CN104845818A - Senecio cineraria rice wine and preparation method thereof - Google Patents
Senecio cineraria rice wine and preparation method thereof Download PDFInfo
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- CN104845818A CN104845818A CN201510293190.5A CN201510293190A CN104845818A CN 104845818 A CN104845818 A CN 104845818A CN 201510293190 A CN201510293190 A CN 201510293190A CN 104845818 A CN104845818 A CN 104845818A
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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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Abstract
The invention discloses a senecio cineraria rice wine and a preparation method thereof. The senecio cineraria rice wine is obtained by taking senecio cineraria and rice as main raw materials, and carrying out senecio cineraria pre-treatment, sterilization, rice soaking, rice boiling, proportioning, fermentation, filtering and sterilization. The senecio cineraria rice wine has the nutritional ingredients namely traditional rice wine, adequately reserves the traditional substances of senecio cineraria, is rich in nutrition and mellow in taste, and has the effects of improving immunity, clearing away heat and toxic materials, promoting blood circulation and removing blood stasis, harmonizing stomach and tonifying spleen, and the like; meanwhile, the method is simple to operate and easy to realize.
Description
Technical field
The present invention relates generally to a kind of preparation method of rice wine, especially a kind of snow chrysanthemum rice wine and preparation method thereof.
Background technology
Rice wine: be glutinous rice or the product of rice after head mold (also having a small amount of Mucor and yeast) fermentation, chemical composition and physical condition all have a very large change.Rice wine contains the nutritive ingredients such as abundant multivitamin, glucose, amino acid, can whet the appetite after drink and refresh oneself, and have lively atmosphere to nourish blood, the function of enriching yin and nourishing kidney, puerpera and gynecologic menstrual are eaten more, outstanding helpful, be old young all suitable nutrient excellent product, and snow chrysanthemum is added in rice wine as raw material, do not see relevant report.
The Kunlun snow chrysanthemum (Coreopsis tinctoria Nuff.) formal name used at school dichromatism golden wave, for composite family golden pheasant Chrysanthemum (Coreopsis) plant, there is merit that is clearing heat and detoxicating, promoting blood circulation and removing blood stasis and stomach invigorating the spleen, scorching polydipsia, hypertension, nervous, gastrointestinal upset, poor appetite, dysentery and sore furuncle poison can be treated.
Summary of the invention
The object of this invention is to provide a kind of mouthfeel alcohol and, nutritious, preparation method simply avenges chrysanthemum rice wine.
The present invention produces to avenge chrysanthemum and rice for main raw material fermentation, is prepared by following processing step.
Snow chrysanthemum pre-treatment: select the measured snow chrysanthemum of matter, clean up.
Sterilization: adopt high-temperature instantaneous sterilization, snow chrysanthemum is heated 4-6s at 140-150 DEG C.
Rice soaks: cleaned up by rice, add the water of 1.5-2 times of weight, soaks 8-10h.
Rice boiling: after the rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use.
Batching: be as the criterion with the rice after cooking, add the snow chrysanthemum of 1-2 weight part, the distiller's yeast of 1.5-2 weight part in 100 weight part rice, the dry yeast of 0.02-0.04 part weight part, stirs.
Fermentation: by the fermenting raw materials stirred, temperature controls as 20-30 DEG C, time 30-40h.
Filter: get clear liquid with≤180 μm of screen filtrations.
Sterilization: gained clear liquid, at 80-85 DEG C of sterilization 10-15min, cools and obtain snow chrysanthemum rice wine of the present invention.
Finished product: by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Above-mentioned filtration is preferably first with squeezing machine squeezing, and gained pressed liquor filters with screen filtration or filter again.
Described filtration is the most handy≤and the plate-and-frame filter press of 180 μm carries out.
The screen cloth specification of above-mentioned filtration is best≤and 150 μm.
In the pre-treatment of described snow chrysanthemum, be preferably crushed to after described snow chrysanthemum cleaning≤250 μm.
Described rice is one or both mixing in any proportion in rice or glutinous rice.
Snow chrysanthemum rice wine of the present invention, not only there is the nutritive ingredient of traditional rice wine, and fully remain the nutritive substance of snow chrysanthemum, not only nutritious, mouthfeel alcohol and, and there is effects such as improving immunizing power, clearing heat and detoxicating, promoting blood circulation and removing blood stasis and stomach invigorating the spleen, present method is simple to operate simultaneously, is easy to realize.
