Preparation method of rice wine

Abstract

A preparation method of rice wine comprises the following steps: selecting high-quality glutinous rice, removing impurities, and soaking the glutinous rice in water for 3-4 h to enable the glutinous rice to fully absorb water; steaming the soaked glutinous rice in a bamboo steamer for about 30-50 minutes, but not too long; sprinkling a defined amount of cold boiled water to the steamed glutinous rice to cool the steamed glutinous rice naturally until the steamed glutinous rice has no heat, taking out the steamed glutinous rice for later use; grinding distiller's yeast into powder, adding the powder into the cooled glutinous rice, and stirring uniformly, wherein the adding amount of distiller's yeast to amount of glutinous rice is 0.4:150; placing and flattening the uniformly stirred glutinous rice in a container, making holes in the middle of the uniformly stirred glutinous rice, and fermenting the uniformly stirred glutinous rice only for 24 h in a 34-35 DEG C environment. The preparation method is an improvement on the traditional technology, and simple and feasible to operate; rice wine prepared according to the preparation method can prevent and cure cold, relieve headache and improve human body immunity.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a method for preparing rice wine. 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, while it is often called Jiangmi in northern China. 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 to cooked glutinous rice and fermenting it. The prepared glutinous rice wine is rich in aroma, mild in nature and rich in nutrition, and is very popular among people. However, due to the unstable quality of the traditio...

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