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Yellow rice wine high in amino acid nitrogen content and preparation method thereof

An amino acid and rice wine technology, applied in the field of winemaking, can solve problems such as low content and inability to meet amino acid requirements, and achieve the effects of improving decomposition rate, easy operation, and reliable experimental results.

Active Publication Date: 2017-05-24
南通白蒲黄酒有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Amino acid nitrogen refers to the content of nitrogen in the form of amino acids. The higher the production of amino acid nitrogen, the higher the content of amino acids. The content of amino acid nitrogen in existing rice wine is low, which cannot meet the human body's demand for amino acids.

Method used

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  • Yellow rice wine high in amino acid nitrogen content and preparation method thereof
  • Yellow rice wine high in amino acid nitrogen content and preparation method thereof
  • Yellow rice wine high in amino acid nitrogen content and preparation method thereof

Examples

Experimental program
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Embodiment 1

[0032] The raw rice wine of the present invention still adopts the traditional feeding process, which specifically comprises the following steps:

[0033] S1. Rice soaking: the rice has been washed, soaked in cold water for 24-36 hours, drained and set aside;

[0034] S2. Steaming rice: boil the drained rice, spread it to cool to 28°C, and divide it into two parts, one part is used for nest building and the other part is used for feeding;

[0035] S3, put the pot in the tank: stir the rice and wine medicine used for making the nest in step S2 evenly, and build the nest;

[0036] S4, feeding rice: adding new wheat koji accounting for 5-8% of the total weight of raw rice into the rice used for feeding in step S2, stirring evenly and putting it into the tank for fermentation, the feeding temperature is 25-27°C; Then drop into the cylinder and account for the composite enzyme of 0.10-0.20% of the raw material rice gross weight, and the feeding temperature is 25-27°C;

[0037] S5...

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Abstract

The invention belongs to the field of wine-brewing technology, and discloses a high amino acid nitrogen yellow wine and a preparation method, which use rice as raw materials, and use a traditional feeding process, wherein the dosage of wheat cojic is 5-8% of the weight of the raw material rice, the dosage of compound enzyme is 0.10-0.20% of the weight of the raw material rice, and the feeding temperature is 25-27 DEG C. The high amino acid nitrogen yellow wine enlarges content of amino acid nitrogen 1000 times, and meets the demands of human bodies for amino acids.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to rice wine high in amino acid nitrogen content and a preparation method thereof. Background technique [0002] Yellow rice wine is the alcoholic beverage with the most national characteristics in my country and one of the three oldest brewed wines in the world. Yellow rice wine is soft in nature, full in body, mellow in taste and rich in nutrition. It is unique in the history of brewing in the world. As early as 4,000 years ago, our ancestors brewed the original rice wine. Its unique brewing technology and long-standing wine culture make it unique in the Chinese wine industry. Yellow rice wine is made from grains (mainly glutinous rice in the south, and millet and corn in the north) as the main raw materials, and is brewed by the joint saccharification and fermentation of various microorganisms contained in wine medicine, wheat koji or rice koji. The low-alcohol fermented origin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张斌
Owner 南通白蒲黄酒有限公司
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