CN105316167A - Method for preparing low-temperature fermentation glutinous rice wine - Google Patents
Method for preparing low-temperature fermentation glutinous rice wine Download PDFInfo
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- CN105316167A CN105316167A CN201510839587.XA CN201510839587A CN105316167A CN 105316167 A CN105316167 A CN 105316167A CN 201510839587 A CN201510839587 A CN 201510839587A CN 105316167 A CN105316167 A CN 105316167A
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Abstract
The invention relates to a method for preparing low-temperature fermentation glutinous rice wine. The method comprises the steps of 1, soaking soybeans, barley and corn in water which is 55-65 DEG C for 1-2 h, taking the mixture out, conducting drying, placing the dried mixture in a food steamer to be steamed for 20-30 min, taking the steamed mixture out, conducting air drying quickly, adding saccharomycetes and conducting even stirring after temperature is reduced to be normal, and obtaining yeast after 12-24 h; 2, taking and cleaning sticky rice, and soaking the sticky rice in clear water for 3-4 h; 3, taking out the sticky rice, placing the sticky rice in a food steamer to be steamed for 10 min, and spraying normal-temperature water into the food steamer every other 20-30 min for 3-6 times repeatedly; 4, cooling the sticky rice obtained in the step 3 to 20-25 DEG C, adding the yeast obtained in the step 1, conducting even stirring, spraying wine which is diluted to be 1-1.5 wt%, conducting airtight fermentation at 4-8 DEG C for 4-8 d, and conducting filtration to obtain the glutinous rice wine. The prepared glutinous rice wine tastes fragrant and sweet, fragrance stays in the mouth for a long time, and the glutinous rice wine is suitable for people of all groups and ages, rich in nutrient, easy to prepare and low in cost.
Description
Technical field
The present invention relates to a kind of preparation method of low temperature fermentation sticky rice wine.
Background technology
Glutinous rice is glutinous rice again, and the major function of glutinous rice is warming and invigorating the spleen and stomach.So some deficiency of spleen-QI and stomach-QI, the people that usually suffers from diarrhoea have eaten, good result for the treatment of can be played.In addition, it can also alleviate the symptoms such as the night sweat caused by the deficiency of vital energy, pregnant low back abdomen falling inflation, the rear shortness of breath and fatigue of work damage.The classic of TCM " Bencao Jingshu opinion " the inner health care function to glutinous rice has done sufficient explanation, says that glutinous rice is the " paddy of tonifying the spleen and stomach, beneficial lung qi.Taste are got profit, then from temperature in, power is just also solid; Temperature can be fostered the spirit of nobility, and gas is along then body is from how warm, and the spleen deficiency syndrome of the lung person of trembling with fear should it ".Often edible, can also be of value to the gastric disorder causing nausea caused by the stomach cold of insufficiency type, poor appetite, neurasthenia, muscle weakness, empty god is tired for body, the symptoms such as pregnant abdomen falling inflation.Sticky rice wine can stimulate digestion the secretion of gland, improves a poor appetite, has aid digestion.Glutinous rice is through brew, and nutritive ingredient is easier to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.Sticky rice wine recovers from fatigue with refreshing oneself, quench one's thirst and relieve summer heat, and stimulates circulation, the function of moisturizing.
Summary of the invention
The invention provides a kind of preparation method of low temperature fermentation sticky rice wine, the sticky rice wine mouthfeel of preparation be dry and comfortable, nutritious, lasting fragrance.
The technical solution used in the present invention is:
A preparation method for low temperature fermentation sticky rice wine, comprises the following steps:
1) by soya bean, barley, corn soaking 1-2h in 55-65 DEG C of water, put in food steamer after taking-up drains and steam 20-30min, air-dry rapidly after taking-up, be down to after normal temperature until temperature, add yeast and stir, after 12-24h, namely obtaining distiller's yeast;
2) get glutinous rice to clean, soak 3-4 hour with clear water;
3) take out soak glutinous rice put into steam 10min in food steamer after interval 20-30min in food steamer, spray normal-temperature water, 3-6 time repeatedly;
4) glutinous rice of step 3) gained is cooled to 20-25 DEG C, then adds step 1) gained distiller's yeast, stir, spray and be diluted to the grape wine that concentration is 1-1.5wt%, sealed fermenting 1-3d at 4-8 DEG C, filter gained liquid and be sticky rice wine.
Further, in described step 4), the mass ratio of glutinous rice and distiller's yeast is 60:1-3.
