CN104862180A - Healthcare bamboo leaf drink and preparation method thereof - Google Patents
Healthcare bamboo leaf drink and preparation method thereof Download PDFInfo
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- CN104862180A CN104862180A CN201510286943.XA CN201510286943A CN104862180A CN 104862180 A CN104862180 A CN 104862180A CN 201510286943 A CN201510286943 A CN 201510286943A CN 104862180 A CN104862180 A CN 104862180A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8994—Coix (Job's tears)
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
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Abstract
The invention relates to a fermentation method for wine, in particular to a healthcare bamboo leaf drink and a preparation method thereof. The drink is prepared by mixing and fermenting bamboo leaf liquid, semen coicis leaf water decoction and sticky rice dregs, wherein the mass ratio of the bamboo leaves liquid to the semen coicis leaf water decoction to the sticky rice dregs is 1:(0.3-0.5):(1.8-2.2); wine liquid obtained by fermentation further comprises pokeberry root juice accounting for 20-25% by mass of the wine liquid; the pokeberry root juice is obtained by adding water into tender stems and leaves of the pokeberry root, grinding, pulping and filtering, wherein the mass ratio of the tender stems and leaves of the pokeberry root to the water is 1:(2-2.2); the bamboo leaf liquid is obtained by adding 10%+/-2% by weight of mouldy bran and 0.3%+/-0.1% by weight of saccharifying enzyme into bamboo leaves, fully and uniformly mixing, and adding natural spring water, wherein the additive amount of the natural spring water is 2-3 times of the weight of the bamboo leaves; the semen coicis leaf water decoction is obtained by selecting fresh semen coicis leaves without color spots, cleaning, adding water, grinding into pulp, then decocting for about 15 minutes and filtering away leaf dregs.
Description
Technical field
The present invention relates to a kind of fermentation process of wine, particularly one health care leaf of bamboo drink and preparation method thereof.
Background technology
The leaf of bamboo is the heat-clearing and detoxicating drug that the traditional Chinese medical science is traditional simply, is listed in " dual-purpose natural phant eaten by medicine ", for the control of " the first killer " cardiovascular and cerebrovascular diseases of the mankind plays a role by Ministry of Health of the People's Republic of China's approval.The annual output of the leaf of bamboo is huge, but does not have particularly preferred Application way at present.Wine is that raw material forms through fermented soy with grain, and China is the country of making wine the earliest, before 2000, just invented brewing technology, and continuous Improvement and perfection, develop into now and can produce various concentration, various odor type, the various beverage containing wine.
Summary of the invention
The invention provides a kind of health care leaf of bamboo drink adopting the leaf of bamboo and the brew of Semen Coicis leaf, be mixed with appropriate Phytolacca acinosa juice, this drink smell is pure, fragrant and not peppery, and relieve summer heat and quench one's thirst, go swollen anti-inflammatory, suitable summer drinks.
The present invention also provides a kind of making method of above-mentioned health care leaf of bamboo drink.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of health care leaf of bamboo drink, be formed by leaf of bamboo liquid, Semen Coicis leaf decocting liquid and the mixed fermentation of glutinous rice wine with dregs, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3-0.5:1.8-2.2; Ferment in the wine liquid that obtains and also comprise the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice be by the young stem and leaf of Phytolacca acinosa add water pulverize slurrying after filter and obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2; Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in the leaf of bamboo, fully mix, add springwater, the add-on of springwater is 2-3 times of leaf of bamboo weight, obtains leaf of bamboo liquid; Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid.This health care leaf of bamboo drink contains the leaf of bamboo, Semen Coicis leaf and Phytolacca acinosa leaf, has fully utilized China's plant resources widely, and the leaf of bamboo and Semen Coicis leaf nutritive substance after fermentation is abundanter, and coordinated the anti-inflammatory of Phytolacca acinosa leaf to go swollen function, health-care effect is enhanced.Meanwhile, with the addition of the product of appropriate Phytolacca acinosa leaf juice, alcoholic strength is relatively low, and optimum is drunk summer.
