CN104593199B - A kind of method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine - Google Patents
A kind of method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine Download PDFInfo
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- CN104593199B CN104593199B CN201510091384.7A CN201510091384A CN104593199B CN 104593199 B CN104593199 B CN 104593199B CN 201510091384 A CN201510091384 A CN 201510091384A CN 104593199 B CN104593199 B CN 104593199B
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The present invention discloses a kind of method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine, glutinous rice and Radix Salviae Miltiorrhizae decoction dregs is cleaned respectively and pulverizes after drying; Adding fermentor tank after being mixed with brewing water by sticky rice flour, add koji for uncooked material, mix, logical sterile air ferments 2 days; When fermentation system fermentation is to 48h, adding Radix Salviae Miltiorrhizae decoction dregs powder and the yellow rice wine active dry yeast through activation, continue fermentation 5 days, wherein, logical sterile air fermentation in first 2 days, is incubated 30 DEG C; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments; After anaerobically fermenting completes, temperature is cooled and keeps 14 DEG C, the complete Seal and preservation of tank body 2 days; Wine liquid being delivered to diaphragm type flame filter press filter, the yellow rice wine filtered out, further across ceramic membrane filter, cools the yellow rice wine that gets product. The vinasse residue that Plate Filtration machine filter obtains, dry as protein fodder through hot-air flow. The present invention have produce the wine cycle short, be easy to large-scale production, advantage that residue can utilize.
Description
Technical field
The present invention relates to a kind of method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine, it is applicable to brewage the health-care yellow wine containing TANSHINONES composition by raw material of the Radix Salviae Miltiorrhizae decoction dregs after water logging extraction, belongs to technical field of health care food.
Background technology
The labiate red sage root (SalviamiltiorrhizaBge.) and root extract thereof are a kind of common Chinese medicines, and its effective constituent comprises two big classes: the tanshinone component of liposoluble and water-soluble salvianolic acid constituents. Wherein liposoluble tanshinone mainly comprises tanshinone IIA, Tanshinone I, Cryptotanshinone, Methylene tanshinquinone etc. Fat-soluble component TANSHINONES has the effects such as natural anti-oxidation, atherosclerosis, reduction myocardial consumption of oxygen and antibacterial, antibacterial, anti-inflammatory, and what is more important has obvious antitumor action. Water-soluble salvianolic acid constituents is the organic acid compound that a class contains phenolic hydroxyl group; mainly contain Salvianic acidA, rancinamycin IV, rosmarinic acid, coffic acid, alkannic acid, isoferulic acid, salvianolic acid A, salvianolic acid B etc.; there is anti-oxidant, protection cardiovascular systems, anticancer, the protection important physiological action such as brain cell; being subject to most attention, the current clinical conventional red sage root and compound Salviae Miltiorrhizae injection liquid, oral liquid etc. are all taking water-soluble salvianolic acid as main component. Therefore pharmacy corporation generally adopts water logging to extract red rooted salvia, only make use of its aqueous soluble active constituent, has abandoned its fat soluble active principals, forms a large amount of solid slag in leaching process simultaneously. Occurred frequently along with China's aging process and cardiovascular disorder, the output of relevant Chinese medicine preparation constantly expands, at present whole nation pharmacy corporation to red rooted salvia year amount of finish up to more than 20,000 tons, every annual meeting forms the Radix Salviae Miltiorrhizae decoction dregs of tens thousand of tons, causes a large amount of wastes of red rooted salvia, due to Radix Salviae Miltiorrhizae decoction dregs water content height and be rich in organic matter such as sugar, albumen, very easily go mouldy, being difficult to store, pharmacy corporation needs the handling of both expensive cleared by the dregs of a decoction and fill, serious environment pollution. So urgently to Radix Salviae Miltiorrhizae decoction dregs resource application, reducing enterprise cost, preserving the ecological environment.
The useful red rooted salvia of China prepares the tradition of health-care and nutritious wine, can rise promoting blood circulation and removing blood stasis, effect of expelling wind and cold. In recent years research finds: owing to tanshinone component is soluble in ethanol, TANSHINONES content in these healthy medicated wines can reach higher level, tanshinone IIA content as invigorated blood circulation in peace pain wine reaches 1��2mg/100mL, Cryptotanshinone 0.8��1.2mg/100mL (Chinese Medicine Leader, 7 volume 34 phase: 42-43,46 in 2010); And the tanshinone IIA content in Shuanghuoqufengzhentong Wine is up to 15��21mg/100mL (Chinese patent medicine, 26 volume 4 phase: 280-282 in 2004), therefore these health drinking utensils have good health-care effect. It is at present that the health-care and nutritious wine of main material production mainly takes traditional wine directly to soak the mode of medicinal material taking the red sage root, heat soaking is added as red rooted salvia is placed in water by patent 200810157983, filter and collect aqueous extract, then it is immersed in the bent wine of 65%vol by the medicinal material after water extraction tens of sky, filter and obtain wine extraction liquid, then aqueous extract is mixed with these wine extraction liquid, alcoholic strength is adjusted to 36%vol, wine bent with 36%vol mixes by a certain percentage again, obtains salvia miltiorrhiza wine after filtration. Patent 201310674561 is soaked 120 days in the bent wine of 65%vol by the red sage root, and then allocates wine liquid to 42%vol, obtains salvia miltiorrhiza wine after filtration. Patent 201110161878 first extracts the red sage root with certain density alcohol heat reflux, after micro-for extracting solution filter, adds in pure grain wine, ageing 4-5 month, obtains red sage root health promoting wine. All these methods need to consume a large amount of red rooted salvia, do not utilize Radix Salviae Miltiorrhizae decoction dregs resource completely, and the production cycle is very long.
It is exactly the solid-state of a kind of typical microorganism species or semi-solid ferment process that drinks is brewageed, by the synergy of the multiple microorganisms such as mould, bacterium, yeast, the polysaccharose substances such as starch are changed into alcohol and multiple aromatoising substance, therefore the carbohydrate in Radix Salviae Miltiorrhizae decoction dregs (in Radix Salviae Miltiorrhizae decoction dregs total reducing sugars content about about 20%, crude protein content about 10%) can be utilized completely to carry out. Owing to the liposoluble effective components such as TANSHINONES are more soluble in ethanol; therefore in the alcoholic fermentation process of the dregs of a decoction can by the TANSHINONES composition stripping not being extracted in the dregs of a decoction and be enriched in wine; product is made to have good health-care effect; thus reach the object making full use of medicinal material; be conducive to digesting a large amount of Radix Salviae Miltiorrhizae decoction dregs, protection of the environment. This method not only can reduce the production cost of health promoting wine, and its vinasse slag produced also can be used for feed, therefore has important practical significance and economic worth.
Technical scheme
Technical problem to be solved by this invention is to provide a kind of method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
Utilizing a method for Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine, the method comprises the steps:
(1), after glutinous rice and Radix Salviae Miltiorrhizae decoction dregs being cleaned oven dry respectively, pulverize respectively and obtain sticky rice flour and Radix Salviae Miltiorrhizae decoction dregs powder;
(2) add fermentor tank after being mixed with brewing water by the sticky rice flour that step (1) obtains, add koji for uncooked material, mix, initial pH value is adjusted to 5��6, and logical sterile air ferments 2 days, is incubated 28��32 DEG C, stirring 1 time at interval of 4h, the time every time stirred is 30min;
(3) when the fermentation system fermentation of step (2) is to 48h, add Radix Salviae Miltiorrhizae decoction dregs powder and the yellow rice wine active dry yeast through activation, continue fermentation 5 days, wherein, logical sterile air fermentation in first 2 days, is incubated 30 DEG C, stirring 1 time at interval of 4h, the time every time stirred is 30min; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and stirs 1 time at interval of 8h, and the time every time stirred is 30min;
(4) after the anaerobically fermenting in step (3) completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 15��18%vol;
(5) the wine liquid obtained through step (4) process is delivered to diaphragm type flame filter press and is filtered, and the yellow rice wine filtered out, further across ceramic membrane filter, cools the yellow rice wine that gets product.
(6) the vinasse residue that in step (5), Plate Filtration machine filter obtains, dry as protein fodder through hot-air flow.
In step (1), described Radix Salviae Miltiorrhizae decoction dregs is the fresh Radix Salviae Miltiorrhizae decoction dregs after water logging is extracted, and staging life before treatment is no more than 12h. Total reducing sugars content about about 20% in Radix Salviae Miltiorrhizae decoction dregs after water extraction, crude protein content about 10%.
In step (1), sticky rice flour and Radix Salviae Miltiorrhizae decoction dregs powder footpath are 80��100 orders.
In step (1), described fermentor tank is the closed ventilation stirred fermentor with jacket heat-preservation device, and through high-temp steam sterilizing process before fermentation, sterilising conditions is: 121 DEG C, and insulation 20min, keeps tank pressure 0.1Mpa.
In step (2), described brewing water is that tap water or the phreatic water reaching a class water quality standard obtain through uf processing, meets and brewages condition.
In step (2), the mass ratio of sticky rice flour and brewing water is 1:2.5��3.5.
In step (2), it may also be useful to the food grade phosphoric acid aqueous solution and food grade aqueous sodium hydroxide solution regulate initial pH value to 5��6. The food grade phosphoric acid aqueous solution of 50g/L and the food grade aqueous sodium hydroxide solution of 50g/L such as can be selected to regulate initial pH value to 5��6.
In step (2), the addition of koji for uncooked material is: by 0.3��0.6wt% of sticky rice flour charging capacity.
In step (2) or (3), the air flow of sterile air is 0.05vvm.
In step (3), the addition of Radix Salviae Miltiorrhizae decoction dregs powder is 10��20wt% of sticky rice flour charging capacity; The addition of yellow rice wine active dry yeast is 0.1��0.2wt% of sticky rice flour charging capacity.
In step (3), yellow rice wine active dry yeast, before adding fermentor tank, activates as follows: the 2wt% sucrose water 10kg that every 1kg yellow rice wine dry yeast adds 38 DEG C, stirs evenly, treats that it cools to 34 DEG C of postactivated 15min.
In step (3), described closing anaerobic fermentation, period only has vapor pipe and the atmosphere at fermentation tank top, by regulating exhaust valve folding degree, keeps malleation in tank to be 0.03��0.06Mpa.
In step (5), the molecular weight cut-off of described ceramic membrane is 5 ten thousand to 15 ten thousand dalton.
Useful effect: the inventive method compared with prior art, has following advantage:
1. this technique has the advantage that the product wine cycle is short, be easy to large-scale production, while producing health-care yellow wine, also solves traditional Chinese medicine enterprise and discharges the wasting of resources and the environmental pollution that Radix Salviae Miltiorrhizae decoction dregs causes in a large number;
2. produced yellow rice wine belongs to half-dry type yellow rice wine, and mouthfeel is good, and wherein the content of tanshinone IIA is not less than 5mg/100mL, has peculiar flavour and health-care effect;
3. the vinasse residue that Plate Filtration machine filter obtains, the crude protein content of dry base reaches more than 30%, can be used as protein fodder through hot-air flow drying, further increases economic benefit.
Embodiment
According to following embodiment, it is possible to understand the present invention better. But, those skilled in the art will readily understand, concrete material proportion described by embodiment, processing condition and result thereof are only for illustration of the present invention, and also should can not limit the present invention described in detail in claim book.
Following examples sticky rice flour used is after being cleaned by glutinous rice and drying at 60 DEG C, then pulverizes obtained.
Following examples Radix Salviae Miltiorrhizae decoction dregs powder used is after being cleaned by Radix Salviae Miltiorrhizae decoction dregs and drying at 60 DEG C, then pulverizes obtained. Wherein, described Radix Salviae Miltiorrhizae decoction dregs is the fresh Radix Salviae Miltiorrhizae decoction dregs after water logging is extracted, and staging life before treatment is no more than 12h. Total reducing sugars content about about 20% in Radix Salviae Miltiorrhizae decoction dregs after water extraction, crude protein content about 10%.
