CN103232915B - 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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- 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
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- 239000002994 raw material Substances 0.000 claims abstract description 4
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- 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
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- 239000007788 liquid Substances 0.000 claims description 9
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- 235000008248 Morinda citrifolia var citrifolia Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 235000003181 Panax pseudoginseng Nutrition 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
- 239000004744 fabric Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000463 material Substances 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
- 235000020097 white wine Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 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
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- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
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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 containing 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, containing nutritive substances such as abundant carbohydrate, VITAMIN, good nourishing effects is arranged, be called again glutinous rice wine, sweet wine, fermented glutinous rice, brewing process is simple, taste is fragrant and sweet pure and sweet, and ethanol content is lower, and obvious fermented wine fragrance is arranged.Fruit wine has obvious fruit aroma, initially ferments fruit wine fruital flavor complete 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 again the rice wine of healthy nutritive value.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of tea rice wine containing tetraphyllous ginseng and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of tea rice wine containing 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, white wine 20-30.
A kind of preparation method of the tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3-4 hour and boil, add again amylase after cooling, liquefaction 10-15 minute under 80-90 ℃, filter and obtain rice liquefaction material;
(2) glutinous rice is cleaned, with the clear water of 25-30 ℃, soaked 5-6 hour, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 50-60 minute under 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji with the warm water activation 25-30 minute of 30-35 ℃, seals brewing barrel, saccharification 35-40 hour at the temperature of 25-35 ℃ before use;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and 4-6 days is soaked in sealing, with 80-100 order filter-cloth filtering, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, at 95-100 ℃ of lower steam blanching 3-4 minute, cooling rear pulverizing rapidly, mix with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, at 25-30 ℃ of bottom fermentation 3-5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 50-60 order filter-cloth filtering for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15-20 hour;
(8) filling: quantitative filling after being cooled to 10-15 ℃.
Compared with prior art, advantage of the present invention is:
The tetraphyllous ginseng added 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
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of tea rice wine containing 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, white wine 20g.
A kind of preparation method of the tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3 hours and boil, add again amylase after cooling, under 90 ℃, liquefaction is 10 minutes, filters and obtains rice liquefaction material;
(2) glutinous rice is cleaned, soaked 6 hours with the clear water of 25 ℃, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 57 minutes under 90 ℃, again glutinous rice is spread out, naturally cooled to 30 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji activates 25 minutes with the warm water of 35 ℃ before use, the sealing brewing barrel, and at the temperature of 25 ℃, saccharification is 38 hours;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and sealing is soaked 5 days, with 80 order filter-cloth filterings, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, 95 ℃ of lower steam blanchings 4 minutes, cooling rear pulverizing rapidly, mixed with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, 25 ℃ of bottom fermentations 5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 60 order filter-cloth filterings for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15 hours;
(8) filling: quantitative filling after being cooled to 10 ℃.
Claims (1)
1. the tea rice wine containing tetraphyllous ginseng it is characterized in that being 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, white wine 20-30;
The preparation method of the described tea rice wine containing tetraphyllous ginseng comprises the following steps:
(1) rice, Leaf of Chinese Holly are cleaned after co-grinding, add a small amount of clear water to soak after 3-4 hour and boil, add again amylase after cooling, liquefaction 10-15 minute under 80-90 ℃, filter and obtain rice liquefaction material;
(2) glutinous rice is cleaned, with the clear water of 25-30 ℃, soaked 5-6 hour, make grain of rice full of water, pull again glutinous rice out and drain away the water, in the sealing bucket of packing into together with rice liquefaction material, well-done to glutinous rice with heating in water bath 50-60 minute under 90-100 ℃, again glutinous rice is spread out, naturally cooled to 30-40 ℃;
(3) saccharification: the glutinous rice cooked is put into to brewing barrel, and compacting smooths gently, and place in the middle of Herba Gonostegiae Hirtae is hollowed out, koji is sent into to glutinous rice and hollow out place, koji with the warm water activation 25-30 minute of 30-35 ℃, seals brewing barrel, saccharification 35-40 hour at the temperature of 25-35 ℃ before use;
(4) tetraphyllous ginseng, pseudo-ginseng, the bark of eucommia, phyllanthus emblica, grape leaf, Root of Medicinal Indian mulberry, Matteuccia struthiopteri are drained after cleaning, co-grinding, send in pot for solvent extraction, then add white wine, and 4-6 days is soaked in sealing, with 80-100 order filter-cloth filtering, removes slag, and obtains the Chinese medicine vat liquor;
(5) pears are removed the peel after stoning is cleaned and squeezed the juice, filter to obtain fruit juice, pear flower is cleaned, at 95-100 ℃ of lower steam blanching 3-4 minute, cooling rear pulverizing rapidly, mix with fruit juice, obtains pear juice;
(6) Secondary Fermentation: take out saccharified liquid, by after rice wine juice and rice distiller grain centrifugation, rice wine juice mixes with Chinese medicine vat liquor, pear juice, adds the wheat bran activated, after stirring, at 25-30 ℃ of bottom fermentation 3-5 days,, vinosity sweet to fragrant odour, wine liquid do not rushed nose and got final product;
(7) decoct: by 50-60 order filter-cloth filtering for above-mentioned fermented liquid, filtrate is sent in clean container, is heated to boiling, then uses slow fire boiling 15-20 hour;
(8) filling: quantitative filling after being cooled to 10-15 ℃.
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
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2013
- 2013-03-28 CN CN 201310104202 patent/CN103232915B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102212441A (en) * | 2011-05-26 | 2011-10-12 | 潮安县凤凰酒厂 | Preparation method of tea-aroma rice wine |
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Inventor after: Yu Feng Inventor before: Lu Kaiyun |
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Effective date of registration: 20171110 Address after: 414400 science and technology building, No. 24 compound building, Miluo Road, Yueyang, Hunan Patentee after: Miluo science and technology development and Exchange Center Address before: 233100 Donghua Road, Fengyang, Anhui, No. 9, No. Patentee before: Lu Kaiyun |