CN106987503A - A kind of rose fermented glutinous rice of beautifying face and moistering lotion and preparation method thereof - Google Patents
A kind of rose fermented glutinous rice of beautifying face and moistering lotion and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of beautifying face and moistering lotion rose fermented glutinous rice and preparation method thereof, the fermented glutinous rice is mainly made up of glutinous rice, roseleaf, matrimony vine, sterilized water and koji.The alcoholic strength of fermented glutinous rice of the present invention is low, only 0.2%vol, substantially without vinosity, and local flavor is aromatic, and no pungent is in good taste, is vulnerable to the favor of more consumers.Also there is beautifying face and moistering lotion with fermented glutinous rice of the present invention.
Description
Technical field
The present invention relates to a kind of rose fermented glutinous rice and preparation method thereof, the rose sweet wine of particularly a kind of beautifying face and moistering lotion
Make and preparation method thereof.
Technical background
Sticky rice sweet wine is mainly brewageed and formed using glutinous rice, nutritious, rich in polysaccharide, mineral matter, organic acid, amino acid and
The nutritions such as B family vitamin, its mouthfeel is pure and sweet, and unique flavor is suitable for people of all ages, has effects that middle benefit gas QI invigorating, tonifying Qi beauty treatment,
It is the daily excellent tonic product of the elderly, pregnant and lying-in women and person in poor health.The preparation method of traditional sticky rice sweet wine is with glutinous rice
For raw material, lead to through over cleaning, immersion, boiling, cooling, inoculation distiller's yeast, fermentation, the sticky rice sweet wine prepared is single
White, and effect and taste are single.
In addition, during the fermentation, koji is played an important role, it is larger to the qualitative effects of finished product fermented glutinous rice.One
Good koji is planted, the fine quality of fermented glutinous rice is largely determined.But, the fermented glutinous rice that existing koji is brewed
Nutritional ingredient is not high, most of to have certain alcoholic strength, and alcoholic strength is all higher, generally 3-5%vol so that vinosity is dense
Thickness, and have pungent, and then make fermented glutinous rice mouthfeel bad.
Therefore, existing fermented glutinous rice alcoholic strength is all higher, generally 3-5%vol so that vinosity is dense, and has pungent, enters
And make fermented glutinous rice mouthfeel bad.
The content of the invention：
It is an object of the present invention to provide a kind of beautifying face and moistering lotion rose fermented glutinous rice and preparation method thereof.Sweet wine of the present invention
The alcoholic strength of wine is low, only 0.2%vol, substantially without vinosity, and local flavor is aromatic, and no pungent is in good taste, is vulnerable to more consumption
The favor of person.Also there is beautifying face and moistering lotion with fermented glutinous rice of the present invention.
The present invention is realized using following technical scheme：A kind of beautifying face and moistering lotion rose fermented glutinous rice, it is matched somebody with somebody with following weight
The raw material of ratio is made, 180-220 parts of glutinous rice, 10-14 parts of roseleaf, 1-3 parts of matrimony vine, 85-95 parts of sterilized water and koji
0.3-0.9 parts.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, it is made of with the raw material of following weight proportions, glutinous rice 190-210
0.5-0.7 parts of part, 11-13 parts of roseleaf, 1.5-2.5 parts of matrimony vine, 88-92 parts of sterilized water and koji.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, it is made of with the raw material of following weight proportions, 200 parts of glutinous rice, rose
0.6 part of rare 12.15 parts of petal, 2.0 parts of matrimony vine, 90 parts of sterilized water and koji.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, the koji is to be made with the raw material of following weight proportions, wheat bran
860-890 parts, 170-180 parts of rice wine grain, 10-11 parts of Chinese yam, 4.2-4.4 parts of radix pseudostellariae, 3.2-3.4 parts of dried orange peel, radix glycyrrhizae 2.2-
2.4 parts, 1.2-1.4 parts of Chinese cassia tree, 2.2-2.4 parts of Chinese anise, 3-4 parts of flaccid knotweed herb, 2-3 parts of dendrobium candidum, 3866 rhizopus kojis
180-220 parts of 4.5-5.5 parts, 2.2-2.4 parts of yeast and process water are made.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, the koji is to be made with the raw material of following weight proportions, wheat bran
875 parts, 175 parts of rice wine grain, 10.5 parts of Chinese yam, 4.3 parts of radix pseudostellariae, 3.3 parts of dried orange peel, 2.3 parts of radix glycyrrhizae, 1.3 parts of Chinese cassia tree, anistree fennel
200 parts of fragrant 2.3 parts, 3.5 parts of flaccid knotweed herb, 2.5 parts of dendrobium candidum, 5 parts of 3866 rhizopus koji, 2.3 parts of yeast and process water are made.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, 3866 rhizopus koji is prepared：Wheat bran is taken, its quality point is added
Number 35%-38% water, in 1.2-1.4kg/cm after mixing thoroughly2Pressure under steam 40-50 minutes after, 32-36 DEG C is cooled to, in nothing
It is inoculated under bacterium state in test tube, at 28-33 DEG C, strain is moved in the middle of test tube after culture 45-50h, after cultivating 2-3 days, dried
It is dry, produce.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, the process water is prepared：By water, flaccid knotweed herb and dendrobium candidum
Weight ratio is 2-5: 1.5-3: 150-250, and boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum, filtering is added into water, filter is taken
Liquid, is produced.
Foregoing beautifying face and moistering lotion rose fermented glutinous rice, the koji is to be made as follows：
(1) wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anise Hui Xiang,
After stirring evenly, load cloth bag, obtain A product；
(2) A product are in 1.2-1.4kg/cm2Pressure under steam 40-50 minute, gelatinization, sterilize, obtain B product；
(3) B product are cooled to after 55-65 DEG C, plus process water, are stirred evenly, and obtain C product；
(4) yeast adds the 8-12 times of concentration measured in 1.5-2.5% syrup, to place 25-35min at 35-38 DEG C, obtain
D product；
(5) 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
(6) E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
(7) F product are sent at culturing room, 28 DEG C -30 DEG C and cultivated, when cultivating to 10-12h, small unpacking door, culture to 15-17h
When, disk is detained, when cultivating to 22-24h, takes out, obtains G product；
(8) G product dry 20-24h at 40-45 DEG C, take out, produce.
The preparation method of foregoing beautifying face and moistering lotion rose fermented glutinous rice, comprises the following steps：
(1) roseleaf is handled：After roseleaf is cleaned, sterilized water is added, is heated to after boiling, stand 50-70min,
Filtering, obtains rose-juice, cools down, standby；
(2) boiling of glutinous rice：Glutinous rice is soaked in water 12h, filtering, drains, is put into after boiling 1.5-2.5h, takes out, must steam
Glutinous rice after boiling, it is standby；
(3) sweet wine culture：Glutinous rice after boiling is cooled to after 35-38 DEG C, is mixed with matrimony vine and koji, is loaded vial
In, it is subsequently placed into 35-48 DEG C of culturing room and cultivates 45-51h, the sweet wine after must cultivating；
(1) rose-juice is added in the sweet wine after culture, sealed glass jars, sterilizing, is produced.
Sweet wine of the present invention is mainly made up of glutinous rice, roseleaf, matrimony vine, sterilized water and koji.Wherein, glutinous rice contains egg
White matter, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid and starch etc., it is nutritious, it is the strong food of temperature compensation
Product, with tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, only the effect of abnormal sweating, to being off one's feed, abdominal distension diarrhoea has certain mitigation.Rose
Flower, is the dry flower of rosaceous plant rose.【Meridian distribution of property and flavor】：Sweet, slight bitter, temperature.Return liver, the spleen channel.【Major function】：Promoting the circulation of qi
Xie Yu, and blood, analgesic.For stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, deficiency of food evil of vomitting, irregular menstruation, the pain of injury caused by falling and tumbling.Lycium (Lycium) is from uncommon
Cured language lykion, refers to a kind of Thorny plants, has an impact effect to immunologic function.Nature and flavor：The fruit of Chinese wolfberry：It is sweet, put down.Folium lycii：
It is bitter, sweet；It is cool in nature.Function：The fruit of Chinese wolfberry：Nourishing the liver, nourshing kidney, moistening lung.Folium lycii：Qi-restoratives strengthening the essence, heat-clearing improving eyesight.
