CN103224861A - Chinese yam and coffee flavored rice wine and preparation method thereof - Google Patents
Chinese yam and coffee flavored rice wine and preparation method thereof Download PDFInfo
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- CN103224861A CN103224861A CN2013101068280A CN201310106828A CN103224861A CN 103224861 A CN103224861 A CN 103224861A CN 2013101068280 A CN2013101068280 A CN 2013101068280A CN 201310106828 A CN201310106828 A CN 201310106828A CN 103224861 A CN103224861 A CN 103224861A
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Abstract
The invention discloses Chinese yam and coffee flavored rice wine which is composed of the following raw materials, by weight, 97-100 parts of rice, 7-11 parts of Chinese yam, 7-10 parts of jumble bead powder, 4-6 parts of ground coffee, 3-4 parts of purple perilla leaves, 1-2 parts of broad bean leaves, 1-2 parts of roselle, 1-2 parts of sunflower discs, 1-2 parts of costus roots, 2-3 parts of straight ladybell roots, 2-3 parts of polygonatum odoratum, 3-4 parts of lotus leaves, 0.6-0.8 part of citric acid and 10-13 parts of wine cubes. The Chinese yam and coffee flavored rice wine makes a breakthrough in tastes of traditional rice wine, is sweet and mellow in fragrance, and, has high health care value, wherein the Chinese yam has the effects of tonifying the spleen, nourishing the stomach, promoting the secretion of saliva or body fluid, being beneficial to the lungs, tonifying the kidneys and arresting seminal emission. The Chinese yam and coffee flavored rice wine has the effects of clearing heat, beautifying, delaying senescence and the like and being beneficial to human health.
Description
Technical field
The present invention relates generally to a kind of rice wine, relates in particular to a kind of Chinese yam coffee flavor rice wine and preparation method thereof.
Background technology
Coffee can reduce the probability of Alzheimer and senile dementia.Coffee also can reduce the probability of parkinsonism.Coffee can improve the memory capability and the IQ of short-term.Coffee also can reduce the probability of diabetes.Coffee can reduce the probability of liver cirrhosis and heart disease.Tannic acid in the coffee can reduce the ability that food causes carious tooth.Coffee is because its unique fragrance and mouthfeel enjoy and pursue, but it is still more rare to make the precedent of various daily breads with coffee.
Summary of the invention
The object of the invention just provides a kind of Chinese yam coffee flavor rice wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Chinese yam coffee flavor rice wine, it is made up of the raw material of following weight parts:
Rice 97-100, Chinese yam 7-11, red bean powder 7-10, coffee powder 4-6, Perilla Leaf 3-4, leaf of Broadbean 1-2, Roselle Calyx 1-2, floral disc of sunflower into 1-2, banksia rose 1-2, the root of straight ladybell 2-3, radix polygonati officinalis 2-3, lotus leaf 3-4, citric acid 0.6-0.8, distiller's yeast 10-13.
A kind of preparation method of Chinese yam coffee flavor rice wine may further comprise the steps:
(1) above-mentioned Perilla Leaf, Roselle Calyx, floral disc of sunflower into, the banksia rose, the root of straight ladybell, radix polygonati officinalis, lotus leaf are mixed, extracting in water gets extracting solution;
(2) above-mentioned Chinese yam is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out Chinese yam, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the Chinese yam of above-mentioned taking-up is ground into fine powder, mix with above-mentioned red bean powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned leaf of Broadbean is ground into fine powder,, must expect c with above-mentioned material b, the rice mixing and stirring that cooks;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization promptly get described Chinese yam coffee flavor rice wine.
Advantage of the present invention is:
The Chinese yam coffee flavor rice wine that the present invention produces, broken through the mouthfeel of traditional rice wine, the fragrance glycol, and have very high health care and be worth, wherein Chinese yam has the tonifying spleen nourishing the stomach, the beneficial lung that promotes the production of body fluid, the effect of the puckery essence of kidney tonifying, effect such as rice wine of the present invention has the heat-clearing beauty treatment, delay senility, useful HUMAN HEALTH.
