CN103305367B - Preparation method of glutinous rice wine - Google Patents
Preparation method of glutinous rice wine Download PDFInfo
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- CN103305367B CN103305367B CN201310235477.3A CN201310235477A CN103305367B CN 103305367 B CN103305367 B CN 103305367B CN 201310235477 A CN201310235477 A CN 201310235477A CN 103305367 B CN103305367 B CN 103305367B
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Abstract
The invention relates to a preparation method of glutinous rice wine. The preparation method comprises the following steps of: (1) preparing distiller's yeast; (2) preparing base wine; (3) preparing glutinous rice fermentation liquor; and (4) mixing the base wine prepared in the step (2) with supernatant of the glutinous rice fermentation liquor prepared in the step (3) according to a weight ratio of 100:(2-5) and then sealing and storing for one year, thus preparing the glutinous rice wine. The preparation method has the advantages and effects that a layer of glutinous rice is laid at the top of fermented grains flatwise and then distillation is carried out after the vessel is covered; the fragrance of the glutinous rice is brought into the wine so that the wine has unique rice fragrance; and as the glutinous rice wine is prepared by mixing the glutinous rice fermentation liquor with the base wine according to a ratio and sealing and storing the mixture, the wine has sweeter aftertaste and soft taste.
Description
Technical field
The present invention relates to a kind of wine, especially relate to a kind of preparation method of sticky rice wine.
Background technology
Glutinous rice is again glutinous rice, is the one of rice, and the major function of glutinous rice is warming and invigorating the spleen and stomach.So some deficiency of spleen-QI and stomach-QI, usually diarrhoea people eaten, can play good result for the treatment of.In addition, it can also alleviate after the night sweat due to the deficiency of vital energy, pregnant low back abdomen falling inflation, work damage the symptoms such as shortness of breath and fatigue.The inner health care function to glutinous rice of the classic of TCM " Bencao Jingshu opinion " has done sufficient explanation, says that glutinous rice is the " paddy of tonifying the spleen and stomach, beneficial lung qi.Taste are got profit, in from temperature, power is just also solid; Temperature can be fostered the spirit of nobility, and gas is along body is warm from how, and the cold person of the spleen deficiency syndrome of the lung should it ".Often edible, can also be of value to gastric disorder causing nausea, poor appetite due to the stomach cold of insufficiency type, neurasthenia, muscle weakness, empty god is tired for body, the symptoms such as pregnant abdomen falling inflation.Can the stimulate digestion secretion of gland of sticky rice wine, improves a poor appetite, and has aid digestion.Glutinous rice is through brew, and nutritive ingredient is easier to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.Stew meat with sticky rice wine and can make meat more delicate, be easy to digestion.Sticky rice wine recovers from fatigue with refreshing oneself, quenches one's thirst and relieve summer heat, and stimulates circulation, the function of moisturizing.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of preparation method of sticky rice wine, and the sticky rice wine of preparing by the method has unique rice fragrance, and entrance is soft, and aftertaste is fragrant and sweet.
The technical solution used in the present invention is:
The preparation method of sticky rice wine, comprises the steps:
1. koji: stir after 75 weight part barleys, 210 weight part wheat brans and 174 weight parts waters are mixed, upper steamer steams 50 minutes, when spreading for cooling to 30 DEG C, add 1-5 weight part wheat bran, and continue to be stirred to 25 DEG C, then pack in the container made from linden, after 36 hours, when temperature drops to 32 DEG C, become bent, then will become song for subsequent use from taking out in container;
2. prepare base wine: by 600 weight part glutinous rice, 100 weight part jowar, after 176 weight part rice husks and 585 weight parts water mixing and stirring, upper steamer, do not cover pot cover and steam the Yang Leng that takes the dish out of the pot after 40 minutes, bent 300 weight parts of one-tenth that add step 1. to make in the time that temperature drops to 32 DEG C, stir in the time that temperature drops to 18-21 DEG C, pit entry fermentation went out pond after 6 days, wine unstrained spirits is tiled in rice steamer pot, rice steamer pot cover on wine unstrained spirits the top tiling one deck 100 weight part glutinous rice bonnets, distill, go out wine, go out to remove after drinking foreshot and wine tail, making wine degree is the base wine of 60 degree, pack into after Porcelain Jar for subsequent use,
3. prepare Oryza glutinosa fermented liquid: after distillation, will vinasse the glutinous rice of top naturally cool to 30 DEG C after taking out, add 0.8 weight part koji and 100 weight part temperature at the pure water of 30 DEG C, after stirring, seal cylinder fermentation 4-5 days, temperature is controlled at 30 DEG C, gets supernatant liquor for subsequent use after fermentation.
The ratio that the supernatant liquor of the Oryza glutinosa fermented liquid that 3. the base wine of 4. 2. step being prepared prepared with step is 100:2-5 according to weight ratio is sealed up for safekeeping after mixing, and the time is 1 year, makes sticky rice wine.
