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Improved process for producing yellow wine

A production process, rice wine technology, applied in the field of brewing technology, can solve problems such as mash rancidity, achieve long aftertaste, solve mash rancidity, and improve wine yield

Inactive Publication Date: 2010-12-08
山西四达酒类饮料有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no good way to completely solve the rancidity problem of mash

Method used

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  • Improved process for producing yellow wine
  • Improved process for producing yellow wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Ingredients:

[0022] Yellow rice: feeding 250kg, the feeding in the following ingredients refers to yellow rice;

[0023] Mung beans: 3% of the feed, 7.5kg;

[0024] Jujube: 3% of the feed, 7.5kg;

[0025] Ordinary wheat koji or Daqu: 5% of the feed, 12.5kg;

[0026] Bitter beans: use high-quality bitter beans produced in Dai County, Shanxi Province, 0.5% of the input, 1.25kg;

[0027] Active dry yeast: 0.15% of the feed; 0.375kg.

[0028] (2) Process flow:

[0029] 1) Soak yellow rice for more than 12 hours.

[0030] 2) Steaming: It must be steamed, without filling. It is required to steam for 1 hour and then stew the rice. Stew the rice for 1 hour, and stir twice in the middle.

[0031] 3) Cooling: the temperature is controlled below 35°C.

[0032] 4) Add koji, saccharification and fermentation: add koji into the tank, add dry yeast and ordinary wheat koji or Daqu, the specific operation of adding dry yeast is to first weigh 15kg of warm water at about 35°...

Embodiment 2

[0041] (1) Ingredients:

[0042] Yellow rice: feeding 250kg, the feeding in the following ingredients refers to yellow rice;

[0043] Mung beans: 3% of the feed, 7.5kg;

[0044] Jujube: 3% of the feed, 7.5kg;

[0045] Special wheat koji for Fenjiu: use the special wheat koji for Fenjiu produced by Fenjiu Group in Xinghua Village, Shanxi Province, 5% of the input, 12.5kg;

[0046] Bitter beans: use high-quality bitter beans produced in Dai County, Shanxi Province, 0.5% of the input, 1.25kg;

[0047] Active dry yeast: 0.15% of the feed; 0.375kg.

[0048] (2) Process flow:

[0049] 1) Soak yellow rice for more than 12 hours.

[0050] 2) Steaming: It must be steamed, without filling. It is required to steam for 1 hour and then stew the rice. Stew the rice for 1 hour, and stir twice in the middle.

[0051] 3) Cooling: the temperature is controlled below 35°C.

[0052] 4) Add koji, saccharification and fermentation: add koji into the vat, add dry yeast and special wheat koji ...

Embodiment 3

[0061] (1) Ingredients:

[0062] Yellow rice: feeding 250kg;

[0063] Mung beans: 3% of the feed, 7.5kg;

[0064] Jujube: 3% of the feed, 7.5kg;

[0065] Special wheat koji for Fenjiu: 5% of the feed, 12.5kg;

[0066] Bitter beans: use high-quality bitter beans produced in Dai County, Shanxi Province, 0.5% of the input, 1.25kg;

[0067] 61%vol liquor: 50% of the feed, 125kg;

[0068] Active dry yeast: 0.15% of the feed; 0.375kg.

[0069] (2) Process flow:

[0070] 1) Soak the yellow rice for more than 12 hours.

[0071] 2) Steaming: it must be steamed well, without filling, it is required to steam for 1 hour and then stew the rice, stew the rice for 1 hour, and stir twice in the middle.

[0072] 3) Spreading to air: the temperature is controlled below 35°C.

[0073]4) Add koji, saccharification and fermentation: add koji into the vat, add dry yeast and special wheat koji for Fenjiu, the specific operation of adding dry yeast is to first weigh 15kg of warm water at abou...

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Abstract

The invention relates to an improved process for producing yellow wine and aims to solve the problem of mash rancidity and increase yellow wine yield. The production process comprises the following steps of: cleaning raw materials; dipping the cleaned materials; cooking the dipped materials; spreading the cooked materials for cooling; performing inoculation on the cooled materials; uniformly stirring the materials; performing diastatic fermentation on the mixture; raking the mixture; performing after-fermentation on the mixture; pressing the fermented mixture; sterilizing the pressed mixture; storing the sterilized mixture; blending the stored mixture; filtering the blended mixture; and packaging the filtered mixture, wherein the weight ratio of glutinous millet to mung bean to red jujube to fenugreek serving as raw materials is 100:3:3:0.5; 0.15 percent of active dried yeast based on the weight of the glutinous millet and 5 percent of wheat koji special for spirit distilled in Fenyang based on the mass of the glutinous millet are added during the inoculation; 0.1 percent of sweet osmanthus flower spice based on the weight of the glutinous millet is added at an after-fermentation stage; and white spirit or Dachu white spirit is added at the after-fermentation stage. The process has the advantages of increasing the yellow wine yield, solving the problem of the mash rancidity and enhancing the nutritional value and bouquet of the yellow wine.

Description

technical field [0001] The invention relates to a brewing process, in particular to a rice wine brewing process. Background technique [0002] Rice wine fermentation is a natural fermentation carried out in an open environment. It is a process of simultaneous mixed fermentation of saccharification fermentation and bacteria, wild bacteria, lactic acid bacteria and other bacteria. Due to the massive growth and reproduction of various wild bacteria and harmful lactic acid bacteria in the fermented mash, a large amount of lactic acid and acetic acid produced will increase the acidity of the mash, and the aroma of the mash will deteriorate, which is rancidity. [0003] Traditional methods to prevent rancidity include: (1) keeping the fermentation room clean and sanitation and cleaning, disinfection and sterilization of equipment and utensils; (2) improving the quality of koji and yeast; The acidity achieves the purpose of making acid with acid; (4) Control the fermentation tempe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李俊张伟
Owner 山西四达酒类饮料有限责任公司
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