CN102994306A - Glutinous rice wine and preparation method thereof - Google Patents
Glutinous rice wine and preparation method thereof Download PDFInfo
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- CN102994306A CN102994306A CN2012104831965A CN201210483196A CN102994306A CN 102994306 A CN102994306 A CN 102994306A CN 2012104831965 A CN2012104831965 A CN 2012104831965A CN 201210483196 A CN201210483196 A CN 201210483196A CN 102994306 A CN102994306 A CN 102994306A
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Abstract
The invention discloses a glutinous rice wine and a preparation method thereof. The glutinous rice wine consists of the following components in parts by weight: 30-60 parts of medlar, 500-800 parts of glutinous rice, 80-100 parts of fine qu, 20-40 parts of bighead atractylodes rhizome, 20-40 parts of cochinchnese asparagus root, 10-30 parts of Indian buead, 20-40 parts of rhizoma polygonati, 20-40 parts of schisandra chinensis, 10-30 parts of common yam rhizome, 10-30 parts of semen plantaginis and 3000-5000 parts of water. The glutinous rice wine has yellowish color and slightly bitter taste and has the beneficial effects of tonifying liver and kidney, replenishing essence and blood, tonifying spleen and expelling wind-damp.
Description
Technical field
The invention belongs to brewing technical field, more specifically relate to a kind of sticky rice wine and preparation method thereof.
Background technology
Glutinous rice is the rice of glutinous rice shelling, is called glutinous rice at southern china, and the north is the glutinous rice that are called then more.Be to make the viscosity snack, such as the main raw material of rice-pudding, eight treasure gruel, various sweets, glutinous rice also is the main raw material of brewageing fermented glutinour rice (sweet wine).Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, VITMAIN B1, support one's family rope B2, nicotinic acid and starch etc., and is nutritious, is the strong food of temperature compensation, has invigorating the spleen and replenishing QI, strengthening spleen and nourishing stomach, the effect of ending abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.
Glutinous rice is to use very widely a kind of raw material in liquor industry, and sticky rice wine is a kind of wine product of usually seeing of right and wrong also.
Summary of the invention
The object of the invention is to overcome the deficiency that prior art exists, a kind of sticky rice wine is provided.
Another object of the present invention is to provide the preparation method of this sticky rice wine.
For achieving the above object, the present invention has taked following technical scheme:
A kind of sticky rice wine, in weight part, composed of the following components:
Matrimony vine: 30～60, glutinous rice: 500～800, thin bent: 80～100,
The bighead atractylodes rhizome: 20～40, Radix Asparagi: 20～40, Poria cocos: 10～30,
Sealwort: 20～40, shizandra berry: 20～40, Rhizoma dioscoreae: 10～30,
Semen Plantaginis: 10～30, water: 3000～5000.
In the technique scheme, the preparation method of described sticky rice wine comprises the steps:
(1) it is for subsequent use first thin song to be ground to form fine powder;
(2) glutinous rice is washed in a pan only, drop is half-dried after the boiling, pours in the clean container and cools off;
(3) all the other components are placed saucepan, added the water boiling 3～5 hours; Cool off stand-by;
(4) product that step (1), step (2) and step (3) is obtained mixes, and after stirring, sealing is preserved;
Broke a seal afterwards in (5th) 20～30, tank liquor is removed in squeezing, gets final product to get finished product after the filtration.
Compared with prior art, the present invention has: color and luster is pale yellow, and mouthful mildly bitter flavor has invigorating the liver and kidney, benefiting essence-blood, invigorating the spleen, the beneficial effects such as wind-damp dispelling.
Embodiment
The present invention will be further described below in conjunction with implementation.
Embodiment 1
A kind of sticky rice wine, in weight part, composed of the following components:
Matrimony vine: 30, glutinous rice: 500, thin bent: 80,
The bighead atractylodes rhizome: 20, Radix Asparagi: 20, Poria cocos: 10,
Sealwort: 20, shizandra berry: 20, Rhizoma dioscoreae: 10,
Semen Plantaginis: 10, water: 3000.
Embodiment 2
A kind of sticky rice wine, in weight part, composed of the following components:
Matrimony vine: 60, glutinous rice: 800, thin bent: 100,
The bighead atractylodes rhizome: 40, Radix Asparagi: 40, Poria cocos: 30,
Sealwort: 40, shizandra berry: 40, Rhizoma dioscoreae: 30,
Semen Plantaginis: 30, water: 5000.
Embodiment 3
A kind of sticky rice wine, in weight part, composed of the following components:
Matrimony vine: 40, glutinous rice: 600, thin bent: 90,
The bighead atractylodes rhizome: 30, Radix Asparagi: 30, Poria cocos: 20,
Sealwort: 30, shizandra berry: 30, Rhizoma dioscoreae: 20,
Semen Plantaginis: 20, water: 4000.
