Double-state juice wine brewing method

[0025] Example 1:

[0026] Choose candied sugar liquid: 1.2 tons of mango candied sugar, 33 refracted sugar content (100 kilograms of sugar liquid has 33 kilograms of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.

[0027] Standardize the concentration: 1.08 tons of sugar liquid with a refractive index of 25 and 0.12 tons of sugar with a refractive index of 15; the mass ratio of the two is 9:1.

[0028] Sterilize; boil the sugar solution and keep it for five minutes, and then measure the refractive index of the sugar solution to be 26 and 17 respectively.

[0029] Adjust the pH: adjust the pH (pH value) to 4.5-5.

[0030] Saccharification and fermentation: the sugar liquid with a refractive index of 17 is pumped into a 300 liter seed tank and aired to cool to room temperature, then the compound strain is added, and the mixture is evenly stirred and then aired for 30 minutes. Set the temperature to 25 degrees and inflate for

[0032] Example 2:

[0033] Choose candied sugar liquid: 1.2 tons of papaya candied sugar, with a degree of refraction of 29 (100 kg of sugar has 29 kg of white sugar), containing fruit acid, citric acid, pulp, fiber, glycerin, edible salt, and sodium metabisulfite.

[0034] Standardize the concentration: 1.08 tons of sugar liquid with a refractive index of 25 and 0.12 tons of sugar with a refractive index of 15; the mass ratio of the two is 9:1.

[0035] Sterilize; boil the sugar solution and keep it for five minutes, and then measure the refractive index of the sugar solution to be 26 and 17 respectively.

[0036] Adjust the pH: adjust the pH (pH value) to 4.5-5.

[0037] Saccharification and fermentation: the sugar liquid with a refractive index of 17 is pumped into a 300 liter seed tank and aired to cool to room temperature, then the compound strain is added, and the mixture is evenly stirred and then aired for 30 minutes. Set the temperature to 25 degrees and inflate for 10 minutes ev

[0039] Example 3:

[0040] Solid state fermentation of pulp:

[0041] Wash the glutinous rice, cook and let cool.

[0042] Pulp: Take the pulp from our company's pretreatment class, which is not cleanly sliced ​​and left on the core, and then pickled 2 parts of salt and 0.3 of sodium metabisulfite

[0043] Part of the solution completely dissolved in 80 parts of water soaked for 30 minutes and picked up for later use.

[0044] Mixing: 5 parts of glutinous rice, 3 parts of pulp, add Rhizopus, sweet koji and mix well. A groove was dug in the middle.

[0045] Saccharification and fermentation: After 24 hours, Rhizopus can be seen overgrown with glutinous rice and rice balls, and the color of the rice balls begins to turn gray. After 36 hours, liquid overflowed from the groove. The rice ball began to soften. For 72 hours, the groove was filled with liquid, and the sugar content was measured with a refractive index of 39. Add high-grade liquor to stop saccharification. Filter and set aside