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Wine yeast and method for producing rice wine by using same

A technology for koji and rice wine, which is applied in the field of rice wine preparation, can solve the problems of turbidity, quality degradation, and volatile rice wine, and achieves the effects of mellow taste and golden and translucent color.

Inactive Publication Date: 2014-03-12
黄山市休宁县山清泉米酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After exploring and clarifying the process parameters, a method suitable for the production and preservation of the rice wine was invented; it solved the problem that the current rice wine tends to become turbid and the quality deteriorates during the preservation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Embodiment 1, the preparation of distiller's yeast and use this distiller's yeast to prepare rice wine

[0030] Preparation of koji:

[0031] 1) Gather Polygonum flowers, wear gloves to avoid sweat stains on Polygonum flowers, and dry them immediately on the same day;

[0032] 2) Crush the flower of Polygonum, crush it with a stone mortar, and then use a sieve to sieve out the petals and pedicels of Polygonum; take the flower seeds of Polygonum;

[0033] 3) Proportioning of Polygonum flower seeds, the weight parts are Polygonum flower seeds, 600g, rice flour, 10kg, stir evenly, then add 2000g of water to make dough, knead into small balls with a diameter of 3-4cm;

[0034] 4) For fermentation, evenly spread the small balls kneaded into 3-4cm diameter in a room with a temperature of 27-28°C for one week. Instantly.

[0035] To prepare rice wine:

[0036] Including the following steps:

[0037] 1) Steam rice, steam the glutinous rice in a wooden barrel, and then spre...

Embodiment 2

[0045] Embodiment 2, the preparation of distiller's yeast and use this distiller's yeast to prepare rice wine

[0046] Preparation of koji:

[0047] 1) Gather Polygonum flowers, wear gloves to avoid sweat stains on Polygonum flowers, and dry them immediately on the same day;

[0048] 2) Crush the flower of Polygonum, crush it with a stone mortar, and then use a sieve to sieve out the petals and pedicels of Polygonum; take the flower seeds of Polygonum;

[0049] 3) Proportioning of Polygonum flower seeds, the weight parts are Polygonum flower seeds, 800g, rice flour, 12kg, stir evenly, then add 3000g of water to make dough, knead into small balls with a diameter of 4-5cm;

[0050] 4) For fermentation, evenly spread the balls kneaded into 4-5cm in diameter in a room with a temperature of 27-28°C for one week. Instantly.

[0051] To prepare rice wine:

[0052] Including the following steps:

[0053] 1) Steam rice, steam the glutinous rice in a wooden barrel, and then spread ...

Embodiment 3

[0061] Embodiment 3, the preparation of distiller's yeast and use this distiller's yeast to prepare rice wine

[0062] Preparation of koji:

[0063] The flower seeds of Polygonum japonica described below are made by sieving the flower petals after the flower of Polygonum japonica plucked when there is dew in the morning and dried immediately. Said Polygonum japonica is planted at 19-20 o'clock in the evening in April in spring; the Polygonum japonica is planted in a pit of 16-20 cm, with 4-8 seeds in each pit. Only by adopting this kind of spicy Polygonum flower can better distiller's yeast be obtained.

[0064] 1) Gather Polygonum flowers, wear gloves to avoid sweat stains on Polygonum flowers, and dry them immediately on the same day;

[0065] 2) Crush the flower of Polygonum, crush it with a stone mortar, and then use a sieve to sieve out the petals and pedicels of Polygonum; take the flower seeds of Polygonum;

[0066] 3) Proportioning of Polygonum flower seeds, the wei...

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PUM

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Abstract

The invention relates to wine yeast. The wine yeast comprises the following substances in parts by weight: 6-8 parts of seed of ciderage flower, 100-120 parts of rice flour, and 20-30 parts of water. A preparation method for the wine yeast comprises the following steps: collecting ciderage flower, smashing the ciderage flower, proportioning the seed of ciderage flower, and fermenting. The method for preparing rice wine by using the wine yeast comprises the following steps: steaming rice, making yeast, fermenting, squeezing, boiling wine, storing, filling, and sealing. According to the wine yeast and the preparation method, the wine yeast can be used for fermenting rice wine just right, the prepared rice wine has full-bodied taste and is golden yellow and bright. The invention also discloses a method suitable for manufacture and preservation of the rice wine, so that the shelf life of the rice wine prepared by the wine yeast reaches more than two years.

Description

technical field [0001] The invention relates to a preparation method of rice wine. Background technique [0002] Rice wine, also known as glutinous rice wine, sweet wine, fermented glutinous rice, glutinous rice, etc., is popular among people because of its simple brewing process, sweet and mellow taste, and extremely low alcohol content. The existing preparation method of rice wine is to first use broken grains as raw materials to enrich microorganisms to make distiller's yeast, and then use distiller's yeast to impel more grains to saccharify and ferment to make wine. It also contains a large number of miscellaneous bacteria, and the rice wine made is too strong and not sweet enough, or sweet and not enough aftertaste, or even sour and smelly, and the health-preserving effect of rice wine is not outstanding. [0003] At present, a large amount of research has been placed on how to add other substances to diversify the taste and nutritional matching of rice wine. For exam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 朱咏涛
Owner 黄山市休宁县山清泉米酒厂
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