CN105886296A - Method for making polygonum multiflorum rice wine - Google Patents
Method for making polygonum multiflorum rice wine Download PDFInfo
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- CN105886296A CN105886296A CN201610326873.0A CN201610326873A CN105886296A CN 105886296 A CN105886296 A CN 105886296A CN 201610326873 A CN201610326873 A CN 201610326873A CN 105886296 A CN105886296 A CN 105886296A
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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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/61—Myrtaceae (Myrtle family), e.g. teatree or eucalyptus
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/70—Polygonaceae (Buckwheat family), e.g. spineflower or dock
- A61K36/704—Polygonum, e.g. knotweed
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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 a method for making polygonum multiflorum rice wine, and belongs to the technical field of wine brewing. The method comprises the following steps: I, preparing rhodomyrtus tomentosa yeast, namely, a1, crushing rhodomyrtus tomentosa; b1, putting rhodomyrtus tomentosa, brown sugar and water into a container for fermentation so as to obtain a rhodomyrtus tomentosa yeast liquid; II, making rice wine, namely, a2, steaming rice well, and juicing mangos; b2, adding rice into mango juice, polygonum multiflorum powder, the rhodomyrtus tomentosa yeast liquid and water, and uniformly stirring; c2, fermenting the rice so as to obtain fermented glutinous rice; d2, adding water to soak the fermented glutinous rice; and e2, sealing the fermented glutinous rice, and steaming in a wine steamer till the alcoholic strength is 35-50 degrees, filtering off the wine liquid, and sealing in a wine jar, thereby obtaining the polygonum multiflorum rice wine. By adopting the method, the problems that conventional polygonum multiflorum rice wine is not good in taste and the polygonum multiflorum is not high in utilization rate can be solved.
Description
Technical field
The present invention relates to the technology and brewing technology of wine, the manufacture method of a kind of Radix Polygoni Multiflori rice wine.
Background technology
Rice wine is the beverage brewageed for raw material with rice, because of its contain multiple needed by human saccharide, peptide, aminoacid and there is the functions such as invigorating QI and blood, aid digestion, spleen invigorating, nourishing the stomach, relaxing muscles and tendons to promote blood circulation, expelling wind and removing dampness and liked by people, in order to increase effect of rice wine, some are often had the Chinese herbal medicine bubble of special efficacy to make medicated wine in rice wine and drink by people；Radix Polygoni Multiflori is that Polygonaceae knotweed race Radix Polygoni Multiflori belongs to perennial winding liana, and its tuber is used as medicine, slightly warm in nature, and sweet-puckery flavor is nontoxic, has nourishing the blood and yin；Loosening bowel to relieve constipation；Preventing the attack (or recurrence) of malaria；Dispel the wind；Removing toxic substances.Main blood deficiency Light-headedness；Cardiopalmus；Insomnia；The soreness of the waist and knees of the hepatic and renal YIN deficiency；Early whitening of beard and hair；Tinnitus；Seminal emission；Dryness of the intestine constipation；Chronic malaria body is empty；Rubella pruritus；Carbuncle sore；Scrofula；Effect of hemorrhoid.The preparation method of traditional Radix Polygoni Multiflori rice wine, is to be cleaned by Radix Polygoni Multiflori, stewing soft, and section is put into wide mouthed bottle, poured Chinese liquor into, covers tightly, soak 10～15.The wine of this kind of immersion also exists the problem that mouthfeel is bad and Radix Polygoni Multiflori utilization rate is the highest.
Summary of the invention
Problem to be solved by this invention is to provide the manufacture method of a kind of Radix Polygoni Multiflori rice wine, there is the problem that mouthfeel is bad and Radix Polygoni Multiflori utilization rate is the highest solving existing Radix Polygoni Multiflori rice wine.
In order to solve the problems referred to above, the technical solution adopted in the present invention is: the manufacture method of this Radix Polygoni Multiflori rice wine, comprises the following steps:
Step one, the making of Fructus Rhodomyrti ferment:
The raw material of the Fructus Rhodomyrti ferment following parts by weight of employing:
Fructus Rhodomyrti 3 parts, nigecose 1 part, 10 parts of water；
Making step is as follows:
A1, Fructus Rhodomyrti is crushed；
B1, Fructus Rhodomyrti, nigecose and water being put in container and ferment, first non-tight fermentation, 2 months time then sealing and fermenting, 4 months time～8 months, filtering residue obtains Fructus Rhodomyrti enzyme liquid, standby；
Step 2, the making of rice wine:
The raw material of the rice wine following parts by weight of employing:
100 parts～115 parts of rice, Radix Polygoni Multiflori powder 6 parts～10 parts, Fructus Rhodomyrti enzyme liquid 2 parts～5 parts, Fructus Mangifera Indicae 5 parts～7 parts；
Making step is as follows:
A2, Fructus Mangifera Indicae being beaten juice, rice soaks 10 hours～12 hours, and water temperature is less than 30 DEG C, pulls out and cooks；
B2, the rice cooked being down to room temperature, add Sucus Mangiferae indicae, Radix Polygoni Multiflori powder, Fructus Rhodomyrti enzyme liquid and water and stir, the water weight added and rice weight ratio are 1.5:1；
C2, b2 step gained rice is put in container be compacted, temperature 25 DEG C～32 DEG C, ferment 35 hours～37 hours, obtain distiller grains；
D2, putting in wine jar by c2 step gained distiller grains, soak 5 days, temperature 30 DEG C～32 DEG C, added water weight and distiller grains weight ratio are 1:1；
E2, d2 step gained distiller grains loading wine rice steamer is steamed, until alcoholic strength is 35 °～50 °, wine liquid leached and loads wine jar seals.
