Method for making fermented special sweet wine by using indica rice

A technology for fermenting flavor and indica rice, applied in the field of winemaking, can solve the problems of increased brewing cost of sweet wine, inconsistent flavor, and difficulty in achieving balance, etc., and achieves the effects of inhibiting aging and retrogradation, reducing the production of bitter substances, and low cost.

Pending Publication Date: 2020-05-22
CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] There are many disadvantages in the above method by adding petals and other aroma substances: first, the flowers are seasonal and the sources are limited; second, adding petals, flower sauce, etc., will greatly increase the brewing cost of liqueur; third , the added aroma components and the flavor of the liqueur itself are not necessarily harmonious, not necessarily well integrated, and it is difficult to achieve a balance
[0007] Indica rice liqueur, due to the difference in protein amino acid composition between indica rice and glutinous rice, the aroma produced after microbial metabolism is more pleasant, similar to the Korean ...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for making fermented special sweet wine by using indica rice
  • Method for making fermented special sweet wine by using indica rice
  • Method for making fermented special sweet wine by using indica rice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Indica rice treatment: wash the indica rice without insects and mildew, soak it in deionized water for 6 hours according to the mass ratio of indica rice to water 1:2, and steam the soaked indica rice for 25 minutes to become rice. The steamed rice has clear grains and no white heart; spread the steamed rice on an enamel tray and let it cool to 45°C to get the cooled rice;

[0037] (2) Spray amylase: Weigh maltose amylase dry powder equivalent to 2‰ of the mass of rice, measure 5% (v / w) of rice mass in deionized water to dissolve maltose amylase, obtain maltose amylase preparation, and pack it into Put it into a spray bottle, spray it on the rice obtained in step (1), mix well, and get rice containing maltogenic amylase;

[0038] (3) Mixing koji: Weigh the compound strain of sweet wine koji equivalent to 0.8% of the mass of the rice obtained in step (2), mix the compound strain of sweet wine koji evenly into the rice, put it into a glass bottle, and build a nest in ...

Embodiment 2

[0049] The difference between this example and Example 1 is that in step (3), the inoculum ratio of Rhizopus CGMCC3.17463 and Yeast CGMCC 2.5608 in the compound strain sweet wine koji is 8:2, See Table 2 for the average score results of the sensory scores in this embodiment.

Embodiment 3

[0051] The difference between this example and Example 1 is that in step (3), the inoculum ratio of the rhizopus CGMCC3.17463 and the yeast CGMCC 2.5608 in the compound strain sweet wine koji is 7:3 , see Table 2 for the average score results of the sensory scores in this embodiment.

[0052] Sensory evaluation

[0053] Carry out sensory evaluation to the liqueur obtained in Examples 1 to 3 of the present invention. The sensory evaluation personnel are randomly selected 10 taste-sensitive healthy persons aged 18 to 35 years old. The average score was used as the final aroma score. The specific operation method is as follows: respectively add 10 g of liqueur obtained in Examples 1 to 3 of the present invention into a wine evaluation glass, shake the glass for 3 circles, smell the volatile aroma in the glass and taste it, and compare different liqueurs according to the scoring standard table. Samples are scored.

[0054] The sensory evaluation criteria are as follows:

[005...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Diameteraaaaaaaaaa
Login to view more

Abstract

The invention discloses a method for making fermented special sweet wine by using indica rice. The method comprises the following steps: (1) treating indica rice; (2) spraying an amylase preparation;(3) performing mixing with koji; (4) performing saccharifying and fermenting; (5) performing fermenting at low temperature; and (6) performing pasteurization. According to the invention, indica rice is used as a raw material for making the sweet wine, then rhizopus and sacchromycopsis fibuligera are used for preparing the compound strain sweet wine koji, and the compound strain sweet wine koji isused for fermentation. According to detection, the content of beta-phenylethanol in the obtained sweet wine is obviously improved, and generation of bad flavors such as bitterness and the like in a fermentation process is reduced by adopting low-temperature fermentation. In addition, maltose amylase is added in the early stage of fermentation of the indica rice sweet wine to solve the problem of regeneration of indica rice, and the finally made fermented special sweet wine has the characteristics of outstanding fragrance and clear color. Compared with conventional glutinous rice sweet wine made by rhizopus yeast, the fermented special sweet wine has the advantages that operation is simple, raw material cost can be greatly reduced by making sweet wine by using indica rice, quality of the sweet wine is better, and thus the method has a good application prospect.

Description

technical field [0001] The invention belongs to the technical field of brewing, and relates to a method for brewing liqueur, in particular to a method for brewing fermented liqueur with indica rice. Background technique [0002] Traditional liqueur is a traditional Chinese alcoholic drink made from glutinous rice as the main raw material, saccharified and fermented with koji (mostly Rhizopus koji). After being saccharified and fermented, glutinous rice has a unique mouthfeel that is sticky in the mouth, mellow in taste, delicate and silky, rich in sweetness, good in taste, and has certain health benefits, so sweet wine is deeply loved by people. However, the glutinous rice liqueurs on the market generally have the problem of insufficient or lacking characteristic rum fragrance, and the overall flavor is not good except sweetness. [0003] In order to solve the problem that the aroma of glutinous rice liqueur is lacking, it is known to increase the aroma and fragrance of liq...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): C12G3/022C12R1/845C12R1/645
CPCC12G3/022
Inventor 杨玉蓉杨涛钟海雁蓝彩红贺燕波
Owner CENTRAL SOUTH UNIVERSITY OF FORESTRY AND TECHNOLOGY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap