CN107475033A - A kind of preparation method of Chinese yam liquor - Google Patents
A kind of preparation method of Chinese yam liquor Download PDFInfo
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- CN107475033A CN107475033A CN201710981994.3A CN201710981994A CN107475033A CN 107475033 A CN107475033 A CN 107475033A CN 201710981994 A CN201710981994 A CN 201710981994A CN 107475033 A CN107475033 A CN 107475033A
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Abstract
The present invention proposes a kind of preparation method of Chinese yam liquor, and the technical problem of the nutriment in Chinese yam and glutinous rice must not be made full use of to solution.Mainly it is made up of the raw material of following parts by weight：0.05 0.06 parts of 80 90 parts of RHIIZOMA DIOSCOREAE from Henan of China, 20 30 parts of glutinous rice, 19 20 parts of Daqu, 68 parts of red yeast rice, 34 parts of Chinese yeast, 0.1 0.3 parts of alpha amylase, 0.1 0.3 parts of carbohydrase and yellow wine yeast；Chinese yam liquor nutritional ingredient prepared by the present invention is high, fully saves the applied material of RHIIZOMA DIOSCOREAE from Henan of China and glutinous rice, and the method by preparing yellow rice wine surprisingly obtains Chinese yam liquor.
Description
Technical field
The present invention relates to white wine manufacturing technology, particularly relates to a kind of preparation method of Chinese yam liquor.
Background technology
《Dictionary of medicinal plant》Described in Chinese yam main product Henan.In addition, Hunan, Hubei, Shanxi, Yunnan, Hebei, Shaanxi, river
Also produce on the ground such as Soviet Union, Zhejiang, Jiangxi, Guizhou, Sichuan.Typically with the ground such as Henan universal love, Qinyang, Wuzhi, Wen County（Belonging to Gu Huaiqing）
Institute's yield and quality is optimal, practises and claims " RHIIZOMA DIOSCOREAE from Henan of China ".《Sheng Nong's herbal classic》On describe Chinese yam, be classified as top grade.It is most of to after the Ming Dynasty
All think that the Chinese yam at bosom celebrating mansion is the most excellent.
RHIIZOMA DIOSCOREAE from Henan of China is a kind of integration of drinking and medicinal herbs valuable ingredient of traditional Chinese medicine with strengthening the spleen and stomach filling liver kidney for being grown in Henan.China's Chinese yam production
Ground is numerous, but with place of production Henan Province Huai Qingfu（Present Qinyang）Chinese yam it is the most outstanding, therefore Chinese yam here also cries bosom
Chinese yam.Chinese yam also known as Chinese yam, originate in north of China, main producing region Henan, at present in Henan, Hebei, Shandong, Shanxi and southern
There is extensive plantation in Guangxi, Fujian, Guangdong, Taiwan, and also there are plantation in Japan and South Korea.As the most important help material of Chinese medicine it
One, it is without any side effects.Therefore " temperature compensation " " mild-natured " is evaluated as by always doctor, is the model of " integration of drinking and medicinal herbs ", you can with
Allayed one's hunger use as normal diet, user does not evade.
Ancient Chinese medicine doctor starts systematically to go to compare, screens, evaluates the difference that medicinal material is produced in various regions.This is really one anti-
The lengthy procedure put into practice again, constantly summarized, and Chinese pharmacology ripe process gradually.From after Song Yuan, traditional Chinese medicine bound pair Chinese yam
This kind is reached an agreement, and quality highest, the drug effect that is produced from bosom celebrating mansion are best.
