CN105754799A - Ground-sealed lotus root yellow rice wine - Google Patents
Ground-sealed lotus root yellow rice wine Download PDFInfo
- Publication number
- CN105754799A CN105754799A CN201610315828.5A CN201610315828A CN105754799A CN 105754799 A CN105754799 A CN 105754799A CN 201610315828 A CN201610315828 A CN 201610315828A CN 105754799 A CN105754799 A CN 105754799A
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- lotus root
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- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- 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)
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- Jellies, Jams, And Syrups (AREA)
Abstract
The invention provides a ground-sealed lotus root yellow rice wine. The ground-sealed lotus root yellow rice wine is prepared by the following formula and steps: (1) soaking glutinous rice in clear water for 6-12 hours, steaming to be cooked, soft and free from hard cores, and cooling down to 30-40 DEG C; (2) peeling and crushing lotus root, steaming to be cooked and soft, and cooling down to 30-40 DEG C; (3) peeling oranges and smashing orange slices; (4) uniformly stirring the steamed and cooked glutinous rice, lotus root and oranges at the weight part ratio of the steamed and cooked glutinous rice to the lotus root to the oranges being 100:(50-60):(10-20), adding 6-10 parts by weight of distiller's yeast, stirring, standing under a quilt for 36-38 hours; (5) adding 3-3.5 parts by weight of wheat koji into the obtained fermentation broth, putting into a cylinder for saccharification, adding 250-260 parts by weight of water at 25-30 DEG C, sealing the cylinder for 6-10 days, squeezing, and storing for 90 days to obtain the end product. The orange and lotus root compounded raw materials are all selected from green and healthy natural food materials, and due to complex fermentation, the nutrient substances of the yellow rice wine, the oranges and lotus root are fully fused, so that the drinking value of the ground-sealed yellow rice wine is improved.
Description
Technical field
The present invention relates to seal Rhizoma Nelumbinis yellow wine a kind ofly.
Background technology
Rhizoma Nelumbinis is pure and fresh good to eat, and containing the multiple composition useful to human body, starch, protein, asparagine,
The nutritional labelings such as sugar, vitamin C and oxidase, owing to Rhizoma Nelumbinis contains the most useful trace element so that
The effects such as Rhizoma Nelumbinis has raising body immunity, heat clearing away is quenched one's thirst, benefit blood is reposed, beauty treatment, existing yellow wine is also
Do not prepare with Rhizoma Nelumbinis.
Summary of the invention
The present invention proposes and seals Rhizoma Nelumbinis yellow wine a kind ofly, and the raw material that this Fructus Citri tangerinae, Rhizoma Nelumbinis are combined all is taken from green
The natural food materials that color is healthy, and composite fermentation can be completely by yellow wine, Fructus Citri tangerinae, Rhizoma Nelumbinis three's nutrient substance
Fully merge, improve the consumption value of ground sealed yellow wine.
Seal Rhizoma Nelumbinis yellow wine a kind ofly, complete by formula as below and step:
(1) Oryza glutinosa is put in clear water and soaks 6～12 hours, cook to soft without hard core, be cooled to
30～40 DEG C；
(2) Rhizoma Nelumbinis is removed the peel, smash, cook to soft condition, be cooled to 30～40 DEG C；
(3) Fructus Citri tangerinae is removed the peel, Fructus Citri tangerinae lobe is smashed；
(4) Oryza glutinosa, Rhizoma Nelumbinis and Fructus Citri tangerinae will be cooked according to weight part ratio 100:(50～60): (10～20) stir,
Add 6～10 weight portion distillers yeast stirrings, play nest, cotton-wadded quilt insulation 36～38 hours；
(5) malt yeast adding 3～3.5 weight portions in above-mentioned fermented product is thrown cylinder saccharifying, and add 25～30 DEG C
Degree water 250～260 weight parts water, envelope cylinder 6-10 days, squeezes, stores 90 days, finished product i.e..
It is good to eat that what the present invention produced has the beneficial effect that Rhizoma Nelumbinis has the delicate fragrance of Rhizoma Nelumbinis, and Fructus Citri tangerinae quenches one's thirst, whets the appetite, will
Both are compound incorporates to yellow wine, has both met the demand that hot weather is drunk, has also increased the nutrition of yellow wine
It is worth, and the yellow rice wine taste manufactured is more preferable, more delicate fragrance.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, technical scheme is clearly and completely described, aobvious
So, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based on
Embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise
Every other embodiment, broadly fall into the scope of protection of the invention.
