Full-fermented fresh flower-polished glutinous rice wine and production method therefor

A production method and technology for glutinous rice wine, which are applied in the preparation of alcoholic beverages, etc., can solve the problems of high sugar content, short shelf life, single taste, etc., and achieve the effects of bright color, sweet taste, and elegant wine body and aroma.

Pending Publication Date: 2020-03-20
墨江地道酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide fully fermented flower glutinous rice wine and its production method, to solve the problems of high sugar content, short shelf life and single taste of traditional sweet white wine juice and rice wine juice containing rice grains

Method used

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  • Full-fermented fresh flower-polished glutinous rice wine and production method therefor
  • Full-fermented fresh flower-polished glutinous rice wine and production method therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] 1) Selection of raw materials: glutinous rice (the weight ratio of white glutinous rice and purple glutinous rice is 4:1) has a moisture content of ≤14%, and a mildew rate of ≤2%. Roses are picked on sunny days, ventilated in time, and petals are picked to ensure no insects , mildew and disease.

[0036] 2) Soaking: Soak the mixture of glutinous rice and purple rice in water for 15 hours to make the rice grains absorb enough water for easy steaming, and then release the soaking water to obtain mixture A;

[0037] 3) steaming rice: steaming the soaked mixture A through a rice steaming machine to obtain glutinous rice;

[0038] 4) After cooling down, pour the cooked rice through low-temperature clean water to 38°C, and then blow it to 26°C through a fan. The wind in the fan can take away the excess water in the rice, making the cooked rice loose;

[0039] 5) Mixed koji: Angel sweet rice koji and strains are used to optimize the mixing of koji (increase the sweetness of t...

Embodiment 2

[0053] 1) Selection of raw materials: glutinous rice (the weight ratio of white glutinous rice and purple glutinous rice is 6:1) has a moisture content of ≤14%, and a mildew rate of ≤2%. Roses are picked on sunny days, ventilated in time, and petals are picked to ensure no insects , mildew and disease.

[0054] 2) Soaking: Put the qualified glutinous rice into the soaking barrel through the elevator, and soak it in tap water for 17 hours, so that the rice grains can absorb enough water to facilitate steaming.

[0055] 3) steaming rice: steaming the soaked mixture A through a rice steaming machine to obtain glutinous rice;

[0056] 4) After cooling down, pour the cooked rice through low-temperature pure water to 26°C, and then blow it to 26°C through a fan. The wind in the fan can take away the excess water in the rice, making the cooked rice loose;

[0057] 5) Mixed koji: Angel sweet rice koji and optimized strains (increase the sweetness of the mash and inhibit the growth of a...

Embodiment 3

[0071] 1) Selection of raw materials: glutinous rice (the weight ratio of white glutinous rice and purple glutinous rice is 8:1) has a moisture content of ≤14%, and a mildew rate of ≤2%. Roses are picked on sunny days, ventilated in time, and petals are picked to ensure no insects , mildew and disease.

[0072] 3) Soaking: Put the qualified glutinous rice into the soaking bucket through the elevator, and soak it in tap water for 15-16 hours, so that the rice grains can absorb enough water to facilitate steaming.

[0073] 4) steaming rice: steaming the soaked mixture A through a rice steaming machine to obtain glutinous rice;

[0074] 5) Lower the temperature of the koji, pour the mixture A through low-temperature purified water to 27°C, and add the mixed koji;

[0075] 6) Mixed koji: Angel sweet rice koji and optimized strains (increase the sweetness of the mash and inhibit the growth of acetic acid bacteria);

[0076] 7) Saccharification in the tank, the cooked rice added w...

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Abstract

The invention relates to the field of deep processing of edible roses and polished glutinous rice and particularly relates to full-fermented fresh flower-polished glutinous rice wine and a productionmethod therefor. The production method comprises the procedures of inoculum optimizing, polished glutinous rice cooking, solid-state saccharifying, saccharified liquid taking, fresh rose dipping, semi-solid-state fermentation and mixing blending. According to the full-fermented rice wine disclosed by the invention, by adopting optimized inoculum saccharifying, the sweetness can be increased by 2 to 3 degrees, and the acidity can be lowered by 2 to 3 times; and advantages of ecological resources of Yunnan are fully utilized, and rose saccharified liquid of low-temperature fragrance-enhanced stained polished glutinous rice and fermented juice are mixed and blended, thus, produced fresh flower rice wine has the alcohol content of 3%vol to 8%vol, the sugar content of 40g/l to 120g/l and the acidity of 3g/l to 5g/l and integrates an elegant fragrance and bright color and luster of the roses and fragrance, sweetness, softness and coolness of polished glutinous rice fermented wine, and the formed wine is graceful in fragrance, bright and comfortable in color and luster and fragrant, sweet and cool in taste and is suitable for more people.

Description

technical field [0001] The invention relates to the field of deep processing of edible roses and glutinous rice, in particular to fully fermented fresh flower glutinous rice wine and a preparation method thereof. Background technique [0002] Fully fermented flower glutinous rice wine is a fermented rice wine made of glutinous rice as raw material, after cooking, solid-state saccharification, saccharification liquid, low-temperature dipping of edible roses, semi-solid fermentation, mixing and blending, and clarification treatment. In order to make fresh flower rice wine pleasant in aroma and comfortable in taste, the inventor perfected and improved the production process of traditional sweet liquor and rice wine juice containing rice grains through multiple production practices and technical research and development. The 8 key liquor production links of rice, cooling down, saccharification in the tank, saccharification solution, immersion to enhance flavor and color, and mix...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/06
CPCC12G3/022C12G3/06
Inventor 郭继英俞为民朱建敏阚永清王世林吕昊宁白柔柔李田钊
Owner 墨江地道酒业有限公司
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