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A kind of rice wine brewing method

A technology of rice wine brewing and distiller's yeast, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of rice wine lacking in nutrients and achieve the effect of ensuring quality and strong fragrance

Active Publication Date: 2020-08-04
宁夏彭阳县添龄黄酒酿造有限责任公司
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of this application is to provide a method for brewing yellow rice wine to solve the problem of yellow rice wine lacking in nutrients

Method used

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  • A kind of rice wine brewing method
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Embodiment Construction

[0031] refer to figure 1 , the embodiment of the present application provides a kind of yellow rice wine brewing method, comprises the following steps:

[0032] Step S11, mixing raw germinated wheat and steamed yellow rice at a mass ratio of 1:3 to obtain a mixture;

[0033] Yellow rice is also called millet, broomcorn millet, yellow rice, summer millet, and yellow millet. There are waxy and non-waxy millets. Yellow rice is rich in protein, carbohydrates, B vitamins, vitamin E, zinc, copper, manganese and other nutrients. It has the effects of benefiting yin, benefiting the lungs and benefiting the large intestine.

[0034] Step S12, dry saccharification of the mixture for 3 hours to obtain a dry saccharification mixture;

[0035] Step S13, adding boiling water at 100°C to the dry saccharification mixture, and performing wet saccharification for 3 hours to obtain saccharification water;

[0036] Saccharification is the process in which starch is decomposed into sweet produc...

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Abstract

The invention discloses a yellow rice wine brewing method, which comprises the following steps of mixing germination wheat and steamed yellow rice according to the mass ratio of 1:3 to obtain a mixture; performing dry saccharifying on the mixture for 3h to obtain a dry saccharifying mixture; adding 100DEG C boiling water into the dry saccharifying mixture; performing wet saccharifying for 3h to obtain saccharifying water; regulating the sugar degree value of the saccharifying water to 22 to 23-degree Bx; adding mold culture and health care medicinal materials; performing fermentation to obtain a fermentation mixture; filtering the fermentation mixture at -3 to 0 DEG C to obtain the yellow rice wine. According to the embodiment of the invention, through the sufficient dry and wet saccharifying, maltose in the wheat is sufficiently extracted out; the nutrition ingredients of the wheat and the yellow rice are sufficiently remained, so that the yellow wine has the advantages of nutrition, health care, intense fragrance and the like; through the low temperature filtering at -3 to 0 DEG C, the yellow rice wine can faster show the clear and transparent state; the quality of the yellow rice wine is ensured.

Description

technical field [0001] The application relates to the technical field of food processing, in particular to a rice wine brewing method. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. Yellow rice wine is made of rice, millet and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. The traditional rice wine brewing is to use wine medicine (xiaoqu) and various beneficial microorganisms in koji (wheat koji, red yeast rice) to participate in saccharification and fermentation. The unique color, aroma, taste and style of rice wine are formed by the joint action of various molds, yeasts and bacteria and the metabolites produced during the fermentation process. [0003] Yellow rice wine is a kind of beverage-type wine that is popularly drunk in folk life. Becau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022
CPCC12G3/02
Inventor 刘正学
Owner 宁夏彭阳县添龄黄酒酿造有限责任公司
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