CN103436410A - Vaccinium bracteatum rice Chinese spirit and preparation method thereof - Google Patents
Vaccinium bracteatum rice Chinese spirit and preparation method thereof Download PDFInfo
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Abstract
The invention discloses vaccinium bracteatum rice Chinese spirit and a preparation method thereof. The preparation method of the vaccinium bracteatum rice Chinese spirit comprises the following steps: mixing 50-89 parts by weight of vaccinium bracteatum rice, 2-20 parts by weight of sorghum rice, 5-35 parts by weight of rice and 0-10 parts by weight of potatoes uniformly, then cooking, cooling, and then saccharifying for 12-72 hours by using distiller's yeast the addition of which accounts for 0.2-1.5% of the total weight of the raw materials, then sealing and fermenting at 20-38 DEG C for 8-30 days to obtain fermentation liquor, distilling the fermentation liquor and then ageing for 1-6 months, thus obtaining the vaccinium bracteatum rice Chinese spirit. The preparation method of the vaccinium bracteatum rice Chinese spirit has the beneficial effects that the vaccinium bracteatum rice is taken as the main raw material, so that the utilization rate of the vaccinium bracteatum rice is increased; the raw materials are vaccinium bracteatum rice, sorghum rice, rice and potatoes which are low in cost, so that the vaccinium bracteatum rice Chinese spirit is lower in production cost as compared with various health-care wines.
Description
Technical field
The present invention relates to a kind of wine and preparation method thereof, particularly a kind of black rice white wine and preparation method thereof.
Background technology
Fructus Vaccinii Bracteati is Ericaceae genus vaccinium plant, main product in China Taiwan, the areas such as East China, Central China, south China and southwest, be described as " kings of hundred grass ".Fructus Vaccinii Bracteati is a kind of abundant natural resource, there are numerous physiological functions, its leaf contains the functional components such as tannin, Quercetin, meso-inositol, friedelin and epifriedelanol, has the blood microcirculation of improvement, antiulcer agent, anti-inflammatory, antifatigue, the multiple pharmacologically active such as anti-ageing, antitumor.Black rice is with the bright leaf juice of Fructus Vaccinii Bracteati and glutinous rice soaks, boiling forms, and since the Northern and Southern Dynasties, the In Middle And Lower Reaches of Changjiang River resident has edible black rice custom always, has continued more than 1000 year so far.
China only limits to common folk custom food to the understanding of black rice at present, and lower to its deep development utilization ratio, and wherein black rice only limits to the simple processing of medicinal liquor for the research of wine brewing, has limited the development of Fructus Vaccinii Bracteati plant husbandry; And existing health white wine adopts more precious food materials to process mostly, and cost is higher.Therefore, be necessary and health white wine cost high present situation low for black rice deep development utilization ratio, a kind of black rice white wine and preparation method thereof is provided.
Summary of the invention
The purpose of this invention is to provide a kind of black rice deep development, black rice white wine that production cost is low and preparation method thereof of being conducive to.
According to an aspect of the present invention, provide a kind of black rice white wine, its raw material in weight part comprises 50～89 parts of black rices, 2～20 parts of sorghum rice, 5～35 parts, rice, 0～10 part of potato.Thus, the black rice white wine that utilizes black rice to prepare for main raw material has black rice typical case smell, the continuous gentle sweet-smelling of mouthfeel, and traditional Chinese medicine ingredients rich content, there is nourishing function, raw material is lower-cost black rice, sorghum rice, rice and potato, makes black rice white wine have lower production cost in all kinds of health promoting wine.
In some embodiments, this black rice white wine is prepared from by following methods: after black rice, sorghum rice, rice and potato are mixed by proportioning, cook, add the distiller's yeast saccharification by 0.2～1.5% of raw material gross weight after cooling, then within 8～30 days, obtain fermented liquid 20～38 ℃ of lower seal fermentations, ageing after the fermented liquid distillation is obtained to black rice white wine.Thus, the black rice white wine raw material diastatic fermentation obtained can make the trophic transfer of black rice to black rice white wine.
Correspondingly, the present invention also provides a kind of preparation method of black rice white wine, comprises the following steps:
I will be soaked 6～20 hours after mixing in 0～10 part of 5～35 parts, 2～20 parts of 50～89 parts of black rices, sorghum rice, rice, the potato of weight part in water, filter;
II cooks black rice, sorghum rice, rice and potato after filtering, is cooled to 20～38 ℃;
III adds distiller's yeast by 0.2～1.5% of raw material gross weight, saccharification 12～72 hours;
IV is the raw material after saccharification sealing, 20～38 ℃ of bottom fermentations 8～30 days, obtains fermented liquid;
V obtains distillate by the fermented liquid distillation, then the distillate ageing is obtained to black rice white wine.
