CN104403885A - Sweet rice wine and preparation method thereof - Google Patents
Sweet rice wine and preparation method thereof Download PDFInfo
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- CN104403885A CN104403885A CN201410698624.5A CN201410698624A CN104403885A CN 104403885 A CN104403885 A CN 104403885A CN 201410698624 A CN201410698624 A CN 201410698624A CN 104403885 A CN104403885 A CN 104403885A
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- sweet wine
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- rice wine
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a sweet rice wine. The sweet rice wine is prepared from the following ingredients in parts by volume: 3-5 parts of coconut juice, 1-2 parts of milk, and 5-8 parts of sweet rice wine. The invention further provides a preparation method of the sweet rice wine. According to the preparation method disclosed by the invention, the coconut juice and the milk are added to the sweet rice wine, so that the effects of promoting the secretion of saliva or body fluid and tonifying qi are further improved, and the sweet rice wine is more fragrant and sweeter in taste and suitable for being drunk by people.
Description
Technical field
The present invention relates to a kind of sweet wine and preparation method thereof.
Background technology
Sweet wine is again fermented glutinous rice (sweet ferment rice), is one of special product of China Han.Fermented glutinous rice Gan Xinwen, sugary, organic acid, VITMAIN B1, B2 etc., can beneficial gas, promote the production of body fluid, invigorate blood circulation, dissipating bind, detumescence.Not only be beneficial to pregnant woman's inducing diuresis to remove edema, be also applicable to lactating women's tonneau milk.Existing sweet wine kind mouthfeel is single, cannot meet the demand that people are different.
Summary of the invention
The invention provides a kind of sweet wine; For this reason, the present invention also provides its preparation method.
The invention provides a kind of sweet wine, described sweet wine is prepared from by each component of following volume parts: Coconut Juice 3-5 part, milk 1-2 part, sweet wine 5-8 part.
Preferably, described sweet wine is prepared from by each component of following volume parts: Coconut Juice 4 parts, 1.5 parts, milk, sweet wine 6 parts.
The present invention also provides the preparation method of above-mentioned sweet wine, step is as follows: cooked by glutinous rice by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 3-5:1-2:5-8, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
The present invention adds Coconut Juice and milk in sweet wine, improves that it promotes the production of body fluid, effect of beneficial gas further, and mouthfeel is more fragrant and more sweet, and suitable people drink.
Embodiment
Following embodiment is convenient to understand the present invention better, but does not limit the present invention.Experimental technique in following embodiment, if no special instructions, is ordinary method.
embodiment 1
The formula of sweet wine of the present invention is as follows:
Coconut Juice 4L, milk 1.5L, sweet wine 6L.
The preparation method of sweet wine of the present invention is as follows:
Glutinous rice is cooked by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 4:1.5:6, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
embodiment 2
The formula of sweet wine of the present invention is as follows:
Coconut Juice 5L, milk 1L, sweet wine 8L.
The preparation method of sweet wine of the present invention is as follows:
Glutinous rice is cooked by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 5:1:8, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
embodiment 3
The formula of sweet wine of the present invention is as follows:
Coconut Juice 3L, milk 2L, sweet wine 5L.
The preparation method of sweet wine of the present invention is as follows:
Glutinous rice is cooked by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 3:2:5, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
embodiment 4
The formula of sweet wine of the present invention is as follows:
Coconut Juice 3L, milk 1.2L, sweet wine 6L.
The preparation method of sweet wine of the present invention is as follows:
Glutinous rice is cooked by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 3:1.2:6, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a sweet wine, is characterized in that: described sweet wine is prepared from by each component of following volume parts: Coconut Juice 3-5 part, milk 1-2 part, sweet wine 5-8 part.
2. sweet wine according to claim 1, is characterized in that: described sweet wine is prepared from by each component of following volume parts: Coconut Juice 4 parts, 1.5 parts, milk, sweet wine 6 parts.
3. the preparation method of sweet wine according to claim 1, it is characterized in that: step is as follows: glutinous rice is cooked by fermentation, after brewing sweet wine into, carry out first time high-temperature sterilization, Coconut Juice, milk and sweet wine are blent according to volume ratio 3-5:1-2:5-8, filling and sealing and get final product after carrying out the process of second time high-temperature sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698624.5A CN104403885A (en) | 2014-11-28 | 2014-11-28 | Sweet rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410698624.5A CN104403885A (en) | 2014-11-28 | 2014-11-28 | Sweet rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104403885A true CN104403885A (en) | 2015-03-11 |
Family
ID=52641555
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410698624.5A Pending CN104403885A (en) | 2014-11-28 | 2014-11-28 | Sweet rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104403885A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN1249148A (en) * | 1999-09-16 | 2000-04-05 | 李嘉龙 | Ewe milk-coconut juice wine and its making method |
| WO2004113487A1 (en) * | 2003-06-20 | 2004-12-29 | Sundara Pandiya Raj Aditya | Process for preparing natural flavoured alcoholic beverage from coconut |
| CN103589583A (en) * | 2013-11-20 | 2014-02-19 | 陆耀芳 | Preparation method of spleen invigorating cocktail |
-
2014
- 2014-11-28 CN CN201410698624.5A patent/CN104403885A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1242421A (en) * | 1999-06-15 | 2000-01-26 | 赖国春 | Milk wine and method for preparing same |
| CN1249148A (en) * | 1999-09-16 | 2000-04-05 | 李嘉龙 | Ewe milk-coconut juice wine and its making method |
| WO2004113487A1 (en) * | 2003-06-20 | 2004-12-29 | Sundara Pandiya Raj Aditya | Process for preparing natural flavoured alcoholic beverage from coconut |
| CN103589583A (en) * | 2013-11-20 | 2014-02-19 | 陆耀芳 | Preparation method of spleen invigorating cocktail |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150311 |