CN105018290A - Asparagus lily black rice health-care yellow wine with effects of maintaining beauty and keeping young and preparation method thereof - Google Patents
Asparagus lily black rice health-care yellow wine with effects of maintaining beauty and keeping young and preparation method thereof Download PDFInfo
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- CN105018290A CN105018290A CN201510445068.5A CN201510445068A CN105018290A CN 105018290 A CN105018290 A CN 105018290A CN 201510445068 A CN201510445068 A CN 201510445068A CN 105018290 A CN105018290 A CN 105018290A
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 11
- 244000003416 Asparagus officinalis Species 0.000 title claims abstract 7
- 238000002360 preparation method Methods 0.000 title claims description 7
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- 241000228245 Aspergillus niger Species 0.000 claims abstract description 7
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 7
- DBTMGCOVALSLOR-AXAHEAMVSA-N galactotriose Natural products OC[C@@H]1O[C@@H](O[C@@H]2[C@@H](O)[C@H](CO)O[C@@H](O[C@H]3[C@@H](O)[C@H](O)O[C@@H](CO)[C@@H]3O)[C@@H]2O)[C@H](O)[C@H](O)[C@H]1O DBTMGCOVALSLOR-AXAHEAMVSA-N 0.000 claims abstract description 7
- FBJQEBRMDXPWNX-FYHZSNTMSA-N isomaltotriose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](OC[C@@H]2[C@H]([C@H](O)[C@@H](O)C(O)O2)O)O1 FBJQEBRMDXPWNX-FYHZSNTMSA-N 0.000 claims abstract description 7
- NLYAJNPCOHFWQQ-UHFFFAOYSA-N kaolin Chemical class O.O.O=[Al]O[Si](=O)O[Si](=O)O[Al]=O NLYAJNPCOHFWQQ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001179 sorption measurement Methods 0.000 claims abstract description 6
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- 235000013339 cereals Nutrition 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 13
- 239000006210 lotion Substances 0.000 claims description 11
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- 230000004913 activation Effects 0.000 claims description 9
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- 239000002253 acid Substances 0.000 claims description 6
- 235000012211 aluminium silicate Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
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- 230000008569 process Effects 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
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- 238000002791 soaking Methods 0.000 claims description 3
- 238000012859 sterile filling Methods 0.000 claims description 3
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- 239000004148 curcumin Substances 0.000 abstract 2
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 abstract 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 abstract 1
- 241000257303 Hymenoptera Species 0.000 abstract 1
- 235000001785 ferulic acid Nutrition 0.000 abstract 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 abstract 1
- 229940114124 ferulic acid Drugs 0.000 abstract 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
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- 229910000278 bentonite Inorganic materials 0.000 description 1
- SVPXDRXYRYOSEX-UHFFFAOYSA-N bentoquatam Chemical compound O.O=[Si]=O.O=[Al]O[Al]=O SVPXDRXYRYOSEX-UHFFFAOYSA-N 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
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- 238000005360 mashing Methods 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses asparagus, lily and black rice health-care yellow wine with effects of maintaining beauty and keeping young, which is characterized by comprising the following components in parts by weight: germinated brown rice, lily, asparagus, ginkgo leaves, ants, isomaltotriose, black glutinous rice, ferulic acid, aspergillus niger, monascus, curcumin, yellow wine active dry yeast, sterilized syrup, chitosan, soybean polypeptide, heat-modified kaolin and a proper amount of purified water. The main materials of the invention adopt the germinated brown rice and the black glutinous rice, so the invention has rich nutrition and the efficacies of maintaining beauty and keeping young; the chitosan serving as the fermentation promoter is used for providing nutrition for mould and yeast through adsorption during fermentation and promoting the fermentation, and the soybean polypeptide and the curcumin are used in the later stage of fermentation, so that the activity of the yeast with gradually reduced activity is increased, the fermentation activity and the fermentation time at low temperature are prolonged, the residual sugar content of the product is reduced, the alcoholic strength is inhibited, the formation of fermented substances is enriched, and the color, the fragrance and the taste of the product are optimized.
Description
Technical field
The invention belongs to yellow rice wine manufacture field, be specifically related to a kind of asparagus lily black rice health-care yellow wine and the preparation method with beautifying face and moistering lotion effect.
