Health maintenance rice wine and preparation method thereof

Abstract

The invention discloses health maintenance rice wine and a preparation method thereof. High-quality sorghum, rice and sticky rice are adopted as raw materials, bo-chrysanthemum and sophora flowers are added, bo-chrysanthemum yeast for making hard liquor and yeast are adopted as a leavening agent, and the health maintenance rice wine is prepared through liquefied fermentation. The health maintenance rice wine is prepared through the steps that the raw materials are soaked and digested, direct liquefaction and saccharification are carried out, bo-chrysanthemum and sophora flowers are added, after the obtained fermented materials are cooled to proper temperature, honey, distiller's yeast and multi-strain multi-enzyme-system bo-chrysanthemum yeast for making hard liquor are added for fermentation, through 2-4 times of material replenishing, residues of the obtained raw wine sample are filtered out, and then the health maintenance rice wine is obtained. The obtained health maintenance rice wine is mellow, sweet, thick and soft, and has gentle honey aroma, all flavor substances are rich and coordinated in ratio, amino acid and general flavones are rich, and the slightly fresh fragrant and sweet taste of chrysanthemum and honey is achieved.

Description

technical field [0001] The invention relates to a health-preserving rice wine and a preparation method thereof, belonging to the technical field of wine making. Background technique [0002] Chinese rice wine (Chinese rice wine) is known as the traditional "national wine" of our country. It is the quintessence of our country. It has the advantages of low alcohol content and high nutritional value. . With the improvement of people's living standards, the concept of wine consumption is changing to the health-preserving and communicative-type. Therefore, the health-preserving rice wine integrating nutrition and health care has attracted people's attention day by day. [0003] Health-preserving rice wine is mainly made of rice and millet as the main raw materials, and is brewed by cooking, drying rice, adding koji, saccharifying, fermenting, pressing, filtering, decocting, storing, and blending. In recent years, the health-preserving rice wine market has grown rapidly, and the...

AI Technical Summary

Problems solved by technology

In recent years, the health-preserving rice wine market has grown rapidly, and the production scale of enterprises has gradually expanded accordingly. However, compared with beer and wine, its development speed is still relatively slow due to the existence of "bottlenecks" such as low equipment and automation. Traditional health-preserving rice wine production Steaming and air-drying are important technological links, but this technology has the following disadvantages: the transportation of steamed materials is difficult, the investment cost also increases correspondingly, and there are many manual operations; The fermented mash of health-preserving rice wine has a large calorific value and poor fluidity, which is not conducive to temperature control, and the utilization rate of raw materials is low. However, the liquefied mash obtained by direct saccharification and liquefaction of cooking raw materials has good fluidity, which is convenient for transportation and fermentation temperature control, and can Improving the rate of fermentation can increase the yield of wine to a certain extent and make full use of raw materials

[0004] Qu is the bone of wine, and koji is very important for the brewing of health-preserving rice wine. High-quality brewed koji can not only enrich the taste of health-preserving wine, but also further improve the utilization rate of raw materials for health-preserving rice wine. It is a small koji or pure-bred fermentation, and the health-preserving rice wine brewed by this method has shortcomings such as weak taste and insufficient aroma.

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