CN106350391A - Sweet potato leaf, medlar and lotus leaf fine rice wine and brewing method thereof - Google Patents
Sweet potato leaf, medlar and lotus leaf fine rice wine and brewing method thereof Download PDFInfo
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Abstract
The invention provides sweet potato leaf, medlar and lotus leaf fine rice wine, which is mainly prepared from the following raw materials in parts by weight: 95 to 105 parts of sticky rice, 15 to 20 parts of fresh sweet potato leaves, 8 to 12 parts of medlars, 4 to 8 parts of fresh dates, 4 to 5 parts of sticky rice powder, 0.5 to 0.8 part of black rice powder, 0.8 to 1.2 parts of sweet potato starch, 0.12 to 0.28 part of flaccid knotweed herb, 1 to 2 parts of lotus leaves, 0.15 to 0.3 part of liquorice roots and a proper amount of water. The invention also provides a brewing method of the sweet potato leaf, medlar and lotus leaf fine rice wine. The sweet potato leaf, medlar and lotus leaf fine rice wine provided by the invention has the efficacies of helping digestion, invigorating stomach, promoting metabolism, reducing weight and fat, resisting oxidation and cancer, clearing away heat, expelling toxin, replenishing blood, keeping the beauty and the like; the sweet potato leaf, medlar and lotus leaf fine rice wine is healthy wine suitable for various people groups. The brewing method of the sweet potato leaf, medlar and lotus leaf fine rice wine provided by the invention has the advantages that the operation is simple; the industrial manufacturing and production is convenient.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine and its brewing method.
Background technology
Rice wine originates from the summer, and prosperity, in week, is gone through Qin Han, so that the Tang and Song Dynasty, is all with fruit beam steaming and decocting, plus koji fermentation, squeezing
Then wine goes out.On the books in " all gift heavenly officials' wine is just ", " distinguish the thing of three wine, one says thing wine, and two say former times wine, and three say rice wine." thing
Wine, busy and drink；Former times wine, impunity and drink；Rice wine, then respectful for top grade, angle can enjoy.In business's week remote, Qin Han dynasty,
Rice wine as top grade in wine, was once gone on an expedition in offices and men, and was offered a sacrifice to gods or ancestors the great politics such as the world, nobility's meetings of sovereigns or their deputies in ancient China to form alliances, plays in military, diplomatic activities
Effect.
Rice wine color and luster is in faint yellow or colourless, limpid transparent, fragrant pleasant, pure taste, continuous soft tasty and refreshing, it is sour, sweet,
Bitter, puckery, peppery all taste harmonies, alcohol content, more than 15%～17%, containing several amino acids, vitamin, is nutritious beverage
Wine.With the raising of people's living standard, the health-care effect of food is increasingly paid attention to, the rice wine with health care can be people
Optimal selection.
Content of the invention
In view of this, it is necessory to provide a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine and its brewing method, to meet people's need
Will.
The present invention provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 95～
105th, fresh sweet potatoes leaf 15～20, Fructus Lycii 8～12, fresh dates 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch 0.8～
1.2nd, Herba polygoni hydropiperiss 0.12～0.28, Folium Nelumbinis 1～2, Radix Glycyrrhizae 0.15～0.3, appropriate amount of water.
Based on above-mentioned, particle diameter≤2.0 mm of described glutinous rice flour, particle diameter≤2.0 mm of black rice flour, described sweet potato starch
Particle diameter≤4.0 mm.
