Low-alcohol rice wine brewing process and brewing device thereof

Abstract

The invention provides a low-alcohol rice wine brewing process and a brewing device thereof. The low-alcohol rice wine brewing process comprises the following steps of S1, selecting high-quality glutinous rice with uniform, full and white grains, cleaning completely, pouring the glutinous rice into a container, soaking for 5-6 hours, taking out, and performing draining to obtain standby glutinousrice; and S2, placing a layer of gauze in a steaming tool, pouring the soaked glutinous rice in the step S1 onto the gauze, flattening the glutinous rice by using a tool, steaming the glutinous rice by using medium and small fire for 30-40 minutes, and taking out the steamed glutinous rice to obtain the cooked glutinous rice. According to the low-alcohol rice wine brewing process and the brewing device thereof, the rice wine with lower alcohol content can be brewed by the rice wine brewing process so as to meet the drinking requirements of people on the low-alcohol rice wine, and the rice winebrewing process is simple in operation step, convenient to popularize and suitable for batch production, and does not need large-scale equipment for production, wherein the alcoholic strength of therice wine can be adjusted by adjusting the ratio of the rice wine juice to the purified water, so that the alcoholic strength of the rice wine can be easily controlled.

Description

technical field [0001] The invention relates to the field of rice wine brewing, in particular to a low-alcohol rice wine brewing process and a brewing device. Background technique [0002] Rice wine, also called Jiuniang, sweet wine, is brewed with glutinous rice. A kind of sweet rice wine fermented by Shangjiu Yeast (a special microbial yeast). The brewing process is simple, the taste is sweet and mellow, and the alcohol content is very low. Therefore, it is very popular among people. Beverages, modern rice wine is mostly produced in factories. Rice wine is rich in nutrients. Its value lies in that besides water and ethanol, the wine liquid also contains nutrients such as sugar, organic acids, proteins, amino acids, vitamins and minerals. Sugars are mainly produced by the decomposition of starch in rice, including glucose, fructose, sucrose, maltose, sucrose, dextrin and isomaltose; organic acids are mainly produced by rice starch in Rhizopus fermentation, including lactic...

AI Technical Summary

Problems solved by technology

[0005] The invention provides a low-alcohol rice wine brewing process and its brewing device, which solves the problem that the existing rice wine production process cannot effectively produce low-alcohol rice wine in batches, and the existing production process has relatively cumbersome operation steps and the alcohol content of the rice wine uncontrollable problem

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