Special type rice wine and preparation method thereof
A kind of rice wine and special-type technology, applied in the field of wine making, to achieve strong typicality, improve fermentation efficiency, and reduce the amount of koji used
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Embodiment 1
[0037] (1) Steamed grain: Soak 1.25kg of glutinous rice in water at 26°C for 19 hours, then start to cook until there is no raw material in the raw material.
[0038] (2) Preparation of distiller's mother: The freshly steamed glutinous rice is rinsed with cold water at 20°C to 32°C, and the mass of glutinous rice after rinsing does not exceed 2.25kg. Then pour it into a porcelain jar, add 12.5g sweet wine koji (Suzhou bee sweet wine koji), mix well, compact the glutinous rice, dig a fist-sized pit in the middle, and start saccharification at 30°C. When the saccharification juice is higher than the surface of the rice At 3 / 5, add 562.5mL of water, and continue to cultivate at 30°C until the alcohol content of the distiller’s mother reaches 10% (V / V), and the number of yeast reaches 1×10 8 cfu / mL.
[0039] (3) Traditional Chinese medicine juice: 40g raspberry, 15g Yuzhu, 5g Poria cocos are ground into powder, wrapped in gauze, mixed with 50g sealwort, 30g longan, 30g jujube, 20...
Embodiment 2
[0044] (1) Steamed grain: Soak 15kg of glutinous rice in water at 28°C for 18 hours, then start to cook until there is no raw material in the raw material.
[0045] (2) Preparation of distiller's mother: The freshly steamed glutinous rice is rinsed with cold water at 23°C to 31°C, and the mass of glutinous rice after rinsing does not exceed 28.5kg. Then pour it into a porcelain jar, add 157.5g sweet wine koji (Suzhou honey bee sweet wine koji), mix well, compact the glutinous rice, dig a fist-sized pit in the middle, and start saccharification at 29°C. When the saccharification juice is higher than the surface of the rice At the 3 / 5 point, add 7.2L of water, and continue to cultivate at 29°C until the alcohol content of the wine mother reaches 10.5% (V / V), and the number of yeast reaches 1.5×10 8 cfu / mL.
[0046] (3) Traditional Chinese medicine boiled juice: 525g raspberry, 195g Yuzhu, 75g Poria cocos are all ground into powder, wrapped in gauze, mixed with 645g sealwort, 40...
Embodiment 3
[0051] (1) Steamed grain: Soak 30kg of glutinous rice in water at 30°C for 17 hours, then start to cook until there is no raw material in the raw material.
[0052] (2) Preparation of distiller's mother: The freshly steamed glutinous rice is rinsed with cold water at 25°C to 30°C, and the mass of glutinous rice after rinsing does not exceed 60kg. Then pour it into a porcelain jar, add 330g sweet wine koji (Suzhou bee sweet wine koji), mix well, compact the glutinous rice, dig a fist-sized pit in the middle, and start saccharification at 28°C. When the saccharification juice is 4 At the / 5 place, add 15L of water, and continue to cultivate at 28°C until the alcohol content of the wine mother reaches 11% (V / V), and the number of yeast reaches 2×10 8 cfu / mL.
[0053] (3) Traditional Chinese medicine boiled juice: 1.14kg raspberry, 450g Yuzhu, 180g Poria cocos are all ground into powder, wrapped in gauze, mixed with 1.35kg sealwort, 900g longan, 900g jujube, 600g almond, 600g ora...
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Abstract
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