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Method for manufacturing red glutinous rice wine

A manufacturing method and technology of blood glutinous rice, which are applied in the field of rice wine manufacturing, can solve problems such as not meeting the requirements of green food, and achieve the effects of transparent color, sweet aftertaste, bright and natural color

Inactive Publication Date: 2012-05-30
南通白蒲黄酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the pigment is extracted or manufactured artificially, it does not meet the requirements of green food

Method used

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  • Method for manufacturing red glutinous rice wine
  • Method for manufacturing red glutinous rice wine

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] see figure 1 , a kind of manufacture method of glutinous rice wine of blood, comprises the following process that carries out successively: material selection, washing material, steeping material, cooling material, steaming material, cooling, mixing material, fermenting, filtering and distilling; The raw materials are: 80 kg of blood glutinous rice, 10 kg of japonica rice, and 10 kg of white glutinous rice. Mix the above raw materials evenly; during the washing process, wash the above selected raw materials in clean water; The temperature is 10~25℃, and the soaking time is 4 hours; during the cooling process, filter the soaked raw materials; during the steaming process, the raw rice is completely steamed, and there is no hard core when touched by hand; during the cooling process , take out the steamed rice and cool it to about 40°C; during the mixing process, stir the cooled cooked rice and koji evenly to form clinker, the cooked rice weighs 143 kg, and the koji weighs ...

Embodiment 2

[0010] Substantially the same as implementation example one, its feature is: also added flavor flavoring agent and 5 kilograms of commercially available white sugar in the mixing process.

[0011] After repeated tests by the inventor, it is found that, except for the same process as the implementation example one, the difference can still use the method to make blood glutinous rice wine as long as the following five conditions are met simultaneously: 1. the above-mentioned selection The proportion of raw materials selected in the material process is: blood glutinous rice accounts for more than 50% of the total weight, japonica rice accounts for less than 20% of the total weight, and the others are white glutinous rice or black glutinous rice; The temperature is 10~25°C, and the soaking time is 3~8 hours; ③During the cooling process, the steamed rice is taken out and cooled to 30~70°C; ④In the mixing process, the Stir the cooled cooked rice and koji evenly to form clinker. The ...

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Abstract

The invention belongs to a method for manufacturing wines, and more particularly relates to a method for manufacturing red glutinous rice wine. The method sequentially comprises the processes: selecting material, washing the material, soaking the material, cooling the material, braising the material, cooling, stirring and mixing, fermenting, filtering and distilling. The proportion of the selected material is that red glutinous rice accounts for more than 50% of the total weight; the temperature of water used for soaking the material is 10-25 DEG C, and the time is 3-8h; in the process of stirring and mixing, the weight ratio between distiller yeast and the cooked glutinous rice is 1:100-4:100; in the fermentation process, the evenly stirred cooked material is added into a sealed container, purified water with the weight of 10-30% of the whole cooked material is added into the cooked material, the whole container is maintained at 10-25 DEG C, and fermentation is carried out for 5-10 days; and after fermentation, the mother wine can be obtained by filtering and distilling. The glutinous rice wine prepared by the method is mellow, bright in color, natural and transparent, has sweet aftertaste, contains no artificial color and is in accordance with the requirement of green food.

Description

technical field [0001] The invention belongs to a method for producing wine, in particular to a method for producing rice wine. Background technique [0002] Known rice wine is brewed from white glutinous rice, black glutinous rice and the like as main raw materials. The brewing method is discussed in various wine-making process materials. Generally, the wine made from glutinous rice is white. If color is required, pigments need to be added. . Since the pigment is extracted or manufactured artificially, it does not meet the requirements of green food. Contents of the invention [0003] The object of the present invention is to provide a kind of manufacture method of blood glutinous rice wine, it is characterized in that: comprise following process: select material, wash material, soak material, cool material, steam material, cooling, mix material, ferment, filter and distill; above-mentioned The process is carried out sequentially; the proportion of selected raw material...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02C12G3/06
Inventor 方亚琴龚建良汪红波
Owner 南通白蒲黄酒有限公司
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