Blistering rice wine and preparation method thereof

A technology of rice wine and rice koji, which is applied in the field of sparkling rice wine and its preparation, can solve the problems of increasing the pressure resistance of the bottle, high air pressure, and increasing the overall production cost of sparkling wine, and achieves low cost, few process steps, and low sugar content. moderate effect

Inactive Publication Date: 2019-03-19
绍兴八佰越酒业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the method disclosed in this patent document, the air pressure in the bottle is high, and gradually increases with the storage time of the product, which increases the requirements for the pressure resistance of the bottle while providing more delicate foam, and indirectly increases the sparkling wine. overall production cost of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0061] The present embodiment relates to brewing sparkling rice wine, and its specific experimental process is as follows:

[0062] (1) Soak 60kg of glutinous rice for 5 days at a room temperature of 35±5°C;

[0063] (2) steaming the soaked glutinous rice into glutinous rice;

[0064] (3) cooling the glutinous rice to 45° C., adding 200 g of rice koji to the glutinous rice to obtain glutinous rice containing rice koji;

[0065] (4) Ferment the glutinous rice containing rice koji for 15 days in a large vat, and then ferment it in a small vat for 15 days to obtain wine brewed from glutinous rice;

[0066] (5) Press to separate the wine liquid, then heat the wine liquid to 100°C for 30 minutes to sterilize to obtain sterile rice wine liquid, cool the sterile rice wine liquid to below 40°C, fill it with carbon dioxide, and sterilize it again , obtain the sparkling rice wine according to the present embodiment after cooling.

[0067] The sparkling rice wine of this embodiment ha...

Embodiment 2

[0070] The present embodiment relates to brewing sparkling rice wine, and its specific experimental process is as follows:

[0071] (1) Soak 60kg of glutinous rice for 5 days at a room temperature of 30±5°C;

[0072] (2) steaming the soaked glutinous rice into glutinous rice;

[0073] (3) cooling the glutinous rice to 34° C., adding 300 g of rice koji to the glutinous rice to obtain glutinous rice containing rice koji;

[0074] (4) Ferment the glutinous rice containing rice koji for 10 days in a large vat, and then ferment it in a small vat for 15 days to obtain wine brewed from glutinous rice;

[0075] (5) Squeeze and separate the wine liquid, then heat the wine liquid to 80°C for 30 minutes to sterilize to obtain sterile rice wine liquid, cool the sterile rice wine liquid to below 40°C, fill it with carbon dioxide, and sterilize it again , obtain the sparkling rice wine according to the present embodiment after cooling.

[0076] The sparkling rice wine of this embodiment ...

Embodiment 3

[0079] The present embodiment relates to brewing sparkling rice wine, and its specific experimental process is as follows:

[0080] (1) Soak 60kg of japonica rice for 5 days at a room temperature of 25±5°C;

[0081] (2) steaming the soaked glutinous rice into glutinous rice;

[0082] (3) cooling the glutinous rice to 40° C., adding 250 g of rice koji to the glutinous rice to obtain glutinous rice containing rice koji;

[0083] (4) ferment the glutinous rice containing rice koji for 15 days in a large vat, and then ferment it in a small vat for 10 days to obtain wine brewed from glutinous rice;

[0084] (5) Press to separate the wine liquid, then heat the wine liquid to 90°C for 30 minutes to sterilize to obtain sterile rice wine liquid, cool the sterile rice wine liquid to below 40°C, fill it with carbon dioxide, and sterilize it again , obtain the sparkling rice wine according to the present embodiment after cooling.

[0085] The sparkling rice wine of this embodiment has ...

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PUM

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Abstract

The application relates to a method for preparing blistering rice wine, comprising the following steps: S1: cooking rice into cooked rice; S2: cooling the cooked rice to first temperature, and then adding rice koji into the cooked rice to obtain cooked rice containing rice koji; S3: fermenting the cooked rice containing rice koji to obtain wine liquid brewed from rice; and S4: separating the wineliquid, then sterilizing the wine liquid, and filling and adding carbon dioxide gas to obtain the blistering rice wine. The application also provides the blistering rice wine prepared by adopting themethod. The preparation method of the blistering rice wine disclosed by the application is few in process steps and low in cost. The blistering rice wine disclosed by the application does not containany additive, is mellow in taste, moderate in sugar content, and clarified in wine body, is not overly sweet after being drunk, and can be highly frequently drunk by the consumers in ordinary times.

Description

technical field [0001] The present application relates to the technical field of fermented beverages. Specifically, the application relates to a sparkling rice wine and a preparation method thereof. Background technique [0002] Sparkling wine, also commonly known as sparkling wine or sparkling wine, contains carbon dioxide used to form the bubbles. Carbon dioxide can be formed naturally in the wine container through fermentation, or it can be artificially infused into the wine. [0003] At present, most of the sparkling wines in the domestic market are formulated sparkling wines, and very few are fermented sparkling wines. However, the prepared sparkling wine needs to use edible alcohol and seasoning materials in the manufacturing process, the taste is not as good as the fermented sparkling wine, and it contains food additives, so that consumers cannot drink it regularly. [0004] The preparation process of fermented sparkling wine is complicated, and several patent docu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/04
CPCC12G3/02C12G3/04
Inventor 曹杰
Owner 绍兴八佰越酒业有限公司
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