CN104560522A - Production method of fresh and cool low-alcohol rhubarb yellow rice wine - Google Patents
Production method of fresh and cool low-alcohol rhubarb yellow rice wine Download PDFInfo
- Publication number
- CN104560522A CN104560522A CN201510062317.2A CN201510062317A CN104560522A CN 104560522 A CN104560522 A CN 104560522A CN 201510062317 A CN201510062317 A CN 201510062317A CN 104560522 A CN104560522 A CN 104560522A
- Authority
- CN
- China
- Prior art keywords
- rice wine
- yellow rice
- production method
- wine
- temperature
- 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.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
Abstract
The invention discloses a production method of a fresh and cool low-alcohol rhubarb yellow rice wine, and belongs to the technical field of brewing. The production method comprises a front fermentation stage for brewing the yellow rice wine, and a later fermentation stage for brewing the yellow rice wine, wherein an enzymic preparation and low-temperature fermentation are complexly used at the front fermentation stage for brewing the yellow rice wine; the enzyme preparation is prepared by the following steps: receiving wine and then adding amylase after 12-24 hours; and feeding grains, adding a yeast and then adding glucoamylase after 12-24 hours; the temperature is reduced in a water-cooling or air-cooling manner in a fermentation process; the temperature is 3-10 DEG C lower than that of normal fermentation; and the processed rhubarb is fed to co-ferment at the later fermentation stage for brewing the yellow rice wine, and is sterilized, squeezed and aged to obtain the product. The production method is ingenious in design; the prepared yellow rice wine is fresh and cool in taste, low in alcohol, and rich in trace mineral elements and anthraquinone; the overall process is green and environment-friendly; more equipment does not need to be added; and the method is suitable for large-scale popularization and application.
Description
Technical field
The present invention relates to a kind of production method of salubrious low rheum officinale yellow rice wine, belong to technology and brewing technology.
Background technology
Yellow rice wine be China's southeastern coast one with important wine kind, the making method of its uniqueness, abundant nutritive ingredient, is subject to extensively liking of people always.In recent years along with people are to the requirement of health, functional yellow rice wine continues to bring out, typical case as add honey, matrimony vine etc. and wine, traditional as slender acanthopanax bark spirit etc.These yellow rice wine tastes are general more mellow, and nutrition is horn of plenty more, especially likes for numerous the elderly.But these wine often all exist nutritive ingredient complexity, nutrition is too abundant, along with the situation that current various " rich man disease " increases fast, manifests some drawbacks gradually, as wine spend height, effect is indefinite, content is uncertain, has potential side effect etc.Therefore current, clear efficacy moderate in the urgent need to a kind of wine degree, meet the functional yellow rice wine of development trend.Shown in the half-dried light yellow wine making method figure Fig. 1 of tradition.
Rheum officinale is a kind of Chinese medicine that China commonly uses, and is described as general in medicine, has the logical intestines that purge heat, removing pattogenic heat from the blood and toxic material from the body, by effect that the stasis of blood is stimulated the menstrual flow.Pharmacological research shows that free Radix Et Rhizoma Rhei anthraquinone has effect of antibacterial, anti-inflammatory and hemostasis usually; In conjunction with Radix Et Rhizoma Rhei anthraquinone, often there is stronger discharge function.Rheum officinale can be divided into sorrel, Rheum tanguticum, Rheum officinale and rhubarb again by kind.Generally believing may have certain toxicity to liver kidney in conjunction with Radix Et Rhizoma Rhei anthraquinone, therefore often needs through concocting in the use of China's rheum officinale.Obtain the application of more than one thousand years at west rheum officinale as medicinal plant, especially rhubarb is widely used as high-grade food materials in Europe and the U.S..According to the relevant regulations of U.S. FDA, rhubarb (R.rhaponticum) can use as food raw material, and rhubarb wine is extensively drunk in the U.S. as the high-grade drinks of one, and external rhubarb wine is generally rhubarb direct fermentation and forms; Have not yet to see the be correlated with patent of drinks and product of rheum officinale in China through search to come out.
