CN102373135A - Mulberry leaf scented rice wine - Google Patents

Abstract

The invention discloses a mulberry leaf scented rice wine and a brewing method thereof. In the method, glutinous rice, black corn, mulberry leaf and chrysanthemum are used as raw materials and the method comprises the following steps: pretreating the raw materials, soaking, inoculating distiller's yeast, fermenting, leaching, mixing, heating, filtering, ageing and performing fine filtration. The product has mellow, scented and soft mouth feeling, thick finish, rich nutrients such as amino acids and vitamins and can be used to dredging channels and collaterals, reduce the blood pressure and blood fat, resist aging, enhance endurance, reduce cholesterol and increase the immunity.

Description

A kind of mulberry leaf scented rice wine

Technical field

The present invention relates to a kind of wine, particularly a kind ofly be raw material, have the warm stomach of nourshing kidney tonifying yin, invigorating the spleen, make eye bright and invigorate blood circulation, beautifying face and moistering lotion, reduction serum cholesterol, improve the wine of body immunity, anti-ageing cancer-preventing health function with black Semen Maydis, peanut, apple, Rose.

Background technology

Mulberry leaf are dry leave of moraceae plants mulberry, and it is sweet to distinguish the flavor of, hardship; Cold in nature.Return lung, Liver Channel.Have another name called tame mulberry, Jing Sang, mulberry fruit tree, yellow wood etc., national most of areas has production more.According to modern study, contain crude protein 25-45% in the dried mulberry leaf, glucide 20-25%, crude fat 5%, and abundant potassium, calcium and vitamins C, B1, B2, A etc. also have materials such as various trace coppers, zinc, boron, manganese.Contain human body institute materials such as many amino acid, VITAMINs, silk ribbon ortho acid, folic acid, fumaric acid, meso creatine, phytoestrogen such as the fragrant glucoside of the sterone of casting off a skin, plumage dolineone and target, mulberry glucoside in the mulberry leaf; Have anti-stress, anti-ageing, enhancing human body endurance, regulate suprarenin function equivalent fruit.Also contain more folic acid in the mulberry leaf, every Ke Sangye contains folic acid 105 micrograms, and it can participate in the synthetic of nucleic acid, anti-various anaemias and the effect that promotes growth is arranged, and can treat cancer of the stomach, stomach pipeline obstacle, poor appetite, malnutrition and herpes dermatitis etc.Modern science shows; Mulberry leaf are first-class functional food, its can step-down, lipopenicillinase, anti-ageing, increase endurance, reducing cholesterol, the accumulation of inhibition fat, suppress thrombus and generate, suppress the intestinal toxic bacterial reproduction; Suppress deleterious oxide compound and generate, the most outstanding function is to prevent mellitus.

One Chinese patent application CN200910035903.2 discloses a kind of mulberry leaf pure wine and production technique thereof, and it is a major ingredient with mulberry leaf, is equipped with components such as liquor, mulberry leaf, taraxacum, Radix Glycyrrhizae, chrysanthemum, balloonflower root, Japanese Honeysuckle.Adding steeping in wine after mulberry leaf and the thermoplastic of Chinese medicine mixing steam steeps → filters → blend → dispatch → seasoning → association → filtration → packing → finished product.Its defective is that prescription is complicated, and cost is high, and pained highly seasoned, mouthfeel is poor, has reduced the performance of mulberry leaf function effective components.

Summary of the invention

This purpose is exactly to overcome the defective that prior art exists, and provides a kind of mouthfeel mellow, fragrant, soft, and aftertaste is dignified, and is nutritious, can give full play to the mulberry leaf scented rice wine of mulberry leaf effect.

The technical scheme that the present invention taked is following:

A kind of mulberry leaf scented rice wine and brewing method thereof is characterized in that: it is to be that the raw material brew forms with glutinous rice, black Semen Maydis, mulberry leaf, chrysanthemum.

Described a kind of mulberry leaf scented rice wine and brewing method thereof, it is characterized in that: the weight ratio of glutinous rice, black Semen Maydis, mulberry leaf, chrysanthemum is: glutinous rice 80-100 part, black Semen Maydis 10-20 part, mulberry leaf 30-50 part, chrysanthemum 8-15 part.

A kind of brewing method of mulberry leaf scented rice wine, it is characterized in that: it may further comprise the steps:

Prepare high-quality, do not have to go rotten (1), respectively, the waxy type glutinous rice black Semen Maydis of disease and pest, full grains, remove impurity, clean up, black Semen Maydis is pulverized roughly, put into clear water and soaked 5～7 hours; Glutinous rice was soaked 4～7 hours with clear water, respectively black Semen Maydis and glutinous rice are gone into pot to cook, steam, when treating that grog is reduced to 22～28 ℃, mix;

(2), the distiller's yeast that crushes is evenly admixed, the distiller's yeast consumption is 0.4～0.7% of a grog weight, 20～25 ℃ of temperature fermentations 7 days～10 days, during stir 2～3 times, sealing continues fermentation 60 days, squeeze, juice;

(3), gather through the intact mulberry leaf of quality first frost, remove impurity earlier, carry out sorting, clean up with soft water again, sterilization carries out drying at last under 60 ℃ of temperature condition, chopping is handled; With the chrysanthemum drying and sterilizing;

(4), get the mulberry leaf silk and add in 35 ° of pure rice wines, flooded 15～30 days, make immersion liquid;

(5), step (2) gained juice and step (4) gained vat liquor are merged, add chrysanthemum, be heated to 70～85 ℃, kept 5～8 hours, cooling is filtered and is removed residue, the first liquid of product;

(6), with product just liquid pack in sealed ceramic or the wooden container, in brew below 20 ℃ half a year;

(7), essence is filtered the bottling warehouse-in.

Product mouthfeel of the present invention is mellow, fragrant, soft, and aftertaste is dignified, and is nutritious, contains rich in amino acid, VITAMINs etc., can qualcomm meridian, step-down, lipopenicillinase, anti-ageing, increase endurance, reducing cholesterol, strengthening immunity.

Embodiment

Embodiment

A kind of mulberry leaf scented rice wine according to claim 1 and brewing method thereof, it is characterized in that: the weight ratio of glutinous rice, black Semen Maydis, mulberry leaf, chrysanthemum is: glutinous rice 80-100 part, black Semen Maydis 10-20 part, mulberry leaf 30-50 part, chrysanthemum 8-15 part.

Choose high-quality, do not have to go rotten, 10 kilograms of the waxy type black Semen Maydis of disease and pest, full grains and 100 kilograms in glutinous rice, remove impurity, clean up, black Semen Maydis is pulverized roughly, put into clear water and soaked 5～7 hours; Glutinous rice was soaked 4～7 hours with clear water, respectively black Semen Maydis and glutinous rice are gone into pot to cook, steam, when treating that grog is reduced to 22～28 ℃, mix;

The distiller's yeast that crushes is evenly admixed, and the distiller's yeast consumption is 0.4～0.7% of a grog weight, 20～25 ℃ of temperature fermentation 7 days～10 days, during stir 2～3 times, sealing continues fermentation 60 days, squeeze, juice;

Gather through the intact mulberry leaf of quality first frost, remove impurity earlier, carry out sorting, clean up with soft water, sterilization carries out drying at last under 60 ℃ of temperature condition, and chopping is handled; With the chrysanthemum drying and sterilizing;

Get the mulberry leaf silk and add in 35 ° of pure rice wines, flooded 15～30 days, make immersion liquid;

With above-mentioned gained juice and vat liquor merging, add chrysanthemum, be heated to 70～85 ℃, kept 5～8 hours, cooling is filtered and is removed residue, gets product liquid just;

With product just liquid pack in sealed ceramic or the wooden container, in brew below 20 ℃ half a year;

Smart filter, the bottling warehouse-in.

Claims (3)

1. mulberry leaf scented rice wine and brewing method thereof is characterized in that: it is to be that the raw material brew forms with glutinous rice, black Semen Maydis, mulberry leaf, chrysanthemum.

2. a kind of mulberry leaf scented rice wine according to claim 1 and brewing method thereof, it is characterized in that: the weight ratio of glutinous rice, black Semen Maydis, mulberry leaf, chrysanthemum is: glutinous rice 80-100 part, black Semen Maydis 10-20 part, mulberry leaf 30-50 part, chrysanthemum 8-15 part.

3. the brewing method of a mulberry leaf scented rice wine, it is characterized in that: it may further comprise the steps:

Prepare high-quality, do not have to go rotten (1), respectively, the waxy type glutinous rice black Semen Maydis of disease and pest, full grains, remove impurity, clean up, black Semen Maydis is pulverized roughly, put into clear water and soaked 5～7 hours; Glutinous rice was soaked 4～7 hours with clear water, respectively black Semen Maydis and glutinous rice are gone into pot to cook, steam, when treating that grog is reduced to 22～28 ℃, mix;

(2), the distiller's yeast that crushes is evenly admixed, the distiller's yeast consumption is 0.4～0.7% of a grog weight, 20～25 ℃ of temperature fermentations 7 days～10 days, during stir 2～3 times, sealing continues fermentation 60 days, squeeze, juice;

(3), gather through the intact mulberry leaf of quality first frost, remove impurity earlier, carry out sorting, clean up with soft water again, sterilization carries out drying at last under 60 ℃ of temperature condition, chopping is handled; With the chrysanthemum drying and sterilizing;

(4), get the mulberry leaf silk and add in 35 ° of pure rice wines, flooded 15～30 days, make immersion liquid;

(5), step (2) gained juice and step (4) gained vat liquor are merged, add chrysanthemum, be heated to 70～85 ℃, kept 5～8 hours, cooling is filtered and is removed residue, the first liquid of product;

(6), with product just liquid pack in sealed ceramic or the wooden container, in brew below 20 ℃ half a year;

(7), essence is filtered the bottling warehouse-in.