CN103436410B - Vaccinium bracteatum rice Chinese spirit and preparation method thereof - Google Patents
Vaccinium bracteatum rice Chinese spirit and preparation method thereof Download PDFInfo
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Abstract
The invention discloses vaccinium bracteatum rice Chinese spirit and a preparation method thereof. The preparation method of the vaccinium bracteatum rice Chinese spirit comprises the following steps: mixing 50-89 parts by weight of vaccinium bracteatum rice, 2-20 parts by weight of sorghum rice, 5-35 parts by weight of rice and 0-10 parts by weight of potatoes uniformly, then cooking, cooling, and then saccharifying for 12-72 hours by using distiller's yeast the addition of which accounts for 0.2-1.5% of the total weight of the raw materials, then sealing and fermenting at 20-38 DEG C for 8-30 days to obtain fermentation liquor, distilling the fermentation liquor and then ageing for 1-6 months, thus obtaining the vaccinium bracteatum rice Chinese spirit. The preparation method of the vaccinium bracteatum rice Chinese spirit has the beneficial effects that the vaccinium bracteatum rice is taken as the main raw material, so that the utilization rate of the vaccinium bracteatum rice is increased; the raw materials are vaccinium bracteatum rice, sorghum rice, rice and potatoes which are low in cost, so that the vaccinium bracteatum rice Chinese spirit is lower in production cost as compared with various health-care wines.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, particularly a kind of Vaccinium bracteatum rice Chinese spirit and preparation method thereof.
Background technology
Fructus Vaccinii Bracteati is Ericaceae genus vaccinium plant, and main product, in areas such as China Taiwan, East China, Central China, south China and southwest, is described as " kings of hundred grass ".Fructus Vaccinii Bracteati is a kind of abundant natural resource, there is numerous physiological function, its leaf contains the functional components such as tannin, Quercetin, meso-inositol, friedelin and epifriedelanol, has and improves blood microcirculation, antiulcer agent, anti-inflammatory, antifatigue, the multiple pharmacologically active such as anti-ageing, antitumor.Black rice forms with the fresh leaf juice of Fructus Vaccinii Bracteati and glutinous rice immersion, boiling, and since the Northern and Southern Dynasties, In Middle And Lower Reaches of Changjiang River resident has edible black rice custom always, has continued more than 1000 year so far.
The understanding of current China to black rice is only limitted to common folk custom food, and lower to its deep development utilization ratio, and wherein black rice is only limitted to the simple processing of medicinal liquor for the research of making wine, and limits the development of Fructus Vaccinii Bracteati plant husbandry; And existing health white wine adopts more precious food materials to process mostly, and cost is higher.Therefore, be necessary lower for black rice deep development utilization ratio and that health white wine cost is high present situation, a kind of Vaccinium bracteatum rice Chinese spirit and preparation method thereof is provided.
Summary of the invention
The object of this invention is to provide and be a kind ofly conducive to black rice deep development, Vaccinium bracteatum rice Chinese spirit that production cost is low and preparation method thereof.
According to an aspect of the present invention, provide a kind of Vaccinium bracteatum rice Chinese spirit, it comprises black rice 50 ~ 89 parts, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part with the raw material of parts by weight.Thus, black rice is utilized to have black rice typical scent for Vaccinium bracteatum rice Chinese spirit prepared by main raw material, the continuous soft sweet-smelling of mouthfeel, and traditional Chinese medicine ingredients rich content, there is nourishing function, raw material is lower-cost black rice, sorghum rice, rice and potato, makes Vaccinium bracteatum rice Chinese spirit have lower production cost in all kinds of health promoting wine.
In some embodiments, this Vaccinium bracteatum rice Chinese spirit is prepared from by following methods: cook after black rice, sorghum rice, rice and potato being mixed by proportioning, distiller's yeast saccharification is added by 0.2 ~ 1.5% of raw material gross weight after cooling, then within 8 ~ 30 days, obtain fermented liquid 20 ~ 38 DEG C of lower seal fermentations, ageing after fermented liquid distillation is obtained Vaccinium bracteatum rice Chinese spirit.Thus, the trophic transfer of black rice can be made in Vaccinium bracteatum rice Chinese spirit the Vaccinium bracteatum rice Chinese spirit that raw saccharified fermentation obtains.
Correspondingly, present invention also offers a kind of preparation method of Vaccinium bracteatum rice Chinese spirit, comprise the following steps:
I soaks 6 ~ 20 hours after mixing with the black rice 50 ~ 89 parts of parts by weight, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part in water, filters;
Black rice after filtration, sorghum rice, rice and potato cook by II, are cooled to 20 ~ 38 DEG C;
III adds distiller's yeast by 0.2 ~ 1.5% of raw material gross weight, saccharification 12 ~ 72 hours;
IV, by the raw material sealing after saccharification, 20 ~ 38 DEG C of bottom fermentations 8 ~ 30 days, obtains fermented liquid;
Fermented liquid distillation is obtained distillate by V, then distillate ageing is obtained Vaccinium bracteatum rice Chinese spirit.
Thus, this preparation technology take black rice as main raw material, improve the utilization ratio of black rice, promote its economic worth, the deep processing of Fructus Vaccinii Bracteati plant production development and product can be promoted, the Vaccinium bracteatum rice Chinese spirit obtained by this preparation technology has black rice typical scent, the continuous soft sweet-smelling of mouthfeel, and functional component rich content, have nourishing function, raw material is lower-cost black rice, sorghum rice, rice and potato, makes Vaccinium bracteatum rice Chinese spirit have lower production cost in all kinds of health promoting wine.
In some embodiments, in step III, distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:100 ~ 100:1.Thus, adopt mixing distiller's yeast zymotechnique, improve liquor ratio of raw material, mouthfeel and the local flavor of wine can be improved, improve the overall quality of product.
In some embodiments, in step V, being operating as of ageing: sealed by distillate, ageing obtains finished product in 1 ~ 6 month at 10 ~ 15 DEG C.Thus, can according to the time of the quality determination ageing of finished product and temperature.
In some embodiments, in step V, distillation temperature is 50 ~ 149 DEG C.Thus, can according to distillation plant and distillation condition determination distillation temperature.
In some embodiments, in step I, further comprising the steps of before soaking: potato slices post-drying is pulverized, then mix by proportioning with black rice, sorghum rice and the rice cleaned.Thus, the oven dry of potato is pulverized and is convenient to and black rice, sorghum rice and rice Homogeneous phase mixing, and black rice, sorghum rice and rice are cleaned and prevented from mixing impurity.
In some embodiments, in step I, water is 1:1 ~ 3:1 with the gross weight ratio of raw material.Thus, the weight of water is more than or equal to the gross weight of raw material, raw material can be made fully to infiltrate, be convenient to the carrying out of subsequent step.
In some embodiments, in step II, cooking the time used is 0.3 ~ 1 hour.Thus, cooking time can be determined according to the amount of raw material, be convenient to raw material fully well-done.
In sum, beneficial effect of the present invention is:
(1) the wine body transparent clear of Vaccinium bracteatum rice Chinese spirit of the present invention; Fragrance is simple and elegant, has black rice typical scent; The continuous soft sweet-smelling of mouthfeel; Functional component rich content, has nourishing function;
(2) Vaccinium bracteatum rice Chinese spirit of the present invention and preparation method thereof take black rice as main raw material, improve the utilization ratio of black rice, promote its economic worth, promote the deep processing of Fructus Vaccinii Bracteati plant production development and product, raw material is lower-cost black rice, sorghum rice, rice and potato, makes Vaccinium bracteatum rice Chinese spirit have lower production cost in all kinds of health promoting wine;
(3) preparation method of the present invention adopts mixing distiller's yeast zymotechnique, improves the yield of liquor, improves mouthfeel and the local flavor of wine, improve the overall quality of product.Compared with common process, this technique the yield of liquor improves 5% ~ 20%.
Accompanying drawing explanation
Fig. 1 is the schema of the preparation method of Vaccinium bracteatum rice Chinese spirit of the present invention.
Embodiment
Below in conjunction with accompanying drawing, the present invention is described in detail.
The invention provides a kind of Vaccinium bracteatum rice Chinese spirit, this Vaccinium bracteatum rice Chinese spirit is by comprising black rice 50 ~ 89 parts, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part with the raw material of parts by weight.
