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Method for improving stability of yellow rice wine

A technology for stability and yellow rice wine, which is applied in the preparation of alcoholic beverages, etc., can solve the problems of less application of ultrafiltration technology, and achieve the effect of improving the stability of yellow rice wine with low dosage and little impact

Inactive Publication Date: 2008-03-05
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the application of ultrafiltration technology in the field of yellow rice wine is seldom

Method used

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  • Method for improving stability of yellow rice wine

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Experimental program
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Effect test

Embodiment 1

[0018] 1. Add a compound clarifying agent with a quality of 5 / 10000 of the original wine into the pressed original wine, and stir to dissolve it; the compound clarifying agent used is Jianying clarifying agent type 1, type 2 and type 3 of Shanghai Jianying Food Technology Research Institute, The dosage ratio of Jianying clarifier type 1, type 2 and type 3 is 5:1:1.

[0019] 2. Freeze in a freezer at 5°C for 48 hours.

[0020] 3. The frozen wine liquid is successively subjected to two ultrafiltration treatments for raw rice wine with ultrafiltration membranes with a molecular mass cut-off of 20,000 and 8,000.

Embodiment 2

[0022] 1. Add a compound clarifying agent with a quality of 7 / 10000 of the original wine to the raw wine after pressing, and stir to dissolve it; the compound clarifying agent used is Jianying clarifying agent type 1, type 2 and type 3 of Shanghai Jianying Food Technology Research Institute, The dosage ratio of Jianying clarifier type 1, type 2 and type 3 is 5:1:1.

[0023] 2. Freeze in a freezer at 0°C for 36 hours.

[0024] 3. The frozen wine liquid is successively subjected to two ultrafiltration treatments for raw rice wine with ultrafiltration membranes with a molecular mass cut-off of 20,000 and 8,000.

Embodiment 3

[0026] 1. Add a compound clarifying agent with a quality of 9 / 10000 of the original wine to the raw wine after pressing, and stir to dissolve it; the compound clarifying agent used is Jianying clarifying agent type 1, type 2 and type 3 of Shanghai Jianying Food Technology Research Institute, The dosage ratio of Jianying clarifier type 1, type 2 and type 3 is 5:1:1.

[0027] 2. Freeze in -5°C freezer for 24 hours.

[0028] 3. The frozen wine liquid is successively subjected to two ultrafiltration treatments for raw rice wine with ultrafiltration membranes with a molecular mass cut-off of 20,000 and 8,000.

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Abstract

The method of raising stability of yellow wine belongs to the field of fermenting and brewing technology. The yellow wine producing process has the following added technological steps to eliminate matters capable of producing muddy precipitate: adding composite clarifier in the amount of 5 / 10000-9 / 10000 weight of yellow wine through stirring to dissolve, freezing at -5 to 5 deg.c for 24-48 hr, and ultrafiltering with ultrafiltering membrane of intercepting molecular weight of 20000 and of 8000 successively. The yellow wine thus produced has greatly raised stability and improved visual quality, and unchanged chroma, flavor and nutritious components.

Description

technical field [0001] A method for improving the stability of yellow rice wine belongs to the technical field of fermentation and brewing. The invention adopts the combined method of adding compound clarifying agent, freezing and ultrafiltration technology to remove the turbid precipitation substances in the yellow rice wine production process. Background technique [0002] Yellow rice wine is a traditional treasure of the Chinese nation. It is favored by consumers because of its mellow alcoholic properties, unique flavor and rich nutrition. my country's bottled rice wine is developing rapidly, and the traditional jar-packed rice wine is gradually decreasing. People's quality requirements for rice wine have also developed from a single taste requirement to a comprehensive requirement for color, aroma and taste. However, many rice wine products in my country are prone to turbidity and precipitation during the shelf life, which reduces the sensory quality and affects the sal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12H1/02
Inventor 毛健马俊孝姬中伟徐翔
Owner JIANGNAN UNIV
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