Preparation method of fermented rice distillate beverage
A technology for beverages and glutinous rice, applied in the functions of food ingredients, food ingredients containing natural extracts, and food ingredients as taste improvers, etc. Circulation, increased health effects, improved preservation and added value effects
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0026] (1) After washing the glutinous rice, soak it in water for 10 hours, remove the glutinous rice, drain it, spread it flat in a steamer, and steam it at 100°C for 20 minutes, then pour in an appropriate amount of cold water, break up the glutinous rice, and steam again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.
[0027] (2) Add 0.5% yeast koji, stir evenly, and carry out initial fermentation at a constant temperature of 33°C for 48 hours. After the wine liquid appears, stir evenly, add 95°C hot water to distill most of the alcohol.
[0028] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 38°C, and the fermentation time is 8 hours. After fermentation, add auxiliary materials and mix well at 90°C.
[0029] (4) Add aloe vera extract, kiwi fruit extract and wal...
Embodiment 2
[0036] (1) After washing the glutinous rice, soak it in water for 12 hours, remove the glutinous rice, drain it, spread it flat in a steamer, dry steam at 100°C for 20 minutes, pour some cold water into it, break up the glutinous rice, and steam again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.
[0037] (2) Add 0.75% yeast distiller's yeast, stir evenly, and carry out initial fermentation at a constant temperature of 34°C for 64 hours. After the wine liquid appears, stir evenly, add 95°C hot water to distill most of the alcohol.
[0038] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 40°C, and the fermentation time is 10 hours. After fermentation, add auxiliary materials and mix well at 90°C.
[0039] (4) Add aloe vera extract, kiwi fruit extract and walnut kern...
Embodiment 3
[0046] (1) After washing the glutinous rice, soak it in water for 11 hours, remove the glutinous rice, drain it, spread it flat in a steaming tray, dry steam it at 100°C for 20 minutes, pour some cold water into it, break up the glutinous rice, and steam it again For 20 minutes, the glutinous rice grains will swell and become shiny, loose and soft, and will not stick to the teeth when chewing; put the steamed glutinous rice in a clean container and let it cool down to 30°C.
[0047] (2) Add 1% yeast distiller's yeast, stir evenly, and carry out initial fermentation at a constant temperature of 35°C for 72 hours. After the wine liquid appears, stir evenly, add hot water at 95°C to distill most of the alcohol.
[0048] (3) Add mixed lactic acid bacteria for secondary fermentation. The fermentation temperature is 42°C, and the fermentation time is 12 hours. After fermentation, add auxiliary materials and mix well at 90°C.
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com