CN101486959A - Brewed gingko rice wine and preparation method thereof - Google Patents
Brewed gingko rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN101486959A CN101486959A CNA2008100213799A CN200810021379A CN101486959A CN 101486959 A CN101486959 A CN 101486959A CN A2008100213799 A CNA2008100213799 A CN A2008100213799A CN 200810021379 A CN200810021379 A CN 200810021379A CN 101486959 A CN101486959 A CN 101486959A
- Authority
- CN
- China
- Prior art keywords
- glutinous rice
- water
- rice
- ginkgo
- distiller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 18
- 244000194101 Ginkgo biloba Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 235000009566 rice Nutrition 0.000 claims abstract description 41
- 241000218628 Ginkgo Species 0.000 claims abstract description 31
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 31
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 abstract 3
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
A brewed gingko rice wine consists of glutinous rice, distiller's yeast, gingko meat and water, wherein the glutinous rice comprises the following components in percentage by weight: 35-50%, distiller's yeast: 2-3%, ginkgo meat: 4-6%, water: 40-75 percent. The preparation method of the gingko rice wine comprises the following steps: removing shell of semen Ginkgo to obtain semen Ginkgo pulp, and pulverizing semen Ginkgo pulp; cleaning glutinous rice in water, steaming the glutinous rice in a steamer for 15-40 minutes, taking out the glutinous rice when 8-9 layers of glutinous rice are cooked, and putting the glutinous rice in prepared cold boiled water for one time; when the temperature of the glutinous rice is reduced to normal temperature, the glutinous rice, the distiller's yeast, the gingko meat and the purified water are mixed according to the proportion, stirred uniformly, placed in a large container, covered, and fermented at the temperature of 20-32 ℃; can be eaten after 20-35 days. The brewed gingko rice wine and the preparation method thereof have the health care function of gingko rice wine.
Description
Affiliated technical field
The present invention relates to a kind of ginko rice wine of brewageing and preparation method thereof.
Background technology
Brew rice wine contains multiple amino acids and nutritive substance, and this has the blood vessel of expansion, strengthens sanguimotor nourishing function, but does not still have the nourishing function of ginkgo.
Content of the present invention
The objective of the invention is provides a kind of ginko rice wine of brewageing and preparation method thereof in order to overcome above-mentioned weak point, not only has the nourishing function of rice wine, also has the nourishing function of ginkgo.
The technical solution adopted for the present invention to solve the technical problems is: a kind of ginko rice wine of brewageing is made up of glutinous rice, distiller's yeast, ginkgo meat, water, and by weight, the shared per-cent of each moiety is:
Glutinous rice 35-50 %
Distiller's yeast 2-3 %
Ginkgo meat 4-6 %
Water 40-75 %
A kind of preparation method of the ginko rice wine of brewageing: ginkgo nut is shelled, obtain ginkgo meat, the ginkgo digested tankage is broken; Glutinous rice is cleaned in water, after 15-40 minutes, glutinous rice placed use steamed in the food steamer, when 8-9 layers in glutinous rice is ripe, glutinous rice is taken out be placed in the cold water of getting ready mistake once; When treating glutinous rice, glutinous rice, distiller's yeast, ginkgo meat, pure water are mixed according to the above ratio, stir, place in the large container, add a cover above, keep 20-32 degrees centigrade of fermentations to the normal temperature temperature; It after 20-35 days edible.
Effective effect of the present invention is, uses a kind of ginko rice wine of brewageing of the present invention and preparation method thereof, not only has the nourishing function of rice wine, also has the nourishing function of ginkgo.
