CN103114017A - Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof - Google Patents
Red date health-care yellow wine with fatigue eliminating effect and preparation method thereof Download PDFInfo
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Abstract
The invention relates to a preparation method of a red date health-care yellow wine with the fatigue eliminating effect and belongs to the technical field of the yellow wine, and specially relates to a preparation method of a yellow wine added with auxiliary materials such as red date. The invention aims to provide the preparation method of the red date yellow wine which is good in flavor and taste and rich in nutrition and has the health care function; and the technical proposal is that the following raw materials are blended in parts by weight: 10 parts of broomcorn millet, 0.4-1 part of red date, 1-3 parts of barbary wolfberry fruit, 1-4 parts of dried currant, 1-3 parts of tremella and 1-4 parts of dried hawthorn. The preparation method provided by the invention is widely applied to the technical field of the red date health-care yellow wine.
Description
Technical field
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect of the present invention relates to the yellow rice wine technical field, particularly relates to a kind of yellow rice wine preparation method who adds the auxiliary materials such as red date.
Background technology
Red date is the distinctive fruit resource of China, and China has red date cultivated area and the output of the world more than 98%, and 100% jujube product international trade.More than 2,000 ten thousand mu of present national red date cultivated areas, more than 430 ten thousand tons of output are the first dry fruit of China and the seventh-largest fruit.Red date integrates nutrition, health care, medicinal function, list first dietotherapeutic fruit of the Ministry of Health in, except conventional nutritive element, in red date, most characteristic functional factor is cyclic monophosphate, red jujube polysaccharide, triterpene substance, and red date has enriches blood, protects the multiple health-care effects such as liver, antifatigue, raising immunizing power, radioprotective, antitumor, antianaphylaxis.
the exploitation of red date series products in the market, take disposable dried jujube as main, account for more than 50% of product population, the preliminary working products such as preserved fruit series products, do not note the reservation of nutrition in the high and course of processing due to sugar degree, the market share more and more is squeezed, concentrated jujube juice, the jujube powder, date juice beverage is constantly introduced to the market, but this series products is all the aqueous extract of red date, nutritive ingredient such as the triterpenic acid of alcohol dissolubility run off, cause the loss of red date nutrient composition, the extraction of various nutritive ingredients and purifying, as cyclic monophosphate, the jujube polysaccharide, red date flavones etc., although report to some extent, but unrealized industrialization, and jujube wine, the fermentation such as jujube vinegar series products, it is also generally the simple imitation to other fruit and vegetable food, do not carry out process optimization and specialize exploitation according to physicochemical property and the nutritive property of red date.
Yellow rice wine is China's " national wine ", and long history and audient are widely arranged, and everybody is very high to the cognition degree of yellow rice wine, is preference, has again nutritive effect, but also is widely used in the traditional Chinese medicine preparation.Although yellow rice wine is China's " national wine ", be one of the world's three Da Gu wine, compare its slower development with grape wine, beer.Study carefully its because of, be mainly to lack distinct market orientation in the popularization of yellow rice wine, and locate with this and improve targetedly and improve.For a long time, although yellow rice wine has hobby, nutrition, the medicinal efficacy of wine concurrently, but various characteristics are not outstanding, characteristic is not obvious: as hobby property drink, its local flavor and unlike grape wine, beer for the human consumer accepts extensively, audient's face is narrow, only in the Jiangsu and Zhejiang Provinces one be with popular, other regional people is poor to the acceptance of rice wine flavor, causes yellow rice wine to be limited to for a long time the region product and is not suitable with popular product taste; As the trophicity drink, although the history precipitation of several thousand is arranged, not further deep excavation, concrete effect is undistinct, does article in nutrition and health.
Summary of the invention
The present invention provides a kind of flavor taste good, nutritious preparation method with red date yellow wine of nourishing function in order to overcome the deficiencies in the prior art.
In order to solve the problems of the technologies described above, the technical solution used in the present invention is: a kind of red date health yellow rice wine with Ginseng Extract effect is raw materials used according to following weight part proportioning:
10 parts of milled glutinous broomcorn millets, red date 0.4-1 part, wolfberry fruit 1-3 part, raisin 1-4 part, white fungus 1-3 part, dried hawthorn 1-4 part.
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect carries out according to following steps:
(1) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak respectively material-water ratio 1:2-2.5 after cleaning, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(2) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 80-90 ℃, do not have 3-5cm with hot water, soaked 10-15 hour, pinch rice with hand broken, stop soaking;
(3) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 40-60min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 85 ℃ of-90 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(4) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by the 10%-12% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder at 55%-62%;
(5) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 15 ℃-25 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 30 ℃-35 ℃, acidity control is no more than 0.4%, saccharification time 48-72 hour, obtains converted mash;
(6) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.08%-0.12% of milled glutinous broomcorn millet to described converted mash, the red colouring agent for food, also used as a Chinese medicine of 1.8%-2.5%, and add water, pol is diluted to weight percent meter 18-22%, stir, pour the temperature control tank into and carry out liquid state fermentation; Leavening temperature is controlled at 25-28 ℃, and time 7-10 days, till sinking to the grain of rice;
(7) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 12-15 ℃, continue slowly fermentation 20-30 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(8) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(9) allotment: the wine degree of adjusting described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice of 65oBrix-72oBrix red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o by weight percentage;
(10) ageing, clarification: will allocate the wine liquid after stdn, ageing 6-24 month, ageing was carried out under the temperature environment of 15-25 ℃, fell per month a tank, skimmed the wine pin by tank switching, obtained the yellow rice wine clear liquid;
(11) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, obtain the finished product yellow rice wine.
