Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for brewing yellow rice wine with corn scent

A light-flavored, corn-based technology, which is applied in the brewing field of corn-flavored rice wine, can solve the problems of poor taste, light rice wine taste, not refreshing enough, etc., and achieve the effect of refreshing taste, short fermentation time and strong liquefaction power

Inactive Publication Date: 2015-10-14
SHANGHAI SHUNYI WINE IND CO LTD
View PDF0 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the brewing process of rice wine mostly uses rice, millet, corn, millet, wheat, etc. as the main raw materials, adding wheat koji, rhizopus koji, red koji, black koji, etc. Fermentation, pressing, filtration, frying wine (sterilization), storage, and blending, the brewed yellow rice wine has a light taste. The disadvantages are: the yellow rice wine brewed with wheat koji or red koji, and Wuyi red koji as the saccharification starter has a relatively bitter taste. Obviously, the rice wine brewed with rhizopus koji as a saccharification starter has a strong smell of rhizopus and enzyme preparation, which is not refreshing enough and has a poor taste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The brewing method of corn-flavor yellow rice wine comprises the following steps:

[0018] (1) Dipping: sieve the corn, take water at a temperature of 23°C, and soak corn:water at a room temperature of 23°C for 2-4 days at a ratio of 1:1.5;

[0019] (2) Preparation of corn rice: Drain the soaked corn in step (1), put water in the steamer, put a layer of white cloth on the steamer, boil the water until there is steam, put the drained corn on the cloth After steaming and cooling, corn rice is obtained;

[0020] (3) Sealing: take 3% rice koji, 7% distiller's mother, 60% water, and 30% corn rice by weight percentage, stir them evenly and store them in a sealed tank, and the temperature is controlled at 22°C;

[0021] (4) For the first fermentation, when the temperature in the sealed tank is 29°C, use compressed air to ventilate the first rake, and then turn on the rake every 6 hours. The temperature of the second rake is controlled at 28°C, and the temperature of the third...

Embodiment 2

[0027] The brewing method of corn-flavor yellow rice wine comprises the following steps:

[0028] (1) Dipping: sieve the corn, take water at a temperature of 28°C, and dip corn:water at 27°C for 2-4 days at a ratio of 1:2.0;

[0029] (2) Preparation of corn rice: Drain the soaked corn in step (1), put water in the steamer, put a layer of white cloth on the steamer, boil the water until there is steam, put the drained corn on the cloth After steaming and cooling, corn rice is obtained;

[0030] (3) Sealing: take 15% of rice koji, 2% of distiller's mother, 33% of water, and 50% of corn rice according to the weight percentage, stir evenly and store in a sealed tank, and the temperature is controlled at 26°C;

[0031] (4) For the first fermentation, when the temperature in the sealed tank is 33°C, use compressed air to ventilate the first rake, and then turn on the rake every 6 hours. The temperature of the second rake is controlled at 31°C, and the temperature of the third rake ...

Embodiment 3

[0037] The brewing method of corn-flavor yellow rice wine comprises the following steps:

[0038] (1) Dipping: sieve the corn, take water at a temperature of 25°C, and soak corn:water at 25°C for 2-4 days at a ratio of 1:1.7;

[0039] (2) Preparation of corn rice: Drain the soaked corn in step (1), put water in the steamer, put a layer of white cloth on the steamer, boil the water until there is steam, put the drained corn on the cloth After steaming and cooling, corn rice is obtained;

[0040] (3) Sealing: Take 8% rice koji, 5% distiller's mother, 50% water, and 37% corn rice by weight percentage, stir them evenly and store them in a sealed tank, and the temperature is controlled at 24°C;

[0041] (4) For the first fermentation, when the temperature in the sealed tank is 31°C, use compressed air to ventilate the first rake, and then turn on the rake every 6 hours. The temperature of the second rake is controlled at 29°C, and the temperature of the third rake is controlled. ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to a method for brewing a yellow rice wine with a corn scent. The yellow rice wine is prepared by evenly mixing the following raw materials (in percentage by weight): 3%-15% of rice koji, 2%-7% of distiller's yeast, 30%-70% of water and 26%-52% of corn meal, fermenting, squeezing, blending and brewing. The method has the beneficial effects that the fragrance of the corn is fully extracted by the yellow rice wine which is brewed by the following main materials: rice koji, distiller's yeast, water and corn meal; the brewed yellow rice wine has the fragrance of the corn; meanwhile, with the rice koji as a saccharifying agent, compared with an existing saccharifying agent, the saccharifying agent provided by the invention is stronger in saccharifying power and liquefying power, and simultaneously has the characteristics of high fermentation speed and short fermentation time; and compared with the existing yellow rice wine brewed by wheat koji, rhizopus koji, red yeast rice, black-skin-red-koji and the like as saccharifying and fermenting starters, the yellow rice wine brewed by the method is more refreshing in mouthfeel.

Description

technical field [0001] The invention relates to a method for preparing rice wine, in particular to a method for brewing corn-flavored rice wine. Background technique [0002] At present, the brewing process of rice wine mostly uses rice, millet, corn, millet, wheat, etc. as the main raw materials, adding wheat koji, rhizopus koji, red koji, black koji, etc. Fermentation, pressing, filtration, frying wine (sterilization), storage, and blending, the brewed rice wine has a light taste, and the disadvantages are: the rice wine brewed with wheat koji or red koji, and Wuyi red koji as the saccharification starter has a relatively bitter taste. Obviously, the rice wine brewed by rhizopus koji as a saccharification starter has a relatively strong smell of rhizopus and enzyme preparation, which is not refreshing enough and has a poor taste. Contents of the invention [0003] In order to solve the above problems, the invention provides a kind of brewing method of corn light-flavor ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 陈达祥
Owner SHANGHAI SHUNYI WINE IND CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com