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Method for brewing Hakkas ginger juice glutinous rice wine

A technology of glutinous rice wine and Hakka ginger, applied in the biological field, can solve the problems of seldom seeing finished wine, lack of health care effect, time-consuming and other problems, and achieve the effect of pleasant overall taste, good market development value and mellow taste

Active Publication Date: 2012-11-14
河源绿纯食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can combine the effects of ginger and glutinous rice wine, which has good nutrition and has certain health care effects. However, this traditional method is time-consuming and cumbersome in actual operation, and the wine obtained by this method cannot The effects of ginger and glutinous rice wine are fully exerted, and better health effects cannot be achieved. At present, this kind of finished wine is rarely seen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: Select fresh ginger that is fully mature, no germination, no mildew, no dry scars, and no injuries, wash and peel, dry in the sun at 30°C, retain 40% of the water, slice it, and obtain ginger slices; The front-stage process of wine preparation, after washing rice, soaking, draining, steaming rice, pouring rice, accompanying koji, saccharifying and fermenting, pickling, pressing and clarifying, the glutinous rice wine liquid is obtained; the prepared ginger slices are prepared according to the weight ratio of ginger wine 1:20, add glutinous rice wine liquid, use peanut husks and rice husks as fuel for cooking, make the temperature of the wine liquid reach 80°C, and maintain this temperature with a slow fire for 8 hours; The liquor was clarified for 3 days, then the ginger slices and the liquor were separated for blending and storage.

Embodiment 2

[0013] Embodiment 2: Select fresh ginger that is fully mature, no germination, no mildew, no dry scars and no injuries, wash and peel, dry in the sun at 30°C, retain 50% of the water, slice it, and obtain ginger slices; The front-stage process of wine preparation, after washing rice, soaking, draining, steaming rice, pouring rice, accompanying koji, saccharifying and fermenting, pickling, pressing and clarifying, the glutinous rice wine liquid is obtained; the prepared ginger slices are prepared according to the weight ratio of ginger wine 1:20, add glutinous rice wine liquid, use peanut husks and rice husks as fuel to cook until the temperature of the wine liquid reaches 80°C, then maintain this temperature with a slow fire for 5 hours; The liquor was clarified for 3 days, then the ginger slices and the liquor were separated for blending and storage.

Embodiment 3

[0014] Embodiment 3: choose fresh ginger that is fully mature, no germination, no mildew, no dry scars and no injuries, wash and peel, dry in the sun at 30°C, retain 50% of the water, slice it, and obtain ginger slices; The front-stage process of wine preparation, after washing rice, soaking, draining, steaming rice, pouring rice, accompanying koji, saccharifying and fermenting, pickling, pressing and clarifying, the glutinous rice wine liquid is obtained; the prepared ginger slices are prepared according to the weight ratio of ginger wine 1:30, add glutinous rice wine liquid, use peanut husks and rice husks as fuel to cook until the temperature of the wine liquid reaches 85°C, then maintain this temperature with a slow fire for 6 hours; The liquor was clarified for 3 days, then the ginger slices and the liquor were separated for blending and storage.

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Abstract

The invention relates to a method for brewing Hakkas ginger juice glutinous rice wine. The method comprises the steps of: before the traditional process of toasting and boiling glutinous rice wine, adding prepared ginger slices to glutinous rice wine liquid according to the ratio of 1:20-1:40, toasting and boiling by using peanut shells and cavings as fuel so as to cause the temperature of the wine liquid to achieve 80-90 DEG C, holding the temperature for 4 -8 hours through soft fire, clarifying toasted and boiled wine liquid, blending after 3-5 days and preserving. The brewing method is based on the traditional method of combining glutinous rice wine with ginger in the Hakkas area, and can thoroughly combine the efficacy of ginger with that of the glutinous rice wine through the ginger juice glutinous rice wine produced after long-time toasting and boiling, thus being rich in nutrients, having the health-care function and achieving convenient drinking. The Hakkas ginger juice glutinous rice wine brewed by the method has golden yellow, clear and transparent color, mellow and slightly spicy mouthfeel, aromatic flavor of ginger, and agreeable taste of ginger wine; and the inventionalso brings forth a new approach for the further processing of ginger, thus promoting the added value of products and improving the economic and social benefits of enterprises.

Description

technical field [0001] The invention relates to a brewing method of glutinous rice wine, in particular to a brewing method of Hakka glutinous rice wine with ginger juice, and belongs to the field of biotechnology. Background technique [0002] Ginger (including ginger and dried ginger) has a unique spicy aroma. It is a commonly used condiment and an important traditional Chinese medicine. Its main components are zingiberone, gingerol and gingerol. They have certain volatility. . Traditional Chinese medicine believes that ginger is spicy and warm in nature. It has the functions of warming the spleen, relieving hunger and cold, relieving vomiting and relieving pain, supporting the spleen and dispelling blood stasis, opening phlegm and lowering qi. Very good therapeutic effect. According to modern pharmacological research, it is found that ginger also has various miraculous effects such as anti-aging, protecting the heart, and preventing gallstones. Concocting medicine with ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/00
Inventor 李振伟肖丽梅
Owner 河源绿纯食品有限公司
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