CN102911837A - Low-alcohol rhizoma polygonati rice wine and making process thereof - Google Patents

Low-alcohol rhizoma polygonati rice wine and making process thereof Download PDF

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Publication number
CN102911837A
CN102911837A CN2012104774002A CN201210477400A CN102911837A CN 102911837 A CN102911837 A CN 102911837A CN 2012104774002 A CN2012104774002 A CN 2012104774002A CN 201210477400 A CN201210477400 A CN 201210477400A CN 102911837 A CN102911837 A CN 102911837A
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China
Prior art keywords
sealwort
rhizoma polygonati
low
rice
fermentation
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CN2012104774002A
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Chinese (zh)
Inventor
李立祥
陶涛
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Anhui Agricultural University AHAU
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Anhui Agricultural University AHAU
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Priority to CN2012104774002A priority Critical patent/CN102911837A/en
Publication of CN102911837A publication Critical patent/CN102911837A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a making method of low-alcohol rhizoma polygonati rice wine. The making method comprises the following steps: weighing 10-15 parts by weight of rhizoma polygonati, drying in the sun or drying at a temperature of 40-60 DEG C and then crushing, screening with a sieve of 40 meshes; weighing 85-90 parts by weight of sticky rice, cleaning, soaking, cooking, crushing and then digesting the rhizoma polygonati by adopting a digestion method of ultrasonic waves and cellulose, adding the digested rhizoma polygonati liquid slag mixture in the cooked sticky rice, adding 280-350 parts by weight of water, treating by adopting liquifying enzyme and saccharifying enzyme to obtain fermented mash; and placing the obtained fermented mash in a constant-temperature fermentation tank for fermenting, carrying out pre-fermentation for 5-7 days and post-fermentation for 12-18 days, clearing the fermented liquor, and filtering to obtain the low-alcohol rhizoma polygonati rice wine.

Description

Low sealwort rice wine and manufacture craft thereof
Technical field
The invention belongs to health care low alcohol preparation method, be specifically related to a kind of preparation method of the low sealwort rice wine that ferments.
Background technology
Sealwort has another name called Rhizome of Tendrilleaf Solomonseal, chicken head ginseng.Dry rhizome for liliaceous plant Yunnan sealwort (Polygonatum kingianum Coll. et Hemsl.), sealwort (Polygonatum sibiricum Red.) or David's-harp (Polygonatum cyrtonema Hua.).According to the difference of former plant and Medicinal Materials Characters, sealwort can be divided into three kinds of RHIZOMA POLYGONATI ZINGIBERIFORME, polygonatum sibiricum Redoute and large sealworts.The former plant David's-harp of RHIZOMA POLYGONATI ZINGIBERIFORME, the former plant of polygonatum sibiricum Redoute is sealwort, and the former plant of large sealwort (having another name called dish-shaped sealwort) is the Yunnan sealwort.The best in quality with RHIZOMA POLYGONATI ZINGIBERIFORME among the three.Sealwort [1] is used as medicine with rhizome.Has boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney benefiting functions.Be used for the treatment of weakness of the spleen and the stomach, fatigue and asthenia, dry food is few, deficiency syndrome of the lung cough caused by dryness, asthenia of essence and blood, the interior heat disease such as quench one's thirst.Very effective in cure for diabetes.
Sealwort is the traditional medicine of China, eat dual-purpose Chinese medicine.Through the patent of retrieval discovery about the sealwort wine aspect, majority directly adds in the wine for the high spirit soak type or with sealwort lixiviate inspissated juice, so the present invention sets up fermented type sealwort wine and preparation method thereof.
Summary of the invention
Technical problem solved by the invention is the preparation method of low sealwort rice wine, to solve the shortcoming in the above-mentioned background technology.