The present invention also provides a kind of brewing method of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, comprises the following steps:
Make distillers yeast to boil appropriate decocting in water, stop heating, then by Folium Nelumbinis add vexed in boiling water be cooled to room temperature to boiling water,
Filter, obtain Folium Nelumbinis water；Herba polygoni hydropiperiss and Radix Glycyrrhizae are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry；Will
Glutinous rice flour, sweet potato starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, in described Oryza glutinosa mixed powder according to
Secondary plus described Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry and described Folium Nelumbinis water, stir and mix and be kneaded into Oryza glutinosa mixing powder ball；Will be described glutinous
Rice mixing powder ball is divided into the distillers yeast grain that particle diameter is 3～6 cm, and then, it is 24～28 that described distillers yeast grain is positioned over air themperature
DEG C, humidity be 44%～50% indoor fermentation 5～8 days, prepared distillers yeast；
Soak Oryza glutinosa sticky rice washing is net, soak 4～8 hours, drain away the water, the Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after described immersion, and puts in pot and cook, and the Oryza glutinosa cooking is spread out and is cooled to room
Warm standby is used；
Make after fresh dates are cleaned by Fructus Jujubae Folium Ipomoea mixed juice and enucleation, obtain coreless jujube and Semen Jujubae, described coreless jujube is pulled an oar
Obtain Fructus Jujubae slurry afterwards, described Semen Jujubae is carried out obtaining Semen Jujubae powder after pulverizing；By fresh sweet potatoes leaf clean after shred, then again with described Fructus Jujubae
Slurry and described Semen Jujubae powder are mixed and stirred for uniformly, being squeezed the juice with squeezer, obtain Fructus Jujubae Folium Ipomoea mixed juice；
Make Fructus Lycii water to boil appropriate decocting in water, stop heating, then Fructus Lycii is added and vexed in boiling water be cooled to room to boiling water
Temperature, filters, obtains Fructus Lycii water；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described Fructus Jujubae Folium Ipomoea mixed juice and described Chinese holly
Qi Shui stirs；Then ferment 6～8 days at 25～28 DEG C, obtain fermented glutinous rice；
Described fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine by squeezing.
Based on above-mentioned, the step of described steaming and decocting Oryza glutinosa includes: adds water to the Oryza glutinosa after described immersion, and puts in steamer
Steaming and decocting is until seethe with excitement 18～22 minutes；Then spray into cold water again, then steaming and decocting, to boiling 10～18 minutes, obtains the Oryza glutinosa cooking；
The Oryza glutinosa cooking is spread out to be cooled to room temperature standby.
Based on above-mentioned, the brewing method of described Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine further includes: right at 68 DEG C～72 DEG C
Described Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine carries out water-bath sterilization, cooling, filtration, seasoning coloring, tinning process.
In the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine that the present invention provides, effect of each raw material is as follows:
Glutinous rice flour, refers to the granular material made with Oryza glutinosa for raw mill, and Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus,
Ferrum, vitamin b1, a, e, nutritious, it is the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only the effect of sweating due to debility, right
It is off one's feed, abdominal distention diarrhoea has certain mitigation.
Black rice flour, refers to the granular material made with fructus zizaniae caduciflorae, fructus zizaniae caduciflorae rich in proteins, lysine, plant for raw mill
Fat, cellulose and mineral ferrum needed by human, zinc, copper, manganese, molybdenum, selenium, calcium, phosphorus etc., and abundant vitamin b1, b2,
The medicinal ingredient such as b6, b12, d, e and nicotinic acid, anthocyanidin, chlorophyll and flavonoid and cardiac glycoside.Therefore, often eat fructus zizaniae caduciflorae, have
Beneficial to preventing and treating dizzy, dizzy, anemia, poliosis, ophthalmic, soreness of the waist and knees, xeropulmonary cough, constipation, dysuria, kidney deficiency water
The swollen, disease such as inappetence, weakness of the spleen and stomach, for juvenile canities, women's puerperal asthenia, body void and anemia, kidney deficiency all have after being ill
Take a tonic or nourishing food to build up one's health effect well.
Sweet potato starch, refers to the granular material being processed into fresh sweet potatoes, and Radix Ipomoeae contains abundant starch, vitamin, fiber
The necessary nutritional labeling of the human bodies such as element, also contains the mineral elements and linoleic acid etc. such as abundant magnesium, phosphorus, calcium, selenium.These material energy
Keep blood vessel elasticity, and also be a kind of preferable diet food.Science data show, its heat only has the 1/3 of rice, and
And there is the specific function stoping sugar transition from being fat because of its rich cellulose and pectin.
