Production method of alcohol-free yellow rice wine

Abstract

The invention particularly relates to a production method of alcohol-free yellow rice wine with different sweetness, and belongs to the technical field of food brewing. According to the production method of the alcohol-free yellow rice wine, the problems of boring flavor, loss of nutrient substances and residues of fusel and biogenic amine substances in the existing production method of the alcohol-free yellow rice wine are solved in manners of segmented fermentation, fractional dealcoholization and addition of a flavor regulator, and the production method of the alcohol-free yellow rice wine is particularly suitable for the requirements of production and use of the alcohol-free yellow rice wine.

Description

TECHNICAL FIELD

[0001] The present application relates to a production method of different sweetness non-alcoholic yellow rice wine, and belongs to the technical field of food brewing. BACKGROUND

[0002] Yellow rice wine, as a traditional fermented wine in China, is popular due to its rich nutritional ingredients such as amino acids and polysaccharides. However, the alcohol content of traditional yellow rice wine is usually 6-20 %vol, which limits the drinking needs of some consumers (such as pregnant women, drivers, etc.). Non-alcoholic yellow rice wine refers to a fermented wine beverage with extremely low alcohol content (alcohol content ≤0.5 %vol) while retaining the typical flavor, nutritional ingredients and sensory characteristics of traditional yellow rice wine. The simplest method is to directly add water to the brewed base wine to produce non-alcoholic yellow rice wine. For example, CN 101875900 A has a serious deficiency of a serious separation of wine and water, and a light-bodied wine body. The sugar content of the wine can be increased to compensate for the above defects, but the original style of the yellow rice wine will be lost. Currently, there are mainly two categories of methods for producing non-alcoholic yellow rice wine. The first category is to change the saccharification process and fermentation process by means of mutagenesis, improvement and purification of yeast strains, etc., to limit and reduce the alcohol content produced during fermentation. However, the fermentation process is complex. The second category is a method of removing alcohol after fermentation. This method mainly includes distillation and membrane separation. Although the reverse osmosis membrane de-alcoholization technology can partially retain the flavor, the operation pressure is high, the online water replenishment rate is high, the taste of the yellow rice wine is weakened, and the wine style is affected. In addition, the distillation method mainly includes atmospheric distillation and vacuum distillation. CN201010022787.3 atmospheric distillation causes the yellow rice wine to be overheated due to a heating temperature of 78℃~80℃, resulting in a burning sensation. If not properly controlled, it will seriously affect the taste and quality of the yellow rice wine. In addition, the existing methods also have the problems of residual fusel and biological amine substances.

[0003] Therefore, it is necessary to develop a new production method of non-alcoholic yellow rice wine to solve the above problems existing in the existing non-alcoholic yellow rice wine production method. SUMMARY

[0004] The purpose of the present application is to provide a production method of non-alcoholic yellow rice wine to solve the problems of weak flavor, loss of nutritional substances and residual fusel and biological amine substances existing in the existing non-alcoholic yellow rice wine production method.

[0005] The technical solution of the present application is as follows: A production method of non-alcoholic yellow rice wine, characterized in that the production method of non-alcoholic yellow rice wine comprises the following steps: 1. Raw material ratio; The following raw materials are prepared according to the following weight parts: Glutinous rice 80-85 Black rice 20-25 Lotus heart powder 0.1 The purine content of the waxy rice is 100-120 mg / kg.

[0006] 2. washing rice, soaking rice, steaming rice, and cooling rice; The black rice and waxy rice are mixed and repeatedly washed with water, then 18-20℃ water is added in a proportion of 1:1.5, and the mixture is soaked for 12-15 hours. After draining, the lotus leaf extract is added and stirred evenly, and then the mixture is sent into a rice steaming machine to be steamed to form rice, and then water cooling is performed to reduce the temperature to 30-32℃.

[0007] 3. stepwise fermentation 3.1. the rice prepared in step 2 is fermented to obtain product 1; The rice wine honey koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and then the rice wine koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and the temperature is controlled at 32-35℃, and the mixture is fermented for 5 days for pre-fermentation; After pre-fermentation, the temperature is reduced to 14-20℃, and post-fermentation is performed for 15 days, and then the product 1 is obtained by pressing and clarifying; The alcohol content of product 1 is 7-9%vol, the total sugar is 140-180g / L, and the total acid is 5.5-7g / L.

