CN100582212C - Angelica yellow wine and its making process - Google Patents
Angelica yellow wine and its making process Download PDFInfo
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- CN100582212C CN100582212C CN200710064379A CN200710064379A CN100582212C CN 100582212 C CN100582212 C CN 100582212C CN 200710064379 A CN200710064379 A CN 200710064379A CN 200710064379 A CN200710064379 A CN 200710064379A CN 100582212 C CN100582212 C CN 100582212C
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Abstract
The present invention discloses angelica yellow wine and its making process, and belongs to the field of yellow wine making technology. The angelica yellow wine is made with yellow wine as base material, and through adding angelica extract. The making process has a clarifying step after adding tannin and gelatin, a low temperature freezing step and a filtering step, so that the angelica yellow wine has high transparency, high stability and good taste.
Description
Technical field:
The invention belongs to yellow rice wine manufacturing technology field, particularly functional yellow rice wine product and manufacture method thereof.
Background technology:
Yellow rice wine is the national special product and the traditional food of China.It is with a long history, is one of the world's three big wine kinds.Yellow rice wine is low because of its wine degree, fragrance good, flavor is mellow and nutritious, is plainly liked by China working people, and is subjected to external human consumer's favorable comment deeply, enjoys a very good reputation in the world.Yellow rice wine is to be main raw material with cereal, utilizes the common diastatic fermentation effect of the contained multiple beneficial microorganism of yeast for brewing rice wine, wheat koji or Mi Quzhong, the low wine degree fermented wine that brew forms.Yellow rice wine is a main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, add song, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, blend the brewing wine that forms, general ethanol content is 14%～20%, belong to country and advocate development, meet the low alcohol of minuent, nutrition, health care requirement.The nutritive value of yellow rice wine has surpassed the beer of the title that " liquid bread " arranged and nutritious grape wine, is described as " liquid cake ".Contain more than 20 kind of human body trace elements necessary such as rich in amino acid, polysaccharide, polyphenol, VITAMIN and selenium, zinc, iron, copper, magnesium, strontium, molybdenum in the yellow rice wine, wherein contain 21 seed amino acids and multivitamin composition, comprise 8 kinds of indispensable amino acids of necessary for human; Nutritive substance such as contained glucose, maltose and peptide and amino acid all is easily by human consumption and absorption in the yellow rice wine.Studies show that, drink yellow rice wine in right amount, the aging that delays people's brain cell is had vital role.The yellow rice wine calorific value is higher; It is a kind of very low wine degree alcoholic drink of high nutritive value that has.
Along with development of times, lower concentration has clearly become the consumption main flow naturally, and people more pay attention to the diet developing direction of safety, health care, nature and nutrition, requirement to drinks consumption is more and more higher, and minuent, nutrition, health care have become the fashion of current drinks consumption.And traditional yellow rice wine concentration height is big with bent amount, emphasizes that mouthfeel is mellow, owing to have the wheat koji bitter taste, is not accepted by the young colony among the human consumer.Therefore, on the basis of inheriting tradition, the up-to-date scientific and technological achievement in biological fermentation field is applied to the technological innovation of yellow rice wine, realize that yellow rice wine wine body, mouthfeel and function change to modernized yellow rice wine, develop that nutrition, nourishing, nourishing function are good, Functionality, quality and appealing design, market outlook are wide, added value is high function yellow rice wine product innovation necessity particularly.
Yellow rice wine is nutritious, but self stability is bad, and traditional yellow rice wine only is that " cooking wine " when being satisfied with the person in middle and old age consumer group and conduct culinary art is used in market orientation; On the technology, the color and luster muddiness is not paid attention to the sense organ requirement of colourity.Spreading the saying of " yellow rice wine has thousand layers of pin " at yellow rice wine circle, add behind the medicinal substances extract easier generations muddy, precipitate.Therefore how solving the wine body muddiness that exists in the rice wine production also is a raising yellow rice wine quality, the key issue of better development yellow rice wine product.
When the dry root that is classified as umbelliferae archangel Radix Angelicae Sinensis (Angelica sinensis (Oliv) Diels), be famous conventional Chinese medicine.Radix Angelicae Sinensis is warm in nature, and the sweet-bitter flavor suffering is returned liver, the heart, the spleen channel, having enriches blood invigorates blood circulation, menstruction regulating and pain relieving, the function that relaxes bowel, it is sallow to cure mainly the deficiency of blood, menoxenia, dizzy palpitaition, menoxenia is through closing dysmenorrhoea, asthenia cold abdominalgia, the hot-tempered constipation of intestines, rheumatic arthralgia, injury from falling down, ulcer sores, muscle, joint, neurodynia.
Radix Angelicae Sinensis contains polysaccharide, volatile oil, multiple hydro carbons, 3 kinds of terpenes, vitamin B12, vitamin A, organic acid various chemical components such as (forulic acid, palmitinic acid, stearic acid, tetradecanoic acid, unsaturated oleic acid, linolic acid).Modern study shows; Radix Angelicae Sinensis has antithrombotic, improves the hemorheology effect, improves the blood circulation effect, to the effect of cardiovascular systems; effect to unstriated muscle; anti-inflammatory and analgesic activity are removed free radical and lipoid peroxidization resistant, and reducing blood-fat reaches atherosclerotic effect; to lung's provide protection; the cholagogic hepatoprotective effect, to the kidney provide protection, multiple functions such as blood tonification effect and enhancing immunity effect.Forulic acid is the effective constituent that mainly contains of Radix Angelicae Sinensis, in recent years studies show that, forulic acid has anti-oxidant and anti-radical action, can obviously increase coronary flow, antagonism platelet aggregation and thrombosis strengthen myocardial contraction, improve blood circulation, anti-kinds of experiments arrhythmia is used for the treatment of blood vessel embolism vasculitis, acute cerebral thrombosis, coronary heart disease, migraine and atherosclerosis.
The development approach of functional nutrient yellow rice wine, the one, by the characteristics of rice wine production, adopt pure zymotechnique route; The 2nd, be the wine base with former yellow rice wine product, allocate the assembled alcoholic drinks operational path of other functional nutrient composition into.The former is that pure grain and functional ingredient co-fermentation form, though the wine mouthfeel that leads to is so comparatively coordinated, the wine body is limpid, causes the loss of some effective component easily.Though latter's effective component stability better, function batching sense of taste is stronger, wine body less stable.
Summary of the invention:
The technical problem underlying that invention solves is the not good problem of functional lower, the functional yellow rice wine product taste of wine body muddiness, yellow rice wine that existing yellow rice wine product exists.A kind of yellow rice wine product and production method thereof with good function, wine body clear and stable, good mouthfeel is provided.
Technical scheme of the present invention is summarized as follows:
Angelica yellow wine of the present invention is characterized in that being added with in the yellow rice wine Radix Angelicae Sinensis extract, and the addition of Radix Angelicae Sinensis extract is the 0.05-0.5% of yellow rice wine weight, and the product mouthfeel is soft, and fragrance is good, and it is tasty and refreshing to distinguish the flavor of, and sweet acid is coordinated, and the wine body is as clear as crystal; Its production method mainly is made up of following steps: prepare the ripe former wine of yellow rice wine 1.: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.2. prepare burden: add in the yellow rice wine after Radix Angelicae Sinensis extract is dissolved in an amount of yellow rice wine earlier.3. clarifying treatment: add tannin and gelatin in the wine liquid, leave standstill after the vibration, wine liquid carries out hot cold alternate treatment and cryogenic freezing is handled.4. filter: handle three road treatment processs with diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film respectively, obtain the wine body of clear.5. can.6. sterilization.
The production of angelica yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), prepare burden: add in the yellow rice wine after Radix Angelicae Sinensis extract is dissolved in an amount of yellow rice wine earlier.
(3) clarifying treatment: add the tannin of wine liquid weight 6-9% and the gelatin of 5-8% in the wine liquid, left standstill after the vibration 24-48 hour, separation is warming up to 50～60 ℃ of processing 1.5～2h with wine liquid after removing lower sediment, cool to 0～5 ℃ subsequently and handle 10-24h, continue the hot cold alternate treatment of intensification three times, all separate at every turn and remove precipitation,, carry out the cryogenic freezing treatment process at-1～-5 ℃ of freezing 60-72h then.
(4) filter: handle three road treatment processs with diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film respectively, obtain the wine body of clear.
(5) can finished product angelica yellow wine.
(6) sterilization.
The preparation method of Radix Angelicae Sinensis extract is as follows: selected raw material Radix Angelicae Sinensis is pulverized, crossed 60 mesh sieves.With the 40-60% alcohol reflux of 15 times of amounts 3 times, each 2-3 hour, merge that soup concentrates, spraying drying, pulverize, cross 80 mesh sieves, promptly get Radix Angelicae Sinensis extract.
The tannin optimum addition is a wine liquid weight 8% in the angelica yellow wine of the present invention, and the gelatin optimum addition is a wine liquid weight 6%, and the suitable time of repose in vibration back is 30-48 hour, and the ambient temperature differences that leaves standstill is controlled in 5 ℃ of scopes.
Heat among the present invention, cold alternate treatment technology conditions suitable are 55-60 ℃ of 1.5-2h and 0-3 ℃ of 15-24h alternate treatment three times.
Suitable refrigerating process condition is-1～-3 ℃ of freezing 65-72h among the present invention.Preferred refrigerating process condition is-2 ℃ of freezing 72h.
The addition of Radix Angelicae Sinensis extract of the present invention is the 0.05-0.5% of finished product yellow rice wine weight.
Angelica yellow wine color, smell and taste allotment:, find that the principal element relevant with this technology is: Radix Angelicae Sinensis extract source, Radix Angelicae Sinensis addition and filtration process through test of many times.Be of the influence of each correlative factor of integrated survey, adopt orthogonal test method to carry out optimization test, see Table 1 production technique.
Table 1 angelica yellow wine orthogonal test factor and number of levels
Table 2 angelica yellow wine orthogonal experiments
For test-results is carried out quantitative analysis, select L for use
42
3Orthogonal experiment method has been invited 5 full-time judges of wine that 4 sample wine are evaluated, and color, style has comprehensively been given a mark, and judges the results are shown in Table 2.As can be seen from Table 2, selected factor is C＞B＞A to the primary and secondary of test influence in proper order, i.e. filtration process＞Radix Angelicae Sinensis extract addition＞Radix Angelicae Sinensis kind.Clarification filtration and Radix Angelicae Sinensis addition are bigger to the angelica yellow wine quality influence, and the Radix Angelicae Sinensis extract of different sources (raw material all is Minxian County, Gansu Radix Angelicae Sinensis) is little to the angelica yellow wine quality influence, and the Radix Angelicae Sinensis source is limited to above-mentioned two places not to the utmost among the present invention.
The research of angelica yellow wine clarification technique
In the yellow rice wine wine body, protein becomes the protein polyphenol complex with polyphenol by hydrogen bonded, and balance is tending towards the generation of protein complex during low temperature, and at this moment there is cold muddy phenomenon in yellow rice wine, use tannin to combine and generate infusible precipitate, thereby dregs absorption back in the wine is sunk with gelatin.For determining the optimum amount of gelatin and tannin, carry out little sample testing before the following glue earlier.The 100mL yellow rice wine is respectively charged into 6 test tubes numbering, adds the tannin and the gelatin of different quantities successively, after each the interpolation,, leave standstill 48h, find out and wherein clarify most transparently, and use minimum one group of gelatin through vibration strongly.The result shows that should add the tannin optimum addition in every 1000L yellow rice wine is 80g, gelatin 60g.The following glue time should be selected temperature stationary phase, temperature, otherwise down behind the glue, temperature influence the wine temperature, causes the convection current of wine liquid, is difficult for clarifying.
After adding Radix Angelicae Sinensis extract, yellow rice wine is comparatively muddy.For improving the clarifying effect of product, select heat, cold alternate treatment three times by experiment, and refrigeration operation technology, see Table 3, help in the wine liquid material generation aggegation and sedimentations such as colloid like this, thereby improve the refreshing suitable property of stability, transparency and the taste of angelica yellow wine.Wine epibasal tier clear liquid after the freezing treatment is used earlier diatomite filtration, filter with fine filting machine again, and 0.65 μ m film, three road handling procedures, make product stability higher.
Take to add tannin and gelatin in the invention, hot cold alternate treatment is carried out the cryogenic freezing treatment process subsequently, adopts diatomite coarse filtration, fine filting machine filtration and 0.65 μ m film to handle three road treatment processs then, obtains the wine body of clear.Finished wine has anti-preferably cold muddiness and anti-cryoprecipitate effect.
Table 3 differing temps, time deepfreeze are to angelica yellow wine wine stability influence
"+" multilist more shows that stability is good more, and "-" multilist more shows that stability is poor more.
The ferulaic acid content measuring method
Forulic acid, molecular formula C
10H
10O
4, promptly 3-methoxyl group-4-hydroxycinnamic acid is one of Radix Angelicae Sinensis effective ingredient.Forulic acid has cis and trans two kinds of isomer, and cis is a yellow oil, and trans is square crystallization or fiber crystallization, and molten point is 174 ℃, is dissolved in hot water, and ethanol and ethyl acetate are dissolved in ether slightly, are insoluble in benzene and sherwood oil.Studies show that cis and trans-ferulaic acid coexist as in the Radix Angelicae Sinensis medicinal material, trans-ferulaic acid has thermostability preferably, and under conventional preservation condition, trans-ferulaic acid can partly change cis into.
The measuring method of forulic acid has high performance liquid chromatography, high performance capillary electrophoresis etc.This research is set up the HPLC method and is measured ferulaic acid content in the angelica yellow wine with reference on the basis of relevant documents and materials.
A. instrument, equipment:
High performance liquid chromatograph (being furnished with register system or data processing equipment)
Chromatographic column: Zorbax SB-C
18Post (250mm * 4.6mm, 5 μ m)
De-gassing vessel (or ultrasonic unit)
B. reagent: experimental water is a distilled water; Methyl alcohol is chromatographically pure.Other reagent are analytical pure.
C. forulic acid standardized solution: precision takes by weighing forulic acid reference substance 10mg, places the 50mL brown bottle, adds 70% methyl alcohol and makes dissolving and be diluted to scale, shakes up; Precision is measured 3mL, places the 50mL brown bottle, adds 70% methyl alcohol to scale, shakes up, and promptly gets (every 1mL contains forulic acid 12 μ g).
D. the preparation of sample
Precision is measured sample 25mL, places separating funnel, transfers pH 9～10 with 20% sodium hydroxide solution, adds diethyl ether and extracts 2 times, each 20mL discards ether solution, and water liquid is transferred pH 2～3 with dilute hydrochloric acid, with extracted with diethyl ether 3 times, each 30mL merges ether solution and volatilizes in 50 ℃ of water-baths.To the 25mL volumetric flask, constant volume is equipped with and surveys with the dissolve with methanol residue.
E. chromatographic condition
Moving phase: acetonitrile-085% phosphoric acid solution (17: 83)
Detect wavelength: 316nm
Sample size: 10 μ L
Flow velocity: 1mL/min
Column temperature: 35 ℃.
F. measure
Under same chromatographic condition, with forulic acid standardized solution and the sample difference injecting chromatograph of handling well, ferulaic acid content in the working sample.
G. result
Ferulaic acid content 〉=2mg/L in the finished product angelica yellow wine, operations such as clarification, filtration easily cause the loss of forulic acid.
The angelica yellow wine technical indicator
1. Oranoleptic indicator
Color: pale brown look is to Vandyke brown, and is limpid transparent, glossy.
Fragrance: have the compound fragrance of yellow rice wine and Radix Angelicae Sinensis, strong sweet-smelling, no an unusually sweet smell.
Flavour: mellow, soft aquatic foods are refreshing, and are sour-sweet suitable.
Style: the wine body is coordinated, and has the typical style of angelica yellow wine.
