CN104059827A - Walnut yogurt rice wine - Google Patents
Walnut yogurt rice wine Download PDFInfo
- Publication number
- CN104059827A CN104059827A CN201410202057.XA CN201410202057A CN104059827A CN 104059827 A CN104059827 A CN 104059827A CN 201410202057 A CN201410202057 A CN 201410202057A CN 104059827 A CN104059827 A CN 104059827A
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- rice
- parts
- walnut
- juice
- leaf
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 22
- 235000020234 walnut Nutrition 0.000 title claims abstract description 22
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 19
- 235000013618 yogurt Nutrition 0.000 title claims abstract description 14
- 240000007049 Juglans regia Species 0.000 title claims 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 25
- 240000007594 Oryza sativa Species 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 241000251468 Actinopterygii Species 0.000 claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 13
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 235000021262 sour milk Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000004638 Dendrobium nobile Species 0.000 claims description 7
- 244000118681 Iresine herbstii Species 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 6
- 244000035851 Chrysanthemum leucanthemum Species 0.000 claims description 6
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 claims description 6
- 244000018436 Coriandrum sativum Species 0.000 claims description 6
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 6
- 244000061508 Eriobotrya japonica Species 0.000 claims description 6
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 240000000249 Morus alba Species 0.000 claims description 6
- 235000008708 Morus alba Nutrition 0.000 claims description 6
- 240000001085 Trapa natans Species 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000009165 saligot Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000758789 Juglans Species 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000284 extract Substances 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000132012 Atractylodes Species 0.000 abstract 2
- 244000077995 Coix lacryma jobi Species 0.000 abstract 2
- 241000287828 Gallus gallus Species 0.000 abstract 2
- 210000004185 liver Anatomy 0.000 abstract 2
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Grain Derivatives (AREA)
- Dairy Products (AREA)
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
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410202057.XA CN104059827A (en) | 2014-05-14 | 2014-05-14 | Walnut yogurt rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410202057.XA CN104059827A (en) | 2014-05-14 | 2014-05-14 | Walnut yogurt rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104059827A true CN104059827A (en) | 2014-09-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410202057.XA Pending CN104059827A (en) | 2014-05-14 | 2014-05-14 | Walnut yogurt rice wine |
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| Country | Link |
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| CN (1) | CN104059827A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950335A (en) * | 2016-04-28 | 2016-09-21 | 王学领 | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof |
| CN113930308A (en) * | 2021-10-12 | 2022-01-14 | 河北味道府酒业有限责任公司 | Health-preserving wine and brewing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683496A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Fermented type rice wine milk and producing method |
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Manufacturing method of rice wine |
| CN102048167A (en) * | 2010-11-17 | 2011-05-11 | 河南茗轩食品科技有限公司 | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage |
| CN103555491A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Beauty treatment and health care glutinous rice wine |
-
2014
- 2014-05-14 CN CN201410202057.XA patent/CN104059827A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683496A (en) * | 2005-03-14 | 2005-10-19 | 北京得昊力新科技发展有限公司 | Fermented type rice wine milk and producing method |
| KR20090077993A (en) * | 2008-01-14 | 2009-07-17 | 김현풍 | Manufacturing method of rice wine |
| CN102048167A (en) * | 2010-11-17 | 2011-05-11 | 河南茗轩食品科技有限公司 | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage |
| CN103555491A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Beauty treatment and health care glutinous rice wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950335A (en) * | 2016-04-28 | 2016-09-21 | 王学领 | Quinoa rice wine and dioscorea opposita thunb juice and preparation method thereof |
| CN113930308A (en) * | 2021-10-12 | 2022-01-14 | 河北味道府酒业有限责任公司 | Health-preserving wine and brewing method thereof |
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| PB01 | Publication | ||
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| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140924 |