CN108048285A - A kind of production method of blood-activating kidney-tonifying red starter glutinous wine - Google Patents
A kind of production method of blood-activating kidney-tonifying red starter glutinous wine Download PDFInfo
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Abstract
A kind of production method of blood-activating kidney-tonifying red starter glutinous wine, production stage are：（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；（2）Black glutinous rice and glutinous rice are cooked respectively, obtain glutinous rice；（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；（4）Koji is taken, and is melted with warm water, it is spare；（5）Red yeast rice is intersected with the cool glutinous rice that dries in the air together with mixing, the weight ratio of red yeast rice and glutinous rice weight sum total is：（1~4）:10；（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, be then sealed by fermentation 12~24 it is small when after, add in the rice wine of pure grain brewing, cylinder is placed in shady and cool dry place stands sealing and fermenting 60~200 days；（7）Fermentate in cylinder is filtered, takes liquid, after the assay was approved, bottling sealing can obtain product.This red starter glutinous wine simple production process, production cost is low, have effects that it is promoting blood circulation and removing blood stasis, tonify Qi of the kidney.
Description
Technical field
The invention belongs to the brewing technology fields of wine, are specifically a kind of production method of blood-activating kidney-tonifying red starter glutinous wine.
Technical background
The discovery and application of red yeast rice are a significant developments of Song Dynasty koji-making wine brewing.The strain of red yeast rice is monascus, it is
A kind of high temperature resistant, saccharification capability are strong, and have the mould of alcoholic fermentation power.
Monascus has medicinal health care function, this is written in the Yuan Dynasty Wu Rui《Daily book on Chinese herbal medicine》It narrates：Red yeast rice is made wine, and is broken
Blood medicine gesture, in addition,《A supplement to augmented materia medica》、《Prepared herbal medicine》And《Medical center bun will》Deng the record for having red yeast rice drug effect.《Book on Chinese herbal medicine
Detailed outline》Also " red yeast rice cures mainly the promoting blood circulation that helps digestion, spleen and stomach dry for record.Control also dysentery characterized by white mucous stool, lower water hull.Wine brewing blood-breaking row medicine gesture, kills clouds and mists in the mountains miasma
Gas, control beat flutter hurt, control woman's vim and vigour pain and postpartum extravesated blood not to the utmost " etc. drug effects.《Dictionary of medicinal plant》By the main pharmacodynamics of red yeast rice
It is summarized as " invigorating blood circulation and talking about the stasis of blood, reinforcing spleen to promote digestion controls post partum longtime lochia, and stasis of blood, dyspepsia is glutted, red white diarrhea and bruise damage
Wound ".In recent years, Japanese researcher has found that red yeast rice has following four kinds of medical functions：
(1) cholesterolemia is reduced：Ape rattan takes the lead in from the pink aspergillus Monascus ruber's for being isolated from Thailand's fermented food
After Monacolin k are found in culture solution, and other five kinds of constructions analogs are found in the culture solution of Monascus successively,
The function for inhibiting cholesterol biosynthesis is respectively provided with, is not so good as Monacolin k only in effect；
(2) it is hypoglycemic：It is waited in mountain and feed progress animal experiment was directly once done with the culture of Monascus, contain " red yeast rice except definite
The feed of culture " can effectively be such that the serum cholesterol of rabbit reduces outside 18~25%, and additionally find all experiment rabbits
Blood glucose reduces by 23~33% to son in the half an hour after feed on the feed, and when l is small after blood glucose amount still decline than control group
19~29%, but its effective ingredient waits further to analyze and identify；
(3) blood pressure lowering：State-run health-nutrition research institute of Japan is in the animal experiment for carrying out feed addition " red yeast rice culture ", hair
The blood pressure with congenital vascular hypertension mouse can be made by more than 200mmHg by now adding the feed of 0.2~0.3% " red yeast rice culture "
It is down to below 180mm Hg, active ingredient is r- amidos butyric acid (GABA) and Glucosamine（Or other cells of Monascus
Wall ingredient）；
(4) anti-cancer efficacy：The Monascorubin and Rubropunctatin of red yeast rice citraurin have active carbonyl, it is easy to
It works with amino, therefore can not only treat ammonemia (Ammoniemia) and be likely to excellent anti-cancer substance.
