CN105368647A - Production method of healthcare type rice wine - Google Patents

Abstract

The invention discloses a production method of healthcare type rice wine. After raw materials, including glutinous rice, ginkgo leaves, Angelica keiskei, mulberry leaves, fiveleaf gynostemma herbs, sweet potatoes, honeysuckle flowers and shiitake mushrooms, are processed, rice koji is added for fermentation, and the healthcare type rice wine is obtained. The rice wine has good blood glucose and blood lipid lowering functions and has a good healthcare effect.

Description

A kind of making method of health yellow rice wine

Technical field

The present invention relates to a kind of making method of yellow rice wine, especially a kind of making method of health yellow rice wine.

Background technology

Yellow rice wine is the national special product of China, also referred to as rice wine (ricewine), belongs to brewing wine, in the large brewing wine (yellow rice wine, grape wine and beer) in the world three, occupy an important seat.Brewing technology is taken the course of its own, and becomes Typical Representative and model that boundary is brewageed in east.Yellow rice wine be a class with rice, milled glutinous broomcorn millet, corn, millet, wheat etc. for main raw material, adopt boiling, add distiller's yeast, saccharification, fermentation, squeezing, the brewing wine that filters, decoct wine, store, blend.Yellow rice wine contains the physiologically active ingredients such as polyphenol, melanoidin, gsh, has scavenging free radicals, prevention cardiovascular diseases, anticancer, anti-ageing physiological function of waiting for a long time.At present, on market, the health promoting wine of a lot of Chinese herbal medicine soaking is a lot, but rare with the yellow rice wine of fermentation mode brew with herbal medicine, especially has hypoglycemic blood fat, can effectively prevent the health yellow rice wine of diabetes less.

Summary of the invention

The object of this invention is to provide a kind of can the making method of health yellow rice wine of hypoglycemic blood fat.

For realizing above object, technical solution of the present invention is: a kind of making method of health yellow rice wine, comprises the following steps:

1) sticky rice washing is clean, put into after clear water soaks 24-60 hour, glutinous rice is taken out for subsequent use;

2) cleaned by Ginkgo Leaf, put into after clear water soaks 24-48 hour, elimination clear water, leaves the Ginkgo Leaf after immersion for subsequent use;

3) mixed with angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom by the Ginkgo Leaf obtained in step 2, and be ground into particle, its weight ratio is: 1:2:3:1:4:2:4;

4) composite grain obtained in step 3) is joined in the glutinous rice obtained in step 1), adds water and fully stir, obtain mixing raw material composite grain, glutinous rice, water weight ratio be: 1:850:200;

5) carry out boiling to the mixing raw material obtained in step 4), boiling temperature is 90-100 DEG C, and cooking time is 1-2 hour;

6) mixing raw material obtained in step 5) is cooled;

7) joined by meter Qu in the mixing raw material cooled, both weight ratios are: 1:700;

8) put in cylinder by the mixing raw material adding meter Qu and ferment, fermentation time controls at 90-150 days, and the temperature in jar fermenter remains between 25-30 degree;

9) the yellow rice wine stoste fermented is filtered, obtain wine liquid;

10) wine liquid is warming up to 80-110 DEG C and keeps 15-25 second, refilter; The wine liquid obtained freezing 2-4 hour under 5 to-1 DEG C of condition, then carry out heating up, filtering, re-treatment like this 2-5 time, finally obtain the yellow rice wine of highly clarification;

11) sterilizing, packaging, obtain this product.

Beneficial effect of the present invention is:

Before fermentation, in raw material glutinous rice, Ginkgo Leaf, angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom is added in this yellow rice wine, these materials all have effect of hypoglycemic blood fat, join fermentation in glutinous rice and obtain health yellow rice wine, there is the effect of good hypoglycemic blood fat, good health care effect.

Embodiment

Below in conjunction with embodiment, the present invention is further detailed explanation:

A making method for health yellow rice wine, comprises the following steps:

1) sticky rice washing is clean, put into after clear water soaks 24-60 hour, glutinous rice is taken out for subsequent use;

2) cleaned by Ginkgo Leaf, put into after clear water soaks 24-48 hour, elimination clear water, leaves the Ginkgo Leaf after immersion for subsequent use;

3) mixed with angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom by the Ginkgo Leaf obtained in step 2, and be ground into particle, its weight ratio is: 1:2:3:1:4:2:4;

4) joined by the composite grain obtained in step 3) in the glutinous rice obtained in step 1), add water and fully stir, obtain mixing raw material, the weight ratio of composite grain, glutinous rice, water is: 1:850:200;

5) carry out boiling to the mixing raw material obtained in step 4), boiling temperature is 90-100 DEG C, and cooking time is 1-2 hour;

6) mixing raw material obtained in step 5) is cooled;

7) joined by meter Qu in the mixing raw material cooled, both weight ratios are: 1:700;

8) put in cylinder by the mixing raw material adding meter Qu and ferment, fermentation time controls at 90-150 days, and the temperature in jar fermenter remains between 25-30 degree;

9) the yellow rice wine stoste fermented is filtered, obtain wine liquid;

10) wine liquid is warming up to 80-110 DEG C and keeps 15-25 second, refilter; The wine liquid obtained freezing 2-4 hour under 5 to-1 DEG C of condition, then carry out heating up, filtering, re-treatment like this 2-5 time, finally obtain the yellow rice wine of highly clarification;

11) sterilizing, packaging, obtain this product.

Ginkgo has another name called maidenhair tree, is the rarity of China, rare valuable, is described as " hollywood lignumvitae ", " living fossil " of the earth.Containing the multiple components that natural radioactivity flavones and amarolide etc. are useful with HUMAN HEALTH in Ginkgo Leaf, there is dissolving cholesterol, the effect of vasodilation, has positive effect to improving disordered brain function, arteriosclerosis, hypertension, dizzy, tinnitus, headache, senile dementia, hypomnesis etc.

Angelica keiskei koidzumi herb can hyoscine, and edible wild herbs are edible or medicinal, has anticancer, to prevent cell senescence, conditioning chronic disease effect.Long-term edible or drink angelica keiskei koidzumi, all have significant curative effect to various diseases such as hypertension, diabetes, constipation, especially trophic nerve tip, anti-ageing, anti-canceration, relaxed bowel unique effect, and without any side effects.

Mulberry leaf are rich in rare elements organoselenium, germanium, are natural powerful antioxidants, can remove interior free yl, make to be accumulated in toxin in human body and refuse oxidized, increase the oxygen level in blood, enhance metabolism and microcirculation.Extraordinary booster action is had for hyperlipidemia, hyperglycemia, diabetes, fatty liver, coronary heart disease, hypertensive rehabilitation.

Gynostemma pentaphylla, can urge stomach and promote abilities of digestive and absorption, have cerebral tonic tranquillizing, protect effect that the heart protects arteries and veins, regulating lipid and reducing weight.

Ipomoea batatas, original name sweet potato, south is commonly called as pachyrhizus, has another name called sweet potato, sweet potato, sweet potato, taro etc.Ipomoea batatas belongs to tubiform floret order, convolvulaceae annual herb plant, Ipomoea batatas block root rich in proteins, starch, pectin, Mierocrystalline cellulose, amino acid, VITAMIN and several mineral materials, sugary 1.5%-5%.Ipomoea batatas has the effect such as anticancer, cardioprotection, prevention pulmonary emphysema, diabetes, fat-reducing, beauty treatment, has the good reputation of " life prolonging food ".

Japanese Honeysuckle is the general designation of Chinese medicinal materials and plant.Plant honeysuckle has another name called honeysuckle, is the perennial half evergreen winding bejuco of Caprifoliaceae.Japanese Honeysuckle is described as clearing heat and detoxicating good medicine from ancient times.Its property sweet cold air fragrance, clearing away heat with drugs sweet in flavor and cold in nature and not injuring one's stomach, fragrance thoroughly reaches and can be eliminating evil.Japanese Honeysuckle can dispelling wind-heat, also kind removing summer-heat blood poison, for various febrile disease, as the card such as body heat, dermexanthesis, spot, hot carbuncle carbuncle, swelling and pain in the throat, and equal Be very effective.

