CN102925318B - Brewing method of perilla leaf qlutinous rice wine - Google Patents
Brewing method of perilla leaf qlutinous rice wine Download PDFInfo
- Publication number
- CN102925318B CN102925318B CN201210465164.2A CN201210465164A CN102925318B CN 102925318 B CN102925318 B CN 102925318B CN 201210465164 A CN201210465164 A CN 201210465164A CN 102925318 B CN102925318 B CN 102925318B
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- perilla leaf
- distiller
- yeast
- rice wine
- qlutinous
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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
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, has another name called as Su Ye, red Soviet Union, purple perilla, wrinkle Soviet Union, point Soviet Union, fragrant Soviet Union, annual herb.Purple perilla approximately has the history of nearly 2000 in China's plantation application, be mainly used in medicinal, oil use, 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, because of its distinctive active substance and nutritive ingredient, became a kind of multi-purpose plant of extremely World Focusing, 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 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 Japanese be used for cooking, the accompaniment that is especially absolutely necessary when eating sashimi, in China's minority area also useful it do vegetables or enter tea.Perilla Leaf dietary function: Perilla Leaf taste is pungent, 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 not by fermentation, could not be brought into play comprehensively by its potential function.
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 Perilla Leaf distiller's yeast standby to do with described soup juice and barley flour; Glutinous rice is made to rice, and the ratio that is 1:5 according to Perilla Leaf distiller's yeast and glutinous rice weight ratio adds in described glutinous rice and stirs after described distiller's yeast is crushed, and ferments and obtains Perilla Leaf sticky rice wine after 3 days.
The ratio that described Perilla Leaf soup juice is is 1:3 at plum rain season according to the weight ratio of Perilla Leaf and water is boiled into soup juice by Perilla Leaf, 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 hole and obtain Perilla Leaf distiller's yeast, standby after 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; The distiller's yeast made from it is brewageed sticky rice wine, not only kept the quantity of heat production of sticky rice wine high, be rich in the features such as carbohydrate, protein, vitamin B group, mineral substance, and can stimulate circulation, there is aid digestion and orectic function, but also there is 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, Perilla Leaf distiller's yeast is made
(1) at plum rain season, fresh clean Perilla Leaf 2kg is added to water 6kg and stew soup, when enduring, to soup juice amount, for institute adds, close three of water/a period of time fieryly, the clean gauze of cooling rear use filters out Perilla Leaf soup juice;
(2) barley flour is added in described Perilla Leaf soup juice and is in harmonious proportion, make ball shape, wine ball, with damp towel, cover wine ball, make it mouldy to white, then dried until play hole, obtain Perilla Leaf distiller's yeast, pack rear standby.
2, Perilla Leaf sticky rice wine brew
(1) glutinous rice 1kg is eluriated totally with clear water, steep and pour in pail dustpan and drain after 1 hour;
(2) glutinous rice draining is placed in food steamer and steams and within 1 hour, become glutinous rice with very hot oven, when glutinous rice is cooled to 30～40 ℃, be poured in basin, and add a small amount of cold water to stir with hand;
(3) ratio that is 1:5 according to Perilla Leaf distiller's yeast and glutinous rice weight ratio adds in described glutinous rice and stirs after described Perilla Leaf distiller's yeast 200g is crushed, then be poured in cylinder, with hand, draw therebetween an alveole, finally to cylinder, add a cover, and wrap with cotton-wool, after 3 days, obtain Perilla Leaf sticky rice wine.
Claims (3)
1. a brewing method for Perilla Leaf sticky rice wine, is characterized in that, it comprises following three large steps: (1) is boiled into soup juice by fresh, clean Perilla Leaf, with described soup juice and barley flour, makes Perilla Leaf distiller's yeast; (2) glutinous rice is made to rice; (3) ratio that is 1:5 according to Perilla Leaf distiller's yeast and glutinous rice weight ratio adds in described glutinous rice and stirs after described distiller's yeast is crushed, and ferments and obtains 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, the ratio that described Perilla Leaf soup juice is is 1:3 at plum rain season according to the weight ratio of Perilla Leaf and water is boiled into soup juice by Perilla Leaf, 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 obtains Perilla Leaf distiller's yeast, standby after packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210465164.2A CN102925318B (en) | 2012-11-19 | 2012-11-19 | Brewing method of perilla leaf qlutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210465164.2A CN102925318B (en) | 2012-11-19 | 2012-11-19 | Brewing method of perilla leaf qlutinous rice wine |
Publications (2)
| Publication Number | Publication Date |
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| CN102925318A CN102925318A (en) | 2013-02-13 |
| CN102925318B true CN102925318B (en) | 2014-03-19 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210465164.2A Expired - Fee Related CN102925318B (en) | 2012-11-19 | 2012-11-19 | Brewing method of perilla leaf qlutinous rice wine |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315290B (en) * | 2013-05-08 | 2014-12-17 | 浙江国曲生物科技有限公司 | Anti-oxidation monascus production method |
| CN103952271B (en) * | 2014-04-12 | 2015-04-01 | 吉林沃达食品有限公司 | Perilla frutescens fermentation wine and preparation method thereof |
| CN104041894B (en) * | 2014-05-19 | 2016-01-20 | 何群 | A kind of Filet-O-Fish meat rice wine and preparation method thereof |
| CN104804936A (en) * | 2015-04-03 | 2015-07-29 | 王思伟 | Health purple perilla yellow wine and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153210A (en) * | 1996-09-12 | 1997-07-02 | 阿茂松 | Method for preparing plum wine |
| CN1563328A (en) * | 2004-03-18 | 2005-01-12 | 袁怀尧 | Job's tears wine preparation method and kiln pool mud in use for wine |
| CN101698816A (en) * | 2009-10-30 | 2010-04-28 | 叶有根 | Coix seed wine and coix seed ginseng root wine |
| CN101703205A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
-
2012
- 2012-11-19 CN CN201210465164.2A patent/CN102925318B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1153210A (en) * | 1996-09-12 | 1997-07-02 | 阿茂松 | Method for preparing plum wine |
| CN1563328A (en) * | 2004-03-18 | 2005-01-12 | 袁怀尧 | Job's tears wine preparation method and kiln pool mud in use for wine |
| CN101703205A (en) * | 2009-07-15 | 2010-05-12 | 刘名汉 | Cooking yellow wine capable of removing fishy and mutton smells and preparation method thereof |
| CN101698816A (en) * | 2009-10-30 | 2010-04-28 | 叶有根 | Coix seed wine and coix seed ginseng root wine |
Non-Patent Citations (8)
| Title |
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| 张雪松.怎样制作黄酒曲药.《中国调味品》.2005,(第03期), |
| 怎样制作黄酒曲药;张雪松;《中国调味品》;20050320(第03期);第33页左栏16行-19行，第33页左栏16行-第34页右栏的第24行 * |
| 甜酒酿酿制工艺优化;郭团玉;《宁德师专学报(自然科学版)》;20081128(第04期);第419页的工艺流程及表1 * |
| 营养紫苏果酒的研制;赵贵红;《酿酒科技》;20081018(第10期);第86页-第88页 * |
| 赵贵红.营养紫苏果酒的研制.《酿酒科技》.2008,(第10期), |
| 郭云典.黄酒速酿法.《酿酒科技》.1996,(第01期), |
| 郭团玉.甜酒酿酿制工艺优化.《宁德师专学报(自然科学版)》.2008,(第04期), |
| 黄酒速酿法;郭云典;《酿酒科技》;19960108(第01期);第80页 * |
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| CN102925318A (en) | 2013-02-13 |
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