CN103992913A - Method for producing yellow rice wine rich in mint and bamboo juice - Google Patents
Method for producing yellow rice wine rich in mint and bamboo juice Download PDFInfo
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- CN103992913A CN103992913A CN201410245238.0A CN201410245238A CN103992913A CN 103992913 A CN103992913 A CN 103992913A CN 201410245238 A CN201410245238 A CN 201410245238A CN 103992913 A CN103992913 A CN 103992913A
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Abstract
The invention relates to a method for producing yellow rice wine rich in mint and bamboo juice. The blended yellow rice wine and fermented yellow rice wine are respectively prepared in two modes, namely directly adding mint and bamboo juice into the yellow rice wine or adding mint and bamboo juice in post-fermentation period in the production of yellow rice wine. The method for producing the cool-refreshing and bamboo-scented yellow rice wine comprises the steps of firstly, selecting mint and bamboo serving as raw materials; secondly, preparing mint oil and bamboo juice and thirdly preparing yellow rice wine rich in mint and bamboo juice. The blended yellow rice wine is prepared by steps of obtaining beneficial ingredients of mint by SD (Steam Distillation) method or SCDE (Supercritical Carbon Dioxide Extraction) method and blending; the blended yellow rice wine is prepared by steps of squeezing fresh bamboo segments to obtain bamboo juice, drying, burning, extracting bamboo with water to obtain beneficial ingredients of bamboo juice and finally blending. The fermented yellow rice wine is prepared by steps of adding mint oil and bamboo juice into the pre-fermented product of yellow rice wine and then carrying out post-fermentation. The prepared yellow rice wine has cool mouthfeel and is good for relieving summer-heat and cooling. According to the traditional Chinese medicine theory, due to the addition of mint and bamboo juice, the yellow rice wine is particularly suitable for people with inner heat and is a novel high-quality cooling yellow rice wine.
Description
Technical field
The present invention relates to a kind of production method of fermented beverage, specifically contain the production method of yellow wine of peppermint and bamboo juice composition.
Background technology
Yellow rice wine is the national heritage of China's preciousness, is also the wine kind with " national wine " glamour.With beer, grape wine and be called the world's three great Gu wine.It is main raw material that yellow rice wine be take rice, milled glutinous broomcorn millet, corn, millet or wheat etc., through boiling, add song, saccharification, fermentation, squeezing, clarification, filter, decoct wine, store and blend the brewing wine forming.Huang spills the peculiar wine kind as the Chinese nation, its mutual balance of color, smell and taste composition, and color and luster is penetrating, pure tasty and refreshing.Yellow rice wine main component, except water and ethanol, also contains glucose, maltose, dextrin, glycerine, organic acid, the acid of nitrogen base etc.In yellow rice wine, found tens kinds of biologically active peptidess with physiological function, rich vitamin C, rope B supports one's family
2, vitamin A, vitamins D, vitamin-E and vitamin K etc.In addition, in yellow rice wine, there are the trace elements such as the major elements such as K, Na, Ca and Cu, Zn, Fe.Therefore yellow rice wine has very high nutritive value.
Peppermint is Mentha (formal name used at school: Mentha) labiate belongs to, comprise 25 kinds, wherein Mentha arvensis L. syn.M.haplocalyxBrig (Peppermint) and Mentha viridis L (Spearmint) are the most frequently used kind, and the different sources of plant makes peppermint have more than the 600 kind of name of an article.Peppermint can stomach invigorating be dispeled the wind, eliminates the phlegm, cholagogic, spasmolytic, improve cat fever, throat, swell and ache, and eliminate headache, toothache, the symptom such as feel sick sense and skin itching, belly flatulence, diarrhoea, maldigestion, constipation, and can relax headache, enhance metabolism, for the inflammation symptom of respiratory tract, have therapeutic action; Also can reduce blood pressure, nourish heart.Its refrigerant fragrance, also can be gently the mood of nervous indignation, can improve spirit, make body and mind vigorously pleased, help to fall asleep.Conventionally, fresh peppermint is usually used in making cooking or dessert, to remove fish and mutton fishy smell, or collocation fruit and dessert, in order to render palatable; Also can make the lotion of anti-inflammation detumescence.In addition, also have and peppermint leave is rubbed broken, juice is coated in to the part of insect bite, temple or sore muscle, to reach antipruritic, alleviating pain and detumescence, to alleviate the effect of aching.Some peppermint is as dried peppermint can be used for bathing, and aches, neurodynia to relax shoulder, also can make astringent lotion and purify skin; Also the effect of muscle and pain relieving that produces refreshing effect to the mind, releives because it has, so be also to make various medicines oil, the indispensable important component of ointment.
Bamboo is Gramineae (Grainier) Bambusoideae (Bambusodeae) perennial evergreen plant.The leaf of bamboo has long edible and medicinal history in China, it is traditional simply heat-clearing and detoxicating drug, the pharmaceutical use of relevant bamboo is just on the books as far back as < < Compendium of Materia Medica > >, the < < book on Chinese herbal medicine > > that looks for the truth, < < book on Chinese herbal medicine meets former > >, < < medicineization justice > >, the ancient medicine works such as < < Mingyi Bielu > > all develop.The leaf of bamboo is light, micro-puckery, cold, and taste is sweet, bitter, has the slow spleen of the cool heart, clearing phlegm and relieving cough, clearing away heat and promoting diuresis, the function of improving eyesight removing toxic substances and hemostasis.Large quantity research shows in recent years, and the leaf of bamboo has biological functions such as regulating blood fat, anti-oxidant, strengthening immunity, sterilization.Along with the progress of plant extract processing technology and detection technique, the deep development of bamboo resource, utilization have been caused gradually to the concern of medicines and health protection industry.According to bibliographical information, the juice (being bamboo juice) that bamboo is extracted after processing is sweet in flavor and cold in property, and the effect of have heat-clearing and fire-reducing, phlegm profit key, arresting convulsion are moisturized, slided to the phlegm that slits, can be used for apoplexy phlegm fan, lung heat phlegm is moulded, infantile convulsion, epilepsy, high fever polydipsia, restlessness during pregnancy, the treatment of the symptoms such as tetanus.Be rich in multiple essential amino acid, flavones, electrolytes and minerals, there is higher edibleness.
Consider that yellow rice wine, peppermint and bamboo juice not only have above so many nutritive value, and there is special, significant function and value at aspects such as culinary art, medicine, therefore peppermint bamboo juice and yellow rice wine are organically combined, adopt supercritical CO
2extraction method, the method for firing extracts spearmint oil and bamboo juice from the cauline leaf of peppermint, bamboo, adds in the brewing process of yellow rice wine as people provide a kind of new drink, has its certain realistic meaning.To this, through retrieval, seem at present still to nobody shows any interest in.
Summary of the invention
Technical problem to be solved by this invention is that a kind of production method that is rich in the yellow rice wine of peppermint and bamboo juice is provided.
Solve the problems of the technologies described above and adopt following technical scheme:
Originally the production method that is rich in the yellow rice wine of peppermint and bamboo juice is carried out as follows:
(1) selection of raw material peppermint and bamboo: select peppermint that levorotatory menthol content is high as raw material; Select the fresh mao bamboon without disease and pest of life in 3～5 years to make raw material;
(2) producing of spearmint oil and bamboo juice:
A. producing of spearmint oil: by peppermint clean, impurity elimination, dry, then adopt steam distillation (SD method) or supercritical CO
2it is standby that extraction process (SCDE method) obtains peppermint extracting solution;
B. producing of bamboo juice: bamboo cleans, dries to water ratio 50%-80% and press extracting juice standby; Or dry to water ratio 8%-12%, use dry bamboo: water=1: the weight ratio of (2～4) is soaked 2～5 hours, the extracting solution that extracts bamboo beneficiating ingredient with extraction process is standby; After bamboo cleaning is dried, fire 2～4 hours to such an extent that bamboo juice is standby;
(3) be rich in the preparation of the yellow rice wine of peppermint and bamboo juice: glutinous rice impurity elimination, after cleaning, with clear water, soak 48～72h, after pulling out, cook, be cooled to 28～30 ℃, add distiller's yeast, cylinder falls after fully mixing thoroughly, in 28～32 ℃, carry out primary fermentation 4～12d, when the temperature liter of the product that ferment reaches 35 ℃, drive rake, every 6～8h, drive rake once, drive altogether rake 16～36 times, the fermentation product through primary fermentation gone to the secondary fermentation of carrying out two kinds of modes in secondary fermentation tank from cylinder:
A. for doing the secondary fermentation of assembled alcoholic drinks: directly cylinder is gone to 10～20 ℃ of condition bottom fermentation 15～25d in secondary fermentation through the fermentation product of primary fermentation from cylinder;
B. for doing the secondary fermentation of fermented wine: at the cylinder spearmint oil obtaining and the bamboo juice through admixing step (2) A and B in the fermentation product of primary fermentation, the amount of admixing is to move in secondary fermentation tank after 2%～5% of rice material quality is mixed thoroughly, secondary fermentation 15～25d under 10～20 ℃ of conditions;
The fermentation product that carry out secondary fermentation by B mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, then clarifies, after filtration, sterilization, makes the refrigerant bamboo odor type of fermented type yellow rice wine, then check, bottling, labeling;
The fermentation product that carry out secondary fermentation by A mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, clarify again, after filtration, sterilization, the yellow rice wine making is made wine base, in spilling with every 100mL Huang again, add the spearmint oil obtaining of step (2) A and B and bamboo juice beneficiating ingredient extracting solution 4～8mL respectively, refilter, sterilization, bottling, labeling make the refrigerant bamboo odor type of blending type yellow rice wine:
The invention has the beneficial effects as follows that made yellow rice wine take glutinous rice as major subject, select peppermint that levorotatory menthol content is high and the large footpath bamboo fresh, crushing juice rate is high to add co-fermentation in secondary fermentation, make the useful macromole in peppermint and bamboo obtain decomposition to a certain extent, the nutrition of yellow rice wine is abundanter, cool taste, is conducive to relieving summer-heat cooling in summer.Adopt this Huang to spill as base wine, yellow rice wine is directly added to the assembled alcoholic drinks that the allotment of spearmint oil and bamboo juice beneficiating ingredient forms refrigerant, refreshing.From theory of traditional Chinese medical science, say, peppermint and the bamboo juice of cool property enter wine, are conducive to prevent and treat cough caused by dryness, and to hot body drink, person is particularly applicable.
Accompanying drawing explanation
Accompanying drawing is process flow sheet of the present invention.
Embodiment
The present invention is described in further detail below in conjunction with embodiment and with reference to accompanying drawing:
Originally the production method of yellow wine that is rich in peppermint and bamboo juice carries out as follows:
(1) selection of raw material peppermint and bamboo: select mint plants that levorotatory menthol content is high as raw material, spread placement out after fresh mentha leave is plucked, in case peppermint carries out anaerobic respiration, destroy the beneficiating ingredient of peppermint; Select life in 3～5 years fresh, crushing juice rate is high, without the large footpath bamboo of disease and pest, make raw material as bamboos such as mao bamboons;
(2) producing of spearmint oil and bamboo juice:
A. producing of spearmint oil: by peppermint clean, impurity elimination, dry, then adopt SD method or SCDE method to obtain peppermint extracting solution standby;
B. producing of bamboo juice: after fresh bamboo is cut into segment, vertical profile becomes bamboo chip, cleans, dries to water ratio 50%-80% and press extracting juice standby; Or dry to water ratio 8%-12%, use dry bamboo: water=1: the weight ratio of (2～4) is soaked 2～5 hours, the extracting solution that extracts bamboo beneficiating ingredient with extraction process is standby; Or fire 2～4 hours to such an extent that bamboo juice is standby after bamboo cleaning is dried.
(3) be rich in the preparation of the refrigerant bamboo odor type yellow rice wine of peppermint and bamboo juice:
After glutinous rice impurity elimination, weighing, clean, under normal temperature, drop down water soaking 48～72h hour, after bubble, the grain of rice is complete, with hand, pinches grain of rice powdering, after being pulled out, glutinous rice cooks, make the grain of rice ripe and do not stick with paste, thoroughly and not rotten: the rice of steaming is cooled to 28～30 ℃: to add the distiller's yeast that is exclusively used in manufacture-yellow wine, fully mix thoroughly, cylinder falls, in the time of 28～32 ℃, carry out primary fermentation, fermentation time changes to some extent according to production difference in season, summer time is short, spring and autumn is placed in the middle, winter time is long, ferment altogether 4～12 days: when the temperature of the product that ferment is raised to 35 ℃, drive rake, every 6～8h hour, drive rake once later, with rake, fermentation product are opened to stand and mix and stir cooling oxygenation, be conducive to diastatic fermentation, mainly to regulate leavening temperature in cylinder, make cylinder temperature upper and lower, the cylinder heart is all consistent with cylinder limit, according to the difference in season, drive altogether rake 16～36 times, fermentation product through primary fermentation are gone to the secondary fermentation of carrying out following two kinds of modes in secondary fermentation tank from cylinder:
A. as the preparation secondary fermentation of spilling: directly will go in secondary fermentation tank secondary fermentation 15～25d under 10～20 ℃ of conditions through the fermentation product of primary fermentation from cylinder in cylinder;
The secondary fermentation of B. spilling for doing fermentation: at cylinder spearmint oil and the bamboo juice through admixing step (2) A and B in the fermentation product of primary fermentation, the amount of admixing is to move in secondary fermentation tank after mixing thoroughly without 2%～5% of the rice material quality of cleaning and soaking, secondary fermentation 15～25d under 10～20 ℃ of conditions;
The fermentation product that carry out secondary fermentation by B mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, then clarifies, after filtration, sterilization, makes the yellow rice wine that fermented type is rich in peppermint bamboo juice, then check, bottling, labeling:
The fermentation product that carry out secondary fermentation by A mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, clarify again, after filtration, sterilization, the yellow rice wine making is made wine base, again to add spearmint oil and the bamboo juice beneficiating ingredient extracting solution 4～8mL of step (2) A and B in every 100mL yellow rice wine, refilter, sterilization, bottling, labeling make the refrigerant bamboo odor type yellow rice wine that blending type is rich in peppermint and bamboo juice;
Still it should be noted that in the processing of step (2) raw material bamboo, there is the interval value of water ratio to dry to 50%～80%, dry to 8%～12%, because of the water ratio difference of different bamboos own, different seasons and weather humidity are also different and fixed, the interval value that soaks water is 2～4, is also fixed because the water ratio of bamboo section bamboo chip is different.The time of glutinous rice processing in step (3), temperature, to open rake number of times be to take Various Seasonal, Different climate, different temperature, attenuation degree, zymophyte optimal temperature, attenuation degree into consideration to the impact of wine quality and fixed, the add-on of spearmint oil and bamboo juice is to consider best effect to people, cost, taste etc. because of Suo Erding's, providing of these parameters, colleague technician can repeat to implement not difficultly, for the purpose of simple and direct, no longer above-mentioned interval value divided one by one and lists embodiment.
The mean value that ten kinds of fermented type finished wine record index of correlation is as follows:
A, Oranoleptic indicator:
Color and luster: limpid penetrating.
Smell: have the peculiar sweet-smelling of yellow rice wine and add the delicate fragrance of peppermint and bamboo;
Mouthfeel: alcohol and, tasty and refreshing and to some extent with the cooling taste of spearmint oil and the fragrance of bamboo juice.
B, physical and chemical index:
Calcium oxide 0.7g.L
-1
Total reducing sugar (with glucose meter) 11g.L
-1
Non-sugar solidity 30g.L
-1
Alcoholic strength (20 ℃) 13%
Total acid (in lactic acid) 4.5g.L
-1
Amino-acid nitrogen 1.4g.L
-1
Levorotatory menthol 7.1g.L
-1
Bamboo juice 17g.L
-1
PH value 4.1.