Thus, this preparation technology be take black rice as main raw material, improve the utilization ratio of black rice, promoted its economic worth, can promote the deep processing of Fructus Vaccinii Bracteati plant production development and product, the black rice white wine obtained by this preparation technology has black rice typical case smell, the continuous gentle sweet-smelling of mouthfeel, and functional component rich content, have nourishing function, raw material is lower-cost black rice, sorghum rice, rice and potato, makes black rice white wine have lower production cost in all kinds of health promoting wine.
In some embodiments, in the step III, the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:100～100:1.Thus, adopt and mix the distiller's yeast zymotechnique, improved liquor ratio of raw material, can improve mouthfeel and the local flavor of wine, promoted the overall quality of product.
In some embodiments, in the step V, being operating as of ageing: by the distillate sealing, 10～15 ℃ of lower ageing, obtain finished product in 1～6 month.Thus, can determine according to the quality of finished product time and the temperature of ageing.
In some embodiments, in the step V, distillation temperature is 50～149 ℃.Thus, can determine distillation temperature according to distillation plant and distillation condition.
In some embodiments, in the step I, further comprising the steps of before soaking: as the potato slices post-drying to be pulverized, then mixed by proportioning with clean black rice, sorghum rice and rice.Thus, the oven dry of potato is pulverized and is convenient to evenly mix with black rice, sorghum rice and rice, and black rice, sorghum rice and rice are cleaned and prevented from mixing impurity.
In some embodiments, in the step I, water is 1:1～3:1 with the gross weight ratio of raw material.Thus, the weight of water is more than or equal to the gross weight of raw material, can make raw material fully infiltrate, and is convenient to the carrying out of subsequent step.
In some embodiments, in the step II, cooking the time used is 0.3～1 hour.Thus, can determine cooking time according to the amount of raw material, be convenient to raw material fully well-done.
In sum, beneficial effect of the present invention is:
(1) the wine body transparent clear of black rice white wine of the present invention; Fragrance is simple and elegant, has black rice typical case smell; The continuous gentle sweet-smelling of mouthfeel; The functional component rich content, have nourishing function;
(2) black rice white wine of the present invention and preparation method thereof be take black rice as main raw material, improved the utilization ratio of black rice, promote its economic worth, promote the deep processing of Fructus Vaccinii Bracteati plant production development and product, raw material is lower-cost black rice, sorghum rice, rice and potato, makes black rice white wine have lower production cost in all kinds of health promoting wine;
(3) preparation method of the present invention adopts and mixes the distiller's yeast zymotechnique, has improved the yield of liquor, has improved mouthfeel and the local flavor of wine, has promoted the overall quality of product.With common process, compare, this technique the yield of liquor has improved 5%～20%.
The accompanying drawing explanation
The preparation method's that Fig. 1 is black rice white wine of the present invention schema.
Embodiment
Below in conjunction with accompanying drawing, the present invention is described in detail.
The invention provides a kind of black rice white wine, this black rice white wine comprises 50～89 parts of black rices, 2～20 parts of sorghum rice, 5～35 parts, rice, 0～10 part of potato by the raw material in weight part.
More preferably, to take the proportioning of weight part be 60～80 parts of black rices, 6～15 parts of sorghum rice, 5～25 parts, rice, 0～8 part of potato to raw material.
This black rice white wine is prepared from by following methods: after black rice, sorghum rice, rice and potato are mixed by proportioning, cook, add the distiller's yeast saccharification by 0.2～1.5% of raw material gross weight after cooling, then within 8～30 days, obtain fermented liquid 20～38 ℃ of lower seal fermentations, ageing after the fermented liquid distillation is obtained to black rice white wine.
Correspondingly, the present invention also provides a kind of preparation method of black rice white wine, and as shown in Figure 1, this preparation method comprises the following steps:
S101 will soak 6～20 hours after mixing in 0～10 part of 5～35 parts, 2～20 parts of 50～89 parts of black rices, sorghum rice, rice, the potato of weight part in water, filter.Wherein, water is 1:1～3:1 with the gross weight ratio of raw material, cold water or the distilled water of water for filtering.Before soaking, the potato slices post-drying is pulverized, then mixed by proportioning with clean black rice, sorghum rice and rice, the bake out temperature of potato is 30～100 ℃, and sorghum rice and rice are common sorghum rice and rice, and black rice is the black rice dry product.
The preparation method of black rice is: smash the fresh branches and leaves of Fructus Vaccinii Bracteati to pieces filtration, obtain juice and soak glutinous rice 8～12 hours under 28～40 ℃, filter juice, after soaking, glutinous rice is eluriated totally, and then boiling is well-done, dries and obtains black rice, wherein, the amount of juice is as the criterion with submergence glutinous rice.
S102 cooks black rice, sorghum rice, rice and potato after filtering, is cooled to 20～38 ℃.Cooking the time used is 0.3～1 hour.Cooled temperature can affect the activity of distiller's yeast, thereby affects the mouthfeel of liquor ratio of raw material and finished product.
S103 adds distiller's yeast by 0.2～1.5% of raw material gross weight, saccharification 12～72 hours.The mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:100～100:1.Saccharification time changes according to the difference of the proportioning of each raw material.
S104 is the raw material after saccharification sealing, 20～38 ℃ of bottom fermentations 8～30 days, obtains fermented liquid.Fermentation time is received the impact of leavening temperature and distiller's yeast addition.
S105 distills fermented liquid to obtain distillate under 50～149 ℃, by the distillate sealing, 10～15 ℃ of lower ageing, within 1～6 month, obtains black rice white wine.Wherein, adopt conventional distillating method.
The present invention is further detailed explanation by the following examples.
Embodiment 1
Then I dries potato slices and pulverizes, and will clean in 25 parts, 20 parts of 50 parts of black rices, sorghum rice, the rice of weight part, and in water, soaks 20 hours after 10 parts of potatos mix, and filters, and during immersion, the gross weight of water and raw material is than being 2.6:1;
II cooks black rice, sorghum rice, rice and potato after filtering, and cooking the time used is 54 minutes, is cooled to 22 ℃;
III adds distiller's yeast by 0.2% of raw material gross weight, saccharification 72 hours, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 100:1;
IV is the raw material after saccharification sealing, 20 ℃ of bottom fermentations 30 days, obtains fermented liquid;
V is distilled fermented liquid to obtain distillate under 120 ℃, by the distillate sealing, 12 ℃ of lower ageing, within 5 months, obtains black rice white wine.
Embodiment 2
I will be clean in 35 parts, 5 parts of 60 parts of black rices, sorghum rice, the rice of weight part, mix in water and soak 16 hours, filter, and during immersion, water is 1:1 with the gross weight ratio of raw material;
II cooks black rice, sorghum rice and rice after filtering, and cooking the time used is 1 hour, is cooled to 26 ℃;
III adds distiller's yeast by 0.6% of raw material gross weight, saccharification 40 hours, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:50;
IV is the raw material after saccharification sealing, 25 ℃ of bottom fermentations 23 days, obtains fermented liquid;
V is distilled fermented liquid to obtain distillate under 85 ℃, by the distillate sealing, 13 ℃ of lower ageing, within 4 months, obtains black rice white wine.
Embodiment 3
Then I dries potato slices and pulverizes, and will clean in 15 parts, 10 parts of 70 parts of black rices, sorghum rice, the rice of weight part, and in water, soaks 6 hours after 5 parts of potatos mix, and filters, and during immersion, the gross weight of water and raw material is than being 3:1;
II cooks black rice, sorghum rice, rice and potato after filtering, and cooking the time used is 30 minutes, is cooled to 38 ℃;
III adds distiller's yeast by 1.1% of raw material gross weight, saccharification 24 hours, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:100;
IV is the raw material after saccharification sealing, 38 ℃ of bottom fermentations 12 days, obtains fermented liquid;
V is distilled fermented liquid to obtain distillate under 65 ℃, by the distillate sealing, 14 ℃ of lower ageing, within 3 months, obtains black rice white wine.
Embodiment 4
Then I dries potato slices and pulverizes, and will clean in 5 parts, 15 parts of 80 parts of black rices, sorghum rice, the rice of weight part, and in water, soaks 10 hours after 8 parts of potatos mix, and filters, and during immersion, the gross weight of water and raw material is than being 1.5:1;
II cooks black rice, sorghum rice, rice and potato after filtering, and cooking the time used is 35 minutes, is cooled to 30 ℃;
III adds distiller's yeast by 1.3% of raw material gross weight, saccharification 12 hours, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:1;
IV is the raw material after saccharification sealing, 30 ℃ of bottom fermentations 17 days, obtains fermented liquid;
V is distilled fermented liquid to obtain distillate under 100 ℃, by the distillate sealing, 15 ℃ of lower ageing, within 1 month, obtains black rice white wine.
Embodiment 5
Then I dries potato slices and pulverizes, and will clean in 2 parts, 2 parts of 89 parts of black rices, sorghum rice, the rice of weight part, and in water, soaks 13 hours after 3 parts of potatos mix, and filters, and during immersion, the gross weight of water and raw material is than being 2:1;
II cooks black rice, sorghum rice, rice and potato after filtering, and cooking the time used is 18 minutes, is cooled to 34 ℃;
III adds distiller's yeast by 1.5% of raw material gross weight, saccharification 56 hours, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 50:1;
IV is the raw material after saccharification sealing, 34 ℃ of bottom fermentations 8 days, obtains fermented liquid;
V is distilled fermented liquid to obtain distillate under 149 ℃, by the distillate sealing, 10 ℃ of lower ageing, within 6 months, obtains black rice white wine.
The liquor ratio of raw material of table 1 embodiment 1～5
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Liquor ratio of raw material % | 78 | 88 | 90 | 85 | 80 |
The preparation method of conventional white wine, adopt a kind of distiller's yeast to carry out saccharification and fermentation, liquor ratio of raw material is 60-70%, as shown in table 1, the liquor ratio of raw material of the embodiment of the present invention 1～5 is all higher than the preparation method of conventional white wine, wherein, the ratio of the former wine gross weight of 65% volume ratio of preparation and raw material gross weight is liquor ratio of raw material.
The quality of table 2 embodiment 1～5 gained black rice white wine
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance | Black rice delicate fragrance |
| Mouthfeel | Continuous gentle sweet-smelling | Soft sweet-smelling | Soft sweet-smelling | Soft sweet-smelling | Soft sweet-smelling |
| The wine body | Transparent clear | Transparent clear | Transparent clear | Transparent clear | Transparent clear |
The every 500ml health-care components of table 3 embodiment 1～5 gained black rice white wine content analysis
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Tannin/mg | 94.46 | 101.24 | 108.68 | 115.47 | 122.54 |
| Quercetin/mg | 132.46 | 138.46 | 145.26 | 147.08 | 152.17 |
| Meso-inositol/mg | 12.11 | 14.56 | 18.32 | 21.98 | 25.32 |
| Friedelin/μ g | 156 | 164 | 173 | 181 | 187 |
| Epifriedelanol/μ g | 87 | 95 | 106 | 114 | 121 |
As shown in table 3, contain the functional components such as tannin, Quercetin, meso-inositol, friedelin and epifriedelanol in embodiment 1～5 gained black rice white wine, it act as: tannin, have antibacterial, antiviral, delay senility, anti-inflammatory, expelling parasite, the effect such as hypotensive, antitumor; Quercetin, have preferably eliminate the phlegm, antitussive action, reduce blood pressure in addition, reducing blood-fat, enhancing capillary resistance, reduce capillary fragility, reducing blood-fat, coronary artery dilator, increase the effects such as coronary flow; Meso-inositol, have the reduction cholesterol, anti-loss effect; Friedelin and epifriedelanol have anti-inflammatory, antiviral effect.Therefore black rice white wine has nourishing function preferably.
Above-described is only some embodiments of the present invention.For the person of ordinary skill of the art, without departing from the concept of the premise of the invention, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (9)
1. black rice white wine, is characterized in that, its raw material in weight part comprises 50～89 parts of black rices, 2～20 parts of sorghum rice, 5～35 parts, rice, 0～10 part of potato.
2. black rice white wine according to claim 1, it is characterized in that, this black rice white wine is prepared from by following methods: after black rice, sorghum rice, rice and potato are mixed by proportioning, cook, add the distiller's yeast saccharification by 0.2～1.5% of raw material gross weight after cooling, then within 8～30 days, obtain fermented liquid 20～38 ℃ of lower seal fermentations, ageing after the fermented liquid distillation is obtained to black rice white wine.
3. the preparation method of black rice white wine, is characterized in that, comprises the following steps:
I will be soaked 6～20 hours after mixing in 0～10 part of 5～35 parts, 2～20 parts of 50～89 parts of black rices, sorghum rice, rice, the potato of weight part in water, filter;
II cooks black rice, sorghum rice, rice and potato after filtering, is cooled to 20～38 ℃;
III adds distiller's yeast by 0.2～1.5% of raw material gross weight, saccharification 12～72 hours;
IV is the raw material after saccharification sealing, 20～38 ℃ of bottom fermentations 8～30 days, obtains fermented liquid;
V obtains distillate by the fermented liquid distillation, then the distillate ageing is obtained to black rice white wine.
4. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step III, and the mixing distiller's yeast that distiller's yeast is koji and white wine song, the weight ratio of koji and white wine song is 1:100～100:1.
5. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step V, and being operating as of ageing: by the distillate sealing, 10～15 ℃ of lower ageing, obtain finished product in 1～6 month.
6. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step V, distillation temperature is 50～149 ℃.
7. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step I, further comprising the steps of before soaking: as the potato slices post-drying to be pulverized, then mixed by proportioning with clean black rice, sorghum rice and rice.
8. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step I, water is 1:1～3:1 with the gross weight ratio of raw material.
9. the preparation method of black rice white wine according to claim 3, is characterized in that, in the step II, cooking the time used is 0.3～1 hour.
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| CN106350382A (en) * | 2016-11-12 | 2017-01-25 | 苏红阳 | Method for processing arrack from desert rice |
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