CN107475049A - Fruit flavor yellow rice wine and its brewing method - Google Patents
Fruit flavor yellow rice wine and its brewing method Download PDFInfo
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- CN107475049A CN107475049A CN201710846913.9A CN201710846913A CN107475049A CN 107475049 A CN107475049 A CN 107475049A CN 201710846913 A CN201710846913 A CN 201710846913A CN 107475049 A CN107475049 A CN 107475049A
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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
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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
Abstract
The present invention relates to a kind of fruit flavor yellow rice wine, it is made up of each component of following parts by weight：42~48 parts of base liquor, 13~17 parts of blended liquor, 2~3 parts of white granulated sugar, 4~6 parts of honey；The base liquor is made up of each component of following parts by weight：52~55 parts of milled glutinous broomcorn millet, 24~27 parts of purple rice, 5~9 parts of hawthorn, 7~11 parts of salacca edulis salak, 4~7 parts of cherry；The blended liquor is made up of each component of following parts by weight：13~19 parts of miracle fruit, 7~10 parts of honey peach, 3~4 parts of kylin fruit, 1~2 part of red bayberry, 1~2 part of mulberries, 2~3 parts of lichee, 5~8 parts of fig, 1~2 part of blueberry.The invention further relates to the brewing method of the fruit flavor yellow rice wine, its brewage process is simple, clean taste is in sweet flavor, unique flavor, with strong fruity, whole nutrition in fruit are drawn, amino acid containing abundant vitamin and needed by human body, compared with common yellow rice wine, nutritive value is higher, and has the effect of beautifying face and moistering lotion.
Description
Technical field
Invention is related to brewing yellow rice wine field, more particularly, to a kind of fruit flavor yellow rice wine and its brewing method.
Background technology
Yellow rice wine is one of drinks most ancient in the world, comes from China, and only China has it, with beer, grape wine and claiming
The great Gu wine of the world three.From the point of view of nutrition angle, yellow rice wine contain multiple beneficial health trace element and amino acid, including selenium,
The elements such as zinc, it is that one kind suitably drinks wholesome wine kind, there is higher cost performance；Development trend is consumed from modern drinks
From the point of view of, people have been drunk from hobby to drink and the property tasted is drunk transition to Communicative；From the point of view of value orientation, people have got rid of
Abandoned love height, thermophilic bad habit that are strong, asking stimulation, start to establish take it is low, take the photograph nutrition to adjust, the new value of maintenance body and mind takes
To.Because yellow rice wine has the low, advantage healthy greatly of health care two, the two of drinks consumer " drinking " and " health " can be met simultaneously
Big demand, therefore, yellow rice wine increasingly obtain liking for consumer, and consumption figure is continuously increased, and consumption area progressively extends.City at present
Yellow rice wine huge number on face, but the yellow rice wine with fruit flavor is also relatively fewer.
The content of the invention
The purpose of invention is to be directed to the problem of above-mentioned, there is provided a kind of fruit flavor yellow rice wine and its brewing method.
The object of the invention is achieved by the following technical programs：
A kind of fruit flavor yellow rice wine is provided, is made up of each component of following parts by weight：42~48 parts of base liquor, blended liquor 13~17
Part, 2~3 parts of white granulated sugar, 4~6 parts of honey.
The base liquor is made up of each component of following parts by weight：52~55 parts of milled glutinous broomcorn millet, 24~27 parts of purple rice, hawthorn 5~9
Part, 7~11 parts of salacca edulis salak, 4~7 parts of cherry.
The blended liquor is made up of each component of following parts by weight：13~19 parts of miracle fruit, 7~10 parts of honey peach, Qi
3~4 parts of unicorn fruit, 1~2 part of red bayberry, 1~2 part of mulberries, 2~3 parts of lichee, 5~8 parts of fig, 1~2 part of blueberry.