2. physical and chemical index (seeing Table 4)
Angelica yellow wine nutrition is analyzed
The angelica yellow wine composition detects by analyzer room, Beijing City Nutrient Source Inst and Institute of Analysis of Lanzhou University and assists to finish.Angelica yellow wine contains protein 0.8g/100g, fatty 0.1g/100g, total carbohydrates 4.0g/100g, total reducing sugar 3.3g/100g, heat 19.7Kcal/100g; Be divided into to analyse and detect 18 seed amino acids, propylhomoserin acid total amount is 0.5542g/100g; Detect calcium, potassium, magnesium, manganese, sodium, iron, copper, 8 kinds of trace elements of zinc; Ferulaic acid content 〉=2mg/L.
Table 4 angelica yellow wine physical and chemical index
The present invention is guidance with Chinese traditional methods to keep in good health's theory and modern scientific and technical result, realizes the perfect adaptation of traditional technology and modern project technology, has creatively developed the angelica yellow wine new variety with tonic function.Product is limpid transparent, and strong sweet-smelling is mellow, and soft aquatic foods are refreshing, and sour-sweet suitable, the wine body is coordinated, and has the typical style of angelica yellow wine.
Angelica yellow wine is rich in multiple components such as multiple amino acids, VITAMIN, mineral element, forulic acid, have benefiting blood and regulating blood circulation, anti-oxidant, remove free radical and improve blood circulation, have the effect of obvious raising immunizing power.
The present invention adopts the assembled alcoholic drinks operational path, promptly with the yellow rice wine after the fermentation as the wine base, add function batching extract and other auxiliary material and allocate, take the clarification filtration technology that suits simultaneously, improved the utilization ratio and the stability of effective ingredient.
Yellow rice wine is nutritious, but self stability is bad, is spreading the saying of " yellow rice wine has thousand layers of pin " at yellow rice wine circle, add behind the medicinal substances extract easier generations muddy, precipitate.The present invention adopts methods such as the processing that colds and heat succeed each other, freezing, filtration, with wine liquid glue under 8% tannin, 6% gelatin, after the cold alternate treatment of heat again through freezing treatment after diatomite coarse filtration, smart filter and 0.65 μ m film are handled three road treatment processs, efficiently solve the muddiness, the sedimentation problem that are easy to produce in the yellow rice wine storage process, improved the refreshing suitable property of stability, transparency and the taste of yellow rice wine.
The present invention adds Radix Angelicae Sinensis extract in the yellow rice wine to and handles through colding and heat succeed each other and clarifying treatment technologies such as filtration make, product is by adding Radix Angelicae Sinensis extract, add tannin, gelatin is handled and the later stage colds and heat succeed each other processing, freezing treatment technology and filtration process make product have desirable mouth feel, the wine body is limpid, and finished wine has anti-preferably cold muddiness and anti-cryoprecipitate effect.
Through the quality stability test, promptly get many Lot samples, under the environment of 37～40 ℃ of temperature, humidity 75%, preserve, examined once in every month, continuous three months, it was stable to touch the mark, and promptly was equivalent to this sample and can preserves 2 years.The index of surveying has alcoholic strength, total pol, total acidity, amino-acid nitrogen and sanitary index; Experimental result shows after the product long-term storage still clear, and it is stable that the quality of angelica yellow wine can keep in 2 years.
Product functionality composition ferulaic acid content 〉=2mg/L, other concrete component content product detected results are attached, and product also has good functional characteristics, and is respond well at aspects such as raising body immunities.
Product instructions of taking: drink 50-100ml every day.
This product selects 100 ages of Gansu province to drink February continuously 25～45 years old normal women, eat 60ml every day, with before drinking and drink the back effect relatively, drink this product menoxenia after February, phenomenons such as dysmenorrhoea are by former every month 68 example 18 examples that reduce to every month.The result shows this product to menoxenia, and phenomenons such as dysmenorrhoea have good result of treatment, and has the effect of good enhancing body immunity.
Embodiment
The following examples can make those skilled in the art more fully understand the present invention, but do not limit the present invention in any way.
Embodiment 1
The production of angelica yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), prepare burden: add in the yellow rice wine after Radix Angelicae Sinensis extract is dissolved in an amount of yellow rice wine earlier according to yellow rice wine weight 0.1% ratio.
(3) clarifying treatment: add the tannin of wine liquid weight 8% and 6% gelatin in the wine liquid, the vibration back control treatment chamber temperature difference left standstill 30 hours in 5 ℃ of scopes, remove by filter post precipitation 60 ℃ of 2h and 0 ℃ of hot and cold alternate treatment of 24h three times, remove by filter precipitation, then at-2 ℃ of freezing 72h at every turn.
(4) filter: above-mentioned yellow rice wine filters with diatomite filter coarse filtration, fine filting machine respectively and 0.65 μ m film is handled three road treatment processs, obtains the wine body of clear.
(5) can angelica yellow wine.
(6) sterilization:, be finished product at 85 ℃ of sterilization 20min.
The preparation method of Radix Angelicae Sinensis extract is as follows: selected raw material Radix Angelicae Sinensis is pulverized, crossed 60 mesh sieves.With 40% alcohol reflux of 15 times of amounts 3 times, each 2 hours, merge that soup concentrates, spraying drying, pulverize, cross 80 mesh sieves, promptly get Radix Angelicae Sinensis extract.
The yellow wine production technology flow process is as follows:
Radix Et Rhizoma Rhei rice → sieve → moisten rice → boiling → absorb water → get food → steam again → rise well with cooking → lower the temperature → dash is drenched → is mixed medicine and goes into cylinder → diastatic fermentation → squeezing → clarification → allotment → filtration → essence filter → sterilization → jar bottle → gland → decals → check → product
The main key points for operation of yellow rice wine
1. soak, wash rice, and choose foreign material except that using mixedly clear water.Normal temperature water profit rice 24～36h, the water surface exceeds 10cm.
2. steamed rice is steamed 30min with the special-purpose steam rice cooker of yellow rice wine, and is soft ripe to the grain of rice.
3. drench meal with 85 ℃ of heat water-sprayings.Promote diastatic fermentation.
4. play cylinder, nest to admix 1%～2.5% sweet yeast for brewing rice wine, 6%～8% saccharifying enzyme turns evenly and is barricaded as the V-type dimple, and sweet yeast for brewing rice wine is spread on the top layer.
5. diastatic fermentation diastatic fermentation 36～48h under constant temperature (28 ℃) state, the pH value maintains about 3.5.
The nest song, add the slurry pol when reaching 35% left and right sides, add the distillery yeast (0.1%～0.5%) after the activation.Primary Fermentation notices that in this stage attemperation can not be too high, thus the time alcoholic strength rise very fast.
7. remaining starch and the further fermentation of sugar of secondary fermentation.
8. the living wine that press filtration is come out in press filtration, clarification focuses in the jar and is allowing its natural sedimentation below 8 ℃.
9. fry in shallow oil wine and boil wine 15min, get ripe former wine, can airtightly store at 85 ℃.
10. allotment is allocated and aftertreatment according to the production technique of angelica yellow wine after this operation.
Embodiment 2 main technique are substantially with example 1
The production of angelica yellow wine product of the present invention mainly is made up of following steps:
(1), the ripe former wine of preparation yellow rice wine: according to the ripe former wine of yellow rice wine basic production prepared yellow rice wine.
(2), prepare burden: add in the yellow rice wine after Radix Angelicae Sinensis extract is dissolved in an amount of yellow rice wine earlier according to yellow rice wine weight 0.2% ratio.
(3) clarifying treatment: add the tannin of wine liquid weight 8% and 6% gelatin in the wine liquid, the vibration back control treatment chamber temperature difference in 5 ℃ of scopes static 48 hours, remove by filter post precipitation 55 ℃ of 2h and 0 ℃ of hot and cold alternate treatment of 24h three times, remove by filter precipitation, then at-2 ℃ of freezing 72h at every turn.
(4) filter: above-mentioned yellow rice wine filters with diatomite filter coarse filtration, fine filting machine respectively and 0.65 μ m film is handled three road treatment processs, obtains the wine body of clear.
(5) can.(6) sterilization:, be finished product at 85 ℃ of sterilization 20min.
