CN105524783A - Brewing method of Japanese Peristrophe Herb health red koji wine - Google Patents
Brewing method of Japanese Peristrophe Herb health red koji wine Download PDFInfo
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- CN105524783A CN105524783A CN201510996519.4A CN201510996519A CN105524783A CN 105524783 A CN105524783 A CN 105524783A CN 201510996519 A CN201510996519 A CN 201510996519A CN 105524783 A CN105524783 A CN 105524783A
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- rice
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- peristrophe herb
- japanese peristrophe
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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
Abstract
The invention relates to a brewing method of Japanese Peristrophe Herb health red koji wine. The method comprises the following steps: taking fresh stems, flowers and leaves of Japanese Peristrophe Herb, boiling the stems, flowers and leaves, taking the obtained detection, immersing glutinous rice-indica rice mixed uncooked rice, and boiling the mixed uncooked rice to form cooked rice; and inoculating a monascus seed liquid, saccharifying, mixing with wine koji and sweet wine koji, pre-fermenting, adding high-alcohol rice wine, and fermenting and ageing to obtain the Japanese Peristrophe Herb health red koji wine. The Japanese Peristrophe Herb health red koji wine has the characteristics of abundant active substances, red and brilliant color, soft smell and fragrance, and mellow and full mouthfeel, and is a health wine with heat clearing, detoxifying, liver protecting, blood fat conditioning and other physiologically active functions.
Description
Technical field
The invention belongs to a kind of liquor brewing technology, relate to the new method of wine of rice fermented with red yeast and brewage, the particularly brewing method of health-care red rice wine.
Background technology
Wine of rice fermented with red yeast is Han nationality's tradition famous brand of wine.Belong to an invention of great significance of Song dynasty koji wine brewing.Through Chinese patent retrieval, find the patent of invention 19 relating to wine of rice fermented with red yeast, wherein: health-care red rice wine patent of invention 2; Do not have to find the scheme identical with the application.
Summary of the invention
The object of the invention is to: the brewing method proposing a kind of Japanese Peristrophe Herb health-care red rice wine.The method can produce that active substance enriches, the gorgeous color and luster of neutral red, fragrant odour are soft, the mellow and full mellow Japanese Peristrophe Herb monascus healthy wine of mouthfeel is supplied to consumers in general.
The brew method of Japanese Peristrophe Herb health-care red rice wine of the present invention, is characterized in that: the concrete steps of its brew are as follows:
(1) get fresh Herba Peristrophes grass blade, flower, leaf, hand hay cutter is disconnected to be pulverized, and boiling, get juice, is A product;
(2) soak glutinous rice-long-grained nonglutinous rice after mixing up pH value with A product and mix raw rice;
(3) raw for soaked mixing rice is drained, boiling, middle stewing water 1 time, ripe meal;
(4) cooled by ripe meal, access monascus seed liquor saccharification 1 ~ 2d, after saccharified liquid total reducing sugar reaches 400 ~ 450g/L, terminates saccharification;
(5) in the meal wine with dregs completing saccharification, add distiller's yeast and koji, after stirring, after loading gauze bag with rarefaction, put into cylinder, open fermentation 1 ~ 3d; Add 45 ° ~ 50 ° rice wine, sealing fermentation, after-ripening 3 ~ 12m, obtains B product;
(6) B product after filtration, encapsulation, obtain product.
The stem that in described step (1), Japanese Peristrophe Herb is fresh, flower, leaf hand hay cutter is disconnected is ground into about 1 ~ 3cm, and the ratio of forage and water is (Kg/L) 1:10 ~ 1:2, boils rear maintenance 15 ~ 30min, obtains red aqueous extract, as A product.
Described step (2) glutinous rice-long-grained nonglutinous rice mixes raw rice, and preferably the ratio of its glutinous rice-long-grained nonglutinous rice is in 10:1 ~ 5:1 scope.
Described step (2) preferably soaks the A product temperature mixing raw rice should 60 DEG C ~ 90 DEG C scopes, and pH value food grade lactic acid is adjusted to 6 ~ 7, need to stir when adding A product, and soak time is 6 ~ 12h, does not have rice and flour 10 ~ 20cm as well with the water surface.
Described step (3) preferably cook stewing water time with the water soaking raw rice, meal inside and outside to be turned over one time during stewing water, and keep rice grain moistening.
In described step (4), preferably its ripe meal cooling is rear with the water boil cooling of soaking raw rice and again adjusts pH between 6 ~ 7, waters the mode of drenching ripe meal and ripe meal being cooled.
In described step (4), preferred incubation time cell concentration between 60 ~ 72h is not less than the monascus seed liquor of 30% volume percent, admixes ripe meal with mix raw meter Chong Liang 20% ~ 30%.
Add distiller's yeast and koji in the ripe meal of described step (5) saccharification, preferably with the ripe meal of saccharification mixing rice weighing scale used, admix 0.5 ~ 0.8% mixing distiller's yeast, its distiller's yeast and koji proportioning are in 1:1 ~ 1:2 scope.
Described step (5) adds 45 ° ~ 50 ° rice wine, and its ratio is 1:7 ~ 2:5 for mixing Sheng meter-rice wine (Kg/L).
Japanese Peristrophe Herb (Peristrophejaponica (Thunb.) Bremek.), another name spreading grass, TUXIXIN (" An Illustrated Book on Plants ").Belong to Acanthaceae, Premna microphylla Turez belongs to herbaceous plant, high 20-50 centimetre, and leaf egg shape square is circular, poly-umbrella flower top life or armpit are born in top axil, and corolla pink is to micro-purple, and filigree is elongated, and flower pesticide is by long bristle, capsule dredges raw pubescence, and during cracking, placenta is not upspring, and seed has little verruca.The ground such as distribution Henan, Hubei, Hunan, Jiangsu, Zhejiang, Anhui, Jiangxi, Fujian, Taiwan, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan and Taiwan.Low altitude area blazons, and is born in the dark and damp places such as hillside, sylvan life, roadside, small stream limit.Japan also has.
Pungent, the micro-hardship of Japanese Peristrophe Herb nature and flavor; Sweet, cool in nature, belong to antipyretic and antidotal type Chinese medicine.There is relieving the exterior syndrome by diaphoresis, expelling wind and clearing away heat, cool livering phlegm, loose stasis of blood removing toxic substances, the effect of arresting convulsion antispasmodic.Treat cold, fever, swelling and pain in the throat among the people being usually used in, lung heat is coughed and is breathed heavily, the hot hot eyes of liver, carbuncle furuncle poison, acute mastitis, Ting ear, scrofula, hemorrhoid, snake bite and insect sting, and wound is dizzy, insomnia.Widely be applied to infantile hyperpyrexia infantile convulsion, the treatment of infantile dyspepsia etc. the Bouyei of Guizhou Province is among the people.
According to the study, its decoction has anti-microbial effect in various degree to streptococcus aureus, beta streptococcus, diphtheria corynebacterium, anthrax bacillus, intestinal bacteria, dysentery bacterium, Pseudomonas aeruginosa and Corynebacterium diphtheriae etc. in vitro.
