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Honey glutinous rice wine

A technology of glutinous rice wine and honey, used in the preparation of alcoholic beverages and other directions

Active Publication Date: 2013-03-20
南平市建瓯市日日鲜农业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Rice wine is a favorite drink of many people, but the existing rice wine will feel dry mouth after drinking too much, and will feel headache if drinking too much, and vomit when drunk

Method used

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Examples

Experimental program
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preparation example Construction

[0019] The preparation method step of honey glutinous rice wine of the present invention is as follows:

[0020] (A) Sterilization of wine jars: wash the wine jars and steam sterilize them at 100°C; put the honey raw materials into the sterilized wine jars;

[0021] (B) Proportion of honey liquid: 1 weight part of honey at a temperature of 38-40°C is diluted with 2 weight parts of boiling water, cooled to 30°C, and the degree of honey liquid is measured at 18-20 degrees with a Po-Mei hydrometer;

[0022] (C) Adding glutinous rice: Soak the small glutinous rice in water for about 90 minutes and wash it dry; Add the glutinous rice to the above honey liquid; stir well up and down, cool down at 20°C-25°C, then add the honey-forming yeast;

[0023] (D). The addition of honey-forming yeast: there are two types of honey-forming yeast commonly used: rice red yeast rice and rice green yeast. Add 0.1 weight part of honey-forming yeast to 1 part by weight of honey:

[0024] (a). Rice r...

example 1

[0034] Put 1 kg of honey into a sterilized wine jar, add 2 kg of edible boiling water at 100°C to dilute, then add 500 g of glutinous rice, stir well up and down, cool down at 20°C-25°C, add 70g of rice red yeast rice, rice green 50 grams of koji, stir up and down evenly, cover the mouth of the jar with a breathable cloth, adjust the temperature in the wine fermentation workshop to 30-35 degrees, enter the main fermentation stage after 24 hours, and keep the temperature of the fermentation liquid at 25-30 Between degrees is the best. Four seasons in the main fermentation greenhouse: 20 days in spring, 10 days in summer, 15 days in autumn, 25 days in winter, the main fermentation is stopped every season, extraction and filtration are separated by water and heated to 80°C to sterilize, and the second fermentation is terminated. After cooling, turn the altar to seal 2 To drink after a month. If it is placed in a ground kiln, the temperature of the ground kiln is 15-20 ℃, and the...

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Abstract

The invention relates to honey glutinous rice wine. The preparation method of the honey glutinous rice wine comprises the following steps of: (A) carrying out disinfection treatment on a wine jar; (B) proportioning honey liquid; (C) adding glutinous rice; (D) adding honey yeast; (E) managing the main fermentation period; (F) extracting, filtering, heating in a container with water, stopping fermenting, sealing and storing; and (G) processing inferior wine.

Description

technical field [0001] The invention relates to honey glutinous rice wine. Background technique [0002] Rice wine is a favorite drink of many people, but existing rice wine can cause dry mouth when thirsty, headache if drunk too much, and vomiting when drunk. If there is a kind of rice wine that does not feel dry in the mouth when you are thirsty, does not feel headache when you drink too much, and does not vomit when you are drunk, it will be welcomed by consumers. Contents of the invention [0003] The purpose of the present invention is to provide honey glutinous rice wine, and the purpose of the present invention is to realize by following technical scheme: the preparation method step of honey glutinous rice wine of the present invention is as follows: [0004] (A) Sterilization of wine jars: wash the wine jars and steam sterilize them at 100°C; put the honey raw materials into the sterilized wine jars; [0005] (B) Proportion of honey liquid: 1 weight part of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 余云有
Owner 南平市建瓯市日日鲜农业发展有限责任公司
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