CN105316183A - Appetizing ginseng rice wine and preparation method thereof - Google Patents
Appetizing ginseng rice wine and preparation method thereof Download PDFInfo
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- CN105316183A CN105316183A CN201510840237.5A CN201510840237A CN105316183A CN 105316183 A CN105316183 A CN 105316183A CN 201510840237 A CN201510840237 A CN 201510840237A CN 105316183 A CN105316183 A CN 105316183A
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Abstract
The invention discloses appetizing ginseng rice wine. The appetizing ginseng rice wine is prepared from, by weight, 200-210 parts of sticky rice, 8-10 parts of ginseng, 30-35 parts of coconut juice, 10-11 parts of raisin, 10-11 parts of hawthorn, 2-3 parts of fructus amomi, 1-2 parts of dried tangerine or orange peel, 2-3 parts of radix pseudostellariae, 1-2 parts of cinnamon, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-cyclodextrine, a proper amount of high-temperature-resistant alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller yeast. According to the appetizing ginseng rice wine, the ginseng is added, carbohydrate contained in the ginseng can be utilized by the yeast more easily, and more alcohol can be produced after fermentation; the sticky rice and the ginseng are subjected to expanding treatment, and the content of total ginsenoside ginseng roots is increased; since the high-temperature-resistant alpha-amylase is added, gelatinization time can be shortened; the added tea polyphenol can avoid contamination by infectious microbes in the fermentation process and prolong the guarantee period of the rice wine; the tea polyphenol and the beta-cyclodextrine form an inclusion compound, so the stability of the tea polyphenol can be improved. The appetizing ginseng rice wine can stimulate the appetite.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of appetizing ginseng rice wine and preparation method thereof.
Background technology
Traditional rice wine is with the cereal such as rice, glutinous rice for raw material, utilizes distiller's yeast to be micromolecular carbohydrate by amylolysis wherein, then formed by yeast fermentation after shortening.Along with growth in the living standard, people are to the nutrition of food and functionally also more and more pay attention to.Ginseng by the rare species medicinal material of domestic and international pleasant impression nourishing Johnson & Johnson, has various health care functions always.Twin-Screw Extrusion Technology is in a short period of time that original mixing, heating, pulverizing, the simultaneous economical efficiency of unit operation such as shaping, dry is high and continuous print heat treatment process method, also be utilized in the red ginseng of ginseng, the total saponin content of ginseng can be improved.Therefore, ginseng is applied in the processing of rice wine, adopts Twin-Screw Extrusion Technology to replace the digestion process in traditional rice wine manufacture craft to have broad application prospects.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of appetizing ginseng rice wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of appetizing ginseng rice wine, be made up of the raw material of following weight part:
Glutinous rice 200-210, ginseng 8-10, Coconut Juice 30-35, raisin 10-11, hawthorn 10-11, fructus amomi 2-3, dried orange peel 1-2, Root of Heterophylly Faalsestarwort 2-3, Chinese cassia tree 1-2, tea-polyphenol 0.15-0.2, cycloheptaamylose 1.5-1.6, Thermostable α-Amylase are appropriate, yeast 2-3, distiller's yeast 12-13.
The preparation method of described appetizing ginseng rice wine, comprises the following steps:
(1) fructus amomi, dried orange peel, Root of Heterophylly Faalsestarwort, Chinese cassia tree are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder;
(2) cycloheptaamylose is added 14-15 water doubly, be heated with stirring to 60 DEG C of dissolvings, obtain cycloheptaamylose solution; Tea-polyphenol is added 14-15 edible ethanol doubly fully to stir, be then added dropwise in cycloheptaamylose solution by gained tea-polyphenol solution, at 60 DEG C, lucifuge stirs 4-5 hour, is cooled to 22-24 DEG C, then adds 9-10 water dilution doubly;
(3) glutinous rice is added after step (2) gained material soaks 30 minutes and pull out, with ginseng co-grinding, add water and make material moisture reach 20%, add Thermostable α-Amylase again, twin-screw extruder sent into by gained material, at 95 DEG C, carry out extruding puffing, then gained material is sent into 50 DEG C of hot air dryers, dry 8 hours;
(4) in step (3) gained material, add appropriate cold water, then add yeast, distiller's yeast is mixed thoroughly, in 15 DEG C of bottom fermentations 14 days, then through squeeze and filter, obtain rice wine;
(5) by hawthorn stoning, send into baking oven, discharging when water content is down to 8-9%, pulverizes, and then mix with step (1), (4) gained material and leftover materials and mix thoroughly, sterilization, to obtain final product.
Advantage of the present invention is: the present invention with the addition of ginseng, its carbohydrate contained more easily is utilized by yeast, the alcohol produced after fermentation is more, the present invention adopts extruding puffing to replace digestion process, puffing is carried out to glutinous rice and ginseng, improve total Ginsenosides Content, with the addition of Thermostable α-Amylase, gelatinization time can be shortened, the tea-polyphenol added can anti-bacteria, avoid being polluted during the fermentation, and it can extend the quality guaranteed period of rice wine, tea-polyphenol and cycloheptaamylose form inclusion complex simultaneously, the stability of tea-polyphenol can be improved, in addition, other traditional Chinese medicine ingredients in collocation the present invention, the effect of appetizing can be played.
Embodiment
A kind of appetizing ginseng rice wine, be made up of the raw material of following weight part (kilogram):
Glutinous rice 200, ginseng 8, Coconut Juice 30, raisin 10, hawthorn 10, fructus amomi 2, dried orange peel 1, Root of Heterophylly Faalsestarwort 2, Chinese cassia tree 1, tea-polyphenol 0.15, cycloheptaamylose 1.5, Thermostable α-Amylase are appropriate, yeast 2, distiller's yeast 12.
The preparation method of described appetizing ginseng rice wine, comprises the following steps:
(1) fructus amomi, dried orange peel, Root of Heterophylly Faalsestarwort, Chinese cassia tree are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder;
(2) cycloheptaamylose is added the water of 14 times, be heated with stirring to 60 DEG C of dissolvings, obtain cycloheptaamylose solution; Edible ethanol tea-polyphenol being added 14 times fully stirs, and be then added dropwise in cycloheptaamylose solution by gained tea-polyphenol solution, at 60 DEG C, lucifuge stirs 4 hours, is cooled to 22 DEG C, then adds the water dilution of 9 times;
(3) glutinous rice is added after step (2) gained material soaks 30 minutes and pull out, with ginseng co-grinding, add water and make material moisture reach 20%, add Thermostable α-Amylase again, twin-screw extruder sent into by gained material, at 95 DEG C, carry out extruding puffing, then gained material is sent into 50 DEG C of hot air dryers, dry 8 hours;
(4) in step (3) gained material, add appropriate cold water, then add yeast, distiller's yeast is mixed thoroughly, in 15 DEG C of bottom fermentations 14 days, then through squeeze and filter, obtain rice wine;
(5) by hawthorn stoning, send into baking oven, discharging when water content is down to 8%, pulverize, then mix with step (1), (4) gained material and leftover materials and mix thoroughly, sterilization, to obtain final product.
Claims (2)
1. whet the appetite a ginseng rice wine, it is characterized in that being made up of the raw material of following weight part:
Glutinous rice 200-210, ginseng 8-10, Coconut Juice 30-35, raisin 10-11, hawthorn 10-11, fructus amomi 2-3, dried orange peel 1-2, Root of Heterophylly Faalsestarwort 2-3, Chinese cassia tree 1-2, tea-polyphenol 0.15-0.2, cycloheptaamylose 1.5-1.6, Thermostable α-Amylase are appropriate, yeast 2-3, distiller's yeast 12-13.
2. the preparation method of appetizing ginseng rice wine according to claim 1, is characterized in that comprising the following steps:
(1) fructus amomi, dried orange peel, Root of Heterophylly Faalsestarwort, Chinese cassia tree are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder;
(2) cycloheptaamylose is added 14-15 water doubly, be heated with stirring to 60 DEG C of dissolvings, obtain cycloheptaamylose solution; Tea-polyphenol is added 14-15 edible ethanol doubly fully to stir, be then added dropwise in cycloheptaamylose solution by gained tea-polyphenol solution, at 60 DEG C, lucifuge stirs 4-5 hour, is cooled to 22-24 DEG C, then adds 9-10 water dilution doubly;
(3) glutinous rice is added after step (2) gained material soaks 30 minutes and pull out, with ginseng co-grinding, add water and make material moisture reach 20%, add Thermostable α-Amylase again, twin-screw extruder sent into by gained material, at 95 DEG C, carry out extruding puffing, then gained material is sent into 50 DEG C of hot air dryers, dry 8 hours;
(4) in step (3) gained material, add appropriate cold water, then add yeast, distiller's yeast is mixed thoroughly, in 15 DEG C of bottom fermentations 14 days, then through squeeze and filter, obtain rice wine;
(5) by hawthorn stoning, send into baking oven, discharging when water content is down to 8-9%, pulverizes, and then mix with step (1), (4) gained material and leftover materials and mix thoroughly, sterilization, to obtain final product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510840237.5A CN105316183A (en) | 2015-11-27 | 2015-11-27 | Appetizing ginseng rice wine and preparation method thereof |
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| CN201510840237.5A CN105316183A (en) | 2015-11-27 | 2015-11-27 | Appetizing ginseng rice wine and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN106174574A (en) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371985A (en) * | 2002-02-05 | 2002-10-02 | 中国科学院新疆化学研究所 | Health care wine containing conjugaed linoleic acid or conjugated linoleic acid derivant |
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2015
- 2015-11-27 CN CN201510840237.5A patent/CN105316183A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371985A (en) * | 2002-02-05 | 2002-10-02 | 中国科学院新疆化学研究所 | Health care wine containing conjugaed linoleic acid or conjugated linoleic acid derivant |
Non-Patent Citations (2)
| Title |
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| 王岳飞: "茶多酚(TP)对细菌的抑制作用", 《茶叶》 * |
| 金铁 等: "双螺杆挤压大米-人参混合膨化物制备人参米酒的研究", 《延边大学农学学报》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105713787A (en) * | 2016-04-25 | 2016-06-29 | 浙江农林大学 | Preparation method of liver protection type saffron crocus-kudzuvine root yellow wine |
| CN105713787B (en) * | 2016-04-25 | 2018-09-21 | 浙江农林大学 | A kind of preparation method of liver-protecting type safflower pueraria lobata yellow rice wine |
| CN106174574A (en) * | 2016-08-01 | 2016-12-07 | 寿县知祝常乐水果种植专业合作社 | Stomach invigorating dried Fructus Vitis viniferae that the coupling of a kind of microwave hot air is dried and preparation method thereof |
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Application publication date: 20160210 |