CN102634432A - Desert cistanche and black rice health maintenance wine and production method thereof - Google Patents
Desert cistanche and black rice health maintenance wine and production method thereof Download PDFInfo
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- CN102634432A CN102634432A CN201210122642XA CN201210122642A CN102634432A CN 102634432 A CN102634432 A CN 102634432A CN 201210122642X A CN201210122642X A CN 201210122642XA CN 201210122642 A CN201210122642 A CN 201210122642A CN 102634432 A CN102634432 A CN 102634432A
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Abstract
The invention discloses desert cistanche and black rice health maintenance wine and a production method thereof. The production method comprises the following steps of: cooking black rice, processing and crushing desert cistanche, astragalus root, Chinese angelica and dogwood, blending 700 parts by weight of cooked black rice, 15 to 20 parts by weight of desert cistanche, 8 to 10 parts by weight of astragalus root, 18 to 23 parts by weight of Chinese angelica, 7 to 10 parts by weight of dogwood, 22 to 28 parts by weight of wheat koji, 0.8 to 1.2 parts by weight of sweet koji and 0.8 to 1.2 parts by weight of yeast for yellow wine, fermenting in a cylinder, pouring into a tank for storing and ageing, squeezing, decocting to obtain base wine, and blending quantitative base wine and syrup in an amount which is 0.8 to 1.2 times weight of the base wine to obtain finished wine. Echinacoside and acteoside in the desert cistanche are fully dissolved into beverage, so that the nutritional value of the black rice wine is improved, and the wine belongs to a high-grade nourishing beverage. If the beverage is frequently drunk, the immunity of the body can be improved, and hardening of heart and blood vessels is prevented; and the health maintenance wine also has the efficacies of resisting tumors, regulating endocrine, nourishing yin and tonifying yang, assisting digestion, dredging intestines and defecating, enhancing radiation resistance, resisting senility and the like.
Description
Technical field
The present invention relates to a kind of wine and working method thereof, particularly a kind of health wine and working method thereof of nutritious tonifying type.
Background technology
Existing black rice wine is to be main raw material with the black rice; Utilize traditional yellow rice wine brewing process to produce and get; Black rice wine contains than the more amino acid of traditional yellow rice wine, VITAMINs; Also containing trace elements such as chlorophyll, cyanidin(e), Serlabo, cardiotonic glycoside and selenium, zinc, copper, is the higher yellow rice wine type beverage of a kind of nutritive value; Desert cistanche is a kind of famous and precious Chinese medicinal materials, have the good reputation of " desert genseng ", and it is sweet and warm in nature; Salty and matter profit, it is not dry to have a yang-tonifying, and the logical kidney yang kidney tonifying of temperature is empty; Tonifying yin is oiliness, the characteristics that the logical abdomen of ease constipation treats constipation, and desert cistanche is used as medicine long-standing; The practice that among the people also useful desert cistanche is steep in wine, being about to be positioned over after desert cistanche is cut into slices to soak in the liquor after tens of days becomes a kind of chartreuse.Though black rice wine and cistanche medicinal liquor respectively have advantage, people can not drink these two kinds of drinks usually simultaneously, even drink simultaneously, both effects can not be simple stacks yet.Up to now, also having no talent with desert cistanche and black rice is that mixing raw material brews a kind of tonic wine.
Summary of the invention
The objective of the invention is to disclose a kind of desert cistanche black rice health wine and working method thereof, desert cistanche and black rice are mixed brewage into that a kind of nutritive value is higher, the better health wine of tonic effect through the inventive method.
The technical scheme that realizes above-mentioned purpose is: a kind of working method of desert cistanche black rice health wine, undertaken by following steps in sequence,
1. raw material is prepared
Black rice, desert cistanche, yellow Stilbene, Radix Angelicae Sinensis, skunk bush, koji, wheat koji, yeast, Xylitol;
2. raw material is handled
2.1 black rice is handled
2.1.1 black rice is eluriated clean, soak 12h earlier with normal-temperature water, reach 30 ± 3% with 40～50 ℃ of warm water soaking 13h to the water regain of black rice grain again, drain,
Feed steam with the extremely soft outer gentle slaking black rice of black rice boiling gelatinization 2.1.2 put into steam cooker, the grain of rice is flexible, does not have caking, and water pouring meal is cooled to 26～35 ℃ then, and is subsequent use;
2.2 desert cistanche, the Radix Astragali, Radix Angelicae Sinensis, skunk bush are concocted and pre-treatment
2.2.1 desert cistanche, the Radix Astragali, Radix Angelicae Sinensis, skunk bush are concocted by the regulation of one one of 2010 editions Chinese Pharmacopoeia respectively, and be ground into 60～120 purpose particles, subsequent use,
2.2.2 the desert cistanche after will concocting is with 45～60 ℃ of hot-water soak 3h of 2 times of amounts, filter is done, and is subsequent use;
2.3 syrup preparation
Xylitol is mixed with the weight ratio of purifying waste water by 1: 1, and fully stir, dissolving, heat simultaneously to 95 ℃, and be incubated 40 minutes and carry out germicidal treatment, then be cooled to 25～15 ℃, subsequent use;
3. rub up, add song
Get above-mentioned subsequent use material and distiller's yeast, mix according to the following number of weight ratio: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine is with yeast=700: 15～20: 8～10: 18～23: 7～10: 22～28: 0.8～1.2: 0.8～1.2;
4. the cylinder that falls fermentation
Mix evenly back control article temperature is realized the co-fermentation of black rice and desert cistanche at 26 ℃～30 ℃, and the fate that ferments is 6～7 days, during the acidity pH value 4.5～5.0 of adjusting beer;
5. tank switching after-ripening
When treating that clear liquor appears in a jar face, pour in the ferment jar of back and carry out secondary fermentation, the fermentation fate is 35～40 days, during control article temperature below 15 ℃, make fragrance matter saturated, contamination precipitation, clear liquor appears in a jar face;
6. squeeze, fry in shallow oil wine
Use the squeezing machine press filtration, wine liquid is separated with vinasse, the wine liquid pump is gone into to fry in shallow oil the wine jar through 75 ℃ of sterilizations, to be cooledly import that the back storage is aging once more in the storage wine jar after 25 ℃ again, after-filtration became dress to be basic wine in about 6 months, and basic wine wine degree is 12 °～15 °;
7. finished wine production
Get quantitative basic wine, add 0.8～1.2 times of amount syrup and blend into finished wine.
Said wheat koji is produced as follows, is about to that pure wheat groat is broken to roll into 3～5, turns down to spray 0.25 times of water; Then it is jammed on into brick type substratum, " article " graphemic code is placed in the bent room, controlled temperature; Be warming up to 40 ℃～45 ℃ gradually by 25 ℃ in 3～5 days, slowly be cooled to normal temperature immediately, the tough and tensile one-tenth piece of wheat koji after about 20 days; Then it is put by " well " character code, air seasoning to water cut is 15～18%, and warehouse-in stores for future use.
Said koji is commercially available " Angel " board koji, and product standard number is Q/YB.j02.02.
Said yellow rice wine special yeast is commercially available " Angel " board yellow rice wine special-purpose " highly active dry yeast ", and product standard number is Q/YB.j02.07.
Said Xylitol is commercially available " upper elixir field " board Xylitol.
In the above-mentioned steps 3, preferred material mix ratio of weight and number is: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine is with yeast=700: 17～19: 9～10: 20～22: 7～10: 23～26: 0.9～1.1: 0.9～1.1.
In the above-mentioned steps 3, more preferred material mix ratio of weight and number is: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine was with yeast=700: 18: 9: 22: 9: 25: 1: 1.
Desert cistanche black rice health wine makes according to the method described above.
The present invention with desert cistanche and black rice as mixing raw material; Through synchronous fermentation; Making in the desert cistanche has the composition, particularly echinacoside of fine healthcare effect and ergot sterioside fully to dissolve in the beverage to human body, has improved the nutritive value of black rice wine; Mineral substance such as contained amino acid, Gelucystine, VITAMINs, cyanidin(e), Serlabo, cardiotonic glycoside and selenium, zinc, copper is 2～3 times of common yellow rice wine in the beverage, belongs to a kind of high-grade tonic beverage.But Chang Yinben article enhance immunity power prevents cardiovascula arteriosclerosis, and that these article also have is antitumor, endocrine regulation, nourishing and strengthening vital, aid digestion, logical intestines defecation, strengthen radioprotective power, the anti-ageing effect of waiting for a long time.
Embodiment
Below in conjunction with embodiment the present invention is described further.
