Method for making yellow rice wine

A production method and technology for rice wine, applied in the food field, can solve the problems of bland taste, not easy to store, weak taste feeling, etc., and achieve the effect of reducing waste and having a pure taste.

Inactive Publication Date: 2007-03-14
王梅枝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Compared with the first kind, the low-alcohol wine produced by this method has less feeling of incompatibility, but it still feels light in taste, but it is not easy to store
(3) It is the so-called "low-alcohol new rice wine" produced with "enzyme preparations", that is, rice wine produced by using glucoamylase, active dry yeast, etc. instead of rice wine and wheat koji, and increasing the amount of water added. It is also easier to prepare, but its taste is weaker than that of "Dashui wine", and the residual ingredients and some unique nutritional and functional ingredients of rice wine are very few. Moreover, due to complete fermentation, its taste is often light, and it is difficult to achieve the target. standard requirement

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] Embodiment 1: use 1 ton of yellow rice wine through heating distillation, extract alcohol 100%, put the yellow rice wine liquid that puts out alcohol into container and cool, after cooling, join 1000 jin wherein to other 1000 jin of yellow rice wine that alcohol content is 17%, Make rice wine with an alcohol content of 8.5%, and blend it into the rice wine product that needs to be made. The rest of the liquid is set aside.

Embodiment 2

[0049] Embodiment 2: use 3 tons of yellow rice wine, through distillation, propose alcohol 100%, put out the liquid packing container of alcohol, cooling. In the brewing process of rice wine (①rice dipping; ②cooking, cooling; ③ingredients and fermentation: mixed fermentation of rice, water, koji, and distiller's yeast (yeast); ④post-fermentation; ⑤pressing; ⑥decoction; Finished product) in the process of adding water, and water is added to the container in a certain proportion. Water: liquid after subtracting alcohol is 100:60.

Embodiment 3

[0050] Embodiment 3: use 1 ton of yellow rice wine through distillation, extract 30% of alcohol, put the liquid that extracts alcohol into the container, press the ratio of finished wine (or semi-finished wine) and the liquid after extracting alcohol to be 1: 2, make alcohol The rice wine with a content of 13% is blended into the rice wine product to be made.

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PUM

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Abstract

The present invention relates to yellow wine making process. Unlike available low alcohol content wine producing process, which dilutes base wine to reach the lower alcohol content, the yellow wine making process of the present invention extracts alcohol to reach lower alcohol content while maintaining the other effective components without decreasing. The yellow wine of the present invention has pure taste, rich nutritive components and high quality.

Description

technical field [0001] The invention relates to a method for preparing yellow rice wine in the food field. technical background [0002] At present, there are three methods to produce rice wine, especially low-alcohol wine with low alcohol content: (1) Add water to the product before filling. This is the most direct method for reducing the alcohol content of many wines. The production of low-alcohol yellow rice wine by the law, on the one hand, is contrary to the traditional understanding of the original yellow rice wine, and it is inevitable that people will have the idea of ​​"not enough wine, water to make up". On the other hand, the wine produced by this method is relatively light in taste, often has a "watery feeling", and it is difficult to blend water and wine. This is also one of the reasons why low-alcohol wine is difficult to further develop in the market, and its solid Physical and chemical indicators such as physical and chemical indicators are inevitably reduce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/04
Inventor 王梅枝
Owner 王梅枝
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