The preparation method of Radix Angelicae Sinensis extract is as follows: selected raw material Radix Angelicae Sinensis is pulverized, crossed 60 mesh sieves.With 50% alcohol reflux of 15 times of amounts 3 times, each 2 hours, merge that soup concentrates, spraying drying, pulverize, cross 80 mesh sieves, promptly get Radix Angelicae Sinensis extract.
Claims (7)
1, a kind of angelica yellow wine is characterized in that being added with in the angelica yellow wine Radix Angelicae Sinensis extract, and the addition of Radix Angelicae Sinensis extract is the 0.05-0.5% of yellow rice wine weight, and the product mouthfeel is soft, and the wine body is as clear as crystal; Its production method is made up of following steps: the ripe former wine of 1 preparation yellow rice wine; 2 prepare burden: add in the yellow rice wine after Radix Angelicae Sinensis extract is dissolved in an amount of yellow rice wine earlier; 3 clarifying treatment: add tannin and gelatin in the wine liquid, leave standstill after the vibration, wine liquid carries out hot cold alternate treatment and cryogenic freezing is handled; 4 filter: filter and the processing of 0.65 μ m film with diatomite coarse filtration, fine filting machine respectively; 5 cans; 6 sterilizations;
Described clarifying treatment is the tannin of interpolation wine liquid weight 6-9% and the gelatin of 5-8%, left standstill after the vibration 24-48 hour, separation is warming up to 50～60 ℃ of processing 1.5～2h with wine liquid after removing lower sediment, cool to 0～5 ℃ subsequently and handle 10-24h, separate and remove precipitation, the hot cold alternate treatment that heats up three times ,-1～-5 ℃ of freezing 60-72h.
2, a kind of angelica yellow wine according to claim 1, the content that it is characterized in that described Radix Angelicae Sinensis extract is 0.2% of yellow rice wine weight.
3, a kind of angelica yellow wine according to claim 1 is characterized in that the preparation method of described Radix Angelicae Sinensis extract is as follows: Radix Angelicae Sinensis is pulverized, and crosses 60 mesh sieves; With the 40-60% alcohol reflux of 15 times of amounts 3 times, merge that soup concentrates, spraying drying, pulverize, cross 80 mesh sieves, Radix Angelicae Sinensis extract.
4, a kind of angelica yellow wine according to claim 1 is characterized in that described tannin addition is a wine liquid weight 8%, and the gelatin addition is a wine liquid weight 6%, leaves standstill after the vibration 30-48 hour, and ambient temperature differences is in 5 ℃.
5, a kind of angelica yellow wine according to claim 1 is characterized in that the cold alternate treatment condition of described heat is 55-60 ℃ of 1.5-2h and 0-3 ℃ of 15-24h.
6, a kind of angelica yellow wine according to claim 1 is characterized in that described freezing treatment condition is-1～-3 ℃ of freezing 65-72h.
7, a kind of angelica yellow wine according to claim 6 is characterized in that described freezing treatment condition is-2 ℃ of freezing 72h.
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| CN105368647A (en) * | 2015-12-25 | 2016-03-02 | 湖北广水金山农业科技发展有限公司 | Production method of healthcare type rice wine |
| CN107894417A (en) * | 2017-11-09 | 2018-04-10 | 江南大学 | A kind of Forecasting Methodology of bottled rice wine protein stability |
| CN107858247A (en) * | 2017-11-29 | 2018-03-30 | 谭小红 | The manufacture craft of Radix Angelicae Sinensis wine |
| CN109266481A (en) * | 2018-10-09 | 2019-01-25 | 江苏大学 | A kind of Yellow Rice Wine from Precipitation minimizing technology based on ultrasound |
| CN111569466B (en) * | 2020-05-09 | 2022-06-14 | 浙江工业大学 | Method for removing tannic acid in Chinese herbal medicine extracting solution |
| CN114410406A (en) * | 2021-11-19 | 2022-04-29 | 山东百脉泉酒业股份有限公司 | White hyacinth bean health-care yellow rice wine and brewing method thereof |
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| 黄酒沉淀问题与温度的关系. 祁传林等.酿酒科技，第3期. 2005 * |
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