CN111019791A - Preparation method of mulberry, glutinous rice and red koji wine - Google Patents
Preparation method of mulberry, glutinous rice and red koji wine Download PDFInfo
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Abstract
The invention discloses a method for making mulberry, glutinous rice and red koji wine, which comprises the following steps: step one, soaking rice; step two, steaming rice; step three, spreading the steamed glutinous rice for cooling; step four, mixing the white yeast rice and the red yeast rice with the spread and cooled glutinous rice, and then putting the mixture into a vat; step five, fermentation: overlapping clean white cloth and super filter paper together to cover the cylinder opening of the ceramic cylinder and binding tightly for fermentation; step six, mulberry treatment: selecting fresh and mature mulberries, cleaning, airing, mixing the mulberries with rice wine with the weight of 15-40% of the mulberries, wherein the degree of the rice wine is 28-35 degrees, squeezing to obtain juice, and mixing residues and the juice to form mulberry juice; seventhly, fermenting again: after the glutinous rice in the pottery jar is fermented to obtain soup, the mulberry juice with the weight 5-6 times that of the coarse glutinous rice is added immediately, and the mixture is stirred uniformly and fermented again; step eight, filtering; step nine, clarification; step ten, sterilizing; eleventh, canning. The brewed wine has rich nutrition, pure taste and high drinking safety.
Description
Technical Field
The invention relates to the technical field of brewing, in particular to a method for making mulberry glutinous rice red koji wine.
Background
Mulberries, also known as mulberries, jujubes, mulberries and the like, are mature clusters of mulberries (Morus alba Linn.) belonging to the family Moraceae, are mostly purple or black oval fig, are about 1-2.5 cm long, and have thick juice like honey, sweet and sour fragrance and rich nutritional ingredients. The scientific identification shows that the fresh fruits contain a large amount of free acid and 16 amino acids, and also contain mineral substances and trace elements such as zinc, iron, calcium, manganese and the like which are lacked by human bodies, carotene, fructose, glucose, succinic acid pectin, cellulose and the like, so the fresh fruits are known as third-generation fruits together with sea buckthorn, raspberry and the like. Is listed as one of the agricultural products with homology of medicine and food which are not only food but also medicine by the national ministry of health.
Glutinous rice, also called glutinous rice, is the hulled kernel of rice (glutinous rice) of the Gramineae family. Glutinous rice is the main raw material for brewing fermented glutinous rice (sweet rice wine). Glutinous rice contains protein, fat, saccharide, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, starch, etc. According to the traditional Chinese medicine, the glutinous rice is warm in nature and sweet in taste, enters lung and spleen channels, has the effects of tonifying deficiency, enriching blood, tonifying spleen and warming stomach, and is a mild tonic.
Nowadays, in the technical field of wine making, people begin to make various health-care fruit wines rich in nutrient components by utilizing mulberries, sticky rice and other raw materials. If the Chinese invention application with patent number 201810198260.2 and name 'mulberry and glutinous rice health wine and preparation method thereof' is disclosed 24.8.8.2018, the preparation method comprises the following steps:
a. soaking Oryza Glutinosa, fructus Zizaniae Caduciflorae, semen Sesami Niger, rhizoma Dioscoreae and fructus Jujubae in water, adding water, steaming, cooling with appropriate amount of cold boiled water to 30-35 deg.C, adding Saccharomyces cerevisiae, stirring, adding into a container, digging a horn-shaped cavity with appropriate size in the middle, and fermenting for 2-3 days to obtain mash;
b. cleaning red dates, mulberries, blueberries and blackcurrants, crushing by using a crusher, putting into a fermentation tank, and adding a proper amount of sulfur dioxide for sterilization to obtain fruit mash;
c. mixing the saccharified mash obtained in the step a and the fruit mash obtained in the step b, stirring uniformly, adding honey and white granulated sugar, continuing fermenting for 48h at 25-30 ℃, pumping the supernatant into another fermentation tank for post-fermentation, keeping at 20-25 ℃, fermenting for 13-15d, and extracting the supernatant to obtain glutinous rice wine;
d. and c, sterilizing the glutinous rice wine obtained in the step c for 10s at 121 ℃ to obtain a finished product.
