CN102899230B - Chinese yam yellow rice wine and preparation process thereof - Google Patents

Abstract

The invention relates to a Chinese yam yellow rice wine which is prepared by blending a yellow rice wine and a Chinese yam extraction wine according to a volume ratio of 20-60: 80-40. The yellow rice wine is prepared from the raw materials consisting of 4 to 6 parts of rice, 1 to 2 parts of wheat koji, 2 to 4 parts of sour slurry, 4 to 6 parts of water and the like through the steps of rice soaking, rice steaming, diastatic fermentation, pressing and ageing. The Chinese yam extraction wine is prepared by carrying out cleaning, peeling, color protection, stewing and fragmentation on fresh Chinese yam, then carrying out extraction with liquor aged for more than 2 years for 25 to 35 d, carrying out pressing and carrying out ageing for half a year. According to the invention, active components in Chinese yam are utmostly extracted and reserved; the brewed Chinese yam yellow rice wine has comprehensive nutrient composition, a high nutritive value, full and harmonious taste and the functions of invigorating spleen, nourishing stomach, tonifying qi of lung and kidney; when frequently drunk, the Chinese yam yellow rice wine enables physiological functions of a human body to be recovered, enhances immunity of the human body, delays aging and prolongs a life span.

Description

RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof

Technical field

The present invention relates to a kind of brewing technical field, be specifically related to a kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof.

Background technology

Chinese rice wine is a kind of very outstanding alcoholic drink, one of the ，Shi with a long history world three great Gu wine, it integrates enjoys, keeps healthy and minuent, has the functions such as culinary art and health care, adds the history culture inside information that it is long, be described as " next is exhausted in sky ", " hat of east famous brand of wine ".Yellow rice wine, because it can help blood circulation, enhances metabolism, and has blood-enriching face-nourishing simultaneously, the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals etc. act as south China consumers in general and like.Current, along with the enhancing of the fast development of China's economy, the raising of people's living standard and health perception, consumers in general are to the own mode transition from hobby property to amusement and appreciation of drinks consumption.Like height, have a liking for strong and ask the bad drinking customs of stimulation day by day by people, to be abandoned, and the new drinking concept of advocating health, nutrition, safety and health care constantly promotes.In view of the transformation of this idea, nutritional yellow wine is as the brewing wine of minuent, nutrition, safety and health care, and it had both met the trend of international drinks consumption, had complied with again the drinks developing direction of national promotion.

RHIIZOMA DIOSCOREAE from Henan of China have the title of " bosom ginseng ", is deeply subject to domestic and international people's popular welcome.Especially the RHIIZOMA DIOSCOREAE from Henan of China feature that also medicine is also eaten, temperature compensation and not rapid, often food and not stagnant characteristic ，Bei successive dynasties the world of medicine regards as supreme tonic.< < Compendium of Materia Medica > > day its be: " kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit fur ".According to pertinent data, show, the southern area such as the Guangzhou of China, Fujian and Hong Kong, Macao, Taiwan was continuous ascendant trend to the demand of RHIIZOMA DIOSCOREAE from Henan of China in recent years, will become the indispensable good merchantable brand of people's daily life and presenting friends through the RHIIZOMA DIOSCOREAE from Henan of China product of deep processing.

And how the benefit of RHIIZOMA DIOSCOREAE from Henan of China and yellow rice wine is combined, preparing a kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine is an innovation of wine field, is also a problem of needing solution badly simultaneously.A kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof are disclosed in Chinese patent literature CN 102321512A, it is that brewing materials has increased RHIIZOMA DIOSCOREAE from Henan of China in traditional yellow rice wine, yet in the method, also have obvious defect: the nutritive ingredient of RHIIZOMA DIOSCOREAE from Henan of China and activeconstituents are comparatively serious in fermentation stage loss, be difficult to all enter into wine body, its healthy nutritive value has been beaten great discount.

Summary of the invention

The technical problem to be solved in the present invention is to provide the RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine that a kind of function of the gas with strengthening spleen and nourishing stomach, tonifying lung kidney and comprehensive nutrition, mouthfeel are plentiful, coordinate, and discloses its preparation method.

For solving the problems of the technologies described above, the technical solution used in the present invention is:

By yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine, by the volume ratio of 20～60:80～40, blend into RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, in weight part, described yellow rice wine be by following raw material through rice dipping, steamed rice, diastatic fermentation, squeezing, ageing step and make: 4～6 parts, rice, 1～2 part of wheat koji, 2～4 parts, wintercherry water, 4～6 parts, water; Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Get fresh RHIIZOMA DIOSCOREAE from Henan of China and clean, remove the peel, protect after look, boiling, fragmentation, the white wine above with ageing 2 years carries out lixiviate (wine and Chinese yam weight ratio are 3～5:1) 25～35 days, and squeezing is ageing half a year afterwards.

Described wintercherry water, also be rice dipping pulp-water or rice milk, be the by product producing in rice wine production rice dipping process, by people, be considered as " tankage " always, but it can offer the abundant flavor precursors of yellow rice wine and wind is hidden composition, as materials such as protein, polypeptide, amino acid, nucleic acid, lactic acid, acetic acid, propionic acid, succsinic acid, di-acetyl, ester classes.

Described white wine is bosom side white wine.

