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Method for processing convenient sweet wine capable of being brewed and drunk instantly

A processing method and technology of liqueur, which is applied in the field of instant liqueur processing, can solve the problems of not easy to carry, large volume, heavy weight, etc., and achieve the effect of keeping nutrients intact, high product quality and long shelf life

Inactive Publication Date: 2016-12-07
汨罗市长乐甜酒产销专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the characteristics of liqueur itself, liqueur has great disadvantages in packaging. Most of the packaging materials are made of glass, porcelain and other containers, which are heavy and bulky, easy to break, and not easy to carry, which makes rum in the market. There are big flaws in the convenience of circulation and consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The present invention prepares the instant liqueur that is ready to eat through the following methods:

[0030] (1) Material selection: select locally produced "Osmanthus glutinous rice" with plump rice grains, pure white color, and no mud and sand impurities;

[0031] (2) Rice washing: Wash the glutinous rice five times in a row with underground spring water from a deep well until clear water emerges to ensure that there is no bran, dust, rice crumbs and impurities. Soak for 2~3 hours to make it absorb water and soften it;

[0032] (3) Steamer: Transfer the soaked glutinous rice to a rice steamer and cook for 6-8 minutes to make glutinous rice;

[0033] (4) Rinse the rice: After the rice is steamed, take it out together with the wooden steamer, and put it on the wooden basin to drench the rice (that is, filter it with deep well spring water). It is enough to use about 12 catties of water for every 10 catties of rice. Refresh the rice grains;

[0034] (5) Mixing koji: ...

Embodiment 2

[0045] Embodiment 2: the present invention prepares the instant liqueur that is ready to eat by the following method:

[0046] (1) Material selection: select locally produced "Osmanthus glutinous rice" with plump rice grains, pure white color, and no mud and sand impurities;

[0047] (2) Rice washing: Wash the glutinous rice five times in a row with underground spring water from a deep well until clear water emerges to ensure that there is no bran, dust, rice crumbs and impurities. Soak for 2~3 hours to make it absorb water and soften it;

[0048] (3) Steamer: Transfer the soaked glutinous rice to a rice steamer and cook for 6-8 minutes to make glutinous rice;

[0049] (4) Rinse the rice: After the rice is steamed, take it out together with the wooden steamer, and put it on the wooden basin to drench the rice (that is, filter it with deep well spring water). It is enough to use about 12 catties of water for every 10 catties of rice. Refresh the rice grains;

[0050] (5) Mixin...

Embodiment 3

[0062] The present invention prepares the instant liqueur that is ready to eat through the following methods:

[0063] (1) Material selection: select locally produced "Osmanthus glutinous rice" with plump rice grains, pure white color, and no mud and sand impurities;

[0064] (2) Rice washing: Wash the glutinous rice five times in a row with underground spring water from a deep well until clear water emerges to ensure that there is no bran, dust, rice crumbs and impurities. Soak for 2~3 hours to make it absorb water and soften it;

[0065] (3) Steamer: Transfer the soaked glutinous rice to a rice steamer and cook for 6-8 minutes to make glutinous rice;

[0066] (4) Rinse the rice: After the rice is steamed, take it out together with the wooden steamer, and put it on the wooden basin to drench the rice (that is, filter it with deep well spring water). It is enough to use about 12 catties of water for every 10 catties of rice. Refresh the rice grains;

[0067] (5) Mixing koji: ...

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Abstract

The invention discloses a method for processing convenient sweet wine capable of being brewed and drunk instantly. The method comprises the steps of washing glutinous rice and performing soaking, steaming, water pouring, distiller's yeast stirring and fermentation, sterilization, separation and taking of distillers' grains, mixing and drying to produce dried sweet wine blocks; and separating sweet wine juice where the distillers' grains are removed to produce dried sweet wine block seasoning bags. The convenient sweet wine capable of being brewed and drunk instantly, which is made according to the method, is good in rehydration capability, has original taste and flavor of wine and is pure, fragrant, sweet, long in guarantee period and convenient to carry, nutritional ingredients are kept completely, and the product quality is high.

Description

technical field [0001] The invention relates to a processing method of instant instant sweet wine. Background technique [0002] Sweet wine, also known as glutinous rice wine, rice wine, fermented rice wine, fermented glutinous rice, is a traditional fermented food among the people of our country. It has a history of more than 2,000 years. Its history and culture are earlier than that of white wine. Wine kind is a kind of nutritious health food that common people like. [0003] Changle liqueur is named after it is produced in Changle. According to historical records: in the Southern Dynasties (504 A.D.), Changle was the prefecture of Yueyang County, which was called Yueyang County in ancient times. Jiangxi immigrated here during the war and prayed for "long-term peace and happiness". "Changle Town". Changle sweet wine has a history of more than a thousand years. According to legend, Emperor Yuan Shun lived in the south of the Yangtze River. The title "Drink this wine for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02C12G3/06
CPCC12G3/02C12G3/06
Inventor 李阳波李灵芝
Owner 汨罗市长乐甜酒产销专业合作社
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