CN108117948A - A kind of glutinous fragrant and sweet liquor method for making - Google Patents
A kind of glutinous fragrant and sweet liquor method for making Download PDFInfo
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- CN108117948A CN108117948A CN201611080442.7A CN201611080442A CN108117948A CN 108117948 A CN108117948 A CN 108117948A CN 201611080442 A CN201611080442 A CN 201611080442A CN 108117948 A CN108117948 A CN 108117948A
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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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of glutinous fragrant and sweet liquor method for making, primary raw material is rice, glutinous rice, fermented with the pure distiller's yeast of natural microbial, containing nutritional ingredients such as more than 40% glucose, abundant vitamin, amino acid, there is lively atmosphere blood-nourishing, active promoting menstruation, enrich blood green blood and moistening lung the effect of.The present invention uses bamboo utensil as fermentation altar during the fermentation, pass through inner sleeve process means, on traditional processing technology, it is improved, effectively traditional properties and mouthfeel can not be influenced simultaneously by standard operation, also have the distinctive faint scent flavor of bamboo after perfume is ice-cold, brew the savory sweet and pure U.S. of deutostoma, middle benefit gas QI invigorating, tonifying Qi beauty treatment are the daily excellent tonic product of middle-aged and elderly people, pregnant and lying-in women and person in poor health.Optimum range of the present invention is wide and meets the produce reality of domestic processing industry, and process is simple and practical, product safety, health, nutrition.
Description
Technical field
The invention belongs to fermented food technical fields, are specifically to provide a kind of glutinous fragrant and sweet liquor method for making.
Background technology
Glutinous rice is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as glutinous rice more.
Sticky rice sweet wine is mainly made using glutinous rice, full of nutrition, contains abundant sugar, protein, amino acid, dimension
Raw element and minerals, rich in nutritions such as polysaccharide, minerals, organic acid, amino acid and B family vitamins.Wherein contain 19 kinds
Amino acid, total amount are 1100mg/100mL~1700mg/100mL, and content of glutamic acid highest is 90mg/100mL~320mg/
100mL；Total amount of essential amino acids is 390mg/100mL~580mg/100mL, account for the ratio of total amino acid content for 32.00%~
35.45%.Fermented glutinous rice reduced sugar 35.76g/100mL~37.34g/100mL；Total acid 0.34g/100mL~0.46g/100mL.
The amino acid classes that it contains are complete, and pol and mild acidity, and alcoholic strength is low, have higher nutritive value.
Sticky rice sweet wine finished product golden yellow color, clear and transparent, mouthfeel is pure and sweet, the distinctive fragrance of sticky rice sweet wine, unique flavor, temperature
Middle QI invigorating, tonifying Qi beauty treatment are the daily excellent tonic product of middle-aged and elderly people, pregnant and lying-in women and person in poor health.
Since traditional processing technology is by the way of spontaneous fermentation, it is all that fermentation process is highly prone to season, weather, temperature etc.
The influence of more uncontrollable factors, makes that the production cycle is long, quality is unstable, is unfavorable for large-scale industrial production.As people give birth to
The flat raising of running water and the enhancing of health care consciousness, sweet wine converted products of the development with special flavor and healthcare function is with very
Vast market prospect.
The content of the invention
It is an object of the present invention to provide a kind of current the simple and practical of produce reality in the country that meet effectively to press down in fermentation process
Microorganism disease processed, and simultaneously and do not influence the glutinous fragrant and sweet liquor method for making of original local flavor.
In order to achieve the above objectives, specific technical solution of the present invention is：
]
A kind of glutinous fragrant and sweet liquor method for making, step include：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) take clean smooth smooth Mao bamboo tube inner cylinder, separately take a bore slightly larger and the lucky bamboo bottom thick bamboo tube that can link closely
Bottom thick bamboo tube is placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly larger again and the lucky thick bamboo tube inner cylinder that can link closely
Thick bamboo tube head cover；
(3) glutinous rice is added in thick bamboo tube inner cylinder bottom, by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards,
Rapid be inverted makes bottom thick bamboo tube under afterwards, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 50min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) after glutinous rice steams thoroughly, it is poured in the container of draining and spreads out, drenches lower filtering from glutinous rice with more cold water,
It dissipates glutinous rice leaching and is cooled to 36~45 DEG C；
(6) clean smooth smooth bamboo bottom thick bamboo tube after sterilizing is taken, the glutinous rice that cools completely will be cooked and be scooped into thick bamboo tube inner cylinder lower floor,
(7) wine cake ball smaller part is taken to grind, a small amount of warm water dissolving is added in, then wine cake water is admixed in glutinous rice and is mixed
Uniformly, by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube under afterwards, thick bamboo tube
Inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(8) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube top just
The position of base mouthful, is allowed to 26~30 DEG C of fermentation, 2~4 days maturations at room temperature；
(9) finished product：It is packaged under clean environment packed or canned.
