CN103242997A

CN103242997A - Bamboo charcoal rice wine and preparation method thereof

Info

Publication number: CN103242997A
Application number: CN2012100324054A
Authority: CN
Inventors: 季松楼
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-02-03
Filing date: 2012-02-03
Publication date: 2013-08-14

Abstract

The invention belongs to bamboo charcoal rice wine and a preparation method thereof. The bamboo charcoal rice wine is composed of 15-30% of bamboo charcoal, 70-85% of glutinous rice and 150% of water, wherein charcoal is oxygen-removed calcined and refined bamboo charcoal and has the particle or sheet diameter of 1-5cm. According to the preparation method of the bamboo charcoal rice wine, in each procedure for preparing wine, bamboo charcoal adsorption and purification treatment are performed, wherein bamboo charcoal and water adsorption purification treatment is used for removing chlorine ions and other harmful substances in water; bamboo charcoal and cooked rice adsorption treatment is used for absorbing pesticide residue and other harmful substances in rice; adsorption purification treatment of bamboo charcoal, distiller yeast and fermentation is used for removing acetaldehyde, fusel oil, methanol and other substances harmful to a human body in the distiller yeast and fermentation process; and bamboo charcoal can adsorb and purify toxic and harmful substances, and can also dissolve out mineral elements essential for the human body, such as calcium, potassium, selenium, zinc, amino acids and the like, so as to supplement human absorption. The bamboo charcoal rice wine has the healthcare effects of coordinating intestines and stomach, purifying human blood and removing in-vivo toxin.

Description

Bamboo charcoal rice wine and preparation method thereof

Technical field:

The invention belongs to a kind of rice wine and preparation method thereof.

Background technology:

In existing method of making liquor, very crucial is exactly bigger to wine quality influence processed a bit.The water pollution of present wine processed, the remains of pesticide in the rice is removed not fall.At this, the material that excessive potato spirit, methyl alcohol, acetaldehyde etc. are harmful to health in the wine in all age can't be removed.

Summary of the invention: the purpose of this invention is to provide a kind of fragrant and sweet good to eat and bamboo charcoal rice wine that can keep healthy and preparation method thereof.The object of the present invention is achieved like this, and described bamboo charcoal rice wine is made up of bamboo charcoal and glutinous rice or polished rice, water.Charcoal adopts deoxidation, the concise bamboo charcoal of high-temperature calcination, and the grain of charcoal, sheet footpath size are generally between 1-5 centimetre, and weight proportion content is 15-30%.Bamboo charcoal has the coordinating intestines and stomach effect on the traditional Chinese medical science, can purify the effect of blood of human body, eliminating vivotoxin, also can replenish the mineral element of needed by human, as calcium, potassium, selenium, zinc, amino acid etc.General glutinous rice, the polished rice of adopting of rice, weight percent content is 70-85%, described bamboo charcoal rice wine preparation method is: 1. in wine process processed, be the required water yield altogether 1/3 bamboo charcoal with input 15-30% in 250% the tap water (tap water) of rice earlier, after stirring half a minute together with water, soak after 15 minutes again and leach bamboo charcoal, chlorion and the objectionable impuritiess such as pesticide residue, chlorinated lime of water in immersion process are removed by bamboo charcoal absorption, make the wine sweet-smelling.Then, in the required 1/3 bamboo charcoal mixing stirring of soaking bloated rice and 15-30% of wine processed, cook in the input steaming kier, the pesticide residue in the rice are removed; 2. pouring out the stand after rice cooks looses, making temperature be down to 50-60 drops into rice in the wine vat when spending, 10% distiller's yeast that adds rice namely pour into the water crossed with the bamboo charcoal adsorption treatment (with rice 150%), and then 3/1 the bamboo charcoal of remaining 15-30% dropped in the wine vat evenly stir, temperature control is at the 23-27 degree in wine vat, carry out fermentative processing then, bamboo charcoal is removed absorption such as potato spirit, methyl alcohol, acetaldehyde during the fermentation; 3. after passing through the fermentation of 25-30 day, squeeze, go out vinasse and bamboo charcoal through the squeezing after-filtration, then the pure mellow wine behind the squeeze and filter is boiled, temperature is at the 98-102 degree, and the back time of boiling is 15-20 minute, the sterilization that carries out disinfection, and alcoholic strength is 12.0-25.0%VOI; 4. the bamboo charcoal rice wine that makes like this has more the bamboo charcoal rice wine of sweet-smelling, good to eat and peculiar nourishing function.

The above-mentioned rice wine that makes is generally packed in little wine jar or the quarter bottle, and the altar dress is every altar 5-10kg, and bottled is every bottle of 0.3-0.5kg.In the process of wine processed, be furnished with glutinous rice or the polished rice of 15-30% bamboo charcoal, 70-85%, the required water yield of wine processed is by 150% of rice.10% water that other adds the dried rice of immersion soaks the rice that expands, and has passed through the strictness processing of the adsorption cleaning of multiple working procedure in the wine process processed with bamboo charcoal, and the one, the chlorion in the planar water and some harmful materials; The 2nd, bamboo charcoal can be absorbed some heavy metal and pesticide remnants in the rice in the steamed rice; The 3rd, bamboo charcoal can be absorbed the material of the harmful human body of acetaldehyde, methyl alcohol, fusel wet goods again in distiller's yeast and fermentation, and bamboo charcoal can also the stripping mineral element, as calcium, potassium, selenium, zinc and amino acid etc. for absorption of human body.Bamboo charcoal rice wine can prevent from absorbing peculiar smell, and the fresh-keeping function of bamboo charcoal dissolves in the wine, makes the wine staging life longer, makes the flavour of wine pure and mild good to eat, more can improve the quality of wine.

The present invention is owing to adopting in the processes such as the concise bamboo charcoal of deoxidation high-temperature calcination and water, rice, distiller's yeast, fermentation through strict absorption, purifying treatment, except anhydrating middle chlorion, chlorinated lime, pesticide residue in the rice, some acetaldehyde, methyl alcohol, fusel wet goods human body hazardous and noxious substances in distiller's yeast and the fermentation are removed without exception.Bamboo charcoal can also some mineral elements of stripping, as calcium, potassium, selenium, zinc, amino acid etc. for absorption of human body.Bamboo charcoal rice wine has the effect of transferring stomach, purification blood of human body, getting rid of vivotoxin; Also can replenish the mineral element of needed by human, as calcium, potassium, selenium, zinc, amino acid etc., and can make the wine stay in grade, make the flavour of wine aromatic and good to eat.Have that preparation is simple, the characteristics of hygienic safety and nourishing function.

Describe the present invention below in conjunction with embodiment:

Embodiment 1 is bamboo charcoal 15-30% 1., and rice 70-85%, water account for altogether and do 250% of rice; 2. after adopting 1/3 bamboo charcoal of 15-30% to mix with 250% water to stir half a minute, soak again after 15 minutes and leach bamboo charcoal; 3. (doing 100% of rice is to soak bloated meter to use) treats to use the unnecessary water of gauze elimination after rice expands.The bloated rice crossed of immersion treatment also contains mineral element like this, and the wine of making has more fragrance and flavour.

The embodiment 2 1. mixing and absorption of bamboo charcoal and steamed rice handles the 15-30% bamboo charcoal; 2. mix after 1/3 bamboo charcoal that adopts 15-30% and the dried rice of 70-85% soak and expands mix thoroughly after, drop in the steaming kier and cook; 3. make some objectionable impuritiess such as the complete removed rice of pesticide residue in the rice have more fragrance and flavour, and a kind of bamboo charcoal rice wine with certain health care functions especially.

Embodiment 3 is the adsorption treatment of bamboo charcoal and distiller's yeast, fermentation etc. 1., adopts 1/3 bamboo charcoal of 15-30%; 2. loose to the wood plate surface stand from steaming kier through the rice that cooks, treat that temperature is down to 50-60 when spending, drop in the wine vat, 10% distiller's yeast that adds rice is poured into, 150% water of crossing with bamboo charcoal absorption, purifying treatment with rice is poured in the wine vat again, adds last 1/3 bamboo charcoal of 15-30% again, carries out mixing and stirring in wine vat, temperature control is carried out fermentative processing at the 23-27 degree then, and the time is that 25-30 leads to bamboo charcoal rice wine after day; 3. work in-process bamboo charcoal rice wine is taken out squeezing from wine vat, recycle silicon algae soil filter is filtered into pure mellow wine, temperature is that 98-102 degree, time 15-20 minute carry out sterilization and disinfection after boiling, then well-done pure mellow wine is packed in little wine jar or the quarter bottle, it is 5-10kg that altar is adorned every altar, and bottled every bottle is 0.3-0.5kg.

Claims

1. bamboo charcoal rice wine and preparation method thereof is characterized in that described bamboo charcoal rice wine and preparation method thereof is made up of bamboo charcoal and glutinous rice, water, and the bamboo charcoal weight percent content is 15-30%; The glutinous rice weight percent content is 70-85%; The water weight percent content is 150%.

2. bamboo charcoal rice wine according to claim 1 and preparation method thereof, the grain, sheet footpath size that it is characterized in that bamboo charcoal is the bamboo charcoal between 1-5 centimetre.

3. bamboo charcoal rice wine according to claim 1 and preparation method thereof is characterized in that Mi Caiyong glutinous rice or polished rice.

4. described bamboo charcoal rice wine of claim 1 and preparation method thereof is characterized in that: 1. in wine process processed, adopt 1/3 of 15-30% bamboo charcoal; 2. bamboo charcoal mixes stirring with water, soaks and carries out the adsorption cleaning processing; 3. reach till hazardous and noxious substances such as the chlorion removal in the water.

5. described bamboo charcoal rice wine of claim 1 and preparation method thereof is characterized in that: 1. in wine process processed, adopt 1/3 of 15-30% bamboo charcoal; 2. bamboo charcoal and rice carry out the adsorption cleaning processing; Till the pesticide residue stayed in the rice and other objectionable impurities are removed fully.

6. bamboo charcoal rice wine according to claim 1 and preparation method thereof is characterized in that: 1. adopt last 1/3 of 15-30% bamboo charcoal in wine process processed; 2. the adsorption cleaning of bamboo charcoal and distiller's yeast, fermentation is handled; 3. make to distiller's yeast and fermentation in the acetaldehyde, methyl alcohol, the fusel wet goods objectionable impurities that produce adsorb fully and purify, till the removal.

7. according to claim 4 or 5,6 described bamboo charcoal wine and preparation method thereof, it is characterized in that in the wine process processed that by the 15-30% bamboo charcoal each 1/3 go adsorption cleaning to handle water, rice, wine by, fermentation etc., after the operation of bamboo charcoal through three road adsorption cleanings processing, be treated to peace and quiet bamboo charcoal rice wine through squeezing, pack in little wine jar or the quarter bottle, it is 5-10kg that altar is adorned every altar, and bottled every bottle is 0.3-0.5kg.