CN102978075A - Honey glutinous rice wine - Google Patents
Honey glutinous rice wine Download PDFInfo
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- CN102978075A CN102978075A CN2012105839983A CN201210583998A CN102978075A CN 102978075 A CN102978075 A CN 102978075A CN 2012105839983 A CN2012105839983 A CN 2012105839983A CN 201210583998 A CN201210583998 A CN 201210583998A CN 102978075 A CN102978075 A CN 102978075A
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- wine
- fermentation
- honey
- glutinous rice
- liquid
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- 235000012907 honey Nutrition 0.000 title claims abstract description 36
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 53
- 230000004151 fermentation Effects 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 44
- 235000014101 wine Nutrition 0.000 claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 37
- 235000009566 rice Nutrition 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims description 36
- 238000003756 stirring Methods 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 18
- 235000009508 confectionery Nutrition 0.000 claims description 16
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 11
- 229910052709 silver Inorganic materials 0.000 claims description 11
- 239000004332 silver Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000010790 dilution Methods 0.000 claims description 5
- 239000012895 dilution Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000007189 Oryza longistaminata Nutrition 0.000 claims description 4
- 230000001476 alcoholic effect Effects 0.000 claims description 4
- 235000013339 cereals Nutrition 0.000 claims description 4
- 235000019628 coolness Nutrition 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 239000007858 starting material Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 2
- 241000209094 Oryza Species 0.000 abstract 1
- 206010019233 Headaches Diseases 0.000 description 4
- 231100000869 headache Toxicity 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000007958 sleep Effects 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to honey glutinous rice wine. The preparation method of the honey glutinous rice wine comprises the following steps of: (A) carrying out disinfection treatment on a wine jar; (B) proportioning honey liquid; (C) adding glutinous rice; (D) adding honey yeast; (E) managing the main fermentation period; (F) extracting, filtering, heating in a container with water, stopping fermenting, sealing and storing; and (G) processing inferior wine.
Description
Technical field
The present invention relates to honey glutinous rice wine.
Background technology
Rice wine is that many people like to drink, but existing rice wine yearningly how after face can feel dry, have drunk too much and can feel headache, be drunk and also can have vomitted.If have a kind of rice wine yearningly how face do not think dry, have drunk too much and also can not feel headache, be drunk and also can not vomitted, then must be subjected to human consumer's welcome.
Summary of the invention
The objective of the invention is to provide honey glutinous rice wine, the objective of the invention is to realize by following technical solution: preparation method's step of honey glutinous rice wine of the present invention is as follows:
(A) wine jar sterilising treatment: wine jar is cleaned 100 ℃ of steam sterilizings; The honey raw material is put into the clean wine jar of sterilization;
(B) proportioning of sweet liquid: the 1 weight part honey that temperature is 38-40 ℃ pours the boiling water dilution of 2 weight parts, is cooled to 30 ℃, spends 18-20 with the U.S. proportion instrumentation honey of mother-in-law liquid degree;
(C) glutinous rice adds: granule glutinous rice soaks first water and picked up in about 90 minutes, washes driedly, and large grain glutinous rice picked up, washes dried in soaked about 120 minutes, put into the steam rice-steaming case and cooked, and after the cooling, added in the above-mentioned sweet liquid with 0.5 weight part glutinous rice; Stir up and down, cool off 20 ℃-25 ℃ after, add honeyization fermentation mother;
(D). honeyization fermentation mother's adding: honeyization fermentation mother commonly used has two kinds: silver pink is bent, the green song of rice, adds the female adding of 0.1 weight part honeyization fermentation by 1 weight part honey:
(a). silver pink song, the green song of rice add the bent and green song of 0.05 weight part rice of 0.05 weight part silver pink by 1:1(1 weight part honey) add simultaneously; Or,
(b) .0.05 weight part red rice song adds first fermentation and adds the green song of 0.05 weight part rice after 1-3 days again;
Stir up and down and stir, build the altar mouth with breathable cloth, the ground that ventilates is put in wine fermentation workshop temperature adjustment to 30-35 ℃, and 24 hours laggard enters main fermentation stage, sealing, again fermentation;
(E). the management of main fermentation stage: sweet liquid was placed 2 days after adding the yeast stirring, and stirred once every day when sound was arranged, and temperature remains between 25-30 degree, and sweet liquid stirs up and down convection current in the altar, the steam bubble until fermented liquid is emerged, the fermented liquid alcoholic strength produces;
(F). wine liquid is filtered in top yeast precipitation, extraction, and the water proof heating stops fermentation, seals up for safekeeping: after turning the altar filtration, 80 ℃ of sterilizations of water proof heating wine liquid stop fermentation, and after the cooling, sealed packaging is waited after 2 months to drink;
(G) processing of blue ruin: every batch of wine is produced and must be inspected by random samples by every altar, and finding has problem, takes following measure to process:
(a) the numbering otherwise processed is no longer done the fermentation wine jar next time;
(b) extract wine liquid out, be heated to 80 ℃ of coolings after, add again and consider cold boiling water, add again little content of starting materials and honeyization fermentation mother-Mi Qu, again fermented 20 days, fermentation stops, and extracts wine liquid, 80 ℃ of sterilizations of water proof heating, cooling is rear drinks after sealing 1-2 months and gets final product.
Have the following advantages through for many years research trial honey glutinous rice wine of the present invention out: yearningly how after can not think dry by face, can not feel after having drunk too much to have a headache yet, be drunk and also can not vomitted, owing to contain amino acid in the honey, like to sleep after having drunk, the feel of getting up of sleeping is refreshing, is a kind of good wine that market outlook are arranged very much.
Embodiment
By the following specific examples further illustrate the invention, but be not limitation of the present invention).
Preparation method's step of honey glutinous rice wine of the present invention is as follows:
(A) wine jar sterilising treatment: wine jar is cleaned 100 ℃ of steam sterilizings; The honey raw material is put into the clean wine jar of sterilization;
(B) proportioning of sweet liquid: the 1 weight part honey that temperature is 38-40 ℃ pours the boiling water dilution of 2 weight parts, is cooled to 30 ℃, spends 18-20 with the U.S. proportion instrumentation honey of mother-in-law liquid degree;
(C) glutinous rice adds: granule glutinous rice soaks first water and picked up in about 90 minutes, washes driedly, and large grain glutinous rice picked up, washes dried in soaked about 120 minutes, put into the steam rice-steaming case and cooked, and after the cooling, added in the above-mentioned sweet liquid with 0.5 weight part glutinous rice; Stir up and down, cool off 20 ℃-25 ℃ after, add honeyization fermentation mother;
(D). honeyization fermentation mother's adding: honeyization fermentation mother commonly used has two kinds: silver pink is bent, the green song of rice, adds the female adding of 0.1 weight part honeyization fermentation by 1 weight part honey:
(a). silver pink song, the green song of rice add the bent and green song of 0.05 weight part rice of 0.05 weight part silver pink by 1:1(1 weight part honey) add simultaneously; Or,
(b) .0.05 weight part red rice song adds first fermentation and adds the green song of 0.05 weight part rice after 1-3 days again;
Stir up and down and stir, build the altar mouth with breathable cloth, the ground that ventilates is put in wine fermentation workshop temperature adjustment to 30-35 ℃, and 24 hours laggard enters main fermentation stage, sealing, again fermentation;
(E). the management of main fermentation stage: sweet liquid was placed 2 days after adding the yeast stirring, and stirred once every day when sound was arranged, and temperature remains between 25-30 degree, and sweet liquid stirs up and down convection current in the altar, the steam bubble until fermented liquid is emerged, the fermented liquid alcoholic strength produces;
(F). wine liquid is filtered in top yeast precipitation, extraction, and the water proof heating stops fermentation, seals up for safekeeping: after turning the altar filtration, 80 ℃ of sterilizations of water proof heating wine liquid stop fermentation, and after the cooling, sealed packaging is waited after 2 months to drink;
(G) processing of blue ruin: every batch of wine is produced and must be inspected by random samples by every altar, and finding has problem, takes following measure to process:
(a) the numbering otherwise processed is no longer done the fermentation wine jar next time;
(b) extract wine liquid out, be heated to 80 ℃ of coolings after, add again and consider cold boiling water, add again little content of starting materials and honeyization fermentation mother-Mi Qu, again fermented 20 days, fermentation stops, and extracts wine liquid, 80 ℃ of sterilizations of water proof heating, cooling is rear drinks after sealing 1-2 months and gets final product.
