CN103305367B - Preparation method of glutinous rice wine - Google Patents

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

The preparation method of sticky rice wine

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.