It is generally acknowledged that effect keeps healthy drinks significantly, wine degree can not be too high with the burden alleviating liver kidney, is more conducive to health simultaneously.Common low-alcohol rice wine brewageed three kinds of methods: 1) direct fermentation, namely by dilution fermented liquid and low temperature ferment, reduce final ethanol concn.2) dealcoholysis method, sloughs ethanol by the method such as membrane filtration or reverse osmosis after brewing yellow rice wine, as Chinese invention patent CN 1018755900 A, have employed a kind of method of reverse osmosis; CN 101250475 B have employed a kind of method of membrane filtration.3) become wine processing method, namely by adding the dilution of other extraction liquid, or the method such as low-temperature evaporation reduces ethanol content, as Chinese invention patent CN 100448975 C have employed the technique means of low-temperature evaporation.These three kinds of methods respectively have relative merits, method 1) do not need to change existing technique, but often to there is mouthfeel poor for the yellow rice wine that this kind of method spawns, and ferments insufficient, the problem that higher alcohols and amine substance exceed standard; Method 2) certain transformation to be done to existing production line, expend relatively high, compare and be suitable for Fully-mechanized production; Method 3) often not too general, add operation and also there is the problem such as mouthfeel and contaminant overstandard.
Therefore in functional yellow rice wine field in the urgent need to a kind of efficient, easy and simple to handle and the production method that can brew the significant low-alcohol rice wine of a kind of effect and the functional yellow rice wine brewageed thereof.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming of the prior art, a kind of production method of salubrious low rheum officinale yellow rice wine is provided, the present invention designs standard compliant functional yellow rice wine ingenious, brew mellow in taste, golden color on the basis not changing existing technique on a large scale, and methods involving is suitable for large-scale promotion.
First object of the present invention is to provide a kind of production method of salubrious low-alcohol rice wine, comprises brewing yellow rice wine primary fermentation stage and brewing yellow rice wine secondary fermentation stage, ferment stage compound use zymin before yellow rice wine and be low temperature fermentation; Described compound use zymin refers to that the 12-24h after connecing yeast for brewing rice wine adds amylase, and the 12-24h after feeding adds song adds saccharifying enzyme; Described low temperature fermentation refers to ferments at 16 DEG C-26 DEG C.
Described yeast for brewing rice wine, in one embodiment of the invention, addition is the 0.3%-2% of Raw Materials Rice quality.
Described yeast for brewing rice wine, in one embodiment of the invention, for white wine medicine is bent.
Described amylase is microbe-derived nonmetallic ion dependent form.
Described amylase, in one embodiment of the invention, addition is 3-15U/g Raw Materials Rice.
Describedly add song, in one embodiment of the invention, refer to and add raw wheat koji and ripe wheat koji, wherein raw wheat koji and ripe wheat koji ratio are 1:5-15:1, and addition is the 0.5%-5% of Raw Materials Rice quality.
Described saccharifying enzyme is microbe-derived.
Described saccharifying enzyme, in one embodiment of the invention, addition is 2-15U/g Raw Materials Rice.
Described zymin adding procedure, in one embodiment of the invention, all there is this operation of stirring and evenly mixing after adding in amylase, saccharifying enzyme, can be considered little and drive rake, to reach the object lowering the temperature and add fast response.
Described low temperature fermentation, in one embodiment of the invention, refers to and adopts water-cooled or wind cooling temperature lowering according to technique during the fermentation, cool the temperature to 16 DEG C-26 DEG C.
Described cooling, as adopted traditional technology, then by opening air blast cooling in rake process; As adopted new-type slot type technique to ferment, then by chuck water-cooled cooling.
Described secondary fermentation, in one embodiment of the invention, ventilates once every 24-48h in process, increases oxygen supply and reduces temperature 1-2 DEG C.
Second object of the present invention is to provide a kind of production method of salubrious low rheum officinale yellow rice wine, it is the secondary fermentation stage of producing at foregoing salubrious low-alcohol rice wine, drop into rheum officinale mixture and carry out common fermentation, then sterilizing, squeezing, ageing, obtain clearly low rheum officinale yellow rice wine.
