CN105670865A - Banana-taste rhizoma polygonati rice wine and production technology thereof - Google Patents
Banana-taste rhizoma polygonati rice wine and production technology thereof Download PDFInfo
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- CN105670865A CN105670865A CN201610207504.XA CN201610207504A CN105670865A CN 105670865 A CN105670865 A CN 105670865A CN 201610207504 A CN201610207504 A CN 201610207504A CN 105670865 A CN105670865 A CN 105670865A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
- A61K36/8969—Polygonatum (Solomon's seal)
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
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Abstract
The invention discloses banana-taste rhizoma polygonati rice wine, belonging to the field of rice wine production. The banana-taste rhizoma polygonati rice wine is prepared from the following raw materials in parts by weight: 180-220 parts of sticky rice, 12-20 parts of rhizoma polygonati powder, 18-25 parts of banana and 3-8 parts of distiller's yeast. The invention also discloses a production technology of the rice wine. The production technology comprises the following steps: 1) steaming the soaked sticky rice in a steamer; 2) uniformly mixing the distiller's yeast, rhizoma polygonati powder and sticky rice to obtain sticky rice powder; 3) preparing a banana dilute solution, uniformly sprinkling some of the banana dilute solution on the sticky rice powder obtained in the step 2), and digging multiple holes in the sticky rice powder; 4) equally dividing the rest distiller's yeast and sprinkling into each hole, and uniformly smearing the distiller's yeast in the holes; 5) pouring the rest banana dilute solution into the holes with the distiller's yeast respectively; 6) closing the container; and 7) fermenting, wherein three days later, edible banana-taste rhizoma polygonati rice wine can be obtained. According to the invention, the mouthfeel of traditional rice wine can be effectively improved, and the healthcare function of the rice wine can be enhanced.
Description
Technical field
The present invention relates to a kind of rice wine, be specifically related to a kind of banana flavor Rhizoma Polygonati rice wine and production technology thereof, belong to rice wine production field.
Background technology
Oryza glutinosa is the rice of Oryza sativa L. var. glutinosa Matsum. shelling, is called Oryza glutinosa at southern china, and the north then more is called glutinous rice, it is manufacture viscosity snack, as rice-pudding, BABAOZHOU, various sweets primary raw material, Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, there is blood yiqi, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, to being off one's feed, abdominal distention diarrhoea has determines mitigation. It addition, Oryza glutinosa is also the primary raw material brewageing distiller grains, sticky rice wine gives off a strong fragrance, alcoholic strength is gentle, nutritious, is deeply liked by people.
The sticky rice wine taste that the existing method preparing sticky rice wine prepares is single, liquor output is low.
Summary of the invention
For above-mentioned prior art Problems existing, the present invention provides a kind of banana flavor Rhizoma Polygonati rice wine, can be effectively improved the mouthfeel of traditional rice wine, and can strengthen the health-care effect of rice wine.
To achieve these goals, a kind of banana flavor Rhizoma Polygonati rice wine that the present invention adopts, it is made up of the raw material of following weight portion, Oryza glutinosa 180-220 part, Rhizoma Polygonati powder 12-20 part, Fructus Musae 18-25 part, distillers yeast 3-8 part.
As improvement, this banana flavor Rhizoma Polygonati rice wine, it is made up of the raw material of following weight portion, 200 parts of Oryza glutinosa, 15 parts of Rhizoma Polygonati powder, 20 parts of Fructus Musae, 5 parts of distillers yeast.
It addition, present invention also offers the production technology of the described banana flavor Rhizoma Polygonati rice wine of a kind of any of the above-described item, comprise the following steps,
1) it is placed in food steamer cooks having soaked Oryza glutinosa;
2) rear Oryza glutinosa will be cooked cool and be placed in round, while stir Oryza glutinosa, limit dispenser part distillers yeast and whole Rhizoma Polygonati powder, stir and mix homogeneously with Oryza glutinosa to distillers yeast, Rhizoma Polygonati powder, obtain sticky rice powder;
3) prepare Fructus Musae dilute solution, and take part Fructus Musae diluent and be uniformly sprinkling upon step 2) on gained sticky rice powder, and sticky rice powder is flattened, then in the middle of the sticky rice powder flattened and periphery draw some duck eyes, little hole dia is 3-5cm, is deep to container bottom;
4) remaining distillers yeast is divided equally, spread into each duck eye, and distillers yeast in hole is smeared uniformly;
5) pour, with residue Fructus Musae diluent, the duck eye having spread distillers yeast respectively into again;
6) sealed fermenting container;
7) container is placed in the place without oil smoke to ferment, within three days, namely obtains edible banana taste Rhizoma Polygonati rice wine.
As improvement, described step 2) in distillers yeast and step 4) in distillers yeast amount ratio be 4:1.
As improvement, described step 3) in Fructus Musae dilute solution prepared by following steps, Fructus Musae is obtained after juice extractor is squeezed the juice the viscous solution of Fructus Musae, and is diluted with water to 50mL.
As improvement, described step 3) middle use 40mL Fructus Musae diluent, described step 5) middle use 10mL Fructus Musae diluent.
As improvement, described step 5) in Fructus Musae diluent pour the duck eye spreading distillers yeast into, the degree of depth is as the criterion with the deep half in hole.
As improvement, described step 7) in fermentation temperature be 25-35 DEG C.
Compared with prior art, in banana flavor Rhizoma Polygonati sticky rice wine prepared by the present invention, the Rhizoma Polygonati of employing returns kidney channel, spleen channel, lung meridian, has effect of yin nourishing, QI invigorating, kidney tonifying; Fructus Musae has heat clearing away, intestine moistening, effect of removing toxic substances.
This banana flavor Rhizoma Polygonati sticky rice wine merges function and the local flavor of Rhizoma Polygonati and Fructus Musae with rice wine for carrier, not only contributes to the functional popularization of Rhizoma Polygonati and Fructus Musae, more can increase new effect for rice wine; It addition, the liquor output of Oryza glutinosa is higher 2-3 times than common Oryza glutinosa liquor output after addition Fructus Musae, effectively improve the problem that tradition fermented glutinous rice liquor output is low; Banana flavor golden rice drinking utensils has blood sugar lowering, blood pressure lowering, blood fat reducing, atherosclerosis, slow down aging and many-sided effect such as antibacterial, it is not only suitable for the three-hypers crowd demand to rice wine, more meets modern consumer and pursue the Diet concept of healthy pollution-free food.
Detailed description of the invention
For making the object, technical solutions and advantages of the present invention clearly understand, by the examples below, the present invention is further elaborated. However, it should be understood that specific embodiment described herein is only in order to explain the present invention, it is not limited to the scope of the present invention. Unless otherwise defined, all of technical term used herein is identical with the implication that the those skilled in the art belonging to the present invention are generally understood that with scientific terminology, the term used in the description of the invention herein is intended merely to the purpose describing specific embodiment, it is not intended that in the restriction present invention.
Embodiment one
The production technology of a kind of banana flavor Rhizoma Polygonati rice wine, comprises the following steps,
1) when 180 parts of Oryza glutinosa clear water bubbles extremely can be crumbed powdered with finger, then it is placed in food steamer and adds a cover steams about 20-30 minute with big fire;
2) stirring of rear Oryza glutinosa spoon will be cooked, cool to the temperature of non-scald on hand, it is placed in round, while stir Oryza glutinosa, 2 parts of distillers yeast of limit dispenser and 12 parts of Rhizoma Polygonati powder (Rhizoma Polygonati powder crosses 60 mesh sieves), stir and mix homogeneously with Oryza glutinosa to distillers yeast, Rhizoma Polygonati powder, obtain sticky rice powder;
3) take 18 portions of Fructus Musaes after juice extractor is squeezed the juice, obtain the viscous solution of Fructus Musae, and add cold boiled water water and be diluted to 50mL, take 40mL Fructus Musae diluent, uniformly it is sprinkling upon step 2) on gained sticky rice powder, and sticky rice powder is flattened, middle at the sticky rice powder flattened again and periphery draws four duck eyes, and little hole dia is 3-5cm, is deep to container bottom;
4) remaining 1 part of distillers yeast is divided equally, spread into each duck eye, and distillers yeast in hole is smeared uniformly;
5) pouring, with remaining 10mL Fructus Musae diluent, the duck eye having spread distillers yeast respectively into again, the degree of depth is as the criterion with the deep half in hole;
6) hermetic container;
7) container is placed in 25 DEG C, place without oil smoke ferment, within three days, namely obtain edible banana taste Rhizoma Polygonati rice wine.
Embodiment two
The production technology of a kind of banana flavor Rhizoma Polygonati rice wine, comprises the following steps,
1) when 200 parts of Oryza glutinosa clear water bubbles extremely can be crumbed powdered with finger, then it is placed in food steamer and adds a cover steams about 20-30 minute with big fire;
2) stirring of rear Oryza glutinosa spoon will be cooked, cool to the temperature of non-scald on hand, it is placed in round, while stir Oryza glutinosa, 4 parts of distillers yeast of limit dispenser and 15 parts of Rhizoma Polygonati powder (Rhizoma Polygonati powder crosses 60 mesh sieves), stir and mix homogeneously with Oryza glutinosa to distillers yeast, Rhizoma Polygonati powder, obtain sticky rice powder;
3) take 20 portions of Fructus Musaes after juice extractor is squeezed the juice, obtain the viscous solution of Fructus Musae, and add cold boiled water and be diluted to 50mL, take 40mL Fructus Musae diluent, uniformly it is sprinkling upon step 2) on gained sticky rice powder, and sticky rice powder is flattened, middle at the sticky rice powder flattened again and periphery draws some duck eyes, and little hole dia is 3-5cm, is deep to container bottom;
4) remaining 1 part of distillers yeast is divided equally, spread into each duck eye, and distillers yeast in hole is smeared uniformly;
5) pouring, with remaining 10mL Fructus Musae diluent, the duck eye having spread distillers yeast respectively into again, the degree of depth is as the criterion with the deep half in hole;
6) hermetic container;
7) container is placed in 30 DEG C, place without oil smoke ferment, within three days, namely obtain edible banana taste Rhizoma Polygonati rice wine.
Embodiment three
The production technology of a kind of banana flavor Rhizoma Polygonati rice wine, comprises the following steps,
1) when 220 parts of Oryza glutinosa clear water bubbles extremely can be crumbed powdered with finger, then it is placed in food steamer and adds a cover steams about 20-30 minute with big fire;
2) stirring of rear Oryza glutinosa spoon will be cooked, cool to the temperature of non-scald on hand, it is placed in round, while stir Oryza glutinosa, 6 parts of distillers yeast of limit dispenser and 20 parts of Rhizoma Polygonati powder (Rhizoma Polygonati powder crosses 60 mesh sieves), stir and mix homogeneously with Oryza glutinosa to distillers yeast, Rhizoma Polygonati powder, obtain sticky rice powder;
3) take 25 portions of Fructus Musaes after juice extractor is squeezed the juice, obtain the viscous solution of Fructus Musae, and add cold boiled water and be diluted to 50mL, take 40mL Fructus Musae diluent, uniformly it is sprinkling upon step 2) on gained sticky rice powder, and sticky rice powder is flattened, middle at the sticky rice powder flattened again and periphery draws some duck eyes, and little hole dia is 3-5cm, is deep to container bottom;
4) remaining 2 parts of distillers yeast are divided equally, spread into each duck eye, and distillers yeast in hole is smeared uniformly;
5) pouring, with remaining 10mL Fructus Musae diluent, the duck eye having spread distillers yeast respectively into again, the degree of depth is as the criterion with the deep half in hole;
6) hermetic container;
7) container is placed in 35 DEG C of places without oil smoke to ferment, within three days, namely obtains edible banana taste Rhizoma Polygonati rice wine.
Banana flavor Rhizoma Polygonati rice wine sense organ is evaluated and tested: engage 15 rice wine specialties to taste personnel as evaluation and test person, it is appropriate that Example two prepares banana flavor Rhizoma Polygonati rice wine, 15 parts it are divided into after shaking up, the person of evaluation and test respectively banana flavor Rhizoma Polygonati rice wine of the present invention please being tasted and be given a mark from color and luster, clarity, fragrance, flavour, style, concrete sensory evaluation content and result are respectively as shown in table 1 below, table 2.
The sensory evaluation of table 1 banana flavor Rhizoma Polygonati rice wine
Table 2 Analyses Methods for Sensory Evaluation Results
| Index | Color and luster | Clarity | Fragrance | Flavour | Style |
| Score | 5.4 | 5.8 | 26.2 | 31.5 | 8.1 |
Consolidated statement 1, table 2 find, the banana flavor golden rice wine and women-sensual pursuits of the present invention is damp must be divided into 5.4, and clarity must be divided into 5.8, is owing to adding the diluent being made up of Fructus Musae in rice wine, and therefore above-mentioned two content scores are all placed in the middle; And fragrance must be divided into 26.2, belong to better, it was shown that rice wine fragrance harmony of the present invention is pure; Flavour must be divided into 31.5, it was shown that wine body is complete, honest soft; Style must be divided into 8.1, it was shown that wine body component is relatively coordinated; Overall must be divided into 77, it was shown that the rice wine of the present invention is relatively liked by evaluation and test person, and it is higher 2-3 times than common Oryza glutinosa liquor output to add the liquor output of Oryza glutinosa after Fructus Musae, effectively improves the problem that traditional fermented glutinous rice liquor output is low; Banana flavor golden rice drinking utensils has blood sugar lowering, blood pressure lowering, blood fat reducing, atherosclerosis, slow down aging and many-sided effect such as antibacterial, it is not only suitable for the three-hypers crowd demand to rice wine, more meets modern consumer and pursue the Diet concept of healthy pollution-free food.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all any amendment, equivalent replacement or improvement etc. made within the spirit and principles in the present invention, should be included within protection scope of the present invention.
Claims (8)
1. a banana flavor Rhizoma Polygonati rice wine, it is characterised in that be made up of the raw material of following weight portion, Oryza glutinosa 180-220 part, Rhizoma Polygonati powder 12-20 part, Fructus Musae 18-25 part, distillers yeast 3-8 part.
2. a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 1, it is characterised in that be made up of the raw material of following weight portion, 200 parts of Oryza glutinosa, 15 parts of Rhizoma Polygonati powder, 20 parts of Fructus Musae, 5 parts of distillers yeast.
3. the production technology of banana flavor Rhizoma Polygonati rice wine described in a claim 1 or 2, it is characterised in that comprise the following steps,
1) it is placed in food steamer cooks having soaked Oryza glutinosa;
2) rear Oryza glutinosa will be cooked cool and be placed in round, while stir Oryza glutinosa, limit dispenser part distillers yeast and whole Rhizoma Polygonati powder, stir and mix homogeneously with Oryza glutinosa to distillers yeast, Rhizoma Polygonati powder, obtain sticky rice powder;
3) prepare Fructus Musae dilute solution, and take part Fructus Musae diluent and be uniformly sprinkling upon step 2) on gained sticky rice powder, and sticky rice powder is flattened, then in the middle of the sticky rice powder flattened and periphery draw some duck eyes, little hole dia is 3-5cm, is deep to container bottom;
4) remaining distillers yeast is divided equally, spread into each duck eye, and distillers yeast in hole is smeared uniformly;
5) pour, with residue Fructus Musae diluent, the duck eye having spread distillers yeast respectively into again;
6) sealed fermenting container;
7) round is placed in the place without oil smoke to ferment, within three days, namely obtains edible banana taste Rhizoma Polygonati rice wine.
4. the production technology of a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 3, it is characterised in that described step 2) in distillers yeast and step 4) in distillers yeast amount ratio be 4:1.
5. the production technology of a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 3, it is characterised in that described step 3) in prepare Fructus Musae dilute solution by following steps, Fructus Musae is obtained after juice extractor is squeezed the juice the viscous solution of Fructus Musae, and is diluted with water to 50mL.
6. the production technology of a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 5, it is characterised in that described step 3) middle use 40mL Fructus Musae diluent, described step 5) middle use 10mL Fructus Musae diluent.
7. the production technology of a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 3, it is characterised in that described step 5) in Fructus Musae diluent pour the duck eye spreading distillers yeast into, the degree of depth is as the criterion with the deep half in hole.
8. the production technology of a kind of banana flavor Rhizoma Polygonati rice wine as claimed in claim 3, it is characterised in that described step 7) in fermentation temperature be 25-35 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022439A (en) * | 2017-01-20 | 2017-08-08 | 安徽师范大学 | A kind of preparation method of sealwort fermented glutinous rice |
| CN107057914A (en) * | 2017-01-20 | 2017-08-18 | 安徽师范大学 | The preparation method that a kind of solomonseal fruit wine is made |
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|---|---|---|---|---|
| CN104004627A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Health-preserving rice wine for improving sleep |
| CN104059819A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Aloe and oat rice wine |
| CN104789409A (en) * | 2015-03-30 | 2015-07-22 | 阜阳市三恒味业有限公司 | Healthcare sealwort yellow wine and preparation method thereof |
| CN105238632A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Banana and glutinous rice wine |
-
2016
- 2016-04-06 CN CN201610207504.XA patent/CN105670865A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104004627A (en) * | 2014-04-23 | 2014-08-27 | 陆开云 | Health-preserving rice wine for improving sleep |
| CN104059819A (en) * | 2014-05-14 | 2014-09-24 | 安徽天下福酒业有限公司 | Aloe and oat rice wine |
| CN104789409A (en) * | 2015-03-30 | 2015-07-22 | 阜阳市三恒味业有限公司 | Healthcare sealwort yellow wine and preparation method thereof |
| CN105238632A (en) * | 2015-10-12 | 2016-01-13 | 黄爱红 | Banana and glutinous rice wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107022439A (en) * | 2017-01-20 | 2017-08-08 | 安徽师范大学 | A kind of preparation method of sealwort fermented glutinous rice |
| CN107057914A (en) * | 2017-01-20 | 2017-08-18 | 安徽师范大学 | The preparation method that a kind of solomonseal fruit wine is made |
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Application publication date: 20160615 |