CN102277287B - Nutritional yellow wine and production technology thereof - Google Patents
Nutritional yellow wine and production technology thereof Download PDFInfo
- Publication number
- CN102277287B CN102277287B CN201110192848A CN201110192848A CN102277287B CN 102277287 B CN102277287 B CN 102277287B CN 201110192848 A CN201110192848 A CN 201110192848A CN 201110192848 A CN201110192848 A CN 201110192848A CN 102277287 B CN102277287 B CN 102277287B
- Authority
- CN
- China
- Prior art keywords
- yellow rice
- rice wine
- vitamins
- extract
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a nutritional yellow wine and a production technology thereof, belonging to the technical field of yellow wine production. The nutritional yellow wine is characterized in that the yellow wine serves as base wine, and cordyceps mycelia extractive, ganoderma extractive, mushroom extractive, medlar extractive, oligosaccharide, sodium caseinate, taurine, vitamin C, vitamin B and other substances are added to obtain the nutritional yellow wine. Alcohol and aldehyde substances are quickened to oxidize and acidize by high-pressure pulse and ultrasound maturation, so that each raw material and the yellow wine are fully blended and coordinated to form a typical style. Technical problems that the yellow wine has big possibility of generating precipitates and the wine body is unstable can be successfully solved by freezing, heating and clarifying processing for times. The method disclosed by the invention realizes the new breakthrough of the yellow wine brewing technology. The product disclosed by the invention has the advantages of reasonable raw material compatibility, coordination action and balanced nutrient, combines the peculiar flavors and the health care efficacy of fungi polysaccharide and oligosaccharide, is peculiar, conforms to the low speed, nutrition and health care requirements which are advocated to develop by China and conforms to the modern health consumption concept.
Description
Technical field
The invention belongs to the rice wine production technical field, particularly nutritional type yellow rice wine product and production technique thereof.
Background technology
Yellow rice wine is the valuable national special product of China, in the existing long history of China.Yellow rice wine is owing to adopt the traditional fermentation brew to form, and has that ethanol concn is low, mellow, nutritious, a unique flavor, characteristics such as various in style, therefore receives particularly river, Zhejiang, Shanghai one band human consumer's welcome of broad masses of the people deeply.As the succinct yellow rice wine of China's traditional national; Because its special status and local flavor, flavor variations is little for a long time, but along with the progress and the development of society; People are also developed to health care, nutritional type the consumption of yellow rice wine day by day, and this has extracted new challenge to the yellow rice wine industry.Pioneer and invent, actively use new technology and innovative approach and rebuild traditional industry, exploitation and production health-care nutritive yellow rice wine become the direction of yellow rice wine industry Future Development.
Along with development of times; Lower concentration has clearly become the consumption main flow naturally, and people more pay attention to the diet developing direction of safety, health care, nature and nutrition; To drinks consumption require increasingly highly, minuent, nutrition, health care have become the fashion that current drinks is consumed.On the basis of inheriting tradition; Be applied to the up-to-date scientific and technological achievement in biological fermentation field the technological innovation of yellow rice wine; Realize that yellow rice wine wine body, mouthfeel and function change to modernized yellow rice wine, develop that nutrition, nourishing, nourishing function property are good, Functionality, quality and appealing design, market outlook are wide, added value is high function yellow rice wine product innovation necessity particularly.
Yellow rice wine circle has saying of " yellow rice wine having thousand layers of pin ", more is prone to produce muddy, deposition after adding behind the additive such as medicinal material.Therefore how solving the wine body muddiness that exists in the rice wine production also is a raising yellow rice wine quality, the key issue of better development yellow rice wine product.Also there are problems such as nutritive ingredient is single, the wine body is inharmonious, mouthfeel is poor, wine body stability is bad in prior art allotment yellow rice wine.
Summary of the invention
The object of the invention provides a kind of nutritional type yellow rice wine and production technique thereof.
The technical problem underlying that invention solves is muddy, the not good problem of functional lower, the functional yellow rice wine product taste of yellow rice wine of wine body that existing preparation yellow rice wine product exists.A kind of yellow rice wine product and production technique thereof with function well property, wine body clear and stable, good mouthfeel is provided.
