High-acid low-sugar sparkling rice wine and preparation method thereof

A technology of rice wine and high acidity, applied in the field of winemaking, can solve the problems of nutrient loss, cumbersome process and low acidity in the process of rice whitening and whitening, and achieve the effects of increasing the flavor of wine, simple process steps and natural style.

Inactive Publication Date: 2018-04-06
HUBEI UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problems of high sugar content, low acidity, large nutrient loss an

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] (1) Steamed grain: Add water at 45°C to 100kg of fresh glutinous rice, the water level is 10cm above the grain surface; then add 45g of alkaline protease, adjust the pH to 8.0 with 1mol / L NaOH solution, stir evenly, and immediately after hydrolysis for 2.5h Drain the water, then add 40°C water 7cm above the grain surface and stir thoroughly, drain the water after washing, and repeat washing the rice twice. The washed white rice is steamed until there is no raw material in the raw material.

[0042] (2) Nest building: freshly steamed glutinous rice is cooled to 28°C with water, and the mass of the glutinous rice is 170kg. Add 0.5kg sweet wine koji, mix well and make nest for saccharification, and saccharify at 28°C for 36 hours.

[0043] (3) Feeding fermentation: After saccharification, add 30kg of freshly steamed glutinous rice and 150kg of water, and ferment for 2 days at 21°C; then add 20kg of freshly steamed glutinous rice and 2.5kg of lactic acid bacteria culture so...

Embodiment 2

[0050] (1) Steamed grain: Add water at 48°C to 300kg of fresh glutinous rice, the water level is 12cm above the grain surface; then add 144g of alkaline protease, adjust the pH to 8.5 with 1mol / L NaOH solution, stir well, hydrolyze for 2.7h and immediately dissolve Drain the water clean, then add 42°C water 8cm above the grain surface and stir thoroughly, drain the water after washing, and repeat washing the rice 3 times. The washed white rice is steamed until there is no raw material in the raw material.

[0051] (2) Nest building: freshly steamed glutinous rice is cooled to 30°C with water, and the mass of the glutinous rice is 565kg. Add 2.4kg of sweet wine koji, mix well, and make a nest for saccharification, and saccharify at 30°C for 40 hours.

[0052] (3) Fed-batch fermentation: After saccharification, add 105kg of freshly steamed glutinous rice and 540kg of water, and ferment at 23°C for 3 days; then add 75kg of freshly steamed glutinous rice and 8.4kg of lactic acid b...

Embodiment 3

[0060] (1) Steamed grain: Add 50°C water to 500kg of fresh glutinous rice, the water level is 15cm above the grain surface; then add 255g of alkaline protease, adjust the pH to 9.0 with 1mol / L NaOH solution, stir well, and immediately dissolve the water after 3 hours of hydrolysis Drain it clean, then add 45°C water 10cm above the grain surface and stir thoroughly, drain the water after washing, and repeat washing the rice 3 times. The washed white rice is steamed until there is no raw material in the raw material.

[0061] (2) Nest building: freshly steamed glutinous rice is cooled to 32°C with water, and the mass of glutinous rice after drenching is 950 kg. Add 5 kg of sweet wine koji, mix well and make nest for saccharification, and saccharify at 32°C for 48 hours.

[0062] (3) Fed-batch fermentation: After saccharification, add 200kg of freshly steamed glutinous rice and 1000kg of water, and ferment at 26°C for 3 days; then add 150kg of freshly steamed glutinous rice, and ...

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Abstract

The invention discloses high-acid low-sugar sparkling rice wine and a preparation method thereof. The preparation method disclosed by the invention comprises the following steps: adding warm water andalkaline proteinase into sticky rice, regulating the pH value, starting hydrolysis, and washing rice after hydrolysis; cooking the washed rice until any raw core does not exist in the raw materials;cooling the cooked sticky rice with water, adding liqueur koji to be uniformly stirred and saccharified; supplementing new cooked sticky rice and rice after saccharification completion, fermenting atthe temperature of 21-26 DEG C for 2-3 days, supplementing new cooked sticky rice again, adding lactic acid bacteria, and fermenting at a temperature of 18-23 DEG C for 5-7 days; squeezing the mash after fermentation completion, freezing, filtering and sterilizing, adding brewer's yeasts into the sterilized wine liquid, and fermenting at the temperature of 18-20 DEG C for 14-21 days; and freezingthe fermented mash to 5-6 DEG C below zero, maintaining for 4-5 days, detecting the mash pressure, performing membrane filtration under the condition identical to the mash pressure, and filtering, thereby obtaining the high-acid low-sugar sparkling rice wine. The problems that the traditional rice wine is high in sugar degree, low in acidity and complicated in process and the like are solved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a high-acid, low-sugar sparkling rice wine and a preparation method thereof. Background technique [0002] Rice wine is a traditional Chinese specialty. It is brewed from glutinous rice. It tastes sweet and mellow, and has a low alcohol content. It is very popular among people. Rice wine is rich in nutrients, and its protein is the most in wine. It also contains calcium, magnesium, potassium, phosphorus and other macro elements and iron, copper, zinc, selenium and other trace elements. , Moisturizing and other effects. [0003] The traditional rice wine saccharification process accumulates high sugar content, short fermentation time, and low alcohol content. The final sugar content of rice wine is high, up to 150g / L or higher, which conflicts with the current low-sugar eating habits that people generally pursue. In addition, an appropriate amount of acidity in the wine can help...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/865
CPCC12G3/02
Inventor 朱正军万端极卢扬成曹敬华谢逾群徐斌张爱帝
Owner HUBEI UNIV OF TECH
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