CN104479956A - Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine - Google Patents
Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine Download PDFInfo
- Publication number
- CN104479956A CN104479956A CN201410705865.8A CN201410705865A CN104479956A CN 104479956 A CN104479956 A CN 104479956A CN 201410705865 A CN201410705865 A CN 201410705865A CN 104479956 A CN104479956 A CN 104479956A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- stenocalyx micheli
- formica fusca
- rice wine
- preparation
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/63—Arthropods
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- General Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Animal Behavior & Ethology (AREA)
- Organic Chemistry (AREA)
- Epidemiology (AREA)
- Pharmacology & Pharmacy (AREA)
- Medicinal Chemistry (AREA)
- General Engineering & Computer Science (AREA)
- Zoology (AREA)
- Botany (AREA)
- Medical Informatics (AREA)
- Alternative & Traditional Medicine (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Genetics & Genomics (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Insects & Arthropods (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a preparation method of a rhodomyrtus tomentosa, silky ant and glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh rhodomyrtus tomentosa fruits to obtain rhodomyrtus tomentosa juice and rhodomyrtus tomentosa pumace for later use; then cooking glutinous rice; adding a certain amount of distiller's yeast for performing primary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, and uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add silky ant powder, sealing to continuously ferment for 20-30 days; and finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude product of the rhodomyrtus tomentosa, silky ant and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa, silky ant and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa, silky ant and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a good taste, and is rich in amino acids, vitamins and the like.
Description
Technical field
The invention belongs to brewing technical field, specifically relate to the preparation method of sticky rice wine.
Background technology
Stenocalyx micheli's (Latin literary fame: Rhodomyrtus tomentosa), another name: the Buddhist nun that trembles, hilllock M.-dodecandrum, mountain M.-dodecandrum, Duo Lian, when pears root, harvest subtree, beans are harvested, secondary Buddhist nun, black belly, work as mud.[return through] returns lung channel, and taste is sweet; Puckery; Property is put down.Complete stool hyoscine, has promoting blood circulation and removing obstruction in channels, astringing to arrest diarrhea, effect of qi-restoratives hemostasis.
The short and small evergreen shrubs of Myrtaceae, Myrtus, tropical plants, more drought-enduring, be born on red-yellow soil mound mound, area, Guangdong and Guangxi Provinces is very common.High 1 ~ 2 meter; Spray has canescence pubescence.Leaf to life, keratin, the oval or obovate of blade, long 3-8 centimetre, wide 1-4 centimetre, tip circle or blunt, normal nick enters, sometimes slightly point, and the wealthy wedge shape of base portion, above hairiness at the beginning, become without hair later, shinny, have grey fine hair below, summer, the flowers are in blossom, if bright red rosy clouds, bright and colourful.The florescence 3-5 month, the fruit phase 7-9 month, early autumn is that the fruit ripe time is harvested on hilllock.Its fruit is first blue or green and yellow, and Huang Erchi is red and purple.Bear fruit innumerable, as the wineglass of scaled down version one by one, have core in fruit, resemble very much an insect, the outer seediness of core, taste is abnormal sweet.The niciest time ripe purple is harvested on hilllock, promote the production of body fluid to quench thirst, aftertaste is sweet, and tongue tooth also can be dyed to atropurpureus.
Stenocalyx micheli's fruit contains comparatively comprehensively nutritive ingredient, wherein containing crude fat 7.97%, crude protein 6.21%, robust fibre 34.97%, xylogen 31.76%, total reducing sugar 18.53t%, reducing sugar 15.52%, Catergen 8.8%, PABA 0.19mg/100g, S mono-carotene 0.388mg/100g, more there is abundant amino acid, its Mid-Heaven Gate radon histidine content is up to 124.7mg/L, α-amino-isovaleric acid 71.7mg/L, tryptophane 44.2mg/L, L-Ala 43.9mg/L, L-glutamic acid 42.7mg/L, and in the mineral substance of multiple needed by human body, calcium, magnesium is more up to 56.10 μ g/g, a large amount of in the formation sugar of fruit is neutral monosaccharides, especially in fresh fruit, higher pectin polysaccharide is contained.