Nutritional type yellow rice wine of the present invention is to be basic wine with yellow rice wine, adds materials such as Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B and processes.
Nutritional type yellow rice wine prescription of the present invention is that every 1000L yellow rice wine contains Cordyceps mycelium extract 0.5～5kg, Ganoderma extract 0.5～5kg, Shitake Mushroom P.E 0.5～5kg, wolfberry fruit extract 0.5～5kg, oligose 0.01～0.2kg, Sodium Caseinate 0.01～0.2kg, taurine 0.02～0.08kg, vitamins C 5～15g, vitamins B 0.5～1.5g;
Screening formulation is that every 1000L yellow rice wine contains Cordyceps mycelium extract 1～4kg, Ganoderma extract 1～4kg, Shitake Mushroom P.E 1～4kg, wolfberry fruit extract 1～4kg, oligose 0.05～0.15kg, Sodium Caseinate 0.05～0.15kg, taurine 0.02～0.06kg, vitamins C 5～10g, vitamins B 0.5～1.0g;
More preferably prescription contains Cordyceps mycelium extract 1.5～3kg, Ganoderma extract 1.5～3kg, Shitake Mushroom P.E 1.5～3kg, wolfberry fruit extract 1.5～3kg, oligose 0.08～0.1kg, Sodium Caseinate 0.08～0.1kg, taurine 0.02～0.06kg, vitamins C 5～10g, vitamins B 0.5～1.0g for every 1000L yellow rice wine;
Nutritional type yellow rice wine technical matters of the present invention is summarized as follows:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
Said nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 0.5～5kg, Ganoderma extract 0.5～5kg, Shitake Mushroom P.E 0.5～5kg, wolfberry fruit extract 0.5～5kg, oligose 0.01～0.2kg, Sodium Caseinate 0.01～0.2kg, taurine 0.02～0.08kg, vitamins C 5～15g, vitamins B 0.5～1.5g;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 5～15kv/cm, and umber of pulse is 2～5, and treatment temp is 4～20 ℃, and the treatment time is 20～30min, is cooled to 0～10 ℃ then; Carry out supersound process then, ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Filter;
High-voltage pulse interrupts the fluid molecule structural bond of big association state, is dissociated into the active very strong unit molecule or the molecular group of little association state, thereby changes the physical structure of molecule; Simultaneously, effects such as HF oscillation, oxidation have been quickened oxidation and the acidification reaction of alcohol and aldehyde material in the wine, and have been transmitted evenly, and the treatment time is short, and heat production is few, and is little to the nutritive ingredient influence; UW produces the TRANSIENT HIGH TEMPERATURE high pressure because of having cavitation and heat effect, and the activity of dissolved oxygen promotes yellow rice wine interior oxidation and esterification in the activation energy of enhancing aroma substance and the wine; Maturation process makes each raw material and yellow rice wine fully merge, coordinate simultaneously, forms typical style;
4) ageing: 3～18 months time optimals of ageing;
5) clarification: yellow rice wine freezing treatment 12～18h under-5～-1 ℃ of conditions after the ageing, cross then and filter wine liquid (can pass through diatomite filter), wine liquid is warming up to 35～55 ℃ keeps 6～10h, refilter (can pass through diatomite filter); Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 2～5 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Cordyceps mycelium extract according to the invention, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract make for outsourcing commercial goods product or by art methods;
Oligose according to the invention, Sodium Caseinate, taurine, vitamins C, vitamins B are outsourcing commercial goods product;
Oligose according to the invention is a kind of or any several kinds mixture in malto-oligosaccharide, oligomeric isomaltose, wooden oligose, stachyose, cyclodextrine, the fructose oligosaccharides.
