CN105062803A - Distilled spirit capable of preventing common cold and preparation method thereof - Google Patents

Abstract

The invention discloses distilled spirit capable of preventing a common cold and a preparation method thereof. The distilled spirit is characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of distiller's grains of rice wine, 100-110 parts of rice, 100-110 parts of rice husk, 10-12 parts of fermented soybean, 20-25 parts of spinach, 2-3 parts of radix isatidis, 1-2 parts of dandelion, 5-6 parts of cushaw flower, 2-3 parts of leaf of cablin potchouli herb, 25-30 parts of yeast for making hard liquor, 0.5-1 part of tea polyphenol and 0.5-0.7 parts of xylooligosaccharide. According to the method, the distiller's grains of rice wine are taken as a raw material for preparing distilled spirit, thus, the production chain of a rice wine plant can be extended, and the prepared distilled spirit is mellow and full and is long in aftertaste; the rice husk is subjected to puffing treatment, and thus, the raw material is looser; the tea polyphenol which has a selective bacteriostatic effect is added; the tea polyphenol has an inhibiting effect for bacteria, such as lactic acid bacteria, which produce lactic acid, and has an effect of maintaining the bacterial colony equilibrium for fungi such as mould; acid content in fermented materials increases quickly during accumulating and fermenting, and the added xylooligosaccharide can protect liver; in addition, the distilled spirit can prevent a common cold.

Description

A kind of can the white wine and preparation method thereof of preventing cold

Technical field

The invention belongs to food processing technology field, particularly relate to a kind of can the white wine and preparation method thereof of preventing cold.

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 can the white wine and preparation method thereof of preventing cold, the present invention has aromatic taste, nutritious feature.

The technical solution adopted in the present invention is:

Can the white wine of preventing cold, it 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, fermented soya bean 10-12, spinach 20-25, Root of Indigowoad 2-3, taraxacum 1-2, Flos Cucurbitae 5-6, Radix agastaches 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

Described can the preparation method of white wine of preventing cold, it is characterized in that comprising the following steps:

(1) Root of Indigowoad, taraxacum, Flos Cucurbitae, Radix agastaches 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) spinach is squeezed the juice, obtain spinach juice;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice 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, fermented soya bean, spinach juice, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, tea-polyphenol, expanded husk mixing 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 effect of preventing cold.

Embodiment

Can the white wine of preventing cold, it 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, fermented soya bean 10, spinach 20, Root of Indigowoad 2, taraxacum 1, Flos Cucurbitae 5, Radix agastaches 2, Daqu 25, tea-polyphenol 0.5-, xylo-oligosaccharide 0.5.

Described can the preparation method of white wine of preventing cold, comprise the following steps:

(1) Root of Indigowoad, taraxacum, Flos Cucurbitae, Radix agastaches 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) spinach is squeezed the juice, obtain spinach juice;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice 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, fermented soya bean, spinach juice, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, tea-polyphenol, expanded husk mixing 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. can the white wine of preventing cold, it 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, fermented soya bean 10-12, spinach 20-25, Root of Indigowoad 2-3, taraxacum 1-2, Flos Cucurbitae 5-6, Radix agastaches 2-3, Daqu 25-30, tea-polyphenol 0.5-1, xylo-oligosaccharide 0.5-0.7.

2. according to claim 1 can the preparation method of white wine of preventing cold, it is characterized in that comprising the following steps:

(1) Root of Indigowoad, taraxacum, Flos Cucurbitae, Radix agastaches 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) spinach is squeezed the juice, obtain spinach juice;

(3) waste distiller's grains is pulverized, for subsequent use; Water soaking rice 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, fermented soya bean, spinach juice, add the water of one times, gas steams 50-60 minute;

(4) by husk puffing, for subsequent use; Add when step (3) gained material is cooled to 28-32 DEG C Daqu, tea-polyphenol, expanded husk mixing 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.