Preparation method of turmeric glutinous rice wine
Through the preparation method of turmeric glutinous rice wine, the problem of unscientific production of existing glutinous rice wine is solved, and the rice aroma, sweet taste and good health care effects of turmeric glutinous rice wine are achieved, ensuring the scientificity and safety of the product.
Patent Information
- Application Number
- CN202411604361.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-12
- Publication Date
- 2024-12-31
AI Technical Summary
The existing glutinous rice wine production methods are insufficiently scientific, resulting in poor taste, turbid color, and poor health care effects.
The preparation method of turmeric glutinous rice wine includes the preparation of high-transparency glutinous rice and turmeric. After cleaning, soaking, steaming, cooling, mixing, one-time fermentation, secondary fermentation, filtration and sterilization, control the temperature and humidity parameters, and reasonably match. Compared with glutinous rice, turmeric and wine koji, ensure that the effectiveness of wine koji is not weakened.
Through multiple fermentation and reasonable proportioning, turmeric glutinous rice wine has a rice-flavored and sweet taste, a smooth texture, beautiful color, and has the effects of nourishing qi, nourishing the skin and replenishing blood. It also effectively prevents the production of salmonella and staphylococci.
Smart Images
Figure CN119220372A_ABST
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of wine brewing, and in particular to a method for preparing turmeric glutinous rice wine. Background Art
[0002] Glutinous rice wine is a kind of sweet and delicious wine with very little ethanol content, so it is deeply loved by people. Glutinous rice wine is sweet and mellow, which can stimulate the secretion of digestive glands, increase appetite and help digestion. After glutinous rice is brewed with glutinous rice wine, the nutrients are easier for the human body to absorb and digest. Glutinous rice wine also has the effects of refreshing, relieving fatigue, quenching thirst, relieving heat, promoting blood circulation and moisturizing the skin.
[0003] There are many ways to prepare glutinous rice wine on the market. In the prior art, CN201010612355.8 discloses a brewing method of Hakka ginger glutinous rice wine. Before the traditional glutinous rice wine boiling process, the prepared ginger slices are added to the glutinous rice wine at a ratio of 1:20 to 1:40 by weight, and then peanut shells and rice husks are used as fuel for boiling. After the temperature of the wine reaches 80 to 90°C, the temperature is maintained for 4 to 8 hours with a slow fire, and the boiled wine is clarified for 3 to 5 days before blending and storage. This method does not specifically disclose the brewing of rice wine, but uses blended glutinous rice wine, which has a poor taste, poor health effect, and a turbid color.
[0004] The information disclosed in this background technology section is only intended to enhance the understanding of the overall background of the invention and should not be regarded as an acknowledgment or any form of suggestion that the information constitutes the prior art already known to a person skilled in the art. Summary of the invention
[0005] The invention aims to provide a preparation method of turmeric glutinous rice wine, so as to overcome the problems that the existing glutinous rice wine is unscientific in preparation, has a poor taste, is turbid in color, and the like.
[0006] Another object of the present invention is to provide a preparation method of turmeric glutinous rice wine.
