CN105062814A - Preparation method of yellow wine capable of strengthening muscle and bone - Google Patents

Abstract

The invention discloses a preparation method of yellow wine capable of strengthening muscle and bone. The yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 8-9 parts of sheep bone, 5-6 parts of kelp, 2-3 parts of pomegranate seed oil, 0.5-0.6 parts of folium cortex eucommiae, 0.7-0.9 parts of morinda officinalis, 0.7-0.8 parts of cortex acanthopanacis, 0.9-1.1 parts of evening primrose, proper amount of egg white powder, proper amount of alpha-amylase, proper amount of saccharifying enzyme and proper amount of pullulanase. The yellow wine disclosed by the invention is fresh and delicious, sweet and mellow in mouth, fragrant in taste and good in color; and in addition, by adding various Chinese herbal medicines in the course of processing, the yellow wine has functions of reinforcing kidney to strengthen yang, dispelling wind and eliminating dampness, and strengthening muscle and bone.

Description

The preparation method of the strong muscle yellow rice wine of a kind of strong bone

Technical field

The invention belongs to food processing technology field, relate to a kind of processing of yellow rice wine, especially a kind of strong strong muscle yellow rice wine of bone and preparation method thereof.

Background technology

It is difficult to there is the large process of wastewater flow rate in brewing yellow rice wine production technique traditional at present, fermentation period is long, the problems such as wheat koji consumption is large cause wine body local flavor too complicated, for ensureing the healthy and food hygiene quality of people, particularly preferably preserve nutritive ingredient and drinks natural flavour mountaineous, one of important factor of current decision drinks quality is exactly process for sterilizing, there is high temperature at present, high pressure, uviolizing, electron beam, ionizing rays, microwave, ultrasonic wave, Deng sterilization, bacteriological filtration method, but due to food sanitation restriction, flavour of food products is impaired, the reasons such as the too narrow and Technological Economy of range of application, these sterilising method are made to be difficult to widespread use in the industry.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide preparation method of the strong muscle yellow rice wine of a kind of strong bone and preparation method thereof.

The technical solution adopted in the present invention is:

A preparation method for the strong muscle yellow rice wine of strong bone, is made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, sheep bone 8-9, sea-tangle 5-6, granada seed oil 2-3, Folium Eucommiae 0.5-0.6, Root of Medicinal Indian mulberry 0.7-0.9, Wu Chia Pee 0.7-0.8, root of Redsepal Eveningprimrose 0.9-1.1, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the strong muscle yellow rice wine of a kind of strong bone according to claim 1, comprises the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, the wheat koji powder of 10% former siccative quality is added in portion, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, second part of stoste is added after 28 DEG C of bottom fermentation 12h, add the 3rd part of stoste through 12h again, sealing and fermenting 6-7d obtains former wine;

(3) Folium Eucommiae, Root of Medicinal Indian mulberry, Wu Chia Pee, root of Redsepal Eveningprimrose are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) sheep bone is added 3-4 times of water to enter in pressure kettle to take out after boiling 5-6h sheep bone and pulverize and dry to obtain sheep bone slag, pour sheep bone slag into by after Semen Granati rusting heat, fried crisp rear cooling abrasive dust must explode bone meal; Sea-tangle being added 2 times of water pulls an oar kelp paste is for subsequent use;

(5) the former wine of step (2) gained, fried bone meal, kelp paste and herb liquid are mixed homogenization treatment 10-15min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.

Beneficial effect of the present invention is:

Yellow rice wine of the present invention is clearly good to eat, entrance glycol, taste is fragrant, look good, in the yellow rice wine that in the yellow rice wine adopting secondary feed supplement to produce in technique, flavour substances is produced than prior art, flavour substances is higher, while using multienzyme to carry out wine brewing and can shorten fermentation time, improve spirit yield, ensureing nutritive value, both solved full-enzyme method and made wine that the vinosity that causes is boring, fragrance is not enough, significantly can reduce again the higher alcohols content in drinks, wine body deflection is light.Adopt pulsed electric field shock wave method to carry out in sterilization process undermined hardly to the nutritive substance in wine body to wine body, and treatment temp is low, the time is short, ensure that the trophic structure in wine body and original local flavor; In addition, the present invention with the addition of multiple herbal medicine in the course of processing, have tonify the kidney and support yang, dispel rheumatism, strengthen muscles and bones, effect.

Embodiment

A preparation method for the strong muscle yellow rice wine of strong bone, is characterized in that being made up of the raw material of following weight part (kilogram):

Glutinous rice 200, distiller's yeast 20, sheep bone 8, sea-tangle 5, granada seed oil 2, Folium Eucommiae 0.5, Root of Medicinal Indian mulberry 0.7, Wu Chia Pee 0.7, root of Redsepal Eveningprimrose 0.9, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the strong muscle yellow rice wine of a kind of strong bone according to claim 1, is characterized in that comprising the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, the wheat koji powder of 10% former siccative quality is added in portion, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, second part of stoste is added after 28 DEG C of bottom fermentation 12h, add the 3rd part of stoste through 12h again, sealing and fermenting 6-7d obtains former wine;

(3) Folium Eucommiae, Root of Medicinal Indian mulberry, Wu Chia Pee, root of Redsepal Eveningprimrose are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(4) sheep bone is added 3 times of water to enter in pressure kettle to take out after boiling 5h sheep bone and pulverize and dry to obtain sheep bone slag, pour sheep bone slag into by after Semen Granati rusting heat, fried crisp rear cooling abrasive dust must explode bone meal; Sea-tangle being added 2 times of water pulls an oar kelp paste is for subsequent use;

(5) the former wine of step (2) gained, fried bone meal, kelp paste and herb liquid are mixed homogenization treatment 10min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.

Claims (2)

1. a preparation method for the strong muscle yellow rice wine of strong bone, is characterized in that being made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, sheep bone 8-9, sea-tangle 5-6, granada seed oil 2-3, Folium Eucommiae 0.5-0.6, Root of Medicinal Indian mulberry 0.7-0.9, Wu Chia Pee 0.7-0.8, root of Redsepal Eveningprimrose 0.9-1.1, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate.

2. the preparation method of the strong muscle yellow rice wine of a kind of strong bone according to claim 1, is characterized in that comprising the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, the wheat koji powder of 10% former siccative quality is added in portion, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, second part of stoste is added after 28 DEG C of bottom fermentation 12h, add the 3rd part of stoste through 12h again, sealing and fermenting 6-7d obtains former wine;

(3) Folium Eucommiae, Root of Medicinal Indian mulberry, Wu Chia Pee, root of Redsepal Eveningprimrose are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) sheep bone is added 3-4 times of water to enter in pressure kettle to take out after boiling 5-6h sheep bone and pulverize and dry to obtain sheep bone slag, pour sheep bone slag into by after Semen Granati rusting heat, fried crisp rear cooling abrasive dust must explode bone meal; Sea-tangle being added 2 times of water pulls an oar kelp paste is for subsequent use;

(5) the former wine of step (2) gained, fried bone meal, kelp paste and herb liquid are mixed homogenization treatment 10-15min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.