CN103589563B - Preparation method of radix pseudostellariae yellow wine - Google Patents
Preparation method of radix pseudostellariae yellow wine Download PDFInfo
- Publication number
- CN103589563B CN103589563B CN201310590605.6A CN201310590605A CN103589563B CN 103589563 B CN103589563 B CN 103589563B CN 201310590605 A CN201310590605 A CN 201310590605A CN 103589563 B CN103589563 B CN 103589563B
- Authority
- CN
- China
- Prior art keywords
- rice
- wine
- root
- heterophylly faalsestarwort
- grain
- 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.)
- Active
Links
- 235000014101 wine Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000209094 Oryza Species 0.000 claims abstract description 61
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 61
- 235000009566 rice Nutrition 0.000 claims abstract description 61
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 230000032683 aging Effects 0.000 claims abstract description 17
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000000047 product Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 235000013339 cereals Nutrition 0.000 claims description 28
- 235000019991 rice wine Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 16
- 238000000108 ultra-filtration Methods 0.000 claims description 15
- 241000209140 Triticum Species 0.000 claims description 13
- 235000021307 Triticum Nutrition 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 9
- 230000036541 health Effects 0.000 claims description 8
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 235000021329 brown rice Nutrition 0.000 claims description 7
- 235000019713 millet Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007654 immersion Methods 0.000 claims description 5
- 238000001556 precipitation Methods 0.000 claims description 4
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 240000006439 Aspergillus oryzae Species 0.000 claims description 3
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 3
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000035622 drinking Effects 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 230000000813 microbial effect Effects 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 230000001737 promoting effect Effects 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 238000005201 scrubbing Methods 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000758 substrate Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000015099 wheat brans Nutrition 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 abstract 1
- 239000010931 gold Substances 0.000 abstract 1
- 229910052737 gold Inorganic materials 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 239000002244 precipitate Substances 0.000 abstract 1
- 230000001376 precipitating effect Effects 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 241000208340 Araliaceae Species 0.000 description 5
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 description 5
- 235000008434 ginseng Nutrition 0.000 description 5
- 235000013405 beer Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000002207 metabolite Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 241000219321 Caryophyllaceae Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241001038563 Pseudostellaria Species 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 238000012262 fermentative production Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a radix pseudostellariae yellow wine. The preparation method comprise the following processing steps: preprocessing of radix pseudostellariae, rice washing, dipping, rice stewing, airing, feeding aired rice into a cylinder, primary fermentation, secondary fermentation, squeezing and precipitating, wine decocting and ageing, ultra-filtering, bottling, disinfection and production of finished products. The yellow wine produced by the invention technique has the advantages of gold color, clearness, transparency, no obvious suspended solids and precipitates, soft and mellow taste, proper sour and sweet flavor, stable nutritive components and long shelf life.
Description
Technical field
The present invention relates to a kind of production method of yellow wine, be specifically related to a kind of Root of Heterophylly Faalsestarwort production method of yellow wine, belong to food processing field.
Background technology
Root of Heterophylly Faalsestarwort is the dried root of Caryophyllaceae per nnial herb Radix Ginseng.Another name Radix Ginseng, Tong Can, two batches seven, tetraphyllous ginseng or rice ginseng are conventional qi-invigorating herb.There is effect of supplementing QI for promoting the production of body fluid, tonifying lung invigorating the spleen, function and ginseng similar, but be good at " mend clearly ", feature is beneficial gas but does not rise to carry, and promote the production of body fluid but do not help wet, righting does not but love heresy, and qi-restoratives is suddenly not high again, therefore conventional its replace Radix Panacis Quinquefolii to use.Laudatory title that Zherong, Fujian have " township of Chinese Root of Heterophylly Faalsestarwort ", whole county Root of Heterophylly Faalsestarwort cultivated area 3.2 ten thousand mu, annual production more than 4900 ton, volume of production and marketing accounts for the whole nation 2/3rds.Zherong Root of Heterophylly Faalsestarwort quality leadership, superior in quality, containing Pseudostellaria Polysaccharide, Root of Heterophylly Faalsestarwort saponin, various trace elements and needed by human body 16 seed amino acid, with color and luster brilliant yellow, block root manure is large, smell is dense and enjoy great prestige both at home and abroad.
Yellow rice wine is one of the most ancient in the world drinks, comes from China, and only in state-owned it, with beer, grape wine claim the world three great Gu wine.At present, China's yellow rice wine consumption per head is 1.54 liters, and white wine consumption per head is 2.76 liters, beer consumption per head is 23.55 liters, and compared with white wine, beer, the year consumption per head of yellow rice wine still exists larger gap.Because country is inclined to the policy of yellow rice wine, add the feature of this nutrition of yellow rice wine self, minuent, low consumption, the development space in yellow rice wine future will be more wide.In addition, along with the enhancing with health perception that improves constantly of people's living standard, people give more concern to own health, high spirit is treated coldly by human consumer, the healthy nutritive value of yellow rice wine then demonstrates elegance day by day, also be more and more subject to the favor of human consumer, make yellow rice wine product widely accept by people.
Yellow rice wine at present containing Chinese medicine is various in style, but mostly adopts conventional formulation and technique, part or even directly add medicinal herb soak in finished product, and processing technology content is not high, and utilization ratio is low, and mouthfeel is bad.In order to solve the problem, the present invention utilizes novel process, develops a kind of Root of Heterophylly Faalsestarwort yellow rice wine, meets the theory that modern people pursue " health, health care, health ", has complied with development trend current.
Summary of the invention
The technical problem that the present invention mainly solves is to provide a kind of mellow in taste, unique flavor, Root of Heterophylly Faalsestarwort yellow rice wine preparation method with health role.
For solving the problems of the technologies described above, the technical scheme that the present invention adopts is:
A kind of Root of Heterophylly Faalsestarwort yellow rice wine preparation method is provided, processing step comprises Root of Heterophylly Faalsestarwort pre-treatment, washes rice, immersion, steaming rice, cold scattering, the cylinder that falls, primary fermentation, secondary fermentation, squeezing precipitation, decoct wine ageing, ultrafiltration, bottling sterilization make finished product.
Root of Heterophylly Faalsestarwort yellow rice wine concrete technology step of the present invention is:
(1) Root of Heterophylly Faalsestarwort pre-treatment: selected high-quality Root of Heterophylly Faalsestarwort, with flowing water cleaning, drains, is ground into the segment of 2-2.5mm, adds the clear water of 1.5 times of Root of Heterophylly Faalsestarwort weight, use colloidal mill defibrination, and obtained Root of Heterophylly Faalsestarwort slurries are for subsequent use;
(2) wash rice: select particle neat, be rich in gloss, drying, without musty, the glutinous rice without the grains of sand, scented rice, brown rice, millet, glutinous rice 60kg, scented rice 20kg, brown rice 10kg, millet 10kg poured in cylinder, add clear water stirring 0.5h, filtration;
(3) soak: the grain of rice filtered out is added 150L clear water, soak at room temperature 6-8 hour, then be warmed to 68-70 DEG C of immersion 1-2h, slowly cool to 30-35 DEG C, continue to soak 8-10h, then the grain of rice is pulled out and drain;
(4) steam rice: the grain of rice after draining is placed in wooden rice steamer bucket and carries out steamings rice, steam 1.5h, add the hot water pouring meal of 100 liters 65-70 DEG C, then steam 1h, ensure that the grain of rice suctions moisture, abundant gelatinization;
(5) cold scattering: spread out by the steamed grain of rice, is cooled to rapidly 30 DEG C, in case microbial growth;
(6) fall cylinder: proceeded to by the cooled grain of rice in the jar fermenter after boiling water sterilization, each jar fermenter dress 40-50kg grain of rice; Add the Root of Heterophylly Faalsestarwort slurries of grain of rice weight 10%-12%, mix and all make mixture;
