CN103409274B - 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
- Publication number
- CN103409274B CN103409274B CN201310291751.9A CN201310291751A CN103409274B CN 103409274 B CN103409274 B CN 103409274B CN 201310291751 A CN201310291751 A CN 201310291751A CN 103409274 B CN103409274 B CN 103409274B
- Authority
- CN
- China
- Prior art keywords
- yellow wine
- stock solution
- weight
- clear liquid
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses the yellow wine that a kind of Oryza glutinosa is brewageed, it is characterized in that including, the yellow wine stock solution fermented of part by weight 80%～90%, the Herba Lycopodii of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Flos Plumeriae Acutifoliae of part by weight 2%～5%, the Semen Cuscutae of part by weight 1%～3%, part by weight 1%～3% Herba Taraxaci, 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, Herba Lycopodii, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, its mouthfeel can be improved, Herba Lycopodii, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae 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 yellow wine stock solution fermented of part by weight 80%～90%, the Herba Lycopodii of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Flos Plumeriae Acutifoliae of part by weight 2%～5%, the Semen Cuscutae of part by weight 1%～3%, part by weight 1%～3% Herba Taraxaci, 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 Flos Lonicerae of part by weight 2%～4% is also included。
Further, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～5% is also included。
Further, the Radix Rehmanniae 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 a kind of 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 Herba Lycopodii anticipated, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae 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, Herba Lycopodii, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, its mouthfeel can be improved, Herba Lycopodii, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae ensure that its medical value, play good health-care effect。
Detailed description of the invention
It is 20～25:75～80 that the yellow wine that the Oryza glutinosa of the present invention is brewageed includes the exchange proportion of the Radix Rehmanniae of the yellow wine stock solution fermented of part by weight 80%～90%, the Herba Lycopodii of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Flos Plumeriae Acutifoliae of part by weight 2%～5%, the Semen Cuscutae of part by weight 1%～3%, the Herba Taraxaci of part by weight 1%～3%, the Flos Lonicerae of part by weight 2%～4%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～5%, part by weight 2%～3%, the yellow wine stock solution wherein fermented Oryza glutinosa in the preparation and water。
Preferably, including the yellow wine stock solution fermented of part by weight 80%, the Herba Lycopodii of part by weight 2%, the brown sugar of part by weight 2%, the Flos Plumeriae Acutifoliae of part by weight 3%, the Semen Cuscutae of part by weight 2%, the Herba Taraxaci of part by weight 2%, the Flos Lonicerae of part by weight 3%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 4%, part by weight 2% Radix Rehmanniae, 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 Herba Lycopodii anticipated, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae 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, Herba Lycopodii, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae, by adopting mentioned component proportioning, it is possible to make it possess health-care effect。Wherein brown sugar, its mouthfeel can be improved, Herba Lycopodii, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae 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 obtained is made up of following raw material: the yellow wine stock solution of part by weight 80%～90%, the Herba Lycopodii of part by weight 1%～3%, the brown sugar of part by weight 2%～5%, the Flos Plumeriae Acutifoliae of part by weight 2%～5%, the Semen Cuscutae of part by weight 1%～3%, the Herba Taraxaci of part by weight 1%～3%, wherein yellow wine stock solution Oryza glutinosa in the preparation is 20～25:75～80 with the exchange proportion of water, also include, the Flos Lonicerae of part by weight 2%～4%, the RHIIZOMA DIOSCOREAE fr0m Henan of China of part by weight 2%～5%, the Radix Rehmanniae of part by weight 2%～3%, 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 Herba Lycopodii anticipated, brown sugar, Flos Plumeriae Acutifoliae, Semen Cuscutae, Herba Taraxaci, Flos Lonicerae, RHIIZOMA DIOSCOREAE fr0m Henan of China and Radix Rehmanniae 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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310291751.9A CN103409274B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310291751.9A CN103409274B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103409274A CN103409274A (en) | 2013-11-27 |
