CN103320257A - Apple-rice-wine-flavored health-care milk wine and preparation method thereof - Google Patents

Abstract

The invention discloses an apple-rice-wine-flavored health-care milk wine which is prepared from the raw materials of, by weight, 40-50 parts of apples, 70-80 parts of glutinous rice, 80-100 parts of whey powder, 6-7 parts of bellflower root, 4-5 parts of bunge bedstraw herb, 5-6 parts of christina loosestrife herb, 5-6 parts of Chinese hawthorn leaf, 3-4 parts of sour orange, 15-17 parts of vanilla powder, 13-15 pars of peach blossom, 1-2 parts of sweet distiller's yeast, 2-3 parts of saccharomyces cerevisiae, and a proper amount of purified water. The milk wine provided by the invention has the advantages of strong mellow fragrance, rich nutrients, soft taste, moderate alcohol degree, and unique flavor. According to the invention, high-alcohol-degree milk wine and low-alcohol degree rice wine are freely blended, such that fruit fragrance, milk fragrance, and rice wine fragrance are integrated, and a health-care function is provided. The milk wine is an elegant enjoyable beverage with good market prospect.

Description

A kind of Techniques of Apple-Rice Wine flavor health care posset and preparation method thereof

Technical field

The present invention relates to a kind of fermented milk, relate in particular to a kind of Techniques of Apple-Rice Wine flavor health care posset and preparation method thereof.

Background technology

Fermented milk, its sweet-smelling is strong, sweet and sour taste, nutritious, unique flavor, be not only a kind of beverage, human body there is extremely strong nourishing function, dispel cold, invigorate blood circulation, the effect such as Shujin, thereby narrowed by people's green grass or young crops, but its health-care effect of present fermented milk is not outstanding, seldom sees on the market fermented milk with health role.

Rice wine is made by the glutinous rice diastatic fermentation, and ethanol content is lower, contains the nutritive substances such as abundant carbohydrate, VITAMIN, and good nourishing effects is arranged, and its brewing process is simple, taste is fragrant and sweet pure and sweet, and obvious fermented wine fragrance is arranged.The present invention blends fermented milk and rice wine, and fruital, milk, rice wine perfume (or spice) are combined together, has more health-care effect, is a kind of graceful beverage of enjoying, and has high market outlook.

Summary of the invention

The present invention has overcome deficiency of the prior art, and a kind of Techniques of Apple-Rice Wine flavor health care posset and preparation method thereof is provided.

The present invention is achieved by the following technical solutions:

A kind of Techniques of Apple-Rice Wine flavor health care posset is to be made by the raw material of following weight parts:

Apple 40-50, glutinous rice 70-80, whey powder 80-100, balloonflower root 6-7, Herba Galii Bungei 4-5, Longhairy Antenoron Herb 5-6, Howthorn Leaf 5-6, CitrusaurantiumL.Var.amara Engl. 3-4, vanilla powder 15-17, peach blossom 13-15, koji 1-2, yeast saccharomyces cerevisiae 2-3, pure water are an amount of.

A kind of preparation method of Techniques of Apple-Rice Wine flavor health care posset may further comprise the steps:

(1) balloonflower root, Herba Galii Bungei, Longhairy Antenoron Herb, Howthorn Leaf, CitrusaurantiumL.Var.amara Engl. are pulverized, add 8-10 times of pure water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extracting solution;

(2) glutinous rice is cleaned, with 20-25 ℃ warm water soaking 6-8 hour, soak into without till the white heart with the grain of rice, pull glutinous rice out, rush pure slurry with pure water, send into together in the steamer with an amount of extracting solution after draining, big fire boiling to shinny, the loose softness of glutinous rice expansion gets final product, again glutinous rice is spread out, naturally cooled to 25-30 ℃;

