CN102168007B - Brewing method of light rice wine containing bamboo leaf flavone and rice wine - Google Patents
Brewing method of light rice wine containing bamboo leaf flavone and rice wine Download PDFInfo
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- CN102168007B CN102168007B CN201110028369XA CN201110028369A CN102168007B CN 102168007 B CN102168007 B CN 102168007B CN 201110028369X A CN201110028369X A CN 201110028369XA CN 201110028369 A CN201110028369 A CN 201110028369A CN 102168007 B CN102168007 B CN 102168007B
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Abstract
The invention relates to a brewing method of a light rice wine, in particular to a brewing method of a light rice wine containing bamboo leaf flavone, belonging to the technical field of rice wine brewing. The brewing method of a light rice wine containing bamboo leaf flavone comprises the following steps: boiling rice, saccharifying, fermenting, squeezing, and preparing into a wine fluid; then, adding bamboo leaf flavone extract, uniformly mixing, and standing for 1-4 days; and filtering, decocting, storing, and blending. People can not be drunk after drinking the light rice wine containing bamboo leaf flavone. Besides, the light rice wine has the characteristics of uniform and constant mouthfeel and light and elegant aroma.
Description
Technical field
The present invention relates to a kind of brew method of light yellow rice wine, relate in particular to a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone, belong to the yellow wine brewing field.
Background technology
Yellow rice wine is the traditional product of China, and is with a long history, and mouthfeel is pure and sweet,, mouthfeel lower compared with the liquor alcoholic strength more, and performance is more outstanding aspect health care, therefore receives liking of consumers in general deeply.But the inlet sweet-smelling mouthfeel of yellow rice wine is thick and heavy, also becomes its shortcoming, because mellow characteristics, although alcoholic strength is very low, in case drink too much, the higher authorities, and for a long time liquor-saturated being difficult for easily wake up.The traditional fermentation of general yellow rice wine is a main raw material with rice, milled glutinous broomcorn millet, corn, millet, wheat etc., through boiling, saccharification, fermentation, squeezing, filter, fry in shallow oil wine, store, collude to transfer and form.On the basis of inheriting tradition production technique, the yellow rice wine industry is constantly brought forth new ideas, and famous-brand and high-quality goods increase, and product specification improves, and has created the new variety that a batch initiation characteristic and modern cultural combined, met market demand.In order to encourage the exploitation of product innovation, promote the development of yellow rice wine industry diversification, " yellow rice wine " national standard of revision in 2008 is divided into 3 types according to product style: traditional technology yellow rice wine, promptly mellow type yellow rice wine; Light yellow rice wine is characterized in adding outside the song, also adopts a part of zymin as saccharifying ferment, and taste is salubrious relatively; Extraordinary yellow rice wine refers to that mainly some add the material of some integration of drinking and medicinal herbs on the wine base, makes it have the yellow rice wine of mannerism or function.
The health-care effect of the leaf of bamboo is familiar with by China people already, has long edible and medicinal history." leaf of bamboo carries according to book, and the cool heart delays spleen, clearing phlegm and relieving cough ... because of it gently can be separated, hot strongly fragrant, the sweet ability of loosing is delayed spleen, so cold can be gone into the heart, trembled with fear and can treat heat ear ".Research shows; Contain abundant flavonoids and other bioactive ingredients in the leaf of bamboo; Like polysaccharide, compound of phenolic acid, anthraquinone compounds, terpene lactone, extraordinary amino acid and bioactive peptide; And necessary for human body trace elements such as manganese, zinc, selenium, wherein flavonoid compound is main active substance.Medical research confirms that the Folium Bambosae flavone compounds can effectively be removed radical and MDA, and blocks the synthetic of strong carinogenicity N-nitrosamine compound, can significantly improve immunity of organisms, reduce fat.
The patent No. is that 200510049969.9 Chinese invention patent discloses a kind of low-degree nutrient yellow rice wine.This kind yellow rice wine is in yellow rice wine wine base, to add 0.01～20% the stachyose that weight is yellow rice wine wine base.In its preferred version of this invention, also be added with different Fructus Hordei Germinatus oligopolymer or Folium Bambosae extract; And these three kinds of additives further are preferably colluding to transfer in the operation and add.Hence one can see that, although the taste of this yellow rice wine is excellent, because the time that additive inserts in the rear end of brewing process, therefore can make the mouthfeel of this yellow rice wine that the division sense is arranged unavoidably, the fusion degree is not good, in addition, because the thick and heavy characteristics of decision yellow rice wine is its wine base; The innovation of not employing new technology of wine base, although therefore this yellow rice wine is low alcohol, in case drink too much, very the higher authorities, even for a long time liquor-saturated being difficult for wake up.
