CN103409276A - Preparation method of glutinous rice wine - Google Patents
Preparation method of glutinous rice wine Download PDFInfo
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- CN103409276A CN103409276A CN2013103038735A CN201310303873A CN103409276A CN 103409276 A CN103409276 A CN 103409276A CN 2013103038735 A CN2013103038735 A CN 2013103038735A CN 201310303873 A CN201310303873 A CN 201310303873A CN 103409276 A CN103409276 A CN 103409276A
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Abstract
The invention discloses a preparation method of a glutinous rice wine. The method comprises the following steps: taking glutinous rice, washing, putting immersed glutinous rice in a steaming box, starting a boiling timer, carrying out timed boiling twice, and adding clear water in the boiling process; taking out the steamed glutinous rice, putting the steamed glutinous rice in a cooling box, adding clear water, uniformly stirring, controlling the temperature, and allowing distiller's yeast to overflow from the cooling box; cooling the cooling box to below 30DEG C, taking out the distiller's yeast and concentrated steamed glutinous rice, filling into a sealed container for fermentation, and putting the sealed container in a heat insulation box; and opening an aperture arranged on the seal cover of the sealed container each 12-15h, allowing the sealed container to stand for 5-8d for wine layering and glutinous rice subsidence, and filtering out vinasse to obtain the glutinous rice wine. A timed boiling method is adopted in the glutinous rice boiling process, so the grains of the boiled glutinous rice are plump; the glutinous rice is put in the cooling box and undergoes temperature control, so the output of the overflow distiller's yeast is high; and the control of the fermentation temperature and environment is carried out in a subsequent fermentation step, so the yield of the glutinous rice wine is substantially improved.
Description
Technical field
The present invention relates to a kind of preparation method of sticky rice wine.
Background technology
Rice wine contains the nutritive ingredients such as multivitamin, glucose, amino acid, after drink, can whet the appetite and refresh oneself, and having that lively atmosphere nourishes blood, the function of enriching yin and nourishing kidney, puerpera and gynecologic menstrual can be eaten, helpful, all suitable nutrient excellent products of old children, usually, in the sticky rice wine preparation process, in fermenting procedure, temperature is not controlled well, makes the yield of liquor low.Therefore, need to provide a kind of new technical scheme to solve the problems referred to above.
Summary of the invention
For solving the problems of the technologies described above, the invention provides the preparation method of the sticky rice wine that a kind of the yield of liquor is high.
The technical solution used in the present invention is:
A kind of preparation method of sticky rice wine comprises the following steps:
A, get glutinous rice and clean, soak 6-10 hour with clear water;
B, the glutinous rice after soaking are put into steam box, open the boiling timer, open steam box after 20-30 minute, glutinous rice are stirred loose, then, after adding the clear water of glutinous rice quality 1/5-1/3, continue boiling 25-30 minute;
C, above-mentioned steamed glutinous rice is taken out and puts into cooling tank, add the clear water of glutinous rice quality 1/3-1/4, stir, control temperature 40-50 ℃, in cooling tank, overflow the rice wine song;
D, be down to below 30 ℃ when above-mentioned cooling tank temperature, take out the bent and thick meal of glutinous rice of rice wine and pack in sealed vessel, enter fermentation step, sealed vessel is put into to insulation can;
On the sealing cover of e, sealed vessel, have hole, every 12-15 hour, open hole, after 5-8 days, the layering of wine body, glutinous rice sinks, and vinasse are filtered out, and obtains sticky rice wine.
In a step, the mass ratio of glutinous rice and clear water is 1:3-5.
In the d step, sealed vessel is put into to insulation can, the maintenance temperature of insulation can is 35-45 ℃.
Beneficial effect of the present invention: in the sticky rice stewing process, adopt the boiling timing method, make the glutinous rice grain cooked fuller, again glutinous rice is put into to cooling tank, control temperature, the output of overflowing the rice wine song is also high, in follow-up fermentation step, controlled fermentation temperature and environment, make the sticky rice wine productive rate greatly improve.
Embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
A, get glutinous rice and clean, soaked 6 hours with clear water, the mass ratio of glutinous rice and clear water is 1:3;
B, the glutinous rice after soaking are put into steam box, open the boiling timer, open steam box after 20 minutes, glutinous rice are stirred loose, then, after adding the clear water of glutinous rice quality 1/5, continue boiling 25 minutes;
C, above-mentioned steamed glutinous rice is taken out and puts into cooling tank, add the clear water of glutinous rice quality 1/3, stir, control 40 ℃ of temperature, in cooling tank, overflow the rice wine song;
D, be down to below 30 ℃ when above-mentioned cooling tank temperature, take out the bent and thick meal of glutinous rice of rice wine and pack in sealed vessel, enter fermentation step, sealed vessel is put into to insulation can, the maintenance temperature of insulation can is 35 ℃;
On the sealing cover of e, sealed vessel, have hole, every 12 hours, open hole, after 5-8 days, the layering of wine body, glutinous rice sinks, and vinasse are filtered out, and obtains sticky rice wine.
Embodiment 2
A, get glutinous rice and clean, soaked 8 hours with clear water, the mass ratio of glutinous rice and clear water is 1:4;
B, the glutinous rice after soaking are put into steam box, open the boiling timer, open steam box after 25 minutes, glutinous rice are stirred loose, then, after adding the clear water of glutinous rice quality 1/4, continue boiling 28 minutes;
C, above-mentioned steamed glutinous rice is taken out and puts into cooling tank, add the clear water of glutinous rice quality 1/3, stir, control temperature 45 C, in cooling tank, overflow the rice wine song;
D, be down to below 30 ℃ when above-mentioned cooling tank temperature, take out the bent and thick meal of glutinous rice of rice wine and pack in sealed vessel, enter fermentation step, sealed vessel is put into to insulation can, the maintenance temperature of insulation can is 40 ℃;
On the sealing cover of e, sealed vessel, have hole, every 13 hours, open hole, after 7 days, the layering of wine body, glutinous rice sinks, and vinasse are filtered out, and obtains sticky rice wine.
Embodiment 3
A, get glutinous rice and clean, soaked 10 hours with clear water, the mass ratio of glutinous rice and clear water is 1:5;
B, the glutinous rice after soaking are put into steam box, open the boiling timer, open steam box after 30 minutes, glutinous rice are stirred loose, then, after adding the clear water of glutinous rice quality 1/3, continue boiling 30 minutes;
C, above-mentioned steamed glutinous rice is taken out and puts into cooling tank, add the clear water of glutinous rice quality 1/4, stir, control temperature 50 C, in cooling tank, overflow the rice wine song;
D, be down to below 30 ℃ when above-mentioned cooling tank temperature, take out the bent and thick meal of glutinous rice of rice wine and pack in sealed vessel, enter fermentation step, sealed vessel is put into to insulation can, the maintenance temperature of insulation can is 45 ℃;
On the sealing cover of e, sealed vessel, have hole, every 15 hours, open hole, after 8 days, the layering of wine body, glutinous rice sinks, and vinasse are filtered out, and obtains sticky rice wine.
In the sticky rice stewing process, adopt the boiling timing method, through twice regularly boiling, pilot process adds to clear water in glutinous rice, make the glutinous rice grain cooked fuller, again glutinous rice is put into to cooling tank, control 40-50 ℃ of temperature and be down to below 30 ℃, the output of overflowing the rice wine song is also high, in follow-up fermentation step, controlled fermentation temperature and environment, the maintenance temperature of insulation can is 35-45 ℃, every 12-15 hour, opens the hole on sealing cover, in order that the bubble that the fermentation initial stage produces is discharged in time, make the sticky rice wine productive rate greatly improve.
Claims (3)
1. the preparation method of a sticky rice wine, is characterized in that, comprises the following steps:
A, get glutinous rice and clean, soak 6-10 hour with clear water;
B, the glutinous rice after soaking are put into steam box, open the boiling timer, open steam box after 20-30 minute, glutinous rice are stirred loose, then, after adding the clear water of glutinous rice quality 1/5-1/3, continue boiling 25-30 minute;
C, above-mentioned steamed glutinous rice is taken out and puts into cooling tank, add the clear water of glutinous rice quality 1/3-1/4, stir, control temperature 40-50 ℃, in cooling tank, overflow the rice wine song;
D, be down to below 30 ℃ when above-mentioned cooling tank temperature, take out the bent and thick meal of glutinous rice of rice wine and pack in sealed vessel, enter fermentation step, sealed vessel is put into to insulation can;
On the sealing cover of e, sealed vessel, have hole, every 12-15 hour, open hole, after 5-8 days, the layering of wine body, glutinous rice sinks, and vinasse are filtered out, and obtains sticky rice wine.
2. the preparation method of a kind of sticky rice wine according to claim 1, it is characterized in that: in a step, the mass ratio of glutinous rice and clear water is 1:3-5.
3. the preparation method of a kind of sticky rice wine according to claim 1, it is characterized in that: in the d step, sealed vessel is put into to insulation can, the maintenance temperature of insulation can is 35-45 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103038735A CN103409276A (en) | 2013-07-19 | 2013-07-19 | Preparation method of glutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103038735A CN103409276A (en) | 2013-07-19 | 2013-07-19 | Preparation method of glutinous rice wine |
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| CN103409276A true CN103409276A (en) | 2013-11-27 |
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| CN2013103038735A Pending CN103409276A (en) | 2013-07-19 | 2013-07-19 | Preparation method of glutinous rice wine |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893909A (en) * | 2015-06-30 | 2015-09-09 | 胡连义 | Ashless rice wine capable of being stored for long term |
| CN106434144A (en) * | 2016-11-16 | 2017-02-22 | 贵州红四渡酒业集团有限责任公司 | Wine making method |
| CN108034551A (en) * | 2018-02-07 | 2018-05-15 | 江阴市品酿酒有限公司 | A kind of rice wine |
| CN108570387A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of glutinous rice wine |
| CN113249180A (en) * | 2021-06-26 | 2021-08-13 | 绍兴市山阴酿酒有限公司 | Brewing process of sparkling rice wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229848A (en) * | 1999-01-08 | 1999-09-29 | 曾君莲 | Polished glutinous rice liquor and mfg. method |
| CN1377952A (en) * | 2002-04-28 | 2002-11-06 | 王志敏 | Selenium-rich rice wine |
| CN101701168A (en) * | 2008-11-20 | 2010-05-05 | 龚建良 | Method for manufacturing red glutinous rice wine |
| JP2012115249A (en) * | 2010-12-03 | 2012-06-21 | Kokonoe Mirin Co Ltd | Method for manufacturing glutinous rice koji, and method for manufacturing alcohol containing sweetener using the same |
-
2013
- 2013-07-19 CN CN2013103038735A patent/CN103409276A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229848A (en) * | 1999-01-08 | 1999-09-29 | 曾君莲 | Polished glutinous rice liquor and mfg. method |
| CN1377952A (en) * | 2002-04-28 | 2002-11-06 | 王志敏 | Selenium-rich rice wine |
| CN101701168A (en) * | 2008-11-20 | 2010-05-05 | 龚建良 | Method for manufacturing red glutinous rice wine |
| JP2012115249A (en) * | 2010-12-03 | 2012-06-21 | Kokonoe Mirin Co Ltd | Method for manufacturing glutinous rice koji, and method for manufacturing alcohol containing sweetener using the same |
Non-Patent Citations (1)
| Title |
|---|
| 艾嘉，等: "自酿糯米酒", 《乡村科技》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104893909A (en) * | 2015-06-30 | 2015-09-09 | 胡连义 | Ashless rice wine capable of being stored for long term |
| CN106434144A (en) * | 2016-11-16 | 2017-02-22 | 贵州红四渡酒业集团有限责任公司 | Wine making method |
| CN108034551A (en) * | 2018-02-07 | 2018-05-15 | 江阴市品酿酒有限公司 | A kind of rice wine |
| CN108570387A (en) * | 2018-07-30 | 2018-09-25 | 莫英 | A kind of production method of glutinous rice wine |
| CN113249180A (en) * | 2021-06-26 | 2021-08-13 | 绍兴市山阴酿酒有限公司 | Brewing process of sparkling rice wine |
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Application publication date: 20131127 |