Further, the bottom thick bamboo tube is divided into two layers up and down, and there are one ring interlayers among the thick bamboo tube of bottom；Bottom thick bamboo tube upper strata exists
Digestion process contains thick bamboo tube inner cylinder.
Further, the thick bamboo tube inner cylinder is divided into two layers up and down, and there are one ring interlayers among thick bamboo tube inner cylinder；Thick bamboo tube inner cylinder
Lower floor is used to contain thick bamboo tube；Thick bamboo tube inner cylinder upper strata contains cooking wine in fermentation process.
Further, thick bamboo tube inner cylinder upper strata nozzle is held just with bottom thick bamboo tube nozzle when the thick bamboo tube inner cylinder is placed in the thick bamboo tube of bottom
It is flat.
Further, the thick bamboo tube head cover is closed for one end open one end.
Technique effect：
1. the present invention is improved in traditional production technology, vinosity such as honey simultaneously has strong aroma, middle benefit gas QI invigorating,
Tonifying Qi beauty treatment is the daily excellent tonic product of middle-aged and elderly people, pregnant and lying-in women and person in poor health.
2. sticky rice sweet wine is full of nutrition, when being farmers' women " the seat moon " (recuperation period after giving a birth), the wine that must drink is used for
Body is mended, milk abundance is fragrant and sweet after food.If being sealed in altar or being embedded in it is allowed to ferment in fertile heap, cross the preceding paragraph for a long time, take out
Eat, wine liquid is bonded to silk, sweet excessively sweet, and mellowness is abnormal, very tasty, it is fragrant it is ice-cold after also have bamboo distinctive faint scent wind
Taste, and meet the produce reality of domestic processing industry, process is simple and practical.
3. the production of product of the present invention need not add other large scale equipments on the basis of common production, it is easily managed,
It is easy to change the line of production, high financial profit.
Specific embodiment
The preferred embodiment of the application is illustrated below, it should be understood that preferred embodiment described herein is only used
In description and interpretation the application, it is not used to limit the application.
Embodiment 1：
Food materials：Wine cake ball, glutinous rice.
Way：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) take clean smooth smooth Mao bamboo tube inner cylinder, separately take a bore slightly larger and the lucky bamboo bottom thick bamboo tube that can link closely
Bottom thick bamboo tube is placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly larger again and the lucky thick bamboo tube inner cylinder that can link closely
Thick bamboo tube head cover；
(3) glutinous rice is added in thick bamboo tube inner cylinder bottom, by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards,
Rapid be inverted makes bottom thick bamboo tube under afterwards, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube
Inner cylinder is vertically placed to heat 50min in boiling water, and the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) after glutinous rice steams thoroughly, it is poured in the container of draining and spreads out, drenches lower filtering from glutinous rice with more cold water,
It dissipates glutinous rice leaching and is cooled to 36~45 DEG C；
(6) clean smooth smooth bamboo bottom thick bamboo tube after sterilizing is taken, the glutinous rice that cools completely will be cooked and be scooped into thick bamboo tube inner cylinder lower floor,
(7) wine cake ball smaller part is taken to grind, a small amount of warm water dissolving is added in, then wine cake water is admixed in glutinous rice and is mixed
Uniformly, by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube under afterwards, thick bamboo tube
Inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(8) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube top just
The position of base mouthful, is allowed to 26~30 DEG C of fermentation, 2~4 days maturations at room temperature；
(9) finished product：It is packaged under clean environment packed or canned.
Finally it should be noted that：It these are only the preferred embodiment of the application, be not limited to the application, although
The application is described in detail with reference to embodiment, it for those skilled in the art, still can be to foregoing
Technical solution recorded in each embodiment modify or to which part technical characteristic carry out equivalent substitution, but it is all
Within spirit herein and principle, any modifications, equivalent replacements and improvements are made should be included in the protection of the application
Within the scope of.
