CN110885732A - Roxburgh rose rice wine and preparation method thereof - Google Patents
Roxburgh rose rice wine and preparation method thereof Download PDFInfo
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- CN110885732A CN110885732A CN201911417398.8A CN201911417398A CN110885732A CN 110885732 A CN110885732 A CN 110885732A CN 201911417398 A CN201911417398 A CN 201911417398A CN 110885732 A CN110885732 A CN 110885732A
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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
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
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- 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
- C12G3/021—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn
- C12G3/022—Preparation of other alcoholic beverages by fermentation of botanical family Poaceae, e.g. wheat, millet, sorghum, barley, rye, or corn of botanical genus Oryza, e.g. rice
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- 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
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
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- 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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Abstract
The invention discloses a roxburgh rose rice wine which comprises the following raw materials in parts by weight: 8-10 parts of roxburgh rose, 6-7 parts of passion fruit, 6-8 parts of rice, 24-26 parts of glutinous rice, 14-16 parts of corn and 3-4 parts of dendrobium flower, wherein the roxburgh rose rice wine is prepared by the steps of preparation of roxburgh rose, preparation of passion fruit, rice steaming, mixing, wine taking, re-fermentation and blending, glutinous rice and roxburgh rose pulp are fermented, passion fruit pulp and dendrobium flower are added in the fermentation process, the fragrance and nutrient substances of the rice wine are improved through the passion fruit and the roxburgh rose, the dendrobium flower is soaked in the rice wine at the later stage of fermentation, so that the effective components of the dendrobium flower are fully dissolved in the rice wine, and the rice wine residues and the corn are re-fermented and distilled to further extract the nutrient components in the roxburgh rose and the passion fruit.
Description
Technical Field
The invention belongs to the technical field of feeds, and particularly relates to roxburgh rose rice wine and a preparation method thereof.
Background
Rice wine is also called fermented glutinous rice or sweet wine. This is known as "carignan" in the old age. Is brewed by glutinous rice and is a traditional special wine in Han nationality.
The main raw material is glutinous rice, so it is also called glutinous rice wine. The fermented glutinous rice is generally called as rice wine or sweet wine in the north, and is fermented by mixing steamed glutinous rice with wine yeast (a special microorganism yeast), so that the fermented glutinous rice wine is simple in brewing process and fragrant, sweet and mellow in taste. The alcohol content is extremely low, so the wine is deeply loved by people. China uses high-quality coarse glutinous rice for brewing wine, the long history of over one thousand years is available, rice wine becomes a daily drink for peasants, and modern rice wine is produced industrially.
Because rice wine usually tastes slightly and has no aftertaste, the rice wine is often used as a beverage, and the traditional brewing process of rice wine causes the rice wine to lack market competitiveness.
Disclosure of Invention
The invention aims to overcome the problems and provide the roxburgh rose rice wine which is rich in fruit aroma, rich in nutrition and cool in taste.
The invention also aims to provide a preparation method of the roxburgh rose rice wine.
The invention relates to roxburgh rose rice wine which comprises the following raw materials in parts by weight: 8-10 parts of rosa roxburghii tratt, 6-7 parts of passion fruit, 6-8 parts of rice, 24-26 parts of glutinous rice, 14-16 parts of corn and 3-4 parts of dendrobium flower.
The invention relates to a preparation method of roxburgh rose rice wine, which comprises the following steps:
(1) preparing roxburgh rose: cleaning 8-10 parts of roxburgh rose, removing mustard base, and making into roxburgh rose pulp in a crusher for later use;
(2) preparing passion fruit: 6-7 parts of passion fruit, removing flesh, drying and crushing peel, and refrigerating and storing the flesh for later use;
(3) rice steaming: steaming 6-8 parts of red rice and 24-26 parts of glutinous rice for 30-50 minutes, and cooling to 30-34 ℃ for later use;
(5) mixing: adding yeast and roxburgh rose pulp into the cooled steamed rice according to 0.3-0.5% of the weight of the steamed rice, crushing to obtain passion fruit peel, uniformly stirring, putting the materials into a container, sealing and fermenting for 6-8 days, pouring passion fruit pulp into the container, continuously fermenting for 2 days, digging a wine pit with the depth of 10-14cm in the middle of the fermented materials, wrapping 3-4 parts of dendrobium flower with gauze, putting the mixture into the wine pit, continuously sealing and fermenting for 3-4 days, and stopping fermentation;
(6) taking wine: after fermentation, carrying out solid-liquid separation, storing the liquor A at the temperature of 4 ℃, and collecting the liquor residue for later use;
(7) and (3) fermenting again: steaming 14-16 parts of corn, mixing with the wine residue obtained in the step (6), adding yeast according to 0.2% of the total amount of the corn and the wine residue, fermenting for 8-10 days, distilling to obtain wine liquid B, and storing at 14-16 deg.C for 5-7 days for later use;
(8) hooking and adjusting: blending the liquor A and the liquor B according to the proportion of 3:1 to obtain the roxburgh rose rice wine.
