CN103923791A - Method of making refreshing-type dense wine - Google Patents
Method of making refreshing-type dense wine Download PDFInfo
- Publication number
- CN103923791A CN103923791A CN201410168280.7A CN201410168280A CN103923791A CN 103923791 A CN103923791 A CN 103923791A CN 201410168280 A CN201410168280 A CN 201410168280A CN 103923791 A CN103923791 A CN 103923791A
- Authority
- CN
- China
- Prior art keywords
- wine
- glutinous rice
- thick wine
- yeast
- making method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention relates to a method of making a refreshing type dense wine. The method comprises the following steps of (1) selecting high-quality glutinous rice, soaking, rinsing repeatedly and draining and steaming; (2) cooling the glutinous rice in the step (1), adding distillers yeast, stirring uniformly, transferring into a fermentation cellar and fermenting, aging, wherein the distillers yeast comprises a Xiaoqu wine yeast and sweet wine yeast; (3) filtering the fermented and aged glutinous rice obtained in the step (2) to obtain a filtrate; (4) grinding the filtrate obtained in the step (3), filtering, precipitating, and then filtering repeatedly for several times, adding white sugar to obtain the dense wine; (5) transporting the dense wine processed in the step (4) to a canning production line and canning, transferring the canned dense wine to a sterilization workshop and sterilizing and cooling; and (6) packaging the sterilized and cooled dense wine and warehousing to obtain the refreshing type dense wine. The refreshing type dense wine prepared by the invention is free of precipitates, bright in color, good in taste, rich in nutrition and long in shelf life. The deficiencies in the prior art can be overcome.
Description
Technical field
The present invention relates to the thick wine of one in brewing technical field, be specifically related to the making method of the thick wine of a kind of cool type.
Background technology
The history of thick wine is of long standing and well established, but traditional thick drinking utensils has the deficiencies such as thickness, precipitation, muddiness and quality guaranteed period be short, is also the problem all not overcoming completely for a long time.
Summary of the invention
The object of this invention is to provide the making method of the thick wine of a kind of cool type, according to the prepared thick wine of cool type of the present invention without precipitation, color and luster is limpid, mouthfeel good, nutritious, and long quality-guarantee period, overcoming can some shortcomings of the prior art.
The object of the invention is to be achieved through the following technical solutions:
A making method for the thick wine of cool type, the making method of described thick wine comprises the following steps:
1. choose quality glutinous rice, soak 8～24 hours, repeatedly rinse, pull out, drain, then steam 40min, steam extremely without till white core;
2. by step, the glutinous rice in 1. carries out coolingly, and cool putting at 30～40 DEG C, and add distiller's yeast, stirs, and proceeds to that fermenting cellar ferments, slaking, and described distiller's yeast comprises little distiller's yeast and koji, and the ratio of the two is little distiller's yeast: koji=7: 8;
3. by step 2. in fermentation, glutinous rice after slaking filter, obtain filtrate;
4. by step 3. described filtrate polish filtration, precipitate, refilter after repeatedly adding afterwards several times white sugar and obtain thick wine;
5. thick wine step being processed in is 4. delivered to filling production lines and carries out tinning, after tinning completes, transfers them to retort room sterilization 30～50 minutes, cooling;
6. by step 5. in sterilization, cooled thick wine enter packing shop and pack warehouse-in, obtain finished product, the thick wine of cool type described in being.
Further, 1. the middle time of soaking glutinous rice is specially step: 8-12 hour summer, 12-24 hour winter.
Further, the glutinous rice of step in 2. during fermentation temperature be controlled at 18-26 DEG C ferment, slaking.
Further, glutinous rice during fermentation temperature be controlled at 22-24 DEG C ferment, slaking.
Further, step 2. in by glutinous rice cool putting at 35 DEG C.
Further, described sterilization is High Temperature Sterilization.
Further, the time of described High Temperature Sterilization is 40 minutes.
The invention provides the making method of the thick wine of a kind of cool type, its beneficial effect mainly having is: according to the prepared thick wine of cool type of the present invention without precipitation, color and luster is limpid, mouthfeel good, nutritious, it contains 18 seed amino acids, and after High Temperature Sterilization, can greatly improve the quality guaranteed period of thick wine.