Cordyceps mycelium: Chinese caterpillar fungus is as a kind of famous and precious medicinal fungi, and its pharmacological action is extensive, especially has antitumour activity.China finds and on medicine and protective foods, uses Chinese caterpillar fungus country the earliest.Along with people's is to the discovery and the understanding of many physiological regulation functions of Chinese caterpillar fungus, and its development and utilization enjoys common people's concern.Cordyceps polysaccharide is the highest pharmacological active substance of content in the Chinese caterpillar fungus as one of main active ingredient of Chinese caterpillar fungus, and its antitumour activity and immunocompetence cause people's very big interest.The wild Chinese caterpillar fungus source is rare and collection is difficult, adds and can't cultivate in a large number with manual work, makes the Chinese caterpillar fungus personal value expensive.Through Cordyceps mycelium that modern technologies make, Cordyceps mycelium extract on function and effect with natural cs and indistinction.Cordyceps mycelium, Cordyceps mycelium extract contain various trace elements and number of chemical compositions such as amino acid, sugar, alcohols, ucleosides and potassium, calcium such as VITAMINs and organic acid; Have tonifying lung, kidney-nourishing, strong liver, beneficial gas, mend smart effect, have no side effect, can improve the immunologic function of human body; Can also antifatigue; Decompose the tired material in the muscle, the human body endurance is increased, improve the motor capacity of body.The Cordyceps mycelium extract main component is a Cordyceps polysaccharide.
Glossy ganoderma: ganoderma club fungi Ganodermataceae, glossy ganoderma is treasured medicinal material as the Chinese tradition that has thousands of years medicinal histories, possesses very high pharmaceutical use; Modern pharmacology research through the scientific research institution many decades confirms, glossy ganoderma is for enhancing human immune, blood sugar regulation; Controlling blood pressure; Auxiliary tumor chemoradiotherapy, liver protecting, aspects such as promote sleep all have significant curative effect.The composition of glossy ganoderma mainly contains robust fibre 57.6%, glucide 33.6%, protein 10.78%, fat 2.4%, sugar 1.5%, ash content 1.0%.Research data shows, glossy ganoderma materials for improving vision, tonifying liver, kidney-nourishing, beneficial lung, helps the motive, increases intelligence and calm the nerves; Modern medicine study shows that ganoderan has the important physical function, and it has the adjusting body's immunity, suppresses tumour; Promote nucleic acid in vivo and proteinic metabolism, regulate cardiovascular systems, protecting liver and detoxication; Antioxidant radical, anti-radiation with promote the marrow hemopoiesis function, hypoglycemicly wait effect.The Ganoderma extract staple is a ganoderan.
Mushroom: mushroom is not only a kind of edible mushrooms of delicious food, but also has suitable pharmaceutical use, has protein-high, lower fat, characteristics such as low in calories.Modern medicine study shows that often eating mushroom has reducing cholesterol, the treatment of vascular sclerosis, and enhances human body immunologic function and the effect that prevents cancer wherein can significantly strengthen the physiologically active substance of cancer patients's resistibility and be lentinan.Shitake Mushroom P.E staple lentinan is the same with ganoderan to be a kind of toughener of immune cell function, and its immunologic function replenishes each other.Lentinan is a kind of host immune toughener, have the hole methamphetamine, antitumor, regulate immunologic function and stimulate functions such as Interferon, rabbit formation.The Shitake Mushroom P.E staple is a lentinan.
Oligofructose: oligofructose belongs to the micromolecular water soluble dietary fiber, has the function of food fibre, in addition, can in enteron aisle, be utilized by bifidus bacillus, is called as the MF of intestinal beneficial bacterium.Oligose can improve micro-ecological environment in the human body, helps the propagation of bifidus bacillus and other probiotics, produces organic acid through metabolism and makes pH value reduction in the intestines; Suppress the growth of interior Salmonellas of intestines and spoilage organism, regulate gastrointestinal function, suppress corrupt substance in the intestines; Change the stool proterties; Anti-treating constipation, and it is synthetic to increase VITAMINs, improves immune function of human body.Oligosaccharides can improve blood lipid metabolism like water-soluble vegetable fibre, the content of SUV and triglyceride level in the reduction blood.Oligose belongs to non-insulin and relies on, and can not make blood sugar increasing, is suitable for hyperglycemia population and diabetes patient.Oligose is because difficult by ptyalin and the hydrolysis of small intestine digestive ferment, and thermal value is very low, seldom is converted into fat.Oligose is not formed matrix, the thalline effect of yet not condensing, but prevention of dental caries by caries bacteria.Therefore, oligose is widely used in especially being applied in infant and the elderly's the food in milk-product, lactobacillus drink, bifidobacterium yoghurt, cereal foods and the protective foods as a kind of food ingredients.In health food series, also having is the oral liquid that raw material is processed with the oligose separately, directly is used for regulating intestinal microflora, relaxes bowel, regulating blood fat, adjusting immunity etc.
Sodium Caseinate: claim the casein sodium salt again; It contains the various indispensable amino acids of needed by human body and multiple trace does not have plain; Not only as the accessory substance of various food, also can be used as the human body mine trace element, is the accessory substance and the protein of various food; Be again the emulsion stabilizer thickening material, good tackify power and distinctive whipability of albumen and gas retaining are arranged.And the excellent function property of tool and very high nutritive value.In foodstuffs industry, have preserve moisture, fresh-keeping, protect effects such as fragrant, improvement quality.Sodium Caseinate is confirmed as the foodstuff additive of endless use by the Food and Argriculture OrganizationFAO (FAO) and the foodstuff additive council of The World Health Organization (WHO), so be widely used in industries such as meat product, bakery, beverage, medicine, tobacco, makeup, daily-use chemical industry.
Taurine: claiming the alpha-amino group ethyl sulfonic acid again, is a kind of non-protein amino acid of sulfur-bearing.Human body mainly relies on the taurine in the pickuping food to satisfy the body needs.Physiological function: promote infant brain tissue and intelligence growth; Improve nerve conduction and visual function; Prevent cardiovascular diseases; Influence the absorption of lipid; Improve endocrinosity, the enhances human body immunity; Influence carbohydrate metabolism; Suppress cataractous incidence and development; Improve the function of memory; Keep normal reproductive function; Promote the absorption of enteron aisle, also can increase the stability of red cell membrane iron; Taurine still is the short living factor of bifidus bacterium in the human intestinal, optimizes bacterial flora structure in the enteron aisle; Also has anti-oxidant, delaying senility function; Can promote acute hepatitis to recover normal.
Vitamins C: main effect is the synthetic of collagen protein; The treatment vitamin C deficiency; Prevention gingival atrophy, hemorrhage; The prevention of arterial sclerosis; Inhibitor; The treatment anaemia; Anti-cancer; Protection cell, detoxifcation, the protection liver; Improve the immunizing power of human body; Improve the emergency capability of body etc.
Vitamins B: also be called as the assorted or compound crowd of vitamins B of vitamin B complex, vitamins B; Be water-soluble vitamins, they are synergies, regulate metabolism; Keep the health of skin and muscle; Promote immunity system and neural function, promote cell growth and division (comprise promoting erythrocytic generation, the prevention anaemia takes place).
Nutritional type yellow rice wine of the present invention is to be support with the modern project technology; Creatively realized the perfect adaptation of Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, the multiple effective efficiency factor of vitamins B and yellow rice wine production techniques; And through high-voltage pulse and ultrasonic maturation process quickened alcohol and aldehyde material in the wine oxidation and acidification reaction, make each raw material and the yellow rice wine fully merge, coordinate; Form typical style; Through repeatedly freezing, filter, heat up, refilter processing, successfully solved yellow rice wine and be prone to have produced deposition, the unsettled technical barrier of wine body.The inventive method has realized the new breakthrough of process for making yellow rice wine.Products material compatibility of the present invention is reasonable, coordinative role, balanced in nutrition; Product melts the peculiar flavour of health-care effect and yellow rice wine of fungus polysaccharide, oligose in one; Product special flavour is peculiar; Meet minuent, nutrition, health care requirement that country advocates development, meet contemporary healthy consumption theory more.
Contain nutritive ingredients such as abundant polysaccharide, amino acid, VITAMINs and mineral substance in the nutritional type yellow rice wine of the present invention.Contained Cordyceps polysaccharide, ganoderan and the lentinan of nutritional type yellow rice wine of the present invention has to be removed radical and MDA, promotion microcirculation in human body in the human body, improves specific nourishing function such as brain function, can improve the resistibility of human body to poor environment and disease; Drink in right amount for a long time nutritional type yellow rice wine of the present invention have improve the health, delay senility, anti-oxidant, regulate health-care effect such as gi tract.
Through the quality stability test, promptly get many Lot samples, under the environment of 37～40 ℃ of temperature, humidity 75%, preserve, examined once in every month, continuous three months, it was stable to touch the mark, and promptly was equivalent to this sample and can preserves 3 years.The index of surveying has alcoholic strength, total pol, total acidity, amino-nitrogen and sanitary index; Experimental result shows after the product long-term storage still clear, and it is stable that the quality of nutritional type yellow rice wine can keep in 3 years.
Suggestion product instructions of taking: drink 50-100ml every day.
This product select area, Linxia, Gansu 85 ages the elderly of 55～75 years old weak easy catching a cold as the experimenter; Suffer from various degree insomnia, palpitaition, constipation, susceptible to lose temper due to restlessness, symptom such as weak more, drink February continuously, eat 50ml every day; To drink preceding and to drink the back effect relatively; Complexion is ruddy before drinking after discovery is drunk, mental attitude improver's 74 examples, dizziness, distraction, have palpitation, constipation, improver's 65 examples of breathing hard; Bad, chloasma improver's 56 examples of sleeping, 68 routine easy catching a cold persons take not flu of continuous 3 months of back.
The result shows that this product has good enhancing body immunity, improves sleep, eliminates constipation, alleviates effect irritated, weak, the distraction phenomenon; Raising the elderly resistibility, enhancing body immunity are had positive effect, and product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that clothes effect of a specified duration is better, and have no interest the whole year, and phenomenon such as ache all over obviously reduces, and physical appearance is better.
Embodiment
Following embodiment can make those skilled in the art more fully understand the present invention, but does not limit the present invention in any way.
Embodiment 1
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 2kg, Ganoderma extract 2.5kg, Shitake Mushroom P.E 1.5kg, wolfberry fruit extract 3kg, oligose 0.1kg, Sodium Caseinate 0.08kg, taurine 0.05kg, vitamins C 8g, vitamins B 1.0g.
Nutritional type yellow rice wine technical matters is summarized as follows:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 5kv/cm, and umber of pulse is 5, and treatment temp is 20 ℃, and the treatment time is 30min, is cooled to 0～4 ℃ then; Carry out supersound process then, ultrasonic frequency is 30kHz, and power is 40～45W, and the time is 15min; Filter;
4) ageing: best 3 months of ageing;
5) clarification: yellow rice wine freezing treatment 12h under-5 ℃ of conditions after the ageing, cross then and filter wine liquid (through diatomite filter), wine liquid is warming up to 35 ℃ keeps 10h, refilter (can pass through diatomite filter); Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 2 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Embodiment 2
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 0.5kg, Ganoderma extract 5kg, Shitake Mushroom P.E 0.5kg, wolfberry fruit extract 5kg, oligose 0.2kg, Sodium Caseinate 0.01kg, taurine 0.08kg, vitamins C 5g, vitamins B 1.5g.
Nutritional type yellow rice wine technical matters is summarized as follows:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 15kv/cm, and umber of pulse is 2, and treatment temp is 4 ℃, and the treatment time is 20min, is cooled to 8～10 ℃ then; Carry out supersound process then, ultrasonic frequency is 20kHz, and power is 55～60W, and the time is 5min; Filter;
4) ageing: best 18 months of ageing;
5) clarification: yellow rice wine freezing treatment 18h under-1 ℃ of condition after the ageing, cross then and filter wine liquid (through diatomite filter), wine liquid is warming up to 55 ℃ keeps 6h, refilter (through diatomite filter); Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 5 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Embodiment 3
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 5kg, Ganoderma extract 0.5g, Shitake Mushroom P.E 5kg, wolfberry fruit extract 0.5kg, oligose 0.01kg, Sodium Caseinate 0.2kg, taurine 0.02kg, vitamins C 15g, vitamins B 0.5g.