Summary of the invention
The purpose of this invention is to provide a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone.With the yellow rice wine of this method brew have that aroma is simple and elegant, clean taste, not the higher authorities, be difficult for liquor-saturated characteristics, and, have the characteristics of life enhancement owing to contain Folium Bambosae flavone in the wine.
Above-mentioned technical purpose of the present invention is achieved through following technical scheme:
A kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone is with rice boiling, saccharification, fermentation, squeezing, processes wine liquid, adds the bamboo leaf flavone mixing then, and leaves standstill after 1～4 day through filtering, fry in shallow oil wine, store, colluding and be modulated into again.
It is top grade that the leaf of bamboo belongs to, i.e. the material of integration of drinking and medicinal herbs.Why modern study analysis revealed, the leaf of bamboo are classified as top grade closely related with Folium Bambosae flavone that wherein contain.Folium Bambosae flavone is a kind of biological anti-oxidant efficiently, is a complex set of and has the mixture of mutual synergistic function.Mainly comprise carbon glycosides flavones, four kinds of representation compounds of carbon glycosides flavones are Orientin, Lutonaretin, Vitexina and Saponaretin in the leaf of bamboo.Research and analyse and show that also Folium Bambosae flavone has the effect of protection cardiovascular and cerebrovascular, regulating blood fat, blood viscosity lowering; Has raise immunity, the effect of antifatigue.Also can be used as foodstuff additive in addition and be used for beverage, healthcare products.The content of Folium Bambosae flavone is controlled at 30～150mg/L in the technique scheme of the present invention; Has the good health care effect; And surpass the mouthfeel that 150mg/L can influence yellow rice wine when the content of Folium Bambosae flavone, show as and make the salubrious sense of yellow rice wine promote to some extent but pure fragrance significantly descends; When the content of Folium Bambosae flavone when 30mg/L is following, pure fragrance rises but salubrious sense significantly descends and the advantage of the health-care effect of this yellow rice wine can not get effective performance.In the classification of yellow rice wine, the total sugar content of dried yellow rice wine is equal to or less than 15.0 g/L; Total sugar content 15.1～40.0 g/L of half-dried yellow rice wine; The content of half sweet yellow rice wine is at 40.1～100 g/L; The total sugar content of sweet yellow rice wine is higher than 100 g/L.Total sugar content is controlled at 20～40g/L in the technique scheme of the present invention, belongs to half-dried yellow rice wine type.The typical mouthfeel of half-dried yellow rice wine is mellow, ferments in the lump but added the pulverizing leaf of bamboo in the inventive method, so contains Folium Bambosae flavone in the yellow rice wine, and the amount of said Folium Bambosae flavone is at 30～150mg/L.And since the existence of Folium Bambosae flavone make the mouthfeel of using the yellow rice wine that the inventive method makes no longer be mellow be main but clearly being main; And it is soft to enter the mouth, and no longer as in the past yellow rice wine, is prone to the higher authorities in addition; For a long time liquor-saturated awake, this possibly have very big relation with Folium Bambosae flavone.As everyone knows, yellow rice wine is nutritious, and ethanol content is not high; Especially for many years it is more natural that the yellow rice wine of storing, its alcohol and wherein nutritive substance merge, and alcohol is not to be dissolved in the water separately but to form hydrogen bond with nutritive substance or be closely linked with intermolecular reactive force; Jointly be dissolved in the water then; Therefore, alcohol was not that rapid being absorbed rapidly is decomposed as liquor after yellow rice wine was drunk, therefore; Yellow rice wine drinks and just can show as the signs of getting drunk a certain amount of the time, and the signs of getting drunk are lasting.The existence of Folium Bambosae flavone makes that the activity of enzyme of decomposing alcohol is able to strengthen, and it is liquor-saturated that the people is difficult for, even drunkly also revive easily.On the other hand, alcohol decomposes back generation radical can attack other organ or tissues such as liver, causes the functional change of organ, and the existence of Folium Bambosae flavone, to a certain extent can be so that organs such as liver are avoided the attack of radical.
The patent No. of talking about in the background technology is 200510049969.9 the disclosed a kind of low-degree nutrient yellow rice wine of Chinese invention patent, and therefore the time that additive inserts can make the mouthfeel of this yellow rice wine that the division sense is arranged in the rear end of brewing process unavoidably, and the fusion degree is not good.A kind of brew method of light yellow rice wine with rice boiling, saccharification, fermentation, squeezing, is processed wine liquid, adds the bamboo leaf flavone mixing then, and leaves standstill after 1～4 day through filtering, fry in shallow oil wine, store, colluding and be modulated into again.The Folium Bambosae flavone composition that the present invention adds in yellow rice wine is the middle-end at brewing process, and has experienced filtration jointly, fries in shallow oil wine, stores, colludes operation such as accent, so the mouthfeel stable uniform of this yellow rice wine, does not have the division sense.Through the several national yellow rice wine Shi Jianding that samples wine, consistently think that product color is bright, aroma is simple and elegant, the mouthfeel homogeneous is salubrious, and the higher authorities are not difficult for liquor-saturated.In addition, owing to contain the Folium Bambosae flavone of appropriate amount, so this product also has the advantage of health care.
Preferred as technique scheme, the add-on of said bamboo leaf flavone is 0.01～0.5% of a said wine liquid quality.
Further preferred as technique scheme, the add-on of said bamboo leaf flavone is 0.05～0.1% of a said wine liquid quality.
Further preferred as technique scheme, the add-on of said bamboo leaf flavone is 0.1% of a said wine liquid quality.
Further preferred as technique scheme adds bamboo leaf flavone in the said wine liquid behind the mixing, leaves standstill after 2～4 days again through filtering, fry in shallow oil wine, storing, collude the accent operation again.
Further preferred as technique scheme adds bamboo leaf flavone in the said wine liquid behind the mixing, leaves standstill after 3 days again through filtering, fry in shallow oil wine, storing, collude the accent operation again.
Another object of the present invention provides a kind of light yellow rice wine that contains Folium Bambosae flavone, and Folium Bambosae flavone content is 30～150mg/L in this yellow rice wine, total sugar content 20～40g/L.
Preferred as technique scheme, Folium Bambosae flavone content is 30～50mg/L in the said light yellow rice wine, total sugar content 25～35g/L.
Preferred as technique scheme, Folium Bambosae flavone content is 30～40mg/L in the said light yellow rice wine, total sugar content 25～35g/L.
In sum, the present invention has following beneficial effect:
1, a kind of light yellow rice wine that contains Folium Bambosae flavone of product of the present invention, having not, the higher authorities are difficult for liquor-saturated advantage;
2, a kind of light yellow rice wine that contains Folium Bambosae flavone that makes with the inventive method has constant, the salubrious simple and elegant characteristics of mouthfeel homogeneous.
Embodiment
Following specific embodiment only is to explanation of the present invention; It is not a limitation of the present invention; Those skilled in the art can make the modification that does not have creative contribution to present embodiment as required after reading this specification sheets, but as long as in claim scope of the present invention, all receive the protection of patent law.
Embodiment one
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 30mg/L, total sugar content 20g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 0.5 kilogram leaves standstill 1 day after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment two
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 40mg/L, total sugar content 25g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 1 kilogram leaves standstill 2 days after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment three
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 50mg/L, total sugar content 25g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 2.5 kilograms leaves standstill 2 days after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment four
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 50mg/L, total sugar content 30g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 4 kilograms leaves standstill 3 days after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment five
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 100mg/L, total sugar content 35g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 6 kilograms leaves standstill 3 days after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Embodiment six
A kind of light yellow rice wine that contains Folium Bambosae flavone, Folium Bambosae flavone content is 150mg/L, total sugar content 40g/L.
Above-mentioned a kind of light yellow rice wine that contains Folium Bambosae flavone is following brew:
1, selected fine quality rice is 500 kilograms; Require: the rice full grains, inclusion-free goes mouldy, pure white degree 98%, moisture 10%;
2,, get 3000 kilograms of wine liquid with rice boiling, saccharification, fermentation, squeezing;
3, the bamboo leaf flavone that adds 15 kilograms leaves standstill 4 days after-filtration, carries out pasteurization after the filtration, promptly " fries in shallow oil wine ", and frying in shallow oil the wine temperature is 80～90 ℃; Fry in shallow oil and irritate altar, storage after drinking, put in storage and collude the accent filling bottle after 2 years,, therefore need collude accent, to keep the unification of index because there are discordance in the Oranoleptic indicator and the physical and chemical index of the wine of different batches.
Judge test
The Shi Pinping that please 5 national levels samples wine makees reference substance with traditional yellow rice wine (tower board shaohsing wine), and the sense organ of the special type yellow rice wine of embodiment 1～6, fragrance, taste, style etc. are judged rule according to the whole nation and method is judged: the result sees table one.
Table one:
Traditional yellow rice wine and special type yellow rice wine (embodiment 1～6) are judged the result
In sum, the yellow rice wine that the inventive method makes is than traditional yellow rice wine, and mellow mouthfeel descends to some extent, but the coordination of wine body, and taste is more refreshing than the but more pure and mild aquatic foods of it traditional yellow rice wine; Taste does not have the division sense, shows that Folium Bambosae flavone and wine body merge ground better.In addition, teacher of the sampling wine representes that all the yellow rice wine that the inventive method makes is drunk the back than traditional yellow rice wine and is difficult for the higher authorities, is difficult for dry.
Claims (7)
1. brew method that contains the light yellow rice wine of Folium Bambosae flavone; It is characterized in that: with rice boiling, saccharification, fermentation, squeezing; Process wine liquid, add the bamboo leaf flavone mixing then, and leave standstill after 1～4 day again through filtering, fry in shallow oil wine, storing, blend and process;
The add-on of said bamboo leaf flavone is 0.01～0.5% of a said wine liquid quality;
Folium Bambosae flavone content is 30～150mg/L in the light yellow rice wine of processing, total sugar content 20～40g/L.
2. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 1 is characterized in that: the add-on of said bamboo leaf flavone is 0.05～0.1% of a said wine liquid quality.
3. a kind of brew method that contains the light yellow rice wine of Folium Bambosae flavone according to claim 1 is characterized in that: the add-on of said bamboo leaf flavone is 0.1% of a said wine liquid quality.
4. according to claim 1 or 2 or 3 described a kind of brew methods that contain the light yellow rice wine of Folium Bambosae flavone; It is characterized in that: bamboo leaf flavone is added in the said wine liquid behind the mixing, leave standstill again after 2～4 days again through filtering, fry in shallow oil wine, storing, blend operation.
5. according to claim 1 or 2 or 3 described a kind of brew methods that contain the light yellow rice wine of Folium Bambosae flavone; It is characterized in that: bamboo leaf flavone is added in the said wine liquid behind the mixing, leave standstill again after 3 days again through filtering, fry in shallow oil wine, storing, blend operation.
6. a kind of light yellow rice wine that contains Folium Bambosae flavone that is made by the said method of claim 1, it is characterized in that: Folium Bambosae flavone content is 30～150mg/L in the said light yellow rice wine, total sugar content 20～40g/L.
7. a kind of light yellow rice wine that contains Folium Bambosae flavone that makes according to the said method of claim 6, it is characterized in that: Folium Bambosae flavone content is 30～50mg/L in the said light yellow rice wine, total sugar content 25～35g/L.
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| CN201010200650A CN101851571A (en) | 2010-06-13 | 2010-06-13 | Brewing method for light yellow wine containing bamboo leaf flavone and yellow wine |
| CN201010200650.2 | 2010-06-13 | ||
| CN201110028369XA CN102168007B (en) | 2010-06-13 | 2011-01-26 | Brewing method of light rice wine containing bamboo leaf flavone and rice wine |
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| CN102807938A (en) * | 2011-05-29 | 2012-12-05 | 罗福仲 | Method for brewing fresh bamboo rice wine |
| CN104277946B (en) * | 2013-07-08 | 2016-08-10 | 孟庆梅 | Functional type yellow wine and preparation method thereof |
| CN104651199B (en) * | 2014-04-30 | 2016-05-04 | 四川活之酿酿酒公社有限公司 | Bamboo class is carried out the method for liquor-making by solid fermentation as puff |
| CN108517269A (en) * | 2018-05-29 | 2018-09-11 | 浙江竹孝宝生物科技有限公司 | The production method of leaf of bamboo wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229131A (en) * | 1998-03-17 | 1999-09-22 | 浙江农业大学 | Health-care beer added with bamboo leaf flavone extract |
| CN1710050A (en) * | 2005-06-07 | 2005-12-21 | 东风绍兴酒有限公司 | Low-degree nutrient yellow rice wine |
-
2010
- 2010-06-13 CN CN201010200650A patent/CN101851571A/en active Pending
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229131A (en) * | 1998-03-17 | 1999-09-22 | 浙江农业大学 | Health-care beer added with bamboo leaf flavone extract |
| CN1710050A (en) * | 2005-06-07 | 2005-12-21 | 东风绍兴酒有限公司 | Low-degree nutrient yellow rice wine |
Non-Patent Citations (2)
| Title |
|---|
| 唐浩国等.竹叶黄酮酒.《黄酮类化合物研究》.2009,(第1版), * |
| 章宇等.强化竹叶黄酮对酿造酒抗自由基和抗氧化性能的改进.《中国食品学报》.2005,第5卷(第4期), * |
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| CN102168007A (en) | 2011-08-31 |
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Denomination of invention: Fermentation method of cooling type yellow wine containing bamboo-leaves flavones and yellow wine Effective date of registration: 20131218 Granted publication date: 20120815 Pledgee: Industrial Commercial Bank of China Ltd Anji branch Pledgor: Wuzhanmao Wine Co., Ltd. Registration number: 2013990000996 |
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