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Preparation method of yellow glutinous rice wine

A glutinous rice wine and glutinous rice technology, which is applied in the preparation of alcoholic beverages, medical preparations containing active ingredients, and pharmaceutical formulas, can solve the problems of single efficacy and taste, single white glutinous rice liqueur, etc., and achieve unique taste and alleviate the problem. The effect of swelling and pain

Inactive Publication Date: 2016-10-26
钟磊
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preparation method of glutinous rice liqueur is made from glutinous rice, which is washed, soaked, steamed, cooled, inoculated with koji, and fermented. The prepared glutinous rice liqueur is a single white color with a single effect and taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A preparation method for yellow glutinous rice wine, comprising the following steps:

[0018] A, the preparation of soaking liquid: put into the clear water of 50 weight parts after the Budhimonica japonica of 5 weight parts is washed, high heat boils 5 minutes, the filtrate that filtrates that obtains is the yellow soaking liquid;

[0019] B. Soaking and dyeing glutinous rice: wash the glutinous rice with clean water and drain the water, put the washed glutinous rice into the soaking solution for soaking, the ratio of glutinous rice and soaking solution is 1:1 by weight, and the glutinous rice will be completely yellow after soaking for 12 hours ;

[0020] C. Cooking: put the soaked and dyed glutinous rice into a steamer after draining and steaming;

[0021] D. Cooling: Put the steamed glutinous rice on a large fine strainer, and cool it by blowing cold air;

[0022] E. Preparation: After the glutinous rice is cooled, add liqueur koji and stir evenly, then add warm b...

Embodiment 2

[0027] A preparation method for yellow glutinous rice wine, comprising the following steps:

[0028] A, the preparation of soaking liquid: put into the clear water of 60 weight parts after the Budhimonica japonica of 8 weight parts is cleaned, high heat boils 7 minutes, the filtrate that filtrates to obtain is the yellow soaking liquid;

[0029] B. Soaking and dyeing glutinous rice: wash the glutinous rice with clean water and drain the water, put the washed glutinous rice into the soaking liquid to soak, the glutinous rice and the soaking liquid are in a weight ratio of 1:2, and the glutinous rice is completely yellow after soaking for 17 hours ;

[0030] C. Cooking: put the soaked and dyed glutinous rice into a steamer after draining and steaming;

[0031] D. Cooling: Put the steamed glutinous rice on a large fine strainer, and cool it by blowing cold air;

[0032] E. Preparation: After the glutinous rice is cooled, add liqueur koji and stir evenly, then add warm water at ...

Embodiment 3

[0037] A preparation method for yellow glutinous rice wine, comprising the following steps:

[0038] A, the preparation of soaking liquid: put into the clear water of 70 weight parts after cleaning 10 parts by weight of Budisma japonica, boil on high heat for 10 minutes, and the filtrate obtained by turning off the heat and filtering is the yellow soaking liquid;

[0039] B. Soaking and dyeing glutinous rice: wash the glutinous rice with clean water and drain the water, put the washed glutinous rice into the soaking liquid to soak, the glutinous rice and the soaking liquid are in a weight ratio of 1:2, and the glutinous rice is completely yellow after soaking for 24 hours ;

[0040] C. Cooking: put the soaked and dyed glutinous rice into a steamer after draining and steaming;

[0041] D. Cooling: Put the steamed glutinous rice on a large fine strainer, and cool it by blowing cold air;

[0042] E. Preparation: After the glutinous rice is cooled, add liqueur koji and stir even...

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PUM

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Abstract

The invention relates to the field of food processing technology, specifically to a preparation method of yellow glutinous rice wine. The method comprises the following steps: firstly preparing a soak solution: putting butterflybush flower into clear water and boiling for 5-10 min and then putting out fire, and filtering to obtain a filtrate which is the yellow soak solution; putting cleaned glutinous rice into the soak solution and immersing for 12-24 h and then draining; and cooking the drained glutinous rice by a steamer, and cooling by cold air; adding liqueur koji and white sugar or rock sugar after the glutinous rice is cooled and uniformly stirring, and adding 20-30 DEG C of warm boiled water; and putting the prepared glutinous rice into a container, sealing and fermenting for 5-10 days to obtain the sweet wine finished product.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of yellow glutinous rice liqueur. Background technique [0002] Glutinous rice liqueur is mainly brewed from glutinous rice. It is rich in nutrients, rich in polysaccharides, minerals, organic acids, amino acids and B vitamins. It has a mellow and sweet taste and unique flavor. It is suitable for all ages. It has the effect of beautifying skin, and it is a good daily nourishing product for middle-aged and elderly people, pregnant women and those with weak health. The traditional preparation method of glutinous rice liqueur is made from glutinous rice, which is washed, soaked, boiled, cooled, inoculated with koji, and fermented. The prepared glutinous rice liqueur is single white, and has a single effect and taste. Contents of the invention [0003] The invention aims to provide a method for preparing glutinous rice liqueur with unique taste, bright...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02A61K36/899A61P1/14A61P17/00A61P27/02
CPCC12G3/02A61K36/56A61K36/899A61K2300/00
Inventor 钟磊
Owner 钟磊