CN103232915A - Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof - Google Patents
Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof Download PDFInfo
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 26
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 241000756943 Codonopsis Species 0.000 title abstract 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 43
- 235000009566 rice Nutrition 0.000 claims abstract description 43
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 244000119298 Emblica officinalis Species 0.000 claims abstract description 9
- 235000015489 Emblica officinalis Nutrition 0.000 claims abstract description 9
- 241000208688 Eucommia Species 0.000 claims abstract description 9
- 241000196123 Matteuccia Species 0.000 claims abstract description 9
- 235000007899 Matteuccia struthiopteris Nutrition 0.000 claims abstract description 9
- 235000017524 noni Nutrition 0.000 claims abstract description 9
- 235000014443 Pyrus communis Nutrition 0.000 claims abstract description 8
- 235000002710 Ilex cornuta Nutrition 0.000 claims abstract description 7
- 241001310146 Ilex cornuta Species 0.000 claims abstract description 7
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- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000131316 Panax pseudoginseng Species 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 16
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 16
- 235000008434 ginseng Nutrition 0.000 claims description 16
- 241000220324 Pyrus Species 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 244000131360 Morinda citrifolia Species 0.000 claims description 7
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- 235000008248 Morinda citrifolia var citrifolia Nutrition 0.000 claims description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 230000004913 activation Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 235000015206 pear juice Nutrition 0.000 claims description 6
- 235000021017 pears Nutrition 0.000 claims description 6
- 235000015099 wheat brans Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
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- 238000010438 heat treatment Methods 0.000 claims description 3
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- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 13
- 240000007594 Oryza sativa Species 0.000 abstract description 30
- 239000008280 blood Substances 0.000 abstract description 6
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 235000019990 fruit wine Nutrition 0.000 description 3
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Abstract
The present invention discloses a radix codonopsis lanceolatae-containing tea rice wine, which is prepared from the following raw materials, by weight: 180-200 parts of glutinous rice, 20-30 parts of rice, 5-6 parts of immature chinese holly leaf, 3-4 parts of radix codonopsis lanceolatae, 2-3 parts of sanchi, 2-3 parts of eucommia bark, 1-2 parts of emblic leafflower fruit, 2-3 parts of grape leaf, 1-2 parts of medicinal morinda root, 2-3 parts of matteuccia struthiopteris, 5-6 parts of pear, 1-2 parts of pear flower, 1-2 parts of sweet distiller's yeast, 2-3 parts of bran koji, and 20-30 parts of distillate spirit. According to the present invention, the radix codonopsis lanceolatae is added to the produced rice wine so as to provide effects of blood enriching, lactation promoting, heat clearing, detoxication, swelling subsiding and pus discharging; the matteuccia struthiopteris can provide effects of heat clearing, detoxication, blood cooling and bleeding stopping; the medicinal morinda root can provide effects of kidney invigorating, yang benefitting, wind-evil dispelling, dampness eliminating, bone strengthening and muscle strengthening; the eucommia bark can provide effects of blood pressure lowering, liver and kidney invigorating, bone and muscle strengthening and fetus soothing; the emblic leafflower fruit can provide effects of heat clearing, blood cooling, digestion promoting, stomach invigorating, body fluid regeneration and thirst quenching; and the rice wine has characteristics of low alcoholicity, mellow taste, rich fragrance, and good nutrition value.
Description
Technical field
The present invention relates to a kind of rice wine, relate in particular to a kind of tea rice wine that contains tetraphyllous ginseng and preparation method thereof.
Background technology
As everyone knows, sticky rice wine is made by glutinous rice saccharification secondary fermentation, ethanol content is lower, contain nutritive substances such as rich saccharide, VITAMIN, good nourishing effects is arranged, be called glutinous rice wine, sweet wine, fermented glutinous rice again, brewing process is simple, taste is fragrant and sweet pure and sweet, and ethanol content is lower, and tangible fermented wine fragrance is arranged.Fruit wine has tangible fruit aroma, and the fruit wine fruital flavor that initial fermentation finishes is strong, but lacks the alcohol flavor of wine, and the kind of horn of plenty rice wine of the present invention and taste and developed and both have fruit wine fragrance have the rice wine of healthy nutritive value again.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of tea rice wine that contains tetraphyllous ginseng and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of tea rice wine that contains tetraphyllous ginseng is to be made by the raw material of following weight parts:
Glutinous rice 180-200, rice 20-30, Leaf of Chinese Holly 5-6, tetraphyllous ginseng 3-4, pseudo-ginseng 2-3, bark of eucommia 2-3, phyllanthus emblica 1-2, grape leaf 2-3, Root of Medicinal Indian mulberry 1-2, Matteuccia struthiopteri 2-3, pears 5-6, pear flower 1-2, koji 1-2, wheat bran 2-3, liquor 20-30.
