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Glutinous rice liquid

A glutinous rice liquid and glutinous rice technology, applied in the food field, can solve the problems of inconvenient storage and transportation, unfavorable commercial operation, lack of cool feeling, etc., and achieve the effects of convenient storage and transportation, low production cost and high utilization rate

Inactive Publication Date: 2017-11-03
蒋颜聪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The problem with this kind of liquid is that it has high alcohol content and high sugar content, it is easy to get drunk, and it is easy to go sour and deteriorate after contact with air. The shelf life does not exceed 10 days, which is not convenient for storage and transportation, and is not conducive to large-scale commercial operation
[0003] In addition, liquor liquid does not contain carbonic acid, has no foam, and it lacks cool feeling when drinking, and has poor thirst-quenching effect, so it is not popular among teenagers, especially female teenagers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The sweet liquor is prepared according to the traditional method, and the liquor juice and filter residue are obtained by filtering with a filter press. Take 20 parts of white wine juice, add 80 parts of water, mix thoroughly and dilute, then add 4 parts of white sugar, 0.02 part of citric acid, and 0.005 part of edible essence to obtain a semi-liquid, which does not add any preservatives. Filter the semi-finished liquid with a diatomaceous earth filter to obtain the filtrate, put the filtrate in the freezer to cool down to 10 degrees Celsius, and then mix liquid carbon dioxide on the carbon dioxide pressure-dissolving machine. Air pressure at 1.8-2.2kg / cm in Celsius 2 standard control. The bottles filled with carbon dioxide are sterilized by ultraviolet rays, and the finished glutinous rice liquid is obtained after labeling.

[0027] After being tested by the food quality supervision agency, the nutritional and hygienic indicators of the finished glutinous rice liqui...

Embodiment 2

[0031] The sweet liquor is prepared according to the traditional method, and the liquor juice and filter residue are obtained by filtering with a filter press. According to the standard of 5% precision (v / v) and 5% total sugar content, add water and white sugar for blending, and add appropriate amount (according to the instructions for use, the same below) citric acid and food flavor and stir evenly to obtain a semi-liquid, which is not added here any preservatives. Filter the semi-finished liquid with a diatomaceous earth filter to obtain the filtrate, put the filtrate in the freezer to cool down to 5 degrees Celsius, and then mix liquid carbon dioxide on the carbon dioxide pressure-dissolving machine. When the air pressure is 1.8-2.2kg / cm 2 standard control. The bottles filled with carbon dioxide are sterilized by ultraviolet rays, and the finished glutinous rice liquid is obtained after labeling.

[0032] After being tested by the food quality supervision agency, the nut...

Embodiment 3

[0035] The sweet liquor is prepared according to the traditional method, and the liquor juice and filter residue are obtained by filtering with a filter press. According to the standard of 8% (v / v) precision and 10% total sugar content, add water and white sugar for blending, and add appropriate amount (according to the instructions for use, the same below) citric acid and food flavor and stir evenly to obtain a semi-liquid, no addition here any preservatives. Filter the semi-finished liquid with a diatomaceous earth filter to obtain the filtrate, put the filtrate in the freezer to cool down to 1 degree Celsius, and then mix liquid carbon dioxide on the carbon dioxide pressure-dissolving machine. The amount of carbon dioxide added is according to the finished glutinous rice liquid. When the air pressure is 1.8-2.2kg / cm 2 standard control. The bottles filled with carbon dioxide are sterilized by ultraviolet rays, and the finished glutinous rice liquid is obtained after labeli...

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PUM

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Abstract

The invention relates to a glutinous rice liquid. The glutinous rice liquid is a colorless transparent liquid beverage obtained through steaming, fermentation, filtration, conditioning blending and carbon dioxide pressure dissolving of glutinous rice. A making method of the glutinous rice liquid comprises the following steps: filtering sweet Bajiu by a filter press to obtain a Baijiu juice and filter residues; taking the Baijiu juice, blending the Baijiu juice with water, white granulated sugar and edible alcohol to make the alcohol degree be 5-12% (v / v) and the total sugar content be 5-15%, adding proper amounts of citric acid and an edible essence, uniformly stirring all above materials to obtain a semi-finished liquid containing no antiseptics; filtering the semi-finished liquid by a diatomite filter to obtain a filtrate; cooling the filtrate to a temperature being more than 0 DEG C and not more than 10 DEG C, and adding liquid carbon dioxide to obtain a carbonated glutinous rice liquid; and packaging the carbonated glutinous rice liquid in a container by a loading device to obtain the finished glutinous rice liquid. The glutinous rice liquid has the characteristics of no precipitates, no sourness, moderate and stable alcohol degree and sugar content, formation of bubbles after opening due to the carbon dioxide gas, sweet and tasty mouthfeel, thirst quenching and spirit raising effects, high conversion rate of nutrient components of glutinous rice, production of 1000 kg of the finished glutinous rice liquid from every 100 kg of the glutinous rice, and high input-output ratio.

Description

technical field [0001] The invention relates to a beverage, in particular to a carbonated glutinous rice liquid and its production method, belonging to the technical field of food. Background technique [0002] The traditional glutinous rice liquid is commonly called the juice of rice wine or sweet liquor. The problem with this liquid is that it has high alcohol content and high sugar content, which is easy to intoxicate, and it is easy to go sour and deteriorate after contact with air. The shelf life does not exceed 10 days, which is not convenient for storage and transportation, and is not conducive to large-scale commercial operation. [0003] In addition, liquor liquid does not contain carbonic acid, has no foam, and it lacks coolness to drink, and has a poor thirst-quenching effect, so it is not welcomed by teenagers, especially female teenagers. It is necessary to remove the rough and save the fine, and develop it in depth. Contents of the invention [0004] For th...

Claims

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Application Information

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IPC IPC(8): C12G3/06
CPCC12G3/06
Inventor 蒋颜聪彭露娇蒋金成蒋金甫
Owner 蒋颜聪