CN103215172A - Bosa and preparation method thereof - Google Patents
Bosa and preparation method thereof Download PDFInfo
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- CN103215172A CN103215172A CN2013101801996A CN201310180199A CN103215172A CN 103215172 A CN103215172 A CN 103215172A CN 2013101801996 A CN2013101801996 A CN 2013101801996A CN 201310180199 A CN201310180199 A CN 201310180199A CN 103215172 A CN103215172 A CN 103215172A
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- bosa
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Abstract
The invention relates to bosa and a preparation method thereof, and belongs to the technical field of food. The bosa comprises the following components in percentage by weight as follows: 400-600g of sticky rice, 100-150g of millet, 10-15g of yellow distiller's yeast, and 0.8-1.2L of cold water. Meanwhile, the invention further discloses a preparation method of the bosa. According to the invention, yellow wine is manufactured based on sticky rice and millet as raw materials, so that not only is the alcoholic strength low, but also the acidity is greatly lower than that of conventional yellow rice. Therefore, the bosa is very lubricant in taste, refreshing and abundant in nutrition, and meanwhile the bosa has special luster and flavor of millet.
Description
Technical field
The present invention relates to a kind of bosa and preparation method thereof, belong to food technology field.
Background technology
Yellow rice wine is the national special product of China, is also referred to as rice wine, belongs to brewing wine, occupies an important seat in the world's three big brewing wines (yellow rice wine, grape wine and beer).Brewing technology is taken the course of its own, and becomes typical case's representative and model that the boundary is brewageed in east.Be that the wheat koji rice wine of representative is yellow rice wine product with the longest history, most representative wherein with Chinese shao-hsing rice wine.
Yellow rice wine contains abundant nutrition, contains 21 seed amino acids, and comprising several unknown amino acids are arranged, and human body self can not synthesize and must rely on 8 kinds of indispensable amino acid yellow rice wine of ingestion of food all to possess, so be described as " liquid cake ".Yellow rice wine contains physiologically active ingredients such as polyphenol, melanoidin, gsh, has the removing free radical, prevention cardiovascular diseases, anticancer, the anti-ageing physiological function of waiting for a long time.The inorganic salt that detected in the yellow rice wine reach 18 kinds, comprise calcium, magnesium, potassium, phosphorus, iron, zinc, etc.Vitamins B in the yellow rice wine, the content of E are also very abundant, mainly from raw material and yeast autolyzate.
Millet also claims maize, common name millet, and millet is shelled and is millet.German millet nutrition is abundant, and per 100 gram millets contain protein 9.7 grams, than rice height.Fat 1.7 grams, carbohydrate 76.1 grams all are not less than paddy and wheat.The carotene that does not contain in the general grain, the per 100 gram content of millet reach 0.12 milligram, and the content of VITMAIN B1 occupies first of all grains.
It is that main raw material prepares yellow rice wine that the present invention selects glutinous rice and millet, and the local flavor and the nutritive ingredient that have both kept yellow rice wine to have have been brought into play the abundant characteristics of German millet nutrition again, and resulting product nutrition is abundanter, also has distinctive color and luster of millet and local flavor.The preparation prescription of the relevant yellow rice wine of having reported and method are all different with patent of the present invention, and this invention is a kind of preparation method of novel yellow rice wine.
Summary of the invention
The objective of the invention is to, give full play to the abundant characteristics of yellow rice wine and German millet nutrition, it is abundanter to obtain nutrition, has the yellow rice wine of peculiar color and luster of millet and local flavor.
The weight part of bosa of the present invention consists of: glutinous rice 400-600g; Millet 100-150g; Yellow wine yeast 10-15g; Cold water 0.8-1.2L.
The preparation method of bosa comprises the steps:
(1) get glutinous rice 400-600g, 24h is soaked in water under the millet 100-150g, normal temperature.
(2) steam rice (water is opened back boiling 30min).
(3) after rice cooks, be cooled to 30 ℃ under the room temperature, add cold water 0.8-1.2L.
(4) add yellow wine yeast 10-15g, stir, sealing, 30 ℃ of ferment at constant temperature 6d.
(5) filter wine liquid, 85 ℃ the insulation 5min get finished product.
Embodiment
Below provide embodiment, the present invention will be further described.
Embodiment 1:
A kind of bosa is formed according to following weight part: glutinous rice 400g; Millet 100g; Yellow wine yeast 10g; Cold water 0.8L.
The preparation method of bosa is as follows:
(1) get glutinous rice 400g, 24h is soaked in water under the millet 100g, normal temperature.
(2) steam rice (water is opened back boiling 30min).
(3) after rice cooks, be cooled to 30 ℃ under the room temperature, add cold water 0.8L.
(4) add yellow wine yeast 10g, stir, sealing, 30 ℃ of ferment at constant temperature 6d.
(5) filter wine liquid, 85 ℃ the insulation 5min get finished product.
Embodiment 2:
A kind of bosa is formed according to following weight part: glutinous rice 500g; Millet 125g; Yellow wine yeast 12.5g; Cold water 1L.
The preparation method of bosa is as follows:
(1) get glutinous rice 500g, 24h is soaked in water under the millet 125g, normal temperature.
(2) steam rice (water is opened back boiling 30min).
(3) after rice cooks, be cooled to 30 ℃ under the room temperature, add cold water 1L.
(4) add yellow wine yeast 12.5g, stir, sealing, 30 ℃ of ferment at constant temperature 6d.
(5) filter wine liquid, 85 ℃ the insulation 5min get finished product.
Embodiment 3:
A kind of bosa is formed according to following weight part: glutinous rice 600g; Millet 150g; Yellow wine yeast 15g; Cold water 1.2L.
The preparation method of bosa is as follows:
(1) get glutinous rice 600g, 24h is soaked in water under the millet 150g, normal temperature.
(2) steam rice (water is opened back boiling 30min).
(3) after rice cooks, be cooled to 30 ℃ under the room temperature, add cold water 1.2L.
(4) add yellow wine yeast 15g, stir, sealing, 30 ℃ of ferment at constant temperature 6d.
(5) filter wine liquid, 85 ℃ the insulation 5min get finished product.
Claims (2)
1. bosa, it is characterized in that: this bosa is formed according to following weight part: glutinous rice 400-600g; Millet 100-150g; Yellow wine yeast 10-15g; Cold water 0.8-1.2L.
2. according to the preparation method of the described a kind of bosa of claim 1, it is characterized in that this preparation method comprises the steps:
(1) get glutinous rice 400-600g, 24h is soaked in water under the millet 100-150g, normal temperature.
(2) steam rice (water is opened back boiling 30min).
(3) after rice cooks, be cooled to 30 ℃ under the room temperature, add cold water 0.8-1.2L.
(4) add yellow wine yeast 10-15g, stir, sealing, 30 ℃ of ferment at constant temperature 6d.
(5) filter wine liquid, 85 ℃ the insulation 5min get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101801996A CN103215172A (en) | 2013-05-09 | 2013-05-09 | Bosa and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101801996A CN103215172A (en) | 2013-05-09 | 2013-05-09 | Bosa and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103215172A true CN103215172A (en) | 2013-07-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101801996A Pending CN103215172A (en) | 2013-05-09 | 2013-05-09 | Bosa and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103215172A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400641A (en) * | 2015-11-24 | 2016-03-16 | 全椒井府富硒生态牧业有限公司 | Making method of flavored selenium-enriched millet wine |
| CN105861241A (en) * | 2016-06-29 | 2016-08-17 | 颜红英 | Multi-grain yellow wine preparation method |
| CN106967567A (en) * | 2017-06-06 | 2017-07-21 | 河北科技师范学院 | A kind of millet mung bean yellow rice wine and its brewage process |
| CN107189909A (en) * | 2017-07-27 | 2017-09-22 | 齐鲁工业大学 | A kind of preparation method of millet yellow rice wine distiller's yeast special |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002032232A2 (en) * | 2000-10-19 | 2002-04-25 | Dsm N.V. | Protein hydrolysates |
| CN1408836A (en) * | 2001-09-17 | 2003-04-09 | 邯郸市家乡米酒饮品有限公司 | Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material |
| CN101831368A (en) * | 2009-12-25 | 2010-09-15 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
-
2013
- 2013-05-09 CN CN2013101801996A patent/CN103215172A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2002032232A2 (en) * | 2000-10-19 | 2002-04-25 | Dsm N.V. | Protein hydrolysates |
| CN1408836A (en) * | 2001-09-17 | 2003-04-09 | 邯郸市家乡米酒饮品有限公司 | Enzymatic process for brewing wine through liquid state saccharifying and liquid state fermentation and with millet as raw material |
| CN101831368A (en) * | 2009-12-25 | 2010-09-15 | 上海皇家酿酒有限公司 | Millet yellow wine and making process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王卫国，等: "黄酒高产优质技术初探", 《周口师范高等专科学校学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105400641A (en) * | 2015-11-24 | 2016-03-16 | 全椒井府富硒生态牧业有限公司 | Making method of flavored selenium-enriched millet wine |
| CN105861241A (en) * | 2016-06-29 | 2016-08-17 | 颜红英 | Multi-grain yellow wine preparation method |
| CN106967567A (en) * | 2017-06-06 | 2017-07-21 | 河北科技师范学院 | A kind of millet mung bean yellow rice wine and its brewage process |
| CN107189909A (en) * | 2017-07-27 | 2017-09-22 | 齐鲁工业大学 | A kind of preparation method of millet yellow rice wine distiller's yeast special |
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| PB01 | Publication | ||
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130724 |