A kind of brewing method of Sanhua wine

The technology of Sanhua wine and rice is applied in the field of food processing, which can solve the problems of inability to meet the quality requirements of liquor, low quality rate of Sanhua wine, low production efficiency, etc. productive effect

Active Publication Date: 2021-05-07
桂林国农生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the Sanhua Liquor brewed by the current brewing method has a low rate of high grade and low quality, which cannot meet people's requirements for the quality of liquor, and the production efficiency is low.

Method used

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  • A kind of brewing method of Sanhua wine
  • A kind of brewing method of Sanhua wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A brewing method of Sanhua wine, comprising the following steps:

[0029] (1) Rice selection: select high-quality, fresh, rice-flavored rice produced in northern Guangxi and Guangxi, smooth, and with a starch content of 75%;

[0030] (2) Rice washing: rinse the selected rice with pure water;

[0031] (3) Pretreatment: add pure water to the washed rice according to the volume ratio of 1:1, and use ultrasonic wave with a frequency of 25KHz for 8 minutes to remove the rice;

[0032] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it in 45°C pure water for 15 minutes, fish it out and drain the rice;

[0033] (5) Steaming rice: put the drained rice into a retort, cook it for 10 minutes with a steam pressure of 0.4 MPa for the first time, and sprinkle an appropriate amount of pure water; for the second time, steam it with a steam pressure of 0.8 MPa for 5 minutes After that, sprinkling an appropriate amount of pure water and vinegar liquid...

Embodiment 2

[0041] A brewing method of Sanhua wine, comprising the following steps:

[0042] (1) Rice selection: select high-quality, fresh, rice-flavored rice that is produced in the north of Guangxi, Guangxi, smooth, and has a starch content of 81%;

[0043] (2) Rice washing: rinse the selected rice with pure water;

[0044] (3) Pretreatment: Add pure water to the washed rice at a volume ratio of 1:1, and use ultrasonic waves with a frequency of 26KHz for 9 minutes to remove the rice;

[0045] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it with 47°C pure water for 17 minutes, fish it out and drain the rice;

[0046] (5) Rice steaming: put the drained rice into a retort, cook it with steam pressure of 0.45MPa for 12 minutes for the first time, sprinkle appropriate amount of pure water; steam it for 7 minutes with steam pressure of 0.85MPa for the second time Afterwards, pour into appropriate amount of pure water and vinegar liquid again; After ste...

Embodiment 3

[0054] A brewing method of Sanhua wine, comprising the following steps:

[0055] (1) Rice selection: select high-quality, fresh, rice-flavored rice produced in northern Guangxi and Guangxi, smooth, and with a starch content of 85%;

[0056] (2) Rice washing: rinse the selected rice with pure water;

[0057] (3) Pretreatment: add pure water to the washed rice according to the volume ratio of 1:1, and use ultrasonic wave with a frequency of 27KHz for 10 minutes to remove the rice;

[0058] (4) Rice soaking: put the above-mentioned rice fished out into a rice soaker, soak it in 48°C pure water for 20 minutes, fish it out and drain the rice;

[0059] (5) Rice steaming: put the drained rice into a retort, steam it for 15 minutes with a steam pressure of 0.5 MPa for the first time, and sprinkle an appropriate amount of pure water; steam it for 8 minutes with a steam pressure of 0.9 MPa for the second time Afterwards, pour into appropriate amount of pure water and vinegar liquid ag...

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Abstract

The invention belongs to the technical field of food processing, and specifically discloses a brewing method of Sanhua wine. The brewing method of Sanhua wine of the present invention comprises the following steps: (1) selecting rice; (2) washing rice; (3) pretreatment: adopting ultrasonic auxiliary treatment; (4) soaking rice; (6) Spreading to dry; (7) Mixing koji: evenly mixing in medicinal koji powder; (8) Saccharification in the lower vat; (9) Fermentation; (10) Distilling; (11) Aging blending. The Sanhua liquor brewed by the brewing method of the present invention has a high rate of superior grade and high quality of the Sanhua liquor, can effectively meet people's requirements for liquor quality, and has high production efficiency.

Description

【Technical field】 [0001] The invention relates to the technical field of food processing, in particular to a method for brewing Sanhua wine. 【Background technique】 [0002] Sanhua wine, the name of the wine comes from a set of methods for measuring the alcohol content of white koji handed down by the predecessors. This method is mainly based on "hops", and "hops" refers to the white foam that appears after the wine is shaken. In the old days, the quality of wine was often judged by "viewing flowers". Generally speaking, the thinner the hops and the longer the accumulation time is the top grade. After Sanhua wine is bottled, after vigorous shaking, the large and small hops piled up on the liquid surface are divided into three levels, and then disappear one by one. , The name of the wine comes from this. [0003] Sanhua wine is one of the three treasures of Guilin, the representative of Chinese rice-flavored liquor, and is known as the king of rice wine. However, the Sanhua...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/022C12G3/026C12H6/02A61K36/899A61P1/14
CPCA61K36/287A61K36/53A61K36/534A61K36/67A61K36/899C12G3/02C12H6/02A61K2300/00
Inventor 徐绍宣
Owner 桂林国农生态农业科技有限公司
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