CN106085759A - A kind of preparation method of the modulation wine that ferments - Google Patents
A kind of preparation method of the modulation wine that ferments Download PDFInfo
- Publication number
- CN106085759A CN106085759A CN201610657288.9A CN201610657288A CN106085759A CN 106085759 A CN106085759 A CN 106085759A CN 201610657288 A CN201610657288 A CN 201610657288A CN 106085759 A CN106085759 A CN 106085759A
- Authority
- CN
- China
- Prior art keywords
- wine
- fermentation
- modulation
- ferments
- oryza glutinosa
- 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
Classifications
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to field of food, disclose the preparation method of a kind of modulation wine that ferments, comprise the steps: that (1) Oryza glutinosa soaks；(2) Oryza glutinosa is cooked；(3) cooling: by steamed glutinous rice airing so that it is temperature is down to 20～30 DEG C；(4) mixed song: add Koji and stir；(5) fermentation: loaded by Oryza glutinosa in altar, adds the fermentation of spring water sealing thermal insulation, prepares distiller grains；(6) rectification: after being squeezed the juice by gained distiller grains, adds water and Little water. successively, and the fill that uniformly sterilizes after mixing is deposited, and prepares described fermentation modulation wine.The fermentation modulation wine using the method to prepare is not only useful to health, and mouthfeel is aromatic, is rich in stereovision.
Description
Technical field
The invention belongs to field of food, be specifically related to the preparation method of a kind of modulation wine that ferments.
Background technology
Distiller grains also known as fermented glutinous rice, distiller grains, sweet white wine, is that it produces through a kind of typical local food of culture propagation by Oryza glutinosa
Heat is high, rich in carbohydrate, protein, vitamin B group, mineral etc., has aid digestion and orectic function.
Little water., with corn or Rhizoma Solani tuber osi as raw material, makes the ethanol of up to 95 degree through distillation, lighter with distilled water
Changing to 40～60 degree, its vinosity is sparkling and crystal-clear clear, colourless and light tasty and refreshing, sweetless, the most bitter, the most puckery, the only stimulation as roaring flame.
Summary of the invention
It is an object of the invention to provide the preparation method of a kind of modulation wine that ferments, use the fermented wine of the method modulation,
Not only useful to health, and mouthfeel is aromatic, is rich in stereovision.
The present invention seeks to be achieved through the following technical solutions:
The preparation method of fermentation modulation wine of the present invention, comprises the following steps:
(1) Oryza glutinosa soaks: soaked 0.5～1 hour by Oryza glutinosa with spring water；
(2) cage steams: the Oryza glutinosa after soaking is put into steamer and steamed 15～20 minutes, steams to the grain of rice without hard-core；
(3) cooling: by glutinous rice airing steamed for step (2) so that it is temperature is down to 20～30 DEG C；
(4) mixed song: add Koji and stir；
(5) fermentation: will load in altar through the Oryza glutinosa that step (4) process, and add the fermentation of spring water sealing thermal insulation, prepare wine with dregs
Grain；
(6) rectification: after being squeezed the juice by step (5) gained distiller grains, add water successively and Little water., uniformly sterilize after mixing fill
Deposit, prepare described fermentation modulation wine.
Preferably, step (4) described Koji is 3:500 with the mass ratio of Oryza glutinosa.
Preferably, step (5) described spring water is 1:5 with the mass ratio of Oryza glutinosa.
Preferably, the fermentation condition of described step (5) is fermentation temperature 30 DEG C, and fermentation time 34 hours, in sweat
Every stirring in 6 hours once.
Preferably, step (6) described Little water., distiller grains, the mass ratio of water are 1:20:30.
Preferably, step (6) described storage temperature is 10 DEG C.
Preferably, described fermentation modulation wine is the fermented wine of wine base 3.8 degree.
Beneficial effects of the present invention: combined with Little water. by distiller grains, can obtain the modulation wine that a kind of mouthfeel is pleasant.
This modulation wine is not only useful to health, and mouthfeel is aromatic, is rich in stereovision.
