CN105039065A - Sour-sweet grape bearded tooth mushroom rice wine and preparation method thereof - Google Patents
Sour-sweet grape bearded tooth mushroom rice wine and preparation method thereof Download PDFInfo
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- CN105039065A CN105039065A CN201510394301.1A CN201510394301A CN105039065A CN 105039065 A CN105039065 A CN 105039065A CN 201510394301 A CN201510394301 A CN 201510394301A CN 105039065 A CN105039065 A CN 105039065A
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Abstract
The invention discloses a sour-sweet grape 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, 2 to 3 parts of schizonepeta ear, 5 to 6 parts of soya milk film, 7 to 8 parts of grape juice, 2 to 3 parts of pistachio nut powder, 4 to 5 parts of large intestine of pig, 1 to 2 parts of fingered citron, 1 to 2 parts of Chinese rhubarb, 1 to 2 parts of pea, 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 schizonepeta ear is cooked in the grape juice so as to allow strong aroma of schizonepeta to infiltrate into the grape juice; the soya milk film is soaked in the grape juice, so the sour-sweet taste of the grape juice infiltrates into the soya milk film; the pistachio nut powder is then uniformly spread on the soya milk film, then the soya milk film is put into the large intestine, the large intestine is then steamed in a food steamer, and due to mixing of the large intestine and the pistachio nut powder, the rice wine has various and abundant nutrients and full taste; the added traditional Chinese medicines are capable of benefiting middle qi and clearing away dampness and heat; 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
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 grape 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 grape 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 grape is be made up of following raw materials in part by weight: Hericium erinaceus (Bull. Ex Fr.) Pers. 30-35, rice 300-320, Herba Schizonepetae 2-3, skin of soya-bean milk 5-6, Sucus Vitis viniferae 7-8, Pistacia vera powder 2-3, large intestines 4-5, Buddha's hand 1-2, rheum officinale 1-2, pea 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 grape, comprises the following steps: Buddha's hand, rheum officinale, pea are mixed the water infusion 20-30 minute adding 10 times by (1), filter to obtain liquid;
(2) Herba Schizonepetae is put in Sucus Vitis viniferae boils 8-10 minute, then pulping, the skin of soya-bean milk is put in Sucus Vitis viniferae after soaking 20-30 minute and pulls out, more evenly sprinkle Pistacia vera powder, and put into large intestines, put into food steamer and steam 20-25 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: Herba Schizonepetae is put in Sucus Vitis viniferae and boils by the present invention, schizonepeta giving off a strong fragrance is immersed in Sucus Vitis viniferae, the skin of soya-bean milk is put in Sucus Vitis viniferae and soaks, in the skin of soya-bean milk, immerse the sour-sweet of Sucus Vitis viniferae, evenly sprinkle Pistacia vera powder again, and put into large intestines, put into food steamer and steam, large intestines are mixed with Pistacia vera powder, nutrition is various abundant, mouthfeel is full, and the Chinese medicine added has gas in benefit, effect of clearing away damp-heat; 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 grape is be made up of following raw materials in part by weight: Hericium erinaceus (Bull. Ex Fr.) Pers. 30, rice 300, Herba Schizonepetae 2, the skin of soya-bean milk 5, Sucus Vitis viniferae 7, Pistacia vera powder 2, large intestines 4, Buddha's hand 1, rheum officinale 1, pea 1, green onion 2, ginger 2, cooking wine 2, appropriate distiller's yeast, yeast, salt and water.
A preparation method for the sour-sweet Hericium erinaceus (Bull. Ex Fr.) Pers. rice wine of grape, comprises the following steps: Buddha's hand, rheum officinale, pea mixing are added the water infusion 20 minutes of 10 times by (1), filter to obtain liquid;
(2) Herba Schizonepetae is put in Sucus Vitis viniferae boils 8 minutes, then pulping, the skin of soya-bean milk is put in Sucus Vitis viniferae to soak after 20 minutes and pulls out, more evenly sprinkle Pistacia vera powder, and put into large intestines, put into food steamer steaming 20-25 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 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 grape, 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, Herba Schizonepetae 2-3, skin of soya-bean milk 5-6, Sucus Vitis viniferae 7-8, Pistacia vera powder 2-3, large intestines 4-5, Buddha's hand 1-2, rheum officinale 1-2, pea 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 grape according to claim 1, is characterized in that comprising the following steps: Buddha's hand, rheum officinale, pea are mixed the water infusion 20-30 minute adding 10 times by (1), filter to obtain liquid;
(2) Herba Schizonepetae is put in Sucus Vitis viniferae boils 8-10 minute, then pulping, the skin of soya-bean milk is put in Sucus Vitis viniferae after soaking 20-30 minute and pulls out, more evenly sprinkle Pistacia vera powder, and put into large intestines, put into food steamer and steam 20-25 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.
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CN115926919A (en) * | 2022-12-16 | 2023-04-07 | 武汉爱民制药股份有限公司 | Method for producing Xiaoqu liquor by using buckeye seed starch liquid method |
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CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
CN103875871A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Hericium erinaceus and grape dried fruit for nourishing stomach |
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Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1170037A (en) * | 1996-07-01 | 1998-01-14 | 丁前胜 | Production of monascus spirit |
CN102952662A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Preparation method of black glutinous rice liquor |
CN103875871A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Hericium erinaceus and grape dried fruit for nourishing stomach |
Non-Patent Citations (1)
Title |
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上海市退(离)休高级专家协会农林生物专业委员会: "《农产品安全知识和选用技巧 》", 30 April 2012 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN115926919A (en) * | 2022-12-16 | 2023-04-07 | 武汉爱民制药股份有限公司 | Method for producing Xiaoqu liquor by using buckeye seed starch liquid method |
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Application publication date: 20151111 |