CN106434114A - Method for preparing dioscorea cirrhosa health yellow rice wine - Google Patents
Method for preparing dioscorea cirrhosa health yellow rice wine Download PDFInfo
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- CN106434114A CN106434114A CN201610863214.0A CN201610863214A CN106434114A CN 106434114 A CN106434114 A CN 106434114A CN 201610863214 A CN201610863214 A CN 201610863214A CN 106434114 A CN106434114 A CN 106434114A
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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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Abstract
The invention discloses a method for preparing dioscorea cirrhosa health yellow rice wine, and belongs to the field of health wine processing. The dioscorea cirrhosa health yellow rice wine is characterized in that dioscorea cirrhosa with rich nutrition is adopted as a raw material to improve the nutrition of the yellow rice wine; and the dioscorea cirrhosa is subjected to soaking, colloid milling, enzymolysis, curing, feed fermentation, purification, sterilization and other processes to sufficiently maintain active substances of the raw material, so that the nutritional value of the yellow rice wine is improved, and the yellow rice wine tastes mild and pure and has an aromatic flavor. The dioscorea cirrhosa health yellow rice wine has the health effects of clearing away heat and toxic materials, promoting blood circulation to remove stasis, promoting qi circulation to relieve pain and the like.
Description
Technical field
The present invention relates to the processing method of a kind of yellow rice wine, especially relate to the processing method of a kind of dye yam health-care yellow wine.
Background technology
Dye yam, has another name called goat head, Jin Huaguo, Girald Pteroxygonum Root, XUESANQI, hematogen, mountain pig potato, eats bulky etc., be Dioscoreaceae Chinese yam
The one perennial liana wild plant belonging to, its stem tuber medicinal, abounds with in China's Southern Zhejiang, Fujian, Taiwan, Hunan, Jiangxi
The ground such as south, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Motuo In Xizang.The traditional Chinese medical science is thought, dye yam mildly bitter flavor is puckery, nontoxic, has clear
The functions such as thermal detoxification, hemostasis invigorate blood circulation, restrain antipruritic, promoting qi circulation and relieving pain, promoting blood circulation, antibacterial.Dye yam stem tuber, as medicine, is mainly used
In treatment hematemesis with internal injury, traumatism and bleeding, gastritis, enteritis, muscle and bone ache, dysentery, blood loss anemia, irregular menstruation, menorrhalgia, blood
Collapse, the disease such as postpartum abdominal pain, ulcerative carbuncle pyogenic infections, venomous snake bite.Among the people being mainly used in of Zhuang nationality in Guangxi treats dysentery, diarrhoea etc..Modern point
Analysis shows, the main chemical compositions of dye yam is tannin, possibly together with compositions such as phenols, glucoside and protein, carbohydrate, mucus.At present,
The range of application of the dye yam on market is not very extensive, and deep processed product is less, and citizen's cognition degree is not high, and is processed into dye yam
Dye yam health-care yellow wine, the deep processing for dye yam provides a new way.
Content of the invention
It is an object of the invention to provide the processing method of a kind of dye yam health-care yellow wine, this method process stabilizing, simple to operate,
It is easy to grasp, nutritious dye yam is processed into and drinks convenient health-care yellow wine, not only enrich dye yam product category, and
Improve the economic worth of dye yam.
The present invention solves its technical problem and is adopted the technical scheme that：
The processing method of a kind of dye yam health-care yellow wine, it is characterised in that described processing method uses following steps：
A, pretreatment of raw material：Pluck dye yam, Chinese yam and the Chinese yam of fresh mature, by clean water after peeling, be filtered dry moisture, broken
Granulating, mixes, and prepares raw material grain, standby；
B, immersion：Take the vitamin C that 10kg raw material grain adds the water of 5kg, the honey of 0.8kg and 0.065kg, soak 6h, pull out
Drain；
C, glue mill：Raw material after soaking is pulled an oar together with soak, is re-fed into colloid mill, carries out defibrination, prepares raw material slurry；
D, enzymolysis：Add the amylase of 0.45%, the protease of 0.2% and 0.01% cellulase during raw material is starched, mix,
45min is digested in the environment of 38 DEG C；Go out under 92 DEG C of environment enzyme 15s；
E, millet pretreatment：Take millet, Chinese sorghum and the wheat of high-quality, after cleaning impurity elimination, add the water of 6 times of weight, soak 12 little
When, pull an oar, prepare little Rice ＆ peanut milk；
F, curing：By the raw material slurry after the enzyme that goes out with little Rice ＆ peanut milk by 1:The ratio of 0.5, mixes, and enters pot and cooks to thick, cold
But to room temperature, dye yam mixed soil is prepared；
G, charging fermentation：It is as the criterion with the weight of dye yam mixed soil, add 1% osmanthus concrete, 0.5% embryo nelumbinis powder and 12% glucose
Liquid, stirs, then accesses 5% preactivated good saccharomycete, stirs, and then covers with aseptic individual layer brown paper, pricks
Tightly, putting in 36 DEG C of constant incubators, fermentation time is 8 days, when the residual sugar in karusen is down to 1%, and fermentation ends；
H, purification：Karusen is carried out under 35 DEG C of water bath with thermostatic control environment backflow extraction 42min, is cooled to room temperature, filter to obtain filter
Liquid and filter residue, then filter residue adds the pure water of its weight 6 times carry out backflow extraction 30min under 55 DEG C of environment, it is cooled to room
Temperature, filters, merging filtrate, prepares wine liquid；
I, sterilization, packaging：Using pasteurization, temperature is 102 DEG C, filling with vial immediately after sterilization, packs, is
Finished product.
Beneficial effect：It is raw material that the dye yam health-care yellow wine that this method makes uses nutritious dye yam, adds yellow rice wine
Nutritional labeling, by dye yam by soaking, glue mill, enzymolysis, curing, charging fermentation, purify and the manufacturing procedure such as sterilization, Neng Gouchong
Code insurance stays the active material of raw material, improves the nutritive value of yellow rice wine, and the mouthfeel making yellow rice wine is soft pure, and aroma is assailed the nostrils, and also has
Have the health-care effects such as clearing heat and detoxicating, promoting blood circulation, promoting qi circulation and relieving pain.
Detailed description of the invention
Embodiment 1：
The processing method of a kind of dye yam health-care yellow wine, it is characterised in that described processing method uses following steps：
A, pretreatment of raw material：Pluck dye yam, burdock and the jerusalem artichoke of fresh mature, by clean water after peeling, be filtered dry moisture, broken
Granulating, mixes, and prepares raw material grain, standby；
B, immersion：Take the vitamin C that 8kg raw material grain adds the water of 6kg, the Mel Jujubae of 1kg and 0.02kg, soak 4h, pull drip out
Dry；
C, glue mill：Raw material after soaking is pulled an oar together with soak, is re-fed into colloid mill, carries out defibrination, prepares raw material slurry；
D, enzymolysis：Add the amylase of 0.65%, the protease of 0.3% and 0.06% cellulase during raw material is starched, mix,
30min is digested in the environment of 42 DEG C；Go out under 88 DEG C of environment enzyme 25s；
E, millet pretreatment：Take millet, cymose buckwheat rhizome and the sago of high-quality, after cleaning impurity elimination, add the water of 8 times of weight, soak 6 little
When, pull an oar, prepare little Rice ＆ peanut milk；
F, curing：By the raw material slurry after the enzyme that goes out with little Rice ＆ peanut milk by 1:The ratio of 0.65, mixes, and enters pot and cooks to thick,
It is cooled to room temperature, prepare dye yam mixed soil；
G, charging fermentation：It is as the criterion with the weight of dye yam mixed soil, add 2% steviol glycoside, 0.6% gingko powder and 10% albumen liquid glucose,
Stir, then access 8% preactivated good saccharomycete, the wheat koji juice of 1%, stir, then with aseptic individual layer brown paper
Covering, tightening, put in 45 DEG C of constant incubators, fermentation time is 6 days, when the residual sugar in karusen is down to 0.5%, and fermentation knot
Bundle；
H, purification：Karusen is carried out under 40 DEG C of water bath with thermostatic control environment backflow extraction 30min, is cooled to room temperature, filter to obtain filter
Liquid and filter residue, then filter residue adds the pure water of its weight 2 times carry out backflow extraction 20min under 62 DEG C of environment, it is cooled to room
Temperature, filters, merging filtrate, prepares wine liquid；
I, sterilization, packaging：Using pasteurization, temperature is 100 DEG C, filling with vial immediately after sterilization, packs, is
Finished product.
Embodiment 2：
The processing method of a kind of dye yam health-care yellow wine, it is characterised in that described processing method uses following steps：
A, pretreatment of raw material：Pluck dye yam, purple potato and the chestnut of fresh mature, by clean water after peeling, be filtered dry moisture, broken
Granulating, mixes, and prepares raw material grain, standby；
B, immersion：Take the vitamin C that 5kg raw material grain adds the water of 2kg, the honey of 0.6kg and 0.025kg, soak 5h, pull drip out
Dry；
C, glue mill：Raw material after soaking is pulled an oar together with soak, is re-fed into colloid mill, carries out defibrination, prepares raw material slurry；
D, enzymolysis：Add the amylase of 0.35%, the protease of 0.1% and 0.025% cellulase during raw material is starched, mix,
25min is digested in the environment of 32 DEG C；Go out under 68 DEG C of environment enzyme 35s；
E, millet pretreatment：Take millet, corn and the red bean of high-quality, after cleaning impurity elimination, add the water of 7 times of weight, soak 12 little
When, pull an oar, prepare little Rice ＆ peanut milk；
F, curing：By the raw material slurry after the enzyme that goes out with little Rice ＆ peanut milk by 1:The ratio of 0.8, mixes, and enters pot and cooks to thick, cold
But to room temperature, dye yam mixed soil is prepared；
G, charging fermentation：It is as the criterion with the weight of dye yam mixed soil, add 3% liquorice liquid, 0.6% sophora bud powder and 8% Fructus Hordei Germinatus liquid glucose, stir
Mix uniformly, then access 7% preactivated good saccharomycete, stir, then cover with aseptic individual layer brown paper, tighten, put 40
In DEG C constant incubator, fermentation time is 5 days, when the residual sugar in karusen is down to 0.8%, and fermentation ends；
H, purification：Karusen is carried out under 47 DEG C of water bath with thermostatic control environment backflow extraction 34min, is cooled to room temperature, filter to obtain filter
Liquid and filter residue, then filter residue adds the pure water of its weight 5 times carry out backflow extraction 22min under 50 DEG C of environment, it is cooled to room
Temperature, filters, merging filtrate, prepares wine liquid；
I, sterilization, packaging：Using pasteurization, temperature is 108 DEG C, filling with vial immediately after sterilization, packs, is
Finished product.
Embodiment 3：
A, pretreatment of raw material：Pluck dye yam, taro and the root bark of Chinese wolf-berry of fresh mature, by clean water after peeling, be filtered dry moisture, broken
It is broken into grain, mixes, prepare raw material grain, standby；
B, immersion：Take the vitamin C that 12kg raw material grain adds the water of 7kg, the propolis of 1.5kg and 0.1kg, soak 8h, pull drip out
Dry；
C, glue mill：Raw material after soaking is pulled an oar together with soak, is re-fed into colloid mill, carries out defibrination, prepares raw material slurry；
D, enzymolysis：Add the amylase of 0.8%, the protease of 0.45% and 0.045% cellulase during raw material is starched, mix,
20min is digested in the environment of 45 DEG C；Go out under 100 DEG C of environment enzyme 6s；
E, millet pretreatment：Take millet, soybean and the buckwheat of high-quality, after cleaning impurity elimination, add the water of 5 times of weight, soak 15 little
When, pull an oar, prepare little Rice ＆ peanut milk；
F, curing：By the raw material slurry after the enzyme that goes out with little Rice ＆ peanut milk by 1:The ratio of 1, mixes, and enters pot and cooks to thick, cools down
To room temperature, prepare dye yam mixed soil；
G, charging fermentation：It is as the criterion with the weight of dye yam mixed soil, add 1.8% lily juice, 5% black tea powder and 18% fructose liquid, stirring
Uniformly, then access 12% preactivated good saccharomycete, 1% meter of bent juice, stir, then with the covering of aseptic individual layer brown paper,
Tightening, putting in 28 DEG C of constant incubators, fermentation time is 12 days, when the residual sugar in karusen is down to 0.3%, and fermentation ends；
H, purification：Karusen is carried out under 55 DEG C of water bath with thermostatic control environment backflow extraction 23min, is cooled to room temperature, filter to obtain filter
Liquid and filter residue, then filter residue adds the pure water of its weight 3 times carry out backflow extraction 10min under 70 DEG C of environment, it is cooled to room
Temperature, filters, merging filtrate, prepares wine liquid；
I, sterilization, packaging：Using pasteurization, temperature is 112 DEG C, filling with vial immediately after sterilization, packs, is
Finished product.
Part that the present invention does not relate to is all same as the prior art or can use prior art to be realized.
Claims (1)
1. the processing method of a dye yam health-care yellow wine, it is characterised in that use following steps：
A, pretreatment of raw material：Pluck dye yam, Chinese yam and the Chinese yam of fresh mature, by clean water after peeling, be filtered dry moisture, broken
Granulating, mixes, and prepares raw material grain, standby；
B, immersion：Take the vitamin C that 10kg raw material grain adds the water of 5kg, the honey of 0.8kg and 0.065kg, soak 6h, pull out
Drain；
C, glue mill：Raw material after soaking is pulled an oar together with soak, is re-fed into colloid mill, carries out defibrination, prepares raw material slurry；
D, enzymolysis：Add the amylase of 0.45%, the protease of 0.2% and 0.01% cellulase during raw material is starched, mix,
45min is digested in the environment of 38 DEG C；Go out under 92 DEG C of environment enzyme 15s；
E, millet pretreatment：Take millet, Chinese sorghum and the wheat of high-quality, after cleaning impurity elimination, add the water of 6 times of weight, soak 12 little
When, pull an oar, prepare little Rice ＆ peanut milk；
F, curing：By the raw material slurry after the enzyme that goes out with little Rice ＆ peanut milk by 1:The ratio of 0.5, mixes, and enters pot and cooks to thick, cold
But to room temperature, dye yam mixed soil is prepared；
G, charging fermentation：It is as the criterion with the weight of dye yam mixed soil, add 1% osmanthus concrete, 0.5% embryo nelumbinis powder and 12% glucose
Liquid, stirs, then accesses 5% preactivated good saccharomycete, stirs, and then covers with aseptic individual layer brown paper, pricks
Tightly, putting in 36 DEG C of constant incubators, fermentation time is 8 days, when the residual sugar in karusen is down to 1%, and fermentation ends；
H, purification：Karusen is carried out under 35 DEG C of water bath with thermostatic control environment refluxing extraction 42min, is cooled to room temperature, filter to obtain filter
Liquid and filter residue, then filter residue adds the pure water of its weight 6 times carry out refluxing extraction 30min under 55 DEG C of environment, it is cooled to room
Temperature, filters, merging filtrate, prepares wine liquid；
I, sterilization, packaging：Using pasteurization, temperature is 102 DEG C, filling with vial immediately after sterilization, packs, is
Finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610863214.0A CN106434114A (en) | 2016-09-29 | 2016-09-29 | Method for preparing dioscorea cirrhosa health yellow rice wine |
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| CN201610863214.0A CN106434114A (en) | 2016-09-29 | 2016-09-29 | Method for preparing dioscorea cirrhosa health yellow rice wine |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107034084A (en) * | 2017-05-25 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | A kind of brewing method of Chinese sumac Chinese milk vetch health preserving wine |
| CN107177441A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of brewage process of tuber of stemona Chinese yam beans health liquor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
-
2016
- 2016-09-29 CN CN201610863214.0A patent/CN106434114A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104830596A (en) * | 2015-05-03 | 2015-08-12 | 张俊辉 | Brewing method for shepherd's purse root wine |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107034084A (en) * | 2017-05-25 | 2017-08-11 | 芜湖市三山区绿色食品产业协会 | A kind of brewing method of Chinese sumac Chinese milk vetch health preserving wine |
| CN107177441A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of brewage process of tuber of stemona Chinese yam beans health liquor |
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Application publication date: 20170222 |
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