CN105316185A - Honey and ginseng rice wine and preparing method thereof - Google Patents

Abstract

The invention discloses a honey and ginseng rice wine. The honey and ginseng rice wine is prepared from, by weight, 200-210 parts of glutinous rice, 8-10 parts of ginseng, 14-15 parts of honey, 8-9 parts of black fungi, 1-2 parts of polygonum multiflorum, 3-4 parts of semen boitae, 2-3 parts of gynostemma pentaphylla, 1-2 parts of liquorice, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-orbicular dextrin, a proper amount of high-temperature resisting alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller's yeast. According to the honey and ginseng rice wine, the ginseng is added, carbohydrate contained in the ginseng an be utilized by the yeast more easily, and more alcohol is generated after fermentation; the glutinous rice and the ginseng are puffed, and thus the total ginsenoside content of the ginseng is increased; the high-temperature resisting alpha-amylase is added, and the gelatinization time can be shortened; sundry bacteria contamination in the fermentation process can be avoided through the added tea polyphenol, and the shelf life of the rice wine can be prolonged; the tea polyphenol and the beta-orbicular dextrin form an inclusion complex, and thus the stability of the tea polyphenol can be improved. In addition, the honey and ginseng rice wine can moisten the intestines.

Description

A kind of honey ginseng rice wine and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly relate to a kind of honey 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 honey ginseng rice wine and preparation method thereof.

The present invention is achieved by the following technical solutions:

A kind of honey ginseng rice wine, be made up of the raw material of following weight part:

Glutinous rice 200-210, ginseng 8-10, honey 14-15, black fungus 8-9, Tuber Fleeceflower Root 1-2, Semen Platycladi 3-4, gynostemma pentaphylla 2-3, Radix Glycyrrhizae 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 honey ginseng rice wine, comprises the following steps:

(1) Tuber Fleeceflower Root, Semen Platycladi, gynostemma pentaphylla, Radix Glycyrrhizae 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) black fungus is added the 3-4 little fire of water doubly and boil rear filtration, mix with step (1), (4) gained material and leftover materials after the cooling of gained filtrate 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 ease constipation can be played.

Embodiment

A kind of honey ginseng rice wine, be made up of the raw material of following weight part (kilogram):

Glutinous rice 200, ginseng 8, honey 14, black fungus 8, Tuber Fleeceflower Root 1, Semen Platycladi 3, gynostemma pentaphylla 2, Radix Glycyrrhizae 1, tea-polyphenol 0.15, cycloheptaamylose 1.5, Thermostable α-Amylase are appropriate, yeast 2, distiller's yeast 12.

The preparation method of described honey ginseng rice wine, comprises the following steps:

(1) Tuber Fleeceflower Root, Semen Platycladi, gynostemma pentaphylla, Radix Glycyrrhizae 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) the little fire of water black fungus being added 3 times boils rear filtration, and mix with step (1), (4) gained material and leftover materials after the cooling of gained filtrate and mix thoroughly, sterilization, to obtain final product.

Claims (2)

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

Glutinous rice 200-210, ginseng 8-10, honey 14-15, black fungus 8-9, Tuber Fleeceflower Root 1-2, Semen Platycladi 3-4, gynostemma pentaphylla 2-3, Radix Glycyrrhizae 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 honey ginseng rice wine according to claim 1, is characterized in that comprising the following steps:

(1) Tuber Fleeceflower Root, Semen Platycladi, gynostemma pentaphylla, Radix Glycyrrhizae 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) black fungus is added the 3-4 little fire of water doubly and boil rear filtration, mix with step (1), (4) gained material and leftover materials after the cooling of gained filtrate and mix thoroughly, sterilization, to obtain final product.