Seal Rhizoma Nelumbinis yellow wine a kind ofly, complete by formula as below and step:
(1) Oryza glutinosa is put in clear water and soaks 6～12 hours, cook to soft without hard core, be cooled to
30～40 DEG C；
(2) Rhizoma Nelumbinis is removed the peel, smash, cook to soft condition, be cooled to 30～40 DEG C；
(3) Fructus Citri tangerinae is removed the peel, Fructus Citri tangerinae lobe is smashed；
(4) Oryza glutinosa, Rhizoma Nelumbinis and Fructus Citri tangerinae will be cooked according to weight part ratio 100:(50～60): (10～20) stir,
Add 6～10 weight portion distillers yeast stirrings, play nest, cotton-wadded quilt insulation 36～38 hours；
(5) malt yeast adding 3～3.5 weight portions in above-mentioned fermented product is thrown cylinder saccharifying, and add 25～30 DEG C
Degree water 250～260 weight parts water, envelope cylinder 6-10 days, squeezes, stores 90 days, finished product i.e..
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all at this
Within bright spirit and principle, any modification, equivalent substitution and improvement etc. made, should be included in this
Within bright protection domain.
Claims (1)
1. a ground envelope Rhizoma Nelumbinis yellow wine, it is characterised in that complete by formula as below and step:
(1) Oryza glutinosa is put in clear water and soaks 6～12 hours, cook to soft without hard core, be cooled to
30～40 DEG C；
(2) Rhizoma Nelumbinis is removed the peel, smash, cook to soft condition, be cooled to 30～40 DEG C；
(3) Fructus Citri tangerinae is removed the peel, Fructus Citri tangerinae lobe is smashed；
(4) Oryza glutinosa, Rhizoma Nelumbinis and Fructus Citri tangerinae will be cooked according to weight part ratio 100:(50～60): (10～20) stir,
Add 6～10 weight portion distillers yeast stirrings, play nest, cotton-wadded quilt insulation 36～38 hours；
(5) malt yeast adding 3～3.5 weight portions in above-mentioned fermented product is thrown cylinder saccharifying, and add 25～30 DEG C
Degree water 250～260 weight parts water, envelope cylinder 6-10 days, squeezes, stores 90 days, finished product i.e..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315828.5A CN105754799A (en) | 2016-05-12 | 2016-05-12 | Ground-sealed lotus root yellow rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610315828.5A CN105754799A (en) | 2016-05-12 | 2016-05-12 | Ground-sealed lotus root yellow rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105754799A true CN105754799A (en) | 2016-07-13 |
Family
ID=56322845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610315828.5A Pending CN105754799A (en) | 2016-05-12 | 2016-05-12 | Ground-sealed lotus root yellow rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105754799A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971586A (en) * | 2019-05-14 | 2019-07-05 | 韦道鞍 | Glutinous rice lotus root wine |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940011531B1 (en) * | 1992-03-11 | 1994-12-20 | 조천영 | Method of producing and preserving korean rice wine |
| CN101544940A (en) * | 2009-03-30 | 2009-09-30 | 陈清 | Process for brewing yellow wine with high alcohol content |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN104263587A (en) * | 2014-10-15 | 2015-01-07 | 湖北楚波生态农业科技发展有限公司 | Special type rice wine and preparation method thereof |
| CN104928107A (en) * | 2015-06-10 | 2015-09-23 | 魏兆合 | Underground buried rice wine and brewing method thereof |
-
2016
- 2016-05-12 CN CN201610315828.5A patent/CN105754799A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR940011531B1 (en) * | 1992-03-11 | 1994-12-20 | 조천영 | Method of producing and preserving korean rice wine |
| CN101544940A (en) * | 2009-03-30 | 2009-09-30 | 陈清 | Process for brewing yellow wine with high alcohol content |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN104263587A (en) * | 2014-10-15 | 2015-01-07 | 湖北楚波生态农业科技发展有限公司 | Special type rice wine and preparation method thereof |
| CN104928107A (en) * | 2015-06-10 | 2015-09-23 | 魏兆合 | Underground buried rice wine and brewing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 屠康 等: "《莲藕制品加工技术》", 30 April 2007 * |
| 江肖莹: "《酒是果香醇——家庭自制葡萄酒与果酒》", 30 June 2014 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109971586A (en) * | 2019-05-14 | 2019-07-05 | 韦道鞍 | Glutinous rice lotus root wine |
| CN116286239A (en) * | 2023-02-02 | 2023-06-23 | 浙江练市酒业有限公司 | Orange distiller's yeast yellow wine fermentation brewing process |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |
|
| RJ01 | Rejection of invention patent application after publication |