Mushroom has another name called dried mushroom, mushroom, northern mushroom, thick mushroom, thin mushroom, flower mushroom, vertebra young pilose antler, is a kind of edible fungus.Containing purine, choline, tyrosine, oxydase and some nucleic acid substances in mushroom, the effect of hypotensive, decreasing cholesterol, reducing blood-fat can be played.

Embodiment:

1) sticky rice washing is clean, put into clear water immersion and after 48 hours, glutinous rice is taken out for subsequent use;

2) cleaned by Ginkgo Leaf, put into clear water and soak after 36 hours, elimination clear water, leaves the Ginkgo Leaf after immersion for subsequent use;

3) mixed with angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom by the Ginkgo Leaf obtained in step 2, and be ground into particle, its weight ratio is: 1:2:3:1:4:2:4;

4) composite grain obtained in step 3) is joined in the glutinous rice obtained in step 1), add water and fully stir, obtain mixing raw material, the weight of composite grain, glutinous rice, water is respectively: 100g, 85KG, 20KG, in the mixing raw material of wherein 100g, add according to the weight ratio in step 2 containing Ginkgo Leaf 5.88g, angelica keiskei koidzumi 11.76g, mulberry leaf 17.66g, gynostemma pentaphylla 5.88g, Ipomoea batatas 23.53g, Japanese Honeysuckle 11.76g and mushroom 23.53g();

5) carry out boiling to the mixing raw material obtained in step 4), boiling temperature is 100 DEG C, and cooking time is 2 hours;

6) mixing raw material obtained in step 5) is cooled;

7) joined by meter Qu in the mixing raw material cooled, both weight is respectively: 140g, 101KG;

8) put in cylinder by the mixing raw material adding meter Qu and ferment, fermentation time controls at 120 days, and the temperature in jar fermenter remains between 25-30 degree;

9) the yellow rice wine stoste fermented is filtered, obtain wine liquid;

10) wine liquid is warming up to 80-110 DEG C and keeps 15-25 second, refilter; The wine liquid obtained freezing 2-4 hour under 5 to-1 DEG C of condition, then carry out heating up, filtering, re-treatment like this 2-5 time, finally obtain the yellow rice wine of highly clarification;

11) sterilizing, packaging, obtain this product.

Before fermentation, in raw material glutinous rice, Ginkgo Leaf, angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom is added in this yellow rice wine, these materials all have effect of hypoglycemic blood fat, join fermentation in glutinous rice and obtain health yellow rice wine, there is the effect of good hypoglycemic blood fat, good health care effect.

Claims (1)

1. a making method for health yellow rice wine, comprises the following steps:

1) sticky rice washing is clean, put into after clear water soaks 24-60 hour, glutinous rice is taken out for subsequent use;

2) cleaned by Ginkgo Leaf, put into after clear water soaks 24-48 hour, elimination clear water, leaves the Ginkgo Leaf after immersion for subsequent use;

3) mixed with angelica keiskei koidzumi, mulberry leaf, gynostemma pentaphylla, Ipomoea batatas, Japanese Honeysuckle and mushroom by the Ginkgo Leaf obtained in step 2, and be ground into particle, its weight ratio is: 1:2:3:1:4:2:4;

4) joined by the composite grain obtained in step 3) in the glutinous rice obtained in step 1), add water and fully stir, obtain mixing raw material, the weight ratio of composite grain, glutinous rice, water is: 1:850:200;

5) carry out boiling to the mixing raw material obtained in step 4), boiling temperature is 90-100 DEG C, and cooking time is 1-2 hour;

6) mixing raw material obtained in step 5) is cooled;

7) joined by meter Qu in the mixing raw material cooled, both weight ratios are: 1:700;

8) put in cylinder by the mixing raw material adding meter Qu and ferment, fermentation time controls at 90-150 days, and the temperature in jar fermenter remains between 25-30 degree;

9) the yellow rice wine stoste fermented is filtered, obtain wine liquid;

10) wine liquid is warming up to 80-110 DEG C and keeps 15-25 second, refilter; The wine liquid obtained freezing 2-4 hour under 5 to-1 DEG C of condition, then carry out heating up, filtering, re-treatment like this 2-5 time, finally obtain the yellow rice wine of highly clarification;

11) sterilizing, packaging, obtain this product.