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Vaccinium bracteatum rice Chinese spirit and preparation method thereof

A technology of black rice and white wine, which is applied in the field of black rice white wine and its preparation, can solve the problems of restricting the development of black rice tree planting, high cost of health-care liquor, and low utilization rate of deep development, so as to improve the taste and flavor of wine , rich in functional ingredients, transparent and clear wine body

Active Publication Date: 2015-01-07
江苏昌穗健康科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, our country's understanding of black rice is limited to common folk food, and its in-depth development and utilization rate is low. Among them, the research on black rice for wine making is limited to the simple processing of medicinal wine, which limits the development of black rice tree planting; and now Some health-care liquors are mostly processed from more precious ingredients, and the cost is relatively high.
Therefore, it is necessary to provide a black rice liquor and a preparation method thereof for the low utilization rate of black rice and the high cost of health-care liquor

Method used

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  • Vaccinium bracteatum rice Chinese spirit and preparation method thereof

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preparation example Construction

[0028] The black rice white wine is prepared by the following method: uniformly mix black rice, sorghum rice, rice and potatoes according to the ratio, steam them, add distiller's yeast according to 0.2-1.5% of the total weight of the raw materials after cooling, and then saccharify at 20-38°C Fermentation is sealed and fermented for 8 to 30 days to obtain a fermented liquid, and the fermented liquid is distilled and aged to obtain Wumi Baijiu.

[0029] Correspondingly, the present invention also provides a kind of preparation method of black rice liquor, such as figure 1 Shown, this preparation method comprises the following steps:

[0030] S101 In parts by weight, 50-89 parts of black rice, 2-20 parts of sorghum rice, 5-35 parts of rice, and 0-10 parts of potato are uniformly mixed, soaked in water for 6-20 hours, and filtered. Wherein, the total weight ratio of water to raw materials is 1:1-3:1, and the water is filtered cold boiled water or distilled water. Slice the pot...

Embodiment 1

[0038] Ⅰ Slice the potatoes and then dry and crush them. Wash 50 parts by weight of black rice, 20 parts of sorghum rice, and 25 parts of rice, mix them with 10 parts of potatoes, soak them in water for 20 hours, filter, and when soaking, The gross weight ratio of water and raw material is 2.6:1;

[0039] ⅡSteam the filtered black rice, sorghum rice, rice and potatoes for 54 minutes and cool to 22°C;

[0040] Ⅲ Add distiller's koji by 0.2% of the total weight of raw materials, saccharify for 72 hours, distiller's koji is a mixture of sweet wine koji and white wine koji, and the weight ratio of sweet wine koji and white wine koji is 100:1;

[0041] Ⅳ Sealing the saccharified raw materials and fermenting them at 20°C for 30 days to obtain a fermented liquid;

[0042] Ⅴ The fermented liquid was distilled at 120° C. to obtain a distillate, and the distillate was sealed and aged at 12° C. for 5 months to obtain Umi Rice Liquor.

Embodiment 2

[0044] ⅠWash 60 parts of black rice, 5 parts of sorghum rice, and 35 parts of rice in parts by weight, mix them uniformly and soak in water for 16 hours, filter, and when soaking, the total weight ratio of water to raw materials is 1:1;

[0045] Ⅱ Steam the filtered black rice, sorghum rice and rice for 1 hour and cool to 26°C;

[0046] Ⅲ Add distiller's yeast by 0.6% of the total weight of raw materials, and saccharify for 40 hours. The distiller's yeast is a mixture of sweet wine koji and white wine koji, and the weight ratio of sweet wine koji and white wine koji is 1:50;

[0047]Ⅳ Sealing the saccharified raw materials and fermenting them at 25°C for 23 days to obtain a fermented liquid;

[0048] Ⅴ The fermented liquid was distilled at 85°C to obtain a distillate, the distillate was sealed, aged at 13°C for 4 months to obtain Wumi Baijiu.

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Abstract

The invention discloses vaccinium bracteatum rice Chinese spirit and a preparation method thereof. The preparation method of the vaccinium bracteatum rice Chinese spirit comprises the following steps: mixing 50-89 parts by weight of vaccinium bracteatum rice, 2-20 parts by weight of sorghum rice, 5-35 parts by weight of rice and 0-10 parts by weight of potatoes uniformly, then cooking, cooling, and then saccharifying for 12-72 hours by using distiller's yeast the addition of which accounts for 0.2-1.5% of the total weight of the raw materials, then sealing and fermenting at 20-38 DEG C for 8-30 days to obtain fermentation liquor, distilling the fermentation liquor and then ageing for 1-6 months, thus obtaining the vaccinium bracteatum rice Chinese spirit. The preparation method of the vaccinium bracteatum rice Chinese spirit has the beneficial effects that the vaccinium bracteatum rice is taken as the main raw material, so that the utilization rate of the vaccinium bracteatum rice is increased; the raw materials are vaccinium bracteatum rice, sorghum rice, rice and potatoes which are low in cost, so that the vaccinium bracteatum rice Chinese spirit is lower in production cost as compared with various health-care wines.

Description

technical field [0001] The invention relates to a wine and a preparation method thereof, in particular to a black rice liquor and a preparation method thereof. Background technique [0002] The black rice tree is a plant of the genus Vaccinium in the Rhododendronaceae. It is mainly produced in Taiwan, East China, Central China, South China and Southwest China. It is known as the "King of Herbs". Black rice tree is a rich natural resource with many physiological functions. Its leaves contain functional components such as tannin, quercetin, meso-inositol, untethered terpene and epiuninhibited terpene alcohol, which can improve blood microcirculation. , anti-ulcer, anti-inflammation, anti-fatigue, anti-aging, anti-tumor and other pharmacological activities. Black rice is made by soaking and steaming the fresh leaf juice of black rice tree and glutinous rice. Since the Southern and Northern Dynasties, residents in the middle and lower reaches of the Yangtze River have been eati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/02
Inventor 梁红昌
Owner 江苏昌穗健康科技有限公司
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