CN106434173A - Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof - Google Patents
Black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine and preparation method thereof Download PDFInfo
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Abstract
The invention discloses black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine. The black-tea-flavor qi-tonifying body-building purple sweet potato sticky rice wine is characterized by being prepared from the following raw materials in parts by weight: 100-120 parts of sticky rice, 25-30 parts of purple sweet potatoes, 15-20 parts of black tea leaves, 6-8 parts of gorgon fruits, 7-8 parts of dried longan, 8-12 parts of black soya beans, 20-30 parts of glucose, 15-20 parts of ficus carica juice, 5-8 parts of liquorice root, 2-4 parts of mangosteen, 6-7 parts of ginseng flowers, 3-5 parts of cornua cervi pantotrichum, a proper amount of alcohol solution, a proper amount of sodium hydroxide, a proper amount of sodium citrate and a proper amount of sweet distiller's yeast. The sweet potato sticky rice wine disclosed by the invention is very good in mouthfeel and is proper in sour and sweet; the added nutrient substances such as the black red leaves, gorgon fruits and dried longan are rich, contain most of nutrient elements needed for supplementing the human body; and meanwhile, the added Chinese herbal medicine components such as the ginseng flowers and cornua cervi pantotrichum have the effects of tonifying qi and building body.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine and its system
Preparation Method.
Background technology
Rhizoma Steudnerae Henryanae is also known as black potato, purple sweet potato, and Rhizoma Steudnerae Henryanae is except rich in proteins, starch, cellulose, several amino acids and mineral unit
Outside the basic nutrition composition that the common Radix Ipomoeae such as element has, the feature such as anthocyanidin, polysaccharide, selenium and polyphenols which is rich in
Composition makes which in prevention diabetes, improves the aspect such as liver function, blood pressure lowering, antitumor and antioxidation and also function to certain health care work(
Effect.China's Rhizoma Steudnerae Henryanae aboundresources, but deep processing and utilization rate all compare
Low, the exploitation of current Rhizoma Steudnerae Henryanae mainly has the full powder production of Rhizoma Steudnerae Henryanae, the extraction of Rhizoma Steudnerae Henryanae leisure food, purple potato pigment and purple potato drink etc..
Sticky rice wine is also known as distiller grainss, and it is product of the Oryza glutinosa after the fermentation of the microorganisms such as yeast, and Oryza glutinosa was fermenting
Its chemical composition of journey can change a lot, and the Starch Conversion in Oryza glutinosa is that small molecule saccharide, protein portion decomposes ammonification
Base acid and peptide, the change of the bonding state of the change of its lipid and vitamin and mineral is all the trophic function of sticky rice wine
Improve and facilitation is produced, and some flavor substances for being formed during the fermentation, improve the mouthfeel of Oryza glutinosa.Sticky rice wine wine
Degree is low, nutritious, can improve immunity of organisms, enhance metabolism, and have blood-enriching face-nourishing, relaxing muscles and tendons to promote blood circulation, body-building, goes through
Come by people as a kind of nourishing food, be loved by the people.Patent No. CN201410169348.3 provides a kind of Rhizoma Steudnerae Henryanae
Rice wine milk beverage and preparation method thereof, using purple sweet potato juice is made after complex enzyme zymohydrolysis Rhizoma Steudnerae Henryanae, adds fresh milk, sucrose and rice wine to send out
Ferment culture, makes through allotment, homogenizing, sterilization, cooling, fill, packaging and other steps.Rhizoma Steudnerae Henryanae and Oryza glutinosa are not brewageed together,
Simply simple mixing, although mouthfeel is all well and good, but fully do not excavate mouthfeel and the nutritive value of Rhizoma Steudnerae Henryanae.And present city
Rice wine on sale is substantially common rice wine, and without special effect, but people are to the health-care effect of food increasingly
Pay attention to, health-care rice wine can be the optimal selection of people.
Content of the invention
The object of the invention be exactly in order to make up the defect of prior art, provide a kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine
And preparation method thereof.
The present invention is achieved by the following technical solutions：
A kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine, it is characterised in that be prepared by the raw materials in：Oryza glutinosa 100-
120th, Rhizoma Steudnerae Henryanae 25-30, black tea 15-20, Semen Euryaless 6-8, dried Arillus Longan 7-8, Semen sojae atricolor 8-12, glucose 20-30, Ficus carica juice 15-
20th, Radix Glycyrrhizae 5-8, Garcinia mangostana 2-4, Flos Ginseng 6-7, Cornu Cervi Pantotrichum 3-5, appropriate ethanol solution, Sodium hydroxide q. s, appropriate sodium citrate,
Appropriate koji.
