CN105112221A - Heat-clearing and collateral-activating papaya rice wine and preparation method thereof - Google Patents

Abstract

Heat-clearing and collateral-activating papaya rice wine comprises, by weight, 200-230 parts of rice, 40-50 parts of papayas, 1-1.2 parts of lemongrass, 5-6 parts of crab shells, 15-20 parts of black beans, 1.1-1.4 parts of marsdenia sinensis roots, 0.8-1 part of potentilla discolor, 0.7-0.9 part of radix achyranthis bidentatae, 30-35 parts of wheat koji and 7-8 parts of honey. The heat-clearing and collateral-activating papaya rice wine has the advantages that various kinds of Chinese medicinal herbs are added during processing and the effects of activating blood, promoting menstruation, ensuring proper downward flow of blood, inducing diuresis for treating stranguria, harmonizing stomach, treating flatulence and refreshing mind are achieved.

Description

A kind of heat-clearing is relaxed network papaya yellow wine and preparation method thereof

Technical field

The invention belongs to food processing technology field, relate to a kind of brewing yellow rice wine, particularly relate to a kind of heat-clearing and to relax network papaya yellow wine and preparation method thereof.

Background technology

The annual production of China's yellow rice wine about 1,500,000 tons, develops very fast, and meanwhile, yellow rice wine industry also there is pollution and energy consumption is large, the not high Developmental Bottleneck of equipment and level of automation.Need badly and carry out the deep research of system, promote the Technology and equipment level of production process of yellow rice wine, realize yellow rice wine industry modernization, make yellow rice wine industry on the basis keeping traditional characteristics, go on the road of Sustainable development.In brewing yellow rice wine process, boiling operation is the maximum operation of pollutant emission and energy consumption, comprises immersion and steamed rice two operation stepss of rice.Dip operation produces 900,000 tons of organic wastewater with high concentration every year, wherein containing 2.7 ten thousand tons of COD pollutents.Steamed rice operation year steam consumption is about 480,000 tons, amounts to mark 6.48 ten thousand tons, coal.Do not need the technology that roasts of dip operation to belong to foodstuff starch dextrinization by dry technology, the immersion waste water of rice cooking gelatinization operation can be got rid of, significantly reduce wastewater discharge and the pollutant discharge amount of brewing yellow rice wine process.But current rice roasts technology and also there is many problems, mainly comprises: roast exhaust emissions and cause topsoil and energy dissipation; Roast apparatus processing precision requirement high, facility investment is large, and control accuracy also has higher requirements, maintaining difficulty etc.; Research level also being existed to the research roasting technology low, lacking roasting process foodstuff starch gelatinization changing pattern and machine-processed clear understanding, lack the theoretical basis and method that clearly directly instruct and roast process control and equipment amplification.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide a kind of heat-clearing and to relax network papaya yellow wine and preparation method thereof.

The technical solution adopted in the present invention is:

A kind of heat-clearing is relaxed network papaya yellow wine, it is characterized in that being made up of the raw material of following weight part:

Rice 200-230, pawpaw 40-50, Herba Cymbopogonis Citrari 1-1.2, Carapax Eriocheir sinensis 5-6, black soya bean 15-20, Marsdenia root 1.1-1.4, Herba Potentillae Discoloris 0.8-1, root of bidentate achyranthes 0.7-0.9, wheat koji 30-35, honey 7-8;

2, a kind of heat-clearing according to claim 1 is relaxed the preparation method of network papaya yellow wine, it is characterized in that comprising the following steps:

((1) is got after high zinc tea baking is done and is ground to obtain tea powder, rice is mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc

(2) pawpaw solarization is for subsequent use lower than 30% rear chopping to moisture, getting to enter water soaking 5-6 hour after black soya bean is cleaned and take out to be mixed into after pot big fire fries 1-2 minute with pawpaw silk, get out and pour in a container, treat that temperature is down to about 29 DEG C and is evenly admixed wheat koji and gelatinization rice rich in zinc, be placed on the slow speed of revolution on whizzer to rotate to container intermediate formation cylindrical trough, close the cover standing for fermentation 2-3 days obtains former wine;

(3) Herba Cymbopogonis Citrari, Marsdenia root, Herba Potentillae Discoloris, the root of bidentate achyranthes are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;

(4) add the little fire of honey after being crushed into powder by Carapax Eriocheir sinensis and be boiled into glue, after temperature non-scald on hand, uniform application is at the inner surface of container of fermentation to be sealed, then pours former wine into and add 1-2 water-lute fermentation 30-40 days doubly;

(5) after having fermented, clarifying treatment is carried out to the bentonite of the yellow rice wine 2.2mg/ml addition obtained, the yellow rice wine of clarification is filled to after fully mixing at 10-15 DEG C in flexible packaging container with extract, herb liquid, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10-15min of 400MPa ~ 600MPa, unpacking and get final product.