Rich in compositions such as thick protein, starch, saponin(e, vitamin, polysaccharide, choline, amylase in RHIIZOMA DIOSCOREAE from Henan of China, and contain
It is micro- required for the mankind such as iodine, potassium, phosphorus, calcium, magnesium, iron, zinc, copper, manganese.It is sweet, it is mild-natured, enter spleen, lung, kidney three and pass through, have
The effect of regulation strengthens immunologic function, lipid-loweringing, hypoglycemic, anti-aging, good efficacy to suffering from a deficiency of the kidney, engender liquid and benefic lung, and kidney tonifying is puckery smart, is that people is total to
The excellent tonic product known, the peculiar medical and edible dual purpose plants of Henan Huai Qingfu.According to polysaccharide in pharmacological research RHIIZOMA DIOSCOREAE from Henan of China, it can stimulate and adjust
The immune system of human body, there is antitumor, antiviral, anti-aging.Glue polysaccharide is combined with inorganic salts, can form bone
Matter makes cartilage have certain elasticity.Thick protein in RHIIZOMA DIOSCOREAE from Henan of China, this is a kind of mixture of proteinpolysaccharide, has spy to human body
It different health-care effect, can prevent the sedimentation of fat on angiocarpy, keep the elasticity of blood vessel, prevent the too early hair of atherosclerosis
It is raw.Saponin in RHIIZOMA DIOSCOREAE from Henan of China can adjust blood pressure, hypoglycemic, reducing blood lipid, suppress tumour.The guarantor of stomach is also beneficial to simultaneously
Shield, viscous texture specific to mucus can form one layer of protection to coat of the stomach, mitigate the pressure of stomach lining.
Glutinous rice is a kind of gentle invigorant, has qi-restoratives, enriches blood, the effect such as invigorating the spleen warm stomach, hidroschesis.Suitable for deficiency-cold in spleen and stomach
The disease such as caused gastric disorder causing nausea, poor appetite, diarrhea and sweat caused by the deficiency of vital energy are empty, shortness of breath is powerless, pregnant abdomen falling inflation.Modern scientific research
Show：Glutinous rice contains protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B and starch etc., is the strong product of temperature compensation.It is contained therein
Starch is amylopectin, so being difficult to digestion hydrolysis in stomach.
Conventional eating method can not make full use of the nutriment in Chinese yam and glutinous rice, be fully by Chinese yam and glutinous rice
Nutrient utilization, there is an urgent need to it is a kind of can be fully by the nutrient utilization of the two and the product of instant edible.
The content of the invention
The present invention proposes a kind of preparation method of Chinese yam liquor, solves the battalion that can not be made full use of in Chinese yam and glutinous rice
The technical problem of material is supported, and white wine unexpectedly has been made using the method for preparing yellow rice wine.
The technical proposal of the invention is realized in this way：
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：RHIIZOMA DIOSCOREAE from Henan of China 80-90 parts, glutinous rice 20-30 parts, Daqu 19-20 parts, red yeast rice 6-8 parts,
Chinese yeast 3-4 parts, alpha-amylase 0.1-0.3 parts, carbohydrase 0.1-0.3 parts and yellow wine yeast 0.05-0.06 parts；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 15-25 DEG C of warm water, is crushed, obtained after adding glutinous rice mixing
Crushed material；
（3）To be sized mixing after crushed material is mixed with water, obtain slurries, slurries carry out boiling again after super-voltage micro jet is handled,
Obtain cooking liquor；
（4）Cooking liquor adds alpha-amylase and carbohydrase after cooling, and 30-40 DEG C of processing 1-2h, being cooled to 15-16 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:（5-10）Spread cultivation, must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 16-25 DEG C of temperature, pH4-6, RHIIZOMA DIOSCOREAE from Henan of China wine liquid is obtained after squeeze and filter；
（7）RHIIZOMA DIOSCOREAE from Henan of China wine liquid is decocted through plate type heat exchanger and obtains RHIIZOMA DIOSCOREAE from Henan of China wine first product after drinking, RHIIZOMA DIOSCOREAE from Henan of China wine first product through store up wine 200 days with
On produce Chinese yam liquor.
The step（1）The parts by weight of middle raw material are：82 parts of RHIIZOMA DIOSCOREAE from Henan of China, 26 parts of glutinous rice, 19.44 parts of Daqu, red yeast rice 6.48
Part, 3.24 parts of Chinese yeast, 0.15 part of alpha-amylase, 0.15 part of carbohydrase and 0.05 part of yellow wine yeast.
