CN105062787A - Method for brewing glossy privet fruit yellow wine - Google Patents
Method for brewing glossy privet fruit yellow wine Download PDFInfo
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- CN105062787A CN105062787A CN201510553692.7A CN201510553692A CN105062787A CN 105062787 A CN105062787 A CN 105062787A CN 201510553692 A CN201510553692 A CN 201510553692A CN 105062787 A CN105062787 A CN 105062787A
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Abstract
The invention discloses a method for brewing glossy privet fruit yellow wine. The glossy privet fruit yellow wine is fruit juice yellow wine capable of being used as medicine and food, 100 kg of rice is adopted as a standard, and other materials comprise 400 kg of Chinese yeast, 40 kg of purified water and 20 kg of glossy privet fruit fresh fruit pulp (juicing is carried out with the ratio of water to fresh glossy privet fruits of 1:1). A brewing process comprises the steps that sticky rice is soaked, water is drained off, and the rice is steamed and spread to be cooled; fresh juice is added, alcohol powder is stirred and mixed, pithos nesting fermentation is carried out, and saccharification is carried out; a pithos is flushed with water, fermentation, squeezing, wine boiling and ageing are carried out, and a finished product is obtained. A full fermentation process is adopted, and it is guaranteed that all the nutrition and health care components in glossy privet fruits are converted, so that all nutrient substances and physiological activator, such as flavonoid, benzyl alcohol, polysaccharide, fatty acid, amino acid, microelements and compounds, in the glossy privet fruits are contained in the brewing glossy privet fruit yellow wine, the nutrition and health care function of the glossy privet fruit yellow wine is guaranteed, and after the active ingredients of the glossy privet fruits and the nutrient substances of the glossy privet fruits are matched, the taste of the yellow wine is sweeter and mellower.
Description
Technical field
The present invention relates to a kind of brew method of Glossy Privet Fruit yellow rice wine, belong to brewing wine technical field.
Background technology
Glossy Privet Fruit is the mature fruit of Oleaceae glossy privet (LigustrumlucidumAit) platymiscium, is classified as the Chinese medicine consolidating righting in Shennong's Herbal, and " bitter is put down, main bowl spares, five viscera settling, supports spirit, except all kinds of diseases and ailments to call it." recent studies shows; Glossy Privet Fruit comprises multiple nutrients material and the physiologically active substances such as flavonoid, benzene alcohols, polysaccharide, lipid acid, amino acid, trace element; have invigorating the liver and kidney; strong waist knee, regulate immunity of organisms, improve quantity of leucocyte, hypoglycemic, anti-inflammatory, liver protecting, anticancer and many-sided effect such as to delay senility.Mostly current application Glossy Privet Fruit is to take wherein certain constituents extraction is out applied to certain disease for the treatment of, also wine steams, wine is stewed, steamed, vinegar steaming, steeping in wine etc. improve the many-sided effect of Glossy Privet Fruit to have investigator to adopt, but these modes all can not make effect of macromolecular functionality material wherein be played.
Along with the change of modern's philosophy of life, the food of natural, healthy, nutrition, health care more and more receives the concern of people.Yellow rice wine always just has the laudatory title of east fermentation food, and under country advocates the principle of joint grain in addition, yellow rice wine has as a kind of minuent, nutrition, health promoting wine kind the trend more and more replacing white wine in modern communation means.People it is also proposed higher requirement to the demand of yellow rice wine in its nutritive health-care.
Summary of the invention
The object of the invention is: the brew method that a kind of Glossy Privet Fruit yellow rice wine is provided, adopt Glossy Privet Fruit and glutinous rice co-fermentation brew Glossy Privet Fruit yellow rice wine, more multi-nutrient in fermenting process Glossy Privet Fruit and active substance are dissolved in yellow rice wine, brew products taste is more sweet mellow, nutritional health function strengthens further, applicable people apply for a long time in right amount, improve the health.
