CN101701168B - Method for manufacturing red glutinous rice wine - Google Patents

Method for manufacturing red glutinous rice wine Download PDF

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Publication number
CN101701168B
CN101701168B CN2008101768592A CN200810176859A CN101701168B CN 101701168 B CN101701168 B CN 101701168B CN 2008101768592 A CN2008101768592 A CN 2008101768592A CN 200810176859 A CN200810176859 A CN 200810176859A CN 101701168 B CN101701168 B CN 101701168B
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CN
China
Prior art keywords
rice
soaking
wine
fermentation
glutinous rice
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CN2008101768592A
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Chinese (zh)
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CN101701168A (en
Inventor
方亚琴
龚建良
汪红波
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宁波高新区婺蓝科技有限公司
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Priority to CN2008101768592A priority Critical patent/CN101701168B/en
Publication of CN101701168A publication Critical patent/CN101701168A/en
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Publication of CN101701168B publication Critical patent/CN101701168B/en

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Abstract

The invention belongs to a method for manufacturing wines, and more particularly relates to a method for manufacturing red glutinous rice wine. The method sequentially comprises the processes: selecting material, washing the material, soaking the material, cooling the material, braising the material, cooling, stirring and mixing, fermenting, filtering and distilling. The proportion of the selected material is that red glutinous rice accounts for more than 50% of the total weight; the temperature of water used for soaking the material is 10-25 DEG C, and the time is 3-8h; in the process of stirring and mixing, the weight ratio between distiller yeast and the cooked glutinous rice is 1:100-4:100; in the fermentation process, the evenly stirred cooked material is added into a sealed container, purified water with the weight of 10-30% of the whole cooked material is added into the cooked material, the whole container is maintained at 10-25 DEG C, and fermentation is carried out for 5-10 days; and after fermentation, the mother wine can be obtained by filtering and distilling. The glutinous rice wine prepared by the method is mellow, bright in color, natural and transparent, has sweet aftertaste, contains no artificial color and is in accordance with the requirement of green food.

Description

A kind of method of manufacture of black sticky rice wine

Technical field

The invention belongs to the method for manufacture of drinks, relate in particular to the method for manufacture of rice wine.

Background technology

Known rice wine adopts glutinous rice, black glutinous rice and so on to do main raw material and brewages, and its brewing method all has argumentation in each method of making liquor data, and the wine that general glutinous rice is made is white, if need color, needs to add pigment.Because pigment is to extract or artificial the manufacturing, therefore, does not meet the requirement of green food.

Summary of the invention

The purpose of this invention is to provide a kind of method of manufacture of black sticky rice wine, it is characterized in that: comprise processes: select materials, wash material, soak material, cool material, steam material, cooling, spice, fermentation, filtration and distillation; Said process carries out successively; The ratio of choosing raw material in the described process of selecting materials is: black sticky rice accounts for more than 50% of gross weight, and polished rice accounts for below 20% of gross weight, and other is glutinous rice or black glutinous rice; Described washing in the material process cleans up the raw material of choosing dirt that it is surperficial in clear water; Described soaking in the material process, the temperature of soaking the used water of material is 10 ~ 25 ℃, soaking the material time is 3 ~ 8 hours; In the described cool material process, the raw material filter of soaking into is done; In the described steaming material process, rice material is cooked fully; In the described process of cooling, the rice that cooks is taken out postcooling to 30 ~ 70 ℃; In the described spice process, with ripe rice of refrigerative and the distiller's yeast formation grog that stirs mutually, the weight ratio of distiller's yeast and ripe meter is 1:100 ~ 4:100; In the described fermenting process, the above-mentioned grog that stirs is put into the container of sealing, and put into the pure water of 10% ~ 30% weight of whole grog, entire container remains on 10 ~ 25 ℃, ferments 5 ~ 10 days; Described filtration procedure carries out after fermentation is accomplished, and the redness kind skin that falls down on solid residue after the fermentation and the black sticky rice is filtered, remaining initial wine solution; Described still-process is with initial wine solution distillation, thereby obtains female wine of finished product, obtains black sticky rice wine through further diluting preparation.

Above-mentioned described method of manufacture is characterized in that: in the spice process, also added seasonings and sugar part.

The invention has the beneficial effects as follows: utilize this method can make that the rice wine of being produced has sweet-smelling, transparent color and luster, aftertaste is sweet, lovely luster is natural, do not contain artificial color, meet the characteristic that green food requires.

Description of drawings

Fig. 1 is a schematic flow sheet of the present invention.

