A kind of preparation method of sparkling rice wine

A technology of rice wine and glutinous rice, which is applied in the preparation of alcoholic beverages, biochemical equipment and methods, and methods based on microorganisms, etc., can solve the problems of unsuitable for ordinary consumers, strong taste, single taste of rice wine, etc., and achieve the purpose of inhibiting miscellaneous bacteria growth, refreshing taste, and strong yeast activity

Active Publication Date: 2018-09-21
ZHONGSHI BEISHAN FUJIAN WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the taste of rice wine is relatively single, strong taste, slightly sour and astringent, which is not suitable for ordinary consumers to drink

Method used

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  • A kind of preparation method of sparkling rice wine

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Screening and washing: Select glutinous rice, black rice, barley, barley, and sorghum with full grains and no mold as raw materials, and glutinous rice, black rice, barley, barley, and sorghum according to the mass ratio of 80:20:10: 10:10 into the tank, washing and filtering;

[0037] (2) Soaking: add 6 times the amount of water to the black tea, heat it at 70°C for 6 hours, filter to obtain a black tea extract, mix the filtered rice grains with the black tea extract in a ratio of 1:4, and soak at 15°C for 36 hours. Then remove the rice grains and drain;

[0038] (3) Steaming: Place the drained rice grains on a steamer covered with lotus leaves and steam the rice with steamed rice water for 1 hour, then pour the rice with hot water, and steam for 2 hours to ensure that the rice grains absorb enough water and gelatinize ; The steamed rice water contains 5% rose, 5% gully, 5% saffron, 5% jasmine;

[0039] (4) Air cooling: The steamed rice grains are quickly cooled to 25°C...

Embodiment 2

[0052] A preparation method of sparkling yellow wine, the process steps include:

[0053] (1) Screening and washing: Select glutinous rice, black rice, barley, barley, and sorghum with full grains and no mold as raw materials, and glutinous rice, black rice, barley, barley, and sorghum according to the mass ratio of 80:20:10: 10:10 into the tank, washing and filtering;

[0054] (2) Soaking: add 5 times the amount of water to green tea, heat at 75°C for 4h, filter to prepare green tea extract, mix the filtered rice grains and green tea extract in a ratio of 1:4, soak at 20°C for 24h, Then remove the rice grains and drain;

[0055] (3) Steaming: Place the drained rice grains on a steamer covered with lotus leaves and steam the rice with steamed rice water for 1 hour, then pour the rice with hot water, and steam for 2 hours to ensure that the rice grains absorb enough water and gelatinize ; The steamed rice water contains 5% rose, 5% gully, 5% saffron, 5% jasmine;

[0056] (4) Air cool...

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Abstract

The invention provides a bubbling rice wine preparing method.The method comprises the technological steps of raw material screening, soaking, steaming, air cooling, cylinder dropping, liquefying, fermenting, squeezing, filtering, wine decocting, ultra-filtration, blending, sterile cooling, filling and inflating.According to the prepared bubbling rice wine, fermentation time is short, the alcohol degree is low (5%), the sugar content is high (the total sugar content is higher than 100 G / L), and the rice wine belongs to low-degree sweet rice wine, is filled with CO2, has fruity flavor and flowery flavor, is appropriate in sour and sweet taste, has strong spirit mouthfeel and conforms to the fashionable consumption concept of young people better.

Description

Technical field [0001] The present invention relates to a method for producing rice wine, in particular to a method for producing sparkling rice wine, and belongs to the field of food processing. Background technique [0002] Rice wine is one of the three ancient wines recognized in the world, and it is also the inheritance of the five thousand years of long history of the Chinese nation. Its nutritional value and health benefits are high, moderate drinking helps blood circulation, improves immunity, promotes metabolism, and has the effects of nourishing blood, nourishing skin, relaxing muscles and blood, strengthening the heart, and prolonging life. At present, the per capita consumption of rice wine in my country is 1.54 liters, the per capita consumption of liquor is 2.76 liters, and the per capita consumption of beer is 23.55 liters. Compared with liquor and beer, there is still a big gap in the annual per capita consumption of rice wine. Due to the country’s policy inclinat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06C12R1/66C12R1/685
CPCC12G3/02C12G3/06
Inventor 陈瑞清陈桂清屠振华冯霖
Owner ZHONGSHI BEISHAN FUJIAN WINE
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