A kind of preparation method who contains the tea rice wine of tetraphyllous ginseng may further comprise the steps:
(1) rice, Leaf of Chinese Holly clean back mixing are pulverized, add a small amount of clear water immersion and boil after 3-4 hour, add amylase after the cooling again, liquefaction is 10-15 minute under 80-90 ℃, and filtration obtains rice liquefaction and expects;
(2) glutinous rice is cleaned, soaked 5-6 hour with 25-30 ℃ clear water, make grain of rice full of water, pull again that glutinous rice drains away the water out and rice liquefaction material is packed in the sealing bucket together, well-done to glutinous rice with heating in water bath 50-60 minute down at 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: steamed sticky rice is put into brewing barrel, and compacting smooths gently, and place in the middle of the Herba Gonostegiae Hirtae is hollowed out, koji is sent into glutinous rice hollow out the place, koji is before use with 30-35 ℃ warm water activation 25-30 minute, sealing brewing barrel, under 25-35 ℃ temperature saccharification 35-40 hour;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, mix and pulverize, send in the lixiviate jar, add liquor again, sealing was soaked 4-6 days, with 80-100 order filter cloth filter and remove residue, got the Chinese medicine vat liquor;
(5) pears removed the peel squeezed the juice after stoning is cleaned, filter fruit juice, pear flower is cleaned, at 95-100 ℃ of following steam blanching 3-4 minute, pulverized the cooling back rapidly, mixes with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharification liquid, after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the good wheat bran of activation, stirred the back at 25-30 ℃ of bottom fermentation 3-5 days, do not get final product towards nose to fragrant odour, wine liquid sweetness, vinosity;
(7) decoct: above-mentioned fermented liquid is filtered with 50-60 order filter cloth, and filtrate is sent in the clean container, is heated to boiling, uses slow fire boiling 15-20 hour again;
(8) can: quantitative filling after being cooled to 10-15 ℃.
Compared with prior art, advantage of the present invention is:
The tetraphyllous ginseng that adds in the rice wine that the present invention produces can be enriched blood and be led to newborn, clearing heat and detoxicating, detumescence and apocenosis, Matteuccia struthiopteri can clearing heat and detoxicating, cooling blood for hemostasis, Root of Medicinal Indian mulberry can be tonified the kidney and support yang, dispels rheumatism, be strengthened muscles and bones, the bark of eucommia can be hypotensive, invigorating the liver and kidney, strengthening the bones and muscles, antiabortive gas, and phyllanthus emblica can clearing heat and cooling blood, food digesting stomach fortifying, the cough-relieving of promoting the production of body fluid; The alcoholic strength of rice wine is low, and mouthfeel is mellow, and delicate fragrance is strong, has more good healthy nutritive value.
Embodiment
Describe in further detail below in conjunction with the present invention of embodiment:
Embodiment 1:
A kind of tea rice wine that contains tetraphyllous ginseng is to be made by the raw material of following weight parts:
Glutinous rice 180g, rice 30g, Leaf of Chinese Holly 6g, tetraphyllous ginseng 3g, pseudo-ginseng 2g, bark of eucommia 2g, phyllanthus emblica 1g, grape leaf 2g, Root of Medicinal Indian mulberry 1g, Matteuccia struthiopteri 2g, pears 5g, pear flower 1g, koji 1g, wheat bran 2g, liquor 20g.
A kind of preparation method who contains the tea rice wine of tetraphyllous ginseng may further comprise the steps:
(1) rice, Leaf of Chinese Holly clean back mixing are pulverized, add a small amount of clear water immersion and boil after 3 hours, add amylase after the cooling again, liquefaction is 10 minutes under 90 ℃, and filtration obtains rice liquefaction and expects;
(2) glutinous rice is cleaned, soaked 6 hours with 25 ℃ clear water, make grain of rice full of water, pull again that glutinous rice drains away the water out and rice liquefaction material is packed in the sealing bucket together, well-done to glutinous rice with heating in water bath 57 minutes down at 90 ℃, again glutinous rice is spread out, naturally cooled to 30 ℃;
(3) saccharification: steamed sticky rice is put into brewing barrel, and compacting smooths gently, and place in the middle of the Herba Gonostegiae Hirtae is hollowed out, koji is sent into glutinous rice hollow out the place, koji is before use with 35 ℃ warm water activation 25 minutes, the sealing brewing barrel, and saccharification is 38 hours under 25 ℃ temperature;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, mix and pulverize, send in the lixiviate jar, add liquor again, sealing was soaked 5 days, with 80 order filter cloth filter and remove residues, got the Chinese medicine vat liquor;
(5) pears removed the peel squeezed the juice after stoning is cleaned, filter fruit juice, pear flower is cleaned, 95 ℃ of following steam blanchings 4 minutes, pulverized the cooling back rapidly, mixes with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharification liquid, after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the good wheat bran of activation, stirred the back 25 ℃ of bottom fermentations 5 days, do not get final product towards nose to fragrant odour, wine liquid sweetness, vinosity;
(7) decoct: above-mentioned fermented liquid is filtered with 60 order filter clothes, and filtrate is sent in the clean container, is heated to boiling, uses slow fire boiling again 15 hours;
(8) can: quantitative filling after being cooled to 10 ℃.
Claims (2)
1. tea rice wine that contains tetraphyllous ginseng is characterized in that it being that raw material by following weight parts is made:
Glutinous rice 180-200, rice 20-30, Leaf of Chinese Holly 5-6, tetraphyllous ginseng 3-4, pseudo-ginseng 2-3, bark of eucommia 2-3, phyllanthus emblica 1-2, grape leaf 2-3, Root of Medicinal Indian mulberry 1-2, Matteuccia struthiopteri 2-3, pears 5-6, pear flower 1-2, koji 1-2, wheat bran 2-3, liquor 20-30.
2. preparation method who contains the tea rice wine of tetraphyllous ginseng as claimed in claim 1 is characterized in that may further comprise the steps:
(1) rice, Leaf of Chinese Holly clean back mixing are pulverized, add a small amount of clear water immersion and boil after 3-4 hour, add amylase after the cooling again, liquefaction is 10-15 minute under 80-90 ℃, and filtration obtains rice liquefaction and expects;
(2) glutinous rice is cleaned, soaked 5-6 hour with 25-30 ℃ clear water, make grain of rice full of water, pull again that glutinous rice drains away the water out and rice liquefaction material is packed in the sealing bucket together, well-done to glutinous rice with heating in water bath 50-60 minute down at 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: steamed sticky rice is put into brewing barrel, and compacting smooths gently, and place in the middle of the Herba Gonostegiae Hirtae is hollowed out, koji is sent into glutinous rice hollow out the place, koji is before use with 30-35 ℃ warm water activation 25-30 minute, sealing brewing barrel, under 25-35 ℃ temperature saccharification 35-40 hour;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, mix and pulverize, send in the lixiviate jar, add liquor again, sealing was soaked 4-6 days, with 80-100 order filter cloth filter and remove residue, got the Chinese medicine vat liquor;
(5) pears removed the peel squeezed the juice after stoning is cleaned, filter fruit juice, pear flower is cleaned, at 95-100 ℃ of following steam blanching 3-4 minute, pulverized the cooling back rapidly, mixes with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharification liquid, after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the good wheat bran of activation, stirred the back at 25-30 ℃ of bottom fermentation 3-5 days, do not get final product towards nose to fragrant odour, wine liquid sweetness, vinosity;
(7) decoct: above-mentioned fermented liquid is filtered with 50-60 order filter cloth, and filtrate is sent in the clean container, is heated to boiling, uses slow fire boiling 15-20 hour again;
(8) can: quantitative filling after being cooled to 10-15 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201310104202 CN103232915B (en) | 2013-03-28 | 2013-03-28 | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof |
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| CN 201310104202 CN103232915B (en) | 2013-03-28 | 2013-03-28 | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof |
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| CN103232915B CN103232915B (en) | 2013-12-25 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897953A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Nectar wine for enriching the blood and maintaining beauty and preparation method of nectar wine |
| CN105062814A (en) * | 2015-07-25 | 2015-11-18 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of strengthening muscle and bone |
| CN105087316A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow rice wine capable of nourishing and moistening lung |
| CN105087314A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of arabian jasmine flower scented yellow rice wine |
| CN105087315A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of clearing heart and improving eyesight |
| CN105087241A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of tea-flavor yellow rice wine capable of clearing away heat |
| CN106754178A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of white wine and its brewing method with blood pressure reduction effect |
| CN109837185A (en) * | 2019-04-02 | 2019-06-04 | 湖北工业大学 | A kind of Chinese medicine old, stale rice wine and preparation method thereof |
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| CN1133736A (en) * | 1995-04-19 | 1996-10-23 | 李溥 | Medicinal liquor and its preparing process |
| CN1145407A (en) * | 1996-06-04 | 1997-03-19 | 吴邦琮 | Se-enriched black polished glutinous rice health liquor |
| CN101481645A (en) * | 2009-01-20 | 2009-07-15 | 罗建明 | Tea wine and technique for producing the same |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103897953A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Nectar wine for enriching the blood and maintaining beauty and preparation method of nectar wine |
| CN105062814A (en) * | 2015-07-25 | 2015-11-18 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of strengthening muscle and bone |
| CN105087316A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow rice wine capable of nourishing and moistening lung |
| CN105087314A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of arabian jasmine flower scented yellow rice wine |
| CN105087315A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of yellow wine capable of clearing heart and improving eyesight |
| CN105087241A (en) * | 2015-07-25 | 2015-11-25 | 安徽陈瑶湖黄酒有限公司 | Preparation method of tea-flavor yellow rice wine capable of clearing away heat |
| CN106754178A (en) * | 2016-12-20 | 2017-05-31 | 吴中区穹窿山福顺生物技术研究所 | A kind of white wine and its brewing method with blood pressure reduction effect |
| CN109837185A (en) * | 2019-04-02 | 2019-06-04 | 湖北工业大学 | A kind of Chinese medicine old, stale rice wine and preparation method thereof |
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| CN103232915B (en) | 2013-12-25 |
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Inventor after: Yu Feng Inventor before: Lu Kaiyun |
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