CN106085744A - The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine - Google Patents
The brewing method of Fructus Chaenomelis Roxburgh rose fruit yellow wine Download PDFInfo
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Abstract
The invention discloses the brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, belong to brewing yellow rice wine field.It is characterized in that: described Fructus Chaenomelis Roxburgh rose fruit yellow wine, using the Fructus Rosae Normalis of nourishing healthy, Fructus Chaenomelis is raw material, Oryza glutinosa is substrate, add the nutritional labeling of yellow wine, operation is brewageed, it is possible to be sufficiently reserved the active substance of raw material, improve the nutritive value of yellow wine by pretreatment of raw material, adjuvant pretreatment, Oryza glutinosa pretreatment, ripening, diastatic fermentation, the fermentation of filling altar, microwave radiation and flavouring after-ripening etc., the mouthfeel making yellow wine is soft pure, also has invigorating the stomach and promoting digestion, the health-care effect of nourishing skin care.
Description
Technical field
The present invention relates to the brewing method of a kind of yellow wine, especially relate to the brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine.
Background technology
Fructus Chaenomelis, have the title of " hundred benefit fruit kings ".Fruit Long Circle, avette, bartlett pear shape, time ripe, peel is by green flavescence, orange
Yellow, redness.Meat is thick, and the soft cunning of meat is sweet, savory.Modern medicine finds, containing a kind of ferment in Fructus Chaenomelis, and can digestible protein
Food is digested and absorbs by matter, beneficially human body, therefore has the merit of strengthening the spleen to promote digestion；Carpaine and papain have anti-
Tubercule bacillus and parasite such as cestode, ascarid, whipworm, ameba etc. act on, therefore can be used for the anti-consumptive disease of parasite killing；Coagulating in Fructus Chaenomelis
Galactenzyme has lactogenesis effect, and carpaine has the merit of antiangiogenic property leukemia, therefore can be used for lactogenesis and treatment lymphoid leukemia.
Fructus Rosae Normalis, for the fruit of Rosaceae perennial machaka rosa roxburghii, has another name called mountain king fruit, Fructus Rosae Davuricae, is healthcare
Nutrition treasure fruit, be a kind of rare fruit.The medical value of Fructus Rosae Normalis is the highest, its flower, leaf, really, seed can be used as medicine, have stomach invigorating, disappear
Food, nourishing, effect of antidiarrheal.Particularly Fructus Rosae Normalis is rich in superoxide dismutase, is internationally recognized to have anti-ageing, protective effect on cancer risk
Active substance, also has antiviral, radiation-resistant effect, prevents and treats aspect at cardiovascular, digestive system and various tumor disease, should
With quite varied.The laudatory title of fruit tool " king of vitamin C " of Fructus Rosae Normalis, sour in the mouth, puckery, flat；Digestion-promoting spleen-invigorating, restrains stopping leak；For
Treatment food stagnation abdominal distention, dysentery, enteritis, vitamin C deficiency etc., Sucus Rosae Normalis also has blocking-up N-nitroso compound in human body
Synthesize and there is protective effect on cancer risk；Treatment human body lead poisoning there is special efficacy.Active ingredient vitamin C in Fructus Rosae Normalis extract, has
The effects such as defying age, prolongation Puberty of Female！
At present, using Fructus Rosae Normalis, Fructus Chaenomelis is raw material, is processed into Fructus Chaenomelis Roxburgh rose fruit yellow wine, there are no relevant report and launch,
Deep processing for Fructus Rosae Normalis and Fructus Chaenomelis provides a new way.
