Preparation method of rhodomyrtus tomentosa, silky ant and glutinous rice wine

The technology of myrtle and black ants is applied in the field of preparation of glutinous rice wine, which can solve the problems of less development and utilization, poor taste, astringency, etc., and achieve the effects of enriching varieties, speeding up the fermentation process, and strong aroma.

Inactive Publication Date: 2015-04-01
罗生芳 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] 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

[0023] The preparation method of Myrtle Black Ant Glutinous Rice Wine includes the following steps:

[0024] (1) Preparation of myrtle: pick the plump, ripe, purple-black myrtle fruit, wash it, add water 10-12 times its weight to squeeze the juice, filter and separate to obtain myrtle juice and peach gold Mother pomace, set aside; grind the dried black ants into powder to obtain black ant powder, set aside;

[0025] (2) Steaming and cooking of glutinous rice: Soak the glutinous rice in warm water at 30-40℃ for 1~2h, then steam and cook the glutinous rice, and then cool it at 35-40℃ to obtain glutinous rice;

[0026] (3) Add koji: add 0.5-0.6% koji of the weight of glutinous rice to glutinous rice, stir evenly, and place for 9-10h for preliminary saccharification; koji is directly purchased from the market and usually used for glutinous rice fermentation. ;

[0027] (4) Fermentation: Transfer the glutinous rice initially saccharified in step (3) into a container, then pour in myrtle j...

Embodiment 2

[0031] The preparation method of Myrtle Black Ant Glutinous Rice Wine includes the following steps:

[0032] (1) Preparation of myrtle: pick the plump, ripe, purple-black myrtle fruit, wash it, add 14-15 times its weight to squeeze the juice, filter and separate to obtain myrtle juice and peach gold Mother pomace, set aside; grind the dried black ants into powder to obtain black ant powder, set aside.

[0033] (2) Steaming and cooking of glutinous rice: Soak the glutinous rice in warm water at 35-40°C for 1 to 2 hours, then steam and cook the glutinous rice, and then cool it at 30-40°C to obtain glutinous rice;

[0034] (3) Adding koji: add 0.7-0.8% by weight of koji to glutinous rice, stir evenly, and leave it for 8-10 hours for preliminary saccharification; a mixture of koji alcohol yeast and Aspergillus niger, of which Aspergillus niger accounts for 12-15%;

[0035] (4) Fermentation: transfer the glutinous rice initially saccharified in step (3) into a container, then pour in myrtl...

Embodiment 3

[0039] The preparation method of Myrtle Black Ant Glutinous Rice Wine includes the following steps:

[0040] (1) Preparation of myrtle: pick the plump, ripe, purple-black myrtle fruit, wash it, add 12 to 13 times its weight to squeeze the juice, filter and separate to obtain myrtle juice and peach gold Mother pomace, set aside; grind the dried black ants into powder to obtain black ant powder, set aside.

[0041] (2) Steaming and cooking of glutinous rice: Soak the glutinous rice in warm water of 30~35℃ for 2~3h, then steam and cook the glutinous rice, and then cool it to 40~50℃ to obtain glutinous rice;

[0042] (3) Adding koji: add 0.5 to 0.6% of the weight of koji to glutinous rice, stir evenly, and place for 10-12 hours for preliminary saccharification; koji is directly purchased from the market and is usually used for glutinous rice fermentation;

[0043] (4) Fermentation: Transfer the glutinous rice initially saccharified in step (3) into a container, then pour in myrtle juice 3...

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PUM

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Abstract

The invention discloses a preparation method of a rhodomyrtus tomentosa, silky ant and glutinous rice wine. The preparation method comprises the following steps: firstly, juicing fresh rhodomyrtus tomentosa fruits to obtain rhodomyrtus tomentosa juice and rhodomyrtus tomentosa pumace for later use; then cooking glutinous rice; adding a certain amount of distiller's yeast for performing primary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, and uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add silky ant powder, sealing to continuously ferment for 20-30 days; and finally, performing filter pressing or centrifugal separation on the fermented glutinous rice to obtain a crude product of the rhodomyrtus tomentosa, silky ant and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa, silky ant and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa, silky ant and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a good taste, and is rich in amino acids, vitamins and the like.

Description

Technical field [0001] The invention belongs to the technical field of wine making, and specifically relates to a preparation method of glutinous rice wine. Background technique [0002] Myrtle (Latin name: Rhodomyrtus tomentosa), aliases: Duo Ni, Gang Lu, Shan Lu, Duo Lian, Dang Pear Root, Tassel Tree, Bean Min, Zhong Ni, Black Belly, Dang Ni. 【Gui Jing】Gui Lung Jing, sweet in taste; astringent; flat in nature. The whole plant is for medicinal purposes, and has the effects of activating blood and dredging collaterals, astringent and stopping diarrhea, and tonic and stop bleeding. [0003] Myrtaceae and Myrtle are dwarf evergreen shrubs, tropical plants, more drought-tolerant, born on the hills of red and yellow soil, very common in Guangdong and Guangxi. 1 to 2 meters high; tender branches have grayish white pilose. The leaves are opposite, leathery, elliptic or obovate, 3-8 cm long, 1-4 cm wide, round or obtuse at the apex, often slightly concave, sometimes slightly pointed, b...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/61A61P1/14A61K35/64C12R1/865C12R1/685
CPCC12G3/02A61K35/63A61K36/61A61K2300/00
Inventor 罗生芳谢美萱林国友陈程
Owner 罗生芳
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