CN102134546A - Honeybee pupae nourishing niang wine and production process thereof - Google Patents
Honeybee pupae nourishing niang wine and production process thereof Download PDFInfo
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- CN102134546A CN102134546A CN 201010594476 CN201010594476A CN102134546A CN 102134546 A CN102134546 A CN 102134546A CN 201010594476 CN201010594476 CN 201010594476 CN 201010594476 A CN201010594476 A CN 201010594476A CN 102134546 A CN102134546 A CN 102134546A
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Abstract
The invention discloses a honeybee pupae nourishing niang wine and a production process thereof. The production process of the honeybee pupae nourishing niang wine comprises the steps of: taking a certain amount of niang wine liquid and a medicinal material the weight of which is 6-10 percent of the weight of the niang wine liquid, wherein the medicinal material is the mixture of honeybee pupae and black soya beans; and washing and drying the medicinal material, adding and soaking the medicinal material in the niang wine liquid for 3 days, putting the liquid after soaking in a wine jar to be roasted on fire, turning off the fire after the liquid is boiled for half an hour, cooling the liquid, and then deslagging and filtering, storing and packaging to obtain the honeybee pupae niang wine. The honeybee pupae niang wine prepared by using the production process not only has more mellow, aromatic and tasty vinosity, but also can be stored for a loner time; the produced wine is clear red and glossy and does not contain precipitate; and the wine contains the active ingredients of honeybee pupae, black soya beans and the like, thereby having the efficacies of improving looks and beautifying skin, expelling coldness and clearing damp, being a pure natural vintage wine, and being particularly suitable for women, especially for puerperae.
Description
Technical field
The present invention relates to a kind of ma's wine, more specifically to a kind of bee pupa ma wine and production technique thereof.
Background technology
The ma of the Hakkas wine also is wine, yellow rice wine in the Hakkas place, is one of the most ancient wine kind of China, allegedly the history in existing 5,000 years.It is raw material with glutinous rice, at first glutinous rice is shelled to stay skin (being commonly called as brown rice) to boil into after the glutinous rice to cool with the dustpan heat radiation, be sprinkled upon on the rice equably with special wine cake and mix, carry out diastatic fermentation in the jar fermenter of packing into about 20 days.Ma's wine with diastatic fermentation filters out in the wine jar of packing into again, adds red colouring agent for food, also used as a Chinese medicine, goes up straw, husk all around at wine jar then, lighting straw, husk carries out fire and processs (also claiming the fire roasting), treat that wine in the wine jar gets away after for some time, can stop working after half an hour approximately, cool.The Hakkas's area Apiculture also is of long duration, contain the trace element that rich in protein, multiple amino acids, needed by human body are wanted in the bee pupa, use bee pupa can dispel cold, dehumidify, control gout, but exist bee pupa to sell difficult problem always, at present bee-keeping family major part does not make full use of bee pupa, even some directly abandons bee pupa, causes significant wastage.
Summary of the invention
The present invention overcomes the deficiencies in the prior art, a kind of nourishing bee pupa ma wine is provided, this nourishing bee pupa ma wine has solved the bee pupa of Apiculture in the past and has sold a difficult problem, improved the added value of Apiculture, make the last class of ma's wine simultaneously, this bee pupa ma wine is abundanter than the nutrition of general traditional ma's wine, and dispel cold in addition, the effect of dehumidifying, beautifying face and moistering lotion.
Purpose of the present invention is achieved by the following technical programs: get ma's wine wine liquid, other gets the medicinal material of weight for the 6%-10% of ma's wine wine liquid weight, and medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; In order further to improve the nourishing drug effect; be preferably in and add red date and wolfberry fruit in the medicinal material; the weight part ratio of bee pupa, black soya bean, red date and wolfberry fruit 2: 3: 2: 1; clean the drying in the adding ma wine wine liquid of medicinal material soaked 3 days; wine liquid after will soaking the then wine jar of packing into carries out fire and processs; boiling was ceased fire after half an hour, filtrations that remove the gred after the cooling, storage, pack, bee pupa ma wine.
The concrete production technique of the present invention is: (1), making ma wine wine liquid: choose first-class glutinous rice 100kg, be preferably black glutinous rice, be soaked in water 10-16 hour, that the rice after will soaking then cooks, spreads out is cold, add yeast for brewing rice wine, and cylinder then falls glutinous rice, place the jar fermenter that fills meal indoor, take a u font nest then in the middle of vat, the cylinder cap of making of cloth on the nest bonnet will be incubated when room temp is lower than 28 ℃, generally the cylinder periphery is surrounded insulation 24-28h with cotton-wadded quilt; Treat that sweet wine liquid reaches 4/5 of u font nest, the product temperature has dropped to 33 ℃, and the wine degree of wine liquid reaches 3%-4%, at this moment carries out adding for the first time 15 kilograms 46% rice wine, adding after drinking, 24h carries out turning over the first time unstrained spirits, with middle wine unstrained spirits turn over to around and stir, turn over 4-5 days behind the unstrained spirits, wine unstrained spirits pol is at 26-30%, the wine degree is more than 9%-12%, at this moment total acid carries out adding 20 kilograms 46% rice wine for the second time at 0.3-0.5%, seals and supports unstrained spirits 90-100 days; From jar fermenter, filter then and extract ma's wine wine liquid; (2), choose medicinal material: 6%-10% takes by weighing medicinal material by ma's wine wine liquid weight, and medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; In order further to improve the nourishing drug effect, be preferably in adding red date and wolfberry fruit in the medicinal material, the weight part ratio of bee pupa, black soya bean, red date and structure matrimony vine 2: 3: 2: 1; (3), fire processs: medicinal material is cleaned to dry in the air soaked 3 days in adding ma's wine wine liquid, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
Bee pupa includes high protein, lower fat, multivitamin and trace element, puts down in writing according to Compendium of Material Medica: honeybee is angle's long life medicine, and the main life of supporting is not prolonged life always, and clothes make us gloss for a long time, and good color is not old.Bee pupa also has the effect of peculiar strengthening by means of tonics, radioprotective, antifatigue, anti-transgenation, strengthening immunity simultaneously; Black soya bean have enrich blood, tonifying Qi, black send out, the effect of beauty treatment, beauty treatment; Red jujube blood-enriching, tonifying Qi; The wolfberry fruit nourishing YIN and invigorating YANG, replenishing vital essence to improve eyesight; The bee pupa ma wine of making so not only can make the more mellow delicate fragrance of vinosity sweet, and can keep the longer time, the wine of making be limpid redness, glossy, not have precipitation, fragrance virtue fragrance, flavour fresh and sweet, make us after the drink enjoying endless aftertastes.Owing to contain the effective constituent of bee pupa and black soya bean etc. in the wine, so contain 20 multiple amino acids and various trace elements in the wine, the effect that have beautifying face and moistering lotion, dispel cold, dehumidifies is a kind of pure natural vintage wine, this wine is particularly suitable for the Ms and drinks, and especially the puerpera drinks.
Embodiment
The invention will be further described below in conjunction with embodiment.
Embodiment 1
(1), makes ma's wine wine liquid: choose first-class black glutinous rice 100kg, be soaked in water 12 hours, that rice after will soaking then cooks, spreads out is cold, add yeast for brewing rice wine, the cylinder that then glutinous rice fallen places the jar fermenter that fills meal indoor, takes a u font nest then in the middle of vat, the cylinder cap of making of cloth on the nest bonnet, to be incubated when room temp is lower than 28 ℃, generally the cylinder periphery be surrounded, insulation 24h with cotton-wadded quilt; Treat that sweet wine liquid reaches 4/5 of u font nest, the product temperature has dropped to 33 ℃, and the wine degree of wine liquid reaches 3%, at this moment carries out adding for the first time 15 kilograms 46% rice wine, adding after drinking, 24h carries out turning over the first time unstrained spirits, with middle wine unstrained spirits turn over to around and stir, turn over the 4th day behind the unstrained spirits, wine unstrained spirits pol 26%, wine degree 10%, at this moment total acid 0.3% carries out adding 20 kilograms 46% rice wine for the second time, seals and supports unstrained spirits 90 days; From jar fermenter, filter then and extract ma's wine wine liquid; (2), choose medicinal material: take by weighing medicinal material by ma's wine wine liquid weight 6%, medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; (3), fire processs: medicinal material is cleaned to dry to add in ma's wine wine liquid soaked 3 days, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
