CN104342333A - Making method for domestic rice wine - Google Patents
Making method for domestic rice wine Download PDFInfo
- Publication number
- CN104342333A CN104342333A CN201310333351.XA CN201310333351A CN104342333A CN 104342333 A CN104342333 A CN 104342333A CN 201310333351 A CN201310333351 A CN 201310333351A CN 104342333 A CN104342333 A CN 104342333A
- Authority
- CN
- China
- Prior art keywords
- rice
- distiller
- yeast
- fermentation
- wine
- 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.)
- Pending
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/025—Low-alcohol beverages
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention belongs to the technology for producing and making food liquor, in particular to a producing and making method for environment-friendly fermentation type domestic rice wine. According to the producing and making method, sticky rice or rice produced in the south China serves as raw materials; distiller yeasts serve as catalysts; no auxiliary agents are added; and the mellow domestic rice wine is in the faint yellow color. The producing and making method includes the production processes of rice washing, soaking, steaming, distiller yeast mixing, fermenting, preserving, inspecting, separating, precipitating, filtering, storing and the like. The producing and making method has the beneficial effects of being wide in raw material, simple in preparing method, mellow, tasty, refreshing, safe, environment-friendly and the like; and the effects of promoting digestion and increasing appetite are achieved.
Description
Technical field:
The invention belongs to food drinks and manufacture technology, especially a kind of production method of environmental protection fermented type family expenses rice wine.
Background technology:
The invention discloses a kind of family expenses low alcohol beverage, particularly a kind of making method of environmental protection fermented type family expenses rice wine.This invention produces glutinous rice or rice for raw material with southern china, take distiller's yeast as catalyzer, does not add any attached dose, is a kind of in faint yellow sweet-smelling family expenses rice wine.Its alcohol content is 8-12 °, and acid content is 2.2g/L, and sugar degree is 40g/L.This invention is passed through and washed rice, soak, cook, mix the production technique such as distiller's yeast, fermentation, preservation, inspection, separation, precipitation, filtration, storage completes.It is extensive that this invention has raw material, and compound method is simple, the advantages such as sweet-smelling is tasty and refreshing, safety and environmental protection; And there is again promoting digestion, orectic effect.
Summary of the invention:
The object of the invention is to meet the demand that average family drinks rice wine, effectively ensure quality and the safety of rice wine, propose a kind of making method that can allow average family environmental protection fermented type family expenses rice wine.
Technical solution of the present invention is as follows:
1. first with water, glutinous rice (or rice) is steeped half a day, rinsed clean, then cooks into rice:
First with water, glutinous rice (or rice) is steeped half a day, rinsed clean, the key doing fermented glutinous rice is clean, and everything all can not be stained with unboiled water and oil, otherwise will mouldyly become mildewed.In steamer, put water, steaming tray pads one deck gauze, heat up water and boiled to steam.Glutinous rice is dragged for be placed on cloth and steam about 1 hour, after cooking, taste the mouthfeel of glutinous rice, if rice grain is partially hard, just spill a little water to mix and steam again for a moment, steamed rear Sheng to fermentation container in (electric cooker, soup basin or plastics, Glass Containers), with spoon stir several under, the cool temperature to non-scald on hand (about 30 DEG C).Mix distiller's yeast to cool completely after to 30 DEG C at glutinous rice.Otherwise hot glutinous rice just kills bacterium.Result or be the smelly of acid, or there just is not sound.Medium temperature is too low also not to be become, and distiller's yeast is inactive, and miscellaneous bacteria will be bred, and about 30 DEG C best.In addition must be airtight good.Otherwise can be not only sour but also puckery.
2. mix distiller's yeast:
With spoon, glutinous rice is done to break up even, distiller's yeast is sprinkling upon equably on glutinous rice and (leaves a little distiller's yeast a little finally to use), then with spoon, glutinous rice is stirred, object be distiller's yeast is mixed as far as possible even.
3. preserve:
With spoon compacting gently.Smooth out surface (can cold water be dipped in), make terrace pyramid type, middle extrusion one depression nest, last point distiller's yeast is sprinkling upon the inside, (object is that water is slowly to exosmosing to pour some cold water into, uniform dissolution can mix the distiller's yeast in rice, be conducive to uniform fermentation), but water is unsuitable many.
4. ferment:
Container cover is covered tightly, under being placed on suitable temperature (about 30 DEG C), if room temperature is inadequate, with thick towel etc., container can be wrapped heat-preservation fermentation.