Koji of the present invention it is main by wheat bran, it is rice wine grain, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree, Chinese anise, peppery
Knotweed grass, dendrobium candidum, 3866 rhizopus kojis, yeast and process water are made.Wherein, wheat bran is the outermost epidermis of wheat, wheat
After being machined by flour milling, become flour and wheat bran two parts, wheat bran is exactly the crust of wheat, majority is used as feed, such as：Hello
Pig.But it can also mix the making high microsteping brown bread in high muscle light flour.Remaining skin is referred to as wheat bran after wheat processing flour.Bran
Skin other effect, take orally can strengthening the spleen and stomach, external application is made popular can treat soft tissue injury with vinegar external application.Rice wine grain, is sent out by yeast
The thick slag isolated after alcohol in remaining raffinate is extracted in certain cereal or maslin distillation of ferment, through the production obtained by drying
Product.Chinese yam, be《Chinese book on Chinese herbal medicine》The herbal medicine recorded, medicinal source is Dioscoreaceae plant Chinese yam dry rhizome.It is strong with nourishing,
It is aid digestion, the effect of holding back abnormal sweating, antidiarrheal, cure mainly insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes quench one's thirst, oliguria frequency, seminal emission, women
With lower and dyspeptic chronic enteritis.Radix pseudostellariae, Chinese medicine name.For pinkwort caryophyllaceous ginseng Pseudostellaria
Heterophylla (Miq.) Pax ex Pax et Hoffm. dried root.With replenishing qi to invigorate the spleen, the effect of promoting production of body fluid and nourishing the lung.
It is usually used in insufficiency of the spleen body tired, loses the appetite, eak after being ill, deficiency of both vital energy and Yin, spontaneous sweat and frequent thirstiness, dryness of the lung dry cough.Dried orange peel, Chinese medicine name.For rue
Savoury herb tangerine Citrus reticulata Blanco and its dry mature skin of variety.It is dry with regulating qi-flowing for strengthening spleen
Effect of humidifying phlegm.Available for abdominal fullness and distention, deficiency of food is vomited and diarrhoea, coughing with a lot of sputum.Radix glycyrrhizae, (scientific name：Glycyrrhiza
Uralensis Fisch), gas is micro-, taste sweet tea and it is special.Major function is clearing heat and detoxicating, expelling phlegm and arresting coughing, gastral cavity abdomen etc..Chinese cassia tree (Latin
Name：Cinnamomum cassia Presl), it is the dry bark of canella Chinese cassia tree.Major function：Complement sun, warming spleen and stomach,
Removing internal cold, promoting blood circulation.Control the Yang-function insufficiency of kidneyzang, cold weak pulse of limb, yang depletion collapse, suffer from abdominal pain diarrhea, cold hernia run quickly globefish, waist and knee crymodynia, Amenorrhea disease
Lump in the abdomen, cloudy subcutaneous ulcer, streamer, and empty sun are floating more, heat in the upper and cold in the lower.Chinese anise is Magnoliacea plant Chinese anise Illicium verum
Hook.f. dry mature fruit, cures mainly cold hernia stomachache, waist and knee crymodynia, gastrofrigid vomiting, epigastric pain, disturbance of lower legs due to pathogenic cold and dampness etc..For
Treatment small intestine-QI pendant, the hernia swelling and hanging down of either of the testes, waist remise swollen, waist it is sick as pierced, stool and urine it is all secret, one's belly is tight as a drum, shortness of breath, wind toxin moisture, attacks
Zhu is into sore, and the broken purulence of skin and flesh purple is bad, and row step is powerless, and skin and flesh is scorching etc. remarkable result.Flaccid knotweed herb, is the complete of polygonaceae plant willow leaf knotweed
Grass.Nature and flavor：It is pungent, temperature.Function is cured mainly：Swelling and pain relieving.Control early stage of pyogenic infection of skin, dysentery stomachache.Dendrobium candidum, (scientific name：Dendrobium
Officinale Kimura et Migo), its stem is used as medicine, the yin tonics in category tonic：Reinforcing stomach reg fluid, nourishing Yin and clearing heat.Nature and flavor
Effect：It is sweet, cold nature.Promote the production of body fluid nourishing the stomach；Nourishing Yin and clearing heat；Moistening lung kidney-nourishing；The strong waist of improving eyesight.