Because the myrtaceous fruit phase is short, not easily store, relatively less for the exploitation of Stenocalyx micheli's fresh fruit at present, have and be prepared into fruit juice, or utilize dry fruit directly to carry out steeping in wine, but because dry fruit is in preparation process, hyperthermia drying or baking, in the process of water loss, part nutrition is also destroyed.Utilize dry fruit to steep in wine or make wine, some not so good mouthfeel of cocktail party, has astringent taste.If the Formica fusca that natural Stenocalyx micheli and pharmaceutical use can be enriched is common as the auxiliary material of making wine, its health-care effect can effectively improve.Formica fusca, another name: Polyhachis vicina Roger, Formica fusca, bitooth multi-ant.Containing 70 multiple nutrients compositions in Formica fusca body, containing the protein of 42-67%, 28 kinds of total free aminoacidss (comprising 8 seed amino acids that human body is necessary); Containing VITMAIN B1, B2, B12, C, D, E etc.; 20 various trace elements such as calcic, iron, phosphorus, manganese, selenium, zinc.Have nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, the active stasis of blood of dispelling, the effect such as delay senility.
Summary of the invention
The object of the invention is the kind in order to enrich Myrtle wine, the fruit juice of Stenocalyx micheli's fresh fruit and pomace substep are added in glutinous rice and ferments, after fermentation produces a certain amount of wine, add the Formica fusca powder that pharmaceutical use is abundant again, through fermentation after a while and ageing, the sticky rice wine produced gives off a strong fragrance, sweet, mouthfeel is smooth, has nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
The present invention is achieved in that
A preparation method for Stenocalyx micheli's Formica fusca sticky rice wine, it comprises the steps:
(1) get the raw materials ready: Stenocalyx micheli's fresh fruit is cleaned, adds water and squeeze the juice, filtering separation, obtain Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use;
(2) boiling of glutinous rice: by the warm water soaking 1 ~ 3h of load weighted glutinous rice with 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.5 ~ 0.8% in glutinous rice, stirs, place 8 ~ 12h and carry out preliminary saccharification;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then drenches into Stenocalyx micheli's fruit juice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 10 days, then open osculum and add Formica fusca powder, sealing proceeds fermentation 20 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
The myrtaceous middle Stenocalyx micheli's fresh fruit of getting the raw materials ready of the present invention is for plucking completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fruit, and the water adding its weight 10 ~ 15 times is squeezed the juice.Stenocalyx micheli's fruit juice add-on is 3 ~ 5 times of glutinous rice weight.
After squeezing the juice to Stenocalyx micheli, more directly add glutinous rice to, this is conducive to nutritive ingredient and infiltrates fast in glutinous rice, diastatic fermentation common with glutinous rice, and evenly, effective constituent merges better, more fume sweet-smelling in fermentation.
In Stenocalyx micheli pomace, also remain nutritive ingredient, it wrapped with bundle and imbed in sticky rice flour, the wine brewing probioticss such as yeast are decomposed, progressively penetrates in wine, can improve the utilization of pomace, can have additional nutrients again value simultaneously.
The present invention adopt distiller's yeast to be what be bought directly from the market, be generally used for glutinous rice fermentation distiller's yeast; Also can be the mixture by distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 15%.Aspergillus niger (Aspergillus nige), Deuteromycotina, hyphomycetes, hyphomycetales, Moniliaceae, a Common Species in aspergillus fungi.Be important fermentation industry bacterial classification, amylase, aspartic protease, cellulase, polygalacturonase, glucose oxidase, citric acid, glyconic acid and gallic acid etc. can be produced.