5. check:
Centre can check, sees with or without heating, and heating has been exactly phenomenon.Fermentation midway (12 hours, 24 hours) can be looked at (often not uncapping) by uncap, if do not have wine flavour, rice also not to form the trend of thumbnail, container can be put heating in water bath in 30 DEG C of warm water, makes rice be unlikely to Yin Wendu deficiency and can not continue fermentation once.Within 1 day, just can taste afterwards.The glutinous rice completing fermentation is crisp, and have juice, fragrant odour, have a sweet taste, vinosity does not rush nose, and approximately fermentation 24-48 hour, opens container cover, fill it up with cold water, then after closing the lid, puts into refrigerator and stop fermentation or directly enter the ripe stopping fermentation of pan boiling.
6. separation, precipitation, filtration, filling, storage:
After fermentation ends, take out container and observe precipitation status, after finding that wine is separated with rice, get a large Glass Containers, at container finish alternating floor gauze, the wine after fermentation is poured in container, then puts and preserve in the cool.，
Embodiment:
1. first with water, glutinous rice (or rice) is steeped half a day, rinsed clean, then cooks into rice:
In steamer, put water, steaming tray pads one deck gauze, heat up water and boiled to steam.Glutinous rice is dragged for be placed on cloth and steam about 1 hour, after cooking, taste the mouthfeel of glutinous rice, if rice grain is partially hard, just spill a little water to mix and steam again for a moment, steamed rear Sheng to fermentation container in (electric cooker, soup basin or plastics, Glass Containers), with spoon stir several under, the cool temperature to non-scald on hand (about 30 DEG C).
2. mix distiller's yeast:
With spoon, glutinous rice is done to break up even, distiller's yeast is sprinkling upon equably on glutinous rice and (leaves a little distiller's yeast a little finally to use), then with spoon, glutinous rice is stirred, object be distiller's yeast is mixed as far as possible even.
3. preserve:
With spoon compacting gently.Smooth out surface (can cold water be dipped in), make terrace pyramid type, middle extrusion one depression nest, last point distiller's yeast is sprinkling upon the inside, (object is that water is slowly to exosmosing to pour some cold water into, uniform dissolution can mix the distiller's yeast in rice, be conducive to uniform fermentation), but water is unsuitable many.
4. ferment:
Container cover is covered tightly, under being placed on suitable temperature (about 30 DEG C), if room temperature is inadequate, with thick towel etc., container can be wrapped heat-preservation fermentation.
5. check:
Centre can check, sees with or without heating, and heating has been exactly phenomenon.Fermentation midway (12 hours, 24 hours) can be looked at (often not uncapping) by uncap, if do not have wine flavour, rice also not to form the trend of thumbnail, container can be put heating in water bath in 30 DEG C of warm water, makes rice be unlikely to Yin Wendu deficiency and can not continue fermentation once.Within 1 day, just can taste afterwards.The glutinous rice completing fermentation is crisp, and have juice, fragrant odour, have a sweet taste, vinosity does not rush nose, and approximately fermentation 24-48 hour, opens container cover, fill it up with cold water, then after closing the lid, puts into refrigerator and stop fermentation or directly enter the ripe stopping fermentation of pan boiling.
6. separation, precipitation, filtration, filling, storage:
After fermentation ends, take out container and observe precipitation status, after finding that wine is separated with rice, get a large Glass Containers, at container finish alternating floor gauze, the wine after fermentation is poured in container, then puts and preserve in the cool.
Claims (1)
1. a making method for family expenses rice wine, is characterized in that:
(1). the starting material making rice wine use consist of (according to % by weight): rice or glutinous rice 40%, water 50%, distiller's yeast 10%.
