Production process of osmanthus sparkling wine

A production process, the technology of sweet-scented osmanthus wine, applied in the field of production process of gas-containing sweet-scented osmanthus wine, can solve problems such as not easy to accept and not easy, and achieve the effects of reducing precipitation, improving production efficiency, and rich nutrition

Pending Publication Date: 2019-03-08
江西帝缘食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although traditional sweet-scented osmanthus rice wine is rich in nutrition, the so-called "fermentation flavor" produced during the fermentation process is not easily accepted by people, especially by young people, women and other groups

Method used

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  • Production process of osmanthus sparkling wine

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Effect test

Embodiment 1

[0027] Embodiment 1: a kind of gas-containing sweet-scented osmanthus wine production process, the steps are as follows:

[0028] (1) Rice soaking: Add water into the rice soaking pool, the water surface must be at least 20 cm higher than the highest point of the rice surface, the rice soaking time is 8-14 hours in summer and 18-24 hours in winter;

[0029] (2) Rice washing: Put the rice into the steamer, control the weight of wet rice in a rice steamer to 48-52kg, and rinse the glutinous rice in the rice cooker with clean water until the outflowing water is no longer milky white;

[0030] (3) Steam rice: Sweep the wet rice in the rice cooker and steam for 8 to 10 minutes until the rice has no white heart and is cooked but not rotten;

[0031] (4) Sprinkle with water and add koji: cool the rice to 26-32°C, melt the koji with 10L of warm water not higher than 40°C, spread the koji water evenly on the surface of the rice, the dosage of koji is 2-3g / kg rice ;

[0032] (5) Heat ...

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Abstract

The invention provides a production process of osmanthus sparkling wine. Carbon dioxide generated during fermentation is collected and filled during filling, nutrition of the osmanthus wine is organically combined with fresh taste brought by gas filling, and the osmanthus sparkling wine is developed and has richer nutrition, and is sweet, mellow, cool and refreshing. In the clarification process of the osmanthus wine, modified chitosan is adopted as a clarifying agent. When ordinary food-grade chitosan is used for liquor clarification, standing is required for 24-48 hours, the osmanthus wine is unstable during storage, and a small quantity of floccules precipitate after storage for 3 months. However, when the modified chitosan is adopted, standing is only required for 12 hours, so that production efficiency is greatly improved, generation of precipitates can be reduced, no precipitates exist after storage at normal temperature for 18 months, and stability of the osmanthus wine is improved.

Description

technical field [0001] The invention relates to a production process of rice wine, in particular to a production process of gas-containing sweet-scented osmanthus wine. Background technique [0002] Osmanthus fragrans is a precious and common ornamental aromatic plant, and its flowers are fragrant and far away. Osmanthus fragrans has good medicinal value. It has health functions such as invigorating the stomach, resolving phlegm, promoting body fluid, dispelling fatigue and calming the liver, as well as treating loss of appetite, cough with phlegm, and amenorrhea abdominal pain. As an additive, osmanthus has been widely used in pastries, candies, candied fruit, tea, wine and other foods. Glutinous rice is rich in vitamins, starch, cellulose, etc., and is a high-quality raw material for wine making. Glutinous rice fermented wine is a traditional specialty drink in my country. It is rich in nutrition, has the effects of cooling and removing fire, beautifying and retaining th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12H1/056
CPCC12G3/02C12H1/0424Y02A50/30
Inventor 冷舒联王丹
Owner 江西帝缘食品有限公司
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