CN104059827A - Walnut yogurt rice wine - Google Patents

Abstract

The invention discloses a walnut yogurt rice wine, which is prepared from the following raw materials in parts by weight: 300-330 parts of sticky rice, 60-70 parts of wheat, 4-5 parts of distillers yeast, 40-50 parts of walnut powder, 40-50 parts of yogurt, 20-30 parts of chicken liver, 20-30 parts of fish, 50-60 parts of Chinese yam juice, 5-6 parts of roasted bighead atractylodes rhizome, 6-8 parts of coix seeds and the like. The invention discloses a walnut yogurt rice wine and a preparation process thereof. The walnut yogurt rice wine is simple in method, and environment-friendly in process. The yogurt, the chicken liver and the fish are added, excellent protein can be provided, the blood can be enriched, and the walnut yogurt rice wine is unique in taste, has a good role of invigorating the spleen to promote digestion by adding the extracts such as the roasted bighead atractylodes rhizome, the coix seeds, the radix glycyrrhizae preparata, the dendrobe and the like, and is especially applicable to drinking by people with dyspepsia.

Description

A kind of walnut sour milk rice wine

Technical field

The present invention relates generally to rice wine and preparation method thereof technical field, relates in particular to a kind of walnut sour milk rice wine.

Background technology

Rice wine claims again 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 brands, but is substantially all common rice wine, there is no special effect, but people more and more pay attention to the health-care effect of food, health-care rice cocktail party is the selection of people's the best.

Summary of the invention

The present invention, in order to make up the defect of prior art, provides a kind of preparation method of walnut sour milk rice wine.

The present invention is achieved by the following technical solutions: a kind of walnut sour milk rice wine, made by following weight part raw material: glutinous rice 300-330, wheat 60-70, distiller's yeast 4-5, walnut powder 40-50, Yoghourt 40-50, chicken gizzard 20-30, the flesh of fish 20-30, Succus Rhizoma Dioscoreae 50-60, Rhizoma Atractylodis Macrocephalae (parched) 5-6, heart of a lotus seed benevolence 6-8, Radix Glycyrrhizae Preparata 5-6, stem of noble dendrobium 4-5, bark of official magnolia 4-5, Wild Chrysanthemum 3-4, Semen Oroxyli 4-5, bark of ash 2-3, foodstuff additive 6-8, rice-pudding podophyll amount, water are appropriate:

Foodstuff additive, are made up of following weight part raw material: garlic 20-30, coriander 40-50, lotus root juice 50-60, lotus flower 5-6, mulberry leaf 5-6, water caltrop leaf 5-7, Divine Comedy 3-4, Loquat Leaf 3-4, water are appropriate;

The preparation method of foodstuff additive: (1) cleans garlic, coriander, puts into juice extractor, adds lotus root juice, squeezes into juice, puts into pot, boils, and obtains vegetables juice for subsequent use;

(2) water extraction of lotus flower, mulberry leaf, water caltrop leaf, Divine Comedy, Loquat Leaf doubly being measured with 5-8, obtains extracting solution for subsequent use;

(3) vegetables juice, extracting solution are mixed, stir.

A preparation method for walnut sour milk rice wine, comprises the following steps:

(1) glutinous rice, wheat are cleaned, added suitable quantity of water, Yoghourt, be cooked into rice, rice is taken out and is placed in container, while being cooled to 34-36 DEG C, add distiller's yeast, mix secondary fermentation 2-3 days thoroughly, obtain fermented product for subsequent use;

(2) chicken gizzard, the flesh of fish are cleaned, put into pot, add Succus Rhizoma Dioscoreae, after heating is boiled, by for subsequent use all material pulping juice in pot;

(3) water extraction of Rhizoma Atractylodis Macrocephalae (parched), heart of a lotus seed benevolence, Radix Glycyrrhizae Preparata, the stem of noble dendrobium, the bark of official magnolia, Wild Chrysanthemum, Semen Oroxyli, bark of ash doubly being measured with 5-9, obtains extracting solution for subsequent use;

(4) juice, extracting solution, walnut powder, foodstuff additive are mixed with fermented product, after mixing thoroughly, be bundled into pyramid-shaped dumpling shape with rice-pudding leaf, put into container, again ferment after 5-7 days, remove rice-pudding leaf.

Advantage of the present invention is: the invention discloses a kind of walnut sour milk rice wine and preparation technology thereof, method is simple, process environmental protection, add Yoghourt, chicken gizzard, the flesh of fish, high-quality protein is provided, and can enrich blood, taste uniqueness, and the interpolation of the extract such as Rhizoma Atractylodis Macrocephalae (parched), heart of a lotus seed benevolence, Radix Glycyrrhizae Preparata, the stem of noble dendrobium, there is the effect of good strengthening the spleen to promote digestion, be particularly suitable for dyspeptic people and drink.