Lord ferment period was respectively in the time in the four seasons: 20 days spring, 10 days summers, 15 days autumns, 25 days winters.
Example 1
Honey 1,000 grams are put into the clean wine jar of sterilization and are added 100 ℃ of edible boiling water 2,000 gram dilutions, add again 500 gram glutinous rices, stir up and down, add bent 70 grams of silver pink, green bent 50 grams of rice after cooling off 20 ℃-25 ℃, stir up and down and stir, build the altar mouth with breathable cloth, wine fermentation workshop temperature adjustment to 30-35 degree, 24 hours laggard enters main fermentation stage, and the fermented liquid steam bubble fermented liquid temperature of emerging remains between 25-30 degree as best.The Primary Fermentation greenhouse time in the four seasons: 20 days spring, 10 days summers, 15 days autumns, 25 days winters, per season Primary Fermentation stop, and extract the filtration water proof and are heated to 80 ℃ of sterilizations, stop again fermentation, turn after the cooling and wait to drink after altar seals 2 months.If put the ground kiln, 15-20 ℃ of ground kiln temperature degree, ageing is the time more than 2 years, and it is better to drink vinosity.
Wherein:
(1) wine jar sterilising treatment: wine jar is cleaned 100 ℃ of steam sterilizings;
(2) proportioning of sweet liquid: 38-40 ℃ of honey of 1,000 grams are poured about 80 ℃ of boiling water, 2,000 gram dilutions, be cooled to about 30 ℃ with the U.S. proportion instrumentation honey of mother-in-law liquid degree at 18-20 degree;
(3) glutinous rice bubble method: granule glutinous rice picked up in soaked about 90 minutes to be washed dried, large grain glutinous rice and picked up, washes the dried steam rice-steaming case of putting in soaked about 120 minutes, cook cooling after, restrain glutinous rices with 500 and add in the above-mentioned sweet liquid;
(4) honeyization fermentation mother's addition method: commonly used have that silver pink is bent, the green bent two kinds of 1:1 of a rice addition method simultaneously, two, the red rice song adds first fermentation and add the green song of rice after 1-3 days again and stir up and down the management that get final product (five) main fermentation stage: sweet liquid adds yeast and stirs rearmounted stirring 2 day every day once.Sweet liquid stirs convection current up and down until fermentation stops in the altar;
(6) the water proof heating stops fermenting and seals up for safekeeping: turn altar and filter 80 ℃ of rear sealings of sterilization cooling of rear water proof heating wine liquid;
(7) processing of blue ruin: every batch of wine is produced and must every altar sampling observation be found to have the question number otherwise processed, extracting wine liquid out is heated to add after 80 ℃ of coolings again and considers that cold boiling water adds little content of starting materials again and Mi Qu fermented 20 days again, fermentation stops extracting 80 ℃ of sterilizations of wine liquid water proof heating, and sealing is drunk after 1-2 months and got final product after the cooling.
Be red-purple after the brew of this product, contain multivitamin, amino acid, mineral substance, micro-isoreactivity material, nourishing and fit keeping function, drink deutostoma do not do, not headache, drink 50-100 grams before dry adaptations of tongue the elderly does not drink and sleeps and promote to sleep the blood circulation function is arranged, often drink healthy.
