CN105462787A - Brewing method of black bean and glutinous rice wine - Google Patents
Brewing method of black bean and glutinous rice wine Download PDFInfo
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- CN105462787A CN105462787A CN201511005173.3A CN201511005173A CN105462787A CN 105462787 A CN105462787 A CN 105462787A CN 201511005173 A CN201511005173 A CN 201511005173A CN 105462787 A CN105462787 A CN 105462787A
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- wine
- soya bean
- black soya
- ginger
- rice wine
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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Abstract
The invention discloses a brewing method of a black bean and glutinous rice wine. The brewing method comprises the following steps: before a traditional glutinous rice wine broiling and boiling process, adding prepared black beans and gingers into wine liquid of a glutinous rice wine according to a bean-wine weight ratio of 1:(20-40) and a ginger-wine weight ratio of 1:(40-60); then performing broiling and boiling by using peanut shells and rice husks as a fuel, and when the temperature of the wine liquid reaches 75-95 DEG C, maintaining the temperature for 6-9 hours with slow fire; and then clarifying the wine liquid after broiling and boiling for 3-5 days, and then performing bending and storage. The brewing method disclosed by the invention is based on a traditional method combining the glutinous rice wine and black beans for drinking in Hakka areas, the black bean and glutinous rice wine produced after a long time of broiling and boiling can fully combine effects of the black beans and the glutinous rice wine, is tawny, clear and transparent, is mellow in mouthfeel, has strong bean fragrance and light ginger fragrance, is sweet-scented and pleasant in overall taste, is rich in nutrition, is convenient to drink, and has a healthcare function. The brewing method disclosed by the invention also can open up a new approach for deep processing of black beans and gingers, improve added values of products, and increase economic and social benefits of enterprises.
Description
Technical field
The present invention relates to a kind of brew method of sticky rice wine, especially a kind of brew method of black soya bean sticky rice wine, belongs to biological technical field.
Background technology
Black soya bean has another name called black beans, and property is flat, taste is sweet, there is the heat extraction that dispels the wind, adjust in lower gas, enriching yin and nourishing kidney, the effects such as improving eyesight of enriching blood, often edible black soya bean, the diseases such as, Bi condition soft to kidney deficiency and bodily weakness, pain in the back knee have good preventive and therapeutic effect.Containing abundant high-quality protein, fat and carbohydrate in black soya bean, containing 18 seed amino acids (8 seed amino acids comprising needed by human), substantially not containing cholesterol, only containing plant sterol, and plant sterol is not absorbed by the body utilizations, has again suppression absorption of human body cholesterol, reduce the effect of cholesterol content in blood, therefore, normal food black soya bean energy vessel softening, to delay senility, particularly useful to hypertension, cardiac.The various nutrient substances of the more mineral substance such as calcium, phosphorus, iron and the needed by human body such as carotene and multivitamin B1, B2, B12 are also contained in black soya bean.
The Hakkas's sticky rice wine is one of representational special product of China's Hakka dwelling most, has wine body glycol, gives off a strong fragrance, fresh and sweet tasty and refreshing, the feature such as wine degree is moderate, is the drinks of a kind of high nutritive value, useful HUMAN HEALTH.Containing rich in protein, amino acid, insoluble solid, functional oligose, trace element, polyphenols and VITAMIN in wine, there is hypermnesis ability and immunological competence, the plurality of health care functions such as anti-ageing, anti-oxidant.Simultaneously, the Hakkas's sticky rice wine or well medicine efficacy enhancing ingredient, Compendium of Material Medica is said: " all wine alcohol is different; only rice wine enters medicinal ", namely rice wine be sticky rice wine, it has Tong Qumai, thick stomach, profit skin, supports temper, protects the therapeutic actions such as liver, and in prescriptions of traditional Chinese medicine, conventional sticky rice wine soaks, hots plate, steams and process herbal medicine or modulate pill and various medicinal liquor.
Black soya bean sticky rice wine the traditional method of Hakka dwelling be black soya bean is cleaned drain after add sticky rice wine and soak and form, or after frying and sticky rice wine boil 10-20 minute.The wine that above way makes also fails effect of black soya bean and sticky rice wine fully to combine, and fails to reach good health-care effect.