The addition of described rheum officinale mixture in one embodiment of the invention, is the 0.3-2% of Raw Materials Rice quality.
Described rheum officinale mixture is prepared RADIX ET RHIZOMA RHEI with wine and rhubarb is that 1:10-10:1 is mixed to get according to mass ratio.
Described prepared RADIX ET RHIZOMA RHEI with wine rheum officinale is added after crushed yellow rice wine to carry out high temperature immersion or boiling, and then oven dry obtains.
Preferably, described fermentation time is altogether no less than one week, and fermentation medial temperature is not higher than 18 DEG C.
Preferably, ventilate 1-3 time in described rear ferment process, air capacity and fermentating liquid volume are than being 1:5-5:1.
Preferably, dark reddish brown is not added in the treating processes after described secondary fermentation.
Preferably, described sterilization method is according to technique, and traditional technology is for decocting wine, and slot type technique is pasteurization.
Preferably, described ageing method is dress altar room temperature ageing 6-12 month.
The production of described salubrious low rheum officinale yellow rice wine, in one embodiment of the invention, specifically: (1) rice dipping: take Raw Materials Rice, adds clear water rice dipping; (2) steamed rice, cooling, make rice gelatinization; (3) primary fermentation: rice is in semi-open-type groove type reactor or the cylinder nest that falls, access yeast for brewing rice wine, amylase is added by the amount of every g Raw Materials Rice 3-15U after fermentation 12-24h, mix thoroughly, lower the temperature, during feeding, add wheat koji, after fermentation 12-24h, add saccharifying enzyme by the amount of every g Raw Materials Rice 2-15U, mix thoroughly, lower the temperature, above process control at 16 DEG C-26 DEG C, and 3, control the temperature opened after two rakes below 20 DEG C, fermentation 6-9 days; (4) secondary fermentation: the rheum officinale mixture adding the 0.3-2% of Raw Materials Rice quality, control fermenting process temperature not higher than 18 DEG C, every 24-48h stirs once, fermentation 8-14 days; (5) sterilizing, squeezing, ageing, obtain clearly low rheum officinale yellow rice wine.
Described step 4, in one embodiment of the invention, controls leavening temperature below 16 DEG C or 14 DEG C.
Fermentation water can adopt any mineral water meeting GB 8537-2008.
In one embodiment of the invention, described mineral water contains trace quantity mineral substance element, is mainly selenium, iron and calcium etc., meets GB 8537-2008,
In one embodiment of the invention, in described mineral water, the content of selenium is 5-50 μ g/L.
The present invention's the 3rd object is to provide a kind of preparation method of described prepared RADIX ET RHIZOMA RHEI with wine, is Rheum tanguticum or Rheum officinale are added yellow rice wine after crushed carry out high temperature immersion or boiling, then dries, namely obtain prepared RADIX ET RHIZOMA RHEI with wine.
Described pulverizing in one embodiment of the invention, is be ground to 30-100 object particle.
Described soaking temperature in one embodiment of the invention, is 60-100 DEG C.
The time of described immersion or boiling in one embodiment of the invention, is 1-3 hour.
In one embodiment of the invention, in described prepared RADIX ET RHIZOMA RHEI with wine, dissociated anthraquinone content is not less than 75%.
In one embodiment of the invention, in described prepared RADIX ET RHIZOMA RHEI with wine, total anthraquinones content is 10-40 μ g/L.
In the present invention, the raw material that all processes relate to and method are food grade materials and produce according to relevant criterion, and gained rheum officinale goods meet food ingredients and new resource food relevant criterion.
Finished wine obtained in the present invention is not only rich in the health-care components of this definite functions of Radix Et Rhizoma Rhei anthraquinone, and goes out a kind of low salubrious yellow rice wine by comprehensive utilization zymin low temperature fermentation, and wine and women-sensual pursuits is golden yellow, has adapted to the demand of consumers in general.
Beneficial effect of the present invention is specific as follows:
(1) primary fermentation stage compound use zymin, can under the prerequisite not affecting local flavor, and improve the yield of liquor, purine content is reduced to 10mg/L.
(2) primary fermentation temperature is controlled at 16-26 DEG C, 3-10 DEG C lower than conventional yellow wine fermentation temperature, be conducive to the fermentation rate controlling to improve because adding zymin on the one hand, reduce the accumulation of objectionable impurities, potato spirit content is down to about 120mg/L by the average about 200mg/L of conventional yellow wine fermentation simultaneously.
(3) the secondary fermentation stage adds speciality rheum officinale mixture, controls secondary fermentation medial temperature not higher than 18 DEG C simultaneously, guarantees the health-care components of this definite functions of Radix Et Rhizoma Rhei anthraquinone.
(4) in production method, control leavening temperature by the mode such as air-cooled, water-cooled, stirring, the secondary fermentation stage improves mass transfer by ventilating and passes oxygen, control microorganism growth on the one hand, reduce the accumulation of objectionable impurities, strengthen in sapidity ingredient and diffusion simultaneously, be conducive to the stroke of local flavor.
(5) yellow rice wine that obtains of the present invention, traditional index and local flavor etc. are also uninfluenced on the one hand, on the other hand objectionable impurities as purine, biogenic amine etc. all comparatively traditional technology decline about 50%.
(6) the present invention designs ingenious, and the salubrious low rheum officinale yellow rice wine indices produced all meets the light half-dried yellow rice wine physicochemical requirements of one-level, but alcoholic strength is lower.Not only obtained yellow rice wine taste is clearly low, is rich in trace quantity mineral substance element and Radix Et Rhizoma Rhei anthraquinone, and whole technique environmental protection, without the need to increasing more equipment, be suitable for large-scale promotion application.
Accompanying drawing explanation
Fig. 1 is traditional half-dried light yellow wine making method;
Fig. 2 is the low rheum officinale process for making yellow rice wine improved.
Embodiment
In order to more clearly understand technology contents of the present invention, describe in detail especially exemplified by following examples, its object is only better understand content of the present invention but not limit the scope of the invention.Unless stated otherwise, the percentage composition related to is weight percentage.
The preparation of embodiment 1 prepared RADIX ET RHIZOMA RHEI with wine
The preparation of prepared RADIX ET RHIZOMA RHEI with wine: choose the above Rheum tanguticum of one-level or Rheum officinale, mechanical disintegration to 30 order sieves, and inserts in the container with grid agitator, adds 1.5 times of yellow rice wine (mass ratio), 60 DEG C of boiling 3h, stirring velocity 1.0rpm; Discard yellow rice wine, take out rheum officinale and dry in 65 DEG C of forced air dryings.
The preparation of embodiment 2 prepared RADIX ET RHIZOMA RHEI with wine
The preparation of prepared RADIX ET RHIZOMA RHEI with wine: choose the above Rheum tanguticum of one-level or Rheum officinale, mechanical disintegration to 100 order sieves, insert in the container with grid agitator, add 0.8 times of yellow rice wine (mass ratio), 100 DEG C of boiling 1h, stirring velocity 0.3rpm, discards yellow rice wine, takes out rheum officinale and dries in 85 DEG C of forced air dryings.
Embodiment 3 pre-fermentation process improves
500g rice, under room temperature, rice dipping is after 3 days, water is be rich in the mineral water of selenium (Nantong Baipu Glutinous Rice Wine Co., Ltd. provides, same afterwards), pH value is down to 4.0 ± 0.5 from 7.0 ± 0.5, and horizontal rice boiler is placed in semi-open-type groove type reactor after cooking and cooling, connect yeast for brewing rice wine 0.5%, add 3U/g amylase after fermentation 24h to mix thoroughly, chuck water-cooled cooling, temperature controls at 16-26 DEG C; Add 2U/g saccharifying enzyme after dropping into wheat koji 1%, 24h during feeding to mix thoroughly, chuck water-cooled cooling, temperature controls at 16-26 DEG C, and two rake following temperature control under 20 DEG C; Front ferment enters rear ferment after within 6 days, terminating.
