CN106281836A - A kind of Oryza glutinosa persimmon wine and preparation method thereof - Google Patents
A kind of Oryza glutinosa persimmon wine and preparation method thereof Download PDFInfo
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- CN106281836A CN106281836A CN201510285074.9A CN201510285074A CN106281836A CN 106281836 A CN106281836 A CN 106281836A CN 201510285074 A CN201510285074 A CN 201510285074A CN 106281836 A CN106281836 A CN 106281836A
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- oryza glutinosa
- fructus kaki
- wine
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- persimmon wine
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Abstract
The invention belongs to food processing field, it is provided that a kind of Oryza glutinosa persimmon wine, be made up of the raw material of following weight part ratio: Oryza glutinosa 300-400 part, Fructus Kaki 400-500 part, crystal sugar 40-50 part, koji 3-4 part, saccharomyces cerevisiae 4-5 part, cold boiled water 50-100 part.Preparation method is to include getting the raw materials ready, and cleans, and soaks, fermentation, filters, packaging and other steps, it is an object of the invention to provide the preparation method of a kind of Oryza glutinosa persimmon wine, brewage process is simple, the aroma of the fruital of Fructus Kaki with sticky rice wine is well coordinated, Fructus Kaki, Oryza glutinosa can be overcome individually to soak, alcoholic, the defect that mouthfeel is single, mouthfeel is strong, and wine body balances, and nutritious, there is nourishing, the effect taking care of health and enriching blood.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of Oryza glutinosa persimmon wine and preparation method thereof.
Technical background
Sticky rice wine sweetness is fragrant and mellow, secretes with stimulating digestion gland, appetite stimulator, has aid digestion.Eaux-De-Vie be fermented with the sugar of fruit itself after lead to the beverage of ethanol, the local flavor containing fruit and light alcohol smell.How both ideally to be merged is untapped problem.
Summary of the invention
It is an object of the invention to provide a kind of Oryza glutinosa persimmon wine and preparation method thereof.Brewage process is simple, using while learning, and nutritious, in good taste, Oryza glutinosa, Fructus Kaki can be overcome individually to soak, alcoholic, the defect that mouthfeel is single.
A kind of Oryza glutinosa persimmon wine of offer is provided, is made up of the raw material of following weight part ratio: Oryza glutinosa 300-400 part, Fructus Kaki 400-500 part, crystal sugar 40-50 part, sweet wine 3-4 part, saccharomyces cerevisiae 4-5 part, cold boiled water 50-100 part.
A kind of Oryza glutinosa persimmon wine, is made up of the raw material of following weight part ratio: Oryza glutinosa 300-400 part, Fructus Kaki 400-500 part, crystal sugar 40-50 part, sweet wine 3-4 part, saccharomyces cerevisiae 4-5 part, cold boiled water 50-100 part.
Above-mentioned a kind of Oryza glutinosa persimmon wine preparation method comprises the following steps:
1 Oryza glutinosa selecting full grains, cleans, and puts into clear water and floods immersion 16 24 hours, is dipped to Oryza glutinosa with hands stone roller the most broken.
After soaked Oryza glutinosa is drained the water by 2, cook.
3 will cook with cold boiled water after Oryza glutinosa quick-meal stall do flushing and be cooled to about 30 DEG C.Accomplish that between the grain of rice, adhesion is preferably.
4 admix koji makes Oryza glutinosa saccharifying.
5 select ripe fresh, there is no the Fructus Kaki that rots, clean, peeling, enucleation, put and stir into Fructus Kaki in agitator and starch.
Oryza glutinosa addition crystal sugar, the saccharomyces cerevisiae of Fructus Kaki slurry with saccharifying are stirred by 6, make fermenting raw materials.
The Fructus Kaki slurry Oryza glutinosa stirred is loaded clean container by 7, stands 15-25 day at cool place, and by filtering fermentation liquor, exquisiteness that mouthfeel is fresh and sweet, the smell of fruits is very sweet, and natural Oryza glutinosa persimmon wine leads to, and bottles.
Above raw material is the most on the books in Chinese medicine voluminous dictionary, the following is and illustrates above-mentioned raw materials:
Oryza glutinosa is the corn that a kind of nutritive value is the highest, and modern scientific research shows, Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B and starch etc., for the strong product of temperature compensation.Calcic is high, has good Psoralen to be good for the effect of tooth.Rich in vitamin B group, can warm taste, strengthening QI of middle-JIAO, to Deficiency and coldness of spleen and stomach, be off one's feed, abdominal distention diarrhoea has certain mitigation.
The nutritive value of Fructus Kaki is the highest, containing abundant sucrose, glucose, fructose, protein, carotene, vitamin C, citrulline, iodine, calcium, phosphorus, ferrum.After maturation, Fructus Kaki is the most delicious, and has heat clearing away, lung moistening, effect of quenching the thirst, and cures mainly that heat is thirsty, coughs, haematemesis etc..Described in Compendium of Material Medica " Fructus Kaki be spleen, lung, blood system fruit also, its sweet in the mouth and gas are put down, and property is puckery and can receive, therefore has spleen invigorating astringing intestine to stop diarrhea, controls the merit of hemostasis of coughing.”