But red yeast rice is not suitable arbitrarily directly edible, the method for current most effective most convenient is formed into wine of rice fermented with red yeast
To drink.Traditional wine of rice fermented with red yeast is more representative with the red rice yellow wine that is produced from Fujian, there are brewage process is complicated, distillation yield is relatively low,
The shortcomings of dispensing is complicated, wine brewing property is high.
The content of the invention
The purpose of the present invention is providing a kind of red starter glutinous wine and its production method containing dietary fiber to market, this is red
Bent glutinous rice wine simple production process, production cost is low, can keep the original drug effect of red yeast rice, has work(that is promoting blood circulation and removing blood stasis, tonifying Qi of the kidney
Effect.
To achieve these goals, the technical solution adopted by the present invention is：
A kind of production method of blood-activating kidney-tonifying red starter glutinous wine, production stage are：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；Glutinous rice cooks, and steams 40
Minute or so, it is boiled in a covered pot over a slow fire 15 minutes after closing fire；Black glutinous rice is cooked, steamed 50 minutes or so, is boiled in a covered pot over a slow fire 20 minutes after closing fire；Glutinous rice cooks pass fire
After need stewing 10~25 minutes, obtained glutinous rice is more dry, and loosely, moisture is not easy to bond less, with being sent out after red yeast rice, rock sugar stirring
Ferment, success rate is high, and quality is good；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, preferably 30~36 warm water；The weight ratio of koji and warm water is 1:（100~200）, it is spare；
（5）Red yeast rice is intersected with the cool glutinous rice that dries in the air together with mixing, the weight ratio of red yeast rice and glutinous rice weight sum total is：（1~4）:
10；It is after red yeast rice is uniformly sprinkling upon on glutinous rice that intersection, which is mixed, is manually gently stirred from the bottom up with hand, it is impossible to squeeze rubbing, keep away
Exempt from the activity of excitation red yeast rice too early, acidity is excessive when causing to ferment, and influences mouthfeel；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
The rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；It cannot use and add spirituous rice wine, be added with
The rice wine of alcohol, taste can be very different；
（7）Fermentate in cylinder is filtered, takes liquid, after the assay was approved, bottling sealing can obtain product.It will when bottle is sealed after bottling
Carry out vacuumize process.
Preferably：Fermentate filtering is to be superimposed 3 layers with the Filter-screen bag of 200 mesh to be filtered.Pure manual expression is wanted during filtering
Filtering.
Preferably：Step（1）The weight ratio of glutinous rice and water is during middle immersion glutinous rice：1:（1.5~3）.
Preferably：Step（2）The weight ratio of glutinous rice and water is during middle boiling glutinous rice:1:（0.6~2）.Glutinous rice will be impregnated
Water reduces, and the weight ratio for making glutinous rice and water is:1:（0.6~2）, you can boiling.
Preferably：Step（4）It is middle koji is melted with less than 38 degree of warm water after, with red date mud mixed fermentation 1~2
It could be drenched after it using to pour, fermentation temperature is 30~35 DEG C；Red date mud is using after jujube stoning, is smashed with mixer stirring
To obtain the final product, red date mud and the weight ratio of glutinous rice are（0.5~1）:10, the wherein weight of glutinous rice is black glutinous rice and the sum total weight of glutinous rice
Amount.
Preferably：Step（5）In stirring red yeast rice and when glutinous rice adds in the weight of rock sugar, rock sugar and glutinous rice weight sum total
Than for：（1~3.5）:10.
Preferably：Step（6）In, when sealing cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, with 5 layers of bag film
Cylinder body and cylinder cap are wrapped, cylinder neck is blocked with rubber band.
Preferably：The weight in cylinder mouth top pressure is also needed to after cylinder sealing.Weight is preferably sandbag, 5kg~10kg every bag heavy.
Weight avoids during the fermentation in cylinder mouth top pressure, and the gas of generation jacks up cylinder cap and gas is caused to leak, and influences ferment wine brewing
Effect.
Red yeast rice is selected from the red yeast rice of Gutian Area, Fujian Province；Or it is obtained using the red yeast rice being commercially available in the market after culture.It is red
Song culture process be：Weigh glutinous rice, by sticky rice washing it is clean after, glutinous rice is cooked, close fire after boil in a covered pot over a slow fire 10~20 minutes, obtain glutinous
Rice；The weight ratio of glutinous rice and water is when steaming glutinous rice:1:（1.5~2）；The glutinous rice cooked is dried in the air cool to 30~38 DEG C；It will be red
It is bent with drying in the air cool glutinous rice and rock sugar stirs evenly, after sealing and standing is fermented 3~5 days, take out and dry glutinous rice surface moisture i.e.
