CN1740308A - Production process and recipe of sweet glutinous rice beer - Google Patents
Production process and recipe of sweet glutinous rice beer Download PDFInfo
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- CN1740308A CN1740308A CN 200510037096 CN200510037096A CN1740308A CN 1740308 A CN1740308 A CN 1740308A CN 200510037096 CN200510037096 CN 200510037096 CN 200510037096 A CN200510037096 A CN 200510037096A CN 1740308 A CN1740308 A CN 1740308A
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- glutinous rice
- sweet
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- beer
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Abstract
The present invention relates to biochemical technology, and is the production and recipe of sweet glutinous rice beer. The sweet glutinous rice beer consists of fermented glutinous rice juice 15-25 wt%, honeysuckle juice 8-15 wt%, sugar 3-8 wt%, rice wine of 40 % alcohol content 3-8 wt%, and citric acid 0.02-0.05 wt%, except soft water. The production process includes mixing the materials, sterilizing, cooling, carbonating, packing and sealing. The present invention combines the taste of beer, nutrients of fermented glutinous rice and medicinal value of honeysuckle to form the sweet glutinous rice beer as one kind of health drink.
Description
One. technical field:
The present invention relates to the production technique and the prescription of a kind of beer of biological chemistry class, particularly a kind of sweet glutinous rice beer.
Two. background technology:
Beer is the beverage that people like, it contains the amino acid of rich in protein, multivitamin and 21 kinds of needed by human body, and is nutritious, is described as liquid bread.Beer is that oceangoing ship comes thing, various in style, mouthfeel is different, but the native country beer that does not also have a kind of suitable China's actual conditions, Chinese like sweet rice wine, simultaneously the Chinese medicine gold and silverization are considered as the miraculous cure of relieve summer heating Detoxication, anti-inflammation and sterilization, the mouthfeel of beer, the nutrition of sweet rice wine, the pharmaceutical use triplicity of gold and silverization if can be got up, then nourishing drink with Chinese characteristics can be referred to as, liquid cake can be described as.
Three. summary of the invention:
The present invention is the pharmaceutical use triplicity with the nutrition of the mouthfeel of beer, sweet rice wine, gold and silverization, and a kind of sweet glutinous rice beer nourishing drink with Chinese characteristics is provided.Its prescription is made Normal juice 15-25%, honeysuckle juice 8-15%, white sugar 3-8%, 40 degree rice wine 3-8%, citric acid 0.02-0.05%, is added softening water to 100% for sweet wine; Its production technique is after by prescription white sugar, citric acid being added a small amount of warm water dissolution filter, sweet wine is made Normal juice, honeysuckle juice, 40 degree rice wine mixing again, adds softening water to 100% and allocates, and forms through sterilization, cooling, carbonating, can, capping again.The preparation method that sweet wine is made selects for use pure white glutinous rice clean through eluriating, and soaks 4-8h, goes up food steamer after draining and cooks, spreading for cooling to 28 ℃, poured into after the cereuisiae fermentum that adds glutinous rice amount 0.1% is mixed thoroughly in the cylinder saccharification 2-3 days, controlled temperature is 32-36 ℃, forms by four layers of filtered through gauze; The preparation method of honeysuckle juice is that 1 part of selected Chinese medicine Japanese Honeysuckle adds 10 parts in water, and lixiviate 10min, controlled temperature are 100 ℃, after filtration, the cooling form.