Summary of the invention
It is an object of the invention to provide the brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, use the Fructus Rosae Normalis of nourishing healthy, Fructus Chaenomelis
For raw material, being processed into and drink convenient yellow wine, not only enrich the kind of yellow wine, also the deep processing for Fructus Rosae Normalis and Fructus Chaenomelis provides one
Bar new way.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that described processing method employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis and fruit of Radix et Caulis Opuntiae Dillenii, take its sarcocarp after cleaning, take the thorn of 3kg
Pears, the Fructus Chaenomelis of 1.5kg and the fruit of Radix et Caulis Opuntiae Dillenii of 1kg, mix homogeneously, add the pectase of Fructus Rosae Normalis weight 0.8%, the protease of 0.3%
With 0.1% malic acid, pull an oar, prepare Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 1kg, the Flos Rosae Normalis of 0.5kg, the Radix Codonopsitis Lanceolatae of 0.3kg and the Herba Dendranthematis indici of 0.25kg, clean
After drain, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 80 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 10kg, 2kg Radix Et Rhizoma Fagopyri Tatarici and 1kg Semen Panici miliacei, after cleaning roguing, add 40 DEG C of 6 times of weight
Warm water, after soaking 12 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 35 parts of Fructus Rosae Normalis mixing slurries, 15 parts of adjuvant fine powders, 50 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 5% raw malt yeast, 2% yeast for brewing rice wine and 0.6% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 30 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 5% malt yeast, 3% yellow rice wine dry yeast activated and
0.3% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 25 DEG C of constant incubators, sends out
The ferment time is 25 days, when the residual sugar in karusen is down to 1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 300r/min, and the concussion time is
20min, microwave frequency is 1200MHz, and the microwave time is 20s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 40 DEG C, terminated after 5 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
Beneficial effect: the Fructus Chaenomelis Roxburgh rose fruit yellow wine that this method makes, using the Fructus Rosae Normalis of nourishing healthy, Fructus Chaenomelis is raw material, Oryza glutinosa
For substrate, add the nutritional labeling of yellow wine, sent out by pretreatment of raw material, adjuvant pretreatment, Oryza glutinosa pretreatment, ripening, saccharifying
Operation is brewageed in ferment, filling altar fermentation, microwave radiation and flavouring after-ripening etc., it is possible to is sufficiently reserved the active substance of raw material, improves Huang
The nutritive value of wine, the mouthfeel making yellow wine is soft pure, and aroma is assailed the nostrils, and also has invigorating the stomach and promoting digestion, the health-care effect of nourishing skin care.
Detailed description of the invention
Embodiment 1:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis and Fructus Solani Nigri, take its sarcocarp after cleaning, take 3kg Fructus Rosae Normalis,
The Fructus Chaenomelis of 1.5kg and the Fructus Solani Nigri of 1kg, mix homogeneously, add the pectase of Fructus Rosae Normalis weight 0.8%, the protease of 0.3% and 0.1%
Citric acid, pull an oar, prepare Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 1kg, the Folium Rosae Normalis of 0.5kg, the Radix Stemonae of 0.3kg and the Herba Violae of 0.25kg, clearly
Draining after washing, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 100 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 10kg, 2kg Rhizoma Fagopyri Dibotryis and 1kg Semen Coicis, after cleaning roguing, add 6 times of weight
The warm water of 40 DEG C, after soaking 12 hours, carries out defibrination, prepares sticky rice syrup；
D, ripening: take 35 parts of Fructus Rosae Normalis mixing slurries, 15 parts of adjuvant fine powders, 50 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 5% raw malt yeast, 2% yeast for brewing rice wine and 0.6% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 30 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 5% malt yeast, 3% yellow rice wine dry yeast activated and
0.3% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 25 DEG C of constant incubators, sends out
The ferment time is 25 days, when the residual sugar in karusen is down to 1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 300r/min, and the concussion time is
20min, microwave frequency is 1200MHz, and the microwave time is 20s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 40 DEG C, terminated after 5 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
Embodiment 2:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis, Fructus Akebiae and Rhizoma Polygonati Odorati, take its sarcocarp after cleaning, take 5kg's
Fructus Rosae Normalis, the Fructus Chaenomelis of 3kg, the Fructus Akebiae of 1kg and the Rhizoma Polygonati Odorati of 0.5kg, mix homogeneously, add Fructus Rosae Normalis weight 0.95% pectase,
The protease of 0.5% and the malic acid of 0.3%, pull an oar, and prepares Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 2kg, the Fructus Rosae Normalis seed of 0.5kg, the Flos Lonicerae of 1kg and the Herba Houttuyniae of 0.5kg, clean
After drain, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 100 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 12kg, 3kg Semen Tritici aestivi and 2kg Sorghum vulgare Pers., after cleaning roguing, add 35 DEG C of 5 times of weight
Warm water, after soaking 10 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 30 parts of Fructus Rosae Normalis mixing slurries, 15 parts of adjuvant fine powders, 55 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 8% raw malt yeast, 3% yeast for brewing rice wine and 0.7% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 25 DEG C that temperature controls, and the time is 42h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 7% malt yeast, 2% yellow rice wine dry yeast activated and