Advantage and effect that the present invention has are:
The present invention adds a cover after wine unstrained spirits the top tiling one deck glutinous rice, distill, the fragrance of glutinous rice is brought in wine, make drinking utensils have unique rice fragrance, the inventive method is owing to being that Oryza glutinosa fermented liquid and base wine are allocated in proportion, sealed up for safekeeping and make sticky rice wine, make the aftertaste of wine more fragrant and more sweet, mouthfeel is soft.
Embodiment
Embodiment 1:
The preparation method of sticky rice wine, comprises the steps:
1. koji: stir after 75 weight part barleys, 210 weight part wheat brans and 174 weight parts waters are mixed, upper steamer steams 50 minutes, when spreading for cooling to 30 DEG C, add 1-5 weight part wheat bran, and continue to be stirred to 25 DEG C, then pack in the container made from linden, after 36 hours, when temperature drops to 32 DEG C, become bent, then will become song for subsequent use from taking out in container;
2. prepare base wine: by 600 weight part glutinous rice, 100 weight part jowar, after 176 weight part rice husks and 585 weight parts water mixing and stirring, upper steamer, do not cover pot cover and steam the Yang Leng that takes the dish out of the pot after 40 minutes, bent 300 weight parts of one-tenth that add step 1. to make in the time that temperature drops to 32 DEG C, stir in the time that temperature drops to 18-21 DEG C, pit entry fermentation went out pond after 6 days, wine unstrained spirits is tiled in rice steamer pot, rice steamer pot cover on wine unstrained spirits the top tiling one deck 100 weight part glutinous rice bonnets, distill, go out wine, go out to remove after drinking foreshot and wine tail, making wine degree is the base wine of 60 degree, pack into after Porcelain Jar for subsequent use,
3. prepare Oryza glutinosa fermented liquid: after distillation, the glutinous rice of vinasse top is taken out separately, because of process distillation, so glutinous rice cooks, it is naturally cooled to 30 DEG C, add 0.8 weight part koji and 100 weight part temperature at the pure water of 30 DEG C, after stirring, seal cylinder fermentation 4-5 days, temperature is controlled at 30 DEG C, gets supernatant liquor for subsequent use after fermentation.
The ratio that the supernatant liquor of the Oryza glutinosa fermented liquid that 3. the base wine of 4. 2. step being prepared prepared with step is 100:2-5 according to weight ratio is sealed up for safekeeping after mixing, and the time is 1 year, makes sticky rice wine.
Embodiment 2:
The preparation method of sticky rice wine, comprises the steps:
1. koji: stir after 75kg barley, 210kg wheat bran and 174kg water are mixed, upper steamer steams 50 minutes, when spreading for cooling to 30 DEG C, add 3kg wheat bran, and continue to be stirred to 25 DEG C, then pack in the container made from linden, after 36 hours, when temperature drops to 32 DEG C, become bent, then will become song for subsequent use from taking out in container;
2. prepare base wine: by after 600kg glutinous rice, 100kg jowar, 176kg rice husk and 585kg water mixing and stirring, upper steamer, do not cover pot cover and steam the Yang Leng that takes the dish out of the pot after 40 minutes, the bent 300kg of one-tenth that adds step 1. to make in the time that temperature drops to 32 DEG C, stir in the time that temperature drops to 18-21 DEG C, pit entry fermentation went out pond after 6 days, wine unstrained spirits is tiled in rice steamer pot, rice steamer pot cover on wine unstrained spirits the top tiling one deck 100kg glutinous rice bonnet, distill, go out wine, go out to remove after drinking foreshot and wine tail, making wine degree is the base wine of 60 degree, packs into after Porcelain Jar for subsequent use;
3. prepare Oryza glutinosa fermented liquid: after distillation, the glutinous rice of vinasse top is taken out separately, because of process distillation, so glutinous rice cooks, it is naturally cooled to 30 DEG C, add 0.8kg koji and 100kg temperature at the pure water of 30 DEG C, after stirring, seal cylinder fermentation 4-5 days, temperature is controlled at 30 DEG C, gets supernatant liquor for subsequent use after fermentation.
4. get the base wine 100kg that 2. step is prepared, get the supernatant liquor 4kg of the Oryza glutinosa fermented liquid that 3. step prepared, after mixing, seal up for safekeeping, the time is 1 year, makes sticky rice wine.
Adopt sticky rice wine prepared by the method for the invention to check through Administration of Quality and Technology Supervision of Linjiang City, result is as follows:
Color and luster and outward appearance: colourless, limpid transparent, no suspended substance, without precipitation.
Fragrance: there is pure, the comfortable and distinctive fragrance of this product.
Taste: pure and sweet, submissive, refreshing clean.
Alcoholic strength %vol:50.Total acid (with acetometer) g/L:1.01.
Total ester (in ethyl acetate) g/L:0 .58.Solid substance g/L:0.03.
Methyl alcohol g/100ml:0.01.Plumbous mg/L:<0.25.Manganese mg/L:<0.50.
