CN102199507A - Radix pseudostell low-alcoholicity yellow wine and production method thereof - Google Patents
Radix pseudostell low-alcoholicity yellow wine and production method thereof Download PDFInfo
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- CN102199507A CN102199507A CN2011100854234A CN201110085423A CN102199507A CN 102199507 A CN102199507 A CN 102199507A CN 2011100854234 A CN2011100854234 A CN 2011100854234A CN 201110085423 A CN201110085423 A CN 201110085423A CN 102199507 A CN102199507 A CN 102199507A
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Abstract
The invention discloses a Radix pseudostell low-alcoholicity yellow wine and a production method thereof. The Radix pseudostell low-alcoholicity yellow wine is prepared from Radix pseudostell, water, glutinous rice, distiller yeast and yeast used as raw materials, wherein the content of Radix pseudostell is 5-15wt% of the raw materials. Radix pseudostell low-alcoholicity yellow wine produced with Radix pseudostell and glutinous rice used as main raw materials contains Radix pseudostell rich in polysaccharides, a plurality of essential amino acids and a plurality of microelements on the basis of the base materials for brewing yellow wine, has the characteristics of obviously improved health-care effect, low alcoholicity, mellow taste, high transparency, stable nutrient ingredients and no sediment generation, and does not go to head.
Description
Technical field
The present invention relates to a kind of low-alcohol rice wine and production method thereof, specifically, relate to a kind of Root of Heterophylly Faalsestarwort low-alcohol rice wine and production method thereof, belong to the food engineering field.
Background technology
Root of Heterophylly Faalsestarwort is the dried root of Caryophyllaceae per nnial herb Radix Ginseng.Another name Radix Ginseng, virgin ginseng, two batches seven, tetraphyllous ginseng or rice ginseng are qi-invigorating herb commonly used.Have the effect of supplementing QI for promoting the production of body fluid, tonifying lung invigorating the spleen, function and genseng are similar, but are good at " clear mend ", and characteristics are that beneficial gas but do not rise is carried, and promote the production of body fluid but do not help wetly, set upright and but do not love heresy, and qi-restoratives is not high again violent, therefore commonly used its replace Radix Panacis Quinquefolii to use.Root of Heterophylly Faalsestarwort contains multiple amino acids, various trace elements of abundant polysaccharide and needed by human etc.Amino acid wherein is that free form exists, and is the highest with arginine, L-glutamic acid, aspartate content.It is tired to cure mainly insufficiency of the spleen body, and poor appetite is weak after being ill, deficiency of both vital energy and Yin, and spontaneous perspiration is thirsty, dryness of the lung dry cough, the palpitaition egersis, abnormal heat sweat is many.
Yellow rice wine is one of the most ancient in the world drinks, comes from China, and only state-owned it, with beer, grape wine and claim the world three Da Gu wine.Along with the raising of people's living condition and the enhancing of health care consciousness, traditional function of drinking can not satisfy human consumer's needs.At present health promoting wine is various in style, adopts conventional formulation and traditional technology mostly, part or even in finished product, directly add medicinal herb soak, and it is not high to add technology content, and utilization ratio is low, and health-care effect is not obvious, and mouthfeel is also bad simultaneously.In order to address the above problem, the present invention utilizes novel process, has developed a kind of Root of Heterophylly Faalsestarwort low-alcohol rice wine, accords with the demands of the market.Still there is not at present the record of Root of Heterophylly Faalsestarwort low-alcohol rice wine and production method thereof.
Summary of the invention
The purpose of this invention is to provide a kind of health-care effect is obvious, the alcohol number of degrees are low, mouthfeel is pure and mild Root of Heterophylly Faalsestarwort low-alcohol rice wine and production method thereof.
Root of Heterophylly Faalsestarwort low-alcohol rice wine of the present invention is that feedstock production forms with Root of Heterophylly Faalsestarwort, water, glutinous rice, distiller's yeast, yeast, and wherein Root of Heterophylly Faalsestarwort content accounts for the 5%-15% of raw material total amount.
Preferably, described fresh Root of Heterophylly Faalsestarwort content accounts for 10% of raw material gross weight.