Embodiment
Embodiment 1
A kind of Chinese yam coffee flavor rice wine, it is made up of the raw material of following weight parts (kilogram):
Rice 100, Chinese yam 11, red bean powder 10, coffee powder 6, Perilla Leaf 4, leaf of Broadbean 2, Roselle Calyx 2, floral disc of sunflower into 2, the banksia rose 2, the root of straight ladybell 3, radix polygonati officinalis 3, lotus leaf 4, citric acid 0.8, distiller's yeast 13.
A kind of preparation method of Chinese yam coffee flavor rice wine may further comprise the steps:
(1) above-mentioned Perilla Leaf, Roselle Calyx, floral disc of sunflower into, the banksia rose, the root of straight ladybell, radix polygonati officinalis, lotus leaf are mixed, extracting in water gets extracting solution;
(2) above-mentioned Chinese yam is joined in the said extracted liquid, be heated to boiling after, be incubated 20 minutes, take out Chinese yam, extracting solution is cooled to 40 ℃, be material a;
(3) oven dry of the Chinese yam of above-mentioned taking-up is ground into fine powder, mix with above-mentioned red bean powder, add fresh milk essence, the coffee powder of compound weight 7% again, stirring is placed on that slow fire stir-fried 4 minutes in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 10 hours, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned leaf of Broadbean is ground into fine powder,, must expect c with above-mentioned material b, the rice mixing and stirring that cooks;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 40 ℃ of lower seal fermentations 40 hours in temperature;
(7) can, sterilization promptly get described Chinese yam coffee flavor rice wine.
Claims (2)
1. Chinese yam coffee flavor rice wine is characterized in that it is made up of the raw material of following weight parts:
Rice 97-100, Chinese yam 7-11, red bean powder 7-10, coffee powder 4-6, Perilla Leaf 3-4, leaf of Broadbean 1-2, Roselle Calyx 1-2, floral disc of sunflower into 1-2, banksia rose 1-2, the root of straight ladybell 2-3, radix polygonati officinalis 2-3, lotus leaf 3-4, citric acid 0.6-0.8, distiller's yeast 10-13.
2. the preparation method of a Chinese yam coffee flavor rice wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) above-mentioned Perilla Leaf, Roselle Calyx, floral disc of sunflower into, the banksia rose, the root of straight ladybell, radix polygonati officinalis, lotus leaf are mixed, extracting in water gets extracting solution;
(2) above-mentioned Chinese yam is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out Chinese yam, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the Chinese yam of above-mentioned taking-up is ground into fine powder, mix with above-mentioned red bean powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) above-mentioned leaf of Broadbean is ground into fine powder,, must expect c with above-mentioned material b, the rice mixing and stirring that cooks;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization promptly get described Chinese yam coffee flavor rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101068280A CN103224861A (en) | 2013-03-29 | 2013-03-29 | Chinese yam and coffee flavored rice wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101068280A CN103224861A (en) | 2013-03-29 | 2013-03-29 | Chinese yam and coffee flavored rice wine and preparation method thereof |
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| CN103224861A true CN103224861A (en) | 2013-07-31 |
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| CN2013101068280A Pending CN103224861A (en) | 2013-03-29 | 2013-03-29 | Chinese yam and coffee flavored rice wine and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102250733A (en) * | 2011-06-08 | 2011-11-23 | 钟桂英 | Health-care wine matched with gynostemma pentaphylla and preparation method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN102994306A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Glutinous rice wine and preparation method thereof |
-
2013
- 2013-03-29 CN CN2013101068280A patent/CN103224861A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101955871A (en) * | 2010-06-04 | 2011-01-26 | 威海华药本草生物科技有限公司 | Rice wine beverage for tonifying kidney and preparation method thereof |
| CN102250733A (en) * | 2011-06-08 | 2011-11-23 | 钟桂英 | Health-care wine matched with gynostemma pentaphylla and preparation method thereof |
| CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
| CN102994306A (en) * | 2012-11-23 | 2013-03-27 | 吴江永祥酒精制造有限公司 | Glutinous rice wine and preparation method thereof |
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| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20130731 |
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| C20 | Patent right or utility model deemed to be abandoned or is abandoned |