Production method for longan, lotus seed and rice polypeptide rice wine
A technology of rice peptides and production methods, which is applied in the preparation of alcoholic beverages, pharmaceutical formulas, peptide/protein components, etc., can solve problems such as not being able to satisfy consumers, and achieve the effects of improving health care functions, improving quality, and being economical
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Embodiment 1
[0042] A kind of production method of longan lotus seed rice polypeptide rice wine, comprises the following steps:
[0043] 1) Glutinous rice and rice are used as main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of main raw materials to water is 1:0.2~1:1, preferably 1:0.6~1 : 1, the weight ratio of rice and glutinous rice in the main raw material is 1:0.5~1:2, preferably 1:1~1:2; Add sweet wine koji 0.2%~0.5% by weight percentage, stir evenly, fermentation temperature The temperature is controlled at 25-40°C, and the fermentation time is controlled within 3-5 days;
[0044] 2) adding 10% to 20% by weight longan juice of the fermented mixture, preferably 15% to 18%, and 10% to 20% by weight lotus seed juice of the fermented mixture, preferably 15% to 18%, by weight Add 0.2% to 0.4% of sweet wine koji, add rice polypeptide, the amount added is 0.5% to 1.5% of the weight of rice, ...
Embodiment 2
[0068] The production method of longan lotus seed rice polypeptide rice wine comprises the following steps:
[0069] 1) Glutinous rice and rice are used as the main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of the main raw materials to water is 1:0.2 to 1:0.4. Among the main raw materials The weight ratio of rice to glutinous rice is 1:0.5 to 1:1; 0.2% to 0.3% of sweet wine koji is added according to the weight percentage, stirred evenly, the fermentation temperature is controlled at 25 to 30°C, and the fermentation time is controlled at 4 to 5 days;
[0070] 2) Add longan juice of 13% to 17% by weight of the fermented mixture and lotus seed juice of 13% to 17% by weight of the fermented mixture, add 0.2% to 0.4% of sweet wine koji by weight, add rice polypeptide, add The amount is 0.8%~1.2% of the weight of rice, the fermentation temperature is 28~32°C, and the fermentation ti...
Embodiment 3
[0073] The production method of longan lotus seed rice polypeptide rice wine comprises the following steps:
[0074] 1) Glutinous rice and rice are used as the main raw materials, and longan juice, lotus seed juice, rice polypeptide, and sweet wine koji are used as auxiliary raw materials; the weight ratio of the main raw materials to water is 1:0.5 to 1:0.9. Among the main raw materials The weight ratio of rice to glutinous rice is 1:1 to 1:1.5; 0.3% to 0.4% of sweet wine koji is added according to the weight percentage, stirred evenly, the fermentation temperature is controlled at 29 to 33°C, and the fermentation time is controlled at 3 to 4 days;
[0075] 2) Add longan juice with 14% to 19% by weight of the fermented mixture and lotus seed juice with 14% to 19% by weight of the fermented mixture, add 0.3% to 0.4% of sweet wine koji by weight, add rice polypeptide, add The amount is 1%-1.5% of the weight of rice, the fermentation temperature is 30-35°C, and the fermentation ...
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