Low-degree nutrient yellow rice wine
A technology for rice wine and nutrition, applied in the field of low-nutrient rice wine, can solve problems such as complicated operation and difficulty, and achieve the effect of elegant wine aroma, increased nutrition and rich connotation
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[0016] Main technological process described in the present invention is:
[0017] Glutinous rice→sieving rice→soaking rice→steaming rice→saccharification and fermentation→pressing→filtering→decoction→storage→rice wine base wine→low temperature evaporation→concentrate→blending→freezing→coarse filtration→membrane filtration→filling→finished product; Sugar, isomaltooligosaccharide, and bamboo leaf extract are added in the process of blending or saccharification and fermentation.
[0018] Evaporate the base liquor of rice wine at low temperature to obtain a concentrated solution, then add isomaltooligosaccharides, stachyose, bamboo leaf extract, etc. for blending, so that all indicators meet the standard requirements, and then reduce the temperature of the wine to minus 2-5°C , kept for about 72 hours, after two filters, filling is the finished product.
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