CN104087479A - Making method of yellow rice wine - Google Patents

Abstract

The invention belongs to the technical field of wine making methods and particularly relates to a making method of yellow rice wine. According to the technical scheme, the making method of yellow rice wine comprises the following steps: (a) boiling materials: pouring millet and red dates according to a weight ratio of 20: 1 into the pot, adding water of which the weight is six times of the weight of glutinous millet into the pot, cooking into millet porridge of which is in medium well and introducing millet porridge into a wine-brewing jar; (2) inoculation: when the temperature of the millet porridge in the wine-brewing jar is cooled to 25 DEG C, grinding a yeast into powder, spreading yeast powder according to the weight ratio of millet porridge to yeast powder being 3: 1 into the jar and mixing upwards and downwards; (3) fermenting: sealing the wine-brewing jar and fermenting for 6-8 days; (4) leaching residue: leaching the wine liquid out by virtue of leaching cylinder and removing millet residue; (5) blending and aging: placing the leached wine liquid into a container, placing the container into the water and then heating, when the temperature reaches 85 DEG C, and maintaining the constant temperature for 10 minutes.

Description

A kind of making method of yellow rice wine

Technical field

The invention belongs to drinks making method technical field, be specifically related to a kind of making method of yellow rice wine.

Background technology

Yellow rice wine is Chinese national special product, also referred to as rice wine, belongs to brewing wine, in the large brewing wine in the world three (yellow rice wine, grape wine and beer), occupies an important seat.Yellow rice wine contains abundant nutrition, has the title of " liquid cake ".Its nutritive value has exceeded the beer of the title that has " liquid bread " and nutritious grape wine.

Summary of the invention

The object of this invention is to provide a kind of making method of yellow rice wine.

Technical scheme of the present invention is:

A kind of making method of yellow rice wine comprises the following steps:

(1) boil material: get glutinous millet impurity elimination and wash in a pan clean, the ratio that is 20:1 according to weight ratio selects the red date of meat plumpness to pour in pot again, in pot, add the water of 6 times of glutinous millet weight, big fire is boiled and is collapsed out rear use temperature fire to the grain of rice and boil to medium well congee, and congee is imported in wine brewing altar;

(2) inoculation: when congee temperature is down to 25 DEG C in the altar of making wine, Daqu is ground into powdery, the ratio that is 3:1 in the weight ratio of congee and Daqu is got Daqu and is sprinkled in altar, stirs evenly up and down;

(3) fermentation: the sort of quyi is sprinkled into after wine brewing altar, the altar mouth sealing and fermenting of making wine 6～8 days, in front 3～4 the Temple of Heaven, temperature requirement is between 25～26 DEG C, and 3～4 days later stages required between 20～21 DEG C;

(4) drench slag: after fermenting successfully, by drenching cylinder, wine liquid is drenched, remove a meter slag;

(5) blend ageing: insert in a container drenching the wine liquid, then container is put into water and heat, while reaching 85 DEG C, constant temperature keeps ten point system to become.

Yellow rice wine prepared by the inventive method has following effect: 1, contain and enrich amino acid: the main component of yellow rice wine is except second alcohol and water, also contain 18 seed amino acids, wherein there are 8 kinds to be that human body self can not synthesize and essential, this 8 seed amino acid, the content in yellow rice wine is than same amount beer. and grape wine many one is to several times.2, be easy to digestion: yellow rice wine contains many nutritive substances that easily digested by human body, as: dextrin. maltose, glucose, lipid. glycerine, higher alcohols, VITAMIN and organic acid etc.These compositions, through storage, finally make yellow rice wine become the high beverage with low alcohol of nutritive value.3, relax the muscles and stimulate the blood circulation: yellow rice wine smell hardship, sweet, pungent.Winter, temperature was drunk yellow rice wine, the dispelling cold, clearing and activating the channels and collaterals of can invigorating blood circulation, the stimulation that effectively keeps out the cold, preventing cold.Appropriate normal drink contributes to blood circulation, enhances metabolism, and can blood-enriching face-nourishing.4, beautifying and anti-aging: yellow rice wine is the good source of vitamin B group, and VITMAIN B1 .B2. nicotinic acid, vitamin-E are all very abundant, long-term drinking is conducive to beauty treatment, anti-ageing.5, promote appetite: zinc is the important component of energy metabolism and protein synthesis, while lacking zinc, appetite, the sense of taste all can go down, and sexual function also declines.And zinc content is many in yellow rice wine, reddish yellow wine as first in every 100 milliliters of Shaoxing is containing 0.85 milligram, zinc.There is appetitive effect so drink yellow rice wine.6, cardioprotection: yellow rice wine includes various trace elements.If every 100 milliliters of magnesium contents are 20～30 milligrams, higher 10 times than white wine, higher 5 times than red wine; In Shaoxing unit's reddish yellow wine and rice wine, every 100 milliliters of selenium contents are 1～1.2 microgram, than high approximately 20 times of white wine, than high approximately 12 times of red wine.In cardiovascular disorder, these trace elements all prevent elevation of blood pressure and thrombotic effect.Therefore, drink in right amount yellow rice wine, heart is had to provide protection.7, desirable medicine efficacy enhancing ingredient: than white wine, beer, yellow rice wine alcoholic strength is moderate is comparatively desirable medicine efficacy enhancing ingredient.And though white wine is better to Chinese medicine solute effect, while drinking stimulate larger, be not good at alcohol user and be prone to the phenomenons such as diarrhoea, itch.Beer alcoholic strength is too low, is unfavorable for the stripping of Effective Component of Chinese Medicine.In addition yellow rice wine or traditional Chinese medicinal ointment, pellet, ball, loose important auxiliary material.In prescriptions of traditional Chinese medicine, conventional yellow rice wine soaks, hots plate, steams and process herbal medicine or modulation pill and various medicinal liquor, has according to statistics more than 70 kind of medicinal liquor to make wine basigamy system with yellow rice wine.

