CN103333765A - Multi-grain-seed rice wine - Google Patents
Multi-grain-seed rice wine Download PDFInfo
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- CN103333765A CN103333765A CN2013102343016A CN201310234301A CN103333765A CN 103333765 A CN103333765 A CN 103333765A CN 2013102343016 A CN2013102343016 A CN 2013102343016A CN 201310234301 A CN201310234301 A CN 201310234301A CN 103333765 A CN103333765 A CN 103333765A
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Abstract
The invention relates to the field of food, and particularly relates to a multi-grain-seed rice wine. The rice wine is prepared from the following raw materials in parts by weight: 10-20 parts of peas, 10-20 parts of barley, 20-30 parts of yeast, 50-70 parts of rice, 30-60 parts of sorghum rice, 30-60 parts of corn, 10-30 parts of glutinous millet, and 70-120 parts of yellow rice; and the rice wine is prepared through the following steps of: grinding the raw materials into powder; adding 200-500 parts of water into the obtained mixture; and fermenting the obtained product for 36 hours at a temperature of 25 DEG C. Compared with the prior art, the rice wine disclosed by the invention has the following beneficial effects of high protein content, good taste, no pungent taste of alcohol, mellowness, fragrance, and short production time.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of many grain kind rice wine.
Background technology
Rice wine is a kind of common conventional food, but its taste is single, and not all people likes, and the protein content in its wine is low excessively, and making processes need be through steaming, and technology controlling and process is numerous and diverse, so output is very low.
Summary of the invention
The purpose of invention: in order to provide a kind of protein content height, many grain kind rice wine with health role.
In order to reach as above purpose, the present invention takes following technical scheme:
A kind of many grain kind rice wine is characterized in that, makes with raw material and the method for following weight part:
Pea 10-20 part, barley 10-20 part, distiller's yeast 20-30 part, rice 50-70 part, sorghum rice 30-60 part, corn 30-60 part, glutinous millet 10-30 part, millet 70-120 part;
As above the material pulverize adds 200-500 part water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
The further technical scheme of the present invention is that described distiller's yeast is the chaff song.
The further technical scheme of the present invention is, makes with raw material and the method for following weight part:
15 parts of peas, 15 parts of barleys, 22 parts in distiller's yeast, 60 parts in rice, 40 parts of sorghum rice, 40 parts of corns, 20 parts of glutinous millet, 80 parts of millets;
As above the material pulverize adds 400 parts of water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
Adopt as above the present invention of technical scheme, with respect to prior art following beneficial effect is arranged: the protein content height, mouthfeel is good, and alcohol-free stimulation taste is mellow aromatic, and Production Time is short.
Embodiment
Below embodiments of the invention are described, embodiment is not construed as limiting the invention:
Embodiment 1
A kind of many grain kind rice wine is characterized in that, makes with raw material and the method for following weight part:
10 parts of peas, 10 parts of barleys, bent 20 parts of chaff, 50 parts in rice, 30 parts of sorghum rice, 30 parts of corns, 10 parts of glutinous millet, 70 parts of millets;
As above the material pulverize adds 500 parts of water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
Embodiment 2
A kind of many grain kind rice wine is characterized in that, makes with raw material and the method for following weight part:
20 parts of peas, 20 parts of barleys, bent 30 parts of chaff, 70 parts in rice, 60 parts of sorghum rice, 60 parts of corns, 30 parts of glutinous millet, 120 parts of millets;
As above the material pulverize adds 200 parts of water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
Embodiment 3
A kind of many grain kind rice wine is characterized in that, makes with raw material and the method for following weight part:
15 parts of peas, 15 parts of barleys, 22 parts in distiller's yeast, 60 parts in rice, 40 parts of sorghum rice, 40 parts of corns, 20 parts of glutinous millet, 80 parts of millets;
As above the material pulverize adds 400 parts of water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
Through sensory evaluation, find that the albumen quantity among the embodiment 1-embodiment 3 is all very high, the protein content in the liquid adopts Kjeldahl determination and mensuration through in the clarification material after filtering, find to contain the amino acid of all kinds in the rice wine, and only have about ten kinds in traditional rice wine.
More than show and described ultimate principle of the present invention, principal character and advantage of the present invention.Those skilled in the art should understand the present invention and not be restricted to the described embodiments; that describes in above-described embodiment and the specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope.