Embodiment 4 pre-fermentation process improves
500g rice, under room temperature, rice dipping is after 3 days, water is be rich in the mineral water of selenium (Nantong Baipu Glutinous Rice Wine Co., Ltd. provides, same afterwards), pH value is down to 4.0 ± 0.5 from 7.0 ± 0.5, and horizontal rice boiler cooks after cooling to fall cylinder nest, connects yeast for brewing rice wine 0.5%, add 15U/g amylase after fermentation 12h to mix thoroughly, air blast cooling when mixing thoroughly; Add 15U/g saccharifying enzyme after dropping into wheat koji 1%, 12h during feeding to mix thoroughly, air blast cooling when mixing thoroughly; Top temperature controls under 26 DEG C, and two rake following temperature control under 18 DEG C; Front ferment enters rear ferment after within 9 days, terminating.
Embodiment 5 secondary fermentation process modification
After front ferment terminates, the rhubarb 1% that the prepared RADIX ET RHIZOMA RHEI with wine adding the embodiment 1 of 0.1% mixes same particle diameter carries out secondary fermentation, in secondary fermentation process, temperature passes through chuck water-cool control under 16 DEG C, every 24h stirs once, ferments after 8 days, and decocting the ageing of wine dress altar is finished wine after 6 months, detecting total anthraquinones content through HPLC is 22 μ g/L, selenium content is 15 μ g/L, and wine and women-sensual pursuits is golden yellow, clean taste.
Embodiment 6 secondary fermentation process modification
After front ferment terminates, the rhubarb 0.1% that the prepared RADIX ET RHIZOMA RHEI with wine adding the embodiment 1 of 1% mixes same particle diameter carries out secondary fermentation, in secondary fermentation process, temperature passes through chuck water-cool control under 14 DEG C, every 48h stirs once, ferments after 12 days, and the ageing of pasteurization dress altar is finished wine after 12 months, detecting total anthraquinones content through HPLC is 36 μ g/L, selenium content is 13 μ g/L, and wine and women-sensual pursuits is golden yellow, clean taste.
The production of the salubrious low rheum officinale yellow rice wine of embodiment 7
Rheum officinale yellow rice wine is produced according to following steps:
1, rice dipping: take rice, adds clear water rice dipping 3 days, makes pH value be down to 4.0 ± 0.5 from 7.0 ± 0.5;
2, steamed rice, cooling;
3, primary fermentation: rice is in semi-open-type groove type reactor or the cylinder nest that falls, access accounts for quality 0.5% yeast for brewing rice wine of Raw Materials Rice, the amylase adding 5U by every gram of rice after fermentation 18h is mixed thoroughly, lower the temperature when mixing thoroughly, drop into and account for the wheat koji of the quality 1% of Raw Materials Rice during feeding, the saccharifying enzyme adding 5U by every gram of rice after 18h is mixed thoroughly, lower the temperature when mixing thoroughly, above process control top temperature is under 26 DEG C, and the temperature controlling to open after two rakes is under 20 DEG C, ferments 8 days.
4, secondary fermentation: the rhubarb that the prepared RADIX ET RHIZOMA RHEI with wine adding the embodiment 1 of the quality 0.2% of Raw Materials Rice mixes the quality 0.6% accounting for Raw Materials Rice of same particle diameter carries out secondary fermentation, in secondary fermentation process, temperature passes through chuck water-cool control under 14 DEG C, every 40h stirs once, ferments 10 days.
5, sterilizing, the ageing of dress altar.Ageing is finished wine after 12 months.
The technical indicator of the finished wine that embodiment 5-7 obtains is as shown in table 1.