The preparation technology of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, except getting the raw materials ready by above-mentioned raw materials proportioning, further comprising the steps of:

(1) rice dipping, steamed rice: rice is cleaned and removed after impurity, soak, water covers rice 8～16cm, under 20 ℃～25 ℃ water temperatures, soaks 48～72h, require the grain of rice to suction moisture, hand rubbing powdered, interior without sandwich, after immersion, leach grain of rice steamed rice, with thoroughly well cooked but not mushy, loose, do not stick with paste, interior without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water that leaches standby (as can be in lower step by aforementioned ratio direct reuse);

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme and wintercherry water, carry out diastatic fermentation, at 28～32 ℃, primary fermentation is 30 days, fill with after altar at 18～25 ℃ secondary fermentation 45～60 days, the consumption of described yeast, saccharifying enzyme accounts for respectively 0.13～0.18%, 0.15～0.2% of total raw material weight again;

(3) through squeezing, sterilization, Guan Tan, ageing, after 1～2 year, obtain yellow rice wine.

The present invention has actively useful effect:

1. the function with the gas of strengthening spleen and nourishing stomach, tonifying lung kidney, often drinks and can recover body physiological function, strengthen body immunity, delay senility, and promotes longevity;

2. the various active composition of RHIIZOMA DIOSCOREAE from Henan of China can be extracted and retain to technique of the present invention to greatest extent, reduces it and run off, and the yellow rice wine brewing not only nutritive ingredient is comprehensive, and nutritive value is high, and sense organ and physical and chemical index that it is main are as follows:

Outward appearance: light yellow, limpid transparent glossy;

Fragrance: there is the distinctive fragrance of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine;

Taste: mellow, tasty and refreshing, smooth silk floss is suitable, wine body mouthfeel is coordinated plentiful;

Style: the typical style with RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine

Physical and chemical index: total reducing sugar 118.3～56.4g/L; Non-sugar solidity >=14.2g/L; Alcoholic strength 9～18%vol; Total acid 2.8～7.9g/L; Amino-acid nitrogen >=0.42g/L.

Embodiment

Below in conjunction with specific embodiment, further set forth the present invention.In following embodiment, related raw material is commercially available conventional raw material if no special instructions, and related processing method if no special instructions, is ordinary method.

1 one kinds of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine of embodiment, to blend and form by the volume ratio of 40:60 by yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine, described yellow rice wine be by following raw material through rice dipping, steamed rice, diastatic fermentation, squeezing, ageing step and make: 5 parts, rice, 2 parts of wheat kojis, 3 parts, wintercherry water, 5 parts, water, concrete steps are as follows:

(1) rice dipping, steamed rice: rice is cleaned and removed after impurity, soak, water covers rice 10cm, under 20 ℃～25 ℃ water temperatures, soak 48～72h, after immersion, leach grain of rice steamed rice, with thoroughly well cooked but not mushy, loose, do not stick with paste, interior without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water leaching is standby;

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme (yeast: 0.15%, saccharifying enzyme: 0.18% and wintercherry water, at 28 ℃, primary fermentation is 30 days, fills with after altar at 20 ℃ secondary fermentation 50 days again;

(3) through squeezing, sterilization, Guan Tan, ageing, after 2 years, obtain yellow rice wine.

Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Getting fresh RHIIZOMA DIOSCOREAE from Henan of China cleans, removes the peel, protects after look, boiling, fragmentation, with 2 years above bosom side white wine of ageing, (be continuous soft type white wine, the production and sales of Henan poly-rare distillate Co., Ltd., Factory) the weight ratio lixiviate 30 days of meat dishes to go with liquor: RHIIZOMA DIOSCOREAE from Henan of China=4:1, ageing half a year after squeezing.

Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.

Claims (1)

1. a RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, to blend and form by the volume ratio of 20～60:80～40 by yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine, it is characterized in that, in weight part, described yellow rice wine be by following raw material through rice dipping, steamed rice, diastatic fermentation, squeezing, ageing step and make: 4～6 parts, rice, 1～2 part of wheat koji, 2～4 parts, wintercherry water, 4～6 parts, water; Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Get fresh RHIIZOMA DIOSCOREAE from Henan of China and clean, remove the peel, protect after look, boiling, fragmentation, with the above white wine meat dishes to go with liquor of ageing 2 years: the weight ratio lixiviate of RHIIZOMA DIOSCOREAE from Henan of China=3～5:1 25～35 days, ageing half a year after squeezing; Described white wine is bosom side white wine;

The preparation technology of described yellow rice wine, comprises by above-mentioned proportioning raw materials and getting the raw materials ready, further comprising the steps of:

(1) rice dipping, steamed rice: rice is cleaned and removed after impurity, soak, water covers rice 8～16cm, under 20 ℃～25 ℃ water temperatures, soak 48～72h, after immersion, leach grain of rice boiling, thoroughly well cooked but not mushy, loosely not sticking with paste, intragranular is without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water leaching is standby;

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme and wintercherry water, at 28～32 ℃, primary fermentation is 30 days, fill with after altar at 18～25 ℃ secondary fermentation 45～60 days, the consumption of described yeast, saccharifying enzyme accounts for respectively 0.13～0.18%, 0.15～0.20% of total raw material weight again;

(3) through squeezing, sterilization, Guan Tan, ageing, after 1～2 year, obtain yellow rice wine.