CN103215164B - Cherry desmodium triquetrum rice wine and preparation method thereof - Google Patents

Abstract

The invention discloses a cherry desmodium triquetrum rice wine and a preparation method thereof. The cherry desmodium triquetrum rice wine is prepared from the following raw materials by weight part: 60-80 of glutinous rice, 5-10 of cherries, 10-15 of desmodium triquetrum, 1-2 of sunflower discs, 2-3 of Fructus aurantii immaturus, 2-3 of Fritillaria cirrhosa, 1-2 of uncaria rhynchophylla, 1-2 of dry banana peels, 1-3 of polygonatum odoratum, 3-4 of crystal sugar, 10-15 of a distiller's yeast, and 20-30 of white spirits. In the invention, the extracted fluid of uncaria rhynchophylla, dry banana peels, Fritillaria cirrhosa and other Chinese herbal medicines is utilized to soak cherries, so that the trophism of cherries can be brought into play, and the functions of the Chinese herbal medicines can also be exerted, and the two roles are complementary, thus improving the nutritional benefits of the rice wine. The rice wine prepared by the invention has good mouthfeel, strong fragrance, luscious and delicious taste, acid and sweet flavor, and has the efficacy of clearing away heat and toxic materials, nourishing yin and moisturizing lung, benefiting spleen and nourishing stomach, inducing resuscitation and promoting intelligence, resolving phlegm and stopping coughing, etc. Without any toxic or side effect, the cherry desmodium triquetrum rice wine is suitable for people of all groups to drink, and is a brand new nutritional health care wine.

Description

A kind of cherry Triquetrous Tadehagi Herb rice wine and preparation method thereof

Technical field

The present invention relates to a kind of cherry Triquetrous Tadehagi Herb rice wine, belong to food processing technology field.

Background technology

Cherry, has another name called wedge Jing Tao, car li son, cherry pearl etc., its lovely luster, sparkling and crystal-clear beauty, red in agate, and it is yellow that as congealed fat, nutrition is abundant especially, and fruit is rich in the multiple elements such as sugar, protein, VITAMIN and calcium, iron, phosphorus, potassium.In every 100g cherry, contain protein 1.1g, fatty 0.2g, food fibre 0.3g, carbohydrate 9.9g, carotene 210 μ g, retinol equivalent 35 μ g, VitB1 0.02mg, riboflavin 0.02mg, nicotinic acid 0.6mg, vitamins C 10mg, vitamin-E 2.22mg, potassium 232mg, sodium 8mg, calcium 11mg, magnesium 12mg, iron 0.4mg, manganese 0.07mg, zinc 0.23mg, copper 0.10mg, phosphorus 27mg, selenium 0 .21 μ g.

At present, people have known that Triquetrous Tadehagi Herb has clearing heat and detoxicating, the effects such as long-pending dampness removing that disappear, and using Triquetrous Tadehagi Herb as daily beverage raw material, use, but seldom see, Triquetrous Tadehagi Herb and cherry are cooperated to the report of preparing cherry Triquetrous Tadehagi Herb rice wine.

Summary of the invention

The object of the invention is to, in order to enrich kind and the taste of rice wine, provide a kind of cherry Triquetrous Tadehagi Herb rice wine and preparation method thereof.

For reaching above object, technical scheme of the present invention is as follows:

A cherry Triquetrous Tadehagi Herb rice wine, is made by the raw material of following weight part: glutinous rice 60-80, cherry 5-10, Triquetrous Tadehagi Herb 10-15, floral disc of sunflower into 1-2, dried immature fruit of citron orange 2-3, Unibract Fritillary Bulb 2-3, yncaria stem with hooks 1-2, dry Pericarpium Musae 1-2, radix polygonati officinalis 1-3, rock sugar 3-4, distiller's yeast 10-15, white wine 20-30.

A preparation method for cherry Triquetrous Tadehagi Herb rice wine, comprises the following steps:

(1) lixiviate

By herbal raw material floral disc of sunflower into, the dried immature fruit of citron orange, Unibract Fritillary Bulb, yncaria stem with hooks, dry Pericarpium Musae, radix polygonati officinalis in formula through picking removal of impurities, after cleaning, sending into pulverizer pulverizes, after pulverizing, cross 40-60 mesh sieve, herbal medicine uniform particles after sieving is dropped in pot for solvent extraction, then add white wine, 3-5 days is soaked in sealing, filter and remove residue, obtains Chinese herbal medicine leaching liquor; After fresh cherry being cleaned, put into Chinese herbal medicine leaching liquor again and boil 1-2 hour, filter and remove residue, obtains cherry vat liquor;

(2) puffed wheat

With mountain spring water, eluriate glutinous rice 3-4 time, then put into basin, add and do not have rice and flour 3-4 centimetre of high Liangshan Mountain spring, build lid and place 8-12 hour, make grain of rice full of water, after soaking, pull out and drain away the water;