Detailed description of the invention
Below by the mode of specific embodiment, the present invention is further described, but scope does not limit to
In these embodiments.All based on above-mentioned technological thought, utilize amendment that ordinary skill knowledge and customary means made, replace
Change, change and belong to the scope of protection of present invention.
Embodiment 1
The preparation method of a kind of modulation wine that ferments, comprises the following steps:
(1) Oryza glutinosa soaks: soaked 0.5 hour by Oryza glutinosa with spring water；
(2) cage steams: the Oryza glutinosa after soaking is put into steamer and steamed 15 minutes, steams to the grain of rice without hard-core；
(3) cooling: by glutinous rice airing steamed for step (2) so that it is temperature is down to 25 DEG C；
(4) mixed song: be 3:500 according to Koji and Oryza glutinosa mass ratio, adds Koji and stirs；
(5) fermentation: will load in altar through the Oryza glutinosa that step (4) process, and add spring water, its quality is the 5 of Oryza glutinosa quality
Times, ferment 34 hours at a temperature of being sealed in 30 DEG C, every stirring in 6 hours once, prepare distiller grains；
(6) rectification: after being squeezed the juice by step (5) gained distiller grains, is 1:20 according to Little water., distiller grains, the mass ratio of water:
30, add water successively and Little water., uniformly sterilize after mixing fill, deposits, prepare the fermentation of wine base 3.8 degree at a temperature of 10 DEG C
Wine.
Embodiment 2
The preparation method of a kind of modulation wine that ferments, comprises the following steps:
(1) Oryza glutinosa soaks: soaked 1 hour by Oryza glutinosa with spring water；
(2) cage steams: the Oryza glutinosa after soaking is put into steamer and steamed 20 minutes, steams to the grain of rice without hard-core；
(3) cooling: by glutinous rice airing steamed for step (2) so that it is temperature is down to 30 DEG C；
(4) mixed song: be 3:500 according to Koji and Oryza glutinosa mass ratio, adds Koji and stirs；
(5) fermentation: will load in altar through the Oryza glutinosa that step (4) process, and add spring water, its quality is the 5 of Oryza glutinosa quality
Times, ferment 34 hours at a temperature of being sealed in 30 DEG C, every stirring in 6 hours once, prepare distiller grains；
(6) rectification: after being squeezed the juice by step (5) gained distiller grains, is 1:20 according to Little water., distiller grains, the mass ratio of water:
30, add water successively and Little water., uniformly sterilize after mixing fill, deposits, prepare the fermentation of wine base 3.8 degree at a temperature of 10 DEG C
Wine.
Claims (8)
1. the preparation method of the modulation wine that ferments, it is characterised in that comprise the following steps:
(1) Oryza glutinosa soaks: soaked 0.5～1 hour by Oryza glutinosa with spring water；
(2) cage steams: the Oryza glutinosa after soaking is put into steamer and steamed 15～20 minutes, steams to the grain of rice without hard-core；
(3) cooling: by glutinous rice airing steamed for step (2) so that it is temperature is down to 20～30 DEG C；
(4) mixed song: add Koji and stir；
(5) fermentation: will load in altar through the Oryza glutinosa that step (4) process, and add the fermentation of spring water sealing thermal insulation, prepare distiller grains；
(6) rectification: after being squeezed the juice by step (5) gained distiller grains, add water successively and Little water., the fill that uniformly sterilizes after mixing is deposited
Put, prepare described fermentation modulation wine.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that step (4) described Koji
It is 3:500 with the mass ratio of Oryza glutinosa.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that step (5) described mountain spring
Water is 1:5 with the mass ratio of Oryza glutinosa.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that step (5) described fermentation
Condition be fermentation temperature 30 DEG C, fermentation time 34 hours, in sweat every 6 hours stirring once.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that step (6) described volt
It is 1:20:30 with wine, distiller grains, the mass ratio of water.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that step is deposited described in (6)
Temperature is 10 DEG C.
The preparation method of a kind of modulation wine that ferments the most according to claim 1, it is characterised in that described fermentation modulation wine is
The fermented wine that wine base is 3.8 degree.