；The weight ratio of red yeast rice and glutinous rice and rock sugar is：（1~3.5）:10:1.When adding rock sugar, rock sugar need to be broken into flour.
Black glutinous rice, that is, purple rice, purple rice are a kinds of rice, belong to glutinous rice class, are more precious rice varieties, point purple
Glutinous two kinds of round-grained rice, purple.Purple rice particle is uniform, and color purple is black, and food flavor is fragrant and sweet, agreeably sweet.Purple rice is cooked, and taste is extremely fragrant, and again glutinous,
It is among the people to be used as tonic, there are purple glutinous rice or the title of " medicine-valley ".Purple rice tanning congee faint scent it is glossy, soft glutinous agreeable to the taste, because its contain it is rich
Rich nutrition has good tonic effect, therefore is known as " rice of enriching blood ", " long-lived rice ".Black glutinous rice is known as " black
Pearl ", rice class plant, be the kind skin with aubergine rice because rice matter has waxy, also known as black sticky rice.It is black
The nutritive value of glutinous rice is very high, in addition to containing protein, fat, carbohydrate, also containing abundant calcium, phosphorus, iron, vitamin B1,
B2 etc..Black glutinous rice is enriched blood effect of fostering the spirit of nobility, it is long eat can body-building, can also steep in wine.
Glutinous rice is a kind of food relatively common among our daily lifes, and glutinous rice is also me than preferable food
One of.Because its nutritive value of glutinous rice is very abundant, abundant protein, vitamin b, carbohydrate etc. are contained in its inside
Deng these are very helpful to our bodies.
Jujube also known as jujube, Classification system：Ziziphuszizyphus.Feature is that vitamin content is very high, have " my god
The good reputation of right vitamin pill " has nourishment for vitality, the effect of enriching blood.Jujube is temperate crop, adaptable.Jujube is known as " iron
The title in bar crops " has drought-enduring, waterlogging characteristic, is the preferred breeding for developing water-saving industry of planting forest or fruit tress.Alias：Dry jujube, jujube,
Jujube, Chinese date, good jujube, thorn jujube, U.S. jujube；Nature and flavor：Tepor, it is sweet, it is slightly sweet.Function：It invigorates the spleen and benefits qi, nourishing blood and tranquilization.Jujube originates from
China in the plantation history that China has more than 4,000 years, is just listed in " five fruits " since ancient times（Peach, Lee, plum, apricot, jujube）One of,
Containing inhibition cancer cell or even substance of the cancer cell to normal cell turnover can be made.Often the people of edible fresh dates seldom suffers from courage knot
Stone, this is because the vitamin C enriched in fresh dates, makes cholesterol extra in vivo be changed into bile acid.Ancient Times in China name cures grandson
Think far away said：" springtime preferably save acid increase it is sweet, with support temper." mean, spring preferably eats acid less, eats sweet tea more.The traditional Chinese medical science thinks
Spring is when irritability is vigorous, and tart flavour food of eating can make irritability cross Sheng and damage taste more, so should lack food tart flavour food.And people
Outdoor activities in spring increase than winter, physical demands it is larger, it is necessary to heat increase.But taste are on the weak side at this time, stomach
The digestion power of intestines is poor, is not suitable for eating greasy meat, therefore, heat can be supplied suitably by sweet food more.Jujube is exactly so
Spring supports spleen good merchantable brand simply.
This red starter glutinous wine is that inventor improves according to secret prescription handed down in the family from generation to generation, the present inventor by the present invention red yeast rice glutinous rice
Wine is taken to volunteer, according to feedback, red starter glutinous wine of the invention have effects that it is promoting blood circulation and removing blood stasis, tonify Qi of the kidney, help sleep.
