Preparation method of glutinous rice wine

Abstract

The invention discloses a preparation method of a glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh hill gooseberry fruits to obtain hill gooseberry juice and hill gooseberry fruit residue for later use; secondly, cooking glutinous rice in a steaming manner; adding an appropriate amount of distiller's yeast for preliminary saccharification; thirdly, transferring the cooked glutinous rice into a container, spreading the hill gooseberry juice into the cooked glutinous rice and stirring evenly; burying the hill gooseberry fruit residue covered with gauze into the cooked glutinous rice, adding the water extract of lophatherum gracile, and sealing for saccharifying and fermenting for 30-40 days; finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude wild fruit-glutinous rice wine product, and filtering for the second time, sterilizing and ageing to obtain the wild fruit-glutinous rice wine. The preparation method of the glutinous rice wine is simple; during fermentation, the juice and the residue of the fresh hill gooseberry fruits are added to the cooked glutinous rice step by step and meanwhile, the water extract of the lophatherum gracile is also added so that the effective constituents are leached out and dissolved in the wine, and therefore, the produced glutinous rice wine has strong aroma, excellent taste and high nutritional value.

Description

technical field [0001] The invention belongs to the technical field of brewing, and in particular relates to a preparation method of glutinous rice wine. Background technique [0002] Bamboo leaves, Poaceae Pachyphyllum plants. [Latin name]: Herba Lophateri, [alias]: Broken Bones, Pheasant Rice, Golden Chicken Rice, Mystic Grass, Bamboo Roll Heart. [Chemical composition] ① Triterpenes and steroids, such as arundoin, cylindrin, friedelin, taraxer01, p-sitosterol and campesterol. ② Contains phenolic ingredients, amino acids, organic acids, sugars, etc. [nature, flavor and function]: sweet in taste, cold in nature. Clearing away heat and restlessness, diuretic function. [0003] Bamboo leaves contain a large amount of flavonoids and polysaccharides, lactones, chlorophyll, amino acids, vitamins, trace elements and other components, all of which have high biological activity. Bamboo leaves are rich in tea polyphenols. Modern medical research shows that tea polyphenols have t...

AI Technical Summary

Problems solved by technology

[0007] Due to the short fruit period of myrtle, it is not easy to store. At present, the development and utilization of fresh myrtle fruit is relatively seldom. Some people prepare it into juice, or use dried fruit to directly make wine. , high temperature drying or roasting, in the process of water loss, some nutrients are also destroyed

Using dried fruit to soak or make wine, the wine will have a bad taste and astringent taste