[0007] To achieve the above object, the present invention provides a method for preparing turmeric glutinous rice wine, the preparation method comprising the following steps:
[0008] The preparation method comprises the following steps:
[0009] S1, preparing raw materials: preparing glutinous rice and turmeric, wherein the glutinous rice has high transparency, is pure white, contains little broken rice, has no bran powder, no peculiar smell, no mold, and no rice weevils; washing the turmeric, cutting it into small pieces, and then drying it;
[0010] S2, washing and soaking: put the glutinous rice into a rice washing bucket, add water to wash, pour the glutinous rice into a rice soaking bucket and add water after washing, the water should be 5-10cm higher than the rice, soak for 4-5 hours, and drain after soaking;
[0011] S3, steaming: push the drained glutinous rice into the steaming workshop, put it into the steamer and flatten it, the thickness of the steaming should not exceed 20cm, the steaming temperature should be 90-100℃, and the steaming time should be 40-60 minutes;
[0012] S4, cooling: pour the steamed glutinous rice onto the cooling bed and spread it evenly;
[0013] S5, mixing: taking the cooled glutinous rice, turmeric and wine yeast and mixing them;
[0014] S6, primary fermentation: After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and wine yeast and ferment for 4-6 days;
[0015] S7, secondary fermentation: After the first fermentation is completed, water is added to continue the secondary fermentation. The secondary fermentation time is 20-22 days to obtain a semi-finished product;
[0016] S8, filtering: filtering the semi-finished product after the secondary fermentation to obtain a filtrate;
[0017] S9, sterilization: injecting the filtered filtrate into a sterilizer for sterilization to obtain turmeric glutinous rice wine;
[0018] S10, disinfection, filling, and packaging: after the filling container is disinfected, the turmeric glutinous rice wine is filled and then packaged to obtain a finished product.
[0019] Preferably, in step S5, the weight ratio of glutinous rice, turmeric and distiller's yeast is 200:10:1, and in step S7, the weight ratio of water to glutinous rice is 7:4.
[0020] Preferably, in step S5, the weight ratio of glutinous rice, turmeric and koji is 200:10:1, and in step S7, the weight ratio of water to glutinous rice is 7:4. In step S9 sterilization, the sterilization temperature is controlled at 90-95°C and the sterilization time is 20-25 seconds.
[0021] Preferably, in S10, the packaging material is disinfected and the UV intensity is not less than 70 μW / cm 2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃.
[0022] Preferably, in the sterilization step S9, the relative temperature and humidity in the sterilizer are sensed respectively by a temperature sensor and a humidity sensor.
[0023] Preferably, the koji in step S5 is mainly prepared from the following raw materials: honeysuckle, longan powder, orange peel, and glutinous rice, and the koji is in the form of granules and powder.
[0024] Preferably, a temperature sensor is added in the S3 steaming step, and the temperature sensor is used to detect the real-time temperature in the steamer.
[0025] Compared with the prior art, the present invention has the following beneficial effects:
[0026] The formula obtained by mixing glutinous rice, turmeric and wine yeast has the effects of invigorating qi, nourishing the skin and replenishing blood. The generation of salmonella, staphylococcus and the like can be effectively prevented by controlling the sterilization temperature and time. Moreover, by setting various parameters such as temperature and humidity, multiple fermentations and reasonable proportioning, the turmeric glutinous rice wine can be prepared with rice fragrance and light sweetness, smooth taste without astringency and beautiful color. BRIEF DESCRIPTION OF THE DRAWINGS
[0027] Figure 1 The present invention is a process flow chart of the method for post-treatment and impurity removal of crude manganese dioxide.
[0028] Figure 2-Figure 3 The test results of the turmeric glutinous rice wine prepared in Example 1 of the present invention are shown. DETAILED DESCRIPTION
[0029] The specific implementation modes of the present invention are described in detail below in conjunction with the accompanying drawings, but it should be understood that the protection scope of the present invention is not limited by the specific implementation modes.
[0030] Unless explicitly stated otherwise, throughout the specification and claims, the term “comprise” or variations such as “include” or “comprising”, etc., will be understood to include the stated elements or components but not to exclude other elements or components.
[0031] like Figure 1 As shown, according to a method for preparing turmeric glutinous rice wine in a specific embodiment of the present invention, the main production process is: preparation and acceptance of raw materials → cleaning and soaking → cooking → cooling → blending → primary fermentation → secondary fermentation → filtration → sterilization → filling and finished product.
[0032] Example 1
[0033] A method for preparing turmeric glutinous rice wine, comprising the following steps:
[0034] S1, prepare raw materials: prepare glutinous rice and turmeric;
[0035] Specific requirements:
[0036] The raw and auxiliary materials used are products that are subject to production license management, and must be products produced by enterprises that have obtained production licenses. When raw materials and packaging materials enter the factory, the product certificate of the manufacturer should be checked, and their appearance quality and packaging should be inspected and accepted, and quality sampling should be carried out when necessary.
