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Roxburgh rose rice wine and preparation method thereof

A technology of prickly pear and rice wine, applied in the field of feed, can solve the problems of no aftertaste, lack of market competitiveness of rice wine, weak taste of rice wine, etc., and achieve the effects of rich fruit aroma, refreshing taste and rich nutrition.

Pending Publication Date: 2020-03-17
贵州穗丰酒业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Because rice wine often has a light taste and no aftertaste, it is often used as a beverage, and the traditional brewing process of rice wine makes rice wine lack of market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of Rosa roxburghii rice wine, its preparation method, comprises the following steps:

[0022] (1) Preparation of Rosa roxburghii: Clean 10Kg of Rosa roxburghii, remove the mustard and put it into a crusher to make Rosa roxburghii pulp for later use;

[0023] (2) Preparation of passion fruit: take 6Kg of passion fruit, remove the pulp, dry and pulverize the peel, store the pulp in cold storage, and set aside;

[0024] (3) Steamed rice: Steam 8Kg red rice and 24Kg glutinous rice for 50 minutes, cool to 30°C, and set aside;

[0025] (5) Mixing: put koji and prickly pear pulp into the cooled steamed rice according to 0.5% of the weight of the steamed rice, and crush the passion fruit peel. After stirring evenly, put the material into the container, seal and ferment for 6 days, and the passion fruit pulp Pour into the container and continue to ferment for 2 days, then dig a wine pit with a depth of 14cm in the middle of the fermented material, wrap 3Kg of dendrobium ...

Embodiment 2

[0030] A kind of Rosa roxburghii rice wine, its preparation method, comprises the following steps:

[0031] (1) Preparation of Rosa roxburghii: Clean 9Kg of Rosa roxburghii, remove the mustard and put it into a crusher to make Rosa roxburghii pulp, and set aside;

[0032] (2) Preparation of passion fruit: remove 6.4Kg of passion fruit, remove the pulp, dry and pulverize the peel, and store the pulp in cold storage for later use;

[0033] (3) Steamed rice: Steam 7.2Kg of red rice and 25Kg of glutinous rice for 45 minutes, cool to 33°C, and set aside;

[0034] (5) Mixing: put koji and prickly pear pulp into the cooled steamed rice according to 0.4% of the weight of the steamed rice, and crush the passion fruit peel. After stirring evenly, put the material into a container, and seal and ferment for 7 days. Pour into the container and continue to ferment for 2 days, then dig a wine pit with a depth of 13cm in the middle of the fermented material, wrap 3.2Kg of Dendrobium flowers ...

Embodiment 3

[0039] A kind of Rosa roxburghii rice wine, its preparation method, comprises the following steps:

[0040] (1) Preparation of Rosa roxburghii: Clean 8Kg of Rosa roxburghii, remove the mustard and put it into a crusher to make Rosa roxburghii pulp, and set aside;

[0041] (2) Preparation of passion fruit: take 7Kg of passion fruit, remove the pulp, dry and pulverize the peel, and store the pulp in cold storage for later use;

[0042] (3) Steamed rice: Steam 6Kg of red rice and 26Kg of glutinous rice for 30 minutes, cool to 34°C, and set aside;

[0043] (5) Mixing: put koji and prickly pear pulp into the cooled steamed rice according to 0.3% of the weight of the steamed rice, and crush the passion fruit peel. After stirring evenly, put the material into a container, seal and ferment for 8 days, and the passion fruit pulp Pour into the container and continue to ferment for 2 days, then dig a wine pit with a depth of 10cm in the middle of the fermented material, wrap 4Kg of Dend...

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PUM

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Abstract

The invention discloses roxburgh rose rice wine. The rice wine comprises the following raw materials in parts by weight: 8-10 parts of roxburgh rose, 6-7 parts of passion fruit, 6-8 parts of rice, 24-26 parts of glutinous rice, 14-16 parts of corn and 3-4 parts of dendrobium nobile flower. The rice wine is prepared by preparing roxburgh rose, preparing passion fruits, steaming rice, mixing the materials, taking wine, fermenting again and blending. The glutinous rice and roxburgh rose pulp are fermented, and passion fruit pulp and dendrobium nobile flowers are added in the fermentation process.The fragrance and nutrient substances of the rice wine are improved through the passion fruit and the roxburgh rose; the dendrobium nobile flowers are soaked in the rice wine in the later period of fermentation, so that effective components of the dendrobium nobile flowers are fully dissolved in the rice wine, the rice wine residues and the corn are subjected to secondary fermentation and distillation in the later period to further extract nutritional ingredients in the roxburgh rose and the passion fruits, the process is simple, and the prepared roxburgh rose rice wine is rich in nutrition,rich in fruity flavor and cool in taste.

Description

technical field [0001] The invention belongs to the technical field of feed, and in particular relates to a prickly pear rice wine and a preparation method thereof. Background technique [0002] Rice wine, also known as Jiuniang, sweet wine. It was called "Li" in the old days. Brewed with glutinous rice, it is a traditional specialty wine of the Han nationality. [0003] The main raw material is Jiangmi, so it is also called Jiangmi wine. Jiuniang is generally called "rice wine" or "sweet wine" in the north. It is a kind of sweet rice wine fermented from steamed glutinous rice (glutinous rice) mixed with wine yeast (a special microbial yeast). The brewing process is simple. , the taste is sweet and mellow. The alcohol content is extremely low, so it is loved by people. my country has a long history of making wine with high-quality brown glutinous rice for more than a thousand years. Rice wine has become a daily drink for farmers, and modern rice wine is mostly produced ...

Claims

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Application Information

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IPC IPC(8): C12G3/024C12G3/022C12G3/026C12G3/021C12G3/04
CPCC12G3/021C12G3/022C12G3/024C12G3/026C12G3/04
Inventor 李平书
Owner 贵州穗丰酒业开发有限公司
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