CN103232920A - Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof - Google Patents
Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof Download PDFInfo
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- CN103232920A CN103232920A CN2013101063874A CN201310106387A CN103232920A CN 103232920 A CN103232920 A CN 103232920A CN 2013101063874 A CN2013101063874 A CN 2013101063874A CN 201310106387 A CN201310106387 A CN 201310106387A CN 103232920 A CN103232920 A CN 103232920A
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Abstract
The invention discloses a flavor rice wine containing Fructus Tsaoko and coffee. The flavor rice wine containing Fructus Tsaoko and coffee is composed of the following raw materials, by weight, 100-105 parts of rice, 5-7 parts of Fructus Tsaoko, 10-14 parts of sweet potato powder, 7-8 parts of coffee powder, 4-5 parts of lotus leaf, 2-3 parts of Gynostemma pentaphylla, 2-3 parts of an apple, 1-2 parts of Achyranthes aspera L., 2-3 parts of sunflower receptacle, 2-4 parts of ginseng leaf, 1-2 parts of Bunge Corydalis Herb, 2-3 parts of dry ginger, 2-3 parts of dahurian angelica root, 0.6-0.8 parts of citric acid, and 10-15 parts of distiller's yeast. The flavor rice wine containing Fructus Tsaoko and coffee produced in the invention breakthroughs the mouthfeel of a traditional rice wine, has a sweet and mellow fragrance and has very high healthcare values, Fructus Tsaoko can relieve coughs, eliminate phlegm, and resist bacteria and inflammations, and dahurian angelica root has the efficacies of wind and cold dispelling, consciousness restoration promoting, pain relieving, blood circulation invigorating, pus expelling, flesh engendering, dampness drying and vaginal discharge stopping. The flavor rice wine containing Fructus Tsaoko and coffee has the efficacies of fat reduction, beauty treatment, normal blood pressure and heart function maintenance, and the like, and is beneficial for the health of human bodies.
Description
Technical field
The present invention relates generally to a kind of rice wine, relates in particular to a kind of tsaoko 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 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 tsaoko coffee flavor rice wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of tsaoko coffee flavor rice wine, it is made up of the raw material of following weight parts:
Rice 100-105, tsaoko 5-7, Rhizoma Dioscoreae powder 10-14, coffee powder 7-8, lotus leaf 4-5, gynostemma pentaphylla 2-3, apple flower 2-3, Radix achyranthis asperae (Herba Achyranthis Asperae) 1-2, floral disc of sunflower into 2-3, Ginseng Leaf 2-4, Chinese violet 1-2, rhizoma zingiberis 2-3, root of Dahurain angelica 2-3, citric acid 0.6-0.8, distiller's yeast 10-15.
A kind of preparation method of tsaoko coffee flavor rice wine may further comprise the steps:
(1) above-mentioned lotus leaf, gynostemma pentaphylla, apple flower, Radix achyranthis asperae (Herba Achyranthis Asperae), floral disc of sunflower into, Ginseng Leaf, Chinese violet are mixed, extracting in water gets extracting solution;
(2) above-mentioned tsaoko is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out tsaoko, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the tsaoko of above-mentioned taking-up is ground into fine powder, mix with above-mentioned Rhizoma Dioscoreae 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) the above-mentioned root of Dahurain angelica and rhizoma zingiberis are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(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 namely get described tsaoko coffee flavor rice wine.
Advantage of the present invention is:
The tsaoko coffee flavor rice wine that the present invention produces has been broken through the mouthfeel of traditional rice wine, the fragrance glycol, and also health care is worth very high, wherein tsaoko can kobadrin, antimicrobial antiphlogistic, the root of Dahurain angelica has expelling wind and cold, understand things pain-stopping, the apocenosis of invigorating blood circulation, the myogenic pain relieving, eliminating dampness is ended the effect of band; Rice wine of the present invention has reducing weight and beautifying features, keeps effects such as normal arterial pressure and heart function, useful HUMAN HEALTH.
Embodiment
Embodiment 1
A kind of tsaoko coffee flavor rice wine, it is made up of the raw material of following weight parts (kilogram):
Rice 105, tsaoko 7, Rhizoma Dioscoreae powder 14, coffee powder 8, lotus leaf 5, gynostemma pentaphylla 3, apple flower 3, Radix achyranthis asperae (Herba Achyranthis Asperae) 2, floral disc of sunflower into 3, Ginseng Leaf 4, Chinese violet 1, rhizoma zingiberis 3, the root of Dahurain angelica 3, citric acid 0.8, distiller's yeast 10-15.
A kind of preparation method of tsaoko coffee flavor rice wine may further comprise the steps:
(1) above-mentioned lotus leaf, gynostemma pentaphylla, apple flower, Radix achyranthis asperae (Herba Achyranthis Asperae), floral disc of sunflower into, Ginseng Leaf, Chinese violet are mixed, extracting in water gets extracting solution;
(2) above-mentioned tsaoko is joined in the said extracted liquid, be heated to boiling after, be incubated 20 minutes, take out tsaoko, extracting solution is cooled to 40 ℃, be material a;
(3) oven dry of the tsaoko of above-mentioned taking-up is ground into fine powder, mix with above-mentioned Rhizoma Dioscoreae 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) the above-mentioned root of Dahurain angelica and rhizoma zingiberis are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(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 namely get described tsaoko coffee flavor rice wine.
Claims (2)
1. tsaoko coffee flavor rice wine is characterized in that it is made up of the raw material of following weight parts:
Rice 100-105, tsaoko 5-7, Rhizoma Dioscoreae powder 10-14, coffee powder 7-8, lotus leaf 4-5, gynostemma pentaphylla 2-3, apple flower 2-3, Radix achyranthis asperae (Herba Achyranthis Asperae) 1-2, floral disc of sunflower into 2-3, Ginseng Leaf 2-4, Chinese violet 1-2, rhizoma zingiberis 2-3, root of Dahurain angelica 2-3, citric acid 0.6-0.8, distiller's yeast 10-15.
2. the preparation method of a tsaoko coffee flavor rice wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) above-mentioned lotus leaf, gynostemma pentaphylla, apple flower, Radix achyranthis asperae (Herba Achyranthis Asperae), floral disc of sunflower into, Ginseng Leaf, Chinese violet are mixed, extracting in water gets extracting solution;
(2) above-mentioned tsaoko is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out tsaoko, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the tsaoko of above-mentioned taking-up is ground into fine powder, mix with above-mentioned Rhizoma Dioscoreae 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) the above-mentioned root of Dahurain angelica and rhizoma zingiberis are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(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 namely get described tsaoko coffee flavor rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013101063874A CN103232920A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof |
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| CN2013101063874A CN103232920A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing Fructus Tsaoko and coffee, and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104263608A (en) * | 2014-10-26 | 2015-01-07 | 童皖晋 | Preparation method of health care wine |
| CN104312823A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Peach flower-pomegranate wine |
| CN104383312A (en) * | 2014-10-27 | 2015-03-04 | 青岛百瑞吉生物工程有限公司 | Glutinous rice wine for reducing weight and preparation method of glutinous rice wine |
| CN108949442A (en) * | 2018-08-20 | 2018-12-07 | 梁文洪 | A kind of caoguo wine and preparation method thereof |
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| 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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2013
- 2013-03-29 CN CN2013101063874A patent/CN103232920A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101735922A (en) * | 2008-11-12 | 2010-06-16 | 田峰 | Aloe rice wine and production technology thereof |
| 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 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312823A (en) * | 2014-09-24 | 2015-01-28 | 安徽东吴酿酒有限公司 | Peach flower-pomegranate wine |
| CN104263608A (en) * | 2014-10-26 | 2015-01-07 | 童皖晋 | Preparation method of health care wine |
| CN104263608B (en) * | 2014-10-26 | 2016-03-02 | 张伟 | A kind of preparation method of health promoting wine treating deficiency of vital energy anaemia, improving water flood quality |
| CN104383312A (en) * | 2014-10-27 | 2015-03-04 | 青岛百瑞吉生物工程有限公司 | Glutinous rice wine for reducing weight and preparation method of glutinous rice wine |
| CN108949442A (en) * | 2018-08-20 | 2018-12-07 | 梁文洪 | A kind of caoguo wine and preparation method thereof |
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