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A technology of wormwood and wormwood, which is applied in the preparation of alcoholic beverages, etc., can solve the problems such as the easy sourness of wormwood and difficult to control, and achieve the effects of rich nutrition, enhanced immunity, and a plump and mellow taste.
Active Publication Date: 2012-08-29
邓金城 +1
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Problems solved by technology
The traditional Niangjiu process is not easy to control, Niangjiu tends to turn sour, usually need to add caramel pigment, red yeast rice, etc. for coloring
Method used
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Embodiment 1
[0009] The main ingredient of wormwood is in the leaves. Generally, it is better to harvest from May to November. It is best to harvest wild wormwood, clean the wormwood and dry it for later use. Take 100 kilograms of glutinous rice and soak in water for 4 hours, pick up the glutinous rice and steam it in a steaming pot, cool the steamed glutinous rice to 20°C, add 0.5 kg of Heilongjiang Fengshuo Economic and Trade Co., Ltd.'s wine koji factory, stir After being evenly distributed, put it into a container; when the steamed glutinous rice is fermented for 12 hours, add 5 kg of 50° pure rice wine, stir evenly, put it in a ceramic vat, seal and ferment for 100 days, then squeeze to obtain the juice; add 0.5 kg of dried wormwood 5 kg of 35° pure rice wine is leached for 3 hours to obtain the extract; the juice and the extract are mixed and heated to 80°C, kept for 6 hours, cooled to room temperature, remove the wormwood, and filter to obtain 80 kg of wormwood wine.
Embodiment 2
[0011] Take 100 kilograms of glutinous rice and soak in water for 8 hours, pick up the glutinous rice and steam it in a steaming pot, spread the steamed glutinous rice to 28°C, add 0.6 kilograms of Heilongjiang Fengshuo Economic and Trade Co., Ltd. Zhengzhong alcohol koji factory, and stir. After being evenly put into the container; when the steamed glutinous rice is fermented for 20 hours, add 10 kg of 50° pure rice wine, stir evenly, put it in a ceramic vat, seal and ferment for 200 days, then squeeze to obtain the juice; take 2.5 kg of dried wormwood and add 10 kilograms of 35° pure rice wine is leached for 5 hours to obtain the extract; the juice and the extract are mixed and heated to 90°C, kept for 8 hours, cooled to room temperature, remove the wormwood, and filter to obtain 85 kilograms of wormwood wine.
[0012] After testing, the main ingredients of Ai Cao Niang wine are as follows: Taste: aromatic and mellow, sweet and delicious; total sugar (calculated as glucose) 186...
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Abstract
The invention relates to a method for brewing wine by using wormwood, which comprises the following steps: (1) taking 100 parts of glutinous rice by mass, placing in water for soaking for 4-8 hours, scooping up the glutinous rice, cooking, spreading for cooling till 20-28 DEG C, adding 0.5-0.6 part of syeast by mass, evenly stirring and placing into a container; (2) adding 5-10 parts of pure ricewine of 50 degrees by mass after carrying out fermentation of the cooked glutinous rice for 12-20 hours, evenly stirring, squeezing after 100-200 days of sealed fermentation and obtaining juice; (3) taking 0.5-2.5 parts of dry wormwood by mass, adding into 5-10 parts of pure rice wine of 35 degrees by mass for leaching for 3-5 hours and obtaining leaching solution; and (4) mixing the juice with the leaching solution, then heating to 80-90 DEG C, keeping the temperature to 6-8 hours, cooking, removing the wormwood, filtering and obtaining the wine. The wine prepared by the invention has stablewine quality, mellow taste, fragrance and rich nutrition and is rich in amino acids, vitamins and the like, and the wine brewed by the wormwood has the effects of dredging meridians, promoting blood circulation, stopping bleeding, anti-coagulation, anti-bacteria, anti-virus and enhancing immunity.
Description
Technical field [0001] The invention relates to a wine making method, in particular to a method for brewing Niangjiu from wormwood. Background technique [0002] Niang wine is brewed from glutinous rice, with yellow or brownish red color, sweet, cottony, pure, thick and fragrant taste, rich in amino acids, trace elements, and vitamins. It is mild and warm in nature and has the functions of nourishing qi, nourishing blood, promoting blood circulation and health care. The traditional Niangjiu technology is not easy to control, Niangjiu is easy to become sour, usually need to add caramel color, red yeast rice, etc. Summary of the invention [0003] The purpose of the present invention is to provide a nutrient-rich method for brewing Niang wine from wormwood. [0004] The present invention can be carried out in sequence according to the following steps: (1) Take 100 parts by mass of glutinous rice and soak in water for 4-8 hours, remove and steam the glutinous rice, spread it to 20-28°...
Claims
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Application Information
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