Method for preparing fresh rice wine by utilizing ultrasonic sterilization

A fresh rice wine and ultrasonic technology, applied in the field of wine preparation, can solve the problems of low yield of fermentation wine, incapable of commercial production, and short storage time of rice wine, so as to achieve rich nutrition, promote saccharification and fermentation, and avoid the increase of alcohol content Effect

Pending Publication Date: 2021-01-29
宁波晨实生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Home-brewed rice wine has much higher nutritional content and flavor than existing rice wines on the market because it has not been pasteurized. In addition, without sterilization treatment, the wine liquid contains more bacteria, which leads to the rice wine being easily rancid after fermentation due to the many bacteria, so that the brewed rice wine has a short storage time, is easy to age, and cannot be commercialized. shortcoming

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  • Method for preparing fresh rice wine by utilizing ultrasonic sterilization
  • Method for preparing fresh rice wine by utilizing ultrasonic sterilization
  • Method for preparing fresh rice wine by utilizing ultrasonic sterilization

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0090] A preparation method of fresh rice wine mainly comprises the following steps:

[0091] (1) Rice soaking: choose fresh, non-mouldy glutinous rice, remove the dust, chaff and sundries attached to the surface of the rice grains, add water to the glutinous rice so that the mass ratio of glutinous rice to water is 1:2, at room temperature Soak for 10 hours;

[0092] (2) Cooking: steaming the soaked glutinous rice for 20 minutes;

[0093] (3) Rinse: rinse the steamed glutinous rice with tap water to separate and cool the rice grains so that the temperature of the glutinous rice is maintained at 30°C;

[0094] (4) Fermentation: Put glutinous rice and distiller's yeast into the fermenter in turn and stir evenly, wherein the amount of distiller's yeast added is 0.1% of the weight of glutinous rice. After stacking and fermenting at 28°C for 2 days, add water that is 1 times the weight of glutinous rice as the raw material, and stir evenly , continue the incubation and fermentat...

Embodiment 2

[0099] A preparation method of fresh rice wine mainly comprises the following steps:

[0100] (1) Rice soaking: select fresh, non-mouldy glutinous rice, remove the dust, chaff and sundries attached to the surface of the rice grains, add water to the glutinous rice so that the mass ratio of glutinous rice to water is 1:3, and soak at room temperature 15h;

[0101] (2) Cooking: steaming the soaked glutinous rice for 25 minutes;

[0102] (3) Showering: Showering the steamed glutinous rice with tap water to separate and cool the rice grains so that the temperature of the glutinous rice after soaking is kept at 32°C;

[0103] (4) Fermentation: Put glutinous rice and distiller's yeast into the fermenter successively and stir evenly, wherein, the addition amount of distiller's yeast is 0.2% of the weight of glutinous rice, after stacking and fermenting at 30°C for 3 days, add water twice the weight of raw glutinous rice, and stir evenly , continue the incubation and fermentation at...

Embodiment 3

[0108] A preparation method of aerated fresh rice wine mainly comprises the following steps:

[0109] (1) Rice soaking: choose fresh, non-mouldy glutinous rice, remove the dust, chaff and sundries attached to the surface of the rice grains, add water to the glutinous rice so that the mass ratio of glutinous rice to water is 1:2, at room temperature Soak for 12 hours;

[0110] (2) Cooking: steaming the soaked glutinous rice for 20 minutes;

[0111] (3) Rinse: rinse the steamed glutinous rice with tap water to separate and cool the rice grains so that the temperature of the glutinous rice is maintained at 30°C;

[0112] (4) Fermentation: Put glutinous rice and distiller's yeast into the fermenter successively and stir evenly, wherein, the addition amount of distiller's yeast is 0.1% of the weight of glutinous rice, after stacking and fermenting at 28°C for 2 days, add water 4 times the weight of raw glutinous rice, and stir evenly , continue the incubation and fermentation at ...

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Abstract

The invention discloses a method for preparing fresh rice wine by utilizing ultrasonic sterilization. The method mainly comprises the following steps: 1) processing glutinous rice to obtain cooked glutinous rice; 2) uniformly mixing the cooked glutinous rice with koji accounting for 0.1-0.3% of the weight of the glutinous rice, conducting fermenting at 28-30 DEG C for 2-3 days, adding water with aweight 1-4 times the weight of the glutinous rice, conducting uniform stirring, continuing fermentation for 2-7 days, stopping fermentation, and carrying out separating to obtain a fermented wine liquid; and 3) placing the fermented wine liquid in an ultrasonic sterilization machine for sterilization treatment to obtain the fresh rice wine, wherein ultrasonic power is 40-200 W, treatment temperature is 20-40 DEG C, and treatment time is 5-20 min. According to the invention, sucrose invertase in the rice wine is not inactivated by heating in virtue of ultrasonic sterilization, so compared withexisting rice wine, the rice wine of the invention has the advantages of fresh taste, delicious taste and rich nutrition, and the contradiction that the rice wine is not fresh in taste and cannot bestored for a long time while the freshness of the taste is ensured is solved. The invention provides a novel rice wine category conforming to the health concept of modern consumers.

Description

technical field [0001] The invention belongs to the technical field of wine preparation, and in particular relates to a fresh rice wine and a preparation method thereof, more specifically to a method for preparing fresh rice wine by ultrasonic sterilization. Background technique [0002] Rice wine, also known as sweet wine, fermented glutinous rice or fermented glutinous rice, is a traditional low-alcohol brewed wine in my country. Made by fermentation, it is rich in glucose, maltose, amino acids, vitamins, organic acids, polysaccharides and other ingredients. Huge market potential and development prospects. [0003] The existing rice wine on the market mainly includes rice wine from Zhejiang, Xiaogan rice wine from Hubei, etc. The brewing process mainly includes the following steps: rice selection→rice washing→rice soaking→steaming→cooling→mixing koji→bottling nests→insulation and saccharification → Fermentation → Pressing → Filtration → Sterilization → Filling → Finished p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12H1/16C12H1/07
CPCC12G3/022C12H1/063C12H1/16
Inventor 徐春
Owner 宁波晨实生物科技有限公司
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