Embodiment 2
(1), makes ma's wine wine liquid: choose first-class black glutinous rice 100kg, be soaked in water 15 hours, that rice after will soaking then cooks, spreads out is cold, add yeast for brewing rice wine, the cylinder that then glutinous rice fallen places the jar fermenter that fills meal indoor, takes a u font nest then in the middle of vat, the cylinder cap of making of cloth on the nest bonnet, to be incubated when room temp is lower than 28 ℃, generally the cylinder periphery be surrounded, insulation 26h with cotton-wadded quilt; Treat that sweet wine liquid reaches 4/5 of u font nest, the product temperature has dropped to 33 ℃, and the wine degree of wine liquid reaches 4%, at this moment carries out adding for the first time 15 kilograms 46% rice wine, adding after drinking, 24h carries out turning over the first time unstrained spirits, with middle wine unstrained spirits turn over to around and stir, turn over the 5th day behind the unstrained spirits, wine unstrained spirits pol 30%, the wine degree is 12%, at this moment total acid 0.5% carries out adding 20 kilograms 46% rice wine for the second time, seals and supports unstrained spirits 100 days; From jar fermenter, filter then and extract ma's wine wine liquid; (2), choose medicinal material: take by weighing medicinal material by ma's wine wine liquid weight 10%, medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; (3), fire processs: medicinal material is cleaned to dry to add in ma's wine wine liquid soaked 3 days, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
Embodiment 3
(1), makes ma's wine wine liquid: choose first-class black glutinous rice 100kg, be soaked in water 14 hours, that rice after will soaking then cooks, spreads out is cold, add yeast for brewing rice wine, the cylinder that then glutinous rice fallen places the jar fermenter that fills meal indoor, takes a u font nest then in the middle of vat, the cylinder cap of making of cloth on the nest bonnet, to be incubated when room temp is lower than 28 ℃, generally the cylinder periphery be surrounded, insulation 27h with cotton-wadded quilt; Treat that sweet wine liquid reaches 4/5 of u font nest, the product temperature has dropped to 33 ℃, and the wine degree of wine liquid reaches 3.5%, at this moment carries out adding for the first time 15 kilograms 46% rice wine, adding after drinking, 24h carries out turning over the first time unstrained spirits, with middle wine unstrained spirits turn over to around and stir, turn over the 5th day behind the unstrained spirits, wine unstrained spirits pol is 28%, the wine degree is more than 10%, at this moment total acid carries out adding 20 kilograms 46% rice wine for the second time 0.4%, seals and supports unstrained spirits 95 days; From jar fermenter, filter then and extract ma's wine wine liquid;
(2), choose medicinal material: take by weighing medicinal material by ma's wine wine liquid weight 8%, medicinal material is bee pupa, black soya bean, red date and wolfberry fruit, the weight part ratio of bee pupa, black soya bean, red date and wolfberry fruit 2: 3: 2: 1; (3), fire processs: medicinal material is cleaned to dry to add in ma's wine wine liquid soaked 3 days, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
Claims (4)
1. a nourishing bee pupa ma wine is characterized in that be that raw material is made by ma's wine wine liquid with the medicinal material that accounts for the 6%-10% of ma's wine wine liquid weight, and medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; Medicinal material cleaned to dry to add in ma's wine wine liquid soaked 3 days, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
2. a kind of nourishing bee pupa ma wine according to claim 1 is characterized in that also comprising in the medicinal material red date and wolfberry fruit, the weight part ratio of bee pupa, black soya bean, red date and wolfberry fruit 2: 3: 2: 1.
