CN105087241A - Preparation method of tea-flavor yellow rice wine capable of clearing away heat - Google Patents

Abstract

The invention relates to a preparation method of tea-flavor yellow rice wine capable of clearing away heat. The tea-flavor yellow rice wine is prepared from the following raw materials in parts by weight: 200-220 parts of sticky rice, 20-22 parts of distiller's yeast, 8-10 parts of cucumber, 4-5 parts of henry steudnera tuber, 8-12 parts of broadleaf holly leaf, 0.6-0.8 part of dried rehamnnia root, 0.6-0.8 part of bulbus fritillariae cirrhosae, 0.7-0.8 part of spicate clerodendranthus herb, 0.5-0.6 part of zinnia elegans jacq, a suitable amount of egg white powder, a suitable amount of alpha-amylase, a suitable amount of saccharifying enzyme, and a suitable amount of pullulanase. The tea-flavor yellow rice wine is sweet and mellow in vinosity, fragrant and pleasant, rich in nutrition, and good in mouthfeel; multiple Chinese herbal medicines are added during the preparation process, and the tea-flavor yellow rice wine has the efficacies of removing heat to cool blood, nourishing Yin and generating body fluid, clearing heat and eliminating moisture, and removing urinary calculus and promoting diuresis.

Description

The preparation method of the fragrant yellow rice wine of a kind of tea for clearing away heat

Technical field

The invention belongs to food processing technology field, relate to a kind of processing of yellow rice wine, fragrant yellow rice wine of especially a kind of tea for clearing away heat 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 fragrant yellow rice wine of a kind of tea for clearing away heat and preparation method thereof.

The technical solution adopted in the present invention is:

A preparation method for the fragrant yellow rice wine of tea for clearing away heat, is made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, cucumber 8-10, fragrant taro 4-5, Leaf of Chinese Holly 8-12, Radix Rehmanniae 0.6-0.8, Unibract Fritillary Bulb 0.6-0.8, Herba clerodendranthi spicati 0.7-0.8, Herba Zinnia elegansae 0.5-0.6, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the fragrant yellow rice wine of a kind of tea for clearing away heat 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) Radix Rehmanniae, Unibract Fritillary Bulb, Herba clerodendranthi spicati, Herba Zinnia elegansae are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) freeze dry gound fragrant taro powder by thinly slicing after the peeling of fragrant taro, get cucumber squeeze the juice mix with fragrant taro powder after must Matteuccia struthiopteri taro sauce; Complete Leaf of Chinese Holly blanching 5min, and slightly cool defensive position is kneaded, tinning ferment at constant temperature 6-7d at 40 DEG C after the tight rope of bar of receiving guest with tea, the dry Leaf of Chinese Holly that must ferment, and adds 2-3 times of brewed in hot water and continue to boil 4-5min elimination tea grounds must to ferment tea;

(5) the former wine of step (2) gained, Matteuccia struthiopteri taro sauce, fermentation tea 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 vinosity glycol of the present invention, fragrance is pleasant, nutritious, mouthfeel is good, and it is fragrant with the tea having characteristic, 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, use multienzyme to carry out wine brewing and can shorten fermentation time, while improving spirit yield, guarantee 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, has effect of clearing heat and cooling blood, nourishing Yin and promoting production of body fluid, clearing heat and removing internal wetness, row's stone Li Shui.

Embodiment

A preparation method for the fragrant yellow rice wine of tea for clearing away heat, is characterized in that being made up of the raw material of following weight part (kilogram):

Glutinous rice 200, distiller's yeast 20, cucumber 8, fragrant taro 4, Leaf of Chinese Holly 8, Radix Rehmanniae 0.6, Unibract Fritillary Bulb 0.6, Herba clerodendranthi spicati 0.7, Herba Zinnia elegansae 0.5, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the fragrant yellow rice wine of a kind of tea for clearing away heat 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, in portion, add the wheat koji powder of 10% former siccative quality, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, after 28 DEG C of bottom fermentation 12h, add second part of stoste, add the 3rd part of stoste through 12h again, sealing and fermenting 6d obtains former wine;

(3) Radix Rehmanniae, Unibract Fritillary Bulb, Herba clerodendranthi spicati, Herba Zinnia elegansae are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(4) freeze dry gound fragrant taro powder by thinly slicing after the peeling of fragrant taro, get cucumber squeeze the juice mix with fragrant taro powder after must Matteuccia struthiopteri taro sauce; Complete Leaf of Chinese Holly blanching 5min, and slightly cool defensive position is kneaded, tinning ferment at constant temperature 6d at 40 DEG C after the tight rope of bar of receiving guest with tea, the dry Leaf of Chinese Holly that must ferment, and adds 2 times of brewed in hot water and continue to boil 4min elimination tea grounds must to ferment tea;

(5) the former wine of step (2) gained, Matteuccia struthiopteri taro sauce, fermentation tea 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 fragrant yellow rice wine of tea for clearing away heat, is characterized in that being made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, cucumber 8-10, fragrant taro 4-5, Leaf of Chinese Holly 8-12, Radix Rehmanniae 0.6-0.8, Unibract Fritillary Bulb 0.6-0.8, Herba clerodendranthi spicati 0.7-0.8, Herba Zinnia elegansae 0.5-0.6, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate.

2. the preparation method of the fragrant yellow rice wine of a kind of tea for clearing away heat 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) Radix Rehmanniae, Unibract Fritillary Bulb, Herba clerodendranthi spicati, Herba Zinnia elegansae are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) freeze dry gound fragrant taro powder by thinly slicing after the peeling of fragrant taro, get cucumber squeeze the juice mix with fragrant taro powder after must Matteuccia struthiopteri taro sauce; Complete Leaf of Chinese Holly blanching 5min, and slightly cool defensive position is kneaded, tinning ferment at constant temperature 6-7d at 40 DEG C after the tight rope of bar of receiving guest with tea, the dry Leaf of Chinese Holly that must ferment, and adds 2-3 times of brewed in hot water and continue to boil 4-5min elimination tea grounds must to ferment tea;

(5) the former wine of step (2) gained, Matteuccia struthiopteri taro sauce, fermentation tea 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.