The dry Formica fusca adopted in the present invention directly can be bought from pharmacy and obtain, and the addition of Formica fusca powder is that every kilogram of glutinous rice adds 5 ~ 10g.After fermented mixture for some time of glutinous rice, Stenocalyx micheli's fruit juice, pomace, produce and a certain amount ofly add Formica fusca powder more after drinking, make the effective constituent Rapid Leaching of Formica fusca powder, merge with regard in wine, simultaneously with other nutritive ingredient effective integrations in fruit, under the effect of the microorganisms such as yeast, continue fermentation, common brew goes out special mouthfeel, more sweet-smelling, and health-care effect is more remarkable.
The invention has the beneficial effects as follows:
(1) preparation method is simple, and effectively to the comprehensive utilization of Stenocalyx micheli's fresh fruit, utilize Stenocalyx micheli to make wine, alleviate because the fruit phase is short, fresh fruit is difficult to the puzzlement of long storage time, enriches the kind of Myrtle wine simultaneously.The present invention utilizes natural free of contamination Stenocalyx micheli's fresh fruit to be raw material, is squeezed the juice and fruit juice is separated with pomace, then substep adds in glutinous rice and ferments, and all utilizes fruit.
(2) good mouthfeel, nutritious.The interpolation of Stenocalyx micheli's fruit juice makes glutinous rice first incorporate the fragrant and sweet mouthfeel of Stenocalyx micheli's fresh fruit and nutritive ingredient, accelerates course of fermentation; After add pomace again, make it at useful zymogenic effect bottom fermentation, nutritive ingredient enters into wine, can improve the utilization to pomace, can also improve mouthfeel, makes its more sweet-smelling.Finally after wine is produced in fermentation, add the Formica fusca powder of trace, by soaking fermentation, make its effective constituent incorporate in wine, strengthen the health-care effect of wine, the sticky rice wine finally produced is given off a strong fragrance, sweet, nutritious, both there is abundant amino acid, VITAMIN etc., have nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
Embodiment
Embodiment 1
The preparation method of Stenocalyx micheli's Formica fusca sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 10 ~ 12 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use;
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 2h of 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 35 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.6% of glutinous rice weight in glutinous rice, stirs, place 9 ~ 10h and carry out preliminary saccharification; Distiller's yeast is what be bought directly from the market, is generally used for the distiller's yeast of glutinous rice fermentation;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 3 ~ 4 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 7 ~ 8 days, then open osculum every kilogram glutinous rice and add Formica fusca powder 5 ~ 6g, sealing proceeds fermentation 25 ~ 28 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
The sweet sweet-smelling of Stenocalyx micheli's Formica fusca sticky rice wine prepared by the present invention, good mouthfeel, nutritious, there is abundant amino acid, VITAMIN etc., there is nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
Embodiment 2
The preparation method of Stenocalyx micheli's Formica fusca sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 14 ~ 15 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use.
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1 ~ 2h of 35 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.7 ~ 0.8% in glutinous rice, stirs, place 8 ~ 10h and carry out preliminary saccharification; The mixture of distiller's yeast distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 12 ~ 15%;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 4 ~ 5 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 8 ~ 10 days, then open osculum every kilogram glutinous rice and add Formica fusca powder 8 ~ 10g, sealing proceeds fermentation 25 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out centrifugation, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
The sweet sweet-smelling of Stenocalyx micheli's Formica fusca sticky rice wine prepared by the present invention, good mouthfeel, nutritious, there is abundant amino acid, VITAMIN etc., there is nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
Embodiment 3
The preparation method of Stenocalyx micheli's Formica fusca sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 12 ~ 13 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use.
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 2 ~ 3h of 30 ~ 35 DEG C, then sticky rice stewing is ripe, then cooling puts 40 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding 0.5 ~ 0.6% of its weight in glutinous rice, stirs, place 10 ~ 12h and carry out preliminary saccharification; Distiller's yeast is what be bought directly from the market, is generally used for the distiller's yeast of glutinous rice fermentation;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 3 ~ 4 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 8 days, then open osculum every kilogram glutinous rice and add Formica fusca powder 6 ~ 8g, sealing proceeds fermentation 20 ~ 25 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
The sweet sweet-smelling of Stenocalyx micheli's Formica fusca sticky rice wine prepared by the present invention, good mouthfeel, nutritious, there is abundant amino acid, VITAMIN etc., there is nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
Embodiment 4
The preparation method of Stenocalyx micheli's Formica fusca sticky rice wine, comprises the steps:
(1) myrtaceously to get the raw materials ready: pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, clean, the water adding its weight 8 ~ 10 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use.
(2) boiling of glutinous rice: with the warm water soaking glutinous rice 1.5 ~ 2.5h of 30 ~ 35 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 40 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.7 ~ 0.8% in glutinous rice, stirs, place 8 ~ 9h and carry out preliminary saccharification; The mixture of distiller's yeast distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 12%;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then to drench into weight be Stenocalyx micheli's fruit juice of 1 ~ 2 times, glutinous rice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 8 ~ 10 days, then open osculum every kilogram glutinous rice and add Formica fusca powder 5 ~ 8g, sealing proceeds fermentation 25 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out centrifugation, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
The sweet sweet-smelling of Stenocalyx micheli's Formica fusca sticky rice wine prepared by the present invention, good mouthfeel, nutritious, there is abundant amino acid, VITAMIN etc., there is nourishing liver and kidney, replenishing qi and blood, invigorating the spleen of calming the nerves, active effects such as the stasis of blood of dispelling simultaneously.
Claims (5)
1. a preparation method for Stenocalyx micheli's Formica fusca sticky rice wine, is characterized in that: it comprises the steps:
(1) get the raw materials ready: Stenocalyx micheli's fresh fruit is cleaned, adds water and squeeze the juice, filtering separation, obtain Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace, for subsequent use; By dry Formica fusca grinds powder, obtain Formica fusca powder, for subsequent use;
(2) boiling of glutinous rice: by the warm water soaking 1 ~ 3h of load weighted glutinous rice with 30 ~ 40 DEG C, then sticky rice stewing is ripe, then cooling puts 30 ~ 50 DEG C, obtains glutinous rice;
(3) add distiller's yeast: the distiller's yeast adding its weight 0.5 ~ 0.8% in glutinous rice, stirs, place 8 ~ 12 h and carry out preliminary saccharification;
(4) ferment: the glutinous rice of preliminary for step (3) saccharification is proceeded in container, then drenches into Stenocalyx micheli's fruit juice, stir; Imbed in glutinous rice by the Stenocalyx micheli pomace that gauze wraps up again, after sealing diastatic fermentation 5 ~ 10 days, then open osculum and add Formica fusca powder, sealing proceeds fermentation 20 ~ 30 days;
(5) separation, ageing: the glutinous rice fermented is carried out press filtration or centrifugation, obtains Stenocalyx micheli's Formica fusca sticky rice wine crude product, through secondary filtration, sterilization, ageing can obtain Stenocalyx micheli's Formica fusca sticky rice wine.
2. the preparation method of Stenocalyx micheli's Formica fusca sticky rice wine according to claim 1, it is characterized in that: described myrtaceous get the raw materials ready into pluck completely filled fruit, maturation, atropurpureus Stenocalyx micheli's fresh fruit, the water adding its weight 10 ~ 15 times is squeezed the juice, filtering separation, obtains Stenocalyx micheli's fruit juice and Stenocalyx micheli pomace.
3. the preparation method of Stenocalyx micheli's Formica fusca sticky rice wine according to claim 1 and 2, is characterized in that: described Stenocalyx micheli's fruit juice add-on is 3 ~ 5 times of glutinous rice weight.
4. the preparation method of Stenocalyx micheli's Formica fusca sticky rice wine according to claim 1, is characterized in that: described distiller's yeast be bought directly from the market or by the mixture of distillery yeast and aspergillus niger, wherein aspergillus niger accounts for 10 ~ 15%.