The RHIIZOMA DIOSCOREAE from Henan of China is fresh RHIIZOMA DIOSCOREAE from Henan of China or potato.
The step（2）The fineness of middle crushed material is 80-100 mesh.
The step（3）The volume ratio of middle crushed material and water is 1:（1-2）；Super-pressure refers to 700-750Mpa；The temperature of boiling
Spend for 80-100 DEG C.
The step（4）The chilling temperature of middle cooking liquor is 20-40 DEG C.
The step（5）, step（6）In the temperature that spreads cultivation for 30-35 DEG C.
The step（7）In decoct wine temperature be 87-92 DEG C.
Beneficial effect caused by the technical program energy.
1st, the Chinese yam selected by the present invention is bosom celebrating mansion black earth soil Chinese yam, and RHIIZOMA DIOSCOREAE from Henan of China is divided into two kinds, and one kind is kind in black earth soil
, a kind of is kind in sandy land, and because soil is hard, the growth to iron rod yam requires high in black earth soil, plus it is dry,
Level of ground water is low, so the yam strip grown is thin and surface is very rough, but nutritive value is very high, but the nutrition of Chinese yam
Value is difficult to be completely absorbed, and this is also that industry wishes solve the problems, such as always, and the application by Chinese yam by directly passing through wine brewing
White wine is made in technique.
2nd, the production process of white wine is really a complicated biochemical change process, and whole process has microorganism participation,
Daqu in the application, red yeast rice, Chinese yeast, alpha-amylase, the addition and addition sequence of carbohydrase and yellow wine yeast are required for strictly
Perform, especially the amount of yellow wine yeast, the application has found by experiment is repeated several times, if the amount of yellow wine yeast is more than 0.06 part
Or what is obtained during less than 0.05 part is still the relatively low yellow rice wine of the number of degrees, only obtained in the range of this be only the number of degrees it is higher and seek
A point best white wine is formed, the application surprisingly obtains Chinese yam liquor by preparing the method for yellow rice wine.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area
The every other embodiment that art personnel are obtained under the premise of creative work is not paid, belong to the model that the present invention protects
Enclose.
Embodiment 1
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：82 parts of RHIIZOMA DIOSCOREAE from Henan of China, 26 parts of glutinous rice, 19.44 parts of Daqu, 6.48 parts of red yeast rice, Chinese yeast
0.05 part of 3.24 parts, 0.15 part of alpha-amylase, 0.15 part of carbohydrase and yellow wine yeast；The RHIIZOMA DIOSCOREAE from Henan of China is bosom celebrating mansion Lu Tu mountains
Medicine；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 15 DEG C of warm water, is crushed after adding glutinous rice mixing, obtains powder
Mince, the fineness of crushed material is 80 mesh；
（3）By crushed material and water by volume 1:Sized mixing after 1 mixing, obtain slurries, slurries are after super-voltage micro jet is handled
Boiling is carried out again, obtains cooking liquor；Super-pressure refers to 700Mpa；The temperature of boiling is 80 DEG C,
（4）Cooking liquor adds alpha-amylase and carbohydrase after being cooled to 35 DEG C, 30 DEG C of processing 1h, being cooled to 15 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:5 are spread cultivation, and must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 16 DEG C of temperature, pH4, white wine filtrate is obtained after squeeze and filter；
（7）White wine filtrate is decocted through plate type heat exchanger and obtains white wine first product after drinking, and white wine first product produces Huai Shan in more than 200 days through storing up wine
Medicine white wine.