Embodiment 1:
Fermentor tank is added after first being mixed by material-water ratio 1:2.5 with brewing water by 80 order sticky rice flours, koji for uncooked material is added by the 0.6wt% of sticky rice flour charging capacity, mix, regulate initial pH6.0, being incubated 30 DEG C, logical sterile air ferments 2 days, and the air flow of sterile air is 0.05vvm, stirring 1 time at interval of 4h, the time every time stirred is 30min. When fermentation is to 48h, adding 100 order Radix Salviae Miltiorrhizae decoction dregs powder by the 15wt% of sticky rice flour consumption, add the yellow rice wine active dry yeast through activation subsequently, addition is the 0.1wt% of sticky rice flour consumption, continues fermentation 5 days. Wherein first 2 days logical sterile airs, the air flow of sterile air is 0.05vvm, stirs 1 time at interval of 4h, and the time every time stirred is 30min, is incubated 30 DEG C; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and keeps malleation in tank to be 0.03��0.06Mpa, stirs 1 time at interval of 8h, and the time every time stirred is 30min. After anaerobically fermenting completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 18%vol. Wine liquid gets product yellow rice wine through the filtration of diaphragm type flame filter press, 50,000 dalton's ceramic membrane filters, cooling, and the content being produced tanshinone IIA in yellow rice wine is 6.7mg/100mL, and total sugar content is 32g/L; The vinasse residue that Plate Filtration machine filter obtains is dry through hot-air flow, and the crude protein content of dry base reaches 31%.
Embodiment 2:
Fermentor tank is added after first being mixed by material-water ratio 1:3 with brewing water by 100 order sticky rice flours, koji for uncooked material is added by the 0.5wt% of sticky rice flour charging capacity, mix, regulate initial pH5.8, being incubated 28 DEG C, logical sterile air ferments 2 days, and the air flow of sterile air is 0.05vvm, stirring 1 time at interval of 4h, the time every time stirred is 30min. When fermentation is to 48h, adding 100 order Radix Salviae Miltiorrhizae decoction dregs powder by the 20wt% of sticky rice flour consumption, add the yellow rice wine active dry yeast through activation subsequently, addition is the 0.15wt% of sticky rice flour consumption, continues fermentation 5 days. Wherein first 2 days logical sterile airs, the air flow of sterile air is 0.05vvm, stirs 1 time at interval of 4h, and the time every time stirred is 30min, is incubated 30 DEG C; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and keeps malleation in tank to be 0.03��0.06Mpa, stirs 1 time at interval of 8h, and the time every time stirred is 30min. After anaerobically fermenting completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 16.5%vol. Wine liquid gets product yellow rice wine through the filtration of diaphragm type flame filter press, 100,000 dalton's ceramic membrane filters, cooling, and the content being produced tanshinone IIA in yellow rice wine is 9.4mg/100mL, and total sugar content is 19g/L; The vinasse residue that Plate Filtration machine filter obtains is dry through hot-air flow, and the crude protein content of dry base reaches 33%.
Embodiment 3:
Fermentor tank is added after first being mixed by material-water ratio 1:3.5 with brewing water by 80 order sticky rice flours, koji for uncooked material is added by the 0.5wt% of sticky rice flour charging capacity, mix, regulate initial pH5.5, being incubated 32 DEG C, logical sterile air ferments 2 days, and the air flow of sterile air is 0.05vvm, stirring 1 time at interval of 4h, the time every time stirred is 30min. When fermentation is to 48h, adding 80 order Radix Salviae Miltiorrhizae decoction dregs powder by the 10wt% of sticky rice flour consumption, add the yellow rice wine active dry yeast through activation subsequently, addition is the 0.2wt% of sticky rice flour consumption, continues fermentation 5 days. Wherein first 2 days logical sterile airs, the air flow of sterile air is 0.05vvm, stirs 1 time at interval of 4h, and the time every time stirred is 30min, is incubated 30 DEG C; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and keeps malleation in tank to be 0.03��0.06Mpa, stirs 1 time at interval of 8h, and the time every time stirred is 30min. After anaerobically fermenting completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 15.1%vol. Wine liquid gets product yellow rice wine through the filtration of diaphragm type flame filter press, 150,000 dalton's ceramic membrane filters, cooling, and the content being produced tanshinone IIA in yellow rice wine is 5.3mg/100mL, and total sugar content is 24g/L; The vinasse residue that Plate Filtration machine filter obtains is dry through hot-air flow, and the crude protein content of dry base reaches 34%.
