Cool and light type yellow rice wine and preparation technology thereof

A preparation technology, light and refreshing type technology, applied in the field of cool and light rice wine and its preparation technology, can solve the problems of conservative preparation technology, single raw material components, single taste, single function, etc.

Inactive Publication Date: 2018-04-13
广德腾河酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, due to the single taste and function of traditional rice wine, it can no longer meet the needs of modern consumers. The main reason for this phenomenon is that traditional rice wine has a single raw material component and conservative preparation technology, which makes rice wine unable to quickly adapt to the current development of the wine industry.

Method used

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  • Cool and light type yellow rice wine and preparation technology thereof
  • Cool and light type yellow rice wine and preparation technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Preparation of rice wine stock solution: Mix 300 parts of rice and 700 parts of glutinous rice evenly, put them in a cooking pot and cook at 100°C for 65 minutes, take them out and let them cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, and put them in the tank Fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 30 days to obtain the rice wine puree;

[0038](2) Extraction and preparation of raw materials: Put 1 part of mint, 1 part of watermelon peel, 1 part of wild chrysanthemum, 1 part of Prunella vulgaris and 1 part of lotus leaf into an oven for drying at 75 °C, and then beat into Fine powder, then put the fine powder into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0039] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 115°C for 15 minutes, cool to room temperature and mix them into the vat, add 1 ...

Embodiment 2

[0042] (1) Preparation of rice wine stock solution: Mix 400 parts of rice and 600 parts of glutinous rice evenly, put them in a cooking pot and cook at 100°C for 65 minutes, take them out and let them cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, and put them in the tank Fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 38 days to obtain the rice wine puree;

[0043] (2) Raw material extraction and preparation: put 2 parts of mint, 2 parts of watermelon peel, 2 parts of wild chrysanthemum, 2 parts of Prunella vulgaris and 2 parts of lotus leaf into an oven for drying at 80°C, and then beat into Fine powder, then put the fine powder into 200 parts of water and fry for 4 hours to obtain the raw material extract;

[0044] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 20 minutes, cool to room temperature and mix them into the vat, add 1...

Embodiment 3

[0047] (1) Preparation of rice wine stock solution: Mix 300 parts of rice and 700 parts of glutinous rice evenly, put them in a cooking pot and cook at 100°C for 65 minutes, take them out and let them cool to room temperature, add 0.5 parts of yeast and 0.5 parts of red yeast rice, mix well, and put them in the tank Fermentation, the fermentation temperature is controlled at 17-24°C, and the fermentation time is 45 days to obtain the rice wine stock solution;

[0048] (2) Raw material extraction and preparation: put 3 parts of mint, 3 parts of watermelon peel, 3 parts of wild chrysanthemum, 3 parts of Prunella vulgaris and 3 parts of lotus leaf into an oven for drying at 75°C, and then beat into Fine powder, then put the fine powder into 200 parts of water and fry for 3 hours to obtain the raw material extract;

[0049] (3) Mixed re-brewing: Sterilize the rice wine stock solution and raw material extract at 120°C for 25 minutes, cool to room temperature and mix them into the v...

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Abstract

The invention discloses cool and light type yellow rice wine and a preparation technology thereof. The yellow rice wine is prepared from herba menthae, watermelon peel, flos chrysanthemi indici, spicaprunellae, lotus leaf and yellow rice wine raw stock according to ratio. The compound yellow rice wine is prepared by four steps of preparing the yellow rice wine raw stock, extracting and preparingraw materials, mixing and brewing again and post-processing clear liquid. As the herba menthae, the flos chrysanthemi indici and the lotus leaf contain a lot of volatile oil, cool feeling can be generated when the yellow rice wine is drank; as the watermelon peel and the spica prunellae contain certain sugar and ursolic acid, odor of the herba menthae, the flos chrysanthemi indici and the lotus leaf can be better relieved by the two ingredients, and the order can be more lightened; finally, the cool and light type yellow rice wine can be obtained.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a cool and refreshing rice wine and a preparation process thereof. Background technique [0002] Yellow rice wine ranks among the world's three major ancient wines along with beer and wine. The core selling points of its products are very prominent, and the sales proposition is easy to refine. In addition, modern consumption trends also show signs of boosting the sales of rice wine, because rice wine is healthier, less alcoholic and has health benefits than white wine. Therefore, the competitive advantage of rice wine should be very obvious. But the harsh reality of the market is not the case. The output of rice wine accounts for only 4% of the total beverage alcohol in my country, and has been hovering around 1.3 million tons, while Shaoxing rice wine basically maintains at about 250,000 tons, accounting for about 20% of the rice wine industry. . Compared with the sc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 何胜平
Owner 广德腾河酒业有限公司
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