CN109593624A - A kind of yellow rice wine prepared using black rice as raw material and purposes - Google Patents
A kind of yellow rice wine prepared using black rice as raw material and purposes Download PDFInfo
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- CN109593624A CN109593624A CN201910051081.0A CN201910051081A CN109593624A CN 109593624 A CN109593624 A CN 109593624A CN 201910051081 A CN201910051081 A CN 201910051081A CN 109593624 A CN109593624 A CN 109593624A
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a kind of yellow rice wine prepared using black rice as raw material and purposes, which is prepared using the black rice of blueberry leaf processing preparation as raw material using following two method: 1) it is spare to stir juice using fresh blueberry leaf；High quality white rice or glutinous rice are chosen, the above-mentioned blueberry leaf juice filtered out is added, impregnates, cooks, as black rice；Using this black rice as raw material, according to the production process yellow rice wine brewage of yellow rice wine.2) fresh blueberry leaf low temperature drying, crushing, obtain blueberry leaf fine powder；High quality white rice or glutinous rice are chosen, above-mentioned blueberry leaf fine powder is added, soaks in water, cooks, as black rice；Using this black rice as raw material, according to the production process yellow rice wine brewage of yellow rice wine.The yellow rice wine that the present invention is made using black rice as raw material also adds the distinctive fragrant of black rice in addition to having the characteristics that traditional yellow rice wine and flavor, and have the characteristics that dark hair preserve youthful looks, the improving eyesight and anti-oxidant, anti-aging of making light of one's life by commiting suicide.
Description
Technical field
The invention belongs to brewing yellow rice wine fields, are related to a kind of yellow rice wine and application thereof prepared using black rice as raw material.
Background technique
Black rice be Jiangnan one with the common people before and after annual cold food festival, rice or glutinous rice system are impregnated using blueberry leaf juice
One kind made of standby has only zestful special local food.Black rice not only color it is pitch-black it is shinny, faint scent is tempting, and save
Phase is long；Long-term consumption also has effects that " macrobiosis of making light of one's life by commiting suicide, strengthening tendons QI invigorating bleach but always ".
Yellow rice wine is one of brewing drinks most ancient in the world, and has the drinks that China just has only.Yellow rice wine is full of nutrition,
It cannot be synthesized containing human body itself, 8 kinds of essential amino acids of food intake must be relied on.Yellow rice wine is generally original with rice, milled glutinous broomcorn millet, grain
Material, alcohol content is between 14%-30%.The present invention provides a kind of novel brewing yellow rice wine raw material-black rices.Yin Wu meter
Meal is impregnated using blueberry leaf juice, has the transfer of anti-oxidant, anti-aging, preservative efficacy substance total number in blueberry leaf
It has arrived in rice, has formd the exclusive speciality of black rice, such as smell faint scent, there is anti-corrosion senile-resistant efficacy, as a result, using black rice
Meal is that the yellow rice wine of raw material brewing also adds the distinctive fragrant of black rice, and have in addition to the flavor with traditional yellow rice wine
Dark hair preserves youthful looks, mend warm up, control wind disease, make light of one's life by commiting suicide improving eyesight and anti-oxidant, anti-aging effect.
Summary of the invention
In view of the deficiencies of the prior art, it is an object of the present invention to provide a kind of yellow rice wine prepared using black rice as raw material and use
On the way.
The purpose of the present invention is achieved through the following technical solutions: a kind of yellow rice wine prepared using black rice as raw material,
It is prepared by the following method to obtain:
(1) blueberry leaf melanin solution: fresh blueberry leaf is prepared, is smashed, the water of 3-8 times of quality is added, adds
The mass volume ratio of biological enzyme with hydrolyzation of glucose glycosidic bond, the biological enzyme and water is 0.05-0.1kg/L, at 37-45 DEG C
Under conditions of, it is stirred to react 4-24h, blueberry leaf melanin solution is obtained by filtration；
(2) prepare black rice: be added in blueberry leaf melanin solution prepared by step 1 1-5 times of quality glutinous rice or
Rice impregnates 4-24h under conditions of 37-45 DEG C, filters off water, cooks under the conditions of 100 DEG C, obtains black rice
(3) it prepares yellow rice wine: after the black rice cooked cools to 37-50 DEG C, distiller's yeast and malt, wine being added in black rice
The mass ratio of bent, malt and black rice is 1:1:10-20, the black rice after mixed song is fitted into jar fermenter, in 10-25 DEG C of condition
After lower fermentation 3-6 months, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine.
