Jingu rice wine and preparation method thereof

Abstract

This invention belongs to the field of fermented food processing technology, specifically relating to a method for preparing Osmanthus Rice Wine. The preparation method includes: first, washing glutinous rice, soaking it in water, steaming it, and then cooling the steamed glutinous rice; then, adding yeast to the cooled glutinous rice for saccharification, filtering after saccharification to obtain rice juice and rice grains, and steaming the rice juice and rice grains separately; adding the soaked osmanthus filtrate, soaked osmanthus flowers, and heated and dissolved rock sugar to the steamed rice juice and rice grains, stirring evenly, and finally bottling and sterilizing to obtain Osmanthus Rice Wine. This invention, by breaking down the traditional rice wine pressing and filtering process, separately de-alcoholizes the rice juice and rice grains before mixing them, and combining them with Osmanthus extract, solves the problems of existing fermented glutinous rice products containing alcohol and having a narrow target audience. The finished product has a low alcohol content, retains the original rice grain shape and flavor of the fermented glutinous rice, and is additive-free and nutritious, providing a new beverage option for people who like the taste of fermented glutinous rice but are intolerant to alcohol.

Description

Technical Field

[0003]

[0001] The present invention belongs to the technical field of fermented food processing, and particularly relates to a preparation method of a sweet-scented osmanthus rice wine brewing machine. Background Art

[0002] Fermented glutinous rice, also known as fermented glutinous rice wine, sweet wine, and rice wine, is a traditional fermented food in China. It is mainly made from glutinous rice and fermented with koji. It combines the fragrance of wine and sweetness, and has a mellow and gentle taste. It is a special food that integrates deliciousness, nutrition, and health preservation value. Evolving from the ancient "jiulǐ" to the fermented glutinous rice products commonly seen in the market today, it carries a profound Chinese food culture heritage and is a "living food cultural relic" that has been passed down for thousands of years, with a wide consumer base across the country.

[0003] The nutrition and flavor of fermented glutinous rice originate from the natural fermentation process. During the fermentation process, starch in glutinous rice is converted into nutrients such as sugars and amino acids, and at the same time, unique flavor factors are produced. Compared with ordinary foods, its nutrition is more easily absorbed by the human body and has certain health preservation effects. At present, the common fermented glutinous rice-related products on the market are all presented in the form of rice wine, mainly divided into two types: with grains and without grains. The core feature is that the product contains a certain amount of alcohol, which is an inherent property of fermented glutinous rice products under traditional fermentation processes.

[0004] However, the rice wine form of existing fermented glutinous rice products has obvious application limitations, restricting the audience range and consumption scenarios of the products. On the one hand, due to the alcohol content in the products, people who are allergic to alcohol, minors, pregnant women, drivers, and other people who are not suitable to consume alcohol cannot enjoy the unique flavor and taste of fermented glutinous rice, resulting in the exclusion of this part of the potential consumer group; on the other hand, the alcohol-containing property makes such products restricted in some consumption scenarios, such as office environments and campus scenarios where there are clear controls on alcoholic beverages, further squeezing the market space of the products.

[0005] To meet the needs of some consumers for the flavor of fermented glutinous rice, some beverage products that simulate the taste of fermented glutinous rice by adding food additives have emerged on the market. However, such products are not made through natural fermentation. They not only lack natural nutrients such as amino acids and polysaccharides contained in fermented glutinous rice itself and cannot achieve the original health preservation value of fermented glutinous rice, but also excessive food additives may have an adverse impact on human health, which is contrary to the current consumers' demand for natural and healthy foods and is difficult to replace the core value of traditional fermented glutinous rice products.

[0006] In summary, existing technologies for fermented glutinous rice products limit their consumer base by existing in the form of alcoholic rice wine. Furthermore, the use of additives to simulate flavor often results in insufficient nutritional and health benefits. Therefore, developing a beverage that retains the natural flavor and nutrients of fermented glutinous rice while eliminating alcohol and requiring no artificial additives, thereby overcoming the technological bottlenecks of existing products and expanding their consumer base and application scenarios, has become a pressing technical challenge in the fermented glutinous rice-related food industry. Summary of the Invention

[0007] Based on the above technical background, the main objective of this invention is to provide a method for preparing Osmanthus Rice Wine, in order to overcome the shortcomings of the prior art.