Embodiment 4:
Fermentor tank is added after first being mixed by material-water ratio 1:3 with brewing water by 100 order sticky rice flours, koji for uncooked material is added by the 0.3wt% of sticky rice flour charging capacity, mix, regulate initial pH6.0, being incubated 30 DEG C, logical sterile air ferments 2 days, and the air flow of sterile air is 0.05vvm, stirring 1 time at interval of 4h, the time every time stirred is 30min. When fermentation is to 48h, adding 80 order Radix Salviae Miltiorrhizae decoction dregs powder by the 20wt% of sticky rice flour consumption, add the yellow rice wine active dry yeast through activation subsequently, addition is the 0.2wt% of sticky rice flour consumption, continues fermentation 5 days. Wherein first 2 days logical sterile airs, the air flow of sterile air is 0.05vvm, stirs 1 time at interval of 4h, and the time every time stirred is 30min, is incubated 30 DEG C; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and keeps malleation in tank to be 0.03��0.06Mpa, stirs 1 time at interval of 8h, and the time every time stirred is 30min. After anaerobically fermenting completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 17%vol. Wine liquid gets product yellow rice wine through the filtration of diaphragm type flame filter press, 50,000 dalton's ceramic membrane filters, cooling, and the content being produced tanshinone IIA in yellow rice wine is 7.9mg/100mL, and total sugar content is 23g/L; The vinasse residue that Plate Filtration machine filter obtains is dry through hot-air flow, and the crude protein content of dry base reaches 30.8%.
Claims (10)
1. one kind utilizes the method for Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine, it is characterised in that, the method comprises the steps:
(1), after glutinous rice and Radix Salviae Miltiorrhizae decoction dregs being cleaned oven dry respectively, pulverize respectively and obtain sticky rice flour and Radix Salviae Miltiorrhizae decoction dregs powder;
(2) add fermentor tank after being mixed with brewing water by the sticky rice flour that step (1) obtains, add koji for uncooked material, mix, initial pH value is adjusted to 5��6, and logical sterile air ferments 2 days, is incubated 28��32 DEG C, stirring 1 time at interval of 4h, the time every time stirred is 30min;
(3) when the fermentation system fermentation of step (2) is to 48h, add Radix Salviae Miltiorrhizae decoction dregs powder and the yellow rice wine active dry yeast through activation, continue fermentation 5 days, wherein, logical sterile air fermentation in first 2 days, is incubated 30 DEG C, stirring 1 time at interval of 4h, the time every time stirred is 30min; Temperature being remained on 28 DEG C in latter 3 days, stop ventilation, closing anaerobic ferments, and stirs 1 time at interval of 8h, and the time every time stirred is 30min;
(4) after the anaerobically fermenting in step (3) completes, temperature being cooled and keep 14 DEG C, the complete Seal and preservation of tank body 2 days, the amount of alcohol of final fermented wine degree is 15��18%vol;
(5) the wine liquid obtained through step (4) process is delivered to diaphragm type flame filter press and is filtered, and the yellow rice wine filtered out, further across ceramic membrane filter, cools the yellow rice wine that gets product;
(6) the vinasse residue that in step (5), Plate Filtration machine filter obtains, dry as protein fodder through hot-air flow.
2. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, the Radix Salviae Miltiorrhizae decoction dregs described in step (1) is the fresh Radix Salviae Miltiorrhizae decoction dregs after water logging is extracted, and staging life before treatment is no more than 12h; Sticky rice flour and Radix Salviae Miltiorrhizae decoction dregs powder footpath are 80��100 orders.
3. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (2), the mass ratio of sticky rice flour and brewing water is 1:2.5��3.5.
4. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (2), it may also be useful to the food grade phosphoric acid aqueous solution and food grade aqueous sodium hydroxide solution regulate initial pH value to 5��6.
5. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (2), the addition of koji for uncooked material is: by 0.3��0.6wt% of sticky rice flour charging capacity.
6. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (2) or (3), the air flow of sterile air is 0.05vvm.
7. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (3), the addition of Radix Salviae Miltiorrhizae decoction dregs powder is 10��20wt% of sticky rice flour charging capacity; The addition of yellow rice wine active dry yeast is 0.1��0.2wt% of sticky rice flour charging capacity.
8. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterized in that, in step (3), yellow rice wine active dry yeast is before adding fermentor tank, activate as follows: the 2wt% sucrose water 10kg that every 1kg yellow rice wine dry yeast adds 38 DEG C, stir evenly, treat that it cools to 34 DEG C of postactivated 15min.
9. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (3), described closing anaerobic fermentation, keeps malleation in tank to be 0.03��0.06Mpa.
10. the method utilizing Radix Salviae Miltiorrhizae decoction dregs brewing healthy yellow rice wine according to claim 1, it is characterised in that, in step (5), the molecular weight cut-off of described ceramic membrane is 5 ten thousand to 15 ten thousand dalton.
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