CN105039058A - Sour-sweet haw bearded tooth mushroom rice wine and preparation method thereof - Google Patents

Abstract

The invention discloses a sour-sweet haw bearded tooth mushroom rice wine and a preparation method thereof. The rice wine is prepared from the following raw materials by weight: 30 to 35 parts of bearded tooth mushroom, 300 to 320 parts of rice, 1 to 2 parts of loquat juice, 3 to 4 parts of haw flake, 2 to 3 parts of dried meat floss, 6 to 7 parts of lettuce, 3 to 4 parts of Badam kernel, 1 to 2 parts of ginseng leaf, 1 to 2 parts of cape jasmine, 1 to 2 parts of dark plum, 2 to 3 parts of scallion, 2 to 3 parts of ginger, 2 to 4 parts of cooking wine and a proper amount of starter, yeast, salt and water. According to the invention, the haw flake, the Badam kernel and the loquat juice are mixed and triturated and then are uniformly mixed with the dried meat floss; the obtained mixture is put into the lettuce, and the lettuce is steamed in a food steamer; prepared powder has the sour-sweet taste of the haw and loquat juice and nutrients of the Badam kernel and dried meat floss, being excellent in color, fragrance and taste; the added traditional Chinese medicines are capable of protecting the liver, benefiting the gallbladder, lowering blood pressure and calming the mind; and the bearded tooth mushroom is soaked in rice washing water with salt, and since the rice washing water is natural alkaline water, bitter taste of the bearded tooth mushroom can be perfectly reduced.

Description

Sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn and preparation method thereof.

Background technology

Rice wine is a kind of mild drinking wine, and its ethanol content, generally 3% ~ 14%, belongs to low zymamsis wine.Modern nutriology thinks that the nutritive value of rice wine is to dewater in wine liquid and outside ethanol, also contains the nutritive substances such as sugar, organic acid, protein, amino acid, VITAMIN and mineral substance.Sugar decomposes generation by starch of rice, mainly glucose, fructose etc.; Organic acid mainly contains lactic acid, acetic acid, citric acid etc., and most of organic acid is Starch rice root arrhizus fermentation generation during the fermentation, plays an important role for raising rice wine taste and the liquid that stimulates digestion secretion; Most of protein in rice is water insoluble, and in fermenting process, protein is broken down into water-soluble total free aminoacids and polypeptides matter; Rice itself is containing VITAMIN and mineral substance, and the VITAMIN that head mold produces when fermenting mainly contains VB, VE.Drink rice wine in right amount, contribute to blood circulation, enhance metabolism, and energy blood-enriching face-nourishing, relax the muscles and stimulate the blood circulation, body-building, promotes longevity.Commercially available rice wine products taste is poor, and quality is unstable; The concrete technology condition research that rice wine is produced is not enough, and product bitter taste is heavier.Rice wine is produced does not have processing parameter standard, is the unstable reason of rice wine quality.Saccharification is one of important step of rice wine brewing, and the quality of saccharified liquid determines in rice wine subsequent fermentations whether have enough fermentable saccharides.As the saying goes " anacidity does not become wine ", the organic acid in converted mash can give rice wine good local flavor, but total acid content is too high also can make rice wine taste bad.Traditional natural saccharifying koji significantly can increase aroma component and the organoleptic quality of saccharified liquid, and purebred saccharifying koji can significantly improve its saccharification efficiency.Test adopts the purebred saccharifying koji of compound and natural saccharifying koji brew rice wine, with total acid content, Starch Conversion rate and sensory evaluation scores for index, optimizes the saccharification condition of rice wine brewing.

Hericium erinaceus (Bull. Ex Fr.) Pers. cries Hericium erinaceus (Bull. Ex Fr.) Pers. again, is the luxury dish of Chinese tradition, meat is tender, taste is fragrant, tasty.Hericium erinaceus (Bull. Ex Fr.) Pers. is delicious incomparable mountain delicacy, and bacterial context is fresh and tender, aromatic good to eat, has the title of " in element meat or fish ".Hericium erinaceus (Bull. Ex Fr.) Pers. improves a poor appetite, and strengthens barrier of gastric mucosa function, improves lymphocyte transformation rate, promotes the effects such as white corpuscle.Therefore the immunological competence of human body raising to disease can be made.Hedgehog hydnum or good nourishing food, have good efficacy to neurasthenia, digestive tract ulcer.In screening anticancer medicine, find that it has obvious anticancer function to skin, muscle cancerous swelling.So often eat Hericium erinaceus (Bull. Ex Fr.) Pers., anosisly can strengthen resistance against diseases, ill can the effect of its disease therapy.In rice wine, add Hericium erinaceus (Bull. Ex Fr.) Pers., squeezed the juice by Hericium erinaceus (Bull. Ex Fr.) Pers. after filtering and ferment together with rice, the Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine special taste made, improves nutritive value and the health-care effect of rice wine.But due to Hericium erinaceus (Bull. Ex Fr.) Pers. because growing environment and the growth factor of self, certain bitter taste can be produced by nature, if without processing or dealing with improperly and can have a strong impact on mouthfeel.

Summary of the invention

The object of the invention is exactly the defect in order to make up prior art, provides sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn and preparation method thereof.

The present invention is achieved by the following technical solutions:

The sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn is made up of following raw materials in part by weight: Hericium erinaceus (Bull. Ex Fr.) Pers. 30-35, rice 300-320, loquat juice 1-2, haw sheet 3-4, dried meat floss 2-3, romaine lettuce 6-7, bar dawn wood benevolence 3-4, Ginseng Leaf 1-2, cape jasmine 1-2, dark plum 1-2, green onion 2-3, ginger 2-3, cooking wine 2-4, appropriate distiller's yeast, yeast, salt and water.

A preparation method for the sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of hawthorn, comprises the following steps: Ginseng Leaf, cape jasmine, dark plum are mixed the water infusion 20-30 minute adding 10 times by (1), filter to obtain liquid;

(2) haw sheet, the wood Renhe loquat juice mixing of bar dawn are smashed to pieces, then with dried meat floss Homogeneous phase mixing, and to be placed in romaine lettuce, then to be put in food steamer and to steam 10-15 minute, then dry grinds;

(3) rice is washed in a pan clean with clear water, rice is kept stand-by, washing water of rice be heated to 30-40 DEG C and put into appropriate salt, after Hericium erinaceus (Bull. Ex Fr.) Pers. is cleaned up, put into after washing water of rice soaks 3.5-4 hour and pull out, the yellow water in Hericium erinaceus (Bull. Ex Fr.) Pers. is extruded with hand, put into clear water again and soak 10-15 minute, yellow water is extruded again after pulling out, put into clear water again and soak 10-15 minute, soak 2-3 time in clear water after, food steamer is boiled, by Hericium erinaceus (Bull. Ex Fr.) Pers. and green onion, ginger, cooking wine mixes and is put in food steamer, 10-15 minute is steamed in big fire, little fire steams after 1-1.5 hour again, by Hericium erinaceus (Bull. Ex Fr.) Pers. drying and crushing, the powder obtained is mixed to get powder mix with gains in (2), in powder mix, add 6-7 times of powder mix again clear water and (1) herb liquid soak 3-3.5 hour, boil 15-20 minute again, cold filtration is separated, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution,

(4) naughty clean rice is at room temperature put into clear water and soak 6-8 hour, again rice is cooked, stifle 5-10 minute again, 35-40 DEG C is cooled to temperature with cold water spray rice, again rice is put into jar fermenter, and to dig a well nest in rice central authorities, and add the distiller's yeast of 0.8% uniformly, saccharification is carried out again at 26-28 DEG C of temperature, when sweet liquid reach meal stack height 4/5 high time, saccharification terminates, add again Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution and 0.6 ‰ yeast stir, at 30-35 DEG C of temperature bottom fermentation 60-65 hour, squeeze again, leave standstill, get supernatant liquor, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine.

Advantage of the present invention is: haw sheet, the loquat juice mixing of bar dawn wood Renhe are smashed to pieces by the present invention, again with dried meat floss Homogeneous phase mixing, and be placed in romaine lettuce, be put into again in food steamer and steam, the powder made has the sour-sweet of hawthorn and loquat juice, also have the nutrition of bar dawn wood Renhe dried meat floss, look good, smell good and taste good, the Chinese medicine added has the effect of protecting liver, cholagogic, step-down, calmness; By Hericium erinaceus (Bull. Ex Fr.) Pers., the washing water of rice put into salt soaks, and washing water of rice is natural alkaline water, well can reduce the bitter taste of Hericium erinaceus (Bull. Ex Fr.) Pers., salt also can remove bitter taste, squeezes out yellow water and soaks, further removes the bitter taste of Hericium erinaceus (Bull. Ex Fr.) Pers., 10-15 minute is steamed in Hericium erinaceus (Bull. Ex Fr.) Pers. big fire, little fire steams 1-1.5 hour again, promotes the mouthfeel of Hericium erinaceus (Bull. Ex Fr.) Pers., the time of the add-on of distiller's yeast and yeast and saccharification and fermentation, the control of temperature, rice wine sweet taste is coordinated, free from extraneous odour, gives off a strong fragrance, pure taste.

Embodiment

The sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn is made up of following raw materials in part by weight: Hericium erinaceus (Bull. Ex Fr.) Pers. 35, rice 320, loquat juice 2, haw sheet 4, dried meat floss 3, romaine lettuce 7, bar dawn wood benevolence 4, Ginseng Leaf 2, cape jasmine 2, dark plum 2, green onion 3, ginger 3, cooking wine 4, appropriate distiller's yeast, yeast, salt and water.

A preparation method for the sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of hawthorn, comprises the following steps: Ginseng Leaf, cape jasmine, dark plum mixing are added the water infusion 30 minutes of 10 times by (1), filter to obtain liquid;

(2) haw sheet, the wood Renhe loquat juice mixing of bar dawn are smashed to pieces, then with dried meat floss Homogeneous phase mixing, and to be placed in romaine lettuce, then to be put in food steamer and to steam 15 minutes, then dry grinds;

(3) rice is washed in a pan clean with clear water, rice is kept stand-by, washing water of rice be heated to 40 DEG C and put into appropriate salt, after Hericium erinaceus (Bull. Ex Fr.) Pers. is cleaned up, put into washing water of rice immersion to pull out after 4 hours, the yellow water in Hericium erinaceus (Bull. Ex Fr.) Pers. is extruded with hand, put into clear water again to soak 15 minutes, yellow water is extruded again after pulling out, put into clear water again to soak 15 minutes, soak 3 times in clear water after, food steamer is boiled, by Hericium erinaceus (Bull. Ex Fr.) Pers. and green onion, ginger, cooking wine mixes and is put in food steamer, big fire steams 15 minutes, little fire steams after 1.5 hours again, by Hericium erinaceus (Bull. Ex Fr.) Pers. drying and crushing, the powder obtained is mixed to get powder mix with gains in (2), in powder mix, add 7 times of powder mixs again clear water and (1) herb liquid soak 3.5 hours, boil 20 minutes again, cold filtration is separated, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution,

(4) naughty clean rice is at room temperature put into clear water to soak 8 hours, again rice is cooked, stifle 10 minutes again, 40 DEG C are cooled to by cold water spray rice to temperature, again rice is put into jar fermenter, and to dig a well nest in rice central authorities, and add the distiller's yeast of 0.8% uniformly, carry out saccharification at 28 DEG C of temperature again, when sweet liquid reach meal stack height 4/5 high time, saccharification terminates, add again Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution and 0.6 ‰ yeast stir, 35 DEG C of temperature bottom fermentations 65 hours, then squeeze, leave standstill, get supernatant liquor, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine.

Claims (2)

1. the sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of hawthorn, it is characterized in that being made up of following raw materials in part by weight: Hericium erinaceus (Bull. Ex Fr.) Pers. 30-35, rice 300-320, loquat juice 1-2, haw sheet 3-4, dried meat floss 2-3, romaine lettuce 6-7, bar dawn wood benevolence 3-4, Ginseng Leaf 1-2, cape jasmine 1-2, dark plum 1-2, green onion 2-3, ginger 2-3, cooking wine 2-4, appropriate distiller's yeast, yeast, salt and water.

2. the preparation method of the sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of a kind of hawthorn according to claim 1, is characterized in that comprising the following steps: Ginseng Leaf, cape jasmine, dark plum are mixed the water infusion 20-30 minute adding 10 times by (1), filter to obtain liquid;

(2) haw sheet, the wood Renhe loquat juice mixing of bar dawn are smashed to pieces, then with dried meat floss Homogeneous phase mixing, and to be placed in romaine lettuce, then to be put in food steamer and to steam 10-15 minute, then dry grinds;

(3) rice is washed in a pan clean with clear water, rice is kept stand-by, washing water of rice be heated to 30-40 DEG C and put into appropriate salt, after Hericium erinaceus (Bull. Ex Fr.) Pers. is cleaned up, put into after washing water of rice soaks 3.5-4 hour and pull out, the yellow water in Hericium erinaceus (Bull. Ex Fr.) Pers. is extruded with hand, put into clear water again and soak 10-15 minute, yellow water is extruded again after pulling out, put into clear water again and soak 10-15 minute, soak 2-3 time in clear water after, food steamer is boiled, by Hericium erinaceus (Bull. Ex Fr.) Pers. and green onion, ginger, cooking wine mixes and is put in food steamer, 10-15 minute is steamed in big fire, little fire steams after 1-1.5 hour again, by Hericium erinaceus (Bull. Ex Fr.) Pers. drying and crushing, the powder obtained is mixed to get powder mix with gains in (2), in powder mix, add 6-7 times of powder mix again clear water and (1) herb liquid soak 3-3.5 hour, boil 15-20 minute again, cold filtration is separated, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution,

(4) naughty clean rice is at room temperature put into clear water and soak 6-8 hour, again rice is cooked, stifle 5-10 minute again, 35-40 DEG C is cooled to temperature with cold water spray rice, again rice is put into jar fermenter, and to dig a well nest in rice central authorities, and add the distiller's yeast of 0.8% uniformly, saccharification is carried out again at 26-28 DEG C of temperature, when sweet liquid reach meal stack height 4/5 high time, saccharification terminates, add again Hericium erinaceus (Bull. Ex Fr.) Pers. extracting solution and 0.6 ‰ yeast stir, at 30-35 DEG C of temperature bottom fermentation 60-65 hour, squeeze again, leave standstill, get supernatant liquor, obtain Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine.