CN105567495A - Brewage technology of wall fern yellow wine - Google Patents

Abstract

The invention discloses a brewage technology of a wall fern yellow wine. The brewage technology is characterized by comprising the following steps: processing wall ferns, processing rice, boiling, performing primary fermentation, carrying out secondary fermentation, squeezing, filtering, blending, and sterilizing. According to the brewage technology, the juice and dregs of wall ferns are separated, in the primary fermentation step, wall fern juice is added, in the secondary fermentation step, wall fern dregs are added; thus the nutrients of wall ferns are fully preserved, the utilization rate of wall fern is improved, and the wall fern yellow wine has the functions of clearing heat, removing toxin, calming the liver, improving the eyesight, and activating blood circulation to remove blood stasis.

Description

A kind of making method of Rhizome of Japanese Polypody yellow rice wine

original bill application number:2014101222076.

the original bill applying date:on March 30th, 2014.

Technical field

The present invention relates to a kind of making method of yellow rice wine, especially relate to a kind of making method of Rhizome of Japanese Polypody yellow rice wine.

Background technology

Rhizome of Japanese Polypody, another name cadbait, green stone lotus etc. are the perennial herbaceous plant that grows nonparasitically upon another plant of Polypodiaceae polypodium." Shaanxi herbal medicine " is recorded: " promoting flow of QI and blood, the Sweeling-eliminating medicine powder stasis of blood, only wound, internal lesion caused by overexertion, pain in the waist and lower extremities, hemiplegia, the favus of the scalp." Wang Anqing " will of gathering medicinal herbs " record: " separate Sulfur, poisonous snake poison.Control carbuncle on the back, ulcer, tuberculosis, bamboo and wood, fishbone, jaundice, heat is drenched, and washes eye illness, vulva eczema." at present, Rhizome of Japanese Polypody is used as Chinese medicinal materials processing and utilization mostly, brewages into Rhizome of Japanese Polypody yellow rice wine using Rhizome of Japanese Polypody as raw material, there is not yet relevant report and related products listing.

Summary of the invention

Object of the present invention provides a kind of making method of Rhizome of Japanese Polypody yellow rice wine, and provide a kind of new Rhizome of Japanese Polypody product, improve the utilization ratio of Rhizome of Japanese Polypody, finished product yellow rice wine has the effects such as clearing heat and detoxicating, flat liver improving eyesight, promoting flow of QI and blood, the Sweeling-eliminating medicine powder stasis of blood.

The present invention solves the technical scheme that its technical problem takes: a kind of making method of Rhizome of Japanese Polypody yellow rice wine, is characterized in that: adopt following steps:

A, Rhizome of Japanese Polypody pre-treatment: select ripe complete Rhizome of Japanese Polypody root, after removing impurity and clean water stripping and slicing, are Rhizome of Japanese Polypody juice and Rhizome of Japanese Polypody slag with squeezing machine squeezing;

B, glutinous rice flood: after glutinous rice impurity elimination, at room temperature soak 48-72 hour with clear water;

C, boiling: by the sticky rice stewing after dipping, cooking time is 15-20min;

D, primary fermentation: fall into prefermentor together after trickle keel juice limit in limit adds song, distiller's yeast in the glutinous rice boiled, between 25-30 DEG C, carry out primary fermentation, fermentation time is 4-6 days, and highest grade temperature rise carries out out rake to when 35 DEG C, drives rake once every 6-8 hour;

E, secondary fermentation: the feed liquid of primary fermentation is delivered in secondary fermentation tank, and the Rhizome of Japanese Polypody slag adding feed liquid weight 25-30%, secondary fermentation under 15-18 DEG C of condition, through the sealing and fermenting of 16-18 days, in distiller's wort, ethanol content reached more than 16%, can terminate;

F, squeeze and filter: the fermented liquid good by secondary fermentation, squeezing obtains the wine liquid clarified;

G, to blend: add appropriate caramel colour, stir;

H, decoct wine: heat treated is carried out to wine liquid, namely obtains finished wine.

In described step D, the addition of Rhizome of Japanese Polypody juice is the 30-40% boiling glutinous rice weight.

Beneficial effect: the present invention adopts and is separated by Rhizome of Japanese Polypody juice slag, add Rhizome of Japanese Polypody juice at primary fermentation, fermentation process that secondary fermentation adds Rhizome of Japanese Polypody slag, make the nutritive substance fully retaining Rhizome of Japanese Polypody in finished product yellow rice wine, improve the utilization ratio of Rhizome of Japanese Polypody, make yellow rice wine be provided with clearing heat and detoxicating, flat liver improving eyesight, the effect such as promoting blood circulation and removing blood stasis.

Embodiment

Embodiment 1: a kind of making method of Rhizome of Japanese Polypody yellow rice wine, adopts following steps:

A, Rhizome of Japanese Polypody pre-treatment: select ripe complete Rhizome of Japanese Polypody root, after removing impurity and clean water stripping and slicing, are Rhizome of Japanese Polypody juice and Rhizome of Japanese Polypody slag with squeezing machine squeezing;

B, glutinous rice flood: after glutinous rice impurity elimination, at room temperature soak 48 hours with clear water;

C, boiling: by the sticky rice stewing after dipping, cooking time is 15min;

D, primary fermentation: the Rhizome of Japanese Polypody juice spilling 3kg in the glutinous rice that 10kg boils, falls into prefermentor after adding distiller's yeast, distiller's yeast together, between 25 DEG C, carry out primary fermentation, fermentation time is 6 days, and highest grade temperature rise carries out out rake to when 35 DEG C, drives rake once every 6 hours;

E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and the Rhizome of Japanese Polypody slag adding 2.5kg, secondary fermentation under 15 DEG C of conditions, through the sealing and fermenting of 18 days, when in distiller's wort, ethanol content reaches 16.6%, fermentation ends;

F, squeeze and filter: the fermented liquid good by secondary fermentation, squeezing obtains the wine liquid clarified;

G, to blend: add appropriate caramel colour, stir;

H, decoct wine: heat treated is carried out to wine liquid, namely obtains finished wine.

Embodiment 2: a kind of making method of Rhizome of Japanese Polypody yellow rice wine, is characterized in that, adopts following steps:

A, Rhizome of Japanese Polypody pre-treatment: select ripe complete Rhizome of Japanese Polypody root, after removing impurity and clean water stripping and slicing, are Rhizome of Japanese Polypody juice and Rhizome of Japanese Polypody slag with squeezing machine squeezing;

B, glutinous rice flood: after glutinous rice impurity elimination, at room temperature soak 60 hours with clear water;

C, boiling: by the sticky rice stewing after dipping, cooking time is 18min;

D, primary fermentation: the Rhizome of Japanese Polypody juice spilling 3.5kg in the black rice that the glutinous rice boiled to 6kg and 4kg boil, prefermentor is fallen into together after adding distiller's yeast, distiller's yeast, and add the vitamin c of 0.1kg, primary fermentation is carried out between 28 DEG C, fermentation time is 5 days, highest grade temperature rise carries out out rake to when 35 DEG C, drives rake once every 7 hours;

E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and the Rhizome of Japanese Polypody slag adding 2.7kg, secondary fermentation under 16 DEG C of conditions, through the sealing and fermenting of 17 days, when in distiller's wort, ethanol content reaches 16.8%, fermentation ends;

F, squeeze and filter: the fermented liquid good by secondary fermentation, squeezing obtains the wine liquid clarified;

G, to blend: add appropriate caramel colour, stir;

H, decoct wine: heat treated is carried out to wine liquid, namely obtains finished wine.

Embodiment 3: a kind of making method of Rhizome of Japanese Polypody yellow rice wine, is characterized in that: adopt following steps:

A, Rhizome of Japanese Polypody pre-treatment: select ripe complete Rhizome of Japanese Polypody root, after removing impurity and clean water stripping and slicing, are Rhizome of Japanese Polypody juice and Rhizome of Japanese Polypody slag with squeezing machine squeezing;

B, glutinous rice flood: after glutinous rice impurity elimination, at room temperature soak 72 hours with clear water;

C, boiling: by the sticky rice stewing after dipping, cooking time is 20min;

D, primary fermentation: the Rhizome of Japanese Polypody juice spilling 4kg in the purple rice that the glutinous rice boiled to 9kg and 1kg boil, prefermentor is fallen into together after adding distiller's yeast, distiller's yeast, and add the gorgon euryale seed powder of 0.2kg, primary fermentation is carried out between 30 DEG C, fermentation time is 4 days, highest grade temperature rise carries out out rake to when 35 DEG C, drives rake once every 8 hours;

E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and add the Rhizome of Japanese Polypody slag of 3kg and the dictyophora phalloidea powder of 1kg, secondary fermentation under 18 DEG C of conditions, through the sealing and fermenting of 16 days, when in distiller's wort, ethanol content reaches 17%, fermentation ends;

F, squeeze and filter: the fermented liquid good by secondary fermentation, squeezing obtains the wine liquid clarified;

G, to blend: add appropriate caramel colour, stir;

H, decoct wine: heat treated is carried out to wine liquid, namely obtains finished wine.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. a making method for Rhizome of Japanese Polypody yellow rice wine, is characterized in that, adopts following steps:

A, Rhizome of Japanese Polypody pre-treatment: select ripe complete Rhizome of Japanese Polypody root, after removing impurity and clean water stripping and slicing, are Rhizome of Japanese Polypody juice and Rhizome of Japanese Polypody slag with squeezing machine squeezing;

B, glutinous rice flood: after glutinous rice impurity elimination, at room temperature soak 60 hours with clear water;

C, boiling: by the sticky rice stewing after dipping, cooking time is 18min;

D, primary fermentation: the Rhizome of Japanese Polypody juice spilling 3.5kg in the black rice that the glutinous rice boiled to 6kg and 4kg boil, prefermentor is fallen into together after adding distiller's yeast, distiller's yeast, and add the vitamin c of 0.1kg, primary fermentation is carried out between 28 DEG C, fermentation time is 5 days, highest grade temperature rise carries out out rake to when 35 DEG C, drives rake once every 7 hours;

E, secondary fermentation: the feed liquid of 10kg primary fermentation is delivered in secondary fermentation tank, and the Rhizome of Japanese Polypody slag adding 2.7kg, secondary fermentation under 16 DEG C of conditions, through the sealing and fermenting of 17 days, when in distiller's wort, ethanol content reaches 16.8%, fermentation ends;

F, squeeze and filter: the fermented liquid good by secondary fermentation, squeezing obtains the wine liquid clarified;

G, to blend: add appropriate caramel colour, stir;

H, decoct wine: heat treated is carried out to wine liquid, namely obtains finished wine.