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Preparation method for yellow rice wine

A technology of yellow rice wine and koji, which is applied in the preparation of alcoholic beverages, methods based on microorganisms, biochemical equipment and methods, etc., can solve the problems of rice wine market development barriers, etc., and achieve the goal of enhancing human immunity, low production cost, and increasing purity Effect

Active Publication Date: 2014-04-02
福建老福洲酒业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is also the characteristic of losing light and becoming mixed at low temperature, which makes rice wine develop a certain obstacle in the market

Method used

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  • Preparation method for yellow rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 1.5 times the amount of rice to soak in pure water for 13 hours, until it completely absorbs water and swell, place it in a heating pot and cook at 100°C for 34 minutes until it is fully cooked, turn off Fire, keep warm for 12 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 10°C; then add 1 / 10 of the amount of rice to the above cooled rice and mix it Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 25°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , and fermented for 7 days; then mixed with 1 times the amount of koji yeast and 3 times the amount of pure water of rice, mixed well, sealed it and placed it at 14°C for another 32 days of constant temperature fermentation...

Embodiment 2

[0022] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 2 times the amount of rice to soak in pure water for 12 hours, until it completely absorbs water and swell, put it in a heating pot and cook at 125°C for 32 minutes until it is fully cooked, turn off Fire, keep warm for 5 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 8°C; then add 1 / 10 of the amount of koji to the above cooled rice and mix Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 29°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , co-fermented for 6 days; then mixed with 2 times the amount of yeast of distiller’s yeast and 3 times the amount of pure water of rice, after mixing, sealed it and placed it at 13°C for another 15 days of constant temperature ferm...

Embodiment 3

[0024] Weigh barley: millet = 1:1, crush it into 100-mesh fine powder, add 1.9 times the amount of rice to soak in pure water for 10 hours, until it completely absorbs water and swell, place it in a heating pot and cook at 105°C for 30 minutes until it is fully cooked, turn off Fire, keep warm for 7 minutes, then spread the steamed rice and transfer it to a sterilized clean container, and cool it rapidly at a temperature of 6°C; then add 1 / 10 of the amount of koji to the above cooled rice and mix Mix well, then put it into a sterilized fermentation tank, put it in a constant temperature fermentation box at 26°C for saccharification and fermentation, stir once every 2 hours on the first day, once every 6 hours on the second day, and once a day after that , and fermented for 5 days; then mixed with 5 times the amount of koji yeast and 3 times the amount of pure water of rice, mixed well, sealed it and placed it at 12°C for another 18 days of constant temperature fermentation, ult...

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Abstract

The invention discloses a preparation method for yellow rice wine and belongs to the technical field of yellow rice wine production processing. The preparation method comprises the following steps of (1) smashing, immersing, stewing and cooling coix lacryma-jobi and millets which serve as raw materials; (2) adding cooled rice into distilled yeast, uniformly mixing and stirring the materials for diastatic fermentation, adding yeast and purified water to implement constant-temperature fermentation, performing ultrasonic treatment after fermentation is executed, performing squeezed filtration, collecting filtrate, sterilizing the filtrate, and storing the filtrate in a sealed manner to obtain the yellow rice wine. The preparation method for the yellow rice wine is low in production cost and simple in technology; the yellow rice wine has good color, fragrance and flavor, tastes delicious and mellow and does not contain any additive and pigment; by virtue of long-time drinking, the yellow rice wine has good effects for resisting fatigue, enhancing the immunity of a human body, tonifying Yang and kidney and the like.

Description

technical field [0001] The invention belongs to the technical field of rice wine production and processing, in particular to a preparation method of rice wine. Background technique [0002] Yellow rice wine is one of the three ancient wines in the world. It originated in China and is unique in the world's beverage and wine industry. Its brewing and drinking history has been more than 5,000 years. As early as the Shang and Zhou dynasties, the ancients created the original koji double fermentation method and began to brew rice wine in large quantities. At that time, rice wine accounted for 30%-50% of the alcohol consumption; at the first national wine appraisal meeting after liberation, rice wine accounted for two of the eight famous wines; Alcohol is well-known at home and abroad. [0003] Rice wine is mainly made of rice and glutinous rice as the main raw materials, which are brewed through cooking, saccharification, fermentation, pressing, filtration, decoction and blendi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12R1/865
Inventor 李兴彪
Owner 福建老福洲酒业股份有限公司
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