In the manufacture method technical scheme of above-mentioned Radix Polygoni Multiflori rice wine, more specifically technical scheme is it may also is that more than 32 meters of earth's surface that described water the is ten thousand hectares of forest covers spring water flowed out.
nullThe Fructus Rhodomyrti of the present invention contains more comprehensively nutritional labeling，Wherein containing crude fat 7.97%、Crude protein 6.21%、Crude fibre 34.97%、Lignin 31.76%、Total sugar 18.53t%、Reducing sugar 15.52%、Catergen 8.8%、PABA 0.19mg/100g、S mono-carotene 0.388mg/100g，More there is abundant aminoacid，Its Mid-Heaven Gate radon histidine content is up to 124.7mg/L、Valine 71.7mg/L、Tryptophan 44.2mg/L、Alanine 43.9mg/L、Glutamic acid 42.7mg/L，And in the mineral of multiple needed by human body，Calcium、Magnesium is more up to 56.10 μ g/g，In the composition sugar of fruit substantial amounts of for neutral monosaccharides，Especially containing higher pectin polysaccharide in fresh fruit；And there is strengthening the spleen and stomach, void of enriching blood, effect of hemostasis dysentery.
Owing to have employed technique scheme, the present invention compared with prior art has the advantages that
1, ferment together with Radix Polygoni Multiflori powder owing to adding Sucus Mangiferae indicae in rice, not only increase the utilization rate of Radix Polygoni Multiflori, possibly together with unique nutritional labeling and medicinal ingredient；Make the wine made rich in vitamin, have tonification essence and blood, crow beard and hair, bone and muscle strengthening, the function of invigorating the liver and kidney concurrently；Wherein the fresh and sweet and fragrance of Fructus Mangifera Indicae also removes the astringent taste of Radix Polygoni Multiflori, improves mouthfeel and the quality of wine.
2, the brewing method of the present invention, does not puts into any additive, and preservative in whole production process, more intact maintains its natural color, fragrance.
3, the spring water on more than 32 meters of the earth's surface of ten thousand hectares of forest covers that the present invention uses is rich in the multiple rare mineral matter selenium useful to human body, free calcium, free iron etc., not only enrich the nutrition of big rice wine, also making big wine with taste of rice road aromatic, sweet, wine and women-sensual pursuits is limpid transparent.
Detailed description of the invention
Embodiment one:
The manufacture method of this Radix Polygoni Multiflori rice wine comprises the following steps:
Step one, the making of Fructus Rhodomyrti ferment:
The raw material of the Fructus Rhodomyrti ferment following weight of employing:
Fructus Rhodomyrti 3 kilograms, nigecose 1 kilogram, 10 kilograms of water；
Making step is as follows:
A1, Fructus Rhodomyrti is crushed；
B1, Fructus Rhodomyrti, nigecose and water being put in container and ferment, first non-tight fermentation, 2 months time then sealing and fermenting, 4 months time, filtering residue obtains Fructus Rhodomyrti enzyme liquid, standby；
Step 2, the making of rice wine:
The raw material of the rice wine following weight of employing:
100 kilograms of rice, Radix Polygoni Multiflori powder 6 kilograms, Fructus Rhodomyrti enzyme liquid 2 kilograms, Fructus Mangifera Indicae 5 kilograms；
Making step is as follows:
A2, Fructus Mangifera Indicae being beaten juice, rice soaks 10 hours, and water temperature is less than 30 DEG C, pulls out and cooks；
B2, the rice cooked is down to room temperature, adds Sucus Mangiferae indicae, Radix Polygoni Multiflori powder, Fructus Rhodomyrti enzyme liquid and 150 kg of water and stir；
C2, b2 step gained rice is put in container be compacted, temperature 25 DEG C, ferment 37 hours, obtain distiller grains；
D2, putting in wine jar by c2 step gained distiller grains, soak 5 days, temperature 30 DEG C～32 DEG C, added water weight and distiller grains weight ratio are 1:1；
E2, d2 step gained distiller grains loading wine rice steamer is steamed, until alcoholic strength is 35 °, wine liquid leached and loads wine jar seals.
