CN1079778A - Utilize the making method of glutinous rice brewing spirit - Google Patents
Utilize the making method of glutinous rice brewing spirit Download PDFInfo
- Publication number
- CN1079778A CN1079778A CN93105143A CN93105143A CN1079778A CN 1079778 A CN1079778 A CN 1079778A CN 93105143 A CN93105143 A CN 93105143A CN 93105143 A CN93105143 A CN 93105143A CN 1079778 A CN1079778 A CN 1079778A
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- China
- Prior art keywords
- glutinous rice
- wine
- making method
- bacterial classification
- brewing spirit
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Abstract
The invention discloses a kind of making method of utilizing the glutinous rice brewing spirit, it is the novel Xiaoqu rice wine that is formed for the raw material brew by high quality white glutinous rice, little song and water.This wine is limpid transparent, and fragrant, sweet, the pure all flavor that enters the mouth is coordinated, and the wine body is abundant, contains trace element and 17 seed amino acids such as the zinc that is of value to HUMAN HEALTH, strontium.Effect with spleen benefiting and strengthen kidney, health care beauty treatment, the starting material wide material sources.This invention provides a new approach for the utilization of glutinous rice.
Description
The present invention relates to a kind of making method of utilizing the glutinous rice brewing spirit.
Through the retrieval of Guangdong Province's scientific information research institute retrieval center, according to investigation such as market and liquor industries, with glutinous rice be the main raw material brew all be yellow rice wine, as the precious board pure mellow wine of moral, pearl health wine, health wine to congradulate one's birthday etc.Do not find that domestic to have with glutinous rice be the liquor of main raw material brew.
Purpose of the present invention just provides a kind of making method of utilizing the glutinous rice brewing spirit, for the utilization of glutinous rice provides new approach.
Technical process of the present invention is:
Screening glutinous rice → cleaning drains → cooks → cool → distiller's yeast prescription → fermentation → distillation → cooling → filtration → warehouse entry → blend → finished product packing
(1) screening glutinous rice:
Select high quality white glutinous rice, remove husk, sandstone and glutinous rice inferior etc. in the glutinous rice with artificial or mechanical means.
(2) cleaning drains:
Clean glutinous rice repeatedly with cold water, remove destarching and mud dirt, be whole white, do not have to glutinous rice with mechanical wind and drip until glutinous rice.
(3) cook:
Glutinous rice after cleaning drained cooks with boiler, keeps loose dry and comfortable not pasty state, not sandwich.
(4) cool:
The steamed sticky rice meal is advisable to non-scald on hand with mechanical wind is cool.
(5) distiller's yeast prescription:
According to different glutinous rice kinds, adopt fragrant and sweet and fermented bacterium, by different usage ratio, the companion goes in the meal to even.
(6) fermentation:
Connect the temperature of bacterial classification: 30～33 ℃ of winters, 28～30 ℃ of summers; Connect bacterial classification quantity: summer 1.0～1.5%, winter 1.5～2.0%; 32～40 ℃ of saccharification temperatures, saccharification time 20～30 hours, 30～38 ℃ of leavening temperatures.
(7) distillation:
By different glutinous rice kinds and different bacterial classifications, grasp the temperature of liquor, 33～35 ℃ of summers, 35～40 ℃ of winters.
(8) cooling:
With natural wind or tube-cooled wine.
(9) filter:
Filter with strainer, make wine reach as clear as crystal.
(10) warehouse entry:
Store as clear as crystal wine warehouse entry storehouse more than 3 months.
Blend (11):
Wine is detected, and by the wine of different shelf liveves, different proportionings are blent.
(12) finished product packing:
To blend the limpid transparent wine in back, pack by every bottle of 0.5kg with bottling machine and dispatch from the factory.
This wine is limpid transparent, and fragrant, sweet, the pure all flavor that enters the mouth is coordinated, and the wine body is abundant, contains trace element and 17 seed amino acids such as the zinc that is of value to HUMAN HEALTH, strontium, has the effect of spleen benefiting and strengthen kidney, health care beauty treatment.
Accompanying drawing is a process flow sheet of the present invention.
The embodiment of this method is as follows:
25 ℃ of room temperatures, choose quality glutinous rice 100kg, remove the husk in the glutinous rice, sandstone and glutinous rice inferior, clean repeatedly with cold water, remove destarching, when glutinous rice is whole white, with fan glutinous rice is blown to nothing and to drip, with boiler glutinous rice being cooked then, will cook glutinous rice with fan again and blow to non-scald on hand, is 29 ℃ by the bacterial classification temperature, by bacterial classification quantity is 1kg, then saccharification, saccharification temperature is 35 ℃, saccharification time is 25 hours, ferment then, leavening temperature is 35 ℃, filters again, makes wine limpid transparent, the kiln envelope is sent into the ground kiln and is stored more than three months, store three months and 12 months wine, mix, dispatch from the factory by every bottle of 0.5kg bottling packing in 4: 6 ratios.Quality product reaches the GB11859 national standard.
