CN102732409A - Aged yellow rice wine mate and method for preparing same - Google Patents
Aged yellow rice wine mate and method for preparing same Download PDFInfo
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- CN102732409A CN102732409A CN2012102366598A CN201210236659A CN102732409A CN 102732409 A CN102732409 A CN 102732409A CN 2012102366598 A CN2012102366598 A CN 2012102366598A CN 201210236659 A CN201210236659 A CN 201210236659A CN 102732409 A CN102732409 A CN 102732409A
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Abstract
The invention discloses an aged yellow rice wine mate and a method for preparing the same. The method is characterized by comprising the following steps: adding water, smashing ginger, and squeezing to obtain original ginger juice; standing the original ginger juice to separate the ginger juice; centrifuging, precipitating and freezing the ginger juice; feeding the ginger juice into a vacuum freezing and drying machine to free and dry the ginger juice to obtain instant ginger powder; mixing the instant ginger powder with white granulated sugar uniformly; adding edible alcohol; moulding and pressing into blocks; and drying to obtain the aged yellow rice wine mate. The method for preparing the aged yellow rice wine mate is simple and easy to operate, and the aged yellow rice wine mate is convenient to take, is sanitary and tasteful and has top quality.
Description
Technical field:
The present invention relates to the health promoting beverage technical field, is a kind of strong yellow compotator companion and preparation method thereof specifically.
Background technology:
Yellow rice wine, especially with Jimo strong yellow wine be representative Ji Me Lao Jiu, be that people like the health care drinks drunk winter most.Winter is all liked the hot fragrant and sweet strong yellow wine of refilling your cup for household or friend by many hotels even family.Strong yellow wine drink the most widely that way is, drink after having boiled heat with ginger end, sugar, sweet peppery mellow inlet, heat is given birth on the whole body, relaxes the muscles and stimulate the blood circulation.There is an inconvenient part in this drinking way: cuts ginger, sugaring at every turn, boils wine and bother very much, and the fiber of ginger floats in the yellow rice wine, and very unbecoming, especially in high-grade hotel, seem very unhygienic, very not attractive in appearance, more inconvenient yet.
Summary of the invention:
The objective of the invention is to overcome the deficiency of above-mentioned prior art, and a kind of strong yellow compotator companion is provided.
Another object of the present invention provides a kind of strong yellow compotator companion's preparation method.
The present invention solves mainly that the drinking way of existing strong yellow wine is inconvenient, the ginger fiber floats on problem such as unbecoming in the yellow rice wine.
In order to achieve the above object, technical scheme of the present invention is: a kind of strong yellow compotator companion, and its special character is that it is to be made by following method; Ginger add water smash squeeze former ginger juice, former ginger juice leaves standstill, and isolates ginger juice; Ginger juice through centrifugal, deposition and freezing after, place the vacuum freeze drier freeze-drying to get instant ginger powder, white sugar and instant ginger powder are mixed; Be molded into piece after adding edible ethanol, get strong yellow compotator companion finished product after the oven dry.
A kind of strong yellow compotator companion's of the present invention preparation method, its special character is to comprise following process step:
A ginger processing, with ginger add water smash squeeze former ginger juice, the ginger slag discards;
The former ginger juice of b separates, and former ginger juice left standstill 2-4 hour, and one deck white starch sedimentation appears in the bottom, and it is subsequent use to isolate ginger juice, starch is taken out dry, and is ginger starch, is used to develop the product of using value;
The c ginger juice is centrifugal, deposition and freezing, and ginger juice is transferred pH4-6, leaves standstill under the room temperature 6-8 hour; Be divided into two-layerly, separate supernatant liquid, the bottom turbid solution is put in the whizzer; Centrifugation 10-20min under the 2000-3000rpm takes out deposition, in-20--30 ℃ cryogenic refrigerator, freezes 2-4 hour;
D gets instant ginger powder, freezes good throw out and places vacuum freeze drier, and freeze-drying to moisture content is no more than 5%, freezes the good instant ginger powder that is;
E gets finished product, and after pulverizing in the white sugar kibbler, sieving obtains thin Icing Sugar, and the instant ginger powder that adds after the freeze-drying mixes, and adds 95% edible ethanol, and mixing is pressed into the sugar cube shape with mould, in loft drier, dry, the yellowish strong yellow compotator companion finished product of color and luster.
Wherein, step c transfers pH value with Hydrocerol A.
Wherein, the steps d lyophilisation condition is: freezing temp :-30 ℃--40 ℃, and temperature of heating plate 20-30 ℃, absolute pressure 50-150Pa in the drying machine.
Compared with present technology a kind of strong yellow compotator companion of the present invention and preparation method thereof has outstanding substantive distinguishing features and marked improvement, and the extracts active ingredients in the ginger is come out, and makes a kind of strong yellow compotator companion with an amount of sugar; When drinking, the yellow rice wine that heats is poured in the cup, added the instant strong yellow compotator companion of a bag; Stir back wine body homogeneous transparent as before, do not have any suspended impurity, drink fragrant peppery mellow; Heat is given birth on the whole body, and is not only convenient, and the high-grade health that more shows is refined.
Embodiment:
In order to understand better and to implement, specify the present invention below in conjunction with embodiment.
Embodiment 1, gets ginger 1000g, cleans to be cut into bulk, adds water 750ml, smashes in the stamp mill, and 100 eye mesh screens filter, and gets former ginger juice 900 ml, and the ginger slag discards; Former ginger juice was placed 3 hours, and one deck white starch sedimentation appears in the bottom, and it is subsequent use to pour out ginger juice, starch is taken out dry, and is ginger starch, is the product that using value is arranged of another process exploitation; The ginger juice that obtains is carefully transferred pH5 with Hydrocerol A, and room temperature held 7 hours promptly is divided into two-layerly, and inclining supernatant liquid, the bottom turbid solution is put in the whizzer centrifugation 15min under the 2500rpm; Take out deposition, in-25 ℃ of cryogenic refrigerators, freezed 3 hours; Freeze good throw out and be put in the vacuum freeze drier, freeze-drying to moisture content is no more than 5% and gets final product; Lyophilisation condition is: condenser temperature :-35 ℃, and absolute pressure 100Pa in 25 ℃ of the temperature of heating plate, drying machine; Freeze good be instant ginger powder, final must measuring to about 20g; Get white sugar, dry half a hour for 105 ℃, after pulverizing in the kibbler, cross 100 eye mesh screens, obtain thin Icing Sugar; Get Icing Sugar 200g, add the instant ginger powder 2.5g after the freeze-drying, mix, add 95% edible ethanol 15ml, mixing is got 5g and is pressed into the sugar cube shape with mould, 55 ℃ of oven dry in air dry oven, the yellowish strong yellow compotator companion of color and luster.
Embodiment 2, get ginger 1000g, clean to be cut into bulk, add water 1000ml, smash in the stamp mill, and 100 eye mesh screens filter, and get former ginger juice 1200 ml, and the ginger slag discards; Former ginger juice was placed 4 hours, and one deck white starch sedimentation appears in the bottom, and it is subsequent use to pour out ginger juice, starch is taken out dry, and is ginger starch, is the product that using value is arranged of another process exploitation; The ginger juice that obtains is carefully transferred pH6 with Hydrocerol A, and room temperature held 8 hours promptly is divided into two-layerly, and inclining supernatant liquid, the bottom turbid solution is put in the whizzer centrifugation 20min under the 2000rpm; Take out deposition, in-20 ℃ of cryogenic refrigerators, freezed 4 hours; Freeze good throw out and be put in the vacuum freeze drier, freeze-drying to moisture content is no more than 5% and gets final product; Lyophilisation condition is: condenser temperature :-40 ℃, and absolute pressure 150 Pa in 30 ℃ of the temperature of heating plate, drying machine; Freeze good be instant ginger powder, final must measuring to about 20g; Get white sugar, dry half a hour for 105 ℃, after pulverizing in the kibbler, cross 100 eye mesh screens, obtain thin Icing Sugar; Get Icing Sugar 200g, add the instant ginger powder 3g after the freeze-drying, mix, add 95% edible ethanol 20ml, mixing is got 5g and is pressed into the sugar cube shape with mould, 60 ℃ of oven dry in air dry oven, the yellowish strong yellow compotator companion of color and luster.
Embodiment 3, get ginger 1000g, clean to be cut into bulk, add water 500ml, smash in the stamp mill, and 100 eye mesh screens filter, and get former ginger juice 600ml, and the ginger slag discards; Former ginger juice was placed 2 hours, and one deck white starch sedimentation appears in the bottom, and it is subsequent use to pour out ginger juice, starch is taken out dry, and is ginger starch, is the product that using value is arranged of another process exploitation; The ginger juice that obtains is carefully transferred pH4 with Hydrocerol A, and room temperature held 6 hours promptly is divided into two-layerly, and inclining supernatant liquid, the bottom turbid solution is put in the whizzer centrifugation 10min under the 3000rpm; Take out deposition, in-30 ℃ of cryogenic refrigerators, freezed 2 hours; Freeze good throw out and be put in the vacuum freeze drier, freeze-drying to moisture content is no more than 5% and gets final product; Lyophilisation condition is: condenser temperature :-30 ℃, and absolute pressure 50Pa in 20 ℃ of the temperature of heating plate, drying machine; Freeze good be instant ginger powder, final must measuring to about 20g; Get white sugar, dry half a hour for 105 ℃, after pulverizing in the kibbler, cross 100 eye mesh screens, obtain thin Icing Sugar; Get Icing Sugar 200g, add the instant ginger powder 2-3g after the freeze-drying, mix, add 95% edible ethanol 10ml, mixing is got 5g and is pressed into the sugar cube shape with mould, 50 ℃ of oven dry in air dry oven, the yellowish strong yellow compotator companion of color and luster.
The strong yellow compotator companion of the foregoing description when edible, pours the strong yellow wine of 200ml heat in glass cylinder, add strong yellow compotator companion 2-3 piece, and is after stirring, promptly drinkable.
Claims (4)
1. a strong yellow compotator companion is characterized in that it is to be made by following method, ginger add water smash squeeze former ginger juice; Former ginger juice leaves standstill, and isolates ginger juice, ginger juice through centrifugal, deposition and freezing after; Place the vacuum freeze drier freeze-drying to get instant ginger powder; White sugar and instant ginger powder are mixed, be molded into piece after the adding edible ethanol, get strong yellow compotator companion finished product after the oven dry.
2. a strong yellow compotator companion preparation method is characterized in that comprising following process step:
A ginger processing, with ginger add water smash squeeze former ginger juice, the ginger slag discards;
The former ginger juice of b separates, and former ginger juice leaves standstill, and one deck white starch sedimentation appears in the bottom, and it is subsequent use to isolate ginger juice, starch is taken out dry, and is ginger starch;
The c ginger juice is centrifugal, deposition and freezing, and ginger juice is transferred pH4-6, leaves standstill under the room temperature, is divided into two-layerly, separates supernatant liquid, and the bottom turbid solution is put in the whizzer, and centrifugation 10-20min takes out deposition, in-20--30 ℃ cryogenic refrigerator, freezes 2-4 hour;
D gets instant ginger powder, freezes good throw out and places vacuum freeze drier, and freeze-drying to moisture content is no more than 5%, freezes the good instant ginger powder that is;
E gets finished product, and after pulverizing in the white sugar kibbler, sieving obtains thin Icing Sugar, and the instant ginger powder that adds after the freeze-drying mixes, and adds 95% edible ethanol, and mixing is pressed into the sugar cube shape with mould, in loft drier, dry, the yellowish strong yellow compotator companion finished product of color and luster.
3. a kind of strong yellow compotator companion's according to claim 2 preparation method is characterized in that said step c transfers pH value with Hydrocerol A.
4. a kind of strong yellow compotator companion's according to claim 2 preparation method is characterized in that said steps d lyophilisation condition is: freezing temp :-30 ℃--40 ℃, and temperature of heating plate 20-30 ℃, absolute pressure 50-150Pa in the drying machine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201210236659 CN102732409B (en) | 2012-07-10 | 2012-07-10 | Aged yellow rice wine mate and method for preparing same |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201210236659 CN102732409B (en) | 2012-07-10 | 2012-07-10 | Aged yellow rice wine mate and method for preparing same |
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| CN102732409A true CN102732409A (en) | 2012-10-17 |
| CN102732409B CN102732409B (en) | 2013-06-05 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471867A (en) * | 2003-06-27 | 2004-02-04 | 王白鸥 | Clear juice ginger concentrated juice producing method |
| CN1736471A (en) * | 2005-08-24 | 2006-02-22 | 高秀丽 | Ginger preparation and preparation process thereof |
| CN101507506A (en) * | 2009-03-27 | 2009-08-19 | 吴承霖 | Full natural nutrient ginger slice and preparation method thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
-
2012
- 2012-07-10 CN CN 201210236659 patent/CN102732409B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1471867A (en) * | 2003-06-27 | 2004-02-04 | 王白鸥 | Clear juice ginger concentrated juice producing method |
| CN1736471A (en) * | 2005-08-24 | 2006-02-22 | 高秀丽 | Ginger preparation and preparation process thereof |
| CN101507506A (en) * | 2009-03-27 | 2009-08-19 | 吴承霖 | Full natural nutrient ginger slice and preparation method thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
Non-Patent Citations (2)
| Title |
|---|
| 曹小彦等: "姜茶加工工艺的探讨", 《食品与机械》, no. 01, 25 February 2003 (2003-02-25) * |
| 王天陆: "速溶姜茶冲剂的开发", 《食品科技》, no. 01, 20 January 1998 (1998-01-20) * |
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| CN102732409B (en) | 2013-06-05 |
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Inventor after: Chi Yusen Inventor after: Zhuang Guidong Inventor after: Liu Pengli Inventor after: Yu Dan Inventor before: Chi Yusen Inventor before: Zhuang Guidong Inventor before: Liu Pengli Inventor before: Lv Dan |
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Free format text: CORRECT: INVENTOR; FROM: CHI YUSEN ZHUANG GUIDONG LIU PENGLI LV DAN TO: CHI YUSEN ZHUANG GUIDONG LIU PENGLI YU DAN |
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