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.
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[0064] Example 1
[0065] The preparation method of health rice wine includes the following steps:
[0066] S1 Soaking glutinous rice: 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 under normal pressure with a rice steamer for 30 minutes to make the glutinous rice hard on the outside and soft on the inside, loose and not sticky, transparent but not rotten;
[0068] S3 Pour rice: Pour the steamed rice with water and cool it to 27℃;
[0069] S4 Draining vat and adding koji: Put the cold rice in a fermentation tank, add water 3 times the weight of raw glutinous rice, solid wheat koji 0.1 times the weight of raw glutinous rice, and activated yeast with 10% water volume, and mix well to obtain Mixed solution: Place the mixed solution at 25°C for 12 hours to obtain fermentation product I; the activated yeast consists of active dry yeast and a 3...
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[0074] Example 2
[0075] The preparation method of health rice wine includes the following steps:
[0076] S1 Soaking glutinous rice: 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 under normal pressure with a rice steamer for 30 minutes to make the glutinous rice hard on the outside and soft on the inside, loose and not sticky, transparent but not rotten;
[0078] S3 Pour rice: Pour the steamed rice with water and cool it to 27℃;
[0079] S4 Draining vat and adding koji: Put the cold rice in a fermentation tank, add water 3 times the weight of raw glutinous rice, solid wheat koji 0.1 times the weight of raw glutinous rice, and activated yeast with 10% water volume, and mix well to obtain Mixture: Add lotus root polyphenols at the amount of 100mg / g of the mixture, mix and place at 25°C for 12 hours to obtain fermentation product I; the ac...
Example Embodiment
[0084] Example 3
[0085] The preparation method of health rice wine includes the following steps:
[0086] S1 Soaking glutinous rice: 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 under normal pressure with a rice steamer for 30 minutes to make the glutinous rice hard on the outside and soft on the inside, loose and not sticky, transparent but not rotten;
[0088] S3 Pour rice: Pour the steamed rice with water and cool it to 27℃;
[0089] S4 Draining and adding koji: Put the cold rice in the fermentation tank, add water 3 times the weight of raw glutinous rice, solid wheat koji 0.1 times the weight of raw glutinous rice, and activated yeast with 10% water volume, and mix well. Placed at 25°C for 12 hours to obtain fermentation product I; the activated yeast consists of active dry yeast and a 3% mass fraction of sucrose aqueous solution a...
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