CN105950351A - Sour-sweet-flavored yam rice wine and preparation method thereof - Google Patents

Sour-sweet-flavored yam rice wine and preparation method thereof Download PDF

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Publication number
CN105950351A
CN105950351A CN201610443425.9A CN201610443425A CN105950351A CN 105950351 A CN105950351 A CN 105950351A CN 201610443425 A CN201610443425 A CN 201610443425A CN 105950351 A CN105950351 A CN 105950351A
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China
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parts
rice wine
sour
rhizoma dioscoreae
sweet
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CN201610443425.9A
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Chinese (zh)
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王子田
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Individual
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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
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K31/00—Medicinal preparations containing organic active ingredients
    • A61K31/185—Acids; Anhydrides, halides or salts thereof, e.g. sulfur acids, imidic, hydrazonic or hydroximic acids
    • A61K31/19—Carboxylic acids, e.g. valproic acid
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
    • A61K35/56—Materials from animals other than mammals
    • A61K35/63—Arthropods
    • A61K35/64—Insects, e.g. bees, wasps or fleas
    • A61K35/644—Beeswax; Propolis; Royal jelly; Honey
    • 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)
    • A61K36/42—Cucurbitaceae (Cucumber family)
    • 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)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/482—Cassia, e.g. golden shower tree
    • 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)
    • A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
    • A61K36/484—Glycyrrhiza (licorice)
    • 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)
    • A61K36/64—Orobanchaceae (Broom-rape family)
    • 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)
    • A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
    • A61K36/734—Crataegus (hawthorn)
    • 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)
    • A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
    • A61K36/815—Lycium (desert-thorn)
    • 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)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/894—Dioscoreaceae (Yam family)
    • A61K36/8945—Dioscorea, e.g. yam, Chinese yam or water yam
    • 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)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane

Abstract

The invention discloses sour-sweet-flavored yam rice wine. The sour-sweet-flavored yam rice wine is prepared from, by weight, 150-160 parts of yams, 350-360 parts of sticky rice, 6-7 parts of honey, 20-22 parts of hawthorns, 2-3 parts of herba cistanche, 1-2 parts of semen cassiae, 3-4 parts of fructus momordicae, 1-2 parts of licorice roots, an appropriate amount of acetic acid, 20-21 parts of wheat koji, 0.3-0.4 part of alpha-amylase, 0.2-0.3 part of cellulase, 0.25-0.3 part of acid protease, 5-6 parts of yeast, 45-50 parts of barbary wolfberry fruit and 2-3 parts of beta-cyclodextrin. According to the yam rice wine, the appearance is clear, bright, transparent and glossy, the mouthfeel is mellow and refreshing, a wine body is harmonious, and by adopting the yams as the main raw material, the antioxidant activity of the rice wine is higher than that of rice wine on the market. In addition, the yam rice wine has the intestine lubricating effect.

