CN104560573A - Mushroom rice wine health drink - Google Patents

Abstract

The invention belongs to the field of food processing, and particularly relates to a mushroom rice wine health drink. The mushroom rice wine health drink is prepared from the following raw materials: glutinous rice, lentinus edodes stems, radix codonopsis, rhizoma atractylodis macrocephalae, poria cocos, liquorice, jujubes, arillus longan, pectin and Chinese koji. The health rice wine is sour, sweet and palatable, has the unique aroma of the rice wine; the smell and the taste of traditional Chinese medicines are well covered; the health rice wine has the health function, also has palatability and is easy to accept by consumers. The mushroom rice wine health drink is unique in flavor, simple to operate, abundant in nutrient, sweet in taste, and relatively convenient to take and carry, is suitable for people with different ages and genders, and integrates health protection and nutrition.

Description

A kind of mushroom rice wine nourishing drink

Technical field

The invention belongs to food processing field, particularly relate to a kind of mushroom rice wine nourishing drink.

Background technology

Along with the development of society, the life stress of people increases gradually, and sub-health state has appearred in a lot of people.What have removes hospital for treatment, and doctor trained in Western medicine can not find suitable method, utilizes the theory of traditional Chinese medical science equilibrium between yin and yang generally dialectically to treat with the rule of the deficiency of Yin, the deficiency of yang, but has little effect, in addition Chinese medicine take also very inconvenient.Market there is a lot of protective foodss, the inside all with the addition of forbidden amphetamine, the digestion and absorption function of human consumer is not considered in the formula of these healthcare products, protective foods is edible for chronic patient, convalescence crowd and sub-health population, more weak and the insufficiency of vital energy and blood mostly of their digestion intake capacity, the factor of this respect all do not considered by healthcare products.The thing of the quasi-drugs after all in addition taken, human consumer thinks taking medicine psychologically, and mouthfeel is too poor.In recent years, occurred Wang Laoji, added the beverage of treasured and its positive class, this beverage is all the composition based on heat-clearing, and the crowd that applicable summer easily gets angry takes.If run into deficiency of Yin crowd, taking of this beverage, can increase the weight of the development of the state of an illness.And these beverages have the taste of Chinese medicine, mouthfeel is not good enough yet.

Summary of the invention

Local being to overcome above-mentioned defect of square mesh and provide that a kind of instant effect, mouthfeel are good, easy administration, economical and practical and the mushroom rice wine nourishing drink of human body sub-health status can be corrected fast.

For achieving the above object, this invention takes following technical scheme.A preparation method for mushroom rice wine nourishing drink, is characterized in that:

(1), following raw material is taken by prescription quality part proportioning: 1000 parts, glutinous rice, champignon stems 100 parts, Radix Codonopsis 10 parts, the bighead atractylodes rhizome 8 parts, 8 parts, Poria cocos, 5 parts, Radix Glycyrrhizae, 12 parts, date, longan aril 5 parts, pectin 0.15 part, little bent 4 parts.

(2), will take sticky rice washing removing impurity, then add suitable quantity of water dipping 16-24h, pull out to obtain dipping

Glutinous rice A, for subsequent use;

(3), by the Radix Codonopsis taken, the bighead atractylodes rhizome, Poria cocos, Radix Glycyrrhizae pulverizer pulverize, cross 50 mesh sieves, obtain composite grain thing, then the water soaking this mixture being added 500 milliliters filtered after 2 hours, obtain liquor B, soak particulate matter C;

(4), will by step (3) gained liquor B in 115 DEG C of sterilizing 15min, after cooling liquid D;

(5) water, by the date taken, longan aril adding 300 milliliters carries out decoction 20 minutes, and then filter to get filtrate E;

(6), by the champignon stems taken vegetables strand dish machine rub, then at 115 DEG C of sterilizing 15min, obtain champignon stems particulate matter F;

(7), by the little bent warm water with 30 DEG C taken activate 1-2 hour, little song must be activated, for subsequent use;

(8), by by the dipping glutinous rice A of step (2) gained mix with the immersion particle C of step 3 gained, then put into steamer, logical steam under normal pressure, steams 30 minutes again after circle vapour, pulls out, obtain thoroughly well cooked but not mushy, the rice of uniformity; To mix with this rice through the liquid D of step (4) gained, adjust rice water content to 60% with cold water simultaneously, with the little Qu Jinhang combined inoculation of activation through step (7) gained when its temperature is down to 30 DEG C;