Folium Ipomoea, generally use be autumn Radix Ipomoeae maturation after ground seedling stem top tender leaf.Folium Ipomoea is improved immunity
Power, hemostasis, blood sugar lowering, removing toxic substances, preventing and treating nyctalopia enhance metabolism, relieving constipation diuresis, thrombocytosis, prevention of arterial hardening, stop
The health cares such as cell carcinogenesis, lactogenic removing toxic substances.Folium Ipomoea can make skin polish, and often eat and have Constipation, protection vision
Effect moreover it is possible to keep that skin is fine and smooth, slow down aging.
Herba polygoni hydropiperiss, also known as Herba Polygoni gracilis, are the herb of polygonaceae plant knotweed, warm in nature, acrid in the mouth.Containing volatile oil, matter of trampling on, flavone, water
The glad element of nepalin, persicarin -7- methyl ether, Fructus rhamni (Rhamnus davurica Pall.) and hyperin, the also active chemical such as ketone derivatives containing Herba Alii fistulosi, knotweed acid.Herba polygoni hydropiperis
Grass also has functions that removing toxic substances, diuresis, dysentery relieving, antipruritic.Containing needed for the multiple-microorganisms such as rhizopus, yeast in Herba polygoni hydropiperiss
Auxin, can advantageously promote the growth and breeding of these microorganisms, also have inhibitory action to miscellaneous bacteria harmful in distillers yeast simultaneously.
Radix Glycyrrhizae, also known as Herba Hedyotis cantonensis root, close grass, are the root and rhizome of glycyrrhizic legume, mild-natured, sweet in the mouth.Master contains glycyrrhizin.
There is the effects such as invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, expelling phlegm for arresting cough, coordinating the actions of various ingredients in a prescription.There is promotion to Yeast Growth in distillers yeast and metabolism
Effect.
Fructus Jujubae, the mature fruit of Shu Li section plant Fructus Jujubae, is a kind of fruit of integration of edible and medicinal herbs.Fructus Jujubae contains protein, saccharide, organic
Acid, fat, 18 kinds of aminoacid and ferrum, zinc, phosphorus, calcium, selenium etc. necessary to human body.Fructus Jujubae feature the most prominent is that vitamin contains
Amount is very high, up to 400～600 mg/kg, such as b1 containing vitamin, b2, nicotinic acid etc., and have the title of " active vitamin ", and
There is the good reputation of " natural complex ball ", there is very high healthy nutritive value.Fructus Jujubae not only contains abundant nutrient substance, but also
Containing abundant medical substance, there is nourishing stomach and spleen, blood yiqi, conciliate the effects such as poison of drug, the liver protecting, muscle strength reinforcing, can
Lung moistening, cough-relieving, control void, nourishing the stomach.Therefore, Fructus Jujubae be a kind of different from general fruit, it collects medicinal, health care, edible etc. multi-functional
In one, and become treasure in fruit.
Fructus Lycii, refers to commodity Fructus Lycii, and it contains carotene, glycine betaine, vitamin a, vitamin b1, vitamin b2, dimension
Raw element c and calcium, phosphorus, ferrum etc., have and increase leukocyte activity, promote the newborn pharmacological action of hepatocyte, modern age pharmacological evaluation table
Bright: Fructus Lycii has enhancing human body immunity function, suppress tumor, blood sugar lowering, blood fat reducing, the function such as resisting fatigue；In brief,
Its primary efficacy is summarized as " nourishing kidney, lung moistening, improving eyesight ".
Folium Nelumbinis, the blade of Nymphaeceae herbaceous plant lotus, there are antipyretic, antibacterial, spasmolysises, energy clearing away summer-heat and eliminating dampness, yang invigorating stop
Blood, the alkaloid component in weight-reducing, wherein Folium Nelumbinis has special effect for cleaning the intestines and stomach, fat reducing row's stasis of blood.
