CN102978075B

CN102978075B - Honey glutinous rice wine

Info

Publication number: CN102978075B
Application number: CN201210583998.3A
Authority: CN
Inventors: 余云有
Original assignee: Individual
Current assignee: Nanping Jianou Ririxian Agricultural Development Co.,Ltd.
Priority date: 2012-12-30
Filing date: 2012-12-30
Publication date: 2015-02-11
Anticipated expiration: 2032-12-30
Also published as: CN102978075A

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

Honey glutinous rice wine

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 much more yearningly after face can feel dry, have drunk too much and can feel headache, be drunk and also can have vomitted.If there is the much more thirsty face of a kind of rice wine not think dry, has drunk too much and also can not feel to have a headache, be drunk and also can not have vomitted, then must by the welcome of human consumer.

Summary of the invention

The object of the invention is to provide honey glutinous rice wine, the object 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 DEG C of steam sterilizings; Honey raw material is put into the clean wine jar of sterilizing;

(B) proportioning of sweet liquid: 1 weight part honey of temperature 38-40 DEG C pours the boiling water dilution of 2 weight parts, is cooled to 30 DEG C, measures sweet liquid degree at 18-20 degree with the U.S. proportion of mother-in-law;

(C) glutinous rice adds: granule glutinous rice first soaks about 90 points, water and picks up, and washes dry, and soaked about 120 points of large grain glutinous rice picks up, washes dry, puts into steam rice-steaming case and cooks, after cooling, add in above-mentioned sweet liquid with 0.5 weight part glutinous rice; Stir up and down, after cooling 20 DEG C-25 DEG C, add honeyization fermentation mother;

(D). female the adding of honeyization fermentation: conventional honeyization fermentation mother has two kinds: silver pink is bent, meter Lv Qu, adds 0.1 weight part honeyization fermentation mother by 1 weight part honey and adds:

(a). silver pink song, the green song of rice add 0.05 weight part silver pink song and the green song of 0.05 weight part rice by 1:1(1 weight part honey) add simultaneously; Or,

B () .0.05 weight part red rice song first adds fermentation and adds the green song of 0.05 weight part rice after 1-3 days again;

Stir up and down and stir, build altar mouth with breathable cloth, wine fermentation workshop temperature adjustment to 30-35 DEG C, put the ground that ventilates, 24 hours laggard enter main fermentation stage, sealing, then ferment;

(E). the management of main fermentation stage: sweet liquid adds after yeast stirs, and places 2 days, when having a sound, every day stirs once, and temperature remains between 25-30 degree, and in altar, sweet liquid stirs convection current up and down, the steam bubble until fermented liquid is emerged, the generation of fermented liquid alcoholic strength;

(F). top yeast precipitation, extraction filter wine liquid, and water proof heats, and stop fermentation, seal up for safekeeping: after turning altar filtration, the 80 DEG C of sterilizings of water proof heating wine liquid, and stop fermentation, after cooling, sealed packaging is waited after 2 months to drink;

(G) process of blue ruin: often criticize wine and produce and must inspect by random samples by every altar, find that there is problem, take following measure process:

(a) numbering otherwise processed, next time no longer does fermentation wine jar;

B () extracts wine liquid out, after being heated to 80 DEG C of coolings, then adding and consider cold boiling water, add little content of starting materials and honeyization fermentation mother-meter Qu again, again ferment 20 days, fermentation stops, extract wine liquid, water proof heats 80 DEG C of sterilizings, and after cooling, sealing was drunk after 1-2 months.

Have the following advantages through the honey glutinous rice wine of the present invention out of research trial for many years: after much more thirsty, dry can not thought by face, also can not feel after having drunk too much to have a headache, be drunk and also can not have vomitted, owing to containing amino acid in honey, like to sleep after having drunk, sleeping gets up thinks that spirit is refreshing, is a kind of good wine having very much market outlook.

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:

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 is put into the clean wine jar of sterilizing and is added the 2000 grams of dilutions of 100 DEG C of edible boiling water, add 500 grams of glutinous rices again, stir up and down, bent green bent 50 grams of 70 gram, meters of silver pink are added after cooling 20 DEG C-25 DEG C, stir up and down and stir, build altar mouth with breathable cloth, wine fermentation workshop temperature adjustment to 30-35 degree, 24 hours laggard enter main fermentation stage, fermented liquid steam bubble broth 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, extracting filtration water proof and be heated to 80 DEG C of sterilizings, stop again fermenting, turn after cooling after altar seals 2 months and wait to drink.If put ground kiln, ground kiln temperature degree 15-20 DEG C, more than the 2 years time of ageing, it is better to drink vinosity.