Described red date inspissated juice is for making through following steps: a, will be through selection, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, the removal of impurities cleaning;
B, the red date crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to the extraordinarily entry of 4-5 of jujube fruit weight, at 60 ℃ of-65 ℃ of lower rehydration lixiviate 40-60min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 65oBx～70oBx, obtain described red date inspissated juice.
The technique that described combination is filtered by sleeping spiral shell centrifugation, drops to below 3% the insoluble solid content in described yellow rice wine clear liquid at first, and sleeping spiral shell separating centrifuge rotating speed is at 2900-3000r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.02%-0.05%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.1-0.2 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
Described second step soaking technology is soaking at room temperature 18-24 hour, or 35-45 ℃ warm water soaking 4-6 hour.
Described active dry yeast tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2% in the ratio of 1:20, stirs under 38 ℃ of-40 ℃ of conditions, water activation, naturally cooling, soak time 20-30 minute, add after activation and treat in fermentation materials in this process.
Described finished wine liquid polysaccharide by weight percentage 〉=5%; Cyclic monophosphate 〉=15mg/L, total triterpene acid 〉=1.8mg/L, total flavones 〉=2.1g/L.
The present invention compared with prior art has following beneficial effect.
1, the present invention is with the ancient wine yellow rice wine of Chinese traditional characteristics and characteristic fruit red date, carry out the organic assembling of nutrition and local flavor, the exploitation local flavor is good, the significant health yellow rice wine of health-care effect, ingenious incorporating take the antifatigue prescription of red date as main batching in product, in prescription, material therefor is all food materials or dietotherapeutic fruit.The choice materials such as selected raw material milled glutinous broomcorn millet, red colouring agent for food, also used as a Chinese medicine, red date, wolfberry fruit, raisin, white fungus, hawthorn, formula uniqueness.
2, in filtration, ingenious combination is carried out in centrifugation and ultrafiltration according to the characteristics of product, effectively realized filtration and the degerming of product, saved traditional yellow rice wine and fried in shallow oil the wine operation, product special flavour, clear degree are greatly improved.Add special typed active carbon, the stifled film when having solved the yellow rice wine ultrafiltration and the penetrating amount of film be the technical barrier of decay fast.
3, add the materials such as red date, matrimony vine when fermentation, rather than add vat liquor in the stage of blending, be the lixiviate effect of the alcohol that forms in effect by microorganism in fermenting process and fermenting process, water-soluble and pure dissolubility nutritive ingredient in the materials such as red date is fully extracted, if and directly use vat liquor, water soluble component in the materials such as the just red date that extracts, nutritive ingredient kind and the content of extraction are had a greatly reduced quality.And, by fermenting process, nutrition and local flavor in the materials such as red date are fully merged, the softer coordination of local flavor.
4, add during the fermentation red colouring agent for food, also used as a Chinese medicine, the well-designed sequential that it adds has played the good effect of guiding and supporting to look, flavor, the nutrition of product.
5, in the complement filter of sleeping spiral shell centrifuging and ultrafiltration, the China fir gac is also innovation of the present invention, and it has played the effect of drainage, makes to filter to be able to smooth and easy carrying out, and the problem of film and the penetrating amount fast-descending of film can not occur often blocking up.
6, the present invention adopts heat sterilization, and the unconventional wine of frying in shallow oil.
7, the white wine that obtains with distilling with vinasse during product preparing is adjusted the wine degree, regulate the product pol with the concentrated clear juice of red date, do not use exogenous alcohol and sweeting agent, the desirable color and luster that has red date, red colouring agent for food, also used as a Chinese medicine etc. to bring due to product itself, do not need to add caramel colorant, product is without any additive, and guaranteeing the quality of product relies on wine degree, the Sterile Filtration of product self and pack realization.
8, the effect of the antifatigue prescription such as red date, figuration is in yellow rice wine, and by the guiding of wine, the bioavailability of functional component further improves, and functional component has been realized high efficient expression.
9, yellow rice wine and beer, significant difference vinous, just be yellow rice wine more pay attention to the health care and health, the present invention is conducive to lead the exploitation direction of yellow rice wine product in the exploitation that this side up maximizes favourable factors and minimizes unfavourable ones.
The technical process explanation
1, raw material and auxiliary material
(1) broomcorn millet: a kind of northern food crop, be commonly called as soft glutinous millet after peeling, be northern China yellow rice wine liquor-making raw material commonly used.
Broomcorn millet is removed the impurity such as soil block, sandstone through impurity elimination, then peeling, namely as the main liquor-making raw material of this law yellow rice wine.
Milled glutinous broomcorn millet is not only a kind of food crop that can be used for the yellow rice wine brew, and it also has important nutritive value and pharmaceutical use, make that yellow rice wine delicate fragrance is mellow, mouthfeel is continuous glutinous, long times of aftertaste is the splendid raw material of this law yellow rice wine.