Background technology
Yellow rice wine is one of ancient wine kind of China, distributed more widely, various in style.It is with under the acting in conjunction of the contained multiple-microorganism such as yeast for brewing rice wine and wheat koji, carry out open " dual fermentation ", by the mashing in raw material, yeast utilizes sugar to generate alcohol, the compositions such as protein and fat become organic acid, amino acid, ester and potato spirit after microbial process, because nutritive substance enriches, have the laudatory title of " liquid cake ", in brewing yellow rice wine process, yeast is as key microorganisms, be the important propulsion source of fermentation, yeast not only decomposes the sugar in karusen or assimilation starch and dextrin, produces ethanol; Meanwhile, the quality of yeast fermentation performance, the difference of meta-bolites directly has influence on the local flavor of yellow rice wine, mouthfeel and the yield of liquor.Moreover the long secondary fermentation of low temperature, along with the accumulation gradually of alcohol, can produce toxic action to yeast, affect the growing multiplication of yeast, and then affect final the yield of liquor; Meanwhile, dense distiller's wort liquid, can affect further growth and the Fermentation Function of yeast; So in brewing process, need people's for a change yeasting coordinate osmophilic strain, resistance to high alcohol, acidproof yeast, just can reach ferment speed block, liquor-producing ability is strong, leavening property good, and then production high-quality yellow rice wine; Equally, high-quality yellow rice wine be unable to do without fermentation after the process in later stage, post-processed will promote the color of yellow rice wine further, improves it and clarifies thorough degree of stability.
Yellow rice wine is with a long history, because it is nutritious, is loved by the people, and along with the raising of people's health care consciousness, the safe yellow rice wine of exploitation health care is extremely urgent.
Summary of the invention
The present invention is directed to the development requirement of yellow rice wine, propose a kind of asparagus lily black rice health-care yellow wine and the preparation method with beautifying face and moistering lotion effect.
The technical solution used in the present invention is as follows:
A kind of asparagus lily black rice health-care yellow wine with beautifying face and moistering lotion effect, it is characterized in that, comprise following parts by weight of component: sprout brown rice 60-80, lily 10-12, asparagus 6-8, Ginkgo Leaf 6-10, ant 2-6, Isomaltotriose 2.8-3.6, black glutinous rice 80-100, forulic acid 2-4, aspergillus niger 2-3, monascus 2.2-3, curcumine 1.6-2, yellow rice wine active dry yeast 2.3-2.7, sterilizing pulp-water 140-160, chitosan 3-5, soybean polypeptide 2-3, heat modification kaolin 1.7-2.1, appropriate pure water, appropriate hot water.
There is the asparagus lily black rice health-care yellow wine preparation method of beautifying face and moistering lotion effect, it is characterized in that, comprise the following steps:
(1) black glutinous rice, sprout brown rice are cleaned, add 2-3 water soaking 12-18h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 30-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 100-115 DEG C, obtain sterilizing filtrate for subsequent use; Dry in the air after lily, asparagus, Ginkgo Leaf, ant are cleaned to moisture content be the 8-12% of gross weight, pulverize, cross 20 orders, the steamer grain device that the even patient that is mixed with sterilizing filtrate afterwards puts into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, grain will be steamed therebetween and adopt interval microwave heating and hot water sprinkle process 2-5 time, each microwave treatment time is 20-60s, hot water sprinkle and microwave heating are separated by 2-3min, without the raw heart to raw material, ripe and not stick steaming grain to obtain slaking material for subsequent use;
(2), slaking material being carried out stand grain cooling makes it cool, to be cooled to 25-28 DEG C time, add chitosan, Isomaltotriose, the aspergillus niger of the Homogeneous phase mixing liquid of forulic acid and activation, the monascus of activation, sterilizing filtrate, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 20-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), will treat that adding sterilizing in fermentation material makes pulp-water, activation yellow rice wine active dry yeast, the lid sealing of tank mouth, 25.5-32.4 constant temperature culture 4-5d under DEG C condition, transfer 16.1-22.2 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized soybean polypeptide and curcumine simultaneously by automatic suction apparatus, secondary fermentation time 11-20d, between yeast phase, stir 2-3h every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 105-120 DEG C is adopted to decoct wine 20-45min yellow rice wine liquid, add heat modification kaolin afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Beneficial effect of the present invention is embodied in:
Major ingredient of the present invention adopts sprout brown rice and black glutinous rice, nutritious, has beautifying face and moistering lotion effect, adopts batching lily, asparagus, Ginkgo Leaf, ant to have clearing heat and removing internal heat, antioxygenation, plays strengthening beautifying face and moistering lotion effect; Adopt the steaming of water vapour heat, microwave heating dehydration sclerosis, hot water sprinkle to urge maturation process to raw material, improve and steam grain effect, improve liquefaction and the saccharification result of raw material; This fermentation accelerant of chitosan adopted, in fermentation, provides nutrition by adsorption to Molds and yeasts, promotes the carrying out of fermentation, and in ageing, collaborative heat modification bentonite, carries out adsorption clarification to the muddy body of yellow rice wine liquid; Adopt phase soybean polypeptide and curcumine after fermentation, increase the active yeast activity reduced gradually, extend the fermentative activity under its low temperature and fermentation time, reduce the residual sugar amount of goods, inhibit alcoholic strength, enriched the formation of fermented material, the color of goods must be optimized.