This blood-activating kidney-tonifying red starter glutinous wine simple production process, production cost is low, can keep the original drug effect of red yeast rice, using this
Apply for distinctive brewing method, the red starter glutinous wine produced is in kermesinus, limpid transparent, intersects in red yeast rice with glutinous rice and mixes
When add in rock sugar and intersect mix together, the red yeast rice and glutinous rice mixed pour into cylinder and pour leaching with the koji melted, then seal
After when fermentation 12~24 is small, the rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；Cannot use added with
The rice wine of alcohol adds spirituous rice wine, and taste can be very different, and color is not also bright-coloured；The obtained fresh and sweet alcohol of red starter glutinous wine
Perfume (or spice), liquor output rate is high, and rich in dietary fiber；Many ingredients beneficial to human body can also be generated simultaneously, such as essential amino acid, insatiable hunger
Close aliphatic acid etc..With very powerful reduction T-CHOL, reduce low density lipoprotein cholesterol, reduction serum glycerine three
Ester, reduce atherosclerosis index, increasing high density lipoprotein cholesterol notable comprehensive therapeutic effect and take safe, secondary
Act on small, glutinous rice has glutinous rice and black glutinous rice to cook and obtain, then obtains red yeast rice glutinous rice with red yeast rice, rock sugar and jujube mixed fermentation
Wine, have effects that it is promoting blood circulation and removing blood stasis, tonify Qi of the kidney, help sleep.
Description of the drawings
Fig. 1 is the sample drawing of blood-activating kidney-tonifying red starter glutinous wine of the present invention；
Fig. 2 is the examining report of blood-activating kidney-tonifying red starter glutinous wine of the present invention.
Specific embodiment
The present invention is introduced in order to more detailed, with reference to embodiment, the present invention will be further described.
Embodiment 1
Blood-activating kidney-tonifying red starter glutinous wine is can be made into using following steps：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；The weight ratio of glutinous rice and clear water is during immersion：1:（1.5~3）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；Glutinous rice cooks, and steams 40
Minute or so, it is boiled in a covered pot over a slow fire 15 minutes after closing fire；Black glutinous rice is cooked, steamed 50 minutes or so, is boiled in a covered pot over a slow fire 20 minutes after closing fire；The clear of glutinous rice will be impregnated
Water reduces, and the weight ratio for making glutinous rice and water is:1:（0.6~2）, you can boiling；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, preferably 30~36 warm water；The weight ratio of koji and warm water is 1:（100~200）, it is spare；
（5）By from the red yeast rice that Gutian Area, Fujian Province is commercially available together with drying in the air cool glutinous rice and rock sugar intersects and mixes, red yeast rice, rock sugar and
Glutinous rice weight sum total weight ratio be：（1~4）:（1~3.5）:10；It is people after red yeast rice is uniformly sprinkling upon on glutinous rice that intersection, which is mixed,
Work is gently stirred from the bottom up with hand, it is impossible to be squeezed rubbing, be avoided the activity of excitation red yeast rice too early, acidity mistake when causing to ferment
Greatly, mouthfeel is influenced；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
The rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；It cannot use and add spirituous rice wine, be added with
The rice wine of alcohol, taste can be very different；When sealing cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, with 5 layers of bag film
Cylinder body and cylinder cap are wrapped, cylinder neck is blocked with rubber band；The sandbag of 5kg~10kg in cylinder mouth top pressure is also needed to after cylinder sealing；
（7）Fermentate in cylinder is superimposed 3 layers with the Filter-screen bag of 200 mesh and carries out pure manual expression filtering, takes liquid, it is qualified to examine
Afterwards, bottling sealing can obtain product.Vacuumize process is carried out when bottle is sealed after bottling.
Embodiment 2
Blood-activating kidney-tonifying red starter glutinous wine is can be made into using following steps：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；The weight ratio of glutinous rice and clear water is during immersion：1:（1.5~3）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；Glutinous rice cooks, and steams 40
Minute or so, it is boiled in a covered pot over a slow fire 15 minutes after closing fire；Black glutinous rice is cooked, steamed 50 minutes or so, is boiled in a covered pot over a slow fire 20 minutes after closing fire；The clear of glutinous rice will be impregnated
Water reduces, and the weight ratio for making glutinous rice and water is:1:（0.6~2）, you can boiling；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, preferably 30~36 warm water；The weight ratio of koji and warm water is 1:（100~200）, it is spare；
（5）Will oneself obtained red yeast rice of culture together with drying in the air cool glutinous rice and rock sugar intersects and mixes, red yeast rice, rock sugar and glutinous rice weight
Measuring the weight ratio summed up is：（1~4）:（1~3.5）:10；It is after red yeast rice is uniformly sprinkling upon on glutinous rice, manually to use hand that intersection, which is mixed,
It gently stirs from the bottom up, it is impossible to squeeze rubbing, avoid the activity of excitation red yeast rice too early, acidity is excessive when causing to ferment, and influences
Mouthfeel；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
The rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；It cannot use and add spirituous rice wine, be added with
The rice wine of alcohol, taste can be very different；When sealing cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, with 5 layers of bag film
Cylinder body and cylinder cap are wrapped, cylinder neck is blocked with rubber band；The sandbag of 5kg~10kg in cylinder mouth top pressure is also needed to after cylinder sealing；
（7）Fermentate in cylinder is superimposed 3 layers with the Filter-screen bag of 200 mesh and carries out pure manual expression filtering, takes liquid, it is qualified to examine
Afterwards, bottling sealing can obtain product.Vacuumize process is carried out when bottle is sealed after bottling.
The process of red yeast rice culture is：Weigh glutinous rice, by sticky rice washing it is clean after, glutinous rice is cooked, close fire after boil in a covered pot over a slow fire 10~20
Minute, obtain glutinous rice；The weight ratio of glutinous rice and water is when steaming glutinous rice:1:（1.5~2）；The glutinous rice cooked is dried in the air cool to 30
~38 DEG C；By the red yeast rice commercially obtained with drying in the air cool glutinous rice and rock sugar stirs evenly, sealing and standing fermentation 3~5
After it, taking-up dries glutinous rice surface moisture to obtain the final product；The weight ratio of red yeast rice and glutinous rice and rock sugar is：（1~3.5）:10:1.Addition
During rock sugar, rock sugar need to be broken into flour.
Embodiment 3
Blood-activating kidney-tonifying red starter glutinous wine is can be made into using following steps：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；The weight ratio of glutinous rice and clear water is during immersion：1:（1.5~3）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；Glutinous rice cooks, and steams 40
Minute or so, it is boiled in a covered pot over a slow fire 15 minutes after closing fire；Black glutinous rice is cooked, steamed 50 minutes or so, is boiled in a covered pot over a slow fire 20 minutes after closing fire；The clear of glutinous rice will be impregnated
Water reduces, and the weight ratio for making glutinous rice and water is:1:（0.6~2）, you can boiling；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, preferably 30~36 warm water；The weight ratio of koji and warm water is 1:（100~200）, the koji melted is again
With could be using leaching be poured after red date mud mixed fermentation 1~2 day, fermentation temperature is 30~35 DEG C；Red date mud is gone using jujube
After core, smashed to obtain the final product with mixer stirring, the weight ratio of red date mud and glutinous rice is（0.5~1）:10；It is spare；
（5）By from the red yeast rice that Gutian Area, Fujian Province is commercially available together with drying in the air cool glutinous rice and rock sugar intersects and mixes, red yeast rice, rock sugar and
Glutinous rice weight sum total weight ratio be：（1~4）:（1~3.5）:10；It is people after red yeast rice is uniformly sprinkling upon on glutinous rice that intersection, which is mixed,
Work is gently stirred from the bottom up with hand, it is impossible to be squeezed rubbing, be avoided the activity of excitation red yeast rice too early, acidity mistake when causing to ferment
Greatly, mouthfeel is influenced；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
The rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；It cannot use and add spirituous rice wine, be added with
The rice wine of alcohol, taste can be very different；When sealing cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, with 5 layers of bag film
Cylinder body and cylinder cap are wrapped, cylinder neck is blocked with rubber band；The sandbag of 5kg~10kg in cylinder mouth top pressure is also needed to after cylinder sealing；
（7）Fermentate in cylinder is superimposed 3 layers with the Filter-screen bag of 200 mesh and carries out pure manual expression filtering, takes liquid, it is qualified to examine
Afterwards, bottling sealing can obtain product.Vacuumize process is carried out when bottle is sealed after bottling.
Embodiment 4
Blood-activating kidney-tonifying red starter glutinous wine is can be made into using following steps：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；The weight ratio of glutinous rice and clear water is during immersion：1:（1.5~3）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；Glutinous rice cooks, and steams 40
Minute or so, it is boiled in a covered pot over a slow fire 15 minutes after closing fire；Black glutinous rice is cooked, steamed 50 minutes or so, is boiled in a covered pot over a slow fire 20 minutes after closing fire；The clear of glutinous rice will be impregnated
Water reduces, and the weight ratio for making glutinous rice and water is:1:（0.6~2）, you can boiling；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, preferably 30~36 warm water；The weight ratio of koji and warm water is 1:（100~200）, the koji melted is again
With could be using leaching be poured after red date mud mixed fermentation 1~2 day, fermentation temperature is 30~35 DEG C；Red date mud is gone using jujube
After core, smashed to obtain the final product with mixer stirring, the weight ratio of red date mud and glutinous rice is（0.5~1）:10；It is spare；
（5）Will oneself obtained red yeast rice of culture together with drying in the air cool glutinous rice and rock sugar intersects and mixes, red yeast rice, rock sugar and glutinous rice weight
Measuring the weight ratio summed up is：（1~4）:（1~3.5）:10；It is after red yeast rice is uniformly sprinkling upon on glutinous rice, manually to use hand that intersection, which is mixed,
It gently stirs from the bottom up, it is impossible to squeeze rubbing, avoid the activity of excitation red yeast rice too early, acidity is excessive when causing to ferment, and influences
Mouthfeel；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
The rice wine of the pure grain brewing of addition is preferably the rice wine made with rice；It cannot use and add spirituous rice wine, be added with
The rice wine of alcohol, taste can be very different；When sealing cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, with 5 layers of bag film
Cylinder body and cylinder cap are wrapped, cylinder neck is blocked with rubber band；The sandbag of 5kg~10kg in cylinder mouth top pressure is also needed to after cylinder sealing；
（7）Fermentate in cylinder is superimposed 3 layers with the Filter-screen bag of 200 mesh and carries out pure manual expression filtering, takes liquid, it is qualified to examine
Afterwards, bottling sealing can obtain product.Vacuumize process is carried out when bottle is sealed after bottling.
The process of red yeast rice culture is：Weigh glutinous rice, by sticky rice washing it is clean after, glutinous rice is cooked, close fire after boil in a covered pot over a slow fire 10~20
Minute, obtain glutinous rice；The weight ratio of glutinous rice and water is when steaming glutinous rice:1:（1.5~2）；The glutinous rice cooked is dried in the air cool to 30
~38 DEG C；By the red yeast rice commercially obtained with drying in the air cool glutinous rice and rock sugar stirs evenly, sealing and standing fermentation 3~5
After it, taking-up dries glutinous rice surface moisture to obtain the final product；The weight ratio of red yeast rice and glutinous rice and rock sugar is：（1~3.5）:10:1.Addition
During rock sugar, rock sugar need to be broken into flour.
The blood-activating kidney-tonifying red starter glutinous wine that above-described embodiment obtains is supplied to 20 volunteers to eat, and 20 volunteers have
Kidney deficiency, the urine 3 times of all getting up every night or more, and poor sleeping quality, fatiguability, winter trick is ice-cold to be not easy to warm up；20 will
After hope person 30 minutes after meal daily, 50 milliliters are drunk, once in the morning and once at night, after 1 month, there are 19 evenings not have in 20 volunteers
Get up urine, there is 1 evening to get up total urination time less than 2 times, and sleep quality is greatly improved, it is full of vitality be not easy it is tired
Labor, of pink and healthy-looking, trick during sleep is not ice-cold over nearly one month；Period does not take any drug.Effective percentage reaches more than 95%, says
The blood-activating kidney-tonifying red starter glutinous wine of the bright present invention can play an important role of blood-activating kidney-tonifying.
Application Example
Case 1, the Guangxi Qin so-and-so, female, 58 years old, Guangxi people from Guigang, so-and-so got up urine 4-5 times every night for the Qin, daytime
Susceptible to arrive fatigue, poor sleeping quality, winter trick is ice-cold to be not easy to warm up, and winter is difficult to fall asleep；Later, the Qin so-and-so daily 30 points after meal
Zhong Hou drinks 50 milliliters, and once in the morning and once at night, after 1 month, total urination time of getting up at night is no more than 2 times, and 1 after half a month, at night not
With urine of getting up, sleep quality has also obtained large increase, and trick is not ice-cold during sleep, and daytime is full of vitality not easy to fatigue, face
Color is ruddy than before.
Case 2, Mr. Li, male, Guangxi people from Guigang, 46 years old, winter trick is ice-cold to be not easy to warm up, and winter is difficult to fall asleep；Often
Its urine 3-5 time of all getting up at night, daytime are susceptible to tired, poor sleeping quality；Later, Mr. Li is after 30 minutes after meal daily,
50 milliliters are drunk, once in the morning and once at night, after 20 days, face is ruddy than before, and total urination time of getting up at night is no more than 2 times, continuous to drink
After one month, urine of getting up is not had at night, trick is not ice-cold during sleep, warms up soon, easily falls asleep, and sleep quality obtains
Very big improvement.