The roxburgh rose rice wine is characterized in that the rice medicine is red rice.
The roxburgh rose rice wine is characterized in that the yeast is a Xiaoqu yeast.
The roxburgh rose rice wine is characterized in that the container is a ceramic jar.
Compared with the prior art, has obvious beneficial effect, can know from above technical scheme: according to the invention, glutinous rice and roxburgh rose pulp are fermented, passion fruit pulp and dendrobium flower are added in the fermentation process, the fragrance and nutrient substances of the rice wine are improved through the passion fruit and roxburgh rose, the dendrobium flower is soaked in the rice wine in the later stage of fermentation, so that the effective components of the dendrobium flower are fully dissolved in the rice wine, and the rice wine residues and corn are re-fermented and distilled in the later stage, so that the nutrient components in the roxburgh rose and the roxburgh rose fruit are further extracted.
Detailed Description
Example 1
A Rosa roxburghii rice wine is prepared by the following steps:
(1) preparing roxburgh rose: cleaning 10Kg of roxburgh rose, removing mustard pedicel, and making into roxburgh rose pulp in a crusher for later use;
(2) preparing passion fruit: 6Kg of passion fruit is dried, crushed and peeled after removing pulp, and the pulp is stored in a cold storage way for later use;
(3) rice steaming: steaming 8Kg of red rice and 24Kg of glutinous rice for 50 minutes, and cooling to 30 ℃ for later use;
(5) mixing: adding yeast and roxburgh rose pulp into the cooled steamed rice according to 0.5 percent of the weight of the steamed rice, crushing to obtain passion fruit peel, uniformly stirring, putting the materials into a container, sealing and fermenting for 6 days, pouring passion fruit pulp into the container, continuously fermenting for 2 days, digging a wine pit with the depth of 14cm in the middle of the fermented materials, wrapping 3Kg of dendrobium flower with gauze, putting the wrapped dendrobium flower into the wine pit, continuously sealing and fermenting for 4 days, and stopping fermentation;
(6) taking wine: after fermentation, carrying out solid-liquid separation, storing the liquor A at the temperature of 4 ℃, and collecting the liquor residue for later use;
(7) and (3) fermenting again: steaming 14Kg of corn, mixing with the wine residue obtained in the step (6), adding yeast according to 0.2% of the total amount of the corn and the wine residue, fermenting for 10 days, distilling to obtain wine B, and storing at 14 ℃ for 7 days for later use;
(8) hooking and adjusting: blending the liquor A and the liquor B according to the proportion of 3:1 to obtain the roxburgh rose rice wine.
Example 2
A Rosa roxburghii rice wine is prepared by the following steps:
(1) preparing roxburgh rose: cleaning 9Kg of roxburgh rose, removing mustard pedicel, and making into roxburgh rose pulp in a crusher for later use;
(2) preparing passion fruit: 6.4Kg of passion fruit is dried, crushed and peeled after removing pulp, and the pulp is stored in a cold storage way for later use;
(3) rice steaming: steaming 7.2Kg of red rice and 25Kg of glutinous rice for 45 minutes, and cooling to 33 ℃ for later use;
(5) mixing: adding yeast and roxburgh rose pulp into the cooled steamed rice according to 0.4 percent of the weight of the steamed rice, crushing to obtain passion fruit peel, uniformly stirring, putting the materials into a container, sealing and fermenting for 7 days, pouring passion fruit pulp into the container, continuously fermenting for 2 days, digging a wine pit with the depth of 13cm in the middle of the fermented materials, wrapping 3.2Kg of dendrobium flower with gauze, putting the wrapped dendrobium flower into the wine pit, continuously sealing and fermenting for 3 days, and stopping fermentation;
(6) taking wine: after fermentation, carrying out solid-liquid separation, storing the liquor A at the temperature of 4 ℃, and collecting the liquor residue for later use;
(7) and (3) fermenting again: steaming 15Kg of corn, mixing with the wine residue obtained in step (6), adding yeast in an amount of 0.2% of the total amount of the corn and the wine residue, fermenting for 9 days, distilling to obtain wine B, and storing at 15 deg.C for 6 days;
(8) hooking and adjusting: blending the liquor A and the liquor B according to the proportion of 3:1 to obtain the roxburgh rose rice wine.
