CN106434230A - Six-step opened pleasant sweet wine making method - Google Patents
Six-step opened pleasant sweet wine making method Download PDFInfo
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- CN106434230A CN106434230A CN201611189506.7A CN201611189506A CN106434230A CN 106434230 A CN106434230 A CN 106434230A CN 201611189506 A CN201611189506 A CN 201611189506A CN 106434230 A CN106434230 A CN 106434230A
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- sweet wine
- sweet
- wine
- rice
- water
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Abstract
The invention relates to a six-step opened pleasant sweet wine making method. Sweet wine is made by blending raw materials including, by volume ratio, 53-58% of pure spring water, 36-42% of sweet wine vinasse and 5-8% of condiment, wherein the sweet wine vinasse comprises sweet rice wine and indigenous sweet wine according to the weight ratio of (10-15):(1-2). The making method includes the steps: firstly, making the sweet wine vinasse; secondly, blending the raw materials according to the volume ratio, uniformly stirring the raw materials, and storing and ageing the raw materials in a wine jar for 3-6 months; finally, filtering and inspecting a product, and packaging a finished product to obtain the sweet wine. By the aid of the sweet wine made by the method, pure natural herbaceous plant resources and whole grains are sufficiently used and scientifically matched, raw materials of the sweet wine are rich in source, the sweet wine is simple in process and low in cost, the raw materials are blended into the sweet wine, so that the sweet wine is convenient to eat, good in taste, unique in flavor and richer in nutrient substance, varieties of the sweet wine are richened, the natural plant resources are scientifically and effectively utilized, and healthy drinks are provided for people.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of six open a manufacture method for laughing at sweet wine water.
Background technology
Sweet rice wine is a kind of traditional beverage, and primary raw material is Oryza glutinosa, and fermentation technique is simple, and taste is fragrant and sweet pure and sweet, ethanol
Content is few, sweet and sour taste and rich in several amino acids, glucose, maltose and appropriate organic acid, vitamin and various
Mineral, with the appetite that stimulates digestion, increases, promotes to absorb, the effects such as promoting flow of QI and blood.Oryza glutinosa wine aroma is strongly fragrant, and alcoholic strength is gentle, battalion
Support and enrich, liked by broad masses deeply.In general, sticky rice wine is to soak Oryza glutinosa, cooks, and spreads song, fermentation, filters and waited
Journey and obtained.In the traditional Chinese medical science, sticky rice wine sweetness is fragrant and mellow, secretes with stimulating digestion gland, appetite stimulator, have aid digestion, and
Medicinal sticky rice wine has the laudatory title of " length of hundred medicines ", is pharmaceutically critically important to assist a ruler in governing a country material or " extra conductant ingredient ".Existing sweet rice wine makes
Mainly formed by adding rhizopus to carry out fermentation in Oryza glutinosa, flavour is fresh and sweet, and sweet-smelling is simple and elegant, but individually using the rice of Oryza glutinosa making
Wine mouthfeel nutrition is single.
One bowl of sweet wine, a basin spring water, several saccharin, the agitation of up time inverse time is uniform, here it is sweet wine water, is family's analogy in rural area
The excellent beverage of family dawn, has the cool of clear spring, has the sweet of saccharin, have the spicy of sweet wine, and this is the sweet memories in childhood.Pass through
Bottle cap is turned on, sweet wine is taken out, packaging is torn, is poured in bottle, bottle cap is covered, is shaken out, uncap and drink out, one laughs at, and intention is named as " six
Open one and laugh at sweet wine water ".Succession is developed in order to national tradition food and drink obtains science, and to provide health drink be to reduce, revive nationality
The marrow of traditional culture.However, with the development of science and technology, during reduction, reviving traditional national culture, sometimes for simple
Only for pursuing economic interests, other chemical addition agents substantial amounts of are added to obscure to confuse and misguide the consumer in the feed.For looking for
Return " national spirit " that oneself national ancestors is started.Start an undertaking popular, the preferential policy helping condition such as millions of people innovation, using five
Paddy miscellaneous grain crops are raw material, are that people provide a kind of instant, in good taste, unique flavor and nutritious fully natural green health
Sweet wine water is very significant.