(3) steam rice

The even loosely of the above-mentioned glutinous rice soaking is laid on steaming-pot food steamer, covers very hot oven boiling 15-20 minute for pot cover, cook thoroughly to glutinous rice;

(4) drench meal

After glutinous rice cooks, glutinous rice is poured in the container of draining, then divides out, with Liangshan Mountain spring, from glutinous rice, drench lower filtration, make glutinous rice drench loose, drop is cold; After rice is cooled to below 40 ℃, glutinous rice is scooped into clean without oil stain Glass Containers in, add Triquetrous Tadehagi Herb, kneading glutinous rice, mixes glutinous rice and Triquetrous Tadehagi Herb equably;

(5) mix distiller's yeast

Step (1) is made to cherry vat liquor and be heated to 30-35 ℃, add distiller's yeast and rock sugar, stir, then be evenly sprinkled in glutinous rice, Bian Sabian grabs and mixes evenly with hand, after mixing, with palm by rice gently compacting smooth, middle with finger, dig again the dark nest of individual diameter 4-5 centimetre;

(6) fermentation

Container is covered tightly, be placed on 26-32 ℃ of temperature bottom fermentation 36-48 hour, to fragrant odour, juice has a sweet taste, and vinosity is not rushed nose;

(7) filling, sterilization

Filling by carrying out after above-mentioned filtering fermentation liquor, filling rear product is water dip sterilization 10-15 minute at 85-95 ℃ in temperature, is cooled to normal temperature and gets product.

Beneficial effect of the present invention:

The present invention utilizes the vat liquor of the herbal medicine such as yncaria stem with hooks, dry Pericarpium Musae, Unibract Fritillary Bulb to soak cherry, can bring into play the trophicity of cherry, can bring into play again the functional of herbal medicine, and both complement each other, thereby improves the nutritive effect of rice wine.The rice wine mouthfeel that the present invention prepares is good, gives off a strong fragrance, fragrant and sweet good to eat, in acid, be with sweetly, there is the effects such as clearing heat and detoxicating, nourishing Yin and moistening lung, beneficial spleen nourishing the stomach, inducing resuscitation intelligence development, preventing phlegm from forming and stopping coughing, and without any side effects, applicable all kinds of drunk by people, be a kind of brand-new nutrient health care wine.

embodiment

A cherry Triquetrous Tadehagi Herb rice wine, is made by the raw material of following weight part: 75 parts, glutinous rice, 8 parts, cherry, 12 parts of Triquetrous Tadehagi Herbs, 1.5 parts of floral disc of sunflower into, 2 parts of the dried immature fruit of citron oranges, 2 parts of Unibract Fritillary Bulbs, 1.5 parts of yncaria stems with hooks, 2 parts of dry Pericarpium Musaes, 1 part of radix polygonati officinalis, 3 parts, rock sugar, 12 parts, distiller's yeast, 24 parts of white wine.

A preparation method for cherry Triquetrous Tadehagi Herb rice wine, comprises the following steps:

(1) lixiviate

By herbal raw material floral disc of sunflower into, the dried immature fruit of citron orange, Unibract Fritillary Bulb, yncaria stem with hooks, dry Pericarpium Musae, radix polygonati officinalis in formula through picking removal of impurities, after cleaning, sending into pulverizer pulverizes, after pulverizing, cross 60 mesh sieves, herbal medicine uniform particles after sieving is dropped in pot for solvent extraction, then add white wine, sealing is soaked 4 days, filter and remove residue, obtains Chinese herbal medicine leaching liquor; After fresh cherry being cleaned, put into Chinese herbal medicine leaching liquor again and boil 1-2 hour, filter and remove residue, obtains cherry vat liquor;

(2) puffed wheat

With mountain spring water, eluriate glutinous rice 4 times, then put into basin, add the Liangshan Mountain spring that did not have 3 centimetres high of rice and flour, build lid and place 12 hours, make grain of rice full of water, after soaking, pull out and drain away the water;

(3) steam rice

The even loosely of the above-mentioned glutinous rice soaking is laid on steaming-pot food steamer, covers very hot oven boiling 18 minutes for pot cover, cook thoroughly to glutinous rice;

(4) drench meal

After glutinous rice cooks, glutinous rice is poured in the container of draining, then divides out, with Liangshan Mountain spring, from glutinous rice, drench lower filtration, make glutinous rice drench loose, drop is cold; After rice is cooled to below 40 ℃, glutinous rice is scooped into clean without oil stain Glass Containers in, add Triquetrous Tadehagi Herb, kneading glutinous rice, mixes glutinous rice and Triquetrous Tadehagi Herb equably;

(5) mix distiller's yeast

Step (1) is made to cherry vat liquor and be heated to 35 ℃, add distiller's yeast and rock sugar, stir, then be evenly sprinkled in glutinous rice, Bian Sabian grabs and mixes evenly with hand, after mixing, with palm by rice gently compacting smooth, the middle dark nest that digs again 4 centimetres of individual diameters with finger;

(6) fermentation

Container is covered tightly, be placed on 28 ℃ of temperature bottom fermentations 45 hours, to fragrant odour, juice has a sweet taste, and vinosity is not rushed nose;

(7) filling, sterilization

Filling by carrying out after above-mentioned filtering fermentation liquor, filling rear product is water dip sterilization 10 minutes at 95 ℃ in temperature, is cooled to normal temperature and gets product.

The rice wine that the present invention produces is limpid transparent, without macroscopic foreign matter, has unique strong cherry fragrance, free from extraneous odour, and sense of taste is soft, fragrant and sweet good to eat, is with sweetly in acid, and its physics and chemistry and sanitary inspection report are respectively in Table 1 and table 2.

Table 1

Project	Index	Detected result
			Alcoholic strength/(20 ℃ of % vol) °	≥10	13.2
Total acid (in lactic acid)/(g/L)	≥3.0	6.6
			Total reducing sugar (with glucose meter)/(g/L)	≥80	91
Amino-acid nitrogen/(g/L)	≥0.20	0.45

Table 2

Project	Index	Detected result
			Plumbous (mg/L)	≤0.5	0.035
Arsenic (mg/L)	≤0.05	0.02
			Total plate count (cfu/ml)	≤50	23
Coliform (MPN)	≤3	2
			Pathogenic bacterium	Must not detect	Do not detect

Claims (1)

1. a cherry Triquetrous Tadehagi Herb rice wine, it is characterized in that, by the raw material of following weight part, made: glutinous rice 60-80, cherry 5-10, Triquetrous Tadehagi Herb 10-15, floral disc of sunflower into 1-2, dried immature fruit of citron orange 2-3, Unibract Fritillary Bulb 2-3, yncaria stem with hooks 1-2, dry Pericarpium Musae 1-2, radix polygonati officinalis 1-3, rock sugar 3-4, distiller's yeast 10-15, white wine 20-30;

The preparation method of described cherry Triquetrous Tadehagi Herb rice wine, comprises the following steps:

(1) lixiviate

By herbal raw material floral disc of sunflower into, the dried immature fruit of citron orange, Unibract Fritillary Bulb, yncaria stem with hooks, dry Pericarpium Musae, radix polygonati officinalis in formula through picking removal of impurities, after cleaning, sending into pulverizer pulverizes, after pulverizing, cross 40-60 mesh sieve, herbal medicine uniform particles after sieving is dropped in pot for solvent extraction, then add white wine, 3-5 days is soaked in sealing, filter and remove residue, obtains Chinese herbal medicine leaching liquor; After fresh cherry being cleaned, put into Chinese herbal medicine leaching liquor again and boil 1-2 hour, filter and remove residue, obtains cherry vat liquor;

(2) puffed wheat

With mountain spring water, eluriate glutinous rice 3-4 time, then put into basin, add and do not have rice and flour 3-4 centimetre of high Liangshan Mountain spring, build lid and place 8-12 hour, make grain of rice full of water, after soaking, pull out and drain away the water;

(3) steam rice

The even loosely of the above-mentioned glutinous rice soaking is laid on steaming-pot food steamer, covers very hot oven boiling 15-20 minute for pot cover, cook thoroughly to glutinous rice;

(4) drench meal

After glutinous rice cooks, glutinous rice is poured in the container of draining, then divides out, with Liangshan Mountain spring, from glutinous rice, drench lower filtration, make glutinous rice drench loose, drop is cold; After rice is cooled to below 40 ℃, glutinous rice is scooped into clean without oil stain Glass Containers in, add Triquetrous Tadehagi Herb, kneading glutinous rice, mixes glutinous rice and Triquetrous Tadehagi Herb equably;

(5) mix distiller's yeast

Step (1) is made to cherry vat liquor and be heated to 30-35 ℃, add distiller's yeast and rock sugar, stir, then be evenly sprinkled in glutinous rice, Bian Sabian grabs and mixes evenly with hand, after mixing, with palm by rice gently compacting smooth, middle with finger, dig again the dark nest of individual diameter 4-5 centimetre;

(6) fermentation

Container is covered tightly, be placed on 26-32 ℃ of temperature bottom fermentation 36-48 hour, to fragrant odour, juice has a sweet taste, and vinosity is not rushed nose;

(7) filling, sterilization

Filling by carrying out after above-mentioned filtering fermentation liquor, filling rear product is water dip sterilization 10-15 minute at 85-95 ℃ in temperature, is cooled to normal temperature and gets product.