CN1254004A - Production method of rice beer - Google Patents
Production method of rice beer Download PDFInfo
- Publication number
- CN1254004A CN1254004A CN 98121669 CN98121669A CN1254004A CN 1254004 A CN1254004 A CN 1254004A CN 98121669 CN98121669 CN 98121669 CN 98121669 A CN98121669 A CN 98121669A CN 1254004 A CN1254004 A CN 1254004A
- Authority
- CN
- China
- Prior art keywords
- rice
- beer
- rice wine
- wine
- production 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
- 235000013405 beer Nutrition 0.000 title claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 14
- 235000009566 rice Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000019991 rice wine Nutrition 0.000 claims abstract description 23
- 241000209094 Oryza Species 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 3
- 230000004151 fermentation Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 230000008719 thickening Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 4
- 239000006260 foam Substances 0.000 abstract description 4
- 239000008267 milk Substances 0.000 abstract description 3
- 210000004080 milk Anatomy 0.000 abstract description 3
- 235000013336 milk Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 239000002562 thickening agent Substances 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 8
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 3
- 235000011089 carbon dioxide Nutrition 0.000 description 3
- 235000013334 alcoholic beverage Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 241000790917 Dioxys <bee> Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012958 reprocessing Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Landscapes
- Devices For Dispensing Beverages (AREA)
Abstract
The production method of rice beer is characterized by that making rice wine, extruding, filtering, removing residue and taking out rice wine juice for stand-by, then adding hot water in stabilizing agent (thickening agent), stirring, uniformly grinding, filtering, boiling and cooling, mixing the above-mentioned rice wine juice and the cooled stabilizing agent, stirring and bottling, continue fermenting in fermentation room and making pasteurization so as to obtain the invented rice beer with white colour like milk, and rich CO2 and fine white foam. Said invented rice beer not only possesses characteristics of beer, but also possesses pure flavour of rice wine.
Description
The part technology of the comprehensive beer of the present invention, rice wine, thick wine and pure mellow wine brews and both keeps the rice wine traditional flavor, and the surface (except that color) that has beer again is rich in the alcoholic beverage of carbonic acid gas.
1, title of the present invention: the manufacture method of rice beer.
2, genus alcoholic drinks technology and brewing technology of the present invention.
3, be subjected to my enlightenment of " a kind of manufacture method that contains vapour rice wine " (number of patent application 98 1 2164.2) of (on October 26th, 98) application before this, invent this method.
4, the peculiar flavour of rice wine is loved by the people, but is rich in carbonic acid gas and foam beer, liked by the people, both combine, and have both had the local flavor of rice wine, have some features of beer again, allowing people drink a kind of novel unique drink, is main purpose of the present invention.
5, main processes of the present invention and content:
1. use traditional method brew rice wine, push then, filter, remove slag, it is standby to get rice wine juice.
2. to stablizer (thickening material) add boiling water (100 ℃) stir, grind even, filter, boil, go bubble, be cooled to 23 ℃ (± 2 ℃) standby.
3. rice wine juice and cooled stablizer are mixed stirring, and jar is gone in the bottle.
4. place fermenting house and continue fermentation 5-7 hour, 23 ℃-28 ℃ of temperature.
5. carry out pasteurize, 70 ℃-90 ℃ of temperature, 30 minutes time.
6, the rice beer of the inventive method manufacturing is a kind of look white liquid drink as milk, is rich in carbonic acid gas, and foam is tenderly white, has the Partial Feature of beer, and the thick flavor of rice wine is pure, and the aftertaste sense of drink back is strong.
Raw material that the present invention gets is based on quality glutinous rice, and beer is then based on general rice, Fructus Hordei Germinatus and hops.The rice beer has the mouthfeel and the local flavor of rice wine, and beer does not then have, and both appearance colors are sample not also.Beer has a crushing process to main raw material on the technology, and a rice beer then need not be pulverized, but with the method for press filtration, with the elite taking-up of rice wine, discarding dross.The product form and the technology of this point and traditional rice wine, thick wine are also different: rice wine is (also is not have press filtration technology with the particle form appearance even if contain vapour rice wine) to occur with original particle form, and thick wine then is that rice wine is pulverized back reprocessing.In addition, not carbonated and foam of thick wine and pure mellow wine.
