Brewing method of yellow wine

A technology of rice wine and honey zygosomyces, applied in the field of wine making, can solve the problem of high sugar content in rice wine and achieve the effect of reducing the total sugar content

Active Publication Date: 2016-03-16
阳西美味鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a brewing method of yellow rice wine in order to overcome the problem that the sugar content of yellow rice wine brewed in the prior art is too high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Rice washing and rice soaking: Weigh 600g of white glutinous rice, wash it 3-5 times, wash until the water is no cloudy, soak in water at room temperature for 48 hours, change the water every 24 hours, and carry out stripping without rinsing after soaking. Steam rice.

[0029] (2) Steamed rice: Cook under high pressure (121MPa) for 30 minutes, pour cooled boiled water, and continue to cook under the same conditions for 10 minutes. The rice obtained should be cooked but not mushy, transparent but not rotten, loose and even, without lumps, hard on the outside and soft on the inside , there is no white heart inside, it is elastic, and the rice grains are complete.

[0030] (3) Sprinkle with water: pour clean sterile water from the top of the rice to cool down the rice to increase its water content and make the surface of the rice grains smooth. The rice grains are separated from each other to facilitate the mixing of seed koji and the growth of microorganisms.

[0031...

Embodiment 2

[0038] (1) Rice washing and rice soaking: Weigh 600g of white glutinous rice, wash it 3-5 times, wash until the water is no cloudy, soak in water at room temperature for 48 hours, change the water every 24 hours, and carry out stripping without rinsing after soaking. Steam rice.

[0039] (2) Steamed rice: Cook under high pressure (121MPa) for 30 minutes, pour cooled boiled water, and continue to cook under the same conditions for 10 minutes. The rice obtained should be cooked but not mushy, transparent but not rotten, loose and even, without lumps, hard on the outside and soft on the inside , there is no white heart inside, it is elastic, and the rice grains are complete.

[0040] (3) Sprinkle with water: pour clean sterile water from the top of the rice to cool down the rice to increase its water content and make the surface of the rice grains smooth. The rice grains are separated from each other to facilitate the mixing of seed koji and the growth of microorganisms.

[0041...

Embodiment 3

[0048] (1) Rice washing and rice soaking: Weigh 600g of black glutinous rice, wash it 3-5 times, wash until the water is not cloudy, soak in water at room temperature for 48 hours, change the water every 24 hours, and carry out stripping without rinsing after soaking. Steam rice.

[0049] (2) Steamed rice: Cook under high pressure (121MPa) for 30 minutes, pour cooled boiled water, and continue to cook under the same conditions for 10 minutes. The rice obtained should be cooked but not mushy, transparent but not rotten, loose and even, without lumps, hard on the outside and soft on the inside , there is no white heart inside, it is elastic, and the rice grains are complete.

[0050] (3) Sprinkle with water: pour clean sterile water from the top of the rice to cool down the rice to increase its water content and make the surface of the rice grains smooth. The rice grains are separated from each other to facilitate the mixing of seed koji and the growth of microorganisms.

[005...

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PUM

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Abstract

The invention relates to the technical field of wine brewing, and specifically discloses a brewing method of yellow wine. The method comprises the steps of rice washing, rice immersing, cooking, drenching water, yeast stirring, saccharifying and fermenting, wherein in a fermenting process, an (Zygosaecharomyces mellis) LGL-1 with the preservation number CCTCC No. M 2015545, honey and yeast are inoculated. The yellow wine prepared by the method is obviously reduced in total sugar content, accords with the pursuit of people for healthy life, and is suitable for people loving beauty and the middle aged and the old to drink.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for brewing rice wine. Background technique [0002] Yellow rice wine is rich in nutrition and contains 21 kinds of amino acids, including several unknown amino acids, which cannot be synthesized by the human body and must rely on food intake for 8 essential amino acids. Yellow rice wine has all of them, so it is known as "liquid cake". The traditional brewing method of yellow rice wine is to use rice, millet, black rice, corn, wheat, etc. as raw materials, steamed, mixed with wheat koji, rice koji or wine medicine, saccharified and fermented to make sweet, semi-sweet rice wine. For sweet brewed wine, there are more sugars in the fermentation raw materials that have not been converted into alcohol, and the sugar content is high, resulting in sweet and greasy products, which affects sales. [0003] Low-sugar Guangdong rice wine has a certain health care effect on the hum...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/645
CPCC12G3/02
Inventor 刘功良白卫东赵文红李南薇钱敏朱宝生朱思旭
Owner 阳西美味鲜食品有限公司
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