Toasty yellow rice wine and preparation method thereof

Abstract

The invention provides toasty yellow rice wine and a preparation method thereof. The toasty yellow rice wine is prepared from the following raw materials in parts by weight: 180-210 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea, 1-2 parts of root of redback christmashush, 5-7 parts of Chile white fish meal, 20-25 parts of corn, 1-1.2 parts of viola diffusa ging, 0.9-1 part of dogwood, 1-1.2 parts of glossy privet fruits, 0.7-0.9 part of jackfruit pit, and 3-4 parts of sweet-scented osmanthus. According to the toasty yellow rice wine and the preparation method thereof, the multiple Chinese herbal medicines are added in the preparation process, and the toasty yellow rice wine has the efficacies of tonifying the liver and kidney, blacking beard and improving eyesight, inducing astringency and arresting discharge, and securing essence and reducing urination.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to rice wine brewing, in particular to burnt rice wine and a preparation method thereof. Background technique [0002] The annual output of my country's rice wine is about 1.5 million tons, which is developing very rapidly. At the same time, the rice wine industry also has development "bottlenecks" such as pollution, high energy consumption, and low equipment level and automation. It is urgent to conduct systematic and in-depth research to improve the technology and equipment level of rice wine production process, realize the modernization of rice wine industry, and make rice wine industry embark on the road of sustainable development on the basis of maintaining traditional characteristics. In the rice wine brewing process, the cooking operation is the process that emits the most pollutants and consumes the most energy, including two operational steps of rice soaking and steam...

AI Technical Summary

Problems solved by technology

However, there are still many problems in the current rice roasting technology, mainly including: air pollution and energy waste caused by roasting tail gas emissions; roasting equipment requires high processing precision, large equipment investment, high control accuracy requirements, and difficult maintenance, etc. ; There is also a low level of research on roasting technology, lack of a clear understanding of the grain starch gelatinization change mode and mechanism during the roasting process, and the lack of a clear and direct theoretical basis and method for direct guidance on the roasting process control and equipment scale-up