CN103937634A - Radix zanthoxyli red yeast rice wine and manufacturing method - Google Patents
Radix zanthoxyli red yeast rice wine and manufacturing method Download PDFInfo
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- CN103937634A CN103937634A CN201310020973.7A CN201310020973A CN103937634A CN 103937634 A CN103937634 A CN 103937634A CN 201310020973 A CN201310020973 A CN 201310020973A CN 103937634 A CN103937634 A CN 103937634A
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- wine
- red yeast
- rice
- pricklyash root
- shinyleaf pricklyash
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Abstract
The invention discloses radix zanthoxyli red yeast rice wine and a manufacturing method. The technology includes the steps that a radix zanthoxyli medicinal material is porphyrized in a superfine mode, dynamic cold soak extraction is performed on the porphyrized material, by adding 10-20% of macroporous resin, concentration and chromatography are performed on an extraction solution, and the extraction solution is eluted in a gradient mode through deionized water, ethyl acetate and acetone, concentrated and aminated for crystallization and recrystallized through 90% ethyl alcohol to obtain radix zanthoxyli alkaloid powder. According to the formula of 1-5% of the radix zanthoxyli alkaloid powder, 0.01-0.03% of essence, 5-10% of sugar and the balance red yeast rice wine by weight, and the materials are homogenized, mixed and subpackaged according to a wine making method to obtain the radix zanthoxyli red yeast rice wine. Red yeast rice is a special yeast seed for yellow rice wine making in China, takes rice as a raw material and is formed by cultivating the inoculated yeast seed, the red yeast rice mainly contains microorganisms such as monascuspurpureus and yeasts, has the dual function of saccharification and fermentation, and can effectively keep nutritional ingredients in the wine, and the wine is mild, fresh, cool and savoury and mellow in mouthfeel. The radix zanthoxyli red yeast rice wine has the advantages that the radix zanthoxyli ingredient is added based on the red yeast rice wine, and therefore the radix zanthoxyli red yeast rice wine has the effects of promoting qi circulation, relieving pain, promoting blood circulation, removing blood stasis, dispelling wind and removing obstruction in the meridians.
Description
Technical field
The invention belongs to food-drink technical field, relate to a kind of Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method.
Background technology
Along with expanding economy, people are also more and more higher for the requirement of quality of the life.The necessary article that drinks is entertained as Chinese red-letter day, though brought enjoyment, has simultaneously caused injury to people healthy also.The present invention, on the basis of common yellow rice wine, has added Shinyleaf Pricklyash Root composition, can play good health-care effect.Particularly, for the elderly who suffers from the disease such as rheumatism, similar rheumatism, health-care effect is especially good.
Shinyleaf Pricklyash Root is China's conventional Chinese medicine among the people, and medicinal its root, stem skin, mainly contain the compound such as alkaloid, flavonoid.There is effect of the dampness elimination of dispeling the wind, swelling and pain relieving, promoting the circulation of qi, be mainly used in treating the illnesss such as rheumatic arthritis, osteopatia sprain swell and ache, neurodynia, stomach angina.
Red colouring agent for food, also used as a Chinese medicine is the special sort of quyi of the one of China's brewing yellow rice wine, and it forms through inoculating bent female cultivation taking rice as raw material, red colouring agent for food, also used as a Chinese medicine mainly contains the microorganism such as monascus ruber and yeast, there is the dual function of saccharification and fermentation, can effectively retain the nutritive ingredient in wine, and minuent is salubrious, mouthfeel is aromatic.
The preparation method of a publication number CN102406746A external application traumatic injury and rheumatism wine, adopt the herbal medicine such as Radix Aconiti Preparata, Radix Aconiti Kusnezoffii Preparata, Shinyleaf Pricklyash Root, rheum officinale, the root of Chinese wild ginger to obtain after rice soaking in Chinese liquor, method is comparatively backward, the effective constituent alkaloid of Shinyleaf Pricklyash Root is also without abundant extraction, external application only, nourishing function is very poor, has very big-difference with our method.
