Preparation method of semi-sweat red rice yellow wine
A technology of red yeast rice wine and semi-sweet type, which is applied in the field of preparation of semi-sweet red yeast rice wine, which can solve the problems of easy acidity and unstable fermentation sugar content, and achieve the effect of shortening the fermentation cycle and improving the brewing flavor
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Embodiment 1
[0035] 1. Formula:
[0036] Glutinous rice 100 kg
[0037] Red yeast rice 8 kg
[0038] Rhizopus koji 4 kg
[0039] Angel Rice Wine High Active Dry Yeast 0.06 kg
[0040] 150 kg of water
[0041] 2. Preparation steps:
[0042] (1) Cooking: After washing the glutinous rice, soak it in water for 10 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.
[0043] (2) Put into the fermenter: first add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter, mix well and carry out saccharification and fermentation to form fermented mash. The product temperature during the fermentation process is controlled at 30°C.
[0044] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 15 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the fermenter was controlled at 34°C. ...
Embodiment 2
[0057] Example 1:
[0058] 1. Formula:
[0059] Glutinous rice 100 kg
[0060] Red yeast rice 6 kg
[0061] Rhizopus koji 7 kg
[0062] Angel Rice Wine High Active Dry Yeast 0.08 kg
[0063] water 140kg
[0064] 2. Preparation steps:
[0065] (1) Cooking: After washing the glutinous rice, soak it in water for 15 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.
[0066] (2) Put into the fermenter: Add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter one after another, mix well and carry out saccharification and fermentation to form fermented mash. The product temperature is controlled at 28°C during the fermentation process.
[0067] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 20 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the ferme...
Embodiment 3
[0077] 1. Formula:
[0078] Glutinous rice 100 kg
[0079] Red yeast rice 7 kg
[0080] Rhizopus koji 3 kg
[0081] Angel Rice Wine High Active Dry Yeast 0.05 kg
[0082] water 160kg
[0083] 2. Preparation steps:
[0084] (1) Cooking: After washing the glutinous rice, soak it in water for 12 hours, drain the water through a vibrating sieve, and pour it into a vertical rice steamer to cook continuously into mature rice.
[0085] (2) Put into the fermenter: Add rice, water, rhizopus koji, red yeast rice and active dry yeast into the fermenter one after another, mix well for saccharification and fermentation to form fermented mash, and control the product temperature at 29°C during the fermentation process.
[0086] (3) Open raking and oxygenation: After 6 hours of saccharification and fermentation, open raking for 27 minutes. Thereafter, the fermentation was continued, during which the product temperature of the fermented mash in the fermenter was controlled at 30°C.
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