CN105132232A - Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing - Google Patents
Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing Download PDFInfo
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- CN105132232A CN105132232A CN201510432501.1A CN201510432501A CN105132232A CN 105132232 A CN105132232 A CN 105132232A CN 201510432501 A CN201510432501 A CN 201510432501A CN 105132232 A CN105132232 A CN 105132232A
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Abstract
The invention provides a snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting wand juicing. According to the invention, special ingredients in snow chrysanthemum are mixed with an effective substance extracting solution and then the mixture is subjected to continuous fermentation in the process, so that stable production and easiness in accuracy control are realized, the efficacy and flavors can be stabilized or even improved and maintained for a long time, flavors of snow chrysanthemum and rice wine are harmonious, and the snow chrysanthemum and rice wine beverage is mellow and full, contains multiple effective ingredients, is more complete in nutritional value, good in health effect, excellent in color, fragrance and taste, easy to digest and absorb by human bodies, and convenient to drink by consumers and integrates naturalness, nutrition, nourishing and convenience.
Description
Technical field
The present invention relates to C12G fruit juice wine or other alcoholic drinkss and technology of preparing thereof in IPC classification, especially avenge chrysanthemum and carry and make composite fermentation and to squeeze the juice rice wine beverage.
Background technology
Snow chrysanthemum, have another name called the Kunlun snow chrysanthemum, high mountain trembles with fear chrysanthemum, formal name used at school is dichromatism golden wave, is composite family Tickseed, and annual herb grows on the corner of the snow mountain of height above sea level more than 3000 meters and eastern Pamir mountain range.Be that current Xinjiang is only equally celebrated for their achievements with saussurea involucrata, there is the rare psychrophyte of unique effects.Have a sweet temper, can hypotensive, blood fat effectively, have well clear liver and improve vision, beneficial liver tonifying yin, beautifying face and moistering lotion, the characteristic that relaxes bowel, the symptoms such as the eye strain caused excess eye-using and the liver injury that causes of drinking, have certain mitigation.There are again magical color, smell and taste, the fragrance of other wild chrysanthemums existing simultaneously, have again the color and luster of Aged Pu 'er Tea and mellow, also have a kind of very special long sweetness.
From snow chrysanthemum, isolation identification goes out more than 30 kind of Flavonoid substances at present, the mineral element of more than 30 kind of needed by human, 20 multiple amino acids, tens of kinds of aromatics, also have abundant organic acid, terpenes, VITAMIN, lignan, enzyme, polysaccharide etc. to have bioactive natural component.Modern pharmacological research shows, volatile oil, total saponins, amino acid, Flavonoid substances in snow chrysanthemum, can resist pathogenic agent, and strengthen capillary resistance, wherein, general flavone content reaches 12%, considerably beyond other various chrysanthemum classes.Wherein effect of flavones is many-sided, it is a kind of very strong antioxidant, can oxyradical effectively in purged body, the ability of this prevention oxidation is more than 10 times of vitamin-E, the generation of the degeneration of cell, aging and canceration can be stoped, these biological general flavones, terpene substances, the sulfocompound that are rich in snow chrysanthemum, be collectively referred to as the factor of tool immunoloregulation function, is element important in hypotensive, reducing blood-fat, adjustment blood sugar, antitumor and anti-ageing related drugs.
The quality of snow chrysanthemum is determined by the height above sea level height of its growth, because often rise a height above sea level, endophytic micronutrient levels can increase.The pure High aititude wild snow chrysanthemum property of medicine is very strong, drinks in right amount can't grasp too much according to individual physical condition.
On the other hand, rice wine sweetness is fragrant and mellow, can improve a poor appetite, promoting digestion, and nutritive ingredient is easier to absorption of human body, is the good merchantable brand of the elderly, pregnant and lying-in women and person's benefiting qi and nourishing blood in poor health.Rice wine refresh oneself in addition recover from fatigue, quench one's thirst relieve summer heat, stimulate circulation, effect of moisturizing.
In prior art, in the trial comprising the snow material of chrysanthemum and rice wine compatibility and make the beverage of low ethanol content being continued carry out, but, all be in the way of bi-material mixing preparation, its method is similar to the way of traditional sweet osmanthus fermented glutinous rice, not only clearly cannot control product efficacy, simultaneously, because after two kinds of material mixing independently made separately, drinking experience is not good enough, be also not easy to carry out suitability for industrialized production because product quality can not accurately control.Published Patents document comprises:
Chinese patent application 201210007593.5 discloses a kind of health-care mother chrysanthemum rice wine and preparation method thereof, this invention belongs to liquid state and drinks type rice wine, be for brewing water with distilled water or pure water or ionized water, base-material is raw material by glutinous rice, polished rice or black rice, purple rice etc., and the yellow rice wine produced through processing steps such as boiling, diastatic fermentation and squeezings is base wine; Get clean Wild Chrysanthemum base wine to soak, filter, obtain base steeping in wine extract; And add Radix Angelicae Sinensis, Radix Rehmanniae, matrimony vine, put into clear water heating and decoct juice, add proteolytic enzyme and yeast in filtrate after filtering, after decomposing, mix and obtain health care Wild-chrysanthemum-fjuice juice with aforesaid base steeping in wine extract; Obtained Wild-chrysanthemum-fjuice juice added in base wine, mixing cooks.
