Rice sparkling wine and preparation method thereof

A technology for sparkling wine and rice, applied in the field of rice sparkling wine and its preparation, can solve the problems of frequent operation, long fermentation time, easy deterioration, etc., and achieve the effect of clear and transparent products, easy-to-obtain raw materials and fine foam.

Inactive Publication Date: 2015-04-08
SHANGHAI JINFENG WINE IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are three deficiencies in this technical solution: First, polishing the raw materials reduces the utilization rate of raw materials, which not only increases the cost, but also reduces the protein and other nutrients in the finished product
Second, this technical solution adopts the secondary fermentation method of grand champagne, which has frequent operations, long cycle, large land occupation and high investment, and is not conducive to large-scale industrial production
Third, this product must be stored at low temperature, and the product storage time is short and easy to deteriorate
From a commercial point of view, it is not conducive to product sales
Another example is the sparkling rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach

[0012] According to a specific embodiment of the present invention, the method of the present invention may comprise the following steps:

[0013] (1) Grinding of raw rice: Grinding commercially available rice with a rice grinder, passing through 50-80 meshes.

[0014] (2) Liquefaction: Mix rice flour and water according to the mass ratio of rice flour: water = 1:1-4, heat up to 60-80°C, then add α-amylase, the amount of enzyme added is 20U / g rice, Then heat up to 80-100°C, keep warm and liquefy for 0.5-1h.

[0015] (3) Saccharification: After the liquefaction is completed, add water, the amount of water added is rice flour: water = 1:1, cool down to 60-65°C, adjust the pH of the solution to 4.0-5.5 with a sour agent, and then add glucoamylase, The amount of enzyme added is 200U / g rice, and the heat preservation is saccharified for 2-4 hours. After the saccharification is completed, add water again, the amount of water added is rice flour: water = 1:1, cool down to 40-55°C, ...

Embodiment 1

[0030] (1) Grind commercially available glutinous rice with a rice grinder and pass through 60 meshes.

[0031] (2) Mix glutinous rice flour and water according to the mass ratio of glutinous rice flour: water = 1:2, first heat the mixture to 64±2°C, then add high temperature resistant α-amylase, the amount of enzyme added is 20U / g Rice, then heat up to 94±2°C, keep warm and liquefy for 0.5h.

[0032] (3) Saccharification: add water to the liquefied solution, the amount of water added is glutinous rice flour: water = 1:1, cool down to 65±2°C, adjust the pH of the solution to 5.0 with lactic acid, then add glucoamylase, add enzyme The amount is 200U / g rice, and the heat preservation saccharification is 3h.

[0033] (4) Acidic protease treatment: After saccharification is completed, add water to the solution, the amount of water added is glutinous rice flour: water = 1:1, then cool down to 45±2°C, adjust the pH of the solution to 4.0 with lactic acid, and then add acid Proteas...

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PUM

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Abstract

The invention discloses a rice sparkling wine and a preparation method thereof. The preparation method of the rice sparkling wine comprises the following steps: liquefying a crushed raw material rice by alpha-amylase, saccharifying by using glucoamylase, and hydrolyzing proteins in the raw material rice by using acid protease to obtain a rice sugar solution; filtering the sugar solution, adjusting sugar, inoculating yeast, and fermenting to obtain a rice wine solution; and removing yeast from the rice wine solution, carrying out freezing clarification, filtering, introducing carbon dioxide, and sterilizing to obtain the rice sparkling wine. The rice sparkling wine is clear, transparent, mellow and elegant, has moderate sweet and sour taste, fine delicate bubbles and tasty mouthfeel, contains no antiseptics, and has the unique flavor of rice fragrance; and compared with preparations methods of other similar products, the preparation method has the advantages of simple process, easy obtaining and high utilization rate of the raw material, and low cost, and a device used in the invention is a conventional device, and can be fully utilized.

Description

technical field [0001] The invention belongs to the technical field of fermented beverages, and mainly relates to a rice sparkling wine and a preparation method thereof. Background technique [0002] Sparkling wine, also known as sparkling wine or sparkling wine, contains a certain amount of carbon dioxide in the wine to form bubbles. Generally, carbon dioxide is formed naturally in the bottle or in large wine storage tanks through the fermentation of wine, or is injected into wine. [0003] At present, the development prospect of my country's sparkling wine market is optimistic, but it still faces many difficulties to achieve real growth. First of all, in my country's sparkling wine market, very few domestic sparkling wine products are fermented wines, and most of them are blended wines. The quality and health factors of the products cannot satisfy consumers. Secondly, the vast majority of consumers also confuse sparkling wine with champagne, thinking that sparkling wine ...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 毛严根胡健彭金龙叶小龙肖蒙方逸群黄媛媛倪斌徐建芬
Owner SHANGHAI JINFENG WINE IND
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