Nutritional type yellow rice wine technical matters is summarized as follows:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 10kv/cm, and umber of pulse is 3, and treatment temp is 15 ℃, and the treatment time is 25min, is cooled to 5 ℃ then; Carry out supersound process then, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Filter;
4) ageing: ageing 12 months;
5) clarification: yellow rice wine freezing treatment 15h under-5 ℃ of conditions after the ageing, cross then and filter wine liquid (through diatomite filter), wine liquid is warming up to 45 ℃ keeps 8h, refilter (through diatomite filter); Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 4 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Embodiment 4
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 5kg, Ganoderma extract 0.5g, Shitake Mushroom P.E 5kg, wolfberry fruit extract 0.5kg, fructose oligosaccharides 0.01kg, Sodium Caseinate 0.2kg, taurine 0.02kg, vitamins C 15g, vitamins B 0.5g.
Nutritional type yellow rice wine technical matters is summarized as follows:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 10kv/cm, and umber of pulse is 3, and treatment temp is 15 ℃, and the treatment time is 25min, is cooled to 5 ℃ then; Carry out supersound process then, ultrasonic frequency is 25kHz, and power is 50W, and the time is 10min; Filter;
4) ageing: ageing 6 months;
5) clarification: yellow rice wine freezing treatment 16h under-4 ℃ of conditions after the ageing, cross then and filter wine liquid (through diatomite filter), wine liquid is warming up to 50 ℃ keeps 6h, refilter (through diatomite filter); Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 3 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Embodiment 5
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 1kg, Ganoderma extract 4kg, Shitake Mushroom P.E 4kg, wolfberry fruit extract 1kg, stachyose 0.15kg, Sodium Caseinate 0.05kg, taurine 0.06kg, vitamins C 5g, vitamins B 0.5g.
Nutritional type yellow rice wine technical matters is with embodiment 1.
Embodiment 6
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 1kg, Ganoderma extract 4kg, Shitake Mushroom P.E 4kg, wolfberry fruit extract 1kg, wooden oligose 0.05kg, Sodium Caseinate 0.15kg, taurine 0.02kg, vitamins C 10g, vitamins B 1.0g.
Nutritional type yellow rice wine technical matters is with embodiment 2.
Embodiment 7
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 1.5kg, Ganoderma extract 3kg, Shitake Mushroom P.E 1.5kg, wolfberry fruit extract 1.5kg, oligomeric isomaltose 0.08kg, Sodium Caseinate 0.1kg, taurine 0.06kg, vitamins C 5g, vitamins B 0.5g;
Nutritional type yellow rice wine technical matters is with embodiment 3.
Embodiment 8
Nutritional type yellow rice wine prescription is that every 1000L yellow rice wine contains Cordyceps mycelium extract 3kg, Ganoderma extract 1.5kg, Shitake Mushroom P.E 3kg, wolfberry fruit extract 3kg, malto-oligosaccharide 0.1kg, Sodium Caseinate 0.08kg, taurine 0.02kg, vitamins C 10g, vitamins B 1.0g;
Nutritional type yellow rice wine technical matters is with embodiment 4.
Claims (4)
1. a nutritional type yellow rice wine is characterized in that prescription adds for every 1000L yellow rice wine: Cordyceps mycelium extract 0.5～5kg, Ganoderma extract 0.5～5kg, Shitake Mushroom P.E 0.5～5kg, wolfberry fruit extract 0.5～5kg, oligose 0.01～0.2kg, Sodium Caseinate 0.01～0.2kg, taurine 0.02～0.08kg, vitamins C 5～15g, vitamins B 0.5～1.5g.
2. nutritional type yellow rice wine according to claim 1 is characterized in that prescription adds for every 1000L yellow rice wine: Cordyceps mycelium extract 1～4kg, Ganoderma extract 1～4kg, Shitake Mushroom P.E 1～4kg, wolfberry fruit extract 1～4kg, oligose 0.05～0.15kg, Sodium Caseinate 0.05～0.15kg, taurine 0.02～0.06kg, vitamins C 5～10g, vitamins B 0.5～1.0g.
3. nutritional type yellow rice wine according to claim 1 is characterized in that prescription adds for every 1000L yellow rice wine: Cordyceps mycelium extract 1.5～3kg, Ganoderma extract 1.5～3kg, Shitake Mushroom P.E 1.5～3kg, wolfberry fruit extract 1.5～3kg, oligose 0.08～0.1kg, Sodium Caseinate 0.08～0.1kg, taurine 0.02～0.06kg, vitamins C 5～10g, vitamins B 0.5～1.0g.
4. nutritional type yellow wine production technology is characterized in that technology is:
1) gets the raw materials ready: prepare yellow rice wine, Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B by prescription;
Said nutritional type yellow rice wine prescription is that every 1000L yellow rice wine adds: Cordyceps mycelium extract 0.5～5kg, Ganoderma extract 0.5～5kg, Shitake Mushroom P.E 0.5～5kg, wolfberry fruit extract 0.5～5kg, oligose 0.01～0.2kg, Sodium Caseinate 0.01～0.2kg, taurine 0.02～0.08kg, vitamins C 5～15g, vitamins B 0.5～1.5g;
2) batching: dissolve Cordyceps mycelium extract, Ganoderma extract, Shitake Mushroom P.E, wolfberry fruit extract, oligose, Sodium Caseinate, taurine, vitamins C, vitamins B respectively with yellow rice wine; Make proportion liquid; Each proportion liquid is added respectively in the yellow rice wine, stir, filter;
3) slaking: feed the high-voltage pulse electricity in the yellow rice wine to above-mentioned the allotment, its strength of electric field is 5～15kv/cm, and umber of pulse is 2～5, and treatment temp is 4～20 ℃, and the treatment time is 20～30min, is cooled to 0～10 ℃ then; Carry out supersound process then, ultrasonic frequency is 20～30kHz, and power is 40～60W, and the time is 5～15min; Filter;
4) ageing: 3～18 months ageing time; .
5) clarification: yellow rice wine freezing treatment 12～18h under-5～-1 ℃ of conditions after the ageing, cross then and filter wine liquid, wine liquid is warming up to 35～55 ℃ keeps 6～10h, refilter; Obtain wine liquid continue freezing under these conditions, filter, heat up, refilter, so repeated treatments is 2～5 times, at last highly clarifying yellow rice wine;
6) can; Sterilization; Packing promptly gets the nutritional type yellow rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110192848A CN102277287B (en) | 2011-07-07 | 2011-07-07 | Nutritional yellow wine and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110192848A CN102277287B (en) | 2011-07-07 | 2011-07-07 | Nutritional yellow wine and production technology thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102277287A CN102277287A (en) | 2011-12-14 |
| CN102277287B true CN102277287B (en) | 2012-09-26 |
Family
ID=45103022
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110192848A Expired - Fee Related CN102277287B (en) | 2011-07-07 | 2011-07-07 | Nutritional yellow wine and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102277287B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103789183A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Method for preventing medicinal wine from precipitation |
| CN103421655A (en) * | 2013-08-17 | 2013-12-04 | 刘润成 | Cordyceps militaris juice wine and production method thereof |
| CN104531432B (en) * | 2014-12-10 | 2017-08-08 | 惠州学院 | A kind of impulse electric field aids in supercritical CO2The method of the reinforced Eaux-De-Vie of fluid production |
| CN104845795B (en) * | 2015-04-03 | 2017-07-21 | 苏州葛家坞生物科技有限公司 | A kind of preparation method of ganoderma lucidum yellow rice wine |
| CN106350373A (en) * | 2016-10-12 | 2017-01-25 | 昆明理工大学 | Yellow wine and manufacturing method thereof |
| CN106754030A (en) * | 2016-12-20 | 2017-05-31 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of brewage process of auxotype glutinous rice sealed wine |
| CN109181969A (en) * | 2018-11-26 | 2019-01-11 | 南通橘杏生物技术有限公司 | A kind of pungent yellow rice wine and production method |
| CN109609329A (en) * | 2019-02-12 | 2019-04-12 | 冯张法 | A kind of new resources yellow rice wine and preparation method thereof |
