CN1188799A - Preparation method of glutinous rice wine - Google Patents
Preparation method of glutinous rice wine Download PDFInfo
- Publication number
- CN1188799A CN1188799A CN97107345A CN97107345A CN1188799A CN 1188799 A CN1188799 A CN 1188799A CN 97107345 A CN97107345 A CN 97107345A CN 97107345 A CN97107345 A CN 97107345A CN 1188799 A CN1188799 A CN 1188799A
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- CN
- China
- Prior art keywords
- yeast
- days
- glutinous rice
- rice wine
- fermentation
- Prior art date
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title 1
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 13
- 241000209094 Oryza Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 238000000034 method Methods 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000706 filtrate Substances 0.000 claims abstract description 4
- 239000007787 solid Substances 0.000 claims abstract description 4
- 239000000126 substance Substances 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 2
- 238000001914 filtration Methods 0.000 abstract 2
- 241001061264 Astragalus Species 0.000 abstract 1
- 244000111489 Gardenia augusta Species 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 1
- 240000001972 Gardenia jasminoides Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 229940107666 astragalus root Drugs 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 210000004233 talus Anatomy 0.000 abstract 1
- 235000014101 wine Nutrition 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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- Alcoholic Beverages (AREA)
Abstract
A glutinous rice wine is prepared through steaming glutinous rice, kneading, cooling, adding distiller's yeast, fermenting at 24 deg.C for 3-5 days, filtering, adding distiller's yeast to filtrate, fermenting for 2-3 days, adding saccharifying enzyme and egg, fermenting for 1-2 days, adding distiller's yeast, astragalus root and capejasmine fruit to the fermented liquid, fermenting for more than one week, and filtering to remove solid substance. The method of multiple fermentation is adopted, so that starch and sugar in the glutinous rice are fully converted, and saccharifying enzyme, eggs, astragalus and gardenia are added in the fermentation process, so that the manufactured glutinous rice wine is transparent in color, sweet, clean and refreshing, and the quality guarantee period can reach more than ten years.
Description
The present invention relates to a kind of manufacture method of sticky rice wine.
Sticky rice wine is exactly to be the wine that raw material is made with glutinous rice, particularly sticky rice stewing is the congee shape, adds the wine that distiller's yeast liquid state fermentation is made then.Traditional sticky rice wine production technique is for once fermented, and remaining starch in the sticky rice wine and sugar are more, makes that the alcoholic degree of sticky rice wine is not enough, mouthfeel is also relatively poor.Particularly the storage period of sticky rice wine and quality guaranteed period are very short.The production technology of therefore existing sticky rice wine is unsuitable for the need of industrial production of sticky rice wine.
Purpose of the present invention just provides a kind of manufacture method of sticky rice wine, to overcome the deficiency of prior art.
The object of the present invention is achieved like this: a kind of manufacture method of sticky rice wine, it is characterized in that earlier glutinous rice being cooked, sneak into distiller's yeast after rubbing the cooling of loosing, 24 ℃ of constant temperature bottom fermentation 3-5 days, filter then, in filtrate, add distiller's yeast fermentation 2-3 days, adding saccharifying enzyme and egg afterwards in fermented liquid continues to ferment 1.2 days, add distiller's yeast, the Radix Astragali and branch then in fermented liquid, indirect fermentation when a week is above is crossed elimination solid substance matter and is obtained sticky rice wine.
The inventive method is made sticky rice wine, owing to adopt the repeatedly method of fermentation, make that starch and the sugar in the glutinous rice is fully transformed, add saccharifying enzyme, egg and the Radix Astragali, branch during the fermentation, the feasible sticky rice wine transparent color and luster that produces, sweet clean refreshing, the quality guaranteed period can reach more than 10 years.
Embodiment:
Get quality glutinous rice, routinely glutinous rice is cleaned.Glutinous rice is cooked, evenly sneak into distiller's yeast after rubbing the cooling of loosing, 24 ℃ of constant temperature bottom fermentations 5 days.Fermented product is filtered, in filtrate, add distiller's yeast fermentation 2 days, in fermented liquid, add saccharifying enzyme and egg continuation fermentation 2 days afterwards, in fermented liquid, add distiller's yeast, the Radix Astragali and branch then, through the fermentation ends fermenting process of 10 Time of Day.The solid substance matter of crossing in the elimination fermented liquid obtains sticky rice wine.
