Production method of yellow rice wine

Abstract

The invention discloses a production method of yellow rice wine. The method comprises the first step of stirring and heating honey at the temperature of 50 DEG C for 10 minutes, and then cooling the honey naturally; the second step of mixing the cooled honey with anaerobic purified water, adjusting the pH to 3.5 and sugar degree to 23 degrees Bx to obtained mixed liquor; the third step of adding wheat koji and Chinese medicine herb liquor into the mixed liquor to conduct fermentation to obtain after-fermentation mixed liquor; the fourth step of filtering the after-fermentation mixed liquor to obtain filtered mixed liquor; the fifth step of sterilizing the filtered mixed liquor to obtain the yellow rice wine. The honey is a food material used for both medicine and food, the yellow rice wine brewed through the honey not only preserves nutritional content of natural honey, and more importantly, the yellow rice wine which is brewed by adding wheat koji into the honey and through natural fermentation has a function of replenishing qi and blood. Important physiological activators in the honey like amino acid and vitamin are further increased in the yellow rice wine, and thus the nutritional value of the honey is improved. The Chinese medicine herb liquor is further added into the yellow rice wine, so that the yellow rice wine has richer nutritional content.

Description

technical field [0001] The application relates to the technical field of rice wine processing, in particular to a production method of rice wine. Background technique [0002] Yellow rice wine is one of the oldest wines in the world. It originated from China, and it is only found in China. It is also known as the world's three ancient wines together with beer and wine. Yellow rice wine is made of rice, millet and millet, and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. The traditional rice wine brewing is to use wine medicine (xiaoqu) and various beneficial microorganisms in koji (wheat koji, red yeast rice) to participate in saccharification and fermentation. The unique color, aroma, taste and style of rice wine are formed by the joint action of various molds, yeasts and bacteria and the metabolites produced during the fermentation process. [0003] Yellow rice wine is a kind of beverage alcohol that is popularly drunk in folk li...

AI Technical Summary

Problems solved by technology

[0004] The purpose of this application is to provide a production method of yellow rice wine, to solve the problem of yellow rice wine lacking nutritional ingredients

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