It tests according to national fermented wine test stone, by GB2758-2012, GB2762-2012, GB2760-2014
It is detected, testing result takes passages such as following table：
It is limitation of the present invention that above description, which is not, and the present invention is also not limited to examples detailed above, the common skill of the art
Art personnel, in the essential scope of the present invention, the variations, modifications, additions or substitutions made should all belong to the protection model of the present invention
It encloses.It is limitation of the present invention that above description, which is not, and the present invention is also not limited to examples detailed above, the ordinary skill of the art
Personnel, in the essential scope of the present invention, the variations, modifications, additions or substitutions made should all belong to the protection model of the present invention
It encloses.
Claims (10)
1. a kind of production method of blood-activating kidney-tonifying red starter glutinous wine, it is characterised in that：Production stage is：
（1）Black glutinous rice and glutinous rice are weighed respectively, after being cleaned with clear water, impregnate 1~3 hour with clear water；Black glutinous rice and white glutinous
The weight ratio of rice is 10:（3~5）；
（2）Black glutinous rice and glutinous rice are cooked respectively, is boiled in a covered pot over a slow fire 10~25 minutes after closing fire, obtains glutinous rice；
（3）The glutinous rice cooked is dried in the air cool to 35~38 DEG C；
（4）Koji is taken, the weight ratio that koji and glutinous rice weight are summed up is（1~3）:100；And with less than 38 degree of warm water
It melts, the weight ratio of koji and warm water is 1:（100~200）, it is spare；
（5）Red yeast rice is intersected with the cool glutinous rice that dries in the air together with mixing, the weight ratio of red yeast rice and glutinous rice weight sum total is：（1~4）:
10；
（6）The red yeast rice mixed and glutinous rice are poured into cylinder and pour leaching with the koji melted, it is small to be then sealed by fermentation 12~24
Shi Hou adds in the rice wine of pure grain brewing, and alcoholic strength is 20~40 degree, the rice wine of the pure grain brewing of addition and the weight ratio of glutinous rice
For：（2~3）:（4~5）, cylinder is placed at shady and cool drying and stands sealing and fermenting 60~200 days, temperature is controlled at 28~35 degree；
（7）Fermentate in cylinder is filtered, takes liquid, after the assay was approved, bottling sealing can obtain product.
2. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：Fermentate filters
3 layers are superimposed with the Filter-screen bag of 200 mesh to be filtered.
3. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：Step（1）Middle leaching
The weight ratio of glutinous rice and water is when steeping glutinous rice：1:（1.5~3）.
4. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：Step（2）Middle steaming
The weight ratio of glutinous rice and water is when boiling glutinous rice:1:（0.6~2）.
5. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：Step（4）In
Rock sugar is added in when stirring red yeast rice and glutinous rice, the weight ratio that rock sugar and glutinous rice weight are summed up is：（1~3.5）:10.
6. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：Step（5）In, envelope
During cylinder, one cotton towel of set under cylinder cap；After cylinder cap covers, cylinder body and cylinder cap are wrapped for 5 layers with bag film, with rubber band card
Firmly cylinder neck.
7. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：It is also needed after cylinder sealing
Will in cylinder mouth top pressure weight.
8. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 2, it is characterised in that：Pure hand is wanted during filtering
Work squeezes filtering.
9. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：It will during bottling envelope bottle
Carry out vacuumize process.
10. the production method of blood-activating kidney-tonifying red starter glutinous wine according to claim 1, it is characterised in that：In step（4）In
It, and could be using pouring leaching, fermentation after red date mud mixed fermentation 1~2 day after koji is melted with less than 38 degree of warm water
Temperature is 30~35 DEG C；Red date mud is using after jujube stoning, is smashed to obtain the final product with mixer stirring, the weight of red date mud and glutinous rice
Than for（0.5~1）:10, the wherein weight of glutinous rice is the sum total weight of black glutinous rice and glutinous rice.
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| CN111763593A (en) * | 2020-08-07 | 2020-10-13 | 广西融水元宝山苗润特色酒业有限公司 | Brewing method of ancient yeast alcohol brewing |
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