The preparation method of low sealwort rice wine, this sealwort rice wine is to form with sealwort and glutinous rice fermentation, not only solved traditional soak type sealwort wine leaching composition single, the alcohol number of degrees are high, be only suitable for the deficiency that special population uses, and farthest utilize sealwort, and adopt full zymotechnique, keep characteristic and the nutritive ingredient of crude substance.
The preparation method of low sealwort rice wine, may further comprise the steps: ratio is parts by weight, gets David's-harp umber 10--15 part, dry or 40-60 ℃ of oven dry after pulverized 40 mesh sieves; Get glutinous rice 85--90 part, clean, soak, steam rice; Sealwort adopts the leach extraction method of ultrasonic synergistic cellulase after pulverizing; The sealwort melt cinder mixture that lixiviate is good is added in the steamed glutinous rice together, adds entry 280--350 part, adopts α-amylase, saccharifying enzyme to process, and obtains karusen; With the karusen that obtains place ferment at constant temperature fill with in fermentation, after primary fermentation 5--7 days and secondary fermentation 12--18 days process, the wine liquid that ferments is made clarifying treatment, filter and both can obtain low sealwort rice wine.
The present invention can utilize sweeting agent 2-2.5% or Year wine 1-2% etc. to mix the wine of different mouthfeels, bottles, and sterilization and disinfection gets product.
Beneficial effect:
The present invention has following advantage: one, on production technique, trend towards modern biotechnology, and keep to greatest extent the various natural nutrient components in the raw material.Raw materials for production treatment technology and complete processing all meet the needs of era development, and product has higher scientific and technological content and distinct novelty, and local flavor, color and luster, structural state and nutritive ingredient meet the feature of the age, and product is fit to multiple crowd's consumption.
Its two, the sealwort fermented wine not only can keep the nutritive ingredient in the raw material, and by yeast-leavened effect, can also obtain the synthetic benefit materials of many microbial metabolisms, and is very favourable to HUMAN HEALTH, is a kind of rising product therefore.
Description of drawings
The fabrication processing figure of Fig. 1 sealwort rice wine.
Embodiment
In order to make technique means of the present invention, creation characteristic, workflow, using method reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
A kind of low sealwort rice wine
1. get David's-harp, clean to remove the foreign material such as silt, dry or 40-60 ℃ of oven dry after pulverized 40 mesh sieves;
2. get glutinous rice, clean, soak (can pulverize to hand), steam rice (thoroughly well cooked but not mushy);
3. sealwort adopts ultrasonic synergistic cellulase method after pulverizing, and extracting condition is: Mierocrystalline cellulose enzyme-to-substrate mass ratio 1%, ultrasonic time 40 min, 55 ℃ of ultrasonic temperature, lixiviate pH 5.0, ultrasonic power 300 W;
4. the sealwort melt cinder mixture with lixiviate is added in the steamed glutinous rice together, adds the distilled water (comprising the water content in the yellow semen) of 3 times of glutinous rice dry weights, adopts α-amylase, saccharifying enzyme to process, obtain karusen, treatment condition are: addition is 0.03%, temperature 70 C, and pH selects 6.5; The saccharifying enzyme addition is 0.4%, temperature 60 C, and pH selects 4.3, and the treatment time is 60min approximately;
5. the karusen that obtains is placed the constant incubator fermentation culture, fermentation condition is: primary fermentation: 24 ℃ of inoculum of dry yeast 4.7%, sealwort ratio 12.4%, temperature, fermented 6 days; 15 ℃ of secondary fermentation, 15 days;
6. the wine liquid that ferments is made clarifying treatment, utilize sweeting agent, Year wine etc. to mix the wine of different mouthfeels, bottle, sterilization and disinfection gets product.
Above demonstration and described ultimate principle of the present invention and principal character and advantage of the present invention.The technician of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification sheets just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (1)

1. the preparation method of low sealwort rice wine is characterized in that, may further comprise the steps: ratio is parts by weight, hides sealwort umber 10--15 part with getting, dry or 40-60 ℃ of oven dry after pulverized 40 mesh sieves; Get glutinous rice 85--90 part, clean, soak, steam rice, sealwort adopts the leach extraction method of ultrasonic synergistic cellulase after pulverizing, and the sealwort melt cinder mixture that lixiviate is good is added in the steamed glutinous rice together, adds entry 280--350 part, adopt α-amylase, saccharifying enzyme to process, obtain karusen, with the karusen that obtains place ferment at constant temperature fill with in fermentation, after primary fermentation 5--7 days and secondary fermentation 12--18 days process, the wine liquid that ferments is made clarifying treatment, filter and both can obtain low sealwort rice wine.
CN2012104774002A 2012-11-22 2012-11-22 Low-alcohol rhizoma polygonati rice wine and making process thereof Pending CN102911837A (en)

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Cited By (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103289864A (en) * 2013-06-15 2013-09-11 刘永 A method for processing sealwort rice wine
CN104130906A (en) * 2014-08-12 2014-11-05 丽水市林业科学研究院 Siberian solomonseal rhizome glutinous rice wine formula and brewing method of siberian solomonseal rhizome glutinous rice wine
CN105039088A (en) * 2015-09-08 2015-11-11 南宁荣港生物科技有限公司 Preparation method for sealwort fermentation wine
CN105062772A (en) * 2015-08-09 2015-11-18 石家庄学院 Preparation method of fermented polygonatum sibiricum health care wine
CN106398996A (en) * 2016-12-13 2017-02-15 福州峰景生物科技有限公司 Brewing method for Polygonatum cyrtonema health wine
CN107034092A (en) * 2017-06-23 2017-08-11 江口县厚谊科技开发有限责任公司 A kind of sealwort rice wine and preparation method thereof
CN107177463A (en) * 2017-07-31 2017-09-19 于惠鲜 A kind of manual sealwort wine brewing method
CN108165421A (en) * 2018-03-20 2018-06-15 江南大学 A kind of preparation method with the sealwort adlay health liquor for enhancing immune function
CN108441377A (en) * 2018-05-21 2018-08-24 安徽省领航动物保健品有限责任公司 A kind of production method of fermented type navigator tripeptides wine
CN108753535A (en) * 2018-06-27 2018-11-06 安徽孔氏奇医药科技有限公司 A kind of preparation process of Siberian solomonseal rhizome health-care wine
CN109287708A (en) * 2018-12-17 2019-02-01 安徽师范大学 A kind of novel rhizoma polygonati vinasse bread and its production technology
CN113004995A (en) * 2021-04-28 2021-06-22 许剑凌锋 A method for preparing rhizoma Polygonati wine by fermenting rhizoma Polygonati
CN113061504A (en) * 2021-04-25 2021-07-02 亳州学院 Fruity quinoa glutinous rice wine and preparation method thereof
CN114149883A (en) * 2021-10-26 2022-03-08 山西大学 Brewing process of sweet red yeast rice and millet yellow wine

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CN1163929A (en) * 1997-03-05 1997-11-05 安徽省天岛啤酒厂 Process for making rice wine
CN101525568A (en) * 2009-04-09 2009-09-09 李同光 Preparation method of manyflower solomonseal rhizome wine
CN101955871A (en) * 2010-06-04 2011-01-26 威海华药本草生物科技有限公司 Rice wine beverage for tonifying kidney and preparation method thereof

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CN1163929A (en) * 1997-03-05 1997-11-05 安徽省天岛啤酒厂 Process for making rice wine
CN101525568A (en) * 2009-04-09 2009-09-09 李同光 Preparation method of manyflower solomonseal rhizome wine
CN101955871A (en) * 2010-06-04 2011-01-26 威海华药本草生物科技有限公司 Rice wine beverage for tonifying kidney and preparation method thereof

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陶涛,等: "《超声波协同纤维素酶对黄静多糖和皂苷的提取研究》", 《食品工业科技》, vol. 33, no. 9, 1 May 2012 (2012-05-01) *

Cited By (17)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103289864A (en) * 2013-06-15 2013-09-11 刘永 A method for processing sealwort rice wine
CN104130906B (en) * 2014-08-12 2016-07-06 丽水市林业科学研究院 A kind of Rhizoma Polygonati sticky rice wine formula and brewing method thereof
CN104130906A (en) * 2014-08-12 2014-11-05 丽水市林业科学研究院 Siberian solomonseal rhizome glutinous rice wine formula and brewing method of siberian solomonseal rhizome glutinous rice wine
CN105062772B (en) * 2015-08-09 2017-10-17 石家庄学院 A kind of preparation method for the Siberian solomonseal rhizome health-care wine that ferments
CN105062772A (en) * 2015-08-09 2015-11-18 石家庄学院 Preparation method of fermented polygonatum sibiricum health care wine
CN105039088A (en) * 2015-09-08 2015-11-11 南宁荣港生物科技有限公司 Preparation method for sealwort fermentation wine
CN106398996A (en) * 2016-12-13 2017-02-15 福州峰景生物科技有限公司 Brewing method for Polygonatum cyrtonema health wine
CN107034092A (en) * 2017-06-23 2017-08-11 江口县厚谊科技开发有限责任公司 A kind of sealwort rice wine and preparation method thereof
CN107177463A (en) * 2017-07-31 2017-09-19 于惠鲜 A kind of manual sealwort wine brewing method
CN108165421A (en) * 2018-03-20 2018-06-15 江南大学 A kind of preparation method with the sealwort adlay health liquor for enhancing immune function
CN108441377A (en) * 2018-05-21 2018-08-24 安徽省领航动物保健品有限责任公司 A kind of production method of fermented type navigator tripeptides wine
CN108753535A (en) * 2018-06-27 2018-11-06 安徽孔氏奇医药科技有限公司 A kind of preparation process of Siberian solomonseal rhizome health-care wine
CN109287708A (en) * 2018-12-17 2019-02-01 安徽师范大学 A kind of novel rhizoma polygonati vinasse bread and its production technology
CN113061504A (en) * 2021-04-25 2021-07-02 亳州学院 Fruity quinoa glutinous rice wine and preparation method thereof
CN113004995A (en) * 2021-04-28 2021-06-22 许剑凌锋 A method for preparing rhizoma Polygonati wine by fermenting rhizoma Polygonati
CN114149883A (en) * 2021-10-26 2022-03-08 山西大学 Brewing process of sweet red yeast rice and millet yellow wine
CN114149883B (en) * 2021-10-26 2024-01-30 山西大学 Brewing process of sweet red yeast millet yellow wine

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Application publication date: 20130206