Wherein:

(1) wine jar sterilising treatment: wine jar is cleaned, 100 DEG C of steam sterilizings;

(2) proportioning of sweet liquid: 1,000 grams of 38-40 DEG C of honey are poured the 2000 grams of dilutions of about 80 DEG C of boiling water, is cooled to about 30 DEG C and measures sweet liquid degree at 18-20 degree with the U.S. proportion of mother-in-law;

(3) glutinous rice bubble method: soaked about 90 points of granule glutinous rice picks up and washes soaked about 120 points of dry, large grain glutinous rice and pick up, wash and dryly put into steam rice-steaming case, after cooking cooling, adds in above-mentioned sweet liquid with 500 grams of glutinous rices;

(4) addition method that honeyization fermentation is female: conventional have that silver pink is bent, the green bent two kinds of 1:1 of rice addition method simultaneously, two, red rice song first adds that fermentation stirs with the green song of rice after 1-3 days more up and down can the management of (five) main fermentation stage: sweet liquid adds yeast and stirs rearmounted 2 day every day and stir once.In altar, sweet liquid stirs convection current up and down until fermentation stops;

(6) fermentation of water proof heating termination is sealed up for safekeeping: turn altar and filter the 80 DEG C of rear sealings of sterilizings cooling of rear water proof heating wine liquid;

(7) process of blue ruin: often criticize wine and produce and often altar sampling observation must find that there is question number otherwise processed, extract out to add again after wine liquid is heated to 80 DEG C of coolings and consider cold boiling water and add little content of starting materials again and meter Qu ferments 20 days again, fermentation stops extracting wine liquid water proof and heats 80 DEG C of sterilizings, and after cooling, sealing was drunk after 1-2 months.

After the brew of this product in red-purple, containing multivitamin, amino acid, mineral substance, micro-isoreactivity material, nourishing and fit keeping function, drink deutostoma are dry, headache, not tongue dry adaptation the elderly does not drink 50-100 grams of promotion sleeps before drinking and sleeping blood circulation function, and normal drink is healthy.

Through inspection center of Nanping City, detected result is:

Alcoholic strength/(%voL) 13.7

Amino-acid nitrogen/(g/L) 0.56

Non-sugar solidity/(g/L) 38.9

More than just preferred embodiment of the present invention, said temperature, time, number of days are approximately, in its peripheral extent, also can implement the present invention, therefore all similar changes done according to above-mentioned design, scope of the present invention ought to be belonged to.

Claims

1. honey glutinous rice wine, is characterized in that, preparation method's step of described honey glutinous rice wine is as follows:

(B) proportioning of sweet liquid: 1 weight part honey of temperature 38-40 DEG C pours the boiling water dilution of 2 weight parts, is cooled to 30 DEG C, measures sweet liquid degree at 18-20 degree with Baumé gravity;

(C) glutinous rice adds: granule glutinous rice first soaks 90 points, water and picks up, and washes dry, and soaked 120 points of large grain glutinous rice picks up, and washes dry, puts into steam rice-steaming case and cooks, and after cooling, adds in above-mentioned sweet liquid with 0.5 weight part glutinous rice; Stir up and down, after cooling 20 DEG C-25 DEG C, add honeyization fermentation mother;

(D) female the adding of honeyization fermentation: conventional honeyization fermentation mother has two kinds: silver pink is bent, meter Lv Qu, adds 0.1 weight part honeyization fermentation mother by 1 weight part honey and adds:

A () silver pink is bent, the green song of rice adds by 1:1 simultaneously, and 1 weight part honey adds 0.05 weight part silver pink song and the green song of 0.05 weight part rice; Or,

(b) 0.05 weight part red rice song first add fermentation and after 1-3 days, add the green song of 0.05 weight part rice again;

(E) management of main fermentation stage: sweet liquid adds after yeast stirs, and places 2 days, when having a sound, every day stirs once, and temperature remains between 25-30 degree, and in altar, sweet liquid stirs convection current up and down, the steam bubble until fermented liquid is emerged, the generation of fermented liquid alcoholic strength;

(F) wine liquid is filtered in top yeast precipitation, extraction, and water proof heats, and stops fermentation, seals up for safekeeping: after turning altar filtration, the 80 DEG C of sterilizings of water proof heating wine liquid, and stop fermentation, after cooling, sealed packaging is waited after 2 months to drink;

2., by honey glutinous rice wine according to claim 1, it is characterized in that, the lord ferment period in 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.