[0037] Warehousing requirements:
[0038] Glutinous rice: has the inherent fragrance of the product, high transparency, pure white, contains little broken rice, no bran powder, no peculiar smell, no mold, and no rice bugs;
[0039] Jiuqu: It is in the form of granules and powder, has the special smell inherent to the product, and has no foreign impurities visible to normal vision;
[0040] Turmeric: It is orange-yellow in appearance, has the unique spicy smell of turmeric, and has no visible black spots or foreign matter.
[0041] In the present invention, the turmeric is dried in the sun and then crushed to 800 meshes for later use.
[0042] S2, cleaning and soaking:
[0043] Put the rice into a rice washing bucket and wash it with water. The rice washing bucket may be provided with a stirring blade to stir the rice so that the rice can be washed more cleanly. In addition, the rice can be washed multiple times.
[0044] Pour the cleaned rice into a rice soaking bucket and add water to it, with the water level being 5cm higher than the rice. Leave it to soak for 4 hours. After soaking, drain and set aside.
[0045] S3, steaming
[0046] Push the drained glutinous rice into the steaming workshop and flatten it in the steamer of the cooking pot. The thickness of the steaming should not exceed 20cm. The steaming temperature should be controlled at 90℃ and the steaming time can be 60 minutes.
[0047] During the steaming process, the glutinous rice can be turned over sometimes to prevent it from burning. Furthermore, a temperature sensor can be provided in the steamer, through which the temperature of the glutinous rice can be monitored in real time. When the temperature is too high, heating can be stopped.
[0048] S4, let cool
[0049] Pour the steamed glutinous rice onto the cooling bed and spread it evenly. Turn on the electric steam generator to cool it down until people feel no heat when approaching or touching it. The cooling process is completed. Furthermore, a temperature sensor can also be provided on the cooling bed. When the temperature sensor senses that the temperature is lower than the preset temperature, an alarm signal can be sent, so that automatic cooling can be achieved.
[0050] S5, Provisioning
[0051] 20kg of glutinous rice after cooling, 1kg of turmeric, and 100g of distiller's yeast are mixed and stirred. The raw materials of the distiller's yeast mainly contain honeysuckle, longan powder, orange peel and glutinous rice. The distiller's yeast prepared in this way has the effects of sterilization, drying dampness and resolving phlegm, regulating appetite, and replenishing qi. The distiller's yeast is prepared in the form of granules and powder. Specifically, turmeric is sprinkled on the cooled glutinous rice and stirred evenly, and the mixture is left for 20 minutes. The distiller's yeast is poured in and stirred. By mixing the glutinous rice and turmeric first, the turmeric and the glutinous rice can be fully mixed before adding the distiller's yeast, so as to prevent the turmeric from being weakened by the distiller's yeast, which makes the distiller's yeast effect worse.
[0052] S6, primary fermentation
[0053] After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and wine yeast and ferment for 4 days. The fermentation tank needs to be cleaned and disinfected regularly. In particular, the placement method is: put the prepared glutinous rice, turmeric and wine yeast layer by layer, compact each layer after putting it in and then put another layer.
[0054] S7, secondary fermentation
[0055] After the first fermentation is completed, add water into the fermentation tank to continue the secondary fermentation. The secondary fermentation time is 20 days to obtain a semi-finished product; the amount of water added only needs to be about 5 cm thick.
[0056] S8, Filter
[0057] The semi-finished product after the secondary fermentation is filtered to obtain the filtrate; specifically, the semi-finished product is placed in a filter to filter the suspended matter and debris in the wine to ensure that the product quality meets the production requirements.
[0058] S9, Sterilization
[0059] The filtered filtrate is injected into a sterilizer for sterilization to obtain turmeric glutinous rice wine; the sterilization temperature is 90° C. and the sterilization time is 20 seconds.
[0060] S10, sterilization, filling and packaging
[0061] The filling container is sterilized, filled with turmeric glutinous rice wine, and then packaged to obtain a finished product.
[0062] Before filling, the glass bottles need to be sterilized by ultraviolet light, and the intensity of ultraviolet light should not be less than 70μW / cm 2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃. During sterilization, the lighting and the doors and windows of the sterilization room should be closed to ensure the sterilization effect.
[0063] Example 2
[0064] A method for preparing turmeric glutinous rice wine, comprising the following steps:
[0065] S1, prepare raw materials: prepare glutinous rice and turmeric;
[0066] Specific requirements:
[0067] The raw and auxiliary materials used are products that are subject to production license management, and must be products produced by enterprises that have obtained production licenses. When raw materials and packaging materials enter the factory, the product certificate of the manufacturer should be checked, and their appearance quality and packaging should be inspected and accepted, and quality sampling should be carried out when necessary.
[0068] Warehousing requirements:
[0069] Glutinous rice: has the inherent fragrance of the product, high transparency, pure white, contains little broken rice, no bran powder, no peculiar smell, no mold, and no rice bugs;
[0070] Jiuqu: It is in the form of granules and powder, has the special smell inherent to the product, and has no foreign impurities visible to normal vision;
[0071] Turmeric: It is orange-yellow in appearance, has the unique spicy smell of turmeric, and has no visible black spots or foreign matter.
[0072] In the present invention, the turmeric is dried in the sun and then crushed to 900 meshes for later use.
[0073] S2, cleaning and soaking:
[0074] Put the rice into a rice washing bucket and wash it with water. The rice washing bucket may be provided with a stirring blade to stir the rice so that the rice can be washed more cleanly. In addition, the rice can be washed multiple times.
[0075] Pour the cleaned rice into a rice soaking bucket and add water to it, with the water level being 8cm higher than the rice. Leave it to soak for 4.5 hours. After soaking, drain and set aside.
[0076] S3, steaming
[0077] Push the drained glutinous rice into the steaming workshop and flatten it in the steamer of the cooking pot. The thickness of the steaming should not exceed 20cm. The steaming temperature should be controlled at 95℃ and the steaming time should be 50 minutes.
[0078] During the steaming process, the glutinous rice can be turned over sometimes to prevent it from burning. Furthermore, a temperature sensor can be provided in the steamer, through which the temperature of the glutinous rice can be monitored in real time. When the temperature is too high, heating can be stopped.
[0079] S4, let cool
[0080] Pour the steamed glutinous rice onto the cooling bed and spread it evenly. Turn on the electric steam generator to cool it down until people feel no heat when approaching or touching it. The cooling process is completed. Furthermore, a temperature sensor can also be provided on the cooling bed. When the temperature sensor senses that the temperature is lower than the preset temperature, an alarm signal can be sent, so that automatic cooling can be achieved.
[0081] S5, Provisioning
[0082] 30kg of glutinous rice after cooling, 15kg of turmeric, and 150g of distiller's yeast are mixed and stirred. The raw materials of the distiller's yeast mainly contain honeysuckle, longan powder, orange peel and glutinous rice. The distiller's yeast prepared in this way has the effects of sterilization, drying dampness and resolving phlegm, regulating appetite, and replenishing qi. The distiller's yeast is prepared in the form of granules and powder. Specifically, turmeric is sprinkled on the cooled glutinous rice and stirred evenly, and the mixture is left for 30 minutes, and then the distiller's yeast is poured in and stirred. By mixing the glutinous rice and turmeric first, the turmeric and the glutinous rice can be fully mixed before adding the distiller's yeast, so as to prevent the turmeric from being weakened by the distiller's yeast, which makes the distiller's yeast effect worse.
[0083] S6, primary fermentation
[0084] After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and koji and ferment for 5 days. The fermentation tank needs to be cleaned and disinfected regularly. In particular, the placement method is: put the prepared glutinous rice, turmeric and koji layer by layer, compact each layer after putting it in and then put another layer.
