CN104726263A - Production method of black glutinous rice fermented wine - Google Patents
Production method of black glutinous rice fermented wine Download PDFInfo
- Publication number
- CN104726263A CN104726263A CN201310719455.4A CN201310719455A CN104726263A CN 104726263 A CN104726263 A CN 104726263A CN 201310719455 A CN201310719455 A CN 201310719455A CN 104726263 A CN104726263 A CN 104726263A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- black glutinous
- rice
- production method
- black
- 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
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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a production method of black glutinous rice fermented wine. The production method of the black glutinous rice fermented wine comprises the following steps: washing black glutinous rice, soaking the black glutinous rice in water at the temperature of 10-12 DEG C for 48-55 hours, fishing out the black glutinous rice, and steaming the black glutinous rice for 30-40 minutes; after the black glutinous rice is steamed, immediately flushing the black glutinous rice with clean cold water to cool the black glutinous rice to 30 DEG C; uniformly spreading sweet wine yeast with the mass being 1% of the mass of the black glutinous rice on the black glutinous rice, lightly mixing up, and building a concave type circular pit in the middle of the black glutinous rice; sealing an opening of a jar with multiple layers of clean gauze, carrying out constant temperature culture at the temperature of 30 DEG C, growing white hypha 2 days later, stirring, adding clean warm water with the mass being 5 times of the original mass of the black glutinous rice, and fermenting for 3 days; transferring fermentation liquor together with fermented glutinous rice into a water bath kettle, carrying out heat preservation for 10 minutes at the temperature of 85 DEG C, then putting into a sterilized glass bottle, and sealing and storing. The production method of the black glutinous rice fermented wine has the advantages that the process is simple and reasonable, nutritional ingredients of the black glutinous rice are effectively reserved, and taste is fragrant and pure, so that the production method of the black glutinous rice fermented wine is applicable to large-scale popularization.
Description
Technical field
The invention belongs to health promoting wine technical field, be specifically related to a kind of production method of black glutinous rice fermented wine.
Background technology
Black glutinous rice is a kind of rice of nutritious dietotherapeutic, and black glutinous rice epidermis is rich in melanochrome, and not only containing multivitamin, and the inorganic salt such as contained manganese, zinc, copper are higher than rice, have the laudatory title of " rice of enriching blood ", " long-lived rice ".But because black glutinous rice epidermis quality is tight, solubility and cooking poor, therefore nutritive ingredient is not easily absorbed by the body.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art field exists, the object of the invention is to, a kind of production method of black glutinous rice fermented wine is provided.
The production method of black glutinous rice fermented wine provided by the invention, comprises the following steps: black glutinous rice is eluriated clean by (1), in the water of 10-12 DEG C, soak 48-55h; (2) pulled out by rice, steam rice with steamer, the time is 30-40min; (3) use clean cold water shower immediately after steaming rice, make temperature be down to 30 DEG C; (4) koji of black glutinous rice quality 1% is sprinkled upon on rice equably, stirs evenly gently, and take a matrix circle nest at rice center, to increase the contact area of rice and air; (5) clean gauze by multilayer and seal altar mouth, constant temperature culture under 30 DEG C of conditions, grow white hypha, stir after 2 days, 5 times that then measure according to former rice add clean warm water, ferment 3 days; (6) related for fermented liquid fermented glutinour rice is proceeded in water-bath, under the temperature condition of 85 DEG C, be incubated 10min, load in the vial after sterilizing afterwards, sealed type storage.
The production method of black glutinous rice fermented wine provided by the invention, its beneficial effect is, technique advantages of simple, soaks, make it absorb certain moisture, overcome the problem of its solubility and cooking difference before steaming rice; The nutritive ingredient of the black glutinous rice effectively remained, and taste perfume (or spice) is pure, is applicable to large-scale promotion.
Embodiment
Below in conjunction with an embodiment, the production method of black glutinous rice fermented wine provided by the invention is described in detail.
Embodiment
The production method of the black glutinous rice fermented wine of the present embodiment, comprises the following steps: black glutinous rice is eluriated clean by (1), in the water of 10 DEG C, soak 50h; (2) pulled out by rice, steam rice with steamer, the time is 30min; (3) use clean cold water shower immediately after steaming rice, make temperature be down to 30 DEG C; (4) koji of black glutinous rice quality 1% is sprinkled upon on rice equably, stirs evenly gently, and take a matrix circle nest at rice center, to increase the contact area of rice and air; (5) clean gauze by multilayer and seal altar mouth, constant temperature culture under 30 DEG C of conditions, grow white hypha, stir after 2 days, 5 times that then measure according to former rice add clean warm water, ferment 3 days; (6) related for fermented liquid fermented glutinour rice is proceeded in water-bath, under the temperature condition of 85 DEG C, be incubated 10min, load in the vial after sterilizing afterwards, sealed type storage.