Summary of the invention
The object of this invention is to provide a kind of brew method of black soya bean sticky rice wine, the method sticky rice wine and black soya bean is combined based on Hakka dwelling the traditional method drunk and carries out, fully combine effect of black soya bean and sticky rice wine, obtained black soya bean sticky rice wine obvious health-care efficacy.
Technical scheme of the present invention is as follows: a kind of brew method of black soya bean sticky rice wine, is first black soya bean is cleaned, absorbs water, drained, and fry to five to medium well with iron pan slow fire, airing, obtains the black soya bean after process; By the ginger airing of clean peeling, section, obtains ginger slice; Glutinous rice through washing rice, soak, drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wine, squeezing and clarification after obtain sticky rice wine wine liquid; Black soya bean after process and ginger slice are added in sticky rice wine wine liquid, processs and boil; Process after boiling end, clarification, then by black soya bean, ginger slice and wine liquid separately, carry out blending, storing.
The concrete preparation method of black soya bean of the present invention, ginger slice is as follows:
(1) select maturation, individual complete greatly, purebred, without going mouldy, the fresh black soya bean of free from insect pests, washes away the dust of black soya bean epidermis with clear water, allow skin of beancurd absorb water simultaneously, drain the water, then with the stir-fry of iron pan slow fire to five to medium well, airing, obtains the black soya bean after process;
(2) select abundant maturation, without germination, without going rotten, without dry scar and injured fresh ginger, being cleaned up by ginger, remove the peel, be put in basket sieve with holes, airing under 30 ~ 40oC sunlight, make moisture be retained in 35% to 70%, section, obtains ginger slice.
The described method of boiling of processing is as follows:
(1) pour sticky rice wine wine liquid into Tao Cheng, the black soya bean prepared, ginger slice are added Tao Chengzhong, capping;
(2) carry out processing boiling with Pericarppium arachidis hypogaeae and rice husk as fuel, after making wine liquid temp reach 75 ~ 95oC, maintain this temperature 6 ~ 9 hours with slow fire.
Preferably, described in process when boiling, the weight ratio of black soya bean and sticky rice wine wine liquid is 1:20 ~ 40; The weight ratio of described ginger and sticky rice wine wine liquid is 1:40 ~ 60.
Described process boil end after, will process the wine liquid after boiling clarification 3 ~ 5 days.
The preparation method of described sticky rice wine wine liquid to adopt glutinous rice through washing rice, soaks, drains, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connects wines, squeezing and obtain after clarifying, and concrete technical process as shown in Figure 1.Described sticky rice wine wine liquid also can be that the preparation method improved on the basis of technical process shown in Fig. 1 obtains.
The present invention is as follows relative to the beneficial effect of prior art:
(1) by black soya bean through frying process, fully can carry out Titian, make final black soya bean sticky rice wine be rich in beans perfume (or spice); Fry to five to medium well with iron pan slow fire again after black soya bean water suction, the black soya bean frying out can be made not easily burnt, and glossy glossy;
(2) processed by the long period and boil the black soya bean sticky rice wine produced there is following advantage: one is the synergy that simultaneously make use of sticky rice wine, black soya bean and ginger, and three's function is fully combined; Two is nutritious, has nourishing function, and aroma, beans perfume and Jiang Xiang fully combine together, conveniently drink;
(3) the black soya bean sticky rice wine of the inventive method brew is tawny, limpid transparent, mellow in taste, and beans are aromatic strongly fragrant, slight Jiang Xiang, and overall taste fragrance is pleasant.New way is opened up in the deep processing that the present invention also can be black soya bean and ginger, improves added value of product, increases Business Economic Benefit and social benefit.
Accompanying drawing explanation
Fig. 1 is preparation technology's schema of sticky rice wine.
Embodiment
Be described in further details the present invention below by embodiment, these embodiments are only used for the present invention is described, do not limit the scope of the invention.
