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The brewing method of Huaxiang rice wine

A technology for yellow rice wine and floral aroma, applied in the field of rice wine brewing, can solve the problems of strong aroma and non-softness, and achieve the effect of soft and long aroma and improved texture.

Active Publication Date: 2016-04-13
杭州米奥生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of the above-mentioned problems, the present invention provides a method for brewing floral-flavored rice wine to overcome the problem in the prior art that soaking dried flowers in high-grade liquor leads to excessively strong and not soft fragrance of floral-flavored rice wine, so that the floral-flavored rice wine prepared by this method The fragrance is soft and long, which improves the texture of the flower-flavored rice wine and provides a solid foundation for the development of the flower-flavored rice wine

Method used

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  • The brewing method of Huaxiang rice wine

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Embodiment 1

[0029] figure 1 It is a schematic flow chart of the brewing method of the flower-flavored rice wine provided in Example 1 of the present invention. As shown in the figure, the brewing method of the yellow-flavored rice wine provided in Embodiment 1 of the present invention includes: preparing materials: preparing edible dried flowers, dried rice wine, and dried rice wine original wine And sweet rice wine original wine, wherein, the edible dried flower can be: jasmine, sweet-scented osmanthus, rose, gardenia, white orchid, lotus, camellia, chrysanthemum, gorse, bitter thorn flower, clove flower, pear flower, peach blossom, lily One or more of flowers, hibiscus, crabapple, rose, honeysuckle, and plum blossoms, depending on the type of product. For example, when most people like the fragrance of roses, the product will mainly add roses ;

[0030] Soaking: Soak edible dried flowers in dry rice wine for 7 to 15 days, such as 7 days, 9 days, 11 days, 13 days, 15 days, etc., and the...

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Abstract

The invention discloses a flower fragrance yellow rice wine brewing method, and belongs to the technical field of yellow rice wine brewage. The flower fragrance yellow rice wine brewing method comprises the steps of material preparation, immersion, residue filter-out, adjustment to prepare a finished wine, wine blending, refrigeration, filtration, sterilization, packaging and the like. A dry yellow rice wine cold leaching process is adopted to extract flower fragrance components, and the process is mild, safe and effective, so a flower fragrance yellow rice wine made by adopting the method has a soft and lasting flower fragrance, thereby the qualitative sense of the flower fragrance yellow rice wine is improved, and a solid foundation is provided for developing the flower fragrance yellow rice wine.

Description

technical field [0001] The invention relates to a brewing method of yellow rice wine, in particular to a brewing method of flower-flavored yellow rice wine. Background technique [0002] Edible wine is a kind of health drink, which can promote blood circulation, dredge meridians and activate collaterals, and dispel rheumatism. my country is the hometown of wine, the birthplace of wine culture, and one of the earliest wine-making countries in the world. Wine brewing has a long history in my country. In China's thousands of years of civilization development history, the development of wine and culture is basically carried out simultaneously. [0003] There are many types of wine, from the color: white wine, rice wine and red wine, etc.; from the material: grain wine, fruit wine, beer, vegetable wine, etc.; from the function: beverage wine, health wine, etc. Among them, the most important one is rice wine. Yellow rice wine is a national specialty of the Han nationality in Ch...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12G3/04
Inventor 江亮
Owner 杭州米奥生物科技有限公司
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