Content of the invention
The technical problem to be solved in the present invention is for the deficiencies in the prior art, is provided using mixed grain rice and pure natural plant
The scientific matching in source, be people provide a kind of instant, be easy to assimilate, which is in good taste, unique flavor and nutritious
Fully natural green sweet wine water, specifically a kind of six open a manufacture method for laughing at sweet wine water.
For solving above-mentioned technical problem, the technical solution used in the present invention is：A kind of six open a making side for laughing at sweet wine water
Method, the sweet wine water is made up of the blending raw materialses of volumes below ratio：Pure clear spring water 53～58%, sweet wine groove 36～42% and tune
Taste substance 5～8%；Wherein the sweet wine groove presses 10～15 by sticky rice sweet wine and native sweet yeast for brewing rice wine：1～2 weight composition, tool
Body manufacture method is comprised the following steps：
(1) sweet wine groove is made, standby：
The raw material of the sticky rice sweet wine is mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, the soil
The raw material of sweet yeast for brewing rice wine is mainly made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, takes the temperature that Oryza glutinosa temperature is 35 DEG C～40 DEG C
After water soaks 90～120min, pick up 30～40min of placement and be filtered dry, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle are mixed
After conjunction stirs, being together put in steamed rice rice steamer with rear Oryza glutinosa is filtered dry, 40～60min is steamed with steamed rice rice steamer, takes out airing 60 afterwards
～90min；After after root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae are crushed, sticky rice powder is mixed and stirred for uniformly, mix with the Oryza glutinosa after airing,
Add koji to be stirred together for uniformly, being put into sealing accumulation in fermentation vat and being allowed to diastatic fermentation 3～5 days, obtain sweet wine groove；
(2) blend by proportioning, stir：
First taking clear spring water carries out physical filtering, obtains pure clear spring water, and takes pure clear spring water, sweet wine groove and seasoning by volume proportion
Material mixing is blent, and after blending and stirring, is put into storage and aging in wine jar, 3～6 months storage and aging time, after warp
Filtration, inspection, finished product packing, obtain final product the sweet wine water.
Further, described six a manufacture method for laughing at sweet wine water is opened, wherein the raw material of the sticky rice sweet wine is mainly by glutinous
Rice, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle composition, in mass ratio：Oryza glutinosa 50～56%, Glutinous Semen Maydis face 20～
23%th, Sorghum vulgare Pers. Flour 10～12%, Coix seed rice noodles 7～9% and tartary buckwheat noodle 7～9%.
Further, described six a manufacture method for laughing at sweet wine water is opened, wherein the raw material of the soil sweet yeast for brewing rice wine is mainly by thatch
Grass roots, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder composition, in mass ratio：Root of couch grass 30～35%, Herba Acroptili repentis root 30～35%, Radix Glycyrrhizae 20
～25% and sticky rice powder 15～20%.
Further, described six a manufacture method for laughing at sweet wine water is opened, the wherein flavouring agent is white sugar or brown sugar powder
Grain.
Further, described six a manufacture method for laughing at sweet wine water opened, wherein described step (1) making sweet wine groove process
In, take after 100～110min of warm water soaking that Oryza glutinosa temperature is 36 DEG C～38 DEG C by proportioning, pick up 35～40min of placement filter
Dry, after Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle mixing and stirring, steamed rice is together put into rear Oryza glutinosa is filtered dry
In rice steamer, 50～60min being steamed with steamed rice rice steamer, takes out 80～90min of airing afterwards；It is glutinous after root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae are crushed
After rice and flour are mixed and stirred for uniformly, mix with the Oryza glutinosa after airing, add koji and be stirred together for uniformly, being put in fermentation vat
Sealing accumulation is allowed to diastatic fermentation 4～5 days, obtains sweet wine groove.
Further, described six a manufacture method for laughing at sweet wine water opened, wherein during the blending of the step (2),
0.5～1% Mel of total mixture material volume ratio is also added with.
