Production process of Nv'erhong

A technology of daughter red wine and production technology, applied in the field of daughter red wine production technology, can solve the problem of low nutrient content in daughter red wine, and achieve the effect of protecting the liver, promoting body metabolism, and having a mellow and fresh taste.

Inactive Publication Date: 2019-04-23
李庆山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of low nutrient substance content in daughter's red wine in the prior art, the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1

[0031] The invention discloses a production process of daughter red wine, including the following steps:

[0032] The first step: preparing semi-finished rice wine

[0033] Weigh a certain amount of white glutinous rice, wash it, remove impurities, and soak in water. Spread the water over the white glutinous rice 10-15cm high, and the soaking time is 24h. After fully soaking, filter out the rice grains, then put it in a rice steaming cabinet and steam it at 100°C for 30 minutes , The steamed white glutinous rice is moved to the fermentation tank, the rice wine medicine is added and mixed well, and the pre-fermentation is carried out. The quality of the added rice wine medicine is 0.2% of the weight of the white glutinous rice. The specific steps of the pre-fermentation process are as follows: Turn and stir once every 1 hour a day, turn and stir once every 2 hours the next day, turn and stir once every 4 hours every day afterwards. The pre-fermentation is carried o...

Example Embodiment

[0040] Example 2

[0041] There are many similarities between this embodiment and the first embodiment, and the similarities will not be repeated. The differences are briefly described as follows:

[0042] In the step of preparing semi-finished rice wine in the first step, the soaking time of white glutinous rice is 26h, and the cooking time is 35min. In the pre-fermentation process, the mass of the added rice wine medicine is 0.3% of the mass of white glutinous rice, and the temperature of the previous fermentation It was set to 33°C for a total of 3.5 days of fermentation; in the post-fermentation process, the volume ratio of fermented rice to white wine was 5:4.5, the alcohol content of white wine was 44°, the temperature was set to 19°C, and the semi-finished rice wine was obtained after 40 days of fermentation.

[0043] In the second step of preparing distillers grains, the soaking time of red shell glutinous rice is 26h, and the cooking time is 35min. In the pre-fermentation pr...

Example Embodiment

[0045] Example 3

[0046] There are many similarities between this embodiment and the first embodiment. The similarities will not be repeated, and the differences will be briefly described as follows: In the first step of preparing semi-finished rice wine, the soaking time of white glutinous rice is 29h, and the cooking time is 40min, in the pre-fermentation process, the quality of the added yellow rice wine medicine is 0.4% of the mass of white glutinous rice, the temperature of the pre-fermentation is set to 34℃, and the total fermentation is 4 days; in the post-fermentation process, the volume ratio of fermented rice to white wine is At 5:5, the alcohol content of the white wine is 46°, the temperature is set to 20°C, and the semi-finished rice wine is obtained after 50 days of fermentation.

[0047] In the second step of preparing distillers grains, the soaking time of red shell glutinous rice is 29h, and the cooking time is 40min. In the pre-fermentation process, the quality o...

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PUM

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Abstract

The invention provides a production process of Nv'erhong. The production process comprises the following steps that 1, a semi-finished yellow rice wine product is prepared; 2, distiller's grains are prepared; 3, wine is preserved, the semi-finished yellow rice wine product is added into the distiller's grains, the mixture is sealed and then buried under the ground, fermentation is conducted for 3-18 y, the mixture is taken out, filtered and disinfected, and then the finished Nv'erhong product is obtained. Accordingly, the preparation process of the Nv'erhong is advanced, reasonable, simple andeasy to implement, in the step of adding the distiller's grains in the semi-finished yellow rice wine product, the production cost is lowered, and the obtained product can be retained for a long time; in addition, the Nv'erhong is rich in nutrient health-care components, especially the content of ribonucleic acid is 20-30 times that of ordinary rice wine, and body's metabolism, liver protection and immunoregulation can be promoted.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a production process of daughter red wine. Background technique [0002] Daughter red wine, also known as Huadiao wine, was a must-have item for rich girls in the old days when they got married. Daughter red wine is deeply loved by the masses because of its mellow sweetness, rich aroma, high nutritional value and other characteristics. Daughter red wine is rice wine made from rice, corn, wheat and other grains as the main raw materials, after cooking, adding koji, saccharifying, fermenting, filtering, storing and other steps. With the improvement of people's living standards, people's consumption concept has changed from eating enough in the past to eating well and eating healthy. The development of Daughter Red Wine is facing new challenges. How to improve and innovate traditional crafts, improve the nutritional value of daughter wine, and make daughter w...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/66
CPCC12G3/02
Inventor 李庆山
Owner 李庆山
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