CN105349346A - Rose rice wine and preparation method thereof - Google Patents
Rose rice wine and preparation method thereof Download PDFInfo
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- CN105349346A CN105349346A CN201510950186.1A CN201510950186A CN105349346A CN 105349346 A CN105349346 A CN 105349346A CN 201510950186 A CN201510950186 A CN 201510950186A CN 105349346 A CN105349346 A CN 105349346A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses rose rice wine and a preparation method thereof. The rose rice wine comprises components in parts by weight as follows: 40-50 parts of broomcorn millet flour, 20-35 parts of corn starch, 20-25 parts of roses, 0.4-0.5 parts of saccharomyces cerevisiae, 6-8 parts of nutrition juice, 6-8 parts of water chestnut juice, 2-4 parts of fructus corni, 5-7 parts of radix scutellariae, 2-3 parts of processed rhizoma pinelliae, 4-6 parts of stir-fried bitter orange and 10-12 parts of honey. The rose rice wine has heavy bouquet, fine tissue and rich nutrition; the broomcorn millet flour, the corn starch and nutritional and functional ingredients of other health-care herbs are added while original nutritional ingredients and functional ingredients of roses are effectively reserved, and the rose rice wine has the health-care efficacy of soothing the liver, removing blood stasis, maintaining beauty, preventing oxidation and the like.
Description
Technical field
The present invention relates to a kind of Rose rice wine and preparation method thereof, belong to protective foods manufacture field.
Background technology
Various wine product are a feast for the eyes on the market, of a great variety from wine, yellow rice wine, grape wine, beer, cake rice wine etc.; Sticky rice wine is as a kind of traditional wine product, and its brewing process is simple, the fragrant and sweet liquor-saturated U.S. of taste, and ethanol content is few, is therefore loved by the people; In the making of some dish, sticky rice wine is also often by as important food flavouring.
Summary of the invention
In order to alleviate the deficiencies in the prior art, the object of the present invention is to provide a kind of Rose rice wine and preparation method thereof.
The present invention adopts following technical scheme:
Rose rice wine, the weight part of its constitutive material is: broom corn millet powder 40-50, W-Gum 20-35, Rose 20-25, yeast saccharomyces cerevisiae 0.4-0.5, nutrient extract 6-8, water chestnut juice 6-8, Fructus Corni 2-4, Huang Cen 5-7, Rhizoma Pinelliae Preparata 2-3, stir-fry Fructus Aurantii 4-6, honey 10-12.
Rose rice wine, the weight part of its constitutive material is: broom corn millet powder 45, W-Gum 28, Rose 22, yeast saccharomyces cerevisiae 0.45, nutrient extract 7, water chestnut juice 7, Fructus Corni 3, Huang Cen 6, Rhizoma Pinelliae Preparata 2.5, stir-fry Fructus Aurantii 5, honey 11.
The making method of Rose rice wine, comprises following content:
(1) take each raw material by the weight part of constitutive material, first cleaned by Rose, dry, shred, then add appropriate deionized water, mixing boils 40-50 minute, crosses leaching filtrate, and filter residue grinds to form fine powder after drying, and obtains filtrate and Rose fine powder;
(2) get broom corn millet powder, W-Gum, add above-mentioned Rose fine powder wherein, the fiery frying 20-30 minute of advanced style of writing, and then add appropriate deionized water, boil and smash to pieces, for subsequent use;
(3) get Huang Cen, Rhizoma Pinelliae Preparata, stir-fry Fructus Aurantii, dry rear grinding fine powder, then add in the filtrate of step (1), boil insulation 1-2 hour, filter, get filtrate, for subsequent use;
(4) combining step (2), (3) both standby materials, be uniformly mixed after adding honey, access yeast saccharomyces cerevisiae again, at room temperature standing for fermentation 24-30h after sealing, filter, then add nutrient extract and water chestnut juice, be fully uniformly mixed, boil 30-40 minute, finally sterilization 15-20 minute at the temperature of 115-125 DEG C.
Described nutrient extract is made up of following constitutive material: Flos Chrysanthemi 20-25, bamboo shoots 10-15, Root of Medicinal Changium 3-5, date 8-10, Leafy twigs of Oriental Arborvitae 2-4, red sage root 4-6 and cattail pollen 2-4 make, method for making is each raw material taking its constitutive material, clean and removal of impurities, meal is ground into after oven dry, boiling 2-3 time, filter to get filtrate at every turn, mix three filtrates, obtain nutrient extract.
Beneficial effect of the present invention:
Rose rice wine of the present invention gives off a strong fragrance, organize exquisiteness, nutritious, while effectively remaining the original nutritive ingredient of Rose and functional component, increase nutrition and the functional component of little broom corn millet powder, W-Gum and other health care herbal medicine, often drink and there is soothing the liver stagnation resolvation, beautifying face and moistering lotion, the health-care effect such as anti-oxidant.
Embodiment
Embodiment 1: Rose rice wine, the weight part (jin) of its constitutive material is: broom corn millet powder 45, W-Gum 28, Rose 22, yeast saccharomyces cerevisiae 0.45, nutrient extract 7, water chestnut juice 7, Fructus Corni 3, Huang Cen 6, Rhizoma Pinelliae Preparata 2.5, stir-fry Fructus Aurantii 5, honey 11.
