CN103409273A - Glutinous rice brewed yellow wine and preparation method thereof - Google Patents
Glutinous rice brewed yellow wine and preparation method thereof Download PDFInfo
- Publication number
- CN103409273A CN103409273A CN2013102912021A CN201310291202A CN103409273A CN 103409273 A CN103409273 A CN 103409273A CN 2013102912021 A CN2013102912021 A CN 2013102912021A CN 201310291202 A CN201310291202 A CN 201310291202A CN 103409273 A CN103409273 A CN 103409273A
- Authority
- CN
- China
- Prior art keywords
- rice wine
- yellow rice
- clear liquid
- controlled
- stoste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
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 red date, 2-5% of brown sugar, 2-5% of white fungus, 1-3% of black date and 1-3% of black grape; 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, red date, brown sugar, white fungus, black date, black grape, hawthorn, Chinese wolfberry and licorice. According to the composition, the yellow wine has the health-care effect. The red date, brown sugar and white fungus can enhance the mouthfeel; and the black date, black grape, hawthorn, Chinese wolfberry and licorice 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 red date of part by weight 1%～3%, part by weight 2%～5%, the white fungus of part by weight 2%～5%, the dateplum persimmon of part by weight 1%～3% and the Black Grape of part by weight 1%～3%, 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 hawthorn that also comprises part by weight 1%～2.5%.
Further, the matrimony vine that also comprises part by weight 2%～5%.
Further, the Radix Glycyrrhizae 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, red date, white fungus, dateplum persimmon, Black Grape, hawthorn, matrimony vine, the Radix Glycyrrhizae 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, red date, brown sugar, white fungus, dateplum persimmon, Black Grape, hawthorn, matrimony vine, Radix Glycyrrhizae, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein red date, brown sugar, white fungus can improve its mouthfeel, and dateplum persimmon, Black Grape, hawthorn, matrimony vine, Radix Glycyrrhizae 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 dateplum persimmon of the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the red date of part by weight 1%～3%, part by weight 2%～5%, the white fungus of part by weight 2%～5%, part by weight 1%～3%, the Black Grape of part by weight 1%～3%, the hawthorn of part by weight 1%～2.5%, the matrimony vine of part by weight 2%～5%, the Radix Glycyrrhizae 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 red date of part by weight 2%, the brown sugar of part by weight 3%, the white fungus of part by weight 3%, the dateplum persimmon of part by weight 2%, the Black Grape of part by weight 2%, the hawthorn of part by weight 2%, the matrimony vine of part by weight 3%, the Radix Glycyrrhizae of part by weight 3%, 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, red date, white fungus, dateplum persimmon, Black Grape, hawthorn, matrimony vine, the Radix Glycyrrhizae 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, red date, brown sugar, white fungus, dateplum persimmon, Black Grape, hawthorn, matrimony vine, Radix Glycyrrhizae, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein red date, brown sugar, white fungus can improve its mouthfeel, and dateplum persimmon, Black Grape, hawthorn, matrimony vine, Radix Glycyrrhizae 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 red date of part by weight 1%～3%, part by weight 2%～5%, the white fungus of part by weight 2%～5%, the dateplum persimmon of part by weight 1%～3% and the Black Grape of part by weight 1%～3%, 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 hawthorn of part by weight 1%～2.5%.
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 Radix Glycyrrhizae 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, red date, white fungus, dateplum persimmon, Black Grape, hawthorn, matrimony vine, the Radix Glycyrrhizae 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 |
|---|---|---|---|
| CN201310291202.1A CN103409273B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310291202.1A CN103409273B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103409273A true CN103409273A (en) | 2013-11-27 |
| CN103409273B CN103409273B (en) | 2016-06-22 |
Family
ID=49602316
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310291202.1A Expired - Fee Related CN103409273B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103409273B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642642A (en) * | 2013-12-24 | 2014-03-19 | 孝感一品食品有限责任公司 | Preparation method of solid-liquid dual-phase health-care rice wine |
| CN103960449A (en) * | 2014-04-24 | 2014-08-06 | 陈国勇 | Healthcare candy and preparation method thereof |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172852A (en) * | 1996-08-07 | 1998-02-11 | 姚力克 | Health-care rice wine |
| KR101101010B1 (en) * | 2011-08-05 | 2011-12-29 | 소영남 | Unstrained rice wine and manufacturing method thereby |
| CN102851190A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit health-care yellow rice wine and production technology thereof |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
-
2013
- 2013-07-11 CN CN201310291202.1A patent/CN103409273B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172852A (en) * | 1996-08-07 | 1998-02-11 | 姚力克 | Health-care rice wine |
| KR101101010B1 (en) * | 2011-08-05 | 2011-12-29 | 소영남 | Unstrained rice wine and manufacturing method thereby |
| CN102851190A (en) * | 2012-08-15 | 2013-01-02 | 黄金洪 | Black fruit health-care yellow rice wine and production technology thereof |
| CN103114017A (en) * | 2013-02-05 | 2013-05-22 | 山西天骄食业有限公司 | Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103642642A (en) * | 2013-12-24 | 2014-03-19 | 孝感一品食品有限责任公司 | Preparation method of solid-liquid dual-phase health-care rice wine |
| CN103960449A (en) * | 2014-04-24 | 2014-08-06 | 陈国勇 | Healthcare candy and preparation method thereof |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103409273B (en) | 2016-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102533500B (en) | Production process for nutritional fermented medical wine | |
| CN103923806A (en) | Method for manufacturing health Moringa wine | |
| CN103923789A (en) | Health care medicinal liquor | |
| CN104312849A (en) | Osmanthus-flavored wine and preparing method thereof | |
| CN106350345A (en) | Mild health yellow wine and preparation method thereof | |
| CN104328001A (en) | Rose wine and preparation method thereof | |
| CN103409272A (en) | Glutinous rice brewed yellow wine and preparation method thereof | |
| CN103409271A (en) | Glutinous rice brewed yellow wine and preparation method thereof | |
| CN104120072A (en) | Rose flower rice wine beverage and preparation method thereof | |
| CN106085750A (en) | A kind of processing method of Rhizoma Bistortae Radix ziziphi mauritianae health promoting wine | |
| CN105199937B (en) | A kind of sophora bud vinegar, sophora bud health care oral liquid and preparation method thereof | |
| CN102433239B (en) | Production method of yellow wine | |
| CN106010874A (en) | Preparation method of moringa oleifera leaf health preserving wine and moringa oleifera leaf health preserving wine | |
| CN103409273A (en) | Glutinous rice brewed yellow wine and preparation method thereof | |
| CN103409269B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN103409274B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN106472918A (en) | A kind of Herba Dendrobii antioxidation beverage | |
| CN103409270A (en) | Glutinous rice brewed yellow wine and preparation method thereof | |
| CN105661435A (en) | Health-care solid honey and preparation method thereof | |
| CN107603810A (en) | A kind of health liquor and preparation method thereof | |
| CN105316159A (en) | Manufacturing method of radix ophiopogonis health-care Kaoliang spirit | |
| CN104726269A (en) | Lotus wine and preparation method thereof | |
| CN104711152A (en) | Lily wine and preparation method thereof | |
| CN110537652A (en) | Cordyceps militaris and ginkgo leaf health-care beverage and preparation method thereof | |
| CN103719288A (en) | Morinda citrifolia fermented health-care soybean milk and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160622 Termination date: 20180711 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |