CN104059826B - Sea cucumber and grape rice wine - Google Patents
Sea cucumber and grape rice wine Download PDFInfo
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- CN104059826B CN104059826B CN201410202055.0A CN201410202055A CN104059826B CN 104059826 B CN104059826 B CN 104059826B CN 201410202055 A CN201410202055 A CN 201410202055A CN 104059826 B CN104059826 B CN 104059826B
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Abstract
A sea cucumber grape rice wine is prepared from the following raw materials in parts by weight: 300-320 parts of glutinous rice, 30-40 parts of sago, 4-5 parts of distiller's yeast, 10-15 parts of sea cucumber powder, 10-15 parts of fishbone powder, 50-60 parts of grape, 40-50 parts of blueberry, 6-8 parts of astragalus, 5-6 parts of cinnamon, 5-6 parts of white paeony root, 5-7 parts of pepper and the like; the invention discloses a sea cucumber-grape rice wine and a preparation process thereof, the sea cucumber powder, fishbone powder, grape, blueberry and the like are added to be fermented in a combined manner to obtain the rice wine, the protein content of the rice wine is increased, the rice wine has the sour and sweet taste of the grape and blueberry and is more beautiful in color, and the extracts of astragalus, cinnamon, white paeony root, pepper, hovenia dulcis thunb and the like are added, so that the rice wine has a certain health-care effect, and is beneficial to body health after being drunk in a proper amount.
Description
Technical field
The invention mainly relates to rice wine and preparation method thereof technical field, particularly relate to a kind of Stichopus japonicus Fructus Vitis viniferae rice wine。
Background technology
Rice wine, also known as sweet wine, is a kind of excellent tonic product, and mouthfeel is good, nutrition is good, and market rice wine on sale relates to various brand, but is substantially common rice wine, not having special effect, but the health-care effect of food is increasingly paid attention to by people, health-care rice cocktail party is the selection that people are best。
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that the preparation method of a kind of Stichopus japonicus Fructus Vitis viniferae rice wine。
The present invention is achieved by the following technical solutions: a kind of Stichopus japonicus Fructus Vitis viniferae rice wine, is made up of following raw material: Oryza glutinosa 300-320, sago 30-40, distillers yeast 4-5, Stichopus japonicus powder 10-15, fishbone powder 10-15, Fructus Vitis viniferae 50-60, blue berry 40-50, Radix Astragali 6-8, Cortex Cinnamomi 5-6, Radix Paeoniae Alba 5-6, Fructus Piperis 5-7, Japanese raisintree fruit 4-5, Folium indocalami tessellati 2-3, Radix Ginseng Rubra 2-3, food additive 8-10, Flos Jasmini Sambac powder is appropriate, water is appropriate:
Food additive, is made up of following raw material: Fructus Vitis viniferae 35-45, Fructus Pruni pseudocerasi 30-40, Oleum Camelliae 1-2, Radix Rhodiolae 4-6, Semen Sojae Preparatum 4-6, Herba Pogostemonis 5-6, Pedicellus et Pericarpium Trapae leaf 3-5, flower of Radix Notoginseng 2-3, water are appropriate；
The preparation method of food additive: Fructus Vitis viniferae, Fructus Pruni pseudocerasi are cleaned by (1), takes its sarcocarp, puts into that to be squeezed into fruit juice in juice extractor standby；
(2) by Radix Rhodiolae, Semen Sojae Preparatum, Herba Pogostemonis, Pedicellus et Pericarpium Trapae leaf, the flower of Radix Notoginseng water extraction of 5-8 times amount, extracting solution is obtained standby；
(3) Oleum Camelliae, fruit juice, extracting solution are merged, mix standby。
The preparation method of a kind of Stichopus japonicus Fructus Vitis viniferae rice wine, comprises the following steps:
(1) Oryza glutinosa is cleaned, put in pot together with sago, add suitable quantity of water, be cooked into rice, when rice is cooled to 34-36 DEG C, add distillers yeast, mix rear cover lid thoroughly, ferment 2-3 days, obtain fermented product standby；