Therefore, the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine that the present invention provides is with fragrance striking the nose, and crystal clear color drinks mouthfeel
Refreshing net, also there is the local flavor that potato is fragrant and Folium Nelumbinis are fragrant, strong and brisk in taste, lips and teeth lasting simultaneously, be positioned in container can lasting fragrance,
Tart flavour, sweet and sour taste is appeared during mouthfeel is sweet；And described Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine also have help digest, stomach invigorating promoting
Metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer, relieve inflammation or internal heat toxin expelling and blood-enriching face-nourishing the effects such as, be suitable for various people health
Wine.
The brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine that the present invention provides is simple to operate, is easy to industrialization and makes production.
In addition, in the brewing method that the present invention provides, adding Semen Jujubae powder in Fructus Jujubae slurry with the fresh sweet potatoes leaf of chopping, due to Semen Jujubae powder tool
Have coarse rubbing surface, stirring juice-extracting process can fiber in the pulp and Folium Ipomoea of fully loose Fructus Jujubae, therefore also have
Effect ground avoids makes heat distribute difficulty, vinic acid due to larger in Fructus Jujubae sarcocarp and Folium Ipomoea fiber fermentation formation " wine lid "
Phenomenon occurs, and decreases the blue or green taste of fresh sweet potatoes leaf, so that the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine brewageed is better to eat.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1
The present embodiment provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 95, scarlet
Potato leaf 20, Fructus Lycii 8, Fructus Jujubae 8, glutinous rice flour 4, black rice flour 0.8, sweet potato starch 1.2, Herba polygoni hydropiperiss 0.12, Folium Nelumbinis 1, Radix Glycyrrhizae 0.15, water are fitted
Amount.
The present embodiment also provides the brewing method of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it mainly comprises the steps that
Make distillers yeast to boil appropriate decocting in water, stop heating, then by Folium Nelumbinis add vexed in boiling water be cooled to room temperature to boiling water,
Filter, obtain Folium Nelumbinis water；Herba polygoni hydropiperiss and Radix Glycyrrhizae are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry；Will
Glutinous rice flour, sweet potato starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, in described Oryza glutinosa mixed powder according to
Secondary plus described Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry and described Folium Nelumbinis water, stir and mix and be kneaded into Oryza glutinosa mixing powder ball；Will be described glutinous
Rice mixing powder ball is divided into the distillers yeast grain that particle diameter is 3～6 cm, and then, it is 24～25 that described distillers yeast grain is positioned over air themperature
DEG C, humidity be 49%～50% indoor fermentation 8 days, prepared distillers yeast；
Soak Oryza glutinosa described sticky rice washing is net, soak 5 hours, and keep the water surface to exceed Oryza glutinosa top surface 20 cm, drain away the water,
Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after described immersion, and puts in pot and cook, and puts into steaming and decocting in steamer until steamer
Upper vapour seethes with excitement 20 minutes；Then spray into cold water again, then steaming and decocting is seethed with excitement 15 minutes to vapour on steamer, obtains the Oryza glutinosa cooking；To steam
Ripe Oryza glutinosa spreads that to be cooled to room temperature standby out；
Make after fresh dates are cleaned by Fructus Jujubae Folium Ipomoea mixed juice and enucleation, obtain coreless jujube and Semen Jujubae, described coreless jujube is pulled an oar
Obtain Fructus Jujubae slurry afterwards, described Semen Jujubae is carried out obtaining Semen Jujubae powder after pulverizing；By fresh sweet potatoes leaf clean after shred, then again with described Fructus Jujubae
Slurry and described Semen Jujubae powder are mixed and stirred for uniformly, being squeezed the juice with squeezer, obtain Fructus Jujubae Folium Ipomoea mixed juice；
Make Fructus Lycii water to boil appropriate decocting in water, stop heating, then Fructus Lycii is added and vexed in boiling water be cooled to room to boiling water
Temperature, filters, obtains Fructus Lycii water；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described Fructus Jujubae Folium Ipomoea mixed juice and described Chinese holly
Qi Shui stirs；Then ferment 8 days at 25 DEG C, obtain fermented glutinous rice；
Described fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine by squeezing；To described Folium Ipomoea Fructus Lycii lotus at 70 DEG C
Leaf rice wine carries out heating in water bath 10 minutes about, so that the zymocyte on described distillers yeast and miscellaneous bacteria is lost activity；Then carry out successively
Cooling, filtration, seasoning coloring, tinning are processed, you can obtain rice wine finished product.
