Sweet-scented osmanthus rice wine and making method thereof

A technology of sweet-scented osmanthus and rice wine, which is applied in the field of fermentation of cereals or grains, can solve the problems that sweet-scented sweet-scented sweet-scented sweet-scented sweet-scented osmanthus and nutrients are difficult to fully integrate into glutinous rice, difficult to utilize fresh sweet-scented sweet-scented sweet-scented sweet-scented flowers, etc., and achieves the effects of increasing aesthetics, increasing nutrition and fragrance, and enriching taste.

Active Publication Date: 2012-09-19
云南云曲坊生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the problem that the sweet-scented osmanthus fragrance and nutritional elements in the combination method of sweet-scented osmanthus and rice wine in the prior art are difficult to fully integrate into glutinous rice, and only dried sweet-scented osmanthus can be combined with rice wine, and it is difficult to use fresh sweet-scented osmanthus, the present invention aims to provide An osmanthus rice wine that is rich in nutrition, the fragrance of osmanthus and nutrients can fully penetrate into the rice wine, can use fresh osmanthus, is easy to transport, and has a long shelf life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of sweet-scented osmanthus rice wine: the ratio of raw materials used is calculated in parts by weight as follows: 1000 parts of glutinous rice, 100 parts of sweet-scented osmanthus, and 8 parts of distiller's yeast.

[0033] Preparation method one is as follows:

[0034] A. Soaking: Wash the glutinous rice after removing impurities and soak it in cold water for 10-12 hours;

[0035] B. Cage steaming: put the soaked glutinous rice in a steamer and steam for 30-45 minutes until the rice grains have no hard core and form glutinous rice;

[0036] C. Osmanthus fragrans treatment: ① Osmanthus fragrans is harvested when it blooms in autumn, and the heart of osmanthus fragrans is removed, washed, dried in the shade, removed from impurities, and stored in airtight storage for later use; Boil in water 5-8 times the weight over low heat, cook for 1.5 hours, turn off the heat and let cool, filter out the boiled water for later use;

[0037] D. Mixing: Tak...

Embodiment 2

[0043] The preparation method of sweet-scented osmanthus rice wine: the ratio of raw materials used is calculated according to parts by weight as follows: 1000 parts of glutinous rice, 150 parts of sweet-scented osmanthus, and 15 parts of distiller's yeast.

[0044] Preparation method one is as follows:

[0045] A. Soaking: Wash the glutinous rice after removing impurities and soak it in cold water for 10-12 hours;

[0046] B. Cage steaming: put the soaked glutinous rice in a steamer and steam for 30-45 minutes until the rice grains have no hard core and form glutinous rice;

[0047] C. Osmanthus fragrans treatment: ① Osmanthus fragrans is harvested when it blooms in autumn, and the heart of osmanthus fragrans is removed, washed, dried in the shade, removed from impurities, and stored in airtight storage for later use; Boil in clear water 5-8 times the weight over low heat, boil for 1 hour, turn off the heat and let cool, filter out the boiled water for later use;

[0048] ...

Embodiment 3

[0054] The preparation method of sweet-scented osmanthus rice wine: the ratio of raw materials used is calculated according to parts by weight as follows: 1000 parts of glutinous rice, 150 parts of sweet-scented osmanthus, and 15 parts of distiller's yeast.

[0055] Preparation method two is as follows:

[0056] A. Soaking: Wash the glutinous rice after removing impurities and soak it in cold water for 10-12 hours;

[0057] B. Osmanthus fragrans treatment: ① Osmanthus osmanthus is harvested when it blooms in autumn, and the heart of osmanthus is removed and washed to remove impurities; ② Use fresh milk and cold boiled water to prepare a solution in a volume ratio of 1:5, and prepare the processed Pour the sweet-scented osmanthus into the above solution, stir and soak for 4 hours, then take it out and dry it in the shade for later use;

[0058] C. Mixed cage steaming: Put a layer of treated osmanthus on the bottom of the steamer, spread a layer of soaked glutinous rice on to...

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Abstract

The invention provides sweet-scented osmanthus rice wine and a making method thereof, belonging to the technical field of natural foods, in particular relating to fermentation of starch-containing grains or grains, and mainly solving a problem of realizing the combination of sweet-scented osmanthus fragrance and rice wine, namely the sweet-scented osmanthus and nutrient elements are fully permeated in rice wine. The sweet-scented osmanthus rice wine comprises the following raw materials in parts by weight: 1,000 parts of sticky rice, 100-150 parts of the sweet-scented osmanthus, and 8-15 parts of distiller yeast; and the making method comprises the following steps of treating the sticky rice and the sweet-scented osmanthus, fermenting, bottling, sterilizing and cooling. According to the sweet-scented osmanthus rice wine and the making method thereof, disclosed by the invention, the sweet-scented osmanthus fragrance and the nutrient elements are fully mixed with the rice wine so that the nutrition value of the rice wine is improved, the shelf life of the rice wine is long, and the invention is suitable for making the rice wine.

Description

technical field [0001] The invention belongs to the technical field of natural food, and in particular relates to the fermentation of starch-containing cereals or cereals. Background technique [0002] Rice wine is also called glutinous rice, distiller's grains, fermented rice, sweet wine, etc. It is a flavor food made from glutinous rice or rice through yeast fermentation. It is rich in carbohydrates, protein, B vitamins, minerals, etc. missing nutrients. The traditional method of rice wine is to soak the glutinous rice in water for half a day, rinse it, put water in the steamer, put a layer of gauze on the steamer, and boil the water until there is steam. Put the glutinous rice on the cloth and steam until cooked. After steaming, put it in a container for fermentation and stir it with a spoon for a few times. After cooling to about 30°C, mix with the koji. Press it lightly with a spoon to smooth the surface, and press out a little in the middle. Depress the nest, sprinkl...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 杨德伟
Owner 云南云曲坊生物科技有限公司
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