Embodiment 2
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：80 parts of RHIIZOMA DIOSCOREAE from Henan of China, 20 parts of glutinous rice, 19 parts of Daqu, 6 parts of red yeast rice, 3 parts of Chinese yeast, α-shallow lake
0.05 part of 0.1 part of powder enzyme, 0.1 part of carbohydrase and yellow wine yeast；The RHIIZOMA DIOSCOREAE from Henan of China is bosom celebrating mansion black earth soil Chinese yam；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 25 DEG C of warm water, is crushed after adding glutinous rice mixing, obtains powder
Mince, the fineness of crushed material is 80 mesh；
（3）By crushed material and water by volume 1:Sized mixing after 1 mixing, obtain slurries, slurries are after super-voltage micro jet is handled
Boiling is carried out again, obtains cooking liquor；Super-pressure refers to 700Mpa；The temperature of boiling is 80 DEG C,
（4）Cooking liquor adds alpha-amylase and carbohydrase after being cooled to 35 DEG C, 30 DEG C of processing 1h, being cooled to 15 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:5 are spread cultivation, and must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 16 DEG C of temperature, pH4, white wine filtrate is obtained after squeeze and filter；
（7）White wine filtrate is decocted through plate type heat exchanger and obtains white wine first product after drinking, and white wine first product produces Huai Shan in more than 200 days through storing up wine
Medicine white wine.
Embodiment 3
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：90 parts of RHIIZOMA DIOSCOREAE from Henan of China, 30 parts of glutinous rice, 20 parts of Daqu, 8 parts of red yeast rice, 4 parts of Chinese yeast, α-shallow lake
0.06 part of 0.3 part of powder enzyme, 0.3 part of carbohydrase and yellow wine yeast；The RHIIZOMA DIOSCOREAE from Henan of China is bosom celebrating mansion black earth soil Chinese yam；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 20 DEG C of warm water, is crushed after adding glutinous rice mixing, obtains powder
Mince, the fineness of crushed material is 80 mesh；
（3）By crushed material and water by volume 1:Sized mixing after 2 mixing, obtain slurries, slurries are after super-voltage micro jet is handled
Boiling is carried out again, obtains cooking liquor；Super-pressure refers to 700Mpa；The temperature of boiling is 80 DEG C,
（4）Cooking liquor adds alpha-amylase and carbohydrase after being cooled to 35 DEG C, 40 DEG C of processing 2h, being cooled to 16 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:10 are spread cultivation, and must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 25 DEG C of temperature, pH6, white wine filtrate is obtained after squeeze and filter；
（7）White wine filtrate is decocted through plate type heat exchanger and obtains white wine first product after drinking, and white wine first product produces Huai Shan in more than 300 days through storing up wine
Medicine white wine.
Embodiment 4
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：90 parts of RHIIZOMA DIOSCOREAE from Henan of China, 30 parts of glutinous rice, 20 parts of Daqu, 8 parts of red yeast rice, 4 parts of Chinese yeast, α-shallow lake
0.06 part of 0.3 part of powder enzyme, 0.3 part of carbohydrase and yellow wine yeast；The RHIIZOMA DIOSCOREAE from Henan of China is bosom celebrating mansion black earth soil Chinese yam；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 20 DEG C of warm water, is crushed after adding glutinous rice mixing, obtains powder
Mince, the fineness of crushed material is 80 mesh；
（3）By crushed material and water by volume 1:Sized mixing after 2 mixing, obtain slurries, slurries are after super-voltage micro jet is handled
Boiling is carried out again, obtains cooking liquor；Super-pressure refers to 700Mpa；The temperature of boiling is 80 DEG C,
（4）Cooking liquor adds alpha-amylase and carbohydrase after being cooled to 35 DEG C, 40 DEG C of processing 2h, being cooled to 16 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:8 are spread cultivation, and must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 20 DEG C of temperature, pH5, white wine filtrate is obtained after squeeze and filter；
（7）White wine filtrate is decocted through plate type heat exchanger and obtains white wine first product after drinking, and white wine first product produces Huai Shan in more than 250 days through storing up wine
Medicine white wine.
