CN105316190A - Blood glucose reduction ginseng rice wine and manufacturing method thereof - Google Patents

Abstract

The invention discloses blood glucose reduction ginseng rice wine. The blood glucose reduction ginseng rice wine is prepared from, by weight, 200-210 parts of glutinous rice, 8-10 parts of ginseng, 20-22 parts of taro, 2-3 parts of butter, 24-25 parts of red wine, 1-2 parts of dried rehmannia roots, 3-4 parts of cortex lycii radicis, 1-2 parts of propolis, 3-4 parts of gynostemma pentaphylla, 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. The ginseng is added, carbohydrate contained in the ginseng is more easily utilized by the yeast, more alcohol is generated after fermentation, the glutinous rice and the ginseng are puffed, the total ginsenoside ginseng roots of the ginseng is increased, the gelatinization time can be shortened due to the addition of the high temperature resistant alpha-amylase, pollution caused by infectious microbes in the fermentation process can be avoided due to the addition of the tea polyphenol, the shelf life of the rice wine can be prolonged, the tea polyphenol and the beta-cyclodextrine form an inclusion compound so that the stability of the tea polyphenol can be improved, and the rice wine can reduce blood glucose.

Description

A kind of hypoglycemic ginseng rice wine and preparation method thereof

Technical field

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

The present invention is achieved by the following technical solutions:

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

Glutinous rice 200-210, ginseng 8-10, taro 20-22, butter 2-3, red wine 24-25, Radix Rehmanniae 1-2, Root-bark of Chinese Wolfberry 3-4, propolis 1-2, gynostemma pentaphylla 3-4, 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 hypoglycemic ginseng rice wine, comprises the following steps:

(1) Radix Rehmanniae, Root-bark of Chinese Wolfberry, propolis, gynostemma pentaphylla 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) taro is diced, obtain taro fourth; Butter is entered pot, adds taro fourth after little enduring of fire, discharging after frying 7-10 minute, 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 hypoglycemic can be played.

Embodiment

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

Glutinous rice 200, ginseng 8, taro 20, butter 2, red wine 24, Radix Rehmanniae 1, Root-bark of Chinese Wolfberry 3, propolis 1, gynostemma pentaphylla 3, tea-polyphenol 0.15, cycloheptaamylose 1.5, Thermostable α-Amylase are appropriate, yeast 2, distiller's yeast 12.

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

(1) Radix Rehmanniae, Root-bark of Chinese Wolfberry, propolis, gynostemma pentaphylla 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) taro is diced, obtain taro fourth; Butter is entered pot, adds taro fourth after little enduring of fire, frying discharging after 7 minutes, mix with step (1), (4) gained material and leftover materials and mix thoroughly, sterilization, to obtain final product.

Claims (2)

1. a hypoglycemic 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, taro 20-22, butter 2-3, red wine 24-25, Radix Rehmanniae 1-2, Root-bark of Chinese Wolfberry 3-4, propolis 1-2, gynostemma pentaphylla 3-4, 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 hypoglycemic ginseng rice wine according to claim 1, is characterized in that comprising the following steps:

(1) Radix Rehmanniae, Root-bark of Chinese Wolfberry, propolis, gynostemma pentaphylla 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) taro is diced, obtain taro fourth; Butter is entered pot, adds taro fourth after little enduring of fire, discharging after frying 7-10 minute, mix with step (1), (4) gained material and leftover materials and mix thoroughly, sterilization, to obtain final product.