In the second step of the preparation method, the red dates, the mulberries, the blueberries and the blackcurrants are cleaned, crushed by a crusher, put into a fermentation tank, and added with a proper amount of sulfur dioxide for sterilization to obtain fruit mash; the fruit wine brewed by the method has the problems of safety, fermentation to obtain fermented wine, long manufacturing time, changed nutrition cost and difficult control of the taste after brewing due to the fact that sulfur dioxide is added for sterilization to cause sulfur dioxide residue.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of mulberry glutinous rice red koji wine which is rich in nutrition, pure in taste and high in drinking safety.
In order to achieve the purpose, the technical scheme of the invention is as follows: a preparation method of mulberry, glutinous rice and red koji wine comprises the following steps:
step one, soaking rice: selecting fresh moldless rough glutinous rice, washing, and soaking in tap water at normal temperature for 6-8 hours;
step two, rice steaming: steaming the soaked coarse glutinous rice;
step three, spreading for cooling: spreading the steamed glutinous rice, and spreading to cool to the temperature of 30-35 ℃;
step four, stirring the yeast and placing the yeast in a cylinder: weighing white yeast rice according to the weight of 0.3% -0.5% of the coarse glutinous rice, weighing red yeast rice according to the weight of 1% -2% of the coarse glutinous rice, uniformly mixing the white yeast rice and the red yeast rice, uniformly scattering the mixture on the glutinous rice spread in the second step, manually and uniformly stirring the white yeast rice, the red yeast rice and the glutinous rice spread in the second step, then stacking the mixture into a clean pottery jar, and leaving a hole in the middle of the glutinous rice in the pottery jar without pressing;
step five, fermentation: overlapping a clean white cloth and super filter paper together to cover the opening of the ceramic jar, binding tightly, and fermenting the ceramic jar in an environment of about 30-35 ℃ for 11-18 hours to ferment the cooked glutinous rice to obtain soup;
step six, mulberry treatment: selecting fresh and mature mulberries, cleaning, airing, mixing the mulberries with rice wine with the weight of 15-40% of the mulberries, wherein the degree of the rice wine is 28-35 degrees, squeezing to obtain juice, and mixing residues and the juice to form mulberry juice;
seventhly, fermenting again: after glutinous rice in the pottery jar is fermented to obtain soup, adding 5-6 times of mulberry juice by weight of the coarse glutinous rice immediately, stirring uniformly, overlapping clean white cloth and super filter paper together to cover the mouth of the pottery jar, binding tightly, and fermenting for 8-12 days to completely ferment rice grains;
step eight, filtering: after fermentation, putting the fermented mash into a filter for squeezing and filtering;
step nine, clarification: putting the filtered wine into a pottery jar, overlapping a plastic film and kraft paper to cover the jar opening of the pottery jar for containing the wine, binding tightly to form a seal, putting the pottery jar for containing the wine into a refrigerating chamber with the temperature of 2-4 ℃, standing for 3-5 days, standing and clarifying;
step ten, sterilization: extracting the clarified supernatant liquor, and sterilizing through a snake-shaped jacket sterilizing tube at the temperature of 90-100 ℃;
eleventh, canning: and filling the sterilized wine liquid into a packaging bottle.
In the sixth step, sodium ascorbate is added into the rice wine in an amount of 0.1-0.7% by weight of the mulberry before the mulberry is mixed with the rice wine. The freshness of the mulberry is further kept and the spoilage is prevented through the antioxidation and color protection effects of the sodium ascorbate and the combined action of rice wine sterilization and air isolation. The brewed mulberry, glutinous rice and red koji wine has the advantages of pure taste, better mouthfeel, better color and luster, and vitamin C increase.
Further, the rice soaking in the first step is to soak the coarse glutinous rice in a wooden barrel or a plastic barrel, wherein the water level of the rice soaking is 8-10 cm higher than the rice level, and the temperature of tap water is 20-25 ℃. So as to ensure the soaking effect of the coarse glutinous rice.
Preferably, in the second step, the steamed degree of the coarse glutinous rice is as follows: the rice grains are intact, non-sticky and non-half-cooked. So as to be beneficial to uniformly stirring the white yeast rice and the red yeast rice, piling the mixture into a pottery jar and carrying out subsequent fermentation operation.
Further, the pottery jar in the fourth step and the pottery jar in the ninth step are disinfected by boiled water for 0.5 to 1 hour and then used. So as to ensure the cleanliness of the pottery jar.
