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Appetizing sweet wine starter used by vinosity-free Chinese rice wine and preparation method thereof

A technology for sweet fermented glutinous rice and glutinous rice wine, which is applied to the field of appetizing sweet fermented fermented rice wine and its preparation, and can solve the problems of bad taste and spicy taste of fermented fermented fermented rice wine.

Inactive Publication Date: 2017-12-12
GUIZHOU FOOD R & D CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, most of the sweet wines produced by sweet wine koji on the market have a certain alcohol content, and the alcohol content is relatively high, generally 3-5% vol, which makes the wine taste strong and spicy, which in turn makes the sweet The taste of the wine is not good

Method used

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  • Appetizing sweet wine starter used by vinosity-free Chinese rice wine and preparation method thereof
  • Appetizing sweet wine starter used by vinosity-free Chinese rice wine and preparation method thereof
  • Appetizing sweet wine starter used by vinosity-free Chinese rice wine and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] Formula: 875kg bran, 175kg rice distiller's grains, 10.5kg yam, 4.3kg heterophylla, 3.3kg tangerine peel, 2.3kg licorice, 1.3kg cinnamon, 2.3kg star anise, 3.5kg fennel, 2.5kg Dendrobium candidum, 3866 rhizopus 5kg of koji, 2.3kg of yeast and 200kg of process water.

[0058] The 3866 rhizopus koji are prepared in this way: get the bran, add water with a mass fraction of 36%, mix well and then mix it at 1.3kg / cm 2 After steaming under high pressure for 45 minutes, cool to 32-36°C, inoculate in a test tube in a sterile state, at 28-33°C, culture for 45-50h, then move the strain to the middle of the test tube, cultivate for 2 days, and then dry it , that is, 3866 root mold koji.

[0059] The process water is prepared in the following way: adding Polygonum papaya and Dendrobium candidum into the water, boiling for 20-30 minutes, filtering, and taking the filtrate to obtain the process water.

[0060] The preparation technology of appetizing type liqueur koji:

[0061] 1....

Embodiment 2

[0070] Formula: 890kg of bran, 180kg of rice distiller's grains, 11kg of Chinese yam, 4.4kg of heterophylla, 3.4kg of tangerine peel, 2.4kg of licorice, 1.4kg of cinnamon, 2.4kg of star anise, 4kg of fennel, 3kg of Dendrobium candidum, 5.5kg of 3866 moldy koji , 2.4kg of yeast and 220kg of process water.

[0071] The 3866 rhizopus koji are prepared in this way: get the bran, add water with a mass fraction of 36%, mix well and then mix it at 1.3kg / cm 2 After steaming for 45 minutes under high pressure, cool to 32-36°C, inoculate in a triangular flask under aseptic condition, at 28-33°C, close the bottle when the mycelium grows for one hour, turn the triangular flask upside down, and cultivate it mature Pack it into sterilized kraft paper and dry it at 40°C-45°C to get 3866 mold koji.

[0072] The process water is prepared in the following way: adding Polygonum papaya and Dendrobium candidum into the water, boiling for 25 minutes, filtering, and taking the filtrate to obtain th...

Embodiment 3

[0083] Formula: bran 860kg, rice distiller's grains 170kg, yam 10kg, heterophylla 4.2kg, dried tangerine peel 3.2kg, licorice 2.2kg, cinnamon 1.2kg, star anise 2.2kg, spicy Polygonum 3kg, Dendrobium candidum 2kg, 3866 mold koji 4.5kg , 2.2kg of yeast and 180kg of process water.

[0084] The 3866 rhizopus koji are prepared in this way: get the bran, add water with a mass fraction of 35%, and mix thoroughly at 1.2kg / cm 2 After steaming under high pressure for 40 minutes, cool to 32-36°C, inoculate in a test tube in a sterile state, at 28-33°C, after 45 hours of cultivation, move the strain to the middle of the test tube, after 2 days of cultivation, dry it, that is Get 3866 root mold koji.

[0085] The process water is prepared in the following way: adding Polygonum papaya and Dendrobium candidum into the water, boiling for 20-30 minutes, filtering, and taking the filtrate to obtain the process water.

[0086] The preparation technology of appetizing type liqueur koji:

[008...

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Abstract

The invention discloses an appetizing sweet wine starter used by vinosity-free Chinese rice wine and a preparation method thereof. The sweet wine starter is mainly prepared from bran, rice wine lees, rhizoma dioscoreae, radix pseudostellariae, tangerine peel, radix glycyrrhizae, cortex cinnamomi, fructus anisi stellati, flaccid knotweed herb, dendrobium officinale kimura ex migo, 3866 rhizopus starter, yeast and process water. The Chinese rice wine brewed with the sweet wine starter is free of vinosity, and has fragrant flavor, thereby enabling more crowds of people to enjoy the sweet wine. Meanwhile, the sweet wine starter has an appetizing effect.

Description

technical field [0001] The invention relates to sweet wine koji for sweet fermented glutinous rice and a preparation method thereof, in particular to an appetizing sweet wine koji for non-alcoholic sweet glutinous rice and a preparation method thereof. technical background [0002] Add the spores of Aspergillus to the cooked white rice, and then keep it warm, and lush mycelia grow on the rice grains, that is, distiller's yeast. The starch in rice grains is saccharified and fermented under the action of enzymes such as glucoamylase and amylase of Aspergillus. Therefore, it or malt has been used as a raw material for sugar fermentation since ancient times, and is used to make wine and sweet wine. [0003] Tianjiu Niang is a traditional fermented food made from glutinous rice as the main raw material. After cooking the soaked glutinous rice, add a certain amount of sweet wine koji and keep it warm for a certain period of time to obtain the finished product. . During the ferme...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/8984A61P1/14C12R1/845
CPCA61K36/36A61K36/484A61K36/54A61K36/57A61K36/704A61K36/752A61K36/8945A61K36/8984C12G3/02A61K2300/00
Inventor 杜鑫骆燕郭启鹏兰洋
Owner GUIZHOU FOOD R & D CENT
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