CN102899230A - Chinese yam yellow rice wine and preparation process thereof - Google Patents

Abstract

The invention relates to a Chinese yam yellow rice wine which is prepared by blending a yellow rice wine and a Chinese yam extraction wine according to a volume ratio of 20-60: 80-40. The yellow rice wine is prepared from the raw materials consisting of 4 to 6 parts of rice, 1 to 2 parts of wheat koji, 2 to 4 parts of sour slurry, 4 to 6 parts of water and the like through the steps of rice soaking, rice steaming, diastatic fermentation, pressing and ageing. The Chinese yam extraction wine is prepared by carrying out cleaning, peeling, color protection, stewing and fragmentation on fresh Chinese yam, then carrying out extraction with liquor aged for more than 2 years for 25 to 35 d, carrying out pressing and carrying out ageing for half a year. According to the invention, active components in Chinese yam are utmostly extracted and reserved; the brewed Chinese yam yellow rice wine has comprehensive nutrient composition, a high nutritive value, full and harmonious taste and the functions of invigorating spleen, nourishing stomach, tonifying qi of lung and kidney; when frequently drunk, the Chinese yam yellow rice wine enables physiological functions of a human body to be recovered, enhances immunity of the human body, delays aging and prolongs a life span.

Description

RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof

Technical field

The present invention relates to a kind of brewing technical field, be specifically related to a kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof.

Background technology

Chinese rice wine is a kind of very outstanding alcoholic drink, and is with a long history, is one of the world's three Da Gu wine, it integrates enjoys, keeps healthy and minuent, has the functions such as culinary art and health care, adds the history culture inside information that it is long, be described as " next is exhausted in the sky ", " hat of east famous brand of wine ".Yellow rice wine enhances metabolism because it can help blood circulation, has simultaneously blood-enriching face-nourishing, the dispelling cold of invigorating blood circulation, clearing and activating the channels and collaterals etc. act as the south China consumers in general and like.Current, along with the fast development of China's economy, the raising of people's living standard and the enhancing of health perception, consumers in general are to the own mode transition from hobby property to amusement and appreciation of drinks consumption.Like height, have a liking for strong and ask the bad drinking customs of stimulation day by day to be abandoned by people, and the new drinking concept of advocating health, nutrition, safety and health care constantly promotes.In view of the transformation of this idea, nutritional yellow wine is as the brewing wine of minuent, nutrition, safety and health care, and it had both met the trend of international drinks consumption, had complied with again the drinks developing direction of national promotion.

RHIIZOMA DIOSCOREAE from Henan of China have the title of " bosom ginseng ", deeply is subjected to domestic and international people's popular welcome.Especially also medicine characteristics of also eating of RHIIZOMA DIOSCOREAE from Henan of China, temperature compensation and not rapid, often food and the characteristic that do not stagnate, the world of medicine regards as supreme tonic by the successive dynasties.Compendium of Material Medica day its be: " kidney-nourishing gas, strengthening the spleen and stomach, stopping leak dysentery, the saliva that reduces phlegm, profit fur ".Show according to pertinent data, the southern areas such as the Guangzhou of China, Fujian and Hong Kong, Macao, Taiwan were continuous ascendant trend to the demand of RHIIZOMA DIOSCOREAE from Henan of China in recent years, will become the indispensable good merchantable brand of people's daily life and presenting friends through the RHIIZOMA DIOSCOREAE from Henan of China product of deep processing.

And how the benefit of RHIIZOMA DIOSCOREAE from Henan of China and yellow rice wine is combined, preparing a kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine is an innovation of wine field, also is a problem of needing solution badly simultaneously.A kind of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine and preparation technology thereof are disclosed among the Chinese patent literature CN 102321512A, it is that brewing materials has increased RHIIZOMA DIOSCOREAE from Henan of China in traditional yellow rice wine, yet also have obvious defective in the method: the nutritive ingredient of RHIIZOMA DIOSCOREAE from Henan of China and activeconstituents are comparatively serious in the fermentation stage loss, be difficult to all enter into the wine body, its healthy nutritive value has been beaten great discount.

Summary of the invention

The technical problem to be solved in the present invention provides the RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine that a kind of function of the gas with strengthening spleen and nourishing stomach, tonifying lung kidney and comprehensive nutrition, mouthfeel are plentiful, coordinate, and discloses its preparation method.

For solving the problems of the technologies described above, the technical solution used in the present invention is:

Blend into the RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine by yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine by the volume ratio of 20～60:80～40, in weight part, described yellow rice wine be by following raw material through soaking rice, steamed rice, diastatic fermentation, squeezing, ageing step and make: 4～6 parts in rice, 1～2 part of wheat koji, 2～4 parts in wintercherry water, 4～6 parts in water; Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Get after fresh RHIIZOMA DIOSCOREAE from Henan of China cleans, removes the peel, protects look, boiling, fragmentation, (wine and Chinese yam weight ratio are 3～5:1) 25～35 days, ageing half a year after the squeezing to carry out lixiviate with the liquor of ageing more than 2 years.

Described wintercherry water, also cry soak rice milk or rice milk, be that rice wine production is soaked the by product that produces in meter process, be considered as by people " tankage " always, but it can offer the abundant flavor precursors of yellow rice wine and wind is hidden composition, such as materials such as protein, polypeptide, amino acid, nucleic acid, lactic acid, acetic acid, propionic acid, succsinic acid, di-acetyl, ester classes.

Described liquor is bosom side liquor.

The preparation technology of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, except getting the raw materials ready by the above-mentioned raw materials proportioning, further comprising the steps of:

(1) soaks rice, steamed rice: after rice is cleaned removal impurity, soak, water covers rice 8～16cm, soaks 48～72h under 20 ℃～25 ℃ water temperatures, require the grain of rice to suction moisture, the hand rubbing powdered interiorly gets final product without sandwich, leaches grain of rice steamed rice after the immersion, do not stick with paste with thoroughly well cooked but not mushy, loose, interior without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water that leaches (as pressing the aforementioned ratio direct reuse in the lower step) for subsequent use;

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme and wintercherry water, carry out diastatic fermentation, 28～32 ℃ of lower primary fermentations 30 days, fill with behind the altar again in 18～25 ℃ of lower secondary fermentation 45～60 days, the consumption of described yeast, saccharifying enzyme accounts for respectively 0.13～0.18%, 0.15～0.2% of total raw material weight;

(3) get yellow rice wine after 1～2 year through squeezing, sterilization, Guan Tan, ageing.

The present invention has actively useful effect:

1. the function that has the gas of strengthening spleen and nourishing stomach, tonifying lung kidney is often drunk and can be recovered body physiological function, strengthens body immunity, delays senility, and promotes longevity;

2. the various active composition of RHIIZOMA DIOSCOREAE from Henan of China can be extracted and keep to technique of the present invention to greatest extent, reduces it and run off, and the yellow rice wine that brews not only nutritive ingredient is comprehensive, and nutritive value is high, and sense organ and physical and chemical index that it is main are as follows:

Outward appearance: light yellow, limpid transparent glossy;

Fragrance: have the distinctive fragrance of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine;

Taste: mellow, tasty and refreshing, smooth silk floss is suitable, and wine body mouthfeel is coordinated plentiful;

Style: the typical style with RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine

Physical and chemical index: total reducing sugar 118.3～56.4g/L; Non-sugar solidity 〉=14.2g/L; Alcoholic strength 9～18%vol; Total acid 2.8～7.9g/L; Amino-acid nitrogen 〉=0.42g/L.

Embodiment

Further set forth the present invention below in conjunction with specific embodiment.Related raw material is commercially available conventional raw material if no special instructions among the following embodiment, and related processing method if no special instructions, is ordinary method.

1 one kinds of RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine of embodiment, to be blent by the volume ratio of 40:60 by yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine to form, described yellow rice wine be by following raw material through soaking rice, steamed rice, diastatic fermentation, squeezing, ageing step and make: 5 parts in rice, 2 parts of wheat kojis, 3 parts in wintercherry water, 5 parts in water, concrete steps are as follows:

(1) soak rice, steamed rice: after rice is cleaned removal impurity, soak, water covers rice 10cm, soak 48～72h under 20 ℃～25 ℃ water temperatures, leach grain of rice steamed rice after the immersion, do not stick with paste with thoroughly well cooked but not mushy, loose, interior without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water that leaches is for subsequent use;

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme (yeast: 0.15%, saccharifying enzyme: 0.18% and wintercherry water, in 28 ℃ of lower primary fermentations 30 days, fill with behind the altar again in 20 ℃ of lower secondary fermentation 50 days;

(3) get yellow rice wine after 2 years through squeezing, sterilization, Guan Tan, ageing.

Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Get after fresh RHIIZOMA DIOSCOREAE from Henan of China cleans, removes the peel, protects look, boiling, fragmentation, helping liquor with the bosom of ageing more than 2 years (is continuous gentle type liquor, the production and sales of the poly-rare distillate Co., Ltd., Factory in Henan) the weight ratio lixiviate 30 days of meat dishes to go with liquor: RHIIZOMA DIOSCOREAE from Henan of China=4:1, ageing half a year after the squeezing.

Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.

Claims (3)

1. RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine, to be blent by the volume ratio of 20～60:80～40 by yellow rice wine and RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine to form, it is characterized in that, in weight part, described yellow rice wine be by following raw material through soaking rice, steamed rice, diastatic fermentation, squeezing, ageing step and make: 4～6 parts in rice, 1～2 part of wheat koji, 2～4 parts in wintercherry water, 4～6 parts in water; Described RHIIZOMA DIOSCOREAE from Henan of China lixiviate wine is made via following method:

Get after fresh RHIIZOMA DIOSCOREAE from Henan of China cleans, removes the peel, protects look, boiling, fragmentation, with the liquor meat dishes to go with liquor of ageing more than 2 years: the weight ratio lixiviate of RHIIZOMA DIOSCOREAE from Henan of China=3～5:1 25～35 days, ageing half a year after the squeezing.

2. RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine according to claim 1 is characterized in that, described liquor is bosom side liquor.

3. the preparation technology of the described RHIIZOMA DIOSCOREAE from Henan of China yellow rice wine of claim 1 is characterized in that, gets the raw materials ready by proportioning raw materials claimed in claim 1, and is further comprising the steps of:

(1) soak rice, steamed rice: after rice is cleaned removal impurity, soak, water covers rice 8～16cm, soak 48～72h under 20 ℃～25 ℃ water temperatures, leach grain of rice boiling after the immersion, with thoroughly well cooked but not mushyly, loose do not stick with paste, intragranular is without the white heart, neither too hard, nor too soft being as the criterion, the wintercherry water that leaches is for subsequent use;

(2) diastatic fermentation: the rice steamed rice cylinder that falls, add wheat koji, yeast, saccharifying enzyme and wintercherry water, in 28～32 ℃ of lower primary fermentations 30 days, fill with behind the altar again in 18～25 ℃ of lower secondary fermentation 45～60 days, the consumption of described yeast, saccharifying enzyme accounts for respectively 0.13～0.18%, 0.15～0.20% of total raw material weight;

(3) get yellow rice wine after 1～2 year through squeezing, sterilization, Guan Tan, ageing.