CN105062812A - Preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine - Google Patents

Abstract

The invention discloses a preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine. The wind-dispelling and intestine-moistening wheat-flavored yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-6 parts of sesame, 8-12 parts of wheat, 4-5 parts of fruit of Chinese wolfberry, 0.5-0.6 parts of common cnidium fruit, 0.6-0.8 parts of radix tetrastigme, 0.8-0.9 parts of glabrous sarcandra herb, 0.9-1.1 parts of Japanese raisintree fruit as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of warming kidney and enhancing yang, dispelling wind and relieving itching, clearing away heat and toxic materials, smoothening secretion, dispelling wind and removing obstruction in meridians.

Description

The preparation method of the fragrant yellow rice wine of a kind of ease constipation wheat of dispeling the wind

Technical field

The invention belongs to food processing technology field, relate to a kind of processing of yellow rice wine, especially one is dispeled the wind fragrant yellow rice wine of ease constipation wheat and preparation method thereof.

Background technology

It is difficult to there is the large process of wastewater flow rate in brewing yellow rice wine production technique traditional at present, fermentation period is long, the problems such as wheat koji consumption is large cause wine body local flavor too complicated, for ensureing the healthy and food hygiene quality of people, particularly preferably preserve nutritive ingredient and drinks natural flavour mountaineous, one of important factor of current decision drinks quality is exactly process for sterilizing, there is high temperature at present, high pressure, uviolizing, electron beam, ionizing rays, microwave, ultrasonic wave, Deng sterilization, bacteriological filtration method, but due to food sanitation restriction, flavour of food products is impaired, the reasons such as the too narrow and Technological Economy of range of application, these sterilising method are made to be difficult to widespread use in the industry.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide preparation method of the fragrant yellow rice wine of a kind of ease constipation wheat of dispeling the wind and preparation method thereof.

The technical solution adopted in the present invention is:

A preparation method for the fragrant yellow rice wine of ease constipation wheat of dispeling the wind, is made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, sesame 4-6, wheat 8-12, wolfberry fruit 4-5, Fructus Cnidii 0.5-0.6, Radix Apioris Fortunei (Radix Lespedezae Buergeri) 0.6-0.8, Herba Pileae Scriptae 0.8-0.9, honey raisin tree 0.9-1.1, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the fragrant yellow rice wine of a kind of ease constipation wheat of dispeling the wind according to claim 1, comprises the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, the wheat koji powder of 10% former siccative quality is added in portion, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, second part of stoste is added after 28 DEG C of bottom fermentation 12h, add the 3rd part of stoste through 12h again, sealing and fermenting 6-7d obtains former wine;

(3) Fructus Cnidii, Radix Apioris Fortunei (Radix Lespedezae Buergeri), Herba Pileae Scriptae, honey raisin tree are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) get wheat, sesame mixing big fire fries after perfume (or spice) and grind to obtain fragrant flour, add wheat face powder after little fire stewes 2-3h slowly in white sand syrup wolfberry fruit being immersed 3 times of 5% concentration, after fully stirring, centrifugal the removing slag of cooling to obtain the fragrant Chinese wolfberry soup of wheat;

(5) the former wine of step (2) gained, the fragrant Chinese wolfberry soup of wheat and herb liquid are mixed homogenization treatment 10-15min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.

Beneficial effect of the present invention is:

Yellow rice wine vinosity glycol of the present invention, fragrance is pleasant, nutritious, mouthfeel is good, and in the yellow rice wine that in the yellow rice wine adopting secondary feed supplement to produce in technique, flavour substances is produced than prior art, flavour substances is higher, and using multienzyme to carry out wine brewing can shorten fermentation time, while improving spirit yield, guarantee nutritive value, both solved full-enzyme method and made wine that the vinosity that causes is boring, fragrance is not enough, significantly can reduce again the higher alcohols content in drinks, wine body deflection is light.Adopt pulsed electric field shock wave method to carry out in sterilization process undermined hardly to the nutritive substance in wine body to wine body, and treatment temp is low, the time is short, ensure that the trophic structure in wine body and original local flavor; In addition, the present invention with the addition of multiple herbal medicine in the course of processing, has warming the kidney to invigorate YANG, dispellings wind and arresting itching, effect of clearing heat and detoxicating, smoothening secretion, dispelling wind and removing obstruction in the collateral.

Embodiment

A preparation method for the fragrant yellow rice wine of ease constipation wheat of dispeling the wind, is characterized in that being made up of the raw material of following weight part (kilogram):

Glutinous rice 200, distiller's yeast 20, sesame 4, wheat 8, wolfberry fruit 4, Fructus Cnidii 0.5, Radix Apioris Fortunei (Radix Lespedezae Buergeri) 0.6, Herba Pileae Scriptae 0.8, honey raisin tree 0.9, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate

The preparation method of the fragrant yellow rice wine of a kind of ease constipation wheat of dispeling the wind according to claim 1, is characterized in that comprising the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, in portion, add the wheat koji powder of 10% former siccative quality, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, after 28 DEG C of bottom fermentation 12h, add second part of stoste, add the 3rd part of stoste through 12h again, sealing and fermenting 6d obtains former wine;

(3) Fructus Cnidii, Radix Apioris Fortunei (Radix Lespedezae Buergeri), Herba Pileae Scriptae, honey raisin tree are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;

(4) get wheat, sesame mixing big fire fries after perfume (or spice) and grind to obtain fragrant flour, add wheat face powder after little fire stewes 2h slowly in white sand syrup wolfberry fruit being immersed 3 times of 5% concentration, after fully stirring, centrifugal the removing slag of cooling to obtain the fragrant Chinese wolfberry soup of wheat;

(5) the former wine of step (2) gained, the fragrant Chinese wolfberry soup of wheat and herb liquid are mixed homogenization treatment 10min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.

Claims (2)

1. a preparation method for the fragrant yellow rice wine of ease constipation wheat of dispeling the wind, is characterized in that being made up of the raw material of following weight part:

Glutinous rice 200-220, distiller's yeast 20-22, sesame 4-6, wheat 8-12, wolfberry fruit 4-5, Fructus Cnidii 0.5-0.6, Radix Apioris Fortunei (Radix Lespedezae Buergeri) 0.6-0.8, Herba Pileae Scriptae 0.8-0.9, honey raisin tree 0.9-1.1, egg-white powder is appropriate, α-amylase is appropriate, saccharifying enzyme is appropriate, Pullulanase is appropriate.

2. the preparation method of the fragrant yellow rice wine of a kind of ease constipation wheat of dispeling the wind according to claim 1, is characterized in that comprising the following steps:

(1) get glutinous rice and wheat koji respectively ground 40 mesh sieves obtain sticky rice flour and wheat koji powder, the α-amylase adding 2 times of water and 20U/g in sticky rice flour stirs, and the 20min that liquefies at 95 DEG C obtains stoste;

(2) stoste is divided into three parts, the wheat koji powder of 10% former siccative quality is added in portion, and add the saccharifying enzyme of the former siccative of 150U/g and the Pullulanase of the former siccative of 5BU/g, second part of stoste is added after 28 DEG C of bottom fermentation 12h, add the 3rd part of stoste through 12h again, sealing and fermenting 6-7d obtains former wine;

(3) Fructus Cnidii, Radix Apioris Fortunei (Radix Lespedezae Buergeri), Herba Pileae Scriptae, honey raisin tree are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;

(4) get wheat, sesame mixing big fire fries after perfume (or spice) and grind to obtain fragrant flour, add wheat face powder after little fire stewes 2-3h slowly in white sand syrup wolfberry fruit being immersed 3 times of 5% concentration, after fully stirring, centrifugal the removing slag of cooling to obtain the fragrant Chinese wolfberry soup of wheat;

(5) the former wine of step (2) gained, the fragrant Chinese wolfberry soup of wheat and herb liquid are mixed homogenization treatment 10-15min at 10-15 DEG C, add elimination precipitation after the mixing of appropriate egg-white powder, voltage be 25kV, electrical capacity be 5 μ F conditions under impulsive discharge 10 sterilising treatment and get final product.