(7) primary fermentation: the head mold adding mixture weight 0.3-0.5% in jar fermenter is bent, in about 24 DEG C fermentation 24h, stirs once every 2h, makes leavening temperature remain on about 24 DEG C; Then temperature is risen to 26-28 DEG C, add the wheat koji of mixture weight 3-5%, fermentation 10-12 days, stirred once every 1 day, makes leavening temperature remain on 26-28 DEG C, obtained primary fermentation mash;
(8) secondary fermentation: primary fermentation mash is transferred to secondary fermentation tank, in about 20 DEG C, fermentation 50-65 days, obtained secondary fermentation mash;
(9) squeezing precipitation: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation mash, static 2 days, get supernatant liquid filtering removal of impurities, obtained filtration wine;
(10) wine ageing is decocted: undertaken decocting wine process by decocting wine machine by filtration wine, temperature controls, at about 85 DEG C, to decoct and be cooled to rapidly less than 25 DEG C after drinking, then enters ageing tank, ageing 70-100 days under the condition of about 18 DEG C, obtained ageing wine;
(11) ultrafiltration: ageing wine adopts ultrafiltration membrance filter, obtained ultrafiltration wine;
(12) bottling sterilization: after ultrafiltration wine is loaded vial, brew temperatures 85-90 DEG C, time 10-15min, obtained finished product Root of Heterophylly Faalsestarwort yellow rice wine.
The preparation method of described head mold song is: 20 parts of coarse rice powders, 10 parts of wheat brans, 30 parts of clear water are mixed into bent material, mix thoroughly evenly, in 121 DEG C of sterilizings 15 minutes, be cooled to about 30 DEG C; Inoculation head mold, in 27-29 DEG C, humidity 85-90% aerlbic culture 25-30 hour; After having cultivated, song material is broken up, be dried to moisture content less than 9%, store for subsequent use.
The preparation method of described wheat koji is: mixed with 5 parts of clear water by the wheat of 30 parts of grating, wheat is absorbed water evenly, in 121 DEG C of sterilizings 15 minutes, is cooled to about 35 DEG C; Inoculation aspergillus oryzae, in 33-35 DEG C, humidity 85-90% aerlbic culture 48-72 hour; After having cultivated, song material is broken up, is dried to moisture content 14%-16%, store for subsequent use.
Described Root of Heterophylly Faalsestarwort is Zherong Root of Heterophylly Faalsestarwort.
Described Root of Heterophylly Faalsestarwort, as fermentation substrate, participates in fermenting process.
The pore size filter of described ultra-filtration membrane is 0.08-0.1 micron.
The empty bottle of described vial selects 2%-4% alkali lye, at 35 DEG C-45 DEG C, soak scrubbing, then clear water rinses, and then rinses with the sulfurous acid solution of 1.5%, finally uses purified rinse water, dry under gnotobasis.
The invention has the beneficial effects as follows:
1. Root of Heterophylly Faalsestarwort of the present invention participates in fermentation as fermentation substrate, and macromolecular substance is broken down into small-molecule substance, is more conducive to the absorption of human body;
2. the present invention adopts head mold song, wheat koji step fermentation production yellow rice wine first, relative to traditional one-step fermentation, can produce more tunnings, as multiple amylase, proteolytic enzyme etc., form various metabolite, these metabolites interact simultaneously, give the taste and color of yellow rice wine uniqueness;
3. the present invention carries out fermentative production yellow rice wine with glutinous rice, scented rice, brown rice, millet four kinds of rice for raw material first, and not only taste is unique to make yellow rice wine, and nutritive ingredient is also abundanter;
4. soaking technology of the present invention adopts soak at room temperature, adds heat soaking, cooling immersion way carries out, and can ensure that the grain of rice fully absorbs water gelatinization, total acid content is suitable for, and is conducive to the carrying out of subsequent fermentation;
5. adopt explained hereafter of the present invention out yellow rice wine, golden yellow color look, limpid bright, without obvious suspended substance and throw out, the soft sweet-smelling of mouthfeel, sour-sweet suitable, nutritive ingredient is stablized, and health-care effect is strong, long quality-guarantee period.
Accompanying drawing explanation
Fig. 1 is the process flow sheet of Root of Heterophylly Faalsestarwort yellow rice wine of the present invention
Embodiment
Below preferred embodiment of the present invention is described in detail, can be easier to make advantages and features of the invention be readily appreciated by one skilled in the art, thus more explicit defining is made to protection scope of the present invention.Root of Heterophylly Faalsestarwort yellow rice wine concrete technology step of the present invention is:
(1) Root of Heterophylly Faalsestarwort pre-treatment: selected high-quality Zherong Root of Heterophylly Faalsestarwort, with flowing water cleaning, drains, is ground into the segment of 2mm, adds the clear water of 1.5 times of Root of Heterophylly Faalsestarwort weight, use colloidal mill defibrination, and obtained Root of Heterophylly Faalsestarwort slurries are for subsequent use;
(2) wash rice: select particle neat, be rich in gloss, drying, without musty, the glutinous rice without the grains of sand, scented rice, brown rice, millet, glutinous rice 60kg, scented rice 20kg, brown rice 10kg, millet 10kg poured in cylinder, add clear water stirring 0.5h, filtration;
(3) soak: the grain of rice filtered out is added 150L clear water, soak at room temperature 8 hours, then be warmed to 68 DEG C of immersion 2h, slowly cool to 30 DEG C, continue to soak 8h, then the grain of rice is pulled out and drain;
(4) steam rice: the grain of rice after draining is placed in wooden rice steamer bucket and carries out steamings rice, steam 1.5h, add the hot water pouring meal of 100 liters 65-70 DEG C, then steam 1h, ensure that the grain of rice suctions moisture, abundant gelatinization;
(5) cold scattering: spread out by the steamed grain of rice, is cooled to rapidly 30 DEG C, in case microbial growth;
(6) fall cylinder: proceeded to by the cooled grain of rice in the jar fermenter after boiling water sterilization, each jar fermenter dress 45kg grain of rice; Add the Root of Heterophylly Faalsestarwort slurries of grain of rice weight 10%-12%, mix and all make mixture;
(7) primary fermentation: the head mold adding mixture weight 0.3% in jar fermenter is bent, in about 24 DEG C fermentation 24h, stirs once every 2h, makes leavening temperature remain on about 24 DEG C; Then temperature is risen to 28 DEG C, add the wheat koji of mixture weight 3%, ferment 10 days, stirred once every 1 day, make leavening temperature remain on 26 DEG C, obtained primary fermentation mash.The preparation method of described head mold song is: 20 parts of coarse rice powders, 10 parts of wheat brans, 30 parts of clear water are mixed into bent material, mix thoroughly evenly, in 121 DEG C of sterilizings 15 minutes, be cooled to about 30 DEG C; Inoculation head mold, in 27 DEG C, humidity 85% aerlbic culture 30 hours; After having cultivated, song material is broken up, be dried to moisture content less than 9%, store for subsequent use.The preparation method of described wheat koji is: mixed with 5 parts of clear water by the wheat of 30 parts of grating, wheat is absorbed water evenly, in 121 DEG C of sterilizings 15 minutes, is cooled to about 35 DEG C; Inoculation aspergillus oryzae, in 33 DEG C, humidity 85% aerlbic culture 60 hours; After having cultivated, song material is broken up, be dried to moisture content 14%, store for subsequent use.
