Brewing method of safflower yellow rice wine

A technology of safflower and rice wine, applied in the preparation of alcoholic beverages, etc.

Inactive Publication Date: 2012-04-25
CHANGJI HENGBO SCI & TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For hundreds of years before the 1950s, people in Northwest China preferred to drink Northwest Yellow Rice Wine, but because it was prone to rancidity, it could only be made a

Method used

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Embodiment Construction

[0013] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.

[0014] In this embodiment, the raw materials are first prepared, including main ingredients: 50 kg of yellow rice, 40 kg of rice, 10 kg of cornmeal, auxiliary materials: 10 kg of cornstarch, 0.01 kg of dried orange peel, 0.01 kg of safflower, and wine medicine, medicated wine The dosage is prepared according to its instructions;

[0015] Then wash the yellow rice and rice and soak them for 1 day. After soaking, mix them with corn flour and steam them. After cooling to 35°C, add wine and medicine to ferment for 7 days;

[0016] After the fermentation is complete, add 200 kg of cold boiled water to stir and filter, add 10 kg of cornstarch to the filtrate for secondary fermentation, the secondary fermentation takes 10 days, and the temperature during...

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Abstract

The invention discloses a brewing method of a safflower yellow rice wine. The wine is prepared from raw materials of: yellow rice, rice, corn flour, corn maltose, dried orange peel, safflower and rice wine yeast. The brewing method comprises steps that: the materials are prepared; yellow rice and rice are washed and soaked; yellow rice and rice are mixed with corn flour, and the mixture is steamed; the mixture is cooled, rice wine yeast is mixed with the mixture, and the mixture is fermented; when fermentation is finished, cool water is added to the mixture, and the mixture is stirred and filtered; corn maltose is added to the filtrate, and secondary fermentation is carried out; when secondary fermentation is finished, dried orange peel and safflower are added to the mixture, and post-curing and aging are carried out; and the wine liquid is clarified, filled, sealed, and stored. With the method, safflower yellow rice wine which is hard to get deteriorated is produced. The wine can be supplied all year long, and can be stored for a long time without getting deteriorated.

Description

technical field [0001] The invention relates to wine making technology, in particular to a brewing method of safflower rice wine. Background technique [0002] Yellow rice wine is one of the oldest wines in the world, and it is called the world's three ancient wines together with beer and wine. About 3,000 years ago, during the Shang and Zhou dynasties, the Chinese created the original double-fermentation method of koji and began to brew rice wine in large quantities. Yellow rice wine is produced in a wide range and has many varieties. The famous ones include Shaoxing Jiafan Wine, Fujian Old Wine, Jiangxi Jiujiang Fengguan Wine, Jiangsu Danyang Fengguan Wine, Wuxi Huiquan Wine, Guangdong Pearl Red Wine, and Shandong Jimo Old Wine. Yellow rice wine is made from rice and millet, and generally has an alcohol content of 14% to 20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, including special unknown ami...

Claims

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Application Information

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IPC IPC(8): C12G3/02
Inventor 王同德
Owner CHANGJI HENGBO SCI & TECH
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