Sake rice wine preparation method and sake rice wine

A technology of rice wine and clear rice, applied in the field of preparation of rice wine and rice wine, can solve the problems affecting the transparency and taste of rice wine, and achieve the effect of plump body, moderate sweetness and mellow taste.

Active Publication Date: 2013-08-21
HUBEI SHENGLONGQING RICE WINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But also contain a large amount of impurities such as glutinous rice in the glutinous rice wine that the method for preparing glutinous rice wine makes in existing, can influence the transparency and the mouthfeel of rice wine

Method used

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  • Sake rice wine preparation method and sake rice wine

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preparation example Construction

[0010] see figure 1 , figure 1 It is a flowchart of an embodiment of the preparation method of clear rice wine of the present invention, and the preparation method of clear rice wine of the present embodiment comprises:

[0011] S1: Soak the glutinous rice with flowing water for 24-48 hours until the glutinous rice after soaking has no hard core;

[0012] S2: Rinse the glutinous rice with water and drain, then steam for 6-10 minutes, so that the steamed glutinous rice is easy to disperse and not sticky;

[0013] S3: cooling the steamed glutinous rice with cold water until 25-30°C;

[0014] S4: Disperse the cooled glutinous rice until there is no agglomeration, add distiller's yeast to the cooled glutinous rice and mix well, wherein the amount of distiller's yeast added is 0.1-0.5% of the weight of the glutinous rice;

[0015] S5: Put the glutinous rice added with distiller's yeast and mixed evenly into a tray, and ferment in a fermentation room at 25-30°C for 2-3 days to ob...

Embodiment 1

[0023] The preparation method of the clear rice wine of the present embodiment may further comprise the steps:

[0024] 1. Soak the glutinous rice in running water for 24 hours until the soaked glutinous rice has no hard core;

[0025] 2. Rinse the glutinous rice with water and drain, then steam for 10 minutes to make the steamed glutinous rice easy to disperse and not sticky to hands;

[0026] 3. Cool down the steamed glutinous rice with cold water until 25°C;

[0027] 4. Disperse the cooled glutinous rice until there is no agglomeration, add distiller's yeast to the cooled glutinous rice and mix well, wherein the amount of distiller's yeast added is 0.1% of the weight of the glutinous rice;

[0028] 5. Put the glutinous rice that has been added with koji and mixed evenly into boxes and trays, and ferment in a fermentation room at 28°C for 3 days to obtain distiller's grains;

[0029] 6. Add water three times the weight of distiller's grains and 0.2% of the weight of distil...

Embodiment 2

[0035] The preparation method of the clear rice wine of the present embodiment may further comprise the steps:

[0036] 1. Soak the glutinous rice in running water for 36 hours until the soaked glutinous rice has no hard core;

[0037] 2. Rinse the glutinous rice with water and drain, then steam for 8 minutes to make the steamed glutinous rice easy to disperse and not sticky to hands;

[0038] 3. Use cold water to cool down the steamed glutinous rice until 28°C;

[0039] 4. Disperse the cooled glutinous rice until there is no agglomeration, add distiller's yeast to the cooled glutinous rice and mix well, wherein the amount of distiller's yeast added is 0.3% of the weight of the glutinous rice;

[0040] 5. Put the glutinous rice that has been added with koji and mixed evenly into boxes and trays, and ferment in a fermentation room at 25°C for 2.5 days to obtain distiller's grains;

[0041] 6. Add water twice the weight of distiller's grains and distiller's grains with 0.1% we...

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Abstract

The invention discloses a sake rice wine preparation method and sake rice wine. By the sake rice wine preparation method, the clear and transparent sake rice wine can be obtained by steps of immersing, cooking, cooling and fermenting sticky rice serving as raw material, squeezing, sterilizing, standing and filtering. The preparation technology is simple; the sake rice wine does not contain sticky rice impurities, is clear and transparent, is rich in alcohol body, mellow in taste and proper in sweet and has the specific flavor of the sticky rice.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a preparation method of clear rice wine and clear rice wine. Background technique [0002] Glutinous rice is the husked rice of glutinous rice. It is called glutinous rice in southern China, but it is often called Jiangmi in the north. It is the main raw material for making sticky snacks, such as rice dumplings, eight-treasure porridge, and various desserts. Glutinous rice contains protein, fat, sugar, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch, etc. Strong food, has the effects of nourishing blood and Qi, invigorating the spleen and nourishing the stomach, and stopping sweating. It has a certain relief effect on poor appetite, abdominal distension and diarrhea. [0003] In addition, glutinous rice is also the main raw material for brewing fermented glutinous rice (sweet rice wine). The glutinous rice wine is rich in aroma, mild in nature and rich in n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 余超群
Owner HUBEI SHENGLONGQING RICE WINE
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