Embodiment
The making method of the thick wine of a kind of cool type described in the embodiment of the present invention, the making method of described thick wine comprises the following steps:
1. choose quality glutinous rice, soak 8～24 hours, repeatedly rinse, pull out, drain, then steam 40min, steam extremely without till white core;
2. by step, the glutinous rice in 1. carries out coolingly, and cool putting at 30～40 DEG C, and add distiller's yeast, stirs, and proceeds to that fermenting cellar ferments, slaking, and described distiller's yeast comprises little distiller's yeast and koji, and the ratio of the two is little distiller's yeast: koji=7: 8;
3. by step 2. in fermentation, glutinous rice after slaking filter, obtain filtrate;
4. by step 3. described filtrate polish filtration, precipitate, refilter after repeatedly adding afterwards several times white sugar and obtain thick wine;
5. thick wine step being processed in is 4. delivered to filling production lines and carries out tinning, after tinning completes, transfers them to retort room sterilization 30～50 minutes, cooling;
6. by step 5. in sterilization, cooled thick wine enter packing shop and pack warehouse-in, obtain finished product, the thick wine of cool type described in being.
As further preferably, the time that step is soaked glutinous rice in is 1. specially: 8-12 hour summer, 12-24 hour winter.
As further preferably, the glutinous rice of step in 2. during fermentation temperature be controlled at 18-26 DEG C ferment, slaking.
As further preferably, glutinous rice during fermentation temperature be controlled at 22-24 DEG C ferment, slaking.
As further preferably, step 2. in by glutinous rice cool putting at 35 DEG C.
As further preferably, described sterilization is High Temperature Sterilization.
As further preferably, the time of described High Temperature Sterilization is 40 minutes.
As an example of specific experiment case example, embodiment is described below, should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Embodiment
A making method for the thick wine of cool type, comprises the following steps: 1. choose quality glutinous rice, soak 8～24 hours, repeatedly rinse, pull out, drain, then steam 40min, steam extremely without till white core; 2. by step, the glutinous rice in 1. carries out coolingly, and cool putting at 35 DEG C, and add distiller's yeast, stirs, and proceeds to that fermenting cellar ferments at 23 DEG C, slaking, and described distiller's yeast comprises little distiller's yeast and koji, and the ratio of the two is little distiller's yeast: koji=7: 8; 3. by step 2. in fermentation, glutinous rice after slaking filter, obtain filtrate; 4. by step 3. described filtrate polish filtration, precipitate, refilter after repeatedly adding afterwards several times white sugar and obtain thick wine; 5. thick wine step being processed in is 4. delivered to filling production lines and carries out tinning, transfers them to retort room and carry out High Temperature Sterilization 40 minutes after tinning completes, cooling; 6. by step 5. in sterilization, cooled thick wine enter packing shop and pack warehouse-in, obtain finished product, the thick wine of cool type described in being.
The present invention is not limited to above-mentioned preferred forms, any modification relevant of the present invention or change that anyone does under enlightenment of the present invention, and every have identical with a application or akin technical scheme, within all dropping on protection scope of the present invention.
Claims (7)
1. a making method for the thick wine of cool type, is characterized in that: the making method of described thick wine comprises the following steps:
1. choose quality glutinous rice, soak 8～24 hours, repeatedly rinse, pull out, drain, then steam 40min, steam extremely without till white core;
2. by step, the glutinous rice in 1. carries out coolingly, and cool putting at 30～40 DEG C, and add distiller's yeast, stirs, and proceeds to that fermenting cellar ferments, slaking, and described distiller's yeast comprises little distiller's yeast and koji, and the ratio of the two is little distiller's yeast: koji=7: 8;
3. by step 2. in fermentation, glutinous rice after slaking filter, obtain filtrate;
4. by step 3. described filtrate polish filtration, precipitate, refilter after repeatedly adding afterwards several times white sugar and obtain thick wine;
5. thick wine step being processed in is 4. delivered to filling production lines and carries out tinning, after tinning completes, transfers them to retort room sterilization 30～50 minutes, cooling;
6. by step 5. in sterilization, cooled thick wine enter packing shop and pack warehouse-in, obtain finished product, the thick wine of cool type described in being.
2. the making method of the thick wine of cool type according to claim 1, is characterized in that: 1. the middle time of soaking glutinous rice is specially step: 8-12 hour summer, 12-24 hour winter.
3. the making method of the thick wine of cool type according to claim 1, is characterized in that: the glutinous rice of step in 2. during fermentation temperature be controlled at 18-26 DEG C ferment, slaking.
4. the making method of the thick wine of cool type according to claim 3, is characterized in that: glutinous rice during fermentation temperature be controlled at 22-24 DEG C ferment, slaking.
5. the making method of the thick wine of cool type according to claim 1, is characterized in that: step 2. in by glutinous rice cool putting at 35 DEG C.
6. the making method of the thick wine of cool type according to claim 1, is characterized in that: described sterilization is High Temperature Sterilization.
