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Raw Material. Glutinous rice, sweet melody, Mingliezi, maltose syrup, sugar, citric acid, food preservatives, suspending agents, etc.
Operation points Raw material selection. Choose good-quality white long-shaped glutinous rice with good color, no insects, and no mildew.
Soak rice. Wash and immerse glutinous rice, so that the rice absorbs water. Soaking time is 3-5 hours in summer and 5-8 hours in winter. After soaking, the glutinous rice grains should be kept intact, the handcuffs should be crumbly, and the cross-section should not be hardened. The water absorption amount should be 25%-30%. During the summer soaking, change the water frequently to avoid rancidity.
Steamed rice. The immersed glutinous rice is steamed in a steaming rice bucket. The thickness of the rice layer is controlled at about 10 cm, and the steaming time is controlled at 25-30 minutes. The steamed rice grains are required to be hard and soft inside, without white heart, and not to be paste or rotten.
cool down. There are cold showers and stalls. The showering method uses sterile water to cool and is suitable for summer operations. The stall method is to spread the rice grains and cool it, suitable for winter operations.
Mix music. The distiller's crushed sifted and mixed with chilled dried glutinous rice. Mixing volume is generally 0.2%-0.3% of dry glutinous rice weight.
Fermentation. During the fermentation, the fermentation temperature was controlled at 28-30°C, the interior was kept aerated, and the fermentation time was 2-3 days. Fermentation was moderate to sweet and sour, and rice kernel integrity was preferred. After the completion of fermentation, Ming Liezi was soaked with boiling water for about 10 minutes. Rinse with water to spare.
Deployment. This process is not common in the rural areas, but it is technically strong and must be strictly operated. Mix the suspension agent (special food additive) with white sugar, add cold water, heat the cold water to boiling and hold it for 5-10 minutes to completely dissolve the suspending agent and keep the temperature at 80°C. The distiller's grains were washed with sterile water, sterilized by heating, cooled to 80°C, added to the suspension with Minglizi, citric acid, etc., and were set in volume with sterile water, which was finished after filling.
Refined Ming Lizi rice wine
Ming Liezi Rice Wine is a kind of rice wine with nutrition and health function made by adding glutinous rice and glutinous rice into rice wine. Due to its low alcohol content, smooth taste and unique flavor, the product is popular with consumers and is a new generation of rural “rice rice wine†that expands sales and improves efficiency.