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Rice wine making technique

A kind of rice wine and technology, applied in the preparation of alcoholic beverages, etc., can solve the problems of incomplete fermentation, short shelf life, flavor change, etc., achieve market penetration and competitiveness, facilitate packaging and storage, and reduce sugar content. Effect

Inactive Publication Date: 2016-01-20
夏建国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 1. High-temperature fermentation, the traditional fermentation temperature is 30-35°C, and at the same time, it is wrapped and kept warm, so that the taste of the brew is poor and the flavor is not good
[0006] 2. The traditional fermentation time is 30-35 days, so the fermentation is not complete, and the wine and flavor substances cannot be fully brewed
[0007] 3. The added weight of traditional rice wine koji is 0.5% of the weight of glutinous rice, and the weight of added water is 60% of the weight of glutinous rice. The wine production is low, the cost is high, and the market penetration rate and competitiveness need to be improved.
[0008] 4. In order to increase the sweetness of traditional winemaking, some sugar is retained and added during fermentation. The high sugar content is not suitable for specific groups of people to drink, and the shelf life is short
[0009] 5. The old rice wine brewed by the traditional method will continue to undergo slight fermentation during storage, which will make the wine stronger and the flavor change. At the same time, gas will be generated to expand or burst the packaging pot

Method used

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  • Rice wine making technique

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of rice wine brewing technology, the steps are as follows:

[0036] (1) Soak 1Kg of glutinous rice for 5 hours, wash it, drain the water, add 0.9Kg of water, put it in a pot and steam it, spread the steamed glutinous rice and cool it to 28°C for later use;

[0037] ⑵Crush and sieve 0.013Kg of Anqi sweet wine koji, sprinkle evenly on the prepared cooked glutinous rice, and add 0.03Kg of licorice; saccharify the cooked rice with licorice at a temperature of 18°C, and the saccharification time for 3 hours;

[0038] (3) Under the condition that the temperature is 20°C, the first fermentation is carried out in a pottery tank, and the fermentation time is 30 days;

[0039] (4) Turn the cylinder, and carry out the second fermentation under the condition that the temperature is 20°C, and the fermentation time is 10 days;

[0040] (5) Rotate the tank, and carry out the third fermentation at a temperature of 20°C, and the fermentation time is 15 days;

[0041] (6) Add 0...

Embodiment 2

[0043] A kind of rice wine brewing technology, the steps are as follows:

[0044] ⑴Soak 1Kg of glutinous rice for 5 hours, wash it, drain the water, add 1.2Kg of water, put it in a pot and steam it, spread the steamed glutinous rice and cool it to 33°C for later use;

[0045] ⑵Crush and sieve 0.018Kg of Anqi sweet wine koji, sprinkle evenly on the prepared cooked glutinous rice, and add 0.05Kg of licorice; saccharify the cooked rice with licorice at 22°C, and the saccharification time for 5 hours;

[0046] (3) Carry out the first fermentation in a pottery vat under the condition that the temperature is 25°C, and the fermentation time is 35 days;

[0047] (4) Turn the tank, and carry out the second fermentation under the condition of 25°C, and the fermentation time is 15 days;

[0048] (5) Turn the tank, and carry out the third fermentation at a temperature of 25°C, and the fermentation time is 5 days;

[0049] (6) Add 0.01Kg of acesulfame-K to the above-mentioned fermented ...

Embodiment 3

[0051] A kind of rice wine brewing technology, the steps are as follows:

[0052] ⑴Soak 1Kg of glutinous rice for 5 hours, wash it, drain the water, add 1Kg of water, put it in a pot and steam it, spread the steamed glutinous rice and cool it to 30°C for later use;

[0053] ⑵Crush and sieve 0.015Kg of Anqi sweet wine koji, sprinkle evenly on the prepared cooked glutinous rice, and add 0.04Kg of licorice; saccharify the cooked rice with licorice at 20°C, and the saccharification time for 4 hours;

[0054] (3) Carry out the first fermentation in a pottery vat under the condition that the temperature is 22°C, and the fermentation time is 33 days;

[0055] (4) Turn the cylinder, and carry out the second fermentation at a temperature of 22°C, and the fermentation time is 13 days;

[0056] (5) Rotate the tank, and carry out the third fermentation at a temperature of 22°C, and the fermentation time is 5 days;

[0057] 6. Add 0.008Kg cyclamate in the above-mentioned fermented rice ...

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Abstract

The invention relates to a rice wine making technique. The rice wine making technique comprises the following steps: (1) soaking sticky rice for 5 hours, cleaning up, draining moisture, adding boiled water, steaming the sticky rice in a pot, spreading the steamed sticky rice out, and cooling to 28-33 DEG C for later use; (2) grinding and sieving distiller's yeast of rice wine, uniformly sprinkling the distiller's yeast to the steamed sticky rice, and adding liquorice, saccharifying the steamed sticky rice added with liquorice at 18-22 DEG C for 3-5 hours; (3) fermenting at 20-25 DEG C for 45-55 days, and turning a jar twice during the fermentation; and (4) adding a sweetening agent in the fermented rice wine, sealing, and carrying out sterilization, so as to obtain the rice wine which is low in production cost, low in sugar content, relatively good in taste and convenient to preserve.

Description

technical field [0001] The invention belongs to wine brewing technology, in particular to a rice wine brewing technology. Background technique [0002] Rice wine is also called fermented glutinous rice, sweet wine, fermented glutinous rice. The main raw material is glutinous rice, which tastes sweet and mellow, and contains very little ethanol, so it is very popular among people. Rice wine is for everyone. Warming the middle and nourishing qi, nourishing qi and beautifying the skin. It is more suitable for middle-aged and elderly people, pregnant women and people with weak health. [0003] The batch production method of traditional rice wine on the market is: [0004] First, the steamed glutinous rice is mixed with koji, put into a large container and compacted for concentrated fermentation, and then intensively boiled and sterilized at high temperature, and finally the fermented rice wine is divided into small bowls for sale for packaging inspection. Finally, high-temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 夏建国
Owner 夏建国