Preferably, the pore diameter of the super filter paper is as follows: 30 to 50 μm. To ensure that the external environment does not affect the fermented wine.
And further, after the clarification in the ninth step, wine liquid blending is firstly carried out and then sterilization is carried out, wherein the wine liquid blending mode is that supernatant wine liquid after clarification in different pottery jars is extracted to enter the same clean stainless steel tank body and then is uniformly stirred. Thus ensuring that the alcoholic strength and the quality of the same batch of wine are the same.
Further, aging the filled wine liquid, and placing the packaging bottle with the wine liquid in a room temperature environment of 20-30 ℃ for 180-day and 240-day aging. The taste of the wine is further improved.
And further, in the step ten, after the clarified supernatant liquor is extracted, secondary filtration is carried out, and then the supernatant liquor is sterilized for 20 to 30 seconds through a snake-shaped jacket sterilizing tube at the temperature of between 90 and 100 ℃.
Further, the canning in the eleventh step is that the liquor sterilized by the snake-shaped jacket sterilizing tube at the temperature of between 90 and 100 ℃ is cooled to between 65 and 68 ℃ by the other snake-shaped jacket cooling tube and then directly canned into glass bottles or porcelain bottles, and the glass bottles or the porcelain bottles are sealed. Therefore, the sterilized wine can be prevented from being polluted.
And further, standing the sealed glass bottle or porcelain bottle upside down for 1-2 minutes, then standing the glass bottle or porcelain bottle upside down, and then cooling the glass bottle or porcelain bottle in a spraying mode. Can utilize the wine liquid of high temperature to carry out sterilization and disinfection to the bottleneck of glass bottle or vase like this, can also produce certain vacuum through spraying rapid cooling and make in glass bottle or the vase, further improve and preserve the effect.
The invention has the following beneficial effects:
1. in the mulberry treatment, rice wine with the alcohol content of 28-35 degrees and dried mulberries are mixed, extruded and squeezed to obtain juice, and then residues and the juice are mixed together to form mulberry juice. Therefore, the mulberry can be well sterilized, the mulberry is isolated from the air, the original taste of the mulberry juice is well preserved, and the mulberry juice is prevented from being rotten. The mulberry juice and the glutinous rice fermented to obtain the soup are mixed, stirred and fermented again, so that the fermentation speed can be increased, the freshness of the mulberry is kept, and the brewed wine has purer mulberry taste.
2. Meanwhile, the white yeast rice, the red yeast rice and the glutinous rice are mixed and fermented, so that the fermentation is quicker and more sufficient, and the taste of the brewed wine can be improved.
3. In the fermentation and re-fermentation processes, clean white cloth and super filter paper are overlapped together to cover the cylinder opening of the ceramic cylinder and are tightly bound, and the influence of the external environment on the fermented materials can be prevented to the maximum extent through the filtering action of the super filter paper, so that the fermentation effect is ensured.
4. Further, by means of rice wine, sodium ascorbate and subsequent sterilization means, sulfur dioxide residues caused by the fact that sulfur dioxide is added to sterilize mulberries in the traditional method are avoided, and the drinking safety of the brewed wine is greatly improved.
5. The brewed wine not only retains the existing nutritional ingredients of the glutinous rice, but also increases the beneficial ingredients of the mulberry, so that the brewed wine has richer nutrition and better taste.
Therefore, the wine brewed by the invention has rich nutrition, pure taste and high drinking safety.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments.