7. the making method of the thick wine of cool type according to claim 6, is characterized in that: the time of described High Temperature Sterilization is 40 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410168280.7A CN103923791A (en) | 2014-04-23 | 2014-04-23 | Method of making refreshing-type dense wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410168280.7A CN103923791A (en) | 2014-04-23 | 2014-04-23 | Method of making refreshing-type dense wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103923791A true CN103923791A (en) | 2014-07-16 |
Family
ID=51142190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410168280.7A Pending CN103923791A (en) | 2014-04-23 | 2014-04-23 | Method of making refreshing-type dense wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103923791A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733891A (en) * | 2016-05-16 | 2016-07-06 | 石胜建 | Formula and preparation process of dense wine |
| CN106367260A (en) * | 2016-08-29 | 2017-02-01 | 陕西富士金医药保健品有限责任公司 | Preparation method of dense cordyceps sinensis wine |
| CN109735412A (en) * | 2019-03-19 | 2019-05-10 | 西安大业食品有限公司 | A kind of brewing apparatus and brewage process of thick wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1111279A (en) * | 1995-01-20 | 1995-11-08 | 张海军 | Method of processing clear thick wine |
| CN1117999A (en) * | 1994-08-27 | 1996-03-06 | 王勇 | Method for preparation of clear thick wine |
| CN1566314A (en) * | 2003-06-24 | 2005-01-19 | 赵其 | Novel thick wine and its production process |
| KR20060029811A (en) * | 2004-10-04 | 2006-04-07 | 재단법인서울대학교산학협력재단 | Brewing method with maltogenic amylase |
| CN103497861A (en) * | 2013-08-30 | 2014-01-08 | 靳建伟 | Preparation method of thick wine |
-
2014
- 2014-04-23 CN CN201410168280.7A patent/CN103923791A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117999A (en) * | 1994-08-27 | 1996-03-06 | 王勇 | Method for preparation of clear thick wine |
| CN1111279A (en) * | 1995-01-20 | 1995-11-08 | 张海军 | Method of processing clear thick wine |
| CN1566314A (en) * | 2003-06-24 | 2005-01-19 | 赵其 | Novel thick wine and its production process |
| KR20060029811A (en) * | 2004-10-04 | 2006-04-07 | 재단법인서울대학교산학협력재단 | Brewing method with maltogenic amylase |
| CN103497861A (en) * | 2013-08-30 | 2014-01-08 | 靳建伟 | Preparation method of thick wine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733891A (en) * | 2016-05-16 | 2016-07-06 | 石胜建 | Formula and preparation process of dense wine |
| CN106367260A (en) * | 2016-08-29 | 2017-02-01 | 陕西富士金医药保健品有限责任公司 | Preparation method of dense cordyceps sinensis wine |
| CN109735412A (en) * | 2019-03-19 | 2019-05-10 | 西安大业食品有限公司 | A kind of brewing apparatus and brewage process of thick wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104232390B (en) | Brewing method for grape wine | |
| CN1253108C (en) | Method for producing red tea fungus drink | |
| KR101498955B1 (en) | Manufacturing method for wine and distilled liquor using fruits | |
| CN103382425B (en) | Mixed strain fermented beer beverage and its preparation method | |
| CN104498255A (en) | Rice sparkling wine and preparation method thereof | |
| CN104017694A (en) | Brewing technique of low-sugar red date rice wine | |
| CN106350432A (en) | Production method of high-concentration and high-quality rice vinegar | |
| CN105733890A (en) | Method for making sweet sparkling cider | |
| CN102703279A (en) | Process for producing sparkling medlar fruit wine | |
| CN103805489A (en) | Processing method for star fruit vinegar | |
| CN103923791A (en) | Method of making refreshing-type dense wine | |
| CN103992921A (en) | Unpolished rice germ wine and production process thereof | |
| CN106635731A (en) | Preparation method for persimmon vinegar | |
| CN106047583A (en) | Brewing method of low-acerbity hawthorn wine | |
| CN103087878A (en) | Brewing method of red bayberry wine | |
| CN103589559A (en) | Production method for chaenomeles speciosa icewine | |
| CN102586053A (en) | Black wine and processing technology thereof | |
| CN102443509A (en) | Production method for donkey-hide gelatin wine | |
| CN103333764A (en) | Distillation process for red date wine | |
| CN102226139A (en) | Manufacturing method of actinidia sparkling wine | |
| CN102477361A (en) | Method for producing pawpaw wine | |
| CN102140402A (en) | Method for preparing hawthorn wine | |
| CN104974877A (en) | Method for making cherry wine | |
| CN107164197A (en) | A kind of persimmon vinegar production technology | |
| CN104232395B (en) | The preparation method of wine fermentation Other-of |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: CHONGQING YOUYI BEVERAGE CO., LTD. Document name: Decision of Rejection |
|
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140716 |
|
| RJ01 | Rejection of invention patent application after publication |