CN105754801A - Ground-sealed gourd yellow rice wine - Google Patents

Abstract

The invention provides a ground-sealed gourd yellow rice wine. The ground-sealed gourd yellow rice wine is prepared by the following formula and steps: (1) finding fresh sweet gourd, peeling, removing pulp, flushing with clear water, dicing, soaking in salty water for 5-10 min, and flushing the gourd dices with clear water for later use; (2) soaking glutinous rice in clear water for 6-12 hours, and draining; (3) mixing the gourd dices with glutinous rice at the weight ratio of gourd dices to glutinous rice being 1:1, steaming to be cooked, and cooling down to 30-40 DEG C; (4) adding 1-3 parts by weight of distiller's yeast into each 100 parts by weight of the steamed and cooked mixture, keeping the temperature with a quilt for 36-38 hours' fermentation; (5) adding 3-3.5 parts by weight of wheat koji into the obtained fermentation broth, putting into a cylinder for saccharification, adding 180-200 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 prepared ground-sealed gourd yellow rice wine is suitable for being drunk by people with arthritis and cold hands and feet, can effectively relieve symptoms and is greatly improved in body cultivating health-care value.

Description

Seal calabash yellow wine a kind ofly

Technical field

The present invention relates to seal calabash yellow wine a kind ofly.

Background technology

At present, rice wine production typically uses rhizopus or directly adds the method production of enzyme preparation saccharifying, these Method mainly considers effective utilization of carbohydrate in raw material, to improve distillation yield.But now with people The gradually stepping up of living standard, increasingly focus on way of keeping good health, and the most direct effective manner be exactly often It takes care of health by drinking, but present yellow wine does not has the function of independent eliminating dampness and expelling toxin.

Summary of the invention

The present invention proposes and seals calabash yellow wine a kind ofly, and the yellow wine of preparation is applicable to have arthritis, trick ice-cold People drink, can effective relief of symptoms, the life enhancement greatly improving ground sealed yellow wine is worth.

The present invention realizes particular by techniques below scheme:

Seal calabash yellow wine a kind ofly, complete by formula as below and step:

(1) look for fresh sweet calabash, remove the peel, remove flesh, cross clear water process of dicing, with saline soak 5～10 Minute, the calabash fourth that clear water rinses is standby；

(2) Oryza glutinosa is put in clear water and soak 6～12 hours, drain；

(3) calabash fourth and Oryza glutinosa are mixed according to weight ratio 1:1, after cooking, be cooled to 30～40 DEG C；

(4) the above-mentioned mixture cooked of every 100 weight portions adds 1～3 part of weight portion distillers yeast stirring, beats Nest, cotton-wadded quilt heat-preservation fermentation 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 180～200 weight parts waters, envelope cylinder 6-10 days, squeezes, stores 90 days, finished product i.e..

What the present invention produced has the beneficial effect that the present invention passes through yellow wine as extra conductant ingredient, and sweet calabash clear water is sharp Wet, spread all over each meridians to health by the extra conductant ingredient of wine, the dampness of whole body is arranged by the form of urine Going out, and yellow wine is supported people and do not hurted sb.'s feelings, after incorporating in conjunction with sweet calabash, people drinks some every day, can reach removing dampness The purpose of toxin expelling.

Detailed description of the invention

Below in conjunction with in the embodiment of the present invention, technical scheme is clearly and completely described, Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Base Embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise The every other embodiment obtained, broadly falls into the scope of protection of the invention.

Seal calabash yellow wine a kind ofly, complete by formula as below and step:

(1) look for fresh sweet calabash, remove the peel, remove flesh, cross clear water process of dicing, with saline soak 5～10 Minute, the calabash fourth that clear water rinses is standby；

(2) Oryza glutinosa is put in clear water and soak 6～12 hours, drain；

(3) calabash fourth and Oryza glutinosa are mixed according to weight ratio 1:1, after cooking, be cooled to 30～40 DEG C；

(4) the above-mentioned mixture cooked of every 100 weight portions adds 1～3 part of weight portion distillers yeast stirring, beats Nest, cotton-wadded quilt heat-preservation fermentation 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 180～200 weight parts waters, 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 calabash yellow wine, it is characterised in that complete by formula as below and step:

(1) look for fresh sweet calabash, remove the peel, remove flesh, cross clear water process of dicing, with saline soak 5～10 Minute, the calabash fourth that clear water rinses is standby；

(2) Oryza glutinosa is put in clear water and soak 6～12 hours, drain；

(3) calabash fourth and Oryza glutinosa are mixed according to weight ratio 1:1, after cooking, be cooled to 30～40 DEG C；

(4) the above-mentioned mixture cooked of every 100 weight portions adds 1～3 part of weight portion distillers yeast stirring, beats Nest, cotton-wadded quilt heat-preservation fermentation 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 180～200 weight parts waters, envelope cylinder 6-10 days, squeezes, stores 90 days, finished product i.e..