Above-mentioned water used is all more than 32 meters of the earth's surface spring water flowed out of ten thousand hectares of forest covers.
Embodiment two:
The manufacture method of this Radix Polygoni Multiflori rice wine comprises the following steps:
Step one, the making of Fructus Rhodomyrti ferment:
The raw material of the Fructus Rhodomyrti ferment following weight of employing:
Fructus Rhodomyrti 3 kilograms, nigecose 1 kilogram, 10 kilograms of water；
Making step is as follows:
A1, Fructus Rhodomyrti is crushed；
B1, Fructus Rhodomyrti, nigecose and water being put in container and ferment, first non-tight fermentation, 2 months time then sealing and fermenting, 8 months time, filtering residue obtains Fructus Rhodomyrti enzyme liquid, standby；
Step 2, the making of rice wine:
The raw material of the rice wine following weight of employing:
115 kilograms of rice, Radix Polygoni Multiflori powder 10 kilograms, Fructus Rhodomyrti enzyme liquid 5 kilograms, Fructus Mangifera Indicae 7 kilograms；
Making step is as follows:
A2, Fructus Mangifera Indicae being beaten juice, rice soaks 12 hours, and water temperature is less than 30 DEG C, pulls out and cooks；
B2, the rice cooked is down to room temperature, adds Sucus Mangiferae indicae, Radix Polygoni Multiflori powder, Fructus Rhodomyrti enzyme liquid and 172.5 kg of water and stir；
C2, b2 step gained rice is put in container be compacted, temperature 32 DEG C, ferment 35 hours, obtain distiller grains；
D2, putting in wine jar by step c gained distiller grains, soak 5 days, temperature 30 DEG C～32 DEG C, added water weight and distiller grains weight ratio are 1:1；
E2, d2 step gained distiller grains loading wine rice steamer is steamed, until alcoholic strength is 50 °, wine liquid leached and loads wine jar seals.
Above-mentioned water used is all more than 32 meters of the earth's surface spring water flowed out of ten thousand hectares of forest covers.
Embodiment three:
The manufacture method of this Radix Polygoni Multiflori rice wine comprises the following steps:
Step one, the making of Fructus Rhodomyrti ferment:
The raw material of the Fructus Rhodomyrti ferment following weight of employing:
Fructus Rhodomyrti 3 kilograms, nigecose 1 kilogram, 10 kilograms of water；
Making step is as follows:
A1, Fructus Rhodomyrti is crushed；
B1, Fructus Rhodomyrti, nigecose and water being put in container and ferment, first non-tight fermentation, 2 months time then sealing and fermenting, 6 months time, filtering residue obtains Fructus Rhodomyrti enzyme liquid, standby；
Step 2, the making of rice wine:
The raw material of the rice wine following weight of employing:
110 kilograms of rice, Radix Polygoni Multiflori powder 8 kilograms, Fructus Rhodomyrti enzyme liquid 4 kilograms, Fructus Mangifera Indicae 6 kilograms；
Making step is as follows:
A2, Fructus Mangifera Indicae being beaten juice, rice soaks 11 hours, and water temperature is less than 30 DEG C, pulls out and cooks；
B2, the rice cooked is down to room temperature, adds Sucus Mangiferae indicae, Radix Polygoni Multiflori powder, Fructus Rhodomyrti enzyme liquid and 165 kg of water and stir；
C2, b2 step gained rice is put in container be compacted, temperature 29 DEG C, ferment 36 hours, obtain distiller grains；
D2, putting in wine jar by step c gained distiller grains, soak 5 days, temperature 30 DEG C～32 DEG C, added water weight and distiller grains weight ratio are 1:1；
E2, d2 step gained distiller grains loading wine rice steamer is steamed, until alcoholic strength is 45 °, wine liquid leached and loads wine jar seals.
Above-mentioned water used is all more than 32 meters of the earth's surface spring water flowed out of ten thousand hectares of forest covers.