Table 1 rheum officinale yellow rice wine technical indicator
From above data, can find out: by the low rheum officinale yellow rice wine production techniques improved, one side traditional index and local flavor etc. are also uninfluenced, and objectionable impurities is as all comparatively traditional technology decline about 50% such as purine, biogenic amine on the other hand.The salubrious low rheum officinale yellow rice wine indices produced according to this production method all meets the light half-dried yellow rice wine physicochemical requirements of one-level, but alcoholic strength is lower, and be rich in selenium element and anthraquinone and make this rheum officinale yellow rice wine taste salubriouser, nutritive value is higher, meets the development trend of yellow rice wine diversification.Therefore present method not only can produce the functional yellow rice wine of clear efficacy, can also be used for the production of low safe yellow rice wine simultaneously.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (10)
1. a production method for salubrious low-alcohol rice wine, is characterized in that: described method comprises brewing yellow rice wine primary fermentation stage and brewing yellow rice wine secondary fermentation stage, ferment stage compound use zymin before yellow rice wine and be low temperature fermentation; Described compound use zymin refers to that the 12-24h after connecing yeast for brewing rice wine adds amylase, and the 12-24h after feeding adds song adds saccharifying enzyme; Described low temperature fermentation refers to ferments at 16 DEG C-26 DEG C; The purine content of the yellow rice wine that described method obtains is reduced to 10mg/L, and potato spirit content is down to 120mg/L.
2. production method according to claim 1, is characterized in that, described diastatic addition is add 3-15U in every gram of Raw Materials Rice; The addition of described saccharifying enzyme is add 2-15U in every gram of Raw Materials Rice.
3. production method according to claim 1, is characterized in that, all there is this operation of stirring and evenly mixing, can be considered little and drive rake in described zymin adding procedure, reaches the object lowering the temperature and add fast response.
4. production method according to claim 1, is characterized in that, described low temperature fermentation refers to and adopts water-cooled or wind cooling temperature lowering according to technique during the fermentation, cools the temperature to 16 DEG C-26 DEG C.
5. production method according to claim 1, is characterized in that, ventilates once in described rear ferment process every 24-48h, increases oxygen supply and reduces temperature 1-2 DEG C.
6. production method according to claim 5, is characterized in that, the medial temperature in described secondary fermentation stage controls below 18 DEG C.
7. according to the arbitrary described production method of claim 1-6, it is characterized in that, the described yellow rice wine secondary fermentation stage drops into rheum officinale mixture and carries out common fermentation, then sterilizing, squeezing, ageing, obtains clearly low rheum officinale yellow rice wine.
8. production method according to claim 7, is characterized in that, the temperature in described secondary fermentation stage controls below 16 DEG C.
9. production method according to claim 7, is characterized in that, the addition of described rheum officinale mixture is the 0.3-2% of Raw Materials Rice quality.
10. production method according to claim 7, is characterized in that, described rheum officinale mixture is prepared RADIX ET RHIZOMA RHEI with wine and rhubarb is that 1:10-10:1 is mixed to get according to mass ratio; Described prepared RADIX ET RHIZOMA RHEI with wine rheum officinale is added after crushed yellow rice wine to carry out high temperature immersion or boiling, and then oven dry obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510062317.2A CN104560522B (en) | 2015-02-05 | 2015-02-05 | A kind of production method of salubrious low rheum officinale yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510062317.2A CN104560522B (en) | 2015-02-05 | 2015-02-05 | A kind of production method of salubrious low rheum officinale yellow rice wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104560522A true CN104560522A (en) | 2015-04-29 |