Embodiment

Embodiment one:

See also Fig. 1, a kind of method of manufacture of black sticky rice wine comprises the processes of carrying out successively: select materials, wash material, soak material, cool material, steam material, cooling, spice, fermentation, filtration and distillation; In the process of selecting materials, the raw material of choosing is: glutinous 80 kilograms of blood, and 10 kilograms of polished rices, 10 kilograms of glutinous rices mix above-mentioned raw materials; Wash in the material process, the above-mentioned raw material of choosing is eluriated in clear water totally; Soak in the material process, the temperature of soaking the used water of material is 10 ~ 25 ℃, and soaking the material time is 4 hours; In the cool material process, the raw material filter of soaking into is done; Steam in the material process, rice material is cooked fully, does not have hard core when hand is touched; In the process of cooling, the rice that cooks is taken out about postcooling to 40 ℃; In the spice process, with ripe rice of refrigerative and the distiller's yeast formation grog that stirs mutually, ripe meter is weighed as 143 kilograms, and distiller's yeast is weighed as 2 kilograms; In the fermenting process, the above-mentioned grog that stirs is put into the container of sealing, and put into 18 kilogram weights pure water, entire container remains in 18 ℃ the environment, ferments 6 days; The redness kind skin that falls down on solid residue after the fermentation and the black sticky rice is filtered remaining initial wine solution; Still-process is with initial wine solution distillation, thereby obtains female wine of finished product, obtains black sticky rice wine through further diluting preparation.

Embodiment two:

Basically with embodiment one, its characteristics are: in the spice process, also added fragrance seasonings and 5 kilograms of commercially available colourless sugar.

Test through inventor's repeated multiple times; Find; Except the process identical with embodiment one, difference is as long as satisfy following five conditions simultaneously, and still can use this method to process black sticky rice wine: the ratio of choosing raw material in the 1. above-mentioned described process of selecting materials is: black sticky rice accounts for more than 50% of gross weight; Polished rice accounts for below 20% of gross weight, and other is glutinous rice or black glutinous rice; 2. described soaking in the material process, the temperature of soaking the used water of material is 10 ~ 25 ℃, soaking the material time is 3 ~ 8 hours; 3. in the described process of cooling, the rice that cooks is taken out postcooling to 30 ~ 70 ℃; 4. in the described spice process, with ripe rice of refrigerative and the distiller's yeast formation grog that stirs mutually, the weight ratio of distiller's yeast and ripe meter is 1:100 ~ 4:100; 5. in the described fermenting process, the above-mentioned grog that stirs is put into the container of sealing, and put into the pure water of 10% ~ 30% weight of whole grog, entire container remains on 10 ~ 25 ℃, ferments 5 ~ 10 days.

The above only is the present invention typical case specific embodiment; Everyly be familiar with this skill personage and make various modifications or change very easily in view of the above; Therefore, all equivalence replacements that claim spirit of the present invention is done that do not break away from all should be included in this patent protection domain.

Claims (1)

1. the method for manufacture of a black sticky rice wine is characterized in that: comprise following process of carrying out successively: select materials, wash material, soak material, cool material, steam material, cooling, spice, fermentation, filtration and distillation; The ratio of choosing raw material in the described process of selecting materials is: black sticky rice accounts for more than 50% of gross weight, and polished rice accounts for below 20% of gross weight, and other is glutinous rice or black glutinous rice; Described washing in the material process cleans up the raw material of choosing dirt that it is surperficial in clear water; Described soaking in the material process, the temperature of soaking the used water of material is 10~25 ℃, soaking the material time is 3~8 hours; In the described cool material process, the raw material filter of soaking into is done; In the described steaming material process, rice material is cooked fully; In the described process of cooling, the rice that cooks is taken out postcooling to 30~70 ℃; In the described spice process, with ripe rice of refrigerative and the distiller's yeast formation grog that stirs mutually, the weight ratio of distiller's yeast and ripe meter is 1: 100~4: 100; In the described fermenting process, the above-mentioned grog that stirs is put into the container of sealing, and put into the pure water of 10%~30% weight of whole grog, entire container remains on 10~25 ℃, ferments 5~10 days; Described filtration procedure carries out after fermentation is accomplished, and the redness kind skin that falls down on solid residue after the fermentation and the black sticky rice is filtered, remaining initial wine solution; Described still-process is with initial wine solution distillation, thereby obtains female wine of finished product, obtains black sticky rice wine through further diluting preparation.
CN2008101768592A 2008-11-20 2008-11-20 Method for manufacturing red glutinous rice wine CN101701168B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2008101768592A CN101701168B (en) 2008-11-20 2008-11-20 Method for manufacturing red glutinous rice wine

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2008101768592A CN101701168B (en) 2008-11-20 2008-11-20 Method for manufacturing red glutinous rice wine

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CN101701168A CN101701168A (en) 2010-05-05
CN101701168B true CN101701168B (en) 2012-05-30

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Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103224860B (en) * 2013-03-28 2014-03-12 陆开云 Tea rice wine containing naseberries and preparation method thereof
CN103409276A (en) * 2013-07-19 2013-11-27 黄裕兵 Preparation method of glutinous rice wine
CN103351980B (en) * 2013-07-31 2014-09-24 常熟市金桂酿酒有限公司 Brewing method of red glutinous yellow wine
CN103589556A (en) * 2013-10-22 2014-02-19 象州县科学技术局 Mulberry-red rice healthcare wine and preparation method thereof
CN103710216A (en) * 2014-01-09 2014-04-09 常熟市金桂酿酒有限公司 Method for brewing red glutinous rice yellow wine rich in anthocyanin
CN106085698A (en) * 2016-06-16 2016-11-09 吴蓓蓓 A kind of processing method of Radix Platycodonis composite wine

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