Of the invention that fermented glutinous rice mainly is made using above-mentioned raw materials, each raw material has good synergy so that be made
Fermented glutinous rice is rich in substantial amounts of human nutrition nourishing ingredients, particularly rich in protein, vitamin etc. so that it has beautifying face and moistering lotion
Effect.And the glutinous rice for the fermented glutinous rice being made takes on a red color, the color of glutinous rice in tradition glutinous rice sweet wine, and local flavor are not only breached
It is unique.
The sensory evaluation of experimental example 1
1st, detection project
1.1 fermented glutinous rices of the present invention：Made by embodiment 1.
1.2 contrast fermented glutinous rices 1：Preparation method is with " 1.1 " item, but without Chinese yam, radix pseudostellariae, old in koji used
Skin, radix glycyrrhizae, Chinese cassia tree, Chinese anise and dendrobium candidum.
1.3 contrast fermented glutinous rices 2：It is commercially available.
2 test methods
It please receive 10 Majors of Food compositions of personnel evaluation group of organoleptic examination training, according to the subjective appreciation of table 1
Standard, comprehensive grading is carried out to the color and luster of sweet wine, clarity, fragrance, flavour and lattice etc., and selection average mark is used as final sense
Official scores.
The sensory evaluation standard of table 1
3 results
It is shown in Table 2 and table 3.
Table 2
Table 3
As seen from table, the color and luster of fermented glutinous rice of the present invention, clarity, fragrance, flavour and style are superior to other two kinds.Quality
Preferably.
The Physico-chemical tests of experimental example 2
Apply detecting sweet wine of the present invention (with experimental example 1), testing result such as table 4.
Table 4
As seen from table, the every physical and chemical index of sweet wine of the present invention meets the requirements.And alcoholic strength is very low.
Compared with prior art,.The alcoholic strength of fermented glutinous rice of the present invention is low, only 0.2%vol, substantially without vinosity, local flavor
Aromatic, no pungent is in good taste, is vulnerable to the favor of more consumers.Also there is beautifying face and moistering lotion with fermented glutinous rice of the present invention.
Invention is further described with reference to embodiment, but is not intended as to the foundation of the invention limited.
Embodiment：
Embodiment 1.
Fermented glutinous rice composition of raw materials：Glutinous rice 200kg, roseleaf 12.15kg, matrimony vine 2.0kg, sterilized water 90kg and koji
0.6kg。
Brewing sweet wine technique：Comprise the following steps：
(1) roseleaf is handled：After roseleaf is cleaned, sterilized water is added, is heated to after boiling, stand 60min, mistake
Filter, obtains rose-juice, cools down, standby；
(2) boiling of glutinous rice：Glutinous rice is soaked in water 12h, filtering, drains, is put into after boiling 2h, takes out, obtains after boiling
Glutinous rice, it is standby；
(3) sweet wine culture：Glutinous rice after boiling is cooled to after 35-38 DEG C, is mixed with matrimony vine and koji, is loaded vial
In, it is subsequently placed into 35-48 DEG C of culturing room and cultivates 48h, the sweet wine after must cultivating；
(4) rose-juice is added in the sweet wine after culture, sealed glass jars, sterilizing, is produced.
The formula of the koji：Wheat bran 875kg, rice wine grain 175kg, Chinese yam 10.5kg, radix pseudostellariae 4.3kg, dried orange peel
3.3kg, radix glycyrrhizae 2.3kg, Chinese cassia tree 1.3kg, Chinese anise 2.3kg, flaccid knotweed herb 3.5kg, dendrobium candidum 2.5kg, 3866 rhizopus kojis
5kg, yeast 2.3kg and process water 200kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 36% is added, in 1.3kg/ after mixing thoroughly
cm2Pressure under steam 45 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in test tube, at 28-33 DEG C, culture
Strain is moved in the middle of test tube after 45-50h, after cultivating 2 days, drying produces 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong adds boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum, filtering,
Filtrate is taken, process water is produced.
The preparation technology of the koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anise Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.3kg/cm2Pressure under steam 45 minutes, be gelatinized, sterilization, obtain B product；
3rd, B product are cooled to after 55-65 DEG C, plus process water, are stirred evenly, and obtain C product；
4th, it is inoculated with preceding 30~35min to purchase in advance during the concentration that yeast is added into 10 times of amounts are 2% syrup, 35-38 DEG C
It is lower to place, obtain D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent at culturing room, 28 DEG C -30 DEG C and cultivated, when cultivating to 11h, small unpacking door, when cultivating to 16h, button
Disk, when cultivating to 23h, takes out, obtains G product；
8th, G product dry 22h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Embodiment 2.
Fermented glutinous rice composition of raw materials：Glutinous rice 210kg, roseleaf 13kg, matrimony vine 2.5kg, sterilized water 92kg and koji
0.7kg。
Brewing sweet wine technique：Comprise the following steps：
(1) roseleaf is handled：After roseleaf is cleaned, sterilized water is added, is heated to after boiling, stand 70min, mistake
Filter, obtains rose-juice, cools down, standby；
(2) boiling of glutinous rice：Glutinous rice is soaked in water 12h, filtering, drains, is put into after boiling 2.5h, takes out, obtains after boiling
Glutinous rice, it is standby；
(3) sweet wine culture：Glutinous rice after boiling is cooled to after 35-38 DEG C, is mixed with matrimony vine and koji, is loaded vial
In, it is subsequently placed into 35-48 DEG C of culturing room and cultivates 51h, the sweet wine after must cultivating；
(4) rose-juice is added in the sweet wine after culture, sealed glass jars, sterilizing, is produced.
The koji formula：Wheat bran 890kg, rice wine grain 180kg, Chinese yam 11kg, radix pseudostellariae 4.4kg, dried orange peel 3.4kg,
Radix glycyrrhizae 2.4kg, Chinese cassia tree 1.4kg, Chinese anise 2.4kg, flaccid knotweed herb 4kg, dendrobium candidum 3kg, 3866 rhizopus koji 5.5kg, yeast
2.4kg and process water 220kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 36% is added, in 1.3kg/ after mixing thoroughly
cm2Pressure under steam 45 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in triangular flask, at 28-33 DEG C, culture
Bottle is detained during to hour mycelial growth, triangular flask is inverted, is fitted into after culture is ripe in sterilized brown paper, at 40 DEG C -45
Dried at DEG C, produce 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong is added after flaccid knotweed herb and dendrobium candidum boiled 25 minutes, filtering, takes filter
Liquid, produces process water.
The preparation technology of the koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anise Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.4kg/cm2Pressure under steam 50 minutes, be gelatinized, sterilization, obtain B product；
3rd, B product are cooled to after 55-65 DEG C, plus process water, are stirred evenly, and obtain C product；
4th, it is inoculated with preceding 30~35min and purchases in advance and adds yeast during the 8-12 times of concentration measured is 2.5% syrup, 35-
Placed at 38 DEG C, obtain D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent at culturing room, 28 DEG C -30 DEG C and cultivated, when cultivating to 12h, small unpacking door, when cultivating to 17h, button
Disk, when cultivating to 24h, takes out, obtains G product；
8th, G product dry 24h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Embodiment 3.
Fermented glutinous rice composition of raw materials：Glutinous rice 190kg, roseleaf 11kg, matrimony vine 1.5kg, sterilized water 88kg and koji
0.5kg。
Brewing sweet wine technique：Comprise the following steps：
(1) roseleaf is handled：After roseleaf is cleaned, sterilized water is added, is heated to after boiling, stand 50min, mistake
Filter, obtains rose-juice, cools down, standby；
(2) boiling of glutinous rice：Glutinous rice is soaked in water 12h, filtering, drains, is put into after boiling 1.5h, takes out, obtains after boiling
Glutinous rice, it is standby；
(3) sweet wine culture：Glutinous rice after boiling is cooled to after 35-38 DEG C, is mixed with matrimony vine and koji, is loaded vial
In, it is subsequently placed into 35-48 DEG C of culturing room and cultivates 45h, the sweet wine after must cultivating；
(4) rose-juice is added in the sweet wine after culture, sealed glass jars, sterilizing, is produced.
The koji formula：Wheat bran 860kg, rice wine grain 170kg, Chinese yam 10kg, radix pseudostellariae 4.2kg, dried orange peel 3.2kg,
Radix glycyrrhizae 2.2kg, Chinese cassia tree 1.2kg, Chinese anise 2.2kg, flaccid knotweed herb 3kg, dendrobium candidum 2kg, 3866 rhizopus koji 4.5kg, yeast
2.2kg and process water 180kg.
