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Huangjiu preparation method

A technology of rice wine and distiller's yeast, which is applied in the field of rice wine preparation, can solve problems such as unsatisfactory nutritional content, and achieve the effects of increasing added value of products, making them shiny, and preventing cardiovascular diseases

Inactive Publication Date: 2017-12-29
贵州文松酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the continuous improvement of people's living standards, people's awareness of healthy drinking is gradually increasing, and a brand-new drinking concept of low-level health and nutrition and health care is taking shape. Ensuring the appearance quality of rice wine, while improving the nutritional content and health effects of rice wine is an inevitable trend in the future development of rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of rice wine, comprising the following steps:

[0028] (1) Decoction: Soak the rice in clean water for 10 hours, filter and add water to submerge the rice by 3 cm, and decoct at 90°C for 50 minutes;

[0029] (2) Cooling: Take out the cooked rice and spread it on a clean table until the temperature of the rice is 23°C;

[0030] (3) Mixing material: add distiller's koji to the cooked rice, and stir for 5 minutes under the condition of 60r / min;

[0031] (4) Fermentation: put the material obtained in step (3) into a clean pottery jar and seal and ferment for 5 days;

[0032] (5) Secondary fermentation: add prickly pear juice to the pottery jar, stir evenly and continue to seal and ferment for 30 days;

[0033] (6) Coarse filtration: extract the supernatant liquid in the pottery altar for subsequent use; press and filter the filter residue at the bottom of the pottery altar to obtain filtrate and filter residue, add the filter residue to Daqu for conti...

Embodiment 2

[0041] A preparation method of rice wine, comprising the following steps:

[0042] (1) Decoction: Soak the rice in clean water for 12 hours, filter and add water to submerge the rice by 5 cm, and decoct at 110°C for 70 minutes;

[0043] (2) Cooling: Take out the cooked rice and spread it on a clean table until the temperature of the rice is 27°C;

[0044] (3) Mixing material: add the distiller's yeast into the cooked rice, and stir for 10 minutes under the condition of 80 r / min;

[0045] (4) Fermentation: put the material obtained in step (3) into a clean pottery jar and seal and ferment for 7 days;

[0046] (5) Secondary fermentation: add prickly pear juice to the pottery jar, stir evenly and continue to seal and ferment for 35 days;

[0047] (6) Coarse filtration: extract the supernatant liquid in the pottery altar for subsequent use; press and filter the filter residue at the bottom of the pottery altar to obtain filtrate and filter residue, add the filter residue to Daqu...

Embodiment 3

[0056] A preparation method of rice wine, comprising the following steps:

[0057] (1) Decoction: Soak the rice in clean water for 12 hours, filter and add water to submerge the rice by 4 cm, and decoct at 105°C for 60 minutes;

[0058] (2) Cooling: Take out the cooked rice and spread it on a clean table until the temperature of the rice is 25°C;

[0059] (3) Mixing material: add the distiller's yeast into the cooked rice, and stir for 10 minutes under the condition of 70r / min;

[0060] (4) Fermentation: put the material obtained in step (3) into a clean pottery jar and seal and ferment for 5 days;

[0061] (5) Secondary fermentation: add prickly pear juice to the pottery jar, stir evenly and continue to seal and ferment for 30 days;

[0062] (6) Coarse filtration: extract the supernatant liquid in the pottery altar for subsequent use; press and filter the filter residue at the bottom of the pottery altar to obtain filtrate and filter residue, add the filter residue to Daqu ...

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PUM

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Abstract

The invention belongs to the technical field of Huangjiu preparation, and particularly relates to a Huangjiu preparation method which includes the steps: decoction; spreading and cooling; mixing; fermentation; secondary fermentation; rough filtration; refined filtration. According to the method, technological parameters are regulated and controlled, raw materials are sufficiently utilized, effective components in the raw materials are furthest retained, and product added values are improved. Huangjiu is pale yellow or golden yellow, clear, transparent, rich in luster, strong in fragrance and moderate in sour and sweetness, wine bodies are coordinated, and the Huangjiu has the functions of removing free radical of human bodies and preventing cardiovascular disease.

Description

technical field [0001] The invention belongs to the technical field of rice wine preparation, in particular to a preparation method of rice wine. Background technique [0002] Rice wine is a national specialty of China, also known as rice wine, which belongs to brewed wine. It occupies an important place in the world's three major brewed wines (rice wine, wine and beer). Zhejiang style, Hui style, Su style, Shanghai style, North style and Fujian style rice wine are the most famous. [0003] With the continuous improvement of people's living standards, people's awareness of healthy drinking is gradually increasing, and a brand-new drinking concept of low-level health and nutrition and health care is taking shape. Ensuring the appearance quality of yellow rice wine while improving the nutritional content and health benefits of yellow rice wine is an inevitable trend in the future development of yellow rice wine. Contents of the invention [0004] In order to solve the abov...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 鄢文松封家德
Owner 贵州文松酒业有限公司