Embodiment 5
A kind of preparation method of Chinese yam liquor, comprises the following steps：
（1）Following raw material is weighed by weight：85 parts of RHIIZOMA DIOSCOREAE from Henan of China, 25 parts of glutinous rice, 20 parts of Daqu, 6 parts of red yeast rice, 4 parts of Chinese yeast, α-shallow lake
0.06 part of 0.2 part of powder enzyme, 0.1 part of carbohydrase and yellow wine yeast；The RHIIZOMA DIOSCOREAE from Henan of China is bosom celebrating mansion black earth soil Chinese yam；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 20 DEG C of warm water, is crushed after adding glutinous rice mixing, obtains powder
Mince, the fineness of crushed material is 80 mesh；
（3）By crushed material and water by volume 1:Sized mixing after 2 mixing, obtain slurries, slurries are after super-voltage micro jet is handled
Boiling is carried out again, obtains cooking liquor；Super-pressure refers to 700Mpa；The temperature of boiling is 80 DEG C,
（4）Cooking liquor adds alpha-amylase and carbohydrase after being cooled to 30 DEG C, 35 DEG C of processing 2h, being cooled to 15 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:7 are spread cultivation, and must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 23 DEG C of temperature, pH 5, white wine filtrate is obtained after squeeze and filter；
（7）White wine filtrate is decocted through plate type heat exchanger and obtains white wine first product after drinking, and white wine first product produces Huai Shan in more than 200 days through storing up wine
Medicine white wine.
The detection of Chinese yam liquor：
Choose 20 tasting teachers to judge Chinese yam liquor in embodiment 1-5, as a result such as table 1, the result of laboratory test such as institute of table 2
Show：
Table 1
| Mesh | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Outside See | Clear, no precipitation | Clarification, it is a small amount of outstanding Float | Clarification is without precipitation | A small amount of suspension | Clear, |
| Color Pool | It is colourless | It is light yellow | It is colourless | It is light yellow | It is light yellow |
| It is fragrant Gas | Fragrance is quiet and tastefully laid out, has strong Yam and sticky rice fragrance blending | Give off a strong fragrance, have There is Chinese yam fragrant | Fragrance is stronger, has mountain Medicine glutinous rice aroma | With strong Chinese yam fragrance blending | It is fragrant with Chinese yam And Chinese yam aroma |
| Mouthful Taste | Wine body alcohol and harmony, pleasant impression It is long | Wine body alcohol is harmonious Tune, pleasant impression are longer | Wine body is compared with alcohol and harmony, silk floss It is sweet and tasty it is net, pleasant impression is longer | It is sweet it is gentle, Pleasant impression is longer | It is sweet it is refreshing net, |
| Wind Lattice | Style is protruded with this product | It is bright with this product Aobvious style | There should be style with this product | It is bright with this product Aobvious style | Dashed forward with this product Go out style |
Table 2
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 |
| Alcoholic strength（20℃）/（%vol） | 35 | 37 | 36 | 38 | 40 |
| Total acid（With Acetometer）/（g/L）≥ | 0.25 | 0.24 | 0.20 | 0.23 | 0.21 |
| Total ester（In terms of ethyl acetate）/（g/L）≥ | 0.92 | 0.91 | 0.88 | 0.87 | 0.86 |
As a result show：
The beneficials such as Chinese yam polysaccharide are dissolved in wine, with adjusting or enhancing immunologic function, lipid-loweringing, hypoglycemic, anti-ageing after drinking
Always, good efficacy to suffering from a deficiency of the kidney, engender liquid and benefic lung, and the production process of white wine is really a complicated biochemical change process, whole process is all
There is a microorganism participation, Daqu in the application, red yeast rice, Chinese yeast, alpha-amylase, the addition of carbohydrase and yellow wine yeast and add suitable
Sequence is required for the amount of strict implement, especially yellow wine yeast, and the application has found by experiment is repeated several times, if yellow wine yeast
