Preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating

A production method and shelf-life technology, applied in the field of sweet wine brewing, can solve the problems of short fresh-keeping shelf life, poor taste of sweet wine, long aging time, etc., and achieve the effects of extended shelf life, soft granules, and excellent taste

Active Publication Date: 2020-08-07
湖南长乐街甜酒食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The sweet wine made by the traditional method has two major defects: first, the freshness preservation period is short, and the traditional sweet wine has a freshness period of less than half a month a

Method used

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  • Preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating
  • Preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating
  • Preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0046] Example 1

[0047] A method for making long shelf life glutinous rice dessert wine based on compound variable pressure heating includes the following steps:

[0048] S1. Preparation of raw materials: select sweet-scented osmanthus glutinous rice produced in Changle Town, Yueyang City, Hunan Province, screen out the glutinous rice with full grains, remove impurities, and wash the rice with underground spring water from a deep well of 10-15 meters underground, soak for 2 hours to make the glutinous rice absorb water and soften;

[0049] S2, glutinous rice maturation: the glutinous rice soaked in S1 is heated by steam and microwave combined variable pressure, which is divided into the following two steps:

[0050] a) Put the glutinous rice soaked in S1 into an airtight container, and pass micro-pressure steam into it, the steam pressure is 0.2Mpa, and the steam flow rate per 100kg glutinous rice is 1500Nm 3 / h, the processing time is 3~5min;

[0051] b) Continue to pass pressure ste...

Example Embodiment

[0055] Example 2

[0056] A method for making long shelf life glutinous rice dessert wine based on compound variable pressure heating includes the following steps:

[0057] S1. Preparation of raw materials: select sweet-scented osmanthus glutinous rice produced in Changle Town, Yueyang City, Hunan Province, screen out glutinous rice with full grains, remove impurities, and wash the rice with underground spring water from 10-15 meters deep well, soak for 3 hours to make the glutinous rice absorb water and soften;

[0058] S2, glutinous rice maturation: the glutinous rice soaked in S1 is heated by steam and microwave combined variable pressure, which is divided into the following two steps:

[0059] a) Put the glutinous rice soaked in S1 into an airtight container, and pass micro-pressure steam into it, the steam pressure is 0.4Mpa, and the steam flow rate per 100kg glutinous rice is 2000Nm 3 / h, the processing time is 5min;

[0060] b) Continue to pass the pressure steam into the airtigh...

Example Embodiment

[0064] Example 3

[0065] A method for making long shelf life glutinous rice dessert wine based on compound variable pressure heating includes the following steps:

[0066] S1. Preparation of raw materials: select sweet-scented osmanthus glutinous rice produced in Changle Town, Yueyang City, Hunan Province, screen out the glutinous rice with full grains, remove impurities, and wash the rice with underground spring water from 10-15 meters deep underground, soak for 2.5 hours to make the glutinous rice absorb water and soften;

[0067] S2, glutinous rice maturation: the glutinous rice soaked in S1 is heated by steam and microwave combined variable pressure, which is divided into the following two steps:

[0068] a) Put the glutinous rice soaked in S1 into an airtight container, and pass micro-pressure steam into it. The steam pressure is 0.3Mpa, and the steam flow rate is 1800Nm per 100kg glutinous rice. 3 / h, the processing time is 4min;

[0069] b) Continue to pass the pressure steam in...

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Abstract

The invention provides a preparation method of long-shelf-life glutinous rice sweet wine based on composite variable-pressure heating, and relates to the technical field of sweet wine brewage. The preparation method comprises the following steps: S1, performing raw material preparation; to be specific, selecting glutinous rice with full particles, removing impurities, washing rice, and performingsoaking for 2-3 hours; S2, curing the glutinous rice; namely, heating the glutinous rice soaked in the S1 in a steam and microwave composite variable-pressure manner to cure the glutinous rice; S3, performing yeast mixing and jar filling; to be specific, in a dust-free environment, spreading and cooling the glutinous rice treated and sprinkled in the S2 to 15-25 DEG C, adding yeast into the glutinous rice according to an addition amount of 0.06%-0.1% of the weight of the glutinous rice, uniformly performing stirring, filling the mixture into a jar, and sealing the jar; S4, performing temperature-controlled fermentation; to be specific, putting the mixture obtained in the S3 into the jar, performing fermenting in a cellar for 24-36 hours at the fermentation temperature of 30-40 DEG C, and taking a product out of the cellar after fermentation is finished; and S5, packaging a finished product; performing sterilizing and packaging: pasteurizing the jar-packed sweet wine fermented in the S4, performing packaging and warehousing. The sweet wine brewed by the method is good in taste; and the shelf life is greatly prolonged, and production and sales are facilitated.

Description

technical field [0001] The invention relates to the technical field of sweet wine brewing, in particular to a method for making glutinous rice sweet wine with a long shelf life based on compound pressure swing heating. Background technique [0002] Sweet wine, also known as glutinous rice wine, rice wine, fermented glutinous rice, fermented glutinous rice, the production of this kind of traditional fermented food has a long history in our country. A favorite nutritional health drink. [0003] In particular, the Changle sweet wine produced in Changle Town, Miluo City, Hunan Province has enjoyed a high reputation in the central and southern regions since the Qianlong period of the Qing Dynasty. The liqueur has the following characteristics: 1. Green food: it does not add any coloring matter and preservatives, and is an ideal healthy drink. 2. The taste is unique: its taste is jade fat condensed fragrance, mouth-moistening sweetheart, it has lasted for thousands of years, and...

Claims

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Application Information

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IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 李阳波李灵芝
Owner 湖南长乐街甜酒食品科技有限公司
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