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Simple low-alcoholicity rice wine souring prevention method

A rice wine and acid-proof technology, which is applied in the preparation of alcoholic beverages, plant raw materials, digestive systems, etc., to achieve the effects of obvious comprehensive economic and social benefits, short fermentation period, and good wine quality and aroma.

Inactive Publication Date: 2017-06-20
LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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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 shortage and demand of the existing rice wine anti-acid and quality preservation technology, and provide a technical formula that is simple and convenient, natural green and environmental protection, long-lasting acid-proof and quality preservation, practical and easy to promote, dual-use for various rice wines, high-yield, high-quality, energy-saving, and comprehensive economic benefits A simple anti-acid method for low-alcohol rice wine with extremely significant social benefits

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] First use a fan or clean water to clean the required rice (or other staple grains and miscellaneous grains) and the anti-acid and quality-preserving Chinese herbal medicine pine needles, mint stems and leaves, and Baibu. The ratio of pine needles, peppermint stems and leaves, and fennel in the acid-preserving Chinese herbal medicine is 0.6: 0.5: 0.4. Weigh 6 kg of pine needles, 5 kg of mint stems and leaves, and 4 kg of peppermint, and put them into a pulverizer to pulverize and stir to form a mixed raw meal of Chinese herbal medicine. Weigh 900kg of rice and 2kg of Chinese herbal medicine based on 100 and the ratio of wet or dry rice to wet or dry Chinese herbal medicine mixed raw meal is 9:0.02, put them into a grinder and grind them into 35 mesh slurry raw meal or powder shaped raw material.

[0019] Put the crushed pulpy raw meal or powdery raw meal into the fermentation tank (tank, pond) placed in a fermentation room with good ventilation and sealing conditions, an...

Embodiment 2

[0024] First use a fan or clean water to clean the required rice (or other staple grains and miscellaneous grains) and anti-acid and quality-preserving Chinese herbal medicines pine needles, mint stems and leaves, and basil. The ratio of pine needles, mint stems and leaves, and fennel in the guaranteed quality Chinese herbal medicine is 0.55:0.55:0.45. Weigh 5.5kg of pine needles, 5.5kg of mint stems and leaves, and 4.5kg of lentils, and put them into a grinder to crush and mix them into a mixed raw meal of Chinese herbal medicine. , and then weighed 850kg of rice and 1.5kg of Chinese herbal medicine based on the ratio of wet or dry rice to wet or dry Chinese herbal medicine mixed raw material ratio of 8.5:0.015, and put them into a grinder and crushed them into a 40-mesh pulp-like raw material. raw materials or powdered raw materials.

[0025] Put the crushed pulpy raw meal or powdery raw meal into the fermentation tank (tank, pond) placed in a fermentation room with good ven...

Embodiment 3

[0030] First use a fan or clean water to clean the required rice (or other staple grains and miscellaneous grains) and the anti-acid and quality-preserving Chinese herbal medicine pine needles, mint stems and leaves, and Baibu. The ratio of pine needles, peppermint stems and leaves, and fennel in the acid-preserving Chinese herbal medicine is 0.5: 0.6: 0.5. Weigh 5 kg of pine needles, 6 kg of mint stems and leaves, and 5 kg of lentils, and put them into a pulverizer to pulverize and stir them into a mixed raw meal of Chinese herbal medicine. Weigh 800kg of rice and 1kg of Chinese herbal medicine based on 100 and the ratio of wet or dry rice to wet or dry Chinese herbal medicine mixed raw meal is 8:0.01, put them into a grinder and grind them into 45 mesh slurry raw meal or powder shaped raw material.

[0031] Put the crushed pulpy raw meal or powdery raw meal into the fermentation tank (tank, pond) placed in a fermentation room with good ventilation and sealing conditions, and...

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Abstract

The invention relates to a simple low-alcoholicity rice wine souring prevention method, which comprises purification thinning processing, quick-acting raw material fermentation, timely distillation wine production, rice wine quality standard, lees and residual liquid treatment, and other process steps, and specifically comprises: weighing souring prevention and quality retention Chinese herbs such as the leaf of pine needle, the stem and the leaf of peppermint, and stemona japonica according to a ratio of 0.6-0.5:0.5-0.6:0.4-0.5, crushing into a mixed raw material, weighing wet or dried rice and the mixed raw material according to a ratio of 9-8:0.02-0.01, crushing into a 35-45 mesh slurry-like raw material or powdery raw material, weighing the slurry-like raw material, koji and purified water according to a ratio of 100:07-0.9:270-260 and the powdery raw material, koji and purified water according to a ratio of 100:0.7-0.9:300-280, respectively pouring into a fermentation jar, uniformly stirring, carrying out sealed fermentation, pouring into wine distillation equipment after the mash has a dark brown color and the fermentation achieves the mature state, and distilling to obtain the high-quality green rice wine with characteristics of durable souring prevention, durable quality retention, mellow aroma, and excellent taste.

Description

technical field [0001] The invention relates to a simple quality preservation method, in particular to a simple method for anti-acid of low-alcohol rice wine. [0002] technical background [0003] With the progress and development of society, people gradually realize that drinking alcohol is not only to add to the joy of celebration, promote diet, eliminate fatigue and keep warm from cold, but more importantly, it is to protect the body and prevent injuries. However, for a long time, due to the lagging technology of rice wine anti-acid and quality preservation and the harmfulness of the acid-proof and quality-preservation method adopted by the medicaments, the winery can only continue to produce high-quality wine that is easy to preserve quality and anti-acid, and drinkers have to continue to buy high-strength alcohol to drink, resulting in a large amount of good wine. The body of the drinker is injured in varying degrees due to long-term drinking of high alcohol, and even c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/12A61K36/904A61P1/14C12H6/02
Inventor 韦战
Owner LIUZHOU JINGYANG ENERGY SAVING TECH RES DEV
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