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Preparation method of honey and glutinous rice wine

A technology of glutinous rice wine and honey, which is applied in the preparation of alcoholic beverages, etc., can solve the problem of sour taste and achieve the effect of long aftertaste, soft taste and elegant honey fragrance

Inactive Publication Date: 2019-03-08
HEFEI ZHISHANG AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned technical problems, the present invention provides a method for preparing honey glutinous rice wine, which solves the problem of sour and astringent taste that is easy to occur in existing honey glutinous rice wine

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The present embodiment provides a kind of preparation method of honey glutinous rice wine, comprises the following steps:

[0026] (1) In parts by weight, take 1 part of honey, add 2.5 parts of water, make the density of honey water 1.08, place it in a water bath at 40-45°C for 50 minutes;

[0027] (2) After washing and soaking glutinous rice for 12 hours, steam it with steam for 10-15 minutes until the rice is cooked and not sticky or loose, and cool to 28°C;

[0028] (3) Add the honey water prepared in step (1) into the steamed glutinous rice, the dosage of the honey water is 20% of the weight of the glutinous rice, stir evenly, add nutrient salts and vitamins, and leave standstill for 14 hours;

[0029] (4) Take the honey-forming yeast and dissolve it in a honey solution with a reducing sugar content of 3%, activate it in a water bath at 38°C for 50 minutes; inoculate the activated yeast into the raw material mixture in step (3), and inoculate it at 26°C Fermentatio...

Embodiment 2

[0035] The present embodiment provides a kind of preparation method of honey glutinous rice wine, comprises the following steps:

[0036] (1) In parts by weight, take 1 part of honey, add 2.5 parts of water to make the density of honey water 1.10, and place it in a water bath at 40-45°C for 40 minutes;

[0037] (2) After washing and soaking glutinous rice for 12 hours, steam it with steam for 10-15 minutes until the rice is cooked and not sticky, and cool to 30°C;

[0038] (3) Add the honey water prepared in step (1) into the steamed glutinous rice, the dosage of the honey water is 12.5% ​​of the weight of the glutinous rice, stir evenly, add nutrient salts and vitamins, and leave standstill for 16 hours;

[0039] (4) Take the honey-forming yeast and dissolve it in a honey solution with a reducing sugar content of 3%, activate it in a water bath at 38°C for 50 minutes; inoculate the activated yeast into the raw material mixture in step (3), and inoculate it at 26°C Fermentati...

Embodiment 3

[0045] The present embodiment provides a kind of preparation method of honey glutinous rice wine, comprises the following steps:

[0046] (1) In parts by weight, take 1 part of honey, add 3 parts of water to make the density of honey water 1.05, and place it in a water bath at 40-45°C for 60 minutes;

[0047] (2) After washing and soaking glutinous rice for 12 hours, steam it with steam for 10-15 minutes until the rice is cooked and not sticky, and cool to 25°C;

[0048] (3) Add the honey water prepared in step (1) into the steamed glutinous rice, the dosage of the honey water is 30% of the weight of the glutinous rice, stir evenly, add nutrient salts and vitamins, and leave standstill for 12 hours;

[0049](4) Take the honey-forming yeast and dissolve it in a honey solution with a reducing sugar content of 3%, activate it in a water bath at 38°C for 50 minutes; inoculate the activated yeast into the raw material mixture in step (3), and inoculate it at 26°C Fermentation; the...

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PUM

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Abstract

The invention discloses a preparation method of a honey and glutinous rice wine. The preparation method of the honey and glutinous rice wine comprises the following steps: taking 1 part by weight of honey; adding 2.5-3 parts by weight of water to the honey; placing an obtained mixture in a water bath kettle at 40-45 DEG C to carry out water bath; washing and soaking glutinous rice; steaming the glutinous rice by using steam till the glutinous rice is cooked and not sticky and undispersed; cooling the glutinous rice to 25-30 DEG C; adding honey water to the cooked glutinous rice; uniformly stirring the glutinous rice; adding nutritional salts and vitamins to the glutinous rice; enabling the glutinous rice to stand; taking honeyed yeast and placing the honeyed yeast in a water bath to be activated; inoculating the activated yeast into a raw material mixture; fermenting the raw material mixture at 26 DEG C; correspondingly feeding 5% of honey (by reducing sugar) for two times at the thirdday and the seventh day of the fermentation; after the fermentation is finished and heat treatment is carried out on supernate; mixing the supernate with diatomite after the supernate is cooled; filtering an obtained mixture to obtain the honey and glutinous rice wine. The preparation method of the honey and glutinous rice wine, disclosed by the invention, has the advantages that nutritional ingredients of the honey are kept by using honey rice-koji fermentation; as the glutinous rice is added for mutual fermentation, the honey aroma of a product is elegant, the mouth feel is soft, the wine is chilly and pleasurable, the aftertaste is long-lasting, and the wine is nutrient-rich.

Description

technical field [0001] The invention relates to the technical field of brewing alcoholic beverages, in particular to a preparation method of honey glutinous rice wine. Background technique [0002] my country is rich in honey resources. According to statistics, in 2009, the number of beekeeping colonies nationwide reached 8.2 million, with an annual output of 400,000 tons of honey. The main components of honey are glucose, fructose and sucrose. In addition, it also contains proteins, enzymes, polypeptides, amino acids, vitamins, organic acids, aromatic substances, pigments, trace elements, etc., and is rich in nutrients. So far, more than 180 substances have been identified in honey, and a small number of substances have yet to be identified. Modern pharmacology shows that honey has antibacterial, moistening intestines, protecting the liver, mediating the cardiovascular system, anti-tumor, nourishing and strengthening, promoting tissue regeneration, and beautifying the skin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/022C12G3/026
CPCC12G3/02
Inventor 郭延铎
Owner HEFEI ZHISHANG AGRI DEV
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