Instance 1
A kind of working method of desert cistanche black rice health wine, undertaken by following steps in sequence:
1. take by weighing black rice 500kg and eluriate clean back, use 40～50 ℃ of warm water soaking temperature 13 hours again, change water twice midway, when grain of rice water regain reaches 30%, drain with normal temperature bubble 12 hours;
2. black rice is put into steam cooker and feed steam, when steam penetrates the black rice laminar surface comprehensively, water on its surface and to spill an amount of 80 ℃ hot water its boiling gelatinization; Continuation boiling gelatinization is half a hour approximately; Make black rice soft outer gentle ripe meal in becoming, the grain of rice is flexible, and ripe meal does not have caking; Use then: water drenches meal and is cooled to 26～35 ℃, and is subsequent use;
3. desert cistanche, the Radix Astragali, Radix Angelicae Sinensis are concocted by specified requirement of 2010 editions Chinese Pharmacopoeias respectively, and be ground into 60～120 order particles, subsequent use;
4. get the desert cistanche 18.32kg after the process of preparing Chinese medicine, with 45～60 ℃ of hot-water soaks 3 hours, filter is done, and was subsequent use;
5. " Angel " board koji 1kg that to take by weighing the above-mentioned subsequent use ripe meal 700kg of black rice, desert cistanche 18.32kg and Radix Astragali 10kg, Radix Angelicae Sinensis 15kg, skunk bush 10Kg, wheat koji 25kg, n be Q/YB.j02.02, the special-purpose highly active dry yeast 1kg of " Angel " board yellow rice wine that n is Q/YB.j02.07; Stir; The article temperature control is at 26～30 ℃, co-fermentation 6～7 days.
Mix evenly back control article temperature accomplish the co-fermentation of black rice and desert cistanche at 26 ℃～30 ℃, the fate that ferments is 6～7 days, during the acidity pH value 4.5～5.0 of adjusting beer;
7. when treating that clear liquor appears in a jar face, pour in the ferment jar of back and carry out secondary fermentation, the fermentation fate is 38 days, during control article temperature below 15 ℃, make fragrance matter saturated, contamination precipitation, clear liquor appears in a jar face;
8. use the squeezing machine press filtration, wine liquid is separated with vinasse, the wine liquid pump is gone into to fry in shallow oil the wine jar through 75 ℃ of sterilizations, to be cooledly import that the back storage is aging once more in the storage wine jar after 25 ℃ again, be basic wine after 6 months, basic wine wine degree is 12 °～15 °;
9. get quantitatively commercially available " upper elixir field " board Xylitol, add the dissolving of purifying waste water of 1 times of amount, heat, be incubated and carry out germicidal treatment after 40 minutes, be cooled to 25～15 ℃ then and be syrup to 95 ℃, subsequent use;
9. get quantitative basic wine, add 1 times of amount syrup and blend, be finished wine through filtration, check, bottled, capping, pasteurize, decals, vanning, warehouse-in.
Originally the wheat koji that is the use in the instance can be commercially available wheat koji, the wheat koji of preferably producing by method described in the technical scheme of the present invention.
Instance 2
Produce the step of desert cistanche black rice health wine and all undertaken by embodiment 1, wherein the amount of getting of the ripe meal of black rice is 1540kg in the step 5; The amount of getting of desert cistanche is 40kg in the step 4; The amount of getting of the Radix Astragali is 21kg in the step 5, and the amount of getting of Radix Angelicae Sinensis is 46kg, and the amount of getting of skunk bush 21Kg, wheat koji is 53kg, and the amount of getting of koji is 1.8kg, and the zymic amount of getting is 1.9kg; Add syrupy amount in the step 9 and be 0.9 times of basic wine.