The invention has the beneficial effects as follows and the aroma of the fruital of Fructus Kaki with sticky rice wine is well coordinated, Fructus Kaki, Oryza glutinosa can be overcome individually to soak, alcoholic, the defect that mouthfeel is single, mouthfeel is strong, wine body balances, and nutritious, has nourishing, the effect taking care of health and enriching blood.
Detailed description of the invention
Below in conjunction with practical example, the present invention is described in further details, but is not limitation of the present invention.
Embodiment 1
A kind of Oryza glutinosa persimmon wine, is made up of the raw material of following weight part ratio: 300 grams of Oryza glutinosa, 400 grams of Fructus Kaki, 40 grams of crystal sugar, koji 3 grams, saccharomyces cerevisiae 4 grams, 50 grams of cold boiled water.
Above-mentioned a kind of Oryza glutinosa persimmon wine preparation method comprises the following steps:
1 Oryza glutinosa selecting full grains, cleans, and puts into clear water and floods 16 24 hours (winter is slightly longer) of immersion, is dipped to Oryza glutinosa with hands stone roller the most broken.
After soaked Oryza glutinosa is drained the water by 2, cook.
3 will cook with cold boiled water after Oryza glutinosa quick-meal stall do flushing and be cooled to about 30 DEG C.Accomplish that between the grain of rice, adhesion is preferably.
4 admix koji makes Oryza glutinosa saccharifying.
5 select ripe fresh, there is no the Fructus Kaki that rots, clean, peeling, enucleation, put and stir into Fructus Kaki in agitator and starch.
Oryza glutinosa addition crystal sugar, the saccharomyces cerevisiae of Fructus Kaki slurry with saccharifying are stirred by 6, make fermenting raw materials.
The Fructus Kaki slurry Oryza glutinosa stirred is loaded clean container by 7, stands 15-25 day at cool place, and by filtering fermentation liquor, exquisiteness that mouthfeel is fresh and sweet, the smell of fruits is very sweet, and natural Oryza glutinosa persimmon wine leads to, and bottles.
Embodiment 2
A kind of Oryza glutinosa persimmon wine, is made up of the raw material of following weight part ratio: 400 grams of Oryza glutinosa, 500 grams of Fructus Kaki, 50 grams of crystal sugar, koji 4 grams, saccharomyces cerevisiae 5 grams, 100 grams of cold boiled water.
Preparation method is with embodiment 1.
Claims (3)
1. an Oryza glutinosa persimmon wine, is characterized in that being made up of the raw material of following weight part ratio: Oryza glutinosa 300-400 part, Fructus Kaki 400-500 part, crystal sugar 40-50 part, sweet wine 3-4 part, saccharomyces cerevisiae 4-5 part, cold boiled water 50-100 part.
A kind of Oryza glutinosa persimmon wine the most according to claim 1, is characterized in that being made up of the raw material of following weight part ratio: 300 parts of Oryza glutinosa, 400 parts of Fructus Kaki, 40 parts of crystal sugar, sweet wine 3 parts, saccharomyces cerevisiae 4 parts, 50 parts of cold boiled water.
The preparation method of a kind of Oryza glutinosa persimmon wine the most according to claim 1, is characterized in that comprising the following steps:
1) select the Oryza glutinosa of full grains, clean, put into clear water and flood 16 24 hours (winter is slightly longer) of immersion, Oryza glutinosa is dipped to hands stone roller the most broken；
2), after soaked Oryza glutinosa being drained the water, cook；
3) the Oryza glutinosa quick-meal stall after cooking with cold boiled water is done flushing and is cooled to about 30 DEG C；Accomplish that between the grain of rice, adhesion is preferably；
4) admix koji and make Oryza glutinosa saccharifying；
5) select ripe fresh, there is no the Fructus Kaki that rots, clean, peeling, enucleation, put and stir into Fructus Kaki in agitator and starch；
6) Oryza glutinosa of Fructus Kaki slurry with saccharifying is added crystal sugar, saccharomyces cerevisiae stirs, and makes fermenting raw materials；
7) the Fructus Kaki slurry Oryza glutinosa stirred being loaded clean container, stand 15-25 day at cool place, by filtering fermentation liquor, exquisiteness that mouthfeel is fresh and sweet, the smell of fruits is very sweet, and natural Oryza glutinosa persimmon wine leads to, and bottles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510285074.9A CN106281836A (en) | 2015-05-29 | 2015-05-29 | A kind of Oryza glutinosa persimmon wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510285074.9A CN106281836A (en) | 2015-05-29 | 2015-05-29 | A kind of Oryza glutinosa persimmon wine and preparation method thereof |
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| CN106281836A true CN106281836A (en) | 2017-01-04 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728299A (en) * | 2018-05-29 | 2018-11-02 | 夏亚辉 | A kind of technique that persimmon is converted to alcoholic beverage |
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2015
- 2015-05-29 CN CN201510285074.9A patent/CN106281836A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108728299A (en) * | 2018-05-29 | 2018-11-02 | 夏亚辉 | A kind of technique that persimmon is converted to alcoholic beverage |
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Application publication date: 20170104 |