Technical solution of the present invention is: the brewing process of this Glossy Privet Fruit yellow rice wine is: cylinder → ferment → squeeze → decoct wine → ageing → finished product is rushed in glutinous rice → soak → drain away the water → steamed rice → spreading for cooling → add Glossy Privet Fruit fresh pulp → mix yeast for brewing rice wine powder → pithos nest fermentation → saccharification → add water; Its brew method comprises following concrete steps:
(1) glutinous rice soaks and drains away the water: poured into by glutinous rice in pond, and adding water is as the criterion with dipped glutinous rice 5 ~ 7cm, soaks 10 ~ 15h and can twist with the fingers rotten being as the criterion to pointing, then drain away the water;
(2) steamed rice and spreading for cooling: by the sticky rice stewing that soaks to medium well, be put into cool meal platform, spreads out and cools with naturally cooling or the mode of drenching cold water;
(3) with Glossy Privet Fruit fresh pulp and mix yeast for brewing rice wine powder: ready Glossy Privet Fruit fresh pulp, yeast for brewing rice wine powder are added in the meal cooled, and stir; With 100kg glutinous rice for benchmark, with yeast for brewing rice wine powder 400g, Glossy Privet Fruit fresh pulp 20kg; Described Glossy Privet Fruit fresh pulp is squeezing the juice with the water of mass ratio 1:1 and Glossy Privet Fruit fresh fruit;
(4) fermentation of pithos nest and saccharification: the mixture of step (3) is poured in pithos, and nest, nest is the contact area increasing rice and air, accelerates the saccharification of raw material and observes diastatic fermentation situation;
(5) add water and rush cylinder and fermentation: when liquid glucose in step (4) completely carries out rushing cylinder to adding pure water when making nest 4/5, stir, insulation, 20-30d Primary Fermentation terminates; With 100kg glutinous rice for benchmark, pure water 40kg;
(6) squeeze, decoct wine, ageing, finished product: after fermentation ends, carry out squeeze and filter, the filtrate obtained i.e. first wine is carried out decocting wine process in 85 DEG C, decocts ageing after drinking and be a finished product in.
Wherein, the sodium pyrosulfate germicidal treatment of amount of pulp 0.008 ~ 0.015% is added in Glossy Privet Fruit fresh pulp.
The invention has the beneficial effects as follows:
1, glossy privet fresh pulp and glutinous rice co-fermentation, improves nutritive ingredient and the content of activeconstituents in yellow rice wine of glossy privet fruit, enhances the nutritional health function of yellow rice wine.
2, Glossy Privet Fruit yellow rice wine of the present invention does not add any other composition, and applicable people apply for a long time in right amount, improve the health.
3, sodium pyrosulfate germicidal treatment is added in Glossy Privet Fruit fresh pulp, in case the miscellaneous bacteria in pulp affects the fermentation of yellow rice wine.
Embodiment
For making technical scheme of the present invention clearly, be described in detail below in conjunction with specific embodiment, these embodiments can not be interpreted as it is restriction to technical scheme.
Embodiment 1: pour the quality glutinous rice 100kg through screening into glutinous rice fermentation vat, add pure water, water level lid crosses rice 5 ~ 7cm, and summer, soaking at room temperature 10h, can twist with the fingers rotten being as the criterion to point; Soaked glutinous rice is put into steaming plate, and shakeouts, thickness 2cm, then puts into steam rice cooker, boiling 20min, and the glutinous rice particle steamed is clearly demarcated, interior without the white heart, thoroughly well cooked but not mushy, uniformity, and cool meal platform poured into by steamed glutinous rice, naturally cooling; In the glutinous rice of cooling, add yeast for brewing rice wine powder 400g, add Glossy Privet Fruit fresh pulp 20kg(Glossy Privet Fruit and water is squeezed the juice with 1:1 and obtains); Compound is stirred, moves into pithos, and nest; In pithos, liquid glucose is completely to when making nest 4/5, adds pure water 40kg and carries out rushing cylinder, stir, insulation, and 20d Primary Fermentation terminates; Carry out squeeze and filter after Primary Fermentation terminates, the filtrate obtained i.e. first wine carries out decocting wine process in 85 DEG C, decocts ageing after drinking and is a finished product in.
Embodiment 2: pour the quality glutinous rice 100kg through screening into glutinous rice fermentation vat, add pure water, water level lid crosses rice 5 ~ 7cm, and winter, soaking at room temperature 15h, can twist with the fingers rotten being as the criterion to point; Soaked glutinous rice is put into steaming plate, and shakeouts, thickness 2.5cm, then puts into steam rice cooker, boiling 25min, and the glutinous rice particle steamed is clearly demarcated, interior without the white heart, thoroughly well cooked but not mushy, uniformity, and cool meal platform poured into by steamed glutinous rice, drenches cold water accelerating cooling; In the glutinous rice of cooling, add yeast for brewing rice wine powder 400g, add Glossy Privet Fruit fresh pulp 20kg(Glossy Privet Fruit and water is squeezed the juice with 1:1 and obtains); Compound is stirred, moves into pithos, and nest; In pithos, liquid glucose is completely to when making nest 4/5, adds pure water 40kg and carries out rushing cylinder, stir, insulation, and 30d Primary Fermentation terminates; Carry out squeeze and filter after Primary Fermentation terminates, the filtrate obtained i.e. first wine carries out decocting wine process in 85 DEG C, decocts ageing after drinking and is a finished product in.
Above-described embodiment is only for technical scheme of the present invention is described, the restriction not to technical conceive of the present invention, all amendment or equivalent replacements on above-mentioned technology implementation basis, and the aim not departing from the technical program all should be encompassed in protection scope of the present invention.
Claims (2)
1. the brew method of Glossy Privet Fruit yellow rice wine, its brewing process is: cylinder → ferment → squeeze → decoct wine → ageing → finished product is rushed in glutinous rice → soak → drain away the water → steamed rice → spreading for cooling → add Glossy Privet Fruit fresh pulp → mix yeast for brewing rice wine powder → pithos nest fermentation → saccharification → add water; It is characterized in that brew method comprises following concrete steps:
(1) glutinous rice soaks and drains away the water: poured into by glutinous rice in pond, and adding water is as the criterion with dipped glutinous rice 5 ~ 7cm, soaks 10 ~ 15h and can twist with the fingers rotten being as the criterion to pointing, then drain away the water;
(2) steamed rice and spreading for cooling: by the sticky rice stewing that soaks to medium well, be put into cool meal platform, spreads out and cools with naturally cooling or the mode of drenching cold water;
(3) with Glossy Privet Fruit fresh pulp and mix yeast for brewing rice wine powder: ready Glossy Privet Fruit fresh pulp, yeast for brewing rice wine powder are added in the meal cooled, and stir; With 100kg glutinous rice for benchmark, with yeast for brewing rice wine powder 400g, Glossy Privet Fruit fresh pulp 20kg; Described Glossy Privet Fruit fresh pulp is squeezing the juice with the water of mass ratio 1:1 and Glossy Privet Fruit fresh fruit;
(4) fermentation of pithos nest and saccharification: the mixture of step (3) is poured in pithos, and nest, nest is the contact area increasing rice and air, accelerates the saccharification of raw material and observes diastatic fermentation situation;
(5) add water and rush cylinder and fermentation: when liquid glucose in step (4) completely carries out rushing cylinder to adding pure water when making nest 4/5, stir, insulation, 20-30d Primary Fermentation terminates; With 100kg glutinous rice for benchmark, pure water 40kg;
(6) squeeze, decoct wine, ageing, finished product: after fermentation ends, carry out squeeze and filter, the filtrate obtained i.e. first wine is carried out decocting wine process in 85 DEG C, decocts ageing after drinking and be a finished product in.
2. the brew method of Glossy Privet Fruit yellow rice wine according to claim 1, is characterized in that: the sodium pyrosulfate germicidal treatment adding amount of pulp 0.008 ~ 0.015% in Glossy Privet Fruit fresh pulp.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510553692.7A CN105062787A (en) | 2015-09-02 | 2015-09-02 | Method for brewing glossy privet fruit yellow wine |
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| CN201510553692.7A CN105062787A (en) | 2015-09-02 | 2015-09-02 | Method for brewing glossy privet fruit yellow wine |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254386A (en) * | 2017-08-04 | 2017-10-17 | 周海腾 | A kind of preparation method of green plum wine |
| CN109468193A (en) * | 2018-12-03 | 2019-03-15 | 淮海工学院 | A kind of preparation method of purpleflower holly fruit glutinous rice wine |
| CN109735417A (en) * | 2018-12-21 | 2019-05-10 | 临沂大学 | A kind of preparation method of Glossy Privet Fruit Wine |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| CN101649275A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Herb-tea fruit/vegetable yellow wine and preparation method thereof |
| CN102302610A (en) * | 2011-09-14 | 2012-01-04 | 王磊 | Yin-nourishing and yang-strengthening nutritious liquor |
| CN104862170A (en) * | 2015-05-06 | 2015-08-26 | 柳州仙鼎酒厂 | Glossy privet fruit health-care wine production method |
-
2015
- 2015-09-02 CN CN201510553692.7A patent/CN105062787A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1727464A (en) * | 2003-11-03 | 2006-02-01 | 陈昌贵 | Nutrition wine fermented from mixed fruits and grains |
| CN101338264A (en) * | 2008-08-08 | 2009-01-07 | 江苏世业红酒业有限公司 | Mulberry yellow wine and preparation thereof |
| CN101649275A (en) * | 2009-07-15 | 2010-02-17 | 刘名汉 | Herb-tea fruit/vegetable yellow wine and preparation method thereof |
| CN102302610A (en) * | 2011-09-14 | 2012-01-04 | 王磊 | Yin-nourishing and yang-strengthening nutritious liquor |
| CN104862170A (en) * | 2015-05-06 | 2015-08-26 | 柳州仙鼎酒厂 | Glossy privet fruit health-care wine production method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107254386A (en) * | 2017-08-04 | 2017-10-17 | 周海腾 | A kind of preparation method of green plum wine |
| CN109468193A (en) * | 2018-12-03 | 2019-03-15 | 淮海工学院 | A kind of preparation method of purpleflower holly fruit glutinous rice wine |
| CN109735417A (en) * | 2018-12-21 | 2019-05-10 | 临沂大学 | A kind of preparation method of Glossy Privet Fruit Wine |
| CN109735417B (en) * | 2018-12-21 | 2022-04-22 | 临沂大学 | Preparation method of glossy privet fruit wine |
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Application publication date: 20151118 |