Embodiment
Embodiment 1, and a kind of ginko rice wine of brewageing is made up of glutinous rice, distiller's yeast, ginkgo meat, water, and by weight, the shared per-cent of each moiety is:
Glutinous rice 40 %
Distiller's yeast 2 %
Ginkgo meat 4 %
Water 54 %
Ginkgo nut is shelled, obtain ginkgo meat, the ginkgo digested tankage is broken; Glutinous rice is cleaned in water, after 20 minutes, glutinous rice placed use steamed in the food steamer, when 8-9 layers in glutinous rice is ripe, glutinous rice is taken out be placed in the cold water of getting ready mistake once; When treating glutinous rice, glutinous rice, distiller's yeast, ginkgo meat, pure water are mixed according to the above ratio, stir, place in the large container, add a cover above, keep 20-32 degrees centigrade of fermentations to the normal temperature temperature; It after 20-35 days edible.
Embodiment 2, and a kind of ginko rice wine of brewageing is made up of glutinous rice, distiller's yeast, ginkgo meat, water, and by weight, the shared per-cent of each moiety is:
Glutinous rice 38 %
Distiller's yeast 2 %
Ginkgo meat 5 %
Water 55 %
Ginkgo nut is shelled, obtain ginkgo meat, the ginkgo digested tankage is broken; Glutinous rice is cleaned in water, after 30 minutes, glutinous rice placed use steamed in the food steamer, when 8-9 layers in glutinous rice is ripe, glutinous rice is taken out be placed in the cold water of getting ready mistake once; When treating glutinous rice, glutinous rice, distiller's yeast, ginkgo meat, pure water are mixed according to the above ratio, stir, place in the large container, add a cover above, keep 25-30 degrees centigrade of fermentations to the normal temperature temperature; Be edible after 25 days.
Claims (2)
1, a kind of ginko rice wine of brewageing is characterized in that: it is made up of glutinous rice, distiller's yeast, ginkgo meat, water, and by weight, the shared per-cent of each moiety is:
Glutinous rice 35-50%
Distiller's yeast 2-3%
Ginkgo meat 4-6%
Water 40-75%.
2, a kind of preparation method of the ginko rice wine of brewageing is characterized in that: ginkgo nut shelled, obtains ginkgo meat, and the ginkgo digested tankage is broken; Glutinous rice is cleaned in water, after 15-40 minutes, glutinous rice placed use steamed in the food steamer, when 8-9 layers in glutinous rice is ripe, glutinous rice is taken out be placed in the cold water of getting ready mistake once; When treating glutinous rice, glutinous rice, distiller's yeast, ginkgo meat, pure water are mixed according to the above ratio, stir, place in the large container, add a cover above, keep 20-32 degrees centigrade of fermentations to the normal temperature temperature; It after 20-35 days edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100213799A CN101486959A (en) | 2008-08-04 | 2008-08-04 | Brewed gingko rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100213799A CN101486959A (en) | 2008-08-04 | 2008-08-04 | Brewed gingko rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101486959A true CN101486959A (en) | 2009-07-22 |
Family
ID=40890022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100213799A Pending CN101486959A (en) | 2008-08-04 | 2008-08-04 | Brewed gingko rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101486959A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305370A (en) * | 2013-06-15 | 2013-09-18 | 刘永 | Processing method of gingko yellow wine |
| CN104263578A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparation process of gingko-wolfberry flavored rice wine |
| CN111534407A (en) * | 2020-05-08 | 2020-08-14 | 上海应用技术大学 | Production method of gingko rice wine by synergistic fermentation of abnormal yeast Wiekeem and saccharomyces cerevisiae |
-
2008
- 2008-08-04 CN CNA2008100213799A patent/CN101486959A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103305370A (en) * | 2013-06-15 | 2013-09-18 | 刘永 | Processing method of gingko yellow wine |
| CN104263578A (en) * | 2014-09-09 | 2015-01-07 | 董春年 | Preparation process of gingko-wolfberry flavored rice wine |
| CN111534407A (en) * | 2020-05-08 | 2020-08-14 | 上海应用技术大学 | Production method of gingko rice wine by synergistic fermentation of abnormal yeast Wiekeem and saccharomyces cerevisiae |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20090722 |