Embodiment 1, a method for making mulberry, sticky rice and red koji wine, comprising the following steps:
step one, soaking rice: selecting fresh moldless rough glutinous rice, washing, and soaking in tap water at normal temperature for 6 hours;
step two, rice steaming: steaming the soaked coarse glutinous rice;
step three, spreading for cooling: spreading the steamed glutinous rice, and cooling to 30 deg.C;
step four, stirring the yeast and placing the yeast in a cylinder: weighing white yeast rice according to the weight of 0.3% of the coarse glutinous rice, weighing red yeast rice according to the weight of 1% of the coarse glutinous rice, uniformly mixing the white yeast rice and the red yeast rice, then uniformly spreading the mixture on the glutinous rice spread in the second step, manually and uniformly stirring the white yeast rice, the red yeast rice and the glutinous rice spread in the second step, then stacking the mixture into a clean pottery jar, and leaving a hole in the middle of the glutinous rice in the pottery jar without pressing;
step five, fermentation: overlapping a clean white cloth and super filter paper together to cover the opening of the ceramic jar, binding tightly, and fermenting the ceramic jar in an environment at about 30 ℃ for 16 hours to ferment the cooked glutinous rice to obtain soup;
step six, mulberry treatment: selecting fresh and mature mulberries, cleaning, airing (the airing degree is that water drops cannot be seen on the surfaces of the mulberries), mixing the mulberries with rice wine with the weight of 15% of the mulberries, and adding sodium ascorbate with the weight of 0.7% of the mulberries into the rice wine before mixing the mulberries with the rice wine; the degree of the rice wine is 35 degrees, then squeezing and juicing are carried out, and the residues and the juice are mixed together to form mulberry juice;
seventhly, fermenting again: after glutinous rice in the pottery jar is fermented to obtain soup, adding the mulberry juice with the weight 6 times that of the coarse glutinous rice, uniformly stirring, overlapping clean white cloth and super filter paper together to cover the opening of the pottery jar, binding tightly for secondary fermentation for 8 days, and completely fermenting the rice grains;
step eight, filtering: after fermentation, putting the fermented mash into a filter for squeezing and filtering;
step nine, clarification: putting the filtered wine into a pottery jar, overlapping a food-grade plastic film and kraft paper to cover the jar opening of the pottery jar for containing the wine, binding tightly to form a seal, putting the pottery jar for containing the wine into a refrigerating chamber at 4 ℃, standing for 4 days, standing and clarifying;
mixing the clarified supernatant liquor in different pottery jars into the same clean stainless steel tank, and stirring;
step ten, sterilization: after the clear supernatant liquor in the stainless steel tank body is extracted, secondary filtration is firstly carried out, and then the supernatant liquor is sterilized for 20 seconds through a snake-shaped jacket sterilizing tube at the temperature of 100 ℃;
eleventh, canning: cooling the liquor sterilized by the 100 ℃ snake-shaped jacket sterilizing tube to 65 ℃ by another snake-shaped jacket cooling tube, directly canning into a glass bottle or a porcelain bottle, sealing and sealing; the sealed glass bottle or porcelain bottle is inverted and kept for 1-2 minutes, then is placed back to the right position, and then is cooled in a spraying mode;
and finally, ageing the wine liquid filled in the glass bottle or the porcelain bottle, and placing the glass bottle or the porcelain bottle filled with the wine liquid in a room temperature environment of about 25 ℃ for 220 days for ageing.
The step one rice soaking step is to soak the coarse glutinous rice in a wooden barrel or a plastic barrel, wherein the water surface of the soaked rice is 10cm higher than the rice surface, and the temperature of tap water is 22 ℃.
Step two, the steaming degree of the coarse glutinous rice is as follows: the rice grains are intact, non-sticky and non-half-cooked.
And disinfecting the pottery jar in the fourth step and the pottery jar in the ninth step by boiled water for 1 hour before using.
Preferably, the pore size of the ultra-filter paper is 30 micrometers.
The stainless steel tank body is sterilized by introducing steam for 20 minutes and then used.
The wine brewed by the mulberry, glutinous rice and red koji wine prepared by the embodiment has the alcohol content of about 18 degrees, the wine body is dark brown, the mulberry is thick in taste, certain sweetness is realized, and the taste is pure.