| CN103409274B true CN103409274B (en) | 2016-06-22 |
Family
ID=49602317
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310291751.9A Expired - Fee Related CN103409274B (en) | 2013-07-11 | 2013-07-11 | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103409274B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805582A (en) * | 2017-12-27 | 2018-03-16 | 广德腾河酒业有限公司 | A kind of health-care yellow wine and its preparation technology |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN111269777A (en) * | 2020-04-26 | 2020-06-12 | 遵义职业技术学院 | Health-care yellow wine brewed from glutinous rice and carex baccans and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406573A (en) * | 2008-12-01 | 2009-04-15 | 季莲缘 | Health-care product with toxin-expelling and health-preserving efficacy |
| CN101705172A (en) * | 2009-10-26 | 2010-05-12 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma nutritious wine and preparation method thereof |
| CN102943021A (en) * | 2012-11-29 | 2013-02-27 | 蒋朝芳 | Health care yellow rice or millet wine |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101101010B1 (en) * | 2011-08-05 | 2011-12-29 | 소영남 | Unstrained rice wine and manufacturing method thereby |
-
2013
- 2013-07-11 CN CN201310291751.9A patent/CN103409274B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101406573A (en) * | 2008-12-01 | 2009-04-15 | 季莲缘 | Health-care product with toxin-expelling and health-preserving efficacy |
| CN101705172A (en) * | 2009-10-26 | 2010-05-12 | 宜昌楚汉风生物科技有限公司 | Lucid Ganoderma nutritious wine and preparation method thereof |
| CN102943021A (en) * | 2012-11-29 | 2013-02-27 | 蒋朝芳 | Health care yellow rice or millet wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107805582A (en) * | 2017-12-27 | 2018-03-16 | 广德腾河酒业有限公司 | A kind of health-care yellow wine and its preparation technology |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103409274A (en) | 2013-11-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103409271B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN103409272B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN103409274B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN103409273B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN105876027A (en) | Making method of hawthorn fruit and anoectochilus roxburghii tea powder | |
| CN103923789A (en) | Health care medicinal liquor | |
| CN103409269B (en) | Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof | |
| CN106212722A (en) | A kind of lotus-leaf bean curd and processing technique thereof | |
| CN104012827A (en) | Method for making chrysanthemum crystal sugar | |
| CN103549610B (en) | A kind of blood-tonifying health-care beverage and preparation method | |
| CN104073394A (en) | Kudzu vine root beer and preparation method thereof | |
| CN104256841A (en) | Instant solid beverage formula and preparation method of instant solid beverage | |
| CN102827744A (en) | Codonopsis qi tonifying tea liquor and method for preparing same | |
| CN103571715A (en) | Brewing method of brown rice sweet vinasse containing ginseng and astragalus membranaceus | |
| CN103409270A (en) | Glutinous rice brewed yellow wine and preparation method thereof | |
| CN104223000A (en) | Method for preparing bamboo salt for treating migraine | |
| CN104152319B (en) | The manufacture craft of a kind of osmanthus wood fruit wine | |
| CN103705766A (en) | Couchgrass-root healthcare tea for pyelonephritis | |
| CN103571716A (en) | Method for brewing yellow flower and fresh lalang grass rhizome containing brown rice sweet vinasse | |
| CN100542427C (en) | A kind of herbal tea and production method thereof | |
| CN107873888A (en) | A kind of auxiliary function for lowering blood pressure tea beverage and preparation method | |
| CN107603826A (en) | A kind of bee honey health-care medicinal liquor and preparation method thereof | |
| CN107279391A (en) | Moistening throat and clearing lung type tea and its manufacture method | |
| CN105168412A (en) | Preparing method for radix aconiti | |
| CN106261421A (en) | The manufacture method of Rhizoma Dioscoreae Bulbiferae health beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160622 Termination date: 20180711 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |