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Production process of Nv'erhong

A technology of daughter red wine and production technology, applied in the field of daughter red wine production technology, can solve the problem of low nutrient content in daughter red wine, and achieve the effect of protecting the liver, promoting body metabolism, and having a mellow and fresh taste.

Inactive Publication Date: 2019-04-23
李庆山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to solve the problem of low nutrient substance content in daughter's red wine in the prior art, the present invention provides a production process of daughter's red wine rich in nutrients and capable of health care

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The invention discloses a production process of daughter red wine, which comprises the following steps:

[0032] Step 1: Prepare semi-finished rice wine

[0033] Weigh a certain amount of white glutinous rice, wash it to remove impurities and soak it in water. The water will cover the white glutinous rice 10-15cm high. The soaking time is 24 hours. , move the steamed white glutinous rice to the fermentation tank, add the rice wine medicine and mix well, and then carry out the pre-fermentation. The quality of the rice wine medicine added is 0.2% of the mass of the white glutinous rice. The specific steps of the pre-fermentation process are as follows: Turn and stir once every 1 hour for one day, every 2 hours for the next day, and every 4 hours for the rest of the day. The pre-fermentation is carried out for a total of 3 days. , the obtained liquid is fermented glutinous rice, take out the fermented fermented glutinous rice and move it into the storage wine tank, then a...

Embodiment 2

[0041] There are many similarities between this embodiment and Embodiment 1, and the similarities will not be repeated. The differences are briefly described as follows:

[0042] In the first step of preparing semi-finished rice wine, the soaking time of white glutinous rice is 26 hours, and the cooking time is 35 minutes. Set at 33°C and co-ferment for 3.5 days; in the post-fermentation process, the volume ratio of fermented rice and liquor is 5:4.5, the alcohol content of liquor is 44°, the temperature is set at 19°C, and semi-finished rice wine is obtained after 40 days of fermentation.

[0043] In the second step of preparing distiller's grains, the soaking time of red-hulled glutinous rice is 26 hours, and the cooking time is 35 minutes. The temperature is set at 29°C, and the total fermentation is 3.5 days; in the post-fermentation process, the volume ratio of fermented rice and liquor is 5:4.5, the alcohol content of liquor is 44°, the temperature is set at 19°C, and th...

Embodiment 3

[0046] There are many similarities between this embodiment and Embodiment 1, and the similarities will not be repeated, and the differences are briefly described as follows: in the first step of preparing semi-finished rice wine, the soaking time of white glutinous rice is 29h, and the cooking time is 29h. For 40 minutes, in the pre-fermentation process, the mass of rice wine medicine added was 0.4% of the mass of white glutinous rice, the temperature of the pre-fermentation was set at 34°C, and the co-fermentation was carried out for 4 days; in the post-fermentation process, the volume ratio of fermented rice and white wine was 5:5, the alcohol content of the liquor is 46°, the temperature is set at 20°C, and the semi-finished rice wine is obtained after 50 days of fermentation.

[0047] In the second step of preparing distiller's grains, the soaking time of the red-hulled glutinous rice is 29 hours, and the cooking time is 40 minutes. The temperature was set at 30°C, and the...

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Abstract

The invention provides a production process of Nv'erhong. The production process comprises the following steps that 1, a semi-finished yellow rice wine product is prepared; 2, distiller's grains are prepared; 3, wine is preserved, the semi-finished yellow rice wine product is added into the distiller's grains, the mixture is sealed and then buried under the ground, fermentation is conducted for 3-18 y, the mixture is taken out, filtered and disinfected, and then the finished Nv'erhong product is obtained. Accordingly, the preparation process of the Nv'erhong is advanced, reasonable, simple andeasy to implement, in the step of adding the distiller's grains in the semi-finished yellow rice wine product, the production cost is lowered, and the obtained product can be retained for a long time; in addition, the Nv'erhong is rich in nutrient health-care components, especially the content of ribonucleic acid is 20-30 times that of ordinary rice wine, and body's metabolism, liver protection and immunoregulation can be promoted.

Description

technical field [0001] The invention belongs to the technical field of rice wine brewing, and in particular relates to a production process of daughter red wine. Background technique [0002] Daughter red wine, also known as Huadiao wine, was a must-have item for rich girls in the old days when they got married. Daughter red wine is deeply loved by the masses because of its mellow sweetness, rich aroma, high nutritional value and other characteristics. Daughter red wine is rice wine made from rice, corn, wheat and other grains as the main raw materials, after cooking, adding koji, saccharifying, fermenting, filtering, storing and other steps. With the improvement of people's living standards, people's consumption concept has changed from eating enough in the past to eating well and eating healthy. The development of Daughter Red Wine is facing new challenges. How to improve and innovate traditional crafts, improve the nutritional value of daughter wine, and make daughter w...

Claims

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Application Information

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IPC IPC(8): C12G3/022C12R1/66
CPCC12G3/02
Inventor 李庆山
Owner 李庆山
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