A manufacture method for laughing at sweet wine water is opened using of the present invention a kind of six, compared with prior art, its beneficial effect
Fruit is：Make full use of pure natural herbaceous plant resource and mixed grain rice scientific matching, its abundant raw material source, processing technology letter
Single, low cost.Carry out finally blending after rational proportion and form sweet wine water using sticky rice sweet wine and native sweet yeast for brewing rice wine, instant, its
In good taste, unique flavor and nutrient substance are more rich, enrich sweet wine kind, while making natural plant resource obtain scientific and effective
Utilize, national tradition food and drink obtains science and develops succession, and provides health drink for people.
Specific embodiment
In order to the enforcement of the present invention is more fully explained, the present invention is further illustrated below in conjunction with specific embodiment.Institute
Give an actual example and be served only for the present invention is explained, rather than limit the scope of the present invention.
Embodiment 1：
A kind of six open a manufacture method for laughing at sweet wine water, and the sweet wine water is made up of the blending raw materialses of volumes below ratio：Pure clear
Spring water 53%, sweet wine groove 42% and flavouring agent 5%；Wherein the sweet wine groove presses 10 by sticky rice sweet wine and native sweet yeast for brewing rice wine:1 weight
Part proportioning composition, concrete manufacture method is comprised the following steps：
(1) sweet wine groove is made, standby：
The raw material of the sticky rice sweet wine is mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, by quality
Proportioning is：Oryza glutinosa 50%, Glutinous Semen Maydis face 20%, Sorghum vulgare Pers. Flour 12%, Coix seed rice noodles 9% and tartary buckwheat noodle 9%；State the raw material master of native sweet yeast for brewing rice wine
To be made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, in mass ratio：Root of couch grass 30%, Herba Acroptili repentis root 30%, 20% and of Radix Glycyrrhizae
Sticky rice powder 20%；After taking 90～100min of warm water soaking that Oryza glutinosa temperature is 35 DEG C～40 DEG C, 30～35min of placement filter is picked up
Dry, after Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle mixing and stirring, steamed rice is together put into rear Oryza glutinosa is filtered dry
In rice steamer, 40～50min being steamed with steamed rice rice steamer, takes out 60～70min of airing afterwards；It is glutinous after root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae are crushed
After rice and flour are mixed and stirred for uniformly, mix with the Oryza glutinosa after airing, add koji and be stirred together for uniformly, being put in fermentation vat
Sealing accumulation is allowed to diastatic fermentation 3～4 days, obtains sweet wine groove；
(2) blend by proportioning, stir：
First taking clear spring water carries out physical filtering, obtains pure clear spring water, and takes pure clear spring water, sweet wine groove and seasoning by volume proportion
Material mixing is blent, and after blending and stirring, is put into storage and aging in wine jar, 3～4 months storage and aging time, after warp
Filtration, inspection, finished product packing, obtain final product the sweet wine water.
Embodiment 2：
A kind of six open a manufacture method for laughing at sweet wine water, and the sweet wine water is made up of the blending raw materialses of volumes below ratio：Pure clear
Spring water 55%, sweet wine groove 38%, flavouring agent 6% and Mel 1%；Wherein the sweet wine groove presses 12 by sticky rice sweet wine and native sweet yeast for brewing rice wine:
1 weight composition, concrete manufacture method is comprised the following steps：
(1) sweet wine groove is made, standby：
The raw material of the sticky rice sweet wine is mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, by quality
Proportioning is：Oryza glutinosa 53%, Glutinous Semen Maydis face 23%, Sorghum vulgare Pers. Flour 10%, Coix seed rice noodles 7% and tartary buckwheat noodle 7%；State the raw material master of native sweet yeast for brewing rice wine
To be made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, in mass ratio：Root of couch grass 32%, Herba Acroptili repentis root 32%, 21% and of Radix Glycyrrhizae
Sticky rice powder 15%.After taking 100～110min of warm water soaking that Oryza glutinosa temperature is 36 DEG C～38 DEG C, 35～40min of placement filter is picked up
Dry, after Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle mixing and stirring, steamed rice is together put into rear Oryza glutinosa is filtered dry
In rice steamer, 45～55min being steamed with steamed rice rice steamer, takes out 70～80min of airing afterwards；It is glutinous after root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae are crushed
After rice and flour are mixed and stirred for uniformly, mix with the Oryza glutinosa after airing, add koji and be stirred together for uniformly, being put in fermentation vat
Sealing accumulation is allowed to diastatic fermentation 3～5 days, obtains sweet wine groove；
(2) blend by proportioning, stir：
First taking clear spring water carries out physical filtering, obtains pure clear spring water, and takes pure clear spring water, sweet wine groove and seasoning by volume proportion
Material mixing is blent, and after blending and stirring, is put into storage and aging in wine jar, 4～5 months storage and aging time, after warp
Filtration, inspection, finished product packing, obtain final product the sweet wine water.
