| 摘要 |
A manufacturing method of unrefined rice wine is provided to increase amount of nutrients including essential amino acids and proteins, and various vitamins and inorganic matters derived from the leaf and stem of sea buckthorn, and improve the taste and flavor by using flavor components isolated from the leaf and stem of sea buckthorn. The manufacturing method of unrefined rice wine comprises the steps of: culturing a fungus in a steamed starch material to prepare koji; saccharifying the starch material with the koji and fermenting the starch material with yeast to prepare crude liquor; adding water and koji into the crude liquor, and stirring and storing the mixture; adding steamed rice and water into the first stored mixture, and stirring and storing the mixture; fermenting and maturing the second stored mixture to prepare liquor having alcohol concentration of 14-16%; adding the water extracted from the leaf and stem of sea buckthorn into the liquor to regulate the alcohol concentration to 6-7%; and maturing the liquor for 13-15 days, wherein the water extracted from the leaf and stem of sea buckthorn is prepared by drying water-washed leaf and stem of sea buckthorn with hot wind of 50-60 deg.C for 2-3 hours, dipping 3-5 wt.% of sea buckthorn leaf and 3-5 wt.% of sea buckthorn stem in 90-94 wt.% of water having 40-50 deg.C for 9-11 hours and sieving the sea buckthorn-dipped water to remove the leaf and stem of sea buckthorn. |
