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A kind of brewing process of low-sugar jujube rice wine

A technology of jujube and rice wine, which is applied in the field of wine making, can solve the problems of high sweetness of jujube rice wine and increased alcohol content of rice wine, and achieve the effects of full body, increased alcohol content, and improved bitterness and astringency

Active Publication Date: 2016-04-20
SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the above technical problems, and provides a low-sugar jujube rice wine brewing process that can not only enrich the nutrition and taste of rice wine, but also solve the problem of high sweetness of red date rice wine, increase the alcohol content of rice wine, and prolong the shelf life

Method used

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  • A kind of brewing process of low-sugar jujube rice wine
  • A kind of brewing process of low-sugar jujube rice wine
  • A kind of brewing process of low-sugar jujube rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Preparation of Jujube Juice

[0030] Selection of raw materials (500g) → washing in warm water → soaking in warm water for 24 hours → denucleating → adding 2000 mL of water and heating for 40 minutes → cooling → pulping with a beating machine (while filtering out the red date skin) → bottling → sterilization → cooling

[0031] (2) The production of red date rice wine

[0032] (1) After the glutinous rice is selected, rinse it with water and soak for 36 hours. The degree of soaking rice requires that there be no hard cores when the rice is pinched, and it is better to be powdered.

[0033] (2) After soaking the glutinous rice, put it in a steamer and cook for 10 minutes.

[0034] (3) After the rice is steamed, cool it to 32°C, add an appropriate amount of cold water to make the rice grainy, stir in the sweet koji, and after mixing, make the surface of the rice into an inverted trumpet-shaped nest. The amount of koji added is 0.5% of the weight of glutinous rice.

[0035] (4) ...

Embodiment 2

[0041] (1) Preparation of Jujube Juice

[0042] Selection of raw materials (300g) → washing in warm water → soaking in warm water for 16 hours → denucleating → adding 1200 mL of water and heating for 40 minutes → cooling → pulping with a beating machine (while filtering out the red jujube skin) → bottling → sterilization → cooling

[0043] (2) The production of red date rice wine

[0044] (1) After the glutinous rice is selected, rinse it with water and soak it for 24 hours. The degree of soaking rice requires that there be no hard cores when the rice is pinched, and it is better to be powdered.

[0045] (2) After soaking the glutinous rice, put it in a steamer and cook for 8 minutes.

[0046] (3) After the rice is steamed, cool it to 30°C, add an appropriate amount of cold water to make the rice grainy, stir in the sweet koji, and after mixing, make the surface of the rice into an inverted trumpet-shaped nest. The amount of koji added is 0.3% of the weight of glutinous rice.

[0047] ...

Embodiment 3

[0053] Using the methods and steps in Example 1, study the mixing of lactic acid bacteria and yeast under the same conditions

[0054] The effect of fermentation on the sugar content of the product (unit: mg / mL).

[0055] Table 1 The effect of mixed fermentation of lactic acid bacteria and yeast on the sugar content of products (unit: mg / mL)

[0056] (The amount of jujube juice added is 48mL / 100g glutinous rice)

[0057] It can be seen from Table 1 that when lactic acid bacteria and yeast are not used for fermentation, the sugar content of the product is 302 mg / mL; when lactic acid bacteria are used alone for fermentation, the sugar content of the product is reduced to 169 mg / mL; when yeast fermentation is used alone , The sugar content of the product is reduced to 102mg / mL; and only when lactic acid bacteria and yeast are used for mixed fermentation, when the same strain is used, the sugar content reduction effect is more obvious, which can be reduced to 52mg / mL. Although the added ...

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Abstract

The invention belongs to the technical field of wine brewing, and particularly relates to a brewing technique of low-sugar red date rice wine. In the manufacturing process of the red date rice wine, lactobacillus and microzyme are utilized to carry out mixed fermentation, thereby lowering the sugar degree of the red date rice wine. The technique comprises the following steps: 1) after selecting glutinous rice, cleaning with water, and immersing for 24-48 hours; 2) sending the immersed glutinous rice into a steamer, and steaming for 8-10 minutes; 3) cooling the steamed rice to 30-32 DEG C, adding cooled boiled water until the rice appears granular, blending with sweet wine yeast, evenly mixing, making the surface of the rice into an inverted flared socket, and the like. On the basis of fermentation by using the traditional sweet wine yeast, the lactobacillus-microzyme mixed strains are adopted, the mixed fermentation of the strains greatly lowers the sugar degree of the product and enhances the alcohol content of the product; and meanwhile, the lactobacillus improves the bitterness of the red date rice wine fermented by independently using the microzyme, increases the acidity of the product, and prevents the microzyme from excessive fermentation.

Description

Technical field [0001] The invention belongs to the technical field of wine making, in particular to a brewing process of low-sugar red date rice wine. Background technique [0002] Jujube is a good nutritional product. It is rich in vitamins A, B, C, etc. and a variety of vitamins, amino acids, and minerals necessary for the human body. It has the functions of invigorating the spleen and stomach, nourishing qi, nourishing blood and calming nerves, anti-allergic, and curing hypotension. . Rice wine has the characteristics of mild wine, nutrition and health care, sweetness and sourness, and is very popular among consumers. The red date rice wine prepared by combining the red dates and the rice wine through the processes of cooking, saccharification, fermentation, filtration, etc., is nutritious and improves the comprehensive utilization value of the red dates. [0003] At present, the general rice wine on the market is made according to the traditional technology. The taste is too...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 叶阳王洋左勇刘清斌黄亚西
Owner SICHUAN UNIVERSITY OF SCIENCE AND ENGINEERING
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