Claims (5)
1. a kind of glutinous fragrant and sweet liquor method for making, it is characterised in that preparation method concretely comprises the following steps：
(1) high-quality, pure, fine and smooth, pure white glutinous rice is selected, after impregnating 3h, is drained away the water spare；
(2) clean smooth smooth Mao bamboo tube inner cylinder is taken, separately takes a bore slightly larger and the bottom bamboo of the lucky bamboo bottom thick bamboo tube that can link closely
Cylinder is placed in 5~10min of heating in 90~95 DEG C of clear water；Separately take a bore slightly larger again and the thick bamboo tube of the lucky thick bamboo tube inner cylinder that can link closely
Head cover；
(3) glutinous rice is added in thick bamboo tube inner cylinder bottom, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards by bottom thick bamboo tube nozzle, afterwards
Rapid be inverted makes bottom thick bamboo tube under, and thick bamboo tube inner cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(4) bottom thick bamboo tube is vertically placed in boiling water, first covers base thick bamboo tube with thick bamboo tube inner cylinder, then with thick bamboo tube head cover upper shield thick bamboo tube inner cylinder
It is vertically placed to heat 50min in boiling water, the height of boiling water water flooding is located exactly at the position of ring among thick bamboo tube inner cylinder；
(5) after glutinous rice steams thoroughly, it is poured in the container of draining and spreads out, drenches lower filtering from glutinous rice with more cold water, make glutinous
Rice leaching, which dissipates, is cooled to 36~45 DEG C；
(6) clean smooth smooth bamboo bottom thick bamboo tube after sterilizing is taken, the glutinous rice that cools completely will be cooked and be scooped into thick bamboo tube inner cylinder lower floor,
(7) wine cake ball smaller part is taken to grind, a small amount of warm water dissolving is added in, then wine cake water is admixed in glutinous rice and is mixed
Even, by bottom thick bamboo tube nozzle, set covers thick bamboo tube inner cylinder lower floor nozzle just downwards, and rapid be inverted makes bottom thick bamboo tube under afterwards, in thick bamboo tube
Cylinder is completely disposed in the thick bamboo tube of bottom and thick bamboo tube inner cylinder upper strata nozzle is upward；
(8) thick bamboo tube head cover bottom thick bamboo tube will be buckled with and be placed in concentration as in 5% brine pit, brine floods slightly above thick bamboo tube head cover bottom just
The position of mouth, is allowed to 26~30 DEG C of fermentation, 2~4 days maturations at room temperature；
(9) finished product：It is packaged under clean environment packed or canned.
2. production method according to claim 1, which is characterized in that the bottom thick bamboo tube is divided into two layers up and down, among the thick bamboo tube of bottom
There are one ring interlayer, bottom thick bamboo tube upper strata contains thick bamboo tube inner cylinder.
3. production method according to claim 1, which is characterized in that the thick bamboo tube inner cylinder is placed in thick bamboo tube inner cylinder when in the thick bamboo tube of bottom
Upper strata nozzle maintains an equal level just with bottom thick bamboo tube nozzle.
4. production method according to claim 1, which is characterized in that the thick bamboo tube inner cylinder is divided into two layers up and down, thick bamboo tube inner cylinder
It is intermediate that there are one ring interlayers；Thick bamboo tube inner cylinder upper strata can contain cooking wine during the fermentation.
5. production method according to claim 1, which is characterized in that the thick bamboo tube head cover is closed for one end open one end.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611080442.7A CN108117948A (en) | 2016-11-30 | 2016-11-30 | A kind of glutinous fragrant and sweet liquor method for making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611080442.7A CN108117948A (en) | 2016-11-30 | 2016-11-30 | A kind of glutinous fragrant and sweet liquor method for making |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108117948A true CN108117948A (en) | 2018-06-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611080442.7A Pending CN108117948A (en) | 2016-11-30 | 2016-11-30 | A kind of glutinous fragrant and sweet liquor method for making |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104026521A (en) * | 2014-03-31 | 2014-09-10 | 广西大学 | Pickles fermented in bamboo tube and preparation method thereof |
| CN104073399A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Milk glutinous rice wine |
| CN104087468A (en) * | 2014-06-19 | 2014-10-08 | 容家杨 | Bamboo tube appliance used for fermentation of low-concentration fig-flavor bamboo-leaf health-care wine |
| CN104745353A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Hand making method of sticky rice sweet wine |
| CN105495326A (en) * | 2015-12-30 | 2016-04-20 | 广西大学 | Health-care barbecued pork bun steamed by double barrel lids and preparation method thereof |
| CN105639476A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
-
2016
- 2016-11-30 CN CN201611080442.7A patent/CN108117948A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745353A (en) * | 2013-12-25 | 2015-07-01 | 青岛休闲食品有限公司 | Hand making method of sticky rice sweet wine |
| CN104026521A (en) * | 2014-03-31 | 2014-09-10 | 广西大学 | Pickles fermented in bamboo tube and preparation method thereof |
| CN104073399A (en) * | 2014-05-14 | 2014-10-01 | 安徽天下福酒业有限公司 | Milk glutinous rice wine |
| CN104087468A (en) * | 2014-06-19 | 2014-10-08 | 容家杨 | Bamboo tube appliance used for fermentation of low-concentration fig-flavor bamboo-leaf health-care wine |
| CN105495326A (en) * | 2015-12-30 | 2016-04-20 | 广西大学 | Health-care barbecued pork bun steamed by double barrel lids and preparation method thereof |
| CN105639476A (en) * | 2015-12-31 | 2016-06-08 | 广西大学 | Bamboo-flavor lotus leaf sticky rice chicken health-care food and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 周小蕾: "《民国才子 舌尖上的爱恋与才思》", 31 January 2015, 北京工业大学出版社 * |
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Application publication date: 20180605 |