CN1188147A - Mulberry black rice wine and its preparing method - Google Patents
Mulberry black rice wine and its preparing method Download PDFInfo
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- CN1188147A CN1188147A CN97101414A CN97101414A CN1188147A CN 1188147 A CN1188147 A CN 1188147A CN 97101414 A CN97101414 A CN 97101414A CN 97101414 A CN97101414 A CN 97101414A CN 1188147 A CN1188147 A CN 1188147A
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- mulberry
- black rice
- rice wine
- wine
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Abstract
The present invention provides a mulberry black rice liquor with health-care function. Firstly, it uses black rice and jujube to prepare black rice wine, on the other hand, uses mulberry and white sugar and adds them into white liquor to prepare mulberry liquor, then blends the black rice wine into mulberry liquor and brewed into the invented mulberry black rice liquor. Its taste is sweet and mellow, and flavour is unique.
Description
The invention belongs to the brewing fruit wine technical field.
Existing mulberry black rice wine, be mulberry fruit fruit with squeezing the juice behind the soaking in Chinese liquor, blend after the ageing in the black rice wine and form.After mulberry fruit was really squeezed the juice, though drink more conveniently, its maximum shortcoming was to be palmed off with the form that edible ethanol adds pigment, essence by the lawless person easily, had also reduced the overall utilization rate of sorosis simultaneously.
Purpose of the present invention provides a kind of no bad additive, sweet good to eat, unique flavor, and nutrition, nourishing function are splendid, and sorosis utilization ratio height is difficult for the black rice wine of the band mulberry fruit palmed off again.And provide the method for making above-mentioned black rice wine.
The present invention implements with following measure:
Prepare black rice wine and mulberry wine earlier, blend into mulberry black rice wine again, form through ageing.
Preparation black rice wine.Select the black high-quality black glutinous rice of look for use, drain, add through soaking with warm water soaking, broken date, boiling is together spread cooling out after ripe, admixes bent material and goes into potting and deposit.The supplementary material proportioning is as follows: 100 jin of black glutinous rices add 10-20 jin date, 3-6 jin red colouring agent for food, also used as a Chinese medicine, black bent, the 100-150 jin water of 3-6 jin.Treat squeezing after the wine maturation, sterilization, dress altar, ageing is standby.
The preparation mulberry wine.Select ripe pitch-black high-quality sorosis for use, contain in container, the ratio adding white sugar with sorosis weight 5-15% adds the above liquor of 50 degree again, and liquor seals close ageing with submergence sorosis degree of being, and is standby.
The good black rice wine of ageing is blent in the good mulberry wine of ageing, its ratio, by weight calculating, black rice wine accounts for 30%-50%, and mulberry wine accounts for 50%-70%.Also ageing half a year-2 year again after blending.
Accompanying drawing is a process flow sheet of the present invention.
Technology of the present invention and prescription are as mentioned above. What adopt during making all is the pure natural raw material, The black bright color and luster of purple and the original peculiar flavour that have kept mulberry fruit, simultaneously in the wine with sorosis, by In non-silkworm and mulberry producing region, just there is not sorosis, so make other people be difficult to carry out with simple method at all Personation. Its used raw material has again higher healthy nutritive value. Carry according to " conventional Chinese medicine " Date contains protein, dimension B1, C, carrotene, calcium, phosphorus, iron, several amino acids. The total serum protein of increasing and albumin are arranged, protection liver, the effect that strengthens muscular strength and put on weight; The function of tool air making-up and spleen enlivening, nourishing blood and tranquilization, the mitigation property of medicine. Mulberry fruit also is rich in sugar, tannic acid, apple Tartaric acid, vitamin A, B1、B
2, mineral matter and several amino acids, for liver-kidney Yin deficiency Dizzy, tinnitus, poliosis, constipation, articular instability have good curative effect. Add white sugar, Can have additional nutrients, also play the flavor adjustment effect. Take the secondary ageing, can make wine more aromatic, pure Thick.
The present invention is described in further detail below in conjunction with embodiment.
Select for use do not have the free from insect pests of going mouldy, 100 jin of full grains, look black black glutinous rices, use warm water soaking, after the swelling, add through soaking and 10 jin in the date of fragmentation, boiling is together slightly spread out after cooking, and admixes 5 jin in red colouring agent for food, also used as a Chinese medicine, black bent 5 jin, go into cylinder after mixing thoroughly, and add 100 jin of water, be i.e. sealing.After treating the wine maturation, play cylinder squeezing sterilization, refill the altar ageing.Prepared black rice wine, stand-by.
