Preparation process of rice wine with refreshing taste

Abstract

The invention discloses a preparation process of a rice wine with the refreshing taste. The preparation process comprises the following steps: soaking glutinous rice; performing hot steaming; coolingthe steamed glutinous rice; putting the cooled glutinous rice in an open tank, and performing mixing with koji, wherein the koji is a mixture of a single strain and a single saccharifying agent; performing nest-building and heat preservation and performing fermentation until a brewed liquid appears, and directly adding original lophatherum gracile into the glutinous rice after the brewed liquid appears; performing raking and temperature control, namely performing stirring and controlling the temperature of the glutinous rice at 20 DEG C-30 DEG C; putting the glutinous rice after raking and temperature control into a small mouth jar for fermentation, wherein the fermentation time is between 35 and 45 days; performing squeezing on the glutinous rice after fermentation in the small mouth jarto produce wine, and at the same time, performing filtration with diatomaceous earth; and performing wine-burning on the squeezed wine and performing filtration again with diatomaceous earth to obtainthe rice wine with the refreshing taste. The preparation process of the rice wine with the refreshing taste of the invention adopts a fermentation process of using a tank at the front and using a jarat the rear, the fermentation time is super long, a filtration membrane or diatomaceous earth is used for filtering in each working procedure, and thereby the brewed rice wine is refreshing and pure.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a preparation process of clear rice wine. Background technique [0002] Rice wine is rich in vitamins, glucose and other nutrients. After drinking, it can whet the appetite and ventilate, and has the function of promoting blood circulation. It is very popular among young people. In the traditional fermentation process, the traditional wine medicine (jiu koji) is used as the saccharification starter. The wine medicine contains a variety of microorganisms and enzyme preparations. The brewed rice wine has complex components and a mellow taste, but not refreshing enough. [0003] For example, Chinese Patent No. is 201310439338.2, and the patent name is a kind of rice wine koji with bamboo leaves, which discloses a preparation method that uses leaves of bamboo to make distiller's yeast, i.e. wine medicine, as raw material. Although it can have a light fragrance of bamboo leaves, beca...

AI Technical Summary

Problems solved by technology

Although it can have a light fragrance of bamboo leaves, but due to the addition of some food and medicine, such as bitter melon powder, coix seed oil, olive oil and other substances, the taste of this rice wine is no longer pure, and it is difficult to achieve a refreshing taste