CN105969601A - Spleen-invigorating baijiu and preparing method thereof - Google Patents
Spleen-invigorating baijiu and preparing method thereof Download PDFInfo
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- CN105969601A CN105969601A CN201610137169.0A CN201610137169A CN105969601A CN 105969601 A CN105969601 A CN 105969601A CN 201610137169 A CN201610137169 A CN 201610137169A CN 105969601 A CN105969601 A CN 105969601A
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- baijiu
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Classifications
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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
-
- 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
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- 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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
-
- 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
-
- 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)
- A61K36/57—Magnoliaceae (Magnolia family)
- A61K36/575—Magnolia
-
- 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
- A61K47/00—Medicinal preparations characterised by the non-active ingredients used, e.g. carriers or inert additives; Targeting or modifying agents chemically bound to the active ingredient
- A61K47/30—Macromolecular organic or inorganic compounds, e.g. inorganic polyphosphates
- A61K47/36—Polysaccharides; Derivatives thereof, e.g. gums, starch, alginate, dextrin, hyaluronic acid, chitosan, inulin, agar or pectin
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K9/00—Medicinal preparations characterised by special physical form
- A61K9/0087—Galenical forms not covered by A61K9/02 - A61K9/7023
- A61K9/0095—Drinks; Beverages; Syrups; Compositions for reconstitution thereof, e.g. powders or tablets to be dispersed in a glass of water; Veterinary drenches
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
- A61K2236/30—Extraction of the material
- A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
- A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation, decoction
Abstract
Spleen-invigorating baijiu is disclosed. The baijiu is prepared from 500-510 parts by weight of rice, 6-7 parts by weight of common yam rhizome, 25-30 parts by weight of red bean, 2-3 parts by weight of largehead atractylodes rhizome, 1-2 parts by weight of cortex magnoliae officinalis, 3-4 parts by weight of common yam rhizome, 2-3 parts by weight of poria, 5-6 parts by weight of baking soda, 0.25-0.3 part by weight of glucoamylase, 0.1-0.2 part by weight of amylase, a proper amount of lactic acid, 5-6 parts by weight of jiuqu, 0.8-0.9 part by weight of chitosan and 1-1.2 parts by weight of carrageenan. The rice which is a raw material is puffed after being baked and is porous and loose in structure, thus facilitating glucoamylase catalytic hydrolysis. The heat transfer coefficient of superheated steam fed is high, thus accelerating rice temperature rising. After the baking soda is dissolved by adding water, hydroxyl ions are formed through ionization in the solution, and therefore association among water molecules is weakened, the degree of freedom of the water molecules is increased, water is liable to enter the insides of rice starch molecules to swell the rice, and the degree of gelatinization is increased. The added chitosan and the added carrageenan can neutralize gastric acid generated through alcohol irritation, thus reducing irritation. The baijiu can invigorate the spleen.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of spleen invigorating Chinese liquor and preparation method thereof.
Background technology
Rice spirit, with rice as primary raw material, through steaming and decocting, saccharifying, ferments, distills and the Spirit made.The main purpose of rice cooking operation is to make the abundant gelatinizing of rice starch, is the most important unit of liquor production process
One of operation, the gelatinization degree of rice starch can affect rice distillation yield, also the local flavor of wine is all produced important impact simultaneously.Digestion process rice is because solid particle and particle diameter are relatively big, there is mass transfer and heat transmission resistance causes rice internal starch grain to absorb moisture difficulty, the heat of digestion process peripheral is difficult to be delivered to inside rice, therefore, gelatinizing halfway " half-cooked " phenomenon easily occurs inside rice pellets.Therefore tradition steamed rice technique, rice not only needs to soak for a long time, and also needs to centre in digestion process and keep the skin wet, and extends digestion time, and operating process is loaded down with trivial details, and energy consumption is the biggest with water consumption.It is to be rapidly heated in high temperature gas flow that rice roasts, and the fusing point making rice temperature exceed starch enters molten condition, and the original structure destroying starch grain reaches the purpose of gelatinizing.The technology that roasts that need not dip operation belongs to foodstuff starch dextrinization by dry technology, can get rid of the immersion waste water of rice cooking gelatinizing operation, wastewater discharge and the pollutant discharge amount of brewed spirit process are greatly lowered.Therefore, roast replacement soaking cooking with rice to be applied to brewed spirit and have broad prospects.
