Dendrobium officinale wheat-starter yellow rice wine and brewing method thereof
A technology of dendrobium candidum and barley koji, which is applied in the field of producing functional rice wine, can solve many problems such as expensive, and achieve the effect of good functionality, good taste, clear and stable wine body
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[0049] Embodiment 1, a kind of brewing method of Dendrobium officinale barley rice wine, carry out the following steps successively:
[0050] (1) Soak rice:
[0051] Take 100 kg of glutinous rice, add water (until the water surface is less than 7cm of glutinous rice), soak it, and soak it at 15-20°C for 2 days;
[0052] This method of soaking rice can achieve complete rice grains and hand-pinch the rice grains into powder without grain cores.
[0053] (2) Steamed rice:
[0054] Add water to the soaked glutinous rice until the total weight is 200 kg, and then fumigate in a steamer until cooked (ie, steam at 95-105°C for about 15 minutes);
[0055] (3) Yeast activation:
[0056] Take 100g of yeast powder (Angie brand yellow rice wine highly active dry yeast, purchased from Angel Yeast Co., Ltd.), add 1.5 liters (1500g) of yeast powder to 38-40 Rehydrate and activate in water for 45 minutes; get activated liquid yeast;
[0057](4) Drop-tank fermentation:
[0058] The steam...
Example Embodiment
[0068] Embodiment 2, with respect to embodiment 1, make the following changes:
[0069] In step (4), add "2 kg of Dendrobium officinale cut into 4mm segments and 20 liters of water" to add "1 kg of Dendrobium officinale stems cut into 3mm segments and 80L of water".
[0070] The rest are identical to Example 1.
[0071] Finally, about 210L of the Dendrobium officinale barley wine was obtained, and the method of the national standard "GB / T13662-2008 rice wine" was used to measure the total sugar (calculated as glucose) content to be 19.4g / L, the alcohol content to be 12.3%, and the total acid (calculated as lactic acid) to be 19.4g / L. The content of Dendrobium officinale polysaccharide was determined to be 1.96g / L using the method in the 2010 edition of the Pharmacopoeia of the People's Republic of China.
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