(9), by postvaccinal rice load in jar fermenter, surface is floating, takes " U " shape or " V " shape dimple, adds champignon stems F, mix after 30 DEG C of heat-preservation fermentation 1d, then continues fermentation 3d squeezing, obtains rice wine slurry F,

(10), by rice wine starch F to mix with filtrate E, then add pectin and allocate as thickening stabilizer, get product in 85 DEG C of sterilization 7min after packaging

Lentinan in beverage of the present invention has immunomodulatory, the function such as antitumor, anti-ageing, anti-oxidant, antiviral and anti-infective, be mainly used on medicine and healthcare products at present, lentinan extracts as needing during drug use, refines, polysaccharide in major part healthcare products is also through extraction, but the extraction yield of lentinan is low at present, its cost is caused to remain high.

Do not consider the digestion and absorption function of human consumer in the formula of many healthcare products, protective foods is edible for chronic patient, convalescence crowd and sub-health population, the more weak and insufficiency of vital energy and blood mostly of their digestion intake capacity.The production of this mushroom health drink, the effect that not only make use of the enzyme in distiller's yeast improves the extraction yield of lentinan, and adds traditional Chinese medicine ingredients, the effect have aid digestion, the supplementing QI and nourishing YIN of invigorating the spleen and benefiting qi, nourishing blood.Rice wine because of fermentable aminoacids content enrich, the content of essential amino acid is complete, also be rich in vitamin B group, complement each other with effect of added ingredients in this health-care rice wine, and this rice wine precision low (being less than 1 degree), non-stimulated to Digestive tract, be applicable to weakling, the crowd that stays up late, severe convalescent and puerpera and drink.This health-care rice wine utilizes champignon stems to make raw material, utilization of waste material, other composition also all easily obtains, and does not need special equipment, and production unit and raw materials for production cost are not high, this health-care rice wine sour and sweet palatability in addition, there is the distinctive fragrance of rice wine, mask smell and the flavour of Chinese medicine well, make this health-care rice wine namely have nourishing function, again there is palatability, be easy to be esthetically acceptable to the consumers.

Present invention process is unique, and simple to operate, be applicable to the crowd of different ages sex, this product is nutritious, taste and sweet mouthfeel, collection health nutrient one, take, carry more convenient.

certification assay of the present invention:

One, hygiology, stability, functional component detect, result shows the requirement of this nourishing drink Oranoleptic indicator conformance with standard, Hygienic Index and microbiological indicator meet the requirement of " the protective foods universal standard ", the significant composition of product---amino acid, the requirement of vitamin B group content content with funtion, and have good stability;

Two, Toxicological evaluation is according to Ministry of Health's " protective foods inspection and assessment technical specifications " (2003

Version) test, method and result as follows: a. is with after the disposable per os gavage of this beverage 105 times of human doses, and without obvious poisoning manifestations or untoward reaction, 2 weeks are interior without animal dead, show that this product belongs to non-toxic type.B., in genetic toxicity test, Ames test, mouse marrow cell micro nuclear test and mouse sperm deformity are tested 3 genetic toxicity tests and are negative findings, show that this product is without mutagenesis.C. rat 30 d feeds experiment, does not cause the ANOMALOUS VARIATIONS of rat holistic health, biochemical functions and each important indicator of organ-tissue morphology.According to judgement criteria, this beverage is safe.

Three, animal functional trial adopts male ICR mouse 40, be divided into 3 dosage experiments groups and a negative control group, experimental group presses 10,20,30 times of continuous gavage 30d that human body recommends dose, the walking weight load of determination experiment group and control group test mice, blood lactase acid, serum urea, glycogen initial value.Result shows: 30 times of human dose group mice burden swimming times are significantly longer than control group) (P<0.05); 20 times of human dose group swimming latter 0 minute Serum lactic acid contents and 20 minutes blood lactase acid area under curve are significantly lower than control group (P<0.01), (P<0.05); 10 times of human dose group hepatic glycogen contents are significantly higher than control group (P<0.05).According to judgement criteria, this beverage has the nourishing function of alleviating physical fatigue.

Four, stimulant test: result is negative.