The making method of Rose rice wine, comprises following content:
(1) take each raw material by the weight part of constitutive material, first cleaned by Rose, dry, shred, then add appropriate deionized water, mixing boils 40-50 minute, crosses leaching filtrate, and filter residue grinds to form fine powder after drying, and obtains filtrate and Rose fine powder;
(2) get broom corn millet powder, W-Gum, add above-mentioned Rose fine powder wherein, the fiery frying 20-30 minute of advanced style of writing, and then add appropriate deionized water, boil and smash to pieces, for subsequent use;
(3) get Huang Cen, Rhizoma Pinelliae Preparata, stir-fry Fructus Aurantii, dry rear grinding fine powder, then add in the filtrate of step (1), boil insulation 1-2 hour, filter, get filtrate, for subsequent use;
(4) combining step (2), (3) both standby materials, be uniformly mixed after adding honey, access yeast saccharomyces cerevisiae again, at room temperature standing for fermentation 24-30h after sealing, filter, then add nutrient extract and water chestnut juice, be fully uniformly mixed, boil 30-40 minute, finally sterilization 15-20 minute at the temperature of 115-125 DEG C.
Described nutrient extract is made up of following constitutive material (jin): Flos Chrysanthemi 22, bamboo shoots 12, Root of Medicinal Changium 4, date 9, Leafy twigs of Oriental Arborvitae 3, the red sage root 5 and cattail pollen 3 are made, method for making is each raw material taking its constitutive material, clean and removal of impurities, meal is ground into after oven dry, boiling 2-3 time, filter to get filtrate at every turn, mix three filtrates, obtain nutrient extract.
Claims (4)
1. a Rose rice wine, is characterized in that the weight part of its constitutive material is: broom corn millet powder 40-50, W-Gum 20-35, Rose 20-25, yeast saccharomyces cerevisiae 0.4-0.5, nutrient extract 6-8, water chestnut juice 6-8, Fructus Corni 2-4, Huang Cen 5-7, Rhizoma Pinelliae Preparata 2-3, stir-fry Fructus Aurantii 4-6, honey 10-12.
2. Rose rice wine according to claim 1, is characterized in that the weight part of its constitutive material is: broom corn millet powder 45, W-Gum 28, Rose 22, yeast saccharomyces cerevisiae 0.45, nutrient extract 7, water chestnut juice 7, Fructus Corni 3, Huang Cen 6, Rhizoma Pinelliae Preparata 2.5, stir-fry Fructus Aurantii 5, honey 11.
3. a making method for Rose rice wine as claimed in claim 1, is characterized in that comprising following content:
(1) take each raw material by the weight part of constitutive material, first cleaned by Rose, dry, shred, then add appropriate deionized water, mixing boils 40-50 minute, crosses leaching filtrate, and filter residue grinds to form fine powder after drying, and obtains filtrate and Rose fine powder;
(2) get broom corn millet powder, W-Gum, add above-mentioned Rose fine powder wherein, the fiery frying 20-30 minute of advanced style of writing, and then add appropriate deionized water, boil and smash to pieces, for subsequent use;
(3) get Huang Cen, Rhizoma Pinelliae Preparata, stir-fry Fructus Aurantii, dry rear grinding fine powder, then add in the filtrate of step (1), boil insulation 1-2 hour, filter, get filtrate, for subsequent use;
(4) combining step (2), (3) both standby materials, be uniformly mixed after adding honey, access yeast saccharomyces cerevisiae again, at room temperature standing for fermentation 24-30h after sealing, filter, then add nutrient extract and water chestnut juice, be fully uniformly mixed, boil 30-40 minute, finally sterilization 15-20 minute at the temperature of 115-125 DEG C.
4. Rose rice wine according to claim 1, it is characterized in that, described nutrient extract is made up of following constitutive material: Flos Chrysanthemi 20-25, bamboo shoots 10-15, Root of Medicinal Changium 3-5, date 8-10, Leafy twigs of Oriental Arborvitae 2-4, red sage root 4-6 and cattail pollen 2-4 make, method for making is each raw material taking its constitutive material, cleans and removal of impurities, is ground into meal after oven dry, boiling 2-3 time, filter to get filtrate at every turn, mix three filtrates, obtain nutrient extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950186.1A CN105349346A (en) | 2015-12-18 | 2015-12-18 | Rose rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510950186.1A CN105349346A (en) | 2015-12-18 | 2015-12-18 | Rose rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN105349346A true CN105349346A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510950186.1A Pending CN105349346A (en) | 2015-12-18 | 2015-12-18 | Rose rice wine and preparation method thereof |
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| CN (1) | CN105349346A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969569A (en) * | 2016-03-18 | 2016-09-28 | 安徽金种子酒业股份有限公司 | Tea-flavored white spirit and preparation method thereof |
-
2015
- 2015-12-18 CN CN201510950186.1A patent/CN105349346A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969569A (en) * | 2016-03-18 | 2016-09-28 | 安徽金种子酒业股份有限公司 | Tea-flavored white spirit and preparation method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160224 |
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| WD01 | Invention patent application deemed withdrawn after publication |