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Rice wine and preparation method thereof

A technology for rice wine and rice wine koji, which is applied to the field of rice wine and its preparation, can solve the problems of uneven fermentation, easy breeding of bacteria, no wine taste in rice wine, etc., and achieves the effects of uniform fermentation, avoiding the breeding of bacteria, and clear wine liquid.

Inactive Publication Date: 2016-07-06
遵义市董程窖酒厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims to provide a kind of rice wine and its preparation method to solve the problems that the rice wine prepared by many rice wine preparation methods has no alcohol taste, light wine taste, light rice fragrance, uneven fermentation and easy breeding of bacteria

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Recipe: 120 parts of glutinous rice, 80 parts of brown rice, 11 parts of rice wine koji, 380 parts of purified water.

[0018] Preparation:

[0019] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then put them in water at 20°C and soak for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 15 minutes with high heat, uncover the lid of the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;

[0020] (2) Preparation of mixed raw materials: take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 28°C After the koji is fully stirred evenly, the mixed raw material is obtained;

[0021] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment ...

Embodiment 2

[0024] Recipe: 200 parts of glutinous rice, 160 parts of brown rice, 19 parts of rice wine koji, 460 parts of purified water.

[0025] Preparation:

[0026] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then soak in water at 21°C for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 16 minutes on high heat, uncover the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;

[0027] (2) Preparation of mixed raw materials: take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 28°C After the koji is fully stirred evenly, the mixed raw material is obtained;

[0028] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment for 10 days;

[0029] (4...

Embodiment 3

[0031] Recipe: 140 parts of glutinous rice, 100 parts of brown rice, 13 parts of rice wine koji, 400 parts of purified water.

[0032] Preparation:

[0033] (1) Raw material pretreatment: First mix glutinous rice and brown rice evenly, then put them into water at 23°C and soak for 24 hours to obtain mixed rice, then put the mixed rice in a steamer, steam for 17 minutes on high heat, uncover the pot and pour the mixed rice Add 200ml of water, cover the pot and continue steaming for 20 minutes;

[0034] (2) Preparation of mixed raw materials: Take the steamed mixed rice out of the steamer, put it into a dry mixing pot, add the prepared pure water for stirring, and add rice wine when the temperature of the mixed rice drops to 29°C After the koji is fully stirred evenly, the mixed raw material is obtained;

[0035] (3) Fermentation: put the mixed raw materials prepared in step (2) into a clean container and ferment for 3 days at room temperature, then seal and ferment for 10 day...

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Abstract

The invention discloses a rice wine and a preparation method thereof, which is composed of the following raw materials in parts by weight: 120-200 parts of glutinous rice, 80-160 parts of brown rice, 11-19 parts of rice wine koji, and 380-460 parts of purified water; the preparation method comprises: Raw material pretreatment, mixed raw material preparation, fermentation, finished product. This method can avoid the problem of breeding bacteria by strictly controlling the temperature and the amount of raw materials in the preparation process. The combination of air-permeable fermentation and sealed fermentation makes the fermentation more uniform. The rice wine prepared by this method has a strong wine taste and a strong rice aroma. , the wine liquid is transparent, soft and mellow, and the preparation method of the rice wine is simple, low in cost, short in the preparation cycle, and does not require large-scale equipment and processing sites. People can also prepare rice wine by this method in daily life. It is an excellent The best way to prepare rice wine.

Description

technical field [0001] The invention relates to the technical field of wine processing, in particular to a rice wine and a preparation method thereof. Background technique [0002] Alcohol has been popular since ancient times, and rice wine is one of the most representative ones. Research has found that rice wine provides about four times as much calories as beer and twice as much as wine. Rice wine contains more than 10 kinds of amino acids, 8 of which are necessary and cannot be synthesized by the human body. The content of lysine per liter of rice wine is several times higher than that of wine, which is rare in other nutritious wines in the world. Rice wine has the functions of nourishing qi and blood, helping digestion, invigorating the spleen, nourishing the stomach, relaxing tendons and activating blood circulation, expelling wind and dehumidification. [0003] In the traditional method of preparing rice wine, glutinous rice is soaked and steamed into rice, and then ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
Inventor 程大江
Owner 遵义市董程窖酒厂
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