From nutritive value, in milled glutinous broomcorn millet, protein content is quite high, generally in 13.6% left and right, reaches as high as 17.9%.Assign to analyze from protein group, milled glutinous broomcorn millet protein is mainly white protein, on average accounts for 14.73% of total protein, and milled glutinous broomcorn millet albumen is mainly water-soluble white protein, salt dissolubility sphaeroprotein and albumin, and its protein is better than wheat, rice and corn.In milled glutinous broomcorn millet, the content of needed by human 8 seed amino acids is all higher than wheat, rice and corn, especially methionine content, every 100g wheat, rice, corn are respectively 140mg, 147mg and 149mg, and broomcorn millet is 299mg, is almost the twice of wheat, rice and corn.In milled glutinous broomcorn millet, starch content is 65-73%, and the waxy kind of high-quality does not contain amylose starch, is all amylopectin.Contain multivitamin in milled glutinous broomcorn millet, wherein contain vitamin-E 3.5mg, B10.45mg, B20.18mg in every 100g, all higher than rice.Major element calcium in milled glutinous broomcorn millet, magnesium, phosphorus and trace without the content of plain sheet, zinc, copper all higher than wheat, rice and corn.In every 100g seed, the content of magnesium is 116mg, and the content of calcium is 30mg, and the content of iron is 5.7mg, and the constant of useful human body and trace quantity mineral substance element are abundant.
From the health-care function, broomcorn millet is one of traditional herbal medicine of China.Record is arranged: the broomcorn millet nature and flavor in the books such as " interior warp ", Compendium of Material Medica: sweet, put down, be slightly cold, nontoxic.Put down in writing according to " Mingyi Bielu ": millet rice " enters spleen, stomach warp ", and function " is affixed one's name to middle beneficial gas, cool blood solution ".Cure mainly that the deficiency of vital energy is weak, heatstroke, dizziness, the disease such as thirsty.Boil and grind into powder food, " entering spleen, stomach, large intestine, lung channel ".Function " invigorating the spleen and replenishing QI, invigorating the spleen benefit lung, heat extraction heal sore ".Cure mainly weakness of the spleen and the stomach, cough due to deficiency of the lung, hiccup polydipsia, have loose bowels, the disease such as stomachache, infantile thrush, scald.
(2) red date, wolfberry fruit, raisin, white fungus, dried hawthorn.These five kinds of fruits use after all making and doing.Wherein red date selects the Shanxi date; Wolfberry fruit selects Ningxia to produce wolfberry fruit; Grape dry separation Xinjiang currant.
Red date, wolfberry fruit, hawthorn are all the article that the Ministry of Health lists integration of drinking and medicinal herbs in, contain the functional ingredient such as cyclic nucleotide, jujube polysaccharide, triterpene acids in red date, its sweet warm in nature, taste warp of distinguishing the flavor of, invigorating the spleen and replenishing QI is arranged, nourishing blood to tranquillize the mind, relax the function of the property of medicine, modern pharmacological research is existing, and red date can make oxygen level enhancing in blood, nourish systemic cell; Contain the effective constituents such as lycium barbarum polysaccharide, wolfberry pigment, alkaloid in matrimony vine, its nourishing the liver; Nourshing kidney; Moistening lung, caused by liver and kidney deficiency is had a dizzy spell, visual deterioration, soreness of the waist and knees, seminal emission is quenched one's thirst, cough due to consumptive disease; Contain the nutritive ingredients such as multivitamin, Crategolic acid, Fructus Crataegi flavone in hawthorn.These three kinds of fruits have significant health protection effect.
The contained nutritive ingredient of raisin makes the nutritionist praise again and again, and of doing of U.S. nutritionist studies show that, is equivalent to the raisin of 400 card heats if ingest every day, can effectively reduce blood cholesterol, can also suppress the oxidation of bad cholesterol in blood simultaneously.In addition, raisin can improve the health of rectum, can allow movement fast by rectum, reduce the time that dirt stops in intestines.More precious is, contains a kind of composition that is called trans-resveratrol in raisin, and it can effectively prevent malignant change of cell or suppress the growth of malignant tumour, and can stop leukemia cell's division.Raisin have the strong Chilean muscles and bones of enriching blood, the stomach invigorating relieving thirst and restlessness of promoting the production of body fluid, the beneficial gas diuresis of relieving oedema or abdominal distension through diuresis or purgation, the effect of the good face of nourshing kidney benefit liver, Ginseng Extract fast simultaneously.
According to " Chinese medicine voluminous dictionary " record, white fungus has the effect of " strong smart kidney tonifying, strong lung, the cough-relieving of promoting the production of body fluid, fall fire, ease constipation benefit stomach, tonifying Qi and blood, strengthening body, benefit brain are refreshed oneself, facial beautification and skin rejuvenation function, promote longevity ".Except conventional nutrient substance, white fungus also contains tremella polysaccharide, can improve the immunizing power of human body, and senile chronic bronchitis and cor pulmonale are had significant curative effect.
Above fruit is dry fruit product processed, and after deliberation, the dry product of above fruit is stronger than its fresh fruit effect aspect Ginseng Extract, raising immunizing power.
Above dry fruit product processed are removed the cull fruits such as impurity, mould decayed fruit, wormy fruit through selection, soak after cleaning respectively.Soak water with the made pure water of reverse osmosis method (respectively go on foot later on all process waters all pure water) for this reason, material-water ratio 1:2-2.5, cold water soak 18-24 hour, or 40 ℃ left and right warm water soaking 4-6 hour.Carry out fragmentation with hammer mill afterwards, broken fruit is become fritter.
2, milled glutinous broomcorn millet soaks: the milled glutinous broomcorn millet after removing the peel, pour in the vat that soaks use, and add the hot water of 80-90 ℃, to soak rice and flour 3-5cm with hot water and be advisable, soak time was pinched rice take hand broken as degree about 12 hours.
3, boiling: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, mix with red date, matrimony vine, white fungus, hawthorn, raisin after fragmentation, the rice steamer pot of packing into, when filling with substance is in layer seen the vapour spreading with dustpan, when filling with substance will be accomplished light, thin, even, prevent from pressing vapour to cause the half-cooked phenomenon of steaming, rear large decatize 40-60 minute of charging.In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 85 ℃ of-90 ℃ of hot water, make the material gelatinization that fully absorbs water.
4, cooling and enter cylinder: as with cold slag machine on steamed material, by air-cooled, to make below product temperature drop to 40 ℃, add wheat koji by the 10%-12% of broomcorn millet water weight, mix thoroughly, enter the cylinder temperature and be controlled at material moisture and be controlled at 55%-62%.
The wheat koji specification of quality: the peculiar fragrance of normal wheat koji is arranged, and white hypha is dense evenly, and is sandwich without going rotten, the index conformance with standard such as saccharogenic power, fermenting power, protein decomposing force regulation.
5, saccharification: material carries out saccharification after entering cylinder under the effect of wheat koji, room temperature is controlled at 15 ℃-25 ℃, the variation of close observation product temperature, pol and acidity, general every day, each surveyed once above parameter sooner or later, the product temperature control is at 30 ℃-35 ℃, acidity control can not surpass 0.4%, saccharification time 48-72 hour.
6, fermentation: through the material of saccharification, be radix by the milled glutinous broomcorn millet amount, add 0.1% the special-purpose Active Dry Yeast of yellow rice wine, 2% red colouring agent for food, also used as a Chinese medicine, and add water, and pol is diluted to 18-22%, stir, pour the temperature control tank into and carry out liquid state fermentation.
The using method of the special-purpose Active Dry Yeast of yellow rice wine: the specification of quality of the special-purpose Active Dry Yeast of yellow rice wine is: tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture≤5.0%, yeast living cell rate＞92%.Active dry yeast with 2% sucrose liquid, in the ratio of 1:20, is stirred under 38 ℃ of-40 ℃ of conditions, water activation, cooling naturally, soak time 20-30 minute, add after activation and treat in fermentation materials in this process.
The using method of red colouring agent for food, also used as a Chinese medicine: (1) soaks song: take red colouring agent for food, also used as a Chinese medicine, add the water of 10 times of left and right of red colouring agent for food, also used as a Chinese medicine, require winter water temperature at 40 ℃, spring and autumn is at 30-35 ℃, under the summer room temperature, soak that Qushui River temperature is minimum is not less than 25 ℃, soak the bent time according to season difference rest in 6-24 hour.
Red colouring agent for food, also used as a Chinese medicine is the distinctive brewing fermentation agent of China, and red colouring agent for food, also used as a Chinese medicine is except having good fermentative action, and the haematochrome that red colouring agent for food, also used as a Chinese medicine produces also has good pigmentation, the more important thing is, red colouring agent for food, also used as a Chinese medicine has pharmaceutical use simultaneously, Compendium of Material Medica record, and red colouring agent for food, also used as a Chinese medicine has the effect of " invigorate blood circulation help digestion, the dry stomach of invigorating the spleen "; Japanese scholars had been found powerful cholesterol biosynthesis Inhibitors Monacolin K from red colouring agent for food, also used as a Chinese medicine in 1979, and isolated successively multiple Monacolins class material, and research finds that this class material has the blood cholesterol of reduction, hypoglycemic, hypotensive, anti-cancer effect.
Leavening temperature is controlled at 25-28 ℃, and time 7-10 days, till sinking to the grain of rice.
7, support unstrained spirits: after fermentation ends, the product temperature drop to 12-15 ℃, is continued slowly fermentation, make residual sugar be further converted to alcohol, and carry out esterification and produce perfume, and the further leaching of effective constituent in the fruit such as red date.Time 20-30 days.
8, press wine: after supporting the unstrained spirits end, enter and press the wine operation, mash is pressed wine by squeezing machine.Play at the beginning that wine liquid flows out naturally, progressively pressurize, the wine liquid in schlempe is squeezed out.
Residual alcohol in schlempe by the white wine that distillation method steams, is used for the finished wine allotment.
9, allotment: the white wine that steams with vinasse is adjusted the wine degree of wine liquid, adjusts the pol of wine liquid with the concentrated clear juice (a kind of patented product of applying unit) of red date, makes target level of product quality, and the wine degree reaches 10% ± 1%, and pol 8% ± 1% is the semi-sweet yellow rice wine.
10, ageing, clarification: through the red date yellow wine product of allotment after stdn, ageing is more than 6 months in stainless steel ageing tank, and ageing is carried out under the temperature environment of 15-25 ℃, falls per month a tank, skims the wine pin by tank switching.
11, filtration, sterile ultrafiltration: the filter type that adopts sleeping spiral shell centrifugation and ultrafiltration to coordinate obtains the yellow rice wine clear liquid.
