CN100587053C - Job's tears wine, preparation method and kiln pool mud in use for wine - Google Patents
Job's tears wine, preparation method and kiln pool mud in use for wine Download PDFInfo
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- CN100587053C CN100587053C CN200410026032A CN200410026032A CN100587053C CN 100587053 C CN100587053 C CN 100587053C CN 200410026032 A CN200410026032 A CN 200410026032A CN 200410026032 A CN200410026032 A CN 200410026032A CN 100587053 C CN100587053 C CN 100587053C
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- wine
- yiren
- purple perilla
- kiln
- yeast
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Abstract
A method for preparing Job's tears kernel spirit includes soaking Job's tears kernel in water at temperature of 45-100 deg.C for 8-12 h. then mixing it with distiller's yeast, rice yeast and purple perilla; placing the mixer in fermenting pool prepared by cellar mud made of soybean, beef, rubber, apple, yeast, ethyl lactete and purple perilla for fermenting of 45-60 days; and distilling to obtainJob's tears kernel spirit.
Description
Technical field
The invention belongs to the biochemical technology field, specifically relating to a kind of is that raw material is made Yiren wine and processing method and wine kiln pool mud with TRADITONAL CHINESE MEDICINAL HERB COIX LACHRYMA-JOBI benevolence.
Background technology
People know very well that to drink height five cereals wine for a long time in a large number harmful, so just development is that raw material is made wine with some Chinese medicine such as Chinese medicine heart of a lotus seed benevolence, the function of performance heart of a lotus seed benevolence strengthening by means of tonics, as publication number is CN1072209A, name is called " process for making of Yiren wine ", and just to have proposed a kind of be raw material with TRADITONAL CHINESE MEDICINAL HERB COIX LACHRYMA-JOBI benevolence, extract heart of a lotus seed benevolence ester through dipping, Semen Coicis protease hydrolysis and residue carbohydrate part are deployed into the method for Yiren wine then through the fermented distilled Semen Coicis base wine that gets.This technology weak point is both to have adopted dipping, adopts fermentation to make the processing method complexity again.
Summary of the invention
The present invention is for overcoming the deficiency of prior art, proposes that a kind of technology is simple, aroma is pure, stay-in-grade Yiren wine and processing method and wine kiln pool mud.
The present invention for the technical scheme that the technical solution problem adopts is: Yiren wine is 1 part of heart of a lotus seed benevolence by weight by following raw materials according, distiller's yeast 0.05--0.11 part, the bent 0.01--0.02 part of rice, purple perilla 0.002--0.004 part was made there being wine to ferment in the kiln pond of kiln pool mud in 45--60 days.
The making method of Yiren wine is: with 1 part of Chinese medicine heart of a lotus seed benevolence, distiller's yeast 0.05--0.11 part, the bent 0.01--0.02 part of rice, purple perilla 0.002--0.004 part is a raw material, heart of a lotus seed benevolence is immersed in 45 ℃--in 100 ℃ the water after 8--12 hour, be provided with by weight being soybean 10--15 part by proportioning mixed raw material, beef 5--10 part, rubber 5--10 part, apple 10--20 part, Daqu 10--20 part, lactic acid second fat 0.25--0.5 part, the wine of purple perilla 0.1--0.3 part preparation is with fermentation in the fermentation vat of kiln pool mud 45--60 days, through distill Yiren wine.
The wine kiln pool mud is by being soybean 10--15 part, beef 5--10 part, rubber 5--10 part by weight, apple 10--20 part, Daqu 10--20 part, lactic acid second fat 0.25--0.5 part, purple perilla 0.1--0.3 part adds water and is mixed into the mud shape, ferments at normal temperatures and makes in 15--30 days.
The invention has the beneficial effects as follows: Yiren wine of the present invention is that the raw material one time fermentation brewages with heart of a lotus seed benevolence is Yiren wine, and technology is simple; Purple perilla in addition in the raw material of Yiren wine increases the heat of fermentation, promotes fermentation, makes the steady quality of brewageing; In the kiln pond, use kiln pool mud of the present invention during fermentation, make that the Yiren wine aroma of brewageing is pure.
The present invention is further described below in conjunction with embodiment:
Embodiment 1
1, gets 10 kilograms of soybean, 5 kilograms in beef, 5 kilograms of rubber, 10 kilograms of apples, 10 kilograms in Daqu, 0.5 kilogram in lactic acid second fat, purple perilla add water for 0.3 kilogram and are mixed into the mud shape, got the wine kiln pool mud after fermenting at normal temperatures 30 days, major part is arranged on the inwall of kiln pond, and is a small amount of as sealing kiln Chi Kou.
2, get 1000 kilograms of Chinese medicine heart of a lotus seed benevolence, 50 kilograms in distiller's yeast, bent 20 kilograms of rice, 2 kilograms of purple perillas are immersed in heart of a lotus seed benevolence in 45 ℃ of water temperatures after 12 hours, add water and mix with distiller's yeast, Mi Qu, purple perilla, put into wine with the kiln pond of kiln pool mud fermentation 60 days, through distill 300 kilograms of 71 (V/V) % Yiren wines.
3, be basic wine with the Yiren wine that distills out, modulate 39--55 (V/V) % drink Yiren wine.
Embodiment 2
1, gets 15 kilograms of soybean, 10 kilograms in beef, 10 kilograms of rubber, 20 kilograms of apples, 20 kilograms in Daqu, 0.25 kilogram in lactic acid second fat, purple perilla add water for 0.1 kilogram and are mixed into the mud shape, got the wine kiln pool mud after fermenting at normal temperatures 15 days, major part is arranged on the kiln pool wall, and is a small amount of as sealing kiln Chi Kou.
2, get 1000 kilograms of Chinese medicine heart of a lotus seed benevolence, 110 kilograms in distiller's yeast, bent 20 kilograms of rice, 4 kilograms of purple perillas are immersed in heart of a lotus seed benevolence in 90 ℃ of water temperatures after 8 hours, add water and mix with distiller's yeast, Mi Qu, purple perilla, put into wine with the kiln pond of kiln pool mud fermentation 45 days, through distill 300 kilograms of 71 (V/V) % Yiren wines.
3, be basic wine with the Yiren wine that distills out, modulate 39--55 (V/V) % drink Yiren wine.
But wine of the present invention uses with the kiln pool mud continuous several times of kiln pool mud in the kiln pond, and sealing is with the fermentation of all will preparing burden again of the every kiln wine of kiln pool mud.
Note: the used Chinese medicine heart of a lotus seed benevolence of the present invention is the kind benevolence of TRADITONAL CHINESE MEDICINAL HERB COIX LACHRYMA-JOBI.
Claims (3)
1 one kinds of Yiren wines is characterized in that: Yiren wine is 1 part of heart of a lotus seed benevolence, distiller's yeast 0.05-0.11 part by weight by following raw materials according, the bent 0.01-0.02 part of rice, purple perilla 0.002-0.004 part wine being arranged with fermentation in the kiln pond of kiln pool mud 45-60 days, makes through distillation behind the mixing and water adding.
2 Yiren wines as claimed in claim 1, wherein wine is soybean 10-15 part with kiln pool mud by following raw materials according by weight, beef 5-10 part, rubber 5-10 part, apple 10-20 part, Daqu 10-20 part, ethyl lactate 0.25-0.5 part, purple perilla 0.1-0.3 part adds water and is mixed into the mud shape, ferments at normal temperatures and makes in 15-30 days.
The making method of 3 Yiren wines as claimed in claim 1, it is characterized in that with 1 part of Chinese medicine heart of a lotus seed benevolence, distiller's yeast 0.05-0.11 part, the bent 0.01-0.02 part of rice, purple perilla 0.002-0.004 part is a raw material, heart of a lotus seed benevolence is immersed in 45 ℃-100 ℃ the water after 8-12 hour, with distiller's yeast, Mi Qu, purple perilla has been put into by weight being soybean 10-15 part after adding the water mixing in aforementioned proportioning ratio, beef 5-10 part, rubber 5-10 part, apple 10-20 part, Daqu 10-20 part, ethyl lactate 0.25-0.5 part, purple perilla 0.1-0.3 part adds water and is mixed into the mud shape, and the wine made in 15-30 days of fermenting at normal temperatures is with fermentation in the fermentation vat of kiln pool mud 45-60 days, through distill Yiren wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410026032A CN100587053C (en) | 2004-03-18 | 2004-03-18 | Job's tears wine, preparation method and kiln pool mud in use for wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200410026032A CN100587053C (en) | 2004-03-18 | 2004-03-18 | Job's tears wine, preparation method and kiln pool mud in use for wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1563328A CN1563328A (en) | 2005-01-12 |
| CN100587053C true CN100587053C (en) | 2010-02-03 |
Family
ID=34480548
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200410026032A Expired - Fee Related CN100587053C (en) | 2004-03-18 | 2004-03-18 | Job's tears wine, preparation method and kiln pool mud in use for wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100587053C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102268338B (en) * | 2011-06-15 | 2013-05-01 | 袁怀尧 | Myotonin wine and kiln pool mud for wine |
| CN102925318B (en) * | 2012-11-19 | 2014-03-19 | 镇江市丹徒区上党墅农茶叶专业合作社 | Brewing method of perilla leaf qlutinous rice wine |
-
2004
- 2004-03-18 CN CN200410026032A patent/CN100587053C/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 中华薏米酒的研制报告. 陈卫平，张凤英，蒋孟陶，张少华，李大华.酿酒科技，第1期. 1988 |
| 中华薏米酒的研制报告. 陈卫平，张凤英，蒋孟陶，张少华，李大华.酿酒科技，第1期. 1988 * |
| 薏米保健酒的研制. 张钟.农牧产品开发，第10期. 1997 |
| 薏米保健酒的研制. 张钟.农牧产品开发，第10期. 1997 * |
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| Publication number | Publication date |
|---|---|
| CN1563328A (en) | 2005-01-12 |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100203 Termination date: 20120318 |