CN1710051A - Low-degree nutrient yellow rice wine processing method - Google Patents
Low-degree nutrient yellow rice wine processing method Download PDFInfo
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- CN1710051A CN1710051A CN 200510049970 CN200510049970A CN1710051A CN 1710051 A CN1710051 A CN 1710051A CN 200510049970 CN200510049970 CN 200510049970 CN 200510049970 A CN200510049970 A CN 200510049970A CN 1710051 A CN1710051 A CN 1710051A
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Abstract
A kind of minute nutrition yellow wine processing method, belong to the fermented glutinous rice and make technological field, connect the following technological process: Base wine of yellow wine - The low temperature evaporating - Concentrate - Blend - Refrigeration - Filter thickly - The membrane filtering - Pour into - Finished product: Blend process add water candy Su also , different malt low to gather candy , bamboo leaf extracts arbitrarily, its adding amount is base wine weight percentage of yellow rice or millet wine respectively 0.01- 20%, 1- 20%, 0.1- 5.0%. This invention uses the yellow wine to make synthetically, the low temperature evaporate, freeze filtering, the membrane is separated, etc. the technological development alcohol includes the nutrition function yellow wine most lower than l0% (v/v), the technological difficult problem that the yellow rice wine is tasteless ' that have solved, has solved resisting cold stability of yellow rice or millet wine.
Description
Technical field
The present invention relates to a kind of working method of low-degree nutrient yellow rice wine, belong to the yellow wine brewing field.
Background technology
Existing yellow rice wine is to be main raw material with glutinous rice, wheat, water, through soaking rice, steamed rice, diastatic fermentation, secondary fermentation, squeeze and filter, fry in shallow oil wine, store, blending and form, its ethanol content is general 〉=15% (v/v), total reducing sugar is 15.0～100.0g/l, for a long time, yellow rice wine is subjected to human consumer's favor always with its traditional technology and mellow local flavor.Along with the transformation of fast development of society and consumption idea, need low novel taste yellow rice wine of maintaining normal supply during the slack season refreshing and tool good nutrition value to satisfy the needs of different hierarchies of consumption.
The exploitation of existing low-alcohol rice wine mainly contains following three types:
The one, by the dilution of former wine and to add some nutritive elements such as honey, matrimony vine, longan, VITAMIN formulated.The advantage of this technology is less investment, and is easy and simple to handle, but technology content is not high, is prone to the homogeneity product.
The 2nd, utilize the barms of zymin and low ethanol production, form by the fermentation brew.The advantage of this technology is brew to go out the low alcohol product, but owing to adopted the genetic modification technology, the local flavor of being made wine is unsatisfactory, and factory building, equipment, peopleware are also had higher requirements.
The 3rd, form through the Secondary Fermentation brew with oligose and old shaohsing wine by stream in the secondary fermentation process of existing yellow wine production technology.The advantage of this technology is to go out the low alcohol product by the fermentation brew, but comparatively difficult to the product of brew ethanol content below 10% (v/v), and operation is also comparatively complicated.
Summary of the invention
The object of the present invention is to provide a kind of formulating of recipe reasonable, technology advanced person, ethanol content is lower, has the working method of the low-degree nutrient yellow rice wine of good nutrition value.
The present invention is the working method of low-degree nutrient yellow rice wine, it is characterized in that being undertaken by following technical process:
Yellow rice wine base wine → low-temperature evaporation → concentrated solution → blend → freezing → coarse filtration → membrane filtration → can → finished product; Also add stachyose in blending operation, its add-on is 0.01～20% of a yellow rice wine base wine weight percent.
The add-on of described stachyose can be preferably 0.1～5% of yellow rice wine base wine weight percent.
Described blending in the operation also can add dextrinosan, and its add-on is 1～20% of a yellow rice wine base wine weight percent.
Described blending in the operation also can add Folium Bambosae extract, and its add-on is 0.1～5.0% of a yellow rice wine base wine weight percent.Described Folium Bambosae extract can be extract or other Folium Bambosae extract of Herba Lophatheri.
Studies confirm that, stachyose is a kind of superpower bifidus factor, only need drink 0.5～3 gram every day, can make probioticss such as the interior bifidus bacillus of human gastrointestinal tract, lactobacillus obtain extremely significantly breeding, thereby improve the human body alimentary canal environment rapidly, the microecosystem regulation balance; In addition, stachyose has the effect of removing vivotoxin, and to alleviating burden of liver, recovering liver function has certain effect, but the part alleviation of alcohol is to the pressure of liver; And stachyose can effectively promote trace elements absorbed abundant in the wine, makes wine liquid have healthy nutritive value preferably.
The dextrinosan calorific value is low, be difficult to by human consumption, but sweet taste is mellow and full soft, and sugariness is low, and mouthfeel is good, has the water-soluble dietary fibre function.Do not utilized, do not become so can not cause the tooth dental caries by oral microorganism.Long-term edible dextrinosan can produce indirect physiological effect, comprises and recovers the proper intestinal microflora of little ecologic disturbance person, keeps the intestinal function regular event; Suppress the growth of pathogenic bacteria and spoilage organism, thereby reduce poisonous, objectionable impurities, improve constipation, the protection liver, blood fat reducing strengthens the absorbing power to mineral substance such as calcium, iron.
Come from the Folium Bambosae extract of Herba Lophatheri, major ingredient is a Folium Bambosae flavone, and its characteristic component is Lutonaretin, Orientin, Saponaretin, Vitexina.It is introduced, Folium Bambosae flavone not only has good Green Tea Extract and anti-oxidant activity, reducing blood-fat, blood cholesterol, antioxygenation are also fairly obvious, also has the premium properties of removing active oxygen radical, can improve the resistibility of human body to poor environment and disease, of paramount importance is not contain any objectionable constituent and antinutritional factor in the product, and, side effect nontoxic to human body have great security.
The present invention compared with prior art has following outstanding advantage and positively effect:
1, technological development ethanol contents such as integrated use brewing yellow rice wine, low-temperature evaporation, freezing and filtering, membrane sepn are lower than the trophic function yellow rice wine of 10% (v/v), have captured the technical barrier of low-alcohol rice wine " tasteless ", have solved the anti-cold stability of yellow rice wine.
2, by scientific and reasonable formulating of recipe combination, with superpower bifidus factor stachyose and dextrinosan, Folium Bambosae extract good health care effect and yellow rice wine nutrition is organic combines together, increase the nutrition of yellow rice wine, innovated the local flavor of yellow rice wine, enriched the intension of yellow rice wine product.
3, forming low-degree nutrient yellow rice wine by working method brew of the present invention tastes through several national yellow rice wine judging panels, think that product color is orange, limpid transparent glossy, aroma is quiet and tastefully laid out, fragrant, and mouthfeel is light refreshing, easypro suitable, does not have the hardship of general yellow rice wine, puckery, pungent, inlet and suitable, superpower bifidus factor stachyose and Folium Bambosae flavone contained in the unique flavor, particularly wine have the good health care effect, meet the consumption concept that the modern pursues nutrient health.
Embodiment
Main technique flow process of the present invention is:
Glutinous rice → sieve rice → soak rice → steamed rice → diastatic fermentation → squeeze → filter → fry in shallow oil wine → storage → yellow rice wine base wine → low-temperature evaporation → concentrated solution → blend → freezing → coarse filtration → membrane filtration → can → finished product; Dextrinosan, stachyose, Folium Bambosae extract adds in blending operation.
Yellow rice wine base wine is obtained concentrated solution through low-temperature evaporation, add stachyose, dextrinosan, Folium Bambosae extract etc. then and blend, make the requirement of every index conformance with standard, then with extremely subzero 2-5 ℃ of wine temperature drop, kept about 72 hours, and filtered through two roads, can is finished product.
Claims (5)
1, a kind of working method of low-degree nutrient yellow rice wine is characterized in that being undertaken by following technical process:
Yellow rice wine base wine → low-temperature evaporation → concentrated solution → blend → freezing → coarse filtration → membrane filtration → can → finished product; Also add stachyose in blending operation, its add-on is 0.01～20% of a yellow rice wine base wine weight percent.
2, by the working method of the described low-degree nutrient yellow rice wine of claim 1, the add-on that it is characterized in that described stachyose is 0.1～5% of a yellow rice wine base wine weight percent.
3, by the working method of the described low-degree nutrient yellow rice wine of claim 1, it is characterized in that described blending also adds dextrinosan in the operation, its add-on is 1～20% of a yellow rice wine base wine weight percent.
4, by the working method of the described low-degree nutrient yellow rice wine of claim 1, it is characterized in that described blending also adds Folium Bambosae extract in the operation, its add-on is 0.1～5.0% of a yellow rice wine base wine weight percent.
5, by the working method of the described low-degree nutrient yellow rice wine of claim 4, it is characterized in that described Folium Bambosae extract is extract or other Folium Bambosae extract of Herba Lophatheri.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100499701A CN100448975C (en) | 2005-06-07 | 2005-06-07 | Low-degree nutrient yellow rice wine processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100499701A CN100448975C (en) | 2005-06-07 | 2005-06-07 | Low-degree nutrient yellow rice wine processing method |
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| CN1710051A true CN1710051A (en) | 2005-12-21 |
| CN100448975C CN100448975C (en) | 2009-01-07 |
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| CNB2005100499701A Expired - Fee Related CN100448975C (en) | 2005-06-07 | 2005-06-07 | Low-degree nutrient yellow rice wine processing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250475B (en) * | 2008-04-17 | 2011-11-30 | 赛普（无锡）膜科技发展有限公司 | Dealcoholizing method for dealcoholized yellow rice wine |
| CN101831368B (en) * | 2009-12-25 | 2013-03-27 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110591874A (en) * | 2019-10-28 | 2019-12-20 | 陕西理工大学 | Yellow wine rich in effective components of stachys sieboldii and onion and production method thereof |
-
2005
- 2005-06-07 CN CNB2005100499701A patent/CN100448975C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101250475B (en) * | 2008-04-17 | 2011-11-30 | 赛普（无锡）膜科技发展有限公司 | Dealcoholizing method for dealcoholized yellow rice wine |
| CN101831368B (en) * | 2009-12-25 | 2013-03-27 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
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| Publication number | Publication date |
|---|---|
| CN100448975C (en) | 2009-01-07 |
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| Date | Code | Title | Description |
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| 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 | ||
| C56 | Change in the name or address of the patentee |
Owner name: KUAIJISHAN SHAOXING WINE CO., LTD. Free format text: FORMER NAME: DONGFENG SHAOXING-WINE CO., LTD. |
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| CP03 | Change of name, title or address |
Address after: 312030 Zhejiang County of Shaoxing province Keqiao Jianhu Road No. 1053 Patentee after: Kuaijishan Shoaxing Rice Wine Co., Ltd. Address before: 312030, Shaoxing County, Zhejiang province Ke rock Street Nguyen Patentee before: Dongfeng Shaoxing-Wine Co., Ltd. |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090107 Termination date: 20110607 |