CN105112254A - Sour and sweet facial rice wine and preparation method thereof - Google Patents
Sour and sweet facial rice wine and preparation method thereof Download PDFInfo
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- CN105112254A CN105112254A CN201510560041.0A CN201510560041A CN105112254A CN 105112254 A CN105112254 A CN 105112254A CN 201510560041 A CN201510560041 A CN 201510560041A CN 105112254 A CN105112254 A CN 105112254A
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Abstract
Sour and sweet facial rice wine comprises, by weight, 200-230 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea leaves, 1-2 parts of the root of redback christmashush, 7-8 parts of dragon fruits, 1-1.3 parts of dogbane leaves, 0.9-1.2 parts of stevia, 0.7-0.9 part of pitaya flower, 10-15 parts of hawthorns and 9-11 parts of red beans. The sour and sweet facial rice wine has the advantages that various kinds of Chinese medicinal herbs are added during processing and the effects of relieving asthma and cough, removing depression, invigorating blood circulation, improving skin conditions, tonifying kidney, enriching essence, refreshing, clearing heat and moistening lung are achieved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of brewing yellow rice wine, particularly relate to a kind of sour-sweet beauty treatment yellow rice wine and preparation method thereof.
Background technology
The annual production of China's yellow rice wine about 1,500,000 tons, develops very fast, and meanwhile, yellow rice wine industry also there is pollution and energy consumption is large, the not high Developmental Bottleneck of equipment and level of automation.Need badly and carry out the deep research of system, promote the Technology and equipment level of production process of yellow rice wine, realize yellow rice wine industry modernization, make yellow rice wine industry on the basis keeping traditional characteristics, go on the road of Sustainable development.In brewing yellow rice wine process, boiling operation is the maximum operation of pollutant emission and energy consumption, comprises immersion and steamed rice two operation stepss of rice.Dip operation produces 900,000 tons of organic wastewater with high concentration every year, wherein containing 2.7 ten thousand tons of COD pollutents.Steamed rice operation year steam consumption is about 480,000 tons, amounts to mark 6.48 ten thousand tons, coal.Do not need the technology that roasts of dip operation to belong to foodstuff starch dextrinization by dry technology, the immersion waste water of rice cooking gelatinization operation can be got rid of, significantly reduce wastewater discharge and the pollutant discharge amount of brewing yellow rice wine process.But current rice roasts technology and also there is many problems, mainly comprises: roast exhaust emissions and cause topsoil and energy dissipation; Roast apparatus processing precision requirement high, facility investment is large, and control accuracy also has higher requirements, maintaining difficulty etc.; Research level also being existed to the research roasting technology low, lacking roasting process foodstuff starch gelatinization changing pattern and machine-processed clear understanding, lack the theoretical basis and method that clearly directly instruct and roast process control and equipment amplification.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of sour-sweet beauty treatment yellow rice wine and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of sour-sweet beauty treatment yellow rice wine, be made up of the raw material of following weight part:
Rice 200-230, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, Hylocereus undatus 7-8, Folium Apocyni Veneti 1-1.3, Folium Chrysanthemi 0.9-1.2, overlord spend 0.7-0.9, hawthorn 10-15, red bean 9-11;
The preparation method of a kind of sour-sweet beauty treatment yellow rice wine according to claim 1, comprises the following steps:
(1) get after high zinc tea baking is done and grind to obtain tea powder, rice, red bean are mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc;
(2) Folium Apocyni Veneti, Folium Chrysanthemi, overlord are spent add 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;
(3) Hylocereus undatus removed the peel, mix squeezing after hawthorn stoning and to remove slag to obtain fruit juice, fruit juice is obtained smart fruit powder by spraying dry;
(4) yellow rice wine must be given birth to after sealing and fermenting 30-35 days after step (1) gained gelatinization rice rich in zinc being added wheat koji, life yellow rice wine is filled to mix homogenization treatment 20-25 minute at 10-15 DEG C after in flexible packaging container with extract, herb liquid, then be placed in high-tension unit to use water as the ultrahigh-pressure sterilization process 10-15min carrying out 400MPa ~ 600MPa for pressure medium and obtain former wine, after taking-up, add essence fruit powder, shake up mixing and get final product.
Beneficial effect of the present invention is:
Yellow rice wine of the present invention is tasty, sour-sweet with one in aromatic, unique flavor,, wherein added Gao Xincha is the natural tealeaves being rich in the zinc element of needed by human body, can be drinking person and supplements zinc element, zinc is the necessary nutritive element of human body, growing to human body, Immune defense, wound healing plays an important role;
The present invention is roasted by superheated vapour can overcome the topsoil and energy dissipation that when air roasts, exhaust emissions causes, eliminate the discharge of high concentrated organic wastewater and pollutent in conventional boil technique especially, a large amount of resources is also saved while protecting environment, consuming time short, efficiency more, simultaneously wherein added redback christmashush root proposes obtained extract by propyl carbinol and can suppress HBV two antigens, can press down band HBVDNA again, have good effect to hepatitis B virus resisting; In addition, the present invention with the addition of multiple herbal medicine in the course of processing, has antiasthmatic-antitussive, elimination depression, beauty treatment of invigorating blood circulation, nourishes liver, foster essence is refreshed oneself, effect of clearing heat and moistening lung.