The preparation of mulberry wine.Select no disease and pest for use, do not have the impurity that goes mouldy, fresh maturation, big mulberry fruit fruit of black put into storage container, is added into the white sugar of sorosis weight 10%, and with the above soaking in Chinese liquor of 50 degree, with submergence sorosis degree of being, it is standby that sealed container port carries out ageing immediately again.
The black rice wine that ageing is good is blent in the good mulberry wine of ageing, and its ratio is 1: 1.After blending, i.e. sealing, ageing just can be carried out packing and selling after 1 year.
Claims (3)
1, a kind of mulberry black rice wine, it is blent in the mulberry wine by black rice wine and makes, and it is characterized in that: in the mulberry black rice wine wine liquid, have mulberry fruit.
2, mulberry black rice wine according to claim 1 is characterized in that: the ratio of blending of mulberry wine and black rice wine is that mulberry wine accounts for 50-70%, and black rice wine accounts for 30-50%.
3, mulberry black rice wine according to claim 2 is characterized in that: the supplementary material proportioning of black rice wine is: per 100 jin of black glutinous rices are joined: 10-20 jin date, 3-6 jin red colouring agent for food, also used as a Chinese medicine, black bent, the 100-150 jin water of 3-6 jin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97101414A CN1188147A (en) | 1997-01-15 | 1997-01-15 | Mulberry black rice wine and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97101414A CN1188147A (en) | 1997-01-15 | 1997-01-15 | Mulberry black rice wine and its preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1188147A true CN1188147A (en) | 1998-07-22 |
Family
ID=5165722
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97101414A Pending CN1188147A (en) | 1997-01-15 | 1997-01-15 | Mulberry black rice wine and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1188147A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586053A (en) * | 2012-03-09 | 2012-07-18 | 唐建 | Black wine and processing technology thereof |
| CN102604777A (en) * | 2012-03-28 | 2012-07-25 | 常熟市汇康食品厂 | Mulberry-chestnut health wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103911252A (en) * | 2014-03-28 | 2014-07-09 | 象州县科学技术局 | Mulberry-red rice-black rice health care wine and preparation method thereof |
| CN103992911A (en) * | 2014-05-30 | 2014-08-20 | 湖北工业大学 | Semi-dry kiwi fruit wine and brewing method thereof |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN108048285A (en) * | 2018-02-01 | 2018-05-18 | 曾海超 | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine |
| CN108949448A (en) * | 2018-08-27 | 2018-12-07 | 安徽金种子酒业股份有限公司 | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method |
-
1997
- 1997-01-15 CN CN97101414A patent/CN1188147A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102586053A (en) * | 2012-03-09 | 2012-07-18 | 唐建 | Black wine and processing technology thereof |
| CN102604777A (en) * | 2012-03-28 | 2012-07-25 | 常熟市汇康食品厂 | Mulberry-chestnut health wine and preparation method thereof |
| CN102604777B (en) * | 2012-03-28 | 2013-06-26 | 常熟市汇康食品厂 | Mulberry-chestnut health wine and preparation method thereof |
| CN103589556A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-red rice healthcare wine and preparation method thereof |
| CN103589557A (en) * | 2013-10-22 | 2014-02-19 | 象州县科学技术局 | Mulberry-black rice healthcare wine and preparation method thereof |
| CN103911252A (en) * | 2014-03-28 | 2014-07-09 | 象州县科学技术局 | Mulberry-red rice-black rice health care wine and preparation method thereof |
| CN103992911A (en) * | 2014-05-30 | 2014-08-20 | 湖北工业大学 | Semi-dry kiwi fruit wine and brewing method thereof |
| CN103992911B (en) * | 2014-05-30 | 2015-07-15 | 湖北工业大学 | Semi-dry kiwi fruit wine and brewing method thereof |
| CN104830628A (en) * | 2015-04-22 | 2015-08-12 | 广德县菁菁果业专业合作社 | Mulberry fruit wine |
| CN108048285A (en) * | 2018-02-01 | 2018-05-18 | 曾海超 | A kind of production method of blood-activating kidney-tonifying red starter glutinous wine |
| CN108949448A (en) * | 2018-08-27 | 2018-12-07 | 安徽金种子酒业股份有限公司 | A kind of multiple bacteria compound fermentation black rice wine and its preparation and hook tune drinking method |
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| WD01 | Invention patent application deemed withdrawn after publication |