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A kind of production technology of functional peptide alcohol-free yellow rice wine

A technology for producing mellow rice wine, which is applied in the field of wine making, can solve the problems of inconspicuousness and single efficacy of rice wine, and achieve the effects of protecting blood vessels, broad market and development prospects, and refreshing taste

Active Publication Date: 2020-11-03
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, it is difficult to see products combining non-alcoholic rice wine and functional rice wine on the market at present, and the efficacy of existing rice wine is relatively single and not obvious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of functional peptide alcohol-free rice wine and the specific steps of its production process are as follows:

[0033] 1. Raw material pretreatment

[0034] 1.1 millet

[0035] 1.1.1 Material selection: Select high-quality millet with golden color and no impurities.

[0036] 1.1.2 Cooking: Roast the millet in a drum wok until it is yellowish brown and has a unique aroma of burnt rice.

[0037] 1.1.3 Pulverization: pulverize the roasted millet with a pulverizer and pass through a 200-mesh sieve.

[0038] 2. Soak glutinous rice: Choose high-quality glutinous rice, wash it with clean water, and then soak it in water at room temperature. It is advisable to submerge the top layer of rice by 15cm, and the soaking time is 18h to 24h.

[0039] 3. Steam rice: Take out the soaked rice and put it in a bamboo basket, drain it and pour it into a wooden barrel with a bamboo false bottom, steam for 15 minutes.

[0040] 4. Drain the rice: After cooking, transfer the barrel t...

Embodiment 2

[0050] A kind of functional peptide alcohol-free rice wine and the specific steps of its production process are as follows:

[0051] 1. Raw material pretreatment

[0052] 1.1 millet

[0053] 1.1.1 Material selection: Select high-quality millet with golden color and no impurities.

[0054] 1.1.2 Cooking: Roast the millet in a drum wok until it is yellowish brown and has a unique aroma of burnt rice.

[0055] 1.1.3 Pulverization: pulverize the roasted millet with a pulverizer and pass through a 200-mesh sieve.

[0056] 2. Soak glutinous rice: Choose high-quality glutinous rice, wash it with clean water, and then soak it in water at room temperature. It is advisable to submerge the top layer of rice by 15cm, and the soaking time is 18h to 24h.

[0057] 3. Steam rice: Take out the soaked rice and put it in a bamboo basket, drain it and pour it into a wooden barrel with a bamboo false bottom, and steam for 18 minutes.

[0058] 4. Drain the rice: After cooking, transfer the barr...

Embodiment 3

[0068] A kind of functional peptide alcohol-free rice wine and the specific steps of its production process are as follows:

[0069] 1. Raw material pretreatment

[0070] 1.1 millet

[0071] 1.1.1 Material selection: Select high-quality millet with golden color and no impurities.

[0072] 1.1.2 Cooking: Roast the millet in a drum wok until it is yellowish brown and has a unique aroma of burnt rice.

[0073] 1.1.3 Pulverization: pulverize the roasted millet with a pulverizer and pass through a 200-mesh sieve.

[0074] 2. Soak glutinous rice: Choose high-quality glutinous rice, wash it with clean water, and then soak it in water at room temperature. It is advisable to submerge the top layer of rice by 15cm, and the soaking time is 18h to 24h.

[0075] 3. Steam rice: Take out the soaked rice and place it in a bamboo basket, drain it and pour it into a wooden barrel with a bamboo false bottom, and steam for 20 minutes.

[0076] 4. Drain the rice: After cooking, transfer the ba...

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Abstract

The invention relates to the brewing field, particularly relates to a brewing method, and more particularly relates to a preparing process of a functional peptide non-alcoholic yellow wine. Glutinousrice and roasted proso millet in combination are adopted as raw materials. No pigment, essence, or other food additive is added. The yellow wine prepared through microbe fermentation is refreshing, natural and harmonious in taste, and has unique parched rice fragrance. A composite clarifying agent is adopted for treatment in a yellow wine clarifying step, and therefore clarifying effects are good,operation is easy, and original quality of the yellow wine can be ensured to the utmost. Alcohol removing and ultrasonic treatment steps are increased after the yellow wine clarifying step, and therefore the prepared yellow wine is clear, taste and flavor are preserved, and wine stability is improved. Functional substances which are chicken collagen small-molecule peptides and are added into theyellow wine improve effects of protecting vessels, reducing blood pressure, maintaining beauty and keeping young. A functional yellow wine and a non-alcoholic yellow wine are organically combined, andthe functional peptide non-alcoholic yellow wine has a broad market and a broad development prospect.

Description

technical field [0001] The invention belongs to the field of brewing, and in particular relates to a brewing method, more specifically to a production process of functional peptide alcohol-free rice wine. Background technique [0002] Yellow rice wine, together with beer and wine, is called the world's three major ancient wines. It originates from China and is a national specialty of our country. There are many varieties of yellow rice wine in my country with different styles, which can be roughly divided into two schools, the north and the south. Among them, the raw material of Nanpai rice wine is mainly glutinous rice in rice, which is rich in protein and fat, and the starch is mainly amylopectin; the main raw material of Beipai rice wine is millet, a special product in the north. Golden yellow, rich in protein and fat. Known as "liquid bread", rice wine is rich in amino acids, carbohydrates, minerals, vitamins and biologically active substances. Modern studies have sho...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022A61K38/39A61P9/14A61P9/12A61P17/00C12H1/16
Inventor 周海波李信张俊红姚清朱胜虎
Owner JIANGSU HENGSHUN VINEGAR IND
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