Claims (1)
1. be rich in a production method of yellow wine for peppermint and bamboo juice, it is characterized in that carrying out as follows:
(1) selection of raw material peppermint and bamboo, selects peppermint that levorotatory menthol content is high as raw material; Select the fresh mao bamboon without disease and pest of life in 3～5 years to make raw material:
(2) producing of spearmint oil and bamboo juice:
A. producing of spearmint oil: by peppermint clean, impurity elimination, dry, then adopt SD method or SCDE method to obtain peppermint extracting solution standby;
B. producing of bamboo juice: bamboo cleans, dries to water ratio 50%-80% and press extracting juice standby: or dry to water ratio 8%-12%, use dry bamboo: water=1: weight ratio (2-4) is soaked 2～5 hours, the extracting solution that extracts bamboo beneficiating ingredient with extraction process is standby: after bamboo cleaning is dried, fire 2～4 hours to such an extent that bamboo juice is standby:
(3) be rich in the preparation of the yellow rice wine of peppermint and bamboo juice: glutinous rice impurity elimination, with clear water, soak 48～72h after weighing, cleaning, after pulling out, cook, be cooled to 28～30 ℃, add distiller's yeast, the cylinder that falls after fully mixing thoroughly carries out primary fermentation 4～12d in 28～32 ℃, when reaching 35 ℃, drives the temperature liter of the product that ferment rake, every 6～8h, drive rake once, drive altogether rake 16～36 times, the fermentation product through primary fermentation are gone to the secondary fermentation of carrying out two kinds of modes in secondary fermentation tank from cylinder:
A. for doing the secondary fermentation of assembled alcoholic drinks: directly cylinder is gone in secondary fermentation to secondary fermentation 15～25d under 10～20 ℃ of conditions through the fermentation product of primary fermentation from cylinder;
The secondary fermentation of B. spilling for doing fermentation: at the cylinder spearmint oil obtaining and the bamboo juice through admixing step (2) A and B in the fermentation product of primary fermentation, the amount of admixing is to move in secondary fermentation tank after mixing thoroughly without 2%～5% of the rice material quality of cleaning and soaking, secondary fermentation 15～25d under 10～20 ℃ of conditions;
The fermentation product that carry out secondary fermentation by B mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, then clarifies, after filtration, sterilization, makes the refrigerant bamboo odor type of fermented type yellow rice wine, then check, bottling, labeling;
The fermentation product that carry out secondary fermentation by A mode are taken out, carry out conventional press filtration, pressing filtering liquid is standing 24h in-5 ℃ of refrigerating apparatuss, clarify again, after filtration, sterilization, the Huang making spills makes wine base, again to add step (2) A and the resulting spearmint oil of B and bamboo juice beneficiating ingredient extracting solution 4～8mL respectively in every 100mL yellow rice wine, refilter, sterilization, bottling, labeling make the refrigerant bamboo odor type of blending type yellow rice wine.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104745397A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of mild type red koji yellow rice wine |
| CN109022224A (en) * | 2017-06-09 | 2018-12-18 | 宜宾凉露酒业有限公司 | Cool shape of the mouth as one speaks white wine and preparation method thereof |
| CN109022223A (en) * | 2017-06-09 | 2018-12-18 | 宜宾凉露酒业有限公司 | Cool shape of the mouth as one speaks assembled alcoholic drinks and preparation method thereof |
| CN111154601A (en) * | 2020-03-11 | 2020-05-15 | 浙江树人学院（浙江树人大学） | Preparation method of cool yellow wine |
| CN111925892A (en) * | 2020-08-28 | 2020-11-13 | 湖南酃渌酒业有限公司 | Production process of cool yellow wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104745397A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of mild type red koji yellow rice wine |
| CN109022224A (en) * | 2017-06-09 | 2018-12-18 | 宜宾凉露酒业有限公司 | Cool shape of the mouth as one speaks white wine and preparation method thereof |
| CN109022223A (en) * | 2017-06-09 | 2018-12-18 | 宜宾凉露酒业有限公司 | Cool shape of the mouth as one speaks assembled alcoholic drinks and preparation method thereof |
| CN109022224B (en) * | 2017-06-09 | 2022-01-07 | 宜宾听花酒业发展有限责任公司 | Cold-mouth type white spirit and preparation method thereof |
| CN111154601A (en) * | 2020-03-11 | 2020-05-15 | 浙江树人学院（浙江树人大学） | Preparation method of cool yellow wine |
| CN111925892A (en) * | 2020-08-28 | 2020-11-13 | 湖南酃渌酒业有限公司 | Production process of cool yellow wine |
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