Chinese wolfberry yellow rice wine and brewing process thereof

A technology of wolfberry and rice wine, which is applied in the preparation of alcoholic beverages, etc., and can solve problems such as turbidity of wine

Inactive Publication Date: 2019-04-16
李庆山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] In order to solve the above problems, the present invention proposes a Chinese wolfberry rice wine and its brewing process. The formula is reasonable and the process is perfect. The purpose of the invention is to make the wolfberry taste more pure and to solve the problem that the wine body is easily turbid after high-temperature fermentation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: a kind of Chinese wolfberry rice wine, which is characterized in that the rice wine contains alcohol, sugars, non-sugar solids, wolfberry, acid, amino acid liquid nitrogen, calcium oxide, β-phenylethanol / (mg / L) and other substances.

[0023] A kind of Chinese wolfberry rice wine according to claim 1. It is characterized in that the component content of a wolfberry rice wine is: 16% (20°C, %vol) alcohol, 43 total sugars (calculated as glucose, g / L), 21 (g / l) non-sugar solids, Wolfberry 2 (g / l), acid 6.1 (calculated as lactic acid, g / L), amino acid liquid nitrogen 0.6 (g / L), calcium oxide 0.01 (g / L), β-phenylethanol 60 (mg / L). The wolfberry rice wine is rich in nutrients such as amino acids and calcium gluconate, which is beneficial for human body to absorb and promote health care, and has mild taste and good taste.

Embodiment 2

[0025] The brewing scheme of a kind of Chinese wolfberry rice wine is as follows:

[0026] 1. Soak rice; select the rice of the first standard of the national standard, wash it, and soak it in ordinary cold water for 8-10 hours (summer), 12-15 hours (winter) for later use;

[0027] 2. Steam rice: Wash the soaked rice and steam it first and second. The rice is required to be steamed until it is hard on the outside and soft on the inside, without filling, loose and not mushy, and cooked evenly. After the rice is steamed, it is then spread out to below 25°C and put into the vat.

[0028] 3. Prepare wolfberry soaking solution. Screen the purchased goji berries, select large and plump ones, soak them in rice wine for 60 days, and then use a vacuum solid-liquid separator to separate the solid and liquid, and the obtained liquid is the goji berry soaking liquid.

[0029] 4. Pre-fermentation: Pour the prepared yeast wine medicine into the tank and mix with the steamed rice evenly, ...

Embodiment 3

[0033] The brewing scheme of a kind of Chinese wolfberry rice wine is as follows:

[0034] 1. Soak rice; select the rice of the first standard of the national standard, wash it, and soak it in ordinary cold water for 8-10 hours (summer), 12-15 hours (winter) for later use;

[0035] 2. Steam rice: Wash the soaked rice and steam it first and second. The rice is required to be steamed until it is hard on the outside and soft on the inside, without filling, loose and not mushy, and cooked evenly. After the rice is steamed, it is then spread out to below 25°C and put into the vat.

[0036] 3. Prepare wolfberry soaking liquid. Screen the purchased goji berries, select large and plump ones, soak them in rice wine for 60 days, and then use a vacuum solid-liquid separator to separate the solid and liquid, and the obtained liquid is the goji berry soaking liquid.

[0037] 4. Pre-fermentation: Pour the prepared yeast wine medicine into the tank and mix with the steamed rice evenly, co...

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PUM

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Abstract

The invention relates to a Chinese wolfberry yellow rice wine and a brewing process thereof. The Chinese wolfberry yellow rice wine contains ethyl alcohol, saccharides, non-sugar solids, Chinese wolfberry, acid, amino acid liquid nitrogen, calcium oxide and beta-phenylethanol substances. The production process of the Chinese wolfberry yellow rice wine comprises the steps: firstly, obtaining a Chinese wolfberry soaking liquid, and fermenting the Chinese wolfberry soaking liquid with yellow rice wine together; secondly, choosing rice, elutriating, and soaking in ordinary cold water for standby application; preparing a yeast wine medicine, pouring into a jar and stirring with steamed rice evenly, covering a grass cover, and making the cooked rice become softer and sweeter; then adding purified drinking water and the Chinese wolfberry soaking liquid to a fermentation vat, and stirring; and after wine with dregs is fermented, pumping the wine with dregs into a large tank, carrying out low temperature fermentation, and carrying out solid-liquid separation by a vacuum solid-liquid separator. The Chinese wolfberry yellow rice wine has the advantages of nutrition of traditional yellow ricewine and advantages of mechanization yellow rice wine. The medicinal ingredients of Chinese wolfberry are fully fused into the yellow rice wine, and the Chinese wolfberry yellow rice wine is nutritious, can promote the human body to be healthy and has refreshing mouthfeel.

Description

technical field [0001] The invention relates to yellow rice wine and its brewing process. A kind of Chinese wolfberry is added to the yellow rice wine for soaking and fermentation. Background technique [0002] Rice wine is the oldest drinking wine in my country, with a brewing history of more than 4,000 years. Because the original rice wine is yellow and bright, the color is bright yellow or amber, clear and transparent, so it is called rice wine. After generations of people's hard work and continuous improvement of the brewing process, my country's rice wine has reached a higher level in the world. It is deeply loved by people at home and abroad. [0003] Yellow rice wine raw materials: mainly glutinous rice and millet and other grains are used as raw materials. After a specific brewing process, the raw materials are subjected to the joint action of various enzymes, yeasts, etc. in wine medicine, distiller's yeast, and pulp. Original juice wine (pressed wine). Contains ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 李庆山
Owner 李庆山
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