Embodiment
A kind of sour-sweet beauty treatment yellow rice wine, be made up of the raw material of following weight part (kilogram):
Rice 200, wheat koji 30, high zinc tealeaves 10, redback christmashush root 1, Hylocereus undatus 7, Folium Apocyni Veneti 1, Folium Chrysanthemi 0.9, overlord spend 0.7, hawthorn 10, red bean 9;
The preparation method of a kind of sour-sweet beauty treatment yellow rice wine according to claim 1, comprises the following steps:
(1) get after high zinc tea baking is done and grind to obtain tea powder, rice, red bean are mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc;
(2) Folium Apocyni Veneti, Folium Chrysanthemi, overlord are spent add 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;
(3) Hylocereus undatus removed the peel, mix squeezing after hawthorn stoning and to remove slag to obtain fruit juice, fruit juice is obtained smart fruit powder by spraying dry;
(4) after step (1) gained gelatinization rice rich in zinc being added wheat koji, sealing and fermenting must give birth to yellow rice wine after 30 days, life yellow rice wine and extract, herb liquid are mixed homogenization treatment at 10-15 DEG C be filled to after 20 minutes in flexible packaging container, then be placed in high-tension unit to use water as the ultrahigh-pressure sterilization process 10min carrying out 400MPa ~ 600MPa for pressure medium and obtain former wine, after taking-up, add essence fruit powder, shake up mixing and get final product.
Claims (2)
1. a sour-sweet beauty treatment yellow rice wine, is characterized in that being made up of the raw material of following weight part:
Rice 200-230, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, Hylocereus undatus 7-8, Folium Apocyni Veneti 1-1.3, Folium Chrysanthemi 0.9-1.2, overlord spend 0.7-0.9, hawthorn 10-15, red bean 9-11.
2. the preparation method of a kind of sour-sweet beauty treatment yellow rice wine according to claim 1, is characterized in that comprising the following steps:
(1) get after high zinc tea baking is done and grind to obtain tea powder, rice, red bean are mixed with tea powder in the 270-280 DEG C of superheated vapour being placed on the empty bed speed of the inherent 4m/s of fluidized-bed and stop 12.5s, then change in 200 DEG C of superheated vapours of the empty bed speed of 3m/s, to stop after 27.5s to obtain gelatinization rice rich in zinc;
(2) Folium Apocyni Veneti, Folium Chrysanthemi, overlord are spent add 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid; Redback christmashush root is obtained extract by n-butanol extraction;
(3) Hylocereus undatus removed the peel, mix squeezing after hawthorn stoning and to remove slag to obtain fruit juice, fruit juice is obtained smart fruit powder by spraying dry;
(4) yellow rice wine must be given birth to after sealing and fermenting 30-35 days after step (1) gained gelatinization rice rich in zinc being added wheat koji, life yellow rice wine is filled to mix homogenization treatment 20-25 minute at 10-15 DEG C after in flexible packaging container with extract, herb liquid, then be placed in high-tension unit to use water as the ultrahigh-pressure sterilization process 10-15min carrying out 400MPa ~ 600MPa for pressure medium and obtain former wine, after taking-up, add essence fruit powder, shake up mixing and get final product.
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| CN201510560041.0A CN105112254A (en) | 2015-09-07 | 2015-09-07 | Sour and sweet facial rice wine and preparation method thereof |
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| CN201510560041.0A CN105112254A (en) | 2015-09-07 | 2015-09-07 | Sour and sweet facial rice wine and preparation method thereof |
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| CN105112254A true CN105112254A (en) | 2015-12-02 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434261A (en) * | 2016-11-16 | 2017-02-22 | 吕赵勇 | Preparation technology of wheat koji |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing |
| CN102952661A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Method for preparing green tea health-care wine |
| CN104745398A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of green tea manoscus rice wine |
| CN104789409A (en) * | 2015-03-30 | 2015-07-22 | 阜阳市三恒味业有限公司 | Healthcare sealwort yellow wine and preparation method thereof |
-
2015
- 2015-09-07 CN CN201510560041.0A patent/CN105112254A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101240235A (en) * | 2008-03-12 | 2008-08-13 | 江苏大学 | Method for preparing fruit vegetable yellow wine based on super-high pressure sterilization maturing |
| CN102952661A (en) * | 2012-10-23 | 2013-03-06 | 合肥三河四子同乐酒业有限公司 | Method for preparing green tea health-care wine |
| CN104789409A (en) * | 2015-03-30 | 2015-07-22 | 阜阳市三恒味业有限公司 | Healthcare sealwort yellow wine and preparation method thereof |
| CN104745398A (en) * | 2015-04-17 | 2015-07-01 | 福建省农业科学院农业工程技术研究所 | Preparation method of green tea manoscus rice wine |
Non-Patent Citations (2)
| Title |
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| 沈海荣: "红背叶根提取物抗乙肝病毒和抗肝损伤的药效学研究", 《中国博士学位论文全文数据库 医药卫生辑》 * |
| 陈建新: "过热蒸汽焙炒黄酒酿造大米机理及其工程优化研究", 《中国博士学位论文全文数据库 工程科技I辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106434261A (en) * | 2016-11-16 | 2017-02-22 | 吕赵勇 | Preparation technology of wheat koji |
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Application publication date: 20151202 |