Preparation method of red glutinous rice wine

A glutinous rice and red technology, which is applied in the field of preparation of red glutinous rice liqueur, can solve the problems of glutinous rice liqueur being single white, single efficacy and taste, etc., and achieve unique flavor and the effect of treating wind-heat and cold

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

[0018] A preparation method of red glutinous rice liqueur, the method comprises the following steps:

[0019] A, preparation of soaking liquid: get 5 parts of red and blue grass and 50 parts of water by weight, put the red and blue grass into water and boil for 5 minutes, take out the red and blue grass after turning off the heat, the water is red;

[0020] B, soaking and dyeing of glutinous rice: put the cleaned glutinous rice into the soaking liquid and soak, the glutinous rice and the soaking liquid are 1:2 by weight, filter after soaking for 12 hours, and now the glutinous rice is red;

[0021] C, cooking: put the soaked and drained glutinous rice into a steamer and steam it;

[0022] D. Cooling and drying: Pour the steamed glutinous rice into a large fine-mouth filter, cool it with cold air and turn it over to dry the glutinous rice until it does not stick to your hands. At this time, the moisture content in the glutinous rice is 20%;

[0023] E, preparation: the dried g...

Embodiment 2

[0026] A preparation method of red glutinous rice liqueur, the method comprises the following steps:

[0027] A, preparation of soaking liquid: get 8 parts of red and blue grass and 55 parts of water by weight, put red and blue grass into water and boil for 8 minutes, take out red and blue grass after turning off the heat, the water is red;

[0028] B, soaking and dyeing of glutinous rice: put the cleaned glutinous rice into the soaking liquid and soak, the glutinous rice and the soaking liquid are 1:2 by weight, filter after soaking for 18 hours, and now the glutinous rice is red;

[0029] C, cooking: put the soaked and drained glutinous rice into a steamer and steam it;

[0030] D. Cooling and drying: Pour the steamed glutinous rice into a large fine-mouth filter, cool it with cold air and turn it over to dry the glutinous rice until it does not stick to your hands. At this time, the moisture content in the glutinous rice is 25%;

[0031] E, preparation: the dried glutinous...

Embodiment 3

[0034] A preparation method of red glutinous rice liqueur, the method comprises the following steps:

[0035] A, preparation of soaking liquid: get 10 parts of red and blue grass and 60 parts of water by weight, put the red and blue grass into water and boil for 10 minutes, take out the red and blue grass after turning off the heat, the water is red;

[0036] B, soaking and dyeing of glutinous rice: put the cleaned glutinous rice into the soaking liquid and soak, the glutinous rice and the soaking liquid are 1:2 by weight, filter after soaking for 24 hours, and now the glutinous rice is red;

[0037] C, cooking: put the soaked and drained glutinous rice into a steamer and steam it;

[0038] D. Cooling and drying: Pour the steamed glutinous rice into a wide and fine-mouthed filter net, cool it with cold wind and turn it over, so that the glutinous rice is dried until it does not stick to hands; the moisture content of the glutinous rice after drying is 30%;

[0039] E, prepara...

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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 red glutinous rice wine. The method comprises the following steps: firstly preparing a soak solution: putting peristrophe roxburghiana into clear water and boiling for 5-10 min and then putting out fire, taking out peristrophe roxburghiana and leaving the 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, cooling and drying by cold air, uniformly mixing the glutinous rice and liqueur koji, and finally sealing and packaging to obtain the glutinous rice wine. The glutinous rice wine prepared by the method has unique flavor and has effects of maintaining beauty and keeping young and treating wind-heat type common cold and dysentery.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of red 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 present invention aims at providing a kind of preparation method of multifunctional glutinous rice l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 钟磊
Owner 钟磊
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