Preparation method for rose nutrient rice wine

A production method, the technology of roses, applied in the field of fermentation, can solve the problem of single variety and achieve the effect of unique taste

Inactive Publication Date: 2015-08-19
沈海燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the wines used for brewing now are made from sorghum, and people usually drink this kind of liquor ferment

Method used

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Experimental program
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Effect test

Embodiment Construction

[0010] Embodiments of the present invention will be clearly and completely described below.

[0011] In the preferred version of the method for making rose nutritional rice wine according to the present invention, not only roses can be used for wine making, but also sweet-scented osmanthus, roselle, blue lotus, jasmine and wintersweet can be replaced. Let's take rose as an example to further elaborate.

[0012] First, soak the glutinous rice in water for 8 hours, take it out, steam it on high heat for 20 to 40 minutes, then let the steamed glutinous rice cool to 25 degrees, then fill the glutinous rice with water in a ratio of 2:1 and add water. At the same time, dry rice and koji are mixed evenly at a ratio of 200 to 1. After stirring, they are put into different airtight containers and fermented for 30 hours, and then fermented glutinous rice can be successfully made. On the other hand, fresh edible roses are removed and the sugar Put it into an airtight container with the ...

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PUM

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Abstract

The invention discloses a preparation method for rose nutrient rice wine. The preparation method generally comprises five steps of firstly, soaking polished glutinous rice with clear water for 8 hours, then fishing the soaked polished glutinous rice and placing the fished polished glutinous rice into a food steamer; secondly, cooling the steamed polished glutinous rice to 25DEG C, adding water according to the proportion of the polished glutinous rice to the water being 2 to 1; meanwhile, uniformly stirring dry rice and distiller's yeast according to the proportion of 200 to 1 and then placing the mixture in different closed vessels and fermenting for 30 hours to obtain fermented glutinous rice; besides, cutting off the stalks of fresh edible roses, placing sugar and petals into the closed vessels according to the proportion of 1 to 1 and processing the mixture with honey for 20 days; finally, placing the roses subjected to processing with honey and the prepared fermented glutinous rice into a fermentation chamber according to the proportion of 30 to 1.

Description

technical field [0001] The invention belongs to the field of fermentation, in particular to a preparation method of rose nutritional rice wine. Background technique [0002] Winemaking has a long history in my country. Winemaking is a process in which food is fermented to produce alcohol. Most of the wines used for brewing today are made from sorghum, and people mostly drink liquor fermented from sorghum in their daily lives. The variety is too single, and the color is mostly colorless and transparent. The invention proposes a method for making rose nutritious rice wine. In the traditional wine making process, honey-made roses are added to make a kind of nutritious rice wine. Roses are sweet, slightly bitter, and warm in nature. The most obvious effects are regulating qi and relieving depression, promoting blood circulation and dispelling blood stasis. For women, it can regulate menstruation, relieve pain, calm, comfort, and antidepressant. Contents of the invention [0...

Claims

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Application Information

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IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 沈海燕
Owner 沈海燕
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