Embodiment

A kind of walnut sour milk rice wine, made by following weight part (Kg) raw material: glutinous rice 300, wheat 60, distiller's yeast 4, walnut powder 40, Yoghourt 40, chicken gizzard 20, the flesh of fish 20, Succus Rhizoma Dioscoreae 50, Rhizoma Atractylodis Macrocephalae (parched) 5, heart of a lotus seed benevolence 6, Radix Glycyrrhizae Preparata 5, the stem of noble dendrobium 4, the bark of official magnolia 4, Wild Chrysanthemum 3, Semen Oroxyli 4, bark of ash 2, foodstuff additive 6, rice-pudding podophyll amount, water are appropriate:

Foodstuff additive, are made up of following weight part (Kg) raw material: garlic 20, coriander 40, lotus root juice 50, lotus flower 5, mulberry leaf 5, water caltrop leaf 5, Divine Comedy 3, Loquat Leaf 3, water are appropriate;

The preparation method of foodstuff additive: (1) cleans garlic, coriander, puts into juice extractor, adds lotus root juice, squeezes into juice, puts into pot, boils, and obtains vegetables juice for subsequent use;

(2) water extraction by 5 times of amounts by lotus flower, mulberry leaf, water caltrop leaf, Divine Comedy, Loquat Leaf, obtains extracting solution for subsequent use;

(3) vegetables juice, extracting solution are mixed, stir.

A preparation method for walnut sour milk rice wine, comprises the following steps:

(1) glutinous rice, wheat are cleaned, added suitable quantity of water, Yoghourt, be cooked into rice, rice is taken out and is placed in container, while being cooled to 34 DEG C, add distiller's yeast, mix secondary fermentation thoroughly 2 days, obtain fermented product for subsequent use;

(2) chicken gizzard, the flesh of fish are cleaned, put into pot, add Succus Rhizoma Dioscoreae, after heating is boiled, by for subsequent use all material pulping juice in pot;

(3) water extraction by 5 times of amounts by Rhizoma Atractylodis Macrocephalae (parched), heart of a lotus seed benevolence, Radix Glycyrrhizae Preparata, the stem of noble dendrobium, the bark of official magnolia, Wild Chrysanthemum, Semen Oroxyli, bark of ash, obtains extracting solution for subsequent use;

(4) juice, extracting solution, walnut powder, foodstuff additive are mixed with fermented product, after mixing thoroughly, be bundled into pyramid-shaped dumpling shape with rice-pudding leaf, put into container, again ferment after 5 days, remove rice-pudding leaf.

Claims (2)

1. a walnut sour milk rice wine, it is characterized in that, made by following weight part raw material: glutinous rice 300-330, wheat 60-70, distiller's yeast 4-5, walnut powder 40-50, Yoghourt 40-50, chicken gizzard 20-30, the flesh of fish 20-30, Succus Rhizoma Dioscoreae 50-60, Rhizoma Atractylodis Macrocephalae (parched) 5-6, heart of a lotus seed benevolence 6-8, Radix Glycyrrhizae Preparata 5-6, stem of noble dendrobium 4-5, bark of official magnolia 4-5, Wild Chrysanthemum 3-4, Semen Oroxyli 4-5, bark of ash 2-3, foodstuff additive 6-8, rice-pudding podophyll amount, water are appropriate:

Described foodstuff additive, are made up of following weight part raw material: garlic 20-30, coriander 40-50, lotus root juice 50-60, lotus flower 5-6, mulberry leaf 5-6, water caltrop leaf 5-7, Divine Comedy 3-4, Loquat Leaf 3-4, water are appropriate;

The preparation method of described foodstuff additive: (1) cleans garlic, coriander, puts into juice extractor, adds lotus root juice, squeezes into juice, puts into pot, boils, and obtains vegetables juice for subsequent use;

(2) water extraction of lotus flower, mulberry leaf, water caltrop leaf, Divine Comedy, Loquat Leaf doubly being measured with 5-8, obtains extracting solution for subsequent use;

(3) vegetables juice, extracting solution are mixed, stir.

2. the preparation method of a kind of walnut sour milk rice wine as claimed in claim 1, is characterized in that, comprises the following steps:

(1) glutinous rice, wheat are cleaned, added suitable quantity of water, Yoghourt, be cooked into rice, rice is taken out and is placed in container, while being cooled to 34-36 DEG C, add distiller's yeast, mix secondary fermentation 2-3 days thoroughly, obtain fermented product for subsequent use;

(2) chicken gizzard, the flesh of fish are cleaned, put into pot, add Succus Rhizoma Dioscoreae, after heating is boiled, by for subsequent use all material pulping juice in pot;

(3) water extraction of Rhizoma Atractylodis Macrocephalae (parched), heart of a lotus seed benevolence, Radix Glycyrrhizae Preparata, the stem of noble dendrobium, the bark of official magnolia, Wild Chrysanthemum, Semen Oroxyli, bark of ash doubly being measured with 5-9, obtains extracting solution for subsequent use;

(4) juice, extracting solution, walnut powder, foodstuff additive are mixed with fermented product, after mixing thoroughly, be bundled into pyramid-shaped dumpling shape with rice-pudding leaf, put into container, again ferment after 5-7 days, remove rice-pudding leaf.