CN101701168B - Method for manufacturing red glutinous rice wine - Google Patents
Method for manufacturing red glutinous rice wine Download PDFInfo
- 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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- Prior art keywords
- rice
- soaking
- wine
- fermentation
- glutinous rice
- Prior art date
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 239000000463 materials Substances 0.000 claims abstract description 53
- 238000000034 methods Methods 0.000 claims abstract description 45
- 241000209094 Oryza Species 0.000 claims abstract description 33
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 33
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- 238000002791 soaking Methods 0.000 claims abstract description 16
- 239000011901 water Substances 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 3
- 239000002994 raw materials Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 9
- 238000004821 distillation Methods 0.000 claims description 6
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 238000005755 formation reactions Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 206010015150 Erythema Diseases 0.000 claims description 3
- 210000003491 Skin Anatomy 0.000 claims description 3
- 238000007865 diluting Methods 0.000 claims description 3
- 238000002360 preparation methods Methods 0.000 claims description 3
- 239000007787 solids Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 241001081830 Degeneriaceae Species 0.000 abstract 2
- 238000002156 mixing Methods 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 239000008213 purified water Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000004278 EU approved seasonings Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000049 pigments Substances 0.000 description 2
- 210000004369 Blood Anatomy 0.000 description 1
- CYHMQAQASIVDAN-UHFFFAOYSA-N [C]([C]1[C][C][C]1)[N]1[C][C][C][C]1 Chemical compound [C]([C]1[C][C][C]1)[N]1[C][C][C][C]1 CYHMQAQASIVDAN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 238000005516 engineering processes Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixtures Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006011 modification reactions Methods 0.000 description 1
Abstract
Description
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)
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101701168A CN101701168A (en) | 2010-05-05 |
| CN101701168B true CN101701168B (en) | 2012-05-30 |
Family
ID=42156095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101768592A CN101701168B (en) | 2008-11-20 | 2008-11-20 | Method for manufacturing red glutinous rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101701168B (en) |
Families Citing this family (6)
| 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 |
-
2008
- 2008-11-20 CN CN2008101768592A patent/CN101701168B/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| CN101701168A (en) | 2010-05-05 |
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