Yellow rice wine produced by double-curved joint fermentation and its production process

A technology of combined fermentation and production process, which is applied in the field of rice wine fermentation, can solve problems such as inability to guarantee quality, and achieve the effect of ensuring excellent quality, good taste and stable quality

Active Publication Date: 2016-04-06
JINHUA SHOUSHENG LIQUOR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because japonica rice is not the best type of rice for wine making, if two different types of rice are mixed to brew yellow rice wine, the amount of wine produced will not be as much as that made with glutinous rice alone; those skilled in the art know that the key to the success of wine making lies in the quality of koji, and this The rice wine koji, rhizopus baiyao, raw wheat koji, red koji, α-amylase, and acid protease in the formula are all purchased directly, and their quality cannot be guaranteed to play their due role

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: a kind of yellow rice wine produced by double-curved joint fermentation is characterized in that, the yellow rice wine produced by described double-curved joint fermentation, in parts by weight, its formula is:

[0043] Water: 90 parts, glutinous rice: 85 parts, raw wheat koji: 5 parts, homemade red yeast rice: 3 parts, distiller's mother: 4 parts;

[0044] The production technology of the yellow rice wine produced by above-mentioned hyperbolic combined fermentation comprises the following steps:

[0045] a. Rice soaking: the rice soaking time is 14 days, and the slurry water operation is carried out the day before the rice steaming, and the acidity of the slurry water is controlled to 4g / L;

[0046] b. Steamed rice: cook at normal pressure for 3 minutes each time, and control the height of the rice layer at 20cm. Make sure that the rice is evenly cooked, so that it is cooked but not mushy, and the rice grains are smooth, without white heart or rice essenc...

Embodiment 2

[0068] Embodiment 2: a kind of yellow rice wine produced by combined fermentation of hyperbolic song, the yellow rice wine produced by combined fermentation of double song, in parts by weight, its formula is: water: 120 parts, glutinous rice: 110 parts, raw wheat koji: 15 parts, Red yeast rice: 10 parts, wine mother: 12 parts;

[0069] The production technology of the yellow rice wine produced by above-mentioned hyperbolic combined fermentation comprises the following steps:

[0070] a. Rice soaking: the rice soaking time is 16 days, and the slurry water operation is carried out the day before the rice steaming, and the acidity of the slurry water is controlled to 5g / L;

[0071] b. Steamed rice: cook at normal pressure for 5 minutes per retort, control the height of the rice layer at 25cm, make sure that the rice is evenly cooked, so that it is cooked but not mushy, and the rice grains are smooth, without white heart or rice essence;

[0072] c. Spread rice: cool to 52°C with...

Embodiment 3

[0093] Embodiment 3: a kind of yellow rice wine produced by double-curved joint fermentation, described yellow rice wine produced by double-curved joint fermentation, in parts by weight, its formula is:

[0094] Water: 100 parts, glutinous rice: 95 parts, raw wheat koji: 7 parts, red yeast rice: 6 parts, wine mother: 8 parts;

[0095] The production technology of the yellow rice wine produced by above-mentioned hyperbolic combined fermentation comprises the following steps:

[0096] a. Rice soaking: the rice soaking time is 15 days, and the slurry water operation is performed the day before the rice steaming, and the acidity of the slurry water is controlled to 4g / L;

[0097] b. Steamed rice: cook at normal pressure for 4 minutes per retort, control the height of the rice layer at 23cm, ensure that the rice is cooked evenly, so that the rice is cooked but not mushy, and the rice grains are smooth, without white heart or rice essence;

[0098] c. Spread rice: cool to 50°C with...

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PUM

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Abstract

The invention relates to the technical field of yellow wine fermentation and in particular relates to yellow wine subjected to double-koji (raw wheat koji and red yeast rice) combined fermented production and a production process thereof. Excellent characteristics such as taste and flavor of the yellow wine can be guaranteed, the liquor yield of the yellow wine can be improved, the aims of improving the quality and yield are achieved, and respective advantages of the wheat koji wine and red yeast rice wine are combined. The yellow wine comprises 90-120 parts of water, 85-110 parts of sticky rice, 5-15 parts of raw wheat koji, 3-10 parts of red yeast rice and 4-12 parts of distiller yeasts.

Description

technical field [0001] The invention relates to the technical field of yellow rice wine fermentation, in particular to yellow rice wine produced by combined fermentation of double koji (raw wheat koji and red koji) and a production process thereof. Background technique [0002] Yellow rice wine is brewed from rice, wheat, corn, millet, etc., after cooking, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. It is the oldest traditional brewing in China. Wine is one of the three ancient wines in the world; as a unique wine of the Chinese nation, it is gentle in nature, full in body, and mellow in taste; it is rich in amino acids, with as many as 18 types, and is the most essential amino acid content in the human body. It is famous for its beautiful color, rich nutrition and unique taste. [0003] Raw wheat koji can impart good taste and rich flavor to rice wine, but the saccharification ability of raw wheat koji is weak, the starch ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 蒋方明周高峰金永春
Owner JINHUA SHOUSHENG LIQUOR IND
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