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Preparation method of glutinous rice wine containing dendrobium officinale

A technology for Dendrobium officinale and glutinous rice wine, which is applied in the field of winemaking, can solve the problems of poor taste, less development and utilization, and nutrient damage, and achieves the effects of accelerating the fermentation process, enriching varieties, and improving utilization.

Inactive Publication Date: 2015-03-25
罗生芳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] 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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of glutinous rice wine containing dendrobium officinale comprises the steps:

[0027] (1) Preparation of myrtle: pick plump, ripe, purple-black fresh myrtle fruit, wash it, add water 10 to 12 times its weight to squeeze the juice, filter and separate, and obtain myrtle juice and myrtle Niang pomace, set aside; cut fresh Dendrobium officinale into 1-2cm pieces, set aside;

[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 the market and is usually used for glutinous rice fermentation ;

[0030] (4) Fermentation: transfer the glutinous rice initially saccharified in step (3) into a container, pour...

Embodiment 2

[0034] The preparation method of glutinous rice wine containing dendrobium officinale comprises the steps:

[0035] (1) Preparation of myrtle: pick plump, ripe, purple-black fresh myrtle fruit, wash it, add water 14 to 15 times its weight to squeeze the juice, filter and separate, and obtain myrtle juice and myrtle Niang pomace, set aside; grind the dried Dendrobium officinale into powder, set aside.

[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 Aspergillus niger, wherein Aspergillus niger accounts for 12-15%;

[0038] (4) Fermentation: transfer the glutinous rice initially saccharified in step (3) into a container, pour in myrtle juice 4 to 5 tim...

Embodiment 3

[0042] The preparation method of glutinous rice wine containing dendrobium officinale comprises the steps:

[0043] (1) Preparation of myrtle: pick plump, ripe, purple-black fresh myrtle fruit, wash it, add water 12 to 13 times its weight to squeeze the juice, filter and separate, and obtain myrtle juice and myrtle Niang pomace, set aside; cut fresh Dendrobium officinale into 1-2cm pieces, set aside;

[0044] (2) Cooking of glutinous rice: Soak glutinous rice in warm water of 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 yeast is the distiller's yeast that is directly purchased from the market and is usually used for glutinous rice fermentation;

[0046] (4) Fermentation: transfer the glutinous rice initially saccharified in step ...

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Abstract

The invention discloses a preparation method of glutinous rice wine containing dendrobium officinale. The preparation method comprises the steps of selecting fresh fruits of myrtle, and juicing the fresh fruits of myrtle to obtain myrtle fruit juice and myrtle pomace for later use; cooking glutinous rice in a steaming manner; carrying out the primary saccharification by adding an appropriate amount of yeast; transferring the glutinous rice into a container, pouring the myrtle fruit juice into the glutinous rice, and uniformly stirring the myrtle fruit juice and the glutinous rice; embedding the myrtle pomace wrapped by a gauze into the glutinous rice, adding an appropriate amount of water, sealing, saccharifying and fermenting for 5 to 10 days, adding the dendrobium officinale by a small opening, and sealing and continuously fermenting for 20 to 30 days; finally press-filtering or centrifugally separating the well-fermented glutinous rice to obtain a crude product of glutinous rice containing dendrobium officinale, and carrying out secondary filtering, sterilization and aging on the crude product to obtain the glutinous rice wine containing the dendrobium officinale. The preparation method is simple, the fresh fruits of myrtle can be effectively and comprehensively utilized, and the prepared glutinous rice wine containing the dendrobium officinale is sweet, strong in alcohol fragrance, good in taste, rich in nutrients, and rich in amino acid, vitamins and the like.

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] Dendrobium officinale (scientific name: Dendrobium officinale Kimura et Migo), also known as: Nigella, is a perennial epiphytic herbaceous plant in the family Orchidaceae. Stem erect, cylindrical, 9-35 cm long, 2-4 mm thick, sepals and petals yellow-green, nearly similar, oblong-lanceolate, about 1.8 cm long, 4-5 mm wide, flowering period March to June. Mainly distributed in Anhui, Zhejiang, Fujian and other places in China. Its stem is used as medicine, and it belongs to the yin-tonifying medicine in the tonic medicine. The effect of nature and flavor: sweet in taste, slightly cold in nature. Promote body fluid and nourish the stomach; nourish yin and clear away heat; moisten the lungs and kidneys; improve eyesight and strengthen the waist. [0003] Myrtle (Latin name: Rhodomyrtus tomentosa...

Claims

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Application Information

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IPC IPC(8): C12G3/02A61K36/8984A61P1/14C12R1/865C12R1/685
CPCC12G3/02A61K36/61A61K36/8984
Inventor 罗生芳谢美萱林国友陈程
Owner 罗生芳
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