Claims (1)
1. a production method for black glutinous rice fermented wine, is characterized in that: comprise the following steps: black glutinous rice is eluriated clean by (1), in the water of 10-12 DEG C, soak 48-55h; (2) pulled out by rice, steam rice with steamer, the time is 30-40min; (3) use clean cold water shower immediately after steaming rice, make temperature be down to 30 DEG C; (4) koji of black glutinous rice quality 1% is sprinkled upon on rice equably, stirs evenly gently, and take a matrix circle nest at rice center, to increase the contact area of rice and air; (5) clean gauze by multilayer and seal altar mouth, constant temperature culture under 30 DEG C of conditions, grow white hypha, stir after 2 days, 5 times that then measure according to former rice add clean warm water, ferment 3 days; (6) related for fermented liquid fermented glutinour rice is proceeded in water-bath, under the temperature condition of 85 DEG C, be incubated 10min, load in the vial after sterilizing afterwards, sealed type storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310719455.4A CN104726263A (en) | 2013-12-24 | 2013-12-24 | Production method of black glutinous rice fermented wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310719455.4A CN104726263A (en) | 2013-12-24 | 2013-12-24 | Production method of black glutinous rice fermented wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104726263A true CN104726263A (en) | 2015-06-24 |
Family
ID=53450685
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310719455.4A Pending CN104726263A (en) | 2013-12-24 | 2013-12-24 | Production method of black glutinous rice fermented wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104726263A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199911A (en) * | 2015-11-03 | 2015-12-30 | 立爱生物科技(上海)有限公司 | Preparation method of black glutinous rice fermented beverage |
| CN105349318A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method of fresh sweet manioc sweet wine |
| CN105441251A (en) * | 2015-11-24 | 2016-03-30 | 贵州永红生物科技有限公司 | Producing method of black glutinous rice wine |
| CN106047598A (en) * | 2016-08-02 | 2016-10-26 | 罗定市桂之神实业有限公司 | Production process of cortex cinnamon and lucid ganoderma wine |
| CN107299021A (en) * | 2017-08-30 | 2017-10-27 | 韶关学院 | A kind of dendrobium candidum fermented wine and preparation method |
-
2013
- 2013-12-24 CN CN201310719455.4A patent/CN104726263A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105199911A (en) * | 2015-11-03 | 2015-12-30 | 立爱生物科技(上海)有限公司 | Preparation method of black glutinous rice fermented beverage |
| CN105441251A (en) * | 2015-11-24 | 2016-03-30 | 贵州永红生物科技有限公司 | Producing method of black glutinous rice wine |
| CN105349318A (en) * | 2015-11-30 | 2016-02-24 | 广西大学 | Making method of fresh sweet manioc sweet wine |
| CN105349318B (en) * | 2015-11-30 | 2018-08-10 | 广西大学 | A kind of production method of fresh cassava sweet wine |
| CN106047598A (en) * | 2016-08-02 | 2016-10-26 | 罗定市桂之神实业有限公司 | Production process of cortex cinnamon and lucid ganoderma wine |
| CN107299021A (en) * | 2017-08-30 | 2017-10-27 | 韶关学院 | A kind of dendrobium candidum fermented wine and preparation method |
| CN107299021B (en) * | 2017-08-30 | 2021-03-12 | 韶关学院 | Dendrobium officinale fermented wine and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103865747B (en) | Production method of monascus vinegar rich in lovastatin | |
| CN104212681B (en) | Red colouring agent for food, also used as a Chinese medicine fermented glutinous rice and preparation method thereof | |
| CN103783462B (en) | A kind of lactic fermentation sauerkraut method | |
| CN104522783B (en) | Chinese wampee enzyme drink and preparation method thereof | |
| CN107198087A (en) | A kind of complete fresh bird's nest stews method | |
| CN103750267B (en) | A kind of soy sauce of brewed by multi-strain solid-liquid tank and preparation method thereof | |
| CN101953422B (en) | Method for processing fruit products | |
| CN104726263A (en) | Production method of black glutinous rice fermented wine | |
| CN101906371A (en) | Anthocyanin rice wine and making method thereof | |
| CN103695284A (en) | Preparation method of dried mushroom-sticky rice vinegar | |
| CN104351901A (en) | Probiotics fermented chlorella beverage and production method thereof | |
| CN106398961B (en) | A kind of preparation method of Lily tea liquor | |
| CN102697104B (en) | Lactic acid bacteria fermented jellyfish product and processing method thereof | |
| CN103834530B (en) | Hydromel making method | |
| CN109234136A (en) | A kind of method of light electrolysis speed vinegar brewing | |
| CN106235155A (en) | A kind of manufacture method of acid pepper | |
| CN109393321A (en) | A kind of preparation process of fresh flower fermented glutinous rice freeze-dried powder and the application in solidification type yoghourt | |
| CN104946472A (en) | Glutinous rice sweet wine convenient to prepare and preparation method thereof | |
| CN106701419A (en) | Physalis pubescens glutinous rice wine and preparation method thereof | |
| CN106947675A (en) | Ferment fresh flower and the sweet white wine of multi-cultur es compound microorganism ferments and preparation method thereof | |
| CN106047644A (en) | Technology for producing vinegar through brewing smoked jujubes | |
| CN105495481A (en) | Manufacturing method of fermented black garlic | |
| CN106306717A (en) | Production method of raw materials for thick broad-bean sauce | |
| CN108450720A (en) | A kind of mango vinegar beverage and preparation method thereof | |
| CN109777712A (en) | A method of flavor fruit vinegar is brewed using pineapple brandy still residue |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150624 |