Brewing process of rice wine

A process and technology of rice wine, applied in the field of winemaking, can solve the problems such as the storage time of the burnt taste of rice wine, the unstable aroma of Miao rice wine, and the lack of standardized operation, and achieve the effects of good economic benefits, comprehensive quality improvement, and convenience for industrial production.

Inactive Publication Date: 2017-06-20
雷山县里顺五行本草有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to historical and geographical reasons, the Miao people live in scattered places, and rice wine brewing is still in the family workshop style. Depending on the hand feel, eye sight, nose smell, and mouth taste, the aroma of Miao rice wine is unstable, and the rice wine often has a burnt smell and the storage time is short.

Method used

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  • Brewing process of rice wine

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Effect test

Embodiment 1

[0039] The rice used for brewing rice wine in this embodiment is rice.

[0040] The flow chart of described rice wine brewing process provided by the present embodiment is as follows figure 1 As shown, the specific steps are as follows:

[0041](1) Koji making: Take 14 kinds of herbal raw materials: 5 parts of gerbera, 10 parts of Hebei wood blue, 7 parts of bright birch leaves, 3 parts of sweet potato vines, 3 parts of March bubble leaves, 3 parts of Jiangnan leaves, 3 parts Spicy Polygonum, 3 parts of Dilian, 2 parts of Sweet Vine, 3 parts of yellow-haired kiwifruit leaves, 2 parts of white-haired kiwifruit leaves, 4 parts of Toguxiang, 2 parts of Nanzhumu leaves, and 2 parts of walnut leaves are respectively crushed to less than 1mm , mixed with 6 parts of rice bran, 7 parts of glutinous rice flour, and 8 parts of wheat bran, added 60 parts of water, and fully mixed to obtain a mixed wet material with a dry weight of 55 wt%. Add 0.67 parts of prepared The obtained herbal ...

Embodiment 2

[0052] The rice used for brewing rice wine in this embodiment is millet.

[0053] A kind of brewing technology step of rice wine is as follows:

[0054] (1) Koji making: Take 14 kinds of herbal raw materials: 3 parts of gerbera, 8 parts of Hebei wood blue, 6 parts of birch leaves with bright leaves, 5 parts of sweet potato vines, 2 parts of March bubble leaves, 6 parts of Jiangnan leaves, 5 parts Spicy Polygonum, 5 parts of Dilian, 4 parts of sweet vine, 4 parts of yellow-haired kiwifruit leaves, 3 parts of white-haired kiwifruit leaves, 6 parts of Touguxiang, 3 parts of Nanzhumu leaves, and 5 parts of walnut leaves, respectively crushed to less than 1mm , mixed with 5 parts of rice bran, 6 parts of glutinous rice flour, and 10 parts of wheat bran, added 46 parts of water, and fully mixed to obtain a mixed wet material with a dry weight of 65 wt%. In the mixed wet material, 2.63 parts of prepared The obtained herbal distiller's koji is 2wt% of the mixed wet material, and then...

Embodiment 3

[0065] The rice used for brewing rice wine in this embodiment is black rice.

[0066] A kind of brewing technology step of rice wine is as follows:

[0067] (1) Koji making: Take 14 kinds of herbal raw materials: 4 parts of gerbera, 9 parts of Hebei wood blue, 8 parts of bright birch leaves, 4 parts of sweet potato vine, 3 parts of March bubble leaves, 5 parts of Jiangnan leaves, 4 parts Spicy Polygonum, 4 parts of Dilian, 3 parts of Sweet Vine, 2 parts of yellow-haired kiwifruit leaves, 3 parts of white-haired kiwifruit leaves, 5 parts of Touguxiang, 2 parts of Nanzhumu leaves, and 4 parts of walnut leaves, respectively crushed to less than 1mm , mixed with 7 parts of rice bran, 6 parts of glutinous rice flour, and 9 parts of wheat bran, added 55 parts of water, and fully mixed to obtain a mixed wet material with a dry weight of 60 wt%. In the mixed wet material, 1.38 parts of prepared The obtained herbal distiller's koji is 1wt% of the mixed wet material, and then mixed uni...

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Abstract

The invention relates to a brewing process of rice wine. The brewing process comprises the following steps: adding a herbal distiller's yeast obtained through mixed fermentation of the herbal raw materials (including herba gerberae piloselloidis, herbal Indigofera bungeana Walp., folium betulae luminiferae, caulis et folium fici tikouae, leaves of Rubus hirsutus Thunb.[R. thunbergii Sieb. et Zucc.], leaves of Cassia occidentalis L., herba polygoni salicifolii, herba melastomatis dodecandri, herba et radix paederiae scandentis, leaves of actinidia fulvicoma hance, leaves of actinidia eriantha benth, caulis et folium gaultheriae yunnanensis, leaves of Lyonia ovalifolia (Wall.) Drude, and leaves of Juglans regia L.), and rice bran, sticky rice flour and wheat bran into rice after soaking, steaming and cooling, and carrying out uniformly mixing; and saccharifying the rice uniformly mixed with the herbal distiller's yeast, carrying out fermentation, and carrying out distilling, thus completing the brewing. With the adoption of the brewing process, the problems that the Hmong's rice wine is insufficient and instable in aroma, and poor in mouthfeel are solved, the comprehensive quality including the aroma and the mouthfeel of the brewed rice wine is greatly promoted, the rice wine has no acidic odor or deterioration after long-term storage, and the longer time the rice wine is stored for, the mellower the rice wine is.

Description

technical field [0001] The invention relates to a rice wine brewing process, which belongs to the technical field of wine making. Background technique [0002] Rice wine contains more than ten kinds of amino acids, 8 of which are essential 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 and beer, which is rare in other nutritious wines, so people call it "liquid cake". The Miao rice wine brewing process retains the oldest wine-making technology of mankind to the greatest extent. It uses herbal raw materials to make distiller's yeast, then mixes it with steamed rice, and then ferments and distills it to become rice wine, which ensures the aroma and intrinsic quality of rice wine. . [0003] However, due to historical and geographical reasons, the Miao people live in scattered places, and rice wine brewing is still in the family workshop style. Depending on the hand feel, eyesight, nose smel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 李国元文光保李国章
Owner 雷山县里顺五行本草有限公司
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