Summary of the invention
The invention provides a kind of wine of rice fermented with red yeast that contains Shinyleaf Pricklyash Root composition, there is effect of promoting the circulation of QI to relieve pain, promoting blood circulation and removing blood stasis, dispelling wind and removing obstruction in the collateral.
The object of the invention is to be achieved through the following technical solutions:
A kind of Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method, wherein, described yellow rice wine contains Shinyleaf Pricklyash Root composition, it is characterized in that, comprises the steps:
(1) preparation of Shinyleaf Pricklyash Root pulvis: get Shinyleaf Pricklyash Root medicinal material micronizing, add its weight 3-6 doubly to measure ethanolic soln dynamic extraction 2-3 time, united extraction liquid, adds macroporous resin to be evaporated to a small amount of liquid; Use successively deionized water, ethyl acetate, acetone gradient elution, collect acetone elutriant, concentrated small volume, adds ammoniacal liquor to regulate pH10-12 crystallization, leaches crystallisate; 90-95% alcohol reflux dissolves the 1/3-1/4 that is concentrated into its volume, and recrystallization, is drying to obtain product;
(2) wine of rice fermented with red yeast preparation: glutinous rice is cleaned to removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice; Successively through soaking polished rice, enter a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, make and add water, obtain drenching meal distiller's yeast; Feed again the red colouring agent for food, also used as a Chinese medicine of 1 ~ 2% formula ratio, diastatic enzyme, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio of formula ratio, stir, at 28 ~ 30 DEG C, carry out diastatic fermentation 24 hours, then open rake cooling, make distiller's wort uncovered bottom fermentation 24 hours; Then add remaining red colouring agent for food, also used as a Chinese medicine, glutinous rice, stir, ferment 7.5 ~ 8.5 hours; Gained distiller's wort is transferred to wine jar sealing, under lower than 18 DEG C of conditions, carries out secondary fermentation, 50 days time; Finally by distiller's wort through squeezing, filtration and sterilization, obtain wine of rice fermented with red yeast.
(3) get it filled with Shinyleaf Pricklyash Root alkaloid pulvis, essence, sucrose, mixes with wine of rice fermented with red yeast than weighing by formulation weight in homogenizer, obtains homogenized liquid and is Shinyleaf Pricklyash Root wine of rice fermented with red yeast, makes finished wine packaging by alcoholic method.
Above-mentioned a kind of Shinyleaf Pricklyash Root wine of rice fermented with red yeast, wherein the weight percent of Shinyleaf Pricklyash Root alkaloid pulvis is 1-5%, and the weight percent of essence is 0.01-0.03%, and the weight percent of sucrose is 5-10%, and surplus is yellow rice wine.
Compared with the prior art, beneficial effect of the present invention is: containing the wine of rice fermented with red yeast of Shinyleaf Pricklyash Root composition, have effect of promoting the circulation of QI to relieve pain, promoting blood circulation and removing blood stasis, dispelling wind and removing obstruction in the collateral; And can effectively retain the nutritive ingredient in wine, minuent is salubrious, mouthfeel is aromatic.
Embodiment
Below in conjunction with concrete operations embodiment, the invention will be further described.
A kind of Shinyleaf Pricklyash Root wine of rice fermented with red yeast of the present invention, wherein the weight percent of Shinyleaf Pricklyash Root alkaloid pulvis is 1-5%, and the weight percent of essence is 0.01-0.03%, and the weight percent of sucrose is 5-10%, and surplus is yellow rice wine.
