Preparation method of glutinous rice wine

A technology for glutinous rice wine and glutinous rice, which is applied in the field of winemaking, can solve the problems of poor taste, less development and utilization, and difficulty in storage, and achieves the effects of accelerating the fermentation process, having good taste and improving utilization.

Inactive Publication Date: 2015-03-25
中润国力集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of myrtle glutinous rice wine comprises the steps:

[0027] (1) Preparation of materials: picking plump, ripe, purple-black fresh myrtle fruit, washing, adding water 6 to 8 times its weight to squeeze the juice, filtering and separating to obtain myrtle fruit juice and myrtle pomace, Standby; for the preparation of the water extract of Pachyphyllum leaves, weigh and wash the Pachyphyllum leaves, put them into boiling water 8 to 10 times their weight, and cook for 30 to 40 minutes to obtain the water extract of Pachyphyllum leaves, cool and place.

[0028] (2) Cooking of glutinous rice: Soak the glutinous rice in warm water of 30-40°C for 1-2 hours, then steam and cook the glutinous rice, then cool and place at 35-40°C to obtain glutinous rice;

[0029] (3) Add distiller's yeast: add 0.5-0.6% distiller's yeast to the glutinous rice, stir evenly, and place for 9-10 hours for preliminary saccharification; distiller's yeast is purchased directly from ...

Embodiment 2

[0034] The preparation method of myrtle glutinous rice wine comprises the steps:

[0035] (1) Preparation of myrtle: pick plump, ripe, purple-black fresh myrtle fruit, wash it, add water 8 to 10 times its weight to squeeze the juice, filter and separate, and obtain myrtle juice and myrtle The pomace is reserved for use; the preparation of the water extract of the bamboo leaves is to weigh and wash the leaves of the bamboo leaves, put them into boiling water 5 to 6 times the weight, and cook for 50 to 60 minutes to obtain the water extract of the leaves of the bamboo leaves, which are cooled and placed.

[0036] (2) Cooking of glutinous rice: Soak the glutinous rice in warm water at 35-40°C for 1-2 hours, then steam and cook the glutinous rice, then cool and place at 30-40°C to obtain glutinous rice;

[0037] (3) Add koji: add 0.7-0.8% koji by weight to the glutinous rice, stir evenly, place for 8-10 hours for preliminary saccharification; a mixture of koji alcoholic yeast and ...

Embodiment 3

[0042] The preparation method of myrtle glutinous rice wine comprises the steps:

[0043] (1) Preparation of myrtle: pick plump, ripe, purple-black fresh myrtle fruit, wash it, add water 5 to 6 times its weight to squeeze the juice, filter and separate, and obtain myrtle juice and myrtle The pomace is reserved for use; the preparation of the water extract of the bamboo leaves is to weigh and wash the leaves of the bamboo leaves, put them into boiling water 6 to 8 times their weight, and cook for 30 to 40 minutes to obtain the water extract of the leaves of the bamboo leaves, which are cooled and placed.

[0044] (2) Cooking of glutinous rice: Soak the glutinous rice in warm water at 30-35°C for 2-3 hours, steam and cook the glutinous rice, then cool and place at 40-50°C to obtain glutinous rice;

[0045] (3) Add distiller's yeast: add 0.5-0.6% distiller's yeast of its weight to glutinous rice, stir evenly, place 10-12h to carry out preliminary saccharification; Distiller's yea...

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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...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 罗生芳谢美萱林国友陈程
Owner 中润国力集团有限公司
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