In addition, separately there are some researches show, its over-ground part contains abundant Lupeol, policosanol, stearic acid, palmitinic acid, lauric acid, wallantoin, palmityl alcohol, sesamin, Oleanolic Acid, uridylic, VITAMIN B4, octadecyl glucoside, citric acid, Sitosterol, Stigmasterol and soyasterol glucoside and β-daucosterol.Wherein, there are some researches show, its over-ground part is containing a series of biologically active substance, wherein much have liver protecting, conditioning blood fat activity: Lupeol has the anticarcinogenic effects such as inhibition tumor cell propagation, inducing apoptosis of tumour cell, to biological organs with organize such as liver and heart to have provide protection; The physiological functions such as wallantoin has Promote cell's growth, accelerating wound, have good therapeutic effect to liver cirrhosis; Sesamin has the physiological function protected and strengthen liver function, attenuating cholesterol and adjusting blood lipid, it can alleviate the subacute liver injury caused alcohol, to Ethanol hepatic injury, there is provide protection, the chronic injury of CCl4 to liver can be reduced, and delay or suppress the fibrosis of liver, significant adjusting blood lipid and the fatty chronic hepatic injury of improvement; It is liver cell targeted that soyasterol glucoside can significantly improve liposome, thus improve the activity of antitumor drug; Oleanolic Acid has and suppresses thrombocyte to fall collection, hypoglycemic, the pharmacological action such as anti-oxidant, also has and protects liver, lipidemia, atherosclerosis and the biological activity such as antitumor; β-sitosterol, has the effect obviously reducing serum cholesterol; Citric acid can prevent cardiovascular arteriosclerosis and reduce blood viscosity.
At present to Japanese Peristrophe Herb as the utilization of food resource mainly in the Yao nationality and Zhuang settlement, soak sticky rice stewing with its aqueous extract for a long time and become red glutinous rice to eat.In a Northeastern Guangxi generation, the long-term Amomum honytsaoko wine traditional with Japanese Peristrophe Herb brew.
Monascus (MonascuspurpureusWent.) Chinese another name red colouring agent for food, also used as a Chinese medicine, red wine dregs, red rice.Belong to the fungi of Mycophyta Ascomycetes Euascomycetae monascus, be present in trees, soil and stores etc.Well-grown on wort agar substratum, bacterium colony is just white, becomes pale pink, purple or grey black after aging.Multiform becomes red.Red colouring agent for food, also used as a Chinese medicine can be used for wine brewing, vinegar processed, the tinting material cooking soy cheese and seasonings, also can do Chinese medicine.
The inventive method processes that the Japanese Peristrophe Herb health-care red rice wine active substance obtained enriches, color and luster red gorgeous, fragrant odour is soft, the mellow and full mellow fermented wine of mouthfeel.It contains a series of physiologically active substances such as abundant Lupeol, wallantoin, sesamin, Oleanolic Acid, citric acid, soyasterol glucoside, monascorubin, lovastatin class, ergosterol, enzymes activity material and γ-aminobutyric acid, is a kind ofly to have health promoting wine that is clearing heat and detoxicating, the physiological active functions such as liver protecting, conditioning blood fat.
The present invention compared with prior art its beneficial effect is: this brewing method makes a traditional step zymotechnics into three step fermentation methods, further increases mashing efficiency, improves grain utilization ratio; Abundanter than traditional method of its biologically active substance of wine of brewageing of novel method; Processing water cycle uses by novel method, reduces water consumption, also improve the utilization ratio of Japanese Peristrophe Herb than traditional brewing process; Comprehensive above advantage; design science of the present invention is reasonable; open the new way of natural phant Japanese Peristrophe Herb; raw material is easy to get; aboundresources; production cost is low, can carry out large-scale production, and gained Japanese Peristrophe Herb health-care red rice wine has the advantages such as raw material availability is high, reduction production cost, raising product quality, health-care effect are abundant.
Embodiment
Below in conjunction with embodiment, the invention will be further described, but embodiments of the present invention are not limited thereto.
All raw materials of the present invention can buy acquisition.
The present invention relates to a kind of brewing method of Japanese Peristrophe Herb health-care red rice wine, particularly wine of rice fermented with red yeast brewing technique and mix the method for soaking after-ripening with height rice wine.
Japanese Peristrophe Herb health-care red rice wine brewing method of the present invention, step is as follows:
Get the stem floral leaf that Japanese Peristrophe Herb is fresh, hand hay cutter is disconnected is ground into about 2cm, adds water, boils, maintain 15 ~ 30min, obtain red aqueous extract, as A product with the ratio of solid-liquid ratio (Kg/L) 1:10 ~ 1:2.