Four. embodiment:
At first to prepare sweet wine and make Normal juice, the preparation method selects for use pure white glutinous rice clean through eluriating, soak 4-8h, going up food steamer after draining cooks, spreading for cooling to 28 ℃, poured into after the cereuisiae fermentum that adds glutinous rice amount 0.1% is mixed thoroughly in the cylinder saccharification 2-3 days, controlled temperature is 32-36 ℃, forms by four layers of filtered through gauze.Next be the preparation honeysuckle juice, the preparation method is that 1 part of selected Chinese medicine Japanese Honeysuckle adds 10 parts in water, lixiviate 10min, controlled temperature are 100 ℃, after filtration, the cooling form.Allocate by weight prescription then, after getting 5% white sugar, 0.03% citric acid and adding a small amount of warm water dissolution filter, again 20% sweet wine wine Normal juice, 10% honeysuckle juice, 6% 40 degree rice wine are mixed, add softening water to 100%, again above-mentioned mixed solution is warming up to 75 ℃ in well heater, keep 4-5min, carry out sterilization, and be cooled to room temperature, at last above-mentioned mixed solution is adopted the pressure of 0.4-0.5Mpa under 4 ℃ of temperature, make carbon dioxide saturated, mix through mixing device again and enter filling and sealing machine and form.
The present invention is the pharmaceutical use triplicity with the nutrition of the mouthfeel of beer, sweet rice wine, gold and silverization, and a kind of sweet glutinous rice beer nourishing drink with Chinese characteristics is provided.Finished product is simple and elegant orange-yellow, and clear is put for a long time and allowed a small amount of deepness, and the cup that falls has tenderly white foam to hang cup, and pure taste is sour-sweet moderate, and mouthful power of killing of tangible Japanese Honeysuckle fragrance and beer is arranged.
Claims (4)
1. the prescription of a sweet glutinous rice beer is characterized in that each components by weight is: sweet wine is made Normal juice 15-25%, honeysuckle juice 8-15%, white sugar 3-8%, 40 degree rice wine 3-8%, citric acid 0.02-0.05%, is added softening water to 100%.
2. sweet glutinous rice beer according to claim 1, its production technique feature is will sweet wine to be made Normal juice, honeysuckle juice, rice wine mixing behind white sugar, the citric acid dissolution filter by prescription again, add softening water to 100% and allocate, form through sterilization, cooling, carbonating, can, capping again.
3. sweet glutinous rice beer according to claim 1, it is characterized in that the preparation method that described sweet wine is made selects for use pure white glutinous rice clean through eluriating, soak 4-8h, going up food steamer after draining cooks, spreading for cooling to 28 ℃, poured into after the cereuisiae fermentum that adds glutinous rice amount 0.1% is mixed thoroughly in the cylinder saccharification 2-3 days, controlled temperature is 32-36 ℃, forms by four layers of filtered through gauze.
4. sweet glutinous rice beer according to claim 1, the preparation method who it is characterized in that described honeysuckle juice is that 1 part of selected Chinese medicine Japanese Honeysuckle adds 10 parts in water, lixiviate 10min, controlled temperature are 100 ℃, after filtration, the cooling form.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510037096 CN1740308A (en) | 2005-09-12 | 2005-09-12 | Production process and recipe of sweet glutinous rice beer |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510037096 CN1740308A (en) | 2005-09-12 | 2005-09-12 | Production process and recipe of sweet glutinous rice beer |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1740308A true CN1740308A (en) | 2006-03-01 |
Family
ID=36092840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510037096 Pending CN1740308A (en) | 2005-09-12 | 2005-09-12 | Production process and recipe of sweet glutinous rice beer |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1740308A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676346A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
-
2005
- 2005-09-12 CN CN 200510037096 patent/CN1740308A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102676346A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN102676346B (en) * | 2012-06-15 | 2014-06-25 | 云南通海云曲坊甜白酒食品有限公司 | Sweet-scented osmanthus rice wine and making method thereof |
| CN103937656A (en) * | 2014-04-18 | 2014-07-23 | 四川巨龙食品有限公司 | Tasty and refreshing rice wine drink drinkable in four seasons and preparation method thereof |
| CN103937656B (en) * | 2014-04-18 | 2015-07-29 | 四川巨龙食品有限公司 | Refreshing rice wine beverage that the applicable four seasons drink and preparation method thereof |
| CN107603814A (en) * | 2017-10-27 | 2018-01-19 | 湖北工业大学 | A kind of brewing method of more fragrance health purple sweet potato liquors |
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