What is obtained when amount is more than 0.06 part or less than 0.05 part is still the relatively low yellow rice wine of the number of degrees, and what is only obtained in the range of this is only
The white wine that the number of degrees are higher and nutritional ingredient is best, the application surprisingly obtain Chinese yam liquor by preparing the method for yellow rice wine.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (8)
1. a kind of preparation method of Chinese yam liquor, it is characterised in that comprise the following steps：
（1）Following raw material is weighed by weight：RHIIZOMA DIOSCOREAE from Henan of China 80-90 parts, glutinous rice 20-30 parts, Daqu 19-20 parts, red yeast rice 6-8 parts,
Chinese yeast 3-4 parts, alpha-amylase 0.1-0.3 parts, carbohydrase 0.1-0.3 parts and yellow wine yeast 0.05-0.06 parts；
（2）By step（1）The RHIIZOMA DIOSCOREAE from Henan of China weighed is cleaned up with 15-25 DEG C of warm water, is crushed, obtained after adding glutinous rice mixing
Crushed material；
（3）To be sized mixing after crushed material is mixed with water, obtain slurries, slurries carry out boiling again after super-voltage micro jet is handled,
Obtain cooking liquor；
（4）Cooking liquor adds alpha-amylase and carbohydrase after cooling, and 30-40 DEG C of processing 1-2h, being cooled to 15-16 DEG C must be saccharified
Wine with dregs；
（5）Take 1.2wt% converted mash by volume 1:（5-10）Spread cultivation, must spread cultivation converted mash；
（6）Take step（1）In Daqu, red yeast rice and Chinese yeast be added to after crushing together with yellow wine yeast in the converted mash that spreads cultivation, in
Fermented 20 days under the conditions of 16-25 DEG C of temperature, pH4-6, RHIIZOMA DIOSCOREAE from Henan of China wine liquid is obtained after squeeze and filter；
（7）RHIIZOMA DIOSCOREAE from Henan of China wine liquid is decocted through plate type heat exchanger and obtains RHIIZOMA DIOSCOREAE from Henan of China wine first product after drinking, RHIIZOMA DIOSCOREAE from Henan of China wine first product through store up wine 200 days with
On produce Chinese yam liquor.
2. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The step（1）The weight of middle raw material
Measuring part is：82 parts of RHIIZOMA DIOSCOREAE from Henan of China, 26 parts of glutinous rice, 19.44 parts of Daqu, 6.48 parts of red yeast rice, 3.24 parts of Chinese yeast, 0.15 part of alpha-amylase,
0.05 part of 0.15 part of carbohydrase and yellow wine yeast.
3. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The RHIIZOMA DIOSCOREAE from Henan of China is fresh RHIIZOMA DIOSCOREAE from Henan of China
Or potato.
4. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The step（2）Middle crushed material
Fineness is 80-100 mesh.
5. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The step（3）Middle crushed material with
The volume ratio of water is 1:（1-2）；Super-pressure refers to 700-750Mpa；The temperature of boiling is 80-100 DEG C.
6. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The step（4）Middle cooking liquor
Chilling temperature is 20-40 DEG C.
7. the preparation method of Chinese yam liquor as claimed in claim 1, it is characterised in that：The step（5）, step（6）In
The temperature that spreads cultivation for 30-35 DEG C.
8. the preparation method of the Chinese yam liquor as described in claim any one of 1-7, it is characterised in that：The step（7）In
The temperature for decocting wine is 87-92 DEG C.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108467813A (en) * | 2018-06-27 | 2018-08-31 | 安徽孔氏奇医药科技有限公司 | A kind of preparation method of functional form Chinese yam flavor wine |
| CN109370836A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of nine jin of Dioscorea Panthcica health liquors |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108467813A (en) * | 2018-06-27 | 2018-08-31 | 安徽孔氏奇医药科技有限公司 | A kind of preparation method of functional form Chinese yam flavor wine |
| CN109370836A (en) * | 2018-12-25 | 2019-02-22 | 襄阳农博源农业有限公司 | A kind of nine jin of Dioscorea Panthcica health liquors |
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