Detected result is through Nanping City inspection center:
Alcoholic strength/(%voL) 13.7
Amino-acid nitrogen/(g/L) 0.56
Non-sugar solidity/(g/L) 38.9
More than be preferred embodiment of the present invention, said temperature, time, fate are approximately, also can implement the present invention in the scope around it, so all similar changes of doing according to above-mentioned design ought to belong to scope of the present invention.
?
Claims (3)
1. honey glutinous rice wine is characterized in that, preparation method's step of described honey glutinous rice wine is as follows:
(A) wine jar sterilising treatment: wine jar is cleaned 100 ℃ of steam sterilizings; The honey raw material is put into the clean wine jar of sterilization;
(B) proportioning of sweet liquid: the 1 weight part honey that temperature is 38-40 ℃ pours the boiling water dilution of 2 weight parts, is cooled to 30 ℃, spends 18-20 with the U.S. proportion instrumentation honey of mother-in-law liquid degree;
(C) glutinous rice adds: granule glutinous rice soaks first water and picked up in about 90 minutes, washes driedly, and large grain glutinous rice picked up, washes dried in soaked about 120 minutes, put into the steam rice-steaming case and cooked, and after the cooling, added in the above-mentioned sweet liquid with 0.5 weight part glutinous rice; Stir up and down, cool off 20 ℃-25 ℃ after, add honeyization fermentation mother;
(D). honeyization fermentation mother's adding: honeyization fermentation mother commonly used has two kinds: silver pink is bent, the green song of rice, adds the female adding of 0.1 weight part honeyization fermentation by 1 weight part honey:
(a). silver pink song, the green song of rice add the bent and green song of 0.05 weight part rice of 0.05 weight part silver pink by 1:1(1 weight part honey) add simultaneously; Or,
(b) .0.05 weight part red rice song adds first fermentation and adds the green song of 0.05 weight part rice after 1-3 days again;
Stir up and down and stir, build the altar mouth with breathable cloth, the ground that ventilates is put in wine fermentation workshop temperature adjustment to 30-35 ℃, and 24 hours laggard enters main fermentation stage, sealing, again fermentation;
(E). the management of main fermentation stage: sweet liquid was placed 2 days after adding the yeast stirring, and stirred once every day when sound was arranged, and temperature remains between 25-30 degree, and sweet liquid stirs up and down convection current in the altar, the steam bubble until fermented liquid is emerged, the fermented liquid alcoholic strength produces;
(F). wine liquid is filtered in top yeast precipitation, extraction, and the water proof heating stops fermentation, seals up for safekeeping: after turning the altar filtration, 80 ℃ of sterilizations of water proof heating wine liquid stop fermentation, and after the cooling, sealed packaging is waited after 2 months to drink;
(G) processing of blue ruin: every batch of wine is produced and must be inspected by random samples by every altar, and finding has problem, takes following measure to process:
(a) the numbering otherwise processed is no longer done the fermentation wine jar next time;
(b) extract wine liquid out, be heated to 80 ℃ of coolings after, add again and consider cold boiling water, add again little content of starting materials and honeyization fermentation mother-Mi Qu, again fermented 20 days, fermentation stops, and extracts wine liquid, 80 ℃ of sterilizations of water proof heating, cooling is rear drinks after sealing 1-2 months and gets final product.
2. by honey glutinous rice wine claimed in claim 1, it is characterized in that the lord ferment period among the preparation method of described honey glutinous rice wine was respectively in the time in the four seasons: 20 days spring, 10 days summers, 15 days autumns, 25 days winters.