Its technological process is: get Shinyleaf Pricklyash Root medicinal material, micronizing, gets 1kg and add 3L70% ethanolic soln to stir extraction 1 hour, extracts 3 times, and united extraction liquid adds 100gD101 macroporous resin, is evaporated to without alcohol.Get 500gD101 resin and pack resin column into, concentrated solution and resin are added to resin column absorption, deionized water is washed till without fried sugar, gets 1.8L ethyl acetate and washes impurity, flow rate control 1L/h, eluent ethyl acetate liquid is collected, concentrated recycling, then get 2.4L acetone wash-out alkaloid, flow rate control 0.5L/h, receive elutriant and be concentrated into 300ml, add ammoniacal liquor to be adjusted to pH to 10 crystallization.Leach crystallisate, 90% alcohol reflux dissolves, and is concentrated into 1/4 crystallization of original volume, leaches dry product 12g, content 75%.
Then glutinous rice cleaned to removal of impurities, immersion (20 DEG C, 48h left and right), drag for rice and drain, be with slurry boiling (boiling 30min at 100 DEG C, then the 25min that cooks rice over a slow fire), spreading for cooling, obtain glutinous rice; Polished rice is after cleaning screening and removing impurities, enter cylinder and add water, make sleep exceed rice layer more than 10 centimetres, water temperature is 15 ~ 20 DEG C, soak time approximately 24 hours, pull out and contain in bamboo square-bottomed bamboo basket, rinse well, drain with clear water, at 100 DEG C, steam the about 35min of rice, steam all appears rice layer, add again the vexed 15min of bamboo lid, then 45 ~ 50 DEG C of warm water of sprinkling, beat, 100 DEG C are steamed 25min again; Clear water sprinkling, meal temperature control is made as 31 ~ 32 DEG C, drains Yu Shui, adds yellow rice wine medicine song and the head mold baiyao of formula ratio, the evenly rear insulation cultivation of stirring, temperature is controlled at 28 ~ 30 DEG C.
After 32 ~ 36h fermentation, there is making liquid, progressively remove straw mulch and control and make temperature at 32 ~ 33 DEG C, when making liquid gone out 85 ~ 90% to general 48 hours after, turning over cylinder by weight 1:1 and add water and rush wine, control spread cultivation bacterium 24 hours of temperature at 18 ~ 20 DEG C, make and drench meal distiller's yeast.Feed again the red colouring agent for food, also used as a Chinese medicine of 1.43% formula ratio, diastatic enzyme, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio of formula ratio, stir, at 28 ~ 30 DEG C, diastatic fermentation approximately 24 hours, treats temperature rise to 32 ~ 33 DEG C, open rake cooling, open fermentation 24 hours.Add again afterwards remaining red colouring agent for food, also used as a Chinese medicine, glutinous rice, stir evenly fermentation approximately 8 hours, treat that temperature rises to 32 ~ 34 DEG C again, again open rake cooling.Gained distiller's wort is transferred to wine jar sealing, lower than 18 DEG C of condition bottom fermentations 50 days.After by distiller's wort through squeezing, filtration and sterilization, obtain wine of rice fermented with red yeast.(composition of raw materials: polished rice 50kg, glutinous rice 70kg, yellow rice wine medicine song+head mold baiyao 0.25kg, red colouring agent for food, also used as a Chinese medicine 6kg, diastatic enzyme (enzyme activity 50000u/g) 0.025kg, aspartic protease (enzyme activity 50000u/g) 0.005kg, water 293.62kg)
Again 5g Shinyleaf Pricklyash Root alkaloid pulvis, 10mg essence, 5g sucrose are added in 90g wine of rice fermented with red yeast, in homogenizer, mix, obtain Shinyleaf Pricklyash Root wine of rice fermented with red yeast, make finished wine packaging by alcoholic method.
Above specific embodiments of the invention be have been described in detail, but the present invention is not restricted to specific embodiment described above, it is just as example.To those skilled in the art, any to this equivalent modifications of carrying out and alternative also all among category of the present invention.Therefore, equalization conversion and the amendment done without departing from the spirit and scope of the invention, all should contain within the scope of the invention.
