CN1334330A

CN1334330A - Refreshing rice wine

Info

Publication number: CN1334330A
Application number: CN 00119198
Authority: CN
Inventors: 刘国忠
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-07-19
Filing date: 2000-07-19
Publication date: 2002-02-06

Abstract

A refreshing rice wine is prepared from rice or millet through soaking, steaming, pulping, adding carbonized rice flour and fresh malk milt, hydrolyzing, boiling the separated rice juice, cooling, addding beer yeast, low-temp fermentation, ageing, fine filtering, loading in containers and sterilization. Its advantages are high nutritive value, low carloricity, low alcohol content, and rich CO2 and bubbles.

Description

Refreshing rice wine

Refreshing rice wine belongs to nutritional type, low in calories, low ethanol content, be rich in carbonic acid gas and foam figure, with glutinous property or non waxy rice or milled glutinous broomcorn millet is raw material, is saccharifying agent with bright Fructus Hordei Germinatus, through the low foaming of the nutritional type refreshing rice wine of purebred yeast low temperature fermentation brew.

Rice wine belongs to the Yellow Wine fermented wine, and kind is a lot, and the difference between its kind mainly is on raw material, usefulness song and the technology slightly different, and ethanol content is mostly about 15%.Since special taste, though nutritive value is very high, a lot of people and uncomfortable drinking, so the market share is very low.

The objective of the invention is: a kind of peculiar style of traditional rice wine that promptly has is provided, similar beer graceful salubrious figure's mouthfeel, nutrition height is arranged again, heat is low, ethanol content is low, is rich in carbonic acid gas and foam figure, the expansion type refreshing rice wine of sour and sweet palatability.

Technical scheme of the present invention is: rice is soaked slurrying after the steamed rice, add certain proportion coking ground rice and bright mash, be hydrolyzed under certain temperature and pH value; After isolated rice juice boiled adjustment, reduce to relevant temperature and add purebred cereuisiae fermentum, through low temperature fermentation, aging, the smart filter of pressurize, can, sterilization are made.

The present invention keep traditional rice wine with rice be on the basis of major ingredient with bright Fructus Hordei Germinatus for bent saccharification, with the blending of burnt rice, cook starter with purebred cereuisiae fermentum, adopt full low temperature, semiclosed zymotechnique, brewage and form.Nutritious, local flavor is quiet and tastefully laid out, foam is pure white, sour and sweet palatability, and mouthful power of stopping is strong, low in calories, and low ethanol content is widely used in all kinds of consumer groups and drink national region, and unlimited market outlook are arranged.

Embodiment combined process prescription carries out:

1, the preparation of burnt rice: get fresh whole grain rice, after chaff is removed in removal of impurities, level burnt roasting with a roller for 160 ℃ in frying the roasting machine, bake when Vandyke brown is the burnt odor flavor, the pulverizing of cooling back is standby.

2, the preparation of mash: select the high barley of fresh percentage of germination for use, after the screening impurity elimination, use clear water below 20 ℃ respectively, adjust pH value with liming or sodium hydroxide, be interrupted and changed water retting 40-60 hour, standby behind the draining in an amount of germination making beating in about seven days of ventilating under 15 ℃ of left and right sides temperature.

3, the preparation of rice: with fresh rice, clean the back and use warm water soaking 4-6 hour, steamed rice sprays into amylase liquid and reduces viscosity when taking the dish out of the pot, and it is standby to pull an oar.

4, the preparation of rice juice adds an amount of water and burnt ground rice with the rice made slurry, bright mash, and temperature and pH value are adjusted in segmentation, are hydrolyzed, and after the filtered juice, use the boiling water washery slag again, will merge rice juice and boil 10 minutes, and being cooled to 60 ℃, to precipitate filtering in 1-2 hour standby.

5, fermentation: clear rice juice is cooled to below 15 ℃, adds purebred beer fresh yeast, in 12 ℃ with bottom fermentation 7-10 days, sealed cans 0-2 ℃ of secondary fermentation is aging.

6, smart filter, can, sterilization with the aging smart filter of wine liquid pressurize under cold condition to certain quality, after the voltage stabilizing processing, are carried out can by grade under 0-2 ℃, be packaged to finished product behind pasteurization.

The product the key technical indexes:

The pale brown look of outward appearance, limpid transparent, pure white foam is arranged, the wine body is mellow, and burnt odor is pleasant, sour and sweet palatability, mouthful power of stopping is strong.Ethanol content: 3-5% (W), total acid are not more than 0.25% (W), carbon dioxide content, and greater than 0.35% (W), the quality guaranteed period: greater than 120 days.

Claims

1, refreshing rice wine is a raw material by glutinous property or non-glutinous property rice or milled glutinous broomcorn millet, is saccharifying agent with bright Fructus Hordei Germinatus slurry, is made by purebred cereuisiae fermentum low temperature fermentation.It is characterized in that promptly having traditional rice wine idiosyncrasy, the graceful salubrious figure's mouthfeel of similar beer is arranged again, the nutrition height, heat is low, ethanol content is low, is rich in carbonic acid gas and foam figure.Burnt odor is quiet and tastefully laid out, sour and sweet palatability, and mouthful power of stopping is strong.Rice is soaked slurrying after the steamed rice, add certain proportion coking ground rice and bright mash, under certain temperature and pH value, be hydrolyzed; After isolated rice juice boiled adjustment, reduce to relevant temperature and add purebred cereuisiae fermentum, through low temperature fermentation, aging, the smart filter of pressurize, can, sterilization are made.