CN102051319A - Method for preparing glutinous rice wine - Google Patents

Abstract

The invention relates to a method for preparing glutinous rice wine, comprising the following steps of, firstly, fermenting to obtain glutinous rice juice: soaking glutinous rice for 1d, adding water which is three times as heavy as the glutinous rice, adding a starter and fermenting for 6d, filtering to remove slag, adding water which is as heavy as the glutinous rice juice, adding 50% white wine which is as heavy as the glutinous rice juice, and regulating the alcohol volume to 19 degrees; and secondly, blending and regulating: adding the following compositions in percentage by weight: 0.15 percent of citric acid, 0.5 percent of protein sugar and 0.03 percent of sodium benzoate as a preservative, carrying out centrifugal separation to obtain clear liquid which is the glutinous rice wine. The prepared glutinous rice wine has the advantages of mellow smell, strong glutinous rice taste, soft and strong taste and lower alcohol volume and is beneficial to drinking.

Description

The preparation method of sticky rice wine

Technical field

The present invention relates to a kind of preparation method of glutinous rice goods, be specifically related to a kind of preparation method of sticky rice wine.

Background technology

Glutinous rice is glutinous rice again, is one of often edible grain of the daily life of a family.Because of its fragrant glutinous stick-slip, often be used to make local delicacies, liked by everybody.Glutinous rice is rich in vitamin B group, the warm taste of energy, strengthening QI of middle-JIAO.To insufficiency of spleen-YANG, be off one's feed, abdominal distension diarrhoea has certain mitigation.Glutinous rice has the inducing astrigency effect, and frequent micturition, spontaneous perspiration are had food therapy effect preferably.It is edible that glutinous rice food should heat the back, but should not once eat too much, because of glutinous rice viscous, is difficult to digestion.

Summary of the invention

The invention provides a kind of preparation method of sticky rice wine, specifically comprise the steps:

Sticky rice juice is got in the step 1 fermentation

After glutinous rice soaked 1d, add the water of 3 times of weight, and add ferment-fermented 6d, filter and remove residue adds the water with the sticky rice juice identical weight, adds 50 degree liquor of identical weight again, and regulating alcoholic strength is 19 degree;

Step 2 is blent adjustment

The citric acid that adds 0.15% weight adds protein sugar 0.5%, adds 0.03% preservative sodium benzoate, and clear liquid is got in centrifugation, promptly makes sticky rice wine.

Among the present invention, the sticky rice wine vinosity sweet-smelling of preparation, glutinous rice flavour is also denseer, and mouthfeel is soft mellow, and the alcohol number of degrees are told somebody what one's real intentions are, and are beneficial to and drink.

Embodiment

The invention provides a kind of preparation method of sticky rice wine, specifically comprise the steps:

Sticky rice juice is got in the step 1 fermentation

After glutinous rice soaked 1d, add the water of 3 times of weight, and add ferment-fermented 6d, filter and remove residue adds the water with the sticky rice juice identical weight, adds 50 degree liquor of identical weight again, and regulating alcoholic strength is 19 degree;

Step 2 is blent adjustment

The citric acid that adds 0.15% weight adds protein sugar 0.5%, adds 0.03% preservative sodium benzoate, and clear liquid is got in centrifugation, promptly makes sticky rice wine.

Claims (1)

1. the invention provides a kind of preparation method of sticky rice wine, it is characterized in that comprising the steps:

Sticky rice juice is got in the step 1 fermentation

After glutinous rice soaked 1d, add the water of 3 times of weight, and add ferment-fermented 6d, filter and remove residue adds the water with the sticky rice juice identical weight, adds 50 degree liquor of identical weight again, and regulating alcoholic strength is 19 degree;

Step 2 is blent adjustment

The citric acid that adds 0.15% weight adds protein sugar 0.5%, adds 0.03% preservative sodium benzoate, and clear liquid is got in centrifugation, promptly makes sticky rice wine.