Claims (1)
1, a kind of manufacture method of sticky rice wine, it is characterized in that earlier glutinous rice being cooked, sneak into distiller's yeast after rubbing the cooling of loosing, 24 ℃ of constant temperature bottom fermentation 3-5 days, filter then, in filtrate, add distiller's yeast fermentation 2-3 days, adding saccharifying enzyme and egg afterwards in fermented liquid continues to ferment 1-2 days, add distiller's yeast, the Radix Astragali and branch then in fermented liquid, indirect fermentation when a week is above is crossed elimination solid substance matter and is obtained sticky rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107345A CN1188799A (en) | 1997-01-21 | 1997-01-21 | Preparation method of glutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107345A CN1188799A (en) | 1997-01-21 | 1997-01-21 | Preparation method of glutinous rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1188799A true CN1188799A (en) | 1998-07-29 |
Family
ID=5169479
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97107345A Pending CN1188799A (en) | 1997-01-21 | 1997-01-21 | Preparation method of glutinous rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1188799A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102399660A (en) * | 2011-11-25 | 2012-04-04 | 黄作秀 | Egg glutinous rice wine and production method thereof |
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN103146550A (en) * | 2013-03-12 | 2013-06-12 | 王金玉 | Preparation method of flower and plant wine |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| CN103255028A (en) * | 2013-05-14 | 2013-08-21 | 湖北生龙食品有限公司 | Sake rice wine preparation method and sake rice wine |
| CN103627591A (en) * | 2013-12-12 | 2014-03-12 | 重庆市柚神酒业有限责任公司 | Gardenia jasminoides traditional Chinese medicinal liquor and preparation method thereof |
| CN104328011A (en) * | 2014-11-21 | 2015-02-04 | 侯荣山 | Egg sweet wine and manufacturing method thereof |
| CN107216975A (en) * | 2017-07-31 | 2017-09-29 | 襄阳百府宴酒业有限公司 | A kind of novel health care vigor wine and preparation method thereof |
| CN107779358A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of sweet wine koji fermentation pear wood flavor white spirit |
| CN107794178A (en) * | 2017-12-07 | 2018-03-13 | 马鞍山市太白酒厂 | A kind of preparation method of Chinese medicine egg liquid fermentation white wine |
| CN107904077A (en) * | 2017-12-08 | 2018-04-13 | 颍上县安迪米业有限责任公司 | A kind of production method of glutinous rice wine |
| CN110551591A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Fermented quail egg wine and preparation method thereof |
| CN112980630A (en) * | 2020-12-22 | 2021-06-18 | 江西中医药大学 | Astragalus root fresh sweet rice wine with anti-fatigue effect and preparation method thereof |
-
1997
- 1997-01-21 CN CN97107345A patent/CN1188799A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101181088B (en) * | 2007-12-07 | 2012-07-18 | 华南理工大学 | Zymolysis rice milk beverage and preparation method thereof |
| CN102399660A (en) * | 2011-11-25 | 2012-04-04 | 黄作秀 | Egg glutinous rice wine and production method thereof |
| CN102399660B (en) * | 2011-11-25 | 2013-12-11 | 黄作秀 | Egg glutinous rice wine and production method thereof |
| CN103146550A (en) * | 2013-03-12 | 2013-06-12 | 王金玉 | Preparation method of flower and plant wine |
| CN103232922A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Healthcare rice wine containing cashews and coffee, and preparation method thereof |
| CN103255028A (en) * | 2013-05-14 | 2013-08-21 | 湖北生龙食品有限公司 | Sake rice wine preparation method and sake rice wine |
| CN103627591A (en) * | 2013-12-12 | 2014-03-12 | 重庆市柚神酒业有限责任公司 | Gardenia jasminoides traditional Chinese medicinal liquor and preparation method thereof |
| CN103627591B (en) * | 2013-12-12 | 2015-07-29 | 重庆市柚神酒业有限责任公司 | Yellow Fructus Gardeniae Chinese medicinal liquor and preparation method thereof |
| CN104328011A (en) * | 2014-11-21 | 2015-02-04 | 侯荣山 | Egg sweet wine and manufacturing method thereof |
| CN107216975A (en) * | 2017-07-31 | 2017-09-29 | 襄阳百府宴酒业有限公司 | A kind of novel health care vigor wine and preparation method thereof |
| CN107779358A (en) * | 2017-12-07 | 2018-03-09 | 马鞍山市太白酒厂 | A kind of preparation method of sweet wine koji fermentation pear wood flavor white spirit |
| CN107794178A (en) * | 2017-12-07 | 2018-03-13 | 马鞍山市太白酒厂 | A kind of preparation method of Chinese medicine egg liquid fermentation white wine |
| CN107904077A (en) * | 2017-12-08 | 2018-04-13 | 颍上县安迪米业有限责任公司 | A kind of production method of glutinous rice wine |
| CN110551591A (en) * | 2019-07-15 | 2019-12-10 | 湖北神丹健康食品有限公司 | Fermented quail egg wine and preparation method thereof |
| CN112980630A (en) * | 2020-12-22 | 2021-06-18 | 江西中医药大学 | Astragalus root fresh sweet rice wine with anti-fatigue effect and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |