Preparation method of ginger rice wine

A ginger and rice wine technology, applied in the preparation of alcoholic beverages, etc., can solve problems such as difficult to meet consumer needs and single taste

Inactive Publication Date: 2015-05-13
QINGDAO LANGYATAI GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the pure grain white wines on the market now adopt single fermentation of grain or fruit, and most of them are obtained after fermentation and distillation of grain. As CN103666932A discloses a kind of preparation method of rice wine, it takes rice as raw material and ...

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  • Preparation method of ginger rice wine

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Embodiment Construction

[0019] The invention discloses a preparation method of ginger rice wine. In order to make the advantages and technical solutions of the invention clearer and clearer, the invention will be further clearly and completely described below in conjunction with specific examples.

[0020] The preparation method of ginger rice wine of the present invention, combines figure 1 As shown, it specifically includes the following steps:

[0021] The preparation of step 1, ginger juice,

[0022] Selection: select fresh, non-rotten ginger;

[0023] Cleaning: clean the screened ginger and dry it;

[0024] Crushing: The cleaned ginger is put into the crusher for crushing;

[0025] Squeeze: Put the crushed pineapple into the squeezer and squeeze it to get ginger juice, which is used for the following fermentation;

[0026] Step 2, the preparation of yellow rice, glutinous rice, rice mash,

[0027] First, select fresh, non-rotten yellow rice, glutinous rice, and rice, and soak the selected y...

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Abstract

The invention discloses a preparation method of ginger rice wine. The preparation method comprises the following steps: proso millet, rice and glutinous rice are mixed to serve as the raw material, soaked separately until fully soaked, drained, subjected to steaming in a mixed manner and then mashed after steaming; amylase, glucoamylase and yeast for making hard liquor are added to prepare proso millet, rice and glutinous rice mixed grain stillage; then ginger juice is added to the mixed grain stillage for mixed fermentation; fermentation broth is purified and the like to obtain the ginger rice wine. The ginger rice wine has aroma and pungency of fermented wine and ginger, maintains nutritional value of rice, can prevent diseases and build body if drunk often, is nutritional, and is suitable for special groups such as the weak, the aged, people that should not drink wine and the like as well as common groups.

Description

technical field [0001] The invention belongs to the field of wine production, and in particular relates to a preparation method of ginger rice wine. Background technique [0002] Along with improving constantly of living standard, people have had new requirement to the quality of life, aspect drinking people begin to pursue the nutritional wine that contains multiple nutrients and is beneficial to human health, prolongs life and prolongs life. Most of the pure grain white wines on the market now adopt single fermentation of grain or fruit, and most of them are obtained after fermentation and distillation of grain. As CN103666932A discloses a kind of preparation method of rice wine, it takes rice as raw material and distiller's yeast as auxiliary material. It is made through gelatinization, saccharification and fermentation, and distillation processes. However, the above-mentioned rice wine prepared from rice has a single taste, which is difficult to meet the needs of consume...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李悦明赵咏伟夏秀梅张继春徐建春
Owner QINGDAO LANGYATAI GRP
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