Claims (1)
1, a kind of making method of utilizing the glutinous rice brewing spirit is characterized in that:
1. select quality glutinous rice, water cleans, until being whole white;
2. cook glutinous rice, make it keep loose dry and comfortable not pasty state, not sandwich, cool to the glutinous rice non-scald on hand;
3. select fragrant and sweet bacterial classification and fermented bacterium for use, connect the bacterial classification temperature: 30～33 ℃ of winters, 28～30 ℃ of summers, connect bacterial classification quantity: winter 1.5～2.0%, summer 1.0～1.5%, 32～40 ℃ of saccharification temperatures, saccharification time 20～30 hours, 30～38 ℃ of leavening temperatures, the temperature of liquor: 33～35 ℃ of summers, 35～40 ℃ of winters;
4. cool off liquor, filter, make alcohol limpid transparent;
5. warehouse entry stored more than three months, and by the wine of different shelf liveves, different ratios are blent then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105143A CN1079778A (en) | 1993-04-24 | 1993-04-24 | Utilize the making method of glutinous rice brewing spirit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93105143A CN1079778A (en) | 1993-04-24 | 1993-04-24 | Utilize the making method of glutinous rice brewing spirit |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1079778A true CN1079778A (en) | 1993-12-22 |
Family
ID=4985583
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93105143A Pending CN1079778A (en) | 1993-04-24 | 1993-04-24 | Utilize the making method of glutinous rice brewing spirit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1079778A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102391923A (en) * | 2011-11-23 | 2012-03-28 | 凤山盘阳河实业有限公司 | Rice wine and production process thereof |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
| CN103627573A (en) * | 2013-11-01 | 2014-03-12 | 贵州省黎平县侗乡米业有限公司 | Preparation method of kam sweet rice cellar wine |
| CN105969569A (en) * | 2016-03-18 | 2016-09-28 | 安徽金种子酒业股份有限公司 | Tea-flavored white spirit and preparation method thereof |
| CN106281852A (en) * | 2016-08-21 | 2017-01-04 | 桐庐富莲农业开发有限公司 | A kind of long shelf-life rice wine |
| CN106520498A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Brewing method of Luzhou-flavor liquor |
| CN107446760A (en) * | 2017-09-29 | 2017-12-08 | 雷山县苗家草本曲酒业有限公司 | A kind of draft distiller's yeast rice wine and preparation method thereof |
| CN112592787A (en) * | 2020-11-24 | 2021-04-02 | 含山县铜闸镇鑫禾供销合作社有限公司 | White spirit brewing method |
-
1993
- 1993-04-24 CN CN93105143A patent/CN1079778A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102391923A (en) * | 2011-11-23 | 2012-03-28 | 凤山盘阳河实业有限公司 | Rice wine and production process thereof |
| CN102732406A (en) * | 2012-07-20 | 2012-10-17 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
| CN102732406B (en) * | 2012-07-20 | 2013-07-10 | 梅县莲泉酒液酿制有限公司 | Sticky-rice-flavor-type liqueur brewing method |
| CN103627573A (en) * | 2013-11-01 | 2014-03-12 | 贵州省黎平县侗乡米业有限公司 | Preparation method of kam sweet rice cellar wine |
| CN103627573B (en) * | 2013-11-01 | 2015-04-22 | 贵州省黎平县侗乡米业有限公司 | Preparation method of kam sweet rice cellar wine |
| CN105969569A (en) * | 2016-03-18 | 2016-09-28 | 安徽金种子酒业股份有限公司 | Tea-flavored white spirit and preparation method thereof |
| CN106281852A (en) * | 2016-08-21 | 2017-01-04 | 桐庐富莲农业开发有限公司 | A kind of long shelf-life rice wine |
| CN106520498A (en) * | 2016-12-08 | 2017-03-22 | 彭万洪 | Brewing method of Luzhou-flavor liquor |
| CN107446760A (en) * | 2017-09-29 | 2017-12-08 | 雷山县苗家草本曲酒业有限公司 | A kind of draft distiller's yeast rice wine and preparation method thereof |
| CN107446760B (en) * | 2017-09-29 | 2020-12-01 | 雷山县苗家草本曲酒业有限公司 | Herbal distiller's yeast rice wine and preparation method thereof |
| CN112592787A (en) * | 2020-11-24 | 2021-04-02 | 含山县铜闸镇鑫禾供销合作社有限公司 | White spirit brewing method |
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