(2) Stichopus japonicus powder, fishbone powder are put in pot, fry standby；
(3) Fructus Vitis viniferae, blue berry are cleaned, take its sarcocarp standby；
(4) by the Radix Astragali, Cortex Cinnamomi, the Radix Paeoniae Alba, Fructus Piperis, Japanese raisintree fruit, Folium indocalami tessellati, the Radix Ginseng Rubra water extraction of 5-8 times amount, extracting solution is obtained standby；
(5) by fermented product, Stichopus japonicus powder, fishbone powder, sarcocarp, food additive mixing, put into after mixing thoroughly in container, Flos Jasmini Sambac powder is made many parts little tea bag intercalations in a reservoir, after adding suitable quantity of water, add a cover fermentation 5-7 days again, take out little tea bag。
The invention have the advantage that and the invention discloses a kind of Stichopus japonicus Fructus Vitis viniferae rice wine and preparation technology thereof, add the combined fermentations such as Stichopus japonicus powder, fishbone powder, Fructus Vitis viniferae, blue berry and obtain rice wine, add the protein content of rice wine, there is the sour-sweet mouthfeel of Fructus Vitis viniferae, blue berry, color and luster is more beautiful, and the interpolation of the extract such as the Radix Astragali, Cortex Cinnamomi, the Radix Paeoniae Alba, Fructus Piperis, Japanese raisintree fruit, has the effect of certain life enhancement, drink in right amount, body health benefits。
Detailed description of the invention
A kind of Stichopus japonicus Fructus Vitis viniferae rice wine, is made up of following weight portion (Kg) raw material: Oryza glutinosa 300, sago 30, distillers yeast 4, Stichopus japonicus powder 10, fishbone powder 10, Fructus Vitis viniferae 50, blue berry 40, the Radix Astragali 6, Cortex Cinnamomi 5, the Radix Paeoniae Alba 5, Fructus Piperis 5, Japanese raisintree fruit 4, Folium indocalami tessellati 2, Radix Ginseng Rubra 2, food additive 8, Flos Jasmini Sambac powder is appropriate, water is appropriate:
Food additive, is made up of following weight portion (Kg) raw material: Fructus Vitis viniferae 35, Fructus Pruni pseudocerasi 30, Oleum Camelliae 1, Radix Rhodiolae 4, Semen Sojae Preparatum 4, Herba Pogostemonis 5, Pedicellus et Pericarpium Trapae leaf 3, flower of Radix Notoginseng 2, water are appropriate；
The preparation method of food additive: Fructus Vitis viniferae, Fructus Pruni pseudocerasi are cleaned by (1), takes its sarcocarp, puts into that to be squeezed into fruit juice in juice extractor standby；
(2) by Radix Rhodiolae, Semen Sojae Preparatum, Herba Pogostemonis, Pedicellus et Pericarpium Trapae leaf, the flower of Radix Notoginseng water extraction of 5 times amount, extracting solution is obtained standby；
(3) Oleum Camelliae, fruit juice, extracting solution are merged, mix standby。
The preparation method of a kind of Stichopus japonicus Fructus Vitis viniferae rice wine, comprises the following steps:
(1) Oryza glutinosa is cleaned, put in pot together with sago, add suitable quantity of water, be cooked into rice, when rice is cooled to 34 DEG C, add distillers yeast, mix rear cover lid thoroughly, ferment 2 days, obtain fermented product standby；
(2) Stichopus japonicus powder, fishbone powder are put in pot, fry standby；
(3) Fructus Vitis viniferae, blue berry are cleaned, take its sarcocarp standby；
(4) by the Radix Astragali, Cortex Cinnamomi, the Radix Paeoniae Alba, Fructus Piperis, Japanese raisintree fruit, Folium indocalami tessellati, the Radix Ginseng Rubra water extraction of 5 times amount, extracting solution is obtained standby；
(5) by fermented product, Stichopus japonicus powder, fishbone powder, sarcocarp, food additive mixing, put into after mixing thoroughly in container, Flos Jasmini Sambac powder is made many parts little tea bag intercalations in a reservoir, after adding suitable quantity of water, add a cover fermentation 5 days again, take out little tea bag。
Claims (1)
1. a Stichopus japonicus Fructus Vitis viniferae rice wine, it is characterized in that, be made up of following raw material: Oryza glutinosa 300-320, sago 30-40, distillers yeast 4-5, Stichopus japonicus powder 10-15, fishbone powder 10-15, Fructus Vitis viniferae 50-60, blue berry 40-50, Radix Astragali 6-8, Cortex Cinnamomi 5-6, Radix Paeoniae Alba 5-6, Fructus Piperis 5-7, Japanese raisintree fruit 4-5, Folium indocalami tessellati 2-3, Radix Ginseng Rubra 2-3, food additive 8-10, Flos Jasmini Sambac powder is appropriate, water is appropriate；
Described food additive, is made up of following raw material: Fructus Vitis viniferae 35-45, Fructus Pruni pseudocerasi 30-40, Oleum Camelliae 1-2, Radix Rhodiolae 4-6, Semen Sojae Preparatum 4-6, Herba Pogostemonis 5-6, Pedicellus et Pericarpium Trapae leaf 3-5, flower of Radix Notoginseng 2-3, water are appropriate；
The preparation method of described food additive:
(1) Fructus Vitis viniferae, Fructus Pruni pseudocerasi are cleaned, take its sarcocarp, put into that to be squeezed into fruit juice in juice extractor standby；
(2) by Radix Rhodiolae, Semen Sojae Preparatum, Herba Pogostemonis, Pedicellus et Pericarpium Trapae leaf, the flower of Radix Notoginseng water extraction of 5-8 times amount, extracting solution is obtained standby；
(3) Oleum Camelliae, fruit juice, extracting solution are merged, mix standby。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410202055.0A CN104059826B (en) | 2014-05-14 | 2014-05-14 | Sea cucumber and grape rice wine |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410202055.0A CN104059826B (en) | 2014-05-14 | 2014-05-14 | Sea cucumber and grape rice wine |
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| Publication Number | Publication Date |
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| CN104059826A CN104059826A (en) | 2014-09-24 |
| CN104059826B true CN104059826B (en) | 2016-06-22 |
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| CN201410202055.0A Expired - Fee Related CN104059826B (en) | 2014-05-14 | 2014-05-14 | Sea cucumber and grape rice wine |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107099426A (en) * | 2017-06-30 | 2017-08-29 | 青岛河澄知识产权有限公司 | A kind of preparation method of the alcohol based composition of blueberry taste |
| CN107216971A (en) * | 2017-06-30 | 2017-09-29 | 青岛河澄知识产权有限公司 | A kind of alcohol based composition of blueberry taste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584474A (en) * | 2009-06-18 | 2009-11-25 | 丹东阿里郎生物工程有限公司 | A kind of sea cucumber and blueberry mixed health wine and processing method thereof |
| CN101935608A (en) * | 2010-08-24 | 2011-01-05 | 大连海晏堂生物有限公司 | Sea cucumber nutritional health wine and preparation method thereof |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
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2014
- 2014-05-14 CN CN201410202055.0A patent/CN104059826B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584474A (en) * | 2009-06-18 | 2009-11-25 | 丹东阿里郎生物工程有限公司 | A kind of sea cucumber and blueberry mixed health wine and processing method thereof |
| CN101935608A (en) * | 2010-08-24 | 2011-01-05 | 大连海晏堂生物有限公司 | Sea cucumber nutritional health wine and preparation method thereof |
| CN103255042A (en) * | 2013-05-29 | 2013-08-21 | 钦州市钦州港永健水产贸易有限公司 | Sea cucumber health-care wine and brewing method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 保健酒生产中原料提取及生产过程试验;朱宏伟;《酿酒科技》;20120831(第8期);84-85、88页 * |
| 缓解体力疲劳保健酒的研制;何正军等;《酿酒科技》;20120531(第5期);85-87页 * |
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Effective date of registration: 20220526 Address after: 712200 south side of fifth road, Puji Town Industrial Park, Wugong County, Xianyang City, Shaanxi Province Patentee after: Shaanxi ruyunzui Liquor Co.,Ltd. Address before: 243100 Gushu industrial concentration area, Dangtu County, Ma'anshan City, Anhui Province Patentee before: ANHUI TIANXIAFU JIUYE Co.,Ltd. |
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