The preparation method of described a kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine, it is characterised in that comprise the following steps：
（1）After Rhizoma Steudnerae Henryanae is cleaned, lamellar is cut in peeling, is then placed in steaming and decocting 80-90min in 8-10 times of water, wears into after cooling
Slurry, then adds the ethanol solution of the 60%vol of 10% weight portion again in Rhizoma Steudnerae Henryanae slurry, adds sodium hydroxide after stirring 8-10min,
At a temperature of 40-45 DEG C, quick stirring makes serosity alkalize, and then adds sodium citrate, control reaction temperature in the serosity of alkalization
Spending for 50-55 DEG C, concentrate drying is carried out after etherification reaction 60-80min, obtains the purple sweet potato powder containing carboxymethylated starch polysaccharide,
Standby；
（2）2 times of temperature being put into after Oryza glutinosa is cleaned up in clear water for soaking in 30-35 DEG C of water, soaks in one's hands pinching
After broken, Oryza glutinosa is put on steam rack and cooks, cool down after the Oryza glutinosa for cooking is taken out, standby；
（3）Semen Euryaless, dried Arillus Longan, Semen sojae atricolor are soaked 2-3h in water, is then put on black tea to be put in steam box together and steams 40-
50min, carries out homogenize process after taking-up, lyophilization obtains lyophilized powder；
（4）Grind after Radix Glycyrrhizae, Garcinia mangostana, Flos Ginseng, Cornu Cervi Pantotrichum are cleaned, then with 6-7 times of flooding, lixiviating solution is concentrated, obtain
Concentrated health-care liquor；
（5）Will be mixed to the Oryza glutinosa after cooling and purple sweet potato powder uniform, sterilize under 100-110 DEG C of high steam 10-15min
After be cooled to 28-30 DEG C, aseptically access 1.5% koji, after mix homogeneously, nest fermentation 4-5d, obtains preliminary
Fermentation liquid；
（6）Lyophilized powder, concentrated health-care liquor, glucose, Ficus carica juice and 60% fermentation liquid weight portion is added into initial fermentation liquid
The water through sterilizing, the continuation that stirs is fermented at a temperature of 28-30 DEG C 5-7d, obtains final product the Rhizoma Steudnerae Henryanae sticky rice wine.
It is an advantage of the invention that：Rhizoma Steudnerae Henryanae serosity is used citric acid by the Rhizoma Steudnerae Henryanae sticky rice wine of the present invention in process of production first
Sodium carries out etherification reaction, carries out hydroxylating modification to the polysaccharide molecule of Rhizoma Steudnerae Henryanae, can increase the water solublity of polysaccharide molecule, improves and produces
The non-oxidizability of product.Contain rhizopus in the koji of inoculation, the abundant saccharifying enzyme of rhizopus secretion, in hydrolyzable Rhizoma Steudnerae Henryanae and Oryza glutinosa
Starch produce maltose, glucose etc. can fermented type sugar, then ethanol is fermented into by a small amount of yeast in koji, therefore, works as wine
During bent inoculum concentration 1.5%, the saccharifying enzymic activity highest of rhizopus secretion of the fermentation temperature at 26-28 DEG C in koji, total sugar content
Increase comparatively fast, fermented glutinous rice mouthfeel is optimal, comfortable acid；The nutrient substance such as the black tea of interpolation, Semen Euryaless, dried Arillus Longan enrich, and contain
Most of nutrient of needed by human body is supplemented, while the medicinal herb componentses such as the Flos Ginseng for adding, Cornu Cervi Pantotrichum have QI invigorating salubrity
Effect.
Specific embodiment
A kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine, it is characterised in that by following weight portion（kg）Raw material make：Glutinous
Rice 100, Rhizoma Steudnerae Henryanae 25, black tea 15, Semen Euryaless 6, dried Arillus Longan 7, Semen sojae atricolor 8, glucose 20, Ficus carica juice 15, Radix Glycyrrhizae 5, Garcinia mangostana 2, people
Ginseng spends 6, Cornu Cervi Pantotrichum 3, appropriate ethanol solution, Sodium hydroxide q. s, appropriate sodium citrate, appropriate koji.
The preparation method of described a kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine, it is characterised in that comprise the following steps：
（1）After Rhizoma Steudnerae Henryanae is cleaned, lamellar is cut in peeling, is then placed in steaming and decocting 80-90min in 8-10 times of water, wears into after cooling
Slurry, then adds the ethanol solution of the 60%vol of 10% weight portion again in Rhizoma Steudnerae Henryanae slurry, adds sodium hydroxide after stirring 8-10min,
At a temperature of 40-45 DEG C, quick stirring makes serosity alkalize, and then adds sodium citrate, control reaction temperature in the serosity of alkalization
Spending for 50-55 DEG C, concentrate drying is carried out after etherification reaction 60-80min, obtains the purple sweet potato powder containing carboxymethylated starch polysaccharide,
Standby；
（2）2 times of temperature being put into after Oryza glutinosa is cleaned up in clear water for soaking in 30-35 DEG C of water, soaks in one's hands pinching
After broken, Oryza glutinosa is put on steam rack and cooks, cool down after the Oryza glutinosa for cooking is taken out, standby；
（3）Semen Euryaless, dried Arillus Longan, Semen sojae atricolor are soaked 2-3h in water, is then put on black tea to be put in steam box together and steams 40-
50min, carries out homogenize process after taking-up, lyophilization obtains lyophilized powder；
（4）Grind after Radix Glycyrrhizae, Garcinia mangostana, Flos Ginseng, Cornu Cervi Pantotrichum are cleaned, then with 6-7 times of flooding, lixiviating solution is concentrated, obtain
Concentrated health-care liquor；
（5）Will be mixed to the Oryza glutinosa after cooling and purple sweet potato powder uniform, sterilize under 100-110 DEG C of high steam 10-15min
After be cooled to 28-30 DEG C, aseptically access 1.5% koji, after mix homogeneously, nest fermentation 4-5d, obtains preliminary
Fermentation liquid；
（6）Lyophilized powder, concentrated health-care liquor, glucose, Ficus carica juice and 60% fermentation liquid weight portion is added into initial fermentation liquid
The water through sterilizing, the continuation that stirs is fermented at a temperature of 28-30 DEG C 5-7d, obtains final product the Rhizoma Steudnerae Henryanae sticky rice wine.
