CN105018275A - Manufacturing method for pleurotus eryngii glutinous rice wine - Google Patents

Manufacturing method for pleurotus eryngii glutinous rice wine Download PDF

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Publication number
CN105018275A
CN105018275A CN201410460351.0A CN201410460351A CN105018275A CN 105018275 A CN105018275 A CN 105018275A CN 201410460351 A CN201410460351 A CN 201410460351A CN 105018275 A CN105018275 A CN 105018275A
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pleurotus eryngii
glutinous rice
rice
wine
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CN201410460351.0A
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王林林
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王林林
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Abstract

The invention discloses a manufacturing method for pleurotus eryngii glutinous rice wine and belongs to the field of food processing. The manufacturing method for the pleurotus eryngii glutinous rice wine is characterized by adopting the processing technological processes of 1, pleurotus eryngii treatment including pleurotus eryngii selecting, washing, cutting into pieces, soaking, cooking, separating, pleurotus eryngii liquid obtaining, ethyl alcohol adding and soaking, and 2, pleurotus eryngii wine brewing including first-class glutinous rice selecting, glutinous rice soaking, rice steaming, rice pouring, yeast mixing and saccharifying, pleurotus eryngii liquid adding, red yeast rice water adding, rice liquor adding, pleurotus eryngii residue adding, fermenting, squeezing, cylinder sealing and aging and product forming. The manufacturing method for the pleurotus eryngii glutinous rice wine has the advantages that the pleurotus eryngii glutinous rice wine contains beneficial ingredients of rice wine and nutritional ingredients of the pleurotus eryngii, and full aroma is achieved; the pleurotus eryngii glutinous rice wine is beneficial to improving human body metabolism, strengthening physique, warming spleen and stomach and tonifying middle qi and capable of achieving fat removing and depressurization and cancer prevention and anti-cancer functions; the pleurotus eryngii glutinous rice wine is convenient to eat and suitable for people of all ages and is high-quality health care wine with the very high nutritional value.

Description

A kind of making method of Pleurotus eryngii sticky rice wine
Technical field
The present invention relates to a kind of working method of food, especially relate to a kind of making method of Pleurotus eryngii sticky rice wine.
Background technology
Pleurotus eryngii, has another name called pleurotus eryngii, is to develop that cultivation successfully integrates edible, medicinal, the Rare edible fungus new variety of dietotherapy in recent years.Pleurotus eryngii bacterial context is plump, quality is tender and crisp, particularly stem dense structure, solid, milky white, can all eat, and stem is than the more crisp cunning of cap, tasty and refreshing, is called as " flat mushroom king ", " dried scallop mushroom ", there is happy almond flavor and the mouthfeel as abalone, be applicable to fresh-keeping, processing, firmly get liking of people.Pleurotus eryngii is nutritious, the mineral substance such as rich in proteins, carbohydrate, VITAMIN and calcium, magnesium, copper, zinc, can improve immune function of human body, have anticancer, reducing blood-fat, the effect such as ease constipation stomach and beauty treatment to human body, be the high edible mushrooms of a kind of healthy nutritive value.
Through related science checking, Pleurotus eryngii has following effect: lipoid and reducing blood pressure of 1, dispelling: can soften and protect blood vessel, has the effect reducing blood fat and cholesterol in human body; 2, immunizing power is improved: protein maintains the most important nutrient substance of immunity function, for forming the major ingredient of white cell and antibody; 3, help digestion: contribute to the secretion of hydrochloric acid in gastric juice and the digestion of food, be suitable for Therapeutic diet and stagnate disease.
Glutinous rice, is glutinous rice again, is kind of a benevolence of shelling for grass rice.Red, white two kinds can be divided into by husk color, also have and be divided into hairiness and without hair; Redness and white can be divided into by the color of rice, also have a kind of grain of rice as white as snow, and grain length 10 ~ 15 millimeters, be one of grain of often eating of people, because of its fragrant glutinous glutinous cunning, be often used to make local delicacies, deeply like by everybody.
The effect of glutinous rice: glutinous rice is the cereal that a kind of nutritive value is very high, containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamins B and starch etc., is the strong product of temperature compensation.1. calcic is high, has good Psoralen to be good for the effect of tooth; 2. be rich in vitamin B group, the warm taste of energy, strengthening QI of middle-JIAO; To insufficiency of spleen-YANG, be off one's feed, abdominal distension diarrhoea have certain mitigation.
The growth cycle of Pleurotus eryngii is short, and not easily preserves, and for being processed into the comprehensive utilization that Pleurotus eryngii sticky rice wine can realize Pleurotus eryngii raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the solution Growth of Pleurotus eryngii cycle short, the problem of not easily preserving, provides a kind of making method of Pleurotus eryngii sticky rice wine.
The present invention solves the technical scheme that its technical problem takes:
A making method for Pleurotus eryngii sticky rice wine, is characterized in that: adopt (1) Pleurotus eryngii process: select Pleurotus eryngii-rinse-shred-flood-boiling-separation-Pleurotus eryngii liquid-add alcohol-immersion; (2) Pleurotus eryngii fermented glutinous rice system: first-class glutinous rice-rice dipping-steamed rice-pouring meal-mixed song saccharification-add Pleurotus eryngii liquid-add red colouring agent for food, also used as a Chinese medicine water-add rice liquor-add Pleurotus eryngii slag-fermentation-squeezing-envelope cylinder ageing-product processing technique flow process, concrete operation step is:
(1) Pleurotus eryngii process: in the ratio of 50 kilograms of glutinous rice, 2 kilograms of dry Pleurotus eryngiis, take Pleurotus eryngii, rinse 2 ~ 3 times with clear water, shred, add clear water at boiling tank, flood 4 hours, amount of water is dry Pleurotus eryngii amount 8 times; Then logical steam heating boiling 2 ~ 3 hours, is separated after cooling, extracts Pleurotus eryngii liquid, separating obtained Pleurotus eryngii liquid is added 80 degree of deodorizing alcohol for subsequent use;
(2) Pleurotus eryngii fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Pleurotus eryngii liquid when sweet liquid has reached meal heap 2/3 height in pot, mix evenly, continue saccharification; Add 1.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 6 kilograms, water by 50 kilograms of glutinous rice, flood 10 hours for subsequent use; After urn under material, after 2 ~ 3 days, hear in cylinder this this fermentation sound, now add ageing 60 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Pleurotus eryngii slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 ~ 4 times, through fermentation in 2 ~ 3 months, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 ~ 2 year afterwards.
Beneficial effect: product of the present invention contains beneficiating ingredient and the Pleurotus eryngii nutritive ingredient of yellow rice wine, has strong fragrance; This product is conducive to improving human metabolism, builds up health, warm taste, and strengthening QI of middle-JIAO also has effect of lipoid and reducing blood pressure of dispelling, cancer-resisting; Instant, all-ages, be the high high-quality health promoting wine of a kind of healthy nutritive value.
Embodiment
Embodiment 1 :
A making method for Pleurotus eryngii sticky rice wine, concrete operation step is:
(1) Pleurotus eryngii process: in the ratio of double centner glutinous rice, 3 kilograms of dry Pleurotus eryngiis, take Pleurotus eryngii, rinse 3 ~ 4 times with clear water, shred, add clear water at boiling tank, flood 6 hours, amount of water is dry Pleurotus eryngii amount 10 times; Then logical steam heating boiling 2.5 hours, is separated after cooling, extracts Pleurotus eryngii liquid, separating obtained Pleurotus eryngii liquid is added 70 degree of deodorizing alcohol for subsequent use;
(2) Pleurotus eryngii fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Pleurotus eryngii liquid when sweet liquid has reached meal heap 4/5 height in pot, mix evenly, continue saccharification.Add 2.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 10 kilograms, water, matrimony vine 100 grams by double centner glutinous rice, flood 8 hours for subsequent use; After urn under material, after 1 ~ 2 day, hear in cylinder this this fermentation sound, now add ageing 50 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Pleurotus eryngii slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 times, through fermentation in 60 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 year afterwards.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2 :
A making method for Pleurotus eryngii sticky rice wine, concrete operation step is:
(1) Pleurotus eryngii process: in the ratio of double centner glutinous rice, 3 kilograms of dry Pleurotus eryngiis, 1 kilogram of dry flat mushroom, take Pleurotus eryngii and flat mushroom, rinse 3 ~ 4 times with clear water, shred, add clear water at boiling tank, flood 6 hours, amount of water is dry Pleurotus eryngii amount 10 times; Then logical steam heating boiling 2.5 hours, is separated after cooling, extracts Pleurotus eryngii liquid, separating obtained Pleurotus eryngii liquid is added 70 degree of deodorizing alcohol for subsequent use;
(2) Pleurotus eryngii fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Pleurotus eryngii liquid when sweet liquid has reached meal heap 4/5 height in pot, mix evenly, continue saccharification; Add 2.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 10 kilograms, water by double centner glutinous rice, flood 8 hours for subsequent use; After urn under material, after 1 ~ 2 day, hear in cylinder this this fermentation sound, now add ageing 50 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Pleurotus eryngii slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 times, through fermentation in 60 days, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 year afterwards.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a making method for Pleurotus eryngii sticky rice wine, is characterized in that: adopt (1) Pleurotus eryngii process: select Pleurotus eryngii-rinse-shred-flood-boiling-separation-Pleurotus eryngii liquid-add alcohol-immersion; (2) Pleurotus eryngii fermented glutinous rice system: the processing process of first-class glutinous rice-rice dipping-steamed rice-pouring meal-mixed song saccharification-add Pleurotus eryngii liquid-add red colouring agent for food, also used as a Chinese medicine water-add rice liquor-add Pleurotus eryngii slag-fermentation-squeezing-envelope cylinder ageing-product, concrete operation step is:
(1) Pleurotus eryngii process: in the ratio of 50 kilograms of glutinous rice, 2 kilograms of dry Pleurotus eryngiis, take Pleurotus eryngii, rinse 2 ~ 3 times with clear water, shred, add clear water at boiling tank, flood 4 hours, amount of water is dry Pleurotus eryngii amount 8 times; Then logical steam heating boiling 2 ~ 3 hours, is separated after cooling, extracts Pleurotus eryngii liquid, separating obtained Pleurotus eryngii liquid is added 80 degree of deodorizing alcohol for subsequent use;
(2) Pleurotus eryngii fermented glutinous rice system: glutinous rice dipping, boiling, pouring meal, mixed song saccharification, by wine brewing conventional processing, add Pleurotus eryngii liquid when sweet liquid has reached meal heap 2/3 height in pot, mix evenly, continue saccharification; Add 1.5 kilograms, Gutian red colouring agent for food, also used as a Chinese medicine, 6 kilograms, water by 50 kilograms of glutinous rice, flood 10 hours for subsequent use; After urn under material, after 2 ~ 3 days, hear in cylinder this this fermentation sound, now add ageing 60 degree of rice liquors, red colouring agent for food, also used as a Chinese medicine water and Pleurotus eryngii slag, stir, make it fermentation; Carry out between yeast phase driving rake 3 ~ 4 times, through fermentation in 2 ~ 3 months, karusen gradually heavy cylinder in urn, just can carry out squeezing wine, the former wine of squeezing out left standstill, and gets supernatant liquid, the sterilized vat of suction, and sealing ageing is bottled and dispatched from the factory for 1 ~ 2 year afterwards.
CN201410460351.0A 2014-09-12 2014-09-12 Manufacturing method for pleurotus eryngii glutinous rice wine Pending CN105018275A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107746765A (en) * 2017-10-31 2018-03-02 江苏恒顺醋业股份有限公司 A kind of brewing method of agaricus bisporus quinoa wine
CN108728296A (en) * 2018-07-09 2018-11-02 岳西县悠然生态农业有限公司 A kind of fermented mushroom handle preparation of wine

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
秦俊哲,等: "《食用菌贮藏保鲜与加工新技术》", 30 September 2003 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107746765A (en) * 2017-10-31 2018-03-02 江苏恒顺醋业股份有限公司 A kind of brewing method of agaricus bisporus quinoa wine
CN108728296A (en) * 2018-07-09 2018-11-02 岳西县悠然生态农业有限公司 A kind of fermented mushroom handle preparation of wine

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Application publication date: 20151104