Claims (2)
1. the manufacture method of a Radix Polygoni Multiflori rice wine, it is characterised in that: comprise the following steps:
Step one, the making of Fructus Rhodomyrti ferment:
The raw material of the Fructus Rhodomyrti ferment following parts by weight of employing:
Fructus Rhodomyrti 3 parts, nigecose 1 part, 10 parts of water；
Making step is as follows:
A1, Fructus Rhodomyrti is crushed；
B1, Fructus Rhodomyrti, nigecose and water being put in container and ferment, first non-tight fermentation, 2 months time then sealing and fermenting, 4 months time～8 months, filtering residue obtains Fructus Rhodomyrti enzyme liquid, standby；
Step 2, the making of rice wine:
The raw material of the rice wine following parts by weight of employing:
100 parts～115 parts of rice, Radix Polygoni Multiflori powder 6 parts～10 parts, Fructus Rhodomyrti enzyme liquid 2 parts～5 parts, Fructus Mangifera Indicae 5 parts～7 parts；
Making step is as follows:
A2, rice being soaked 10 hours～12 hours, water temperature is less than 30 DEG C, pulls out and cooks；Fructus Mangifera Indicae is beaten juice；
B2, the rice cooked being down to room temperature, add Sucus Mangiferae indicae, Radix Polygoni Multiflori powder, Fructus Rhodomyrti enzyme liquid and water and stir, the water weight added and rice weight ratio are 1.5:1；
C2, b2 step gained rice is put in container be compacted, temperature 25 DEG C～32 DEG C, ferment 35 hours～37 hours, obtain distiller grains；
D2, putting in wine jar by c2 step gained distiller grains, soak 5 days, temperature 30 DEG C～32 DEG C, added water weight and distiller grains weight ratio are 1:1；
E2, d2 step gained distiller grains loading wine rice steamer is steamed, until alcoholic strength is 35 °～50 °, wine liquid leached and loads wine jar seals.
The manufacture method of Radix Polygoni Multiflori rice wine the most according to claim 1, it is characterised in that: described water is more than 32 meters of the earth's surface spring water flowed out of ten thousand hectares of forest covers.
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| CN201610326873.0A CN105886296A (en) | 2016-05-17 | 2016-05-17 | Method for making polygonum multiflorum rice wine |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906100A (en) * | 2017-04-13 | 2017-06-30 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice snow lotus fruit wine |
| CN107118923A (en) * | 2017-04-13 | 2017-09-01 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice cherry and tomato wine |
| CN108774078A (en) * | 2018-05-29 | 2018-11-09 | 廖美华 | A kind of extracting method of water and application |
| CN109329916A (en) * | 2018-10-31 | 2019-02-15 | 华南协同创新研究院 | It is a kind of to flow the method and hill gooseberry's ferment for adding formula quickly to produce hill gooseberry's ferment |
| CN109463601A (en) * | 2018-12-27 | 2019-03-15 | 池帝军 | A kind of roselle hill gooseberry's ferment of relieving alcoholism and protecting liver |
| CN114806774A (en) * | 2022-05-24 | 2022-07-29 | 湖北爽露爽食品股份有限公司 | Method for brewing nutritional rice wine by using enzyme fermentation liquor |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104371876A (en) * | 2014-11-17 | 2015-02-25 | 都匀市基佑生物科技有限公司 | Polygonum multiflorum health wine and brewing process thereof |
| CN104388256A (en) * | 2013-11-17 | 2015-03-04 | 融水苗族自治县同练瑶族乡人民政府 | Glutinous rice wine brewing method |
| CN104450445A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Myrtle wine and preparation method thereof |
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2016
- 2016-05-17 CN CN201610326873.0A patent/CN105886296A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104388256A (en) * | 2013-11-17 | 2015-03-04 | 融水苗族自治县同练瑶族乡人民政府 | Glutinous rice wine brewing method |
| CN104371876A (en) * | 2014-11-17 | 2015-02-25 | 都匀市基佑生物科技有限公司 | Polygonum multiflorum health wine and brewing process thereof |
| CN104450445A (en) * | 2014-11-28 | 2015-03-25 | 柳州贵族酒业有限公司 | Myrtle wine and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106906100A (en) * | 2017-04-13 | 2017-06-30 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice snow lotus fruit wine |
| CN107118923A (en) * | 2017-04-13 | 2017-09-01 | 广西柳州中嘉知识产权服务有限公司 | The brewing method of black rice cherry and tomato wine |
| CN108774078A (en) * | 2018-05-29 | 2018-11-09 | 廖美华 | A kind of extracting method of water and application |
| CN109329916A (en) * | 2018-10-31 | 2019-02-15 | 华南协同创新研究院 | It is a kind of to flow the method and hill gooseberry's ferment for adding formula quickly to produce hill gooseberry's ferment |
| CN109463601A (en) * | 2018-12-27 | 2019-03-15 | 池帝军 | A kind of roselle hill gooseberry's ferment of relieving alcoholism and protecting liver |
| CN114806774A (en) * | 2022-05-24 | 2022-07-29 | 湖北爽露爽食品股份有限公司 | Method for brewing nutritional rice wine by using enzyme fermentation liquor |
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Application publication date: 20160824 |