3. a kind of production technique that nourishes bee pupa ma wine according to claim 1, it is characterized in that its production technique is: (1) chooses glutinous rice 100kg, be soaked in water 10-16 hour, that the rice after will soaking then cooks, spreads out is cold, add yeast for brewing rice wine, and cylinder then falls glutinous rice, place the jar fermenter that fills meal indoor, take a u font nest then in the middle of vat, the cylinder cap of making of cloth on the nest bonnet will be incubated when room temp is lower than 28 ℃, generally the cylinder periphery is surrounded insulation 24-28h with cotton-wadded quilt; Treat that sweet wine liquid reaches 4/5 of u font nest, the product temperature has dropped to 33 ℃, and the wine degree of wine liquid reaches 3%-4%, at this moment carries out adding for the first time 15 kilograms 46% rice wine, adding after drinking, 24h carries out turning over the first time unstrained spirits, with middle wine unstrained spirits turn over to around and stir, turn over 4-5 days behind the unstrained spirits, wine unstrained spirits pol is at 26-30%, the wine degree is more than 9%-12%, at this moment total acid carries out adding 20 kilograms 46% rice wine for the second time at 0.3-0.5%, seals and supports unstrained spirits 90-100 days; From jar fermenter, filter then and extract ma's wine wine liquid; (2), choose medicinal material: 6%-10% takes by weighing medicinal material by ma's wine wine liquid weight, and medicinal material is the mixture of bee pupa and black soya bean, the weight part ratio of bee pupa and black soya bean 2: 3; (3), fire processs: medicinal material is cleaned to dry to add in ma's wine wine liquid soaked 3 days, the wine jar of packing into of the wine liquid after will soaking then carries out fire and processs, and boiling was ceased fire after half an hour, the filtration that removes the gred after the cooling, storage, pack, bee pupa ma wine.
4. a kind of production technique that nourishes bee pupa ma wine according to claim 3, it is characterized in that the glutinous rice described in the step (1) is black glutinous rice, medicinal material described in the step (2) also comprises red date and wolfberry fruit, the weight part ratio of bee pupa, black soya bean, red date and wolfberry fruit 2: 3: 2: 1.
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| CN 201010594476 CN102134546A (en) | 2010-12-10 | 2010-12-10 | Honeybee pupae nourishing niang wine and production process thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787058A (en) * | 2012-08-14 | 2012-11-21 | 东莞市养生源蜂业有限公司 | Male hachinoko wine and preparation method of male hachinoko wine |
| CN104804924A (en) * | 2014-01-23 | 2015-07-29 | 庞心举 | Wild bee health preserving wine |
| CN108192789A (en) * | 2018-02-01 | 2018-06-22 | 曾海超 | A kind of production method of red starter glutinous wine promoting blood circulation and removing blood stasis, decorporation lochia |
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| CN1175631A (en) * | 1996-09-02 | 1998-03-11 | 李光平 | Health Dictyophare phalloidea wine |
| CN101037650A (en) * | 2007-04-02 | 2007-09-19 | 邓金城 | Method for brewing mother wine by sweet corn |
| CN101619281A (en) * | 2009-03-17 | 2010-01-06 | 邓金城 | Method for brewing wine by using wormwood |
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2010
- 2010-12-10 CN CN 201010594476 patent/CN102134546A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175631A (en) * | 1996-09-02 | 1998-03-11 | 李光平 | Health Dictyophare phalloidea wine |
| CN101037650A (en) * | 2007-04-02 | 2007-09-19 | 邓金城 | Method for brewing mother wine by sweet corn |
| CN101619281A (en) * | 2009-03-17 | 2010-01-06 | 邓金城 | Method for brewing wine by using wormwood |
Non-Patent Citations (2)
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| 《微生物学通报》 19811028 张柏青 甜酒药生产的发展 第240,242页 3 , 第5期 * |
| 《酿酒科技》 20100318 冯爱军等 广东客家娘酒的研究进展 第16-19页 1-4 第37卷, 第3期 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102787058A (en) * | 2012-08-14 | 2012-11-21 | 东莞市养生源蜂业有限公司 | Male hachinoko wine and preparation method of male hachinoko wine |
| CN102787058B (en) * | 2012-08-14 | 2014-04-23 | 东莞市养生源蜂业有限公司 | Male hachinoko wine and preparation method of male hachinoko wine |
| CN104804924A (en) * | 2014-01-23 | 2015-07-29 | 庞心举 | Wild bee health preserving wine |
| CN108192789A (en) * | 2018-02-01 | 2018-06-22 | 曾海超 | A kind of production method of red starter glutinous wine promoting blood circulation and removing blood stasis, decorporation lochia |
| CN108192789B (en) * | 2018-02-01 | 2021-03-30 | 曾海超 | Production method of red yeast rice and glutinous rice wine capable of promoting blood circulation to remove blood stasis and promoting lochia elimination |
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Application publication date: 20110727 |