Preparation method of arabian jasmine flower scented yellow rice wine

Abstract

The invention relates to a preparation method of arabian jasmine flower scented yellow rice wine. The arabian jasmine flower scented yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 20-22 parts of distiller's yeast, 8-9 parts of jasmine flower petals, 3-4 parts of rice vinegar, 2-3 parts of pineapple peel, 0.5-0.7 part of lalang grass rhizome, 0.7-0.9 part of armstrong, 0.5-0.7 part of burdock root, a suitable amount of egg white powder, a suitable amount of alpha-amylase, a suitable amount of saccharifying enzyme, and a suitable amount of pullulanase. The arabian jasmine flower scented yellow rice wine has fragrance of arabian jasmine flowers, gladdens the heart and refreshes the mind, and is good in mouth taste and high in nutrition; multiple Chinese herbal medicines are added during the preparation process, and the arabian jasmine flower scented yellow rice wine has the efficacies of cooling blood and stopping bleeding, reducing fever and causing diuresis, dispelling wind and heat, detoxifying and relieving swelling, and resisting aging.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to the processing of rice wine, in particular to jasmine-flavored rice wine and a preparation method thereof. Background technique [0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy. Contents of the invention [0...

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and technical economy