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Imitation earthen jar ageing method of yellow rice wine

A technology of rice wine and ceramic vats, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of unfavorable industrial production, difficult mechanized operation, and large oxygen fluctuations, and achieve the effects of facilitating industrial production, shortening the aging cycle, and stabilizing oxygen concentration

Inactive Publication Date: 2016-09-07
INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional rice wine aging method uses pottery vats during the aging process, which is not easy to mechanize, occupies a large area, has high costs, and has defects such as unstable quality, which is not conducive to industrial production.
The aging process of yellow rice wine is actually the process of slow oxidation of yellow rice wine, that is, the yellow rice wine in the pottery tank Ni 2+ 、Cu 2+ , Fe 2+ The process of esterification and aldol condensation occurs under the catalysis of plasma, because the aging process must maintain a certain concentration of oxygen in the rice wine system, neither too high nor too low; but the traditional rice wine aging process mainly relies on the ventilation of ceramic vats Oxygen supply to the aging system, but the oxygen supply method is affected by the pores of the pottery tank, air pressure, air humidity, etc., and the oxygen in the rice wine aging system fluctuates greatly, which in turn affects the quality of the rice wine
The traditional aging cycle is 3 to 5 years, and the cycle is long, resulting in low production efficiency

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The concrete processing method of the present embodiment is as follows:

[0029] Store the rice wine in a stainless steel container. Based on the volume of the rice wine, add 0.5g / L pottery particles, the diameter of the pottery particles is 8.0 to 10.0mm, wrap 0.5kg / bag, and evenly wrap the wrapped pottery particles Distributed in stainless steel containers; aged with oxygen, maintain the concentration of dissolved oxygen in the rice wine during the entire aging period in the following way: the entire aging period is 8 months; after each oxygen injection, the next oxygen injection is performed at an interval of 72 hours Period; based on the volume of rice wine, the oxygen ventilation rate is 0.1mL / L each time; the oxygen flow rate is 1.0L / min each time.

Embodiment 2

[0031] The concrete processing method of the present embodiment is as follows:

[0032] Store the yellow rice wine in a stainless steel container. Based on the volume of rice wine, add 0.5 g / L pottery granules that are sterilized at 100°C for 30 minutes. The diameter of the pottery granules is 8.0 to 10.0 mm. The wrapped pottery particles are evenly distributed in the stainless steel container; the oxygen is passed through for aging, and the concentration of dissolved oxygen in the rice wine is maintained in the following way during the whole aging period: the whole aging period is 8 months; Then carry out the next cycle of introducing oxygen; based on the volume of rice wine, the oxygen ventilation rate is 0.1mL / L each time; the flow rate of each oxygen injection is 1.0L / min.

Embodiment 3

[0034] The concrete processing method of the present embodiment is as follows:

[0035] Store the yellow rice wine in a stainless steel container. Based on the volume of rice wine, add 1.0 g / L pottery granules that are sterilized at 100°C for 30 minutes. The wrapped pottery particles are evenly distributed in the stainless steel container; the oxygen is passed through for aging, and the concentration of dissolved oxygen in the rice wine is maintained in the following way during the whole aging period: the whole aging period is 12 months; Then carry out the next cycle of introducing oxygen; based on the volume of rice wine, the oxygen ventilation rate is 0.3mL / L each time; the flow rate of each oxygen injection is 0.5L / min.

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Abstract

The invention provides an imitation earthen jar ageing method of yellow rice wine. According to the imitation earthen jar ageing method, yellow rice wine is stored in a stainless steel container, ceramic particles containing Ni<2+>, Cu<2+> and Fe<2+> are added into the container, and oxygen is introduced into the yellow rice for ageing. With the adoption of the ageing method provided by the invention, on one hand, the ester fragrance can be increased, the pungency and bitterness can be reduced, and the quality obtained by the ageing method is superior to that obtained by the traditional earthen jar ageing method; on the other hand, compared with the traditional ageing method, the ageing method provided by the invention has the advantages that the ageing period is short, the production efficiency is high, and the industrial production is facilitated.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for aging rice wine in imitation cylinders. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. Rice wine contains polyphenols, melanoidin, glutathione and other physiologically active ingredients, which have physiological functions such as scavenging free radicals, preventing cardiovascular diseases, anti-cancer, and anti-aging. The newly processed rice wine has a strong spicy alcohol and a rough taste. It needs to be aged for 3 to 5 years before it can be drunk. [0003] Traditionally, rice wine is aged in pottery tanks. Because of the air permeability of pottery tanks, rice wine can be oxidized slowly in the presence of oxygen. At the same time, Ni 2+ 、Cu 2+ , Fe 2+ Plasma can cataly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/22
CPCC12H1/22
Inventor 李维新何志刚林晓姿任香芸林晓婕梁璋成
Owner INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI