CN104479952A - Hollowed wampee bark fruit Chinese rice wine and preparation method thereof - Google Patents

Hollowed wampee bark fruit Chinese rice wine and preparation method thereof Download PDF

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Publication number
CN104479952A
CN104479952A CN201410695020.5A CN201410695020A CN104479952A CN 104479952 A CN104479952 A CN 104479952A CN 201410695020 A CN201410695020 A CN 201410695020A CN 104479952 A CN104479952 A CN 104479952A
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glutinous rice
cortex clausenae
clausenae excavatae
hollowed
fruit
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陈国勇
李永锋
陶玲云
傅汝毅
龚家强
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    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation

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  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
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  • Life Sciences & Earth Sciences (AREA)
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Abstract

The invention belongs to the field of food processing, relates to a Chinese rice wine, and specifically relates to a hollowed wampee bark fruit Chinese rice wine and a preparation method thereof. The hollowed wampee bark fruit Chinese rice wine is prepared by combining hollowed wampee bark fruits, siraitia grosvenorii, licorice, glutinous rice and koji. The prepared hollowed wampee bark fruit Chinese rice wine is added with extracted components from hollowed wampee bark fruits, siraitia grosvenorii and licorice which have homology of medicine and food, and overcomes the defects that the simple Chinese rice wine product is single in taste and health efficacy, has no special flavor and the like on the current market. The hollowed wampee bark fruit Chinese rice wine has health efficacies of dispelling wind and clearing heat, removing dampness and resolving toxin, tonifying spleen and benefiting qi, tonifying spleen and stomach, moistening lung to arrest cough, helping produce saliva and slake thirst, relaxing bowels, reducing blood sugar, blood fat and blood pressure, losing weight and enhancing human body immunity and the like, contains a special fragrance of hollowed wampee bark fruits, and is rich in taste and special in flavor; a new Chinese rice wine product variety is added to meet the needs of different markets and crowds.

Description

A kind of Cortex Clausenae Excavatae fruit fermented glutinous rice and preparation method thereof
Technical field
The invention belongs to food processing field, relate to a kind of fermented glutinous rice, be specifically related to a kind of Cortex Clausenae Excavatae fruit fermented glutinous rice and preparation method thereof.
Background technology
Fermented glutinous rice, is also fermented glutinour rice, is through mixing a kind of sweet wine of upper distiller's yeast (a kind of special microbial starter), saccharification, fermentation with the glutinous rice cooked.Because of low, fragrant and sweet good to eat, the nutritious and widespread of ethanol concn, deeply liking by our people, is the distinctive protective foods of a kind of Chinese nation.Detect through modern science, contained by it amino acid classesnearly 16 kinds, also containing compositions such as multivitamin, carbohydrate, organic acid, protein, phthalein, inorganic salt, often the edible what that helps improves immunizing power, enhance metabolism, and have blood-enriching face-nourishing, relax the muscles and stimulate the blood circulation, body-building, the effect of promoting longevity, always be used as a kind of nourishing food by people, be loved by the people.
Cortex Clausenae Excavatae fruit, being commonly called as " cock skin fruit ", because gaining the name like cock skin during fruit maturation, belonging to rutaceae, the mountain areas that the southwestern border area ethnic minority being mainly distributed in In Nanning Area lives in concentrated communities, and is a kind of wild evergreen water arbor or large shrub.According to centralab of agricultural college of Guangxi University to the trophic analysis in Cortex Clausenae Excavatae, fresh fruit contains L-carnitine and 17 seed amino acids, total content is 99.21mg/100g, protein 1.39%, total reducing sugar amount is 9.3%, vitamins C 74 mg/100g, total solid 17.5/%, total acidity is 2.28%, edible rate 75%, also has the multi mineral nutrition that human body needs.The yellow fruit in mountain, power leaf all have peat-reek, tool is relieved summer heat, anti-inflammatory, change are stagnant, clearing damp, spleen-and-stomach-invigorating effect, can eat raw, seasoning, to be used as medicine, be edible and seasoning top grade and have the excellent green health care food of integration of drinking and medicinal herbs effect.
Fermented glutinous rice product is in the market mainly based on the simple fermented glutinous rice product without adding, do not relate to product Cortex Clausenae Excavatae fruit composition being added into fermented glutinous rice, and taste is single, without flavour and health-care effect single, the demand of different market and crowd can not be met.
Summary of the invention
In order to make up the deficiencies in the prior art, the invention provides a kind of Cortex Clausenae Excavatae fruit fermented glutinous rice and preparation method thereof, it contains the extract component of Cortex Clausenae Excavatae fruit, the feature such as have that taste is abundant, local flavor is special and health-care effect is various, can meet the demand of different market and crowd.
The present invention realizes by following technical solution:
A kind of Cortex Clausenae Excavatae fruit fermented glutinous rice, comprises following raw material and parts by weight: Cortex Clausenae Excavatae fruit 30 ~ 50 parts, Grosvenor Momordica 15 ~ 30 parts, 20 ~ 35 parts, Radix Glycyrrhizae, 300 ~ 600 parts, glutinous rice and 9 ~ 18 parts, distiller's yeast.
Above-described Cortex Clausenae Excavatae fruit, Cortex Clausenae Excavatae fruit is commonly called as " cock skin fruit ", latin name: Clausena indica (Dalz.) Oliv.Belong to rutaceae, fruit, leaf all have peat-reek, are mainly distributed in the mountain areas that southwest, Guangxi border area ethnic minority lives in concentrated communities.According to centralab of agricultural college of Guangxi University to the trophic analysis in Cortex Clausenae Excavatae, fresh fruit contains L-carnitine and 17 seed amino acids, total content is 99.21mg/100g, protein 1.39%, total reducing sugar amount is 9.3%, vitamins C 74 mg/100g, total solid 17.5/%, total acidity is 2.28%, edible rate 75%, also has the multi mineral nutrition that human body needs.The yellow fruit in mountain, power leaf all have peat-reek, tool is relieved summer heat, anti-inflammatory, change are stagnant, clearing damp, spleen-and-stomach-invigorating effect, can eat raw, seasoning, to be used as medicine, be edible and seasoning top grade and have the excellent green health care food of integration of drinking and medicinal herbs effect.The yellow fruit entrance in mountain is sour-sweet, and have peat-reek, after drying process, fragrance is more strong.The property of medicine: taste is pungent, bitter; Warm in nature, have relieve summer heat, anti-inflammatory, change are stagnant, clearing damp, wind and heat dispersing, eliminating damp, detoxifying, preventing malaria, spleen-and-stomach-invigorating, hypoglycemic, reducing blood-fat, hypotensive, fat-reducing effect.
Above-described Grosvenor Momordica, has another name called: draw Chinese fruit, Chinese fruit, LAHANGUO etc., latin name: Corsvenor Momordica Fruit.Belong to Curcurbitaceae.Be described as " angle fruit " by people.Mainly originating in the mountain area of Lingui district of Guangxi Zhuang Autonomous Region Guilin City and Yongfu county, is the famous and precious local and special products in Guilin.Be the distinctive precious cucurbitaceous plant of China, have the title of the good fruit of good medicine.Containing abundant glucose, fructose and multivitamin etc. in fruit, of many uses.For akala herbaceous plant, 6 ~ September of florescence, really 9 ~ November of phase.Fruits nutrition is worth very high, containing abundant vitamins C (containing 400 milligrams ~ 500 milligrams in every 100 grams of fresh fruits), containing mogroside (esgoside), and sweet compared with sucrose 300 times; Another containing fructose, amino acid, flavones etc.Containing the composition of non-saccharide sweet taste in fruit, mainly triterpene glucoside: mogroside (mogroside) V and IV [1-3], the sugariness of glucoside V is 256-344 times of sucrose (srcrose), and the sugariness of glucoside IV is 126 times of sucrose, does not have glucoside IV in sweet taste [4]; That secondary is PEARLITOL 25C (D-mannitol), and its sugariness is 0.55-0.65 times [5] of sucrose.Also containing a large amount of glucose (glucose) [6], fructose (fructose) accounts for 14% [4].Again containing 26 kinds of inorganic elementss [7] such as manganese, iron, nickel, selenium, tin, iodine, molybdenum.Plant benevolence containing grease 41.07%, in base, lipid acid has: linolic acid (linoleic acid), oleic acid (oleic acid), palmitinic acid (palmitic acid), stearic acid (stearic acid), Zoomeric acid (palmitoliec acid), tetradecanoic acid (myristic acid), lauric acid (lauric acid), capric acid (decanoic acid).Contained PEARLITOL 25C has antitussive action, can be used for cerebral edema again, can improve colloidal osmotic pressure, reduce intracranial pressure, dehydration is better than urea, and the time length is long, Grosvenor Momordica contains the sweetener of a kind of sweeter than sucrose 300 times, but it does not produce heat, so be diabetes, the desirable substitute drink of the unsuitable sugar eater such as obesity, arhat fruity is sweet cool in nature, returns lung, large intestine channel, confirms to have to moisten the lung and relieve the cough through medical research, promote the production of body fluid to quench thirst, the effect such as relax bowel, and is applicable to lung heat, xeropulmonary cough, pharyngalgia aphonia, the dry constipation of intestines, Whooping cough, acute tracheitis, acute tonsillitis, throat fire, acute gastritis and hot summer weather hinder the symptoms such as Tianjin is thirsty, are particularly suitable for frequent smoking, drink, need lung lavage, protect liver, nourishing the stomach, the clear stool person of intestinal lavage and performer, teacher, Broadcaster, salesman etc. need protect vocal organs person, the late into the night works overtime, and easily gets angry, toxin expelling decreased capacity person and Chang Zuo office, cannot breathe outdoor fresh air affects lung functions person as daily health caring food consumption.
Above-described Radix Glycyrrhizae, has another name called: sweet grass roots, Radix Glycyrrhizae, Radix Glycyrrhizae, latin name: Glycyrrhiza uralensis Fisch.For per nnial herb medicinal material, it is a kind of help herbal medicine.Radix Glycyrrhizae contains number of chemical composition, main component has Potenlini, Liquiritin etc., and from Radix Glycyrrhizae, isolated compound has the tens of kinds of compounds such as glycyrrhizin, glycyrrhetinic acid, Liquiritin, Isoliquiritin, neoliquriitin, neoisoliquiritin, Liquiritigenin, isoliquiritigenin and licoricidin, glycyrol, isoglycyrol, 7-methylcoumarin essence, Umbelliferone so far.Western modern medicine haircut is existing, and Radix Glycyrrhizae agent has the function of anti-inflammatory and anti-allergic, therefore in doctor trained in Western medicine clinically mainly as negative catalyst, relieving cough, eliminates the phlegm, treatment pharyngalgia laryngitis.Radix Glycyrrhizae nature and flavor: sweet, flat, nontoxic, micro-cool, Gui Jing: enter spleen, stomach, lung channel, medical science checking has invigorates the spleen and benefits qi, clearing heat and detoxicating, expelling phlegm for arresting cough, relieving spasm to stop pain, coordinating the actions of various ingredients in a prescription, the effects such as conditioner body immunity function and anti-arrhythmia, can be used for weakness of the spleen and the stomach, fatigue and weakness, shortness of breath and palpitation, coughing with a lot of sputum, the anxious pain of gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, the symptom such as strong.
Above-described Cortex Clausenae Excavatae fruit fermented glutinous rice, its concrete preparation method comprises the following steps:
1. by clean by clean water to Cortex Clausenae Excavatae fruit, Grosvenor Momordica and Radix Glycyrrhizae, mixing, boiling three times, adds the pure water of its weight 5 ~ 8 times amount at every turn, and decocting time is each 60 ~ 180 minutes, obtain decocting liquid, filter, leave standstill 180 ~ 360 minutes, get supernatant liquid and concentrate, obtain Cortex Clausenae Excavatae fruit concentrated solution, for subsequent use;
2. glutinous rice clear water is cleaned repeatedly and become clear to water, take out, drain away the water, for subsequent use;
3. the glutinous rice drained away the water above is put into Cortex Clausenae Excavatae fruit concentrated solution to soak 12 ~ 24 hours;
4. above soaked glutinous rice is put into steam stove high temperature steam well-done to glutinous rice, take out, cool to temperature be 28 ~ 35 DEG C, for subsequent use;
5. be sprinkled into by distiller's yeast in the glutinous rice cooled, stir, put into clean container, tiling compacting, the hole of 5 ~ 10 centimetres is dug in centre, by container sealing, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice raw material;
6. by the Cortex Clausenae Excavatae of sealing fruit fermented glutinous rice raw material temperature 16 ~ 30 DEG C of environment bottom fermentations 24 ~ 72 hours, obtain Cortex Clausenae Excavatae fruit fermented glutinous rice product.
Above-described clean container is without oily anhydrous container.
Above-described Cortex Clausenae Excavatae fruit fermented glutinous rice can be used for packed beverage and the bottled product that factory process is made into all size.
Above-described Cortex Clausenae Excavatae fruit fermented glutinous rice can continue deep processing and be added in other food as a kind of food supplement and use.
The substantive distinguishing features that the present invention gives prominence to and significant progress are:
Cortex Clausenae Excavatae fruit fermented glutinous rice made by the present invention, with the addition of the Cortex Clausenae Excavatae fruit with integration of drinking and medicinal herbs effect, the extract component of Grosvenor Momordica and Radix Glycyrrhizae, compensate for fermented glutinous rice product taste simple in the market single, without flavour and health-care effect single etc. not enough, this Cortex Clausenae Excavatae fruit fermented glutinous rice has wind and heat dispersing, eliminating damp, detoxifying, invigorate the spleen and benefit qi, spleen-and-stomach-invigorating, moisten the lung and relieve the cough, promote the production of body fluid to quench thirst, relax bowel, hypoglycemic, reducing blood-fat, hypotensive, the various health care functions such as fat-reducing and enhancing body immunity, and contain the special fragrance of Cortex Clausenae Excavatae fruit, taste enriches, local flavor is special, more add a kind of new fermented glutinous rice range of product, the demand of different market and crowd can be met.
Embodiment
Embodiment 1:
Cortex Clausenae Excavatae fruit fermented glutinous rice of the present invention, comprises following raw material and parts by weight: Cortex Clausenae Excavatae fruit 30 parts, Grosvenor Momordica 15 parts, 20 parts, Radix Glycyrrhizae, 300 parts, glutinous rice and 9 parts, distiller's yeast; Its concrete preparation method comprises the following steps:
1. by clean by clean water to Cortex Clausenae Excavatae fruit, Grosvenor Momordica and Radix Glycyrrhizae, mixing, boiling three times, adds the pure water of its weight 5 times amount at every turn, decocting time is each 60 minutes, obtains decocting liquid, filters, and leaves standstill 180 minutes, get supernatant liquid to concentrate, obtain Cortex Clausenae Excavatae fruit concentrated solution, for subsequent use;
2. glutinous rice clear water is cleaned repeatedly and become clear to water, take out, drain away the water, for subsequent use;
3. the glutinous rice drained away the water above is put into Cortex Clausenae Excavatae fruit concentrated solution to soak 12 hours;
4. above soaked glutinous rice is put into steam stove high temperature steam well-done to glutinous rice, take out, cool to temperature be 28 DEG C, for subsequent use;
5. be sprinkled into by distiller's yeast in the glutinous rice cooled, stir, put into without the anhydrous clean container of oil, tiling compacting, the hole of 5 centimetres is dug in centre, by container sealing, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice raw material;
6. by the Cortex Clausenae Excavatae of sealing fruit fermented glutinous rice raw material temperature 16 DEG C of environment bottom fermentations 48 hours, filling enter to have sterilized without in oily anhydrous vial, sealing, carries out pasteurize sterilization, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice product.
