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Method for producing rice wine by continuous fermentation through raw pulp and rice wine

A technology for old rice wine and puree wine, which is applied in the field of food science and engineering, can solve the problems of lack of improvement in the production process of rice wine, and achieve the effects of good market development value, moderate sweetness and unique flavor.

Inactive Publication Date: 2018-12-25
WUHAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the research is aimed at the innovation of the taste of rice wine, but lacks the improvement of the production process of rice wine in fermentation

Method used

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  • Method for producing rice wine by continuous fermentation through raw pulp and rice wine
  • Method for producing rice wine by continuous fermentation through raw pulp and rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] This embodiment provides a kind of old rice wine, the preparation method is:

[0053] 1. Rice washing and rice soaking: according to the production requirements, select 120 catties of glutinous rice for processing, add water to wash in a clean container, soak at 18°C ​​for 10 hours, so that the rice grains can fully absorb water, so that the rice grains can be dispersed and cooked evenly during cooking. The water content of the glutinous rice after absorbing water is 36%, after elutriation finishes, the glutinous rice of cleaning is placed on the sieve and drains water.

[0054] 2. Steam rice: steam the fully soaked high-quality glutinous rice with modern steam technology, turn on the steam and steam for 1 hour, then turn over the rice, break up the rice balls, pour water evenly, and then continue to steam for 40 Minutes, the weight of the glutinous rice after steaming is 192 jins.

[0055] 3. Cooling: Take out the steamed glutinous rice, put it in the rice drying pond ...

Embodiment 2

[0075] This embodiment provides a kind of old rice wine, the preparation method is:

[0076] 1. Rice washing and rice soaking: according to the production requirements, select 120 catties of glutinous rice for processing, add water to wash in a clean container, soak at 20°C for 12 hours, so that the rice grains can fully absorb water, so that the rice grains can be dispersed and cooked evenly during cooking. The moisture content of the glutinous rice after absorbing water is 39%, after elutriation finishes, the glutinous rice of cleaning is placed on the sieve and drains water.

[0077] 2. Steam rice: steam the fully soaked high-quality glutinous rice with modern steam technology, turn on the steam and steam for 55 minutes, then turn over the rice, break up the rice balls, pour water evenly, and then continue to steam for 50 minutes Minutes, the weight of the glutinous rice after steaming is 195 jins.

[0078] 3. Cooling: Take out the steamed glutinous rice and put it in the r...

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Abstract

The invention discloses a method for producing rice wine by continuous fermentation through raw pulp and rice wine. The method comprises the steps of rice soaking, rice steaming, spreading for cooling, distiller's yeast blending, first-time fermenting, first-time ageing, second-time ageing, second-time fermenting to obtain second semi-finished wine, and mixing and filtering of first semi-finishedwine and the second semi-finished wine to obtain the rice wine. Sticky rice raw materials are fully fermented, the wine is yielded in multiple batches, alcoholic contents and sugar contents of the wine in different batches are different, the wine is unique in flavor, a process of producing rice wine by using an ancient method is inherited, furthermore, the sticky rice raw materials are fully utilized by multiple times of raw pulp fermentation, the flavor of the traditional rice wine is retained to a maximum extent, and moreover, the prepared rice wine is cool and plump, tastes mellow, has moderate sweetness and peculiar flavor of sticky rice, has high market development value, is suitable for industrialized production, and is modern low-alcoholic-strength healthful novel wine.

Description

technical field [0001] The invention belongs to the technical field of food science and engineering, and more specifically relates to a method for producing old rice wine by continuous fermentation of raw pulp and old rice wine. Background technique [0002] Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in the south of my country, and Jiangmi in the north. Modern research shows that glutinous rice is an organism composed of a large number of complex organic polymers, mainly containing starch, protein, fat, sugar, vitamin B and mineral elements, etc. Different varieties and growth conditions will also lead to the existence of various components in glutinous rice. difference. As a food crop with a long history, glutinous rice can not only provide energy for the human body, but also has significant health effects and medicinal value. [0003] Rice wine is a kind of brewed wine, which is deeply loved by consumers because of its moderate alcoh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 刘刚李成锦商跃东王亚鹏王学东
Owner WUHAN POLYTECHNIC UNIVERSITY
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