Chinese patent application 201310249593.0 1 kinds of Wild Chrysanthemum sticky rice wines and preparation method thereof.Select Wild Chrysanthemum, glutinous rice, sucrose, citric acid, distiller's yeast, saccharifying enzyme mineral water etc., form through special process fermented soy.In fact, because the rinse additive that adds too much in technique makes the maintenance of the characteristic of bi-material and gain receive suppression to improve the stability contorting of production technique.
Summary of the invention
The object of this invention is to provide a kind of snow chrysanthemum to carry and make composite fermentation and to squeeze the juice rice wine beverage, prepare a kind of novel high-quality functional health drink, the flavor coordination of snow chrysanthemum and rice wine, delicate mouthfeel lubrication, taste are soft, and vinosity is mellow, uniform color.
Object of the present invention will be realized by following technical measures: preparation method is as follows:
(1) preparation of chrysanthemum extracting solution is avenged;
Select dry snow chrysanthemum, remove impurity, broken, cross 20 mesh sieves; First time lixiviate with 90 DEG C, avenge the flooding 20min of chrysanthine amount 10 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look; Second time lixiviate with 90 DEG C, avenge the flooding 15min of chrysanthine amount 6 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look; Extracted twice liquid is mixed, with the centrifuge 10min of 3000r/min, removes insoluble solid, obtain snow chrysanthemum extracting solution for subsequent use;
(2) cleaning of glutinous rice and glutinous millet, immersion, boiling, cooling, mixed song, saccharification;
Select full grains, without the glutinous rice of disease and pest and physical abuse and glutinous millet, by 7 parts of glutinous rice, 3 parts of glutinous millet mixing, clean 1-2 time, add 70 DEG C, the water immersion 2-3h of meter Zhi Liang 2 times, glutinous rice and glutinous millet are fully absorbed water, and particle is softening, gets final product boiling; Boiling should accomplish outer hard in soft, interior without the white heart, loosely not stick with paste, rotten, uniformity thoroughly and not; Then be cooled to 31-32 DEG C by the cold mode of pouring, fall cylinder; Add the koji of 1.0%, stir, rice central authorities are barricaded as trumpet-shaped recessed round nest, then spread some yeast for brewing rice wine powder above, the carrying out of all even saccharification that is conducive to like this ventilating;
(3) activated yeast, heat-preservation fermentation;
With yeast 10 times of weight, 35 DEG C of-40 DEG C of water activation 20min-30min before active dry yeast uses, addition is 0.08% of meter Chong; When in wine nest, saccharified liquid reaches about 2/3, add the yeast saccharomyces cerevisiae after snow chrysanthemum extracting solution and activation, stir, put into constant incubator, 30 DEG C of condition bottom fermentations ferment 5 days;
(4) wine, clarification, filtration is squeezed;
Squeeze wine with squeezing machine after fermentation ends, leave standstill clarification 7-10 days, with filter leaching clear liquid;
(5) filling;
Filtrate is loaded in vial, with cork closure;
(6) sterilization;
At 85 DEG C of sterilizing 15min, cooling, must avenge chrysanthemum and propose the composite fermentation of wine and to squeeze the juice rice wine beverage.
Especially, supplementary material formula:
(1) sample formula: 1.4kg glutinous rice, 0.6kg glutinous millet, 32g avenges chrysanthemum, 5kg water, 20g koji, 1.6g active dry yeast, 1gVC, 2g beta-cyclodextrin, 2g Sodium hexametaphosphate 99.
(2) sample formula in: 7kg glutinous rice, 3kg glutinous millet, 160g avenges chrysanthemum, 25kg water, 100g koji, 8g active dry yeast, 5gVC, 10g beta-cyclodextrin, 10g Sodium hexametaphosphate 99.
Advantage of the present invention and effect: by avenge endemic element in chrysanthemum in conjunction with the composite continuing fermentation in working substance extracting solution technique stage casing, realize administration measure and be easy to accurate control, and stable even lifting keeps effect and local flavor for a long time, the local flavor harmony of snow chrysanthemum and rice wine, mellow plentiful, not only be rich in plurality of active ingredients, nutritive value more complete, good health care effect, and excellent in color, be easy to human consumption absorb, be convenient to drinking of human consumer, collect natural, nutrition, nourish and be convenient to one.
Accompanying drawing explanation
Accompanying drawing 1 is made composite fermentation to squeeze the juice rice wine beverage preparation technology schematic diagram for the embodiment of the present invention 1 moderate snow chrysanthemum is carried.
Embodiment
The principle of the invention is, to avenge chrysanthemum, glutinous rice and glutinous millet are raw material production snow chrysanthemum rice wine, in appropriate processing step, add snow chrysanthemum extracting solution and continue Mixed fermentation, in eliminating snow chrysanthemum raw material, impurity is to the disadvantageous effect of technique, keep rice wine self normal fermentation process, take into account rice wine exciting snow chrysanthemum working substance, gain effectiveness, and participate in optimizing fermentation reaction effect in fusion fermentation at the snowy chrysanthemum extracting solution in posterior segment, not only be rich in plurality of active ingredients, nutritive value is more complete, and look, fragrant, taste is all good, be easy to human consumption absorb, be convenient to drinking of suitability for industrialized production and human consumer.
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1: supplementary material formula:
(1) sample formula: 1.4kg glutinous rice, 0.6kg glutinous millet, 32g avenges chrysanthemum, 5kg water, 20g koji, 1.6g active dry yeast, 1gVC, 2g beta-cyclodextrin, 2g Sodium hexametaphosphate 99.
(2) sample formula in: 7kg glutinous rice, 3kg glutinous millet, 160g avenges chrysanthemum, 25kg water, 100g koji, 8g active dry yeast, 5gVC, 10g beta-cyclodextrin, 10g Sodium hexametaphosphate 99.
The key instrument related in the embodiment of the present invention and equipment: precision balance, micromill, electro-heating standing-temperature cultivator, steam cooker, fermentor tank, whizzer, mixer, squeezing machine, filter, Autoclave, filling machine.
In aforementioned, as shown in Figure 1: production method comprises:
(1) preparation of chrysanthemum extracting solution is avenged;
Select dry snow chrysanthemum, remove impurity, broken, cross 20 mesh sieves.First time lixiviate with 90 DEG C, avenge the flooding 20min of chrysanthine amount 10 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look; Second time lixiviate with 90 DEG C, avenge the flooding 15min of chrysanthine amount 6 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look.Extracted twice liquid is mixed, with the centrifuge 10min of 3000r/min, removes insoluble solid, obtain snow chrysanthemum extracting solution for subsequent use.
(2) cleaning of glutinous rice and glutinous millet, immersion, boiling, cooling, mixed song, saccharification;
Select full grains, without the glutinous rice of disease and pest and physical abuse and glutinous millet, by 7 parts of glutinous rice, 3 parts of glutinous millet mixing, clean 1-2 time, add 70 DEG C, the water immersion 2-3h of meter Zhi Liang 2 times, glutinous rice and glutinous millet are fully absorbed water, and particle is softening, gets final product boiling.Boiling should accomplish outer hard in soft, interior without the white heart, loosely not stick with paste, rotten, uniformity thoroughly and not.Then be cooled to 31--32 DEG C by the cold mode of pouring, fall cylinder.Add the koji of 1.0%, stir, rice central authorities are barricaded as trumpet-shaped recessed round nest, then spread some yeast for brewing rice wine powder above, the carrying out of all even saccharification that is conducive to like this ventilating.
(3) activated yeast, heat-preservation fermentation;
With yeast 10 times of weight, 35 DEG C of-40 DEG C of water activation 20min-30min before active dry yeast uses, addition is 0.08% of meter Chong.
When in wine nest, saccharified liquid reaches about 2/3, add the yeast saccharomyces cerevisiae after snow chrysanthemum extracting solution and activation, stir, put into constant incubator, 30 DEG C of condition bottom fermentations ferment 5 days.
(4) wine, clarification, filtration is squeezed;
Squeeze wine with squeezing machine after fermentation ends, leave standstill clarification 7-10 days, with filter leaching clear liquid.
(5) filling;
Filtrate is loaded in vial, use cork closure.
(6) sterilization;
At 85 DEG C of sterilizing 15min, cooling, must avenge chrysanthemum and propose the composite fermentation of wine and to squeeze the juice rice wine beverage.
In the present embodiment, obtained snow chrysanthemum is carried and makes composite fermentation and to squeeze the juice rice wine beverage alcoholic strength 10.6% (volume ratio), sugar degree 34.24g/L, total acid 6.45g/L, and the local flavor harmony of snow chrysanthemum and rice wine is mellow plentiful.
Finally, it is also to be noted that above what enumerate is only specific embodiment of the invention.Obvious the present invention does not limit above example, can also have many distortion.All distortion that those skilled in the art can associate from the present invention, all think protection scope of the present invention.
Claims (2)
1. avenge chrysanthemum to carry and make composite fermentation and to squeeze the juice rice wine beverage, it is characterized in that, preparation method is as follows:
(1) preparation of chrysanthemum extracting solution is avenged;
Select dry snow chrysanthemum, remove impurity, broken, cross 20 mesh sieves; First time lixiviate with 90 DEG C, avenge the flooding 20min of chrysanthine amount 10 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look; Second time lixiviate with 90 DEG C, avenge the flooding 15min of chrysanthine amount 6 times, add simultaneously 0.01%VC, 0.02% beta-cyclodextrin, 0.02% Sodium hexametaphosphate 99 mixing solutions protect look; Extracted twice liquid is mixed, with the centrifuge 10min of 3000r/min, removes insoluble solid, obtain snow chrysanthemum extracting solution for subsequent use;
(2) cleaning of glutinous rice and glutinous millet, immersion, boiling, cooling, mixed song, saccharification;
Select full grains, without the glutinous rice of disease and pest and physical abuse and glutinous millet, by 7 parts of glutinous rice, 3 parts of glutinous millet mixing, clean 1-2 time, add 70 DEG C, the water immersion 2-3h of meter Zhi Liang 2 times, glutinous rice and glutinous millet are fully absorbed water, and particle is softening, gets final product boiling; Boiling should accomplish outer hard in soft, interior without the white heart, loosely not stick with paste, rotten, uniformity thoroughly and not; Then be cooled to 31-32 DEG C by the cold mode of pouring, fall cylinder; Add the koji of 1.0%, stir, rice central authorities are barricaded as trumpet-shaped recessed round nest, then spread some yeast for brewing rice wine powder above, the carrying out of all even saccharification that is conducive to like this ventilating;
(3) activated yeast, heat-preservation fermentation;
With yeast 10 times of weight, 35 DEG C of-40 DEG C of water activation 20min-30min before active dry yeast uses, addition is 0.08% of meter Chong; When in wine nest, saccharified liquid reaches about 2/3, add the yeast saccharomyces cerevisiae after snow chrysanthemum extracting solution and activation, stir, put into constant incubator, 30 DEG C of condition bottom fermentations ferment 5 days;
(4) wine, clarification, filtration is squeezed;
Squeeze wine with squeezing machine after fermentation ends, leave standstill clarification 7-10 days, with filter leaching clear liquid;
(5) filling;
Filtrate is loaded in vial, with cork closure;
(6) sterilization;
At 85 DEG C of sterilizing 15min, cooling, must avenge chrysanthemum and propose the composite fermentation of wine and to squeeze the juice rice wine beverage.
2. snow chrysanthemum as claimed in claim 1 is carried and makes composite fermentation and to squeeze the juice rice wine beverage, it is characterized in that, supplementary material formula:
(1) sample formula: 1.4kg glutinous rice, 0.6kg glutinous millet, 32g avenges chrysanthemum, 5kg water, 20g koji, 1.6g active dry yeast, 1gVC, 2g beta-cyclodextrin, 2g Sodium hexametaphosphate 99;
(2) sample formula in: 7kg glutinous rice, 3kg glutinous millet, 160g avenges chrysanthemum, 25kg water, 100g koji, 8g active dry yeast, 5gVC, 10g beta-cyclodextrin, 10g Sodium hexametaphosphate 99.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105733902A (en) * | 2016-04-25 | 2016-07-06 | 浙江农林大学 | Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol |
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| CN104371891A (en) * | 2014-11-10 | 2015-02-25 | 江苏洋河酒厂股份有限公司 | Preparation method of Coreopsis tinctoria/tartary buckwheat nutrient wine |
| CN104845818A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Senecio cineraria rice wine and preparation method thereof |
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2015
- 2015-07-16 CN CN201510432501.1A patent/CN105132232A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371891A (en) * | 2014-11-10 | 2015-02-25 | 江苏洋河酒厂股份有限公司 | Preparation method of Coreopsis tinctoria/tartary buckwheat nutrient wine |
| CN104845818A (en) * | 2015-06-01 | 2015-08-19 | 新疆生命核力高科股份有限公司 | Senecio cineraria rice wine and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 吴晓菊: "不同发酵条件对哈密瓜糯米酒品质的影响", 《食品研究与开发》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105733902A (en) * | 2016-04-25 | 2016-07-06 | 浙江农林大学 | Preparation method of chimonanthus salicifolius and kudzuvine root yellow wine for dispelling effects of alcohol |
| CN105733902B (en) * | 2016-04-25 | 2018-08-28 | 浙江农林大学 | A kind of preparation method for the type Liu Yazi pueraria lobata yellow rice wine that relieves the effect of alcohol |
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Application publication date: 20151209 |
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