Beneficial effect of the present invention is:

Yellow rice wine taste glycol of the present invention, good smell, wherein added Gao Xincha is the natural tealeaves being rich in the zinc element of needed by human body, can be drinking person and supplements zinc element, zinc is the necessary nutritive element of human body, growing to human body, Immune defense, wound healing plays an important role;

The present invention is roasted by superheated vapour can overcome the topsoil and energy dissipation that when air roasts, exhaust emissions causes, eliminate the discharge of high concentrated organic wastewater and pollutent in conventional boil technique especially, a large amount of resources is also saved while protecting environment, consuming time short, efficiency more, simultaneously wherein added redback christmashush root proposes obtained extract by propyl carbinol and can suppress HBV two antigens, can press down band HBVDNA again, have good effect to hepatitis B virus resisting; In addition, the present invention with the addition of multiple herbal medicine in the course of processing, there is promoting blood circulation to restore menstrual flow, ensuring proper downward flow of the blood, inducing diuresis for treating stranguria syndrome and stomach ventilation, effect of producing refreshing effect to the mind.

Embodiment

A kind of heat-clearing is relaxed network papaya yellow wine, is made up of the raw material of following weight part (kilogram):

Rice 200, pawpaw 40, Herba Cymbopogonis Citrari 1, Carapax Eriocheir sinensis 5, black soya bean 15, Marsdenia root 1.1, Herba Potentillae Discoloris 0.8, the root of bidentate achyranthes 0.7, wheat koji 30, honey 7;

A kind of heat-clearing according to claim 1 is relaxed the preparation method of network papaya yellow wine, comprises the following steps:

(1) get after high zinc tea baking is done and grind to obtain tea powder, rice is mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc

(2) pawpaw solarization is for subsequent use lower than 30% rear chopping to moisture, get and to enter water soaking 5 hours after black soya bean is cleaned and take out and to be mixed into pawpaw silk after a pot big fire fries 1 minute, get out and pour in a container, treat that temperature is down to about 29 DEG C and is evenly admixed wheat koji and gelatinization rice rich in zinc, be placed on the slow speed of revolution on whizzer to rotate to container intermediate formation cylindrical trough, close the cover standing for fermentation obtains former wine in 2 days;

(3) Herba Cymbopogonis Citrari, Marsdenia root, Herba Potentillae Discoloris, the root of bidentate achyranthes are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;

(4) add the little fire of honey after being crushed into powder by Carapax Eriocheir sinensis and be boiled into glue, after temperature non-scald on hand, uniform application is at the inner surface of container of fermentation to be sealed, then pours former wine into and the water-lute adding 1 times ferments 30 days;

(5) after having fermented, clarifying treatment is carried out to the bentonite of the yellow rice wine 2.2mg/ml addition obtained, the yellow rice wine of clarification is filled to after fully mixing at 10-15 DEG C in flexible packaging container with extract, herb liquid, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10min of 400MPa ~ 600MPa, unpacking and get final product.

Claims (2)

1. heat-clearing is relaxed a network papaya yellow wine, it is characterized in that being made up of the raw material of following weight part:

Rice 200-230, pawpaw 40-50, high zinc tealeaves 10-15, redback christmashush root 1-2, Herba Cymbopogonis Citrari 1-1.2, Carapax Eriocheir sinensis 5-6, black soya bean 15-20, Marsdenia root 1.1-1.4, Herba Potentillae Discoloris 0.8-1, root of bidentate achyranthes 0.7-0.9, wheat koji 30-35, honey 7-8.

2. a kind of heat-clearing according to claim 1 is relaxed the preparation method of network papaya yellow wine, it is characterized in that comprising the following steps:

(1) get after high zinc tea baking is done and grind to obtain tea powder, rice is mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc

(2) pawpaw solarization is for subsequent use lower than 30% rear chopping to moisture, getting to enter water soaking 5-6 hour after black soya bean is cleaned and take out to be mixed into after pot big fire fries 1-2 minute with pawpaw silk, get out and pour in a container, treat that temperature is down to about 29 DEG C and is evenly admixed wheat koji and gelatinization rice rich in zinc, be placed on the slow speed of revolution on whizzer to rotate to container intermediate formation cylindrical trough, close the cover standing for fermentation 2-3 days obtains former wine;

(3) Herba Cymbopogonis Citrari, Marsdenia root, Herba Potentillae Discoloris, the root of bidentate achyranthes are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;

(4) add the little fire of honey after being crushed into powder by Carapax Eriocheir sinensis and be boiled into glue, after temperature non-scald on hand, uniform application is at the inner surface of container of fermentation to be sealed, then pours former wine into and add 1-2 water-lute fermentation 30-40 days doubly;

(5) after having fermented, clarifying treatment is carried out to the bentonite of the yellow rice wine 2.2mg/ml addition obtained, the yellow rice wine of clarification is filled to after fully mixing at 10-15 DEG C in flexible packaging container with extract, herb liquid, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10-15min of 400MPa ~ 600MPa, unpacking and get final product.