3866 rhizopus koji is prepared：Wheat bran is taken, the water of its mass fraction 35% is added, in 1.2kg/ after mixing thoroughly
cm2Pressure under steam 40 minutes after, be cooled to 32-36 DEG C, be inoculated under aseptic conditions in test tube, at 28-33 DEG C, culture
Strain is moved in the middle of test tube after 45h, after cultivating 2 days, drying produces 3866 rhizopus kojis.
The process water is prepared：Xiang Shuizhong adds boiled 20-30 minutes after flaccid knotweed herb and dendrobium candidum, filtering,
Filtrate is taken, process water is produced.
The preparation technology of the koji：
1st, wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anise Hui Xiang, are stirred
After even, load cloth bag, obtain A product；
2nd, A product are in 1.2kg/cm2Pressure under steam 40 minutes, be gelatinized, sterilization, obtain B product；
3rd, B product are cooled to after 55-65 DEG C, plus process water, are stirred evenly, and obtain C product；
4th, it is inoculated with preceding 30~35min to purchase in advance during the concentration that yeast is added into 8 times of amounts are 1.5% syrup, 35-38 DEG C
It is lower to place, obtain D product；
5th, 3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
6th, E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
7th, F product are sent at culturing room, 28 DEG C -30 DEG C and cultivated, when cultivating to 10h, small unpacking door, when cultivating to 15h, button
Disk, when cultivating to 22h, takes out, obtains G product；
8th, G product dry 20h at 40-45 DEG C, take out, produce appetite stimulating type koji.
Claims (9)
1. a kind of beautifying face and moistering lotion rose fermented glutinous rice, it is characterised in that：It is made of with the raw material of following weight proportions, glutinous rice
0.3-0.9 parts of 180-220 parts, 10-14 parts of roseleaf, 1-3 parts of matrimony vine, 85-95 parts of sterilized water and koji.
2. beautifying face and moistering lotion rose fermented glutinous rice as claimed in claim 1, it is characterised in that：It is with the original of following weight proportions
Material is made, 190-210 parts of glutinous rice, 11-13 parts of roseleaf, 1.5-2.5 parts of matrimony vine, 88-92 parts of sterilized water and koji 0.5-
0.7 part.
3. beautifying face and moistering lotion rose fermented glutinous rice as claimed in claim 2, it is characterised in that：It is with the original of following weight proportions
Material is made, 0.6 part of 200 parts of glutinous rice, 12.15 parts of roseleaf, 2.0 parts of matrimony vine, 90 parts of sterilized water and koji.
4. the beautifying face and moistering lotion rose fermented glutinous rice as any one of claim 1-3, it is characterised in that：The koji
It is to be made with the raw material of following weight proportions, 860-890 parts of wheat bran, 170-180 parts of rice wine grain, 10-11 parts of Chinese yam, radix pseudostellariae
4.2-4.4 parts, 3.2-3.4 parts of dried orange peel, 2.2-2.4 parts of radix glycyrrhizae, 1.2-1.4 parts of Chinese cassia tree, 2.2-2.4 parts of Chinese anise, flaccid knotweed herb
180-220 parts of 3-4 parts, 2-3 parts of dendrobium candidum, 4.5-5.5 parts of 3866 rhizopus koji, 2.2-2.4 parts of yeast and process water are made.
5. beautifying face and moistering lotion rose fermented glutinous rice as claimed in claim 4, it is characterised in that：The koji is, with following heavy
The raw material of amount proportioning is made, 875 parts of wheat bran, 175 parts of rice wine grain, 10.5 parts of Chinese yam, 4.3 parts of radix pseudostellariae, 3.3 parts of dried orange peel, radix glycyrrhizae
2.3 parts, 1.3 parts of Chinese cassia tree, 2.3 parts of Chinese anise, 3.5 parts of flaccid knotweed herb, 2.5 parts of dendrobium candidum, 5 parts of 3866 rhizopus koji, yeast 2.3
200 parts of part and process water are made.
6. the beautifying face and moistering lotion rose fermented glutinous rice as described in claim 4 or 5, it is characterised in that：3866 rhizopus koji is so
Prepare：Wheat bran is taken, its mass fraction 35%-38% water is added, in 1.2-1.4kg/cm after mixing thoroughly2Pressure under steam 40-50 point
Zhong Hou, is cooled to 32-36 DEG C, is inoculated under aseptic conditions in test tube, at 28-33 DEG C, moves to strain after culture 45-50h
In the middle of test tube, after cultivating 2-3 days, drying is produced.
