CN106967553A - Utilize the method for line wine brewing of cracking rice - Google Patents
Utilize the method for line wine brewing of cracking rice Download PDFInfo
- Publication number
- CN106967553A CN106967553A CN201710246466.3A CN201710246466A CN106967553A CN 106967553 A CN106967553 A CN 106967553A CN 201710246466 A CN201710246466 A CN 201710246466A CN 106967553 A CN106967553 A CN 106967553A
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- under conditions
- line
- rice
- cracking rice
- wine brewing
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Classifications
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- 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
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a kind of method using line wine brewing of cracking rice, comprise the following steps：The line that will crack rice steams 0.5 3 hours under conditions of 80 100 DEG C, placed 2 hours under normal temperature, then sealing saccharification 35 days under conditions of 20 35 DEG C, add distiller's yeast and fermented 22 30 days under conditions of 20 35 DEG C, then distilled under conditions of 80 100 DEG C, obtain 40 60 ° of wine.It is an advantage of the invention that：Line of cracking rice is make use of well, production cost is reduced, and resource is recycled.
Description
Technical field
The present invention relates to the method for wine brewing, and in particular to utilizes the method for line wine brewing of cracking rice.
Background technology
Rice noodles are the distinctive special local foods in Yunnan, when processing rice noodles, often produce some lines of cracking rice, present one
As can will crack rice line abandon or used as low value-added feed.Accordingly, it would be desirable to the utilization of line of cracking rice further
Studied.
The content of the invention
It is an object of the invention to provide a kind of method using line wine brewing of cracking rice.
For achieving the above object, the technical solution adopted in the present invention is：
A kind of method using line wine brewing of cracking rice, comprises the following steps：The line that will crack rice steams under conditions of 80-100 DEG C
0.5-3 hours, placed 2 hours under normal temperature, then sealing saccharification 3-5 days under conditions of 20-35 DEG C, distiller's yeast is added at 20-35 DEG C
Under conditions of ferment 22-30 days, then under conditions of 80-100 DEG C distillation, obtain 40-60 ° of wine.
The present invention has following technical advantage：
The line that will crack rice, which first steams, cools rear sealing and fermenting, adds distiller's yeast fermentation, wine is obtained after distillation, be make use of well broken
Rice noodles, reduce production cost, and can also improve distillation yield well.
Embodiment
The concrete technical scheme of the present invention is described below：
Embodiment 1
The line that will crack rice steams 1 hour under conditions of 90 DEG C, is placed 2 hours under normal temperature, then seals sugared under conditions of 25 DEG C
Change 4 days, add distiller's yeast and fermented 26 days under conditions of 30 DEG C, then distilled under conditions of 90 DEG C, obtain 50 ° of wine.
Embodiment 2
The line that will crack rice steams 2 hours under conditions of 80 DEG C, is placed 2 hours under normal temperature, then seals sugared under conditions of 35 DEG C
Change 5 days, add distiller's yeast and fermented 30 days under conditions of 20 DEG C, then distilled under conditions of 80 DEG C, obtain 40 ° of wine.
Embodiment 3
The line that will crack rice steams 0.5 hour under conditions of 100 DEG C, is placed 2 hours under normal temperature, then is sealed under conditions of 20 DEG C
Saccharification 5 days, adds distiller's yeast and is fermented 22 days under conditions of 35 DEG C, then distilled under conditions of 100 DEG C, obtain 60 ° of wine.
Claims (1)
1. a kind of method using line wine brewing of cracking rice, it is characterised in that：Comprise the following steps：
The line that will crack rice steams 0.5-3 hours under conditions of 80-100 DEG C, is placed 2 hours under normal temperature, then under conditions of 20-35 DEG C
Sealing saccharification 3-5 days, adds distiller's yeast and is fermented 22-30 days under conditions of 20-35 DEG C, then steamed under conditions of 80-100 DEG C
Evaporate, obtain 40-60 ° of wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710246466.3A CN106967553A (en) | 2017-04-15 | 2017-04-15 | Utilize the method for line wine brewing of cracking rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710246466.3A CN106967553A (en) | 2017-04-15 | 2017-04-15 | Utilize the method for line wine brewing of cracking rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106967553A true CN106967553A (en) | 2017-07-21 |
Family
ID=59332766
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710246466.3A Pending CN106967553A (en) | 2017-04-15 | 2017-04-15 | Utilize the method for line wine brewing of cracking rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106967553A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713728A (en) * | 2018-05-16 | 2018-10-30 | 安徽王仁和米线食品有限公司 | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof |
| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124472A (en) * | 1979-03-19 | 1980-09-25 | Kikkoman Corp | Preparation of alcohol-containing sweet seasoning |
| CN1557932A (en) * | 2004-02-06 | 2004-12-29 | 唐石明 | Guilin rice flour wine and its producing technology |
| CN102220381A (en) * | 2011-04-26 | 2011-10-19 | 烟台双塔食品股份有限公司 | Technology for producing edible alcohol by using crushed vermicelli and bean dregs |
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
-
2017
- 2017-04-15 CN CN201710246466.3A patent/CN106967553A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55124472A (en) * | 1979-03-19 | 1980-09-25 | Kikkoman Corp | Preparation of alcohol-containing sweet seasoning |
| CN1557932A (en) * | 2004-02-06 | 2004-12-29 | 唐石明 | Guilin rice flour wine and its producing technology |
| CN102220381A (en) * | 2011-04-26 | 2011-10-19 | 烟台双塔食品股份有限公司 | Technology for producing edible alcohol by using crushed vermicelli and bean dregs |
| CN105969622A (en) * | 2016-05-05 | 2016-09-28 | 李俊聪 | Method for brewing wine by adopting vermicelli |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108713728A (en) * | 2018-05-16 | 2018-10-30 | 安徽王仁和米线食品有限公司 | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof |
| CN109971585A (en) * | 2019-05-06 | 2019-07-05 | 刘宏 | A kind of brewing method of rice noodles wine |
| CN111979077A (en) * | 2020-09-08 | 2020-11-24 | 安徽王仁和米线食品有限公司 | Clear and sauce compound-flavor liquor taking rice noodles as main raw materials and brewing process thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
|
| RJ01 | Rejection of invention patent application after publication |