Convenient and nutritional sweet rice wine and making method

Abstract

Convenient and nutritional sweet rice wine comprises the following components in parts by weight: 5-10 parts of sweet rice wine, 1-5 parts of Fructus Lycii, 1-5 parts of Radix Angelicae Sinensis and 1-5 parts of Radix Codonopsis. The making method comprises the following steps: weighing sticky rice according to weight proportion, cleaning and soaking for 10-24 hours; draining the soaked sticky rice, and steaming into rice with steam; pouring steamed rice into a fermenting container, adding distiller's yeast, stirring evenly and fermenting for the first time for about 24 hours to obtain the sweet rice wine; taking the raw materials including the Fructus Lycii, the Radix Angelicae Sinensis and the Radix Codonopsis in parts by weight, and shredding the raw materials together; pouring the three shredded materials into the fermented sweet rice wine, and stirring evenly; mixing and fermenting for the second time for 6-9 days; separating sweet vinasse from sweet wine of the mixed raw materials; heating the separated sweet wine to the temperature of 100 DEG C and stopping fermenting; packing the cooled sweet wine to obtain sweet bag-packed or box-packed sweet wine products; and after stripping and slicing the separated sweet vinasse, processing the sweet vinasse into vinasse blocks in a quick-freezing mode, and packing to obtain the bag-packed or box-packed vinasse block products. The sweet rice wine is convenient to carry and high in nutritional value.

Description

technical field [0001] The invention relates to sweet rice wine, in particular to a convenient and nutritious sweet rice wine and a production method thereof. Background technique [0002] In the prior art, sweet rice wine, vulgar glutinous rice wine, is a common food loved by consumers. It is mainly made by fermenting glutinous rice with distiller's yeast. Drinking glutinous glutinous rice is not only beneficial to healthy people, but also beneficial to some chronic diseases. Auxiliary medical efficacy. For patients with chronic atrophic gastritis and indigestion, drinking glutinous rice can promote the secretion of gastric juice, increase appetite and help digestion. Suffering from hyperlipidemia; for patients with atherosclerosis, drinking fermented glutinous rice can speed up blood circulation, increase the content of high-density lipoprotein, reduce the deposition of lipids in blood vessels, and have a beneficial effect on lowering blood fat and preventing atherosclero...

AI Technical Summary

Problems solved by technology

[0004] However, there are the following disadvantages in the existing troughs: the made troughs cannot be kept for a long time; if they are kept for a long time, if the room temperature is too high, the yeast in them will continue to ferment, making the taste of the troughs bad, and the alcohol content will also decrease. In addition, it can only be eaten at home and cannot be taken outside, and its nutritional value is not very high