Raspberry milled long-grain glutinous rice sake and preparation method thereof
A technology of indica glutinous rice and raspberry, which is applied in the field of wine making to achieve the effect of clear taste and ruddy color
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[0030] Step 1. Production of raspberry pulp: take fresh raspberry fruit, sterilize at 80°C for 20 minutes, homogenate and crush, let cool to obtain 50kg of raspberry pulp, store in a sealed seal at -10°C until use, and then thaw when used.
[0031] Step 2. Take indica glutinous rice and wash it, soak it in water for 7 hours, and cook it for 30 minutes. After the steamed glutinous rice is cooled to room temperature, add 1.5Kg of rhizopus koji, mix well, and saccharify in a fermenter. The saccharification temperature is 30°C. Stir once every hour, and ferment for 3 days to obtain 200 kg of saccharified indica glutinous rice.
[0032] Step 3. Take the indica glutinous rice and wash it, soak it in water for 8 hours, cook for 30 minutes, and cool the cooked indica glutinous rice to room temperature to obtain 300 kg of steamed indica glutinous rice.
[0033] Step 4, mix the saccharified indica glutinous rice obtained in step 2, the steamed indica glutinous rice obtained in step 3, a...
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