Novel yellow rice wine and brewing method thereof

A new type of rice wine technology, applied in the field of rice wine, can solve the problems of limited development of rice wine, poor taste of rice wine, greasy taste, etc., and achieve the effect of improving the taste of light taste, high alcohol content and improving taste

Inactive Publication Date: 2019-10-29
青岛大大小小商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the taste of rice wine is relatively poor, especially the high sugar content, greasy taste, and heavy burnt taste. Due to technical limitations, the development of rice wine is limited

Method used

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  • Novel yellow rice wine and brewing method thereof
  • Novel yellow rice wine and brewing method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0024] The present invention also provides the brewing process of this novel yellow rice wine, comprising:

[0025] a) Preparation of component A: first, soak the glutinous rice in water at 10-20°C for 24 hours, steam the soaked glutinous rice for 1 hour, and dry the steamed glutinous rice until it completely drops to room temperature; Add side and mix with distiller's yeast, seal the tank, ferment for 24 hours, open the rake during the fermentation process, and open the rake 1-2 times a day, until the time when the rake is opened, it is the end time of the rake without any effort; continue to ferment for 30 days, and finally filter , and then fry the wine to obtain component A;

[0026] b) Preparation of component B: firstly soak the rhubarb rice evenly, pour it into the pot, after the rhubarb rice is cooked thoroughly, stir with a spatula while heating, and add slurry at the right time, so that the rice is burnt but not mushy, until When the rhubarb rice is brownish red, ta...

Embodiment 2

[0029] a) Preparation of component A: first soak the glutinous rice in water at 10-20°C for 24 hours, steam the soaked glutinous rice for 1 hour, and dry the steamed glutinous rice until it completely drops to room temperature; Add side and mix with distiller's yeast, seal the tank, and ferment for 24 hours. During the fermentation process, rake is opened, and the rake is opened 1-2 times a day. Continue to ferment for 30 days, finally filter, and then decoct the wine to obtain component A;

[0030] b) Preparation of component B: firstly soak the rhubarb rice evenly, pour it into the pot, after the rhubarb rice is cooked thoroughly, stir with a spatula while heating, and add slurry at the right time, so that the rice is burnt but not mushy, until When the rhubarb rice is brownish red, take it out of the pot; then spread the cooked rice to cool, and when it drops to room temperature, add distiller’s koji and mix evenly; put the stirred rice into a fermenter and ferment for 10 d...

Embodiment 3

[0034] The present invention also provides the brewing process of this novel yellow rice wine, comprising:

[0035] a) Preparation of component A: first, soak the glutinous rice in water at 10-20°C for 24 hours, steam the soaked glutinous rice for 1 hour, and dry the steamed glutinous rice until it completely drops to room temperature; Add side and mix with distiller's yeast, seal the tank, and ferment for 48 hours. During the fermentation process, raking is carried out, and raking is carried out 1-2 times a day. Continue to ferment for 30 days, filter at last, and decoct the wine to obtain component A.

[0036] b) Preparation of component B: firstly soak the rhubarb rice evenly, pour it into the pot, after the rhubarb rice is cooked thoroughly, stir with a spatula while heating, and add slurry at the right time, so that the rice is burnt but not mushy, until When the rhubarb rice is brownish red, take it out of the pot; then spread the cooked rice to cool, and when it drops ...

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PUM

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Abstract

The invention relates to the field of yellow rice wine, in particular to novel yellow rice wine and a brewing method thereof. The yellow rice wine comprises a component A and a component B. The ratioof the component A to the component B is (1-9):(9-1). The preparation process of the component A comprises rice soaking, rice steaming, rice airing, dropping into jar for fermentation, rake stirring,jar fermentation and wine decoction; and the preparation process of the component B comprises rice decoction, saccharification, fermentation, squeezing and storing. The brewing process of the invention ensures the nutritive value and the fragrance of the yellow rice wine to the greatest extent, and simultaneously overcomes the defects of slight taste and unbalanced nutrients. The yellow rice wineproduced by the method has moderate viscosity, basically eliminates the smoke bitter taste of the last note of the yellow rice wine and greatly improves the taste of the yellow rice wine. The yellow rice wine produced by the method has lower sugar degree, blends the sour-sweet ratio and is more suitable for the taste of modern people. The yellow rice wine provided by the method has higher alcoholic strength and is more suitable for by people with the liquor consumption basis to drink. Through the improvement of the formula, the method greatly improves the comfort level of yellow rice wine in mouth, and is suitable for vast consumption groups.

Description

technical field [0001] The invention relates to the field of rice wine, in particular to a novel rice wine and a brewing method thereof. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated in China, and it is only found in China. It is also called the world's three ancient wines together with beer and wine. Rice wine is made from the original juice obtained by pressing after fermentation. It has the characteristics of magnificent color, rich smell, unique aroma, warm nature and mellow texture. It is an ideal nutritional drink. The sugar, wine, acid, color, aroma, and taste in rice wine are all natural. Yellow rice wine also contains sugar, dextrin, organic acid, protein, amino acid, glycerin, vitamins, and inorganic salts. Scientific research shows that there are more than 20 kinds of amino acids in rice wine, among which eight kinds of amino acids such as lysine, methionine, histidine, and phenylalanine are essential amino ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/021C12G3/04C12G3/06
CPCC12G3/022C12G3/021C12G3/04C12G3/06
Inventor 王方钰
Owner 青岛大大小小商贸有限公司
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