Making method of persimmon glutinous rice wine

A persimmon and thick wine technology, applied in the direction of microorganism-based methods, preparation of alcoholic beverages, biochemical equipment and methods, etc., can solve the problems of rare persimmon thick wine

Active Publication Date: 2015-04-29
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As the production of thick wine enters the development of industrialization, some health-care thick wine with new tastes is gradually developed, including Hu...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] (1) Pretreatment of glutinous rice: select 3 parts of high-quality glutinous rice according to the number of parts by mass, wash the sand and dust in the glutinous rice with clean water, immerse the cleaned glutinous rice in clean water, and let stand at 15°C for 18 hours. Take out the glutinous rice that has fully absorbed the water, add 1 part of water, and then steam it under steam at 105°C for 30 minutes to obtain gelatinized glutinous rice. down to 28°C to obtain cooled cooked glutinous rice;

[0041] (2) Stir in distiller's koji and saccharify: Grind Angel liqueur distiller's koji until powdery, wherein the mass ratio of distiller's koji to unwashed glutinous rice is 4g distiller's koji / 1kg unwashed glutinous rice, and then evenly mix in cooled cooked glutinous rice , to obtain a mixture of distiller's yeast and cooled cooked glutinous rice, and place the mixture statically in an environment of 28°C to saccharify the glutinous rice, and obtain saccharified glutino...

Embodiment 2

[0047] (1) Pretreatment of glutinous rice: select 4.5 parts of high-quality glutinous rice in parts by mass, wash the sand and dust in the glutinous rice with clean water, immerse the cleaned glutinous rice in clean water, and let stand at 18°C ​​for 20 hours. Take out the glutinous rice that has fully absorbed the water, add 1.5 parts of water, and steam it under steam at 106°C for 33 minutes to obtain gelatinized glutinous rice. down to 29°C to obtain cooled cooked glutinous rice;

[0048] (2) Stir in koji and saccharify: Grind Angel liqueur koji until powdery, wherein the mass ratio of koji to unwashed glutinous rice is 5g koji / 1kg unwashed glutinous rice, and then evenly mix in cooled cooked glutinous rice , to obtain a mixture of distiller's yeast and cooled cooked glutinous rice, and place the mixture statically in an environment of 29°C to saccharify the glutinous rice, and obtain saccharified glutinous rice after 24 hours;

[0049] (3) Pretreatment of persimmons: sele...

Embodiment 3

[0054] (1) Pretreatment of glutinous rice: select 6 parts of high-quality glutinous rice according to the number of parts by mass, wash the sand and dust in the glutinous rice with clean water, immerse the cleaned glutinous rice in clean water, and let stand at 20°C for 24 hours. Take out the glutinous rice that has fully absorbed the water, add 2 parts of water, and then steam it under steam at 108°C for 35 minutes to obtain gelatinized glutinous rice. Take out the gelatinized glutinous rice and rinse it with brewing water at 4°C to make it warm down to 30°C to obtain cooled cooked glutinous rice;

[0055] (2) Stir in distiller's koji and saccharify: Grind Angel liqueur distiller's koji until powdery, wherein the mass ratio of distiller's koji to unwashed glutinous rice is 6g distiller's koji / 1kg unwashed glutinous rice, and then evenly mix in cooled cooked glutinous rice , obtain a mixture of distiller's yeast and cooled cooked glutinous rice, place the mixture in an environ...

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PUM

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Abstract

The invention discloses a making method of persimmon glutinous rice wine. High-quality sticky rice and persimmons are used as raw materials for making wine, anqi sweet wine starter and anqi wine-making yeast are used as a saccharifying agent and a leavening agent, and a semisolid fermentation process is adopted to make the glutinous rice wine with the persimmon flavor. The making method of persimmon glutinous rice wine comprises the following key points: cleaning and soaking plump sticky rice with brewing water, steaming the sticky rice with steam and gelatinizing the steamed sticky rice completely; cooling the gelatinized sticky rice, mixing with the sweet wine starter for saccharifying the sticky rice; cleaning mature and fresh persimmons without rotting by brewing water and preparing persimmon pulp; adding with potassium metabisulfite for sterilizing the persimmon pulp, and mixing the persimmon pulp and the saccharified sticky rice uniformly; and activating the yeast and inoculating the yeast into the uniformly-mixed raw materials and fermenting, curing the fermentation liquid after fermentation, and then filtering and blending. The prepared persimmon glutinous rice wine has fresh, sweet, fine and smooth mouthfeel and has rich and natural fruit flavor, the fruit flavor is well coordinated with the aroma of the glutinous rice, and the persimmon glutinous rice wine is amber.

Description

technical field [0001] The invention belongs to the technical field of liquid fermented wine making, and in particular relates to a brewing method of thick persimmon wine. Background technique [0002] Thick wine has a long history and was called "mash" in ancient times. Because the liquid is turbid, it is also called "turbid wine". It has distinctive local characteristics in northern Shaanxi. Rich and has high health care function. The traditional thick wine brewing is generally based on the family unit, using glutinous rice as raw material through steaming, koji mixing and fermentation. The fermentation method used is mainly solid state fermentation. The best thick wine has a strong aroma, is white as milk, and has a soft and sweet taste. Due to the low alcohol content of thick wine, it is "not like wine, but better than wine", so it is widely loved by the public, suitable for all ages. As the production of thick wine enters the development of industrialization, some he...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 龚国利黄宇莹
Owner SHAANXI UNIV OF SCI & TECH
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