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Health yellow rice wine and preparation method thereof

A technology for rice wine and glutinous rice, applied in the field of rice wine, can solve the problems affecting the quality of rice wine, the rice wine is not stable enough, and the nutrition loss is large, and achieves the effects of mellow and delicious taste, optimized production value, and high saccharification power.

Pending Publication Date: 2018-03-23
上海文英精密机电有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rice wine formed by blending is not stable enough and prone to precipitation, which affects the quality of rice wine. At the same time, the bioactive components of nutrients cannot be completely biotransformed in rice wine, resulting in a relatively large loss of nutrition.

Method used

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  • Health yellow rice wine and preparation method thereof
  • Health yellow rice wine and preparation method thereof
  • Health yellow rice wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The preparation method of health rice wine comprises the following steps:

[0066] S1 glutinous rice soaking: soak the raw glutinous rice in water at 15°C for 24 hours, the weight ratio of raw glutinous rice to water is 1:20, and drain the water;

[0067] S2 steamed rice: Steam the drained glutinous rice for 30 minutes under normal pressure in a rice steamer, making the glutinous rice hard on the outside and soft on the inside, loose but not mushy, transparent but not rotten;

[0068] S3 Drenching the rice: cooling the steamed rice to 27°C with water;

[0069] S4 Falling into the vat, adding koji: place the cold rice in a fermenter, add water 3 times the weight of the raw glutinous rice, solid wheat koji 0.1 times the weight of the raw glutinous rice, and activated yeast with 10% of the water volume, and mix evenly to obtain Mixed solution; the mixed solution was placed at 25°C for 12 hours to obtain Fermentation I; wherein the activated yeast was mixed with active dry...

Embodiment 2

[0075] The preparation method of health rice wine comprises the following steps:

[0076] S1 glutinous rice soaking: soak the raw glutinous rice in water at 15°C for 24 hours, the weight ratio of raw glutinous rice to water is 1:20, and drain the water;

[0077] S2 steamed rice: Steam the drained glutinous rice for 30 minutes under normal pressure in a rice steamer, making the glutinous rice hard on the outside and soft on the inside, loose but not mushy, transparent but not rotten;

[0078] S3 Drenching the rice: cooling the steamed rice to 27°C with water;

[0079] S4 Falling into the vat, adding koji: place the cold rice in a fermenter, add water 3 times the weight of the raw glutinous rice, solid wheat koji 0.1 times the weight of the raw glutinous rice, and activated yeast with 10% of the water volume, and mix evenly to obtain Mixed solution; add lotus root polyphenols according to the amount of 100mg / g mixed solution, mix and place it at 25°C for 12 hours to obtain ferm...

Embodiment 3

[0085] The preparation method of health rice wine comprises the following steps:

[0086] S1 glutinous rice soaking: soak the raw glutinous rice in water at 15°C for 24 hours, the weight ratio of raw glutinous rice to water is 1:20, and drain the water;

[0087] S2 steamed rice: Steam the drained glutinous rice for 30 minutes under normal pressure in a rice steamer, making the glutinous rice hard on the outside and soft on the inside, loose but not mushy, transparent but not rotten;

[0088] S3 Drenching the rice: cooling the steamed rice to 27°C with water;

[0089] S4 Falling into the vat, adding koji: place the cold rice in a fermenter, add water 3 times the weight of the raw glutinous rice, solid wheat koji 0.1 times the weight of the raw glutinous rice, and activated yeast with 10% of the water volume, mix evenly, and Place at 25°C for 12 hours to obtain fermentation product I; the activated yeast is mixed with active dry yeast and 3% sucrose aqueous solution at 40°C at ...

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Abstract

The invention discloses health yellow rice wine and a preparation method thereof. The preparation method of the health yellow rice wine comprises the following steps: S1 glutinous rice immersion; S2 rice steaming; S3 rice spraying; S4 cylinder placement and yeast addition; S5 primary fermentation; S6 post-fermentation; S7 clarification; and S8 disinfection. The health yellow rice wine is tawny incolor, is clear and transparent, has rich fragrance and mellow mouthfeel, has no peculiar smell, is harmonious in wine body, and has unique flavor of lotus root polyphenol.

Description

technical field [0001] The invention relates to the technical field of rice wine, in particular to a health-care rice wine and a preparation method thereof. Background technique [0002] Yellow rice wine is a traditional brewed food in my country. The process of making yellow rice wine in the traditional craft is: raw material, treatment, fermentation, post-ripening, pressing, clarification, sterilization, and finished product. Different rice wines use different raw materials and produce different flavors. Generally, corn, rice, and sticky rice are the main ingredients. Historically, millet was used as the raw material for rice wine production in the north (in ancient times, it was the general name of Lin, Liang, Ji, and Tai, sometimes called Liang, and now it is also called millet, and it is called millet after removing the shell). In the south, rice (especially glutinous rice is the best raw material) is generally used as raw material to brew rice wine. The starch of glu...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭亮
Owner 上海文英精密机电有限公司
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