[0008] To achieve the aforementioned objectives, the technical solution adopted by this invention includes:

[0009] The first aspect of this invention is to provide a method for preparing Osmanthus Rice Wine, such as... Figure 1 As shown, the preparation method includes the following steps: Step 1: Wash the glutinous rice, soak it in water, steam it, and then let the steamed glutinous rice cool down. Step 2: Add yeast to the cooled glutinous rice from Step 1 for saccharification. After saccharification, filter to obtain rice juice and rice grains separately. Steam the rice juice and rice grains separately. Step 3: Heat the rock sugar until it dissolves, filter it, and add it to the steamed rice juice and rice grains. Soak the osmanthus flowers in hot water, filter it, and add the osmanthus filtrate and soaked osmanthus flowers to the steamed rice juice and rice grains. Stir well, and finally bottle and sterilize to obtain Osmanthus Rice Wine.

[0010] The steps described above are described in detail below.

[0011] In step 1, there is no specific limit to the amount of water added, as long as it completely covers the rice grains.

[0012] The conditions for soaking in water are: soaking at 20-30℃ for 4-13 hours. Soaking is carried out at room temperature, and the soaking time varies depending on the season.

[0013] Preferably, the conditions for soaking in water are: soaking at 25°C for 8 hours, or soaking at 20°C for 13 hours, or soaking at 30°C for 4 hours.

[0014] The cooking conditions are as follows: the cooking pressure is 0.5 to 1.2 bar, and the cooking time is 10 to 30 minutes.

[0015] Preferably, the steaming conditions are: a steaming pressure of 0.9 bar and a steaming time of 20 minutes.

[0016] Spread the steamed glutinous rice out to cool down to below 36℃.

[0017] In step 2, The amount of yeast added is 0.3 to 0.7% of the weight of glutinous rice.

[0018] Preferably, the amount of yeast added is 0.5% of the mass of glutinous rice.

[0019] The saccharification conditions are as follows: the saccharification temperature is 25-36℃, the saccharification time is 2-4 days, and the saccharification content index is ≥35 brix after saccharification.

[0020] Preferably, the saccharification conditions are: a saccharification temperature of 30°C, a saccharification time of 3 days, and a saccharification content ≥35 brix after saccharification.

[0021] After saccharification, the rice juice and rice grains are separated by gravity filtration using a 60-100 mesh filter bag.

[0022] Preferably, after saccharification, the rice juice and rice grains are separated by gravity filtration using an 80-mesh filter bag.

[0023] The cooking conditions for the rice juice are: a cooking temperature of 90–100°C and a cooking time of 5–20 minutes.

[0024] Preferably, the steaming conditions for the rice juice are: a steaming temperature of 100°C and a steaming time of 10 min.

[0025] The rice grains are cooked under the following conditions: the cooking temperature is 90-100℃ and the cooking time is 5-20 minutes.

[0026] Preferably, the rice grains are cooked under the following conditions: a cooking temperature of 100°C and a cooking time of 10 minutes.

[0027] This invention separates the rice grains and rice juice after the traditional rice wine fermentation process, and steams them separately to remove alcohol before mixing them together. This process not only preserves the rice grains and texture of the fermented rice wine but also removes the alcohol.

[0028] In step 3, the rock sugar is heated to 60-80℃ to dissolve.

[0029] Preferably, the rock sugar is heated to 70°C to dissolve.

[0030] The soaking conditions are as follows: the mass ratio of hot water to osmanthus flowers is (40-60):1, the soaking temperature is 80-100℃, and the soaking time is 5-15 minutes.

[0031] Preferably, the soaking conditions are: a mass ratio of hot water to osmanthus flowers of 50:1, a soaking temperature of 90℃, and a soaking time of 10 min.

[0032] After soaking in heated water, the solution is filtered through a filter bag with a mesh size of 180-220. Preferably, it is filtered through a filter bag with a mesh size of 200 after soaking in heated water.

[0033] Add the obtained osmanthus filtrate and 40-60% of the soaked osmanthus flowers to the steamed rice juice and rice grains.

[0034] Preferably, the obtained osmanthus filtrate and 50% of the soaked osmanthus flowers are added to the steamed rice juice and rice grains.

[0035] The amount of osmanthus added is 0.2 to 0.4% of the weight of glutinous rice.

[0036] Preferably, the amount of osmanthus added is 0.3% of the weight of glutinous rice.

[0037] After stirring evenly, the solids content of the Osmanthus Rice Wine should be ≥10%, the sugar content should be 13-16 brix, the alcohol content should be <0.5% vol, and the pH should be <4.2.

[0038] The net content of the filler should be ≥1016 ml, and the torque range should be 1.0~2.2 N. m.

[0039] The sterilization temperature is 80–90°C, and the sterilization time is 25–30 min.

[0040] Preferably, the sterilization temperature is 85°C and the sterilization time is 28 min.

[0041] A second aspect of the present invention is to provide a osmanthus rice wine prepared by the preparation method described in the first aspect of the present invention.

[0042] The beneficial effects of this invention are as follows: (1) This invention addresses the problem that existing fermented rice products are all presented in the form of alcoholic rice wine, which makes them unsuitable for people with alcohol allergies or intolerances. It creatively adopts a process of "separating rice grains and rice juice - de-alcoholizing separately - re-mixing" to separate the rice juice from the rice grains after traditional rice wine fermentation. By precisely controlling the temperature and time of steaming and cooking, the alcohol is removed, and the alcohol content of the finished product is reduced to <0.5% vol. This not only avoids the limitations of alcohol on the consumer but also fully preserves the unique rice grain shape and sweet taste of fermented rice, filling the market gap for non-alcoholic rice-based beverages.

[0043] (2) Compared with commercially available beverages that use additives to simulate the taste of fermented rice, the Osmanthus Rice Wine of this invention is prepared based on a pure fermentation process without any additives. It fully preserves the nutrients and natural flavor substances produced during the fermentation of glutinous rice, and has both delicious and health-preserving properties. At the same time, it incorporates Osmanthus essence and preserves the fragrance of Osmanthus through a scientific soaking and extraction method, so that the Osmanthus Rice Wine adds natural Osmanthus fragrance on the basis of the original flavor of fermented rice, making the flavor more complex and avoiding the potential impact of additives on human health.

[0044] (3) This invention optimizes and breaks down the traditional rice wine pressing and filtering process, and clearly defines key process parameters such as soaking time, cooking pressure, saccharification temperature, filtration mesh, de-alcoholization parameters, blending indicators and sterilization conditions, so that the production process is standardized and highly controllable. It can stably remove alcohol and effectively retain nutrients and flavor substances, ensuring that the physicochemical indicators such as solid content, sugar content and pH value of the finished product meet the standards, and the product quality is highly stable.

[0045] (4) Traditional fermented rice products contain alcohol and are suitable for adults, but are subject to limitations in terms of consumption scenarios (such as not being able to drink them while driving or working). This product is alcohol-free and is suitable for children, the elderly, pregnant women, and people with alcohol intolerance. It is not limited in terms of consumption scenarios, which significantly broadens the consumer base and application scenarios. At the same time, the product combines traditional fermentation technology with natural ingredients, which meets the current consumer demand for healthy, natural, and additive-free beverages, and has high market competitiveness and promotional value. Attached Figure Description

[0046] Figure 1 The process flow diagram of the method for preparing Osmanthus Rice Wine according to the present invention is shown. Detailed Implementation

[0047] The present invention will now be described in detail, and its features and advantages will become clearer and more apparent from these descriptions.

[0048] Example The present invention is further illustrated below with specific examples. These embodiments are merely illustrative and not intended to limit the scope of the invention. All raw materials used in the embodiments of the present invention are commercially available.

[0049] Example 1 A method for preparing Osmanthus Rice Wine, the method comprising the following steps: Wash the glutinous rice, add water to the washed glutinous rice, soak at 25℃ for 8 hours, after soaking, steam at a pressure of 0.9 bar for 20 minutes, and then spread the steamed glutinous rice to cool down to below 36℃.

[0050] Add yeast to the cooled glutinous rice at 0.5% of its weight. Then, add the rice to a saccharification tank for saccharification at 30°C for 3 days. The saccharification result should have a sugar content ≥35 Brix. After saccharification, use an 80-mesh filter bag to separate the rice juice and rice grains by gravity flow. Add the rice juice to a sugar-refining pot and cook at 100°C for 10 minutes. Add the rice grains to the same pot and cook at 100°C for 10 minutes. Finally, add the cooked rice juice and rice grains to a mixing tank.

[0051] Heat rock sugar to 70℃ to dissolve it. Pass the heated rock sugar through a 200-mesh filter bag, then add it to a mixing container containing steamed rice water and rice grains. Soak osmanthus flowers in hot water at a ratio of 50:1 (water to flowers at 90℃) for 10 minutes. After soaking, filter the solution through a 200-mesh filter bag. Add the resulting osmanthus filtrate and 50% of the soaked osmanthus flowers to the steamed rice water and rice grains. The amount of osmanthus added is 0.3% of the glutinous rice's weight. The mixing tank is used to ensure uniform mixing, and the mixing process is maintained throughout. Physicochemical indicators are tested during mixing: solids content ≥10%, sugar content 13–16 brix, alcohol content <0.5% vol, pH <4.2. After passing inspection, the mixture is kept hot before being fed into the filling machine. The net filling content must be ≥1016 mL. The torque range is 1.0–2.2 N·m. After filling, sterilization is performed at an effective sterilization temperature of 85℃ for 28 minutes. Finally, coding is applied, with a character height ≥3 mm.