Example 3
A Rosa roxburghii rice wine is prepared by the following steps:
(1) preparing roxburgh rose: cleaning 8Kg of roxburgh rose, removing mustard pedicel, and making into roxburgh rose pulp in a crusher for later use;
(2) preparing passion fruit: 7Kg of passion fruit is dried, crushed and peeled after removing pulp, and the pulp is stored in a cold storage way for later use;
(3) rice steaming: steaming 6Kg of red rice and 26Kg of glutinous rice for 30 minutes, and cooling to 34 ℃ for later use;
(5) mixing: adding yeast and roxburgh rose pulp into the cooled steamed rice according to 0.3 percent of the weight of the steamed rice, crushing to obtain passion fruit peel, uniformly stirring, putting the materials into a container, sealing and fermenting for 8 days, pouring passion fruit pulp into the container, continuously fermenting for 2 days, digging a wine pit with the depth of 10cm in the middle of the fermented materials, wrapping 4Kg of dendrobium flower with gauze, putting the wrapped dendrobium flower into the wine pit, continuously sealing and fermenting for 3 days, and stopping fermentation;
(6) taking wine: after fermentation, carrying out solid-liquid separation, storing the liquor A at the temperature of 4 ℃, and collecting the liquor residue for later use;
(7) and (3) fermenting again: steaming 16Kg of corn, mixing with the wine residue obtained in the step (6), adding yeast according to 0.2% of the total amount of the corn and the wine residue, fermenting for 8 days, distilling to obtain wine B, and storing at 16 ℃ for 5 days for later use;
(8) hooking and adjusting: blending the liquor A and the liquor B according to the proportion of 3:1 to obtain the roxburgh rose rice wine.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the present invention without departing from the technical spirit of the present invention.
Claims (5)
1. The roxburgh rose rice wine comprises the following raw materials in parts by weight: 8-10 parts of rosa roxburghii tratt, 6-7 parts of passion fruit, 6-8 parts of rice, 24-26 parts of glutinous rice, 14-16 parts of corn and 3-4 parts of dendrobium flower.
2. The method for preparing roxburgh rose rice wine as claimed in claim 1, comprising the following steps:
(1) preparing roxburgh rose: cleaning 8-10 parts of roxburgh rose, removing mustard base, and making into roxburgh rose pulp in a crusher for later use;
(2) preparing passion fruit: 6-7 parts of passion fruit, removing flesh, drying and crushing peel, and refrigerating and storing the flesh for later use;
(3) rice steaming: steaming 6-8 parts of red rice and 24-26 parts of glutinous rice for 30-50 minutes, and cooling to 30-34 ℃ for later use;
(5) mixing: adding yeast and roxburgh rose pulp into the cooled steamed rice according to 0.3-0.5% of the weight of the steamed rice, crushing to obtain passion fruit peel, uniformly stirring, putting the materials into a container, sealing and fermenting for 6-8 days, pouring passion fruit pulp into the container, continuously fermenting for 2 days, digging a wine pit with the depth of 10-14cm in the middle of the fermented materials, wrapping 3-4 parts of dendrobium flower with gauze, putting the mixture into the wine pit, continuously sealing and fermenting for 3-4 days, and stopping fermentation;
(6) taking wine: after fermentation, carrying out solid-liquid separation, storing the liquor A at the temperature of 4 ℃, and collecting the liquor residue for later use;
(7) and (3) fermenting again: steaming 14-16 parts of corn, mixing with the wine residue obtained in the step (6), adding yeast according to 0.2% of the total amount of the corn and the wine residue, fermenting for 8-10 days, distilling to obtain wine liquid B, and storing at 14-16 deg.C for 5-7 days for later use;
(8) hooking and adjusting: blending the liquor A and the liquor B according to the proportion of 3:1 to obtain the roxburgh rose rice wine.
3. The roxburgh rose rice wine as claimed in claim 1, which is characterized in that: the rice drug is red rice.
4. The roxburgh rose rice wine as claimed in claim 1, which is characterized in that: the starter is a Xiaoqu starter.
5. The roxburgh rose rice wine as claimed in claim 1, which is characterized in that: the container is a ceramic cylinder.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911417398.8A CN110885732A (en) | 2019-12-31 | 2019-12-31 | Roxburgh rose rice wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647565A (en) * | 2021-08-18 | 2021-11-16 | 皖西学院 | Preparation method of oat fermented glutinous rice |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113647565A (en) * | 2021-08-18 | 2021-11-16 | 皖西学院 | Preparation method of oat fermented glutinous rice |
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Application publication date: 20200317 |
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