| CN104560522B CN104560522B (en) | 2016-09-07 |
Family
ID=53077606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510062317.2A Active CN104560522B (en) | 2015-02-05 | 2015-02-05 | A kind of production method of salubrious low rheum officinale yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104560522B (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56117790A (en) * | 1980-02-19 | 1981-09-16 | Tomizo Takagi | Preparation of refined sake (liquor) |
| JP2000000086A (en) * | 1998-06-15 | 2000-01-07 | Tax Adm Agency | Production of low-alcohol japanese wine |
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101307278A (en) * | 2008-07-04 | 2008-11-19 | 周卫芳 | Production process of draft rice wine |
| CN102952699A (en) * | 2011-08-25 | 2013-03-06 | 朱志明 | Artemisia capillaries weight-losing wine and brewing method |
| CN103966053A (en) * | 2014-05-21 | 2014-08-06 | 江南大学 | Rice wine making method capable of lowering content of high alcohol |
| CN104140908A (en) * | 2014-07-23 | 2014-11-12 | 成都大学 | Tartary buckwheat fermented dry wine and production method thereof |
-
2015
- 2015-02-05 CN CN201510062317.2A patent/CN104560522B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS56117790A (en) * | 1980-02-19 | 1981-09-16 | Tomizo Takagi | Preparation of refined sake (liquor) |
| JP2000000086A (en) * | 1998-06-15 | 2000-01-07 | Tax Adm Agency | Production of low-alcohol japanese wine |
| CN101157887A (en) * | 2007-09-28 | 2008-04-09 | 浙江嘉善黄酒股份有限公司 | Production method of yellow rice wine |
| CN101307278A (en) * | 2008-07-04 | 2008-11-19 | 周卫芳 | Production process of draft rice wine |
| CN102952699A (en) * | 2011-08-25 | 2013-03-06 | 朱志明 | Artemisia capillaries weight-losing wine and brewing method |
| CN103966053A (en) * | 2014-05-21 | 2014-08-06 | 江南大学 | Rice wine making method capable of lowering content of high alcohol |
| CN104140908A (en) * | 2014-07-23 | 2014-11-12 | 成都大学 | Tartary buckwheat fermented dry wine and production method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 夏小乐等: "LC-MS/MS 法分析清爽型黄酒中的嘌呤含量", 《现代食品科技》 * |
| 夏小乐等: "不同类型黄酒中杂醇油含量分析及其机制初探", 《食品与发酵工业》 * |
| 汪建国: "酶制剂在黄酒新工艺中的应用", 《江苏调味副食品》 * |
| 黄方一等: "《发酵工程》", 31 January 2013, 华中师范大学出版社 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104560522B (en) | 2016-09-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102732402B (en) | Glutinous rice tea wine and its preparation method | |
| CN102296021B (en) | Preparation method for flavor blending old vinegar | |
| CN105296281B (en) | A kind of Chinese chestnut rice wine and preparation method thereof | |
| CN108823016A (en) | A kind of fresh rose flower beer brewing technique | |
| CN105851751A (en) | Composite small-berry fermentation health beverage and preparing method thereof | |
| CN107663481A (en) | A kind of brewing method of purple potato glutinous rice wine | |
| CN102286328A (en) | Mulberry biological wine and brewing process thereof | |
| CN101492639A (en) | Pure-fermentation low-alcoholic strength low-sugar fresh-juice yellow rice wine and preparation method thereof | |
| CN104745399A (en) | Brewing method capable of increasing content of Monacolin K in monascus rice wine | |
| CN108102854A (en) | A kind of distiller's yeast and the fruit of Cherokee rose yellow rice wine being prepared by distiller's yeast | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN103540516B (en) | Brewing process of purple sweet potato vinegar | |
| CN107881047A (en) | A kind of lily beer rich in flavones and preparation method thereof | |
| CN108865550A (en) | A kind of low alcohol beer | |
| CN104694332A (en) | Low-biogenic amine yellow rice wine production technique | |
| CN106701379A (en) | Tea beer drink and making method thereof | |
| CN101362995A (en) | Method for producing ampelosis grossedentata tea and wine | |
| CN106190676A (en) | A kind of preparation method of Yam Beer | |
| CN113186061B (en) | Preparation method of rice wine | |
| CN110669600A (en) | Preparation method of pumpkin beer | |
| CN106367250A (en) | Preparation method of red date beer by utilizing co-fermentation of lactic acid bacteria and saccharomycetes | |
| CN104946446A (en) | Green plum beer and preparation method thereof | |
| CN100384978C (en) | Naked oat health-care vinegar and its preparing process | |
| CN106811387A (en) | A kind of vinegar prepared from seed of job's tears and its production method | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |