Method for removing turbidity from yellow rice wine
A technology of rice wine and weight ratio, which is applied in the field of rice wine production, can solve problems such as rice wine is prone to turbidity, achieve the effects of maintaining color and flavor, adding nutritional value, and increasing content
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Embodiment 1
[0013] Example 1. A method for removing turbidity in rice wine, the specific steps are: (1) Add lactose to the rice wine at a weight ratio of 1%, and stir evenly;
[0014] (2) Inoculate lactase into the rice wine at a weight ratio of 2%, and keep stirring for 15 hours at a temperature of 30°C and pH5;
[0015] (3) Put the rice wine in an ultrasonic device, control the frequency of 18kHz and power of 60W, and process it for 10min at room temperature;
[0016] (4) Put the rice wine under a pressure of 60MPa, hold the pressure for 60 minutes, remove the precipitation, and encapsulate it.
[0017] Using Shaoxing rice wine as the original wine for the test, the golden-colored, clear and transparent wine was obtained after treatment according to Example 1. The wine was conventionally packaged and stored at room temperature for 12 months. It was measured with an ultraviolet spectrometer. The transmittance was 99.9% at the non-absorption part of the chromophore. , Stored at room temperature f...
Embodiment 2
[0018] Example 2. A method for removing turbidity from rice wine, the specific steps are: (1) Add lactose to the rice wine at a weight ratio of 1.8%, and stir evenly;
[0019] (2) Inoculate lactase into the rice wine at a weight ratio of 2%, and continue to stir and react at a constant temperature under the conditions of 35°C and pH 5.2 for 18 hours;
[0020] (3) Put the rice wine in an ultrasonic device, control the frequency of 20kHz and power of 70W, and treat it at room temperature for 12 minutes;
[0021] (4) Put the rice wine under a pressure of 65MPa, hold the pressure for 80 minutes, remove the precipitation, and encapsulate it.
[0022] Using Shaoxing rice wine as the original wine for the test, a golden-colored, clear and transparent wine was obtained after treatment according to Example 2. It was conventionally packaged and stored at room temperature for 12 months. It was measured with an ultraviolet spectrometer. The transmittance was 99.95% at the place where the chromopho...
Embodiment 3
[0023] Embodiment 3. A method for removing turbidity in rice wine, the specific steps are: (1) Add lactose to rice wine at a weight ratio of 1.5%, and stir evenly;
[0024] (2) Inoculate lactase into the rice wine at a weight ratio of 2%, and keep stirring at a temperature of 32°C and pH 5.1 for a constant temperature reaction for 16 hours;
[0025] (3) Put the rice wine in an ultrasonic device, control the frequency of 19kHz and power of 65W, and treat it at room temperature for 11 minutes;
[0026] (4) Put the rice wine under a pressure of 62MPa, hold the pressure for 70 minutes, remove the precipitation, and encapsulate it.
[0027] Using Shaoxing rice wine as the original wine for the test, a golden-colored, clear and transparent wine was obtained after treatment according to Example 1. The wine was conventionally packaged and stored at room temperature for 12 months. It was measured with an ultraviolet spectrometer. The transmittance was 99.85% at the non-absorption part of the ch...
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