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Sticky rice and fresh ginger wine brewing method

A ginger wine and glutinous rice technology, applied in the field of bioengineering, can solve the problems of affecting wine aroma, affecting wine color, and oxidative discoloration of ginger juice, so as to improve saccharification power and alcohol content, improve utilization rate and production efficiency, and avoid oxidative discoloration Effect

Inactive Publication Date: 2017-07-21
HUNAN UNIV OF HUMANITIES SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginger itself has a strong spicy and pungent taste, which will affect the mellowness of the wine and needs to be improved. In addition, ginger juice is easily oxidized and discolored, which will affect the color of the wine.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: glutinous rice 250g, ginger 25g, ascorbic acid 0.02g, citric acid 0.1g, sweet wine koji 1g, rhizopus stolonifer Cy3 0.02g, distilled water 200g;

[0012] Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 60 hours to obtain glutinous rice ginger wine.

Embodiment 2

[0013] Embodiment 2: 200g of glutinous rice, 20g of ginger, 0.02g of ascorbic acid, 0.1g of citric acid, 0.8g of sweet wine koji, 0.01g of Rhizopus stoloniferus Cy30.01g, 160g of distilled water;

[0014] Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 60 hours to obtain glutinous rice ginger wine.

Embodiment 3

[0015] Embodiment 3: glutinous rice 200g, ginger 20g, ascorbic acid 0.02g, citric acid 0.1g, sweet wine koji 0.8g, stoloniferous rhizopus Cy3 0.01g, distilled water 160g;

[0016] Brewing method: (1) Wash the glutinous rice, soak it in cold water for 4 hours, put wet gauze on the steamer, pour the glutinous rice into the steamer, spread it evenly, steam until 8-9 mature, and cool to 30°C; (2) Wash the ginger, cut it into thin slices, dry it in the shade, then add 3-4 times of water to make a slurry, separate the ginger juice, add ascorbic acid and citric acid for later use; (4) adding ginger juice and koji to the glutinous rice and mixing evenly; (4) putting it into a sterilized and dry fermenter and fermenting for 96 hours to obtain glutinous rice ginger wine.

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Abstract

The invention belongs to the technical field of bioengineering, and particularly discloses a sticky rice and fresh ginger wine brewing method. Sticky rice and fresh ginger wine is prepared from, by weight, 200-300 parts of sticky rice, 20-30 parts of fresh ginger, 0.02-0.03 part of ascorbic acid, 0.1-0.15 part of citric acid, 0.8-1.2 parts of liqueur koji, 0.01-0.03 part of rhizopus stolonifer Cy3 and 160-240 parts of distilled water. Rhizopus stolonifer Cy3 obtained by screening traditional sticky rice koji and traditional liqueur koji are fermented synergically, saccharifying force and alcoholic strength of the sticky rice and fresh ginger wine can be improved, the use rate of the raw materials is increased, production efficiency is improved, and oxidation stain caused by addition of ginger juice can be avoided by adding ascorbic acid and citric acid.

Description

technical field [0001] The invention belongs to the technical field of bioengineering, and more specifically relates to a brewing method of glutinous rice and ginger wine. Background technique [0002] Ginger is pungent and dissipates temperature, benefits the spleen and stomach, is good at warming the middle and reducing adverse reactions to stop vomiting, dehumidifies and eliminates swelling, relieves cough and expectorant, and is mainly used to reduce adverse reactions and relieve vomiting. There are folk sayings that "eat radish in winter and ginger in summer, and the doctor will prescribe a prescription for nothing", and "go to bed with radish and get out of bed with ginger", which means that ginger can whet the appetite and radish can help digestion. Ginger is spicy but not meaty, and it can drive away evil spirits. Because ginger itself has a very strong spicy and pungent taste, it will affect the mellowness of wine and needs to be improved. In addition, ginger juice...

Claims

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Application Information

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IPC IPC(8): C12G3/02C12R1/845
CPCC12G3/02
Inventor 肖荣谢晶田蔚罗育才段芳邦
Owner HUNAN UNIV OF HUMANITIES SCI & TECH
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