At first by sleeping spiral shell centrifugation, the insoluble solid content in wine liquid is dropped to below 3%, sleeping spiral shell separating centrifuge rotating speed turns at 2900-3000;
In wine liquid after centrifugation, the China fir activated carbon that adds 0.02%-0.05%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.1-0.2 μ m when the dope insoluble solid reaches 17%, collects dope, carry out again centrifugation, insoluble solid is dropped to below 3%, complement filter like this, the wine liquid that obtains clarifying.
Wine liquid through ultrafiltration reaches aseptic degree, does not need heat sterilization, can directly carry out can.
12, can: can adopt aseptic, pack.
Goods wine quality
Sense organ: color and luster is pale red or purplish red, and is limpid transparent, glossy; Fragrance is soft, joyful, graceful, and Mi Xiang, fruital, aroma are coordinated; The flavour five flavor harmony, acid is refreshing agreeable to the taste, pure and mild sweet, long times of aftertaste; Has this product typicalness style.
Physics and chemistry: alcoholic strength: 9-11%(v/v), pol: 70-90g/L(is with glucose meter), acidity: 3.5-5.0g/L(is with citrometer), amino nitrogen 〉=0.6g/L.
Nutritive index: polysaccharide 〉=5%; Cyclic monophosphate 〉=15mg/L, total triterpene acid 〉=1.8mg/L, total flavones 〉=2.1g/L.
In order to show the effect of Ginseng Extract of the present invention, done the Ginseng Extract experimentation on animals, result is as follows:
1, Loaned swimming test:
Male Kunming strain mice is divided into negative control group and take group at random by body weight, 10 every group, take the group mouse by every day per kilogram of body weight to product 1ml of the present invention, the negative control treated animal gives distilled water.Every day gavage once, the gavage volume is 2% of body weight, totally 30 days.Mouse was placed on the swimming trunk went swimming in 30 minutes after the last gavage, depth of water 30cm, 0.5 ℃ of water temperature 25 scholar, the sheet lead of mouse root of the tail section load 5% body weight.Record mouse and begin to Post-dead duration from swimming, as the mouse swimming time, compare observation between two groups of mouse.Result shows: the swimming with a load attached to the body time of taking the group mouse significantly is longer than negative control group (P＜0.05), and the present invention can extend the mice burden swimming time.
2, pole-jump test:
Male Kunming strain mice is divided into negative control group and take group at random by body weight, 10 every group, take the group mouse by every day per kilogram of body weight to product 1ml of the present invention, the negative control treated animal gives distilled water.Every day gavage once, the gavage volume is 2% of body weight, totally 30 days.In mouse being placed in 30 minutes after the last gavage on the perspex bar of pole-climbing frame, make its muscle be in the static(al) Stress, record mouse due to muscle fatigue from time that perspex bar drops down, stop experiment when falling for the third time, the time that accumulative total is three times is the pole-climbing time, compares observation between two groups of mouse.Result shows: the present invention takes the pole-climbing time of group mouse and significantly is longer than negative control group (P＜0.05), and the present invention can extend the mouse pole-climbing time.
Embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect carries out according to following steps:
(1) feeding: get milled glutinous broomcorn millet, red date, wolfberry fruit, raisin, white fungus and dried hawthorn, its weight distribution ratio is: 10 parts of milled glutinous broomcorn millets, 1 part of red date, 3 parts of wolfberry fruit, 4 parts of raisin, 3 parts, white fungus, 4 parts of dried hawthorns;
(2) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak after cleaning respectively, material-water ratio 1:2.5, soaking at room temperature 24 hours, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(3) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 90 ℃, do not have 5cm with hot water, soaked 10 hours, pinch rice with hand broken, stop soaking;
(4) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 60min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 90 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(5) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by 12% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder 55%;
(6) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 20 ℃-23 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 30 ℃-33 ℃, acidity control is no more than 0.4%, and saccharification time 72 hours obtains converted mash;
(7) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.12% of milled glutinous broomcorn millet to described converted mash, 2.5% red colouring agent for food, also used as a Chinese medicine, and add water, it is 22% by weight percentage that pol is diluted to, and stirs, and pours the temperature control tank into and carries out liquid state fermentation; Leavening temperature is controlled at 27-28 ℃, and 10 days time is till sinking to the grain of rice;
Described active dry yeast tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2% in the ratio of 1:20, stirs under 40 ℃ of conditions, water activation, cooling naturally in this process, soak time 30 minutes adds after activation and treats in fermentation materials;
(8) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 14 ℃-15 ℃, continue slowly fermentation 30 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(9) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(10) allotment: adjust the wine degree of described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice of 72oBrix red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o;
(11) ageing, clarification: will allocate the wine liquid after stdn, ageing 24 months, ageing is carried out under the temperature environment of 23 ℃-25 ℃, falls per month a tank, skims the wine pin by tank switching, obtains the yellow rice wine clear liquid;
(12) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, at first by sleeping spiral shell centrifugation, insoluble solid content in described yellow rice wine clear liquid is dropped to below 3%, and sleeping spiral shell separating centrifuge rotating speed is at 3000r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.05%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.2 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
Described finished wine liquid polysaccharide 7.8%; Cyclic monophosphate 20.2mg/L, total triterpene acid 2.03mg/L, total flavones 2.5g/L.
Described red date inspissated juice is for making through following steps: a, will be through selection, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, the removal of impurities cleaning;
B, the beach jujube crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to 5 extraordinarily entry of jujube fruit weight, at 65 ℃ of lower rehydration lixiviate 60min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate beach jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 70oBx, obtain described red date inspissated juice.
Embodiment 2
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect carries out according to following steps:
(1) feeding: get milled glutinous broomcorn millet, red date, wolfberry fruit, raisin, white fungus and dried hawthorn, its weight distribution ratio is: 10 parts of milled glutinous broomcorn millets, 0.4 part of red date, 1 part of wolfberry fruit, 1 part of raisin, 1 part, white fungus, 1 part of dried hawthorn;
(2) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak after cleaning respectively, material-water ratio 1:2,45 ℃ of warm water soaking 4 hours, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(3) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 80 ℃, do not have 3cm with hot water, soaked 10 hours, pinch rice with hand broken, stop soaking;
(4) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 40min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 85 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(5) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by 10% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder 62%;
(6) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 15 ℃-17 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 33 ℃-35 ℃, acidity control is no more than 0.4%, and saccharification time 48 hours obtains converted mash;
(7) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.08% of milled glutinous broomcorn millet to described converted mash, 1.8% red colouring agent for food, also used as a Chinese medicine, and add water, it is 18% by weight percentage that pol is diluted to, and stirs, and pours the temperature control tank into and carries out liquid state fermentation; Leavening temperature is controlled at 25-26 ℃, and 7 days time is till sinking to the grain of rice;
Described active dry yeast tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2% in the ratio of 1:20, stirs under 38 ℃ of conditions, water activation, cooling naturally in this process, soak time 20 minutes adds after activation and treats in fermentation materials;
(8) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 12-13 ℃, continue slowly fermentation 20 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(9) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(10) allotment: adjust the wine degree of described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice of 72oBrix red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o;
(11) ageing, clarification: will allocate the wine liquid after stdn, ageing 6 months, ageing is carried out under the temperature environment of 15-18 ℃, falls per month a tank, skims the wine pin by tank switching, obtains the yellow rice wine clear liquid;
(12) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, at first by sleeping spiral shell centrifugation, insoluble solid content in described yellow rice wine clear liquid is dropped to below 3%, and sleeping spiral shell separating centrifuge rotating speed is at 2900r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.02%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.1 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
Described finished wine liquid polysaccharide 8.6%; Cyclic monophosphate 18.7mg/L, total triterpene acid 3.66mg/L, total flavones 3.3g/L.
Described red date inspissated juice is for making through following steps: a, will be through selection, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, the removal of impurities cleaning;
B, the beach jujube crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to 4 extraordinarily entry of jujube fruit weight, at 60 ℃ of lower rehydration lixiviate 40min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate beach jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 65oBx, obtain described red date inspissated juice.
Embodiment 3
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect carries out according to following steps:
(1) feeding: get milled glutinous broomcorn millet, red date, wolfberry fruit, raisin, white fungus and dried hawthorn, its weight distribution ratio is: 10 parts of milled glutinous broomcorn millets, 0.6 part of red date, 2 parts of wolfberry fruit, 2 parts of raisin, 2 parts, white fungus, 2 parts of dried hawthorns;
(2) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak after cleaning respectively, material-water ratio 1:2.3, soaking at room temperature 20 hours, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(3) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 85 ℃, do not have 4cm with hot water, soaked 13 hours, pinch rice with hand broken, stop soaking;
(4) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 50min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 88 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(5) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by 11% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder 58%;
(6) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 19 ℃-21 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 32 ℃-34 ℃, acidity control is no more than 0.4%, and saccharification time 60 hours obtains converted mash;
(7) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.1% of milled glutinous broomcorn millet to described converted mash, 2% red colouring agent for food, also used as a Chinese medicine, and add water, it is 20% by weight percentage that pol is diluted to, and stirs, and pours the temperature control tank into and carries out liquid state fermentation; Leavening temperature is controlled at 26-27 ℃, and 8 days time is till sinking to the grain of rice;
Described active dry yeast tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2% in the ratio of 1:20, stirs under 39 ℃ of conditions, water activation, cooling naturally in this process, soak time 25 minutes adds after activation and treats in fermentation materials;
(8) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 13-14 ℃, continue slowly fermentation 25 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(9) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(10) allotment: adjust the wine degree of described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice 72oBrix of red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o;
(11) ageing, clarification: will allocate the wine liquid after stdn, ageing 18 months, ageing is carried out under the temperature environment of 18-21 ℃, falls per month a tank, skims the wine pin by tank switching, obtains the yellow rice wine clear liquid;
(12) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, at first by sleeping spiral shell centrifugation, insoluble solid content in described yellow rice wine clear liquid is dropped to below 3%, and sleeping spiral shell separating centrifuge rotating speed is at 3000r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.03%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.15 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
Described finished wine liquid polysaccharide 7.9%; Cyclic monophosphate 26.8mg/L, total triterpene acid 3.56mg/L, total flavones 3.73g/L.
Described red date inspissated juice is for making through following steps: a, will be through selection, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, the removal of impurities cleaning;
B, the beach jujube crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to 4 extraordinarily entry of jujube fruit weight, at 62 ℃ of lower rehydration lixiviate 50min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate beach jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 67oBx, obtain described red date inspissated juice.
