Millet yellow rice wine and brewing process thereof

By optimizing the brewing process of millet rice wine and adopting conventional yeast and segmented temperature-controlled fermentation technology, the problems of insufficient saccharification and loss of nutrients in millet rice wine have been solved, realizing the standardized and large-scale production of millet rice wine and improving product quality and market competitiveness.

CN122326346APending Publication Date: 2026-07-03陈树馨
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-04-22
Publication Date
2026-07-03

AI Technical Summary

Technical Problem

Existing rice wine brewing techniques cannot effectively adapt to the characteristics of millet, resulting in insufficient saccharification, uneven fermentation, unstable wine quality, monotonous flavor, and insufficient retention of nutrients. This makes it difficult to achieve standardized and large-scale production of millet rice wine, and the market demand for new and healthy rice wine has not been met.

Method used

By employing scientific raw material pretreatment, segmented temperature-controlled fermentation, and refined post-processing techniques, and using conventional yeast from the fields of rice wine and baijiu brewing as saccharification and fermentation agents, the brewing process is optimized to suit the characteristics of millet through steps such as steaming rice, mixing with yeast, segmented fermentation, pressing, clarification, heating, and aging, ensuring the quality and nutritional components of millet rice wine are preserved.

Benefits of technology

This has enabled the standardized and large-scale production of millet rice wine, enhanced its flavor and nutritional value, met consumers' demand for healthy drinks, lowered production barriers and costs, and promoted innovation and development in the rice wine industry.

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Abstract

This invention discloses a millet-based rice wine and its brewing process, belonging to the field of rice wine brewing technology. Using millet as the main raw material, and combining it with conventional yeast used in rice wine and baijiu brewing as a saccharification and fermentation agent, the invention achieves efficient brewing of millet-based rice wine through scientific raw material pretreatment, segmented temperature-controlled fermentation, and refined post-processing. The process steps are clear and the parameters are well-defined, taking advantage of the small grain size, high starch content, and strong water absorption of millet. This maximizes the retention of dietary fiber, amino acids, and other nutrients in the millet, resulting in a millet-based rice wine that combines the aroma of millet with the mellow richness of rice wine, offering a smooth taste and a long-lasting aftertaste. This invention enriches the rice wine product category, establishes an independent core technology barrier, enables standardized and large-scale production, and promotes the high-quality development of the millet deep-processing industry and the rice wine industry in northern China, yielding both economic and social benefits.
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