0.5% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 30 DEG C of constant incubators, sends out
The ferment time is 20 days, when the residual sugar in karusen is down to 0.5%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 500r/min, and the concussion time is
15min, microwave frequency is 3000MHz, and the microwave time is 15s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 38 DEG C, terminated after 7 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
Embodiment 3:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis, red raspberry and Semen Hoveniae (Fructus Hoveniae), take its sarcocarp after cleaning, take 3kg's
Fructus Rosae Normalis, the Fructus Chaenomelis of 1.5kg, the red raspberry of 1kg and the Semen Hoveniae (Fructus Hoveniae) of 0.8kg, mix homogeneously, add Fructus Rosae Normalis weight 0.7% pectase,
The protease of 0.4% and the malic acid of 0.5%, pull an oar, and prepares Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 1kg, the Flos Eriobotryae of 0.5kg, the Radix Puerariae of 0.3kg and the Herba Centellae of 0.25kg, clean
After drain, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 80 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 10kg, 2kg sago and 1kg Semen Panici miliacei, after cleaning roguing, add 40 DEG C of 6 times of weight
Warm water, after soaking 12 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 40 parts of Fructus Rosae Normalis mixing slurries, 15 parts of adjuvant fine powders, 45 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 5% raw malt yeast, 2% yeast for brewing rice wine and 0.6% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 30 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 5% malt yeast, 3% yellow rice wine dry yeast activated and
0.3% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 25 DEG C of constant incubators, sends out
The ferment time is 25 days, when the residual sugar in karusen is down to 1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 300r/min, and the concussion time is
20min, microwave frequency is 1200MHz, and the microwave time is 20s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 40 DEG C, terminated after 5 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
Embodiment 4:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis, yacon and, clean after take its sarcocarp, take 2kg's
Fructus Rosae Normalis, the Fructus Chaenomelis of 1kg, the yacon of 0.8kg and 0.5kg's, mix homogeneously, add Fructus Rosae Normalis weight 0.65% pectase,
The protease of 0.35% and the malic acid of 0.25%, pull an oar, and prepares Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 1kg, the Herba Saussureae Involueratae of 0.8kg, the Spica Prunellae of 0.5kg and the Herba Ardisiae Japonicae of 0.25kg, clearly
Draining after washing, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 120 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 7kg, 2kg Radix Et Rhizoma Fagopyri Tatarici and 1kg Semen Phaseoli, after cleaning roguing, add the 45 of 6 times of weight
DEG C warm water, after soaking 12 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 35 parts of Fructus Rosae Normalis mixing slurries, 10 parts of adjuvant fine powders, 55 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 3% raw malt yeast, 1% yeast for brewing rice wine and 0.4% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 24 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 7% malt yeast, 2% yellow rice wine dry yeast activated and
0.35% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 35 DEG C of constant incubators, sends out
The ferment time is 18 days, when the residual sugar in karusen is down to 1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 200r/min, and the concussion time is
25min, microwave frequency is 2500MHz, and the microwave time is 10s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 42 DEG C, terminated after 3 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
Embodiment 5:
The brewing method of a kind of Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis, indigo fruit and Passifolra edulis, take its sarcocarp after cleaning, take 3kg
Fructus Rosae Normalis, the Fructus Chaenomelis of 3kg, the indigo fruit of 1.5kg and the Passifolra edulis of 1kg, mix homogeneously, add Fructus Rosae Normalis weight 0.58% pectin
Enzyme, the protease of 0.37% and the malic acid of 0.2%, pull an oar, and prepares Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 2kg, the Flos puerariae lobatae of 1kg, the Cortex Moutan of 0.8kg and the Radix Sophorae Tonkinensis of 0.5kg, after cleaning
Draining, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 60 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 11kg, 2kg Herba bromi japonici and 2kg Semen phaseoli radiati, after cleaning roguing, add 45 DEG C of 6 times of weight
Warm water, after soaking 8 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 35 parts of Fructus Rosae Normalis mixing slurries, 20 parts of adjuvant fine powders, 45 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 8% raw malt yeast, 3% yeast for brewing rice wine and 0.8% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 28 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, filling altar fermentation: after the material unstrained spirits after diastatic fermentation is opened rake cooling, add 12% malt yeast, 5% yellow rice wine dry yeast activated
With 0.6% saccharifying enzyme, stirring, fill altar, altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 35 DEG C of constant incubators,
Fermentation time is 22 days, when the residual sugar in karusen is down to 0.1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 200r/min, and the concussion time is
30min, microwave frequency is 3500MHz, and the microwave time is 10s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 35 DEG C, terminated after 3 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
The preferred embodiment of the present invention described in detail above, but, the present invention is not limited in above-mentioned embodiment
Detail, in the technology concept of the present invention, technical scheme can be carried out multiple simple variant, this
A little simple variant belong to protection scope of the present invention.