| CN116694423A (en) * | 2023-07-13 | 2023-09-05 | 会稽山绍兴酒股份有限公司 | Manufacturing method of pure aged yellow wine |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241628A (en) * | 1999-07-05 | 2000-01-19 | 上海冠生园华光酿酒药业有限公司 | Nutritive yellow wine (Hejiu) and its preparation |
| CN1584005A (en) * | 2004-06-10 | 2005-02-23 | 刘长印 | Cordyceps sinensis wine with white wild fruit |
| CN101314752A (en) * | 2008-07-14 | 2008-12-03 | 浙江致中和酒业有限责任公司 | Cortex acanthopanacis mild health care yellow rice wine and preparation thereof |
| CN101433668A (en) * | 2007-11-15 | 2009-05-20 | 姜鹏 | Prescription of wine for beauty treatment and face nursing and production method |
| CN101760374A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Wolfberry fruit yellow wine production technology |
| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
-
2011
- 2011-07-07 CN CN201110192848A patent/CN102277287B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241628A (en) * | 1999-07-05 | 2000-01-19 | 上海冠生园华光酿酒药业有限公司 | Nutritive yellow wine (Hejiu) and its preparation |
| CN1584005A (en) * | 2004-06-10 | 2005-02-23 | 刘长印 | Cordyceps sinensis wine with white wild fruit |
| CN101433668A (en) * | 2007-11-15 | 2009-05-20 | 姜鹏 | Prescription of wine for beauty treatment and face nursing and production method |
| CN101314752A (en) * | 2008-07-14 | 2008-12-03 | 浙江致中和酒业有限责任公司 | Cortex acanthopanacis mild health care yellow rice wine and preparation thereof |
| CN101760374A (en) * | 2008-12-01 | 2010-06-30 | 何钦祥 | Wolfberry fruit yellow wine production technology |
| CN102108327A (en) * | 2010-09-30 | 2011-06-29 | 山西悦卜林创业投资有限公司 | Date wine |
Non-Patent Citations (1)
| Title |
|---|
| 徐呈祥.积极开发黄酒新产品，努力调整产品结构.《酿酒》.1996,(第06期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102277287A (en) | 2011-12-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102277287B (en) | Nutritional yellow wine and production technology thereof | |
| CN103766451B (en) | Kudzu residue crisp biscuit and preparation method thereof | |
| CN102919819B (en) | Tomato chili sauce and preparation method thereof | |
| CN101904375B (en) | Female health-care beverage | |
| CN102919820B (en) | Tomato chili sauce and preparation method thereof | |
| CN107347958A (en) | A kind of quinoa biscuit | |
| CN103976023A (en) | Okra yogurt beverage and preparation method thereof | |
| CN100577017C (en) | Highly nourishing health care flour | |
| CN104839698A (en) | Cardiovascular disease non-total nutrient formula food | |
| CN105341300A (en) | Health-care candies suitable for children to eat | |
| KR100414953B1 (en) | The process of making Korean herb medicine kimchi for costitutional group | |
| CN103750311A (en) | Walnut/red date buccal tablet | |
| CN101675800B (en) | A nourishing paste for postpartum women and preparation method | |
| CN102919821B (en) | Chilli sauce with tomato and preparation method thereof | |
| CN105176773A (en) | Pumpkin wine capable of adjusting blood glucose and making method thereof | |
| CN104431716A (en) | Lotus seed and jujube contained nutritious porridge and preparation method | |
| CN108991498A (en) | Ferment and preparation method thereof | |
| CN101455332B (en) | Edible fungus composition capable of preventing and controlling disease | |
| CN107307035A (en) | A kind of okra biscuit and preparation method thereof | |
| CN103461415A (en) | Mud snail bread and processing method thereof | |
| CN105011047A (en) | Breakfast cake for children and preparation method thereof | |
| CN106135525A (en) | A kind of pink tea of bag complex and preparation method thereof | |
| CN104996953A (en) | A hot pot seasoning | |
| CN104430874A (en) | Calcium-fortified yoghourt capable of tonifying qi, replenishing blood and moistening lung and preparation method of yoghourt | |
| CN109645290A (en) | It is a kind of to improve solid beverage of hypertension symptom and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120926 Termination date: 20140707 |
|
| EXPY | Termination of patent right or utility model |