Embodiment 2:
Cortex Clausenae Excavatae fruit fermented glutinous rice of the present invention, comprises following raw material and parts by weight: Cortex Clausenae Excavatae fruit 40 parts, Grosvenor Momordica 25 parts, 30 parts, Radix Glycyrrhizae, 400 parts, glutinous rice and 12 parts, distiller's yeast; Its concrete preparation method comprises the following steps:
1. by clean by clean water to Cortex Clausenae Excavatae fruit, Grosvenor Momordica and Radix Glycyrrhizae, mixing, boiling three times, adds the pure water of its weight 6 times amount at every turn, decocting time is each 120 minutes, obtains decocting liquid, filters, and leaves standstill 240 minutes, get supernatant liquid to concentrate, obtain Cortex Clausenae Excavatae fruit concentrated solution, for subsequent use;
2. glutinous rice clear water is cleaned repeatedly and become clear to water, take out, drain away the water, for subsequent use;
3. the glutinous rice drained away the water above is put into Cortex Clausenae Excavatae fruit concentrated solution to soak 18 hours;
4. above soaked glutinous rice is put into steam stove high temperature steam well-done to glutinous rice, take out, cool to temperature be 30 DEG C, for subsequent use;
5. be sprinkled into by distiller's yeast in the glutinous rice cooled, stir, put into without the anhydrous clean container of oil, tiling compacting, the hole of 7 centimetres is dug in centre, by container sealing, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice raw material;
6. by the Cortex Clausenae Excavatae of sealing fruit fermented glutinous rice raw material temperature 20 DEG C of environment bottom fermentations 36 hours, little for a glutinous rice ball is boiled and cools after well-done, mix with the Cortex Clausenae Excavatae fruit fermented glutinous rice raw material fermented, obtain Cortex Clausenae Excavatae fruit fermented glutinous rice product.
Embodiment 3:
Cortex Clausenae Excavatae fruit fermented glutinous rice of the present invention, comprises following raw material and parts by weight: Cortex Clausenae Excavatae fruit 50 parts, Grosvenor Momordica 30 parts, 35 parts, Radix Glycyrrhizae, 600 parts, glutinous rice and 18 parts, distiller's yeast; Its concrete preparation method comprises the following steps:
1. by clean by clean water to Cortex Clausenae Excavatae fruit, Grosvenor Momordica and Radix Glycyrrhizae, mixing, boiling three times, adds the pure water of its weight 7 times amount at every turn, decocting time is each 180 minutes, obtains decocting liquid, filters, and leaves standstill 360 minutes, get supernatant liquid to concentrate, obtain Cortex Clausenae Excavatae fruit concentrated solution, for subsequent use;
2. glutinous rice clear water is cleaned repeatedly and become clear to water, take out, drain away the water, for subsequent use;
3. the glutinous rice drained away the water above is put into Cortex Clausenae Excavatae fruit concentrated solution to soak 24 hours;
4. above soaked glutinous rice is put into steam stove high temperature steam well-done to glutinous rice, take out, cool to temperature be 32 DEG C, for subsequent use;
5. be sprinkled into by distiller's yeast in the glutinous rice cooled, stir, put into without the anhydrous clean container of oil, tiling compacting, the hole of 9 centimetres is dug in centre, by container sealing, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice raw material;
6. by the Cortex Clausenae Excavatae of sealing fruit fermented glutinous rice raw material temperature 30 DEG C of environment bottom fermentations 24 hours, filling enter to have sterilized without in oily anhydrous food plastic bag, sealing, carries out pasteurize sterilization, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice product.

Claims (5)

1. a Cortex Clausenae Excavatae fruit fermented glutinous rice, is characterized in that, comprise following raw material and parts by weight: Cortex Clausenae Excavatae fruit 30 ~ 50 parts, Grosvenor Momordica 15 ~ 30 parts, 20 ~ 35 parts, Radix Glycyrrhizae, 300 ~ 600 parts, glutinous rice and 9 ~ 18 parts, distiller's yeast.
2. Cortex Clausenae Excavatae fruit fermented glutinous rice according to claim 1 and preparation method thereof, it is characterized in that, its concrete preparation method comprises the following steps:
1). by clean by clean water to Cortex Clausenae Excavatae fruit, Grosvenor Momordica and Radix Glycyrrhizae, mixing, boiling three times, adds the pure water of its weight 5 ~ 8 times amount at every turn, and decocting time is each 60 ~ 180 minutes, obtain decocting liquid, filter, leave standstill 180 ~ 360 minutes, get supernatant liquid and concentrate, obtain Cortex Clausenae Excavatae fruit concentrated solution, for subsequent use;
2). glutinous rice clear water is cleaned repeatedly and becomes clear to water, take out, drain away the water, for subsequent use;
3). the glutinous rice drained away the water above is put into Cortex Clausenae Excavatae fruit concentrated solution and soak 12 ~ 24 hours;
4). above soaked glutinous rice is put into steam stove high temperature steam well-done to glutinous rice, take out, cool to temperature be 28 ~ 35 DEG C, for subsequent use;
5). be sprinkled in the glutinous rice cooled by distiller's yeast, stir, put into clean container, tiling compacting, the hole of 5 ~ 10 centimetres is dug in centre, by container sealing, obtains Cortex Clausenae Excavatae fruit fermented glutinous rice raw material;
6). by the Cortex Clausenae Excavatae of sealing fruit fermented glutinous rice raw material temperature 16 ~ 30 DEG C of environment bottom fermentations 24 ~ 72 hours, obtain Cortex Clausenae Excavatae fruit fermented glutinous rice product.
3. Cortex Clausenae Excavatae fruit fermented glutinous rice according to claim 2 and preparation method thereof, it is characterized in that, described clean container is without oily anhydrous container.
4. Cortex Clausenae Excavatae fruit fermented glutinous rice according to claim 1,2 and preparation method thereof, is characterized in that, described Cortex Clausenae Excavatae fruit fermented glutinous rice can be used for packed beverage and the bottled product that factory process is made into all size.
5. the Cortex Clausenae Excavatae fruit fermented glutinous rice and preparation method thereof according to claim 1,2, is characterized in that, described Cortex Clausenae Excavatae fruit fermented glutinous rice can continue deep processing and be added in other food as a kind of food supplement and use.
CN201410695020.5A 2014-11-27 2014-11-27 Hollowed wampee bark fruit Chinese rice wine and preparation method thereof Pending CN104479952A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107012051A (en) * 2017-06-13 2017-08-04 周然 A kind of radix glycyrrhizae health preserving wine and preparation method thereof
CN112239707A (en) * 2020-10-21 2021-01-19 广东国熙酒业有限公司 Preparation method of momordica grosvenori and dried orange peel wine

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107012051A (en) * 2017-06-13 2017-08-04 周然 A kind of radix glycyrrhizae health preserving wine and preparation method thereof
CN112239707A (en) * 2020-10-21 2021-01-19 广东国熙酒业有限公司 Preparation method of momordica grosvenori and dried orange peel wine

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Application publication date: 20150401