Beneficial effect of the present invention: sticky rice wine entrance prepared by the present invention is fragrant and sweet, and lasting fragrance stays between cog, is applicable to crowd wide, all-ages, nutritious, and preparation method is simple, and cost is low.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1
A preparation method for low temperature fermentation sticky rice wine, comprises the following steps:
1) by soya bean, barley, corn soaking 1h in 55 DEG C of water, put in food steamer after taking-up drains and steam 20min, air-dry rapidly after taking-up, be down to after normal temperature until temperature, add yeast and stir, after 12h, namely obtaining distiller's yeast;
2) get glutinous rice to clean, soak 3 hours with clear water;
3) take out soak glutinous rice put into steam 10min in food steamer after interval 20min in food steamer, spray normal-temperature water, 3 times repeatedly;
4) glutinous rice of step 3) gained is cooled to 20 DEG C, then adds step 1) gained distiller's yeast, stir, spray and be diluted to the grape wine that concentration is 1wt%, sealed fermenting 1d at 4 DEG C, filter gained liquid and be sticky rice wine; The mass ratio of described glutinous rice and distiller's yeast is 60:1.
Embodiment 2
A preparation method for low temperature fermentation sticky rice wine, comprises the following steps:
1) by soya bean, barley, corn soaking 1.4h in 60 DEG C of water, put in food steamer after taking-up drains and steam 27min, air-dry rapidly after taking-up, be down to after normal temperature until temperature, add yeast and stir, after 19h, namely obtaining distiller's yeast;
2) get glutinous rice to clean, soak 3.5 hours with clear water;
3) take out soak glutinous rice put into steam 10min in food steamer after interval 25min in food steamer, spray normal-temperature water, 5 times repeatedly;
4) glutinous rice of step 3) gained is cooled to 23 DEG C, then adds step 1) gained distiller's yeast, stir, spray and be diluted to the grape wine that concentration is 1.4wt%, sealed fermenting 2d at 6 DEG C, filter gained liquid and be sticky rice wine; The mass ratio of described glutinous rice and distiller's yeast is 60:2.
Embodiment 3
1) by soya bean, barley, corn soaking 2h in 65 DEG C of water, put in food steamer after taking-up drains and steam 30min, air-dry rapidly after taking-up, be down to after normal temperature until temperature, add yeast and stir, after 24h, namely obtaining distiller's yeast;
2) get glutinous rice to clean, soak 4 hours with clear water;
3) take out soak glutinous rice put into steam 10min in food steamer after interval 30min in food steamer, spray normal-temperature water, 6 times repeatedly;
4) glutinous rice of step 3) gained is cooled to 25 DEG C, then adds step 1) gained distiller's yeast, stir, spray and be diluted to the grape wine that concentration is 1.5wt%, sealed fermenting 3d at 8 DEG C, filter gained liquid and be sticky rice wine; The mass ratio of described glutinous rice and distiller's yeast is 60:3.
Claims (2)
1. a preparation method for low temperature fermentation sticky rice wine, is characterized in that, comprises the following steps:
1) by soya bean, barley, corn soaking 1-2h in 55-65 DEG C of water, put in food steamer after taking-up drains and steam 20-30min, air-dry rapidly after taking-up, be down to after normal temperature until temperature, add yeast and stir, after 12-24h, namely obtaining distiller's yeast;
2) get glutinous rice to clean, soak 3-4 hour with clear water;
3) take out soak glutinous rice put into steam 10min in food steamer after interval 20-30min in food steamer, spray normal-temperature water, 3-6 time repeatedly;
4) glutinous rice of step 3) gained is cooled to 20-25 DEG C, then adds step 1) gained distiller's yeast, stir, spray and be diluted to the grape wine that concentration is 1-1.5wt%, sealed fermenting 1-3d at 4-8 DEG C, filter gained liquid and be sticky rice wine.
2. the preparation method of low temperature fermentation sticky rice wine according to claim 1, is characterized in that: in described step 4), the mass ratio of glutinous rice and distiller's yeast is 60:1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839587.XA CN105316167A (en) | 2015-11-27 | 2015-11-27 | Method for preparing low-temperature fermentation glutinous rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510839587.XA CN105316167A (en) | 2015-11-27 | 2015-11-27 | Method for preparing low-temperature fermentation glutinous rice wine |
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| CN105316167A true CN105316167A (en) | 2016-02-10 |
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| CN201510839587.XA Pending CN105316167A (en) | 2015-11-27 | 2015-11-27 | Method for preparing low-temperature fermentation glutinous rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108004086A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of brewage process of cold fermentation rice wine |
-
2015
- 2015-11-27 CN CN201510839587.XA patent/CN105316167A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108004086A (en) * | 2017-12-27 | 2018-05-08 | 孝感麻糖米酒有限责任公司 | A kind of brewage process of cold fermentation rice wine |
| CN108004086B (en) * | 2017-12-27 | 2021-07-23 | 孝感麻糖米酒有限责任公司 | Brewing process of low-temperature fermented rice wine |
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Application publication date: 20160210 |
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| WD01 | Invention patent application deemed withdrawn after publication |