7. the beautifying face and moistering lotion rose fermented glutinous rice as described in claim 4 or 5, it is characterised in that：The process water is so made
It is standby：It is 2-5 by water, flaccid knotweed herb and dendrobium candidum weight ratio：1.5-3:150-250, flaccid knotweed herb and dendrobium candidum are added into water
Boiled 20-30 minutes afterwards, filtering takes filtrate, produced.
8. the beautifying face and moistering lotion rose fermented glutinous rice as described in claim 4 or 5, it is characterised in that：The koji is, by following
Method is made：
Wheat bran, rice wine grain, flaccid knotweed herb, dendrobium candidum, Chinese yam, radix pseudostellariae, dried orange peel, radix glycyrrhizae, Chinese cassia tree and anise Hui Xiang, after stirring evenly,
Load cloth bag, obtain A product；
A product are in 1.2-1.4kg/cm2Pressure under steam 40-50 minute, gelatinization, sterilize, obtain B product；
B product are cooled to after 55-65 DEG C, plus process water, are stirred evenly, and obtain C product；
（4）Yeast adds the 8-12 times of concentration measured in 1.5-2.5% syrup, to place 25-35min at 35-38 DEG C, obtain D product；
（5）3866 rhizopus kojis and D product are accessed in C product, mixes, obtains E product；
（6）E product load in koji tray, are that 2-3cm carries out sabot by charging thickness, shakeout, obtain F product；
（7）F product are sent at culturing room, 28 DEG C -30 DEG C and cultivated, when cultivating to 10-12h, small unpacking door, when cultivating to 15-17h,
Disk is detained, when cultivating to 22-24h, takes out, obtains G product；
（8）G product dry 20-24h at 40-45 DEG C, take out, produce.
9. the preparation method of the beautifying face and moistering lotion rose fermented glutinous rice as any one of claim 1-3, it is characterised in that：Bag
Include following steps：
（1）Roseleaf processing：After roseleaf is cleaned, sterilized water is added, is heated to after boiling, stand 50-70min, filtered,
Rose-juice is obtained, cooling is standby；
（2）The boiling of glutinous rice：Glutinous rice is soaked in water 12h, filtering, drains, is put into after boiling 1.5-2.5h, takes out, obtains after boiling
Glutinous rice, it is standby；
（3）Sweet wine culture：Glutinous rice after boiling is cooled to after 35-38 DEG C, is mixed, is fitted into vial with matrimony vine and koji,
It is subsequently placed into 35-48 DEG C of culturing room and cultivates 45-51h, the sweet wine after must cultivating；
（4）Rose-juice is added in the sweet wine after culture, sealed glass jars, sterilizing, is produced.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108865597A (en) * | 2018-09-30 | 2018-11-23 | 德保县广鑫贸易有限公司 | A kind of fermented wine and preparation method thereof |
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| CN102816663A (en) * | 2011-06-11 | 2012-12-12 | 李德伟 | Making method of sweet wine for kidney tonifying, cold dispelling and stomach warming |
| CN105969582A (en) * | 2016-06-29 | 2016-09-28 | 广西天龙泉酒业有限公司 | Technology for preparing rice aroma type distiller's yeast |
| CN106244377A (en) * | 2016-08-29 | 2016-12-21 | 贵州省攀峰酒曲有限公司 | A kind of Chinese herbal medicine distillers yeast formula and preparation method thereof |
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| CN1321737A (en) * | 2000-04-30 | 2001-11-14 | 李其滨 | Tonic liquor |
| CN102816663A (en) * | 2011-06-11 | 2012-12-12 | 李德伟 | Making method of sweet wine for kidney tonifying, cold dispelling and stomach warming |
| CN102669540A (en) * | 2012-06-15 | 2012-09-19 | 云南通海云曲坊甜白酒食品有限公司 | Fresh rose fermented glutinous rice and preparation method thereof |
| CN105969582A (en) * | 2016-06-29 | 2016-09-28 | 广西天龙泉酒业有限公司 | Technology for preparing rice aroma type distiller's yeast |
| CN106244377A (en) * | 2016-08-29 | 2016-12-21 | 贵州省攀峰酒曲有限公司 | A kind of Chinese herbal medicine distillers yeast formula and preparation method thereof |
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Application publication date: 20170728 |