Yellow rice wine and preparation method thereof

A technology for yellow rice wine and millet rice, which is applied in the field of Longgang yellow rice wine and its preparation, and achieves the effects of rich and unique aroma, simple preparation method and wide coverage of people.

Inactive Publication Date: 2018-09-21
鲍泽远
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Longgang rice wine in Linqu County, Shandong Province is one of the local specialties, but Longgang rice wine is different from Shaoxing rice wine in Zhejiang, Fujian old wine, and Jimo old wine in Shandong in terms of raw materials, technological process, and taste. Preparation method of Longgang rice wine produced chemically

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0018] The invention provides a kind of preparation method of yellow rice wine, comprises the following steps:

[0019] 1) washing the red millet to obtain the washed red millet;

[0020] 2) Sprinkle the washed red millet obtained in step 1) into boiling water, keep boiling, cook until the red millet blooms, and obtain red millet porridge;

[0021] 3) When the temperature of the red millet porridge obtained in step 2) drops to 30°C, mix the traditional barley koji with the red millet porridge, and ferment at 28-30°C for 5-6 days to obtain a fermented liquid;

[0022] 4) The fermented liquid obtained in step 3) is subjected to the first filtration, the obtained first filtrate is boiled to 80° C. and then the first precipitation is performed, the obtained first supernatant is subjected to the second filtration, and the obtained second The filtrate is subjected to second precipitation, and the obtained second supernatant is aged to obtain rice wine.

[0023] The raw materials f...

Embodiment 1

[0031] 1. Rice washing. Select high-quality red millet and put it into a large tank, fill it with water and wash it, remove the chaff floating on the water surface, change the water 10 times, until the water is clear after washing, drain the water.

[0032] 2. Cook porridge. Fill the pot with water (use a 304 stainless steel pot), boil it over high heat, and sprinkle the rice evenly into the pot with a spoon. Do not sprinkle it too fast, and it is better to keep it boiling, otherwise the bottom of the pot is easy to burn. The ratio of rice to water is 1:6. After adding the rice, continue to boil on high heat, stirring quickly and continuously until the rice is all boiled and blooming.

[0033] Three, cooling. Move the pot as a whole into a pool filled with cold water, stir the rice porridge to cool it down, use a thermometer to measure the temperature of the porridge to 30°C, stop cooling, and remove the pot.

[0034] Fourth, mix music. According to the proportion of 100 ...

Embodiment 2

[0040] 1. Rice washing. Select high-quality red millet and put it into a large tank, fill it with water and wash it, remove the chaff floating on the water surface, change the water 11 times, until the water is clear after washing, drain the water.

[0041] 2. Cook porridge. Fill the pot with water (use a 304 stainless steel pot), boil it over high heat, and sprinkle the rice evenly into the pot with a spoon. Do not sprinkle it too fast, and it is better to keep it boiling, otherwise the bottom of the pot is easy to burn. The ratio of rice to water is 1:8. After adding the rice, continue to boil on high heat, stirring quickly and continuously until the rice is all boiled and blooming.

[0042]Three, cooling. Move the pot as a whole into a pool filled with cold water, stir the rice porridge to cool it down, use a thermometer to measure the temperature of the porridge to 30°C, stop cooling, and remove the pot.

[0043] Fourth, mix music. According to the ratio of 110 grams ...

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PUM

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Abstract

The invention relates to yellow rice wine and a preparation method thereof, and belongs to the technical field of yellow rice wine preparation. The method comprises the following steps (1) washing redbroomcorn millet to obtain washed red broomcorn millet; (2) pouring the washed red broomcorn millet obtained in the step (1) into boiling water, keeping boiling, boiling until the red broomcorn millet is bloomed to obtain red broomcorn millet porridge; (3) cooling the red broomcorn millet porridge obtained in the step (2) to 30 DEG C, mixing traditional wheat koji with the red broomcorn millet porridge, and fermenting for 5-6 DEG C at 28-30 DEG C to obtain fermented liquid; and (4) performing first filtering on the fermented liquid obtained in the step (3), boiling the first filtrate to 80 DEG C, performing first sedimentation, performing second filtering on the first supernate, performing second sedimentation on the second filtrate, and aging the second supernate to obtain the yellow rice wine. The yellow rice wine has a unique fragrance and relatively low alcohol content (about 5 degrees), and is suitable for broader drinking group.

Description

technical field [0001] The invention relates to the technical field of rice wine preparation, in particular to Longgang rice wine and a preparation method thereof. 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 generally has an alcohol content of 14% to 20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition, containing 21 kinds of amino acids, including several unknown amino acids, and the human body cannot synthesize it by itself and must rely on food to absorb 8 kinds of essential amino acids. Yellow rice wine has all of them, so it is known as "liquid cake". [0003] The current rice wine includes Shandong Jimo old wine, Fujian old wine and Zhejiang Shaoxing rice wine. Shandong Jimo Laojiu uses millet as its raw material, and its processing techno...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/02
CPCC12G3/02
Inventor 鲍怡然鲍泽远
Owner 鲍泽远
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