Embodiment 2
The present embodiment provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 97, scarlet
Potato leaf 19, Fructus Lycii 9, Fructus Jujubae 7, glutinous rice flour 4.2, black rice flour 0.73, sweet potato starch 1.1, Herba polygoni hydropiperiss 0.16, Folium Nelumbinis 1.3, Radix Glycyrrhizae
0.19th, appropriate amount of water.
The present embodiment also provides a kind of brewing method, this brewing method and the embodiment of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine
The brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine of 1 offer is essentially identical, is in place of main difference: in the step making distillers yeast
In, distillers yeast grain be positioned over air themperature be 25～26 DEG C, humidity be 47%～48% indoor fermentation 7 days；Step in mixed song fermentation
In rapid, fermentation temperature is 27 DEG C, and fermentation time is 6 days.
Embodiment 3
The present embodiment provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 100, fresh
Folium Ipomoea 18, Fructus Lycii 10, Fructus Jujubae 6, glutinous rice flour 4.5, black rice flour 0.65, sweet potato starch 1, Herba polygoni hydropiperiss 0.2, Folium Nelumbinis 1.5, Radix Glycyrrhizae
0.23rd, appropriate amount of water.
The present embodiment also provides a kind of brewing method, this brewing method and the embodiment of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine
The brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine of 1 offer is essentially identical, is in place of main difference: in the step making distillers yeast
In, distillers yeast grain be positioned over air themperature be 25～26 DEG C, humidity be 45%～46% indoor fermentation 7 days；Step in mixed song fermentation
In rapid, fermentation temperature is 26 DEG C, ferments 7 days.
Embodiment 4
The present embodiment provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 103, fresh
Folium Ipomoea 17, Fructus Lycii 11, Fructus Jujubae 5, glutinous rice flour 4.8, black rice flour 0.57, sweet potato starch 0.9, Herba polygoni hydropiperiss 0.24, Folium Nelumbinis 1.8, Radix Glycyrrhizae
0.27th, appropriate amount of water.
The present embodiment also provides a kind of brewing method, this brewing method and the embodiment of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine
The brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine of 1 offer is essentially identical, is in place of main difference: in the step making distillers yeast
In, distillers yeast grain be positioned over air themperature be 26～27 DEG C, humidity be 44%～45% indoor fermentation 6 days；Step in mixed song fermentation
In rapid, fermentation temperature is 27 DEG C, and fermentation time is 7 days.
Embodiment 5
The present embodiment provides a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 105, fresh
Folium Ipomoea 15, Fructus Lycii 12, Fructus Jujubae 4, glutinous rice flour 5, black rice flour 0.5, sweet potato starch 0.8, Herba polygoni hydropiperiss 0.28, Folium Nelumbinis 2, Radix Glycyrrhizae 0.3, water
In right amount.
The present embodiment also provides a kind of brewing method, this brewing method and the embodiment of above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine
The brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine of 1 offer is essentially identical, is in place of main difference: in the step making distillers yeast
In, distillers yeast grain be positioned over air themperature be 27～28 DEG C, humidity be 45%～46% indoor fermentation 6 days；Step in mixed song fermentation
In rapid, fermentation temperature is 28 DEG C, and fermentation time is 6 days.