Embodiment 2, a method for making mulberry, sticky rice and red koji wine, comprising the following steps:
step one, soaking rice: selecting fresh moldless rough glutinous rice, washing, and soaking in tap water at normal temperature for 8 hours;
step two, rice steaming: steaming the soaked coarse glutinous rice;
step three, spreading for cooling: spreading the steamed glutinous rice, and cooling to 35 deg.C;
step four, stirring the yeast and placing the yeast in a cylinder: weighing white yeast rice according to the weight of 0.5% of the coarse glutinous rice, weighing red yeast rice according to the weight of 2% of the coarse glutinous rice, uniformly mixing the white yeast rice and the red yeast rice, then uniformly spreading the mixture on the glutinous rice spread in the second step, manually stirring the white yeast rice, the red yeast rice and the glutinous rice spread in the second step uniformly, then stacking the mixture into a clean pottery jar, and leaving a hole in the middle of the glutinous rice in the pottery jar without pressing;
step five, fermentation: overlapping a clean white cloth and super filter paper together to cover the opening of the ceramic jar, binding tightly, and fermenting the ceramic jar in an environment of about 35 ℃ for 12 hours to ferment the cooked glutinous rice to obtain soup;
step six, mulberry treatment: selecting fresh and mature mulberries, cleaning, airing (the airing degree is that water drops cannot be seen on the surfaces of the mulberries), mixing the mulberries with rice wine with the weight of 40% of the mulberries, and adding sodium ascorbate with the weight of 0.1% of the mulberries into the rice wine before mixing the mulberries with the rice wine; the degree of the rice wine is 30 degrees, then the rice wine is squeezed and juiced, and the residue and the juice are mixed together to form mulberry juice;
seventhly, fermenting again: after glutinous rice in the pottery jar is fermented to obtain soup, adding 5 times of mulberry juice by weight of the coarse glutinous rice immediately, stirring uniformly, overlapping clean white cloth and super filter paper together to cover the mouth of the pottery jar, binding tightly for secondary fermentation for 10 days, and completely fermenting the rice grains;
step eight, filtering: after fermentation, putting the fermented mash into a filter for squeezing and filtering;
step nine, clarification: putting the filtered wine into a pottery jar, overlapping a food-grade plastic film and kraft paper to cover the jar opening of the pottery jar for containing the wine, binding tightly to form a seal, putting the pottery jar for containing the wine into a refrigerating chamber at 4 ℃, standing for 4 days, standing and clarifying;
mixing the clarified supernatant liquor in different pottery jars into the same clean stainless steel tank, and stirring;
step ten, sterilization: after the clear supernatant liquor in the stainless steel tank body is extracted, secondary filtration is firstly carried out, and then sterilization is carried out for 30 seconds through a 90 ℃ snake-shaped jacket sterilization tube;
eleventh, canning: cooling the liquor sterilized by the sterilizing tube with the snake-shaped jacket at 90 ℃ to 65 ℃ by the cooling tube with the other snake-shaped jacket, directly canning into a glass bottle or a porcelain bottle, sealing and sealing; the sealed glass bottle or porcelain bottle is inverted for 2 minutes, then is placed back to the right position, and then is cooled by a spraying mode;
and finally, ageing the wine liquid filled in the glass bottle or the porcelain bottle, and placing the glass bottle or the porcelain bottle filled with the wine liquid in a room temperature environment of about 30 ℃ for 200 days for ageing.
The step one rice soaking step is to soak the coarse glutinous rice in a wooden barrel or a plastic barrel, wherein the water surface of the soaked rice is 8cm higher than the rice surface, and the temperature of tap water is 25 ℃.
Step two, the steaming degree of the coarse glutinous rice is as follows: the rice grains are intact, non-sticky and non-half-cooked.
And disinfecting the pottery jar in the fourth step and the pottery jar in the ninth step by boiled water for 1 hour before using.
Preferably, the pore size of the ultra-filter paper is 50 microns.
The stainless steel tank body is used after being disinfected by introducing steam.
The wine brewed by the mulberry, glutinous rice and red koji wine prepared by the embodiment has the alcohol content of about 16 degrees, dark brown color, thick mulberry taste, certain sweetness and pure taste.
The above are only two preferred embodiments of the present invention, and those skilled in the art will be able to make equivalent changes to the claims and fall within the scope of the present invention.
Claims (10)
1. A preparation method of mulberry, glutinous rice and red koji wine comprises the following steps:
step one, soaking rice: selecting fresh moldless rough glutinous rice, washing, and soaking in tap water at normal temperature for 6-8 hours;
step two, rice steaming: steaming the soaked coarse glutinous rice;
step three, spreading for cooling: spreading the steamed glutinous rice, and spreading to cool to the temperature of 30-35 ℃;
step four, stirring the yeast and placing the yeast in a cylinder: weighing white yeast rice according to the weight of 0.3% -0.5% of the coarse glutinous rice, weighing red yeast rice according to the weight of 1% -2% of the coarse glutinous rice, uniformly mixing the white yeast rice and the red yeast rice, uniformly scattering the mixture on the glutinous rice spread in the second step, manually and uniformly stirring the white yeast rice, the red yeast rice and the glutinous rice spread in the second step, then stacking the mixture into a clean pottery jar, and leaving a hole in the middle of the glutinous rice in the pottery jar without pressing;
step five, fermentation: overlapping a clean white cloth and super filter paper together to cover the opening of the ceramic jar, binding tightly, and fermenting the ceramic jar in an environment of about 30-35 ℃ for 11-18 hours to ferment the cooked glutinous rice to obtain soup;
step six, mulberry treatment: selecting fresh and mature mulberries, cleaning, airing, mixing the mulberries with rice wine with the weight of 15-40% of the mulberries, wherein the degree of the rice wine is 28-35 degrees, squeezing to obtain juice, and mixing residues and the juice to form mulberry juice;
seventhly, fermenting again: after glutinous rice in the pottery jar is fermented to obtain soup, adding 5-6 times of mulberry juice by weight of the coarse glutinous rice immediately, stirring uniformly, overlapping clean white cloth and super filter paper together to cover the mouth of the pottery jar, binding tightly, and fermenting for 8-12 days to completely ferment rice grains;
step eight, filtering: after fermentation, putting the fermented mash into a filter for squeezing and filtering;
step nine, clarification: putting the filtered wine into a pottery jar, overlapping a plastic film and kraft paper to cover the jar opening of the pottery jar for containing the wine, binding tightly to form a seal, putting the pottery jar for containing the wine into a refrigerating chamber with the temperature of 2-4 ℃, standing for 3-5 days, standing and clarifying;
step ten, sterilization: extracting the clarified supernatant liquor, and sterilizing through a snake-shaped jacket sterilizing tube at the temperature of 90-100 ℃;
eleventh, canning: and filling the sterilized wine liquid into a packaging bottle.
2. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: and sixthly, adding 0.1-0.7 wt% of sodium ascorbate into the rice wine before mixing the mulberries with the rice wine.
3. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: soaking the coarse glutinous rice in a wooden barrel or a plastic barrel, wherein the water surface of the soaked glutinous rice is 8-10 cm higher than the rice surface, and the temperature of tap water is 20-25 ℃; step two, the steaming degree of the coarse glutinous rice is as follows: the rice grains are intact, non-sticky and non-half-cooked.
4. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: and disinfecting the pottery jar in the fourth step and the pottery jar in the ninth step by boiled water for 0.5-1 hour before using.
5. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: the pore diameter of the super filter paper is as follows: 30 to 50 μm.
6. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: and step nine, after clarification, wine liquid blending is firstly carried out and then sterilization is carried out, wherein the wine liquid blending mode is that supernatant wine liquid after clarification in different pottery jars is extracted to enter the same clean stainless steel tank body, and then the mixture is uniformly stirred.
7. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: aging the filled wine liquid, and placing the packaging bottle with the wine liquid in a room temperature environment of 20-30 ℃ for 180-day and 240-day aging.
8. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 1, characterized in that: and step ten, after the clarified supernatant liquor is extracted, secondary filtration is carried out, and then sterilization is carried out for 20-30 seconds through a snake-shaped jacket sterilization tube at the temperature of 90-100 ℃.
9. The manufacturing method of the mulberry and glutinous rice red koji wine according to any one of claims 1 to 8, characterized in that: and step eleven, canning is to directly jar the liquor sterilized by the snake-shaped jacket sterilizing tube at the temperature of 90-100 ℃ into a glass bottle or a porcelain bottle after the liquor is cooled to 65-68 ℃ by the other snake-shaped jacket cooling tube, and sealing.
10. The manufacturing method of the mulberry glutinous rice red koji wine according to claim 9, characterized in that: and (3) standing the sealed glass bottle or porcelain bottle upside down for 1-2 minutes, then standing the glass bottle or porcelain bottle upside down, and cooling the glass bottle or porcelain bottle in a spraying manner.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114907936A (en) * | 2022-05-18 | 2022-08-16 | 伊藤和投资控股(海南)有限公司 | Red yeast rice, blueberry and mulberry hyaluronic acid wine and brewing process thereof |
| CN115820365A (en) * | 2022-12-29 | 2023-03-21 | 广东梅岭泉生态食品有限公司 | Brewing method of antioxidant glutinous rice prebiotics ginger beverage |
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| CN103666907A (en) * | 2013-08-27 | 2014-03-26 | 覃志友 | Mulberry sticky-rice healthcare wine and preparation method thereof |
| CN104726255A (en) * | 2013-12-24 | 2015-06-24 | 青岛休闲食品有限公司 | Preparation method of ficus carica fruit health wine |
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