A kind of preparation method of rice wine made from plant koji

Abstract

The invention relates to a method for making rice wine by adopting a plant distiller's yeast. The method for making the rice wine by adopting the plant distiller's yeast comprises the following steps: steaming rice; pounding 2.5 parts of plant distiller's yeast, uniformly stirring into 50 parts of rice, and filling the stirred rice into a vat; fermenting, namely placing the vat into a fermentation chamber at the room temperature of 20-23 DEG C, sealing and fermenting for 72 hours, then pouring 5 parts of cooked and cooled steamed rice and 1 part of pounded plant distiller's yeast into the vat, uniformly stirring, and then sealing and fermenting for 72 hours; distilling; and storing, namely putting wine into a wine jar and sealing, digging a yellow mud pit, and planting and storing the wine jar for one year at least and indefinitely at most, wherein the plant distiller's yeast is formed by adopting 55 parts of intermountainous medical and edible natural vegetable medicinal materials with a diastatic fermentation effect, pounding the medical materials, taking scum juice, blending with 1085 parts of uncooked sticky rice powder and 360 parts of wheat bran, kneading into dough, fermenting for 6-9 days at the room temperature of 22-23 DEG C and drying in the air to form yeast for later use. The rice wine is good in taste, moderate in alcoholic strength and high in quality and has a health care effect.

Description

technical field [0001] The invention belongs to the technical field of rice wine preparation methods, and in particular relates to a preparation method of Miao rice wine. Background technique [0002] There are many kinds of existing rice wine production techniques, especially the folk winemaking techniques emerge in endlessly, but the general process is as follows: [0003] 1. To cook rice, put the rice into boiling water and cook until the rice has slightly swelled, drain the rice soup with a rice drain, pour out the rice, spread it out and let it cool down to room temperature. [0004] 2. Mixing koji: Take the plant koji and mash it, mix it evenly with rice, and put the mixed rice into a clay vat. [0005] 3. Fermentation: After 72 hours of fermentation in a sealed crock, pour the drained rice soup into the crock, take a small amount of plant wine koji and mash it, stir evenly, and then seal and ferment for 72 hours. [0006] 4. Distillation: Put all the fermented dist...

AI Technical Summary

Problems solved by technology

[0012] E. If the water temperature of Tianguo is too high, the cooling effect will be lost, which will damage the wine quality, reduce the yield and affect the taste;

[0013] F. Since the boiling point of methanol is lower than that of ethanol, the methanol content of the rice wine that comes out at the beginning will be higher than that at any time, so the wine cannot be directly put into the wine jar;

[0014] G. Low-alcohol wine has high methanol content