[0085] S7, secondary fermentation
[0086] After the first fermentation is completed, add water into the fermentation tank to continue the secondary fermentation. The secondary fermentation time is 21 days to obtain a semi-finished product; the amount of water added only needs to be about 5 cm thick.
[0087] S8, Filter
[0088] The semi-finished product after the secondary fermentation is filtered to obtain the filtrate; specifically, the semi-finished product is placed in a filter to filter the suspended matter and debris in the wine to ensure that the product quality meets the production requirements.
[0089] S9, Sterilization
[0090] The filtered filtrate is injected into a sterilizer for sterilization to obtain turmeric glutinous rice wine; the sterilization temperature is 95° C. and the sterilization time is 25 seconds.
[0091] S10, sterilization, filling and packaging
[0092] The filling container is sterilized, filled with turmeric glutinous rice wine, and then packaged to obtain a finished product.
[0093] Before filling, the glass bottles need to be sterilized by ultraviolet light, and the intensity of ultraviolet light should not be less than 70μW / cm2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃. During sterilization, the lighting and the doors and windows of the sterilization room should be closed to ensure the sterilization effect.
[0094] Example 3
[0095] A method for preparing turmeric glutinous rice wine, comprising the following steps:
[0096] S1, prepare raw materials: prepare glutinous rice and turmeric;
[0097] Specific requirements:
[0098] The raw and auxiliary materials used are products that are subject to production license management, and must be products produced by enterprises that have obtained production licenses. When raw materials and packaging materials enter the factory, the product certificate of the manufacturer should be checked, and their appearance quality and packaging should be inspected and accepted, and quality sampling should be carried out when necessary.
[0099] Warehousing requirements:
[0100] Glutinous rice: has the inherent fragrance of the product, high transparency, pure white, contains little broken rice, no bran powder, no peculiar smell, no mold, and no rice bugs;
[0101] Jiuqu: It is in the form of granules and powder, has the special smell inherent to the product, and has no foreign impurities visible to normal vision;
[0102] Turmeric: It is orange-yellow in appearance, has the unique spicy smell of turmeric, and has no visible black spots or foreign matter.
[0103] In the present invention, the turmeric is dried in the sun and then crushed to 1000 meshes for later use.
[0104] S2, cleaning and soaking:
[0105] Put the rice into a rice washing bucket and wash it with water. The rice washing bucket may be provided with a stirring blade to stir the rice so that the rice can be washed more cleanly. In addition, the rice can be washed multiple times.
[0106] Pour the cleaned rice into a rice soaking bucket and add water to make sure the water is 8cm higher than the rice. Leave it to soak for 4 hours. Drain the water after soaking and set aside.
[0107] S3, steaming
[0108] Push the drained glutinous rice into the steaming workshop and flatten it in the steamer of the cooking pot. The thickness of the steaming should not exceed 20cm. The steaming temperature should be controlled at 100℃ and the steaming time can be 50 minutes.
[0109] During the steaming process, the glutinous rice can be turned over sometimes to prevent it from burning. Furthermore, a temperature sensor can be provided in the steamer, through which the temperature of the glutinous rice can be monitored in real time. When the temperature is too high, heating can be stopped.
[0110] S4, let cool
[0111] Pour the steamed glutinous rice onto the cooling bed and spread it evenly. Turn on the electric steam generator to cool it down until people feel no heat when approaching or touching it. The cooling process is completed. Furthermore, a temperature sensor can also be provided on the cooling bed. When the temperature sensor senses that the temperature is lower than the preset temperature, an alarm signal can be sent, so that automatic cooling can be achieved.
[0112] S5, Provisioning
[0113] Take 20kg of glutinous rice after cooling, 1kg of turmeric, and 100g of distiller's yeast for mixing and stirring. The raw materials of the distiller's yeast mainly contain honeysuckle, longan powder, orange peel and glutinous rice. The distiller's yeast prepared in this way has the effects of sterilization, drying dampness and resolving phlegm, regulating appetite, and replenishing qi. The distiller's yeast is prepared in the form of granules and powder. In addition, in order to achieve automation, glutinous rice, turmeric and distiller's yeast can be put into a blender and stirred evenly before pouring out. Specifically, turmeric is sprinkled on the glutinous rice after cooling and stirred evenly, and the mixture is placed for 25 minutes. The distiller's yeast is poured in and stirred. By mixing glutinous rice and turmeric first, the turmeric and glutinous rice can be fully mixed before adding the distiller's yeast to prevent the turmeric from being weakened by the distiller's yeast, which makes the distiller's yeast effect worse.
[0114] S6, primary fermentation
[0115] After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and koji and ferment for 6 days. The fermentation tank needs to be cleaned and disinfected regularly. In particular, the placement method is: put the prepared glutinous rice, turmeric and koji layer by layer, compact each layer after putting it in and then put another layer.
[0116] S7, secondary fermentation
[0117] After the first fermentation is completed, add water into the fermentation tank to continue the secondary fermentation. The secondary fermentation time is 21 days to obtain a semi-finished product; the amount of water added only needs to be about 5 cm thick.
[0118] S8, Filter
[0119] The semi-finished product after the secondary fermentation is filtered to obtain the filtrate; specifically, the semi-finished product is placed in a filter to filter the suspended matter and debris in the wine to ensure that the product quality meets the production requirements.
[0120] S9, Sterilization
[0121] The filtered filtrate is injected into a sterilizer for sterilization to obtain turmeric glutinous rice wine; the sterilization temperature is 90° C. and the sterilization time is 25 seconds.
[0122] S10, sterilization, filling and packaging
[0123] The filling container is sterilized, filled with turmeric glutinous rice wine, and then packaged to obtain a finished product.
[0124] Before filling, the glass bottles need to be sterilized by ultraviolet light, and the intensity of ultraviolet light should not be less than 70μW / cm 2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃. During sterilization, the lighting and the doors and windows of the sterilization room should be closed to ensure the sterilization effect.
[0125] Example 4
[0126] A method for preparing turmeric glutinous rice wine, comprising the following steps:
[0127] S1, prepare raw materials: prepare glutinous rice and turmeric;
[0128] Specific requirements:
[0129] The raw and auxiliary materials used are products that are subject to production license management, and must be products produced by enterprises that have obtained production licenses. When raw materials and packaging materials enter the factory, the product certificate of the manufacturer should be checked, and their appearance quality and packaging should be inspected and accepted, and quality sampling should be carried out when necessary.
[0130] Warehousing requirements:
[0131] Glutinous rice: has the inherent fragrance of the product, high transparency, pure white, contains little broken rice, no bran powder, no peculiar smell, no mold, and no rice bugs;
[0132] Jiuqu: It is in the form of granules and powder, has the special smell inherent to the product, and has no foreign impurities visible to normal vision;
[0133] Turmeric: It is orange-yellow in appearance, has the unique spicy smell of turmeric, and has no visible black spots or foreign matter.
[0134] S2, cleaning and soaking:
[0135] Put the rice into a rice washing bucket and wash it with water. The rice washing bucket may be provided with a stirring blade to stir the rice so that the rice can be washed more cleanly. In addition, the rice can be washed multiple times.
[0136] Pour the cleaned rice into a rice soaking bucket and add water to it, with the water level being 5cm higher than the rice. Leave it to soak for 5 hours. After soaking, drain and set aside.
[0137] S3, steaming
[0138] Push the drained glutinous rice into the steaming workshop and flatten it in the steamer of the cooking pot. The thickness of the steaming should not exceed 20cm. The steaming temperature should be controlled at 95℃ and the steaming time can be 50 minutes.
[0139] During the steaming process, the glutinous rice can be turned over sometimes to prevent it from burning. Furthermore, a temperature sensor can be provided in the steamer, through which the temperature of the glutinous rice can be monitored in real time. When the temperature is too high, heating can be stopped.
[0140] S4, let cool
[0141] Pour the steamed glutinous rice onto the cooling bed and spread it evenly. Turn on the electric steam engine to cool it down until people feel no heat when approaching and no heat when touching. The cooling process is completed. Furthermore, a temperature sensor can also be provided on the cooling bed. When the temperature sensor senses that the temperature is lower than the preset temperature, an alarm signal can be sent, so that automatic cooling can be achieved. Specifically, sprinkle turmeric on the cooled glutinous rice and stir it evenly. Let it stand for 30 minutes, then pour the koji in and stir it. By mixing the glutinous rice and turmeric first, the turmeric and glutinous rice can be fully mixed before adding the koji to prevent the turmeric from being weakened by the koji, which makes the koji effect worse.
[0142] S5, Provisioning
[0143] 20kg of glutinous rice, 1kg of turmeric, and 100g of wine yeast are mixed and stirred. The raw materials of the wine yeast mainly contain honeysuckle, longan powder, orange peel and glutinous rice. The wine yeast prepared in this way has the effects of sterilization, drying dampness and resolving phlegm, regulating appetite, and replenishing qi. The wine yeast is prepared in the form of granules and powder. In particular, the placement method is: put the prepared glutinous rice, turmeric and wine yeast layer by layer, compact each layer after putting it in, and then put another layer.
[0144] S6, primary fermentation
[0145] After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and wine yeast and ferment for 4 days. The fermentation tank needs to be cleaned and disinfected regularly.
[0146] S7, secondary fermentation
[0147] After the first fermentation is completed, add water into the fermentation tank to continue the secondary fermentation. The secondary fermentation time is 20 days to obtain a semi-finished product; the amount of water added only needs to be about 5 cm thick.
[0148] S8, Filter
[0149] The semi-finished product after the secondary fermentation is filtered to obtain the filtrate; specifically, the semi-finished product is placed in a filter to filter the suspended matter and debris in the wine to ensure that the product quality meets the production requirements.
[0150] S9, Sterilization
[0151] The filtered filtrate is injected into a sterilizer for sterilization to obtain turmeric glutinous rice wine; the sterilization temperature is 90° C. and the sterilization time is 20 seconds.
[0152] S10, sterilization, filling and packaging
[0153] The filling container is sterilized, filled with turmeric glutinous rice wine, and then packaged to obtain a finished product.
[0154] Before filling, the glass bottles need to be sterilized by ultraviolet light, and the intensity of ultraviolet light should not be less than 70μW / cm 2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃. During sterilization, the lighting and the doors and windows of the sterilization room should be closed to ensure the sterilization effect.
[0155] Comparison column 1
[0156] Different from the above-mentioned Example 2, no secondary fermentation was performed.
[0157] Comparative Example 2
[0158] Different from the above-mentioned embodiment 1, the ratio of glutinous rice wine, turmeric and distiller's yeast is different, and the ratio of turmeric to glutinous rice wine is 3:10.
[0159] Turmeric glutinous rice wine was prepared by using Examples 1 to 4 and Comparative Examples 1-2 respectively. The appearance, color, aroma and taste were observed as follows:
[0160] Table 1
[0161]
[0162] In addition, the wine prepared in Example 1 of this application was tested and the results are as shown in the attached Figure 2-3 ;
[0163] Through the above comparison and inspection, it can be known that the formula obtained by mixing glutinous rice, turmeric and wine yeast in the present invention has the effects of invigorating qi, nourishing qi, nourishing skin and nourishing blood. By controlling the sterilization temperature and time, the generation of salmonella, staphylococcus and the like can be effectively prevented. Moreover, through the setting of various parameters such as temperature and humidity, multiple fermentations, and reasonable proportions, the turmeric glutinous rice wine with rice fragrance and light sweetness and a smooth taste without astringency can be prepared.
