How to make glutinous rice wine delicious?

How to make glutinous rice wine delicious? Glutinous rice wine is a delicious food that we often eat in our life. It is not only unique in taste, but also rich in nutritional value. So how to make glutinous rice wine delicious?

Next, let's take a look with Bian Xiao!

Exercise 1

Materials: cold boiled water (mixed with glutinous rice) 1.20 ml, glutinous rice 1 kg.

80g liqueur koji, cold boiled water 1200- 1500ml (added after fermentation).

working methods

1. Wash the prepared glutinous rice in advance, and then soak it in water for half a day to a day.

2. After soaking for one day, you can take out the glutinous rice, remove the water and steam it in the pot.

3. Take out the steamed glutinous rice and put it in a larger container, and dip the rice spoon in cold boiled water.

4. turning the rice up and down helps to cool down.

5. When the temperature of the rice is not hot, add most of the distiller's yeast to the rice.

6. Leave it for a while and sprinkle it on the surface. Dip the spoon in cold water.

7. Add 120 ml boiling water to rice several times, and mix distiller's yeast and rice evenly.

8. When they are all mixed evenly, they can be put into the container for brewing wine.

9. Smooth it with a rice spoon, and then insert a small hole in the middle with your fingers or chopsticks.

10, in order to observe the water production of fermented grains, just leave a little koji and sprinkle it in the small hole between the surface and the rice.

1 1. If the spoon is easy to stick to rice, just dip it in cold boiled water first.

12. Cover the container with plastic wrap first, and then tie it with rope or long plastic wrap.

13. If the container has a lid, fix the covered plastic package.

14. Cover again, wrap the container with a blanket or quilt and put it indoors.

15, after 48 hours, you can see that the hole is full of water when you open the lid.

16. When the plastic wrap is uncovered, you can smell the sweetness and faint smell of wine.

17, because I like more water, I continue to cover it with plastic wrap and cover it.

18, 12 hours later, add 1500 ml of cold boiled water to the container.

19. After adding cold boiled water for 24 hours, all the glutinous rice floated, the plastic wrap was uncovered, and the smell of wine came to the nose.

20. The brewed wine is stored in the refrigerator to avoid further fermentation.

Tips:

Vessels, containers, etc. Used in brewing process.

Rinse and disinfect with boiling water first, and then dry with kitchen paper towels or clean towels for later use.

Avoid contact with grease during the production process, even if you want to observe the fermentation situation, it is best to wash your hands first.

Don't open the container and plastic wrap frequently, just observe it every 12-24 hours.

If the container is opened too frequently, it is easy to bring in bacteria and mold, leading to production failure.

The fermentation time can be adjusted according to the actual situation.

The fermentation process is a process of making wine at room temperature of about 20 degrees and recording it.

Different temperatures, different heat preservation measures, time and fermentation degree will be different.

What is the function of glutinous rice wine? Glutinous rice wine is a kind of food that we often eat in our life. It is not only unique in taste, but also rich in nutritional value. So what are the nutritional values of glutinous rice wine?

Next, let's take a look with Bian Xiao!

What's the use of glutinous rice wine?

Among alcoholic beverages, glutinous rice wine is the most widely used. It not only has general drinking function, but also has many other uses.

1. Drinking glutinous rice wine is very popular because of its rich aroma, mild wine and rich nutrition.

There are many ways to drink glutinous rice wine: drink it warm in winter, blanch it with hot water or heat it after fire.

Cold drinks are mostly used in summer, that is, open a bottle and pour it into a cup without treatment.

There is also a freezing method. Put some ice cubes in the glass, inject a little glutinous rice wine, and then dilute it with water.

Also, glutinous rice wine is poured into a proper amount of soda and other drinks, which is sparkling wine.

2. Condiments

Glutinous rice wine is rich in flavor substances such as amino acids. When cooking meat dishes, adding a little can not only sober up, but also increase the taste.

Relationship with health

Rice wine is the product of glutinous rice or rice fermented by Rhizopus (and a small amount of Mucor and yeast), and its chemical composition and physical state have changed greatly.

Among them, starch is converted into small molecules of sugar, and protein is partially decomposed into amino acids and peptides.

The changes of lipids and the combination of vitamins and minerals have effectively promoted the improvement of their nutritional functions.

Its nutritional function is also based on this chemical and physical change.

Moreover, some flavor substances produced in the fermentation process have greatly improved its taste.

Analysis of a sugar: the starch in rice is converted into monosaccharide and oligosaccharide, which is more conducive to its rapid supplement of human energy and change of taste.

The main monosaccharides and disaccharides are glucose, fructose, maltose, sucrose and isomaltose.

Analysis of diacid: Acid plays an important role in the taste of yellow rice wine and stimulating the secretion of digestive juice.

Most of these organic acids are produced by the root enzyme fermentation of rice starch during fermentation.

The main organic acids are lactic acid, acetic acid and citric acid.

Protein and amino acids: Most of protein in rice is insoluble in water (gluten, gliadin, albumin are soluble in water and globulin).

In the process of fermentation, it will be decomposed into free amino acids and peptides, which is very helpful to improve its nutrition.

Four vitamins and minerals: most of these substances are contained in rice itself, mainly because their combination forms have changed.

Moreover, root enzymes also produce some vitamins during fermentation. There are mainly vitamin B, vitamin E and minerals.