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A kind of low-sugar rice wine brewing process

A rice wine and process technology, applied in the field of low-sugar rice wine brewing technology, can solve the problems of high energy consumption, low utilization rate, and high cost, and achieve the effects of reducing production energy consumption, extending shelf life, and reducing sugar content

Inactive Publication Date: 2020-01-31
孝感麻糖米酒有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the traditional rice wine brewing process is redundant and lengthy, and the process links are scattered and random. It is difficult to strictly guarantee the quality of the final wine, and it is impossible to achieve continuous industrial production.
In addition, in the traditional brewing process, the raw rice is mainly processed by steaming, which consumes a lot of energy and has a low utilization rate, which seriously increases the cost of large-scale production and is not conducive to environmental protection.
[0003] At present, most manufacturers blindly pursue the innovation of product taste, adding various fruits, Chinese herbal medicines, spices and other substances to rice wine, but seldom aim at improving production technology, reducing energy consumption, and optimizing related industrial technologies

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Wash 100kg of fresh glutinous rice with water, soak in 150kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH value of the slurry to 5. Put the slurry into the extruding device at a speed of 50kg / h, set the first-stage screw speed to 800r / min, and the puffing temperature to 150°C; the second-stage screw speed to 700r / min, and the puffing temperature to 130°C; The screw speed of the third stage is 600r / min, and the puffing temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz; the treatment time was 10min. Inoculate the saccharified koji composed of 30% yeast and 70% aspergillus into the treated slurry; the inoculation amount of saccharified koji is 5‰ of the slurry, and the saccharified koji and the slurry are mixed evenly by mechanical stirring; the saccharification temperature is co...

Embodiment 2

[0032] Wash 100kg of fresh glutinous rice with water, soak in 150kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH value of the slurry to 5. Put the slurry into the extruding device at a speed of 50kg / h, set the first-stage screw speed to 900r / min, and the puffing temperature to 150°C; the second-stage screw speed to 800r / min, and the puffing temperature to 130°C; The screw speed of the third stage is 600r / min, and the puffing temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz; the treatment time was 8min. Inoculate the saccharified koji composed of 40% yeast and 60% aspergillus into the treated slurry; the inoculation amount of saccharified koji is 5‰ of the slurry, and the saccharified koji and the slurry are mixed evenly by mechanical stirring; the saccharification temperature is con...

Embodiment 3

[0034]Wash 100kg of fresh glutinous rice with water, soak in 150kg of clear mountain spring water for 1 hour, and then add citric acid buffer to adjust the pH value of the slurry to 5. Put the slurry into the extruding device at a speed of 50kg / h, set the first-stage screw speed to 800r / min, and the puffing temperature to 150°C; the second-stage screw speed to 700r / min, and the puffing temperature to 130°C; The screw speed of the third stage is 600r / min, and the puffing temperature is 110°C. The puffed slurry was subjected to ultrasonic-microwave treatment, the ultrasonic power was 400W, the frequency was 500kHz; the microwave power was 150W, the frequency was 50GHz; the treatment time was 15min. Inoculate the saccharified koji composed of 30% yeast and 70% aspergillus into the treated slurry; the inoculation amount of saccharified koji is 5‰ of the slurry, and the saccharified koji and the slurry are mixed evenly by mechanical stirring; the saccharification temperature is con...

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Abstract

The invention provides a brewing process of low-sugar rice wine. The brewing process includes preprocessing, extrusion treatment, ultrasonic-microwave treatment, saccharification treatment, primary fermentation, filtration, secondary fermentation, aging, multi-film refined filtration, sterilizing and post-treatment. The brewing process has the advantages that the extrusion treatment and the ultrasonic-microwave treatment are used to replace a traditional steaming method to process glutinous rice raw materials, and production energy consumption is lowered greatly.

Description

technical field [0001] The invention relates to the wine making industry, in particular to a low-sugar rice wine brewing process. Background technique [0002] Chinese rice wine is an ancient drink with a long history and is deeply loved by the people. The origin of Chinese rice wine can be traced back to the 7,000-year-old Yangshao culture, and its ancient traditional brewing process is still used in family workshops and small-scale industrial rice wine production. However, the traditional rice wine brewing process has a redundant and long production process, and the process links are scattered and random. It is difficult to strictly guarantee the quality of the final wine, and it is impossible to achieve continuous industrial production. In addition, in the traditional brewing process, the raw rice is mainly processed by steaming, which consumes a lot of energy and has a low utilization rate, which seriously increases the cost of large-scale production and is not conduciv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022
CPCC12G3/02
Inventor 肖端武李火宇
Owner 孝感麻糖米酒有限责任公司
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