Keep healthy the preparation method of leaf of bamboo drink, and the method comprises the steps:
(1) preparation of leaf of bamboo liquid
Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in the leaf of bamboo, fully mix, add springwater, the add-on of springwater is 2-3 times of leaf of bamboo weight, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, access distiller's yeast, stir, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferments about 90 days, first 10 day every day stirred once to twice, later stage can reduce stirring number of times, depends on the circumstances, and obtains karusen after having fermented;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, in cool place, dry place deposits more than 6 months, filter to obtain wine liquid, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2, filling finished product.
As preferably, the preparation method of above-mentioned health care leaf of bamboo drink is specially:
(1) preparation of leaf of bamboo liquid
Choose Herba Lophatheri or the leaf of bamboo of fresh harvesting, the leaf of bamboo after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of leaf of bamboo total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this leaf of bamboo, abundant mixing, add springwater, the add-on of springwater is 2 times of leaf of bamboo weight after pre-treatment, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5-0.8:2-2.5, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, in cool place, dry place deposits more than 6 months, then filter to obtain wine liquid with diatomite filter, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2, filling finished product.
As preferably, in step (5) subsequent disposal, after filtering with diatomite filter, add the Semen Coicis leaf decocting liquid of massfraction 20% ± 3% and the honey of 4% ± 2%, mix rear filling finished product.Supplement the Semen Coicis leaf decocting liquid and honey that add, for reducing the ethanol concn of wine body, make its palatability better, even if quote more amount be also unlikely to drunk.
As preferably, in step (2), the add-on of water be the 2-2.5 of Semen Coicis leaf weight doubly.
As preferably, in step (4), the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3-0.5:1.8-2.2.
Semen Coicis leaf is the fresh blade of Job's tears plant, and after the plantation of Job's tears plant, Semen Coicis leaf is all thrown away as waste, not yet has suitable reuse method at present.The present invention, in order to improve the mouthfeel of leaf of bamboo wine, added appropriate Semen Coicis leaf decocting liquid before fermentation, fragrant taste after Semen Coicis leaf decocts, and beneficial taste, summer drunk warm stomach replenishing QI and blood by the leaf of bamboo wine adopting this law to make.Semen Coicis leaf decocting liquid and leaf of bamboo liquid and glutinous rice wine with dregs together ferment, during the fermentation, various chemical substances in flavour substances wherein and the leaf of bamboo occur to react further, eliminate the bitter taste of the leaf of bamboo itself, and reduce the pungent mouthfeel of leaf of bamboo wine, make the wine sense alcohol that finally leads to and, delicate fragrance, the nutritive substance originally contained in Semen Coicis leaf is retained and is able to gain by the effect of fermentation alcohol afterwards, reaches the effect of drinking rear warm stomach replenishing QI and blood.
Phytolacca acinosa (Phytolacca acinosa Roxb), the perennial sturdy herbaceous plant of Phytolaccaceae, Phytolacca.Be widely distributed in area, Red soil low-hilly land mound on the south the Changjiang river, in the kind of the existing distribution of China, mainly contain Phytolacca acinosa (corn radish) and pokeroot (american pokeweed root leaf and seed, dyers' grapes, Radix seu Folium Phytolaccae americanae).Large three-coloured amaranth, chervil, RADIX PHYTOLACCAE, kermes etc. are called according to its form in various places.Be mistakened as by various places because of the smoke tree orchid of form pole Trianthema section (being commonly called as native Radix Ginseng or Root of Panicled Fameflower) and do Root of Panicled Fameflower plantation.Root manure is thick, meat, conical.The root of Phytolacca acinosa can be used as medicine.The leaf of Phytolacca acinosa is large as thick in cow tongue, and this plant distributions comparatively extensively, in order to its deep processing and utilization, invented this method.The cauline leaf of Phytolacca acinosa can eat as vegetables, can anti-inflammatory go to swell.Stem, leaf are all containing oxyristic acid (Oxyristic acid), triterpenic acid (Jaligouic acid), saponin, antihypertensive compositions γ-aminobutyric acid and steroidal mixture, therefore to human body, there is certain nourishing function, and it is as natural phant, not containing chemical fertilizer and agrochemical objectionable impurities.
The present invention is more thorough in order to make the leaf of bamboo ferment, unlike other brew methods, leaf of bamboo blade is filtered out during fermentation, but allow the leaf of bamboo experience the fermentation of about 3 months, like this, not only make the nutritive substance fully remained in wine body in the leaf of bamboo, simultaneously can be warm with Semen Coicis leaf decocting liquid, make it produce the effect of gain during the fermentation.
Embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.
In the present invention, if not refer in particular to, all parts, per-cent are weight unit, and the equipment adopted and raw material etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the ordinary method of this area.
embodiment 1:
(1) preparation of leaf of bamboo liquid
Choose the leaf of bamboo of fresh harvesting, the leaf of bamboo after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of leaf of bamboo total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this leaf of bamboo, abundant mixing, add springwater, the add-on of springwater is 2 times of leaf of bamboo weight after pre-treatment, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.5:2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, in cool place, dry place deposits more than 6 months, after ageing, wine cognition becomes soft exquisiteness, sweet long, improve the quality of wine, then filter to obtain wine liquid with diatomite filter, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 20%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2, filling finished product.
embodiment 2:
(1) preparation of leaf of bamboo liquid
Choose the Herba Lophatheri of fresh harvesting, the leaf of bamboo after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of leaf of bamboo total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this leaf of bamboo, abundant mixing, add springwater, the add-on of springwater is 2 times of leaf of bamboo weight after pre-treatment, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3:2.2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, in cool place, dry place deposits more than 6 months, after ageing, wine body becomes soft exquisiteness, sweet long, improve the quality of wine, then filter with diatomite filter, add the Semen Coicis leaf decocting liquid of massfraction 20% and the honey of 4%, and account for the Phytolacca acinosa juice of wine liquid total mass mark 22%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, and wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2.2, mix rear filling must finished product.This product alcoholic strength is relatively low, and sugariness is suitable for, and can often drink, and is applicable to women and uses.
Embodiment 3:
(1) preparation of leaf of bamboo liquid
Choose the leaf of bamboo of fresh harvesting, the leaf of bamboo after pre-treatment is obtained after withering, kneading process, the wheat bran 8% of leaf of bamboo total weight after with pre-treatment, saccharifying enzyme 0.2% is added in this leaf of bamboo, abundant mixing, add springwater, the add-on of springwater is 1.5 times of leaf of bamboo weight after pre-treatment, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 1.5 times of weight after cleaning are broken into slurries, then decoct about 20 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.4:1.8, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Proceeded in distiller by karusen and distill, the wine after steaming is sealed in cylinder, and segmentation stores, in cool place, dry place deposits more than 6 months, after ageing, wine cognition becomes soft exquisiteness, sweet long, improve the quality of wine, then filter to obtain wine liquid with diatomite filter, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 25%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2.1, filling finished product.
This product wine body is light green, has the fragrance of the distinctive local flavor of the leaf of bamboo and wine, without unpleasant odor, is rich in the antioxidant components such as multiple amino acids, VITAMIN, mineral substance and flavones, nutritious, tonifies Qi of the kidney, not easily top.This drink smell is pure, fragrant and not peppery, and relieve summer heat and quench one's thirst, go swollen anti-inflammatory, suitable summer drinks.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (6)
1. keep healthy a leaf of bamboo drink, and it is characterized in that: it is mainly formed by leaf of bamboo liquid, Semen Coicis leaf decocting liquid and the mixed fermentation of glutinous rice wine with dregs, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3-0.5:1.8-2.2; Ferment in the wine liquid that obtains and also comprise the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice be by the young stem and leaf of Phytolacca acinosa add water pulverize slurrying after filter and obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2;
Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in the leaf of bamboo, fully mix, add springwater, the add-on of springwater is 2-3 times of leaf of bamboo weight, obtains leaf of bamboo liquid;
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid.
2. keep healthy the preparation method of leaf of bamboo drink, it is characterized in that the method comprises the steps:
(1) preparation of leaf of bamboo liquid
Add wheat bran 10% ± 2% by weight, saccharifying enzyme 0.3% ± 0.1% in the leaf of bamboo, fully mix, add springwater, the add-on of springwater is 2-3 times of leaf of bamboo weight, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, add pigment after cleaning and be broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, access distiller's yeast, stir, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferments about 90 days, first 10 day every day stirred once to twice, later stage can reduce stirring number of times, depends on the circumstances, and obtains karusen after having fermented;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, in cool place, dry place deposits more than 6 months, filter to obtain wine liquid, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2, filling finished product.
3. preparation method according to claim 2, is characterized in that:
(1) preparation of leaf of bamboo liquid
Choose Herba Lophatheri or the leaf of bamboo of fresh harvesting, the leaf of bamboo after pre-treatment is obtained after withering, kneading process, the wheat bran 10% of leaf of bamboo total weight after with pre-treatment, saccharifying enzyme 0.3% is added in this leaf of bamboo, abundant mixing, add springwater, the add-on of springwater is 2 times of leaf of bamboo weight after pre-treatment, obtains leaf of bamboo liquid;
(2) preparation of Semen Coicis leaf decocting liquid
Selected fresh, without the Semen Coicis leaf of color spot, the pigment adding 2 times of weight after cleaning are broken into slurries, then decoct about 15 minutes, filtering slag leaf, obtains Semen Coicis leaf decocting liquid;
(3) preparation of glutinous rice wine with dregs
Glutinous rice clear water soaks, until soak, then drains the water, and puts into steamer and cooks, and add water the glutinous rice cooked making beating, and the weight ratio of water and glutinous rice is 2:1, obtains glutinous rice wine with dregs;
(4) mixed fermentation of leaf of bamboo liquid, Semen Coicis leaf decocting liquid and glutinous rice wine with dregs
Step (1) gained leaf of bamboo liquid, step (2) Semen Coicis leaf decocting liquid gained and step (3) gained glutinous rice wine with dregs are placed in fermentor tank, the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3-0.5:1.8-2.2, access distiller's yeast, stirs, pit entry fermentation, leavening temperature is 26 DEG C-30 DEG C, ferment about 90 days, first 10 day every day stirred once to twice, and the later stage can reduce stirring number of times, depend on the circumstances, after having fermented, obtain karusen;
(5) subsequent disposal
Karusen is proceeded in distiller and distills, wine after steaming is sealed in cylinder, segmentation stores, in cool place, dry place deposits more than 6 months, then filter to obtain wine liquid with diatomite filter, add the Phytolacca acinosa juice accounting for wine liquid total mass mark 20-25%, this Phytolacca acinosa juice is added water to pulverize to filter after slurrying by the young stem and leaf of Phytolacca acinosa to obtain, wherein the young stem and leaf of Phytolacca acinosa and the mass ratio of water are 1:2-2.2, filling finished product.
4. preparation method according to claim 2, is characterized in that: in step (5) subsequent disposal, after filtering, adds the Semen Coicis leaf decocting liquid of massfraction 20% ± 3% and the honey of 4% ± 2% with diatomite filter, mixes rear filling finished product.
5. preparation method according to claim 2, is characterized in that: in step (2), and the add-on of water is 2-2.5 times of Semen Coicis leaf weight.
6. preparation method according to claim 2, is characterized in that: in step (4), and the mass ratio of leaf of bamboo liquid, Semen Coicis leaf decocting liquid, glutinous rice wine with dregs is 1:0.3-0.5:1.8-2.2.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110839802A (en) * | 2019-12-13 | 2020-02-28 | 安徽省金宜食品有限公司 | Bamboo leaf water production process and method |
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