(8) secondary fermentation: primary fermentation mash is transferred to secondary fermentation tank, in about 20 DEG C, ferments 55 days, obtained secondary fermentation mash.
(9) squeezing precipitation: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation mash, static 2 days, get supernatant liquid filtering removal of impurities, obtained filtration wine.
(10) wine ageing is decocted: undertaken decocting wine process by decocting wine machine by filtration wine, temperature controls, at about 85 DEG C, to decoct and be cooled to rapidly less than 25 DEG C after drinking, then enters ageing tank, ageing 80 days under the condition of about 18 DEG C, obtained ageing wine.
(11) ultrafiltration: ageing wine employing pore size filter is the ultrafiltration membrance filter of 0.1 micron, obtained ultrafiltration wine.
(12) bottling sterilization: the empty bottle of vial selects 4% alkali lye, soaks scrubbing at 40 DEG C, then clear water rinses, and then rinses with the sulfurous acid solution of 1.5%, finally uses purified rinse water, dry under gnotobasis; After ultrafiltration wine is loaded vial, brew temperatures 90 DEG C, time 10min, obtained finished product Root of Heterophylly Faalsestarwort yellow rice wine.
Claims (3)
1. a Root of Heterophylly Faalsestarwort yellow rice wine preparation method, is characterized in that processing step comprises:
(1) Root of Heterophylly Faalsestarwort pre-treatment: selected high-quality Root of Heterophylly Faalsestarwort, with flowing water cleaning, drains, is ground into the segment of 2-2.5mm, adds the clear water of 1.5 times of Root of Heterophylly Faalsestarwort weight, use colloidal mill defibrination, and obtained Root of Heterophylly Faalsestarwort slurries are for subsequent use;
(2) wash rice: select particle neat, be rich in gloss, drying, without musty, the glutinous rice without the grains of sand, scented rice, brown rice, millet, glutinous rice 60kg, scented rice 20kg, brown rice 10kg, millet 10kg poured in cylinder, add clear water stirring 0.5h, filtration;
(3) soak: the grain of rice filtered out is added 150L clear water, soak at room temperature 6-8 hour, then be warmed to 68-70 DEG C of immersion 1-2h, slowly cool to 30-35 DEG C, continue to soak 8-10h, then the grain of rice is pulled out and drain;
(4) steam rice: the grain of rice after draining is placed in wooden rice steamer bucket and carries out steamings rice, steam 1.5h, add the hot water pouring meal of 100 liters 65-70 DEG C, then steam 1h, ensure that the grain of rice suctions moisture, abundant gelatinization;
(5) cold scattering: spread out by the steamed grain of rice, is cooled to rapidly 30 DEG C, in case microbial growth;
(6) fall cylinder: proceeded to by the cooled grain of rice in the jar fermenter after boiling water sterilization, each jar fermenter dress 40-50kg grain of rice; Add the Root of Heterophylly Faalsestarwort slurries of grain of rice weight 10%-12%, mix and all make mixture;
(7) primary fermentation: the head mold adding mixture weight 0.3-0.5% in jar fermenter is bent, in 24 DEG C of fermentation 24h, stirs once every 2h, makes leavening temperature remain on 24 DEG C; Then temperature is risen to 26-28 DEG C, add the wheat koji of mixture weight 3-5%, fermentation 10-12 days, stirred once every 1 day, makes leavening temperature remain on 26-28 DEG C, obtained primary fermentation mash;
The preparation method of described head mold song is: 20 parts of coarse rice powders, 10 parts of wheat brans, 30 parts of clear water are mixed into bent material, mix thoroughly, in 121 DEG C of sterilizings 15 minutes, be cooled to 30 DEG C; Inoculation head mold, in 27-29 DEG C, humidity 85-90% aerlbic culture 25-30 hour; After having cultivated, song material is broken up, be dried to moisture content less than 9%, store for subsequent use;
The preparation method of described wheat koji is: mixed with 5 parts of clear water by the wheat of 30 parts of grating, wheat is absorbed water evenly, in 121 DEG C of sterilizings 15 minutes, is cooled to 35 DEG C; Inoculation aspergillus oryzae, in 33-35 DEG C, humidity 85-90% aerlbic culture 48-72 hour; After having cultivated, song material is broken up, is dried to moisture content 14%-16%, store for subsequent use;
(8) secondary fermentation: primary fermentation mash is transferred to secondary fermentation tank, in 20 DEG C, fermentation 50-65 days, obtained secondary fermentation mash;
(9) squeezing precipitation: adopt plate-and-frame filter press filter pressing to obtain clear liquid secondary fermentation mash, static 2 days, get supernatant liquid filtering removal of impurities, obtained filtration wine;
(10) wine ageing is decocted: undertaken decocting wine process by decocting wine machine by filtration wine, temperature controls, at 85 DEG C, to decoct and be cooled to rapidly less than 25 DEG C after drinking, then enters ageing tank, ageing 70-100 days under the condition of 18 DEG C, obtained ageing wine;
(11) ultrafiltration: ageing wine adopts ultrafiltration membrance filter, obtained ultrafiltration wine; The pore size filter of described ultra-filtration membrane is 0.08-0.1 micron;
(12) bottling sterilization: after ultrafiltration wine is loaded vial, brew temperatures 85-90 DEG C, time 10-15min, obtained finished product Root of Heterophylly Faalsestarwort yellow rice wine; The empty bottle of described vial selects 2%-4% alkali lye, at 35 DEG C-45 DEG C, soak scrubbing, then rinses with clear water, then rinses with the sulfurous acid solution of 1.5%, finally uses purified rinse water, dry in an aseptic environment.
2. Root of Heterophylly Faalsestarwort health promoting wine preparation method according to claim 1, is characterized in that described Root of Heterophylly Faalsestarwort is Zherong Root of Heterophylly Faalsestarwort.
3. Root of Heterophylly Faalsestarwort health promoting wine preparation method according to claim 1, is characterized in that described Root of Heterophylly Faalsestarwort is as fermentation substrate, participates in fermenting process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310590605.6A CN103589563B (en) | 2013-11-22 | 2013-11-22 | Preparation method of radix pseudostellariae yellow wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310590605.6A CN103589563B (en) | 2013-11-22 | 2013-11-22 | Preparation method of radix pseudostellariae yellow wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103589563A CN103589563A (en) | 2014-02-19 |
| CN103589563B true CN103589563B (en) | 2015-05-20 |
Family
ID=50079884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310590605.6A Active CN103589563B (en) | 2013-11-22 | 2013-11-22 | Preparation method of radix pseudostellariae yellow wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103589563B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670869A (en) * | 2016-04-14 | 2016-06-15 | 中食北山(福建)酒业有限公司 | Making method of low-sugar rice wine |
| CN105670870A (en) * | 2016-04-14 | 2016-06-15 | 中食北山(福建)酒业有限公司 | Bubbling rice wine preparing method |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103849523B (en) * | 2014-03-30 | 2016-03-16 | 张俊辉 | A kind of making method of Rhizome of Japanese Polypody yellow rice wine |
| CN103923798B (en) * | 2014-05-13 | 2016-04-06 | 中国农业科学院特产研究所 | A kind of fermented wine and preparation method thereof |
| CN107267363A (en) * | 2016-04-08 | 2017-10-20 | 刘姝慧 | Chinese medicine koji-making double fermentation brewed wine |
| CN106085744A (en) * | 2016-08-31 | 2016-11-09 | 彭常安 | The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine |
| CN107574073B (en) * | 2017-10-25 | 2020-11-20 | 安徽王家坝酒业有限公司 | Brewing method of stomach-invigorating health-preserving yellow wine |
| CN108841550A (en) * | 2018-09-19 | 2018-11-20 | 福建农林大学 | A kind of processing method that radix pseudostellariae prepares yellow rice wine |
| CN111088135A (en) * | 2018-10-24 | 2020-05-01 | 江公酒业(大连)有限公司 | Health yellow wine and preparation method thereof |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101260125B1 (en) * | 2010-12-27 | 2013-05-02 | 권상일 | Method for Producing Makgeolli Using Ginseng |
| CN102199507A (en) * | 2011-04-06 | 2011-09-28 | 食品行业生产力促进中心 | Radix pseudostell low-alcoholicity yellow wine and production method thereof |
| CN103013786A (en) * | 2011-09-27 | 2013-04-03 | 朱志明 | Radix pseudostellariae lipid-lowering liquor and preparation method |
-
2013
- 2013-11-22 CN CN201310590605.6A patent/CN103589563B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105670869A (en) * | 2016-04-14 | 2016-06-15 | 中食北山(福建)酒业有限公司 | Making method of low-sugar rice wine |
| CN105670870A (en) * | 2016-04-14 | 2016-06-15 | 中食北山(福建)酒业有限公司 | Bubbling rice wine preparing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103589563A (en) | 2014-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103589563B (en) | Preparation method of radix pseudostellariae yellow wine | |
| CN103627614B (en) | Dendrobium wine preparation method | |
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| CN105670869B (en) | A kind of low sugar yellow rice wine preparation method | |
| CN105296281B (en) | A kind of Chinese chestnut rice wine and preparation method thereof | |
| CN103289869B (en) | Coix lacryma-jobi and black tea wine and preparation method thereof | |
| CN105670870A (en) | Bubbling rice wine preparing method | |
| CN102851161A (en) | Black fruit beer and production process thereof | |
| CN102888322A (en) | Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof | |
| CN108913429A (en) | A kind of production method of black rice cooking wine | |
| CN104560516A (en) | Brewing method of millet Chinese wolfberry sweet wine | |
| CN107151583A (en) | A kind of beer for adding sanchi flower and preparation method thereof | |
| CN104774700A (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN102277268A (en) | Grain biological wine and brewing process thereof | |
| CN104789426A (en) | Weight reducing and body strengthening health edible vinegar and preparation method thereof | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN100489078C (en) | Process for brewing Japanese sake | |
| CN112048404A (en) | Trollflower-sea buckthorn compound wheat beer and brewing method thereof | |
| CN103992911A (en) | Semi-dry kiwi fruit wine and brewing method thereof | |
| CN104171155A (en) | Preparation method of oolong tea drink | |
| CN101748014B (en) | Donkey-hide glue plasmogen beer beverage and preparation technology thereof | |
| CN103333760A (en) | Fruity yellow rice wine prepared from fruit juice as main brewage material and brewage method thereof | |
| CN103589562B (en) | Preparation method of radix pseudostellariae health-care wine | |
| CN101845375A (en) | Natural health-care peony yellow wine and preparation method thereof | |
| CN104312837B (en) | The making method of lotus seeds sticky rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A Method for Preparing Taizishen Yellow Wine Effective date of registration: 20230614 Granted publication date: 20150520 Pledgee: Fujian Straits Bank Co.,Ltd. Ningde Branch Pledgor: ZHONGSHI BEISHAN (FUJIAN) WINE Co.,Ltd. Registration number: Y2023350000150 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20150520 Pledgee: Fujian Straits Bank Co.,Ltd. Ningde Branch Pledgor: ZHONGSHI BEISHAN (FUJIAN) WINE Co.,Ltd. Registration number: Y2023350000150 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A method for preparing Taizi Shen Huangjiu Granted publication date: 20150520 Pledgee: Fujian Straits Bank Co.,Ltd. Ningde Branch Pledgor: ZHONGSHI BEISHAN (FUJIAN) WINE Co.,Ltd. Registration number: Y2024980023960 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right |