[0052] Example 2 A method for preparing Osmanthus Rice Wine, the method comprising the following steps: Wash the glutinous rice, add water, and soak at 20℃ for 13 hours. After soaking, steam the rice at a pressure of 0.5 bar for 30 minutes. Spread the steamed glutinous rice out to cool to below 36℃.

[0053] Add yeast to the cooled glutinous rice at a rate of 0.3% of the rice's weight. Then, transfer the rice to a saccharification tank for saccharification at 25°C for 4 days. The saccharification result should have a sugar content ≥35 Brix. After saccharification, use an 80-mesh filter bag to separate the rice juice from the rice grains through gravity flow. Add the rice juice to a sugar-refining pot and cook at 90°C for 20 minutes. Add the rice grains to the same pot and cook at 90°C for 20 minutes. Finally, transfer the cooked rice juice and rice grains to a mixing tank.

[0054] Heat rock sugar to 80℃ to dissolve it. Pass the heated rock sugar through a 180-mesh filter bag, then add it to a mixing container containing steamed rice water and rice grains. Soak osmanthus flowers in hot water at a ratio of 40:1 (hot water to osmanthus flowers). The soaking temperature should be 100℃, and the soaking time should be 5 minutes. After soaking, filter the solution through a 200-mesh filter bag. Add the resulting osmanthus filtrate and 50% of the soaked osmanthus flowers to the steamed rice water and rice grains. The amount of osmanthus flowers added should be 0.2% of the weight of the glutinous rice. The mixing tank is used to ensure uniform mixing, and the mixing process is maintained throughout. Physicochemical indicators are tested during mixing: solids content ≥10%, sugar content 13–16 brix, alcohol content <0.5% vol, pH <4.2. After passing inspection, the mixture is kept hot before being fed into the filling machine. The net filling content must be ≥1016 mL. The torque range is 1.0–2.2 N·m. After filling, sterilization is performed at an effective sterilization temperature of 80℃ for 30 minutes. Finally, coding is applied, with a character height ≥3 mm.

[0055] Example 3 A method for preparing Osmanthus Rice Wine, the method comprising the following steps: Wash the glutinous rice, add water, and soak at 30℃ for 4 hours. After soaking, steam the rice at a pressure of 1.2 bar for 10 minutes. Spread the steamed glutinous rice out to cool to below 36℃.

[0056] Add yeast to the cooled glutinous rice at a rate of 0.7% of the rice's weight. Then, transfer the rice to a saccharification tank for saccharification at 36°C for 2 days. The saccharification result should have a sugar content ≥35 Brix. After saccharification, use an 80-mesh filter bag to separate the rice juice from the rice grains through gravity flow. Add the rice juice to a sugar-refining pot and cook it to 100°C for 5 minutes. Add the rice grains to the same pot and cook them to 100°C for 5 minutes. Finally, transfer the cooked rice juice and rice grains to a mixing tank.

[0057] Heat rock sugar to 60℃ to dissolve it. Pass the heated rock sugar through a 220-mesh filter bag, then add it to a mixing container containing steamed rice water and rice grains. Soak osmanthus flowers in hot water at a ratio of 60:1 (hot water to osmanthus flowers). The soaking temperature is 80℃, and the soaking time is 15 minutes. After soaking, filter the solution through a 200-mesh filter bag. Add the resulting osmanthus filtrate and 50% of the soaked osmanthus flowers to the steamed rice water and rice grains. The amount of osmanthus flowers added is 0.4% of the weight of the glutinous rice. The mixing tank is used to ensure uniform mixing, and the mixing process is maintained throughout. Physicochemical indicators are tested during mixing: solids content ≥10%, sugar content 13–16 brix, alcohol content <0.5% vol, pH <4.2. After passing inspection, the mixture is kept hot before being fed into the filling machine. The net filling content must be ≥1016 mL. The torque range is 1.0–2.2 N·m. After filling, sterilization is performed at an effective sterilization temperature of 90℃ for 25 minutes. Finally, coding is applied, with a character height ≥3 mm.

[0058] Comparative Example Comparative Example 1 The preparation of Osmanthus Rice Wine was carried out in a manner similar to that of Example 1, except that the washed glutinous rice was not steamed.

[0059] Comparative Example 2 The preparation of Osmanthus Rice Wine was carried out in a similar manner to Example 1, except that the rice juice and rice grains were not steamed separately. Instead, the saccharified glutinous rice was directly steamed. The specific steps were as follows: 0.5% of the glutinous rice mass was added to the cooled glutinous rice, followed by saccharification in a saccharification tank at 30°C for 3 days. The saccharification result had a sugar content ≥35 Brix. The saccharified glutinous rice was then steamed at 100°C for 10 minutes, and then added to a mixing tank.

[0060] Comparative Example 3 The preparation of Osmanthus Rice Wine was carried out in a manner similar to that in Example 1, except that the separated rice juice was not steamed, but only the separated rice grains were steamed.

[0061] Comparative Example 4 The preparation of Osmanthus Rice Wine was carried out in a manner similar to that in Example 1, except that the separated rice grains were not steamed, but only the separated rice juice was steamed.

[0062] Comparative Example 5 The preparation of Osmanthus Rice Wine was carried out in a similar manner to that in Example 1, except that: the rice juice was added to a sugar-removing pot and steamed at 85°C for 5 minutes, the rice grains were added to a sugar-removing pot and steamed at 85°C for 5 minutes, and the steamed rice juice and rice grains were added to a mixing tank.

[0063] Comparative Example 6 The preparation of Osmanthus Rice Wine was carried out in a manner similar to that in Example 1, except that: the rice juice was added to a sugar-removing pot and steamed at 105°C for 20 minutes, the rice grains were added to a sugar-removing pot and steamed at 105°C for 20 minutes, and the steamed rice juice and rice grains were added to a mixing tank.

[0064] Experimental Example Experiment Example 1: Taste Test The alcohol content, acidity, and sugar content of the rice wine prepared in each embodiment were tested, and the test results are shown in Table 1.

[0065] Table 1

[0066] As shown in Table 1, the rice wine prepared in Examples 1 to 3 has low solids content, an alcohol content as low as 0.1%, an acidity of 1.0–1.4 g / L (moderate acidity), a sugar content of 12.3–14.7% (moderate sugar content), and a pH value below 3.76. These results indicate that the Osmanthus rice wine prepared using the method described in this invention meets the standards for solids content, sugar content, pH value, and other physicochemical indicators. It has a low alcohol content, making it suitable for children, the elderly, pregnant women, and people with alcohol intolerance, thus having a wide range of applications. Furthermore, this Osmanthus rice wine has a pleasant sweet and sour taste and a good flavor.

[0067] Compared with Example 1, Comparative Example 1 did not steam the washed glutinous rice, but directly added yeast to the washed glutinous rice for saccharification, resulting in a lower acidity and sugar content in the rice wine. The above results indicate that steaming the glutinous rice separately before saccharification is beneficial to improving the acidity and sugar content of the rice wine and enhancing its palatability.

[0068] Compared with Example 1, Comparative Example 2 did not steam the rice juice and rice grains separately, but directly steamed the glutinous rice and then saccharified it. The results showed that the alcohol content of the rice wine was increased. The above results indicate that steaming the rice juice and rice grains separately and then saccharifying them is beneficial to reducing the alcohol content of the rice wine.

[0069] Compared with Comparative Examples 3 and 4, only one of the separated rice juice or rice grains was cooked and then saccharified. The results showed that the alcohol content of the rice wine prepared in Comparative Examples 3 and 4 was significantly increased. The above results indicate that cooking the rice juice and rice grains separately before saccharification is more beneficial to reducing the alcohol content of the rice wine.

[0070] Experiment Example 2: Sensory Evaluation Test Sensory evaluation tests were conducted on the rice wine prepared in the above embodiments. Thirty people were randomly invited to conduct sensory evaluations of the prepared rice wine, including: color, aroma, taste, and overall acceptability. The sensory evaluation results are shown in Table 2.

[0071] Table 2 Sensory evaluation results

[0072] As can be seen from Table 2, the rice wine prepared in Examples 1 to 3 has high color, aroma, taste and overall acceptability.

[0073] Compared with Example 1, Comparative Example 1 did not steam the washed glutinous rice; instead, yeast was directly added to the washed glutinous rice for saccharification. The resulting rice wine had lower color, aroma, taste, and overall acceptability than that of Example 1. These results indicate that steaming the glutinous rice before saccharification is beneficial for improving the color, aroma, taste, and overall acceptability of the rice wine.

