Low-sweetness Hakka rice wine brewing method

A Hakka rice wine and low-sweet type technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of low alcohol content, no special flavor, general taste of rice wine, etc., and achieve the effect of reducing production costs

CN104194990AActive Publication Date: 2014-12-10广东三友酿酒股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Publication Date
2014-12-10

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Abstract

The invention discloses a low-sweetness Hakka rice wine brewing method which comprises the following steps: (1) soaking rice; (2) washing the rice; (3) steaming the rice; (4) sprinkling water to the steamed rice; (5) mixing the steamed rice with yeast powder; (6) conducting diastatic fermentation; (7) conducting after-fermentation to mature the wine and increase the aroma; (8) squeezing and clarifying; (9) heating the wine for sterilization; and (10) ageing the wine. The rice wine brewed according to the technical scheme provided by the invention and the rice wine brewed in a Hakka area are both sweet rice wine; the Hakka rice wine brewed by the method is of low sweetness; and the low-sweetness Hakka rice wine keeps the style of the traditional Hakka rice wine, has a mellow and pleasant aroma, tastes soft and refreshing, reduces the production cost and caters to the healthy drinking habits of modern people.
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Description

technical field

[0001] The invention relates to the technical field of rice wine brewing, in particular to a method for brewing low-sweet Hakka rice wine.

[0002] Background technique

[0003] Yellow rice wine has abundant nutritive value, medicinal value and health-care effect, and is highly favored by people. The existing traditional brewing process of rice wine mainly includes a series of steps: soaking rice; steaming rice; adding wine medicine and mixing well; building a nest for fermentation; ; Boil wine to sterilize; aging. With this traditional brewing process, the alcohol content of the rice wine base wine is low, and the taste of the rice wine is general without special flavor.

[0004] Contents of the invention

[0005] The purpose of the present invention is to provide a low-sweet type Hakka rice wine brewing method with low cost and unique Hakka flavor.

[0006] The present invention is realized through the following technical solutions.

[0007] A metho...

Examples

Embodiment Construction

[0031] The low-sugar Hakka rice wine brewing method of the present invention will be further described in detail below.

[0032] The low-sweet type Hakka rice wine brewing method of the present invention comprises the following processes:

[0033] Glutinous rice→soaked rice→drained rice→steamed rice→drained rice→mixed with koji powder→saccharification and fermentation→post-fermentation→pressing and clarification→decoction and sterilization→sending to laboratory inspection→aging→blending→sending to laboratory inspection→filtering→filling →Sterilization→Package inspection and storage.

[0034] Include the following specific steps:

[0035] 1) Soak the rice, that is, add water to the bucket filled with glutinous rice and remove the broken rice bran. The rice soaking time is generally 10-14 hours in summer and autumn, and 12-24 hours in winter and spring. It depends on the water absorption rate of different varieties of glutinous rice.

[0036] 2) Drench the ri...