Present invention also offers the brewing method of the fruit flavor yellow rice wine, comprise the following steps：
S1. base liquor is prepared：Milled glutinous broomcorn millet, purple rice are soaked into drain well after 15~18h, hawthorn, salacca edulis salak, cherry are gone
Core, clean up, stirred after crushing with milled glutinous broomcorn millet, the purple rice soaked, with food steamer plus cloth steam sprinkle 95 after 20~30min~
100 DEG C of hot water, continue 40~50min of steaming, then to 35~38 DEG C, the yellow wine yeast for adding quality 0.4~0.7% is lived for spreading for cooling
Change liquid, the wheat koji of quality 10~12% and the water of 2 times of quality to be fermented, fermentation time is 38~45 days, through pressure after fermentation ends
Squeeze, filtering decocts wine and obtains base liquor；
The preparation method of the yellow wine yeast activating solution is：Yellow wine yeast is taken to add the clear water of 10~15 times of quality, clear water temperature
For 38~40 DEG C, stir, Temperature fall obtains yellow wine yeast activating solution to 34 DEG C of 15~20min activated below；
S2. blended liquor is prepared：By impurity removing, cleaning up, pulp is taken out in peeling stoning, and the water for adding 1 times of amount breaks into juice,
The yeast of juice quality 3~5% is added, is stirred, is fermented 5~8 days at 25~28 DEG C, removes pomace, after changing container
It is sealed by fermentation 30~35 days at 15~18 DEG C, blended liquor is obtained through clarification after fermentation ends；
S3. base liquor and blended liquor are mixed, adds white granulated sugar and honey is seasoned processing, obtain fruit flavor yellow rice wine.
Compared with prior art, the invention has the advantages that：Brewage process is simple, and clean taste is in sweet flavor, flavor
Uniqueness, with strong fruity, whole nutrition in fruit are drawn, the amino containing abundant vitamin and needed by human body
Acid, compared with common yellow rice wine, nutritive value is higher, and has the effect of beautifying face and moistering lotion, is especially suitable for women.
Embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment 1
Present embodiment discloses a kind of fruit flavor yellow rice wine, it is made up of each component of following parts by weight：42 parts of base liquor, blended liquor 17
Part, 2 parts of white granulated sugar, 6 parts of honey.Wherein, the base liquor is made up of each component of following parts by weight：52 parts of milled glutinous broomcorn millet, purple rice 27
Part, 5 parts of hawthorn, 11 parts of salacca edulis salak, 4 parts of cherry.The blended liquor is made up of each component of following parts by weight：Miracle fruit 19
Part, 7 parts of honey peach, 3 parts of kylin fruit, 1 part of red bayberry, 2 parts of mulberries, 2 parts of lichee, 8 parts of fig, 1 part of blueberry.
Embodiment 2
Present embodiment discloses a kind of fruit flavor yellow rice wine, it is made up of each component of following parts by weight：48 parts of base liquor, blended liquor 13
Part, 3 parts of white granulated sugar, 4 parts of honey.Wherein, the base liquor is made up of each component of following parts by weight：55 parts of milled glutinous broomcorn millet, purple rice 24
Part, 9 parts of hawthorn, 7 parts of salacca edulis salak, 7 parts of cherry.The blended liquor is made up of each component of following parts by weight：13 parts of miracle fruit,
10 parts of honey peach, 4 parts of kylin fruit, 2 parts of red bayberry, 1 part of mulberries, 3 parts of lichee, 5 parts of fig, 2 parts of blueberry.
Embodiment 3
Present embodiment discloses a kind of fruit flavor yellow rice wine, it is made up of each component of following parts by weight：46 parts of base liquor, blended liquor 14
Part, 2.2 parts of white granulated sugar, 5 parts of honey.Wherein, the base liquor is made up of each component of following parts by weight：53 parts of milled glutinous broomcorn millet, purple rice
25 parts, 8 parts of hawthorn, 8 parts of salacca edulis salak, 6 parts of cherry.The blended liquor is made up of each component of following parts by weight：Miracle fruit 17
Part, 8 parts of honey peach, 3.8 parts of kylin fruit, 1.5 parts of red bayberry, 1.3 parts of mulberries, 2.8 parts of lichee, 6 parts of fig, 1.6 parts of blueberry.
Embodiment 4
Present embodiment discloses a kind of fruit flavor yellow rice wine, it is made up of each component of following parts by weight：44 parts of base liquor, blended liquor 16
Part, 2.8 parts of white granulated sugar, 4.5 parts of honey.Wherein, the base liquor is made up of each component of following parts by weight：54 parts of milled glutinous broomcorn millet is purple
26 parts of rice, 6 parts of hawthorn, 10 parts of salacca edulis salak, 5 parts of cherry.The blended liquor is made up of each component of following parts by weight：Miracle fruit
16 parts, 9 parts of water honey, 4.2 parts of kylin fruit, 1.8 parts of red bayberry, 1.6 parts of mulberries, 2.2 parts of lichee, 7 parts of fig, 1.3 parts of blueberry.
