CN104073399A - Milk glutinous rice wine - Google Patents

Abstract

The invention relates to a milk glutinous rice wine. The milk glutinous rice wine comprises the following raw materials in parts by weight: 300-320 parts of glutinous rice, 40-50 parts of polished round-grained rice, 60-70 parts of milk, 5-6 parts of distiller yeast, 30-40 parts of red bean, 25-30 parts of almond, 35-40 parts of dark plum, 30-40 parts of watermelon, 30-40 parts of Mel, 5-7 parts of wall-broken canola flower powder and the like. The invention discloses a milk glutinous rice wine and a preparation process thereof. In the production process, by virtue of adding milk, red beans and the like, the wine has mellow taste of milk and the nutrition of red bean and has the effects in reinforcing qi and blood and is nutritional and health, by virtue of adding watermelon and dark plum juice, the taste is sweet and fresh, and by virtue of adding extracts of Japanese galangal fruit seed, peony flower, jujube root bark, coltsfoot flower and the like, the wine has the effects in warming spleen and stomach, improving digestion and the like and is beneficial to human health.

Description

A kind of milk sticky rice wine

?

Technical field

The present invention relates generally to rice wine and preparation method thereof technical field, relates in particular to a kind of milk sticky rice wine.

Background technology

Rice wine claims again sweet wine, is a kind of excellent tonic product, and mouthfeel is good, nutrition is good, and market rice wine on sale relates to various brands, but is substantially all common rice wine, there is no special effect, but people more and more pay attention to the health-care effect of food, health-care rice cocktail party is the selection of people's the best.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of preparation method of milk sticky rice wine.

The present invention is achieved by the following technical solutions: a kind of milk sticky rice wine, made by following weight part raw material: glutinous rice 300-320, polished rice 40-50, milk 60-70, distiller's yeast 5-6, red bean 30-40, almond 25-30, dark plum 35-40, watermelon 30-40, honey 30-40, broken wall Pollen Brassicae campestris 5-7, brigand 5-6, Tree Peony flower 5-6, Root of Common Jujube skin 4-5, Flos Farfarae 4-5, aster 5-6, trigonella 3-4, bitter cottonrose hibiscus seedling 2-3, foodstuff additive 6-8, water are appropriate:

Foodstuff additive, are made up of following weight part raw material: jujube juice 40-50, pawpaw 30-40, wood frog’s fallopian tube meat 8-10, deer tire 4-5, Howthorn Leaf 5-6, Rose 2-3, gulfweed 4-5, Flos Rosae Chinensis 4-5, water are appropriate;

The preparation method of foodstuff additive: the water extraction that doubly measure deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis with 5-7 (1), obtains extracting solution for subsequent use;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, by for subsequent use all material pulping juice;

(3) extracting solution is mixed with juice, after stirring.

A preparation method for milk sticky rice wine, comprises the following steps:

(1) glutinous rice, polished rice are cleaned, put into rice cooker, add milk, appropriate water, cooks rear taking-up, is cooled to 35-36 DEG C, mixes with distiller's yeast, is placed in container, adds a cover fermentation 1.5-2 days, obtains fermented product for subsequent use;

(2) red bean, almond are cleaned, after draining the water, put into pot, after frying, make red bean Semen Armeniacae Amarum powder for subsequent use;

(3) dark plum, watermelon are cleaned, got its pulp, put into juice extractor, add honey, squeeze into fruit juice for subsequent use;

(4) water extraction of broken wall Pollen Brassicae campestris, brigand, Tree Peony flower, Root of Common Jujube skin, Flos Farfarae, aster, bitter cottonrose hibiscus seedling doubly being measured with 5-10, obtains extracting solution for subsequent use;

(5) fermented product, red bean Semen Armeniacae Amarum powder, fruit juice, extracting solution, foodstuff additive are merged, after mixing thoroughly, be divided in thick bamboo tube, in thick bamboo tube, add a small amount of water, add a cover the 5-7 days that again ferments.

Advantage of the present invention is: the invention discloses a kind of milk sticky rice wine and preparation technology thereof, in making processes, add milk, red bean etc., have the nutrition of the aromatic and red bean of milk, tonifying Qi is enriched blood, nutrient health, add watermelon, dark plum fruit juice, sweet mouthfeel is salubrious, and the interpolation of the extract such as brigand, Tree Peony flower, Root of Common Jujube skin, Flos Farfarae, the effect helping digestion in temperature etc., useful HUMAN HEALTH.

