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Production and formula for yellow wine

A yellow rice wine and a new type of technology are applied in the field of the preparation process of the new yellow rice wine and its formulation, which can solve the problems of insignificant nutrition and health care effect, single variety and monotonous flavor, and achieve the effects of refreshing wine body, lower alcohol content and moderate sugar content.

Inactive Publication Date: 2006-11-01
广东明珠珍珠红酒业有限公司
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Problems solved by technology

[0002] Rice wine is an ancient Chinese traditional brewing wine. It is mainly produced and sold in the "four provinces and one city" in the south. Most of the production is mainly made of glutinous rice. It is mainly brewed with traditional techniques and local characteristics. It is a unique national traditional food industry in my country. There are also some shortcomings: single variety, monotonous flavor, local and regional taste, and ineffective nutrition and health care

Method used

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  • Production and formula for yellow wine
  • Production and formula for yellow wine
  • Production and formula for yellow wine

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Embodiment Construction

[0017] The present invention will be further described below in conjunction with embodiment.

[0018] As shown in the attached figure, the process sequence is as follows:

[0019] 1. Take 100 kg of glutinous rice, soak it in water for 8-10 hours, steam rice, drench rice, mix koji, cake, and saccharify in the vat according to the production process of semi-dry rice wine, add 80 kg of water to ferment for 3 days, after entering For fermentation, add 10 kg of fresh orange juice, 2 kg of fresh milk, 500 g of pectinase, 250 g of proteolytic enzyme, after 45-60 days of fermentation, press, clarify, decoct the wine, and store for 6-12 months That's it. It can produce 200-220 kg of semi-dry fruity rice wine.

[0020] 2. Take 3 kg of wolfberries and 1 kg of yuan meat, add 20 kg of pure water to soak for 2 hours, cook for 1 hour, cool, separate the residue and liquid, and the clear liquid is about 23 kg of medicinal material extract.

[0021] 3. Blend according to the quality require...

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Abstract

This invention discloses the preparation technology and formulation of a kind of rice wine, the technology is according to the conventional half-driel mould rice wine, the fresh orange juice and fresh milk will be added in the rice wine during the secondary fermentation to ferment together with it. The formulation is as following: In 100 L end product of the rice wine,3-5Kg fresh orange juice, 0.5-0.8Kg fresh milk, 0.8-1.0Kg boxthorn fruit, 0.3-0.6 Kg longan fruit, and 0.3-0.5Kg malt sugar are contained. The following is the preparation method: The proportion of the half-driel mould flavored rice wine is 65-75%, that of sweet rice wine pearl-red is 15-20%, that of the extracting solution of some medicinal materials is 5-10%,that of pure water is 5-10%.the rice wine produced with this invention has some fruity aroma and milk aroma, and the quantity of the fruit acid and the nutritive matter will be increased by the invention, it is more cleanlily, soft and more nutritive, and is a new kind of rice wine with some good features.

Description

technical field [0001] The invention relates to a preparation process and formula of a novel yellow rice wine, in particular to a low-sugar, refreshing and nutritious novel yellow rice wine. Background technique [0002] Rice wine is an ancient Chinese traditional brewing wine. It is mainly produced and sold in the "four provinces and one city" in the south. Most of the production is mainly made of glutinous rice. It is mainly brewed with traditional techniques and local characteristics. It is a unique national traditional food industry in my country. There are also some deficiencies: single variety, monotonous flavor, local and regional taste, and inconspicuous nutritional and health care effects. Contents of the invention [0003] The object of the present invention is to provide a kind of semi-dry type fruity rice wine rich in fruit acid, vitamin C, calcium substance and amino acid, and more nutritious. [0004] Another ob...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 何宏荣罗振波刘云均
Owner 广东明珠珍珠红酒业有限公司
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