8. the fermentation modulation wine being prepared according to the fermentation modulation method for preparing medicated wine described in any one of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610657288.9A CN106085759A (en) | 2016-08-11 | 2016-08-11 | A kind of preparation method of the modulation wine that ferments |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610657288.9A CN106085759A (en) | 2016-08-11 | 2016-08-11 | A kind of preparation method of the modulation wine that ferments |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106085759A true CN106085759A (en) | 2016-11-09 |
Family
ID=57455586
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610657288.9A Pending CN106085759A (en) | 2016-08-11 | 2016-08-11 | A kind of preparation method of the modulation wine that ferments |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106085759A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669609A (en) * | 2019-10-18 | 2020-01-10 | 株洲金饭碗米业有限公司 | Production process of selenium-rich rice wine |
| CN110699268A (en) * | 2019-10-28 | 2020-01-17 | 曹世民 | Method for preparing yeast by adopting corn flour |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127295A (en) * | 1995-11-07 | 1996-07-24 | 傅深渊 | Cornus officinalis wine and producing method |
| CN101240231A (en) * | 2008-03-14 | 2008-08-13 | 何小华 | Method for processing pop-top can fermented glutinous rice |
-
2016
- 2016-08-11 CN CN201610657288.9A patent/CN106085759A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1127295A (en) * | 1995-11-07 | 1996-07-24 | 傅深渊 | Cornus officinalis wine and producing method |
| CN101240231A (en) * | 2008-03-14 | 2008-08-13 | 何小华 | Method for processing pop-top can fermented glutinous rice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110669609A (en) * | 2019-10-18 | 2020-01-10 | 株洲金饭碗米业有限公司 | Production process of selenium-rich rice wine |
| CN110699268A (en) * | 2019-10-28 | 2020-01-17 | 曹世民 | Method for preparing yeast by adopting corn flour |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102344866B (en) | Appetite stimulating type blueberry and sweetberry honeysuckle compound fruit wine and preparation method thereof | |
| CN102827727A (en) | Fermented passion fruit wine and brewing process thereof | |
| CN102304460B (en) | Preparation method of sunned mature vinegar | |
| CN104403875A (en) | Health rice wine and preparation method thereof | |
| CN104099218A (en) | Brewing method used for fermenting tartary buckwheat wine through mixing Daqu and Xiaoqu | |
| CN105112226B (en) | A kind of preparation method of highland barley original plasm wine | |
| CN105567487A (en) | Purple sweet potato grape wine and brewing method thereof | |
| CN106701493A (en) | Miao nationality plant distiller yeast health preservation sweet rice wine | |
| CN104212697B (en) | A kind of production technique of aromatic type vinegar | |
| CN103992921A (en) | Unpolished rice germ wine and production process thereof | |
| KR101131715B1 (en) | The vinegar making process tradition liquor use of mulberry | |
| CN1778884A (en) | Tea wine and its production | |
| CN105349335A (en) | Production method of strong flavor Chinese spirit | |
| CN106085759A (en) | A kind of preparation method of the modulation wine that ferments | |
| CN102286318A (en) | sugarcane wine and production method thereof | |
| CN112210459A (en) | Rice wine brewing process for producing rice wine by using raw pulp continuous fermentation | |
| CN111040914A (en) | Brewing method of vintage white spirit | |
| CN103484332B (en) | Liping kam sweet rice wine and producing method thereof | |
| CN106591091A (en) | Miao plant distiller's yeast health-preserving rice vinegar | |
| CN105624011A (en) | Vinegar mainly prepared from cantaloupe juice and preparation method of vinegar | |
| CN105802823A (en) | Kaoliang spirit and making method thereof | |
| CN104312837A (en) | Brewing process of lotus seed-glutinous rice wine | |
| CN105586208A (en) | Honey yellow wine | |
| CN110791401A (en) | Preparation method of mixed fruity glutinous rice wine | |
| CN109370830A (en) | A kind of double glutinous millet wines and preparation method thereof |
Legal Events
| 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: 20161109 |