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Method and device for frying rice wine by hand

A rice wine and manual technology, which is applied in the field of cooking method and device for hand-brewed rice wine, can solve the problems of destroying the nutrients of rice wine and consuming a lot of energy, and achieve the effects of low energy consumption and avoiding the infection of miscellaneous bacteria

Inactive Publication Date: 2020-01-24
ZHEJIANG UNIV
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Problems solved by technology

However, this method of heating has some drawbacks, for example, the high temperature will destroy the nutrients in rice wine while killing microorganisms, which are crucial to improve the flavor of rice wine during the aging process
In addition, heating consumes a lot of energy

Method used

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  • Method and device for frying rice wine by hand

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Experimental program
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Effect test

Embodiment

[0033] In the specific implementation, the high-voltage pulsed electric field generator is a generator of the HVPG-30S type developed by the Intelligent Bioindustry Equipment Innovation Team of Zhejiang University, and the high-voltage DC power input by the high-voltage pulsed electric field generator is purchased from Yangzhou Shuanghong Electronics Co., Ltd. The WWL-LSG precision linear high-voltage high-power DC regulated power supply.

[0034] Yeast was inoculated and cultivated in the finished product of rice wine (brewed for three years), and a sample similar to rice wine and sake was obtained. Preheat rice wine and sake to 30°C, and use the decocting equipment for processing. The applied pulse field strength was 21 kV / cm, the flow rate and time were controlled by a pump, and the processing time was set at 180 μs. Microbial counts were carried out on the cultured rice wine, and the bactericidal effect of yeast was 5.5 logarithms.

[0035] In summary, the use of high-vo...

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Abstract

The invention discloses a wine decocting method adopted during manual brewing of yellow rice wine and a wine decocting device for implementing the wine decocting method. The wine decocting method comprises the following steps: firstly preheating yellow rice wine sake, then carrying out PEF (pulsed electric field) sterilization so that the wine decocting purpose is achieved, and finally, placing the processed yellow rice wine into a wine jar, and carrying out sealed ageing, wherein the field intensity of the pulsed electric field is 20-40 kV / cm, and the treatment time is 180-200 [mu] s. The wine decocting device comprises a pump and a PEF processing chamber, wherein the pump is connected to an entrance of the PEF processing chamber, the yellow rice wine sake is added into the PEF processing chamber through the pump, and an exit of the PEF processing chamber is connected to the wine jar. With the adoption of the method and the device provided by the invention, the energy consumption of the traditional wine decocting method can be reduced, and meanwhile, some functional substances in the yellow rice wine sake can be protected, so that the ageing process is perfect.

Description

technical field [0001] The invention relates to the field of production technology of rice wine, and in particular to a method and device for frying rice wine by hand. Background technique [0002] Rice wine is one of the three ancient wines in the world, and Zhejiang Shaoxing rice wine is a typical representative of Chinese rice wine. Along with the promotion of people's nutrition and health care taste, yellow rice wine is more and more paid attention to by people with its unique health care function, and the market prospect is huge. Since the 1980s, rice wine manufacturers have continuously introduced mechanized production equipment, and the combination of information technology and modern control theory has also greatly improved the production process of rice wine. The modern rice wine production mode has increased the output of rice wine and met people's demand for rice wine. However, this industrialized production model has its drawbacks. Compared with the traditiona...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 王剑平汪啸吕陈昂张剑一陈小天
Owner ZHEJIANG UNIV
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