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Fruit taste yellow rice wine and its production method

A production method and fruity technology, applied in the field of fruity rice wine and its production, can solve the problem of not much fruity rice wine, and achieve the effect of rich nutrition, orange color, sweet and mellow taste

Inactive Publication Date: 2006-06-14
雷菊花 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many ways to produce rice wine, but combining rice wine and fruit together, there are not many fruit-flavored rice wines

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] (1)①Water quality treatment: Use activated carbon to treat mountain spring water, river, lake, and river water. The hardness of the treated natural water is about 3-5°d, and the pH is about 6.0-7.0. The treated water must be approved by the Ministry of Health and Epidemic Prevention. Use after passing the inspection

[0009] ②Selection of raw materials: First of all, choose kiwi fruit, which must be carefully selected, fresh and plump, fully ripe, full of fruit juice and strong aroma. Remove green and rotten fruits. Some fruits need to be pitted, such as jujube, apricot, peach, hawthorn, etc., while others need to be shelled, such as chestnut, lychee, and citrus (kumquat can be peeled).

[0010] After choosing a good fruit, choose the rice to use. For example, glutinous rice, japonica rice, or indica rice should be selected with large grains, soft texture, high whiteness rate, and high starch content. During brewing, saccharification, and fermentation, they should be w...

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Abstract

The invention discloses a fruit-flavored rice wine. The fruit-flavored rice wine consists of fruits, glutinous rice water, and sweet wine medicine. The production method includes: selecting raw materials, cultivating fruit-flavored distiller's mother, saccharification, pre-fermentation, and post-fermentation. The fruit can be one of kiwi fruit, hawthorn, jujube, lychee, plum, apricot, plum, apple, and pear. The advantages of the present invention are that: the present invention uses fruit and glutinous rice as the main ingredients, and the fruity rice wine is fermented at low temperature to maintain the nutritional components of the fruit, vitamins, carbohydrates, inorganic salts and organic acids in the fruit, especially vitamin C. The nutrients of these fruits are well protected. Fruity rice wine has a pleasant color, aroma, taste and rich nutrition. It has a unique style of orange color, clear, fruity fragrance, sweet and mellow taste, and has the advantages of getting better with age and not bad for a long time.

Description

technical field [0001] The invention relates to a wine and a production method thereof, in particular to a fruity rice wine and a production method thereof. Background technique [0002] There are many ways to produce yellow rice wine at present, but yellow rice wine and fruit are combined to make fruit-flavored yellow rice wine seldom. Contents of the invention [0003] The object of the present invention is to provide a kind of fruity yellow rice wine and its production method, the fruity yellow rice wine produced by this method has kept the nutritive label of fruit, the vitamin in the fruit, carbohydrate and inorganic salt and organic acid especially vitamin C. [0004] The technical scheme of the present invention is: a kind of fruity yellow rice wine, the weight percentage components of this fruity yellow rice wine are: 8-12% fruit, 8-12% glutinous rice, 8-12% water, 1-2% sweet wine medicine. [0005] Its production method of a kind of fruity rice wine, its steps are...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 雷菊花刘运英
Owner 雷菊花
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