CN106047585A - Preparation method of yellow glutinous rice wine - Google Patents
Preparation method of yellow glutinous rice wine Download PDFInfo
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- CN106047585A CN106047585A CN201610715143.XA CN201610715143A CN106047585A CN 106047585 A CN106047585 A CN 106047585A CN 201610715143 A CN201610715143 A CN 201610715143A CN 106047585 A CN106047585 A CN 106047585A
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- oryza glutinosa
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- soak
- glutinous rice
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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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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/56—Loganiaceae (Logania family), e.g. trumpetflower or pinkroot
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention relates to the field of food processing technology, specifically to a preparation method of yellow glutinous rice wine. The method comprises the following steps: firstly preparing a soak solution: putting butterflybush flower into clear water and boiling for 5-10 min and then putting out fire, and filtering to obtain a filtrate which is the yellow soak solution; putting cleaned glutinous rice into the soak solution and immersing for 12-24 h and then draining; and cooking the drained glutinous rice by a steamer, and cooling by cold air; adding liqueur koji and white sugar or rock sugar after the glutinous rice is cooled and uniformly stirring, and adding 20-30 DEG C of warm boiled water; and putting the prepared glutinous rice into a container, sealing and fermenting for 5-10 days to obtain the sweet wine finished product.
Description
Technical field
The present invention relates to food processing technology field, refer specifically to the preparation method of a kind of yellow sticky rice sweet wine.
Background technology
Sticky rice sweet wine mainly uses Oryza glutinosa to brewage and forms, nutritious, rich in polysaccharide, mineral, organic acid, aminoacid and
The nutritions such as B vitamin, its mouthfeel is pure and sweet, unique flavor, all-ages, has warming middle-JIAO QI invigorating, the merit of QI invigorating skin care
Effect, is the daily excellent tonic product of middle-aged and elderly people, pregnant and lying-in women and physical weakness person.The preparation method of traditional sticky rice sweet wine is with glutinous
Rice be raw material, through over cleaning, immersion, steaming and decocting, cool down, inoculate distillers yeast, ferment lead to, the sticky rice sweet wine prepared is all single
White, and effect and taste single.
Summary of the invention
Purport of the present invention provides a kind of special taste, bright-colored, the preparation method of the sticky rice sweet wine of diverse in function.
Technical scheme is as follows:
The preparation method of a kind of yellow sticky rice wine, comprises the following steps:
A, the preparation of soak: putting into after being cleaned by the Flos Buddlejae of 5-10 weight portion in the clear water of 50-70 weight portion, big fire is boiled
5-10 minute, the flame-out filtrate being filtrated to get was the soak of yellow；
B, Oryza glutinosa soaking and dyeing: with clear water Oryza glutinosa cleaned and drain away the water, the Oryza glutinosa after cleaning puts in soak and soaks,
Oryza glutinosa and soak are by weight for 1:(1-2), after soaking 12-24 hour, Oryza glutinosa is completely in yellow；
C, steaming and decocting: the Oryza glutinosa after soaking and dyeing is put in steamer after draining away the water and cooked；
D, cooling: the Oryza glutinosa cooked is put on roomy fie screen, cools down with by blowing a cold wind over；
E, preparation: after Oryza glutinosa cools down, add koji and stir, adding the warm water of 20 DEG C-30 DEG C, by weight:
The Oryza glutinosa of 100 parts adds koji and the warm water of 60-80 part of 0.5-0.7 part；
F, sealing and fermenting: the Oryza glutinosa prepared is put into container sealing and fermenting, fermentation at normal temperatures both obtained Oryza glutinosa after 5-10 days
Wine finished product.
The wind speed of the cold wind described in D step is 3m/s-5m/s.
In process for preparation described in step E, the white sugar or the crystal sugar that are additionally added 5-15 weight portion stir with Oryza glutinosa.
Beneficial effects of the present invention is as follows: Flos Buddlejae have dispel the wind, removing heat from blood, profit liver, effect of improving eyesight.Cure mainly conjunctival congestion and swelling pain,
Many tear photophobia, optic atrohic blindness cataracta, the rotten eye of wind string, make soak by Flos Buddlejae decocting in water, makes Oryza glutinosa not only absorb the battalion of Flos Buddlejae
Form point, be also dyed to vivid color；The sticky rice sweet wine made after Oryza glutinosa soaking Flos Buddlejae water cooking liquid, adds Flos Buddlejae
Fragrance, mouthfeel is unique；Utilize sticky rice sweet wine prepared by the method for the present invention, not only there is QI invigorating skin care, the merit of warming middle-JIAO QI invigorating
Effect, moreover it is possible to alleviate conjunctival congestion and swelling pain, many tear photophobia, optic atrohic blindness cataracta, the symptom of the rotten eye of wind string.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
The preparation method of a kind of yellow sticky rice wine, comprises the following steps:
A, the preparation of soak: putting into after being cleaned by the Flos Buddlejae of 5 weight portions in the clear water of 50 weight portions, big fire is boiled 5 minutes,
The flame-out filtrate being filtrated to get is the soak of yellow；
B, Oryza glutinosa soaking and dyeing: with clear water Oryza glutinosa cleaned and drain away the water, the Oryza glutinosa after cleaning puts in soak and soaks,
Oryza glutinosa and soak are by weight for 1:1, and after soaking 12 hours, Oryza glutinosa is completely in yellow；
C, steaming and decocting: the Oryza glutinosa after soaking and dyeing is put in steamer after draining away the water and cooked；
D, cooling: the Oryza glutinosa cooked is put on roomy fie screen, cools down with by blowing a cold wind over；
E, preparation: after Oryza glutinosa cools down, add koji and stir, adding the warm water of 20 DEG C, by weight: 100 parts
Oryza glutinosa add the koji of 0.5 part and the warm water of 60 parts；
F, sealing and fermenting: the Oryza glutinosa prepared is put into container sealing and fermenting, fermentation at normal temperatures had both obtained sticky rice wine after 5 days and had become
Product.
The wind speed of the cold wind described in D step is 3m/s.
In process for preparation described in step E, be additionally added the white sugar of 5 weight portions or crystal sugar and stir with Oryza glutinosa, add white sugar or
After crystal sugar, increase the sugariness of sticky rice sweet wine.
Embodiment 2
The preparation method of a kind of yellow sticky rice wine, comprises the following steps:
A, the preparation of soak: putting into after being cleaned by the Flos Buddlejae of 8 weight portions in the clear water of 60 weight portions, big fire is boiled 7 minutes,
The flame-out filtrate being filtrated to get is the soak of yellow；
B, Oryza glutinosa soaking and dyeing: with clear water Oryza glutinosa cleaned and drain away the water, the Oryza glutinosa after cleaning puts in soak and soaks,
Oryza glutinosa and soak are by weight for 1:2, and after soaking 17 hours, Oryza glutinosa is completely in yellow；
C, steaming and decocting: the Oryza glutinosa after soaking and dyeing is put in steamer after draining away the water and cooked；
D, cooling: the Oryza glutinosa cooked is put on roomy fie screen, cools down with by blowing a cold wind over；
E, preparation: after Oryza glutinosa cools down, add koji and stir, adding the warm water of 25 DEG C, by weight: 100 parts
Oryza glutinosa add the koji of 0.6 part and the warm water of 72 parts；
F, sealing and fermenting: the Oryza glutinosa prepared is put into container sealing and fermenting, fermentation at normal temperatures had both obtained sticky rice wine after 7 days and had become
Product.
The wind speed of the cold wind described in D step is 4m/s.
In process for preparation described in step E, be additionally added the white sugar of 10 weight portions or crystal sugar and stir with Oryza glutinosa, add white sugar or
After crystal sugar, increase the sugariness of sticky rice sweet wine.
Embodiment 3
The preparation method of a kind of yellow sticky rice wine, comprises the following steps:
A, the preparation of soak: putting into after being cleaned by the Flos Buddlejae of 10 weight portions in the clear water of 70 weight portions, big fire boils 10 points
Clock, the flame-out filtrate being filtrated to get is the soak of yellow；
B, Oryza glutinosa soaking and dyeing: with clear water Oryza glutinosa cleaned and drain away the water, the Oryza glutinosa after cleaning puts in soak and soaks,
Oryza glutinosa and soak are by weight for 1:2, and after soaking 24 hours, Oryza glutinosa is completely in yellow；
C, steaming and decocting: the Oryza glutinosa after soaking and dyeing is put in steamer after draining away the water and cooked；
D, cooling: the Oryza glutinosa cooked is put on roomy fie screen, cools down with by blowing a cold wind over；
E, preparation: after Oryza glutinosa cools down, add koji and stir, adding the warm water of 30 DEG C, by weight: 100 parts
Oryza glutinosa add the koji of 0.7 part and the warm water of 80 parts；
F, sealing and fermenting: the Oryza glutinosa prepared is put into container sealing and fermenting, fermentation at normal temperatures both obtained sticky rice wine after 10 days
Finished product.
The wind speed of the cold wind described in D step is 5m/s.
In process for preparation described in step E, the white sugar or the crystal sugar that are additionally added 15 weight portions stir with Oryza glutinosa.
Claims (3)
1. the preparation method of a yellow sticky rice wine, it is characterised in that comprise the following steps:
A, the preparation of soak: putting into after being cleaned by the Flos Buddlejae of 5-10 weight portion in the clear water of 50-70 weight portion, big fire is boiled
5-10 minute, the flame-out filtrate being filtrated to get was the soak of yellow；
B, Oryza glutinosa soaking and dyeing: with clear water Oryza glutinosa cleaned and drain away the water, the Oryza glutinosa after cleaning puts in soak and soaks,
Oryza glutinosa and soak are by weight for 1:(1-2), after soaking 12-24 hour, Oryza glutinosa is completely in yellow；
C, steaming and decocting: the Oryza glutinosa after soaking and dyeing is put in steamer after draining away the water and cooked；
D, cooling: the Oryza glutinosa cooked is put on roomy fie screen, cools down with by blowing a cold wind over；
E, preparation: after Oryza glutinosa cools down, add koji and stir, adding the warm water of 20 DEG C-30 DEG C, by weight:
The Oryza glutinosa of 100 parts adds koji and the warm water of 60-80 part of 0.5-0.7 part；
F, sealing and fermenting: the Oryza glutinosa prepared is put into container sealing and fermenting, fermentation at normal temperatures both obtained Oryza glutinosa after 5-10 days
Wine finished product.
2. the preparation method of yellow sticky rice wine as claimed in claim 1, it is characterised in that: the wind speed of the cold wind described in D step
For 3m/s-5m/s.
3. the preparation method of yellow sticky rice wine as claimed in claim 1, it is characterised in that: in the process for preparation described in step E,
The white sugar or the crystal sugar that are additionally added 5-15 weight portion stir with Oryza glutinosa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715143.XA CN106047585A (en) | 2016-08-25 | 2016-08-25 | Preparation method of yellow glutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715143.XA CN106047585A (en) | 2016-08-25 | 2016-08-25 | Preparation method of yellow glutinous rice wine |
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| CN106047585A true CN106047585A (en) | 2016-10-26 |
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| CN201610715143.XA Pending CN106047585A (en) | 2016-08-25 | 2016-08-25 | Preparation method of yellow glutinous rice wine |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110747087A (en) * | 2019-11-29 | 2020-02-04 | 桃源县兴隆米业科技开发有限公司 | Process for rice-saving brewing wine by using high-essential amino acid |
| CN111893014A (en) * | 2020-07-20 | 2020-11-06 | 孔令琦 | Sweet wine carbonated drink and preparation method thereof |
| CN113105975A (en) * | 2021-04-09 | 2021-07-13 | 丁武虎 | Formula and preparation method of health wine |
| CN115678711A (en) * | 2021-07-31 | 2023-02-03 | 伊春金熙酒业有限公司 | Method for making anhydrous added white birch juice glutinous rice wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886300A (en) * | 2014-12-18 | 2016-08-24 | 林庆光 | Maple leaf yellow rice flower wine and preparation method thereof |
-
2016
- 2016-08-25 CN CN201610715143.XA patent/CN106047585A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105886300A (en) * | 2014-12-18 | 2016-08-24 | 林庆光 | Maple leaf yellow rice flower wine and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110747087A (en) * | 2019-11-29 | 2020-02-04 | 桃源县兴隆米业科技开发有限公司 | Process for rice-saving brewing wine by using high-essential amino acid |
| CN111893014A (en) * | 2020-07-20 | 2020-11-06 | 孔令琦 | Sweet wine carbonated drink and preparation method thereof |
| CN111893014B (en) * | 2020-07-20 | 2023-04-07 | 孔令琦 | Sweet wine carbonated drink and preparation method thereof |
| CN113105975A (en) * | 2021-04-09 | 2021-07-13 | 丁武虎 | Formula and preparation method of health wine |
| CN115678711A (en) * | 2021-07-31 | 2023-02-03 | 伊春金熙酒业有限公司 | Method for making anhydrous added white birch juice glutinous rice wine |
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Application publication date: 20161026 |
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