Additionally, combination in any can also be carried out between the various different embodiment of the present invention, as long as it is without prejudice to this
The thought of invention, it should be considered as content disclosed in this invention equally.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewing method of a Fructus Chaenomelis Roxburgh rose fruit yellow wine, it is characterised in that employing following steps:
A, pretreatment of raw material: pluck the Fructus Rosae Normalis of fresh mature, Fructus Chaenomelis and fruit of Radix et Caulis Opuntiae Dillenii, take its sarcocarp after cleaning, take the thorn of 3kg
Pears, the Fructus Chaenomelis of 1.5kg and the fruit of Radix et Caulis Opuntiae Dillenii of 1kg, mix homogeneously, add the pectase of Fructus Rosae Normalis weight 0.8%, the protease of 0.3%
With 0.1% malic acid, pull an oar, prepare Fructus Rosae Normalis mixing slurry；
B, adjuvant pretreatment: take the Radix Rosae Normalis of 1kg, the Flos Rosae Normalis of 0.5kg, the Radix Codonopsitis Lanceolatae of 0.3kg and the Herba Dendranthematis indici of 0.25kg, clean
After drain, after cold drying, wall breaking pulverization, prepared granularity is the adjuvant fine powder of 80 mesh；
C, Oryza glutinosa pretreatment: take quality glutinous rice 10kg, 2kg Radix Et Rhizoma Fagopyri Tatarici and 1kg Semen Panici miliacei, after cleaning roguing, add 40 DEG C of 6 times of weight
Warm water, after soaking 12 hours, carry out defibrination, prepare sticky rice syrup；
D, ripening: take 35 parts of Fructus Rosae Normalis mixing slurries, 15 parts of adjuvant fine powders, 50 parts of sticky rice syrups, mix homogeneously, enter pot and cook to thickness
Shape, air blast is cooled to room temperature, prepares Fructus Rosae Normalis Oryza glutinosa mud；
E, diastatic fermentation: be as the criterion with the weight of Fructus Rosae Normalis Oryza glutinosa mud, add 5% raw malt yeast, 2% yeast for brewing rice wine and 0.6% in Fructus Rosae Normalis Oryza glutinosa mud
Saccharifying enzyme, after stirring, enters cylinder and carries out diastatic fermentation, and it is 30 DEG C that temperature controls, and the time is 30h, prepares material unstrained spirits；
F, fill altar fermentation: the material unstrained spirits after diastatic fermentation is opened rake cooling after, add 5% malt yeast, 3% yellow rice wine dry yeast activated and
0.3% saccharifying enzyme, stirs, and fills altar, and altar mouth covers with aseptic monolayer kraft paper, tightens, and puts in 25 DEG C of constant incubators, sends out
The ferment time is 25 days, when the residual sugar in karusen is down to 1%, and fermentation ends, prepare karusen；
G, microwave radiation: carry out microwave treatment after being shaken by karusen, arranging concussion frequency is 300r/min, and the concussion time is
20min, microwave frequency is 1200MHz, and the microwave time is 20s, after filter pressing, prepares wine liquid；
H, flavouring after-ripening: be placed under air-proof condition by wine liquid and carry out flavouring after-ripening in 40 DEG C, terminated after 5 days, prepares Fructus Chaenomelis Fructus Rosae Normalis
Yellow wine；
I, packaging: by the vial fill of Fructus Chaenomelis Roxburgh rose fruit yellow wine, pack, be finished product.
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| CN107034078A (en) * | 2017-05-22 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | A kind of brewing method of spiked gingerlily fruit kuh-seng health liquor |
| CN107057931A (en) * | 2017-05-22 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of brewing method of bitter buckwheat Semen Setariae italicae health liquor |
| CN107384694A (en) * | 2017-09-30 | 2017-11-24 | 程龙凤 | The brewing method of fruit of carambola indigo fruit yellow rice wine |
| CN107418819A (en) * | 2017-07-29 | 2017-12-01 | 宇琪 | The brewing method of mangosteen indigo fruit yellow rice wine |
| CN107523460A (en) * | 2017-09-21 | 2017-12-29 | 贵州文松发酵食品有限公司 | A kind of preparation method of yellow rice wine |
| CN109161449A (en) * | 2018-10-18 | 2019-01-08 | 贵州省中国科学院天然产物化学重点实验室 | A kind of Roxburgh rose beer and its preparation process with alleviation gout illness |
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