Embodiment 5
The components by weight percent of any embodiment of Example 1~4 prepares fruit flavor yellow rice wine, and preparation process is as follows：
S1. base liquor is prepared：Milled glutinous broomcorn millet, purple rice are soaked into drain well after 18h, by hawthorn, salacca edulis salak, cherry peeling stoning,
Clean up, stirred after crushing with milled glutinous broomcorn millet, the purple rice soaked, steam opening for 100 DEG C of sprinkle after 30min with food steamer plus cloth
Water, continue to steam 50min, then spreading for cooling adds yellow wine yeast activating solution, the wheat koji and matter of quality 12% of quality 0.7% to 38 DEG C
The water of 2 times of amount is fermented, and fermentation time is 45 days, and base liquor is obtained through squeezing, filtering pan-fried wine after fermentation ends；
The preparation method of the yellow wine yeast activating solution is：Yellow wine yeast is taken to add the clear water of 15 times of quality, clear water temperature is 40
DEG C, stir, Temperature fall obtains yellow wine yeast activating solution to 34 DEG C of 20min activated below；
S2. blended liquor is prepared：By impurity removing, cleaning up, pulp is taken out in peeling stoning, and the water for adding 1 times of amount breaks into juice,
Add the yeast of juice quality 5%, stir, fermented 8 days at 28 DEG C, remove pomace, change container after it is close at 18 DEG C
Seal ferment 35 days, blended liquor is obtained through clarification after fermentation ends；
S3. base liquor and blended liquor are mixed, adds white granulated sugar and honey is seasoned processing, obtain fruit flavor yellow rice wine.
Apply example 6
The components by weight percent of any embodiment of Example 1~4 prepares fruit flavor yellow rice wine, and preparation process is as follows：
S1. base liquor is prepared：Milled glutinous broomcorn millet, purple rice are soaked into drain well after 15h, by hawthorn, salacca edulis salak, cherry peeling stoning,
Clean up, stirred after crushing with milled glutinous broomcorn millet, the purple rice soaked, the hot water of 95 DEG C of sprinkle after 20min is steamed with food steamer plus cloth,
Continue to steam 40min, then spreading for cooling adds yellow wine yeast activating solution, the wheat koji and quality 2 of quality 10% of quality 0.4% to 35 DEG C
Water again is fermented, and fermentation time is 38 days, and base liquor is obtained through squeezing, filtering pan-fried wine after fermentation ends；
The preparation method of the yellow wine yeast activating solution is：Yellow wine yeast is taken to add the clear water of 10 times of quality, clear water temperature is 38
DEG C, stir, Temperature fall obtains yellow wine yeast activating solution to 28 DEG C of activation 15min；
S2. blended liquor is prepared：By impurity removing, cleaning up, pulp is taken out in peeling stoning, and the water for adding 1 times of amount breaks into juice,
Add the yeast of juice quality 3%, stir, fermented 5 days at 25 DEG C, remove pomace, change container after it is close at 15 DEG C
Seal ferment 30 days, blended liquor is obtained through clarification after fermentation ends；
S3. base liquor and blended liquor are mixed, adds white granulated sugar and honey is seasoned processing, obtain fruit flavor yellow rice wine.
Apply example 7
The components by weight percent of any embodiment of Example 1~4 prepares fruit flavor yellow rice wine, and preparation process is as follows：
S1. base liquor is prepared：Milled glutinous broomcorn millet, purple rice are soaked into drain well after 16h, by hawthorn, salacca edulis salak, cherry peeling stoning,
Clean up, stirred after crushing with milled glutinous broomcorn millet, the purple rice soaked, the hot water of 98 DEG C of sprinkle after 25min is steamed with food steamer plus cloth,
Continue to steam 45min, then spreading for cooling adds yellow wine yeast activating solution, the wheat koji and quality 2 of quality 11% of quality 0.6% to 37 DEG C
Water again is fermented, and fermentation time is 40 days, and base liquor is obtained through squeezing, filtering pan-fried wine after fermentation ends；
The preparation method of the yellow wine yeast activating solution is：Yellow wine yeast is taken to add the clear water of 12 times of quality, clear water temperature is 39
DEG C, stir, Temperature fall obtains yellow wine yeast activating solution to 30 DEG C of activation 18min；
S2. blended liquor is prepared：By impurity removing, cleaning up, pulp is taken out in peeling stoning, and the water for adding 1 times of amount breaks into juice,
Add the yeast of juice quality 4%, stir, fermented 7 days at 26 DEG C, remove pomace, change container after it is close at 16 DEG C
Seal ferment 33 days, blended liquor is obtained through clarification after fermentation ends；
S3. base liquor and blended liquor are mixed, adds white granulated sugar and honey is seasoned processing, obtain fruit flavor yellow rice wine.
