CN106367267A - Sweet potato leaf, hawthorn fruit and rose sake and brewing method thereof - Google Patents
Sweet potato leaf, hawthorn fruit and rose sake and brewing method thereof Download PDFInfo
- Publication number
- CN106367267A CN106367267A CN201611056455.0A CN201611056455A CN106367267A CN 106367267 A CN106367267 A CN 106367267A CN 201611056455 A CN201611056455 A CN 201611056455A CN 106367267 A CN106367267 A CN 106367267A
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- China
- Prior art keywords
- fructus crataegi
- oryza glutinosa
- sweet potato
- flos rosae
- rosae rugosae
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides sweet potato leaf, hawthorn fruit and rose sake. The sweet potato leaf, hawthorn fruit and rose sake is mainly composed of, by weight, 95-105 parts of sticky rice, 15-20 parts of fresh sweet potato leaves, 10-15 parts of hawthorn fruits, 4-8 parts of red date powder, 4-5 parts of sticky rice powder, 0.5-0.8 part of black rice powder, 0.8-1.2 parts of sweet potato starch, 0.12-0.28 part of flaccid knotweed herb, 1-2 parts of rose and a proper amount of water. The invention further provides a brewing method of the sweet potato leaf, hawthorn fruit and rose sake. The sweet potato leaf, hawthorn fruit and rose sake has the effects of helping digestion, promoting metabolism, invigorating the stomach, promoting metabolism, reducing fat and lipid, resisting oxidation and cancer, enriching blood, beautifying the face and the like, and is healthy wine suitable of various people. The brewing method of the sweet potato leaf, hawthorn fruit and rose sake is easy to operate and convenient to make and produce industrially.
Description
Technical field
The invention belongs to brewing technical field, more particularly to a kind of Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine and its brewing method, to meet people's need
Will.
The present invention provides a kind of Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi 10～15, red date powder 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch
0.8～1.2, Herba polygoni hydropiperiss 0.12～0.28, Flos Rosae Rugosae 1～2, 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 Crataegi Flos Rosae Rugosae rice wine, comprises the following steps:
Make distillers yeast to boil appropriate decocting in water, stop heating, then Flos Rosae Rugosae is added and vexed in boiling water be cooled to room to boiling water
Temperature, filters, obtains rose water；Herba polygoni hydropiperiss are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperis straw pulp；By glutinous rice flour, Radix Ipomoeae
Starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, described Herba polygoni hydropiperis are added in described Oryza glutinosa mixed powder successively
Straw pulp and described rose water, stirring mixes and is kneaded into Oryza glutinosa mixing powder ball；It is 3 that described Oryza glutinosa mixing powder ball is divided into particle diameter
The distillers yeast grain of～6 cm, then, by described distillers yeast grain be positioned over air themperature be 24～28 DEG C, humidity be 44%～50% interior
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 Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Obtain Fructus Crataegi pulp after Fructus Crataegi making beating, described Semen Crataegi is carried out obtaining Chinese hawthorn seed powder after pulverizing；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with described Fructus Crataegi pulp and described Chinese hawthorn seed powder again, obtain hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder 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 Crataegi Flos Rosae Rugosae rice wine by squeezing.
Preferably, the weight portion making the water that rose water uses is 1～2 part.
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 vapour 18～22 minutes on steamer；Then spray into cold water again, then steaming and decocting, to vapour on steamer 10～18 minutes, is cooked
Oryza glutinosa；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 Crataegi Flos Rosae Rugosae rice wine further includes: right at 65 DEG C～75 DEG C
Described Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine carries out water-bath sterilization, cooling, filtration, seasoning coloring, tinning process.
In the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 rice for raw mill, and rice 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.
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 contain protein, saccharide,
18 kinds of aminoacid and ferrum, zinc, phosphorus, calcium, selenium etc. necessary to organic acid, fat, human body.Fructus Jujubae feature the most prominent is dimension
Raw cellulose content is very high, up to 400～600 mg/kg, such as b1 containing vitamin, b2, nicotinic acid etc., have " active vitamin " it
Claim, and have the good reputation of " natural complex ball ", there is very high healthy nutritive value.Fructus Jujubae not only contains abundant nutrient
Matter, but also containing abundant medical substance, there is nourishing stomach and spleen, blood yiqi, conciliate poison of drug, the liver protecting, muscle strength reinforcing
The effects such as, 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, food
With etc. multi-functional in one, and become fruit in treasure.
Fructus Crataegi, stone fruit, caryoplasm is hard, and sarcocarp is thin, and taste is micro- sour and astringent, is Chinese distinctive medicine fruit dual-purpose seeds, has
Blood fat reducing, blood pressure, heart tonifying, arrhythmia etc. act on；Fructus Crataegi contains multiple organic acid such as Crataegolic acid simultaneously, and contains lipolytic enzyme, enters
The effect of enzyme after stomach, can be strengthened, promote carnivorous digestion, contribute to cholesterol conversion, so, Fructus Crataegi is also spleen benefiting and stimulating the appetite, helps digestion
Change stagnant, function of gallbladder promoting juice, promote gastric secretion, the good medicine of phlegm reduction of blood circulation promoting, the disease such as, hernia, blood stasis full to chest and diaphragm spleen, amenorrhea has well
Curative effect.The material such as the flavonoid contained by Fructus Crataegi and vitamin c, carotene can block and reduce the generation of free radical, can strengthen machine
The immunity of body, plays the role of there is resolving sputum of relievining asthma, suppression antibacterial, the composition for the treatment of abdominal pain diarrhea in anti-aging, anticancer Fructus Crataegi.
Flos Rosae Rugosae, the flower that Rosaceae Flos Rosae Rugosae is outputed, it contains 300 various chemical components, e.g., containing lot of trace unit
Element, vitamin a, b, c, ten several amino acids, soluble sugar, alkaloid, the alcohol of fragrance, aldehyde, fatty acid, phenol and the oil containing essence
And fat, with the awake stomach of easing the affected liver, promoting blood circulation of having a respite, looks improving and the skin nourishing in often to eat Flos Rosae Rugosae product, make us refreshing refreshing.
Therefore, the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine that the present invention provides is with fragrance striking the nose, and gives out light rose, color and luster
Glittering and translucent, drink mouthfeel and feel well only, also there is the local flavor of potato perfume and Fructus Crataegi, strong and brisk in taste, lips and teeth lasting simultaneously, place
In container can lasting fragrance, appear tart flavour, sweet and sour taste during mouthfeel is sweet；And described Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine also has
Helpful digestion, stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation anticancer and the effects such as blood-enriching face-nourishing, be suitable for each
The healthy wine of class crowd.
The brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Chinese hawthorn seed powder in Fructus Crataegi pulp with the fresh sweet potatoes leaf of chopping, due to Fructus Crataegi
Core powder has coarse rubbing surface, stirring juice-extracting process can fiber in the pulp and Folium Ipomoea of fully loose Fructus Crataegi,
Therefore also efficiently avoid that so that heat is distributed tired because fiber fermentation larger in haw pulp and Folium Ipomoea forms " wine lid "
Difficult, vinic acid phenomenon occurs, and decreases the blue or green taste of the intrinsic bitterness of Fructus Crataegi juice, acid and astringent taste and fresh sweet potatoes leaf, so that
The Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 95, scarlet
Potato leaf 20, Fructus Crataegi 10, red date powder 8, glutinous rice flour 4, black rice flour 0.8, sweet potato starch 1.2, Herba polygoni hydropiperiss 0.12, Flos Rosae Rugosae 1, water are fitted
Amount.
The present embodiment also provides the brewing method of above-mentioned Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine, and it mainly comprises the steps that
After the decocting in water of about 1.5 weight portions is boiled by making distillers yeast, stop heating, then extremely boil vexed in Flos Rosae Rugosae addition boiling water
It is water-cooled to room temperature, filter, obtain rose water；Herba polygoni hydropiperiss are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperis straw pulp；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 hydropiperis straw pulp and described rose water, stir and mix and be kneaded into Oryza glutinosa mixing powder ball；By described Oryza glutinosa mixed powder
Group be divided into the distillers yeast grain that particle diameter is 3～6 cm, then, by described distillers yeast grain be positioned over air themperature be 24～25 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 20 minutes；Then spray into cold water again, then steaming and decocting, to vapour on steamer 15 minutes, obtains the Oryza glutinosa cooking；By the Oryza glutinosa cooking
Spread that to be cooled to room temperature standby out；
Make after Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Obtain Fructus Crataegi pulp after Fructus Crataegi making beating, described Semen Crataegi is carried out obtaining Chinese hawthorn seed powder after pulverizing；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with described Fructus Crataegi pulp and described Chinese hawthorn seed powder again, obtain hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder 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 Crataegi Flos Rosae Rugosae rice wine by squeezing；To described Folium Ipomoea Fructus Crataegi rose at 70 DEG C
Rare 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；Be then passed through 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 Crataegi Flos Rosae Rugosae rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 97, scarlet
Potato leaf 19, Fructus Crataegi 12, red date powder 7, glutinous rice flour 4.2, black rice flour 0.73, sweet potato starch 1.1, Herba polygoni hydropiperiss 0.16, Flos Rosae Rugosae 1.3,
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 Crataegi Flos Rosae Rugosae rice wine
The brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 100, fresh
Folium Ipomoea 18, Fructus Crataegi 13, red date powder 6, glutinous rice flour 4.5, black rice flour 0.65, sweet potato starch 1, Herba polygoni hydropiperiss 0.2, Flos Rosae Rugosae 1.5, 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 Crataegi Flos Rosae Rugosae rice wine
The brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 103, fresh
Folium Ipomoea 17, Fructus Crataegi 14, red date powder 5, glutinous rice flour 4.8, black rice flour 0.57, sweet potato starch 0.9, Herba polygoni hydropiperiss 0.24, Flos Rosae Rugosae
1.8th, 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 Crataegi Flos Rosae Rugosae rice wine
The brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine, and it is mainly composed of the following raw materials by weight: Oryza glutinosa 105, fresh
Folium Ipomoea 15, Fructus Crataegi 15, red date powder 4, glutinous rice flour 5, black rice flour 0.5, sweet potato starch 0.8, Herba polygoni hydropiperiss 0.28, Flos Rosae Rugosae 2, water are fitted
Amount.
The present embodiment also provides a kind of brewing method, this brewing method and the embodiment of above-mentioned Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine
The brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae rice wine
| Index | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Alcoholic strength/(20 DEG C of vol) | 9.9% | 10.4% | 10.6% | 10.9% | 11.0% |
| Total sugar (with glucose meter) | 88 g/l | 95 g/l | 99 g/l | 101 g/l | 102 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 | 4.8 g/l |
| Amino-acid nitrogen | 0.32 g/l | 0.34 g/l | 0.37 g/l | 0.38 g/l | 0.40 g/l |
| Color and luster | Salmon pink, clear and transparent, glossy | Salmon pink, clear and transparent, glossy | Salmon pink, clear and transparent, glossy | Salmon pink, clear and transparent, glossy | Salmon pink, clear and transparent, glossy |
| Fragrance | Have the distinctive sweet-smelling of rice wine and light concurrently Light rose | Have the distinctive sweet-smelling of rice wine and light concurrently Light rose | Have the distinctive sweet-smelling of rice wine and light concurrently Light rose | Have the distinctive sweet-smelling of rice wine and light concurrently Light rose | Have the distinctive sweet-smelling of rice wine and light concurrently Light rose |
| 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 red again The local flavor of the raw materials such as potato, Fructus Crataegi | The style of existing rice wine, has red again The local flavor of the raw materials such as potato, Fructus Crataegi | The style of existing rice wine, has red again The local flavor of the raw materials such as potato, Fructus Crataegi | The style of existing rice wine, has red again The local flavor of the raw materials such as potato, Fructus Crataegi | The style of existing rice wine, has red again The local flavor of the raw materials such as potato, Fructus Crataegi |
| 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 Crataegi Flos Rosae Rugosae rice wine provided in an embodiment of the present invention is because of black rice flour, sweet potato starch, Folium Ipomoea, mountain
The addition of the material such as short, bristly hair or beard and Flos Rosae Rugosae, also have help digest, stomach invigorating and enhance metabolism, Weight-reducing and lipid-lowering, antioxidation resist
The effects such as cancer and blood-enriching face-nourishing, be the healthy wine being suitable for various people.
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 Crataegi Flos Rosae Rugosae 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 Crataegi 10～15, red date powder 4～8, glutinous rice flour 4～5, black rice flour 0.5～0.8, sweet potato starch
0.8～1.2, Herba polygoni hydropiperiss 0.12～0.28, Flos Rosae Rugosae 1～2, appropriate amount of water.
2. Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 Crataegi Flos Rosae Rugosae 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 Flos Rosae Rugosae is added and vexed in boiling water be cooled to room to boiling water
Temperature, filters, obtains rose water；Herba polygoni hydropiperiss are cleaned, and adds water and be milled into unqualified slurry, prepared Herba polygoni hydropiperis straw pulp；By glutinous rice flour, Radix Ipomoeae
Starch and black rice flour mix homogeneously, obtain Oryza glutinosa mixed powder；Then, described Herba polygoni hydropiperis are added in described Oryza glutinosa mixed powder successively
Straw pulp and described rose water, stirring mixes and is kneaded into Oryza glutinosa mixing powder ball；It is 3 that described Oryza glutinosa mixing powder ball is divided into particle diameter
The distillers yeast grain of～6 cm, then, by described distillers yeast grain be positioned over air themperature be 24～28 DEG C, humidity be 44%～50% interior
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 Fructus Crataegi is cleaned by hawthorn-sweet potato leaf mixed juice and enucleation, obtain seedless Fructus Crataegi and Semen Crataegi, will be described seedless
Obtain Fructus Crataegi pulp after Fructus Crataegi making beating, described Semen Crataegi is carried out obtaining Chinese hawthorn seed powder after pulverizing；Shred after fresh sweet potatoes leaf is cleaned,
Then it is mixed and stirred for uniformly, being squeezed the juice with squeezer with described Fructus Crataegi pulp and described Chinese hawthorn seed powder again, obtain hawthorn-sweet potato
Leaf mixed juice；
Mixed song fermentation described distillers yeast is pulverized and sieved, and with the described Oryza glutinosa cooking, described hawthorn-sweet potato leaf mixed juice and Fructus Jujubae
Powder 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 Crataegi Flos Rosae Rugosae rice wine by squeezing.
4. the brewing method of Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae 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 vapour 18～22 minutes on steamer；So
Spray into cold water more afterwards, then steaming and decocting, to vapour on steamer 10～18 minutes, obtains the Oryza glutinosa cooking；The Oryza glutinosa cooking is spread out and is cooled to
Room temperature is standby.
5. the brewing method of the Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine according to claim 3 or 4 is it is characterised in that described Radix Ipomoeae
The brewing method of leaf Fructus Crataegi Flos Rosae Rugosae rice wine further includes: at 65 DEG C～75 DEG C, described Folium Ipomoea Fructus Crataegi Flos Rosae Rugosae rice wine is carried out
Water-bath sterilization, cooling, filtration, seasoning coloring, tinning are processed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107164163A (en) * | 2017-07-05 | 2017-09-15 | 界首市鲜天下家庭农场 | A kind of nutrition and health care rose strawberry wine |
Citations (2)
| 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 |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
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2016
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Patent Citations (2)
| 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 |
| CN105802811A (en) * | 2016-04-13 | 2016-07-27 | 任球 | Hawthorn fruit and glutinous rice wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107164163A (en) * | 2017-07-05 | 2017-09-15 | 界首市鲜天下家庭农场 | A kind of nutrition and health care rose strawberry wine |
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