The rice beer can help digest as abundant dioxy two carbon of liquid of milk shape except that the nutrition that keeps rice wine, thick wine, pure mellow wine, and appetite stimulator etc. are quenched one's thirst in the administration that disappears.
Claims (3)
1, the present invention relates to the manufacture method of " rice beer " that a kind of quilt names, its main processes and technical characterictic are as follows:
(1) brew rice wine pushes, filters, removes slag it then, and it is standby to get rice wine juice.
(2) to stablizer (thickening material) add hot water stir, grind even, filter, boil, cool off.
(3) rice wine juice and cooled stablizer are mixed stir, and cannedly go into bottle.
(4) place fermenting house and continue fermentation.
(5) it is carried out pasteurize.
2, claim 1 described is 1. to 5. the integrated use.
3, the right to use of the described denomination of invention of claim 1 " rice beer " two words.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98121669 CN1254004A (en) | 1998-11-13 | 1998-11-13 | Production method of rice beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98121669 CN1254004A (en) | 1998-11-13 | 1998-11-13 | Production method of rice beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1254004A true CN1254004A (en) | 2000-05-24 |
Family
ID=5227231
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98121669 Pending CN1254004A (en) | 1998-11-13 | 1998-11-13 | Production method of rice beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1254004A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157571A (en) * | 2019-06-19 | 2019-08-23 | 吴卫军 | A kind of alcoholic beverage and preparation method thereof |
-
1998
- 1998-11-13 CN CN 98121669 patent/CN1254004A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157571A (en) * | 2019-06-19 | 2019-08-23 | 吴卫军 | A kind of alcoholic beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CA2119901A1 (en) | Production of Fermented Malt Beverages | |
| NZ204081A (en) | Neutral tasting alcoholic beverage from brewers malt | |
| CN1119409C (en) | Fruity beer and its brewing technology | |
| CN1220308A (en) | Peppery beer and its preparing method | |
| KR100277349B1 (en) | Manufacturing method of Sikhye without rice using luxury rice flour | |
| CN1066929C (en) | Health drink and preparing process thereof | |
| CN1254004A (en) | Production method of rice beer | |
| CN1113688A (en) | Instant solid system tea with milk and preparing method | |
| CN1237624A (en) | Cocktail tea | |
| JP3545112B2 (en) | Alcohol production method | |
| JP2019208417A (en) | Method for producing fermented beer-taste beverage and method for imparting coffee-likeness to fermented beer-taste beverage | |
| JPH10179113A (en) | Production of black tea-flavored sparkling alcoholic beverage | |
| JP2000139442A (en) | Alcoholic beverage | |
| CN1153210A (en) | Method for preparing plum wine | |
| JPH07168A (en) | Method for producing new sparkling liquor similar to beer | |
| CN113150895A (en) | Jasmine wormwood refined honey Aier wheat beer and preparation method thereof | |
| CN101280266A (en) | Low-alcohol beer and brewing method thereof | |
| JP2654742B2 (en) | Low alcohol fermented beverage and method for producing the same | |
| CN1113687A (en) | Liquid tea with milk and its preparation method | |
| CN1215165C (en) | Sparkling wine with yellow wine as wine base and its production process | |
| JP2849599B2 (en) | How to make a liqueur that you can drink with carbonated water | |
| JP2020137433A (en) | How to make alcoholic beverages, red alcoholic beverages and how to change the color of alcoholic beverages | |
| SU1412709A1 (en) | Method of producing soft cocktails | |
| CN1216982C (en) | Flower and peppermint wine | |
| CN1140758A (en) | Producing process for ice beer |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |