CN103436421A - Process for producing anoectochilus formosanus yellow wine - Google Patents
Process for producing anoectochilus formosanus yellow wine Download PDFInfo
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- CN103436421A CN103436421A CN2013104025060A CN201310402506A CN103436421A CN 103436421 A CN103436421 A CN 103436421A CN 2013104025060 A CN2013104025060 A CN 2013104025060A CN 201310402506 A CN201310402506 A CN 201310402506A CN 103436421 A CN103436421 A CN 103436421A
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- glutinous rice
- herba anoectochili
- anoectochili roxburghii
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- 235000014101 wine Nutrition 0.000 title claims abstract description 117
- 238000000034 method Methods 0.000 title claims abstract description 13
- 241000719836 Anoectochilus formosanus Species 0.000 title abstract 9
- 241000209094 Oryza Species 0.000 claims abstract description 63
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 63
- 235000009566 rice Nutrition 0.000 claims abstract description 63
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 235000012054 meals Nutrition 0.000 claims abstract description 37
- 235000014347 soups Nutrition 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 29
- 230000004151 fermentation Effects 0.000 claims abstract description 29
- 230000032683 aging Effects 0.000 claims abstract description 15
- 238000011049 filling Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 239000003086 colorant Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract 3
- 238000010025 steaming Methods 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 34
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 238000009413 insulation Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 230000002478 diastatic effect Effects 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000003860 storage Methods 0.000 claims description 8
- 240000000001 Ludisia discolor Species 0.000 claims description 7
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 5
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 5
- 235000013736 caramel Nutrition 0.000 claims description 5
- 238000005352 clarification Methods 0.000 claims description 5
- 230000001376 precipitating effect Effects 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 2
- 239000003814 drug Substances 0.000 abstract description 10
- 229940079593 drug Drugs 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000003825 pressing Methods 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 12
- 235000017491 Bambusa tulda Nutrition 0.000 description 12
- 241001330002 Bambuseae Species 0.000 description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 12
- 239000011425 bamboo Substances 0.000 description 12
- 239000010902 straw Substances 0.000 description 9
- 238000004140 cleaning Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 239000002362 mulch Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000010408 sweeping Methods 0.000 description 3
- 241000632227 Antenoron Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 239000002839 antibiotic anticancer agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
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- 230000035622 drinking Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
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Abstract
The invention discloses anoectochilus formosanus yellow wine. A production method of the anoectochilus formosanus yellow wine comprises the following steps: soaking glutinous rice, steaming rice into meal, spraying water and cooling, dropping into a cylinder, performing saccharification fermentation, adding anoectochilus formosanus soup, pressing wine, mixing colors, decocting the wine, ageing and storing, blending and filtering, and filling and sealing to form the finished product, wherein the anoectochilus formosanus soup is soup formed by adding water into fried anoectochilus formosanus and decocting. The anoectochilus formosanus yellow wine produced by the method consists of two parts of medicines and wine, wherein the medicines depend on the wine power, the wine promotes the capacity of the medicines, the medicines and wine supplement each other and bring out the best in each other, the wine property is mild after more nutrition ingredients and active substances are in compatibility of medicines, the taste is sweet and mellow, the color is clear and transparent, less precipitate is formed, and the total sugar content is 15-20 percent; the anoectochilus formosanus yellow wine has a better health-care effect and is suitable for long-term proper drink, and an aim of building one's body is fulfilled. Moreover, the anoectochilus formosanus yellow wine is simple to produce, good in taste and obvious in effect, meets the consumption needs on healthy life of people and has a high market prospect.
Description
Technical field
the present invention relates to a kind of Herba Anoectochili roxburghii yellow rice wine, belong to wine field.
Background technology
Herba Anoectochili roxburghii formal name used at school Shorthairy Antenoron is orchid.Belong to the perennial herbal medicine of treasuring.Among the people have " gold grass ", " refreshing medicine " and laudatory title, good strengthening by means of tonics product, there is clearing heat and detoxicating, balancing yin and yang, strengthen the body resistance to consolidate the constitution, the function such as QI and blood regulating, can improve body immunity comprehensively, have obvious nourishing the liver to protect the effect of kidney, antibiotic anticancer, hypoglycemic step-down, calm pain relieving.
