CN103409271B - Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof - Google Patents
Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof Download PDFInfo
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- CN103409271B CN103409271B CN201310290467.XA CN201310290467A CN103409271B CN 103409271 B CN103409271 B CN 103409271B CN 201310290467 A CN201310290467 A CN 201310290467A CN 103409271 B CN103409271 B CN 103409271B
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Abstract
The invention discloses the yellow wine that a kind of Oryza glutinosa is brewageed, it is characterized in that including, the Fructus Mori of the yellow wine stock solution fermented of part by weight 80%～90%, the Radix Puerariae of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Fructus Lycii of part by weight 2%～5%, the Folium Perillae of part by weight 4%～7% and part by weight 4%～7%, the exchange proportion of the yellow wine stock solution wherein fermented Oryza glutinosa in the preparation and water is 20～25:75～80。Yellow wine is mainly made up of yellow wine stock solution, brown sugar, Radix Puerariae, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, Fructus Mori can improve its mouthfeel, and Radix Puerariae, Folium Perillae, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria ensure that its medical value, play good health-care effect。
Description
Technical field
The present invention relates to yellow wine that a kind of Oryza glutinosa brewages and preparation method thereof。
Background technology
Yellow wine is generally with rice, Oryza glutinosa, Semen Panici miliacei for raw material, general alcohol content is 14% 20%, belong to low brewed wine, the technical process of Chinese tradition yellow rice wine brewage is: rice dipping, steamed rice, the meal that dries in the air, the cylinder that falls ferment, open rake, altar fermentation, decoct the operation such as wine and packaging, handle control for each in-process temperature-time is very crucial, the mouthfeel of the yellow wine that the different duration and degree of heating obtain is different, and the present invention mainly studies the yellow wine obtaining a kind of pure in mouth feel and preparation technology thereof。
Summary of the invention
The technical problem to be solved is to provide yellow wine that a kind of Oryza glutinosa brewages and preparation method thereof, it is thus achieved that yellow rice wine taste good, and there is the effect of health care。
For solving above-mentioned technical problem, the technical scheme is that the yellow wine that a kind of Oryza glutinosa is brewageed, its innovative point is in that to include, the Fructus Mori of the yellow wine stock solution fermented of part by weight 80%～90%, the Radix Puerariae of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Fructus Lycii of part by weight 2%～5%, the Folium Perillae of part by weight 4%～7% and part by weight 4%～7%, the exchange proportion of the yellow wine stock solution wherein fermented Oryza glutinosa in the preparation and water is 20～25:75～80。
Further, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～4% is also included。
Further, the Radix Glycyrrhizae of part by weight 2%～5% is also included。
Further, the Poria of part by weight 2%～3% is also included。
The preparation method of the yellow wine that a kind of Oryza glutinosa is brewageed, for the preparation of the yellow wine that Oryza glutinosa is brewageed, comprises the steps:
Step one: preparing the processing of corn needed for Oryza glutinosa raw material, corn send to give and carries out heat treatment in rice mill, it is thus achieved that Oryza glutinosa raw material；
Step 2: the allotment of yellow wine stock solution and steaming and decocting, according to aforementioned proportion, Oryza glutinosa and water are exchanged, obtain yellow wine stock solution, now by yellow wine stock solution high temperature steaming, ensureing that the temperature of steaming and decocting controls more than 100 DEG C, the time of steaming and decocting controls at 50min～60min, after steaming and decocting terminates, yellow wine stock solution is cooled down, till yellow wine stock solution temperature controls below 40 DEG C；
Step 3: the fermentation of yellow wine stock solution, before the fermentation of yellow wine stock solution, the Radix Puerariae anticipated, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria are joined in yellow wine stock solution, then in yellow wine stock solution, add the wine cake as fermentation assistant or yeast for brewing rice wine, then yellow wine stock solution is sealed cylinder to process, the temperature ensured in cylinder controls at 20 DEG C～40 DEG C, and fermentation time controlled within 50 days；