Embodiment

A kind of milk sticky rice wine, made by following weight part (Kg) raw material: glutinous rice 300, polished rice 40, milk 60, distiller's yeast 5, red bean 30, almond 25, dark plum 35, watermelon 30, honey 30, broken wall Pollen Brassicae campestris 5, brigand 5, Tree Peony flower 5, Root of Common Jujube skin 4, Flos Farfarae 4, aster 5, trigonella 3, bitter cottonrose hibiscus seedling 2, foodstuff additive 6, water are appropriate:

Foodstuff additive, are made up of following weight part (Kg) raw material: jujube juice 40, pawpaw 30, wood frog’s fallopian tube meat 8, deer tire 4, Howthorn Leaf 5, Rose 2, gulfweed 4, Flos Rosae Chinensis 4, water are appropriate;

The preparation method of foodstuff additive: (1) is the water extraction by 5 times of amounts by deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis, obtains extracting solution for subsequent use;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, by for subsequent use all material pulping juice;

(3) extracting solution is mixed with juice, after stirring.

A preparation method for milk sticky rice wine, comprises the following steps:

(1) glutinous rice, polished rice are cleaned, put into rice cooker, add milk, appropriate water, cooks rear taking-up, is cooled to 35 DEG C, mixes with distiller's yeast, is placed in container, adds a cover fermentation 1.5 days, obtains fermented product for subsequent use;

(2) red bean, almond are cleaned, after draining the water, put into pot, after frying, make red bean Semen Armeniacae Amarum powder for subsequent use;

(3) dark plum, watermelon are cleaned, got its pulp, put into juice extractor, add honey, squeeze into fruit juice for subsequent use;

(4) water extraction of broken wall Pollen Brassicae campestris, brigand, Tree Peony flower, Root of Common Jujube skin, Flos Farfarae, aster, bitter cottonrose hibiscus seedling doubly being measured with 5-10, obtains extracting solution for subsequent use;

(5) fermented product, red bean Semen Armeniacae Amarum powder, fruit juice, extracting solution, foodstuff additive are merged, after mixing thoroughly, be divided in thick bamboo tube, in thick bamboo tube, add a small amount of water, add a cover and again ferment 5 days.

Claims (2)

1. a milk sticky rice wine, it is characterized in that, made by following weight part raw material: glutinous rice 300-320, polished rice 40-50, milk 60-70, distiller's yeast 5-6, red bean 30-40, almond 25-30, dark plum 35-40, watermelon 30-40, honey 30-40, broken wall Pollen Brassicae campestris 5-7, brigand 5-6, Tree Peony flower 5-6, Root of Common Jujube skin 4-5, Flos Farfarae 4-5, aster 5-6, trigonella 3-4, bitter cottonrose hibiscus seedling 2-3, foodstuff additive 6-8, water are appropriate:

Described foodstuff additive, are made up of following weight part raw material: jujube juice 40-50, pawpaw 30-40, wood frog’s fallopian tube meat 8-10, deer tire 4-5, Howthorn Leaf 5-6, Rose 2-3, gulfweed 4-5, Flos Rosae Chinensis 4-5, water are appropriate;

The preparation method of described foodstuff additive: the water extraction that doubly measure deer tire, Howthorn Leaf, Rose, gulfweed, Flos Rosae Chinensis with 5-7 (1), obtains extracting solution for subsequent use;

(2) pawpaw is cleaned, got its pulp, put into pot together with wood frog’s fallopian tube meat, add jujube juice, heating is boiled, by for subsequent use all material pulping juice;

(3) extracting solution is mixed with juice, after stirring.

2. the preparation method of a kind of milk sticky rice wine as claimed in claim 1, is characterized in that, comprises the following steps:

(1) glutinous rice, polished rice are cleaned, put into rice cooker, add milk, appropriate water, cooks rear taking-up, is cooled to 35-36 DEG C, mixes with distiller's yeast, is placed in container, adds a cover fermentation 1.5-2 days, obtains fermented product for subsequent use;

(2) red bean, almond are cleaned, after draining the water, put into pot, after frying, make red bean Semen Armeniacae Amarum powder for subsequent use;

(3) dark plum, watermelon are cleaned, got its pulp, put into juice extractor, add honey, squeeze into fruit juice for subsequent use;

(4) water extraction of broken wall Pollen Brassicae campestris, brigand, Tree Peony flower, Root of Common Jujube skin, Flos Farfarae, aster, bitter cottonrose hibiscus seedling doubly being measured with 5-10, obtains extracting solution for subsequent use;

(5) fermented product, red bean Semen Armeniacae Amarum powder, fruit juice, extracting solution, foodstuff additive are merged, after mixing thoroughly, be divided in thick bamboo tube, in thick bamboo tube, add a small amount of water, add a cover the 5-7 days that again ferments.