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Brewing process of functional fancy huangjiu

A functional and color technology, applied in the field of brewing technology of functional color yellow wine, can solve the problems of easy to top, low alcohol content, difficult to wake up after prolonged drunkenness, and achieve the effect of maintaining the taste

Inactive Publication Date: 2017-08-22
浙江练市酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the mellow taste of yellow rice wine has also become its shortcoming. Because of its mellow characteristics, even though the alcohol content is very low, once you drink too much, it is easy to drink, and it is not easy to wake up after a long time.

Method used

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  • Brewing process of functional fancy huangjiu

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0062] The brewing process of the functional flower-color rice wine comprises the following steps:

[0063] S1. Raw material preparation stage

[0064] Soaking: Select 100kg of rice and soak it in water for 4 hours;

[0065] Cooking: steam the soaked rice, and put steam into the tank for 15 minutes;

[0066] Cooling with water: water the steamed rice for cooling, and control the temperature of the rice at 30°C;

[0067] S2, fermentation stage

[0068] Mix medicine and build a nest: Mix the cooled rice with 500g of wine medicine, put it in a brewing tank, and build a nest shape. The temperature of the nest is controlled at 29°C and placed for 4 days;

[0069] Feeding: Add additives, wheat koji, water, and rice after S1 step into the brewing tank again, including 3kg of additives, 4kg of wheat koji, 150kg of water, and 120kg of rice; the additives are medlar, red dates, mulberries, and honey. The mass ratio of the four is 1:1:1:2;

[0070] Saccharification and fermentation:...

Embodiment 3

[0081] The brewing process of the functional flower-color rice wine comprises the following steps:

[0082] S1. Raw material preparation stage

[0083] Soaking: Select 100kg of rice and soak it in water for 4 hours;

[0084] Cooking: steam the soaked rice, and put steam into the tank for 15 minutes;

[0085] Spraying and cooling: the steamed rice is sprayed and cooled, and the temperature of the rice is controlled at 25°C;

[0086] S2, fermentation stage

[0087] Mix medicine and build a nest: mix the cooled rice with 400g of wine medicine, put it in a brewing tank, and build a nest shape. The temperature of the nest is controlled at 28°C and placed for 3 days;

[0088] Feeding: Add additives, wheat koji, water and rice after S1 step to the brewing tank again, including 1.5kg of additives, 3kg of wheat koji, 130kg of water, and 100kg of rice; the additives are medlar, red dates, mulberries, and honey , the mass ratio of the four is 1:1:1:2;

[0089] Saccharification and f...

Embodiment 4

[0100] The brewing process of the functional flower-color rice wine comprises the following steps:

[0101] S1. Raw material preparation stage

[0102] Soaking: Select 100kg of rice and soak it in water for 4 hours;

[0103] Cooking: steam the soaked rice, and put steam into the tank for 15 minutes;

[0104] Spraying and cooling: the steamed rice is sprayed and cooled, and the temperature of the rice is controlled at 25°C;

[0105] S2, fermentation stage

[0106] Mix medicine and build a nest: mix the cooled rice with 400g of wine medicine, put it in a brewing tank, and build a nest shape. The temperature of the nest is controlled at 28°C and placed for 3 days;

[0107] Feeding: Add additives, wheat koji, water and rice after S1 step to the brewing tank again, including 1.5kg of additives, 3kg of wheat koji, 130kg of water, and 100kg of rice; the additives are tangerine peel, red dates, mulberry, honey, The mass ratio of the four is 1:1.5:1:2;

[0108] Saccharification an...

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Abstract

The invention discloses a brewing process of functional fancy huangjiu. The brewing process is characterized by including the following steps of 1, a raw material preparation stage, wherein dipping, stewing, water-drenching cooling are conducted; 2, a fermentation stage, wherein medicinal liquor is added to blend cooled rice, a mixture is shaped to be in a nest shape, and additive adding, saccharifying fermentation and jar-filling fermentation are conducted; 3, a post-treatment stage, squeezing, clarification, filtration and liquor boiling are conducted; 4, a packaging stage, wherein canning and inspection are conducted; in the additive adding process in the step 2, a new additive are added, the additive is composed of one or more of fructus lycii, red dates, mulberries, oligosaccharide, honey, longan arillus, finger citron, tangerine peel and chrysanthemum, and in the canning process in the step 4, the new additive corresponding to the step 2 is added, so that the sugar degree of the functional fancy huangjiu is 25-32 g / L, the content of non-sugar solid substances is 22-30 g / L, the alcohol content is 15-22%, the total content of lactic acid 3.5-5.8 g / L, the content of amino acid nitrogen is 0.5-0.7 g / L, the pH value is 3.8-4.2, and the content of calcium oxide is 1.2-2 g / L.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a brewing process of functional yellow rice wine. Background technique [0002] Yellow rice wine is a traditional product in my country. It has a long history and a mellow taste. Compared with white wine, it has a lower alcohol content and a better taste. It also performs better in terms of health care, so it is deeply loved by consumers. However, the mellow taste of yellow rice wine has also become its shortcoming. Because of its mellow characteristics, although the alcohol content is very low, once you drink too much, it is easy to get on your head, and it is not easy to wake up after a long period of drunkenness. The traditional brewing of general rice wine uses rice, millet, corn, millet, wheat, etc. as the main raw materials, and is made through cooking, saccharification, fermentation, pressing, filtration, decoction, storage, and blending. On the basis of inherit...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/815A61K36/752A61K36/77A61P1/14A61K35/644
CPCA61K35/644A61K36/287A61K36/605A61K36/725A61K36/752A61K36/77A61K36/815C12G3/02A61K2300/00
Inventor 曹子祥仰林山
Owner 浙江练市酒业有限公司
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