CN102925318A

CN102925318A - Brewing method of perilla leaf qlutinous rice wine

Info

Publication number: CN102925318A
Application number: CN2012104651642A
Authority: CN
Inventors: 马汝全; 付玉香
Original assignee: ZHENJIANG DATU DISTRICT SHANGDANG SHUNONG TEA PROFESSIONAL COOPERATIVES
Current assignee: ZHENJIANG DATU DISTRICT SHANGDANG SHUNONG TEA PROFESSIONAL COOPERATIVES
Priority date: 2012-11-19
Filing date: 2012-11-19
Publication date: 2013-02-13
Anticipated expiration: 2032-11-19
Also published as: CN102925318B

Abstract

The invention discloses a brewing method of perilla leaf qlutinous rice wine. The perilla leaf qlutinous rice wine brewed by the method not only maintains the characters of high quantity of heat production rich carbohydrates, protein, vitamin B, minerals of the qlutinous rice wine, but also has the function of dispelling cold and relieving exterior, opening the inhibited lung energy and relieving a cough, regulating vital energy and regulating the middle warmer, etc. The technical scheme of the invention is as follows: boiling the fresh and clean perilla leaf into soup in the rainy season, preparing perilla leaf distiller's yeast with the soup and barley flour for later use; making glutinous rice into cooked rice, and adding the crushed perilla leaf distiller's yeast into the cooked glutinous rice with the weight proportion of perilla leaf distiller's yeast to the glutinous rice being 1:5, and uniformly stirring the mixture so as to obtain the perilla leaf qlutinous rice wine after fermentation for 3 days.

Description

A kind of brewing method of Perilla Leaf sticky rice wine

Technical field

The present invention relates to a kind of brewing method of wine, relate in particular to a kind of brewing method of health promoting wine.

Background technology

Perilla Leaf, having another name called is Su Ye, red Soviet Union, purple perilla, wrinkle Soviet Union, point Soviet Union, fragrant Soviet Union, annual herb.Purple perilla is used in China plantation approximately nearly 2000 history, is mainly used in medicinal, oil usefulness, spices, the aspect such as edible, its leaf (Su Ye), obstruct (caulis perllae), really (perillaseed) all can be used as medicine, soup can be eaten, be done to tender leaf raw, cauline leaf can flood stain.In the last few years, purple perilla became a kind of multi-purpose plant of extremely World Focusing because of its distinctive active substance and nutritive ingredient, and economic worth is very high.The states such as Russia, Japan, Korea S, the U.S., Canada have carried out a large amount of commerciality plantations to the Perilla plant, developed edible oil, medicine, flooded tens kinds of purple perilla products such as stain product, makeup.Purple perilla is commonly used for Chinese medicine in China, and the Japanese is multiplex in cooking, the accompaniment that especially when eating sashimi, is absolutely necessary, in China minority area also useful it do vegetables or enter tea.The Perilla Leaf dietary function: the Perilla Leaf flavor is hot, warm in nature; Return lung, the spleen channel; Fragrance rises loose, has expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, and regulating the flow of Qi and the middle Jiao, antiabortive, function of detoxification cures mainly and catches cold, and fever with aversion to cold is had a headache lossless, cough and asthma, gastral cavity abdominal distension is vexed, vomits and dislikes diarrhoea etc.The existing method that purple perilla and matrimony vine is deployed into health promoting wine among the people.But this simple collocation method, purple perilla are not by fermentation, and its potential function fails to be brought into play comprehensively.

Summary of the invention

The present invention overcomes the deficiencies in the prior art, and a kind of brewing method of Perilla Leaf sticky rice wine is provided.

Technical scheme of the present invention is as follows: at plum rain season, fresh, clean Perilla Leaf is boiled into soup juice, makes the Perilla Leaf distiller's yeast with described soup juice and barley flour for subsequent use to do; Glutinous rice is made rice, is that the ratio of 1:5 stirs described distiller's yeast crushing rear the adding in the described glutinous rice according to Perilla Leaf distiller's yeast and glutinous rice weight ratio, and fermenting namely got the Perilla Leaf sticky rice wine after 3 days.

Described Perilla Leaf soup juice is to be that the ratio of 1:3 is boiled into soup juice with Perilla Leaf at plum rain season according to the weight ratio of Perilla Leaf and water, the amount of soup juice is add 1/3rd of water, described Perilla Leaf distiller's yeast is to place mouldy extremely white after reconciling into dumpling with described Perilla Leaf soup juice and barley flour, dry to playing the hole and namely get the Perilla Leaf distiller's yeast, for subsequent use after the packing.

Compared with prior art, the invention has the beneficial effects as follows: because Perilla Leaf is rich in β-carotene and multi mineral prime element, by fermentation, its potential function has obtained comprehensive performance; Brewage sticky rice wine with the distiller's yeast that it is made, not only kept the quantity of heat production of sticky rice wine high, be rich in the characteristics such as carbohydrate, protein, vitamin B group, mineral substance, and can stimulate circulation, aid digestion and orectic function is arranged, but also have expelling cold and relieving exterior syndrome, the cough-relieving of a surname's lung, the functions such as regulating the flow of Qi and the middle Jiao, the people who catches a cold that is particularly suitable for catching cold drinks in right amount.

Embodiment

Below in conjunction with specific embodiment the present invention is described in further detail:

1, the Perilla Leaf distiller's yeast is made

(1) at plum rain season, fresh clean Perilla Leaf 2kg is added water 6kg stew soup, namely close three of water/a period of time fieryly for institute adds to soup juice amount when enduring, cool off afterwards and with clean gauze Perilla Leaf soup juice is filtered out;

(2) barley flour is added in the described Perilla Leaf soup juice and is in harmonious proportion, make the ball shape, the wine ball, cover the wine ball with damp towel, make it mouldy to white, then it is dried until play the hole, namely get the Perilla Leaf distiller's yeast, pack rear for subsequent use.

2, Perilla Leaf sticky rice wine brew

(1) glutinous rice 1kg is eluriated clean with clear water, steep to pour in the pail dustpan after 1 hour and drain;

(2) glutinous rice that drains is placed in the food steamer to steam with very hot oven and became glutinous rice in 1 hour, treat to be poured in the basin when glutinous rice is cooled to 30～40 ℃, and add a small amount of cold water and stir with hand;

(3) be that the ratio of 1:5 adds in the described glutinous rice after with described Perilla Leaf distiller's yeast 200g crushing and stirs according to Perilla Leaf distiller's yeast and glutinous rice weight ratio, then be poured in the cylinder, draw therebetween an alveole with hand, add a cover to cylinder at last, and wrap with cotton-wool, namely get the Perilla Leaf sticky rice wine after 3 days.

Claims

1. the brewing method of a Perilla Leaf sticky rice wine is characterized in that, it comprises following three large steps: (1) is boiled into soup juice with fresh, clean Perilla Leaf, makes the Perilla Leaf distiller's yeast with described soup juice and barley flour; (2) glutinous rice is made rice; (3) be that the ratio of 1:5 adds in the described glutinous rice after with the crushing of described distiller's yeast and stirs according to Perilla Leaf distiller's yeast and glutinous rice weight ratio, fermenting namely got the Perilla Leaf sticky rice wine after 3 days.

2. the brewing method of a kind of Perilla Leaf sticky rice wine according to claim 1, it is characterized in that, described Perilla Leaf soup juice is to be that the ratio of 1:3 is boiled into soup juice with Perilla Leaf at plum rain season according to the weight ratio of Perilla Leaf and water, and the amount of soup juice is add 1/3rd of water.

3. the brewing method of a kind of Perilla Leaf sticky rice wine according to claim 1, it is characterized in that, described Perilla Leaf distiller's yeast is to place mouldy extremely white after reconciling into dumpling with described Perilla Leaf soup juice and barley flour, dries to playing a hole and namely gets the Perilla Leaf distiller's yeast, and is for subsequent use after the packing.