The technological process of production of the present invention is:
Root of Heterophylly Faalsestarwort is standby after sorting, cleaning, pulverizing;
Glutinous rice was at room temperature soaked 14-16 hour with clear water, and after cooking, cold water drenches cool to 29 ℃, and the cylinder that falls is then admixed distiller's yeast, carries out nest and diastatic fermentation;
When treating that dimple overflows liquid glucose, add distiller's yeast 0.2-0.4 kilogram, make saccharification abundant, 4-6 as a child after, drop into treated Root of Heterophylly Faalsestarwort, moisturizing, rate of water make-up be Mi Chong 1.0-2.0 doubly, stir heat and moisture preserving; Stirred once every 3-5 hour, reduce the product temperature, make that the product temperature remains on 28 ℃-30 ℃ up and down in the cylinder;
Fell cylinder 25-30 days, and after primary fermentation finishes substantially, irritated altar and enter back ferment ageing, temperature is 15 ℃, and the time is 60-80 days;
After treating that the wine with dregs lid sinks, take out, conventional press filtration obtains wine body clear liquid;
Pressing filtering liquid in-5 ℃ of refrigerating apparatuss static 24-26 hour is got top clear liquid, carries out the clarification filtration removal of impurities;
After the Root of Heterophylly Faalsestarwort yellow rice wine bottling after filtering, carry out 85-90 ℃, 15 minutes water dip sterilization;
Store at last, the alcoholic strength of system is the Root of Heterophylly Faalsestarwort low-alcohol rice wine of 8.0-15.0;
The present invention develops and makes the Root of Heterophylly Faalsestarwort low-alcohol rice wine that a kind of health-care effect is obvious, the alcohol number of degrees are low, mouthfeel is pure and mild.On the basis of original yellow rice wine brewage base-material, add the Root of Heterophylly Faalsestarwort that is rich in polysaccharide and multiple essential amino acid, various trace elements, thereby brewed a kind of new variety health-care yellow wine of uniqueness.
The technical characterstic of yellow rice wine brewage of the present invention is:
Root of Heterophylly Faalsestarwort is under action of microorganisms, through a series of enzymatic reactions, but make the fermented type glucide in the Root of Heterophylly Faalsestarwort be transformed into alcohol, organic acid and fragrance matter etc., not only can not destroy the original local flavor of yellow rice wine, also can cover the boiling flavor of traditional yellow rice wine, the pureer and milder aquatic foods of mouthfeel are refreshing;
Rich in amino acid is in the yellow wine fermentation process in the Root of Heterophylly Faalsestarwort, and fully accumulation has improved aminoacids content in the yellow rice wine greatly, and health-care effect is obvious;
Alcoholic strength is low, not the higher authorities;
The wine body is as clear as crystal, and nutritive ingredient is stable, does not produce precipitation;
Embodiment
The invention will be further described for the following examples, but do not limit the present invention in any way.
Embodiment 1
A kind of Root of Heterophylly Faalsestarwort low-alcohol rice wine, raw material is: 5 kilograms of fresh Root of Heterophylly Faalsestarwort, 35.5 kilograms in glutinous rice, 1 kilogram in distiller's yeast, 58.4 kilograms of pure water, 0.1 kilogram in yeast.
Production method: (1) is standby after sorting, cleaning, pulverizing with Root of Heterophylly Faalsestarwort.(2) rice material was at room temperature soaked 14 hours with clear water, after cooking, cold water drenches cool to 29 ℃, and the cylinder that falls is then admixed distiller's yeast, carries out nest and diastatic fermentation.When (3) treating that dimple overflows liquid glucose, add 0.2 kilogram in distiller's yeast, make saccharification abundant, 4 as a child after, drop into the good Root of Heterophylly Faalsestarwort of prepared beforehand, moisturizing, 35.5 kilograms of rate of water make-ups stir heat and moisture preserving; Stirred once every 3 hours, reduce the product temperature, make that the product temperature remains on 28 ℃-30 ℃ up and down in the cylinder.(4) fall cylinder 25 days after primary fermentation finishes substantially, is irritated altar and is entered back ferment ageing, and temperature is 15 ℃, and the time is 60 days.(5) treat that wine with dregs lid sinks after, take out, conventional press filtration obtains wine body clear liquid.(6) pressing filtering liquid is in-5 ℃ of refrigerating apparatuss static 24 hours, gets top clear liquid, carries out the clarification filtration removal of impurities.(7) after the bottling of the Root of Heterophylly Faalsestarwort yellow rice wine after will filtering, carry out 85-90 ℃, 15 minutes water dip sterilization.(8) store at last, the alcoholic strength of system is the Root of Heterophylly Faalsestarwort low-alcohol rice wine of 8.0-15.0;
Embodiment 2
A kind of Root of Heterophylly Faalsestarwort low-alcohol rice wine, raw material is: 10 kilograms of Root of Heterophylly Faalsestarwort, 32.5 kilograms in glutinous rice, 1.2 kilograms in distiller's yeast, 56.1 kilograms of pure water, 0.2 kilogram in yeast.
Production method: (1) is standby after sorting, cleaning, pulverizing with Root of Heterophylly Faalsestarwort.(2) rice material was at room temperature soaked 15 hours with clear water, after cooking, cold water drenches cool to 29 ℃, and the cylinder that falls is then admixed distiller's yeast, carries out nest and diastatic fermentation.When (3) treating that dimple overflows liquid glucose, add 0.3 kilogram in distiller's yeast, make saccharification abundant, 5 as a child after, drop into the good fresh Root of Heterophylly Faalsestarwort of prepared beforehand, moisturizing, 48 kilograms of rate of water make-ups stir heat and moisture preserving; Stirred once every 4 hours, reduce the product temperature, make that the product temperature remains on 28 ℃-30 ℃ up and down in the cylinder.(4) fall cylinder 28 days after primary fermentation finishes substantially, is irritated altar and is entered back ferment ageing, and temperature is 15 ℃, and the time is 70 days.(5) treat that wine with dregs lid sinks after, take out, conventional press filtration obtains wine body clear liquid.(6) pressing filtering liquid is in-5 ℃ of refrigerating apparatuss static 25 hours, gets top clear liquid, carries out the clarification filtration removal of impurities.(7) after the bottling of the Root of Heterophylly Faalsestarwort yellow rice wine after will filtering, carry out 85-90 ℃, 15 minutes water dip sterilization.(8) store at last, the alcoholic strength of system is the Root of Heterophylly Faalsestarwort low-alcohol rice wine of 8.0-15.0;
Embodiment 3
A kind of Root of Heterophylly Faalsestarwort low-alcohol rice wine, raw material is: 15 kilograms of Root of Heterophylly Faalsestarwort, 30.5 kilograms in glutinous rice, 1.5 kilograms in distiller's yeast, 52.8 kilograms of pure water, 0.2 kilogram in yeast.
Production method: (1) is standby after sorting, cleaning, pulverizing with Root of Heterophylly Faalsestarwort.(2) rice material was at room temperature soaked 16 hours with clear water, after cooking, cold water drenches cool to 29 ℃, and the cylinder that falls is then admixed distiller's yeast, carries out nest and diastatic fermentation.When (3) treating that dimple overflows liquid glucose, add 0.4 kilogram in distiller's yeast, make saccharification abundant, 6 as a child after, drop into the good fresh Root of Heterophylly Faalsestarwort of prepared beforehand, moisturizing, 25 kilograms of rate of water make-ups stir heat and moisture preserving; Stirred once every 5 hours, reduce the product temperature, make that the product temperature remains on 28 ℃-30 ℃ up and down in the cylinder.(4) fall cylinder 30 days after primary fermentation finishes substantially, is irritated altar and is entered back ferment ageing, and temperature is 15 ℃, and the time is 80 days.(5) treat that wine with dregs lid sinks after, take out, conventional press filtration obtains wine body clear liquid.(6) pressing filtering liquid is in-5 ℃ of refrigerating apparatuss static 26 hours, gets top clear liquid, carries out the clarification filtration removal of impurities.(7) after the bottling of the Root of Heterophylly Faalsestarwort yellow rice wine after will filtering, carry out 85-90 ℃, 15 minutes water dip sterilization.(8) store at last, the alcoholic strength of system is the Root of Heterophylly Faalsestarwort low-alcohol rice wine of 8.0-15.0.
Claims (3)
1. a Root of Heterophylly Faalsestarwort low-alcohol rice wine is characterized in that being, is with Root of Heterophylly Faalsestarwort, glutinous rice, and distiller's yeast, pure water, yeast are that feedstock production forms, wherein, Root of Heterophylly Faalsestarwort content accounts for the 5%-15% of raw material total amount.
2. Root of Heterophylly Faalsestarwort low-alcohol rice wine according to claim 1 is characterized in that described Root of Heterophylly Faalsestarwort accounts for 10% of raw material total amount.
3. a method of producing the described Root of Heterophylly Faalsestarwort low-alcohol rice wine of claim 1 is characterized in that, may further comprise the steps:
1) Root of Heterophylly Faalsestarwort is standby after sorting, cleaning, pulverizing;
2) glutinous rice was at room temperature soaked 14-16 hour with clear water, after cooking, cold water drenches cool to 29 ℃, and the cylinder that falls is then admixed distiller's yeast, carries out nest and diastatic fermentation;
When 3) treating that dimple overflows liquid glucose, add distiller's yeast 0.2-0.4 kilogram, make saccharification abundant, 4-6 as a child after, the fresh Root of Heterophylly Faalsestarwort of drop into cleaning, moisturizing, rate of water make-up be Mi Chong 1.0-2.0 doubly, stir heat and moisture preserving; Stirred once every 3-5 hour, reduce the product temperature, make that the product temperature remains on 28 ℃-30 ℃ up and down in the cylinder;
4) fell cylinder 25-30 days, after primary fermentation finishes substantially, irritate altar and enter back ferment ageing, temperature is 15 ℃, and the time is 60-80 days;
5) treat that wine with dregs lid sinks after, take out, conventional press filtration obtains wine body clear liquid;
6) pressing filtering liquid static 24-26h in-5 ℃ of refrigerating apparatuss gets top clear liquid, carries out the clarification filtration removal of impurities;
7) after the bottling of the Root of Heterophylly Faalsestarwort yellow rice wine after will filtering, carry out 85-90 ℃, 15 minutes water dip sterilization;
8) store at last, the alcoholic strength of system is the Root of Heterophylly Faalsestarwort low-alcohol rice wine of 8.0-15.0.
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| CN2011100854234A CN102199507A (en) | 2011-04-06 | 2011-04-06 | Radix pseudostell low-alcoholicity yellow wine and production method thereof |
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| CN2011100854234A CN102199507A (en) | 2011-04-06 | 2011-04-06 | Radix pseudostell low-alcoholicity yellow wine and production method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421632A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of pseudostellaria root wine |
| CN103589562A (en) * | 2013-11-22 | 2014-02-19 | 中食北山(福建)酒业有限公司 | Preparation method of radix pseudostellariae health-care wine |
| CN103589563A (en) * | 2013-11-22 | 2014-02-19 | 中食北山(福建)酒业有限公司 | Preparation method of radix pseudostellariae yellow wine |
| CN103966045A (en) * | 2014-04-28 | 2014-08-06 | 贵州三泓药业股份有限公司 | Preparation technology of radix pseudostellariae health wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
-
2011
- 2011-04-06 CN CN2011100854234A patent/CN102199507A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103421632A (en) * | 2012-05-17 | 2013-12-04 | 黄平县润发药业农民专业合作社 | Preparation method of pseudostellaria root wine |
| CN103589562A (en) * | 2013-11-22 | 2014-02-19 | 中食北山(福建)酒业有限公司 | Preparation method of radix pseudostellariae health-care wine |
| CN103589563A (en) * | 2013-11-22 | 2014-02-19 | 中食北山(福建)酒业有限公司 | Preparation method of radix pseudostellariae yellow wine |
| CN103589562B (en) * | 2013-11-22 | 2015-05-20 | 中食北山(福建)酒业有限公司 | Preparation method of radix pseudostellariae health-care wine |
| CN103966045A (en) * | 2014-04-28 | 2014-08-06 | 贵州三泓药业股份有限公司 | Preparation technology of radix pseudostellariae health wine |
| CN104877874A (en) * | 2015-05-28 | 2015-09-02 | 许昌学院 | Hawthorn yellow rice wine and preparation method thereof |
| CN104877874B (en) * | 2015-05-28 | 2018-04-24 | 许昌学院 | A kind of hawthorn yellow wine and preparation method thereof |
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Application publication date: 20110928 |