The indices such as the physicochemical property to the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine that above-described embodiment 1～5 provides and sense organ enter
Row is evaluated, and evaluation result is as shown in the table:
The evaluation table of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Alcoholic strength/(20 DEG C of vol) | 10.1% | 10.5% | 11.0% | 11.3% | 11.4% |
| Total sugar (with glucose meter) | 90 g/l | 97 g/l | 101 g/l | 103 g/l | 105 g/l |
| Total acid (in terms of lactic acid) | 3.9 g/l | 4.1 g/l | 4.4 g/l | 4.6 g/l | 4.9 g/l |
| Amino-acid nitrogen | 0.38 g/l | 0.40 g/l | 0.43 g/l | 0.45 g/l | 0.46 g/l |
| Color and luster | Orange colour, clear and transparent, glossy | Orange colour, clear and transparent, glossy | Orange colour, clear and transparent, glossy | Orange colour, clear and transparent, glossy | Orange colour, clear and transparent, glossy |
| Fragrance | Have the distinctive sweet-smelling of rice wine and light concurrently Folium Nelumbinis are fragrant | Have the distinctive sweet-smelling of rice wine and light concurrently Folium Nelumbinis are fragrant | Have the distinctive sweet-smelling of rice wine and light concurrently Folium Nelumbinis are fragrant | Have the distinctive sweet-smelling of rice wine and light concurrently Folium Nelumbinis are fragrant | Have the distinctive sweet-smelling of rice wine and light concurrently Folium Nelumbinis are fragrant |
| Taste | Mouthfeel is sweet, mellow, and appears tart flavour | Mouthfeel is sweet, mellow, and appears tart flavour | Mouthfeel is sweet, mellow, and appears tart flavour | Mouthfeel is sweet, mellow, and appears tart flavour | Mouthfeel is sweet, mellow, and appears tart flavour |
| Style | The style of existing rice wine, has Radix Ipomoeae etc. again The local flavor of raw material | The style of existing rice wine, has Radix Ipomoeae again Local flavor Deng raw material | The style of existing rice wine, has Radix Ipomoeae again Local flavor Deng raw material | The style of existing rice wine, has Radix Ipomoeae etc. again The local flavor of raw material | The style of existing rice wine, has Radix Ipomoeae again Local flavor Deng raw material |
| Impurity | It is visible by naked eyes exogenous impurity | It is visible by naked eyes exogenous impurity | It is visible by naked eyes exogenous impurity | It is visible by naked eyes exogenous impurity | It is visible by naked eyes exogenous impurity |
Additionally, above-mentioned Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine provided in an embodiment of the present invention is because of black rice flour, sweet potato starch, Folium Ipomoea, Chinese holly
The addition of the material such as Qi and Folium Nelumbinis, also have help digest, stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer,
Relieve inflammation or internal heat toxin expelling and blood-enriching face-nourishing the effects such as, be suitable for various people healthy wine.
Finally it should be noted that: above example is only not intended to limit in order to technical scheme to be described；To the greatest extent
Pipe has been described in detail to the present invention with reference to preferred embodiment, and those of ordinary skill in the art are it is understood that still
The specific embodiment of the present invention can be modified or equivalent is carried out to some technical characteristics；Without deviating from this
The spirit of bright technical scheme, it all should be covered in the middle of the technical scheme scope that the present invention is claimed.
Claims (5)
1. a kind of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine is it is characterised in that it is mainly composed of the following raw materials by weight: Oryza glutinosa 95～
105th, fresh sweet potatoes leaf 15～20, Fructus Lycii 8～12, fresh dates 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch 0.8～
1.2nd, Herba polygoni hydropiperiss 0.12～0.28, Folium Nelumbinis 1～2, Radix Glycyrrhizae 0.15～0.3, appropriate amount of water.
2. Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine according to claim 1 is it is characterised in that particle diameter≤2.0 of described glutinous rice flour
Mm, particle diameter≤2.0 mm of black rice flour, particle diameter≤4.0 mm of described sweet potato starch.