Claims (3)
1. the rice wine of grain kind more than a kind is characterized in that, makes with raw material and the method for following weight part:
Pea 10-20 part, barley 10-20 part, distiller's yeast 20-30 part, rice 50-70 part, sorghum rice 30-60 part, corn 30-60 part, glutinous millet 10-30 part, millet 70-120 part;
As above the material pulverize adds 200-500 part water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
2. a kind of many grain kind rice wine as claimed in claim 1 is characterized in that described distiller's yeast is the chaff song.
3. a kind of many grain kind rice wine as claimed in claim 1 is characterized in that, makes with raw material and the method for following weight part:
15 parts of peas, 15 parts of barleys, 22 parts in distiller's yeast, 60 parts in rice, 40 parts of sorghum rice, 40 parts of corns, 20 parts of glutinous millet, 80 parts of millets;
As above the material pulverize adds 400 parts of water, forms in 36 hours in 25 degrees centigrade of bottom fermentations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102343016A CN103333765A (en) | 2013-06-14 | 2013-06-14 | Multi-grain-seed rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013102343016A CN103333765A (en) | 2013-06-14 | 2013-06-14 | Multi-grain-seed rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103333765A true CN103333765A (en) | 2013-10-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013102343016A Pending CN103333765A (en) | 2013-06-14 | 2013-06-14 | Multi-grain-seed rice wine |
Country Status (1)
| Country | Link |
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| CN (1) | CN103333765A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN104928101A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Corn wine and production method thereof |
| CN105112224A (en) * | 2015-09-14 | 2015-12-02 | 刘春华 | Rice wine prepared from various grain species |
| CN105154291A (en) * | 2015-10-23 | 2015-12-16 | 上海金枫酒业股份有限公司 | Brewing method for five-cereal yellow rice wine |
| CN106520441A (en) * | 2016-11-30 | 2017-03-22 | 贺成忠 | White spirits and preparing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1546632A (en) * | 2003-12-09 | 2004-11-17 | 山东黄河三角洲酒业有限公司 | Pagodatree flower healthcare liquor and its preparation method |
| CN1858178A (en) * | 2005-05-08 | 2006-11-08 | 许福林 | Nine grain brewing wine |
| CN101012429A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Method of brewing corn rum |
| KR100834051B1 (en) * | 2007-08-01 | 2008-06-02 | 주식회사 현우기술연구 | Rice wine sealed can and method for manufacturing thereof |
| CN103013746A (en) * | 2012-11-26 | 2013-04-03 | 湖南天之衡酒业有限公司 | Raw material formula of white liquor |
-
2013
- 2013-06-14 CN CN2013102343016A patent/CN103333765A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1546632A (en) * | 2003-12-09 | 2004-11-17 | 山东黄河三角洲酒业有限公司 | Pagodatree flower healthcare liquor and its preparation method |
| CN1858178A (en) * | 2005-05-08 | 2006-11-08 | 许福林 | Nine grain brewing wine |
| CN101012429A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Method of brewing corn rum |
| KR100834051B1 (en) * | 2007-08-01 | 2008-06-02 | 주식회사 현우기술연구 | Rice wine sealed can and method for manufacturing thereof |
| CN103013746A (en) * | 2012-11-26 | 2013-04-03 | 湖南天之衡酒业有限公司 | Raw material formula of white liquor |
Non-Patent Citations (1)
| Title |
|---|
| 赵文红等: "酿酒发酵基质的比较试验", 《中国酿造》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103881872A (en) * | 2014-04-15 | 2014-06-25 | 辽宁三沟酒业有限责任公司 | Process for preparing low-alcohol content liquor from multi-grain rice wine |
| CN103881872B (en) * | 2014-04-15 | 2016-05-18 | 辽宁三沟酒业有限责任公司 | The technique of many grain yellow rice wine preparation low alcohol white spirit |
| CN104928101A (en) * | 2015-05-20 | 2015-09-23 | 王震 | Corn wine and production method thereof |
| CN105112224A (en) * | 2015-09-14 | 2015-12-02 | 刘春华 | Rice wine prepared from various grain species |
| CN105154291A (en) * | 2015-10-23 | 2015-12-16 | 上海金枫酒业股份有限公司 | Brewing method for five-cereal yellow rice wine |
| CN106520441A (en) * | 2016-11-30 | 2017-03-22 | 贺成忠 | White spirits and preparing method thereof |
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Application publication date: 20131002 |