Rice wine prepared from various grain species

A technology of rice wine and grain seeds, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of low protein content, complicated process control, single taste, etc., and achieve the effect of high protein content, good taste and short production time

Inactive Publication Date: 2015-12-02
刘春华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice wine is a common traditional food, but its taste is single, not everyone likes it, and the protein content in the wine is too low, and the production process needs to be steamed, and the process control is complicated, so the output is very low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] A multi-grain rice wine is characterized in that it is made from the following raw materials and methods in parts by weight:

[0012] 10 parts of peas, 10 parts of barley, 20 parts of bran koji, 50 parts of rice, 30 parts of sorghum rice, 30 parts of corn, 10 parts of yellow rice, 70 parts of millet;

[0013] Grind the above materials into powder, add 500 parts of water, and ferment at 25 degrees Celsius for 36 hours.

Embodiment 2

[0015] A multi-grain rice wine is characterized in that it is made from the following raw materials and methods in parts by weight:

[0016] 20 parts of peas, 20 parts of barley, 30 parts of bran koji, 70 parts of rice, 60 parts of sorghum rice, 60 parts of corn, 30 parts of yellow rice, 120 parts of millet;

[0017] Grind the above materials into powder, add 200 parts of water, and ferment at 25 degrees Celsius for 36 hours.

Embodiment 3

[0019] A multi-grain rice wine is characterized in that it is made from the following raw materials and methods in parts by weight:

[0020] 15 parts of peas, 15 parts of barley, 22 parts of koji, 60 parts of rice, 40 parts of sorghum rice, 40 parts of corn, 20 parts of yellow rice, 80 parts of millet;

[0021] Grind the above materials into powder, add 400 parts of water, and ferment at 25 degrees Celsius for 36 hours.

[0022] After sensory evaluation, it was found that the amount of protein in Example 1-Example 3 was very high, and the protein content in the liquid was filtered. In the clarified substance, it was found that rice wine contained all kinds of amino acids by using the Kjeldahl method and determination. , while there are only about ten kinds of traditional rice wine.

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PUM

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Abstract

The invention relates to the field of food, in particular to rice wine prepared from various grain species. The rice wine is prepared from the following raw materials in parts by weight: 10-20 parts of pea, 10-20 parts of barley, 20-30 parts of distiller's yeast, 50-70 parts of rice, 30-60 parts of sorghum rice, 30-60 parts of corn, 10-30 parts of panicum miliaceum, and 70-120 parts of millet. The rice wine is prepared through the steps of grinding the raw materials into powder, adding 200-500 parts of water, and fermenting at the temperature of 25 DEG C for 36 hours. Compared with the prior art, the rice wine has the benefits as follows: the protein content is high, the mouth feel is good, the pungent taste of alcohol is avoided, the rice wine is mellow, fragrant and full-bodied, and the manufacture time is short.

Description

technical field [0001] The invention relates to the field of food, in particular to a multi-grain rice wine. Background technique [0002] Rice wine is a common traditional food, but its taste is single, not everyone likes it, and the protein content in the wine is too low, and the production process needs to be steamed, and the process control is complicated, so the output is very low. Contents of the invention [0003] The purpose of the invention: in order to provide a kind of multi-grain rice wine with high protein content and health care function. [0004] In order to achieve the above object, the present invention takes the following technical solutions: [0005] A multi-grain rice wine is characterized in that it is made from the following raw materials and methods in parts by weight: 10-20 parts of peas, 10-20 parts of barley, 20-30 parts of distiller's yeast, 50-70 parts of rice, 30-30 parts of sorghum rice 60 parts, 30-60 parts of corn, 10-30 parts of yellow ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 刘春华
Owner 刘春华
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