[0074] Compared with Example 1, Comparative Examples 2-4 changed the steaming method of the glutinous rice, and the color, aroma, taste, and overall acceptability of the resulting rice wine were all lower than those of Example 1. These results indicate that the steaming method of the glutinous rice affects the taste and color of the resulting rice wine, and that steaming the separated rice juice and rice grains separately is more beneficial for improving the color, aroma, taste, and overall acceptability of the resulting rice wine.

[0075] Compared with Example 1, Comparative Examples 5 and 6 changed the cooking temperature and cooking time. The taste and color of the rice wine produced in Comparative Examples 5 and 6 were inferior to those in Comparative Example 1. The above results indicate that cooking temperature and cooking time affect the taste and color of rice wine.

[0076] Experiment Example 3: Microbial Indicator Testing The microbial indicators of the rice wine prepared in the above examples were tested, and the test results are shown in Table 3.

[0077] Table 3 Results of Microbial Indicator Tests

[0078] As can be seen from Table 3, no Escherichia coli or pathogenic bacteria were detected in the rice wine prepared in Examples 1-3 and Comparative Examples 1-6, indicating that the rice wine prepared by the method of the present invention does not contain Escherichia coli or pathogenic bacteria and has high safety.

[0079] The present invention has been described in detail above with reference to specific embodiments and exemplary examples; however, these descriptions should not be construed as limiting the present invention. Those skilled in the art will understand that various equivalent substitutions, modifications, or improvements can be made to the technical solutions and embodiments of the present invention without departing from the spirit and scope of the invention, and all such modifications and improvements fall within the scope of the present invention. The scope of protection of the present invention is defined by the appended claims.

Claims

1. A method for preparing Osmanthus Rice Wine, characterized in that, The preparation method includes the following steps: Step 1: Wash the glutinous rice, soak it in water, steam it, and then let the steamed glutinous rice cool down. Step 2: Add yeast to the cooled glutinous rice from Step 1 for saccharification. After saccharification, filter to obtain rice juice and rice grains separately. Steam the rice juice and rice grains separately. Step 3: Heat the rock sugar until it dissolves, filter it, and add it to the steamed rice juice and rice grains. Soak the osmanthus flowers in hot water, filter it, and add the osmanthus filtrate and soaked osmanthus flowers to the steamed rice juice and rice grains. Stir well, and finally bottle and sterilize to obtain Osmanthus Rice Wine.

2. The preparation method according to claim 1, characterized in that, In step 1, The conditions for soaking in water are: soaking at 20-30℃ for 4-13 hours.

3. The preparation method according to claim 1, characterized in that, In step 1, The cooking conditions are as follows: the cooking pressure is 0.5 to 1.2 bar, and the cooking time is 10 to 30 minutes.

4. The preparation method according to claim 1, characterized in that, In step 2, The amount of yeast added is 0.3 to 0.7% of the weight of glutinous rice.

5. The preparation method according to claim 1, characterized in that, In step 2, The saccharification conditions are as follows: the saccharification temperature is 25-36℃, the saccharification time is 2-4 days, and the saccharification content is ≥35 brix. After saccharification, the rice juice and rice grains are separated by gravity filtration using a 60-100 mesh filter bag.

6. The preparation method according to claim 1, characterized in that, In step 2, The steaming conditions for the rice juice are: a steaming temperature of 90-100℃ and a steaming time of 5-20 minutes. The rice grains are cooked under the following conditions: the cooking temperature is 90-100℃ and the cooking time is 5-20 minutes.

7. The preparation method according to claim 1, characterized in that, In step 3, Heat the rock sugar to 60-80℃ until it dissolves.

8. The preparation method according to claim 1, characterized in that, In step 3, The soaking conditions are as follows: the mass ratio of hot water to osmanthus flowers is (40-60):1, the soaking temperature is 80-100℃, and the soaking time is 5-15 minutes. Add the obtained osmanthus filtrate and 40-60% of the soaked osmanthus flowers to the steamed rice juice and rice grains.

9. The preparation method according to claim 1, characterized in that, In step 3, The amount of osmanthus added is 0.2-0.4% of the weight of the glutinous rice; The sterilization temperature is 80–90°C, and the sterilization time is 25–30 min.

10. A type of Osmanthus Rice Wine prepared by the method according to any one of claims 1 to 9.

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