Claims (10)
1. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and a preparation method, wherein, described yellow rice wine contains Chinese medicine Shinyleaf Pricklyash Root composition, it is characterized in that, comprises the steps:
(1) preparation of Shinyleaf Pricklyash Root pulvis: get Shinyleaf Pricklyash Root medicinal material micronizing, add its weight 3-6 doubly to measure ethanolic soln dynamic extraction 2-3 time, united extraction liquid, adds macroporous resin to be evaporated to a small amount of liquid; Use successively deionized water, ethyl acetate, acetone gradient elution, collect acetone elutriant, concentrated small volume, adds ammoniacal liquor to regulate pH10-12 crystallization, leaches crystallisate; 90-95% alcohol reflux dissolves the 1/3-1/4 that is concentrated into its volume, and recrystallization, is drying to obtain product;
(2) wine of rice fermented with red yeast preparation: glutinous rice is cleaned to removal of impurities, immersion, boiling, spreading for cooling, obtain glutinous rice; Successively through soaking polished rice, enter a barrel steamed rice, the trickle that rises well with cooking, nest cultivation, make and add water, obtain drenching meal distiller's yeast; Feed again the red colouring agent for food, also used as a Chinese medicine of 1 ~ 2% formula ratio, diastatic enzyme, the aspartic protease of formula ratio and the glutinous rice of 2/3 formula ratio of formula ratio, stir, at 28 ~ 30 DEG C, carry out diastatic fermentation 24 hours, then open rake cooling, make distiller's wort uncovered bottom fermentation 24 hours; Then add remaining red colouring agent for food, also used as a Chinese medicine, glutinous rice, stir, ferment 7.5 ~ 8.5 hours; Gained distiller's wort is transferred to wine jar sealing, under lower than 18 DEG C of conditions, carries out secondary fermentation, 50 days time; Finally by distiller's wort through squeezing, filtration and sterilization, obtain wine of rice fermented with red yeast,
3) get it filled with Shinyleaf Pricklyash Root alkaloid pulvis, essence, sucrose, mixes with wine of rice fermented with red yeast than weighing by formulation weight in homogenizer, obtains homogenized liquid and is Shinyleaf Pricklyash Root wine of rice fermented with red yeast, makes finished wine packaging by alcoholic method.
2. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, is characterized in that described micronizing is that former grinding particle size is not more than 400 orders.
3. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, is characterized in that described ethanolic soln dynamic extraction is that 70-100% ethanol stirs or circulation is extracted, extraction time 1-2 hour.
4. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, is characterized in that described macroporous resin is non-polar macroporous resin.
5. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, is characterized in that the 10-20% that described concentrated resin add-on is material quantity.
6. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, the 2-3BV that the ethyl acetate consumption that it is characterized in that described gradient elution is amount of resin, the 2-4 that acetone is amount of resin is doubly.
7. Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method as claimed in claim 1, is characterized in that wine of rice fermented with red yeast fermentation raw material formula is polished rice 11.5-12.5%; Glutinous rice 13-17%; Yellow rice wine medicine song+head mold baiyao 4.5*10
-2-5.5*10
-2%; Red colouring agent for food, also used as a Chinese medicine 1-2%; Diastatic enzyme 4.5*10
-3-6.5*10
-3%; Aspartic protease 1*10
-3-1.5*10
-3%; Water 70-73%.
8. according to Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method described in claim 1, it is characterized in that the weight percent of Shinyleaf Pricklyash Root alkaloid pulvis in wherein said step (4) is 1-5%.
9. according to Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method described in claim 1, it is characterized in that the weight percent of essence in wherein said step (4) is 0.01-0.03%.
10. according to Shinyleaf Pricklyash Root wine of rice fermented with red yeast and preparation method described in claim 1, it is characterized in that the weight percent of sucrose in wherein said step (4) is 5-10%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560509A (en) * | 2014-12-17 | 2015-04-29 | 徐鹏飞 | Health-maintenance medicinal wine for enriching blood and nourishing qi |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104560509A (en) * | 2014-12-17 | 2015-04-29 | 徐鹏飞 | Health-maintenance medicinal wine for enriching blood and nourishing qi |
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Application publication date: 20140723 |