Method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with ultrasonic aging technology

The invention belongs to the technical field of yellow wine brewing and discloses a method of preparing yellow rice with high inoxidizability by means of screw extrusion and enzymic method combined with an ultrasonic aging technology. The method comprises the steps of: grinding and screening brown rice; adding water and an enzyme to be uniformly stirred; gelatinizing, liquefying and saccharifying the mixture by adopting a screw extrusion technology, and performing fermentation to obtain a brown rice wine body; additionally taking common sticky rice to repeat the steps, and performing separation to obtain a fermenting liquid and grain stillage; and performing ultrasonic aging treatment on a mixed liquid of the sticky rice wine body, the fermenting liquid and white spirit, and sterilizing and canning the mixture to obtain a yellow rice finished product with high inoxidizability. According to the technical scheme provided by the invention, the high inoxidizability of the yellow wine is guaranteed from three aspe