Description

A kind of sour-sweet local flavor Rhizoma Dioscoreae yellow wine and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of sour-sweet local flavor Rhizoma Dioscoreae yellow wine and preparation method thereof.
Background technology
Nutritive yam enrich, good drug efficacy, is a kind of genuine rare Chinese medicine, have spleen invigorating, tonifying the lung, reinforce the kidney, benefit essence effect.It is containing multiple nutrients material, active component and constant trace element.Research display, RHIIZOMA DIOSCOREAE fr0m Henan of China nutritious endocrine regulation system, improving the effect such as body metabolism, QI invigorating skin care and building body, mucopolysaccharide therein, glycoprotein, glutathion isoreactivity material have and improve human metabolism, improve the multiple pharmacological effect such as immunity, prophylaxis of tumours, cardiovascular and cerebrovascular disease, relieving cough and resolving phlegm.The characteristics such as than general cereal crops, it is low that the starch in Rhizoma Dioscoreae has the degree of polymerization, and molecular weight is little, and amylopectin content is high, easy gelatinizing, and water swellability is strong, can be degraded to oligosaccharide, monosaccharide is utilized by yeast, is suitable to for yellow rice wine brewage.During making yellow wine, add appropriate RHIIZOMA DIOSCOREAE fr0m Henan of China, yellow wine not only can be made to have the local flavor of RHIIZOMA DIOSCOREAE fr0m Henan of China, it is also possible to the nutritional labeling making yellow wine is more comprehensive, and gives the health care that Chinese yam millet wine is special.Rhizoma Dioscoreae resource provides a new processing approach simultaneously, is to increase one of effective means of Rhizoma Dioscoreae resources economy added value.Meet vast drinks consumer to low, health care and the growing demand of tasty and refreshing novel alcoholic beverage simultaneously.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of sour-sweet local flavor Rhizoma Dioscoreae yellow wine and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sour-sweet local flavor Rhizoma Dioscoreae yellow wine, is prepared by the raw materials in:
Rhizoma Dioscoreae 150-160, Oryza glutinosa 350-360, Mel 6-7, Fructus Crataegi 20-22, Herba Cistanches 2-3, Semen Cassiae 1-2, Fructus Momordicae 3-4, Radix Glycyrrhizae 1-2, acetic acid are appropriate, malt yeast 20-21, α-amylase 0.3-0.4, cellulase 0.2-0.3, acid protease 0.25-0.3, yeast 5-6, Fructus Lycii 45-50, cycloheptaamylose 2-3.
The preparation method of described sour-sweet local flavor Rhizoma Dioscoreae yellow wine, comprises the following steps:
(1) Herba Cistanches, Semen Cassiae, Fructus Momordicae, Radix Glycyrrhizae add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Fructus Crataegi, Mel mixing, sealed pickling discharging after 10-12 hour, squeeze the juice；
(3) being cleaned by Rhizoma Dioscoreae, soak 24-26 hour, then take out, be cut into segment in clear water, be placed in after cooking in pressure cooker and take out, as many again water is pulled an oar, and is subsequently adding α-amylase, and enzymolysis 1.5 hours at 80 DEG C add vinegar acid for adjusting pH to 4；
(4) as many again for Fructus Lycii water is pulled an oar, add cycloheptaamylose, stir 90 minutes at 30 DEG C；
(5) pull out after Oryza glutinosa being soaked 12 hours in clear water, as many again aqueous vapor is steamed to mix with step (1), (3), (4) gained material after 50-60 minute and is mixed thoroughly, it is subsequently adding the raw material that above-mentioned technique is not used, fermentation temperature is reduced to 15 DEG C at 25 DEG C of bottom fermentations after 8-12 days, continues fermentation 25 days；
(6) being squeezed by step (5) gained material, gained material merges with step (2) gained material, filters, to obtain final product at 80 DEG C after decocting 20 minutes.
nullThe invention have the advantage that the Rhizoma Dioscoreae yellow wine outward appearance of the present invention is limpid transparent glossy，Mellow in taste、Clearly，Wine body is coordinated，Use Rhizoma Dioscoreae as primary raw material，Make the antioxidant activity of yellow wine of the present invention higher than yellow wine on the market，In view of Rhizoma Dioscoreae has the polysaccharide being difficult in a large number degrade，Add cellulose degraded，Improve the alcoholic strength of the present invention，Owing to Rhizoma Dioscoreae containing a large amount of mucus，Make mash thickness，It is unfavorable for fermentation，And mucus be mainly composed of protein，With vinegar acid for adjusting pH value，Make protein precipitation，Reduce the viscosity of mash，Thus accelerate course of fermentation，The Fructus Lycii added can replace caramel color to make wine body keep brownish red，Improve the safety of the present invention，Pigment in Fructus Lycii is mainly carotenoid pigment，At light、Heat、Instability under acid condition，Easily fade during fermentation and pan-fried wine，Add cycloheptaamylose pigment is embedded，Improve pigment in fermentation、Decoct the stability during wine，Avoid fading，In addition，The present invention contains multiple medicinal herb components，There is effect of intestine moistening.
Detailed description of the invention
A kind of sour-sweet local flavor Rhizoma Dioscoreae yellow wine, is made up of the raw material of following weight portion (kilogram):
Rhizoma Dioscoreae 150, Oryza glutinosa 350, Mel 6, Fructus Crataegi 20, Herba Cistanches 2, Semen Cassiae 1, Fructus Momordicae 3, Radix Glycyrrhizae 1, acetic acid are appropriate, malt yeast 20, α-amylase 0.3, cellulase 0.2, acid protease 0.25, yeast 5, Fructus Lycii 45, cycloheptaamylose 2.
The preparation method of described sour-sweet local flavor Rhizoma Dioscoreae yellow wine, comprises the following steps:
(1) Herba Cistanches, Semen Cassiae, Fructus Momordicae, Radix Glycyrrhizae add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Fructus Crataegi, Mel mixing, sealed pickling discharging after 10 hours, squeeze the juice；
(3) being cleaned by Rhizoma Dioscoreae, soak 24 hours, then take out, be cut into segment in clear water, be placed in after cooking in pressure cooker and take out, as many again water is pulled an oar, and is subsequently adding α-amylase, and enzymolysis 1.5 hours at 80 DEG C add vinegar acid for adjusting pH to 4；
(4) as many again for Fructus Lycii water is pulled an oar, add cycloheptaamylose, stir 90 minutes at 30 DEG C；
(5) pull out after Oryza glutinosa being soaked 12 hours in clear water, as many again aqueous vapor is steamed to mix with step (1), (3), (4) gained material after 50 minutes and is mixed thoroughly, it is subsequently adding the raw material that above-mentioned technique is not used, fermentation temperature is reduced to 15 DEG C at 25 DEG C of bottom fermentations after 8 days, continue fermentation 25 days；
(6) being squeezed by step (5) gained material, gained material merges with step (2) gained material, filters, to obtain final product at 80 DEG C after decocting 20 minutes.

Claims (2)

1. one kind sour-sweet local flavor Rhizoma Dioscoreae yellow wine, it is characterised in that be prepared by the raw materials in:
Rhizoma Dioscoreae 150-160, Oryza glutinosa 350-360, Mel 6-7, Fructus Crataegi 20-22, Herba Cistanches 2-3, Semen Cassiae 1-2, Fructus Momordicae 3-4, Radix Glycyrrhizae 1-2, acetic acid are appropriate, malt yeast 20-21, α-amylase 0.3-0.4, cellulase 0.2-0.3, acid protease 0.25-0.3, yeast 5-6, Fructus Lycii 45-50, cycloheptaamylose 2-3.
The preparation method of sour-sweet local flavor Rhizoma Dioscoreae yellow wine the most according to claim 1, it is characterised in that comprise the following steps:
(1) Herba Cistanches, Semen Cassiae, Fructus Momordicae, Radix Glycyrrhizae add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder；
(2) by Fructus Crataegi, Mel mixing, sealed pickling discharging after 10-12 hour, squeeze the juice；
(3) being cleaned by Rhizoma Dioscoreae, soak 24-26 hour, then take out, be cut into segment in clear water, be placed in after cooking in pressure cooker and take out, as many again water is pulled an oar, and is subsequently adding α-amylase, and enzymolysis 1.5 hours at 80 DEG C add vinegar acid for adjusting pH to 4；
(4) as many again for Fructus Lycii water is pulled an oar, add cycloheptaamylose, stir 90 minutes at 30 DEG C；
(5) pull out after Oryza glutinosa being soaked 12 hours in clear water, as many again aqueous vapor is steamed to mix with step (1), (3), (4) gained material after 50-60 minute and is mixed thoroughly, it is subsequently adding the raw material that above-mentioned technique is not used, fermentation temperature is reduced to 15 DEG C at 25 DEG C of bottom fermentations after 8-12 days, continues fermentation 25 days；
(6) being squeezed by step (5) gained material, gained material merges with step (2) gained material, filters, to obtain final product at 80 DEG C after decocting 20 minutes.
CN201610443425.9A 2016-06-21 2016-06-21 Sour-sweet-flavored yam rice wine and preparation method thereof Withdrawn CN105950351A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109370849A (en) * 2018-12-25 2019-02-22 襄阳农博源农业有限公司 A kind of fermented type yam wine
CN109370836A (en) * 2018-12-25 2019-02-22 襄阳农博源农业有限公司 A kind of nine jin of Dioscorea Panthcica health liquors
CN110106051A (en) * 2019-05-31 2019-08-09 襄阳农博源农业有限公司 A kind of yam health wine and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953971A (en) * 2010-09-14 2011-01-26 李琦 Nourishing wine
CN103479909A (en) * 2013-08-29 2014-01-01 刘伟民 Health care wine and preparation technology thereof
CN104824748A (en) * 2015-04-21 2015-08-12 吴中区胥口精益生物医药研究所 Compound health-care drink of fermented cordyceps militaris and preparation method therefor

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101953971A (en) * 2010-09-14 2011-01-26 李琦 Nourishing wine
CN103479909A (en) * 2013-08-29 2014-01-01 刘伟民 Health care wine and preparation technology thereof
CN104824748A (en) * 2015-04-21 2015-08-12 吴中区胥口精益生物医药研究所 Compound health-care drink of fermented cordyceps militaris and preparation method therefor

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
张硕果: "怀山药黄酒工艺及抗氧化的初步研究", 《中国优秀硕士学位论文全文数据库（电子期刊）》 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109370849A (en) * 2018-12-25 2019-02-22 襄阳农博源农业有限公司 A kind of fermented type yam wine
CN109370836A (en) * 2018-12-25 2019-02-22 襄阳农博源农业有限公司 A kind of nine jin of Dioscorea Panthcica health liquors
CN110106051A (en) * 2019-05-31 2019-08-09 襄阳农博源农业有限公司 A kind of yam health wine and preparation method thereof

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