3. by honey glutinous rice wine claimed in claim 2, it is characterized in that described honey glutinous rice wine places the ground kiln, 15-20 ℃ of ground kiln temperature degree, ageing is the time more than 2 years.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210583998.3A CN102978075B (en) | 2012-12-30 | 2012-12-30 | Honey glutinous rice wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210583998.3A CN102978075B (en) | 2012-12-30 | 2012-12-30 | Honey glutinous rice wine |
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| CN102978075A true CN102978075A (en) | 2013-03-20 |
| CN102978075B CN102978075B (en) | 2015-02-11 |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740560A (en) * | 2014-01-24 | 2014-04-23 | 雷体洪 | Heath-maintenance healthcare wine |
| CN105368644A (en) * | 2015-12-18 | 2016-03-02 | 罗建华 | Schisandra propinqua red rice wine capable of achieving health care, beautifying and aromatic wine taste |
| CN105400647A (en) * | 2015-12-21 | 2016-03-16 | 沈文治成 | Making method of honey and potato wine |
| CN105586208A (en) * | 2016-01-28 | 2016-05-18 | 枣阳市圣奥养蜂专业合作社 | Honey yellow wine |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
| CN106434181A (en) * | 2016-12-18 | 2017-02-22 | 余云有 | Production method of precious honey-semen coicis wine |
| CN107502504A (en) * | 2017-08-24 | 2017-12-22 | 贵州禾玉来红谷有限公司 | A kind of red rice fermented glutinous rice and preparation method thereof |
| CN107904077A (en) * | 2017-12-08 | 2018-04-13 | 颍上县安迪米业有限责任公司 | A kind of production method of glutinous rice wine |
| CN109439488A (en) * | 2018-12-05 | 2019-03-08 | 合肥智上农业开发有限公司 | A kind of preparation method of honey glutinous rice wine |
| CN109735408A (en) * | 2019-03-12 | 2019-05-10 | 青海省轻工业研究所有限责任公司 | A kind of cereal mulse and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528874A (en) * | 2003-10-19 | 2004-09-15 | 杜建耀 | Honey wine and its making process |
-
2012
- 2012-12-30 CN CN201210583998.3A patent/CN102978075B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1528874A (en) * | 2003-10-19 | 2004-09-15 | 杜建耀 | Honey wine and its making process |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103740560A (en) * | 2014-01-24 | 2014-04-23 | 雷体洪 | Heath-maintenance healthcare wine |
| CN103740560B (en) * | 2014-01-24 | 2015-01-07 | 雷体洪 | Heath-maintenance healthcare wine |
| CN105368644A (en) * | 2015-12-18 | 2016-03-02 | 罗建华 | Schisandra propinqua red rice wine capable of achieving health care, beautifying and aromatic wine taste |
| CN105368644B (en) * | 2015-12-18 | 2019-01-22 | 李浩明 | A kind of brewing method of perfume rattan root red rice wine |
| CN105400647A (en) * | 2015-12-21 | 2016-03-16 | 沈文治成 | Making method of honey and potato wine |
| CN105586208A (en) * | 2016-01-28 | 2016-05-18 | 枣阳市圣奥养蜂专业合作社 | Honey yellow wine |
| CN106350363A (en) * | 2016-09-02 | 2017-01-25 | 余云有 | Honey-aroma wine and preparation method thereof |
| CN106434181A (en) * | 2016-12-18 | 2017-02-22 | 余云有 | Production method of precious honey-semen coicis wine |
| CN107502504A (en) * | 2017-08-24 | 2017-12-22 | 贵州禾玉来红谷有限公司 | A kind of red rice fermented glutinous rice and preparation method thereof |
| CN107904077A (en) * | 2017-12-08 | 2018-04-13 | 颍上县安迪米业有限责任公司 | A kind of production method of glutinous rice wine |
| CN109439488A (en) * | 2018-12-05 | 2019-03-08 | 合肥智上农业开发有限公司 | A kind of preparation method of honey glutinous rice wine |
| CN109735408A (en) * | 2019-03-12 | 2019-05-10 | 青海省轻工业研究所有限责任公司 | A kind of cereal mulse and preparation method thereof |
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|---|---|
| CN102978075B (en) | 2015-02-11 |
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Effective date of registration: 20220914 Address after: No. 21, Zhangshu Village, Yucun Village, Xiaosong Town, Jianou City, Nanping City, Fujian Province, 353100 Patentee after: Nanping Jianou Ririxian Agricultural Development Co.,Ltd. Address before: Jiyang Zhen Ji Yang Cun, Jian'ou City, Nanping City, Fujian Province Patentee before: Yu Yunyou |
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