More preferably, raw material with the proportioning of parts by weight is: black rice 60 ~ 80 parts, sorghum rice 6 ~ 15 parts, 5 ~ 25 parts, rice, potato 0 ~ 8 part.
This Vaccinium bracteatum rice Chinese spirit is prepared from by following methods: cook after black rice, sorghum rice, rice and potato being mixed by proportioning, distiller's yeast saccharification is added by 0.2 ~ 1.5% of raw material gross weight after cooling, then within 8 ~ 30 days, obtain fermented liquid 20 ~ 38 DEG C of lower seal fermentations, ageing after fermented liquid distillation is obtained Vaccinium bracteatum rice Chinese spirit.
Correspondingly, present invention also offers a kind of preparation method of Vaccinium bracteatum rice Chinese spirit, as shown in Figure 1, this preparation method comprises the following steps:
S101 soaks 6 ~ 20 hours after mixing with the black rice 50 ~ 89 parts of parts by weight, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part in water, filters.Wherein, water is 1:1 ~ 3:1 with the gross weight ratio of raw material, and water is the cold water or distilled water that filter.Potato slices post-drying pulverized before soaking, then mix by proportioning with black rice, sorghum rice and the rice cleaned, the bake out temperature of potato is 30 ~ 100 DEG C, and sorghum rice and rice are common sorghum rice and rice, and black rice is black rice dry product.
The preparation method of black rice is: smash the fresh branches and leaves of Fructus Vaccinii Bracteati to pieces filtration, obtains juice and at 28 ~ 40 DEG C, soaks glutinous rice 8 ~ 12 hours, filter juice, after soaking, glutinous rice is eluriated clean, and then boiling is well-done, dries and obtains black rice, wherein, the amount of juice is as the criterion with submergence glutinous rice.
Black rice after filtration, sorghum rice, rice and potato cook by S102, are cooled to 20 ~ 38 DEG C.Cooking the time used is 0.3 ~ 1 hour.The activity of cooled temperature influence distiller's yeast, thus affect the mouthfeel of liquor ratio of raw material and finished product.
S103 adds distiller's yeast by 0.2 ~ 1.5% of raw material gross weight, saccharification 12 ~ 72 hours.Distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:100 ~ 100:1.Saccharification time changes according to the difference of the proportioning of each raw material.
S104, by the raw material sealing after saccharification, 20 ~ 38 DEG C of bottom fermentations 8 ~ 30 days, obtains fermented liquid.Fermentation time receives the impact of leavening temperature and distiller's yeast addition.
Fermented liquid distills and obtains distillate by S105 at 50 ~ 149 DEG C, and sealed by distillate, at 10 ~ 15 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 1 ~ 6 month.Wherein, conventional distillating method is adopted.
The present invention is further detailed explanation by the following examples.
Embodiment 1
Then potato slices to dry and to pulverize by I, cleans, in water soaks 20 hour after mixing with potato 10 parts, filter with the black rice 50 parts of parts by weight, sorghum rice 20 parts, 25 parts, rice, and during immersion, the gross weight of water and raw material is than being 2.6:1;
Black rice after filtration, sorghum rice, rice and potato cook by II, and cooking the time used is 54 minutes, is cooled to 22 DEG C;
III adds distiller's yeast by 0.2% of raw material gross weight, saccharification 72 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 100:1;
IV, by the raw material sealing after saccharification, 20 DEG C of bottom fermentations 30 days, obtains fermented liquid;
Fermented liquid to distill and obtains distillate by V at 120 DEG C, and sealed by distillate, at 12 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 5 months.
Embodiment 2
I cleans with the black rice 60 parts of parts by weight, sorghum rice 5 parts, 35 parts, rice, mixes and soaks 16 hours in water, filter, and during immersion, water is 1:1 with the gross weight ratio of raw material;
Black rice, sorghum rice and rice after filtration cooks by II, and cooking the time used is 1 hour, is cooled to 26 DEG C;
III adds distiller's yeast by 0.6% of raw material gross weight, saccharification 40 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:50;
IV, by the raw material sealing after saccharification, 25 DEG C of bottom fermentations 23 days, obtains fermented liquid;
Fermented liquid to distill and obtains distillate by V at 85 DEG C, and sealed by distillate, at 13 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 4 months.
Embodiment 3
Then potato slices to dry and to pulverize by I, cleans, in water soaks 6 hour after mixing with potato 5 parts, filter with the black rice 70 parts of parts by weight, sorghum rice 10 parts, 15 parts, rice, and during immersion, the gross weight of water and raw material is than being 3:1;
Black rice after filtration, sorghum rice, rice and potato cook by II, and cooking the time used is 30 minutes, is cooled to 38 DEG C;
III adds distiller's yeast by 1.1% of raw material gross weight, saccharification 24 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:100;
IV, by the raw material sealing after saccharification, 38 DEG C of bottom fermentations 12 days, obtains fermented liquid;
Fermented liquid to distill and obtains distillate by V at 65 DEG C, and sealed by distillate, at 14 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 3 months.
Embodiment 4
Then potato slices to dry and to pulverize by I, cleans, in water soaks 10 hour after mixing with potato 8 parts, filter with the black rice 80 parts of parts by weight, sorghum rice 15 parts, 5 parts, rice, and during immersion, the gross weight of water and raw material is than being 1.5:1;
Black rice after filtration, sorghum rice, rice and potato cook by II, and cooking the time used is 35 minutes, is cooled to 30 DEG C;
III adds distiller's yeast by 1.3% of raw material gross weight, saccharification 12 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:1;
IV, by the raw material sealing after saccharification, 30 DEG C of bottom fermentations 17 days, obtains fermented liquid;
Fermented liquid to distill and obtains distillate by V at 100 DEG C, and sealed by distillate, at 15 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 1 month.
Embodiment 5
Then potato slices to dry and to pulverize by I, cleans, in water soaks 13 hour after mixing with potato 3 parts, filter with the black rice 89 parts of parts by weight, sorghum rice 2 parts, 2 parts, rice, and during immersion, the gross weight of water and raw material is than being 2:1;
Black rice after filtration, sorghum rice, rice and potato cook by II, and cooking the time used is 18 minutes, is cooled to 34 DEG C;
III adds distiller's yeast by 1.5% of raw material gross weight, saccharification 56 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 50:1;
IV, by the raw material sealing after saccharification, 34 DEG C of bottom fermentations 8 days, obtains fermented liquid;
Fermented liquid to distill and obtains distillate by V at 149 DEG C, and sealed by distillate, at 10 DEG C, ageing obtains Vaccinium bracteatum rice Chinese spirit in 6 months.
The liquor ratio of raw material of table 1 embodiment 1 ~ 5
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Liquor ratio of raw material % | 78 | 88 | 90 | 85 | 80 |
The preparation method of conventional white wine, a kind of distiller's yeast is adopted to carry out saccharification and fermentation, liquor ratio of raw material is 60-70%, as shown in table 1, the liquor ratio of raw material of the embodiment of the present invention 1 ~ 5 is all higher than the preparation method of conventional white wine, wherein, the former wine gross weight of 65% volume ratio of preparation and the ratio of raw material gross weight are liquor ratio of raw material.
The quality of table 2 embodiment 1 ~ 5 gained Vaccinium bracteatum rice Chinese spirit
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance |
| Mouthfeel | Continuous soft sweet-smelling | Soft sweet-smelling | Soft sweet-smelling | Soft sweet-smelling | Soft sweet-smelling |
| Wine body | Transparent clear | Transparent clear | Transparent clear | Transparent clear | Transparent clear |
Table 3 embodiment 1 ~ 5 gained Vaccinium bracteatum rice Chinese spirit every 500ml health-care components content analysis
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Tannin/mg | 94.46 | 101.24 | 108.68 | 115.47 | 122.54 |
| Quercetin/mg | 132.46 | 138.46 | 145.26 | 147.08 | 152.17 |
| Meso-inositol/mg | 12.11 | 14.56 | 18.32 | 21.98 | 25.32 |
| Friedelin/μ g | 156 | 164 | 173 | 181 | 187 |
| Epifriedelanol/μ g | 87 | 95 | 106 | 114 | 121 |
As shown in table 3, containing functional components such as tannin, Quercetin, meso-inositol, friedelin and epifriedelanols in embodiment 1 ~ 5 gained Vaccinium bracteatum rice Chinese spirit, it act as: tannin, have antibacterial, antiviral, delay senility, anti-inflammatory, expelling parasite, the effect such as hypotensive, antitumor; Quercetin, have eliminate the phlegm preferably, antitussive action, reduce blood pressure in addition, reducing blood-fat, enhancing capillary resistance, reduce capillary fragility, reducing blood-fat, coronary artery dilator, increase the effect such as coronary flow; Meso-inositol, has reduction cholesterol, anti-loss effect; Friedelin and epifriedelanol have anti-inflammatory, antiviral effect.Therefore Vaccinium bracteatum rice Chinese spirit has good nourishing function.
Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (7)
1. Vaccinium bracteatum rice Chinese spirit, it is characterized in that, it comprises black rice 50 ~ 89 parts with the raw material of parts by weight, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part, this Vaccinium bracteatum rice Chinese spirit is prepared from by following methods: by black rice, to cook after sorghum rice and rice mix by proportioning or by black rice, sorghum rice, cook after rice and potato mix by proportioning, distiller's yeast saccharification is added by 0.6 ~ 1.5% of raw material gross weight after cooling, then within 8 ~ 30 days, fermented liquid is obtained 20 ~ 38 DEG C of lower seal fermentations, ageing after fermented liquid distillation is obtained Vaccinium bracteatum rice Chinese spirit, distiller's yeast is the mixing distiller's yeast of koji and white wine song.
2. the preparation method of Vaccinium bracteatum rice Chinese spirit, is characterized in that, comprises the following steps:
I soaks 6 ~ 20 hours after mixing with the black rice 50 ~ 89 parts of parts by weight, sorghum rice 2 ~ 20 parts, 5 ~ 35 parts, rice, potato 0 ~ 10 part in water, filters;
Black rice, sorghum rice and rice after filtration cooks or the black rice after filtration, sorghum rice, rice and potato is cooked by II, is cooled to 20 ~ 38 DEG C;
III adds distiller's yeast by 0.6 ~ 1.5% of raw material gross weight, saccharification 12 ~ 72 hours, and distiller's yeast is the mixing distiller's yeast of koji and white wine song, and the weight ratio of koji and white wine song is 1:100 ~ 100:1;
IV, by the raw material sealing after saccharification, 20 ~ 38 DEG C of bottom fermentations 8 ~ 30 days, obtains fermented liquid;
Fermented liquid distillation is obtained distillate by V, then distillate ageing is obtained Vaccinium bracteatum rice Chinese spirit.
3. the preparation method of Vaccinium bracteatum rice Chinese spirit according to claim 2, is characterized in that, in step V, and being operating as of ageing: sealed by distillate, ageing obtains finished product in 1 ~ 6 month at 10 ~ 15 DEG C.
4. the preparation method of Vaccinium bracteatum rice Chinese spirit according to claim 2, is characterized in that, in step V, distillation temperature is 50 ~ 149 DEG C.
5. the preparation method of Vaccinium bracteatum rice Chinese spirit according to claim 2, is characterized in that, in step I, further comprising the steps of before soaking: potato slices post-drying to be pulverized, and then mixes by proportioning with black rice, sorghum rice and the rice cleaned.
6. the preparation method of Vaccinium bracteatum rice Chinese spirit according to claim 2, is characterized in that, in step I, water is 1:1 ~ 3:1 with the gross weight ratio of raw material.
7. the preparation method of Vaccinium bracteatum rice Chinese spirit according to claim 2, is characterized in that, in step II, cooking the time used is 0.3 ~ 1 hour.
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| CN103881869B (en) * | 2014-04-04 | 2016-02-03 | 江苏九久环境科技有限公司 | The making method of crow meal sticky rice wine |
| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
| CN108977299A (en) * | 2017-05-31 | 2018-12-11 | 西昌市正中食品有限公司 | A kind of bitter buckwheat wine of kidney and spleen invigorating and preparation method thereof |
| CN109055081A (en) * | 2018-06-27 | 2018-12-21 | 江苏昌穗健康科技有限公司 | A kind of preparation method of blue-green black rice wine |
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| CN101096621A (en) * | 2006-06-30 | 2008-01-02 | 杨人沣 | Blueberry wine and preparation method thereof |
| CN1944619A (en) * | 2006-10-23 | 2007-04-11 | 邓天华 | Method for producing bamboo juice wine |
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