Sanhua liquor brewing method

A Sanhua wine and rice technology, which is applied in the field of food processing, can solve the problems of not being able to meet the quality requirements of liquor, the low quality rate of Sanhua wine, and low production efficiency, so as to improve the quality of the wine, keep the fragrance for a long time, highly productive effect

Active Publication Date: 2018-03-20
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

However, the Sanhua Liquor brewed by the current brewing method has a low rate of high grade and low quality, which cannot meet people's requirements for the quality of liquor, and the production efficiency is low.

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0027] A brewing method of Sanhua wine, comprising the following steps:

[0028] (1) Rice selection: select high-quality, fresh, rice-flavored rice that is produced in northern Guangxi, Guangxi, and has a starch content of 80%;

[0029] (2) Rice washing: rinse the selected rice with pure water;

[0030] (3) Pretreatment: add pure water to the washed rice according to the volume ratio of 1:1, and use ultrasonic wave with a frequency of 25KHz for 8 minutes to remove the rice;

[0031] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it in 45°C pure water for 15 minutes, fish it out and drain the rice;

[0032] (5) Steaming rice: put the drained rice into a retort, cook it for 10 minutes with a steam pressure of 0.4 MPa for the first time, and sprinkle an appropriate amount of pure water; for the second time, steam it with a steam pressure of 0.8 MPa for 5 minutes After that, sprinkling an appropriate amount of pure water and vinegar liquid aga...

Embodiment 2

[0040] A brewing method of Sanhua wine, comprising the following steps:

[0041] (1) Rice selection: choose high-quality, fresh, rice-flavored rice that is produced in northern Guangxi, Guangxi, and has a starch content of 82%;

[0042] (2) Rice washing: rinse the selected rice with pure water;

[0043] (3) Pretreatment: Add pure water to the washed rice at a volume ratio of 1:1, and use ultrasonic waves with a frequency of 26KHz for 9 minutes to remove the rice;

[0044] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it in 47°C pure water for 18 minutes, fish it out and drain the rice;

[0045] (5) Rice steaming: Put the drained rice into a retort, steam it for 13 minutes with a steam pressure of 0.45MPa for the first time, and sprinkle an appropriate amount of pure water; steam it for 7 minutes with a steam pressure of 0.85MPa for the second time Afterwards, sprinkle appropriate amount of pure water and vinegar liquid again; After steami...

Embodiment 3

[0053] A brewing method of Sanhua wine, comprising the following steps:

[0054] (1) Rice selection: select high-quality, fresh, rice-flavored rice that is produced in northern Guangxi, Guangxi, and has a starch content of 85%;

[0055] (2) Rice washing: rinse the selected rice with pure water;

[0056] (3) Pretreatment: add pure water to the washed rice according to the volume ratio of 1:1, and use ultrasonic wave with a frequency of 27KHz for 10 minutes to remove the rice;

[0057] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it in 48°C pure water for 20 minutes, fish it out and drain the rice;

[0058] (5) Rice steaming: put the drained rice into a retort, steam it for 15 minutes with a steam pressure of 0.5 MPa for the first time, and sprinkle an appropriate amount of pure water; steam it for 8 minutes with a steam pressure of 0.9 MPa for the second time Afterwards, pour into appropriate amount of pure water and vinegar liquid again;...

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Abstract

The invention belongs to the technical field of food processing and particularly discloses a Sanhua liquor brewing method. The Sanhua liquor brewing method comprises the following steps of (1) rice selection; (2) rice washing; (3) pretreatment: adopting ultrasonic assisted treatment; (4) rice steeping; (5) rice steaming: adopting steaming to perform rice steaming at three stages; (6) spreading anddrying; (7) ditty mixing: uniformly mixing drug ditty powder in the dried rice; (8) vat entering for saccharification; (9) fermentation; (10) distillation; and (11) ageing and blending. A Sanhua liquor brewed by the brewing method provided by the invention is high in excellent grade rate, good in quality and high in production benefit and can effectively meet the requirements of people for the quality of a liquor.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for brewing Sanhua wine. 【Background technique】 [0002] Sanhua wine, the name of the wine comes from a set of methods for measuring the alcohol content of white koji handed down by the predecessors. This method is mainly based on "hops", and "hops" refers to the white foam that appears after the wine is shaken. In the old days, the quality of wine was often judged by "viewing flowers". Generally speaking, the thinner the hops and the longer the accumulation time is the top grade. After Sanhua wine is bottled, after vigorous shaking, the large and small hops piled up on the liquid surface are divided into three levels, and then disappear one by one. , The name of the wine comes from this. [0003] Sanhua wine is one of the three treasures of Guilin, the representative of Chinese rice-flavored liquor, and is known as the king of rice wine. However, the Sanhua...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12G3/02C12H6/02
CPCC12G3/02C12H6/02
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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