CN107794169A - A kind of preparation method of clearing damp glutinous rice wine - Google Patents
A kind of preparation method of clearing damp glutinous rice wine Download PDFInfo
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- CN107794169A CN107794169A CN201711224854.8A CN201711224854A CN107794169A CN 107794169 A CN107794169 A CN 107794169A CN 201711224854 A CN201711224854 A CN 201711224854A CN 107794169 A CN107794169 A CN 107794169A
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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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- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
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Abstract
The invention provides a kind of preparation method of clearing damp glutinous rice wine, it uses traditional handicraft first to remove pomelo peel and adds yellow rice wine and brown sugar after bitter taste and be brewed into shaddock ped cream, then it is then added in the manufacturing process of glutinous rice wine, due to pomelo peel property and flavor of peppery and warm, bitter sweet, not only there is the effect of stomach strengthening and digestion promoting, or a kind of good medicine of eliminate wind and clear damp, thus obtains a kind of glutinous rice wine with clearing damp effect.This method step is simple, practical, and controllability is good, with a process for preparing the glutinous rice wine come, in addition to comprising glutinous rice wine abundant nutrition in itself, while also there is the effect of eliminate wind and clear damp, long-term consumption, can drive away the moisture in human body well, the condition away from inferior health.
Description
Technical field
The present invention relates to a kind of food processing technology, specifically a kind of preparation method of clearing damp glutinous rice wine.
Background technology
It using glutinous rice is primary raw material a kind of wine for brewing that glutinous rice wine, which is, and glutinous rice wine nutrition is very abundant, can qi-restoratives enrich blood
Tonifying spleen lung.Alcoholic strength is added, is good at altering, liver, lung, kidney channel can be led to.Enter lung channel, the cold of insufficiency type of energy tonifying lung.Lung governing skin and hair, therefore glutinous rice
Wine and can beauty treatment, the application on human skin often eaten are good.Glutinous rice wine sweetness is fragrant and mellow, secretes with stimulating digestion gland, improves a poor appetite, help and disappear
Change.For glutinous rice by being brewed into glutinous rice wine, nutritional ingredient is easier to absorption of human body, thus glutinous rice wine be the elderly, pregnant and lying-in women and
The good merchantable brand of person's benefiting qi and nourishing blood in poor health.Stewing meat with glutinous rice wine in addition can make meat more delicate, be easy to digest.Glutinous rice wine
Also refresh oneself and recover from fatigue, quench one's thirst and relieve summer heat, stimulate circulation, moisturizing the effect of.
Modern likes eating the food of the frozen foods such as cold drink, ice cream, ice cream and raw food, likes blowing air-conditioning, likes
Indoor activity, seldom get sun, therefore moisture is easily accumulated in vivo, causes to easily cause One's spirits are drooping, poor sleep, appetite
The situation of the various inferior healths such as depressed, and body moisture crosses escheat and body fat can be caused to increase, and produces the phenomenon of puffiness.Such as
Fruit can prepare a kind of clearing damp glutinous rice wine, make people while glutinous rice wine is enjoyed, moreover it is possible to reach the effect of clearing damp, it will by people
Welcome.
The content of the invention
It is an object of the invention to provide a kind of preparation method of clearing damp glutinous rice wine, so that people are enjoying the same of glutinous rice wine
When, moreover it is possible to reach the effect of clearing damp, so as to drive away the puzzlement caused by moisture overweight in vivo.
The present invention concrete technical scheme be：
A kind of preparation method of clearing damp glutinous rice wine, comprises the following steps：
（1）Take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm
And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder
Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling
Mix, until receiving juice forms sticky shaddock ped cream；Wherein, raw materials used proportioning is：1 part of shaddock peel powder matches somebody with somebody 5 parts of yellow rice wine and 1 portion of brown sugar
Weight proportion；
（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not
Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；Water temperature is with the time during immersion of glutinous rice：14 hours below winter, 15 DEG C of spring, the summer
8 hours below 25 DEG C of season, no Bai Xinwei degree is impregnated with the grain of rice, summer changes 1-2 water, makes it not sour；
（3）Glutinous rice weight 0.1-1% Chinese yeast is added in obtained glutinous rice, is then saccharified, glutinous rice is added after saccharification
The water of 2-5 times of weight, is then fermented, and obtains fermented wine；Wherein, the temperature of saccharification is 25-28 DEG C, and the time is 24-48 hours；
The temperature of fermentation is 25-28 DEG C, and the time is 48-72 hours；
（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；
（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud
Sealing, stand 30-40 days, you can open altar and carry wine；Wherein, every 100 grams of wine samples add 5-10 grams of shaddock ped cream.
