CN105316187A - Minor cereal and ginseng rice wine and preparation method thereof - Google Patents

Abstract

The invention discloses minor cereal and ginseng rice wine. The minor cereal and ginseng rice wine is prepared from, by weight, 200-210 parts of sticky rice, 8-10 parts of ginseng, 10-12 parts of corn kernels, 30-32 parts of sweet potatoes, 10-11 parts of green beans, 2-3 parts of corn stigma, 1-2 parts of folium mori, 3-4 parts of radix pueraiae, 2-3 parts of eucommia ulmoides, 0.15-0.2 part of tea polyphenol, 1.5-1.6 parts of beta-cyclodextrin, an appropriate amount of high-temperature-resistant alpha-amylase, 2-3 parts of yeast and 12-13 parts of distiller's yeast. Ginseng is added, carbohydrate contained in ginseng can be more easily utilized by yeast, more alcohol is generated after fermentation, puffing is conducted on sticky rice and ginseng, the total saponin content of ginseng is improved, high-temperature-resistant alpha-amylase is added so that the gelatinization time can be shortened, added tea polyphenol can be prevented from being contaminated by sundry bacteria in the fermentation process, the shelf life of the rice wine can be prolonged, stability of tea polyphenol can be improved through the inclusion complex formed by tea polyphenol and beta-cyclodextrin, and in addition, the minor cereal and ginseng rice wine can reduce pressure.

Description

A kind of coarse cereals ginseng rice wine and preparation method thereof

Technical field

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

The present invention is achieved by the following technical solutions:

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

Glutinous rice 200-210, ginseng 8-10, corn grain 10-12, Ipomoea batatas 30-32, green soya bean 10-11, Stigma Maydis 2-3, mulberry leaf 1-2, root of kudzu vine 3-4, bark of eucommia 2-3, 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 coarse cereals ginseng rice wine, comprises the following steps:

(1) Stigma Maydis, mulberry leaf, the root of kudzu vine, the bark of eucommia 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) corn grain, green soya bean are sent into baking box, discharging bake 10-15 minute at 250 DEG C after, pulverize;

(6) making beating of the raw material above-mentioned technique not used as many again water, big fire is boiled, filter cleaner, after cooling and step (1), (4), (5) gained mixing of materials 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 step-down can be played.

Embodiment

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

Glutinous rice 200, ginseng 8, corn grain 10, Ipomoea batatas 30, green soya bean 10, Stigma Maydis 2, mulberry leaf 1, the root of kudzu vine 3, the bark of eucommia 2, tea-polyphenol 0.15, cycloheptaamylose 1.5, Thermostable α-Amylase are appropriate, yeast 2, distiller's yeast 12.

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

(1) Stigma Maydis, mulberry leaf, the root of kudzu vine, the bark of eucommia 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) corn grain, green soya bean are sent into baking box, discharging bake 10 minutes at 250 DEG C after, pulverize;

(6) making beating of the raw material above-mentioned technique not used as many again water, big fire is boiled, filter cleaner, after cooling and step (1), (4), (5) gained mixing of materials mix thoroughly, sterilization, to obtain final product.

Claims (2)

1. a coarse cereals 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, corn grain 10-12, Ipomoea batatas 30-32, green soya bean 10-11, Stigma Maydis 2-3, mulberry leaf 1-2, root of kudzu vine 3-4, bark of eucommia 2-3, 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 coarse cereals ginseng rice wine according to claim 1, is characterized in that comprising the following steps:

(1) Stigma Maydis, mulberry leaf, the root of kudzu vine, the bark of eucommia 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) corn grain, green soya bean are sent into baking box, discharging bake 10-15 minute at 250 DEG C after, pulverize;

(6) making beating of the raw material above-mentioned technique not used as many again water, big fire is boiled, filter cleaner, after cooling and step (1), (4), (5) gained mixing of materials mix thoroughly, sterilization, to obtain final product.