Suitable population: fatiguability person; Be not suitable for crowd: children; Eating method and amount: oral, every day 1 time, each 250ml; 24 months quality guaranteed perioves; Storage practice: sealing, is placed in cool place, ventilation, dry place.

embodiment:

A kind of preparation method's step of mushroom rice wine nourishing drink is as follows:

(1), following raw material is taken by prescription quality part proportioning: 1000 parts, glutinous rice, champignon stems 100 parts, Radix Codonopsis 10 parts, the bighead atractylodes rhizome 8 parts, 8 parts, Poria cocos, 5 parts, Radix Glycyrrhizae, 12 parts, date, longan aril 5 parts, pectin 0.15 part, little bent 4 parts;

(2), will take sticky rice washing removing impurity, then add suitable quantity of water dipping 16-24h, pull out to obtain dipping

Glutinous rice A, for subsequent use;

(3), by the Radix Codonopsis taken, the bighead atractylodes rhizome, Poria cocos, Radix Glycyrrhizae pulverizer pulverize, cross 50 mesh sieves, obtain composite grain thing, then the water soaking this mixture being added 500 milliliters filtered after 2 hours, obtain liquor B, soak particulate matter C;

(4), will by step (3) gained liquor B in 115 DEG C of sterilizing 15min, after cooling liquid D;

(5) water, by the date taken, longan aril adding 300 milliliters carries out decoction 20 minutes, and then filter to get filtrate E;

(6), by the champignon stems taken vegetables strand dish machine rub, then at 115 DEG C of sterilizing 15min, obtain champignon stems particulate matter F;

(7), by the little bent warm water with 30 DEG C taken activate 1-2 hour, little song must be activated, for subsequent use;

(8), by by the dipping glutinous rice A of step (2) gained mix with the immersion particle C of step 3 gained, then put into steamer, logical steam under normal pressure, steams 30 minutes again after circle vapour, pulls out, obtain thoroughly well cooked but not mushy, the rice of uniformity; To mix with this rice through the liquid D of step (4) gained, adjust rice water content to 60% with cold water simultaneously, with the little Qu Jinhang combined inoculation of activation through step (7) gained when its temperature is down to 30 DEG C;

(9), by postvaccinal rice load in jar fermenter, surface is floating, takes " U " shape or " V " shape dimple, adds champignon stems F, mix after 30 DEG C of heat-preservation fermentation 1d, then continues fermentation 3d squeezing, obtains rice wine slurry F,

(10), by rice wine starch F to mix with filtrate E, then add pectin and allocate as thickening stabilizer, get product in 85 DEG C of sterilization 7min after packaging.

Claims (1)

1. a preparation method for mushroom rice wine nourishing drink, is characterized in that:

(1), following raw material is taken by prescription quality part proportioning: 1000 parts, glutinous rice, champignon stems 100 parts, Radix Codonopsis 10 parts, the bighead atractylodes rhizome 8 parts, 8 parts, Poria cocos, 5 parts, Radix Glycyrrhizae, 12 parts, date, longan aril 5 parts, pectin 0.15 part, little bent 4 parts;

(2), the sticky rice washing removing impurity that will take, then add suitable quantity of water dipping 16-24h, pull out and to obtain dipping glutinous rice A, for subsequent use;

(3), by the Radix Codonopsis taken, the bighead atractylodes rhizome, Poria cocos, Radix Glycyrrhizae pulverizer pulverize, cross 50 mesh sieves, obtain composite grain thing, then the water soaking this mixture being added 500 milliliters filtered after 2 hours, obtain liquor B, soak particulate matter C;

(4), will by step (3) gained liquor B in 115 DEG C of sterilizing 15min, after cooling liquid D;

(5) water, by the date taken, longan aril adding 300 milliliters carries out decoction 20 minutes, and then filter to get filtrate E;

(6), by the champignon stems taken vegetables strand dish machine rub, then at 115 DEG C of sterilizing 15min, obtain champignon stems particulate matter F;

(7), by the little bent warm water with 30 DEG C taken activate 1-2 hour, little song must be activated, for subsequent use;

(8), by by the dipping glutinous rice A of step (2) gained mix with the immersion particle C of step 3 gained, then put into steamer, logical steam under normal pressure, steams 30 minutes again after circle vapour, pulls out, obtain thoroughly well cooked but not mushy, the rice of uniformity; To mix with this rice through the liquid D of step (4) gained, adjust rice water content to 60% with cold water simultaneously, with the little Qu Jinhang combined inoculation of activation through step (7) gained when its temperature is down to 30 DEG C;

(9), by postvaccinal rice load in jar fermenter, surface is floating, takes " U " shape or " V " shape dimple, adds champignon stems F, mix after 30 DEG C of heat-preservation fermentation 1d, then continues fermentation 3d squeezing, obtains rice wine slurry F,

(10), by rice wine starch F to mix with filtrate E, then add pectin and allocate as thickening stabilizer, get product in 85 DEG C of sterilization 7min after packaging.