With 60 ~ 90 DEG C, soak the raw rice of mixing (glutinous rice-long-grained nonglutinous rice 10:1 ~ 5:1) with the A product of lactic acid adjust pH to 6 ~ 7, the time is 6 ~ 12h, adds when A product soak and is stirred, do not have rice and flour 10 ~ 20cm as well with the water surface.
Raw for the mixing completing immersion rice is pulled out, drained, boiling 1 ~ 1.5h.In digestion process, steam emerge after 30 ~ 40min A product boil in a covered pot over a slow fire water 1 time, make the grain of rice fully moistening, cook well-donely cross core, to be completely not rottenly advisable.
By cool for well-done ripe quick-meal stall, be cooled to less than 45 ~ 50 DEG C, by the monascus seed liquor mixing raw rice weighing scale access 20% ~ 30%, (seed liquor cell concentration at least should reach the volume percent of 30%, its incubation time 60 ~ 72h) saccharification 1 ~ 2d, now saccharified liquid total reducing sugar reaches about 400 ~ 450g/L, reclaim saccharified liquid, as now saccharified liquid fails to reach this pol, 2 ~ 3% (to mix raw rice weighing scale) α-middle temperature amylase should be added, saccharification 1 ~ 3h under temperature 65 ~ 75 DEG C, pH are the condition of 5 ~ 6.
The meal wine with dregs completing saccharification is admixed distiller's yeast (high yield distiller's yeast-koji 1:1 ~ 1:2) by 0.5 ~ 0.8% of the raw rice weighing scale of mixing, loosely packs into cylinder, enter potting mouth fermentation 1 ~ 3d together with saccharified liquid.
To mix raw rice weighing scale, add 40 ° ~ 50 ° rice wine in solid-liquid ratio (Kg/L) 1:7 ~ 2:5 ratio and soak after-ripening 3 ~ 12m, its alcoholic strength reaches 43 ± 2 ° (V/Vol), is B product.As alcoholic strength fails to reach 43 ± 2 °, just adopt similar rice wine to regulate the alcoholic strength of Japanese Peristrophe Herb wine of rice fermented with red yeast first product according to the following equation, make its alcoholic strength reach the requirement of B product 43 ± 2 °.
Gained B product can cross 100 order filter clothes through suction filtration, and packing can obtain finished product C.
In Japanese Peristrophe Herb health-care red rice wine brewing process, room temperature should remain on less than 25 DEG C as far as possible, especially the after-ripening ageing stage, and room temperature should remain between 16 ~ 19 DEG C, and liquor storage vessel should Ceramics cylinder.
Claims (9)
1. a brew method for Japanese Peristrophe Herb health-care red rice wine, is characterized in that: the concrete steps of its brew are as follows:
(1) get fresh Herba Peristrophes grass blade, flower, leaf, hand hay cutter is disconnected to be pulverized, and boiling, get juice, is A product;
(2) soak glutinous rice-long-grained nonglutinous rice after mixing up pH value with A product and mix raw rice;
(3) raw for soaked mixing rice is drained, boiling, middle stewing water 1 time, ripe meal;
(4) by ripe meal watering cooling, access monascus seed liquor saccharification 1 ~ 2d, after saccharified liquid total reducing sugar reaches 400 ~ 450g/L, terminates saccharification;
(5) in the meal wine with dregs completing saccharification, add distiller's yeast and koji, after stirring, after meal wine with dregs and liquid load gauze bag with rarefaction, put into cylinder, open fermentation 1 ~ 3d; Add 45 ° ~ 50 ° rice wine, sealing fermentation, after-ripening 3 ~ 12m, obtains B product;
(6) B product after filtration, encapsulation, obtain product.
2. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, it is characterized in that: the stem that in step (1), Japanese Peristrophe Herb is fresh, flower, leaf hand hay cutter is disconnected is ground into about 1 ~ 3cm, the ratio of forage and water is (Kg/L) 1:10 ~ 1:2, boil rear maintenance 15 ~ 30min, obtain red aqueous extract, as A product.
3. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, is characterized in that: step (2) glutinous rice-long-grained nonglutinous rice mixes raw rice, and the ratio of its glutinous rice-long-grained nonglutinous rice is in 10:1 ~ 5:1 scope.
4. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, it is characterized in that: soak the A product temperature of the raw rice of mixing in step (2) 60 DEG C ~ 90 DEG C scopes, pH value food grade lactic acid is adjusted to 6 ~ 7, A product are added under stirring, the water surface did not have rice and flour 10 ~ 20cm, and soak time is 6 ~ 12h.
5. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, is characterized in that: step (3) cook stewing water time with the water soaking raw rice, meal inside and outside to be turned over one time during stewing water, and keep rice grain moistening.
6. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, it is characterized in that: in step (4), its ripe meal cooling is rear with the water boil cooling of soaking raw rice and again adjusts pH value between 6 ~ 7, waters the mode of drenching ripe meal and ripe meal being cooled.
7. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, it is characterized in that: in step (4), described monascus seed liquor, its cell concentration is not less than the monascus seed liquor of 30% volume percent, and seed liquor addition is 20% ~ 30% of glutinous rice-raw meter Chong Liang of long-grained nonglutinous rice mixing.
8. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, it is characterized in that: after described step (5) saccharification, in meal wine with dregs, add distiller's yeast and koji, admix the mixing distiller's yeast of glutinous rice-raw meter Chong Liang 0.5 ~ 0.8% of long-grained nonglutinous rice mixing, its distiller's yeast and koji proportioning are in 1:1 ~ 1:2 scope.
9. the brew method of Japanese Peristrophe Herb health-care red rice wine according to claim 1, is characterized in that: described step (5) adds 45 ° ~ 50 ° rice wine, and its ratio is 1:7 ~ 2:5 for mixing Sheng meter-rice wine (Kg/L).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060042A (en) * | 2018-02-01 | 2018-05-22 | 曾海超 | A kind of production method of red starter glutinous wine |
| CN110079420A (en) * | 2019-05-07 | 2019-08-02 | 青岛大学 | A kind of preparation method of jerusalem artichoke health red rice rice wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109098A (en) * | 1994-03-23 | 1995-09-27 | 滑尔昕 | Production of transparent salmon thick wine |
| CN1928055A (en) * | 2006-04-19 | 2007-03-14 | 福泉市风味食品有限公司 | Health care wine brewing from Chinese medicinal herb barm and brewing method thereof |
| CN103320255A (en) * | 2013-05-21 | 2013-09-25 | 夏怀远 | Papaya-rice-wine-flavored health-care milk wine and preparation method thereof |
-
2015
- 2015-12-28 CN CN201510996519.4A patent/CN105524783A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1109098A (en) * | 1994-03-23 | 1995-09-27 | 滑尔昕 | Production of transparent salmon thick wine |
| CN1928055A (en) * | 2006-04-19 | 2007-03-14 | 福泉市风味食品有限公司 | Health care wine brewing from Chinese medicinal herb barm and brewing method thereof |
| CN103320255A (en) * | 2013-05-21 | 2013-09-25 | 夏怀远 | Papaya-rice-wine-flavored health-care milk wine and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108060042A (en) * | 2018-02-01 | 2018-05-22 | 曾海超 | A kind of production method of red starter glutinous wine |
| CN110079420A (en) * | 2019-05-07 | 2019-08-02 | 青岛大学 | A kind of preparation method of jerusalem artichoke health red rice rice wine |
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Effective date of registration: 20170512 Address after: 542800 the Guangxi Zhuang Autonomous Region road Hezhou City eight District No. 147 step Fang Applicant after: HeZhou University Address before: 542800 the Guangxi Zhuang Autonomous Region road Hezhou City eight District No. 147 step Fang Applicant before: Wu Shujie |
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Application publication date: 20160427 |