The present invention also provides a kind of yellow rice wine prepared using black rice as raw material, it is prepared by the following method to obtain:
(1) prepare blueberry leaf fine powder: fresh blueberry leaf dry 5-10h under the conditions of 0-20 DEG C crushes, crosses 40-150
Mesh obtains blueberry leaf fine powder；
(2) it prepares black rice: rice and water, blueberry leaf fine powder and rice being added in blueberry leaf fine powder prepared by step 1
Mass ratio be 1:1-30, the mass ratio of rice and water is 1:1-5, and the rice is glutinous rice or rice；It is soaked under conditions of 37-45 DEG C
Bubble filtered off water after 4-24 hours, cooks under the conditions of 100 DEG C, obtains black rice；
(3) it prepares yellow rice wine: after the black rice cooked cools to 37-50 DEG C, distiller's yeast and malt, wine being added in black rice
The mass ratio of bent, malt and black rice is 1:1:10-20, the black rice after mixed song is fitted into jar fermenter, in 10-25 DEG C of condition
After lower fermentation 3-6 months, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine.
Further, the distiller's yeast can be wheat koji, Chinese yeast or red yeast rice, preferably wheat koji.
Further, the alcoholic strength of the black rice yellow rice wine is 10%-30%.
The present invention also provides the above-mentioned yellow rice wine prepared using black rice as raw material to resist in preparation treatment, improvement and/or prevention
The purposes in drug and/or health food that oxidation, anti-aging, dark hair are preserved youthful looks.
The beneficial effects of the present invention are: the yellow rice wine that the present invention is made using black rice as raw material, except the spy with traditional yellow rice wine
Outside point and flavor, the distinctive fragrant of black rice is also added, and there is dark hair to preserve youthful looks, the improving eyesight and anti-oxidant, anti-aging of making light of one's life by commiting suicide
The characteristics of.
Specific embodiment
Embodiment 1
Fresh blueberry leaf 100kg is smashed, and 300L water is added, the cellulase of 0.05kg/L is added, in 45 DEG C of condition
Under, it is stirred to react 4h, blueberry leaf melanin solution is obtained by filtration；The white circle of 700Kg is added in blueberry leaf melanin solution
Glutinous rice impregnates for 24 hours under conditions of 45 DEG C, filters off water, cook under the conditions of 100 DEG C to get black rice；The black rice cooked
Meal cools to 45 DEG C, after 70Kg distiller's yeast, 70Kg malt is added, is fitted into jar fermenter, after fermenting 6 months under the conditions of 25 DEG C, mistake
Yellow rice wine is filtered to obtain, then sterilized, bottled, obtain black rice yellow rice wine, the wine spirituosity of magma is 31%, and alcoholic strength is after allotment
17%.
Embodiment 2
Fresh blueberry leaf 100kg is smashed, and 800L water is added, the cellulase of 0.1kg/L is added, in 40 DEG C of condition
Under, it is stirred to react 12h, blueberry leaf melanin solution is obtained by filtration；It is white that 4000Kg is added in blueberry leaf melanin solution
Circle glutinous rice impregnates 18h, filters off water, cook under the conditions of 100 DEG C, obtain black rice under conditions of 42 DEG C；The black rice cooked
Meal cools to 50 DEG C, after 200Kg distiller's yeast, 200Kg malt is added, is fitted into jar fermenter, after fermenting 3 months at 20 °C,
Yellow rice wine is filtered to obtain, then sterilized, bottled, obtain black rice yellow rice wine, the wine spirituosity of magma is 25%, and alcoholic strength is after allotment
12%.
Embodiment 3
Fresh blueberry leaf 100kg is smashed, and 500L water is added, the cellulase of 0.08kg/L is added, in 37 DEG C of condition
Under, it is stirred to react for 24 hours, blueberry leaf melanin solution is obtained by filtration；It is white that 1500Kg is added in blueberry leaf melanin solution
Circle glutinous rice impregnates 6h, filters off water, cook under the conditions of 100 DEG C, obtain black rice under conditions of 42 DEG C；The black rice cooked
37 DEG C are cooled to, after 100Kg distiller's yeast, 100Kg malt is added, is fitted into jar fermenter, after fermenting 5 months under the conditions of 10 DEG C, mistake
Yellow rice wine is filtered to obtain, then sterilized, bottled, obtain black rice yellow rice wine, the wine spirituosity of magma is 30%, and alcoholic strength is after allotment
15%.
Embodiment 4
Fresh blueberry leaf 50kg, under the conditions of 4 DEG C, dry 10h is crushed, is sieved with 100 mesh sieve, obtain blueberry leaf fine powder；Add
After entering 1500Kg glutinous rice, the mixing of 7500L water, under conditions of 45 DEG C, after impregnating 24 hours, water is filtered off, under the conditions of 100 DEG C
It cooks, obtains black rice.After the black rice cooked cools to 50 DEG C, after 150Kg distiller's yeast, 150Kg malt is added, it is packed into jar fermenter
In, after fermenting 6 months under the conditions of 10 DEG C, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine, the wine of magma
Spirituosity is 32%, and alcoholic strength is 16% after allotment.
Embodiment 5
Fresh blueberry leaf 50kg, under the conditions of 4 DEG C, dry 10h is crushed, is crossed 50 meshes, obtain blueberry leaf fine powder；Add
After entering 1500Kg glutinous rice, the mixing of 7500L water, under conditions of 45 DEG C, after impregnating 24 hours, water is filtered off, under the conditions of 100 DEG C
It cooks, obtains black rice.After the black rice cooked cools to 40 DEG C, after 100Kg distiller's yeast, 100Kg malt is added, it is packed into jar fermenter
In, after fermenting 5 months at 20 °C, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine, the wine of magma
Spirituosity is 28%, and alcoholic strength is 13% after allotment.
Embodiment 6: the determination oxidative of blueberry leaf (DPPH removes experiment, FRAP experiment, ABTS experiment)
(1) preparation of reagents
DPPH solution: 1,1- diphenyl -2- picryl hydrazine ethyl alcohol constant volume is weighed, 0.16mM concentration is configured to；
FRAP solution:
1. configuring 0.3mol/L acetate buffer；2. configuring 40mmol/L hydrochloric acid solution；3. configuring 10mmol/LTPTZ
Solution；4. configuring 20mmol/L liquor ferri trichloridi；5. configuration TPTZ working solution: taking 100ml 0.3mol/L acetate salt buffer
Liquid, 10ml 10mmol/LTPTZ solution and 10ml 20mmol/L liquor ferri trichloridi are uniformly mixed；6. it is molten to configure ferrous sulfate
Liquid: configuring the ferrous sulfate solution of 1mmol/L, then is diluted to 0.8,0.6,0.4,0.2mmol/L ferrous sulfate solution respectively.
ABTS experiment: 7mmol/L ABTS solution is 1. configured；2. configuring 140mmol/L K2S2O8Solution；3. configuring ABTS+
Working solution: in prepared ABTS solution, K is added2S2O8Solution is placed overnight, measures the absorbance under 734nm wavelength.
(2) experimental method
DPPH removes experiment:
DPPH solution is added in pipette samples solution (or ethanol blank), measures the absorbance value under mixed liquor 517nm, meter
Calculate DPPH clearance rate:
Clearance rate %=(A0-A1)/A0× 100%
A in formula0Indicate the absorbance value of ethanol blank group, A1Indicate the absorbance value of sample solution group.
FRAP experiment:
TPTZ working solution is added in pipette samples solution, and absorbance value is measured at 535nm；It substitutes into standard curve, calculates
It is equivalent to the amount (mmol FSE/g) of ferrous sulfate.
ABTS experiment:
ABTS is added in pipette samples solution+Working solution, mixing, it is Ai that light absorption value is surveyed at 734nm.According to various concentration
Sample solution maps to the clearance rate of ABTS+.Clearance rate formula:
ABTS+Clearance rate (%)=[1- (Ai-Aj)/A0] × 100%.
Wherein, A0It is not loaded light absorption value when product；Ai is the light absorption value of solution after sample is added；Aj is the suction of sample solution
Light value.
(3) experimental result
Table 1: the oxidation resistance of blueberry leaf
Embodiment 6: the bacteriostasis (punch method) of blueberry leaf
Using punch method, measure minimal inhibitory concentration (MIC).
(1) reagent
Bacterial strain: Escherichia coli, staphylococcus aureus, hay bacillus
Positive control: Vc
(2) experimental method:
Prepare culture medium: solid medium: 100ml distilled water+0.3g beef extract+1.0g peptone+0.5gNaCL+2.0g
PH is adjusted to 7.2~7.6 with NaOH, high pressure sterilization by agar powder+water.
Fluid nutrient medium: it is high to be adjusted to 7.2~7.6 with NaOH by 100ml water+0.3g beef extract+1.0g peptone+water by pH
Pressure sterilizing.
Bed board while hot after solid medium autoclave sterilization；Bacterium taking-up will be frozen, will be transferred out of with oese a small amount of thin
Bacterium is put into the test tube equipped with fluid nutrient medium, is put into incubator and cultivates 48h；Turbidimetry determines bacterial concentration, and bacterium is dense
Degree is diluted to close with 0.5 μ bottle turbidity.Bacterium is evenly coated on solid medium with sterilized cotton swabs, then is existed with punch
6 holes are stamped on solid medium.Medical fluid is filled it up with into aperture, is then placed in incubator and cultivates.
Table 2: the bacteriostasis of blueberry leaf
Above-described embodiment is used to illustrate the present invention, rather than limits the invention, in spirit of the invention and
In scope of protection of the claims, to any modifications and changes that the present invention makes, protection scope of the present invention is both fallen within.