In above-described embodiment, the preparation method of described a kind of sticky rice wine comprises the steps:
(1) it is for subsequent use first thin song to be ground to form fine powder;
(2) glutinous rice is washed in a pan only, drop is half-dried after the boiling, pours in the clean container and cools off;
(3) all the other components are placed saucepan, added the water boiling 3～5 hours; Cool off stand-by;
(4) product that step (1), step (2) and step (3) is obtained mixes, and after stirring, sealing is preserved;
Broke a seal afterwards in (5th) 20～30, tank liquor is removed in squeezing, gets final product to get finished product after the filtration.
Claims (5)
1. a sticky rice wine is characterized in that, and is in weight part, composed of the following components:
Matrimony vine: 30～60, glutinous rice: 500～800, thin bent: 80～100,
The bighead atractylodes rhizome: 20～40, Radix Asparagi: 20～40, Poria cocos: 10～30,
Sealwort: 20～40, shizandra berry: 20～40, Rhizoma dioscoreae: 10～30,
Semen Plantaginis: 10～30, water: 3000～5000.
2. a kind of sticky rice wine according to claim 1 is characterized in that, and is in weight part, composed of the following components:
Matrimony vine: 30, glutinous rice: 500, thin bent: 80,
The bighead atractylodes rhizome: 20, Radix Asparagi: 20, Poria cocos: 10,
Sealwort: 20, shizandra berry: 20, Rhizoma dioscoreae: 10,
Semen Plantaginis: 10, water: 3000.
3. a kind of sticky rice wine according to claim 1 is characterized in that, and is in weight part, composed of the following components:
Matrimony vine: 60, glutinous rice: 800, thin bent: 100,
The bighead atractylodes rhizome: 40, Radix Asparagi: 40, Poria cocos: 30,
Sealwort: 40, shizandra berry: 40, Rhizoma dioscoreae: 30,
Semen Plantaginis: 30, water: 5000.
4. a kind of sticky rice wine according to claim 1 is characterized in that, and is in weight part, composed of the following components:
Matrimony vine: 40, glutinous rice: 600, thin bent: 90,
The bighead atractylodes rhizome: 30, Radix Asparagi: 30, Poria cocos: 20,
Sealwort: 30, shizandra berry: 30, Rhizoma dioscoreae: 20,
Semen Plantaginis: 20, water: 4000.
5. the preparation method of a kind of sticky rice wine claimed in claim 1 is characterized in that, comprises the steps:
(1) it is for subsequent use first thin song to be ground to form fine powder;
(2) glutinous rice is washed in a pan only, drop is half-dried after the boiling, pours in the clean container and cools off;
(3) all the other components are placed saucepan, added the water boiling 3～5 hours; Cool off stand-by;
(4) product that step (1), step (2) and step (3) is obtained mixes, and after stirring, sealing is preserved;
Broke a seal afterwards in (5th) 20～30, tank liquor is removed in squeezing, gets final product to get finished product after the filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104831965A CN102994306A (en) | 2012-11-23 | 2012-11-23 | Glutinous rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104831965A CN102994306A (en) | 2012-11-23 | 2012-11-23 | Glutinous rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN102994306A true CN102994306A (en) | 2013-03-27 |
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| CN2012104831965A Pending CN102994306A (en) | 2012-11-23 | 2012-11-23 | Glutinous rice wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224861A (en) * | 2013-03-29 | 2013-07-31 | 孟磊 | Chinese yam and coffee flavored rice wine and preparation method thereof |
| CN103232921A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
| CN103232920A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof |
| CN104059823A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Chamomile wolfberry rice wine |
| CN107325912A (en) * | 2017-07-12 | 2017-11-07 | 何家平 | A kind of herbal health care rice wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185909A (en) * | 1996-12-27 | 1998-07-01 | 南京中医药大学 | Eight-treasure fermented glutinous rice and process therefor |
| CN1435234A (en) * | 2002-12-19 | 2003-08-13 | 张盛 | Tonic liquid and preparing process thereof |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102443520A (en) * | 2010-10-13 | 2012-05-09 | 刘佳鑫 | Traditional Chinese medicinal wine for invigorating spleen and whetting appetite |
-
2012
- 2012-11-23 CN CN2012104831965A patent/CN102994306A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1185909A (en) * | 1996-12-27 | 1998-07-01 | 南京中医药大学 | Eight-treasure fermented glutinous rice and process therefor |
| CN1435234A (en) * | 2002-12-19 | 2003-08-13 | 张盛 | Tonic liquid and preparing process thereof |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102443520A (en) * | 2010-10-13 | 2012-05-09 | 刘佳鑫 | Traditional Chinese medicinal wine for invigorating spleen and whetting appetite |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224861A (en) * | 2013-03-29 | 2013-07-31 | 孟磊 | Chinese yam and coffee flavored rice wine and preparation method thereof |
| CN103232921A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Panax Notoginseng and coffee, and preparation method thereof |
| CN103232920A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof |
| CN104059823A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Chamomile wolfberry rice wine |
| CN107325912A (en) * | 2017-07-12 | 2017-11-07 | 何家平 | A kind of herbal health care rice wine |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130327 |