CN106497730A - Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine and its brewing method - Google Patents
Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine and its brewing method Download PDFInfo
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Abstract
The invention provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine is mainly composed of the following raw materials by weight：Oryza glutinosa 95～105, fresh sweet potatoes leaf 15～20, Fructus Crataegi 8～12, red date powder 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch 0.8～1.2, Herba polygoni hydropiperiss 0.12～0.28, Folium Nelumbinis 1～2, appropriate amount of water.Present invention also offers a kind of brewing method of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine.The present invention provide Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine have help digest and enhance metabolism, stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer, relieve inflammation or internal heat toxin expelling and blood-enriching face-nourishing the effects such as, be suitable for various people healthy wine.The brewing method of the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine that the present invention is provided is simple to operate, is easy to industrialization to make production.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine and its brewing method.
Background technology
Rice wine originates from the summer, and prosperity goes through Qin Han in week, so that the Tang and Song Dynasty, is all plus the koji fermentation with fruit beam steaming and decocting, squeezing
Then wine goes out.《All gift heavenly officials wine is just》In on the books, " distinguish the thing of three wine, one says thing wine, and two say former times wine, and three say rice wine." thing
Wine, busy and drink；Former times wine, impunity and drink；Rice wine, then respectful for top grade, angle can enjoy.In business's week remote, Qin Han dynasty,
Rice wine was once gone on an expedition, offered a sacrifice to gods or ancestors performance in great political, the military, diplomatic activities such as the world, nobility's meetings of sovereigns or their deputies in ancient China to form alliances in offices and men as top grade in wine
Effect.
Rice wine color and luster is in faint yellow or colourless, limpid transparent, fragrant pleasant, pure taste, continuous soft tasty and refreshing, which is sour, sweet,
Bitter, puckery, peppery all taste harmonies, alcohol content, more than 15%～17%, containing several amino acids, vitamin, are nutritious beverages
Wine.With the improvement of people's living standards, the health-care effect of food is increasingly paid attention to, the rice wine with health care can be people
Optimal selection.
Content of the invention
In view of this, it is necessory to provide a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine and its brewing method, to meet people's need
Will.
The present invention provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 95～
105th, fresh sweet potatoes leaf 15～20, Fructus Crataegi 8～12, red date powder 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch 0.8
～1.2, Herba polygoni hydropiperiss 0.12～0.28, Folium Nelumbinis 1～2, appropriate amount of water.
Above-mentioned, particle diameter≤2.0 mm of the glutinous rice flour, particle diameter≤2.0 mm of black rice flour is based on, the sweet potato starch
Particle diameter≤4.0 mm.
The present invention also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, comprises the following steps：
Make distillers yeast to boil appropriate decocting in water, stop heating, then by Folium Nelumbinis add vexed in boiling water be cooled to room temperature to boiling water,
Filter, obtain Folium Nelumbinis water；Herba polygoni hydropiperiss are cleaned, and is added water and is milled into unqualified slurry, Herba polygoni hydropiperis straw pulp is obtained；Glutinous rice flour, Radix Ipomoeae are formed sediment
Powder and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, the Herba polygoni hydropiperiss are added in the Oryza glutinosa mixed powder successively
Slurry and the Folium Nelumbinis water, stirring mix and are kneaded into Oryza glutinosa mixing powder ball；By the Oryza glutinosa mixing powder ball be divided into particle diameter for 3～
Then the distillers yeast grain, is positioned over the interior that air themperature is 24～28 DEG C, humidity is 44%～50% and is sent out by the distillers yeast grain of 6 cm
Ferment 5～8 days, is obtained distillers yeast；
Immersion Oryza glutinosa is net by sticky rice washing, soaks 4～8 hours, drains away the water, the Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after the immersion, and is put in pot and cooks, and the Oryza glutinosa for cooking is spread out and is cooled to room
Warm standby is used；
Make after Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Fructus Crataegi pulp is obtained after Fructus Crataegi beating, carries out after pulverizing, obtaining Chinese hawthorn seed powder by the Semen Crataegi；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with the Fructus Crataegi pulp and the Chinese hawthorn seed powder again, obtains hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation the distillers yeast is pulverized and sieved, and with the Oryza glutinosa for cooking, the hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder stirs；Then ferment 6～8 days at 25～28 DEG C, obtain fermented glutinous rice；
The fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine by squeezing.