Embodiment 3：
A kind of six open a manufacture method for laughing at sweet wine water, and the sweet wine water is made up of the blending raw materialses of volumes below ratio：Pure clear
Spring water 58%, sweet wine groove 36% and flavouring agent 5% and Mel 1%；Wherein the sweet wine groove is pressed by sticky rice sweet wine and native sweet yeast for brewing rice wine
15:2 weight composition, concrete manufacture method is comprised the following steps：
(1) sweet wine groove is made, standby：
The raw material of the sticky rice sweet wine is mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, by quality
Proportioning is：Oryza glutinosa 52%, Glutinous Semen Maydis face 22%, Sorghum vulgare Pers. Flour 10%, Coix seed rice noodles 8% and tartary buckwheat noodle 8%；The raw material of the soil sweet yeast for brewing rice wine
Mainly it is made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, in mass ratio：Root of couch grass 33%, Herba Acroptili repentis root 32%, Radix Glycyrrhizae
20% and sticky rice powder 15%；After taking 110～120min of warm water soaking that Oryza glutinosa temperature is 38 DEG C～40 DEG C, pick up placement 35～
40min is filtered dry, and after Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle mixing and stirring, together puts with rear Oryza glutinosa is filtered dry
Entering in steamed rice rice steamer, 50～60min is steamed with steamed rice rice steamer, takes out 80～90min of airing afterwards；By root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae powder
After broken rear sticky rice powder is mixed and stirred for uniformly, mix with the Oryza glutinosa after airing, add koji and be stirred together for uniformly, being put into and sending out
In ferment pond, sealing accumulation is allowed to diastatic fermentation 3～5 days, obtains sweet wine groove；
(2) blend by proportioning, stir：
First taking clear spring water carries out physical filtering, obtains pure clear spring water, and takes pure clear spring water, sweet wine groove and seasoning by volume proportion
Material mixing is blent, and after blending and stirring, is put into storage and aging in wine jar, 5～6 months storage and aging time, after warp
Filtration, inspection, finished product packing, obtain final product the sweet wine water.
Embodiments of the invention are the foregoing is only, the scope of the claims of the present invention is not thereby limited, every using this
Equivalence replacement or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (6)
1. a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that the sweet wine water is hooked by the raw material of volumes below ratio
Exchange becomes：Pure clear spring water 53～58%, sweet wine groove 36～42% and flavouring agent 5～8%；Wherein the sweet wine groove is sweet by Oryza glutinosa
Wine and native sweet yeast for brewing rice wine press 10～15：1～2 weight composition, concrete manufacture method is comprised the following steps：
(1) sweet wine groove is made, standby：
The raw material of the sticky rice sweet wine is mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, the soil
The raw material of sweet yeast for brewing rice wine is mainly made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, takes the temperature that Oryza glutinosa temperature is 35 DEG C～40 DEG C
After water soaks 90～120min, pick up 30～40min of placement and be filtered dry, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle are mixed
After conjunction stirs, being together put in steamed rice rice steamer with rear Oryza glutinosa is filtered dry, 40～60min is steamed with steamed rice rice steamer, takes out airing 60 afterwards
～90min；After after root of couch grass, Herba Acroptili repentis root and Radix Glycyrrhizae are crushed, sticky rice powder is mixed and stirred for uniformly, mix with the Oryza glutinosa after airing,
Add koji to be stirred together for uniformly, being put into sealing accumulation in fermentation vat and being allowed to diastatic fermentation 3～5 days, obtain sweet wine groove；
(2) blend by proportioning, stir：
First taking clear spring water carries out physical filtering, obtains pure clear spring water, and takes pure clear spring water, sweet wine groove and seasoning by volume proportion
Material mixing is blent, and after blending and stirring, is put into storage and aging in wine jar, 3～6 months storage and aging time, after warp
Filtration, inspection, finished product packing, obtain final product the sweet wine water.
2. according to claim 1 a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that：The sticky rice sweet wine
Raw material be mainly made up of Oryza glutinosa, Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle, in mass ratio：Oryza glutinosa 50～
56%th, Glutinous Semen Maydis face 20～23%, Sorghum vulgare Pers. Flour 10～12%, Coix seed rice noodles 7～9% and tartary buckwheat noodle 7～9%.
3. according to claim 1 a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that：The soil sweet yeast for brewing rice wine
Raw material be mainly made up of root of couch grass, Herba Acroptili repentis root, Radix Glycyrrhizae and sticky rice powder, in mass ratio：Root of couch grass 30～35%, Herba Acroptili repentis root
30～35%, Radix Glycyrrhizae 20～25% and sticky rice powder 15～20%.
4. according to claim 1 a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that：The flavouring agent is
White sugar or brown sugar powder.
5. according to claim 1 a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that：Step (1)
Making sweet wine groove during, take after 100～110min of warm water soaking that Oryza glutinosa temperature is 36 DEG C～38 DEG C by proportioning, pick up
Place 35～40min to be filtered dry, after Glutinous Semen Maydis face, Sorghum vulgare Pers. Flour, Coix seed rice noodles and tartary buckwheat noodle mixing and stirring, rear glutinous with being filtered dry
Meter Yi Tong is put in steamed rice rice steamer, steams 50～60min with steamed rice rice steamer, takes out 80～90min of airing afterwards；By root of couch grass, Herba Acroptili repentis root
After sticky rice powder is mixed and stirred for uniformly after crushing with Radix Glycyrrhizae, mixes with the Oryza glutinosa after airing, add koji and be stirred together for all
Even, it is put into sealing accumulation in fermentation vat and is allowed to diastatic fermentation 4～5 days, obtains sweet wine groove.
6. according to claim 1 a kind of six a manufacture method for laughing at sweet wine water is opened, it is characterised in that：In the step
(2), during blend, 0.5～1% Mel of total mixture material volume ratio is also added with.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611189506.7A CN106434230A (en) | 2016-12-21 | 2016-12-21 | Six-step opened pleasant sweet wine making method |
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| CN201611189506.7A CN106434230A (en) | 2016-12-21 | 2016-12-21 | Six-step opened pleasant sweet wine making method |
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| CN104962419A (en) * | 2015-07-06 | 2015-10-07 | 唐子杰 | Distiller yeast and preparation method thereof |
| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
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Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618946A (en) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | Cancer prevention health protection fermented wine |
| CN101041025A (en) * | 2007-04-13 | 2007-09-26 | 邓华生 | Pawpaw ferns sweet wine |
| CN103275851A (en) * | 2013-02-06 | 2013-09-04 | 梁晓强 | Livercalming and eyesight improving wine, and preparation method thereof |
| CN103232916A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Fragrant solomonseal rhizome-containing tea rice wine and preparation method thereof |
| CN103211267A (en) * | 2013-04-27 | 2013-07-24 | 黑龙江八一农垦大学 | Fermented beverage of full cereal grains |
| CN104073402A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | White gourd fat-burning rice wine |
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| CN105062829A (en) * | 2015-08-29 | 2015-11-18 | 固镇县益民养殖专业合作社 | Sorghum health wine and preparation method thereof |
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Application publication date: 20170222 |
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