CN103897939A - Wild buckwheat rhizome yellow rice wine brewing technology - Google Patents
Wild buckwheat rhizome yellow rice wine brewing technology Download PDFInfo
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- CN103897939A CN103897939A CN201410179482.1A CN201410179482A CN103897939A CN 103897939 A CN103897939 A CN 103897939A CN 201410179482 A CN201410179482 A CN 201410179482A CN 103897939 A CN103897939 A CN 103897939A
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- wild buckwheat
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Abstract
The invention discloses a wild buckwheat rhizome yellow rice wine brewing technology. Wild buckwheat rhizome yellow rice wine is brewed by adopting the steps of raw material treatment, rice treatment, cooking, primary fermentation, secondary fermentation, squeezing filtration, blending, wine decoction and the like. The wild buckwheat rhizome yellow rice wine brewing technology is characterized in that raw materials are subjected to low-temperature extraction treatment before yellow rice wine brewing, so that most of nutrient substances in the raw materials are separated out, the extracted raw materials are added in a primary fermentation process, and extract liquor is added in a secondary fermentation process, so that the active ingredients of the raw materials are fully remained in the yellow rice wine finished product, the utilization rate of mioga ginger is increased, and the yellow rice wine has the effects of clearing heat, eliminating swelling, relieving internal heat or fever, promoting blood circulation to remove blood stasis and the like.
Description
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Technical field
The present invention relates to a kind of making method of yellow rice wine, especially relate to a kind of making method of Wild Buckwheat Rhizome yellow rice wine.
Background technology
Wild Buckwheat Rhizome is polygonaceae plant, another name Jinsuoyinkai ', iron-stone, Radix Et Rhizoma Fagopyri Tatarici etc.According to medical analysis, rhizome is containing the former Cyanidin of double focusing, hecogenin, and β-sitosterol, can obtain the glucoside of P-coumaric acid, forulic acid and glucose after tannin and a kind of hydrolysis.Also contain left-handed epicatechin, 3-galloylepicatechin, 3,3 of former Cyanidin B-2, B-4 and former Cyanidin B-2 '-digallic acid ester.These compositions are that Wild Buckwheat Rhizome has anticancer antibacterial, clearing heat and detoxicating, carbuncle, effects such as sore of dispelling rheumatism of disappearing of invigorating blood circulation.Existing Wild Buckwheat Rhizome exists the defect that nutrient loss is many in processing and utilization process, has reduced the utilization ratio of Wild Buckwheat Rhizome, has caused the waste of natural resources.
Summary of the invention
The object of the invention is the defect for nutrient loss is many, utilization ratio is low in existing Wild Buckwheat Rhizome deep-processing process, a kind of making method of Wild Buckwheat Rhizome yellow rice wine is provided, improved the utilization ratio of Wild Buckwheat Rhizome, that finished product yellow rice wine has is clearing heat and detoxicating, clearing lung-heat expectoration, apocenosis detumescence, the effects such as dampness elimination of dispeling the wind.
The present invention solves the technical scheme that its technical problem takes:
A making method for Wild Buckwheat Rhizome yellow rice wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select maturation, complete Wild Buckwheat Rhizome root, clear water is diced after cleaning, put into the aqueous ethanolic solution of 3-4 times of 70-75% of its weight, carry out ultrasonic low temperature extraction, obtain after filtration Wild Buckwheat Rhizome extracting solution and Wild Buckwheat Rhizome fourth, Wild Buckwheat Rhizome fourth is filtered dry for subsequent use, low-temperature extraction, improve the utilization ratio of Wild Buckwheat Rhizome, fully retain the nutritive substance of Wild Buckwheat Rhizome;
B, glutinous rice dipping: after glutinous rice impurity elimination, cleaning, at room temperature soak 48-72 hour with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hand;
C, steamed rice: by the sticky rice stewing after dipping, cooking time is 15-20min, make the grain of rice thoroughly and not rotten, ripe and do not stick with paste;
D, primary fermentation: in the glutinous rice boiling, add the Wild Buckwheat Rhizome fourth of its weight 30-40%, the distiller's yeast of 0.5-0.8%, the yellow rice wine active dry yeast of 0.03-0.05%, after fully mixing thoroughly, fall into prefermentor, between 25-30 DEG C, carry out primary fermentation, fermentation time is 8-10 days, when highest grade temperature rise to 35 DEG C, drive rake, drove rake once every 6-8 hour;
E, secondary fermentation: the feed liquid of primary fermentation is delivered in secondary fermentation tank, and adds the Wild Buckwheat Rhizome extracting solution of feed liquid weight 25-30%, secondary fermentation under 18-20 DEG C of condition, through the sealing and fermenting of 16-18 days, in distiller's wort, ethanol content reached more than 16%, can finish;
F, squeeze and filter: by the good fermented liquid of secondary fermentation, squeezing obtains the wine liquid of clarification;
G, blend: add appropriate caramel colour, stir;
H, decoct wine: wine liquid is carried out to heat treated, obtain Wild Buckwheat Rhizome yellow rice wine.
Beneficial effect: the present invention carries out low-temperature extraction processing to raw material before brewing yellow rice wine, make raw material first separate out most of nutritive substance, adopt and add the raw material after extraction, the fermentation process that secondary fermentation adds extraction liquid at primary fermentation, make fully to retain in finished product yellow rice wine the activeconstituents of raw material, the utilization ratio of Ti Gao Zingiber mioga, makes yellow rice wine have the swollen removing toxic substances of the heat-clearing of disappearing, the effect such as promoting blood circulation and removing blood stasis.
Embodiment
Embodiment 1: a kind of making method of Wild Buckwheat Rhizome yellow rice wine, adopts following steps:
A, raw materials pretreatment: select maturation, complete Wild Buckwheat Rhizome root, clear water is diced after cleaning, the Wild Buckwheat Rhizome fourth of getting 10kg is put into 75% aqueous ethanolic solution of 20kg, carry out ultrasonic low temperature extraction, obtain after filtration Wild Buckwheat Rhizome extracting solution and Wild Buckwheat Rhizome fourth, Wild Buckwheat Rhizome fourth is filtered dry for subsequent use, low-temperature extraction, improve the utilization ratio of Wild Buckwheat Rhizome, fully retain the nutritive substance of Wild Buckwheat Rhizome;
B, glutinous rice dipping: after glutinous rice impurity elimination, cleaning, at room temperature soak 48 hours with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hand;
C, steamed rice: by the sticky rice stewing after dipping, cooking time is 15min, make the grain of rice thoroughly and not rotten, ripe and do not stick with paste;
D, primary fermentation: in the glutinous rice boiling to 10kg, add the Wild Buckwheat Rhizome fourth of 3kg, the distiller's yeast of 0.05kg, the yellow rice wine active dry yeast of 0.003kg, after fully mixing thoroughly, fall into prefermentor, between 25 DEG C, carry out primary fermentation, fermentation time is 10 days, when highest grade temperature rise to 35 DEG C, drive rake, drove rake once every 6 hours;
E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and adds the Wild Buckwheat Rhizome extracting solution of 2.5kg, secondary fermentation under 18 DEG C of conditions, through the sealing and fermenting of 18 days, when in distiller's wort, ethanol content reaches 16.3%, fermentation ends;
F, squeeze and filter: by the good fermented liquid of secondary fermentation, squeezing obtains the wine liquid of clarification;
G, blend: add appropriate caramel colour, stir;
H, decoct wine: wine liquid is carried out to heat treated, obtain Wild Buckwheat Rhizome yellow rice wine.
Embodiment 2: a kind of making method of Wild Buckwheat Rhizome yellow rice wine, adopts following steps:
A, raw materials pretreatment: select maturation, complete Wild Buckwheat Rhizome root, Root of Single Roxburgh Rose, clear water is diced after cleaning, after mixing with 3kg Root of Single Roxburgh Rose fourth, the Wild Buckwheat Rhizome fourth of getting 7kg puts into 72% aqueous ethanolic solution of 30kg, carry out ultrasonic low temperature extraction, obtain after filtration Wild Buckwheat Rhizome extracting solution and Wild Buckwheat Rhizome fourth, Root of Single Roxburgh Rose fourth, Wild Buckwheat Rhizome fourth, Root of Single Roxburgh Rose fourth are filtered dry for subsequent use, low-temperature extraction, improve the utilization ratio of Wild Buckwheat Rhizome, fully retain the nutritive substance of Wild Buckwheat Rhizome;
B, glutinous rice dipping: after glutinous rice impurity elimination, cleaning, at room temperature soak 60 hours with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hand;
C, steamed rice: by the sticky rice stewing after dipping, cooking time is 18min, make the grain of rice thoroughly and not rotten, ripe and do not stick with paste;
D, primary fermentation: in the black rice that the glutinous rice boiling to 9kg and 1kg boil, add the Wild Buckwheat Rhizome fourth of 3.5kg, the distiller's yeast of 0.07kg, the yellow rice wine active dry yeast of 0.004kg, add the Coprinus comatus powder of 2kg, after fully mixing thoroughly, fall into prefermentor, between 28 DEG C, carry out primary fermentation, fermentation time is 9 days, when highest grade temperature rise to 35 DEG C, drive rake, drove rake once every 7 hours;
E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and adds the Wild Buckwheat Rhizome extracting solution of 2.8kg, secondary fermentation under 19 DEG C of conditions, through the sealing and fermenting of 17 days, when in distiller's wort, ethanol content reaches 16.5%, fermentation ends;
F, squeeze and filter: by the good fermented liquid of secondary fermentation, squeezing obtains the wine liquid of clarification;
G, blend: add appropriate caramel colour, stir;
H, decoct wine: wine liquid is carried out to heat treated, obtain Wild Buckwheat Rhizome yellow rice wine.
Embodiment 3: a kind of making method of Wild Buckwheat Rhizome yellow rice wine, adopts following steps:
A, raw materials pretreatment: select maturation, complete Wild Buckwheat Rhizome root, choke, clear water is diced after cleaning, after mixing with 2kg choke fourth, the Wild Buckwheat Rhizome fourth of getting 8kg puts into 70% aqueous ethanolic solution of 40kg, carry out ultrasonic low temperature extraction, obtain after filtration Wild Buckwheat Rhizome extracting solution and Wild Buckwheat Rhizome fourth, choke fourth, Wild Buckwheat Rhizome fourth, choke fourth are filtered dry for subsequent use, low-temperature extraction, improve the utilization ratio of Wild Buckwheat Rhizome, fully retain the nutritive substance of Wild Buckwheat Rhizome;
B, glutinous rice dipping: after glutinous rice, black Semen Maydis impurity elimination, cleaning, at room temperature soak 72 hours with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hand;
C, steamed rice: 10kg glutinous rice, 2kg black Semen Maydis after dipping are mixed to rear boiling, and cooking time is 20min, make the grain of rice thoroughly and not rotten, ripe and do not stick with paste, and makes rice material;
D, primary fermentation: in the rice material boiling to 10kg, add the Wild Buckwheat Rhizome fourth of 4kg, the distiller's yeast of 0.08kg, the yellow rice wine active dry yeast of 0.005kg, and add the burdock powder of 1.5kg, after fully mixing thoroughly, fall into prefermentor, between 30 DEG C, carry out primary fermentation, fermentation time is 8 days, when highest grade temperature rise to 35 DEG C, drive rake, drove rake once every 8 hours;
E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and adds the Wild Buckwheat Rhizome extracting solution of 3kg, and add the bilberry fruit juice of 2kg, secondary fermentation under 20 DEG C of conditions after mixing, through the sealing and fermenting of 16 days, when in distiller's wort, ethanol content reaches 17.2%, fermentation ends;
F, squeeze and filter: by the good fermented liquid of secondary fermentation, squeezing obtains the wine liquid of clarification;
G, blend: add appropriate caramel colour, stir;
H, decoct wine: wine liquid is carried out to heat treated, obtain Wild Buckwheat Rhizome yellow rice wine.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a making method for Wild Buckwheat Rhizome yellow rice wine, is characterized in that, adopts following steps:
