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Method for making nutritious yellow rice wine

A production method and technology of rice wine, applied in the preparation of alcoholic beverages, etc., can solve the problems of few drinkers and high alcohol content, and achieve the effect of low alcohol content and good nutrition

Inactive Publication Date: 2008-04-09
ZHEJIANG JIASHAN RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] What the present invention aims to solve is the problem that the existing goji berry nutritious wine has high alcohol content and few drinkers can satisfy the problem of supplementing nutrition by drinking goji berry nutritious wine

Method used

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  • Method for making nutritious yellow rice wine

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Embodiment Construction

[0008] The present invention will be further described below in conjunction with the accompanying drawings and embodiments.

[0009] According to the production process block diagram that Fig. 1 provides, the present invention comprises:

[0010] 1) Preparation of nutrient solution: 40 kg of cleaned longan and wolfberry were extracted with 1000 kg of rice wine for the first time, and the first filtrate was obtained after filtration. Put the longan and medlar after the first extraction into 1000 kg of hot water for the second extraction. The temperature of the hot water is controlled at about 60°C, and the second filtrate is obtained after filtration. Then the secondary filtrates are combined, and 30 kilograms of honey are added to the combined filtrate, and the pH value is adjusted to about 4.0 with citric acid, and then yeast is added to ferment in the fermenter. The fermentation time in the fermenter is about 5 days, and the fermentation temperature is controlled at 28°C-30...

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Abstract

The invention discloses a method of making nutritional yellow rice wine, comprising: 1) preparation of nutritional liquid: longan and Chinese wolfberry medlar are leached in the yellow rice wine and hot water, wherein honey is added to adjust the PH value, barm is also added to ferment. 2) Pre-fermentation of the yellow rice wine: leached rice is braised into rice, then fermented, entering pre-fermentation period. 3) After fermentation of the yellow rice wine: nutritional liquid is added after pre-fermentation to enter the after fermentation period in which period some aged yellow rice wine is also added. 4) Pressure filtration: fermented fermentation liquor is sent to be pressed and filtered to gain press filtrate. 5) Cold treatment, fine filtration, filling and warehousing. The invention is especially suitable for the production of the yellow rice wine.

Description

technical field [0001] The invention relates to a production method of wine, in particular to a production method of nutritional rice wine. technical background [0002] The wolfberry nutritious wine on the existing market is mostly based on strong white wine, and is soaked by adding other Chinese herbal medicines, and the residue is filtered out to form. Because the alcohol content of this wine is higher, there are not many people who can drink, and the people with low alcohol content cannot satisfy the requirement of supplementing nutrition by drinking wolfberry nutritional wine. Contents of the invention [0003] The purpose of this invention is to develop a kind of preparation method of nutritional rice wine. [0004] The present invention aims to solve the problem that the existing goji berry nutritious wine has high alcohol content and few drinkers can satisfy the problem that people with low alcohol consumption can supplement nutrition by drinking the goji berry nu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 俞关松孙国昌
Owner ZHEJIANG JIASHAN RICE WINE
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