Embodiment

Embodiment 1

A kind of making method of yellow rice wine comprises the following steps:

(1) boil material: get glutinous millet impurity elimination and wash in a pan clean, the ratio that is 20:1 according to weight ratio selects the red date of meat plumpness to pour in pot again, in pot, add the water of 6 times of glutinous millet weight, big fire is boiled and is collapsed out rear use temperature fire to the grain of rice and boil to medium well congee, and congee is imported in wine brewing altar;

(2) inoculation: when congee temperature is down to 25 DEG C in the altar of making wine, Daqu is ground into powdery, the ratio that is 3:1 in the weight ratio of congee and Daqu is got Daqu and is sprinkled in altar, stirs evenly up and down;

(3) fermentation: the sort of quyi is sprinkled into after wine brewing altar, the altar mouth sealing and fermenting of making wine 7 days, in front 3 the Temple of Heaven, temperature requirement is between 25 DEG C, and 4 days later stages required between 20 DEG C;

(4) drench slag: after fermenting successfully, by drenching cylinder, wine liquid is drenched, remove a meter slag;

(5) blend ageing: insert in a container drenching the wine liquid, then container is put into water and heat, while reaching 85 DEG C, constant temperature keeps ten point system to become.

Embodiment 2

A kind of making method of yellow rice wine comprises the following steps:

(1) boil material: get glutinous millet impurity elimination and wash in a pan clean, the ratio that is 20:1 according to weight ratio selects the red date of meat plumpness to pour in pot again, in pot, add the water of 6 times of glutinous millet weight, big fire is boiled and is collapsed out rear use temperature fire to the grain of rice and boil to medium well congee, and congee is imported in wine brewing altar;

(2) inoculation: when congee temperature is down to 25 DEG C in the altar of making wine, Daqu is ground into powdery, the ratio that is 3:1 in the weight ratio of congee and Daqu is got Daqu and is sprinkled in altar, stirs evenly up and down;

(3) fermentation: the sort of quyi is sprinkled into after wine brewing altar, the altar mouth sealing and fermenting of making wine 6 days, in front 3 the Temple of Heaven, temperature requirement is between 25 DEG C, and 3 days later stages required between 21 DEG C;

(4) drench slag: after fermenting successfully, by drenching cylinder, wine liquid is drenched, remove a meter slag;

(5) blend ageing: insert in a container drenching the wine liquid, then container is put into water and heat, while reaching 85 DEG C, constant temperature keeps ten point system to become.

Embodiment 3

A kind of making method of yellow rice wine comprises the following steps:

(1) boil material: get glutinous millet impurity elimination and wash in a pan clean, the ratio that is 20:1 according to weight ratio selects the red date of meat plumpness to pour in pot again, in pot, add the water of 6 times of glutinous millet weight, big fire is boiled and is collapsed out rear use temperature fire to the grain of rice and boil to medium well congee, and congee is imported in wine brewing altar;

(2) inoculation: when congee temperature is down to 25 DEG C in the altar of making wine, Daqu is ground into powdery, the ratio that is 3:1 in the weight ratio of congee and Daqu is got Daqu and is sprinkled in altar, stirs evenly up and down;

(3) fermentation: the sort of quyi is sprinkled into after wine brewing altar, the altar mouth sealing and fermenting of making wine 8 days, in front 4 the Temple of Heaven, temperature requirement is between 26 DEG C, and 4 days later stages required between 20 DEG C;

(4) drench slag: after fermenting successfully, by drenching cylinder, wine liquid is drenched, remove a meter slag;

(5) blend ageing: insert in a container drenching the wine liquid, then container is put into water and heat, while reaching 85 DEG C, constant temperature keeps ten point system to become.

Claims (1)

1. a making method for yellow rice wine, is characterized in that comprising the following steps:

(1) boil material: get glutinous millet impurity elimination and wash in a pan clean, the ratio that is 20:1 according to weight ratio selects the red date of meat plumpness to pour in pot again, in pot, add the water of 6 times of glutinous millet weight, big fire is boiled and is collapsed out rear use temperature fire to the grain of rice and boil to medium well congee, and congee is imported in wine brewing altar;

(2) inoculation: when congee temperature is down to 25 DEG C in the altar of making wine, Daqu is ground into powdery, the ratio that is 3:1 in the weight ratio of congee and Daqu is got Daqu and is sprinkled in altar, stirs evenly up and down;

(3) fermentation: the sort of quyi is sprinkled into after wine brewing altar, the altar mouth sealing and fermenting of making wine 6～8 days, in front 3～4 the Temple of Heaven, temperature requirement is between 25～26 DEG C, and 3～4 days later stages required between 20～21 DEG C;

(4) drench slag: after fermenting successfully, by drenching cylinder, wine liquid is drenched, remove a meter slag;

(5) blend ageing: insert in a container drenching the wine liquid, then container is put into water and heat, while reaching 85 DEG C, constant temperature keeps ten point system to become.