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Production method for yellow wine lee rice wine

A production method and technology of rice distiller's grains, which are applied in the preparation of alcoholic beverages and other directions, can solve the problems that no one has implemented yet, and achieve the effects of rich amino acid content, balanced amino acid content, and sweet and soft taste.

Inactive Publication Date: 2016-06-22
ZHEJIANG FORESTRY UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of rice wine lees to produce rice wine is still blank, and no one has implemented it yet.

Method used

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  • Production method for yellow wine lee rice wine
  • Production method for yellow wine lee rice wine
  • Production method for yellow wine lee rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Soak the glutinous rice in water at 0°C to 10°C for 14d to 15d, drain the water, steam the glutinous rice for 10min to 30min to obtain steamed glutinous rice; cool the steamed glutinous rice to 30°C to 35°C.

[0023] After pulverizing 30-50 parts by weight of rice wine distiller's grains, add 50-70 parts by weight of hot water at 35° C. to the rice wine distiller's grains and stir evenly.

[0024] Get 1kg of steamed glutinous rice and drop it into the cylinder (the method of spreading rice), when the temperature of the rice drops to 25-28°C, add 1kg of rice wine distiller's grains, 8g of sweet wine koji, 1g of glucoamylase and 1g of protease for wine by weight, Mix evenly; after the saccharification stage and the fermentation stage, the fermented product is taken out, left to stand for 24 hours, clarified, filtered, and sterilized to obtain yellow distiller's grain rice wine. The saccharification stage is: saccharification at 35°C-36°C for 10h-20h, the first raking; sac...

Embodiment 2

[0026] Soak the glutinous rice in water at 0°C to 10°C for 14d to 15d, drain the water, steam the glutinous rice for 10min to 30min to obtain steamed glutinous rice; cool the steamed glutinous rice to 30°C to 35°C.

[0027] After pulverizing 30-50 parts by weight of rice wine distiller's grains, add 50-70 parts by weight of hot water at 35° C. to the rice wine distiller's grains and stir evenly.

[0028] Get 1kg of steamed glutinous rice and drop it into the cylinder (rice spreading method). When the temperature of the rice drops to 25-28°C, add 0.5kg of rice wine distiller's grains, 8g of sweet wine koji by mass, 1g of glucoamylase and 1g of wine by weight. Mix evenly with protease; after the saccharification stage and the fermentation stage, take out the fermented product, let it stand for 24 hours, then clarify, filter, and sterilize to obtain yellow distiller's grains rice wine. The saccharification stage is: saccharification at 35°C-36°C for 10h-20h, the first raking; sac...

Embodiment 3

[0030] Soak the glutinous rice in water at 0°C to 10°C for 14d to 15d, drain the water, steam the glutinous rice for 10min to 30min to obtain steamed glutinous rice; cool the steamed glutinous rice to 30°C to 35°C.

[0031] After pulverizing 30-50 parts by weight of rice wine distiller's grains, add 50-70 parts by weight of hot water at 35° C. to the rice wine distiller's grains and stir evenly.

[0032] Get 1kg of steamed glutinous rice and drop it into the cylinder (rice spreading method), when the rice temperature drops to 25-28°C, add 0.33kg of rice wine distiller's grains, 8g of sweet wine koji, 1g of glucoamylase and 1g of protease for wine , mixed evenly; after the saccharification stage and the fermentation stage, the fermented fermented product was taken out, left to stand for 24 hours, clarified, filtered, and sterilized to obtain yellow distiller's grain rice wine. The saccharification stage is as follows: saccharification at 35°C to 36°C for 10h to 20h, the first r...

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Abstract

The invention relates to a production method for yellow wine lee rice wine. The method includes the following steps that sticky rice is soaked, cooked and evenly mixed with smashed yellow wine lees to which hot water is added to be stirred to be even in proportion, sweet distiller's yeast, saccharifying enzymes and protease are added, and saccharifying and fermentation are conducted; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained; or saccharifying enzymes, wine protease and an aroma enhancing multiple microbe starter are added to smashed yellow wine lees to which hot water is added to be stirred to be even, sweet fermented-rice obtained after saccharifying and fermentation and sticky rice are soaked, cooked, subjected to distiller's yeast adding and saccharified, and the fermented sweet fermented-rice is matched in proportion; after standing for 24 h, clarification, filtering and sterilization are conducted, and then the yellow wine lee rice wine is obtained. The yellow wine lees serve as raw materials for making the rice wine, protein, amino acid, microelements essential for the human body and several flavor substances contained in the yellow wine lees are fully utilized, and the made rice wine is mellow in aroma, fragrant, sweet and soft in taste and rich in nutrition.

Description

technical field [0001] The invention relates to a production method of yellow distiller's grains rice wine. Background technique [0002] Yellow rice wine is a low-alcohol brewed wine with rich nutrition. Some scholars believe that rice wine is the most nutritious and healthy wine in the world, and it is called "liquid cake". In addition to water and ethanol, the main components of rice wine also contain glucose, maltose, dextrin, glycerin, organic acids, amino acids, etc. Dozens of biologically active peptides with physiological functions have been found in rice wine, rich in vitamin C, vitamin B2, vitamin A, vitamin D, vitamin E and vitamin K. In addition, there are macro elements such as K, Na, Ca and trace elements such as Cu, Zn and Fe in rice wine. Therefore rice wine has very high nutritional value. Yellow rice distiller's grains are the by-products of the rice wine production process, that is, the residues after the raw materials are soaked, cooked, fermented, an...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 郭明董颖娜
Owner ZHEJIANG FORESTRY UNIVERSITY
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