CN1229848A

CN1229848A - Polished glutinous rice liquor and mfg. method

Info

Publication number: CN1229848A
Application number: CN 99101115
Authority: CN
Inventors: 薛井周
Original assignee: ZENG JUNLIAN
Current assignee: ZENG JUNLIAN
Priority date: 1999-01-08
Filing date: 1999-01-08
Publication date: 1999-09-29

Abstract

A glutinous rice wine is made up of glutinous rice, black jujube, red jujube, preserved jujube, wolfberry fruit and pilose asiabell root through at 100 deg.C for 2-5 hrs, addition of distiller's yeast, fermenting at 25-35 deg.C for 25-35 days, filtering out solid, addition of others, immersing for 25-35 days, and filtering solid. It features health-care function, no by-effect, high purity and good enjoyment to drink it.

Description

Sticky rice wine and manufacture method thereof

The invention belongs to health promoting wine and manufacturing technology thereof.

Existing sticky rice wine does not generally have nourishing function, and the fermentation time in its manufacturing processed is all shorter, makes the purity of wine not enough, and mouthfeel is not good enough.

The objective of the invention is to develop a kind of sticky rice wine, this wine has the effect of health care to human body, and its manufacture method is provided, and is good with sticky rice wine purity height, the mouthfeel of this method brew.

Wine of the present invention is major ingredient with glutinous rice, and it also contains the composition of dateplum persimmon, red date, glace date, wolfberry fruit, Radix Codonopsis.Contain dateplum persimmon 2～2.4g, red date 2～2.4g, glace date 2～2.4g, wolfberry fruit 2～2.4g, Radix Codonopsis 2～2.4g in 1 kilogram of sticky rice wine.

Its manufacture method is: glutinous rice is placed in the container soaked at normal temperatures 3～8 hours with pure water, glutinous rice taking-up after soaking is placed in the steamer 100 ℃ of following boilings 2～5 hours, put into distiller's yeast after the taking-up, 25 ℃～35 ℃ bottom fermentations 25～35 days, promptly get sticky rice wine behind the filtering solid substance, add dateplum persimmon, red date, glace date, wolfberry fruit, Radix Codonopsis then in sticky rice wine, at room temperature soaked 25～35 days, the filtering solid substance promptly gets sticky rice wine of the present invention again.The distiller's yeast that the present invention adopts is made up of the impartial spearmint herb of each amount, wine literary composition grass, clever core leaf, Xia Gucao, grass-seed root, the flower leaf of bamboo, Xia Zihua.Dose the rice flour of above all compositions 1/2nd again, its manufacture method is: spearmint herb, wine literary composition grass, clever core leaf, Xia Gucao, grass-seed root, the flower leaf of bamboo, sub-pollen of summer is broken, water is in harmonious proportion rice flour and above composition evenly again, ferments and can obtain under 25 ℃～35 ℃.

The effect that sticky rice wine of the present invention has enriching yin and nourishing kidney, improves the health.The higher authorities not after drinking, without any side effects to human body, make the purity height of wine with present method, free from foreign meter, mouthfeel good.

Embodiment; Get 50 kilograms of glutinous rice and be placed on and soaked at normal temperatures 6 hours with pure water in the stainless steel vessel, the glutinous rice after soaking is taken out be placed on the inherent 100 ℃ of left and right sides boilings of steamer 3 hours, take out and put into distiller's yeast 30 ℃ of bottom fermentations 30 days, the filtering solid substance gets sticky rice wine.In sticky rice wine, add dateplum persimmon 33g, red date 33g, glace date 33g, wolfberry fruit 33g, Radix Codonopsis 33g again, at room temperature soaked 30 days, promptly get sticky rice wine of the present invention behind the filtering solid substance.The distiller's yeast that the present invention uses is made by following method: get equivalent spearmint herb, wine literary composition grass, clever core leaf, Xia Gucao, grass-seed root, the flower leaf of bamboo, Xia Zihua, with its pulverizing, water reconciles into thick shape with the rice flour of above composition and above all composition 1/2nd amounts, at room temperature can obtain after the fermentation.

Claims

1, sticky rice wine, it is major ingredient with glutinous rice, it is characterized in that it also contains the composition of dateplum persimmon, red date, glace date, wolfberry fruit, Radix Codonopsis, contain dateplum persimmon 2～2.4g, red date 2～2.4g, glace date 2～2.4g, wolfberry fruit 2～2.4g, Radix Codonopsis 2～2.4g in 1 kilogram of sticky rice wine.

2, the manufacture method of sticky rice wine, it is characterized in that glutinous rice is placed in the container and soaked at normal temperatures 3～8 hours with pure water, glutinous rice taking-up after soaking is placed in the steamer 100 ℃ of following boilings 2～5 hours, put into distiller's yeast after the taking-up, 25 ℃～35 ℃ bottom fermentations 25～35 days, the filtering solid substance promptly got sticky rice wine, adds dateplum persimmon, red date, glace date, wolfberry fruit, Radix Codonopsis again in sticky rice wine, at room temperature soaked 25～35 days, the filtering solid substance promptly gets sticky rice wine of the present invention again.

3, the manufacture method of sticky rice wine according to claim 2, it is characterized in that distiller's yeast that the present invention adopts by spearmint herb, wine literary composition grass, clever core leaf, Xia Gucao, grass-seed root, the flower leaf of bamboo, the sub-pollen of summer of equivalent broken after, rice flour with above all composition 1/2nd amounts, water reconciles into thick shape with it, makes after the fermentation again.