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Emulsified rice wine and preparation method thereof

An emulsified and rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as emulsion instability, achieve high nutritional value and commercial value, expand the consumer market, and realize the effects of modernization

Active Publication Date: 2022-03-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, a small amount of milk protein in butter will also be denatured under the action of alcohol and acid, which will also cause the emulsion to be unstable

Method used

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  • Emulsified rice wine and preparation method thereof
  • Emulsified rice wine and preparation method thereof
  • Emulsified rice wine and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0026] The present embodiment provides a method for preparing emulsified rice wine, which is prepared as emulsified rice wine clear liquid, comprising the following steps:

[0027] (1) Weigh all raw materials by the following mass percentages: rice wine clear liquid (15°) 60%, butter 4.8%, Tween 800.2%, soybean lecithin 1.76%, mono-diglycerol fatty acid ester 0.44%;

[0028] (2) Add Tween 80 to water, stir magnetically for 1 hour at room temperature until completely dissolved, add soybean lecithin to the Tween 80 solution, and stir magnetically for 1 hour in a 60°C water bath to completely dissolve, to obtain Tween 80- soybean lecithin aqueous solution;

[0029] (3) the butter is heated and melted, and in the Tween 80-soybean lecithin aqueous solution, butter, mono- and diglyceride fatty acid esters are added, and the pre-emulsion is obtained by high-speed shearing 3min at 13000 rpm;

[0030] (4) Add rice wine clear liquid (15°) to the pre-emulsion, stir magnetically for 5 mi...

Embodiment 2

[0032] The present embodiment provides a method for preparing emulsified rice wine, which is prepared as emulsified rice wine clear liquid, comprising the following steps:

[0033] (1) Weigh all raw materials by the following mass percentages: rice wine clear liquid (8°) 60%, butter 4.8%, Tween 800.2%, soybean lecithin 1.76%, mono-diglycerol fatty acid ester 0.44%;

[0034] (2) Add Tween 80 to water, stir magnetically for 1 hour at room temperature until completely dissolved, add soybean lecithin to the Tween 80 solution, and stir magnetically for 1 hour in a 60°C water bath to completely dissolve, to obtain Tween 80- soybean lecithin aqueous solution;

[0035] (3) the butter is heated and melted, and in the Tween 80-soybean lecithin aqueous solution, butter, mono- and diglyceride fatty acid esters are added, and the pre-emulsion is obtained by high-speed shearing 3min at 13000 rpm;

[0036] (4) Add rice wine clear liquid (8°) to the pre-emulsion, stir magnetically for 5 min,...

Embodiment 3

[0038] The present embodiment provides a method for preparing emulsified rice wine, which is prepared as emulsified rice wine clear liquid, comprising the following steps:

[0039] (1) Weigh all raw materials by the following mass percentages: rice wine clear liquid (15°) 60%, butter 7.2%, Tween 800.2%, soybean lecithin 1.76%, mono-diglycerol fatty acid ester 0.44%;

[0040] (2) Add Tween 80 to water, stir magnetically for 1 hour at room temperature until completely dissolved, add soybean lecithin to the Tween 80 solution, and stir magnetically for 1 hour in a 60°C water bath to completely dissolve, to obtain Tween 80- soybean lecithin aqueous solution;

[0041] (3) the butter is heated and melted, and in the Tween 80-soybean lecithin aqueous solution, butter, mono- and diglyceride fatty acid esters are added, and the pre-emulsion is obtained by high-speed shearing 3min at 13000 rpm;

[0042] (4) Add rice wine clear liquid (15°) to the pre-emulsion, stir magnetically for 5 mi...

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Abstract

The invention relates to the field of food preparation, in particular to emulsified rice wine and a preparation method thereof. The butter and the emulsifier are added into the rice wine, and the rice wine is prepared through a two-step method, namely, the butter is taken as an oil phase to prepare the pre-emulsion through high-speed shearing, and then the rice wine is added for high-pressure homogenization, so that the problem that the emulsified rice wine cannot be stabilized due to components such as alcohol, acid and milk calcium is well solved; the emulsified rice wine with mellow taste is successfully developed, and modernization of traditional food is realized.

Description

technical field [0001] The invention relates to the field of food preparation, in particular to an emulsified rice wine and a preparation method thereof. Background technique [0002] With the gradual maturity of the rice wine brewing process, various new rice wines have appeared on the market, such as wolfberry rice wine, ginseng rice wine, red jujube rice wine, etc. These rice wines with health benefits not only have a delicious flavor, but also have the function of nourishing the body . Xiaogan rice wine is a traditional food with local characteristics of Hubei. However, due to its traditional production technology, simple cooking method, monotonous flavor and single nutrient composition, under the new consumption situation, it is difficult to be loved by the younger generation, and it cannot be used as a traditional Chinese food. inherited. [0003] It is well known that butter can impart a mellow and silky mouthfeel to drinks and improve the flavor of drinks. However...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/06C12G3/05
CPCC12G3/06C12G3/05
Inventor 李艳傅佳李斌占福朝宋蓉李晶
Owner HUAZHONG AGRI UNIV