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Brewing method for rice wine

A rice wine and rice technology, which is applied in the preparation of alcoholic beverages, microorganism-based methods, biochemical equipment and methods, etc., can solve the problems of ignoring wine flavor substances, and achieve the effects of rich flavor components, high content and strong aroma

Inactive Publication Date: 2018-02-16
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing brewing methods pay more attention to the yield of wine and the health effect of wine, but ignore the formation of wine flavor substances

Method used

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  • Brewing method for rice wine

Examples

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Effect test

Embodiment 1

[0015] The present embodiment is a brewing method of rice wine. The raw materials required for the brewing include the following grain materials in parts by weight: 100 parts of rice, 10 parts of sorghum husks, 5 parts of buckwheat husks and 12 parts of rice husks; The method is: first soak the rice for 20 hours, then put it into the retort, cover it and steam for 20 minutes, then add 45°C hot water from the stuffy water tank into the retort, so that the water level submerges the rice by 7cm. When the time is up, put away the stuffy water, increase the amount of steam, and continue steaming for 50 minutes; then wash the sorghum husks, buckwheat husks and rice husks, and then treat them in a microwave with a power of 500W for 20 seconds, cool them, and grind them into powder; then steam them The rice is mixed with sorghum husks, buckwheat husks and rice husks processed by microwave puffing, and rice wine is obtained through saccharification, fermentation and distillation; the fe...

Embodiment 2

[0017] The present embodiment is a brewing method of rice wine, wherein the raw materials required for the brewing include the following grain materials in parts by weight: 150 parts of rice, 15 parts of sorghum husks, 10 parts of buckwheat husks and 18 parts of rice husks; The method is: first soak the rice for 24 hours, then put it into the retort, cover it and steam for 30 minutes, then add 50°C hot water from the stuffy water tank into the retort, so that the water level submerges the rice by 10cm. When the time is up, remove the stuffy water, increase the amount of steam, and continue steaming for 60 minutes; then wash the sorghum husks, buckwheat husks and rice husks, and then treat them under a microwave with a power of 800W for 30s, cool them, and grind them into powder; then steam them The rice is mixed with sorghum husks, buckwheat husks and rice husks processed by microwave puffing, and rice wine is obtained through saccharification, fermentation and distillation; th...

Embodiment 3

[0019] The present embodiment is a brewing method of rice wine, wherein the raw materials required for the brewing include the following grain materials in parts by weight: 130 parts of rice, 12 parts of sorghum husks, 8 parts of buckwheat husks and 15 parts of rice husks; The method is: first soak the rice for 22 hours, then put it into the retort, cover it and steam for 25 minutes, then add 48°C hot water from the stuffy water tank into the retort, so that the water level submerges the rice by 8cm. When the time is up, put away the stuffy water, increase the amount of steam, and continue steaming for 55 minutes; then wash the sorghum husk, buckwheat husk and rice husk and treat them under a microwave with a power of 600W for 25s, cool, and grind them into powder; The rice is mixed with sorghum husks, buckwheat husks and rice husks processed by microwave puffing, and rice wine is obtained through saccharification, fermentation and distillation; the fermentation is to add 0.07%...

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Abstract

The invention discloses a brewing method for rice wine and relates to the technical field of wine brewing. The raw materials for brewing include the following grain materials in parts by weight: 100-150 parts of rice, 10-15 parts of sorghum hull, 5-10 parts of buckwheat hull and 12-18 parts of rice hull. The brewing method comprises the following steps: firstly, soaking and steaming the rice; performing microwave puffing treatment on sorghum hull, buckwheat hull and rice hull; uniformly mixing the steamed rice with the sorghum hull, buckwheat hull and rice hull after the microwave puffing treatment; saccharifying, fermenting and distilling, thereby acquiring the rice wine. The fermentation means adding 0.05-0.1% of ester-producing yeast by weight percent into the saccharified materials, uniformly mixing, putting into a tank, sealing and fermenting. According to the brewing method disclosed by the invention, the generation of flavor components, such as, alcohols and lipids, can be increased, the taste, flavor and quality of the wine can be promoted and the prepared wine has strong fragrance, unique flavor and long-lasting aftertaste.

Description

【Technical field】 [0001] The invention relates to the technical field of brewing, in particular to a method for brewing rice wine. 【Background technique】 [0002] The brewing method of rice wine is obtained by saccharification, fermentation and alcohol brewing under the action of distiller's yeast with grain as raw material. The main components of its aroma are alcohols and esters, and the raw materials and brewing process are related to the formation and content of aroma substances. . Existing brewing methods pay more attention to the yield of wine and the health effects of wine, while ignoring the generation of wine flavor substances. 【Content of invention】 [0003] In view of the above problems, the present invention provides a method for brewing rice wine, which can increase the production of aroma substances such as alcohols and lipids, and improve the taste, fragrance and quality of the wine. [0004] In order to solve the problems of the technologies described abo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/72C12R1/78C12R1/645
CPCC12G3/02
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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