Low-alcohol yellow rice wine and a production process thereof

A production process and a technology for rice wine, which are applied to the field of low-alcohol rice wine and its production process, can solve the problems of decreased content of flavor substances, weakened flavor and texture, etc., and achieve the effects of normal koji fragrance, mellow wine body and clear wine body.

Pending Publication Date: 2019-01-11
GANSU WUSHANCHI YELLOW WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is still necessary to add an appropriate amount of drinking water during the operation, especially when the alcohol content is low, the content

Method used

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  • Low-alcohol yellow rice wine and a production process thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A kind of northern rice wine, its production technology comprises the steps:

[0060] 1. Preparation of fermented rice mash

[0061] 1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 5 days;

[0062] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0063] 3) Drain rice and build a nest for fermentation: Spray the rhubarb rice with water and drench the rice, so that the temperature of the rhubarb rice is controlled at 35-38°C; mix in barley koji, stir evenly, and build a nest for fermentation; when the temperature of the wine grains exceeds 38°C, open the rake to cool down; Ferment for 25 days to obtain fermented mash of mature rhubarb rice; the amount of wheat koji is 8% of the dry weight of rhubarb rice;

[0064] 2. Preparation of highland barley fermented mash and oat fermented mash

[0065] 1) Soaking: Screen highland barley and oats to remove impurities, crush each grain to 2-8 petals, then add ...

Embodiment 2

[0075] A kind of northern rice wine, its production technology comprises the steps:

[0076] 1. Preparation of fermented rice mash

[0077] 1) Soaking: Screen the rhubarb rice to remove impurities, add water and soak the rhubarb rice for 3 days;

[0078] 2) steamed rice: steam the soaked rhubarb rice to get rhubarb rice;

[0079] 3) Drain rice and build a nest for fermentation: Spray the rhubarb rice with water and drench the rice, so that the temperature of the rhubarb rice is controlled at 35-38°C; mix in barley koji, stir evenly, and build a nest for fermentation; when the temperature of the wine grains exceeds 38°C, open the rake to cool down; Ferment for 20-22 days to obtain fermented mash of mature rhubarb rice; the amount of wheat koji is 10% of the dry weight of rhubarb rice;

[0080] 2. Preparation of highland barley fermented mash and oat fermented mash

[0081] 1) Soaking: Screen highland barley and oats to remove impurities, crush each grain to 2-8 petals, then ...

Embodiment 3

[0091] A northern rice wine, the difference between its production process and that of Example 1 lies in: the fermented fermented mash of mature rhubarb rice, fermented barley and mature oats are mixed according to the weight ratio of 100:10:20 and fermented.

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PUM

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Abstract

The invention relates to a low-alcohol yellow rice wine and a production process thereof. The invention lowers the temperature of yellow rice wine to below 15 DEG C, and the microwave power is 100-250W, ultrasonic power 500-800W, vacuum degree close to 0.1 MPa, vacuum distillation temperature <= 50 DEG C; when the temperature of liquor body is higher than 50 DEG C, stopping distillation, cooling yellow rice wine to below 15 DEG C, and vacuum distillation is carried out again according to the above conditions; when the temperature of liquor body is higher than 50 DEG C, the distillation is stopped, the temperature of yellow rice wine is lowered to below 15 DEG C, and the vacuum distillation is carried out again according to the above conditions. This is repeated until the desired alcohol level is reached. The invention discloses a microwave vacuum distillation combined with ultrasonic treatment method, which can remove alcohol without destroying or losing flavor substances and nutrientsin yellow rice wine. Especially the combination of low temperature treatment before vacuum distillation and ultra-high pressure treatment after distillation is more conducive to maintaining the original taste and quality of yellow rice wine.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a low-alcohol rice wine and a production process thereof. Background technique [0002] Yellow rice wine is a precious national specialty in my country and has a long history in China. Yellow rice wine is brewed by traditional fermentation process, which has the characteristics of low alcohol concentration, full-bodied, rich nutrition, unique flavor and various varieties. The alcohol content of ordinary rice wine is generally 8-15%. In recent years, with the improvement of people's living standards and the enhancement of health awareness, people's ideas have also changed, and low-alcohol and non-alcoholic alcoholic beverages have become more and more popular and loved by the public. The unique low-alcohol (low-alcohol) rice wine with low alcohol content is an important development direction of the rice wine industry at present. [0003] The low-alcohol ye...

Claims

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Application Information

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IPC IPC(8): C12H3/02C12G3/021
CPCC12G3/02C12G3/08
Inventor 尹始平刘政马元珠白延梅吴霞云
Owner GANSU WUSHANCHI YELLOW WINE
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