Underground buried rice wine and brewing method thereof

Abstract

The invention discloses underground buried rice wine and a brewing method thereof. According to the brewing method, the underground buried rice wine comprises the following raw materials in parts by weight: 100 parts of sticky rice, 0.40-0.42 part of sweet wine yeast, 0.40-0.42 part of rice wine yeast, 3.0-3.2 parts of wheat koji and 15-17 parts of preserved fruit syrup. The brewing method comprises the following the steps: soaking; fermentation; saccharification; pressing for preservation; sugaring for storage: adding the preserved fruit syrup in the preserved wine, carrying out filtration for three times, and storing the filtered wine in a stainless tank for bottling and sterilization, thereby obtaining the underground buried rice wine. The underground buried rice wine obtained according to the brewing method has a color ranging from orange-yellow to puce, and is clear and transparent, mellow, sweet, refreshing, and stable in quality; as the preserved fruit syrup is added in the rice wine for the first time, the underground buried rice wine tastes very good, and the problem that the conventional rice wine has a poor taste is solved; moreover, angelica sinensis, dried orange peel, artemisia apiacea, motherwort and safflower carthamus are added in the production process, so that the prepared underground buried rice wine has the effects of regulating the flow of qi to invigorate the stomach, and drying the dampness to eliminate phlegm.

Description

technical field [0001] The invention belongs to the technical field of wine brewing methods, and in particular relates to a Difeng rice wine and a brewing method thereof. Background technique [0002] Yellow rice wine is a traditional wine in our country, rich in nutrition, not only can be used as an ingredient in beverages and cooking dishes, but also can be used as an introduction to traditional Chinese medicine, which has a health care effect on the body. Traditional rice wine production is mostly home-made, especially before the Lunar New Year. Most of the raw materials are glutinous rice, sweet wine koji or rice wine koji, and wheat koji. The yellow rice wine produced is white, opaque, cloudy, slightly bitter and has a rancid taste, and the ingredients made by each family or the same family are unstable, and the production time is greatly affected by natural conditions such as seasons and temperatures. The taste is quite different and the quality is not stable. Conte...

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a rice wine that can be industrially produced in batches, has a special mouthfeel and has a health-care effect in view of the shortcomings of the above-mentioned yellow rice wine making ingredients and processes that are unstable, unable to be mass-produced industrially, and is greatly affected by natural conditions such as seasons. Difeng rice wine and its brewing method