Clearing damp glutinous rice wine manufacturing process steps provided by the present invention are simple, practical, and controllability is good.It uses tradition
Technique adds yellow rice wine after pomelo peel first is removed into bitter taste and brown sugar is brewed into shaddock ped cream, is then then added to the making of glutinous rice wine
Cheng Zhong, due to pomelo peel property and flavor of peppery and warm, bitter sweet, not only with stomach strengthening and digestion promoting the effect of, a kind of or good medicine of eliminate wind and clear damp, by
This obtains a kind of glutinous rice wine with clearing damp effect.A process for preparing the glutinous rice wine come, except including glutinous rice wine rich in itself
Outside eutrophy, while also there is the effect of eliminate wind and clear damp, long-term consumption, the moisture in human body can be driven away well, away from sub-
The condition of health.
Embodiment
With reference to embodiment, the present invention is described further.Following embodiments are only typical case's implementation of the present invention
Example, is not intended to limit the invention, all any modification, equivalent and improvement made within the spirit and principles of the invention
Deng should be included in the scope of the protection.
Embodiment one：
（1）Take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm
And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder
Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling
Mix, until receiving juice forms sticky shaddock ped cream；Wherein, raw materials used proportioning is：1 part of shaddock peel powder matches somebody with somebody 5 parts of yellow rice wine and 1 portion of brown sugar
Weight proportion；
（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not
Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；
（3）The Chinese yeast of glutinous rice weight 0.1% is added in obtained glutinous rice, is then saccharified, glutinous rice weight is added after saccharification
The water of 2 times of amount, is then fermented, obtains fermented wine；Wherein, the temperature of saccharification is 25 DEG C, and the time is 24 hours；The temperature of fermentation
For 25 DEG C, the time is 48 hours；
（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；
（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud
Sealing, stand 30-40 days, you can open altar and carry wine；Wherein, every 100 grams of wine samples add 5 grams of shaddock ped cream.
Embodiment two：
（1）Take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm
And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder
Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling
Mix, until receiving juice forms sticky shaddock ped cream；Wherein, raw materials used proportioning is：1 part of shaddock peel powder matches somebody with somebody 5 parts of yellow rice wine and 1 portion of brown sugar
Weight proportion；
（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not
Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；
（3）The Chinese yeast of glutinous rice weight 1% is added in obtained glutinous rice, is then saccharified, glutinous rice weight is added after saccharification
5 times of water, is then fermented, and obtains fermented wine；Wherein, the temperature of saccharification is 28 DEG C, and the time is 48 hours；The temperature of fermentation is
28 DEG C, the time is 72 hours；
（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；
（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud
Sealing, stand 30-40 days, you can open altar and carry wine；Wherein, every 100 grams of wine samples add 10 grams of shaddock ped cream.
Embodiment three：
（1）Take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm
And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder
Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling
Mix, until receiving juice forms sticky shaddock ped cream；Wherein, raw materials used proportioning is：1 part of shaddock peel powder matches somebody with somebody 5 parts of yellow rice wine and 1 portion of brown sugar
Weight proportion；
（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not
Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；
（3）The Chinese yeast of glutinous rice weight 0.5% is added in obtained glutinous rice, is then saccharified, glutinous rice weight is added after saccharification
The water of 4 times of amount, is then fermented, obtains fermented wine；Wherein, the temperature of saccharification is 26 DEG C, and the time is 36 hours；The temperature of fermentation
For 26 DEG C, the time is 60 hours；
（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；
（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud
Sealing, stand 30-40 days, you can open altar and carry wine；Wherein, every 100 grams of wine samples add 8 grams of shaddock ped cream.
Claims (5)
- A kind of 1. preparation method of clearing damp glutinous rice wine, it is characterized in that comprising the following steps：（1）Take fresh grapefruit skin to clean, remove the rascal layer outside white capsule and remove bitter taste, then white capsule is cut into the thick thin slices of 3-5mm And immersion 8-10 hours in clear water are put into, drying machine drying is put into after draining the water, the white capsule section of drying is put into pulverizer powder Powder is broken into, then shaddock peel powder is put into container and adds yellow rice wine and brown sugar, is boiled with slow fire, is constantly stirred during boiling Mix, until receiving juice forms sticky shaddock ped cream；（2）Take old glutinous rice to be pulled out after being soaked in water and be put into boiling in steamer, steam to rice grain expand it is shinny, loose it is soft, chew not Tooth is stained with, glutinous rice is i.e. ripe, can take the dish out of the pot；（3）Glutinous rice weight 0.1-1% Chinese yeast is added in obtained glutinous rice, is then saccharified, glutinous rice is added after saccharification The water of 2-5 times of weight, is then fermented, and obtains fermented wine；（4）Fermented wine is filtered out into vinasse with filter cloth, takes clear liquid, produces wine sample；（5）Step is added in wine sample（1）The shaddock ped cream made loads in wine jar after stirring, and by altar wrapping yellow mud Sealing, stand 30-40 days, you can open altar and carry wine.