Embodiment 1 adopts following steps to realize the present invention:
1, selection
(1) select local ripe, individual complete greatly, purebred, without going mouldy, the fresh black soya bean of free from insect pests;
(2) select local abundant maturation, nothing is germinateed, do scar and injured fresh mangosteen ginger without mildew and rot, nothing;
2, Feedstock treating
(1) black soya bean: the dust washing away black soya bean epidermis with clear water, allows skin of beancurd absorb water simultaneously, drains the water, riper to sixty percent with the stir-fry of iron pan slow fire, namely stitch when skin of beancurd splits one, smell dense beany flavour, terminate frying, take out black soya bean, airing, obtains the black soya bean after process;
(2) cleaned up by ginger, peeling, to be put in basket sieve with holes at sunlight 30 ~ 40 DEG C airing one to two day, make ginger retain the moisture of 50%, section, obtains ginger slice;
3, process and boil
(1) technical process as described in Figure 1, get glutinous rice through washing rice, soak, drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wine, squeezing and clarification, prepare sticky rice wine;
(2) sticky rice wine wine liquid is poured into Tao Cheng that capacity is 20KG, the black soya bean after process is added according to beans wine weight ratio 1:30, ginger slice is added according to ginger wine weight ratio 1:50, capping, carry out processing boiling with Pericarppium arachidis hypogaeae and rice husk as fuel, after wine liquid temp reaches 95 DEG C, maintain this temperature 6 hours with slow fire;
4, blend storage: process after boiling end, clarification 3-5 days, by black soya bean, ginger slice and wine liquid separately, carries out blending storage.
Embodiment 2 adopts following steps to realize the present invention:
1, selection
(1) select local ripe, individual complete greatly, purebred, without going mouldy, the fresh black soya bean of free from insect pests;
(2) select local abundant maturation, nothing is germinateed, do scar and injured fresh mangosteen ginger without mildew and rot, nothing;
2, Feedstock treating
(1) black soya bean: the dust washing away black soya bean epidermis with clear water, allows skin of beancurd absorb water simultaneously, drains the water, then fries to medium rare with iron pan slow fire, namely stitch when skin of beancurd splits one, smell dense beany flavour, terminate frying, take out black soya bean, airing, obtains the black soya bean after process;
(2) cleaned up by ginger, peeling, to be put in basket sieve with holes at sunlight 30 ~ 40 DEG C airing one to two day, make ginger retain the moisture of 35%, section, obtains ginger slice;
3, process and boil
(1) technical process as described in Figure 1, get glutinous rice through washing rice, soak, drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wine, squeezing and clarification, prepare sticky rice wine;
(2) sticky rice wine wine liquid is poured into Tao Cheng that capacity is 20KG, the black soya bean after process is added according to beans wine weight ratio 1:40, ginger slice is added according to ginger wine weight ratio 1:40, capping, carry out processing boiling with Pericarppium arachidis hypogaeae and rice husk as fuel, after wine liquid temp reaches 75 DEG C, maintain this temperature 9 hours with slow fire;
4, blend storage: process after boiling end, clarification 3-5 days, by black soya bean, ginger slice and wine liquid separately, carries out blending storage.
Embodiment 3 adopts following steps to realize the present invention:
1, selection
(1) select local ripe, individual complete greatly, purebred, without going mouldy, the fresh black soya bean of free from insect pests;
(2) select local abundant maturation, nothing is germinateed, do scar and injured fresh ginger without mildew and rot, nothing;
2, Feedstock treating
(1) black soya bean: the dust washing away black soya bean epidermis with clear water, allows skin of beancurd absorb water simultaneously, drains the water, then fries to medium well with iron pan slow fire, namely stitch when skin of beancurd splits one, smell dense beany flavour, terminate frying, take out black soya bean, airing, obtains the black soya bean after process;
(2) cleaned up by ginger, peeling, to be put in basket sieve with holes at sunlight 30 ~ 40 DEG C airing one to two day, make ginger retain the moisture of 70%, section, obtains ginger slice;
3, process and boil
(1) technical process as described in Figure 1, get glutinous rice through washing rice, soak, drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wine, squeezing and clarification, prepare sticky rice wine;
(2) sticky rice wine wine liquid is poured into Tao Cheng that capacity is 20KG, the black soya bean after process is added according to beans wine weight ratio 1:20, ginger slice is added according to ginger wine weight ratio 1:60, capping, carry out processing boiling with Pericarppium arachidis hypogaeae and rice husk as fuel, after wine liquid temp reaches 85 DEG C, maintain this temperature 8 hours with slow fire;
4, blend storage: process after boiling end, clarification 3-5 days, by black soya bean, ginger slice and wine liquid separately, carries out blending storage.
Claims (5)
1. a brew method for black soya bean sticky rice wine, is characterized in that: first black soya bean is cleaned, absorbs water, drained, and fry to five to medium well with iron pan slow fire, airing, obtains the black soya bean after process; By the ginger airing of clean peeling, section, obtains ginger slice; Glutinous rice through washing rice, soak, drain, steamed rice, pouring meal, mixed song, the cylinder that falls, diastatic fermentation, connect wine, squeezing and clarification after obtain sticky rice wine wine liquid; Black soya bean after process and ginger slice are added in sticky rice wine wine liquid, processs and boil; Process after boiling end, clarification, then by black soya bean, ginger slice and wine liquid separately, carry out blending, storing.
2. brew method according to claim 1, is characterized in that: the concrete preparation method of described black soya bean, ginger slice is as follows:
(1) select maturation, individual complete greatly, purebred, without going mouldy, the fresh black soya bean of free from insect pests, washes away the dust of black soya bean epidermis with clear water, allow skin of beancurd absorb water simultaneously, drain the water, then with the stir-fry of iron pan slow fire to five to medium well, airing, obtains the black soya bean after process;
(2) select abundant maturation, without germination, without going rotten, without dry scar and injured fresh ginger, being cleaned up by ginger, remove the peel, be put in basket sieve with holes, airing under 30 ~ 40oC sunlight, make moisture be retained in 35% to 70%, section, obtains ginger slice.
3. brew method according to claim 1, is characterized in that: described in process the method for boiling as follows:
(1) pour sticky rice wine wine liquid into Tao Cheng, the black soya bean after process, ginger slice are added Tao Chengzhong, capping;
(2) carry out processing boiling with Pericarppium arachidis hypogaeae and rice husk as fuel, after making wine liquid temp reach 75 ~ 95oC, maintain this temperature 6 ~ 9 hours with slow fire.
4. the brew method according to claim 1 or 2 or 3, is characterized in that: described in process when boiling, the weight ratio of the black soya bean after process and sticky rice wine wine liquid is 1:20 ~ 40; The weight ratio of described ginger and sticky rice wine wine liquid is 1:40 ~ 60.
5. brew method according to claim 1, is characterized in that: described in process and boil end after, processing the wine liquid settling time after boiling is 3 ~ 5 days.
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| CN201511005173.3A CN105462787A (en) | 2015-12-29 | 2015-12-29 | Brewing method of black bean and glutinous rice wine |
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| CN201511005173.3A CN105462787A (en) | 2015-12-29 | 2015-12-29 | Brewing method of black bean and glutinous rice wine |
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| CN105462787A true CN105462787A (en) | 2016-04-06 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107794172A (en) * | 2017-11-29 | 2018-03-13 | 庞盛升 | A kind of preparation method of black soya bean glutinous rice sweet tea health liquor |
| CN112592795A (en) * | 2020-12-18 | 2021-04-02 | 唐建华 | Astaxanthin red wine and brewing method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1570064A (en) * | 2003-12-26 | 2005-01-26 | 李振伟 | Yellow rice wine acid-proof technology |
| CN102134536A (en) * | 2010-12-29 | 2011-07-27 | 河源市绿纯酿酒厂 | Method for brewing Hakkas ginger juice glutinous rice wine |
| KR101276896B1 (en) * | 2010-12-13 | 2013-07-18 | (주)퓨전바이오테크 | A rice wine with fermented soybean |
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2015
- 2015-12-29 CN CN201511005173.3A patent/CN105462787A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1570064A (en) * | 2003-12-26 | 2005-01-26 | 李振伟 | Yellow rice wine acid-proof technology |
| KR101276896B1 (en) * | 2010-12-13 | 2013-07-18 | (주)퓨전바이오테크 | A rice wine with fermented soybean |
| CN102134536A (en) * | 2010-12-29 | 2011-07-27 | 河源市绿纯酿酒厂 | Method for brewing Hakkas ginger juice glutinous rice wine |
Non-Patent Citations (3)
| Title |
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| 甘智荣: "《老年人养生这样吃最好》", 31 October 2015 * |
| 罗兴洪等: "《古今药酒大全2版》", 31 August 2015 * |
| 蔡志宁等: "客家黑糯米酒发酵条件的研究", 《 佛山科学技术学院学报(自然科学版)》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107794172A (en) * | 2017-11-29 | 2018-03-13 | 庞盛升 | A kind of preparation method of black soya bean glutinous rice sweet tea health liquor |
| CN112592795A (en) * | 2020-12-18 | 2021-04-02 | 唐建华 | Astaxanthin red wine and brewing method thereof |
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Application publication date: 20160406 |
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