CN106047592A - Sweet longan wine and preparation method thereof - Google Patents
Sweet longan wine and preparation method thereof Download PDFInfo
- Publication number
- CN106047592A CN106047592A CN201610720783.XA CN201610720783A CN106047592A CN 106047592 A CN106047592 A CN 106047592A CN 201610720783 A CN201610720783 A CN 201610720783A CN 106047592 A CN106047592 A CN 106047592A
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- wine
- preparation
- arillus longan
- rice
- sweet
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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
-
- 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
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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)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides sweet longan wine and a preparation method thereof. The preparation method of the sweet longan wine is characterized by including steps: 1) selecting first-class glutinous rice, soaking in clear water for a period of time, taking out and draining off; 2) steaming the glutinous rice in a steaming utensil; 3) cooling cooked glutinous rice, and mixing with yeast in several times; 4) feeding rice into jars, and tightly pressed to allow natural fermentation; 5) extracting wine syrup, adding fresh longan aril and rock sugar and covering for soaking. The sweet longan wine has advantages of nutritional completeness, reasonable component proportion, technical simplicity and great taste.
Description
Technical field
The present invention relates to wine brewing field, particularly to a kind of Arillus Longan sweet wine and preparation method thereof.
Background technology
At present, along with developing rapidly of society, the quality of life of people is more and more higher, and this is not only embodied in quality of the life
On, it is also embodied in the link of diet simultaneously, appropriate drinks, and the health of people is had certain benefit, at life and work
In, wine is indispensable thing, is extenuating people the loosening of the tired out and body and mind of health in study and work, and wine serves one
It is set for use, but spirits excess is drunk and is easily harmful to the health, and mouthfeel is also not suitable for majority of populations.
Summary of the invention
It is an object of the invention to solve the defect that above-mentioned prior art exists, it is provided that a kind of number of degrees are the highest, delicious aromatic,
Meet the Arillus Longan sweet wine of popular taste.The purpose of the present invention is achieved through the following technical solutions:
A kind of Arillus Longan sweet wine and preparation method thereof, comprises the following steps:
1) Oryza glutinosa such as choosing, clear water is pulled out after soaking a period of time and is drained；
2) in Oryza glutinosa being put into rice steamer, big fire cooks；
3) cool down the Oryza glutinosa cooked and admix distillers yeast several times；
4) rice enters altar and presses tight natural fermentation；
5) extract wine, add fresh Arillus Longan and crystal sugar, add a cover immersion.
Immersion described in step 1) is 8-12 hour.
After cooling described in step 3), temperature is 32-35 °, and described distillers yeast is admixed in three times, is both needed to stir when admixing every time
Mixing uniformly, its total consumption is the 5%-8% of rice amount.
The rice that fermentation is every 1 weight described in step 4) adds the water of 1.8-2 weight portion, and fermentation time is 20-25 days.
The 25%-30% that Arillus Longan consumption is wine described in step 5), crystal sugar consumption is the 5%-8% of wine.
Nutritional labeling of the present invention is comprehensive, and composition proportion is reasonable, and technique is simple, makes, easy to use；Arillus Longan is that a kind of dimension is raw
The fruit that element C content is the highest.And studies have found that, vitamin C is in addition to can preventing vitamin C deficiency, to arteriosclerosis, coronary disease
The diseases such as disease, angina pectoris, cerebral hemorrhage, hypertension, hyperlipidemia, have positive preventive effect, add that the sweetness of sweet wine is fragrant and mellow, energy
Secrete with stimulating digestion gland, appetite stimulator, have the combination of the function such as aid digestion, the invention combination of Arillus Longan sweet wine be one better the most not
The nutrition wine product crossed.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
A kind of Arillus Longan sweet wine and preparation method thereof, comprises the following steps:
1) Oryza glutinosa such as choosing, clear water is pulled out after soaking a period of time and is drained；
2) in Oryza glutinosa being put into rice steamer, big fire cooks；
3) cool down the Oryza glutinosa cooked and admix distillers yeast several times；
4) rice enters altar and presses tight natural fermentation；
5) extract wine, add fresh Arillus Longan and crystal sugar, add a cover immersion.
Immersion described in step 1) is 8-12 hour.
After cooling described in step 3), temperature is 32-35 °, and described distillers yeast is admixed in three times, is both needed to stir when admixing every time
Mix uniformly.Its total consumption is the 5%-8% of rice amount.
The rice that fermentation is every 1 weight described in step 4) adds the water of 1.8-2 weight portion, and fermentation time is 20-25 days.
The 25%-30% that Arillus Longan consumption is wine described in step 5), crystal sugar consumption is the 5%-8% of wine.
Embodiment one:
Immersion described in step 1) is 8 hours.
After cooling described in step 3), temperature is 32 °, and described distillers yeast is admixed in three times, is both needed to stirring all when admixing every time
Even.Its total consumption is the 5% of rice amount.
The rice that fermentation is every 1 weight described in step 4) adds the water of 1.8 weight portions, and fermentation time is 20 days.
Described in step 5) Arillus Longan consumption is wine 25%, crystal sugar consumption is the 5% of wine.
Embodiment two:
Immersion described in step 1) is 10 hours.
After cooling described in step 3), temperature is 33 °, and described distillers yeast is admixed in three times, is both needed to stirring all when admixing every time
Even.Its total consumption is the 7% of rice amount.
The rice that fermentation is every 1 weight described in step 4) adds the water of 1.9 weight portions, and fermentation time is 22 days.
Described in step 5) Arillus Longan consumption is wine 28%, crystal sugar consumption is the 7% of wine.
Embodiment three:
Immersion described in step 1) is 12 hours.
After cooling described in step 3), temperature is 35 °, and described distillers yeast is admixed in three times, is both needed to stirring all when admixing every time
Even.Its total consumption is the 8% of rice amount.
The rice that fermentation is every 1 weight described in step 4) adds the water of 2 weight portions, and fermentation time is 25 days.
Described in step 5) Arillus Longan consumption is wine 30%, crystal sugar consumption is the 8% of wine.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (5)
1. Arillus Longan sweet wine and preparation method thereof, it is characterised in that comprise the following steps:
1) Oryza glutinosa such as choosing, clear water is pulled out after soaking a period of time and is drained；
2) in Oryza glutinosa being put into rice steamer, big fire cooks；
3) cool down the Oryza glutinosa cooked and admix distillers yeast several times；
4) rice enters altar and presses tight natural fermentation；
5) extract wine, add fresh Arillus Longan and crystal sugar, add a cover immersion.
2. Arillus Longan sweet wine as described in claim 1 and preparation method thereof, it is characterised in that: the immersion described in step 1) is 8-
12 hours.
3. Arillus Longan sweet wine as described in claim 1 and preparation method thereof, it is characterised in that: temperature after the cooling described in step 3)
Degree is for 32-35 °, and described distillers yeast is admixed in three times, is both needed to stir when admixing every time, and its total consumption is the 5%-8% of rice amount.
4. Arillus Longan sweet wine as described in claim 1 and preparation method thereof, it is characterised in that: the fermentation described in step 4) is every
The rice of 1 weight adds the water of 1.8-2 weight portion, and fermentation time is 20-25 days.
5. Arillus Longan sweet wine as described in claim 1 and preparation method thereof, it is characterised in that: the Arillus Longan consumption described in step 5)
For the 25%-30% of wine, crystal sugar consumption is the 5%-8% of wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720783.XA CN106047592A (en) | 2016-08-25 | 2016-08-25 | Sweet longan wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720783.XA CN106047592A (en) | 2016-08-25 | 2016-08-25 | Sweet longan wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106047592A true CN106047592A (en) | 2016-10-26 |
Family
ID=57195099
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610720783.XA Pending CN106047592A (en) | 2016-08-25 | 2016-08-25 | Sweet longan wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106047592A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247224A (en) * | 1998-09-04 | 2000-03-15 | 武汉大学 | Formula and process for making low-caloricity health-care nutritive rice wine |
| CN105505716A (en) * | 2015-12-30 | 2016-04-20 | 欧佳佳 | Strawberry sweet wine and making method |
-
2016
- 2016-08-25 CN CN201610720783.XA patent/CN106047592A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1247224A (en) * | 1998-09-04 | 2000-03-15 | 武汉大学 | Formula and process for making low-caloricity health-care nutritive rice wine |
| CN105505716A (en) * | 2015-12-30 | 2016-04-20 | 欧佳佳 | Strawberry sweet wine and making method |
Non-Patent Citations (1)
| Title |
|---|
| 林敬: "《糖尿病食疗与养生》", 31 January 2011, 上海科学技术文献出版社 * |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |