Preparation method of yellow rice wine with fruity flavor

A fruit-flavored rice wine technology, applied in the preparation of alcoholic beverages and other directions, can solve the problems of inconspicuous fruit flavor of rice wine, and achieve the effects of strong versatility of production equipment, simple materials, and similar process conditions.

Pending Publication Date: 2021-04-06
浙江塔牌绍兴酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fruity aroma of this kind of rice wine is not obvious

Method used

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  • Preparation method of yellow rice wine with fruity flavor
  • Preparation method of yellow rice wine with fruity flavor
  • Preparation method of yellow rice wine with fruity flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A method for preparing yellow rice wine with fruity aroma, comprising the steps of:

[0047] (1) Wash the rice and clean the glutinous rice;

[0048] (2) Soak rice;

[0049] (3) steamed rice;

[0050] (4) Air cooling;

[0051] (5) Falling tank: add rice koji and rice koji wine mother;

[0052] (6) Fermentation in tanks;

[0053] (7) Fermentation in tank;

[0054] (8) squeezing;

[0055] (9) Low temperature temporary storage;

[0056] (10) Transportation;

[0057] (11) Low temperature refrigeration.

[0058] Soak the rice in water in step (2), and the water temperature should not be higher than 20°C; in step (5), rice koji accounts for 15% of the mass of glutinous rice, and rice koji yeast accounts for 8% of the mass of glutinous rice. lower than 19°C; the ambient temperature in step (8) is required to be lower than 22°C, and the pressing time for each batch should not exceed 2 hours.

[0059] The preparation method of rice koji is as follows:

[0060] (1) ric...

Embodiment 2

[0087] A method for preparing yellow rice wine with fruity aroma, comprising the steps of:

[0088] (1) Wash the rice and clean the glutinous rice;

[0089] (2) Soak rice;

[0090] (3) steamed rice;

[0091] (4) Air cooling;

[0092] (5) Falling tank: add rice koji and rice koji wine mother;

[0093] (6) Fermentation in tanks;

[0094] (7) Fermentation in tank;

[0095] (8) squeezing;

[0096] (9) Low temperature temporary storage;

[0097] (10) Transportation;

[0098] (11) Low temperature refrigeration.

[0099] Soak the rice in water in step (2), and the water temperature should not be higher than 20°C; in step (5), rice koji accounts for 18% of the mass of glutinous rice, and rice koji yeast accounts for 12% of the mass of glutinous rice. lower than 19°C; the ambient temperature in step (8) is required to be lower than 22°C, and the pressing time for each batch should not exceed 2 hours.

[0100] The preparation method of rice koji is as follows:

[0101] (1) ri...

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PUM

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Abstract

The invention relates to the field of yellow rice wine production, in particular to a production process of raw rice yellow rice wine. The invention relates to a production process of raw rice yellow wine, which comprises the following steps: (1) directly grinding and sieving washed glutinous rice, sieving the ground glutinous rice through a 40-mesh sieve, and ensuring that the turbidity of water for washing the rice is lower than 100EBC; (2) putting into a jar: adding rice koji distiller's yeast and white spirit, the alcohol content of the white spirit is 55-65 degrees, the adding mass of the white spirit is not more than 4 times that of the rice koji distiller's yeast, and the rice koji distiller's yeast accounts for more than 20% of the mass of the sticky rice; (3) fermenting in a tank; (4) fermenting in a tank; (5) filtering; (6) squeezing; and (7) packaging the yellow rice wine by using a package.

Description

technical field [0001] The invention relates to the field of yellow rice wine preparation technology, in particular to a preparation method of fruity yellow rice wine. Background technique [0002] Rice wine is a brewed wine made from grains and wheat koji or koji as a saccharification starter. In history, rice wine was made of millet or millet in the north (millet: commonly known as millet, ancient China called "ji". Millet: also known as yellow rice, is the fruit of millet that has been shelled, slightly larger than millet and light in color yellow). In the south, it is common to use rice (especially glutinous rice as the best raw material) to brew rice wine. Since the Song Dynasty, the political, cultural, and economic centers moved south, and the production of rice wine was limited to several provinces in the south. During the Southern Song Dynasty, shochu began to be produced, and the Yuan Dynasty began to be popular in the north. The production of rice wine in the no...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022
CPCC12G3/022
Inventor 单之初程斐俞红波高轶岚宋国良金萍沈亦雄丁观洋陈洪浩缪华平茅来根潘兴祥
Owner 浙江塔牌绍兴酒有限公司
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