Embodiment 4
A kind of preparation method with red date health yellow rice wine of Ginseng Extract effect carries out according to following steps:
(1) feeding: get milled glutinous broomcorn millet, red date, wolfberry fruit, raisin, white fungus and dried hawthorn, its weight distribution ratio is: 10 parts of milled glutinous broomcorn millets, 0.8 part of red date, 1.5 parts of wolfberry fruit, 3 parts of raisin, 2.5 parts, white fungus, 3 parts of dried hawthorns;
(2) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak after cleaning respectively, material-water ratio 1:2.1,35 ℃ of warm water soaking 4 hours, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(3) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 90 ℃, do not have 4cm with hot water, soaked 13 hours, pinch rice with hand broken, stop soaking;
(4) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 55min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 88 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(5) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by 11% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder 60%;
(6) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 18 ℃-20 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 30 ℃-32 ℃, acidity control is no more than 0.4%, and saccharification time 55 hours obtains converted mash;
(7) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.11% of milled glutinous broomcorn millet to described converted mash, 2.2% red colouring agent for food, also used as a Chinese medicine, and add water, it is 21% by weight percentage that pol is diluted to, and stirs, and pours the temperature control tank into and carries out liquid state fermentation; Leavening temperature is controlled at 25-27 ℃, and 8 days time is till sinking to the grain of rice;
Described active dry yeast tint lemon yellow, particulate state has the peculiar fragrance of yellow wine yeast, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2% in the ratio of 1:20, stirs under 40 ℃ of conditions, water activation, cooling naturally in this process, soak time 20 minutes adds after activation and treats in fermentation materials;
(8) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 13-15 ℃, continue slowly fermentation 22 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(9) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(10) allotment: adjust the wine degree of described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice 72oBrix of red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o;
(11) ageing, clarification: will allocate the wine liquid after stdn, ageing 15 months, ageing is carried out under the temperature environment of 21-23 ℃, falls per month a tank, skims the wine pin by tank switching, obtains the yellow rice wine clear liquid;
(12) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, at first by sleeping spiral shell centrifugation, insoluble solid content in described yellow rice wine clear liquid is dropped to below 3%, and sleeping spiral shell separating centrifuge rotating speed is at 2900r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.04%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.18 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
Described finished wine liquid polysaccharide 7.98%; Cyclic monophosphate 25.7mg/L, total triterpene acid 4.68mg/L, total flavones 5.36g/L.
Described red date inspissated juice is for making through following steps: a, will be through selection, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, the removal of impurities cleaning;
B, the beach jujube crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to 4.5 extraordinarily entry of jujube fruit weight, at 61 ℃ of lower rehydration lixiviate 45min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate beach jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 69oBx, obtain described red date inspissated juice.
Described yellow rice wine uses active dry yeast available from Angel Yeast Co.,Ltd; Red colouring agent for food, also used as a Chinese medicine is available from Zhejiang Sanhe Bioengineering Co., Ltd..
The present invention can summarize with other the specific form without prejudice to spirit of the present invention or principal character.Therefore, no matter from that, above-mentioned embodiment of the present invention all can only be thought can not limit invention to explanation of the present invention, claims have been pointed out scope of the present invention, and scope of the present invention is not pointed out in above-mentioned explanation, therefore, in the implication suitable with claims of the present invention and any variation in scope, all should think to be included in the scope of claims.
Claims (7)
1. red date health yellow rice wine with Ginseng Extract effect is characterized in that raw materials used according to following weight part proportioning:
10 parts of milled glutinous broomcorn millets, red date 0.4-1 part, wolfberry fruit 1-3 part, raisin 1-4 part, white fungus 1-3 part, dried hawthorn 1-4 part.
2. preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 1 is characterized in that carrying out according to following steps:
(1) immersion of auxiliary material and fragmentation: with described red date, wolfberry fruit, raisin, white fungus and dried hawthorn through the selection, remove impurity, cull fruit mildew and rot, that damage by worms is arranged, soak respectively material-water ratio 1:2-2.5 after cleaning, carry out fragmentation with hammer mill afterwards, broken fruit is become fritter;
(2) immersion of milled glutinous broomcorn millet: the milled glutinous broomcorn millet after removing the peel, add the hot water of 80-90 ℃, do not have 3-5cm with hot water, soaked 10-15 hour, pinch rice with hand broken, stop soaking;
(3) steaming: will drain Yu Shui through the milled glutinous broomcorn millet that soaks, and mix the rice steamer pot of packing into, large decatize 40-60min after charging with red date, matrimony vine, white fungus, dried hawthorn, raisin after fragmentation; In the steaming process and steaming respectively spill slurry once when finishing, spill slurry with 85 ℃ of-90 ℃ of hot water, make the mixture gelatinization that fully absorbs water;
(4) coolingly enter cylinder: with steamed mixture, by air-cooled, make below product temperature drop to 40 ℃, add wheat koji by the 10%-12% of milled glutinous broomcorn millet weight, mix thoroughly and control moisture content and enter cylinder at 55%-62%;
(5) saccharification: the mixture that will mix wheat koji thoroughly carries out saccharification, and room temperature is controlled at 15 ℃-25 ℃, respectively surveys a substandard products temperature, pol and acidity every day sooner or later, the product temperature control is at 30 ℃-35 ℃, acidity control is no more than 0.4%, saccharification time 48-72 hour, obtains converted mash;
(6) fermentation: add yellow rice wine active dry yeast by the weight percentage 0.08%-0.12% of milled glutinous broomcorn millet to described converted mash, the red colouring agent for food, also used as a Chinese medicine of 1.8%-2.5%, and add water, pol is diluted to weight percent meter 18-22%, stir, pour the temperature control tank into and carry out liquid state fermentation; Leavening temperature is controlled at 25-28 ℃, and time 7-10 days, till sinking to the grain of rice;
(7) support unstrained spirits: after fermentation ends, the slurries that will ferment drop to 12-15 ℃, continue slowly fermentation 20-30 days, make residual sugar be further converted to alcohol, and carry out esterification and produce fragrant;
(8) press wine: support after unstrained spirits finishes, press wine, wine liquid is separated with schlempe, residual alcohol in schlempe steams by distillation method, is used for finished wine and allocates;
(9) allotment: the wine degree of adjusting described wine liquid with the alcohol that steams, adjust the pol of described wine liquid with the concentrated clear juice of 65oBrix-72oBrix red date, make target level of product quality, the wine degree counts 10% ± 1% with volume percent, and pol is 8o ± 1o by weight percentage;
(10) ageing, clarification: will allocate the wine liquid after stdn, ageing 6-24 month, ageing was carried out under the temperature environment of 15-25 ℃, fell per month a tank, skimmed the wine pin by tank switching, obtained the yellow rice wine clear liquid;
(11) filtration, sterile ultrafiltration: the combination that described yellow rice wine clear liquid adopts centrifugation and ultrafiltration to coordinate is filtered, obtain the finished product yellow rice wine.
3. a kind of preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 2, it is characterized in that described red date inspissated juice is for making through following steps: a, will be through choosing, color and luster is scarlet, complete, without rot, without disease and pest, without broken skin red date in spite of wound, removal of impurities is cleaned;
B, the red date crusher in crushing after cleaning break the 2-10 piece with red date, and jujube core is broken;
C, with the red date after fragmentation, according to the extraordinarily entry of 4-5 of jujube fruit weight, at 60 ℃ of-65 ℃ of lower rehydration lixiviate 40-60min;
D, with the jujube water mixture after lixiviate by hollander, jujube core, fructus corni are separated, make the red date slurry;
E, with described red date slurry by centrifugation, isolate jujube juice and red date slag, then carry out ultrafiltration and obtain clarifying jujube juice;
F, described clarifying jujube juice is concentrated by vacuum falling film, described clarifying jujube juice is concentrated into 65oBx～70oBx, obtain described red date inspissated juice.
4. a kind of preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 2, it is characterized in that at first the technique of described combination filtration for passing through sleeping spiral shell centrifugation, insoluble solid content in described yellow rice wine clear liquid is dropped to below 3%, and sleeping spiral shell separating centrifuge rotating speed is at 2900-3000r/min;
In yellow rice wine clear liquid after centrifugation, the China fir activated carbon that adds weight percent 0.02%-0.05%, cross ultrafiltration after stirring, ultra-filtration membrane aperture 0.1-0.2 μ m, when the dope insoluble solid reaches 17%, collect dope, recentrifuge separates, insoluble solid is dropped to below 3%, the finished wine liquid that obtains clarifying.
5. a kind of preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 2, is characterized in that described second step soaking technology is soaking at room temperature 18-24 hour, or 35-45 ℃ warm water soaking 4-6 hour.
6. a kind of preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 2, is characterized in that described active dry yeast tint lemon yellow, particulate state, the peculiar fragrance of yellow wine yeast is arranged, moisture content≤5.0%, yeast living cell rate＞92%, its activation step is: the sucrose liquid with 2%, ratio in 1:20, stir under 38 ℃ of-40 ℃ of conditions, water activation, cooling naturally in this process, soak time 20-30 minute, add after activation and treat in fermentation materials.
7. a kind of preparation method with red date health yellow rice wine of Ginseng Extract effect according to claim 2, is characterized in that described finished wine liquid polysaccharide by weight percentage 〉=5%; Cyclic monophosphate 〉=15mg/L, total triterpene acid 〉=1.8mg/L, total flavones 〉=2.1g/L.
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| CN110093230A (en) * | 2019-05-31 | 2019-08-06 | 黎明华 | Bubble yellow wine production technology and formula |
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| CN105002051A (en) * | 2015-07-27 | 2015-10-28 | 合肥众月健康科技有限公司 | Eucommia ulmoides low-sugar healthcare rice wine beneficial to controlling three highs and preparing method |
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| CN106434121A (en) * | 2016-10-13 | 2017-02-22 | 聊城大学 | Fermentation technology of fruit taste broomcorn millet health care wine |
| CN110029031A (en) * | 2018-01-11 | 2019-07-19 | 吴小娜 | A kind of yellow rice wine and preparation method of five cereals and dry fruit brewing |
| CN108070496A (en) * | 2018-02-27 | 2018-05-25 | 山东兰陵美酒股份有限公司 | A kind of preparation method of the low health red yeast rice and millet yellow rice wine containing fusel oil |
| CN111088135A (en) * | 2018-10-24 | 2020-05-01 | 江公酒业(大连)有限公司 | Health yellow wine and preparation method thereof |
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Effective date of registration: 20200512 Address after: Hongxiang Xiang Cheng Cun, Jiaocheng County, Luliang City, Shanxi Province Patentee after: Jiaocheng tianjiaohong Agricultural Technology Co., Ltd Address before: 030500 Shanxi city in Lvliang Province, Jiaocheng County Village Industrial Park Patentee before: SHANXI TIANJIAO FOOD Co.,Ltd. |