CN103409272A - Glutinous rice brewed yellow wine and preparation method thereof - Google Patents
Glutinous rice brewed yellow wine and preparation method thereof Download PDFInfo
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- CN103409272A CN103409272A CN2013102910806A CN201310291080A CN103409272A CN 103409272 A CN103409272 A CN 103409272A CN 2013102910806 A CN2013102910806 A CN 2013102910806A CN 201310291080 A CN201310291080 A CN 201310291080A CN 103409272 A CN103409272 A CN 103409272A
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Abstract
The invention discloses a glutinous rice brewed yellow wine which is characterized by comprising the following components in percentage by weight: 80-90% of fermented yellow wine raw liquor, 1-3% of mint, 2-5% of brown sugar, 2-5% of dark plum and 4-7% of vitamin C; and the fermented yellow wine raw liquor is prepared from glutinous rice and water in a ratio of (20-25):(75-80). The yellow wine is mainly composed of yellow wine raw liquor, mint, brown sugar, dark plum, vitamin C, balloonflower, Chinese wolfberry and tuckahoe. According to the composition, the yellow wine has the health-care effect. The mint, brown sugar and dark plum can enhance the mouthfeel; and the vitamin C, balloonflower, Chinese wolfberry and tuckahoe can ensure the medicinal value and perform good health-care function.
Description
Technical field
The present invention relates to yellow rice wine that a kind of glutinous rice brewages and preparation method thereof.
Background technology
Yellow rice wine generally be take rice, glutinous rice, milled glutinous broomcorn millet and is raw material, general ethanol content is 14%-20%, belong to low brewing wine, the technical process of China's traditional fermentation yellow rice wine is: rice dipping, steamed rice, the meal that dries in the air, the cylinder that falls ferment, open rake, altar fermentation, decoct the operations such as wine and packing, a control for each in-process temperature-time is very crucial, the mouthfeel of the yellow rice wine that the different duration and degree of heating obtain is different, and the present invention mainly studies and obtains pure yellow rice wine and the preparation technology thereof of a kind of mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide yellow rice wine that a kind of glutinous rice brewages and preparation method thereof, and the yellow rice wine taste of acquisition is good, and has the effect of health care.
For solving the problems of the technologies described above, technical scheme of the present invention is: the yellow rice wine that a kind of glutinous rice is brewageed, its innovative point is to comprise, the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the peppermint of part by weight 1%～3%, part by weight 2%～5%, the dark plum of part by weight 2%～5% and the vitamin c of part by weight 4%～7%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
Further, the balloonflower root that also comprises part by weight 2%～4%.
Further, the matrimony vine that also comprises part by weight 2%～5%.
Further, the Poria cocos that also comprises part by weight 2%～3%.
The preparation method of the yellow rice wine that a kind of glutinous rice is brewageed, the preparation of the yellow rice wine of brewageing for a kind of glutinous rice, comprise the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, peppermint, brown sugar, dark plum, vitamin c, balloonflower root, matrimony vine and the Poria cocos that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go, then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
The invention has the advantages that: yellow rice wine mainly is comprised of yellow rice wine stoste, peppermint, brown sugar, dark plum, vitamin c, balloonflower root, matrimony vine, Poria cocos, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein peppermint, brown sugar, dark plum can improve its mouthfeel, and vitamin c, balloonflower root, matrimony vine, Poria cocos can guarantee its pharmaceutical use, play good health-care effect.
Embodiment
The yellow rice wine that glutinous rice of the present invention is brewageed comprises, the vitamin c of the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the peppermint of part by weight 1%～3%, part by weight 2%～5%, the dark plum of part by weight 2%～5%, part by weight 4%～7%, the balloonflower root of part by weight 2%～4%, the balloonflower root of part by weight 2%～4% and the Poria cocos of part by weight 2%～3%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
Preferably, comprise the yellow rice wine stoste fermented of part by weight 80%, the peppermint of part by weight 2%, the brown sugar of part by weight 2.5%, the dark plum of part by weight 2.5%, the vitamin c of part by weight 5%, the balloonflower root of part by weight 3%, the balloonflower root of part by weight 3% and the Poria cocos of part by weight 2%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange preferred proportion of water be 20:80.
The preparation method of the yellow rice wine that glutinous rice is brewageed comprises the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, peppermint, brown sugar, dark plum, vitamin c, balloonflower root, matrimony vine and the Poria cocos that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go, then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
In sum, yellow rice wine mainly is comprised of yellow rice wine stoste, peppermint, brown sugar, dark plum, vitamin c, balloonflower root, matrimony vine, Poria cocos, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein peppermint, brown sugar, dark plum can improve its mouthfeel, and vitamin c, balloonflower root, matrimony vine, Poria cocos can guarantee its pharmaceutical use, play good health-care effect.
An above embodiment to the invention has been described in detail, but described content only is the preferred embodiment of the invention, can not be considered to be used to limiting the practical range of the invention.All equalizations of doing according to the invention application range change and improve etc., within all should still belonging to the patent covering scope of the invention.
Claims (5)
1. yellow rice wine that glutinous rice is brewageed, it is characterized in that comprising, the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the peppermint of part by weight 1%～3%, part by weight 2%～5%, the dark plum of part by weight 2%～5% and the vitamin c of part by weight 4%～7%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
2. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the balloonflower root of part by weight 2%～4%.
3. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the matrimony vine of part by weight 2%～5%.
4. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the Poria cocos of part by weight 2%～3%.
5. the preparation method of the yellow rice wine brewageed of a glutinous rice, for obtaining as the wherein preparation of the yellow rice wine brewageed of any one described a kind of glutinous rice of claim 1 to 4, is characterized in that comprising the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, peppermint, brown sugar, dark plum, vitamin c, balloonflower root, matrimony vine and the Poria cocos that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go, then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310291080.6A CN103409272B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310291080.6A CN103409272B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
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| CN103409272A true CN103409272A (en) | 2013-11-27 |
| CN103409272B CN103409272B (en) | 2016-06-22 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103923798A (en) * | 2014-05-13 | 2014-07-16 | 中国农业科学院特产研究所 | Fermented wine and preparing method thereof |
| CN104312822A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Mint cool and refreshing roxburgh rose wine |
| CN106010893A (en) * | 2016-07-08 | 2016-10-12 | 南通白蒲黄酒有限公司 | Low-temperature brewing technology for multifunctional rice wine |
| CN106811363A (en) * | 2015-12-01 | 2017-06-09 | 湖北广水金山农业科技发展有限公司 | A kind of preparation method of the yellow rice wine that fermented with pure glutinous rice |
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| CN1294187A (en) * | 2000-11-14 | 2001-05-09 | 姚力克 | Health-care yellow wine |
| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN1743449A (en) * | 2005-09-28 | 2006-03-08 | 陈嘉农 | Yellow wine containing mineral trace elements and vitamins with health-care effect |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| KR20090109643A (en) * | 2008-04-16 | 2009-10-21 | 농업회사법인 (유) 참본 | Raw rice wine containing herb extract and manufacturing process of the same |
| CN101760389A (en) * | 2009-09-22 | 2010-06-30 | 南通市灵通生物科技研究所 | Disease and phytophthora-resistant yellow wine and production method |
| CN102517187A (en) * | 2011-12-27 | 2012-06-27 | 安徽省古南丰酒业有限公司 | Processing method of natural menthol low-degree ice yellow wine |
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2013
- 2013-07-11 CN CN201310291080.6A patent/CN103409272B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1294187A (en) * | 2000-11-14 | 2001-05-09 | 姚力克 | Health-care yellow wine |
| CN1580225A (en) * | 2003-08-06 | 2005-02-16 | 王青春 | Yellow rice wine and its preparing method |
| CN1743449A (en) * | 2005-09-28 | 2006-03-08 | 陈嘉农 | Yellow wine containing mineral trace elements and vitamins with health-care effect |
| CN1931993A (en) * | 2006-09-19 | 2007-03-21 | 熊云祥 | Health yellow wine of ginseng and lily and its prepn process |
| KR20090109643A (en) * | 2008-04-16 | 2009-10-21 | 농업회사법인 (유) 참본 | Raw rice wine containing herb extract and manufacturing process of the same |
| CN101760389A (en) * | 2009-09-22 | 2010-06-30 | 南通市灵通生物科技研究所 | Disease and phytophthora-resistant yellow wine and production method |
| CN102517187A (en) * | 2011-12-27 | 2012-06-27 | 安徽省古南丰酒业有限公司 | Processing method of natural menthol low-degree ice yellow wine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103923798A (en) * | 2014-05-13 | 2014-07-16 | 中国农业科学院特产研究所 | Fermented wine and preparing method thereof |
| CN103923798B (en) * | 2014-05-13 | 2016-04-06 | 中国农业科学院特产研究所 | A kind of fermented wine and preparation method thereof |
| CN104312822A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Mint cool and refreshing roxburgh rose wine |
| CN106811363A (en) * | 2015-12-01 | 2017-06-09 | 湖北广水金山农业科技发展有限公司 | A kind of preparation method of the yellow rice wine that fermented with pure glutinous rice |
| CN106010893A (en) * | 2016-07-08 | 2016-10-12 | 南通白蒲黄酒有限公司 | Low-temperature brewing technology for multifunctional rice wine |
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| CN103409272B (en) | 2016-06-22 |
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