CN1240824A - Rice wine and its production process - Google Patents
Rice wine and its production process Download PDFInfo
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- CN1240824A CN1240824A CN 98113613 CN98113613A CN1240824A CN 1240824 A CN1240824 A CN 1240824A CN 98113613 CN98113613 CN 98113613 CN 98113613 A CN98113613 A CN 98113613A CN 1240824 A CN1240824 A CN 1240824A
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- sweet
- fruit
- canned
- fermentation
- sweet osmanthus
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Abstract
A rice wine is made from glutinous rice through two-step fermentation and adding auxiliary materials including sweet Basil fruit and others, and features good enjoyment to drink it, unique taste and strong fragrance.
Description
The invention belongs to a kind of alcoholic drink, be specifically related to a kind of local flavor rice wine and production technique thereof.
Be the made wine of main raw material in the market with glutinous rice, kind is more single, be glutinous rice to be boiled drink after the water dilution is converted in the distiller's yeast fermentation mostly, the rice wine of often drinking in our Hubei province family feast or feast promptly belongs to this class, another kind of then be the liquor that adopts wine-making technology to make fully, alcoholic strength is higher, but because its mouthfeel is poor slightly, most of human consumer is difficult to accept.
Purpose of the present invention just provides a kind of peculiar flavour that has, and fragrance is strong, and mouthfeel is smooth, mild drinking wine and the production technique thereof of alcoholic strength between 0.5% (V/V)-1.0% (V/V).
It is raw material that the present invention adopts glutinous rice, through behind the two-step fermentation, adds Fruit of Sweet Basil again and other auxiliary material is processed into, and its batching and content (weight percent) are:
Glutinous rice 7-15% Fruit of Sweet Basil 3-5% sweet osmanthus (sweet osmanthus juice) 0.01-0.05%
Sucrose 5-9% agar 0.2-0.3% citric acid 0.01-0.02% water-surplus
Add man-hour, with the glutinous rice screening, remove impurity earlier, at 110-120 ℃ of following boiling 20-25 minute, spray cooling adds saccharomycetes to make fermentation, and the fs was 38-40 ℃ of bottom fermentation 24 hours, subordinate phase was in 25 ℃ of bottom fermentations 24 hours, fermentation mother liquor is boiled, add through the Fruit of Sweet Basil after the selection by winnowing again, stir, it is canned to carry out the first time, and its canned amount is 1/10th of a packing material capacity.
The preparation of auxiliary material adopts conventional method with sucrose dissolved, filtration, adds sweet osmanthus or sweet osmanthus juice, agar, citric acid respectively, and through homogeneous, germicidal treatment, it is canned to carry out second time, seals, and sterilizes, and gets product.
The Fruit of Sweet Basil that is added in this product is the woody plant seed, dry fruit matter is hard, and after treatment, its appearance is moist, the hard matter of middle portion brownish black, glutinous rice and the fermented juice sparkling and crystal-clear with the grain grain are suspended in, and not only mouthfeel is smooth, the unique charm of its form, has very strong sight, add sweet osmanthus or sweet osmanthus juice again, aromatic more strong, leave a lasting and pleasant impression or aftertaste.
This product is little yellow, and alcoholic strength is between 0.5% (V/V)-1.0% (V/V), and is nutritious, very easily be absorbed by the body, and unique flavor, form is marvellous, and no matter men and women, old and young extremely like drinking.
Embodiments of the invention are described in detail in detail below:
Embodiment 1: get the quality glutinous rice 7KG that has screened, washing is clean, 110-120 ℃ of following boiling 20 minutes, and the spray cooling, add saccharomycetes to make fermentation, fs is 38-40 ℃ of bottom fermentation 24 hours, and subordinate phase is boiled fermentation mother liquor in 25 ℃ of bottom fermentations 24 hours, add again through the Fruit of Sweet Basil 3KG after the selection by winnowing, stir, it is canned to carry out the first time, and canned amount is 28G.In addition sucrose 5KG is dissolved in water, filters, add sweet osmanthus 10G respectively, agar 200G, citric acid 100G adds water to 90KG, and after the homogeneous germicidal treatment, it is canned to carry out the second time, seals sterilization, gets product.