[0008] 3.2. steps 1 and 2 are repeated, and the rice prepared in step 2 is fermented to obtain product 2; The rice wine honey koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and then the rice wine koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and the temperature is controlled at 32-35℃, and the mixture is fermented for 5 days for pre-fermentation; After pre-fermentation, the temperature is reduced to 14-20℃, and post-fermentation is performed for 15 days, and then the product 1 is obtained by pressing and clarifying; The alcohol content of product 2 is 12-14%vol, the total sugar is 8-15g / L, and the total acid is 5.5-7g / L.

[0009] 3.3. steps 1 and 2 are repeated, and the rice prepared in step 2 is fermented to obtain product 3; The rice wine honey koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and then the rice wine koji is added in an amount of 0.2-0.3% of the total weight of the black rice and waxy rice in step 1, and the temperature is controlled at 32-35℃, and the mixture is fermented for 5 days for pre-fermentation;

[0010] The alcohol content of product 3 is 1.8-2.4%vol, the total sugar is 220-270g / L, and the total acid is 5.5-7g / L.

[0011] 4. preparation of dealcoholized product 1 and dealcoholized product 2; 4.1, the product 1 and product 2 are respectively subjected to the first dealcoholization treatment by dealcoholization process 1, and the steps are as follows: The product 1 and product 2 are respectively subjected to reverse osmosis membrane dealcoholization, a reverse osmosis membrane with a molecular weight cutoff of 200 Da is used, the operating pressure is 1.8 MPa, the online water replenishment ratio is 100%, and dealcoholization is recycled until the alcohol content is 2.0%vol.

[0012] 4.2, the product 1 and product 2 treated in step 4.1 are respectively subjected to the second dealcoholization treatment using dealcoholization process 2; the steps of the second dealcoholization are as follows: Vacuum distillation at 50°C, 0.1 MPa vacuum to 0.4%vol alcohol content.

[0013] 4.3, the product 1 and product 2 treated in step 4.2 are respectively subjected to the third dealcoholization treatment using dealcoholization process 3; the steps of the third dealcoholization are as follows: Add 1.5 g / L of chitosan-activated carbon cross-linked adsorbent for adsorption purification: after adsorption for 2 h, filter through diatomite and 0.4 μm membrane to remove residual fusel alcohol and biological amine, thus obtaining dealcoholized product 1 and dealcoholized product 2.

[0014] 5, make high-flavor-retention non-alcoholic yellow rice wine; Add product 3 and water to the dealcoholized product 1 and dealcoholized product 2, and stir to obtain non-alcoholic yellow rice wine.

[0015] The advantages of the present application are: 1, alcohol-free and flavor retention: through the combination of reverse osmosis membrane, vacuum distillation and adsorbent, the characteristic esters and amino acids of yellow rice wine are retained during dealcoholization, and the flavor is close to traditional yellow rice wine.

[0016] 2, health improvement: optimization of raw materials and process makes the purine content ≤80 mg / kg and the biological amine content ≤10 mg / L, meeting the needs of special groups.

[0017] The production method of non-alcoholic yellow rice wine solves the problems of weak flavor, loss of nutrients and residual fusel alcohol and biological amine in the existing non-alcoholic yellow rice wine production method, and is particularly suitable for the needs of non-alcoholic yellow rice wine production. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 The process flow chart of the present application; Figure 2 The aroma evaluation results of sweet non-alcoholic yellow rice wine product 1 and existing non-alcoholic yellow rice wine. DETAILED DESCRIPTION

[0019] The production method of non-alcoholic yellow rice wine, the production method of non-alcoholic yellow rice wine, comprises the following steps: 1. Raw material ratio; The raw materials are prepared according to the following weight parts: Glutinous rice 80-85 Lotus leaf extract 1.6 Black rice 20-25 Lotus seed powder 0.1 The purine content of the glutinous rice is 100-120 mg / kg.

[0020] 2. Rice washing, soaking, and steaming; The black rice and glutinous rice are mixed and repeatedly washed with water, and then 18-20℃ water is added at a ratio of 1:1.5, and the mixture is soaked for 12-15 hours. After draining, the lotus leaf extract is added and stirred evenly, and then the mixture is sent into a rice steamer to be steamed until cooked, and then cooled to 30-32℃.