Claims (7)
1. the working method of a desert cistanche black rice health wine is characterized in that: undertaken by following steps in sequence
(1) raw material is prepared
Black rice, desert cistanche, yellow Stilbene, Radix Angelicae Sinensis, skunk bush, koji, wheat koji, yeast, Xylitol;
(2) raw material is handled
(2.1) black rice is handled
(2.1.1) black rice is eluriated clean, is soaked 12h earlier, reach 30 ± 3% with 40～50 ℃ of warm water soaking 13h to the water regain of black rice grain again, drain with normal-temperature water,
(2.1.2) put into steam cooker and feed steam with the extremely soft outer gentle slaking black rice of black rice boiling gelatinization, the grain of rice is flexible, and ripe meal does not have caking, drenches meal with cold water then and is cooled to 26～35 ℃, and is subsequent use;
(2.2) desert cistanche, the Radix Astragali, Radix Angelicae Sinensis, skunk bush are concocted and pre-treatment
(2.2.1) desert cistanche, the Radix Astragali, Radix Angelicae Sinensis, skunk bush are concocted by the regulation of one one of 2010 editions Chinese Pharmacopoeia respectively, and be ground into 60～120 purpose particles, subsequent use,
(2.2.2) desert cistanche after will concocting is with 45～60 ℃ of hot-water soak 3h of 2 times of amounts, and filter is done, and is subsequent use;
(2.3) syrup preparation
Xylitol is mixed with the weight ratio of purifying waste water by 1: 1, and fully stir, dissolving, heat simultaneously to 95 ℃, and be incubated 40 minutes and carry out germicidal treatment, then be cooled to 25～15 ℃, subsequent use;
(3) rub up, add song
Get above-mentioned subsequent use material and distiller's yeast, mix according to the following number of weight ratio: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine is with yeast=700: 15～20: 8～10: 18～23: 7～10: 22～28: 0.8～1.2: 0.8～1.2;
(4) fall cylinder fermentation
Mix evenly back control article temperature is realized the co-fermentation of black rice and desert cistanche at 26 ℃～30 ℃, and the fate that ferments is 6～7 days, during the acidity pH value 4.5～5.0 of adjusting beer;
(5) tank switching after-ripening
When treating that clear liquor appears in a jar face, pour in the ferment jar of back and carry out secondary fermentation, the fermentation fate is 28 days, during control article temperature below 15 ℃, make fragrance matter saturated, contamination precipitation, clear liquor appears in a jar face;
(6) squeeze, fry in shallow oil wine
Use the squeezing machine press filtration, wine liquid is separated with vinasse, the wine liquid pump is gone into to fry in shallow oil the wine jar through 75 ℃ of sterilizations, to be cooledly import that the back storage is aging once more in the storage wine jar after 25 ℃ again, after-filtration became dress to be basic wine in about 6 months, and basic wine wine degree is 12 °～15 °;
(7) finished wine production
Get quantitative basic wine, add 0.8～1.2 times of amount syrup and blend into finished wine.
2. according to the working method of the described desert cistanche black rice of claim 1 health wine, it is characterized in that: said wheat koji, produce as follows; Be about to that pure wheat groat is broken to roll into 3～5, turn down and spray 0.25 times of water, then it is jammed on into brick type substratum; " article " graphemic code is placed in the bent room, and controlled temperature is warming up to 40 ℃～45 ℃ by 25 ℃ in 3～5 days gradually; Slowly be cooled to normal temperature immediately; The tough and tensile one-tenth piece of wheat koji after about 20 days is put it then by " well " character code, air seasoning to water cut is 15～18%.
3. according to the working method of the described desert cistanche black rice of claim 1 health wine, it is characterized in that: said koji is commercially available " Angel " board koji.
4. according to the working method of the described desert cistanche black rice of claim 1 health wine, it is characterized in that: said yellow rice wine special yeast is commercially available " Angel " board highly active dry yeast.
5. according to the working method of the described desert cistanche black rice of claim 1 health wine; It is characterized in that: in the said step (3), material mix ratio of weight and number is: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine is with yeast=700: 17～19: 9～10: 20～22: 7～10: 23～26: 0.9～1.1: 0.9～1.1.
6. according to the working method of the described desert cistanche black rice of claim 1 health wine; It is characterized in that: in the said step (3), material mix ratio of weight and number is: slaking black rice: desert cistanche: the Radix Astragali: Radix Angelicae Sinensis: skunk bush: wheat koji: koji: yellow rice wine was with yeast=700: 18: 9: 22: 9: 25: 1: 1.
7. a desert cistanche black rice health wine is characterized in that: make according to the said method of claim 1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695248A (en) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | Health-care medicinal wine containing traditional Chinese medicine liquid |
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286337A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Health-care red koji wine and production process thereof |
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2012
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102286337A (en) * | 2011-08-30 | 2011-12-21 | 苏州市新同里红酒业有限公司 | Health-care red koji wine and production process thereof |
Non-Patent Citations (2)
| Title |
|---|
| 李魁等: "黑米保健稠酒的研究", 《中国酿造》, no. 4, 30 April 1998 (1998-04-30), pages 20 - 22 * |
| 陈永强: "黑米保健酒生产工艺的研究", 《彭城大学学报》, vol. 12, no. 3, 30 September 1997 (1997-09-30), pages 17 - 19 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103695248A (en) * | 2013-12-27 | 2014-04-02 | 浙江农林大学天目学院 | Health-care medicinal wine containing traditional Chinese medicine liquid |
| CN106544228A (en) * | 2016-12-20 | 2017-03-29 | 潜山县天柱山糯米封缸酒业有限公司 | A kind of preparation technology of Fructus Corni sticky rice wine |
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| CN102634432B (en) | 2013-06-05 |
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