Preparation method of low-deuterium water brewed Hakka rice wine

A technology of deuterium-depleted water and rice wine, which is applied in the field of preparation of Hakka rice wine brewed with deuterium-depleted water, can solve problems such as limitations, and achieve the effects of promoting growth and development, good permeability, and activating human cells

Pending Publication Date: 2020-08-07
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for preparing Hakka rice wine brewed with deuterium-depleted water to solve the problem in the prior art that ancient well water is limited in the Hakka rice wine brewing process due to urban pollution

Method used

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  • Preparation method of low-deuterium water brewed Hakka rice wine
  • Preparation method of low-deuterium water brewed Hakka rice wine
  • Preparation method of low-deuterium water brewed Hakka rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A preparation method for brewing Hakka rice wine with deuterium-depleted water, combining figure 1 The flow chart includes the following steps:

[0047] (1) Rice soaking: After washing the glutinous rice with deuterium-depleted water, soak it in deuterium-depleted water for 12-24 hours until the water content of the rice grains exceeds 100%. Powder is the best, drain the soaked rice grains, and store the filtered deuterium-depleted water for later use.

[0048](2) Steam rice: choose a rice cooker made of fir wood, put a clean drawer cloth in the rice cooker, put the drained glutinous rice in the drawer cloth, put the soaked deuterium-depleted water filtered in step (1) In the steamer, steam is formed after heating, and the steam passes through the steamer and the drawer cloth to heat the glutinous rice evenly. Cook for about 20-25 minutes until it is almost mature. Take out the steamed rice and perform preliminary cooling. During the cooling process, the rice can be st...

Embodiment 2

[0062] The difference from Example 1 is: the combination Figure 4 As shown, a telescopic tube is connected between the spray pan 15 and the outlet pipe, which is convenient to take the spray bucket 10, and the outlet pipe is connected with a pipeline mixer 25 positioned at the top of the mixing box 16, so that the distiller's yeast suspension and Spray water mixed well.

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Abstract

The invention relates to the technical field of rice wine brewing. The invention particularly discloses a preparation method of low-deuterium water brewed Hakka rice wine. The method comprises the steps of: rice soaking; rice steaming; rice sprinkling: cooling the cooked rice to 45-55 DEG C, then circularly spraying the rice by utilizing deuterium-depleted water by adopting a special rice sprayingdevice to cool the rice to 27-30 DEG C, collecting the deuterium-depleted water sprayed with the rice in a heat preservation box, dissolving distiller's yeast in the deuterium-depleted water to obtain suspension liquid, and mixing a part of the suspension liquid with the deuterium-depleted water during rice spraying; addition of yeast: adding the residual yeast suspension into the cooked rice, and uniformly stirring the mixture; jar filling and water addition: after putting into the jar for 2-3 days, adding the deuterium-depleted water in the heat preservation box into the wine jar, and continuously fermenting the mixture; and squeezing, decocting and seal-preserving the wine. According to the Hakka rice wine brewed by adopting the technical scheme in the patent, the essence of an ancientHakka rice wine brewing technology is reserved, the brewed rice wine is lower in deuterium content, and the Hakka rice wine has the advantages of being high in nutritional value, delicious and mellowin taste, capable of promoting metabolism and the like.

Description

technical field [0001] The invention relates to the technical field of rice wine brewing, in particular to a method for preparing Hakka rice wine brewed with deuterium-depleted water. Background technique [0002] Hakka rice wine is a low-alcohol beverage with high nutritional value, and is an important part of the traditional food culture of the Hakka people. Every winter solstice, brewing Hakka rice wine is one of the most important activities for every household. Hakka rice wine has a long history of brewing. According to the records of the Compendium of Materia Medica, Hakka rice wine has high nutritional content and is rich in various amino acids, protein sugars, vitamins and organic acids necessary for the human body. Deeper in the meridians of the human body. Hakka rice wine has high nutritional value, delicious and mellow taste, moderate alcohol content, high medicinal value, and is also suitable for daily cooking. The price is affordable, and it is one of the must...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/025C12G3/022
CPCC12G3/025C12G3/022
Inventor 罗江水刘勇易滢婷
Owner SICHUAN UNIV
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