Embodiment
Embodiment 1: select high-quality snow chrysanthemum, clean up, 4-6s is heated at 140-150 DEG C, rice is cleaned up, add the water of 1.5-2 times of weight, soak 8-10h, 30-40min is steamed at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part rice, 1.5-2 the rice wine koji of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, first squeeze with squeezing machine, gained pressed liquor gets clear liquid with≤180 μm of screen filtrations again, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Embodiment 2: select the measured snow chrysanthemum of matter, clean up, be crushed to≤250 μm, 4-6s is heated at 140-150 DEG C, sticky rice washing is clean, add the water of 1.5-2 times of weight, soak 8-10h, after rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the glutinous rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part glutinous rice, 1.5-2 the distiller's yeast of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, first squeeze with squeezing machine, gained pressed liquor crosses leaching clear liquid with the filter of≤150 μm of screen clothes again, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Embodiment 3: select the measured snow chrysanthemum of matter, clean up, be crushed to≤180 μm, 4-6s is heated at 140-150 DEG C, rice is cleaned up, add the water of 1.5-2 times of weight, soak 8-10h, after rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part rice, 1.5-2 the distiller's yeast of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, first with the squeezing of sheet frame squeezing machine, gained pressed liquor crosses leaching clear liquid with the filter of≤106 μm of screen clothes again, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Embodiment 4: select the measured snow chrysanthemum of matter, clean up, be crushed to≤180 μm, 4-6s is heated at 140-150 DEG C, described rice is rice and the glutinous rice mixture by weight 6:4, rice is cleaned up, add the water of 1.5-2 times of weight, soak 8-10h, after rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part rice, 1.5-2 the distiller's yeast of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, clear liquid is got with≤106 μm of screen cloth sheet frame Filter Press, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Embodiment 5: select high-quality snow chrysanthemum, clean up, be crushed to≤150 μm, 4-6s is heated at 140-150 DEG C, described rice is rice and the glutinous rice mixture by weight 7:3, rice is cleaned up, add the water of 1.5-2 times of weight, soak 8-10h, after rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part rice, 1.5-2 the distiller's yeast of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, clear liquid is got with≤150 μm of screen cloth sheet frame Filter Press, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Embodiment 6: select the measured snow chrysanthemum of matter, clean up, be crushed to≤250 μm, 4-6s is heated at 140-150 DEG C, described rice is rice and the glutinous rice mixture by weight 5:5, by rice rice or sticky rice washing clean, add the water of 1.5-2 times of weight, soak 8-10h, after rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use, be as the criterion with the rice after cooking, the snow chrysanthemum of 1-2 weight part is added in 100 weight part rice, 1.5-2 the distiller's yeast of weight part, the dry yeast of 0.02-0.04 part weight part, stir, at 20-30 DEG C of bottom fermentation 30-40h, leaching clear liquid is crossed with the filter of≤100 μm of screen clothes, gained clear liquid is at 80-85 DEG C of sterilization 10-15min, cool and obtain snow chrysanthemum rice wine of the present invention, by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
Above embodiment is only the preferred embodiment of the present invention, it should be pointed out that above-mentioned preferred implementation should not be considered as limitation of the present invention, and protection scope of the present invention should be as the criterion with claim limited range.For those skilled in the art, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made and also should be considered as protection scope of the present invention.
Claims (8)
1. avenge a preparation method for chrysanthemum rice wine, it is characterized in that comprising following steps:
Snow chrysanthemum pre-treatment: select snow chrysanthemum, clean up;
Sterilization: adopt high-temperature instantaneous sterilization, snow chrysanthemum is heated 4-6s at 140-150 DEG C;
Rice soaks: cleaned up by rice, add the water of 1.5-2 times of weight, soaks 8-10h;
Rice boiling: after the rice after immersion is steamed 30-40min at 90-120 DEG C of temperature, be cooled to normal temperature for subsequent use;
Batching: be as the criterion with the rice after cooking, add the snow chrysanthemum of 1-2 weight part, the distiller's yeast of 1.5-2 weight part in 100 weight part rice, the dry yeast of 0.02-0.04 part weight part, stirs;
Fermentation: by the fermenting raw materials stirred, temperature controls as 20-30 DEG C, time 30-40h;
Filter: get clear liquid with≤180 μm of screen filtrations;
Sterilization: gained clear liquid, at 80-85 DEG C of sterilization 10-15min, cools and obtain snow chrysanthemum rice wine of the present invention;
Finished product: by the canned rear storage of snow chrysanthemum rice wine after sterilizing.