(3) will cool off good glutinous rice and send in the wine brewing tank, and admix koji, koji uses 25-28 ℃ warm water to activate 30-35 minute before use, pours the residue extracting solution after mixing thoroughly into, floods glutinous rice, and sealing wine brewing tank was at 25-30 ℃ of lower diastatic fermentation 8-10 days;

(4) take out above-mentioned saccharified liquid, obtain rice wine juice after the centrifugation, rice wine juice is mixed with vanilla powder, 70-75 ℃ of lower the decoction 50-60 minute, cooling was left standstill 5-6 days, filtered the rice wine that obtains low-alcoholic;

(5) with the apple peel stoning, making beating, obtain pulp, whey powder is mixed with 3-4 times of pure water, add peach blossom, the pulp pulverized, little fire is heated to 95-100 ℃, infusion 20-25 minute, be cooled to 25-30 ℃, send in the fermentor tank after the sterilization, the inoculation yeast saccharomyces cerevisiae was at 25-30 ℃ of bottom fermentation 13-15 days;

(6) above-mentioned fermented liquid is taken out, distill under 80-88 ℃, the cut cooling that distills out was left standstill 6-8 days, filtered the fermented milk that obtains high alcohol content;

(7) rice wine of above-mentioned low-alcoholic and the fermented milk of high alcohol content are blent, obtained fruit wine with taste of rice health care posset.

Compared with prior art, advantage of the present invention is:

The fermented milk sweet-smelling that the present invention produces is strong, nutritious, mouthfeel is soft, alcoholic degree is moderate, unique flavor, wherein balloonflower root can be opened a surname's lung qi, the apocenosis of eliminating the phlegm, Herba Galii Bungei can clearing heat and promoting diuresis, detoxify and promote the subsdence of swelling, Longhairy Antenoron Herb can relieving stranguria by diuresis, clearing heat and detoxicating, dissipating blood stasis for subsidence of swelling, Howthorn Leaf can appetite-stimulating indigestion-relieving, activate blood circulation and disperse blood clots, relieving asthma and reduce phlegm, and CitrusaurantiumL.Var.amara Engl. can promoting the circulation of QI to alleviate the stagnation in middle-JIAO, eliminate indigestion and phlegm; The present invention blends high alcohol content fermented milk and low-alcoholic rice wine arbitrarily, and fruital, milk, rice wine perfume (or spice) are combined together, has health-care effect, is a kind of graceful beverage of enjoying, and has high market outlook.

Embodiment

Below in conjunction with embodiment the present invention is described in further detail:

Embodiment 1:

A kind of Techniques of Apple-Rice Wine flavor health care posset is to be made by the raw material of following weight parts:

Apple 40g, glutinous rice 70g, whey powder 80g, balloonflower root 6g, Herba Galii Bungei 4g, Longhairy Antenoron Herb 5g, Howthorn Leaf 5g, CitrusaurantiumL.Var.amara Engl. 3g, vanilla powder 15g, peach blossom 13g, koji 1g, yeast saccharomyces cerevisiae 2g, pure water are an amount of.

A kind of preparation method of Techniques of Apple-Rice Wine flavor health care posset may further comprise the steps:

(1) balloonflower root, Herba Galii Bungei, Longhairy Antenoron Herb, Howthorn Leaf, CitrusaurantiumL.Var.amara Engl. are pulverized, add 8 times of pure water, slow fire boiling 2 times, each 2 hours, filter, merging filtrate obtains extracting solution;

(2) glutinous rice is cleaned, with 20 ℃ warm water soaking 8 hours, soak into without till the white heart with the grain of rice, pull glutinous rice out, rush pure slurry with pure water, send into together in the steamer with an amount of extracting solution after draining, big fire boiling to shinny, the loose softness of glutinous rice expansion gets final product, again glutinous rice is spread out, naturally cooled to 25 ℃;

(3) will cool off good glutinous rice and send in the wine brewing tank, and admix koji, koji with 28 ℃ warm water activation 30 minutes, is poured the residue extracting solution into before use after mixing thoroughly, flood glutinous rice, and the sealing tank of making wine was 25 ℃ of lower diastatic fermentations 10 days;

(4) take out above-mentioned saccharified liquid, obtain rice wine juice after the centrifugation, rice wine juice is mixed with vanilla powder, 70 ℃ of lower decoctions 60 minutes, cooling was left standstill 5 days, filtered the rice wine that obtains low-alcoholic;

(5) with the apple peel stoning, making beating obtains pulp, and whey powder is mixed with 3 times of pure water, add peach blossom, the pulp pulverized, little fire is heated to 100 ℃, and infusion 20 minutes is cooled to 25 ℃, send in the fermentor tank after the sterilization, the inoculation yeast saccharomyces cerevisiae was 25 ℃ of bottom fermentations 15 days;

(6) above-mentioned fermented liquid is taken out, distill under 88 ℃, the cut cooling that distills out was left standstill 6 days, filtered the fermented milk that obtains high alcohol content;

(7) rice wine of above-mentioned low-alcoholic and the fermented milk of high alcohol content are blent, obtained fruit wine with taste of rice health care posset.

Claims (2)

1. Techniques of Apple-Rice Wine flavor health care posset it is characterized in that being made by the raw material of following weight parts:

Apple 40-50, glutinous rice 70-80, whey powder 80-100, balloonflower root 6-7, Herba Galii Bungei 4-5, Longhairy Antenoron Herb 5-6, Howthorn Leaf 5-6, CitrusaurantiumL.Var.amara Engl. 3-4, vanilla powder 15-17, peach blossom 13-15, koji 1-2, yeast saccharomyces cerevisiae 2-3, pure water are an amount of.

2. the preparation method of a Techniques of Apple-Rice Wine as claimed in claim 1 flavor health care posset is characterized in that may further comprise the steps:

(1) balloonflower root, Herba Galii Bungei, Longhairy Antenoron Herb, Howthorn Leaf, CitrusaurantiumL.Var.amara Engl. are pulverized, add 8-10 times of pure water, slow fire boiling 2 times, each 2-3 hour, filter, merging filtrate obtains extracting solution;

(2) glutinous rice is cleaned, with 20-25 ℃ warm water soaking 6-8 hour, soak into without till the white heart with the grain of rice, pull glutinous rice out, rush pure slurry with pure water, send into together in the steamer with an amount of extracting solution after draining, big fire boiling to shinny, the loose softness of glutinous rice expansion gets final product, again glutinous rice is spread out, naturally cooled to 25-30 ℃;

(3) will cool off good glutinous rice and send in the wine brewing tank, and admix koji, koji uses 25-28 ℃ warm water to activate 30-35 minute before use, pours the residue extracting solution after mixing thoroughly into, floods glutinous rice, and sealing wine brewing tank was at 25-30 ℃ of lower diastatic fermentation 8-10 days;

(4) take out above-mentioned saccharified liquid, obtain rice wine juice after the centrifugation, rice wine juice is mixed with vanilla powder, 70-75 ℃ of lower the decoction 50-60 minute, cooling was left standstill 5-6 days, filtered the rice wine that obtains low-alcoholic;

(5) with the apple peel stoning, making beating, obtain pulp, whey powder is mixed with 3-4 times of pure water, add peach blossom, the pulp pulverized, little fire is heated to 95-100 ℃, infusion 20-25 minute, be cooled to 25-30 ℃, send in the fermentor tank after the sterilization, the inoculation yeast saccharomyces cerevisiae was at 25-30 ℃ of bottom fermentation 13-15 days;

(6) above-mentioned fermented liquid is taken out, distill under 80-88 ℃, the cut cooling that distills out was left standstill 6-8 days, filtered the fermented milk that obtains high alcohol content;

(7) rice wine of above-mentioned low-alcoholic and the fermented milk of high alcohol content are blent, obtained the wine with taste of rice health care posset.