1. A lot of bran and dust are attached to the surface of washed rice, so wash rice with warm water until the drained water is not white or turbid.

2. Soaking rice is to swell and loosen the starch particles in the material by absorbing water. After the rice is soaked, the granules should be kept intact and crisp, and the water absorption rate is about 25% ~ 30%. The rice is not soaked thoroughly, and it is easy to appear raw rice when cooking. Excessive soaking of rice will cause starch loss. The soaking time of rice varies with temperature. Soak rice at 35℃ for 24 hours. When soaking rice, pay attention to stir it evenly in time and crush it with your hands. Don't soak it and don't waste your heart.

Broken tartary buckwheat contains a hard and thick shell, so it should be soaked in cold water for 24 hours. After the shell is soaked soft, it is extruded by a twin-roll extruder to expose the endosperm.

4. Cooking: The fully absorbent material is cooked under normal pressure to gelatinize the starch and make it easy to ferment. It is required to be hard outside and soft inside, without white heart inside, loose but not paste, uniform and consistent. Incomplete saccharification of starch will also cause abnormal fermentation, which will reduce the alcohol content or increase the acidity of the finished product. Excessive cooking makes material particles stick together easily, which is not conducive to saccharification and fermentation. The water content of the cooked material is about 62% ~ 63%.

5. After the drenched material is steamed, drench it with clear water immediately to separate the material particles, cool it to 28℃ ~ 30℃ and prepare for mixing.

6. Mix materials. Drain the thoroughly cooled rice and tartary buckwheat, and put them into a fermentor that has been cleaned and disinfected in advance. Adding activated yeast solution and saccharifying enzyme solution, sealing with gauze, and fermenting in a constant temperature incubator at 28℃.

7. Press-filter the fermented mash and press-filter to obtain the original wine.

8. After blending, adjust the alcohol content, acidity, sugar content, color and taste according to the requirements, which is the finished product.

The color of tartary buckwheat health wine is: golden with emerald green, clear and transparent. Alcohol: 45% alcohol, natural fragrance, pure color and fragrance, original flavor, slightly bitter, sweet and refreshing. After drinking, people do not look up, dry, hot, pro-liver, dry and sleepy. Drinking tartary buckwheat wine regularly and moderately can prevent diabetes, hyperlipidemia, coronary heart disease and rheumatism. And has the effects of strengthening bones and muscles, strengthening spleen and stomach, expelling wind and removing dampness, and strengthening kidney qi.