[0021] 3. Step-by-step fermentation 3.1. The rice prepared in step 2 is fermented to obtain product 1; Yellow rice wine honey koji is added at a weight of 0.2-0.3% of the total mass of the black rice and glutinous rice in step 1, and then yellow rice wine koji is added at a weight of 0.2-0.3% of the total mass of the black rice and glutinous rice in step 1, and the temperature is controlled at 32-35℃, and the mixture is fermented for 5 days for pre-fermentation; After pre-fermentation, the temperature is lowered to 14-20℃, and post-fermentation is carried out for 15 days, and then the product 1 is obtained by pressing and clarifying; The alcohol content of product 1 is 7-9%vol, the total sugar is 140-180 g / L, and the total acid is 5.5-7 g / L.

[0022] 3.2. Steps 1 and 2 are repeated, and the rice prepared in step 2 is fermented to obtain product 2; Yellow rice wine honey koji is added at a weight of 0.2-0.3% of the total mass of the black rice and glutinous rice in step 1, and then yellow rice wine koji is added at a weight of 0.2-0.3% of the total mass of the black rice and glutinous rice in step 1, and the temperature is controlled at 32-35℃, and the mixture is fermented for 7 days for pre-fermentation; After pre-fermentation, the temperature is lowered to 14-20℃, and post-fermentation is carried out for 35 days, and then the product 2 is obtained by pressing and clarifying; The alcohol content of product 2 is 12-14%vol, the total sugar is 8-15 g / L, and the total acid is 5.5-7 g / L.

[0023] 3.3. Steps 1 and 2 are repeated, and the rice prepared in step 2 is fermented to obtain product 3; Yellow rice wine honey koji is added at a weight of 0.2-0.3% of the total mass of the black rice and glutinous rice in step 1, and the temperature is controlled at 24-28℃, and the mixture is fermented for 5-7 days; and then the product 3 is obtained by pressing and clarifying; The alcohol content of product 3 is 1.8-2.4%vol, the total sugar is 220-270g / L, and the total acid is 5.5-7g / L.

[0024] 4. Preparation of dealcoholized product 1 and dealcoholized product 2; 4.1, product 1 and product 2 are respectively subjected to first dealcoholization treatment by dealcoholization process 1, and the steps are as follows: Product 1 and product 2 are respectively subjected to reverse osmosis membrane dealcoholization, using a reverse osmosis membrane with a molecular weight cutoff of 200Da, an operating pressure of 1.8MPa, and an online water replenishment ratio of 100%, and dealcoholization is performed in cycles until the alcohol content is 2.0%vol.

[0025] 4.2, product 1 and product 2 treated in step 4.1 are respectively subjected to second dealcoholization treatment using dealcoholization process 2; the steps of the second dealcoholization are as follows: Vacuum distillation at 50℃ and 0.1MPa vacuum until the alcohol content is 0.4%vol.

[0026] 4.3, product 1 and product 2 treated in step 4.2 are respectively subjected to third dealcoholization treatment using dealcoholization process 3; the steps of the third dealcoholization are as follows: Add chitosan-activated carbon cross-linked adsorbent with a concentration of 1.5g / L for adsorption purification: after adsorption for 2h, filter through diatomite and 0.4μm membrane to remove residual fusel alcohol and biological amine, thus dealcoholized product 1 and dealcoholized product 2 are obtained.

[0027] 5. Preparation of high-flavor-retention alcohol-free yellow rice wine; Add product 3 and water to dealcoholized product 1 and dealcoholized product 2, and stir to obtain alcohol-free yellow rice wine.

[0028] The lotus leaf extract in step 1 is purchased from Shaanxi Jinkangtai Biological Technology Co., Ltd. Lotus heart has the effects of clearing heart fire, calming liver fire, purging spleen fire, and reducing lung fire, and lotus leaf infusion and decoction have the effects of dilating blood vessels, clearing heat and relieving summer-heat, and reducing blood pressure.

[0029] The weight ratio of dealcoholized product 1, dealcoholized product 2, product 3 and water in step 5 is as follows: Dealcoholized product 1 50-55 Dealcoholized product 2 20-30 Product 3 10-15 Water 10-15 The sweet alcohol-free yellow rice wine product 1 is prepared by the above method The final product is pasteurized (80℃, 30min) and aseptically filled, with alcohol content ≤0.5%vol, total sugar 107-120g / L, total acid ≤4.7g / L. The purine content is 78mg / kg, and the total amount of biological amine is 8mg / L. The sweet type alcohol-free rice wine product 1 has the characteristics of amber color, clear and transparent, prominent black rice aroma, lotus leaf aroma and fruit aroma, and mellow taste without alcohol irritation.