5. the preparation method of Stenocalyx micheli's Formica fusca sticky rice wine according to claim 1, is characterized in that: the addition of described Formica fusca powder is that every kilogram of glutinous rice adds 5 ~ 10g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705865.8A CN104479956A (en) | 2014-11-29 | 2014-11-29 | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410705865.8A CN104479956A (en) | 2014-11-29 | 2014-11-29 | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104479956A true CN104479956A (en) | 2015-04-01 |
Family
ID=52754565
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410705865.8A Pending CN104479956A (en) | 2014-11-29 | 2014-11-29 | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104479956A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911076A (en) * | 2015-05-20 | 2015-09-16 | 贵州珍酒酿酒有限公司 | Kidney tonifying and body building medicine liquor |
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
| CN106720085A (en) * | 2015-11-20 | 2017-05-31 | 包捷梅 | A kind of manufacture method of silky ant powder cake |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262321A (en) * | 1999-02-03 | 2000-08-09 | 谢聚生 | Coix seed wine |
| KR20040095000A (en) * | 2003-05-06 | 2004-11-12 | 서광용 | Alcoholic liquor compositions suitable for physical constitution of user and method for preparing the same |
| CN103540472A (en) * | 2013-10-30 | 2014-01-29 | 覃楚越 | Preparation method of myrtle fruit wine |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
-
2014
- 2014-11-29 CN CN201410705865.8A patent/CN104479956A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1262321A (en) * | 1999-02-03 | 2000-08-09 | 谢聚生 | Coix seed wine |
| KR20040095000A (en) * | 2003-05-06 | 2004-11-12 | 서광용 | Alcoholic liquor compositions suitable for physical constitution of user and method for preparing the same |
| CN103540472A (en) * | 2013-10-30 | 2014-01-29 | 覃楚越 | Preparation method of myrtle fruit wine |
| CN103981056A (en) * | 2014-05-28 | 2014-08-13 | 彭常安 | Processing technology of mioga ginger yellow rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 汪建国，等: "蚁皇养生黄酒的研制与开发", 《江苏调味副食品》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104911076A (en) * | 2015-05-20 | 2015-09-16 | 贵州珍酒酿酒有限公司 | Kidney tonifying and body building medicine liquor |
| CN106720085A (en) * | 2015-11-20 | 2017-05-31 | 包捷梅 | A kind of manufacture method of silky ant powder cake |
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105802804B (en) | A kind of double glutinous rice wines of Woman health type agate card matrimony vine and its fermentation technique | |
| CN104450397A (en) | Preparation method of glutinous rice wine containing dendrobium officinale | |
| CN104560503A (en) | Preparation method of wild fruit and glutinous rice wine | |
| CN104450396B (en) | A kind of preparation method of sticky rice wine | |
| CN103571680B (en) | Preparation method for lucuma-nervosa fruit wine | |
| CN103504272A (en) | Method for making health-care pumpkin soy sauce | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| CN106010883A (en) | Kiwi berry health wine and preparation method thereof | |
| CN104711146A (en) | Brewage method of orange-flavor orange wine | |
| CN105969597A (en) | Brewing method of banana fruit wine | |
| CN103146529A (en) | Making method of lychee wine | |
| CN105533068B (en) | A kind of processing method of Moringa solid fermentation tea | |
| CN104479956A (en) | Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine | |
| CN113621464A (en) | Fermentation process of russianolive flower-flavored fruit wine | |
| CN105733915A (en) | Fermentation method of waxberry rice vinegar | |
| CN105296268A (en) | Production method of wine | |
| CN105199921A (en) | Passion fruit wine and brewing method thereof | |
| CN102051300A (en) | Method for preparing tomato rice wine | |
| KR20070044598A (en) | Method of pepper-bean from fermented ginseng | |
| CN105886274A (en) | Fructus rhodomyrti and waxberry wine and preparation process thereof | |
| CN104164331B (en) | A kind of honey grapefruit rice wine | |
| CN106867804A (en) | A kind of preparation method of morat | |
| CN106398956A (en) | Purple glutinous rice wine and brewing method | |
| CN106085748A (en) | A kind of brewing method of persimmon wine | |
| CN105886196A (en) | Randia cochinchinensis wine and preparation 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 | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150401 |