A, raw materials pretreatment: select maturation, complete Wild Buckwheat Rhizome root, clear water is diced after cleaning, and puts into the aqueous ethanolic solution of 3-4 times of 70-75% of its weight, carries out ultrasonic low temperature extraction, obtain after filtration Wild Buckwheat Rhizome extracting solution and Wild Buckwheat Rhizome fourth, Wild Buckwheat Rhizome fourth is filtered dry for subsequent use;
B, glutinous rice dipping: after glutinous rice impurity elimination, cleaning, at room temperature soak 48-72 hour with clear water, after bubble, the grain of rice is complete, pinches grain of rice powdering with hand;
C, steamed rice: by the sticky rice stewing after dipping, cooking time is 15-20min, make the grain of rice thoroughly and not rotten, ripe and do not stick with paste;
D, primary fermentation: in the glutinous rice boiling, add the Wild Buckwheat Rhizome fourth of its weight 30-40%, the distiller's yeast of 0.5-0.8%, the yellow rice wine active dry yeast of 0.03-0.05%, after fully mixing thoroughly, fall into prefermentor, between 25-30 DEG C, carry out primary fermentation, fermentation time is 8-10 days, when highest grade temperature rise to 35 DEG C, drive rake, drove rake once every 6-8 hour;
E, secondary fermentation: the feed liquid of primary fermentation is delivered in secondary fermentation tank, and adds the Wild Buckwheat Rhizome extracting solution of feed liquid weight 25-30%, secondary fermentation under 18-20 DEG C of condition, through the sealing and fermenting of 16-18 days, in distiller's wort, ethanol content reached more than 16%, can finish;
F, squeeze and filter: by the good fermented liquid of secondary fermentation, squeezing obtains the wine liquid of clarification;
G, blend: add appropriate caramel colour, stir;
H, decoct wine: wine liquid is carried out to heat treated, obtain Wild Buckwheat Rhizome yellow rice wine.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371879A (en) * | 2014-11-26 | 2015-02-25 | 湖北工业大学 | Method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat |
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN104911056A (en) * | 2015-06-05 | 2015-09-16 | 浙江塔牌绍兴酒有限公司 | Cofermentation method maca yellow wine and processing method thereof |
| CN107118893A (en) * | 2017-06-30 | 2017-09-01 | 彭超昀莉 | The brewage process of Chinese holly health liquor |
| CN107412352A (en) * | 2017-05-08 | 2017-12-01 | 宁波检验检疫科学技术研究院 | The extracting method of flavone compound and extraction utensil in a kind of cymose buckwheat rhizome root |
| CN112080369A (en) * | 2020-09-10 | 2020-12-15 | 浙江古越龙山绍兴酒股份有限公司 | Method for producing mechanized yellow wine by utilizing flavor leavening agent |
Citations (3)
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| CN103224862A (en) * | 2013-04-09 | 2013-07-31 | 随州市二月风食品有限公司 | Pueraria rice wine and preparation method thereof |
| CN103343077A (en) * | 2013-07-19 | 2013-10-09 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of fruit wine with high alcoholic strength |
| CN103834529A (en) * | 2014-03-07 | 2014-06-04 | 余芳 | Brewing process of wild buckwheat yellow rice wine |
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2014
- 2014-04-30 CN CN201410179482.1A patent/CN103897939A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103224862A (en) * | 2013-04-09 | 2013-07-31 | 随州市二月风食品有限公司 | Pueraria rice wine and preparation method thereof |
| CN103343077A (en) * | 2013-07-19 | 2013-10-09 | 中法合营王朝葡萄酿酒有限公司 | Brewing method of fruit wine with high alcoholic strength |
| CN103834529A (en) * | 2014-03-07 | 2014-06-04 | 余芳 | Brewing process of wild buckwheat yellow rice wine |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371879A (en) * | 2014-11-26 | 2015-02-25 | 湖北工业大学 | Method for brewing tartary buckwheat wine by comprehensively using tartary buckwheat |
| CN104694341A (en) * | 2015-04-01 | 2015-06-10 | 山西农业大学 | Tartary buckwheat five-grain yellow rice wine produced through medium temperature Daqu and preparing method thereof |
| CN104911056A (en) * | 2015-06-05 | 2015-09-16 | 浙江塔牌绍兴酒有限公司 | Cofermentation method maca yellow wine and processing method thereof |
| CN104911056B (en) * | 2015-06-05 | 2017-05-03 | 浙江塔牌绍兴酒有限公司 | Cofermentation method maca yellow wine and processing method thereof |
| CN107412352A (en) * | 2017-05-08 | 2017-12-01 | 宁波检验检疫科学技术研究院 | The extracting method of flavone compound and extraction utensil in a kind of cymose buckwheat rhizome root |
| CN107118893A (en) * | 2017-06-30 | 2017-09-01 | 彭超昀莉 | The brewage process of Chinese holly health liquor |
| CN112080369A (en) * | 2020-09-10 | 2020-12-15 | 浙江古越龙山绍兴酒股份有限公司 | Method for producing mechanized yellow wine by utilizing flavor leavening agent |
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Application publication date: 20140702 |