Claims (4)
1. a kind of fruit flavor yellow rice wine, it is characterised in that be made up of each component of following weight fraction：42~48 parts of base liquor, blends
13~17 parts of wine, 2~3 parts of white granulated sugar, 4~6 parts of honey.
2. fruit flavor yellow rice wine according to claim 1, it is characterised in that the base liquor by following parts by weight each component
Composition：52~55 parts of milled glutinous broomcorn millet, 24~27 parts of purple rice, 5~9 parts of hawthorn, 7~11 parts of salacca edulis salak, 4~7 parts of cherry.
3. according to the fruit flavor yellow rice wine described in claim 1 or 2, it is characterised in that the blended liquor is each by following parts by weight
Component forms：13~19 parts of miracle fruit, 7~10 parts of honey peach, 3~4 parts of kylin fruit, 1~2 part of red bayberry, 1~2 part of mulberries, lichee
2~3 parts, 5~8 parts of fig, 1~2 part of blueberry.
4. according to the brewing method of the fruit flavor yellow rice wine of claim 1 or 3, it is characterised in that comprise the following steps：
S1. base liquor is prepared：Milled glutinous broomcorn millet, purple rice are soaked into drain well after 15~18h, hawthorn, salacca edulis salak, cherry are gone
Core, clean up, stirred after crushing with milled glutinous broomcorn millet, the purple rice soaked, with food steamer plus cloth steam sprinkle 95 after 20~30min~
100 DEG C of hot water, continue 40~50min of steaming, then to 35~38 DEG C, the yellow wine yeast for adding quality 0.4~0.7% is lived for spreading for cooling
Change liquid, the wheat koji of quality 10~12% and the water of 2 times of quality to be fermented, fermentation time is 38~45 days, through pressure after fermentation ends
Squeeze, filtering decocts wine and obtains base liquor；
The preparation method of the yellow wine yeast activating solution is：Yellow wine yeast is taken to add the clear water of 10~15 times of quality, clear water temperature
For 38~40 DEG C, stir, Temperature fall obtains yellow wine yeast activating solution to 34 DEG C of 15~20min activated below；
S2. blended liquor is prepared：By impurity removing, cleaning up, pulp is taken out in peeling stoning, and the water for adding 1 times of amount breaks into juice,
The yeast of juice quality 3~5% is added, is stirred, is fermented 5~8 days at 25~28 DEG C, removes pomace, after changing container
It is sealed by fermentation 30~35 days at 15~18 DEG C, blended liquor is obtained through clarification after fermentation ends；
S3. base liquor and blended liquor are mixed, adds white granulated sugar and honey is seasoned processing, obtain fruit flavor yellow rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846913.9A CN107475049A (en) | 2017-09-19 | 2017-09-19 | Fruit flavor yellow rice wine and its brewing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710846913.9A CN107475049A (en) | 2017-09-19 | 2017-09-19 | Fruit flavor yellow rice wine and its brewing method |
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| Publication Number | Publication Date |
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| CN107475049A true CN107475049A (en) | 2017-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710846913.9A Pending CN107475049A (en) | 2017-09-19 | 2017-09-19 | Fruit flavor yellow rice wine and its brewing method |
Country Status (1)
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190126A (en) * | 1997-02-04 | 1998-08-12 | 陈昌贵 | Fruit syrup yellow-wine |
| CN1307097A (en) * | 2000-01-23 | 2001-08-08 | 赵景明 | Health wine made from broomcorn millet and grape |
| CN101544941A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry wine and brewing method thereof |
| CN103897956A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Calcium-supplementing and blood-fat-lowering yellow rice wine and preparation method thereof |
-
2017
- 2017-09-19 CN CN201710846913.9A patent/CN107475049A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1190126A (en) * | 1997-02-04 | 1998-08-12 | 陈昌贵 | Fruit syrup yellow-wine |
| CN1307097A (en) * | 2000-01-23 | 2001-08-08 | 赵景明 | Health wine made from broomcorn millet and grape |
| CN101544941A (en) * | 2008-03-27 | 2009-09-30 | 武世新 | Waxberry wine and brewing method thereof |
| CN103897956A (en) * | 2014-03-19 | 2014-07-02 | 如皋市蒲西酒厂 | Calcium-supplementing and blood-fat-lowering yellow rice wine and preparation method thereof |
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Application publication date: 20171215 |