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 spleen invigorating Chinese liquor and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spleen invigorating Chinese liquor, is prepared by the raw materials in:
Rice 500-510, Rhizoma Dioscoreae 6-7, Semen Phaseoli 25-30, Rhizoma Atractylodis Macrocephalae 2-3, Cortex Magnoliae Officinalis 1-2, Rhizoma Dioscoreae 3-4, Poria 2-3, sodium bicarbonate 5-6, saccharifying enzyme 0.25-0.3, amylase 0.1-0.2, lactic acid are appropriate, distillers yeast 5-6, chitosan 0.8-0.9, carrageenan 1-1.2.
The preparation method of described spleen invigorating Chinese liquor, comprises the following steps:
(1) Rhizoma Atractylodis Macrocephalae, Cortex Magnoliae Officinalis, Rhizoma Dioscoreae, Poria add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) water that sodium bicarbonate adds 10-11 times is sufficiently stirred for, gained solution mixes with rice to be mixed thoroughly, feeding roasts in device, is passed through the superheated steam of 185-190 DEG C, roasts discharging after 40 seconds, saccharifying enzyme, amylase is added when temperature of charge is cooled to 30 DEG C, add rice weight 35% water, then add breast acid for adjusting pH to 4.5, access distillers yeast, add water after 28 to 30 hours at 30-35 DEG C of bottom fermentation, make the weight ratio of rice and water reach 1:1；28-33 DEG C of bottom fermentation 8-10 days；
(3) by Rhizoma Dioscoreae, Semen Phaseoli mixing, water proof big fire breaks into mud after cooking, and freeze-dried is ground into powder；
(4) by step (1), (2), the mixing of (3) gained material, it is poured in boiler and distills, separating and distillating the 1-2% of wine cumulative volume is foreshot, still-process being seen, flower takes wine, wine is evaporated in hops disappearance being, cross after spending as liquor tailing, by foreshot, in evaporate wine, liquor tailing and be stored in respectively in terrine, aging was blent after 6 months；
(5) carrageenan is added the water stirring extremely dissolving of 10-11 times 70 DEG C, then with step (4) gained material and leftover materials mixing and stirring, to obtain final product.
nullThe invention have the advantage that the Raw Materials Rice of the present invention is expanded through roast in various degree，Structural porous loosens，Be conducive to saccharifying enzyme catalyzing hydrolysis，During fermentation, loss of weight speed is fast compared with cooking rice，And due to during roasting the generation of the side reaction such as Maillard reaction the Chinese liquor brewed can be made to produce new fragrance component，The superheated steam heat transfer coefficient being passed through is big，Rice programming rate can be accelerated，And sodium bicarbonate be dissolved in water after ionize out hydroxide ion in the solution，The existence of hydroxide ion causes the association between hydrone to weaken，Hydrone degree of freedom is made to increase，Hydrone easily enters rice starch intramolecule，Make it swelling，Reduce gelatinization point，Improve gelatinization degree，And the chitosan that the present invention adds、Carrageenan can make Chinese liquor have thick smooth mouthfeel，Chitosan simultaneously、Carrageenan can neutralize ethanol stimulates the gastric acid produced，Thus reduce the present invention stimulation to stomach，In addition，The present invention contains multiple medicinal herb components，There is effect of spleen invigorating.
Detailed description of the invention
A kind of spleen invigorating Chinese liquor, is made up of the raw material of following weight portion (kilogram):
Rice 500, Rhizoma Dioscoreae 6, Semen Phaseoli 25, the Rhizoma Atractylodis Macrocephalae 2, Cortex Magnoliae Officinalis 1, Rhizoma Dioscoreae 3, Poria 2, sodium bicarbonate 5, saccharifying enzyme 0.25, amylase 0.1, lactic acid are appropriate, distillers yeast 5, chitosan 0.8, carrageenan 1.
The preparation method of described spleen invigorating Chinese liquor, comprises the following steps:
(1) Rhizoma Atractylodis Macrocephalae, Cortex Magnoliae Officinalis, Rhizoma Dioscoreae, Poria add the water slow fire boiling 40 minutes of 5 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) water that sodium bicarbonate adds 10 times is sufficiently stirred for, gained solution mixes with rice to be mixed thoroughly, feeding roasts in device, is passed through the superheated steam of 185 DEG C, roasts discharging after 40 seconds, saccharifying enzyme, amylase is added when temperature of charge is cooled to 30 DEG C, add rice weight 35% water, then add breast acid for adjusting pH to 4.5, access distillers yeast, add water after 28 to 30 hours at 30 DEG C of bottom fermentations, make the weight ratio of rice and water reach 1:1；28 DEG C of bottom fermentations 8 days；
(3) by Rhizoma Dioscoreae, Semen Phaseoli mixing, water proof big fire breaks into mud after cooking, and freeze-dried is ground into powder；
(4) by step (1), (2), the mixing of (3) gained material, it is poured in boiler and distills, separate distillate wine cumulative volume 1% for foreshot, still-process being seen, flower takes wine, wine is evaporated in hops disappearance being, cross after spending as liquor tailing, by foreshot, in evaporate wine, liquor tailing and be stored in respectively in terrine, aging was blent after 6 months；
(5) carrageenan is added the water stirring extremely dissolving of 10 times 70 DEG C, then with step (4) gained material and leftover materials mixing and stirring, to obtain final product.
Claims (2)
1. a spleen invigorating Chinese liquor, it is characterised in that be prepared by the raw materials in:
Rice 500-510, Rhizoma Dioscoreae 6-7, Semen Phaseoli 25-30, Rhizoma Atractylodis Macrocephalae 2-3, Cortex Magnoliae Officinalis 1-2, Rhizoma Dioscoreae 3-4, Poria 2-3, sodium bicarbonate 5-6, saccharifying enzyme 0.25-0.3, amylase 0.1-0.2, lactic acid are appropriate, distillers yeast 5-6, chitosan 0.8-0.9, carrageenan 1-1.2.
The preparation method of spleen invigorating Chinese liquor the most according to claim 1, it is characterised in that comprise the following steps:
(1) Rhizoma Atractylodis Macrocephalae, Cortex Magnoliae Officinalis, Rhizoma Dioscoreae, Poria add water slow fire boiling 40-50 minute of 5-6 times, and filter cleaner, gained filtrate is spray-dried makes powder, obtains Chinese medicine powder；
(2) water that sodium bicarbonate adds 10-11 times is sufficiently stirred for, gained solution mixes with rice to be mixed thoroughly, feeding roasts in device, is passed through the superheated steam of 185-190 DEG C, roasts discharging after 40 seconds, saccharifying enzyme, amylase is added when temperature of charge is cooled to 30 DEG C, add rice weight 35% water, then add breast acid for adjusting pH to 4.5, access distillers yeast, add water after 28 to 30 hours at 30-35 DEG C of bottom fermentation, make the weight ratio of rice and water reach 1:1；28-33 DEG C of bottom fermentation 8-10 days；
(3) by Rhizoma Dioscoreae, Semen Phaseoli mixing, water proof big fire breaks into mud after cooking, and freeze-dried is ground into powder；
(4) by step (1), (2), the mixing of (3) gained material, it is poured in boiler and distills, separating and distillating the 1-2% of wine cumulative volume is foreshot, still-process being seen, flower takes wine, wine is evaporated in hops disappearance being, cross after spending as liquor tailing, by foreshot, in evaporate wine, liquor tailing and be stored in respectively in terrine, aging was blent after 6 months；
(5) carrageenan is added the water stirring extremely dissolving of 10-11 times 70 DEG C, then with step (4) gained material and leftover materials mixing and stirring, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610137169.0A CN105969601A (en) | 2016-03-11 | 2016-03-11 | Spleen-invigorating baijiu and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610137169.0A CN105969601A (en) | 2016-03-11 | 2016-03-11 | Spleen-invigorating baijiu and preparing method thereof |
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| CN105969601A true CN105969601A (en) | 2016-09-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610137169.0A Pending CN105969601A (en) | 2016-03-11 | 2016-03-11 | Spleen-invigorating baijiu and preparing method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1395936A (en) * | 2002-08-09 | 2003-02-12 | 王强 | Health-care food for protecting gastric mucosa and its preparing process |
| CN105062805A (en) * | 2015-07-16 | 2015-11-18 | 安徽省运酒厂集团有限公司 | Anti-cancer liquor and preparation method thereof |
-
2016
- 2016-03-11 CN CN201610137169.0A patent/CN105969601A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1395936A (en) * | 2002-08-09 | 2003-02-12 | 王强 | Health-care food for protecting gastric mucosa and its preparing process |
| CN105062805A (en) * | 2015-07-16 | 2015-11-18 | 安徽省运酒厂集团有限公司 | Anti-cancer liquor and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 梁万礼: "小米淀粉热膨胀性质研究及小米雪饼的研制", 《中国硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 陈建新: "过热蒸汽焙炒黄酒酿造大米机理及其工程优化研究", 《中国博士学位论文全文数据库 工程科技Ⅰ辑》 * |
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Application publication date: 20160928 |
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| RJ01 | Rejection of invention patent application after publication |