Claims (6)
1. a kind of yellow rice wine prepared using black rice as raw material, which is characterized in that be prepared by the following method to obtain:
(1) blueberry leaf melanin solution: fresh blueberry leaf is prepared, is smashed, the water of 3-8 times of quality is added, adding has
The mass volume ratio of the biological enzyme of hydrolyzation of glucose glycosidic bond, the biological enzyme and water is 0.05-0.1kg/L, in 37-45 DEG C of item
Under part, it is stirred to react 4-24h, blueberry leaf melanin solution is obtained by filtration.
(2) it prepares black rice: the glutinous rice or rice of 1-5 times of quality being added in blueberry leaf melanin solution prepared by step 1,
4-24h is impregnated under conditions of 37-45 DEG C, filters off water, is cooked under the conditions of 100 DEG C, obtains black rice.
(3) it prepares yellow rice wine: after the black rice that step 2 cooks cools to 37-50 DEG C, distiller's yeast and malt, wine being added in black rice
The mass ratio of bent, malt and black rice is 1:1:10-20, the black rice after mixed song is fitted into jar fermenter, in 10-25 DEG C of condition
After lower fermentation about 3-6 months, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine.
2. a kind of yellow rice wine prepared using black rice as raw material, which is characterized in that be prepared by the following method to obtain:
(1) prepare blueberry leaf fine powder: fresh blueberry leaf dry 5-10h under the conditions of 0-20 DEG C crushes, crosses 40-150 mesh
Sieve, obtains blueberry leaf fine powder.
(2) it prepares black rice: rice and water, the matter of blueberry leaf fine powder and rice being added in blueberry leaf fine powder prepared by step 1
Ratio is measured as 1:1-30, the mass ratio of rice and water is 1:1-5, and the rice is glutinous rice or rice；4- is impregnated under conditions of 37-45 DEG C
Water is filtered off after 24 hours, is cooked under the conditions of 100 DEG C, obtains black rice.
(3) it prepares yellow rice wine: after the black rice that step 2 cooks cools to 37-50 DEG C, distiller's yeast and malt, wine being added in black rice
The mass ratio of bent, malt and black rice is 1:1:10-20, the black rice after mixed song is fitted into jar fermenter, in 10-25 DEG C of condition
After lower fermentation about 3-6 months, yellow rice wine is filtered to obtain, then sterilized, bottles, obtain black rice yellow rice wine.
3. the yellow rice wine according to claim 1 or claim 2 prepared using black rice as raw material, which is characterized in that the distiller's yeast can be
Wheat koji, Chinese yeast or red yeast rice.
4. the yellow rice wine prepared according to claim 3 using black rice as raw material, which is characterized in that the preferred wheat koji of distiller's yeast.
5. the yellow rice wine according to claim 1 or claim 2 prepared using black rice as raw material, which is characterized in that the black rice yellow rice wine
Alcoholic strength be 10-30%.
6. a kind of yellow rice wine as claimed in claim 1 or 2 prepared using black rice as raw material is being prepared treatment, improvement and/or prevented anti-
The purposes in drug and/or health food that oxidation, anti-aging, dark hair are preserved youthful looks.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096621A (en) * | 2006-06-30 | 2008-01-02 | 杨人沣 | Blueberry wine and preparation method thereof |
| CN103881869A (en) * | 2014-04-04 | 2014-06-25 | 江苏九久环境科技有限公司 | Preparation method of Vaccinium bracteatum and glutinous rice wine |
| CN106721985A (en) * | 2016-11-24 | 2017-05-31 | 江苏省中国科学院植物研究所 | A kind of easy method that black rice is made of blueberry leaf |
| CN109055081A (en) * | 2018-06-27 | 2018-12-21 | 江苏昌穗健康科技有限公司 | A kind of preparation method of blue-green black rice wine |
-
2019
- 2019-01-17 CN CN201910051081.0A patent/CN109593624A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096621A (en) * | 2006-06-30 | 2008-01-02 | 杨人沣 | Blueberry wine and preparation method thereof |
| CN103881869A (en) * | 2014-04-04 | 2014-06-25 | 江苏九久环境科技有限公司 | Preparation method of Vaccinium bracteatum and glutinous rice wine |
| CN106721985A (en) * | 2016-11-24 | 2017-05-31 | 江苏省中国科学院植物研究所 | A kind of easy method that black rice is made of blueberry leaf |
| CN109055081A (en) * | 2018-06-27 | 2018-12-21 | 江苏昌穗健康科技有限公司 | A kind of preparation method of blue-green black rice wine |
Non-Patent Citations (1)
| Title |
|---|
| 余清等: "乌饭树叶色素提取工艺的研究", 《河南科技大学学报(自然科学版)》 * |
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Application publication date: 20190409 |