Drinking is indispensable communation means in public life, job market.Yellow rice wine, as the wine kind of low powered posterior chamber, high nutrition, health, gives off a strong fragrance, and sweet delicious, local flavor is mellow, contains abundant nutrition; Yellow rice wine also can be used as medicine efficacy enhancing ingredient, helps blood circulation, the stimulation that keeps out the cold, preventing cold.Along with the yearning of social people to healthy living now, to the demand of wine, the trial test from simple is slowly drunk and is started to transform to trial test, health-nutrition, adjusting body and mind aspect.
Summary of the invention
The Herba Anoectochili roxburghii yellow rice wine that the inventive method is produced is comprised of medicine, wine two portions, wine assisting drug, wine help the medicine prestige, and both complement each other, and bring out the best in each other, after more nutrition and active substance compatibility are arranged, alcoholic strength is gentleer, mouthfeel is more sweet mellow, and it is limpid transparent that color and luster is, and throw out is few, total sugar degree is at 15%-20%, there is better health-care effect, be more suitable for the long-term appropriate product drink of people, to reach the purpose improved the health.And making is simple, mouthfeel is good, effect is obvious, meets the consumers demand of people to healthy living, has good market outlook.
A kind of Herba Anoectochili roxburghii yellow rice wine, its making method is:
Soaking glutinous rice steams rice and becomes the cooling cylinder diastatic fermentation that falls of meal trickle to add Herba Anoectochili roxburghii soup juice to press the wine toning to decoct the wine ageing and store to blend and filter the filling and sealing finished product;
Wherein Herba Anoectochili roxburghii soup juice is the soup juice obtained after the dry jewel orchid boiling.
The concrete way of described Herba Anoectochili roxburghii soup juice is: Herba Anoectochili roxburghii fresh goods → clean → dry into dry product → boiling; Wherein the ratio of boiling is that the 1kg dry jewel orchid adds water 80-100kg, and little fire decocts 1.5 hours.
The add-on of described Herba Anoectochili roxburghii soup juice is the Herba Anoectochili roxburghii soup juice that every 100kg glutinous rice total amount adds 20kg.
Its concrete making method is as follows:
A) soak: the glutinous rice of total amount 2/3 is poured in pond, put into clear water, soak 20 hours;
B) steamed rice: the glutinous rice soaked is cooked into to meal with clear water drip washing and after draining;
C) shower: use the clear water shower, make the meal temperature remain on 32-35 degree;
D) cylinder that falls: the glutinous rice after shower is drained to the water of having a surplus, pours in vat, add distiller's yeast, mix thoroughly by its whole be the U-shaped nest; Controlling cylinder temperature is 26-28 degree; Insulation allows its fermentation;
E) diastatic fermentation: fall cylinder after 48 hours, again add distiller's yeast, and add water, insulation; After 22-24 hours, the glutinous rice by remaining 1/3 was by step a)-c) the steamed shower of method after, add in cylinder, stir, cylinder temperature is controlled at 27-30 degree, allows its fermentation; During fermentation driven rake, opened the frequency of rake depending on cylinder temperature, to guarantee cylinder temperature, be controlled at 27-30 degree, in the wine jar of packing into after after 6-7 hour, wine being stirred and seal and continue fermentation;
F) add Herba Anoectochili roxburghii soup juice: the wine for the treatment of wine jar starts clarification, and vinasse start to sink, and pour wine into Jiu Chi, add Herba Anoectochili roxburghii soup juice and stir at Jiu Chizhong in proportion;
G) press wine: will in the wine pond, add the wine of Herba Anoectochili roxburghii soup juice to be pressed wine;
H) toning: the wine pressed, add caramel colorant, add-on is wine 1-2kg per ton;
I) decoct wine: decoct the wine temperature at 90-95 degree;
J) ageing is stored: the wine of decocting was sealed to ageing more than 3 years;
K) blend filtration: by ageing, good wine is blent after rear speed is as cold as 4 to-2 ℃, after precipitating 48 hours, through diatomite and fine filting machine, is filled in the storage fat;
L) canned sealing finished product.
Step e) amount that adds water described in is the water that every 100kg glutinous rice adds 80kg.