[0030] The weight ratio of dealcoholized product 1, dealcoholized product 2, product 3 and water in step 5 is as follows: Dealcoholized product 1 20-30 Dealcoholized product 2 50-55 Product 3 10-15 Water 10-15 The semi-sweet type alcohol-free rice wine product 2 is prepared by the above method The final product is pasteurized (80℃, 30min) and aseptically filled, with alcohol content ≤0.5%vol, total sugar 74-87g / L, total acid ≤4.7g / L. The purine content is 65mg / kg The semi-sweet type alcohol-free rice wine product 2 has the characteristics of dark brown color, prominent black rice aroma, reduced sweetness but significant freshness.

[0031] The weight ratio of dealcoholized product 1, dealcoholized product 2, product 3 and water in step 5 is as follows: Dealcoholized product 1 3-4 Dealcoholized product 2 70-74 Product 3 9-10 Water 10-15 The semi-dry type alcohol-free rice wine product 3 is prepared by the above method The final product is pasteurized (80℃, 30min) and aseptically filled, with alcohol content ≤0.5%vol, total sugar 27-38g / L, total acid ≤4.7g / L. The semi-dry type alcohol-free rice wine product 3 has the characteristics of complex aroma close to traditional rice wine and rich ester aroma without alcohol taste.

[0032] The weight ratio of dealcoholized product 1, dealcoholized product 2, product 3 and water in step 5 is as follows: Dealcoholized product 1 1.2-2 Dealcoholized product 2 75-80 Product 3 2-2.5 Water 10-15 The dry type alcohol-free rice wine product 4 is prepared by the above method The final product is pasteurized (80℃, 30min) and aseptically filled, with alcohol content ≤0.5%vol, total sugar 8-14g / L, total acid ≤4.7g / L. The purine content is 78mg / kg The total amount of biological amine is 8mg / L; the dry type alcohol-free rice wine product 4 has the characteristics of amber color, clear and transparent, prominent aroma, lotus leaf aroma and fruit aroma, and mellow taste without alcohol irritation.

[0033] The yellow rice wine honey koji and the yellow rice wine koji liquor used in the above steps are purchased from Fangling Zhenxingquan Koji Brewery in Shiyan City. Product 3 is used as a regulator in the above process, which has the effect of enhancing flavor and nutrients, and solves the problems of weak flavor, nutrient loss, and residual fusel and biogenic amine substances in the existing non-alcoholic yellow rice wine production method.

[0034] The production method of the non-alcoholic yellow rice wine is not simply diluted: the alcohol is removed by composite dealcoholization technology (such as reverse osmosis membrane separation, adsorption purification, low-temperature vacuum distillation, etc.), not by directly adding water to dilute, to avoid the loss of flavor substances. And it uses segmented temperature control process and enzyme preparation regulation in the fermentation stage to reduce the generation of fusel; after dealcoholization, the aroma complexity is restored through flavor compensation technology (such as adding natural extracts, adding characteristic esters). In addition, the retention rate of key flavor substances (such as esters, amino acids, polysaccharides) in this application is ≥85%, the sensory evaluation is close to traditional yellow rice wine, and there is no obvious "water feeling" or weak flavor problem. In addition, the purine content of this application is ≤80 mg / kg (lower than 150-300 mg / kg of traditional yellow rice wine); the total amount of biogenic amine is ≤10 mg / L (traditional yellow rice wine is usually 20-50 mg / L). High nutritional value, meet the needs of special groups.

[0035] The flavor-enhanced non-alcoholic yellow rice wine can be prepared by adding rose extract, jasmine flower extract and osmanthus extract to the non-alcoholic yellow rice wine. .

[0036] The flavor-enhanced non-alcoholic yellow rice wine is aged at 15°C for 3 months after the above ratio, to improve the complexity of the aroma. Then it is pasteurized (80°C, 30 minutes) and then aseptically filled to obtain the product.

[0037] The rose extract, osmanthus extract and jasmine flower extract are produced by Guangzhou Milly Biotechnology Co., Ltd. The flavor-enhanced non-alcoholic yellow rice wine has the characteristics of amber color, clear and transparent, typical yellow rice wine aroma and flower aroma, lotus leaf aroma, mellow taste, and no alcohol irritation.

[0038] The reverse osmosis dealcoholization equipment used in the dealcoholization process 1 of step 4.1 in this application: reverse osmosis dealcoholization equipment: Hangzhou Ruina Membrane Engineering Co., Ltd.: filtration membrane: 200 molecular weight.

