CN104877858A - Fruit glutinous rice wine - Google Patents

Abstract

The invention discloses a fruit glutinous rice wine. The fruit glutinous rice wine is prepared from the following raw materials by weight: strawberry, grape, coconut milk, watermelon, orange and glutinous rice. According to the fruit glutinous rice wine, a unique preparation process is adopted: water mixed fruit juice half of the raw materials is used for cooking rice so that the fermented rice can be rich in fruity flavor and more advantageous for the subsequent fermentation process; in addition, the fermented glutinous rice wine is extraordinarily fragrant and sweet in taste and full of rich wine aroma mixed with thick fruity flavor, and the glutinous rice wine is better flavored.

Description

A kind of fruit sticky rice wine

Technical field

The present invention relates to food processing field, particularly relate to a kind of fruit sticky rice wine.

Background technology

Sticky rice wine, main raw material is glutinous rice, and brewing process is simple, and taste is fragrant and sweet pure and sweet, and ethanol content is few, is therefore loved by the people.In the making of some dish, sticky rice wine is also often by as important food flavouring.But existing sticky rice wine taste simplification commercially, can not meet people's needs.

Summary of the invention

In order to overcome above-mentioned deficiency, the invention provides a kind of fruit sticky rice wine,

The present invention is achieved through the following technical solutions:

A kind of fruit sticky rice wine, makes raw material and is made up of following component by weight:

Strawberry 40-60 part, grape 50-60 part, Sucus Cocois 60-80 part, watermelon 60-80 part, orange 40-60 part, glutinous rice 100-120 part.

A making method for fruit sticky rice wine, it is made up of following steps:

1) glutinous rice is cleaned, and is soaked in water more than 12 hours, takes out glutinous rice and leaves standstill 10-15 minute;

2) cleaned by strawberry and ban and squeeze the juice, grape goes seed to remove the peel to squeeze the juice, and watermelon goes seed to squeeze the juice, filtration residue mixing, then adds the mixing water fruit juice that Sucus Cocois stirs;

3) mixing water fruit juice slow fire glutinous rice being added half boils 15-20 minute, leaches rice grain, is 22-25 DEG C puts into tank by cool for grain of rice temperature of putting;

4) add in tank distiller's yeast stir carry out open type fermented about 1-2 days after second half mixing water fruit juice remaining is added simultaneously and stirs into thick shape, sealing continues fermentation, note every 1 day, exhaust once, through one after 8 to 10 days, after carrying out lasting seals 8-10 month, cross leaching wine liquid, obtain fruit sticky rice wine.

The invention has the beneficial effects as follows: the fruit sticky rice wine that the present invention produces is according to the process for making of uniqueness, utilize the mixing water fruit juice of raw material half to boil rice, the smell of fruits is very sweet to make the rice before fermenting, advantageously in follow-up fermenting process, and the sticky rice wine taste of fermentation also especially fragrant and sweet pure and sweet, be full of strong aroma and mix dense fruital, make sticky rice wine taste more have local flavor.

Embodiment

Embodiment 1

Get strawberry 40 parts, grape 50 parts, Sucus Cocois 60 parts, watermelon 60 parts, orange 40 parts, 100 parts, glutinous rice;

1) glutinous rice is cleaned, be soaked in water more than 12 hours, take out glutinous rice and leave standstill 10-15 minute;

2) cleaned by strawberry and ban and squeeze the juice, grape goes seed to remove the peel to squeeze the juice, and watermelon goes seed to squeeze the juice, filtration residue mixing, then adds the mixing water fruit juice that Sucus Cocois stirs;

3) mixing water fruit juice slow fire glutinous rice being added half boils 15-20 minute, leaches rice grain, is 22-25 DEG C puts into tank by cool for grain of rice temperature of putting;

4) add in tank distiller's yeast stir carry out open type fermented about 1-2 days after second half mixing water fruit juice remaining is added simultaneously and stirs into thick shape, sealing continues fermentation, note every 1 day, exhaust once, through one after 8 to 10 days, after carrying out lasting seals 8-10 month, cross leaching wine liquid, obtain fruit sticky rice wine.

Embodiment 2

Get strawberry 60 parts, grape 60 parts, Sucus Cocois 80 parts, watermelon 80 parts, orange 60 parts, 120 parts, glutinous rice.

1) glutinous rice is cleaned, be soaked in water more than 12 hours, take out glutinous rice and leave standstill 10-15 minute;

2) cleaned by strawberry and ban and squeeze the juice, grape goes seed to remove the peel to squeeze the juice, and watermelon goes seed to squeeze the juice, filtration residue mixing, then adds the mixing water fruit juice that Sucus Cocois stirs;

3) mixing water fruit juice slow fire glutinous rice being added half boils 15-20 minute, leaches rice grain, is 22-25 DEG C puts into tank by cool for grain of rice temperature of putting;

4) add in tank distiller's yeast stir carry out open type fermented about 1-2 days after second half mixing water fruit juice remaining is added simultaneously and stirs into thick shape, sealing continues fermentation, note every 1 day, exhaust once, through one after 8 to 10 days, after carrying out lasting seals 8-10 month, cross leaching wine liquid, obtain fruit sticky rice wine.

Claims (2)

1. a fruit sticky rice wine, is characterized in that: make raw material and be made up of following component by weight: strawberry 40-60 part, grape 50-60 part, Sucus Cocois 60-80 part, watermelon 60-80 part, orange 40-60 part, glutinous rice 100-120 part.

2. a making method for fruit sticky rice wine, is characterized in that, it is made up of following steps:

1) glutinous rice is cleaned, be soaked in water more than 12 hours, take out glutinous rice and leave standstill 10-15 minute;

2) cleaned by strawberry and ban and squeeze the juice, grape goes seed to remove the peel to squeeze the juice, and watermelon goes seed to squeeze the juice, filtration residue mixing, then adds the mixing water fruit juice that Sucus Cocois stirs;

3) the mixing water fruit juice slow fire adding half in glutinous rice boils 15-20 minute, leaches rice grain, is 22-25 DEG C puts into tank by cool for grain of rice temperature of putting;

4) add in tank distiller's yeast stir carry out open type fermented about 1-2 days after second half mixing water fruit juice remaining is added simultaneously and stirs into thick shape, sealing continues fermentation, note every 1 day, exhaust once, through one after 8 to 10 days, after carrying out lasting seals 8-10 month, cross leaching wine liquid, obtain fruit sticky rice wine.