CN101756231A - Production process of radix puerariae health-care yellow wine - Google Patents
Production process of radix puerariae health-care yellow wine Download PDFInfo
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- CN101756231A CN101756231A CN200810235900A CN200810235900A CN101756231A CN 101756231 A CN101756231 A CN 101756231A CN 200810235900 A CN200810235900 A CN 200810235900A CN 200810235900 A CN200810235900 A CN 200810235900A CN 101756231 A CN101756231 A CN 101756231A
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- radix puerariae
- yellow wine
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Abstract
The invention discloses radix puerariae health-care yellow wine which adopts a brewing process of yellow wine and takes radix puerariae, corn and glutinous rice as main raw materials. The radix puerariae health-care yellow wine is characterized in that the proportion of the radix puerariae to the corn to the glutinous rice is 1:1:2. The radix puerariae health-care yellow wine is prepared by mainly fermenting for 5 days at 30-31 DEG C and then fermenting statically for 25 days at 15-18 DEG C. The product has yellow-orange, clear and transparent vinosity, mellow, sweet and cool vinosity, mellow and aromatic smell, harmonious wine body and unique aftertaste of the taste of radix puerariae yellow wine.
Description
Technical field
The present invention is a kind of yellow wine production technology.
Background technology
The root of kudzu vine is the dry root of the perennial defoliation liana of pulse family Pueraria lobota, belong to that the Ministry of Public Health announces be food be again the article of medicine, wherein contain mineral matter, amino acid, vitamin and the flavones etc. of multiple needed by human.Multiple pharmacological effect such as the kudzu root flavone compounds has the sclerosis of treatment cardiovascular and cerebrovascular disease, prevention of arterial, anticancer, anti-inflammatory, diastole smooth muscle, relieve the effect of alcohol.It usually only is used as the raw material that extracts starch or flavones, is not fully used.The local root of kudzu vine resource of abundant reasonable use, the product that exploitation has health care is to provide a road of getting wealth for local peasant.
Summary of the invention
The technical problem to be solved in the present invention is to adopt production process of radix puerariae health-care yellow wine, and fully reasonable use root of kudzu vine resource is developed the product with health care.
In order to solve above-mentioned production process of radix puerariae health-care yellow wine problem, the present invention adopts process for making yellow rice wine, it is characterized in that with the root of kudzu vine, corn, glutinous rice be primary raw material, and fermentation is divided into main fermentation and two stages of static fermentation.The root of kudzu vine, corn, glutinous rice ratio are 1: 1: 2, and main fermentation temperature is at 30-31 ℃, and the time is 5 days, and static fermentation temperature is at 15～18 ℃, and the time is 25 days.
The invention has the beneficial effects as follows: adopt process for making yellow rice wine, brew the radix puerariae health-care yellow wine with certain health care functions, this product wine and women-sensual pursuits is orange, clear, and vinosity is mellow sweet refreshing, the smell sweet-smelling, the wine body is coordinated, the root of kudzu vine rice wine flavor of aftertaste tool uniqueness.
The specific embodiment
The invention will be further described below in conjunction with embodiment:
At present embodiment 1:
The root of kudzu vine, corn, glutinous rice feed intake by the weight ratio (1: 1: 2) of design, add little song in the ratio of raw material gross weight 3%, add purebred aspergillus niger wheat koji in 4% ratio, brewer's dried yeast with 2% glucose solution activation 1h after, expect that temperature is cooled to 28 ℃.Ratio in raw material gross weight 2% adds activated yeast mixture, turns evenly, goes into a jar fermentation.Temperature when fermentation raw material falls jar is 26～28 ℃.Fall about jar 12h, temperature begins to raise, and enters main fermentation stage, and must be controlled at fermentation temperature 30～31 ℃, main fermentation 5 days this moment.Through after the main fermentation, distiller's wort is moved into the after fermentation jar carry out after fermentation.The gentle room temperature of control product is at 15～18 ℃.Static fermentation 25 days makes the remaining further saccharification of starch, fermentation, and improves the local flavor of wine.Squeezing, clarification, sterilization after fermentation finish, and filter with plate and frame type filter-press, and wine liquid is clarified 2d-3d at low temperatures, draw supernatant liquor and filter through cotton cake filtering machine, after ultrafilter, send into the heat exchange sterilizer then, at 70 ℃～75 ℃ sterilization 20min.The product wine and women-sensual pursuits is orange, clear, and vinosity is mellow sweet refreshing, the smell sweet-smelling, the wine body is coordinated, the root of kudzu vine rice wine flavor of aftertaste tool uniqueness.
Claims (4)
1. a radix puerariae health-care yellow wine adopts process for making yellow rice wine, it is characterized in that with the root of kudzu vine, corn, glutinous rice be primary raw material, and fermentation is divided into main fermentation and two stages of static fermentation.
2. according to the described a kind of process for making yellow rice wine of claim 1, it is characterized in that: the root of kudzu vine, corn, glutinous rice ratio are 1: 1: 2.
3. according to the described a kind of process for making yellow rice wine of claim 1, it is characterized in that: main fermentation temperature is at 30-31 ℃, and the time is 5 days.
4. according to the described a kind of process for making yellow rice wine of claim 1, it is characterized in that: static fermentation temperature is at 15～18 ℃, and the time is 25 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810235900A CN101756231A (en) | 2008-12-01 | 2008-12-01 | Production process of radix puerariae health-care yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810235900A CN101756231A (en) | 2008-12-01 | 2008-12-01 | Production process of radix puerariae health-care yellow wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101756231A true CN101756231A (en) | 2010-06-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN200810235900A Pending CN101756231A (en) | 2008-12-01 | 2008-12-01 | Production process of radix puerariae health-care yellow wine |
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| CN (1) | CN101756231A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109601A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Low-alcohol pawpaw honey wine and making method thereof |
| CN104745392A (en) * | 2015-04-08 | 2015-07-01 | 贵州大学 | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation |
| CN108102836A (en) * | 2016-11-25 | 2018-06-01 | 张宏伟 | A kind of kudzuvine root wine zymotechnique and production method |
-
2008
- 2008-12-01 CN CN200810235900A patent/CN101756231A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104109601A (en) * | 2014-03-25 | 2014-10-22 | 刘名汉 | Low-alcohol pawpaw honey wine and making method thereof |
| CN104745392A (en) * | 2015-04-08 | 2015-07-01 | 贵州大学 | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation |
| CN108102836A (en) * | 2016-11-25 | 2018-06-01 | 张宏伟 | A kind of kudzuvine root wine zymotechnique and production method |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100630 |