Preferably, the weight portion for making the water that Folium Nelumbinis water is used is 1～2 part.
Based on above-mentioned, include the step of the steaming and decocting Oryza glutinosa：Water is added to the Oryza glutinosa after the immersion, and is put in steamer
Steaming and decocting is until vapour 18～22 minutes on steamer；Then spray into cold water again, then steaming and decocting is cooked to vapour on steamer 10～18 minutes
Oryza glutinosa；The Oryza glutinosa for cooking spread out to be cooled to room temperature standby.
Based on above-mentioned, the brewing method of the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine is further included：Right at 65 DEG C～75 DEG C
The Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine carries out water-bath sterilization, cooling, filtration, seasoning coloring, tinning process.
In the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine that the present invention is provided, effect of each raw material is as follows：
Glutinous rice flour, refers to that the granular material that makes as raw mill with rice, rice contain protein, fat, saccharide, calcium, phosphorus,
Ferrum, vitamin B1, A, E, nutritious, it is the strong food of temperature compensation, with invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach is only the effect of sweating due to debility, right
It is off one's feed, abdominal distention diarrhoea has certain mitigation.
Black rice flour, refers to the granular material that makes with fructus zizaniae caduciflorae, fructus zizaniae caduciflorae rich in proteins, lysine, plant as raw mill
Fat, cellulose and mineral ferrum needed by human, zinc, copper, manganese, molybdenum, selenium, calcium, phosphorus etc., and abundant vitamin B1, B2,
The medicinal ingredient such as B6, B12, D, E and nicotinic acid, anthocyanidin, chlorophyll and flavonoid and cardiac glycoside.Therefore, fructus zizaniae caduciflorae is eaten often, is had
Beneficial to dizzy, the dizzy, anemia of preventing and treating, poliosis, ophthalmic, soreness of the waist and knees, xeropulmonary cough, constipation, dysuria, kidney deficiency water
The diseases such as swollen, inappetence, weakness of the spleen and stomach, for juvenile canities, women's puerperal asthenia, body void and anemia, kidney deficiency have after being ill
Effect is taken a tonic or nourishing food to build up one's health well.
Sweet potato starch, refers to that the granular material being processed into fresh sweet potatoes, Radix Ipomoeae contain abundant starch, vitamin, fiber
Nutritional labeling necessary to the human bodies such as element, also containing mineral elements and linoleic acid etc. such as abundant magnesium, phosphorus, calcium, selenium.These material energy
Blood vessel elasticity is kept, and also is a kind of preferable diet food.Science data show that its heat only has the 1/3 of rice, and
And there is the specific function for preventing sugar transition from being fat because of its rich cellulose and pectin.
Folium Ipomoea, generally use be autumn Radix Ipomoeae maturation after ground seedling stem top tender leaf.Folium Ipomoea is improved immunity
Power, hemostasis, blood sugar lowering, removing toxic substances, preventing and treating nyctalopia enhance metabolism, relieving constipation diuresis, thrombocytosis, prevention of arterial hardening, prevent
The health cares such as cell carcinogenesis, lactogenic removing toxic substances.Folium Ipomoea can make skin polish, and often edible have Constipation, protection vision
Effect, moreover it is possible to keep that skin is fine and smooth, slow down aging.
Herba polygoni hydropiperiss, also known as Herba Polygoni gracilis, are the herb of polygonaceae plant knotweed, warm in nature, acrid in the mouth.Contain volatile oil, matter of trampling on, flavone, water
The glad element of nepalin, persicarin -7- methyl ethers, Fructus rhamni (Rhamnus davurica Pall.) and hyperin, the also active chemical such as ketone derivatives containing Herba Alii fistulosi, knotweed acid.Herba polygoni hydropiperis
Grass also has removing toxic substances, diuresis, dysentery relieving, antipruritic effect.In Herba polygoni hydropiperiss containing multiple-microorganisms such as rhizopus, yeast needed for
Auxin, can advantageously promote the growth and breeding of these microorganisms, while also having inhibitory action to being harmful to miscellaneous bacteria in distillers yeast.
Fructus Jujubae, the mature fruit of Shu Li sections plant Fructus Jujubae is a kind of fruit of integration of edible and medicinal herbs.Fructus Jujubae contain protein, saccharide,
18 kinds of aminoacid and ferrum, zinc, phosphorus, calcium, selenium etc. necessary to organic acid, fat, human body.The characteristics of Fructus Jujubae is most prominent is dimension
Raw cellulose content is very high, up to 400～600 mg/kg, such as contains vitamin B1, B2, nicotinic acid etc., have " active vitamin " it
Claim, and have the good reputation of " natural complex ball ", with very high healthy nutritive value.Fructus Jujubae is not only containing abundant nutrient
Matter, but also containing abundant medical substance, with nourishing stomach and spleen, blood yiqi, conciliate poison of drug, the liver protecting, muscle strength reinforcing
The effects such as, can lung moistening, cough-relieving, control void, nourishing the stomach.Therefore, Fructus Jujubae is a kind of different from general fruit, and it collects medicinal, health care, food
With etc. multi-functional in one, and become fruit in treasure.
Fructus Crataegi, stone fruit, caryoplasm are hard, and sarcocarp is thin, and taste is micro- sour and astringent, is Chinese distinctive medicine fruit dual-purpose seeds, has
Blood fat reducing, blood pressure, heart tonifying, arrhythmia etc. are acted on；Fructus Crataegi contains multiple organic acid such as Crataegolic acid simultaneously, and containing lipolytic enzyme, enters
The effect of enzyme after stomach, can be strengthened, promote carnivorous digestion, contribute to cholesterol conversion, so, Fructus Crataegi is also spleen benefiting and stimulating the appetite, helps digestion
Change stagnant, function of gallbladder promoting juice, promote gastric secretion, the good medicine of phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest and diaphragm spleen, amenorrhea has well
Curative effect.The materials such as flavonoid and vitamin C, carotene contained by Fructus Crataegi can be blocked and reduce the generation of free radical, can strengthen machine
The immunity of body, plays the role of to have resolving sputum of relievining asthma in anti-aging, anticancer Fructus Crataegi, suppresses antibacterial, the composition for the treatment of abdominal pain diarrhea.
Folium Nelumbinis, the blade of Nymphaeceae herbaceous plant lotus, with antipyretic, antibacterial, spasmolysises, energy clearing away summer-heat and eliminating dampness, yang invigorating stop
Blood, the alkaloid component in weight-reducing, wherein Folium Nelumbinis have special effect for cleaning the intestines and stomach, fat reducing row's stasis of blood.
Therefore, the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine that the present invention is provided is with fragrance striking the nose, and crystal clear color drinks mouthfeel
Refreshing net, while also there is the local flavor of the fragrant and Fructus Crataegi fragrant with Folium Nelumbinis of potato, strong and brisk in taste, lips and teeth lasting, being positioned in container can
Lasting fragrance, appears tart flavour, sweet and sour taste during mouthfeel is sweet；And the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine also have help digest,
Stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer, relieve inflammation or internal heat toxin expelling and blood-enriching face-nourishing the effects such as, be suitable for all kinds of
The healthy wine of crowd.
The brewing method of the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine that the present invention is provided is simple to operate, is easy to industrialization to make production.
In addition, in the brewing method that the present invention is provided, adding Chinese hawthorn seed powder in Fructus Crataegi pulp with the fresh sweet potatoes leaf of chopping, due to Fructus Crataegi
Core powder has coarse rubbing surface, fiber that can be in the pulp and Folium Ipomoea of fully loose Fructus Crataegi in stirring juice-extracting process,
Therefore also efficiently avoid as fiber fermentation larger in haw pulp and Folium Ipomoea forms " wine lid " that to distribute heat tired
The phenomenon of difficult, vinic acid occurs, and reduces the blue or green taste of the intrinsic bitterness of Fructus Crataegi juice, acid and astringent taste and fresh sweet potatoes leaf, so that
The Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine that brewages is better to eat.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1
The present embodiment provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 95, scarlet
Potato leaf 20, Fructus Crataegi 8, red date powder 8, glutinous rice flour 4, black rice flour 0.8, sweet potato starch 1.2, Herba polygoni hydropiperiss 0.12, Folium Nelumbinis 1, appropriate amount of water.
The present embodiment also provides the brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which mainly includes the following steps that：
After distillers yeast is made by the decocting in water boiling of about 1.5 weight portions, stop heating, then Folium Nelumbinis are added vexed to boiling water in boiling water
Room temperature is cooled to, is filtered, is obtained Folium Nelumbinis water；Herba polygoni hydropiperiss are cleaned, and is added water and is milled into unqualified slurry, Herba polygoni hydropiperis straw pulp is obtained；Will be glutinous
Rice flour, sweet potato starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, in the Oryza glutinosa mixed powder successively
Plus the Herba polygoni hydropiperis straw pulp and the Folium Nelumbinis water, stir and mix and be kneaded into Oryza glutinosa mixing powder ball；By the Oryza glutinosa mixing powder ball
It is divided into the distillers yeast grain that particle diameter is 3～6 cm, then, it is 49% that the distillers yeast grain is positioned over air themperature for 24～25 DEG C, humidity
～50% indoor fermentation 8 days, is obtained distillers yeast；
Immersion Oryza glutinosa is net by the sticky rice washing, soaks 5 hours, and keeps the water surface to be higher by 20 cm of Oryza glutinosa top surface, drains away the water,
Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after the immersion, and is put in pot and cooks, and is put into steaming and decocting in steamer until steamer
Upper vapour 20 minutes；Then spray into cold water again, then steaming and decocting obtains the Oryza glutinosa for cooking to vapour on steamer 15 minutes；By the Oryza glutinosa for cooking
Spread that to be cooled to room temperature standby out；
Make after Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Fructus Crataegi pulp is obtained after Fructus Crataegi beating, carries out after pulverizing, obtaining Chinese hawthorn seed powder by the Semen Crataegi；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with the Fructus Crataegi pulp and the Chinese hawthorn seed powder again, obtains hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation the distillers yeast is pulverized and sieved, and with the Oryza glutinosa for cooking, the hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder stirs；Then ferment 8 days at 25 DEG C, obtain fermented glutinous rice；
The fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine by squeezing；To the Folium Ipomoea Fructus Crataegi lotus at 70 DEG C
Leaf rice wine carries out heating in water bath 10 minutes or so, makes zymocyte and miscellaneous bacteria on the distillers yeast lose activity；Then through supercooling,
Filtration, seasoning coloring, tinning are processed, you can obtain rice wine finished product.
Embodiment 2
The present embodiment provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 97, scarlet
Potato leaf 19, Fructus Crataegi 9, red date powder 7, glutinous rice flour 4.2, black rice flour 0.73, sweet potato starch 1.1, Herba polygoni hydropiperiss 0.16, Folium Nelumbinis 1.3, water are fitted
Amount.
The present embodiment also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, the brewing method and embodiment
The brewing method of the 1 Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine for providing is essentially identical, is in place of main difference：The step of distillers yeast is made
In, distillers yeast grain is positioned over that air themperature is 25～26 DEG C, indoor fermentation that humidity is 47%～48% 7 days；Step in mixed song fermentation
In rapid, fermentation temperature is 27 DEG C, and fermentation time is 6 days.
Embodiment 3
The present embodiment provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 100, fresh
Folium Ipomoea 18, Fructus Crataegi 10, red date powder 6, glutinous rice flour 4.5, black rice flour 0.65, sweet potato starch 1, Herba polygoni hydropiperiss 0.2, Folium Nelumbinis 1.5, water are fitted
Amount.
The present embodiment also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, the brewing method and embodiment
The brewing method of the 1 Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine for providing is essentially identical, is in place of main difference：The step of distillers yeast is made
In, distillers yeast grain is positioned over that air themperature is 25～26 DEG C, indoor fermentation that humidity is 45%～46% 7 days；Step in mixed song fermentation
In rapid, fermentation temperature is 26 DEG C, ferments 7 days.
Embodiment 4
The present embodiment provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 103, fresh
Folium Ipomoea 17, Fructus Crataegi 11, red date powder 5, glutinous rice flour 4.8, black rice flour 0.57, sweet potato starch 0.9, Herba polygoni hydropiperiss 0.24, Folium Nelumbinis 1.8,
Appropriate amount of water.
The present embodiment also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, the brewing method and embodiment
The brewing method of the 1 Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine for providing is essentially identical, is in place of main difference：The step of distillers yeast is made
In, distillers yeast grain is positioned over that air themperature is 26～27 DEG C, indoor fermentation that humidity is 44%～45% 6 days；Step in mixed song fermentation
In rapid, fermentation temperature is 27 DEG C, and fermentation time is 7 days.
Embodiment 5
The present embodiment provides a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, and which is mainly composed of the following raw materials by weight：Oryza glutinosa 105, fresh
Folium Ipomoea 15, Fructus Crataegi 12, red date powder 4, glutinous rice flour 5, black rice flour 0.5, sweet potato starch 0.8, Herba polygoni hydropiperiss 0.28, Folium Nelumbinis 2, water are fitted
Amount.
The present embodiment also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, the brewing method and embodiment
The brewing method of the 1 Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine for providing is essentially identical, is in place of main difference：The step of distillers yeast is made
In, distillers yeast grain is positioned over that air themperature is 27～28 DEG C, indoor fermentation that humidity is 45%～46% 6 days；Step in mixed song fermentation
In rapid, fermentation temperature is 28 DEG C, and fermentation time is 6 days.
The indices such as the physicochemical property and sense organ to the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine of the offer of above-described embodiment 1～5 enter
Row is evaluated, and evaluation result is as shown in the table：
The evaluation table of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Alcoholic strength/(20 ℃ vol) | 10.8% | 10.9% | 11.0% | 11.2% | 11.3% |
| Total sugar is (with Fructus Vitis viniferae Sugar meter) | 88 g/L | 90 g/L | 93 g/L | 95 g/L | 97 g/L |
| Total acid is (with lactic acid Meter) | 3.2 g/L | 3.4 g/L | 3.7 g/L | 3.9 g/L | 4.0 g/L |
| Amino-acid nitrogen | 0.29 g/L | 0.31 g/L | 0.32 g/L | 0.35 g/L | 0.37 g/L |
| Color and luster | Salmon pink, clearly Cool completely bright, have Gloss | Salmon pink, refrigerant Transparent, glossy | Salmon pink, refrigerant Transparent, glossy | Salmon pink, refrigerant Bright, glossy | Salmon pink, refrigerant Transparent, glossy |
| Fragrance | Have rice wine concurrently Distinctive alcohol Fragrant | Have rice wine concurrently peculiar Sweet-smelling | Have rice wine concurrently peculiar Sweet-smelling | Have rice wine concurrently peculiar Sweet-smelling | Have rice wine concurrently peculiar Sweet-smelling |
| Taste | Mouthfeel is sweet, Mellow, and thoroughly Go out tart flavour | Mouthfeel is sweet, alcohol Thickness, and appear acid Taste | Mouthfeel is sweet, alcohol Thickness, and appear acid Taste | Mouthfeel is sweet, alcohol Thickness, and appear tart flavour | Mouthfeel is sweet, alcohol Thickness, and appear acid Taste |
| Style | Existing rice wine Style, and There are Radix Ipomoeae, mountain The raw materials such as short, bristly hair or beard Local flavor | The wind of existing rice wine Lattice, have again Radix Ipomoeae, The raw materials such as Fructus Crataegi Local flavor | The wind of existing rice wine Lattice, have again Radix Ipomoeae, The raw materials such as Fructus Crataegi Local flavor | The wind of existing rice wine Lattice, have again Radix Ipomoeae, The raw materials such as Fructus Crataegi Local flavor | The wind of existing rice wine Lattice, have again Radix Ipomoeae, The raw materials such as Fructus Crataegi Local flavor |
| Impurity | Can without naked eyes Regarding sb. as an outsider, it is miscellaneous to come Matter | It is visible by naked eyes outer Carry out impurity | It is visible by naked eyes outer Carry out impurity | It is visible by naked eyes outer Carry out impurity | It is visible by naked eyes outer Carry out impurity |
Additionally, above-mentioned Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine provided in an embodiment of the present invention is because of black rice flour, sweet potato starch, Folium Ipomoea, mountain
The addition of the material such as short, bristly hair or beard and Folium Nelumbinis, also have help digest, stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer,
Relieve inflammation or internal heat toxin expelling and blood-enriching face-nourishing the effects such as, be suitable for various people healthy wine.
Finally it should be noted that：Above example is only in order to illustrating technical scheme rather than a limitation；To the greatest extent
Pipe has been described in detail to the present invention with reference to preferred embodiment, and those of ordinary skill in the art should be understood：Still
The specific embodiment of the present invention can be modified or equivalent is carried out to some technical characteristics；Without deviating from this
The spirit of bright technical scheme, its all should cover in the middle of the technical scheme scope that the present invention is claimed.
Claims (5)
1. a kind of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine, it is characterised in that it is mainly composed of the following raw materials by weight：Oryza glutinosa 95～
105th, fresh sweet potatoes leaf 15～20, Fructus Crataegi 8～12, red date powder 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch 0.8
～1.2, Herba polygoni hydropiperiss 0.12～0.28, Folium Nelumbinis 1～2, appropriate amount of water.
2. Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine according to claim 1, it is characterised in that particle diameter≤2.0 of the glutinous rice flour
Mm, particle diameter≤2.0 mm of black rice flour, particle diameter≤4.0 mm of the sweet potato starch.
3. a kind of brewing method of the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine described in claim 1 or 2, comprises the following steps：
Make distillers yeast to boil appropriate decocting in water, stop heating, then by Folium Nelumbinis add vexed in boiling water be cooled to room temperature to boiling water,
Filter, obtain Folium Nelumbinis water；Herba polygoni hydropiperiss are cleaned, and is added water and is milled into unqualified slurry, Herba polygoni hydropiperis straw pulp is obtained；Glutinous rice flour, Radix Ipomoeae are formed sediment
Powder and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, the Herba polygoni hydropiperiss are added in the Oryza glutinosa mixed powder successively
Slurry and the Folium Nelumbinis water, stirring mix and are kneaded into Oryza glutinosa mixing powder ball；By the Oryza glutinosa mixing powder ball be divided into particle diameter for 3～
Then the distillers yeast grain, is positioned over the interior that air themperature is 24～28 DEG C, humidity is 44%～50% and is sent out by the distillers yeast grain of 6 cm
Ferment 5～8 days, is obtained distillers yeast；
Immersion Oryza glutinosa is net by sticky rice washing, soaks 4～8 hours, drains away the water, the Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after the immersion, and is put in pot and cooks, and the Oryza glutinosa for cooking is spread out and is cooled to room
Warm standby is used；
Make after Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Fructus Crataegi pulp is obtained after Fructus Crataegi beating, carries out after pulverizing, obtaining Chinese hawthorn seed powder by the Semen Crataegi；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with the Fructus Crataegi pulp and the Chinese hawthorn seed powder again, obtains hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation the distillers yeast is pulverized and sieved, and with the Oryza glutinosa for cooking, the hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder stirs；Then ferment 6～8 days at 25～28 DEG C, obtain fermented glutinous rice；
The fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine by squeezing.
4. the brewing method of Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine according to claim 3, it is characterised in that the steaming and decocting Oryza glutinosa
The step of include：Water is added to the Oryza glutinosa after the immersion, and be put in steamer steaming and decocting until vapour 18～22 minutes on steamer；So
Spray into cold water afterwards again, then steaming and decocting obtains the Oryza glutinosa for cooking to vapour on steamer 10～18 minutes；The Oryza glutinosa for cooking is spread out and is cooled to
Room temperature is standby.
5. the brewing method of the Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine according to claim 3 or 4, it is characterised in that the Radix Ipomoeae
The brewing method of leaf Fructus Crataegi Folium Nelumbinis rice wine is further included：The Folium Ipomoea Fructus Crataegi Folium Nelumbinis rice wine is carried out at 65 DEG C～75 DEG C
Water-bath sterilization, cooling, filtration, seasoning coloring, tinning are processed.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618946A (en) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | Cancer prevention health protection fermented wine |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
-
2016
- 2016-11-26 CN CN201611056487.0A patent/CN106497730A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618946A (en) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | Cancer prevention health protection fermented wine |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
Non-Patent Citations (1)
| Title |
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| 岳春 等: "全液态化生产红薯叶保健黄酒的研究", 《酿酒》 * |
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