[0039] During the reverse osmosis process, with the increase of temperature, the ethanol flux and the extract flux gradually increase. On the one hand, the increase of temperature increases the internal energy of water molecules and alcohol molecules in the wine, increases the molecular motion speed, and increases the speed through the membrane; on the other hand, the increase of temperature improves the permeability of the membrane, thereby increasing the membrane flux. Considering the factors such as flavor substance volatilization, energy consumption, extract loss, etc., the temperature should not be higher than 15°C.

[0040] When the concentration coefficient is 0.7, the loss rate of extract is the lowest, which meets the operation requirements of minimizing the loss of extract and improving the ethanol flux. The water supplement process is determined by the concentration coefficient, that is, when the concentration coefficient is 0.7, distilled water is added at a constant speed to maintain the concentration coefficient of the base liquor at 0.7 until the end of dealcoholization.

[0041]

[0042] In the pilot test of preparing low-alcohol yellow rice wine by reverse osmosis, in order to further reduce the loss of flavor, a continuous cycle dealcoholization method was used, and samples were taken at the inlet of the reverse osmosis system at certain intervals to obtain dealcoholized yellow rice wine with different alcohol content gradients. The best dealcoholized yellow rice wine alcohol content was selected as 2.0 by 10 national-level yellow rice wine evaluators.

[0043] As mentioned above, the best parameters of reverse osmosis are temperature 15 ℃, operating pressure 1.8 MPa, and online water supplement ratio 100%, which have the best effect.

[0044] In order to verify the effect of reverse osmosis dealcoholization, the applicant compared the physicochemical results of product 1 after reverse osmosis dealcoholization and product 1, and the comparison results were as follows:

[0045] From the above data, it can be clearly seen that when product 1 is dealcoholized by reverse osmosis membrane, the alcohol content will be greatly reduced, while other substances change relatively little, so as to greatly reduce the alcohol content while preserving the flavor of yellow rice wine.

[0046] Step 4.2 The vacuum distillation equipment used in the second dealcoholization is produced by Guangzhou Hongyi Co., Ltd.

[0047] At a fixed vacuum degree of 0.09 MPa, the best distillation temperature is determined by selecting distillation temperatures of 50 and 52 degrees. Prolonged distillation time will cause serious loss of flavor components of yellow rice wine, so the distillation time is set to be within 6 hours.

[0048]

[0049]

[0050] Through sensory evaluation results, the final vacuum distillation parameters are selected as follows: vacuum degree 0.09 MPa, distillation temperature, and distillation time 4 hours. Sensory evaluation method National-level yellow rice wine evaluators (10 people) are selected to score Fangxian yellow rice wine according to the sensory evaluation standards in Table 1, and the average score of 10 people is taken as the result, with a full score of 100 points.

[0051]

[0052] In order to verify the feasibility of the present application, the applicants compared the sweet alcohol-free yellow rice wine product 1 obtained by the present application with the existing alcohol-free yellow rice wine obtained by the existing single dealcoholization process, namely reverse osmosis dealcoholization process. The aroma evaluation results are shown in Table 1 in the description. Figure 2 (see Table 1 in the description Figure 2 *** indicates P<0.001, ** indicates P<0.01, and * indicates P<0.05. The index comparison is as follows:

[0053] Sensory evaluation: The aroma complexity of the sweet alcohol-free yellow rice wine product 1 is close to that of traditional yellow rice wine, and the ester aroma is rich and free of alcohol taste.

[0054] From the above comparison, it can be clearly concluded that the alcohol-free yellow rice wine product 1 of the present application has lower alcohol content, low flavor loss rate, and high retention rate of esters, aldehydes and ketones.

[0055] The production method of the alcohol-free yellow rice wine solves the problems of weak flavor, loss of nutrients, and residual fusel and biological amine substances in the existing production method of alcohol-free yellow rice wine through step-by-step fermentation, multiple dealcoholization, and the addition of flavor regulators, and is particularly suitable for the needs of alcohol-free yellow rice wine production.

Claims

1. A method for producing non-alcoholic rice wine, characterized in that: The method for producing the non-alcoholic rice wine includes the following steps: 1) Raw material ratio; Prepare the ingredients according to the following parts by weight: Glutinous rice 80-85g, lotus leaf extract 1.6g. Black rice 20-25g, lotus seed powder 0.1g The purine content of the glutinous rice is 100-120 mg / kg; 2) Washing rice, soaking rice, rinsing rice, steaming rice, and cooling rice: Mix black rice and glutinous rice, rinse them thoroughly with water, add water at 18-20℃ at a ratio of 1:1.5, soak for 12-15 hours, drain, add lotus leaf extract, stir well, put into a rice steamer and steam to form rice, then cool with water to 30-32℃. 3) Segmented fermentation: 3.1 Ferment the rice obtained in step 2 to obtain product 1; Add rice wine and honey starter at a weight of 0.2-0.3% of the total weight of black rice and glutinous rice in step 1; then add rice wine broth starter at a weight of 0.2-0.3% of the total weight of black rice and glutinous rice in step 1, stir and control the temperature at 32-35℃, and ferment for 5 days for pre-fermentation; After the pre-fermentation is completed, the temperature is lowered to 14-20℃ for post-fermentation for 15 days, followed by pressing and clarification to obtain product 1; 3.2 Repeat steps 1 and 2 and ferment the rice obtained in step 2 to obtain product 2; Add rice wine honey koji at a weight of 0.2-0.3% of the total weight of black rice and glutinous rice in step 1; then add rice wine koji at a weight of 0.2-0.3% of the total weight of black rice and glutinous rice in step 1 and control the temperature at 32-35℃ for pre-fermentation for 7 days. After the initial fermentation is completed, the temperature is lowered to 14-20℃, and the subsequent fermentation lasts for 35 days. The product 2 is then obtained by pressing and clarifying. 3.3 Repeat steps 1 and 2 and ferment the rice obtained in step 2 to obtain product 3; Add rice wine and honey koji at a weight of 0.2-0.3% of the total weight of black rice and glutinous rice in step 1, control the temperature at 24-28℃, and ferment for 5-7 days; press and clarify to obtain product 3; 4) Preparation of dealcoholization product 1 and dealcoholization product 2; 4.

1. Product 1 and Product 2 are subjected to the first de-alcoholization treatment through de-alcoholization process 1 respectively; 4.

2. Products 1 and 2, which have undergone step 4.1, are subjected to a second de-alcoholization treatment using de-alcoholization process 2. 4.

3. The products 1 and 2 processed in step 4.2 are subjected to a third alcohol removal process 3 to obtain alcohol removal product 1 and alcohol removal product 2. 5) Producing high-flavor-preserving non-alcoholic rice wine; Product 3 and water were added to dealcoholized product 1 and dealcoholized product 2, and the mixture was stirred to obtain alcohol-free rice wine.

2. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: The first de-alcoholization treatment step in step 4.1 is as follows: Product 1 and Product 2 were subjected to reverse osmosis membrane de-alcoholization, using a reverse osmosis membrane with a molecular weight cutoff of 200 Da, an operating pressure of 1.8 MPa, an online water makeup ratio of 100%, and circulated de-alcoholization until the alcohol content reached 2.0% vol.

3. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: The second dealcoholization process in step 4.2 is as follows: Distilled under reduced pressure at 50°C and 0.1 MPa vacuum to an alcohol content of 0.4% vol.

4. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: The second dealcoholization process in step 4.3 is as follows: Add chitosan-activated carbon crosslinking adsorbent at a concentration of 1.5 g / L for... Adsorption purification: After adsorption for 2 hours, the product is filtered through diatomaceous earth and a 0.4μm membrane to remove residual fusel oils and biogenic amines, thus obtaining de-alcoholized product 1 and de-alcoholized product 2.

5. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: In step 5, the weight ratios of dealcoholized product 1, dealcoholized product 2, product 3, and water are as follows: Dealolation product 1: 50-55g; Dealolation product 2: 20-30g Product 3 10-15 Water 10-15 6. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: In step 5, the weight ratios of dealcoholized product 1, dealcoholized product 2, product 3, and water are as follows: Dealolation product 1: 20-30g; Dealolation product 2: 50-55g Product 3 10-15 Water 10-15.

7. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: In step 5, the weight ratios of dealcoholized product 1, dealcoholized product 2, product 3, and water are as follows: Dealolation product 1: 3-4%; Dealolation product 2: 70-74%. Product 3 9-10 Water 10-15.

8. The method for producing non-alcoholic rice wine according to claim 1, characterized in that: In step 5, the weight ratios of dealcoholized product 1, dealcoholized product 2, product 3, and water are as follows: Dealolation product 1 1.2-2 Dealolation product 2 75-80 Product 3 2-2.5 Water 10-15.

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