CN102978075B - Honey glutinous rice wine - Google Patents
Honey glutinous rice wine Download PDFInfo
- Publication number
- CN102978075B CN102978075B CN201210583998.3A CN201210583998A CN102978075B CN 102978075 B CN102978075 B CN 102978075B CN 201210583998 A CN201210583998 A CN 201210583998A CN 102978075 B CN102978075 B CN 102978075B
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- honey
- glutinous rice
- weight part
- 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.)
- Active
Links
Landscapes
- 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 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:
(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.
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)
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 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 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;
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) 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;
(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.
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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210583998.3A CN102978075B (en) | 2012-12-30 | 2012-12-30 | Honey glutinous rice wine |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201210583998.3A CN102978075B (en) | 2012-12-30 | 2012-12-30 | Honey glutinous rice wine |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102978075A CN102978075A (en) | 2013-03-20 |
CN102978075B true CN102978075B (en) | 2015-02-11 |
Family
ID=47852419
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201210583998.3A Active CN102978075B (en) | 2012-12-30 | 2012-12-30 | Honey glutinous rice wine |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102978075B (en) |
Families Citing this family (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103740560B (en) * | 2014-01-24 | 2015-01-07 | 雷体洪 | Heath-maintenance healthcare wine |
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 |
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 |
Also Published As
Publication number | Publication date |
---|---|
CN102978075A (en) | 2013-03-20 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102978075B (en) | Honey glutinous rice wine | |
CN102174356B (en) | Jerusalem artichoke wine and preparation method thereof | |
CN103266037B (en) | Tea fruit wine and preparation method thereof | |
CN103232924A (en) | Red composite persimmon fruit wine and preparation method thereof | |
CN104774707B (en) | A kind of rose the Hakkas wine ma and its brewing method | |
CN104178388A (en) | Green tea wine | |
CN102586051A (en) | Technology for producing wine through fermenting Laiyang pears | |
CN106350378A (en) | Fresh-keeping rice wine and preparation method thereof | |
CN102453653A (en) | Fresh flower red wine and white wine and production process thereof | |
CN105567487A (en) | Purple sweet potato grape wine and brewing method thereof | |
CN101869156A (en) | Preparation method of black tea compound fungus beverage | |
CN103497861B (en) | A kind of making method of thick wine | |
CN104223218A (en) | Fermented watermelon juice beverage | |
CN102690749B (en) | Production method of rhus chinensis vinegar | |
CN105962341A (en) | Nutritive lily bulb ferment and preparation method thereof | |
CN107125363A (en) | General tea of mandarin orange of mellowness and preparation method thereof can be kept for a long time | |
CN103589561B (en) | Preparation method for low-alcohol green banana wine | |
CN103468470B (en) | Preparation method for jun date and honey wine | |
CN108841519A (en) | blueberry ferment fruit wine | |
CN106962541B (en) | A kind of bioactive beverage and preparation method thereof | |
CN107988024A (en) | Health care Noni fruit wine | |
CN108112727A (en) | A kind of production method of black tea compound fungus beverage | |
CN106398940A (en) | Wine and production method thereof | |
CN101781617B (en) | Preparation method of thick corn wine | |
CN101720958A (en) | Lactic acid fermentation fruit juice and beverage |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
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 |
|
TR01 | Transfer of patent right |