(2). production stage is: first with water, glutinous rice (or rice) is steeped half a day, rinsed clean, then cook into rice; Mix distiller's yeast, with spoon, glutinous rice done to break up even, distiller's yeast is sprinkling upon on glutinous rice equably, then with spoon, glutinous rice is stirred, object be distiller's yeast is mixed as far as possible even; Preserve, with spoon compacting gently, smooth out surface, makes terrace pyramid type, and middle extrusion one depression nest, is sprinkling upon the inside, pours some cold water into by last point distiller's yeast; Fermentation, covers tightly container cover, under being placed on suitable temperature (about 30 DEG C), if room temperature is inadequate, with thick towel etc., container can be wrapped heat-preservation fermentation; Inspection, centre can check, sees with or without heating, and heating has been exactly phenomenon; Separation, precipitation, filtration, filling, storage, after fermentation ends, take out container observation precipitation status, after finding that wine is separated with rice, get a large Glass Containers, at container finish alternating floor gauze, wine after fermentation is poured in container, then puts and preserve in the cool.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333351.XA CN104342333A (en) | 2013-08-02 | 2013-08-02 | Making method for domestic rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310333351.XA CN104342333A (en) | 2013-08-02 | 2013-08-02 | Making method for domestic rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104342333A true CN104342333A (en) | 2015-02-11 |
Family
ID=52498798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310333351.XA Pending CN104342333A (en) | 2013-08-02 | 2013-08-02 | Making method for domestic rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104342333A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| 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 |
| CN106701409A (en) * | 2016-12-09 | 2017-05-24 | 申艾平 | Hand-making process of sweet glutinous rice wine |
| CN108034551A (en) * | 2018-02-07 | 2018-05-15 | 江阴市品酿酒有限公司 | A kind of rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102093942A (en) * | 2010-09-25 | 2011-06-15 | 郭景龙 | Rice wine |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
| CN102443514A (en) * | 2011-12-16 | 2012-05-09 | 青岛春明调味品有限公司 | Ingredients used for preparing glutinous rice wine and preparation method for glutinous rice wine |
-
2013
- 2013-08-02 CN CN201310333351.XA patent/CN104342333A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102093942A (en) * | 2010-09-25 | 2011-06-15 | 郭景龙 | Rice wine |
| CN102250716A (en) * | 2011-06-09 | 2011-11-23 | 黄家东 | Production method of rice wine |
| CN102443514A (en) * | 2011-12-16 | 2012-05-09 | 青岛春明调味品有限公司 | Ingredients used for preparing glutinous rice wine and preparation method for glutinous rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 王薇: "家庭制作韩式米酒的方法", 《酿酒》, vol. 36, no. 2, 31 March 2009 (2009-03-31), pages 89 - 90 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104946456A (en) * | 2015-06-30 | 2015-09-30 | 吴伟财 | Brewage method of purple black aromatic glutinous rice wine |
| 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 |
| CN106701409A (en) * | 2016-12-09 | 2017-05-24 | 申艾平 | Hand-making process of sweet glutinous rice wine |
| CN108034551A (en) * | 2018-02-07 | 2018-05-15 | 江阴市品酿酒有限公司 | A kind of rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103194350B (en) | Method for preparing low-degree distilled red kojic rice liquor | |
| CN101748024B (en) | Preparation method of jujube wine | |
| CN103387900B (en) | A kind of black rice wine production method improving anthocyanin content | |
| CN101041803B (en) | Fragrant pear fruit vinegar production technology | |
| CN103740534B (en) | Preparation method of Black Box Tracing dry type fermented wine and products thereof | |
| CN103173318B (en) | Preparation method of semi-sweat red rice yellow wine | |
| CN105176747B (en) | A kind of brewage process of new sweet osmanthus rice wine | |
| CN101173207B (en) | Technique for wine brewing with animal meat | |
| CN104893889B (en) | A kind of brewing method of pleurotus eryngii wine | |
| CN103540470A (en) | Method for preparing sweet potato wine | |
| CN107099412A (en) | A kind of brewing method containing resveratrol | |
| CN103881872B (en) | The technique of many grain yellow rice wine preparation low alcohol white spirit | |
| CN104017693A (en) | Production process of dried orange peel fermented sticky rice | |
| CN104342333A (en) | Making method for domestic rice wine | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN103409275A (en) | Rice wine brewing technology | |
| CN101463308A (en) | Posset preparing method and special utensil therefor | |
| CN103181584A (en) | Production method for tea eggs | |
| CN105420032B (en) | A kind of golden jujube fruit wine | |
| CN104152315A (en) | Pineapple-black glutinous rice wine and preparation method thereof | |
| CN102326641A (en) | Tea leaf preparation method capable of removing harmful substances in tea leaves | |
| CN108504495A (en) | A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process | |
| CN108220062A (en) | A kind of rice wine method for disinfection | |
| CN101319182A (en) | Squash white spirit brewing method | |
| CN102465076A (en) | Method for brewing oat liquor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150211 |