Preparation method of aerated yellow rice wine for drinking

A technology of rice wine and white wine, which is applied in the preparation of alcoholic beverages, etc. It can solve the problems of liquor consistency, light aroma, and low sugar content, and achieve rice aroma and wine aroma, less sourness of fermented glutinous rice, and better chilled drinking effect good effect

Inactive Publication Date: 2018-03-09
北京忠和房县生物食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

According to the survey, the existing liquefaction technology consumes a lot of water, and the sugar content produced is relatively low, and the consistency and aroma of the squeezed wine are relatively light. In addition, there are very few types of aerated rice wine on the market, so the development is in line with contemporary drinking. Trendy and refreshing rice wine that meets the needs of consumers, and strives for product maturity, diversification and diversified development

Method used

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  • Preparation method of aerated yellow rice wine for drinking
  • Preparation method of aerated yellow rice wine for drinking
  • Preparation method of aerated yellow rice wine for drinking

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: as figure 1 Shown, according to the preparation method of a kind of aerated drinking rice wine described in the embodiment of the present invention:

[0026] (1) Preparation of drinking rice wine: Weigh 1 kg of refined glutinous rice, wash it with water until it becomes clear, put it into a pot, add 1.2 L of water, 1.0 mL of liquefying enzyme, and lactic acid to adjust the pH of the slurry to 5.5, and the amount of lactic acid is 0.42 mL. Pour the slurries after pulping into the liquefaction tank for liquefaction. The liquefaction temperature is 95°C and the liquefaction time is 20 minutes. Cool the liquefied slurry and measure the temperature of the rice liquid with a thermometer at 28°C. Add 15g of distiller's yeast and turn it to Enter the altar for pre-fermentation (building a nest), the pre-fermentation temperature is 27 ° C, and when the fermentation time is 24 hours, the wine liquid volume in the nest accounts for 80% of the entire serum volume. Add...

Embodiment 2

[0031] Embodiment 2: as figure 1 Shown, according to the preparation method of a kind of aerated drinking rice wine described in the embodiment of the present invention:

[0032] (1) Preparation of drinking rice wine: Weigh 1.5kg of refined glutinous rice, wash it with water until it becomes clear, put it into a pot, add 2.25L of water, 1.8mL of liquefaction enzyme, and lactic acid to adjust the pH of the slurry to 6.0, and the amount of lactic acid is 0.56mL , Pour the liquefied slurry into a liquefaction tank for liquefaction, the liquefaction temperature is 90°C, and the liquefaction time is 25 minutes. Cool the liquefied slurry and measure the temperature of the rice liquid with a thermometer. When the temperature of the rice liquid is 30°C, add 23g of distiller's yeast Transfer to the altar to carry out pre-fermentation (building a nest), the pre-fermentation temperature is 30°C, and when the fermentation time is 48h, the wine liquid volume in the nest accounts for 85% of...

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PUM

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Abstract

The invention discloses a preparation method of aerated yellow rice wine for drinking. The preparation method comprises the following steps: washing glutinous rice, mixing, liquefying, cooling, putting the glutinous rice into a jar and carrying out pre-fermentation, carrying out post-fermentation, squeezing, sterilizing, clarifying, blending, sterilizing, carbonizing at low temperature, filling abottle and storing. CO2 gas is inflated into the yellow rice wine so that types of the yellow rice wine are enriched; the use amount of water for liquefying is less; a wine body keeps a special rice flavor of the glutinous rice; the wine body of the squeezed wine has relatively rich rice flavor and wine flavor and the degree that fermented glutinous rice becomes sour is relatively small; after fermentation, the sweet yellow rice wine with the alcohol degree which can reach 12 percent vcl or more, the total acid content of 4.0g/L to 7.0g/L and the sugar content of 180g/L or more is obtained; the wine yield is that 1.2L to 1.5L of wine liquid can be squeezed from 1kg of the glutinous rice and the wine yield is 1 to 1 or more; and the blended aerated yellow rice wine has the alcohol degree which can reach 8 percent vcl or more, the total acid content of 4.0g/L to 6.0g/L and the sugar content of 100g/L or more.

Description

technical field [0001] The invention relates to a preparation method of rice wine, in particular to a preparation method of aerated drinking rice wine. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It originated in China and is unique in the world's beverage and wine industry. Its brewing and drinking history has been more than 5,000 years. As early as the Shang and Zhou dynasties, the ancients created the original koji double fermentation method and began to brew rice wine in large quantities. At that time, rice wine accounted for 30%-50% of alcohol consumption; at the first national wine appraisal meeting after liberation, rice wine accounted for two of the eight famous wines; Alcohol is well-known at home and abroad. [0003] Rice wine is mainly made of rice and glutinous rice as the main raw materials, which are brewed through cooking, saccharification, fermentation, pressing, filtration, decoction and blending. Accordi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
CPCC12G3/02C12G3/04
Inventor 刘慧杰王忠朝高飞
Owner 北京忠和房县生物食品有限公司
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