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Rice wine and preparation method thereof

A technology for rice wine and glutinous rice, applied in the field of rice wine and its preparation, can solve the problems of insufficient taste and freshness of rice wine, and achieve the effects of improving taste and nutritional value, improving freshness and enhancing flavor

Inactive Publication Date: 2017-05-31
上海飘香酿造股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of rice wine produced with glutinous rice as the only raw material, lack of taste and freshness, and to get on the head after drinking, and to provide a new type of rice wine and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Steamed grains: Soak 100kg of glutinous rice in water at 25°C for 10 hours and start cooking until there is no raw material in the raw material.

[0035] (2) Cultivation and saccharification: freshly steamed glutinous rice is cooled to 28°C with water, and the mass of glutinous rice after cooling is 180kg. Add 0.5kg of sweet wine koji, mix well to build nests, and saccharify for 48 hours at 28°C.

[0036] (3) Shochu liquor flushing: After saccharification, add 100kg of shochu liquor with an alcohol content of 25% (v / v), and stir evenly. Shochu is the original wine obtained by fermenting barley as raw material and vacuum distillation.

[0037] (4) Fermentation: Add endoprotease and exopeptidase with enzyme activity of 500 LAPU / g, the amount of both enzymes added is 25g, then add 6kg rice koji, and ferment at 25°C for 10 days.

[0038] (5) After the fermentation, press the fermented mash, mix, freeze, filter, and sterilize to obtain the finished rice wine with an al...

Embodiment 2

[0040] (1) Steamed grains: Soak 500kg of glutinous rice in water for 9 hours at 28°C and start cooking until there is no raw material in the raw material.

[0041] (2) Bacteria cultivation and saccharification: freshly steamed glutinous rice was cooled to 30°C with water, and the weight of the glutinous rice was 950kg, and 4kg of liqueur koji was added, mixed well, nested to cultivate bacteria, and saccharified at 30°C for 42 hours.

[0042] (3) Shochu liquor flushing: After saccharification, add 1000kg of shochu liquor with an alcohol content of 25% (v / v), and stir evenly. Shochu is a raw wine obtained from rice as raw material through fermentation and negative pressure distillation.

[0043] (4) Fermentation: Add endoprotease and exopeptidase with enzyme activity of 500 LAPU / g, the amount of both enzymes added is 137.5g, add 40kg rice koji, and ferment at 27°C for 8 days.

[0044] (5) After the fermentation, the fermented mash is pressed, blended, frozen, filtered, and ster...

Embodiment 3

[0046] (1) Steamed grains: Soak 1000kg of glutinous rice in water for 8 hours at 30°C and start cooking until there is no raw material in the raw material.

[0047] (2) Bacteria cultivation and saccharification: Freshly steamed glutinous rice is poured with water and cooled to 32°C. The weight of the glutinous rice after drenching is 2000kg.

[0048] (3) Shochu liquor flushing: after saccharification, add 2500kg of shochu liquor with an alcohol content of 25% (v / v), and stir evenly. Shochu is the original wine obtained by fermenting barley as raw material and vacuum distillation.

[0049] (4) Fermentation: Add endoprotease and exopeptidase with enzyme activity of 500 LAPU / g, the amount of both enzymes added is 300g, then add 100kg rice koji, and ferment at 30°C for 7 days.

[0050](5) After the fermentation, the fermented mash was pressed, blended, frozen, filtered, and sterilized to obtain the finished rice wine with an alcohol content of 15.3% (v / v), a total sugar of 156g / L...

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PUM

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Abstract

The invention discloses rice wine and a preparation method of the rice wine, belonging to the technical field of rice wine brewing. The preparation method of the rice wine comprises the following steps: (1) carrying out grain steaming, namely, completely soaking sticky rice in water, and steaming the sticky rice till no raw cores exist in the raw material; (2) carrying out bacterium culturing and saccharifying, namely, spraying water to the thoroughly steamed sticky rice for cooling, adding with sweet sake koji, carrying out uniform mixing, forming pits, carrying out bacterium culturing, and carrying out saccharifying; (3) pouring samshu into a jar, namely, after saccharifying, adding with samshu, and carrying out uniform mixing; (4) carrying out fermenting, namely, adding with endoprotease, exo-peptidase and rice koji, and carrying out fermenting; and (5) after fermenting, squeezing fermented mash, carrying out blending, carrying out freezing, carrying out filtering, and carrying out sterilizing, thus obtaining the finished product rice wine. According to the rice wine and the preparation method of the rice wine, sticky rice is taken as the unique raw material, samshu is added or controlling the fermentation degree, enzyme and rice koji are added for further fermentation, so that the bitter taste of the wine body is eliminated, and the delicious taste is promoted. The prepared rice wine is soft in mouthfeel and rich in nutrition.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and relates to a rice wine and a preparation method thereof. Background technique [0002] Rice wine is a kind of low-alcohol drinking wine, its alcohol content is generally 3-16% (v / v), and it belongs to low-alcohol fermented wine. Modern nutrition thinks that the nutritional value of rice wine is that except water and ethanol, the wine liquid also contains nutrients such as sugar, organic acids, proteins, amino acids, vitamins and minerals. Drinking rice wine in moderation can help blood circulation and promote metabolism. [0003] At present, most of the rice wine products on the market with glutinous rice as the only raw material contain rice grains, which are mainly used for cooking and are not suitable for drinking on the table. However, the rice wine products after deep fermentation have poor taste, single flavor, insufficient freshness, and bitter taste after the product. Heav...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 沈国东朱正军曹敬华沈永庆
Owner 上海飘香酿造股份有限公司