The add-on of the distiller's yeast steps d) is that every 100kg glutinous rice adds distiller's yeast 0.3-0.6 ㎏.
The add-on of the distiller's yeast step e) is that every 100kg glutinous rice adds distiller's yeast 13-17 ㎏.
The accompanying drawing explanation
fig. 1 is Herba Anoectochili roxburghii yellow wine production technology flow process.
Embodiment
In order to make content of the present invention more be convenient to understand, below in conjunction with embodiment, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
A) soak: the glutinous rice of total amount 2/3 is poured in pond, put into clear water, soak 20 hours;
B) steamed rice is packed the glutinous rice soaked in large bamboo or wicker basket into, with clear water, drenches and removes pulp-water, after draining, pours into according to quantity in the meal rice steamer, opens steam, all through rice and flour, even with the bamboo sweeping to steam, and without the white heart, by the bamboo screen cover, ripe to meal to rice, pass steam, open screen cover;
C) the shower meal ripe after, use the clear water shower, two barrels of cold water of every rice steamer meal shower, drench the water of keg 50 degree again, makes the meal temperature unanimous between the higher and lower levels, drenched rear meal temperature about 32-35 degree.
D) cylinder that falls drains by the glutinous rice after shower the water of having a surplus, and pours in vat, by every hundred kilograms of glutinous rice total amounts, adds distiller's yeast powder 0.3 ㎏ in batches, mix thoroughly by its whole be the U-shaped nest.Nest bottom diameter 8-10cm, the high 70cm of meal, strike reality with the bamboo brush gently by the meal nest, and the meal nest does not stay as degree, and cylinder temperature is 26-28 degree.Straw cylinder cap on the nest bonnet, cylinder external application straw mat surrounds, and insulation allows its fermentation;
E) diastatic fermentation fell after cylinder after 48 hours, treat that wine liquid has the height of 4/5 left and right in dimple, the meal nest stays, add in proportion the water that distiller's yeast (every hundred kilograms of glutinous rice total amounts add distiller's yeast 17 kg), every hundred kilograms of glutinous rice total amounts of water add 80kg, along casing wall to middle turning, cover the straw mulch insulation with spade.After 24 hours, the glutinous rice by remaining 1/3 was by step a)-c) the steamed shower of method after,
add in cylinder,stir, cylinder temperature is controlled at 27-30 degree, allows its fermentation; During fermentation driven rake, opened the frequency of rake depending on cylinder temperature, to guarantee cylinder temperature, be controlled at 27-30 degree, in the wine jar of packing into after after 6 hours, wine being stirred and seal and continue fermentation; Opening the rake purpose is cooling, makes the upper and lower uniformity of temperature in cylinder, discharges on the other hand carbonic acid gas, supplies with fresh air, promotes the diastatic fermentation effect.
F) add Herba Anoectochili roxburghii soup juice: after 45 days, at this time the wine of wine jar starts clarification, and vinasse start to sink, and wine is poured into, the wine pond, add Herba Anoectochili roxburghii soup juice and stir (the Herba Anoectochili roxburghii soup juice that every 100kg glutinous rice total amount adds 20kg) at Jiu Chizhong in proportion; The way of Herba Anoectochili roxburghii soup juice is for the Herba Anoectochili roxburghii fresh goods is dried into to dry product through after cleaning, after dry product is added to water 80-100kg with the per kilogram dry jewel orchid, boiling 1.5 hours and making;
G) pressing wine will add the wine of Herba Anoectochili roxburghii soup juice to pump into crusher (membrane type inflation pressure filter) with spiral pump in the wine pond, allow wine flow into wine cellar;
H) wine that toning has been pressed, add caramel colorant, and add-on is wine 1kg per ton;
I) decoct wine the wine filtered is pumped into to heat exchanger with air pressure pump, wine enters heat exchanger temperature and is controlled at 90-95 degree;
J) ageing is stored: by the wine of the decocting wine jar of packing into, altar mouth tying, then use altar head mudding mouth, treat that the mud head done, and wine jar has been built to storage; Digestion time 3 years;
K) blend and filter by ageing good wine and blend rear speed and be chilled to 4
℃, after precipitating 48 hours, through diatomite and fine filting machine, be filled in the storage fat, pump into filling machine filling;
L) filling and sealing finished product.
