CN104818181A

CN104818181A - Mint health yellow rice wine and preparation method thereof

Info

Publication number: CN104818181A
Application number: CN201510143307.1A
Authority: CN
Inventors: 王思伟
Original assignee: Fuyang City Three Heng Wei Industry Co Ltd
Current assignee: Fuyang City Three Heng Wei Industry Co Ltd
Priority date: 2015-03-30
Filing date: 2015-03-30
Publication date: 2015-08-05

Abstract

The invention discloses a mint health yellow rice wine and a preparation method thereof. The mint health yellow rice wine is prepared from the following raw materials, by weight, 100-120 parts of tartary buckwheat, 10-12 parts of mint, 12-15 parts of tender Folium Phyllostachys, 4-6 parts of mulberry leaf, 3-5 parts of lavender, 2-4 parts of Radix Ophiopogonis, 3-4 parts of Krascheninikowia maximowicziana Franch.et Sav., 12-18 parts of wheat Qu, a proper amount of a lotus root juice and 24-30 parts of rice wine. The mint health yellow rice wine has the advantages of simple preparation method, simple operation, and mellow and moist mouthfeel; mint and Folium Phyllostachys are contained in the above formula, so the mint health yellow rice wine has unique delicate and salubrious flavor; and many traditional Chinese medicinal components are added, so the health values are improved, the mint health yellow rice wine has the efficacies of yin nourishing, body fluid generation promoting, mind tranquilizing, brain clearing, liver clearing and eyesight improving, and benefits the health of human body.

Description

A kind of peppermint health-care yellow wine and preparation method thereof

Technical field

The invention belongs to rice wine production technical field, particularly relate to a kind of peppermint health-care yellow wine and preparation method thereof.

Background technology

Yellow rice wine is the most ancient alcoholic drink of China, existing more than 4000 year brewage history.Because initial yellow rice wine wine liquid Huang is bright, color and luster is orange or in amber, as clear as crystal, therefore is called yellow rice wine, through the hard-working of the successive dynasties people, constantly improves making method, makes the yellow rice wine of China reach higher level in the world.Dark liking by home and abroad personage.

Yellow rice wine raw material mainly with the cereal such as glutinous rice and milled glutinous broomcorn millet for raw material, through specifically processing brewing process, raw material is made to be subject to the acting in conjunction of multiple enzyme, yeast etc. in yeast for brewing rice wine, distiller's yeast, pulp-water and the low fumet wine (squeezing wine) of a class of leading to.Containing nutritive substances such as sugar, dextrin, organic acid, amino acid, ester class, glycerine, VITAMIN.It often has fragrance, delicious mellow, numerous in variety, forms distinctive color, body.Nutritive value yellow rice wine gives off a strong fragrance, and sweet delicious, local flavor is mellow, and containing amino acid, sugar, vinegar, organic acid and multivitamin etc., is one of indispensable main seasonings in the cooking.Correlated crowd is adult edible per capita generally.Chinese rice wine goes through the development of several thousand, develops into the health-care yellow wine of current trend from the seasonings of traditional fermentation, and this is the performance of yellow rice wine industry science and technology progress, is also yellow rice wine industry Hot spots for development from now on and the trend of China.

Summary of the invention

Technical problem to be solved by this invention overcomes the deficiencies in the prior art, obtains the yellow rice wine of rich in taste, good stability, meets the demand of special type yellow rice wine, improves quality and the function value of yellow rice wine, provide a kind of peppermint health-care yellow wine and preparation method thereof.

The technical solution used in the present invention is as follows:

A kind of peppermint health-care yellow wine, be made up of the raw material of following weight parts:

Bitter buckwheat 100-120, peppermint 10-12, tender leaf of bamboo 12-15, mulberry leaf 4-6, lavandula angustifolia 3-5, the tuber of dwarf lilyturf 2-4, excellent careless 3-4, wheat koji 12-18, lotus root juice in right amount, rice wine 24-30.

The preparation method of described peppermint health-care yellow wine, comprises the following steps:

(1), peppermint, the tender leaf of bamboo are rinsed well respectively, the solution put into containing 1-2% rice vinegar embathes 5-10 minute, pull out and rinse well, mix after 40-60 DEG C of hot blast smokes drying, the lotus root juice adding its weight part 30-40% is again rubbed and is mixed evenly, water proof stews to moisten to juice receipts dry, and micronizing, obtains peppermint bamboo leaf powder;

(2), by mulberry leaf, lavandula angustifolia, the tuber of dwarf lilyturf, excellent grass pick assorted clean, be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, melt cinder is separated, filter residue is put into rice wine and is infiltrated 10-20 minute after drying, and again decocts 30-40 minute, filter and remove residue, merging filtrate, must keep healthy filtrate;

(3), by bitter buckwheat rinse well, put into 25-28 DEG C of water and soak 12-18 hour, after hot-air seasoning, add the 40-50% lotus root juice of bitter buckwheat weight, stewing to moisten to lotus root juice receives dry, then puts into steaming tray and steam well-done, is cooled to 28-32 DEG C with the coated tumbling of wet gauze, obtaining cooked-rice made of buck wheat adds in cylinder, add wheat koji, peppermint bamboo leaf powder simultaneously, mix nest fermentation 68-82 hour, when nest liquid pol reaches 160-235g/L, add water by raw material 1:1-1.5, leave standstill 30-48 hour; Product temperature is increased to 33-36 DEG C of beginning rake, rake 2-3 days is opened according at interval of 4-5 hour, cover cylinder cap, standing for fermentation 5-8 days, pours into Tao Tanzhong in the lump with health care filtrate, and sealing pile carries out fermentation 80-90 days in shady and cool place in the open, through squeezing, clarification, decoct after drinking with 85-88 DEG C, tank altar, sealing, storage, to obtain final product.

Compared with prior art, advantage of the present invention is:

Peppermint health-care yellow wine of the present invention, preparation technology is simple to operation, the aromatic profit mouth of mouthfeel, formula is containing peppermint, leaf of bamboo composition, there is the salubrious local flavor of unique delicate fragrance, add plurality of Chinese composition simultaneously, improve health value, effect, the useful HUMAN HEALTH such as there is nourishing Yin and promoting production of body fluid, tranquilization and refreshment, clear liver and improve vision.

Embodiment

A kind of peppermint health-care yellow wine, be made up of the raw material of following weight (jin):

Bitter buckwheat 120, peppermint 12, the tender leaf of bamboo 15, mulberry leaf 6, lavandula angustifolia 5, the tuber of dwarf lilyturf 4, rod rod grass 4, wheat koji 18, lotus root juice are appropriate, rice wine 30.

(1), by peppermint, the tender leaf of bamboo rinse well respectively, the solution put into containing 2% rice vinegar embathes 10 minutes, pulls out and rinses well, mix after 60 DEG C of hot blasts smoke drying, then the lotus root juice adding its weight part 40% is rubbed and is mixed evenly, water proof stew to moisten receive to juice dry, micronizing, obtains peppermint bamboo leaf powder;

(2), by mulberry leaf, lavandula angustifolia, the tuber of dwarf lilyturf, excellent grass pick assorted clean, be crushed to 20 orders, add 8 times of soak by water 2 hours, melt cinder is separated, after filter residue is dried, put into rice wine and infiltrate 20 minutes, again decoct 40 minutes, filter and remove residue, merging filtrate, must keep healthy filtrate;

, bitter buckwheat is rinsed well, put into 28 DEG C of water and soak 12 hours, after hot-air seasoning, add 40% lotus root juice of bitter buckwheat weight, stewing to moisten to lotus root juice receives dry, then puts into steaming tray and steam well-done, is cooled to 30 DEG C with the coated tumbling of wet gauze, obtaining cooked-rice made of buck wheat adds in cylinder, add wheat koji, peppermint bamboo leaf powder simultaneously, mix nest and ferment 82 hours, when nest liquid pol reaches 160-235g/L, add water by raw material 1:1.5, leave standstill 48 hours; Product temperature is increased to 36 DEG C of beginning rakes, drives rake 3 days according at interval of 4 hours, cover cylinder cap, standing for fermentation 7 days, pour into Tao Tanzhong in the lump with health care filtrate, sealing pile carries out fermentation 90 days in shady and cool place in the open, through squeezing, clarification, decoct after drinking with 86 DEG C, tank altar, sealing, storage, to obtain final product.

Claims

1. a peppermint health-care yellow wine, it is characterized in that being made up of the raw material of following weight parts:

2. a preparation method for peppermint health-care yellow wine as claimed in claim 1, is characterized in that comprising the following steps:

Peppermint, the tender leaf of bamboo are rinsed well respectively, the solution put into containing 1-2% rice vinegar embathes 5-10 minute, pull out and rinse well, mix after 40-60 DEG C of hot blast smokes drying, the lotus root juice adding its weight part 30-40% is again rubbed and is mixed evenly, water proof stews to moisten to juice receipts dry, and micronizing, obtains peppermint bamboo leaf powder;

Mulberry leaf, lavandula angustifolia, the tuber of dwarf lilyturf, excellent grass are picked assorted clean, and be crushed to 10-20 order, add 5-8 times of soak by water 1-2 hour, melt cinder is separated, filter residue is put into rice wine and is infiltrated 10-20 minute after drying, and again decocts 30-40 minute, filter and remove residue, merging filtrate, must keep healthy filtrate;

Bitter buckwheat is rinsed well, puts into 25-28 DEG C of water and soak 12-18 hour, after hot-air seasoning, add the 40-50% lotus root juice of bitter buckwheat weight, stewing to moisten to lotus root juice receives dry, then puts into steaming tray and steam well-done, is cooled to 28-32 DEG C with the coated tumbling of wet gauze, obtaining cooked-rice made of buck wheat adds in cylinder, add wheat koji, peppermint bamboo leaf powder simultaneously, mix nest fermentation 68-82 hour, when nest liquid pol reaches 160-235g/L, add water by raw material 1:1-1.5, leave standstill 30-48 hour; Product temperature is increased to 33-36 DEG C of beginning rake, rake 2-3 days is opened according at interval of 4-5 hour, cover cylinder cap, standing for fermentation 5-8 days, pours into Tao Tanzhong in the lump with health care filtrate, and sealing pile carries out fermentation 80-90 days in shady and cool place in the open, through squeezing, clarification, decoct after drinking with 85-88 DEG C, tank altar, sealing, storage, to obtain final product.