2. the preparation method of snow chrysanthemum rice wine according to claim 1, is characterized in that, in described snow chrysanthemum pre-treatment, be crushed to after the cleaning of snow chrysanthemum≤250 μm.
3. the preparation method of snow chrysanthemum rice wine according to claim 1 and 2, is characterized in that, during described filtration, first with squeezing machine squeezing, gained pressed liquor filters with screen filtration or filter again.
4. the preparation method of snow chrysanthemum rice wine according to claim 1 and 2, it is characterized in that, the described filtration plate-and-frame filter press of≤180 μm of filter screens carries out.
5. the preparation method of snow chrysanthemum rice wine according to claim 1 and 2, is characterized in that, described rice is one or both mixing in any proportion in rice or glutinous rice.
6. the preparation method of snow chrysanthemum rice wine according to claim 3, is characterized in that, described rice is one or both mixing in any proportion in rice or glutinous rice.
7. the preparation method of snow chrysanthemum rice wine according to claim 4, is characterized in that, described rice is one or both mixing in any proportion in rice or glutinous rice.
8. avenge a chrysanthemum rice wine, it is characterized in that the method according to any one of claim 1-7 is produced.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510293190.5A CN104845818A (en) | 2015-06-01 | 2015-06-01 | Senecio cineraria rice wine and preparation method thereof |
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| CN201510293190.5A CN104845818A (en) | 2015-06-01 | 2015-06-01 | Senecio cineraria rice wine and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105132232A (en) * | 2015-07-16 | 2015-12-09 | 新疆轻工职业技术学院 | Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing |
| CN105349311A (en) * | 2015-11-23 | 2016-02-24 | 武汉达顺创新科技有限公司 | Preparation method of low-alcohol health care liquor capable of nourishing heart and guiding qi downward |
| CN105950343A (en) * | 2016-05-30 | 2016-09-21 | 新疆源森康乐生物科技有限公司 | Lycium ruthenium OPC (Oligomeric Proanthocyanidins) rice wine and preparation method thereof |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN110951573A (en) * | 2018-10-31 | 2020-04-03 | 青岛三皇农业科技有限公司 | Brewing process of chrysanthemum wine |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559456A (en) * | 2012-01-11 | 2012-07-11 | 方耀旻 | Health-care mother chrysanthemum rice wine |
| CN104232428A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Wild chrysanthemum flower and glutinous rice wine as well as preparation method thereof |
-
2015
- 2015-06-01 CN CN201510293190.5A patent/CN104845818A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102559456A (en) * | 2012-01-11 | 2012-07-11 | 方耀旻 | Health-care mother chrysanthemum rice wine |
| CN104232428A (en) * | 2013-06-23 | 2014-12-24 | 青岛道合生物科技有限公司 | Wild chrysanthemum flower and glutinous rice wine as well as preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105132232A (en) * | 2015-07-16 | 2015-12-09 | 新疆轻工职业技术学院 | Snow chrysanthemum and rice wine beverage prepared through combination of extracting, brewing, fermenting and juicing |
| CN105349311A (en) * | 2015-11-23 | 2016-02-24 | 武汉达顺创新科技有限公司 | Preparation method of low-alcohol health care liquor capable of nourishing heart and guiding qi downward |
| CN105950343A (en) * | 2016-05-30 | 2016-09-21 | 新疆源森康乐生物科技有限公司 | Lycium ruthenium OPC (Oligomeric Proanthocyanidins) rice wine and preparation method thereof |
| CN105950343B (en) * | 2016-05-30 | 2019-03-05 | 新疆源森康乐生物科技有限公司 | A kind of lycium ruthenicum procyanidine rice wine and preparation method thereof |
| CN107574071A (en) * | 2017-09-22 | 2018-01-12 | 安徽菊泰滁菊草本科技有限公司 | A kind of brewing method of chrysanthemum wine |
| CN110951573A (en) * | 2018-10-31 | 2020-04-03 | 青岛三皇农业科技有限公司 | Brewing process of chrysanthemum wine |
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