The Production Technology of Reducing the Sugar Content of Hakka Glutinous Rice Wine

A production process and technology for glutinous rice wine, applied in the biological field, can solve the problems of high sugar content, high sugar content, affecting the economic benefits of enterprises and the development of the industry, and achieve the effect of reducing sugar content and ensuring taste.

Active Publication Date: 2018-10-16
河源绿纯食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high sugar content (180-220g / L) in traditional glutinous rice wine, it belongs to sweet or thick sweet rice wine, which restricts the increase of glutinous rice wine consumption groups both in terms of taste and health. , limiting the sales volume and brand building of glutinous rice wine
The sugar content of traditional glutinous rice wine is too high, which makes the glutinous rice wine industry prone to rancidity during storage, which seriously affects the economic benefits of enterprises and the development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Embodiment 1 The following steps are adopted to realize the present invention:

[0020] (1) Washing, soaking, draining, and steaming glutinous rice: Wash, soak, and drain the glutinous rice and then steam the rice. The steaming time is 70 minutes, so that the water absorption rate of the raw material reaches 105%;

[0021] (2) Pour the rice, mix the koji, drop the vat, saccharification and fermentation: pour the steamed rice cold, mix the glutinous rice wine sweet koji and rice koji as the saccharification starter, sprinkle it evenly on the rice, mix well, drop the vat, proceed Saccharification and fermentation; the dosage of glutinous rice wine and sweet koji is 0.55% of the weight of glutinous rice; the dosage of said rice koji is 0.35% of the weight of glutinous rice.

[0022] (3) Grafting: adopting the method of two brewing, the first brewing is carried out on the 6th day after the tank is dropped, and the second brewing is carried out on the 4th day after the first brewin...

Embodiment 2

[0025] Embodiment 2 The following steps are adopted to realize the present invention:

[0026] (1) Washing, soaking, draining, and steaming glutinous rice: After washing, soaking, and draining glutinous rice, steam the rice. The steaming time is 75 minutes, so that the water absorption rate of the raw material reaches 108%;

[0027] (2) Pour the rice, mix the koji, drop the vat, saccharification and fermentation: pour the steamed rice cold, mix the glutinous rice wine sweet koji and rice koji as the saccharification starter, sprinkle it evenly on the rice, mix well, drop the vat, proceed Saccharification and fermentation; the dosage of glutinous rice wine and sweet koji is 0.4% of the weight of glutinous rice; the dosage of said rice koji is 0.32% of the weight of glutinous rice;

[0028] (3) Grafting: adopting the method of two brewing, the first brewing is carried out on the 6th day after the tank is dropped, and the second brewing is carried out on the 4th day after the first brew...

Embodiment 3

[0031] Embodiment 3 The following steps are adopted to realize the present invention:

[0032] (1) Washing, soaking, draining, and steaming glutinous rice: Wash, soak, and drain the glutinous rice and then steam the rice. The steaming time is 60 minutes, so that the water absorption rate of the raw material reaches 103%;

[0033] (2) Pour the rice, mix the koji, drop the vat, saccharification and fermentation: pour the steamed rice cold, mix the glutinous rice wine sweet koji and rice koji as the saccharification starter, sprinkle it evenly on the rice, mix well, drop the vat, proceed Saccharification and fermentation; the dosage of glutinous rice wine and sweet koji is 0.6% of the weight of glutinous rice; the dosage of said rice koji is 0.3% of the weight of glutinous rice;

[0034] (3) Grafting: adopting the method of two brewing, the first brewing is carried out on the 5th day after the tank is dropped, and the second brewing is carried out on the 3rd day after the first brewing;...

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Abstract

The invention relates to a production process capable of reducing sugar degree of Hakka glutinous rice wine. According to the production process, the cooking time, the selection of a saccharifying fermenting agent, brewed product receiving mode and brewed product receiving time are improved on the basis of a traditional production process of the Hakka glutinous rice wine; specifically, the cooking time is 60-80min, the glutinous rice wine sweet yeast accounting for 0.4-0.6% of the weight of the glutinous rice and rice wine new strain accounting for 0.3-0.4% of the weight of the glutinous rice are adopted as the saccharifying fermenting agent, the brewed product receiving mode and time are twice brewed product receiving, 50-degree rice wine accounting for 18-22% of the weight of the glutinous rice is received 5th-6th day after the wine drops into a cylinder to serve as first brewed product receiving, and 36-degree rice wine accounting for 78-82% of the weight of the glutinous rice is received 3rd-5th day after the first brewed product receiving to serve as second brewed product receiving. Compared with the Hakka glutinous rice wine produced by the traditional process, total sugar content of the Hakka glutinous rice wine produced by the process is reduced to 90-120g / L; the Hakka glutinous rice wine has good liquid taste, special dense alcohol flavor of the glutinous rice wine, elegant, mellow and refreshing wine body, and rich nutrients, the consumer group is increased, the health is promoted, and the economical benefits and social benefits of the enterprise are improved.

Description

Technical field [0001] The invention relates to a production process of glutinous rice wine, in particular to a production process for reducing the sugar content of Hakka glutinous rice wine, and belongs to the field of biotechnology. Background technique [0002] Glutinous rice wine is rice wine. It is a brewed wine made with grains as raw materials and wheat koji or Xiaoqu as a saccharification starter. Because glutinous rice is generally used as raw material in southern regions, it is called glutinous rice wine. According to relevant studies, glutinous rice wine has various health functions such as improving hypoxia, enhancing memory and immunity, anti-aging, and anti-oxidation, and is a functional food. Glutinous rice wine is rich in protein, amino acids, insoluble solids, functional oligosaccharides, trace elements, polyphenols and vitamins. There is a folk saying that "jinjiu is nine chickens". Hakka women "confinement" must Drink Hakka glutinous rice wine to nourish the b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李振伟肖丽梅
Owner 河源绿纯食品有限公司
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