CN1944620B - Beer yellow wine and its making method - Google Patents
Beer yellow wine and its making method Download PDFInfo
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- CN1944620B CN1944620B CN200610017251A CN200610017251A CN1944620B CN 1944620 B CN1944620 B CN 1944620B CN 200610017251 A CN200610017251 A CN 200610017251A CN 200610017251 A CN200610017251 A CN 200610017251A CN 1944620 B CN1944620 B CN 1944620B
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Abstract
The present invention is beer yellow wine and its making process, and belongs to the field of yellow making technology. The beer yellow wine is blended with yellow wine in alcohol content of 8-20vol% as the base wine in 60-95 % and beer in alcohol content of 3-5vol% as the modulating wine in 5-40 %. The making process includes setting beer inside a blending container with air exhaust port and wine feeding port at room temperature, adding yellow wine while exhausting air to maintain normal pressure, sealing and stilling for 2 days. The beer yellow wine as improved yellow wine is mellow like yellow wine, bright and cold like beer and tasty.
Description
Technical field
The invention belongs to yellow rice wine and preparation method thereof.
Background technology
The yellow rice wine of China is also referred to as rice wine (ricewine), belongs to brewing wine, occupies important position in the world's three big brewing wines (yellow rice wine, grape wine and beer).Brewing technology is taken the course of its own, and becomes typical case's representative that the boundary is brewageed in east.
The yellow wine production technology background information:
In " China is the wine allusion quotation greatly " technology piece of writing that the big wine allusion quotation council of compiling is presided over by China, big wine allusion quotation editorial office edit by China, the production technique of yellow rice wine there is more detailed narration.The yellow wine production technology flow process is: rice, boiling, koji or system yeast for brewing rice wine, system distiller's yeast, fermentation, filtration etc. are handled, soaked to raw material.Because concrete manufacturing enterprise is different with kind, the detailed process of its production technique and controlled variable may be not quite similar, but can produce yellow rice wine preferably.See " the big wine allusion quotation of China ", second volume, a technology piece of writing (descending), chapter 10, yellow wine production technology, the 667th～727 page." the big wine allusion quotation of China is compiled the council " editor, China Business press publishes, 1997.
Beer is to be the mild drinking wine of main raw material brew with barley, contains carbon dioxide vapour, and taste is refreshing ice-cold.The grain of traditional yellow rice wine (rice wine) right and wrong barley is main raw material, and carbonated not.
The process for beer production background information:
The main process of beer production is divided into system wheat, saccharification, fermentation, processing, packing five major parts.In beer yellow wine was produced, the production of beer can finish, needn't pack beer to back ferment-filtration directly from saccharification.About process for beer production, in the big wine allusion quotation of above-mentioned China, detailed introduction is arranged, this external Guan Dunyi chief editor＜the brewing industry handbook and Kang Mingguan write＜world famous alcoholic drinks knowledge and production technique handbook etc. introduction is all arranged in the book.Referring to " the big wine allusion quotation of China ", second volume, a technology piece of writing (on), chapter 9, process for beer production, the 482nd～634 page." the big wine allusion quotation of China is compiled the council " editor, China Business press publishes, 1997." brewing industry handbook, Guan Dunyi chief editor, light industry press,, the 286th～642 page in 1985." world famous alcoholic drinks knowledge and production technique handbook, Kang Mingguan writes, Chemical Industry Press, 1994.Chapter 4, the famous process for beer production in China and foreign countries, the 229th～262 page.
It is few to contain vapour in traditional yellow rice wine, and it is single to drink taste.
Summary of the invention
The invention provides a kind of beer yellow wine and preparation method thereof, few to contain vapour in the solution traditional yellow rice wine, drink the single problem of taste, the technical scheme that the present invention takes is: it is characterized in that it is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 8～20%v/v, 60%～95%,
Modulation wine: beer, alcoholic strength 3～5%v/v, 5%～40%.
The present invention can take the preparation method of conventional wine, blends out finished wine, preferably:
Preparation method of the present invention is: comprise the following steps
One, blend: at ambient temperature, beer joined earlier blend in the container, this container has venting port and with the wine inlet, adds yellow rice wine then in this container, and venting port is opened all the time, keeps normal pressure, add yellow rice wine after, sealing was left standstill 2 days.
Two, sterilization: alcoholic strength is smaller or equal to the beer yellow wine of 10%v/v, heat-sterilization, sterilization temperature 85 degree, 15 minutes time.
The invention has the advantages that: not only have the mellow of yellow rice wine but also have the refreshing ice-cold characteristics of beer, it is good to drink mouthfeel, is the improvement to traditional yellow rice wine, to satisfy more consumer demands.
Embodiment
As the yellow rice wine of base liquor is to be main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, add song, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms.
Embodiment 1
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 8%v/v, 60%,
Modulation wine: beer, alcoholic strength 3%v/v, 40%.
The preparation method is: comprise the following steps
One, blend: at ambient temperature, beer joined earlier blend in the container, this container has venting port and with the wine inlet, adds yellow rice wine then in this container, and venting port is opened all the time, keeps normal pressure, add yellow rice wine after, sealing was left standstill 2 days.
Two, sterilization, heat-sterilization, 85 ℃ of sterilization temperatures, 15 minutes time.
Embodiment 2
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 15%v/v, 60%,
Modulation wine: beer, alcoholic strength 4%v/v, 40%.
The preparation method is: blend: at ambient temperature, beer joined earlier blend in the container, this container has venting port and with the wine inlet, adds yellow rice wine then in this container, and venting port is opened all the time, keeps normal pressure, add yellow rice wine after, sealing was left standstill 2 days.
Embodiment 3
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 20%v/v, 60%,
Modulation wine: beer, alcoholic strength 5%v/v, 40%.
The preparation method is with embodiment 2.
Embodiment 4
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 8%v/v, 80%,
Modulation wine: beer, alcoholic strength 5%v/v, 20%.
The preparation method is with embodiment 2.
Embodiment 5
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 14%v/v, 80%,
Modulation wine: beer, alcoholic strength 3%v/v, 20%.
The preparation method is with embodiment 2.
Embodiment 6
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 20%v/v, 80%,
Modulation wine: beer, alcoholic strength 4%v/v, 20%.
The preparation method is with embodiment 2.
Embodiment 7
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 8%v/v, 95%,
Modulation wine: beer, alcoholic strength 4%v/v, 5%.
The preparation method is with embodiment 1.
Embodiment 8
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 15%v/v, 95%,
Modulation wine: beer, alcoholic strength 3%v/v, 5%.
The preparation method is with embodiment 2.
Embodiment 9
It is to be made by the raw wine of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 20%v/v, 95%,
Modulation wine: beer, alcoholic strength 5%v/v, 5%.
The preparation method is with embodiment 2.
Claims (3)
1. beer yellow wine is characterized in that it is to be made by the raw wine and the blending method of following volume ratio:
Base liquor: yellow rice wine, alcoholic strength 8～20%v/v, 60%～95%,
Modulation wine: beer, alcoholic strength 3～5%v/v, 5%～40%;
Blend: at ambient temperature, beer joined earlier blend in the container, this container has venting port and with the wine inlet, adds yellow rice wine then in this container, and venting port is opened all the time, keeps normal pressure, add yellow rice wine after, sealing was left standstill 2 days.
2. the preparation method of beer yellow wine as claimed in claim 1 comprises:
Blend: at ambient temperature, beer joined earlier blend in the container, this container has venting port and with the wine inlet, adds yellow rice wine then in this container, and venting port is opened all the time, keeps normal pressure, add yellow rice wine after, sealing was left standstill 2 days.
3. the preparation method of beer yellow wine as claimed in claim 2 also comprises:
Sterilization: alcoholic strength is smaller or equal to the beer yellow wine of 10%v/v, heat-sterilization, sterilization temperature 85 degree, 15 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610017251A CN1944620B (en) | 2006-10-18 | 2006-10-18 | Beer yellow wine and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610017251A CN1944620B (en) | 2006-10-18 | 2006-10-18 | Beer yellow wine and its making method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1944620A CN1944620A (en) | 2007-04-11 |
| CN1944620B true CN1944620B (en) | 2010-05-12 |
Family
ID=38044275
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610017251A Expired - Fee Related CN1944620B (en) | 2006-10-18 | 2006-10-18 | Beer yellow wine and its making method |
Country Status (1)
| Country | Link |
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| CN (1) | CN1944620B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113583782A (en) * | 2021-08-09 | 2021-11-02 | 湖北爽露爽食品股份有限公司 | Refined rice wine injected with carbon dioxide and preparation method thereof |
-
2006
- 2006-10-18 CN CN200610017251A patent/CN1944620B/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 康明宫.配制酒生产技术指南 1.化工出版社,2001,28. |
| 康明宫.配制酒生产技术指南 1.化工出版社,2001,28. * |
| 王邦坤.高级营养保健发酵饮料啤黄酒酿造技术.食品工业 4.1995,(4),25-26. |
| 王邦坤.高级营养保健发酵饮料啤黄酒酿造技术.食品工业 4.1995,(4),25-26. * |
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| Publication number | Publication date |
|---|---|
| CN1944620A (en) | 2007-04-11 |
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| C14 | Grant of patent or utility model | ||
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100512 Termination date: 20111018 |