Step 4: the separation of the yellow wine stock solution impurity after fermentation, sends into the yellow wine stock solution after fermentation in seperator, thus the distiller grains in the yellow wine stock solution after fermentation and slightly larger solid impurity being separated, it is thus achieved that yellow wine clear liquid；
Step 5: the precipitation of yellow wine clear liquid, first yellow wine clear liquid is delivered in stillpot and precipitate, sedimentation time controls at 15 days～20 days, the temperature of the yellow wine clear liquid in stillpot is kept to control within 5 DEG C during precipitation, after precipitation terminates, being sent into by the yellow wine clear liquid on the upper strata in stillpot in high-temperature sterilization equipment, its lower floor sends in standby stillpot containing clear liquid sedimentary yellow wine clear liquid；
Step 6: the sedimentary yellow wine clear liquid that contains in standby stillpot is carried out precipitation process, sedimentation time controls at 30min～3h, the temperature containing sedimentary yellow wine clear liquid in standby stillpot is kept to control within 5 DEG C during precipitation, after precipitation process terminates, being sent into by the yellow wine clear liquid on the upper strata in standby stillpot in high-temperature sterilization equipment, the clear liquid precipitate of its lower floor is sent into and is reclaimed in still；
Step 7: the high-temperature sterilization of yellow wine clear liquid, by the yellow wine clear liquid in high-temperature heating steaming and decocting high-temperature sterilization equipment, carries out sterilization processing, the temperature ensured in high-temperature sterilization equipment controls more than 120 DEG C, disinfecting time controls at 40min～50min, and after sterilization terminates, cooling can obtain yellow wine finished product。
It is an advantage of the current invention that: yellow wine is mainly made up of yellow wine stock solution, brown sugar, Radix Puerariae, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, Fructus Mori can improve its mouthfeel, and Radix Puerariae, Folium Perillae, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria ensure that its medical value, play good health-care effect。
Detailed description of the invention
The yellow wine that the Oryza glutinosa of the present invention is brewageed includes, the Poria of the yellow wine stock solution fermented of part by weight 80%～90%, the Radix Puerariae of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Fructus Lycii of part by weight 2%～5%, the Folium Perillae of part by weight 4%～7%, the Fructus Mori of part by weight 4%～7%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～4%, the Radix Glycyrrhizae of part by weight 2%～5% and part by weight 2%～3%, the exchange proportion of the yellow wine stock solution wherein fermented Oryza glutinosa in the preparation and water is 20～25:75～80。
Preferably, including the Poria of the yellow wine stock solution fermented of part by weight 80%, the Radix Puerariae of part by weight 1%, the brown sugar of part by weight 2%, the Fructus Lycii of part by weight 2%, the Folium Perillae of part by weight 4%, the Fructus Mori of part by weight 4%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%, the Radix Glycyrrhizae of part by weight 3% and part by weight 2%, the exchange of the yellow wine stock solution wherein fermented Oryza glutinosa in the preparation and water is preferably in a proportion of 20:80。
The preparation method of the yellow wine that Oryza glutinosa is brewageed comprises the steps:
Step one: preparing the processing of corn needed for Oryza glutinosa raw material, corn send to give and carries out heat treatment in rice mill, it is thus achieved that Oryza glutinosa raw material；
Step 2: the allotment of yellow wine stock solution and steaming and decocting, according to aforementioned proportion, Oryza glutinosa and water are exchanged, obtain yellow wine stock solution, now by yellow wine stock solution high temperature steaming, ensureing that the temperature of steaming and decocting controls more than 100 DEG C, the time of steaming and decocting controls at 50min～60min, after steaming and decocting terminates, yellow wine stock solution is cooled down, till yellow wine stock solution temperature controls below 40 DEG C；
Step 3: the fermentation of yellow wine stock solution, before the fermentation of yellow wine stock solution, the Radix Puerariae anticipated, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria are joined in yellow wine stock solution, then in yellow wine stock solution, add the wine cake as fermentation assistant or yeast for brewing rice wine, then yellow wine stock solution is sealed cylinder to process, the temperature ensured in cylinder controls at 20 DEG C～40 DEG C, and fermentation time controlled within 50 days；
Step 4: the separation of the yellow wine stock solution impurity after fermentation, sends into the yellow wine stock solution after fermentation in seperator, thus the distiller grains in the yellow wine stock solution after fermentation and slightly larger solid impurity being separated, it is thus achieved that yellow wine clear liquid；
Step 5: the precipitation of yellow wine clear liquid, first yellow wine clear liquid is delivered in stillpot and precipitate, sedimentation time controls at 15 days～20 days, the temperature of the yellow wine clear liquid in stillpot is kept to control within 5 DEG C during precipitation, after precipitation terminates, being sent into by the yellow wine clear liquid on the upper strata in stillpot in high-temperature sterilization equipment, its lower floor sends in standby stillpot containing clear liquid sedimentary yellow wine clear liquid；
Step 6: the sedimentary yellow wine clear liquid that contains in standby stillpot is carried out precipitation process, sedimentation time controls at 30min～3h, the temperature containing sedimentary yellow wine clear liquid in standby stillpot is kept to control within 5 DEG C during precipitation, after precipitation process terminates, being sent into by the yellow wine clear liquid on the upper strata in standby stillpot in high-temperature sterilization equipment, the clear liquid precipitate of its lower floor is sent into and is reclaimed in still；
Step 7: the high-temperature sterilization of yellow wine clear liquid, by the yellow wine clear liquid in high-temperature heating steaming and decocting high-temperature sterilization equipment, carries out sterilization processing, the temperature ensured in high-temperature sterilization equipment controls more than 120 DEG C, disinfecting time controls at 40min～50min, and after sterilization terminates, cooling can obtain yellow wine finished product。
In sum, yellow wine is mainly made up of yellow wine stock solution, brown sugar, Radix Puerariae, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, Fructus Mori can improve its mouthfeel, and Radix Puerariae, Folium Perillae, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria ensure that its medical value, play good health-care effect。
Above an embodiment of the invention is described in detail, but described content has been only the preferred embodiment of the invention, it is impossible to be considered the practical range for limiting the invention。All equalizations made according to the invention application range change and improvement etc., all should still belong within the patent covering scope of the invention。
Claims (1)
1. the preparation method of the yellow wine that an Oryza glutinosa is brewageed, its yellow wine prepared is made up of following raw material: the yellow wine stock solution of part by weight 80%～90%, the Radix Puerariae of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Fructus Lycii of part by weight 2%～5%, the Folium Perillae of part by weight 4%～7% and the Fructus Mori of part by weight 4%～7%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～4%, the Radix Glycyrrhizae of part by weight 2%～5%, the Poria of part by weight 2%～3%, wherein yellow wine stock solution Oryza glutinosa in the preparation is 20～25:75～80 with the exchange proportion of water, each raw material sum is 100% above；
It is characterized in that described method comprises the steps:
Step one: preparing the processing of corn needed for Oryza glutinosa raw material, corn send to give and carries out heat treatment in rice mill, it is thus achieved that Oryza glutinosa raw material；
Step 2: the allotment of yellow wine stock solution and steaming and decocting, according to aforementioned proportion, Oryza glutinosa and water are exchanged, obtain yellow wine stock solution, now by yellow wine stock solution high temperature steaming, ensureing that the temperature of steaming and decocting controls more than 100 DEG C, the time of steaming and decocting controls at 50min～60min, after steaming and decocting terminates, yellow wine stock solution is cooled down, till yellow wine stock solution temperature controls below 40 DEG C；
Step 3: the fermentation of yellow wine stock solution, before the fermentation of yellow wine stock solution, the Radix Puerariae anticipated, Folium Perillae, Fructus Mori, RHIIZOMA DIOSCOREAE fr0m Henan of China, Fructus Lycii, Radix Glycyrrhizae and Poria are joined in yellow wine stock solution, then in yellow wine stock solution, add the wine cake as fermentation assistant or yeast for brewing rice wine, then yellow wine stock solution is sealed cylinder to process, the temperature ensured in cylinder controls at 20 DEG C～40 DEG C, and fermentation time controlled within 50 days；
Step 4: the separation of the yellow wine stock solution impurity after fermentation, sends into the yellow wine stock solution after fermentation in seperator, thus the distiller grains in the yellow wine stock solution after fermentation and slightly larger solid impurity being separated, it is thus achieved that yellow wine clear liquid；
Step 5: the precipitation of yellow wine clear liquid, first yellow wine clear liquid is delivered in stillpot and precipitate, sedimentation time controls at 15 days～20 days, the temperature of the yellow wine clear liquid in stillpot is kept to control within 5 DEG C during precipitation, after precipitation terminates, being sent into by the yellow wine clear liquid on the upper strata in stillpot in high-temperature sterilization equipment, its lower floor sends in standby stillpot containing clear liquid sedimentary yellow wine clear liquid；
Step 6: the sedimentary yellow wine clear liquid that contains in standby stillpot is carried out precipitation process, sedimentation time controls at 30min～3h, the temperature containing sedimentary yellow wine clear liquid in standby stillpot is kept to control within 5 DEG C during precipitation, after precipitation process terminates, being sent into by the yellow wine clear liquid on the upper strata in standby stillpot in high-temperature sterilization equipment, the clear liquid precipitate of its lower floor is sent into and is reclaimed in still；
Step 7: the high-temperature sterilization of yellow wine clear liquid, by the yellow wine clear liquid in high-temperature heating steaming and decocting high-temperature sterilization equipment, carries out sterilization processing, the temperature ensured in high-temperature sterilization equipment controls more than 120 DEG C, disinfecting time controls at 40min～50min, and after sterilization terminates, cooling can obtain yellow wine finished product。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310290467.XA CN103409271B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
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| CN201310290467.XA CN103409271B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
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| CN103409271B true CN103409271B (en) | 2016-06-22 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103897960A (en) * | 2014-03-28 | 2014-07-02 | 广西象州商源酒业有限公司 | Brewing method of mulberry-fructus rhodomyrti juice wine |
| CN104629995A (en) * | 2015-03-12 | 2015-05-20 | 象州县科学技术局 | Preparation method of mulberry radix puerariae healthcare wine |
| CN105838540A (en) * | 2016-05-12 | 2016-08-10 | 枣阳市灵鹿酒业有限公司 | Ground sealed purple perilla waxberry summer-heat relieving rice wine |
| CN109022211A (en) * | 2018-09-18 | 2018-12-18 | 山西省蚕业科学研究院 | A kind of mulberry fruit yellow rice wine and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172852A (en) * | 1996-08-07 | 1998-02-11 | 姚力克 | Health-care rice wine |
| CN1858182A (en) * | 2006-03-10 | 2006-11-08 | 顾朝清 | Yang Strengthening wine |
| CN101703672A (en) * | 2009-09-22 | 2010-05-12 | 南通市灵通生物科技研究所 | Yellow wine capable of clearing heat, resolving toxin, and preventing and treating cold and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101101010B1 (en) * | 2011-08-05 | 2011-12-29 | 소영남 | Unstrained rice wine and manufacturing method thereby |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1172852A (en) * | 1996-08-07 | 1998-02-11 | 姚力克 | Health-care rice wine |
| CN1858182A (en) * | 2006-03-10 | 2006-11-08 | 顾朝清 | Yang Strengthening wine |
| CN101703672A (en) * | 2009-09-22 | 2010-05-12 | 南通市灵通生物科技研究所 | Yellow wine capable of clearing heat, resolving toxin, and preventing and treating cold and production method thereof |
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