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A production method and technology for glutinous rice wine, which are applied in the field of winemaking, can solve the problems of low saccharification capacity and fermentation capacity, single nutrient composition, and high content of miscellaneous bacteria, and achieve the effects of suitable alcohol content, rich nutrition and mellow aroma.
Inactive Publication Date: 2014-09-03
GUANGXI UNIVERSITY OF TECHNOLOGY
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Traditional glutinous rice wine is made by adding koji to ripened glutinous rice and fermenting it. The glutinous rice wine is rich in aroma, mild in nature and rich in nutrition, and is very popular among people; , the content of miscellaneous bacteria is high, the saccharification ability and fermentation ability are low, thus causing the wine quality to be unstable; and the existing glutinous rice wine has a single nutritional component
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[0019] Below in conjunction with specific example, the present invention is described in further detail:
[0020] 1. Production of jujube glutinous rice wine:
[0021] A. Preparation of jujube tea: Select seedless jujubes that are free from mildew, insects, and full flesh and meet the quality requirements of raw materials, rinse them repeatedly with clean water to remove impurities such as silt attached to the surface of jujubes, and put the cleaned jujubes at 70°C Drying at high temperature for 2 hours, at this time, the water content of the jujube is about 38%, add 6 times of water and boil for 10 minutes, then carry out a constant temperature water bath at 80°C for 1 hour, and then filter the residue to obtain the jujube tea;
[0022] B. Preparation of glutinous rice pulp: select high-quality, non-mildew glutinous rice that meets the quality requirements, then clean the glutinous rice, remove impurities such as silt attached to it, and soak it with clear water for 12 hours,...
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Abstract
The invention discloses a method for producing red date glutinous rice wine and relates to the technical field of wine making. The method comprises the following steps: selecting seedless red dates, cleaning, drying, adding water for boiling, performing thermostatic water bath, filtering the residues, thus obtaining red date tea; selecting high-quality glutinous rice, cleaning and soaking, filtering the soaking water, adding water for pulping, regulating the pH value of the pulped rice pulp to 7.0, adding amylase for performing constant temperature liquidation, boiling and performing enzyme deactivation, reducing the temperature, regulating the pH value of the rice pulp to 5.5, adding a saccharifying enzyme for performing constant temperature saccharifying, boiling and performing enzyme deactivation again, and obtaining glutinous rice slurry; and finally, mixing the red date tea and the glutinous rice slurry, inoculating rhizopus oryzae and saccharifying, fermenting by using saccharomycetes, performing pasteurization after fermentation is ended, finally settling and filtering, wherein the obtained filtrate is the red date glutinous rice wine. The red date glutinous rice wine brewed by the method is proper in alcoholic strength, soft in taste, mellow in aroma and rich in nutrition, the wine color is orange yellow, and the red date aroma and wine aroma accord with each other.
Description
technical field [0001] The invention relates to the technical field of wine making, in particular to a production method of jujube glutinous rice wine. Background technique [0002] Glutinous rice, also known as glutinous rice, is opaque white in appearance. The main difference between glutinous rice and other rice is that the starch it contains is mainly amylopectin, which is as high as 80%. Therefore, it is the main raw material for making sticky snacks such as rice dumplings, eight-treasure porridge, and various desserts. It is also the main raw material for brewing fermented glutinous rice, that is, sweet rice wine; Nausea, loss of appetite, qi deficiency and other symptoms caused by deficiency and cold, wine made from glutinous rice can nourish and cure diseases. Traditional glutinous rice wine is made by adding koji to ripened glutinous rice and fermenting it. The glutinous rice wine is rich in aroma, mild in nature and rich in nutrition, and is very popular among peo...
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