[0164] The foregoing description of specific exemplary embodiments of the present invention is for the purpose of illustration and demonstration. These descriptions are not intended to limit the present invention to the precise form disclosed, and it is clear that many changes and variations can be made based on the above teachings. The purpose of selecting and describing the exemplary embodiments is to explain the specific principles of the present invention and its practical application, so that those skilled in the art can realize and utilize various different exemplary embodiments of the present invention and various different selections and changes. The scope of the present invention is intended to be limited by the claims and their equivalents.
Claims
1. A method for preparing turmeric glutinous rice wine, characterized in that: The preparation method comprises the following steps: S1, preparing raw materials: preparing glutinous rice and turmeric, wherein the glutinous rice has high transparency, is pure white, contains little broken rice, has no bran powder, no peculiar smell, no mold, and no rice weevils; washing the turmeric, cutting it into small pieces, and then drying it; S2, washing and soaking: put the glutinous rice into a rice washing bucket, add water to wash, pour the glutinous rice into a rice soaking bucket and add water after washing, the water should be 5-10cm higher than the rice, soak for 4-5 hours, and drain after soaking; S3, steaming: push the drained glutinous rice into the steaming workshop, put it into the steamer and flatten it, the thickness of the steaming should not exceed 20cm, the steaming temperature should be 90-100℃, and the steaming time should be 40-60 minutes; S4, cooling: pour the steamed glutinous rice onto the cooling bed and spread it evenly; S5, mixing: taking the cooled glutinous rice, turmeric and wine yeast and mixing them; S6, primary fermentation: After cleaning the fermentation tank, put in the prepared glutinous rice, turmeric and wine yeast and ferment for 4-6 days; S7, secondary fermentation: After the first fermentation is completed, water is added to continue the secondary fermentation. The secondary fermentation time is 20-22 days to obtain a semi-finished product; S8, filtering: filtering the semi-finished product after the secondary fermentation to obtain a filtrate; S9, sterilization: injecting the filtered filtrate into a sterilizer for sterilization to obtain turmeric glutinous rice wine; S10, disinfection, filling, and packaging: after the filling container is disinfected, the turmeric glutinous rice wine is filled and then packaged to obtain a finished product.
2. The method for preparing turmeric glutinous rice wine according to claim 1, characterized in that: In step S5, the weight ratio of glutinous rice, turmeric and distiller's yeast is 200:10:1, and in step S7, the weight ratio of water to glutinous rice is 7:
4.
3. The method for preparing turmeric glutinous rice wine according to claim 2, characterized in that: In step S5, the total amount of glutinous rice, turmeric, and distiller's yeast is 20 kg, turmeric is 1 kg, and distiller's yeast is 100 g, respectively. In step S7, the weight of water is 35 kg.
4. The method for preparing turmeric glutinous rice wine according to claim 3, characterized in that: In S9 sterilization, the sterilization temperature is controlled at 90-95°C and the sterilization time is 20-25 seconds.
5. The method for preparing turmeric glutinous rice wine according to claim 4, characterized in that: During S10 disinfection, the packaging material is disinfected and the UV intensity shall not be less than 70μW / cm 2 The irradiation time is 30-60 minutes, the distance is no more than 2 meters, the relative humidity of the environment is 55-65%, and the temperature is 18-22℃.
6. The method for preparing turmeric glutinous rice wine according to claim 4, characterized in that: In the sterilization step S9, the relative temperature and humidity in the sterilizer are sensed by the temperature sensor and the humidity sensor respectively.
7. A method for preparing turmeric glutinous rice wine according to any one of claims 1 to 5, characterized in that: The koji in step S5 is mainly prepared from the following raw materials: honeysuckle, longan powder, orange peel, and glutinous rice, and the koji is in the form of granules and powder.
8. A method for preparing turmeric glutinous rice wine according to any one of claims 1 to 5, characterized in that ,A temperature sensor is added in the S3 steaming step, and the temperature sensor is used to detect the real ,temperature in the steamer.