- 2. the preparation method of clearing damp glutinous rice wine according to claim 1, it is characterized in that：The step（1）In, pomelo peel, The proportioning of yellow rice wine and brown sugar is：Weight proportion of 1 part of shaddock peel powder with 5-8 parts yellow rice wine and 1-2 part brown sugar.
- 3. the preparation method of clearing damp glutinous rice wine according to claim 1, it is characterized in that：The step（2）In, the leaching of glutinous rice Water temperature is with the time during bubble：14 hours below winter, 15 DEG C of spring, 8 hours below 25 DEG C of summer, no Bai Xinwei is impregnated with the grain of rice Degree, summer change 1-2 water, make it not sour.
- 4. the preparation method of clearing damp glutinous rice wine according to claim 1, it is characterized in that：The step（3）In, the temperature of saccharification Spend for 25-28 DEG C, the time is 24-48 hours；The temperature of fermentation is 25-28 DEG C, and the time is 48-72 hours.
- 5. the preparation method of clearing damp glutinous rice wine according to claim 1, it is characterized in that：The step（5）In, every 100 grams Wine sample adds 5-10 grams of shaddock ped cream.
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| CN201711224854.8A CN107794169A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of clearing damp glutinous rice wine |
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| CN201711224854.8A CN107794169A (en) | 2017-11-29 | 2017-11-29 | A kind of preparation method of clearing damp glutinous rice wine |
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Citations (7)
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| CN101319178A (en) * | 2007-06-06 | 2008-12-10 | 肖如兰 | Pummelo juice health wine |
| CN102796642A (en) * | 2012-08-30 | 2012-11-28 | 广西运亨酒业有限公司 | Glutinous rice wine and preparation method thereof |
| CN103305378A (en) * | 2013-06-06 | 2013-09-18 | 厦门圣尼诺生物科技有限公司 | Shaddock wine and preparation method thereof |
| CN103897955A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Lemon grass-shaddock peel rice wine and preparation method thereof |
| CN103980384A (en) * | 2014-04-28 | 2014-08-13 | 南昌大学 | Preparation method of water-soluble pectin of shaddock albedo |
| CN105456847A (en) * | 2016-02-04 | 2016-04-06 | 马浩良 | Traditional Chinese medicine tea for eliminating dampness, expelling toxin, moistening lungs, dispersing phlegm and reducing fat and preparing method thereof |
| CN106701398A (en) * | 2015-09-02 | 2017-05-24 | 黑龙江德旺科技有限公司 | Technical method of sticky rice wine brewed by adding rhodomyrtus tomentosa |
-
2017
- 2017-11-29 CN CN201711224854.8A patent/CN107794169A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101319178A (en) * | 2007-06-06 | 2008-12-10 | 肖如兰 | Pummelo juice health wine |
| CN102796642A (en) * | 2012-08-30 | 2012-11-28 | 广西运亨酒业有限公司 | Glutinous rice wine and preparation method thereof |
| CN103305378A (en) * | 2013-06-06 | 2013-09-18 | 厦门圣尼诺生物科技有限公司 | Shaddock wine and preparation method thereof |
| CN103897955A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Lemon grass-shaddock peel rice wine and preparation method thereof |
| CN103980384A (en) * | 2014-04-28 | 2014-08-13 | 南昌大学 | Preparation method of water-soluble pectin of shaddock albedo |
| CN106701398A (en) * | 2015-09-02 | 2017-05-24 | 黑龙江德旺科技有限公司 | Technical method of sticky rice wine brewed by adding rhodomyrtus tomentosa |
| CN105456847A (en) * | 2016-02-04 | 2016-04-06 | 马浩良 | Traditional Chinese medicine tea for eliminating dampness, expelling toxin, moistening lungs, dispersing phlegm and reducing fat and preparing method thereof |
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Application publication date: 20180313 |