CN102787051B - Gold cordyceps yellow wine and production process thereof - Google Patents

Gold cordyceps yellow wine and production process thereof Download PDF

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Publication number
CN102787051B
CN102787051B CN201210302128.4A CN201210302128A CN102787051B CN 102787051 B CN102787051 B CN 102787051B CN 201210302128 A CN201210302128 A CN 201210302128A CN 102787051 B CN102787051 B CN 102787051B
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rice
water
wine
fermentation
yeast
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CN102787051A (en
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杜根娣
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Taijiu Industry Fujian Group Co ltd
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Abstract

The invention discloses gold cordyceps yellow wine and a production process of the gold cordyceps yellow wine and belongs to the technical field of a manufacture process of yellow wine. The gold cordyceps yellow wine is prepared from the following raw materials in parts by weight: the ratio of water to sticky rice to cordyceps militaris to Chinese yeast is 120-130 to 100 to 1-3 to 0.2-0.4. The production process comprises the following steps of: (1) screening and preparing the raw materials; (2) steeping rice; (3) steaming the rice; (4) pouring the rice into a cylinder; (5) carrying out heat preservation and fermentation; (6) rinsing the cylinder; (7) post-fermentation; and (8) squeezing, sterilizing and packaging to form a product. The gold cordyceps yellow wine disclosed by the invention is novel yellow wine prepared from the cordyceps militaris, fructus momordicae, medlar and the like by a unique process on the basis of traditional yellow wine brewing.

Description

Gold aweto yellow wine and production technique thereof
Technical field
The present invention discloses a kind of golden aweto yellow wine and production technique thereof, belongs to the technical field of yellow rice wine manufacturing process.
Background technology
Yellow rice wine, owing to containing abundant nutrition, is subject to liking of the vast fan of drinking always deeply.But along with growth in the living standard, people are also more and more higher to healthy demand, pursue healthy mode also more and more, comprise sport and body-building, health care of food etc.In health care of food, people have proposed more higher requirements to the nourishing function of yellow rice wine.For meeting people's demand, this case produces thus.
Summary of the invention
The object of this invention is to provide a kind of formula, technique simple and there is golden aweto yellow wine and the production technique thereof of better nourishing function.
For achieving the above object, the technical solution adopted in the present invention is:
A golden aweto yellow wine, mainly the preparation of raw material by following weight part forms: water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=120-130:100:1-3:0.2-0.4.Wherein, the ratio of the preferred weight part between water, glutinous rice, Cordyceps militaris (L.) Link., yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=125:100:2:0.3.
Also comprise Grosvenor Momordica, and the ratio of the weight part between water, glutinous rice, Cordyceps militaris (L.) Link., Grosvenor Momordica, yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=120-130:100:1-3:1-3:0.2-0.4.The ratio of the preferred weight part between water, glutinous rice, Cordyceps militaris (L.) Link., Grosvenor Momordica, yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=125:100:2:2:0.3.
Also comprise wolfberry fruit, and the ratio of the weight part between water, glutinous rice, Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit, yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120-130:100:1-3:1-3:1-3:0.2-0.4.The ratio of the preferred weight part between water, glutinous rice, Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit, yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=125:100:2:2:2:0.3.
The production technique of gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=120-130:100:1-3:0.2-0.4.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 25-35 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 25-28 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 36-48 hour.
(6) rush cylinder: after heat-preservation fermentation 36-48 hour, add the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 10-16 hour again, drive rake, fermentation, to after 24-28 hour, adds the Cordyceps militaris (L.) Link. of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days to 60 days.
(8) squeezing, sterilization, be packaged into finished product.
As preferably, raw material screening and the preparation of described step (1), the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=120-130:100:1-3:1-3:0.2-0.4; The rear ferment operation of step (7): rush after cylinder heat-preservation fermentation 10-16 hour again, drive rake, fermentation, to after 24-28 hour, adds Cordyceps militaris (L.) Link. and the Grosvenor Momordica of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days to 60 days.
As further preferred, raw material screening and the preparation of described step (1), the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120-130:100:1-3:1-3:1-3:0.2-0.4; The rear ferment operation of step (7): rush after cylinder heat-preservation fermentation 10-16 hour again, drive rake, fermentation, to after 24-28 hour, adds Cordyceps militaris (L.) Link., Grosvenor Momordica and the wolfberry fruit of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days to 60 days.
In raw material of the present invention, Cordyceps militaris (L.) Link.: the Cordyccps-militaris-(L.)-link. Sporophore of artificial culture; Grosvenor Momordica: dry fruit; Glutinous rice: take when the high-quality pure white glutinous rice of producing per year is as good; Wolfberry fruit: dry fruit; Yeast for brewing rice wine: the Ningbo baiyao of producing shaohsing wine.
Cordyceps militaris (L.) Link. contains cordycepin, d-N.F,USP MANNITOL, Cordyceps polysaccharide, adenosine, ergosterol, sod enzyme, nine kinds of VITAMIN, carotene, bioelement-selenium, zinc and more than 30 plants the over one hundred kind of nutrition source such as inorganic elements, 18 seed amino acids and medicine source.Cordyceps militaris (L.) Link. is approved as new resource food (seeing bulletin 2009 No. 3) as far back as 2009 by the Ministry of Health.
Modern age, medical research found that Cordyceps militaris (L.) Link. had following nourishing function: (1), antitumor action: obviously the nucleic acid of anticancer is synthetic reaches anticancer object for cordycepin, it can improve the phagocytic function of body monokaryon giant cells system simultaneously, activate giant cells and produce cytotoxin, direct killing cancer cells.Therefore in the U.S., cordycepin is entered to the clinical application of three phases as anticancer, new antiviral drug.Tumor chemoradiotherapy clothes for patients use, can eliminate medicament side effect, regains one's strength rapidly.(2), antibacterial, antivirus action: cordycepin has restraining effect to 45 kinds of Bacillus subtilus, suis and part fungi.To encephalitis and to the activity of HIV C-type virus C, there is immunization.(3), strengthen immunologic function, improve sub-health state.Adjuvant treatment effect to kidney, pulmonary disorder validity.(4), prevention cardiovascular and cerebrovascular diseases: there is oxygen lack resistant function, can increase aerobic volume of blood flow, dilating coronary blood vessel, reduce blood pressure, anticoagulant, effectively prevent heart and brain thrombosis.(5), in Chinese caterpillar fungus SOD enzyme have improve the health, antifatigue, prolong life should the longevity effect.(6), concordance life, men and women's sexual disorder is had to good preventive and therapeutic action.(7), beauty treatment skin, anti-ageing wrinkle resistant, eliminate chloasma, senile plaque, acne.(8), protect the liver, protect liver.(9), regulate blood pressure and blood lipoid.
Arhat fruity is sweet cool in nature, returns lung, large intestine channel, moisten the lung and relieve the cough, and the effect promoting the production of body fluid to quench thirst, being applicable to lung heat or xeropulmonary cough and hot summer weather, to hinder Tianjin thirsty etc., the effect relaxing bowel in addition in addition.Modern medicine study confirmation, Grosvenor Momordica is containing a kind of than the sweetener of sweet 300 times of sucrose, but it does not produce heat, so be the desirable substitute drink of the unsuitable sugar eater such as diabetes, obesity.
The present invention's gold aweto yellow wine is on the basis of brewageing at traditional yellow rice wine, is equipped with Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit etc., adopts Particular craft formulated a kind of special type yellow rice wine meticulously.It is a kind of extremely potential novel yellow rice wine.
This process using Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit etc. are raw material, after simple pulverizing, join after yellow rice wine in ferment mash, and Technology is easy to grasp, with short production cycle.
This technological design joins Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit etc. after treatment after Primary Fermentation finishes, and makes wine.Technological design is reasonable, can effectively the benefit materials in Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit be incorporated in wine, makes wine possess strong fragrance.
Through the golden aweto yellow wine of this processing method brew, the good health-care effect of tool, unique style.
Below in conjunction with the drawings and specific embodiments, the invention will be further described.
Accompanying drawing explanation
Fig. 1 is process flow sheet of the present invention.
Embodiment
Below in conjunction with embodiment, the invention will be further described.Following embodiment is illustrative, is not determinate, can not limit protection scope of the present invention with following embodiment.
Embodiment 1
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=125:100:2:0.3.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=125:100:2:0.3.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 30 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 25-26 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 40 hours.
(6) rush cylinder: heat-preservation fermentation, after 40 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 12 hours again, drive rake, fermentation, after 26 hours, adds the Cordyceps militaris (L.) Link. of formula ratio, smashes evenly, packs in altar, continues fermentation 50 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 2
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=120:100:1:0.2.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=120:100:1:0.2.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 25 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 27-28 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 36 hours.
(6) rush cylinder: heat-preservation fermentation, after 36 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 10 hours again, drive rake, fermentation, after 24 hours, adds the Cordyceps militaris (L.) Link. of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 3
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=130:100:3:0.4.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: yeast for brewing rice wine=130:100:3:0.4.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 35 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 26-27 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 48 hours.
(6) rush cylinder: heat-preservation fermentation, after 48 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 16 hours again, drive rake, fermentation, after 28 hours, adds the Cordyceps militaris (L.) Link. of formula ratio, smashes evenly, packs in altar, continues fermentation 60 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 4
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=125:100:2:2:0.3.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=125:100:2:2:0.3.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 30 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 25-26 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 40 hours.
(6) rush cylinder: heat-preservation fermentation, after 40 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 12 hours again, drive rake, fermentation, after 26 hours, adds Cordyceps militaris (L.) Link., the Grosvenor Momordica of formula ratio, smashes evenly, packs in altar, continues fermentation 50 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 5
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=120:100:1:1:0.2.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=120:100:1:1:0.2.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 25 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 26-27 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 36 hours.
(6) rush cylinder: heat-preservation fermentation, after 36 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 10 hours again, drive rake, fermentation, after 24 hours, adds Cordyceps militaris (L.) Link., the Grosvenor Momordica of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 6
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=130:100:3:3:0.4.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: yeast for brewing rice wine=130:100:3:3:0.4.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 35 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 27-28 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 48 hours.
(6) rush cylinder: heat-preservation fermentation, after 48 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 16 hours again, drive rake, fermentation, after 28 hours, adds Cordyceps militaris (L.) Link., the Grosvenor Momordica of formula ratio, smashes evenly, packs in altar, continues fermentation 60 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 7
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=125:100:2:2:2:0.3.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=125:100:2:2:2:0.3.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 30 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 25-26 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 40 hours.
(6) rush cylinder: heat-preservation fermentation, after 40 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 12 hours again, drive rake, fermentation, after 26 hours, adds Cordyceps militaris (L.) Link., Grosvenor Momordica, the wolfberry fruit of formula ratio, smashes evenly, packs in altar, continues fermentation 40 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 8
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120:100:1:1:1:0.2.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120:100:1:1:1:0.2.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 25 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 26-27 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 36 hours.
(6) rush cylinder: heat-preservation fermentation, after 36 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 10 hours again, drive rake, fermentation, after 24 hours, adds Cordyceps militaris (L.) Link., Grosvenor Momordica, the wolfberry fruit of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days.
(8) squeezing, sterilization, be packaged into finished product.
Embodiment 9
A golden aweto yellow wine, is formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=130:100:3:3:3:0.4.
In conjunction with Fig. 1, the production technique of the present invention's gold aweto yellow wine, comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=130:100:3:3:3:0.4.
(2) rice dipping: make glutinous rice water-swelling by rice dipping, produce with the microbial host lactobacillus-fermented on the grain of rice surface material that promotes yeast growth if make simultaneously in air.
(3) steamed rice: steamed rice is the heat that utilizes steam, makes the abundant gelatinization of grain of rice starch of water-swelling, and reaches the object of sterilization, is beneficial to growth and the diastatic effect of diastatic fermentation bacterium.
(4) cylinder that falls: steamed rice water is drenched, be cooled to 35 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest (taking conglobate nest).
(5) heat-preservation fermentation: the cylinder product temperature that falls is 27-28 ℃, covers cylinder cap and places cylinder clothing heat-preservation fermentation 48 hours.
(6) rush cylinder: heat-preservation fermentation, after 48 hours, adds the water of formula ratio.
(7) ferment after: rush after cylinder heat-preservation fermentation 16 hours again, drive rake, fermentation, after 28 hours, adds Cordyceps militaris (L.) Link., Grosvenor Momordica, the wolfberry fruit of formula ratio, smashes evenly, packs in altar, continues fermentation 60 days.
(8) squeezing, sterilization, be packaged into finished product.
The present invention mainly has the following advantages:
One, adopt fermentation method to extract the effective constituent in Cordyceps militaris (L.) Link./Grosvenor Momordica/wolfberry fruit, the softer coordination of yellow rice wine taste of producing than simple infusion method.
Two, completely, finished product total reducing sugar is controlled at 1-5g/L to the fermentation of this technique, and alcoholic strength is controlled at 10%vol, belongs to the dry yellow rice wine of low low sugar.By the sweetener in Grosvenor Momordica, regulate sweet taste, kept the taste of yellow rice wine.The desirable substitute drink wine that is suitable for the unsuitable sugar eater such as diabetes, obesity.
Above-described embodiment is only for the inventive concept of the present invention of explaining, but not restriction to rights protection of the present invention, allly utilizes this design to carry out the change of unsubstantiality to the present invention, all should fall into protection scope of the present invention.

Claims (2)

1. a golden aweto yellow wine, is characterized in that being formed by the preparation of raw material of following weight part: water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120-130:100:1-3:1-3:1-3:0.2-0.4;
Its production technique comprises the following steps:
(1) raw material screening and preparation, the ratio that comprises weight part is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=120-130:100:1-3:1-3:1-3:0.2-0.4;
(2) rice dipping;
(3) steamed rice;
(4) cylinder that falls: steamed rice water is drenched, be cooled to 25-35 degree, put into vat, mix the yeast for brewing rice wine of formula ratio, carry out nest;
(5) heat-preservation fermentation: the cylinder product temperature that falls is 25-28 ℃, heat-preservation fermentation 36-48 hour;
(6) rush cylinder: after heat-preservation fermentation 36-48 hour, add the water of formula ratio;
(7) ferment after: rush after cylinder heat-preservation fermentation 10-16 hour again, drive rake, fermentation, to after 24-28 hour, adds Cordyceps militaris (L.) Link., Grosvenor Momordica and the wolfberry fruit of formula ratio, smashes evenly, packs in altar, continues fermentation 25 days to 60 days;
(8) squeezing, sterilization, be packaged into finished product.
2. golden aweto yellow wine as claimed in claim 1, is characterized in that: the ratio of the weight part between described water, glutinous rice, Cordyceps militaris (L.) Link., Grosvenor Momordica, wolfberry fruit, yeast for brewing rice wine is water: glutinous rice: Cordyceps militaris (L.) Link.: Grosvenor Momordica: wolfberry fruit: yeast for brewing rice wine=125:100:2:2:2:0.3.
CN201210302128.4A 2012-08-23 2012-08-23 Gold cordyceps yellow wine and production process thereof Expired - Fee Related CN102787051B (en)

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CN103266044B (en) * 2013-05-30 2014-10-22 吉首大学 Production process of ecological cordyceps sinensis wine
CN104277947A (en) * 2013-11-29 2015-01-14 刘道权 Nano gold caterpillar fungus and mulberry wine and production process thereof
CN103725478B (en) * 2014-01-14 2016-03-02 南京农业大学 A kind of aweto yellow wine and making method thereof
CN104479952A (en) * 2014-11-27 2015-04-01 陈国勇 Hollowed wampee bark fruit Chinese rice wine and preparation method thereof
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CN106381253A (en) * 2016-08-31 2017-02-08 安康市蚕桑产业发展中心 Process for nutritional enhancing production of cordyceps militaris yellow rice wine by cordyceps militaris rice culture material
CN107287078A (en) * 2017-08-24 2017-10-24 宜智萱(天津)生物科技有限公司 A kind of yellow rice wine preparation method using Chinese caterpillar fungus fermentation supernatant as raw material
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CN109825404A (en) * 2019-04-19 2019-05-31 绍兴市抱龙山酒业有限公司 A kind of liquor-saturated yellow rice wine wine-making technology of peach blossom
CN110669612A (en) * 2019-11-13 2020-01-10 会稽山绍兴酒股份有限公司 Special yellow wine and production process thereof
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