embodiment 2
A) soak: glutinous rice is poured in pond, put into clear water, soak 20 hours;
B) steamed rice is packed the glutinous rice soaked in large bamboo or wicker basket into, with clear water, drenches and removes pulp-water, after draining, pours into according to quantity in the meal rice steamer, opens steam, all through rice and flour, even with the bamboo sweeping to steam, and without the white heart, by the bamboo screen cover, ripe to meal to rice, pass steam, open screen cover;
C) the shower meal ripe after, use the clear water shower, two barrels of cold water of every rice steamer meal shower, drench the water of keg 50 degree again, makes the meal temperature unanimous between the higher and lower levels, drenched rear meal temperature about 32-35 degree.
D) cylinder that falls drains by the glutinous rice after shower the water of having a surplus, and is transported to operation room, pours in vat, by every hundred kilograms of glutinous rice total amounts, adds the distiller's yeast powder in batches
0.5 ㎏, mix thoroughly it whole for the U-shaped nest.Nest bottom diameter 8-10cm, the high 70cm of meal, strike reality with the bamboo brush gently by the meal nest, and the meal nest does not stay as degree, and cylinder temperature is 26-28 degree.Straw cylinder cap on the nest bonnet, cylinder external application straw mat surrounds, and insulation allows its fermentation;
E) diastatic fermentation fell after cylinder after 48 hours, treat that wine liquid has the height of 4/5 left and right in dimple, the meal nest stays, add in proportion distiller's yeast (every 100kg glutinous rice total amount adds distiller's yeast 15kg), water (by every 100kg glutinous rice total amount, adding water 80 kg), along casing wall to middle turning, cover the straw mulch insulation with spade.After 22 hours, the glutinous rice by remaining 1/3 was by step a)-c) the steamed shower of method after, add in cylinder, stir, cylinder temperature is controlled at 27-30 degree, allows its fermentation; During fermentation driven rake, opened the frequency of rake depending on cylinder temperature, to guarantee cylinder temperature, be controlled at 27-30 degree, in the wine jar of packing into after after 7 hours, wine being stirred and seal and continue fermentation;
F) add Herba Anoectochili roxburghii soup juice: after 45 days, treat that the wine of wine jar starts clarification, vinasse start to sink, and pour wine into Jiu Chi, add Herba Anoectochili roxburghii soup juice and stir at Jiu Chizhong in proportion; (every 100kg glutinous rice total amount adds the Herba Anoectochili roxburghii soup juice of 20kg); The way of Herba Anoectochili roxburghii soup juice is for the Herba Anoectochili roxburghii fresh goods is dried into to dry product through after cleaning, after dry product is added to water 80-100kg with the per kilogram dry jewel orchid, boiling 1.5 hours and making;
G) pressing wine will add the wine of Herba Anoectochili roxburghii soup juice to pump into crusher (membrane type inflation pressure filter) with spiral pump in the wine pond, allow wine flow into wine cellar;
H) wine that toning has been pressed, add caramel colorant, and add-on is wine 1.5kg per ton;
I) decoct wine the wine filtered is pumped into to heat exchanger with air pressure pump, wine enters heat exchanger temperature and is controlled at 90-95 degree;
J) ageing is stored: by the wine of the decocting wine jar of packing into, altar mouth tying, then use altar head mudding mouth, treat that the mud head done, and wine jar has been built to storage; Digestion time 5 years.
K) blend and filter by ageing good wine and blend rear speed and be chilled to 0
℃, after precipitating 48 hours, through diatomite and fine filting machine, be filled in the storage fat, pump into filling machine filling;
L) filling and sealing finished product.
embodiment 3
A) soak: glutinous rice is poured in pond, put into clear water, soak 20 hours;
B) steamed rice is packed the glutinous rice soaked in large bamboo or wicker basket into, with clear water, drenches and removes pulp-water, after draining, pours into according to quantity in the meal rice steamer, opens steam, all through rice and flour, even with the bamboo sweeping to steam, and without the white heart, by the bamboo screen cover, ripe to meal to rice, pass steam, open screen cover;
C) the shower meal ripe after, use the clear water shower, two barrels of cold water of every rice steamer meal shower, drench the water of keg 50 degree again, makes the meal temperature unanimous between the higher and lower levels, drenched rear meal temperature about 32-35 degree.
D) cylinder that falls drains by the glutinous rice after shower the water of having a surplus, and is transported to operation room, pours in vat, by every hundred kilograms of glutinous rice total amounts, adds the distiller's yeast powder in batches
0.6 ㎏, mix thoroughly it whole for the U-shaped nest.Nest bottom diameter 8-10cm, the high 70cm of meal, strike reality with the bamboo brush gently by the meal nest, and the meal nest does not stay as degree, and cylinder temperature is 26-28 degree.Straw cylinder cap on the nest bonnet, cylinder external application straw mat surrounds, and insulation allows its fermentation;
E) the diastatic fermentation stage fell after cylinder after 48 hours, treat that wine liquid has the height of 4/5 left and right in dimple, the meal nest stays, add in proportion distiller's yeast (every 100kg glutinous rice total amount adds distiller's yeast 13kg), water (every 100kg glutinous rice total amount adds water 80 kg), along casing wall to middle turning, cover the straw mulch insulation with spade.After 23 hours, the glutinous rice by remaining 1/3 was by step a)-c) the steamed shower of method after, add in cylinder, stir, cylinder temperature is controlled at 27-30 degree, allows its fermentation; During fermentation driven rake, opened the frequency of rake depending on cylinder temperature, to guarantee cylinder temperature, be controlled at 27-30 degree, in the wine jar of packing into after after 7 hours, wine being stirred and seal and continue fermentation;
F) add Herba Anoectochili roxburghii soup juice: after 45 days, at this time the wine of wine jar starts clarification, and vinasse start to sink, and wine is poured into, the wine pond, add Herba Anoectochili roxburghii soup juice and stir (the Herba Anoectochili roxburghii soup juice that every 100kg glutinous rice total amount adds 20kg) at Jiu Chizhong in proportion; The way of Herba Anoectochili roxburghii soup juice is for the Herba Anoectochili roxburghii fresh goods is dried into to dry product through after cleaning, after dry product is added to water 80-100kg with the per kilogram dry jewel orchid, boiling 1.5 hours and making;
G) pressing wine will add the wine of Herba Anoectochili roxburghii soup juice to pump into crusher (membrane type inflation pressure filter) with spiral pump in the wine pond, allow wine flow into wine cellar;
H) wine that toning has been pressed, add caramel colorant, and add-on is wine 2kg per ton;
I) decoct wine the wine filtered is pumped into to heat exchanger with air pressure pump, wine enters heat exchanger temperature and is controlled at 90-95 degree;
J) ageing is stored: by the wine of the decocting wine jar of packing into, altar mouth tying, then use altar head mudding mouth, treat that the mud head done, and wine jar has been built to storage; Digestion time 10 years;
K) blend and filter the good wine by ageing and blend rear speed cold-2
℃, after precipitating 48 hours, through diatomite and fine filting machine, be filled in the storage fat, pump into filling machine filling;
L) filling and sealing finished product.
Claims (7)
1. a Herba Anoectochili roxburghii yellow rice wine, its making method is:
Soak glutinous rice → steamings rice one-tenth meal → trickle cooling → cylinder → diastatic fermentation that falls → add the Herba Anoectochili roxburghii soup juice → press for extracting juice wine → wine → ageing of mixing colours → decoct to store → blend filtration → filling and sealing finished product;
Wherein Herba Anoectochili roxburghii soup juice is the soup juice obtained after the dry jewel orchid boiling.
2. yellow rice wine as claimed in claim 1 is characterized in that the concrete way of described Herba Anoectochili roxburghii soup juice is: Herba Anoectochili roxburghii fresh goods → clean → dry into dry product → boiling; Wherein the ratio of boiling is that the 1kg dry jewel orchid adds water 80-100kg, and little fire decocts 1.5 hours.
3. yellow rice wine as claimed in claim 1, the add-on that it is characterized in that described Herba Anoectochili roxburghii soup juice is every 100kg glutinous rice
total amountthe Herba Anoectochili roxburghii soup juice that adds 20kg.
4. yellow rice wine as claimed in claim 1 is characterized in that its concrete making method is as follows:
A) soak: the glutinous rice of total amount 2/3 is poured in pond, put into clear water, soak 20 hours;
B) steamed rice: the glutinous rice soaked is cooked into to meal with clear water drip washing and after draining;
C) shower: use the clear water shower, make the meal temperature remain on 32-35 degree;
D) cylinder that falls: the glutinous rice after shower is drained to the water of having a surplus, pours in vat, add distiller's yeast, mix thoroughly by its whole be the U-shaped nest; Controlling cylinder temperature is 26-28 degree; Insulation allows its fermentation;
E) diastatic fermentation: fall cylinder after 48 hours, again add distiller's yeast, and add water, insulation; After 22-24 hours, the glutinous rice by remaining 1/3 was by step a)-c) the steamed shower of method after, add in cylinder, stir, cylinder temperature is controlled at 27-30 degree, allows its fermentation; During fermentation driven rake, opened the frequency of rake depending on cylinder temperature, to guarantee cylinder temperature, be controlled at 27-30 degree, in the wine jar of packing into after after 6-7 hour, wine being stirred and seal and continue fermentation;
F) add Herba Anoectochili roxburghii soup juice: the wine for the treatment of wine jar starts clarification, and vinasse start to sink, and pour wine into Jiu Chi, add Herba Anoectochili roxburghii soup juice and stir at Jiu Chizhong in proportion;
G) press wine: will in the wine pond, add the wine of Herba Anoectochili roxburghii soup juice to be pressed wine;
H) toning: the wine pressed, add caramel colorant, add-on is wine 1-2kg per ton;
I) decoct wine: decoct the wine temperature at 90-95 degree;
J) ageing is stored: the wine of decocting was sealed to ageing more than 3 years;
K) blend filtration: by ageing, good wine is blent after rear speed is as cold as 4 to-2 ℃, after precipitating 48 hours, through diatomite and fine filting machine, is filled in the storage fat;
L) canned sealing finished product.
5. yellow rice wine as claimed in claim 4, is characterized in that step e) described in the amount that adds water be the water that every 100kg glutinous rice total amount adds 80kg.
6. yellow rice wine as claimed in claim 4, is characterized in that steps d) described in the add-on of distiller's yeast be that every 100kg glutinous rice total amount adds distiller's yeast 0.3-0.6 ㎏.
7. yellow rice wine as claimed in claim 4, is characterized in that step e) described in the add-on of distiller's yeast be that every 100kg glutinous rice total amount adds distiller's yeast 13-17 ㎏.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
| CN106047571A (en) * | 2016-08-11 | 2016-10-26 | 云南灵生生物科技有限公司 | Production process for Anoectochilus roxburghii wine |
| CN107083314A (en) * | 2017-07-06 | 2017-08-22 | 嘉应学院 | Roxburgh anoectochilus terminal bud health liquor and its production technology |
| CN107365672A (en) * | 2016-05-13 | 2017-11-21 | 张智伟 | A kind of formula of roxburgh anoectochilus terminal bud medicinal liquor |
| CN107805577A (en) * | 2017-11-10 | 2018-03-16 | 温州金溪谷农业开发有限公司 | A kind of preparation method of Jewel orchid healthcare wine |
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| CN102552692A (en) * | 2012-01-19 | 2012-07-11 | 漳州瑞祥堂生物科技有限公司 | Anoectochilus formosanus compound alcohol-relieving and liver-protecting capsule and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104087479A (en) * | 2014-07-24 | 2014-10-08 | 乔子恒 | Making method of yellow rice wine |
| CN107365672A (en) * | 2016-05-13 | 2017-11-21 | 张智伟 | A kind of formula of roxburgh anoectochilus terminal bud medicinal liquor |
| CN106047571A (en) * | 2016-08-11 | 2016-10-26 | 云南灵生生物科技有限公司 | Production process for Anoectochilus roxburghii wine |
| CN107083314A (en) * | 2017-07-06 | 2017-08-22 | 嘉应学院 | Roxburgh anoectochilus terminal bud health liquor and its production technology |
| CN107805577A (en) * | 2017-11-10 | 2018-03-16 | 温州金溪谷农业开发有限公司 | A kind of preparation method of Jewel orchid healthcare wine |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103436421B (en) | 2015-05-20 |
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