CN105062802A - Maca liquor and preparation method thereof - Google Patents

Abstract

The invention discloses maca liquor and a preparation method thereof. The maca liquor is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of waste grains of yellow wine, 100-110 parts of rice, 100-110 parts of rice husk, 10-11 parts of coix seed, 7-8 parts of moringa oleifera leaf, 20-25 parts of maca, 3-4 parts of herba cistanches, 1-2 parts of ligusticum wallichii, 3-4 parts of glossy privet fruit, 2-3 parts of bark of eucommia, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol and 0.5-0.7 parts of xylooligosaccharide. The liquor disclosed by the invention is produced from the waste grains of yellow wine, so that the production chain of a yellow wine plant is extended, and the produced liquor is mellow and rich and is relatively long in aftertaste; by carrying out puffing treatment on the rice husk, the raw material is looser; by adding the tea polyphenol which has a selective bacteriostatic action, an inhibiting effect is taken on lactobacillus which is a bacterium for producing acid while an effect of keeping bacterial colony balance is taken on such fungi as mould, so as to avoid the situation that the acid content in fermented materials increases rapidly during accumulating and fermenting; the added xylooligosaccharide is capable of protecting liver; and in addition, the maca liquor disclosed by the invention is also capable of delaying aging.

Description

A kind of agate card white wine and preparation method thereof

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of agate card white wine and preparation method thereof.

Background technology

Rice wine production enterprise of China is numerous, and waste distiller's grains is the principal by product in wine brewing industry, is processed not in time if these lose grain, will be putrid and deteriorated, not only wastes valuable resource, also can severe contamination surrounding environment.And fragrance matter enriches in waste distiller's grains, containing effective constituents such as certain remaining starch, protein, fully effectively vinasse are fully utilized, so both can alleviate environmental pollution, can save food again, reduce costs.Therefore, the comprehensive utilization that yellow rice wine is lost early is of great significance the development of resources of China and environment protection tool.Especially in the low-carbon economy epoch, traditional wine industry just can be made to form more reasonably brand-new ecological industry if making full use of of waste distiller's grains can be realized.

Summary of the invention

The object of this invention is to provide a kind of agate card white wine and preparation method thereof, the present invention has aromatic taste, nutritious feature.

The technical solution adopted in the present invention is:

A kind of agate card white wine, is characterized in that being made up of the raw material of following weight part:

Waste distiller's grains 400-450, rice 100-110, husk 100-110, heart of a lotus seed benevolence 10-11, leaf of Moringa 7-8, agate card 20-25, Herba Cistanches 3-4, Ligusticum wallichii 1-2, Glossy Privet Fruit 3-4, bark of eucommia 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

The preparation method of described agate card white wine, is characterized in that comprising the following steps:

(1) Herba Cistanches, Ligusticum wallichii, Glossy Privet Fruit, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) pulverize after leaf of Moringa, agate card being dried;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice, heart of a lotus seed benevolence being added 2 times is pulled out after 12 hours and is drained, and mix with the waste distiller's grains of medicinal powder, pulverizing, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; When step (3) gained material is cooled to 28-32 DEG C, add Daqu, tea-polyphenol, expanded husk, step (2) gained mixing of materials mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.

Beneficial effect of the present invention is:

The present invention adopts waste distiller's grains as raw material production wine, the production chain of yellow rice wine factory is extended, reach energy-saving and cost-reducing, the object of recycling economy, and the white wine produced is mellow plentiful, pleasant impression is longer, and consider that raw material of the present invention is loose not as good as traditional mode of production raw material, in accumulation, unstrained spirits material is easily caused to rise acid comparatively fast during fermentation, by husk puffing, make raw material more loose, and with the addition of bacteriostatic action selectively tea-polyphenol, it is inhibited to the bacterial lactate bacterium producing acid, the fungies such as mould are then had to the effect maintaining bacterium colony balance, and the xylo-oligosaccharide added can protect liver, in addition, the present invention is also containing multiple medicinal herb components, there is the effect delayed senility.

Embodiment

A kind of agate card white wine, is characterized in that being made up of the raw material of following weight part (kilogram):

Waste distiller's grains 400, rice 100, husk 100, heart of a lotus seed benevolence 10, leaf of Moringa 7, agate card 20, Herba Cistanches 3, Ligusticum wallichii 1, Glossy Privet Fruit 3, the bark of eucommia 2, Daqu 25, tea-polyphenol 0.5, xylo-oligosaccharide 0.5.

The preparation method of described agate card white wine, comprises the following steps:

(1) Herba Cistanches, Ligusticum wallichii, Glossy Privet Fruit, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) pulverize after leaf of Moringa, agate card being dried;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice, heart of a lotus seed benevolence being added 2 times is pulled out after 12 hours and is drained, and mix with the waste distiller's grains of medicinal powder, pulverizing, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; When step (3) gained material is cooled to 28-32 DEG C, add Daqu, tea-polyphenol, expanded husk, step (2) gained mixing of materials mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.

Claims (2)

1. an agate card white wine, is characterized in that being made up of the raw material of following weight part:

Waste distiller's grains 400-450, rice 100-110, husk 100-110, heart of a lotus seed benevolence 10-11, leaf of Moringa 7-8, agate card 20-25, Herba Cistanches 3-4, Ligusticum wallichii 1-2, Glossy Privet Fruit 3-4, bark of eucommia 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

2. the preparation method of agate card white wine according to claim 1, is characterized in that comprising the following steps:

(1) Herba Cistanches, Ligusticum wallichii, Glossy Privet Fruit, the bark of eucommia are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains medicinal powder;

(2) pulverize after leaf of Moringa, agate card being dried;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice, heart of a lotus seed benevolence being added 2 times is pulled out after 12 hours and is drained, and mix with the waste distiller's grains of medicinal powder, pulverizing, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; When step (3) gained material is cooled to 28-32 DEG C, add Daqu, tea-polyphenol, expanded husk, step (2) gained mixing of materials mix thoroughly, in indoor accumulation, piling height is 50cm, is accumulated to material top layer and covers with white hypha;

(5) when step (4) gained temperature of charge is down to 34-38 DEG C, send into fermentation vat, evenly spread out, thickness is 1.5-1.7cm, ferments 30 days;

(6) discriminated by step (5) gained material dress, control to distillate wine temperature for 30-35 DEG C, vapor pressure is 0.1MPa, and separating the 1-2% distillating wine cumulative volume be foreshot, sees that flower gets wine in still-process, to hops disappear be in heat up in a steamer wine, cross that to spend rear be wine tail;

(7) by foreshot, in heat up in a steamer wine, wine tail is stored in terrine respectively, preserves to add leftover materials after 2 to three years and blend rectification, to obtain final product.