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Rice noodle wine-making method

A technology of vermicelli and rice vermicelli, which is applied in the field of brewing wine using rice vermicelli as raw material, which can solve the problems of brewing wine without rice vermicelli and the absence of technical requirements for rice vermicelli

Inactive Publication Date: 2019-02-01
陈崇川
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the prior art does not have a process of using rice vermicelli as a raw material for brewing wine, and there is no technical requirement for rice vermicelli to be used for wine making.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Choose rice vermicelli made of rice flour, the density of rice vermicelli is 1g / cm 3 , dry the rice vermicelli in the sun at 20°C until completely dry, crush the dried rice vermicelli into powder with a particle size of 2 mm, steam the shell material for 40 minutes at high temperature, and then mix distiller's grains and the powder obtained through the steps Stir evenly to obtain a tank stock, wherein the weight percentage of the distiller's grains is 35%, based on the total weight of the tank stock, and the weight percentage of the powder is 35%, based on the total weight of the tank stock, shells The weight percentage of the material is 6%. The tank material is steam-treated for 13 minutes. The processed bad material is taken out of the pan and placed in a cool and ventilated environment for 3 hours. Treat with the fermentation tank of glucoamylase for 3 days, the tank material after treatment is discharged out of the tank, put into the steamer to steam the wine, the ...

Embodiment 2

[0015] Choose rice vermicelli made of rice flour, the density of rice vermicelli is 2g / cm 3 , dry the rice vermicelli in the sun at 30°C until completely dry, crush the dried rice vermicelli into a powder with a particle size of 3 mm, steam the shell material for 60 minutes at high temperature, and then mix the distiller's grains and the powder obtained through the steps Stir evenly to obtain a tank stock, wherein the weight percentage of the distiller's grains is 55%, based on the total weight of the tank stock, and the weight percentage of the powder is 55%, based on the total weight of the tank stock, the The weight percentage of the shell material is 10%. The tank material is steam-treated for 23 minutes. The processed bad material is taken out of the pan and placed in a cool and ventilated environment for 5 hours. The processed tank material is put into The fermentation tank of koji yeast and glucoamylase was treated for 4 days, and the treated tank material was discharge...

Embodiment 3

[0017] Choose rice vermicelli made of rice flour, the density of rice vermicelli is 2g / cm 3 , dry the rice vermicelli in the sun at 30°C until completely dry, grind the dried rice vermicelli into powder, the particle size of the powder is 3 mm, steam the shell material for 460 minutes at high temperature, and then mix the distiller's grains with the obtained powder Stir evenly to obtain a tank stock, wherein the weight percentage of the distiller's grains is 55%, based on the total weight of the tank stock, and the weight percentage of the powder is 35%, based on the total weight of the tank stock, shells The weight percent composition of material is 6%, and described groove material is carried out steam treatment, and processing time is 13 minutes, and the bad material after processing is taken out of the pot, is placed in cool and ventilated environment for 3 hours, and the groove material after processing is put into adding The fermentation tank of koji yeast and glucoamyla...

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PUM

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Abstract

The invention provides a rice noodle wine-making method. The method includes steps: selecting rice noodles made of rice, drying by air curing, grinding, making yeast materials, fermenting, finishing,adjusting and the like. The raw material is free of impurities and purer than other grains, and delicate taste is achieved. By rice noodle processing, production obstacles caused by direct applicationof rice to wine making can be overcome, wine-making yield is increased, and wine product taste is improved.

Description

technical field [0001] The invention relates to a brewing method, in particular to a brewing method using rice vermicelli as a raw material. Background technique [0002] Rice vermicelli is a slender strip food made from rice noodles through a series of processes. It is rich in calcium, phosphorus, iron, potassium and other minerals, as well as vitamin C, vitamin A and B vitamins. It tastes smooth and is suitable for all ages. Suitable, it has the effects of harmonizing the stomach, regulating the middle, invigorating the spleen and replenishing qi. Yet prior art does not have the technique that uses rice vermicelli as raw material wine making, more does not exist the technical requirement that rice vermicelli is used for brewing. Contents of the invention [0003] The purpose of the present invention is to make rice noodles suitable for brewing rice noodles, and use the rice noodles vermicelli as a raw material for wine making. The raw materials of the brewing method of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/021C12H6/02
CPCC12G3/02
Inventor 陈崇川
Owner 陈崇川