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Manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine

A production method and burnt aroma technology are applied in the production field of burnt aroma selenium-enriched purple hybrid glutinous rice wine, which can solve the problems of poor taste and achieve long-term preservation, strong aroma and good sealing effect

Inactive Publication Date: 2015-05-13
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the selenium-enriched purple hybrid rice has a poor taste when cooked directly, and is not popular with consumers, while the rice wine made by fermenting it has a strong aroma and a comfortable taste, and is deeply loved by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for making coke-flavored selenium-enriched purple hybrid glutinous rice wine, comprising the following steps:

[0014] 1) Rice selection, select 300g of selenium-enriched purple hybrid glutinous rice and 100g of ordinary glutinous rice, sieve to remove broken rice and impurities, and wash with water until there is no obvious turbidity for later use.

[0015] 2) Roasting, put the washed selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice in the air for 2 hours, put them into the rotating wing of the rotary flow roasting device, and continuously and evenly contact with the 100°C hot air blowing upward in the rotating wing, Selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice are fully mixed in the rotor, heated and roasted rapidly, and then discharged into the container. The heating temperature during roasting is 250°C, and the roasting time is 50s. At this time, the epidermis of the selenium-enriched purple hybrid glu...

Embodiment 2

[0024] A method for making coke-flavored selenium-enriched purple hybrid glutinous rice wine, comprising the following steps:

[0025] 1) Rice selection, select 320g of selenium-enriched purple hybrid glutinous rice and 100g of ordinary glutinous rice, sieve to remove broken rice and impurities, and wash with water until there is no obvious turbidity for later use.

[0026] 2) Roasting, after washing the selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice in the air for 3 hours, put them into the rotating wing of the rotary flow roasting device, and continuously and evenly contact with the 100°C hot air blowing upward in the rotating wing, Selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice are fully mixed in the rotor, heated and roasted rapidly, and then discharged into the container. The heating temperature during roasting is 290°C, and the roasting time is 60s. At this time, the epidermis of the selenium-enriched purple hybrid ...

Embodiment 3

[0035] A method for making coke-flavored selenium-enriched purple hybrid glutinous rice wine, comprising the following steps:

[0036] 1) Rice selection, select 350g of selenium-enriched purple hybrid glutinous rice and 100g of ordinary glutinous rice, sieve to remove broken rice and impurities, and wash with water until there is no obvious turbidity for later use.

[0037]2) Roasting, put the washed selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice in the air for 1 hour, put them into the rotating wing of the rotary flow roasting device, and continuously and evenly contact with the upward blowing 80°C hot air in the rotating wing, Selenium-enriched purple hybrid glutinous rice and ordinary glutinous rice are fully mixed in the rotor, heated and roasted rapidly, and then discharged into the container. The heating temperature during roasting is 230°C, and the roasting time is 40s. At this time, the epidermis of the selenium-enriched purple hybrid glutin...

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Abstract

A related manufacturing method for scorch-aroma selenium-rich purple hybrid glutinous rice wine comprises the following steps: selecting selenium-rich purple hybrid glutinous rice and common glutinous rice as raw materials according to the weight ratio of 3:1-3.5:1, airing the raw materials for 1 h-3 h and roasting; immersing the roasted raw materials for 3 h-5 h; boiling the immersed raw materials for 20 min-40 min; cooling the cooked raw materials to 30 DEG C-32 DEG C and draining water; weighting a wine starter accounting for 0.8%-1.0% by weight of the raw materials, grinding the wine starter and uniformly spreading into the drained raw materials, uniformly stirring, putting into a container and nesting; putting the container in an environment with the temperature of 30 DEG C-32 DEG C, performing saccharification fermentation for 48 h-50 h, so as to form a mixture of rice wine and wine lees; transferring the mixture subjected to saccharification fermentation to a room-temperature environment, standing for 24 h, and performing after-ripening fermentation; putting the mixture subjected to later-aging fermentation into a wine basket, squeezing at a pressure of 900 Pa-1000 Pa so as to separate rice wine and wine lees, precipitating squeezed-out rice wine for 8 h-10 h, and then putting in a wine jar and sealing.

Description

technical field [0001] The invention relates to a production method of rice wine, in particular to a production method of burnt-flavored selenium-enriched purple hybrid glutinous rice wine. Background technique [0002] Selenium is one of the trace elements necessary to maintain the normal life activities of the human body. It can stimulate the production of human immunoglobulins and antibodies, protect cell membranes and chromosomes, protect the structure and function of macromolecular physiologically active substances such as ribonucleic acid, and improve the body's immunity. , anti-aging and anti-cancer effects. [0003] Research at home and abroad has shown that purple rice has extremely high medicinal efficacy and nutritional value. In Ming Dynasty Li Shizhen's "Compendium of Materia Medica" there is also a record about purple rice "nourishing yin and tonifying kidney, strengthening spleen and warming liver, improving eyesight and promoting blood circulation". Accordin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 张庆徐顾榕向文良唐洁宋菲菲林凯蔡婷
Owner XIHUA UNIV
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