3. the brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine described in a kind of claim 1 or 2, comprises the following steps:
Make distillers yeast to boil appropriate decocting in water, stop heating, then by Folium Nelumbinis add vexed in boiling water be cooled to room temperature to boiling water,
Filter, obtain Folium Nelumbinis water；Herba polygoni hydropiperiss and Radix Glycyrrhizae are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry；Will
Glutinous rice flour, sweet potato starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, in described Oryza glutinosa mixed powder according to
Secondary plus described Herba polygoni hydropiperiss Radix Glycyrrhizae mixing slurry and described Folium Nelumbinis water, stir and mix and be kneaded into Oryza glutinosa mixing powder ball；Will be described glutinous
Rice mixing powder ball is divided into the distillers yeast grain that particle diameter is 3～6 cm, and then, it is 24～28 that described distillers yeast grain is positioned over air themperature
DEG C, humidity be 44%～50% indoor fermentation 5～8 days, prepared distillers yeast；
Soak Oryza glutinosa sticky rice washing is net, soak 4～8 hours, drain away the water, the Oryza glutinosa after being soaked；
Steaming and decocting Oryza glutinosa adds water to the Oryza glutinosa after described immersion, and puts in pot and cook, and the Oryza glutinosa cooking is spread out and is cooled to room
Warm standby is used；
Make after fresh dates are cleaned by Fructus Jujubae Folium Ipomoea mixed juice and enucleation, obtain coreless jujube and Semen Jujubae, described coreless jujube is pulled an oar
Obtain Fructus Jujubae slurry afterwards, described Semen Jujubae is carried out obtaining Semen Jujubae powder after pulverizing；By fresh sweet potatoes leaf clean after shred, then again with described Fructus Jujubae
Slurry and described Semen Jujubae powder are mixed and stirred for uniformly, being squeezed the juice with squeezer, obtain Fructus Jujubae Folium Ipomoea mixed juice；
Make Fructus Lycii water to boil appropriate decocting in water, stop heating, then Fructus Lycii is added and vexed in boiling water be cooled to room to boiling water
Temperature, filters, obtains Fructus Lycii water；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described Fructus Jujubae Folium Ipomoea mixed juice and described Chinese holly
Qi Shui stirs；Then ferment 6～8 days at 25～28 DEG C, obtain fermented glutinous rice；
Described fermented glutinous rice squeeze and filter is obtained Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine by squeezing.
4. the brewing method of Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine according to claim 3 is it is characterised in that described steaming and decocting Oryza glutinosa
Step include: add water to the Oryza glutinosa after described immersion, and put in steamer steaming and decocting until boiling 18～22 minutes；Then again
Spray into cold water, then steaming and decocting, to boiling 10～18 minutes, obtains the Oryza glutinosa cooking；The Oryza glutinosa cooking is spread out to be cooled to room temperature standby
With.
5. the brewing method of the Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine according to claim 3 or 4 is it is characterised in that described Radix Ipomoeae
The brewing method of leaf Fructus Lycii Folium Nelumbinis rice wine further includes: at 68 DEG C～72 DEG C, described Folium Ipomoea Fructus Lycii Folium Nelumbinis rice wine is carried out
Water-bath sterilization, cooling, filtration, seasoning coloring, tinning are processed.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618946A (en) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | Cancer prevention health protection fermented wine |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
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2016
- 2016-11-26 CN CN201611056483.2A patent/CN106350391A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1618946A (en) * | 2003-11-19 | 2005-05-25 | 陈昌贵 | Cancer prevention health protection fermented wine |
| CN101974385A (en) * | 2010-10-15 | 2011-02-16 | 安徽师范大学 | Rice wine yeast and preparation method thereof |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
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| Title |
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| 岳春 等: "全液态化生产红薯叶保健黄酒的研究", 《酿酒》 * |
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