CN103232923A - Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof - Google Patents
Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof Download PDFInfo
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- CN103232923A CN103232923A CN2013101069226A CN201310106922A CN103232923A CN 103232923 A CN103232923 A CN 103232923A CN 2013101069226 A CN2013101069226 A CN 2013101069226A CN 201310106922 A CN201310106922 A CN 201310106922A CN 103232923 A CN103232923 A CN 103232923A
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Abstract
The invention discloses a flavor rice wine containing oyster mushroom and coffee. The flavor rice wine is composed of the following raw materials, by weight, 95-100 parts of rice, 8-10 parts of oyster mushroom, 3-5 parts of coffee powder, 2-3 parts of Eucommia ulmoides, 1-2 parts of mulberry leaf, 1-2 parts of sunflower receptacle, 3-5 parts of a pear flower, 2-4 parts of leaf of Castanea seguinii Dode, 2-3 parts of hawthorn fruit powder, 1-3 parts of ginger, 2-3 parts of cushaw flower, 2-3 parts of Dragon's Tongue Leaf, 0.5-0.7 parts of citric acid and 10-14 parts of distiller's yeast. The flavor rice wine containing oyster mushroom and coffee breaks through the mouthfeel of a traditional rice wine, has a sweet and mellow fragrance and has very high healthcare values, a plurality of vitamins and mineral matters contained in the oyster mushroom can improve the metabolism of a human body, enhance the physique and adjust the plant nerve function, so the oyster mushroom can be used by weak patients as a nutriment, has curative effects on hepatitis, chronic gastritis, gastric and duodenal ulcers, chondropathy, hypertension and the like, and has a certain effect on blood cholesterol reduction and urethra calculus control. The flavor rice wine containing oyster mushroom and coffee has the dampness and heat eliminating and immunity enhancing efficacies, and are beneficial for the health of the human body.
Description
Technical field
The present invention relates generally to a kind of rice wine, relates in particular to a kind of flat mushroom coffee flavor rice wine and preparation method thereof.
Background technology
Coffee can reduce the probability of Alzheimer and senile dementia.Coffee also can reduce the probability of parkinsonism.Coffee can improve memory capability and the IQ of short-term.Coffee also can reduce the probability of diabetes.Coffee can reduce the probability of liver cirrhosis and heart disease.Tannic acid in the coffee can reduce the ability that food causes carious tooth.Coffee is because its unique fragrance and mouthfeel enjoy and pursue, but it is still more rare to make the precedent of various daily breads with coffee.
Summary of the invention
The object of the invention just provides a kind of flat mushroom coffee flavor rice wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of flat mushroom coffee flavor rice wine, it is made up of the raw material of following weight parts:
Rice 95-100, flat mushroom 8-10, coffee powder 3-5, bark of eucommia 2-3, mulberry leaf 1-2, floral disc of sunflower into 1-2, pear flower 3-5, Mao Li leaf 2-4, hawthorn powder 2-3, ginger 1-3, Flos Cucurbitae 2-3, Flos Sauropi changiani leaf 2-3, citric acid 0.5-0.7, distiller's yeast 10-14.
A kind of preparation method of flat mushroom coffee flavor rice wine may further comprise the steps:
(1) above-mentioned pear flower, Mao Liye, dried orange peel, floral disc of sunflower into, Flos Sauropi changiani leaf, mulberry leaf, Flos Cucurbitae are mixed, extracting in water gets extracting solution;
(2) above-mentioned flat mushroom is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out flat mushroom, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the flat mushroom of above-mentioned taking-up is ground into fine powder, mix with above-mentioned hawthorn powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) the above-mentioned bark of eucommia and ginger are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization namely get described flat mushroom coffee flavor rice wine.
Advantage of the present invention is:
The flat mushroom coffee flavor rice wine that the present invention produces, broken through the mouthfeel of traditional rice wine, the fragrance glycol, and have very high health care and be worth, the multivitamin that flat mushroom contains and mineral substance can improve human body metabolism, build up health, regulate effects such as vegetative nerve function, so can be used as weak patient's nutritious prod, to hepatitis, chronic gastritis, gastric duodenal ulcer, richets, hypertension etc. are all effective in cure, to reducing blood cholesterol and preventing and treating urethral calculus certain effect is arranged also, rice wine of the present invention has eliminating damp-heat, effects such as enhancing immunity, useful HUMAN HEALTH.
Embodiment
Embodiment 1
A kind of flat mushroom coffee flavor rice wine, it is made up of the raw material of following weight parts (kilogram):
Rice 100, flat mushroom 10, coffee powder 5, the bark of eucommia 3, mulberry leaf 2, floral disc of sunflower into 1, pear flower 5, Mao Li leaf 4, hawthorn powder 3, ginger 3, Flos Cucurbitae 3, Flos Sauropi changiani leaf 3, citric acid 0.7, distiller's yeast 14.
A kind of preparation method of flat mushroom coffee flavor rice wine may further comprise the steps:
(1) above-mentioned pear flower, Mao Liye, dried orange peel, floral disc of sunflower into, Flos Sauropi changiani leaf, mulberry leaf, Flos Cucurbitae are mixed, extracting in water gets extracting solution;
(2) above-mentioned flat mushroom is joined in the said extracted liquid, be heated to boiling after, be incubated 20 minutes, take out flat mushroom, extracting solution is cooled to 40 ℃, be material a;
(3) oven dry of the flat mushroom of above-mentioned taking-up is ground into fine powder, mix with above-mentioned hawthorn powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 4 minutes in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 10 hours, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) the above-mentioned bark of eucommia and ginger are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 40 ℃ of lower seal fermentations 40 hours in temperature;
(7) can, sterilization namely get described flat mushroom coffee flavor rice wine.
Claims (2)
1. flat mushroom coffee flavor rice wine is characterized in that it is made up of the raw material of following weight parts:
Rice 95-100, flat mushroom 8-10, coffee powder 3-5, bark of eucommia 2-3, mulberry leaf 1-2, floral disc of sunflower into 1-2, pear flower 3-5, Mao Li leaf 2-4, hawthorn powder 2-3, ginger 1-3, Flos Cucurbitae 2-3, Flos Sauropi changiani leaf 2-3, citric acid 0.5-0.7, distiller's yeast 10-14.
2. the preparation method of a flat mushroom coffee flavor rice wine as claimed in claim 1 is characterized in that may further comprise the steps:
(1) above-mentioned pear flower, Mao Liye, dried orange peel, floral disc of sunflower into, Flos Sauropi changiani leaf, mulberry leaf, Flos Cucurbitae are mixed, extracting in water gets extracting solution;
(2) above-mentioned flat mushroom is joined in the said extracted liquid, be heated to boiling after, be incubated 15-20 minute, take out flat mushroom, extracting solution is cooled to 30-40 ℃, be material a;
(3) oven dry of the flat mushroom of above-mentioned taking-up is ground into fine powder, mix with above-mentioned hawthorn powder, add fresh milk essence, the coffee powder of compound weight 5-7% again, stirring is placed on that slow fire stir-fried 2-4 minute in the pot, and discharging is cooled to normal temperature, must expect b;
(4) above-mentioned rice was soaked in normal-temperature water 8-10 hour, discharging is placed in the food steamer, and very hot oven cooks thoroughly, and discharging is cooled to normal temperature;
(5) the above-mentioned bark of eucommia and ginger are mixed grind into fine powder, with above-mentioned material b, the rice mixing and stirring that cooks, must expect c;
(6) above-mentioned material a being added distiller's yeast, citric acid, stir, mix with above-mentioned material c, is 35-40 ℃ of lower seal fermentation 30-40 hour in temperature;
(7) can, sterilization namely get described flat mushroom coffee flavor rice wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101069226A CN103232923A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101069226A CN103232923A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
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| CN103232923A true CN103232923A (en) | 2013-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2013101069226A Pending CN103232923A (en) | 2013-03-29 | 2013-03-29 | Flavor rice wine containing oyster mushroom and coffee, and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450427A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Wine with highland barley and coffee and preparation method of wine |
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| CN1076962A (en) * | 1993-04-27 | 1993-10-06 | 萧河龙 | The product of edible mushrooms and herbal medicine mixed fermentation brewing and method thereof |
| CN1410524A (en) * | 2002-11-15 | 2003-04-16 | 葛同勋 | Method for preparing wine by using fresh flowers as main raw materials |
| CN1557931A (en) * | 2004-01-16 | 2004-12-29 | 殷琼瑶 | Nutrient health-care wine and preparation thereof |
| CN1566317A (en) * | 2003-06-13 | 2005-01-19 | 王克强 | Flesh milk sweet rice wine and its making process |
| CN1693441A (en) * | 2004-12-14 | 2005-11-09 | 常现有 | Mushroom wine and its production tech. |
| CN1940053A (en) * | 2006-09-28 | 2007-04-04 | 贵州英利药业有限公司 | Coffee wine and its production |
| CN101402909A (en) * | 2008-11-15 | 2009-04-08 | 张向朋 | Sunflower alcohol |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102894135A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Lung-heat clearing and cough relieving herbal tea composition |
| CN102952659A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of millet wine |
-
2013
- 2013-03-29 CN CN2013101069226A patent/CN103232923A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076962A (en) * | 1993-04-27 | 1993-10-06 | 萧河龙 | The product of edible mushrooms and herbal medicine mixed fermentation brewing and method thereof |
| CN1410524A (en) * | 2002-11-15 | 2003-04-16 | 葛同勋 | Method for preparing wine by using fresh flowers as main raw materials |
| CN1566317A (en) * | 2003-06-13 | 2005-01-19 | 王克强 | Flesh milk sweet rice wine and its making process |
| CN1557931A (en) * | 2004-01-16 | 2004-12-29 | 殷琼瑶 | Nutrient health-care wine and preparation thereof |
| CN1693441A (en) * | 2004-12-14 | 2005-11-09 | 常现有 | Mushroom wine and its production tech. |
| CN1940053A (en) * | 2006-09-28 | 2007-04-04 | 贵州英利药业有限公司 | Coffee wine and its production |
| CN101402909A (en) * | 2008-11-15 | 2009-04-08 | 张向朋 | Sunflower alcohol |
| CN101649276A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Flower fruit/vegetable honey wine and preparation method thereof |
| CN102894135A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Lung-heat clearing and cough relieving herbal tea composition |
| CN102952659A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of millet wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104450427A (en) * | 2014-10-28 | 2015-03-25 | 安徽省华皖酒业有限公司 | Wine with highland barley and coffee and preparation method of wine |
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Application publication date: 20130807 |