CN102051319A - Method for preparing glutinous rice wine - Google Patents
Method for preparing glutinous rice wine Download PDFInfo
- Publication number
- CN102051319A CN102051319A CN2009102160729A CN200910216072A CN102051319A CN 102051319 A CN102051319 A CN 102051319A CN 2009102160729 A CN2009102160729 A CN 2009102160729A CN 200910216072 A CN200910216072 A CN 200910216072A CN 102051319 A CN102051319 A CN 102051319A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- adds
- rice wine
- wine
- juice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Alcoholic Beverages (AREA)
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
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009102160729A CN102051319A (en) | 2009-10-30 | 2009-10-30 | Method for preparing glutinous rice wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2009102160729A CN102051319A (en) | 2009-10-30 | 2009-10-30 | Method for preparing glutinous rice wine |
Publications (1)
Publication Number | Publication Date |
---|---|
CN102051319A true CN102051319A (en) | 2011-05-11 |
Family
ID=43956121
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2009102160729A Pending CN102051319A (en) | 2009-10-30 | 2009-10-30 | Method for preparing glutinous rice wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102051319A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102399660A (en) * | 2011-11-25 | 2012-04-04 | 黄作秀 | Egg glutinous rice wine and production method thereof |
CN102978069A (en) * | 2012-12-22 | 2013-03-20 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
-
2009
- 2009-10-30 CN CN2009102160729A patent/CN102051319A/en active Pending
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102399660A (en) * | 2011-11-25 | 2012-04-04 | 黄作秀 | Egg glutinous rice wine and production method thereof |
CN102399660B (en) * | 2011-11-25 | 2013-12-11 | 黄作秀 | Egg glutinous rice wine and production method thereof |
CN102978069A (en) * | 2012-12-22 | 2013-03-20 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
CN102978069B (en) * | 2012-12-22 | 2014-01-08 | 滨州市瑞康酒业有限公司 | Nutritional rice wine and preparation process thereof |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN100519730C (en) | Process of making aromatic vinegar by using bananas | |
CN102399662B (en) | Brewing method of black garlic wine | |
CN102321512A (en) | Cinnamomvine yellow wine and preparation process thereof | |
CN104988050A (en) | Dragon fruit pericarp vinegar and preparing method thereof | |
CN106399041A (en) | Preparation method of mulberry fruit vinegar | |
KR101469452B1 (en) | High sweet rice black vinegar and its beverage and food manufacturing methods and using the same | |
CN104946500A (en) | Processing method of durian/mango vinegar | |
CN104745384A (en) | Method for processing low-alcohol pomegranate wine | |
CN114164071A (en) | European radix sileris wine brewing formula and preparation process thereof | |
CN106381252A (en) | Wild strawberry-grape sparkling wine for replenishing blood and preparation method thereof | |
CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
CN105639371A (en) | Method for producing blueberry vinegar beverage | |
KR101280664B1 (en) | Functional drink including ginger vinegar and method thereof | |
CN102228116B (en) | Cichorium endivia L. tea drink and preparation method thereof | |
CN102051319A (en) | Method for preparing glutinous rice wine | |
CN104560527A (en) | Blueberry brandy | |
CN101220325A (en) | Health beer and manufacturing method thereof | |
CN102405987A (en) | Bean product with wine taste | |
CN102286331A (en) | Grape seed biological wine and brewing process thereof | |
CN101602995B (en) | Preparation process of pure natural sweet red wind made from red potato | |
CN103404687A (en) | Rice-wine ice cream and preparation method thereof | |
CN106221991A (en) | A kind of loosening bowel to relieve constipation wild strawberry sparkling wine and preparation method thereof | |
KR101863760B1 (en) | Fermented vinegar with aloe, and manufacturing method thereof | |
CN101302470B (en) | Preparation of pugionium vinegar | |
CN103992919A (en) | Wolfberry yellow rice wine and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
DD01 | Delivery of document by public notice |
Addressee: Chengdu Longyuan Yilongdong Sliced Walnut Factory Document name: Notification that Application Deemed to be Withdrawn |
|
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110511 |