Claims (2)
1. a kind of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine, it is characterised in that be prepared by the raw materials in：Oryza glutinosa 100-
120th, Rhizoma Steudnerae Henryanae 25-30, black tea 15-20, Semen Euryaless 6-8, dried Arillus Longan 7-8, Semen sojae atricolor 8-12, glucose 20-30, Ficus carica juice 15-
20th, Radix Glycyrrhizae 5-8, Garcinia mangostana 2-4, Flos Ginseng 6-7, Cornu Cervi Pantotrichum 3-5, appropriate ethanol solution, Sodium hydroxide q. s, appropriate sodium citrate,
Appropriate koji.
2. a kind of preparation method of black tea taste QI invigorating salubrity Rhizoma Steudnerae Henryanae sticky rice wine according to claim 1, it is characterised in that bag
Include following steps：
（1）After Rhizoma Steudnerae Henryanae is cleaned, lamellar is cut in peeling, is then placed in steaming and decocting 80-90min in 8-10 times of water, wears into after cooling
Slurry, then adds the ethanol solution of the 60%vol of 10% weight portion again in Rhizoma Steudnerae Henryanae slurry, adds sodium hydroxide after stirring 8-10min,
At a temperature of 40-45 DEG C, quick stirring makes serosity alkalize, and then adds sodium citrate, control reaction temperature in the serosity of alkalization
Spending for 50-55 DEG C, concentrate drying is carried out after etherification reaction 60-80min, obtains the purple sweet potato powder containing carboxymethylated starch polysaccharide,
Standby；
（2）2 times of temperature being put into after Oryza glutinosa is cleaned up in clear water for soaking in 30-35 DEG C of water, soaks in one's hands pinching
After broken, Oryza glutinosa is put on steam rack and cooks, cool down after the Oryza glutinosa for cooking is taken out, standby；
（3）Semen Euryaless, dried Arillus Longan, Semen sojae atricolor are soaked 2-3h in water, is then put on black tea to be put in steam box together and steams 40-
50min, carries out homogenize process after taking-up, lyophilization obtains lyophilized powder；
（4）Grind after Radix Glycyrrhizae, Garcinia mangostana, Flos Ginseng, Cornu Cervi Pantotrichum are cleaned, then with 6-7 times of flooding, lixiviating solution is concentrated, obtain
Concentrated health-care liquor；
（5）Will be mixed to the Oryza glutinosa after cooling and purple sweet potato powder uniform, sterilize under 100-110 DEG C of high steam 10-15min
After be cooled to 28-30 DEG C, aseptically access 1.5% koji, after mix homogeneously, nest fermentation 4-5d, obtains preliminary
Fermentation liquid；
（6）Lyophilized powder, concentrated health-care liquor, glucose, Ficus carica juice and 60% fermentation liquid weight portion is added into initial fermentation liquid
The water through sterilizing, the continuation that stirs is fermented at a temperature of 28-30 DEG C 5-7d, obtains final product the Rhizoma Steudnerae Henryanae sticky rice wine.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107189901A (en) * | 2017-06-30 | 2017-09-22 | 鹰潭正道生物科技有限公司 | The fermentation technique of tea wine |
| CN107603809A (en) * | 2017-10-25 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of black tea glutinous rice wine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555491A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Beauty treatment and health care glutinous rice wine |
| CN105192071A (en) * | 2015-08-27 | 2015-12-30 | 方炜 | Nutritive tremella lactic acid drink capable of removing heat to cool blood and preparation method thereof |
-
2016
- 2016-12-08 CN CN201611119778.XA patent/CN106434173A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103555491A (en) * | 2013-09-25 | 2014-02-05 | 安徽乐天酿酒有限公司 | Beauty treatment and health care glutinous rice wine |
| CN105192071A (en) * | 2015-08-27 | 2015-12-30 | 方炜 | Nutritive tremella lactic acid drink capable of removing heat to cool blood and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107189901A (en) * | 2017-06-30 | 2017-09-22 | 鹰潭正道生物科技有限公司 | The fermentation technique of tea wine |
| CN107603809A (en) * | 2017-10-25 | 2018-01-19 | 贵州文松发酵食品有限公司 | A kind of black tea glutinous rice wine and preparation method thereof |
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Application publication date: 20170222 |