Embodiment 2: get the quality glutinous rice 15KG that has screened, washing is clean, 110-120 ℃ of following boiling 25 minutes, and the spray cooling, add saccharomycetes to make fermentation, fs is 38-40 ℃ of bottom fermentation 24 hours, and subordinate phase is boiled fermentation mother liquor in 25 ℃ of bottom fermentations 24 hours, add again through the Fruit of Sweet Basil 5KG after the selection by winnowing, stir, it is canned to carry out the first time, and canned amount is 28G.In addition sucrose 9KG is dissolved in water, filters, add sweet osmanthus juice 50G respectively, agar 200G, citric acid 200G adds water to 70KG, and after the homogeneous germicidal treatment, it is canned to carry out the second time, seals sterilization, gets product.
Embodiment 3: the preparation method is with embodiment 1, and preparing burden is glutinous rice 7.5KG, Fruit of Sweet Basil 4KG, sweet osmanthus (sweet osmanthus juice) 0.03KG, agar 0.25KG, citric acid 0.015KG, sucrose 7KG.
Claims (2)
1. local flavor rice wine, its batching and content are (weight percents):
Glutinous rice 7-15% Fruit of Sweet Basil 3-5% sweet osmanthus 0.01-0.05% agar 0.2-0.3%
Citric acid 0.01-0.02% water-surplus
2. the production technique of a rice wine as claimed in claim 1 is characterized in that: earlier with glutinous rice at 110-120 ℃ of following boiling 20-25 minute, cooling, fermentation is at first 38-40 ℃ of bottom fermentation 24 hours, again in 25 ℃ of bottom fermentations 24 hours, boil, add again through the Fruit of Sweet Basil after the selection by winnowing; Stir evenly; It is canned to carry out the first time; After auxiliary material sucrose, sweet osmanthus or sweet osmanthus juice, agar, the citric acid conventional processing, through homogeneous, sterilization, it is canned to carry out second time, seals, and sterilizes, and gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98113613 CN1240824A (en) | 1998-07-01 | 1998-07-01 | Rice wine and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 98113613 CN1240824A (en) | 1998-07-01 | 1998-07-01 | Rice wine and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1240824A true CN1240824A (en) | 2000-01-12 |
Family
ID=5223324
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 98113613 Pending CN1240824A (en) | 1998-07-01 | 1998-07-01 | Rice wine and its production process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1240824A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110057A (en) * | 2012-05-04 | 2013-05-22 | 黄家章 | Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products |
| CN103232917A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Chicken's gizzard membrane-containing tea rice wine and preparation method thereof |
| CN103396927A (en) * | 2013-08-09 | 2013-11-20 | 湖北神丹健康食品有限公司 | Egg and rice wine contained beverage and production method thereof |
| CN105861211A (en) * | 2016-04-07 | 2016-08-17 | 李德禄 | Top-quality emulsion wine and preparation method thereof |
| CN106635635A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Production process for Chinese rice wine (fermented glutinous rice wine) |
-
1998
- 1998-07-01 CN CN 98113613 patent/CN1240824A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103110057A (en) * | 2012-05-04 | 2013-05-22 | 黄家章 | Two-step fermentation preparation method and application of sweet fermented-rice nutrient or brewing nutrition products |
| CN103232917A (en) * | 2013-03-28 | 2013-08-07 | 陆开云 | Chicken's gizzard membrane-containing tea rice wine and preparation method thereof |
| CN103232917B (en) * | 2013-03-28 | 2014-03-26 | 陆开云 | Chicken's gizzard membrane-containing tea rice wine and preparation method thereof |
| CN103396927A (en) * | 2013-08-09 | 2013-11-20 | 湖北神丹健康食品有限公司 | Egg and rice wine contained beverage and production method thereof |
| CN103396927B (en) * | 2013-08-09 | 2015-05-20 | 湖北神丹健康食品有限公司 | Egg and rice wine contained beverage and production method thereof |
| CN105861211A (en) * | 2016-04-07 | 2016-08-17 | 李德禄 | Top-quality emulsion wine and preparation method thereof |
| CN106635635A (en) * | 2016-12-15 | 2017-05-10 | 绍兴市抱龙山酒业有限公司 | Production process for Chinese rice wine (fermented glutinous rice wine) |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |