Preparation method of rhodomyrtus tomentosa and glutinous rice wine

The technology of myrtle and glutinous rice wine is applied in the field of glutinous rice wine preparation, which can solve the problems of poor taste, less development and utilization, and difficult storage, and achieve the effects of accelerating the fermentation process, enhancing health care efficacy, and improving utilization

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

[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 t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of myrtle glutinous rice wine comprises the following steps:

[0026] (1) Preparation of myrtle: pick fresh myrtle fruits with full, ripe, purple-black fruits, wash them, add 6 to 8 times of their weight water to extract juice, filter and separate to obtain myrtle juice and myrtle Nutmeg pomace, spare;

[0027] (2) Cooking of glutinous rice: soak the glutinous rice in warm water of 30-40 °C for 1-2 hours, then steam the glutinous rice, and then cool it to 35-40 °C to obtain the glutinous rice;

[0028] (3) Add koji: add 0.5-0.6% of the glutinous rice to the glutinous rice, stir evenly, and place it for 9-10 hours for preliminary saccharification; the koji is directly purchased from the market and is usually used for glutinous rice fermentation. ;

[0029] (4) Fermentation: transfer the glutinous rice preliminarily saccharified in step (3) into a container, pour in the myrtle juice whose weight is 1 to 2 times of the glutinous rice, and stir even...

Embodiment 2

[0033] The preparation method of myrtle glutinous rice wine comprises the following steps:

[0034] (1) Preparation of myrtle: pick fresh myrtle fruits with plump, ripe, purple-black fruits, wash them, add 8 to 10 times their weight of water to extract juice, filter and separate to obtain myrtle juice and myrtle Nutmeg pomace, spare;

[0035] (2) Cooking of glutinous rice: soak the glutinous rice with warm water at 35-40 °C for 1-2 hours, then steam the glutinous rice, and then cool it to 30-40 °C to obtain glutinous rice;

[0036] (3) Add koji: add 0.7-0.8% by weight of koji into the glutinous rice, stir evenly, and place it for 8-10 hours for preliminary saccharification; the mixture of koji alcohol yeast and Aspergillus niger, wherein Aspergillus niger accounts for 12-15%;

[0037] (4) Fermentation: transfer the glutinous rice preliminarily saccharified in step (3) into a container, pour in the myrtle juice whose weight is 1 to 2 times of the glutinous rice, and stir evenl...

Embodiment 3

[0041]The preparation method of myrtle glutinous rice wine comprises the following steps:

[0042] (1) Preparation of myrtle: pick fresh myrtle fruits with full, ripe, purple-black fruits, wash them, add 5 to 6 times of their weight water to squeeze out juice, filter and separate to obtain myrtle juice and myrtle Nutmeg pomace, spare;

[0043] (2) Cooking of glutinous rice: soak the glutinous rice with warm water at 30-35 °C for 2-3 hours, then steam the glutinous rice, and then cool it to 40-50 °C to obtain glutinous rice;

[0044] (3) Add distiller's yeast: add 0.5-0.6% of the distiller's yeast by weight to the glutinous rice, stir evenly, and place it for 10-12 hours for preliminary saccharification; distiller's yeast is purchased directly from the market and is usually used for glutinous rice fermentation;

[0045] (4) Fermentation: transfer the glutinous rice preliminarily saccharified in step (3) into a container, pour in the myrtle juice whose weight is 2 to 3 times of...

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Abstract

The invention discloses a preparation method of a rhodomyrtus tomentosa 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 preliminary saccharification; then transferring the cooked glutinous rice into a container, sprinkling the rhodomyrtus tomentosa juice, uniformly mixing; embedding the rhodomyrtus tomentosa pumace wrapped by using a gauze in the cooked glutinous rice, adding a certain amount of water, sealing for performing saccharification and fermentation for 5-10 days, then opening a small hole to add trace bamboo salt water solutions, 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 and glutinous rice wine, and performing secondary filtration, sterilization and ageing so that the rhodomyrtus tomentosa and glutinous rice wine can be obtained. The preparation method disclosed by the invention is simple; the fresh rhodomyrtus tomentosa fruits are effectively and comprehensively utilized; the prepared rhodomyrtus tomentosa and glutinous rice wine is sweet and mellow in taste and developmental in nutrition, has a taste of the rhodomyrtus tomentosa fruits, and is rich in amino acids, vitamins, trace elements and the like.

Description

technical field [0001] The invention belongs to the technical field of winemaking, and particularly relates to a preparation method of glutinous rice wine. Background technique [0002] Myrtle (Latin name: Rhodomyrtus tomentosa), alias: Doni, Gangshu, Shanshu, Duolian, Dangligen, Renzishu, Doumin, Zhongni, Wubelly, Dangmu. 【Returning to the meridian】Returning to the lung meridian, sweet in taste; astringent; flat in nature. The whole plant is used for medicinal purposes. [0003] Myrtaceae, Myrtaceae are dwarf evergreen shrubs, tropical plants, relatively drought-tolerant, born on red-yellow loam hills, and extremely common in Guangdong and Guangxi. 1 to 2 meters tall; shoots have grayish-white pubescent hairs. Leaves opposite, leathery, elliptic or obovate, 3-8 cm long, 1-4 cm wide, apex rounded or obtuse, often slightly concave, sometimes slightly acuminate, base broadly cuneate, hairy at first, later changed Hairless, shiny, with gray hair below, blooming in summer, b...

Claims

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Application Information

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