CN105132257A - Toasty yellow rice wine and preparation method thereof - Google Patents

Abstract

The invention provides toasty yellow rice wine and a preparation method thereof. The toasty yellow rice wine is prepared from the following raw materials in parts by weight: 180-210 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea, 1-2 parts of root of redback christmashush, 5-7 parts of Chile white fish meal, 20-25 parts of corn, 1-1.2 parts of viola diffusa ging, 0.9-1 part of dogwood, 1-1.2 parts of glossy privet fruits, 0.7-0.9 part of jackfruit pit, and 3-4 parts of sweet-scented osmanthus. According to the toasty yellow rice wine and the preparation method thereof, the multiple Chinese herbal medicines are added in the preparation process, and the toasty yellow rice wine has the efficacies of tonifying the liver and kidney, blacking beard and improving eyesight, inducing astringency and arresting discharge, and securing essence and reducing urination.

Description

A kind of burnt odor yellow rice wine and preparation method thereof

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 burnt odor 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 burnt odor yellow rice wine and preparation method thereof.

The technical solution adopted in the present invention is:

A kind of burnt odor yellow rice wine, be made up of the raw material of following weight part:

Rice 180-210, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, Chilean white fish meal 5-7, corn 20-25, Matteuccia struthiopteri 1-1.2, skunk bush 0.9-1, Glossy Privet Fruit 1-1.2, durian core 0.7-0.9, sweet osmanthus 3-4;

The preparation method of a kind of burnt odor 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 is 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) Japanese Ardisia Herb, madder, cattail pollen are added 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) enter pot big fire after being pulverized by corn to fry to micro-Jiao, after admixing intelligence white fish meal, fully ground 100 mesh sieves obtain burnt odor fish meal; Get sweet osmanthus to immerse in 40 DEG C of distilled water through adding thermal distillation, condensation after 50-55 minute, then after adding the vibration of appropriate sodium-chlor, separatory draining obtains bay-oil;

(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, bay-oil, 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 use water as the ultrahigh-pressure sterilization process 10-15min carrying out 400MPa ~ 600MPa for pressure medium take out open bag after be mixed into burnt odor fish meal, stirring and evenly mixing and get final product.

Beneficial effect of the present invention is:

What add in yellow rice wine of the present invention has the corn fried to micro-Jiao, make yellow rice wine with slight burnt odor, smell more relaxed and joyful, entrance glycol, 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, have tonify the liver and kidney, crow must improving eyesight, astringent or styptic treatment for spontaneous sweating, the controlling nocturnal emission with astringent drugs contracting urine that tonifies the liver and kidney, restrains effect.

Embodiment

A kind of burnt odor 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, Chilean white fish meal 5, corn 20, Matteuccia struthiopteri 1, skunk bush 0.9, Glossy Privet Fruit 1, durian core 0.7, sweet osmanthus 3;

The preparation method of a kind of burnt odor 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 is 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) Japanese Ardisia Herb, madder, cattail pollen are added 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) enter pot big fire after being pulverized by corn to fry to micro-Jiao, after admixing intelligence white fish meal, fully ground 100 mesh sieves obtain burnt odor fish meal; Get sweet osmanthus to immerse in 40 DEG C of distilled water through adding thermal distillation, condensation after 50 minutes, then after adding the vibration of appropriate sodium-chlor, separatory draining obtains bay-oil;

(4) after step (1) gained gelatinization rice rich in zinc being added wheat koji, bay-oil, 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 use water as the ultrahigh-pressure sterilization process 10min carrying out 400MPa ~ 600MPa for pressure medium take out open bag after be mixed into burnt odor fish meal, stirring and evenly mixing and get final product.

Claims (2)

1. a burnt odor yellow rice wine, is characterized in that being made up of the raw material of following weight part:

Rice 180-210, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, Chilean white fish meal 5-7, corn 20-25, Matteuccia struthiopteri 1-1.2, skunk bush 0.9-1, Glossy Privet Fruit 1-1.2, durian core 0.7-0.9, sweet osmanthus 3-4.

2. the preparation method of a kind of burnt odor 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 is 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) Japanese Ardisia Herb, madder, cattail pollen are added 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) enter pot big fire after being pulverized by corn to fry to micro-Jiao, after admixing intelligence white fish meal, fully ground 100 mesh sieves obtain burnt odor fish meal; Get sweet osmanthus to immerse in 40 DEG C of distilled water through adding thermal distillation, condensation after 50-55 minute, then after adding the vibration of appropriate sodium-chlor, separatory draining obtains bay-oil;

(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, bay-oil, 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 use water as the ultrahigh-pressure sterilization process 10-15min carrying out 400MPa ~ 600MPa for pressure medium take out open bag after be mixed into burnt odor fish meal, stirring and evenly mixing and get final product.