Claims (1)
1. the preparation method of sticky rice wine, is characterized in that comprising the steps:
1. koji: stir after 75 weight part barleys, 210 weight part wheat brans and 174 weight parts waters are mixed, upper steamer steams 50 minutes, when spreading for cooling to 30 DEG C, add 1-5 weight part wheat bran, and continue to be stirred to 25 DEG C, then pack in the container made from linden, after 36 hours, when temperature drops to 32 DEG C, become bent, then will become song for subsequent use from taking out in container;
2. prepare base wine: by 600 weight part glutinous rice, 100 weight part jowar, after 176 weight part rice husks and 585 weight parts water mixing and stirring, upper steamer, do not cover pot cover and steam the Yang Leng that takes the dish out of the pot after 40 minutes, bent 300 weight parts of one-tenth that add step 1. to make in the time that temperature drops to 32 DEG C, stir in the time that temperature drops to 18-21 DEG C, pit entry fermentation went out pond after 6 days, wine unstrained spirits is tiled in rice steamer pot, rice steamer pot cover on wine unstrained spirits the top tiling one deck 100 weight part glutinous rice bonnets, distill, go out wine, go out to remove after drinking foreshot and wine tail, making wine degree is the base wine of 60 degree, pack into after Porcelain Jar for subsequent use,
3. prepare Oryza glutinosa fermented liquid: after distillation, will vinasse the glutinous rice of top naturally cool to 30 DEG C after taking out, add 0.8 weight part koji and 100 weight part temperature at the pure water of 30 DEG C, after stirring, seal cylinder fermentation 4-5 days, temperature is controlled at 30 DEG C, gets supernatant liquor for subsequent use after fermentation;
The ratio that the supernatant liquor of the Oryza glutinosa fermented liquid that 3. the base wine of 4. 2. step being prepared prepared with step is 100:2-5 according to weight ratio is sealed up for safekeeping after mixing, and the time is 1 year, makes sticky rice wine.
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Families Citing this family (8)
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CN103484332B (en) * | 2013-09-30 | 2015-02-11 | 贵州省黎平县侗乡米业有限公司 | Liping kam sweet rice wine and producing method thereof |
CN104371898A (en) * | 2014-12-02 | 2015-02-25 | 蒙金妹 | Method for brewing sticky rice and phellinus healthcare wine |
CN104893904A (en) * | 2015-06-15 | 2015-09-09 | 高仁直 | Eucommia ulmoides qu powder and brewing method of applying same to make qu dry type yellow wine |
CN105802800A (en) * | 2016-05-10 | 2016-07-27 | 朱兰英 | Glutinous rice wine preparation method and method for rapidly determining microbial performances of yeast in glutinous rice wine |
CN105950336A (en) * | 2016-05-10 | 2016-09-21 | 朱兰英 | Glutinous rice wine and rapid determination method for properties of yeast microbes in glutinous rice wine |
CN106544248A (en) * | 2016-10-31 | 2017-03-29 | 刘胜艳 | A kind of Talinum crassifolium glutinous rice wine and preparation method thereof |
CN108823028A (en) * | 2018-07-04 | 2018-11-16 | 云南省药物研究所 | A kind of preparation process of rose flavored juice |
CN113621460A (en) * | 2021-09-29 | 2021-11-09 | 湖北苗仙聚生物科技有限公司 | Preparation method of bamboo wine brewed by mixed fermentation and bamboo wine prepared by preparation method |
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CN1500859A (en) * | 2002-11-14 | 2004-06-02 | 郎书安 | Novel wine brewing technology |
CN1583998A (en) * | 2004-03-12 | 2005-02-23 | 成都仙森科技有限责任公司 | Alimentative white spirit and its preparing technology |
CN101575557B (en) * | 2009-06-24 | 2012-07-04 | 安徽省古南丰酒业有限公司 | Method for manufacturing Shanniang rice wine by black kerneled rice |
CN102071129B (en) * | 2010-12-05 | 2012-12-26 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1500859A (en) * | 2002-11-14 | 2004-06-02 | 郎书安 | Novel wine brewing technology |
CN1583998A (en) * | 2004-03-12 | 2005-02-23 | 成都仙森科技有限责任公司 | Alimentative white spirit and its preparing technology |
CN101575557B (en) * | 2009-06-24 | 2012-07-04 | 安徽省古南丰酒业有限公司 | Method for manufacturing Shanniang rice wine by black kerneled rice |
CN102071129B (en) * | 2010-12-05 | 2012-12-26 | 山东景芝酒业股份有限公司 | Sesame strong flavor Chinese spirit and production method thereof |
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Owner name: LINJIANG JIAQUAN WINE INDUSTRY CO., LTD. Free format text: FORMER OWNER: LV YAONAN Effective date: 20130909 |
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Effective date of registration: 20130909 Address after: 134600 Dongxing village four, Linjiang City, Jilin, Baishan City Applicant after: LINJIANG JIAQUAN LIQUOR CO., LTD. Address before: 134600 Baishan City Linjiang City, Jilin province kogusu ditch distillery Applicant before: Lv Shaonan |
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