Glutinous rice wine and preparation method thereof

Abstract

The invention discloses glutinous rice wine and a preparation method thereof. The glutinous rice wine is prepared according to the following steps: 1) soaking glutinous rice into water, steaming or cooking and cooling to 25 to 28 DEG C to obtain cooked glutinous rice; 2) adding a fermenting agent in an amount which is 0.1 to 1 percent of the weight of the glutinous rice into the cooked glutinous rice, saccharifying, adding water in an amount which is 2 to 5 times that of the cooked glutinous rice, and fermenting to obtain fermented wine, wherein the saccharification temperature and the fermentation temperature are 25 to 28 DEG C, the saccharification time is 24 to 48 hours and the fermentation time is 48 to 72 hours; 3) centrifugally separating the fermented wine and taking the clear liquid to obtain the wine sample; 4) adding white spirit in an amount which is 15 to 25 percent of the weight of the glutinous rice and white sugar or crystal sugar in an amount which is 5 to 15 percent of the weight of the glutinous rice into the wine sample, sterilizing and ageing to obtain aged wine; and 5) filtering the aged wine by using a microporous filter and filling to obtain the product, wherein the fermenting agent consists of 10 to 20 weight percent of yeast and 80 to 90 weight percent of Q303 rhizopus. According to the preparation process, mixed fermenting agent and various impurity-removing methods are adopted, so the saccharification time can be shortened. The prepared glutinous rice wine is transparent and plump, and has mellow mouthfeel, moderate sweetness and special flavor of glutinous rice.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a glutinous rice wine and a preparation method thereof. Background technique [0002] Glutinous rice is a sticky variety of rice. There are varieties of glutinous rice in both indica and japonica varieties. The husked rice of glutinous rice is called glutinous rice in southern China (called "秫米" in southern Fujian), while it is often called Jiangmi in the north. In appearance, glutinous rice is opaque white. The main difference between glutinous rice and other rice is that the starch it contains is mainly amylopectin, as high as more than 80%, so it is more sticky after cooking. Glutinous rice is often processed into sticky snacks and glutinous rice wine. Traditional glutinous rice wine is made by adding koji (also known as wine medicine or wine mother) to cooked glutinous rice and fermenting it. The prepared glutinous rice wine is rich in aroma, mild in nature and...

AI Technical Summary

Problems solved by technology

However, due to the unstable quality of the traditional koji used in making glutinous rice wine, the high content of miscellaneous bacteria, and low saccharification and fermentation capabilities, it leads to problems such as long saccharification time, low liquor yield, and unstable wine quality; Contains a lot of impurities such as glutinous rice, which will affect the transparency and taste of glutinous rice wine