A preparation process and technology for rice wine, applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of low content of nutrients in rice wine, achieve low alcohol content, relieve muscle soreness, and strengthen the body. energy effect

Inactive Publication Date: 2016-02-03
南昌江南女儿红酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of low nutrient content in yellow rice wine in the prior art, the present invention provides a kind of yellow rice wine with high D-ribose content which is rich in nutrient substance and has health care function and its preparation process

Method used

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  • A kind of preparation technology of rice wine with high d-ribose content

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Embodiment 1

[0026] Weigh a certain amount of white glutinous rice, remove impurities and soak in pure water, the water will cover the glutinous rice 10-15cm high, the soaking time is 24 hours, after soaking, filter out the rice grains and put them in a rice steamer, cook at 100°C for 30 minutes, steam until there is no white heart in the grain; move the steamed glutinous rice to a fermentation tank, add rice wine and medicine rich in D-ribose-producing bacteria, mix well, and ferment at 28°C for 2 days. 0.5% of the mass of rice, this process is called pre-fermentation. The pre-fermentation liquid obtained through pre-fermentation is the wine mother. Move the wine mother into the wine storage tank, add the wine mother and white wine to the storage wine tank, mix well, seal it, and ferment at 19°C for 20 days. The wine mother and liquor The volume ratio is 5:4, and the alcohol content of liquor is 43°. This process is called post-fermentation; the post-fermentation liquid is filtered throug...

Embodiment 2

[0031] The similarities between this embodiment and embodiment 1 will not be repeated, and the differences are briefly described as follows:

[0032] In this embodiment, in the process of rice soaking and steaming, the rice soaking time is 30 hours, and the cooking time is 40 minutes.

[0033] In the pre-fermentation process, the fermentation temperature is 30° C., and the fermentation time is 3 days.

[0034] In the post-fermentation process, the fermentation time is 28 days, the fermentation temperature is 20°C, the wine medicine is 0.65% of the mass of glutinous rice, the volume ratio of wine mother to liquor is 5:4.8, and the alcohol content of liquor is 44°.

[0035] In this embodiment, the content of D-ribose in the obtained rice wine is 100 mg / L, and the volume content of alcohol is 16%.

Embodiment 3

[0037] The similarities between this embodiment and embodiment 1 will not be repeated, and the differences are briefly described as follows:

[0038] In this embodiment, in the process of rice soaking and steaming, the rice soaking time is 36 hours, and the cooking time is 45 minutes.

[0039] In the pre-fermentation process, the fermentation temperature is 31° C., and the fermentation time is 3.5 days.

[0040] In the post-fermentation process, the fermentation time is 30 days, the fermentation temperature is 21°C, the wine medicine is 0.75% of the mass of glutinous rice, the volume ratio of wine mother to liquor is 5:5.5, and the alcohol content of liquor is 46°.

[0041] In this embodiment, the content of D-ribose in the obtained rice wine is 180 mg / L, and the volume content of alcohol is 20%.

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Abstract

The invention provides yellow wine with high D-ribose content, and a preparation technology thereof. The yellow wine provided by the invention comprises 120 mg / L by mass of D-ribose and 18-20% by volume of alcohol. The preparation method of the yellow wine comprises the following steps of immersing rice; cooking the rice; carrying out primary fermentation; carrying out post-fermentation; filtering and sterilizing. In the preparation technology provided by the invention, the used Chinese yeast is rich in D-ribose producing bacteria, thereby increasing the content of D-ribose in the yellow wine. The preparation technology of the yellow wine is advanced, reasonable and simple, can be implemented easily, and reduces production cost. The obtained product can be retained for a long time. The prepared yellow wine tastes soft and smooth, has a relatively low alcohol degree, contains abundant D-ribose, can improve blood deficiency of heart and improve the function of the heart, and can increase body's energy and alleviate muscular soreness.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a preparation process of rice wine high in D-ribose content. Background technique [0002] Rice wine is one of the oldest wines in the world. It is a specialty wine in my country. It is generally made of rice, corn, wheat and other grains as the main raw materials, and is made through cooking, koji, saccharification, fermentation, filtration, storage and other steps. brewing wine. Yellow rice wine has become a common wine on people's tables because of its mellow alcoholic properties, unique flavor, and rich nutrition. But along with the raising of people's living standard, people's consumption idea is fed from the past, to eat well now, eat healthily, the development of yellow rice wine faces new challenge. In view of this change of concept, nutritional rice wine, as a low-alcohol, nutritious, safe and healthy brewed wine, not only conforms to the trend of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12R1/125
Inventor 周和平
Owner 南昌江南女儿红酒厂
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