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Production technology of black rice yellow wine

A production process, the technology of rice yellow wine, applied in the field of production process of black rice yellow wine, can solve the problems of influence, melanin precipitation, etc., and achieve the effect of good quality, coordinated wine body and mellow wine quality

Inactive Publication Date: 2010-06-23
秦刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the black rice wine produced from black rice is prone to the problem of melanin precipitation, and the yield is only below 5%, which affects the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] After the black rice is screened and washed for 2 to 3 times, it is soaked in water for 3 hours. Soaking makes the black rice starch absorb water and swell, and there is no white heart inside. The black rice is cooked at normal pressure for 40 minutes. During the cooking process, more than 20% of hot water with a temperature higher than 85°C needs to be added to stir well, and the rice yield is 160%-200%. The steamed black rice is cooled by pouring rice, the faster the better, because the cooling time is too long, it will increase the contamination of bacteria and cause starch aging, which is not conducive to saccharification and fermentation DI, the temperature of the cooled rice is 28-30 ℃, spare. Add sweet koji to the black rice that has been cooled to a rice temperature of 28-30°C for saccharification, and the amount of sweet koji added is about 1.0% of the mass of the black rice. After fully mixing the koji, cover the mouth of the cup with 4 layers of gauze, and ...

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Abstract

The invention discloses a production technology of black rice yellow wine. The production technology is characterized by comprising the following steps: taking black rice to soak, cooking, using Lin-fan method to reduce the temperature, adding mold culture and water for cultivation, adding yeast for fermentation, filtering to obtain filtrate, fining, boiling wine, aging, blending, filling, sterilizing by using water bath and obtaining the finished product. The brewed black rice yellow wine has mellow vinosity, round wine body, special aroma of black rice and special bouquet of rice wine, the taste is sweet and mellow, the color is bright rose red, the characteristics of low-alcohol wine can be highlighted, and the quality is better.

Description

technical field [0001] The invention relates to a brewing process of rice wine, in particular to a production process of black rice wine. Background technique [0002] Black rice, also known as purple rice and blood glutinous rice, has a history of cultivation and consumption in my country for thousands of years. "The effect of black rice has a high nutritional value. The seven major nutrients needed by the human body are except carbohydrates. The content of protein, fat, minerals, vitamins, dietary fiber, etc. is higher than that of rice. Domestic research has shown that there is a very significant positive correlation between the content of anthocyanins and total flavonoids in black rice. the better. Guizhou black glutinous rice, known as the "black pearl", has been the tribute to the emperor since the Song Dynasty, and it is the treasure of imperial meals. However, the black rice rice wine produced with black rice as raw material is prone to the problem of melanin preci...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 秦刚
Owner 秦刚
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