Embodiment
Embodiment
The asparagus lily black rice health-care yellow wine with beautifying face and moistering lotion effect described in the present embodiment, it is characterized in that, comprise following parts by weight of component: sprout brown rice 70, lily 11, asparagus 7, Ginkgo Leaf 8, ant 4, Isomaltotriose 3.2, black glutinous rice 90, forulic acid 3, aspergillus niger 2.5, monascus 2.6, curcumine 1.8, yellow rice wine active dry yeast 2.5, sterilizing pulp-water 150, chitosan 4, soybean polypeptide 2.5, heat modification kaolin 1.9, appropriate pure water, appropriate hot water.
The asparagus lily black rice health-care yellow wine preparation method with beautifying face and moistering lotion effect described in the present embodiment, is characterized in that, comprise the following steps:
(1) black glutinous rice, sprout brown rice are cleaned, add 2-3 water soaking 12-18h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 30-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 100-115 DEG C, obtain sterilizing filtrate for subsequent use; Dry in the air after lily, asparagus, Ginkgo Leaf, ant are cleaned to moisture content be the 8-12% of gross weight, pulverize, cross 20 orders, the steamer grain device that the even patient that is mixed with sterilizing filtrate afterwards puts into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, grain will be steamed therebetween and adopt interval microwave heating and hot water sprinkle process 2-5 time, each microwave treatment time is 20-60s, hot water sprinkle and microwave heating are separated by 2-3min, without the raw heart to raw material, ripe and not stick steaming grain to obtain slaking material for subsequent use;
(2), slaking material being carried out stand grain cooling makes it cool, to be cooled to 25-28 DEG C time, add chitosan, Isomaltotriose, the aspergillus niger of the Homogeneous phase mixing liquid of forulic acid and activation, the monascus of activation, sterilizing filtrate, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 20-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), will treat that adding sterilizing in fermentation material makes pulp-water, activation yellow rice wine active dry yeast, the lid sealing of tank mouth, 25.5-32.4 constant temperature culture 4-5d under DEG C condition, transfer 16.1-22.2 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized soybean polypeptide and curcumine simultaneously by automatic suction apparatus, secondary fermentation time 11-20d, between yeast phase, stir 2-3h every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 105-120 DEG C is adopted to decoct wine 20-45min yellow rice wine liquid, add heat modification kaolin afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
Claims (2)
1. one kind has the asparagus lily black rice health-care yellow wine of beautifying face and moistering lotion effect, it is characterized in that, comprise following parts by weight of component: sprout brown rice 60-80, lily 10-12, asparagus 6-8, Ginkgo Leaf 6-10, ant 2-6, Isomaltotriose 2.8-3.6, black glutinous rice 80-100, forulic acid 2-4, aspergillus niger 2-3, monascus 2.2-3, curcumine 1.6-2, yellow rice wine active dry yeast 2.3-2.7, sterilizing pulp-water 140-160, chitosan 3-5, soybean polypeptide 2-3, heat modification kaolin 1.7-2.1, appropriate pure water, appropriate hot water.
2. there is the asparagus lily black rice health-care yellow wine preparation method of beautifying face and moistering lotion effect, it is characterized in that, comprise the following steps:
(1) black glutinous rice, sprout brown rice are cleaned, add 2-3 water soaking 12-18h doubly fully to absorb water to the grain of rice, soak water through filtered through gauze, obtain filtrate and filtrate, by filtrate sterilizing 30-45min at 30-45 DEG C, obtain sterilizing filtrate for subsequent use, by filtrate sterilizing 30-45min at 100-115 DEG C, obtain sterilizing filtrate for subsequent use; Dry in the air after lily, asparagus, Ginkgo Leaf, ant are cleaned to moisture content be the 8-12% of gross weight, pulverize, cross 20 orders, the steamer grain device that the even patient that is mixed with sterilizing filtrate afterwards puts into microwave heating function and steam heating function carries out steaming grain, when there being steam to emerge, continue 15-30min, grain will be steamed therebetween and adopt interval microwave heating and hot water sprinkle process 2-5 time, each microwave treatment time is 20-60s, hot water sprinkle and microwave heating are separated by 2-3min, without the raw heart to raw material, ripe and glutinous that slaking material is for subsequent use;
(2), slaking material being carried out stand grain cooling makes it cool, to be cooled to 25-28 DEG C time, add chitosan, Isomaltotriose, the aspergillus niger of the Homogeneous phase mixing liquid of forulic acid and activation, the monascus of activation, sterilizing filtrate, mix all, obtain mixture for subsequent use, mixture is transferred in the fermentor tank with automatic suction apparatus of sterilized miscellaneous bacteria, seals altar mouth with 4-6 layer gauze, under 20-26 DEG C of condition, constant temperature culture 3-5d carries out saccharification and liquefaction, must treat that fermentation material is for subsequent use;
(3), will treat that adding sterilizing in fermentation material makes pulp-water, activation yellow rice wine active dry yeast, the lid sealing of tank mouth, 25.5-32.4 constant temperature culture 4-5d under DEG C condition, transfer 16.1-22.2 DEG C afterwards to and enter the low temperature secondary fermentation phase, sucked the Homogeneous phase mixing liquid of sterilized soybean polypeptide and curcumine simultaneously by automatic suction apparatus, secondary fermentation time 11-20d, between yeast phase, stir 2-3h every 3-5d, treat fermentation ends, obtain karusen for subsequent use;
(4), karusen squeeze and filter is obtained yellow rice wine liquid, pasteurization sterilizing at 105-120 DEG C is adopted to decoct wine 20-45min yellow rice wine liquid, add heat modification kaolin afterwards, after stirring, put into ageing tank ageing 4-6 at 16-25 DEG C individual month, at employing ultra-high voltage adsorption filtration membrane filtration 1-3 time, sterile filling and get final product.
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| CN201510445068.5A CN105018290A (en) | 2015-07-27 | 2015-07-27 | Asparagus lily black rice health-care yellow wine with effects of maintaining beauty and keeping young and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434136A (en) * | 2016-10-28 | 2017-02-22 | 福建农林大学 | Production method of low-heat and mild red-yeast-rice yellow rice wine |
| CN115232695A (en) * | 2022-07-14 | 2022-10-25 | 福建师范大学 | Method for preparing rice sprout red yeast rice yellow wine by liquid state fermentation of rice koji juice |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
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- 2015-07-27 CN CN201510445068.5A patent/CN105018290A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104130902A (en) * | 2014-08-07 | 2014-11-05 | 河南聚珍农业科技发展有限公司 | Chinese yam yellow wine and preparation process thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434136A (en) * | 2016-10-28 | 2017-02-22 | 福建农林大学 | Production method of low-heat and mild red-yeast-rice yellow rice wine |
| CN115232695A (en) * | 2022-07-14 | 2022-10-25 | 福建师范大学 | Method for preparing rice sprout red yeast rice yellow wine by liquid state fermentation of rice koji juice |
| CN115232695B (en) * | 2022-07-14 | 2023-11-14 | 福建师范大学 | Method for preparing rice sprout red rice wine by rice koji juice liquid state fermentation |
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