CN105238649A - Qi-invigorating and soothing pea rice wine and preparation method thereof - Google Patents
Qi-invigorating and soothing pea rice wine and preparation method thereof Download PDFInfo
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- CN105238649A CN105238649A CN201510495085.XA CN201510495085A CN105238649A CN 105238649 A CN105238649 A CN 105238649A CN 201510495085 A CN201510495085 A CN 201510495085A CN 105238649 A CN105238649 A CN 105238649A
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Abstract
The invention discloses Qi-invigorating and soothing pea rice wine and a preparation method thereof. The Qi-invigorating and soothing pea rice wine is prepared from, by weight, 100-120 parts of rice, 30-35 parts of wheat koji, 10-15 parts of high-zinc tea leaves, 1-2 parts of root of emilia sonchifolia, 100-110 parts of peas, 1-2 parts of straws, 1-1.3 parts of herba violae, 0.8-1 part of caulis Lonicerae, 3-4 parts of ganoderma lucidum, 1-1.2 parts of pericarpium arecae and 8-10 parts of cherries. Since various Chinese herbal medicines are added in processing, the Qi-invigorating and soothing pea rice wine has efficacies of soothing, Qi descending, digestion promoting, detoxifying, heat clearing, wind dispelling and meridians activating.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of brewing yellow rice wine, particularly relate to wide middle pea yellow rice wine of a kind of tonifying Qi 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 wide middle pea yellow rice wine of a kind of tonifying Qi and preparation method thereof.
The technical solution adopted in the present invention is:
The wide middle pea yellow rice wine of a kind of tonifying Qi, be made up of the raw material of following weight part:
Rice 100-120, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, pea 100-110, straw 1-2, Philippine Violet Herb 1-1.3, Caulis Lonicerae 0.8-1, glossy ganoderma 3-4, Pericarpium Arecae 1-1.2, cherry 8-10;
The preparation method of the wide middle pea yellow rice wine of a kind of tonifying Qi 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; Get pea and grind to obtain pea flour;
(2) straw, Philippine Violet Herb, Caulis Lonicerae, Pericarpium Arecae 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) glossy ganoderma is added in alcohol in high concentration soak 1-2 days, after filtration, water-soluble substances is carried out to filter residue and extract to obtain Ganoderma extract; Remove epidermis after cherry 1-2% light salt brine is soaked 5-6 hour, obtain cherry pulp;
(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 and pea flour, life yellow rice wine is mixed homogenization treatment 10-15 minute with Ganoderma extract, herb liquid, extract, cherry pulp at 10-15 DEG C, be filled in flexible packaging container after elimination throw out, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10-15min of 400MPa ~ 600MPa, unpacking and get final product.
Beneficial effect of the present invention is:
Yellow rice wine special taste of the present invention, fragrant and sweet nice, aroma is pleasant, wherein added Gao Xincha is the natural tealeaves being rich in the zinc element of needed by human body, can be drinking person and supplement 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 wide in lower gas, help digestion, detoxify, effect of clearing heat and detoxicating, dispelling wind dredging collateral.
Embodiment
The wide middle pea yellow rice wine of a kind of tonifying Qi, be made up of the raw material of following weight part (kilogram):
Rice 100, wheat koji 30, high zinc tealeaves 10, redback christmashush root 1, pea 100, straw 1, Philippine Violet Herb 1, Caulis Lonicerae 0.8, glossy ganoderma 3, Pericarpium Arecae 1, cherry 8;
The preparation method of the wide middle pea yellow rice wine of a kind of tonifying Qi 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; Get pea and grind to obtain pea flour;
(2) straw, Philippine Violet Herb, Caulis Lonicerae, Pericarpium Arecae 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) glossy ganoderma is added in alcohol in high concentration and soak 1 day, after filtration, water-soluble substances is carried out to filter residue and extract to obtain Ganoderma extract; Remove epidermis after cherry 1-2% light salt brine is soaked 5 hours, obtain cherry pulp;
(4) after step (1) gained gelatinization rice rich in zinc being added wheat koji and pea flour, sealing and fermenting must give birth to yellow rice wine after 30 days, life yellow rice wine is mixed homogenization treatment 10 minutes with Ganoderma extract, herb liquid, extract, cherry pulp at 10-15 DEG C, be filled in flexible packaging container after elimination throw out, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10min of 400MPa ~ 600MPa, unpacking and get final product.
Claims (2)
1. the wide middle pea yellow rice wine of tonifying Qi, is characterized in that being made up of the raw material of following weight part:
Rice 100-120, wheat koji 30-35, high zinc tealeaves 10-15, redback christmashush root 1-2, pea 100-110, straw 1-2, Philippine Violet Herb 1-1.3, Caulis Lonicerae 0.8-1, glossy ganoderma 3-4, Pericarpium Arecae 1-1.2, cherry 8-10.
2. the preparation method of the wide middle pea yellow rice wine of a kind of tonifying Qi 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; Get pea and grind to obtain pea flour;
(2) straw, Philippine Violet Herb, Caulis Lonicerae, Pericarpium Arecae 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) glossy ganoderma is added in alcohol in high concentration soak 1-2 days, after filtration, water-soluble substances is carried out to filter residue and extract to obtain Ganoderma extract; Remove epidermis after cherry 1-2% light salt brine is soaked 5-6 hour, obtain cherry pulp;
(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 and pea flour, life yellow rice wine is mixed homogenization treatment 10-15 minute with Ganoderma extract, herb liquid, extract, cherry pulp at 10-15 DEG C, be filled in flexible packaging container after elimination throw out, then being placed in high-tension unit uses water as pressure medium carries out the ultrahigh-pressure sterilization process 10-15min of 400MPa ~ 600MPa, unpacking and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510495085.XA CN105238649A (en) | 2015-08-13 | 2015-08-13 | Qi-invigorating and soothing pea rice wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510495085.XA CN105238649A (en) | 2015-08-13 | 2015-08-13 | Qi-invigorating and soothing pea rice wine and preparation method thereof |
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| CN105238649A true CN105238649A (en) | 2016-01-13 |
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| CN201510495085.XA Withdrawn CN105238649A (en) | 2015-08-13 | 2015-08-13 | Qi-invigorating and soothing pea rice wine and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824763A (en) * | 2006-01-09 | 2006-08-30 | 刘景春 | Fire internal organ nourishing wine and its preparation technology |
| 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 |
-
2015
- 2015-08-13 CN CN201510495085.XA patent/CN105238649A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824763A (en) * | 2006-01-09 | 2006-08-30 | 刘景春 | Fire internal organ nourishing wine and its preparation technology |
| 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 |
Non-Patent Citations (2)
| Title |
|---|
| 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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114672382A (en) * | 2022-04-08 | 2022-06-28 | 海天醋业集团有限公司 | Method for preparing wheat koji with high ammonia nitrogen and special fragrance |
| CN114672382B (en) * | 2022-04-08 | 2024-01-30 | 海天醋业集团有限公司 | Preparation method of wheat starter with high ammonia nitrogen and special aroma |
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Application publication date: 20160113 |
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| WW01 | Invention patent application withdrawn after publication |