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Yellow wine and producing method thereof

A technology of rice wine and sweet wine koji, applied in the field of rice wine and its production, can solve problems such as difficult operation control, complex preparation process, and influence of rice wine taste, and achieve the effects of preventing and curing diseases, improving physical fitness, and improving antioxidant capacity

Inactive Publication Date: 2015-01-21
XIXIA COUNTY HUIYANG DRINKS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Disclosed a kind of production method of yellow rice wine as CN101654643B, this technology is with rice, corn, as raw material, and its preparation process is more complicated, is difficult to operate and control, and needs blending caramel color in clarification wine liquor, the yellow rice wine taste of its brewing is bound to be affected

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] First select the red-skinned millet without mildew, sieve the broken rice, soil and sand, and remove impurities; weigh 200kg of the selected red-skinned millet, pour it into a container, add water to cover 10cm of the red-skinned millet, and soak for 80 hours; then Take out the soaked red-skinned millet, drain off the water, and take the degree that there is no water on the surface of the rice grains; then put the drained red-skinned millet into the kettle for cooking, first boil it on a high fire and then cook it with a slow fire for 40 minutes, so that it becomes Cooked rice must not have raw food. Immediately take out the cooked cooked rice and pour it with cold water while stirring to make it cool down to 30°C rapidly; pour it with cold water, the surface of the cooled rice grains is smooth, easy to break up, mix medicine and build a nest, which is good for good Aerobic microorganisms grow and multiply on the surface of rice grains. Now you can mix koji and make a ...

Embodiment 2

[0076] Select and weigh 300kg of red-skinned millet, the production method is basically the same as that of Example 1, the only difference is that the soaking time is 40h; 0.9kg, the pre-fermentation time is 15 days, the post-fermentation time is 35 days, and the fermentation temperature is controlled at 30°C. On the second day of pre-fermentation, the amount of white wine added was 9kg, and the time for decocting wine was 40min.

Embodiment 3

[0078] Select and weigh 300kg of red-skinned millet, the production method is basically the same as that of Example 1, the only difference is: the soaking time is 60h; 1.20.8kg, the pre-fermentation time is 13 days, the post-fermentation time is 33 days, and the fermentation temperature is controlled at 35°C. On the 3rd day of pre-fermentation, the amount of white wine added was 6kg, and the time of decocting wine was 35min.

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PUM

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Abstract

The invention discloses yellow wine and a producing method thereof. The yellow wine is brewed from red-skinned millet and wheat sweet distiller yeast. The production method comprises the steps of soaking the millet, draining the millet, steaming the millet, sprinkling the millet, mixing the yeast and building a nest, putting a jar in the nest for fermentation, squeezing, filtering, boiling the wine and the like. The yellow wine belongs to sweet type yellow wine in orange, is bright in color, fragrant in flavor, mellow in taste, sour and sweet, can be regarded as a medicine and food, has medical functions of promoting blood circulation to remove blood stasis, tonifying spleen and warming stomach, tonifying qi, strengthening mid-energy, helping digestion and the like, is particularly good for guiding medical medicine in the meridian, and is a good guiding drug.

Description

technical field [0001] The invention belongs to the technical field of alcoholic beverages, in particular to rice wine and a production method thereof. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. There are many kinds of yellow rice wine. According to the raw materials of the wine, there are glutinous rice yellow wine, black rice yellow wine, rice yellow wine, millet yellow wine, corn yellow wine, corn yellow wine, highland barley wine, etc. Red-skinned millet has always been known as "Sai Shen Soup". Its color is bright yellow and soft, rich in nutrition, easy to cook, delicate and smooth in the mouth, and has an endless ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 乔永锋武爱丽
Owner XIXIA COUNTY HUIYANG DRINKS CO LTD
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