CN107937213A - The processing method of Rosa roxburghii Tratt glutinous rice wine - Google Patents
The processing method of Rosa roxburghii Tratt glutinous rice wine Download PDFInfo
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- CN107937213A CN107937213A CN201810050201.0A CN201810050201A CN107937213A CN 107937213 A CN107937213 A CN 107937213A CN 201810050201 A CN201810050201 A CN 201810050201A CN 107937213 A CN107937213 A CN 107937213A
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- roxburghii tratt
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
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Abstract
The invention discloses a kind of processing method of Rosa roxburghii Tratt glutinous rice wine, include the following steps：Step A：Drain away the water after glutinous rice is soaked in water, then soaked with Rosa roxburghi Juice, obtain solidliquid mixture a；Step B：Boiling and spreading for cooling are carried out successively after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag, obtain material b；Step C：Distiller's yeast is added into material b, is then fermented, obtains Rosa roxburghii Tratt glutinous rice wine.Using Rosa roxburghii Tratt as raw material, component beneficial to human body in Rosa roxburghii Tratt can be made full use of, and Rosa roxburghii Tratt and glutinous rice, after everfermentation, some of which macromolecule is decomposed into small molecule into branch, is conducive to absorption of human body.
Description
Technical field
The present invention relates to wine product manufacture field, and in particular to the processing method of Rosa roxburghii Tratt glutinous rice wine.
Background technology
The effect of medical value of Rosa roxburghii Tratt is very high, its flower, leaf fruit, seed can be used as medicine, and has stomach invigorating, helps digestion, nourishes, antidiarrheal.It is special
It is not that Rosa roxburghii Tratt is rich in superoxide dismutase（Abbreviation SOD）, SOD be it is internationally recognized there is anti-ageing, protective effect on cancer risk active material,
Also there is antiviral, radiation-resistant effect, in terms of cardiovascular, digestive system and various tumor disease preventions, application is very wide
It is general.The fruit of Rosa roxburghii Tratt is also the first-class raw material of processing health food at the same time, and ripe Rosa roxburghii Tratt is fleshy hypertrophy, sweet and sour, fruit are rich
Containing sugar, vitamin, carrotene, organic acid and more than 20 kinds of amino acid, more than 10 the kinds trace element beneficial to human body, and peroxide
Compound mutase.Especially Vitamin C content is high, is highest in current fruit, and content 841.58 in every 100 grams of fresh fruits~
3541.13 milligrams, be 50 times of citrus, 10 times of Kiwi berry, has the laudatory title of " king of vitamin C ".Fruit of Grossularia burejensis Berger has very high
Nutritive value and medical value.Its is sour, puckery, flat；Digestion-promoting spleen-invigorating, restrains stopping leak；For treating having indigestion abdominal distension, dysentery, intestines
Inflammation, vitamin C deficiency etc., Rosa roxburghi Juice also synthesize and with protective effect on cancer risk with blocking N- nitroso compounds in human body；
There is special efficacy to treatment human body lead poisoning.Although there is component much beneficial to human body, the harvest of Rosa roxburghii Tratt in Rosa roxburghii Tratt
Phase, fresh Rosa roxburghii Tratt sold that the phase is shorter, so a kind of method of Rosa roxburghii Tratt deep processing is even more important less than 30 days.
The content of the invention
It is an object of the invention to provide a kind of processing method of Rosa roxburghii Tratt glutinous rice wine, solves Rosa roxburghii Tratt mature period a large amount of Rosa roxburghii Tratts
Maturation, and be difficult to sell the problem of causing Rosa roxburghii Tratt to addle in the short time, in addition also solves that directly to eat fresh Rosa roxburghii Tratt therein
The problem of component cannot effectively be absorbed by the body.
To solve above-mentioned technical problem, the present invention uses following technical scheme：
A kind of processing method of Rosa roxburghii Tratt glutinous rice wine, includes the following steps：
Step A：Drain away the water after glutinous rice is soaked in water, then soaked with Rosa roxburghi Juice, obtain solidliquid mixture a；
Step B：Boiling and spreading for cooling are carried out successively after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag, obtain material b；
Step C：Distiller's yeast is added into material b, is then fermented, obtains Rosa roxburghii Tratt glutinous rice wine.
As preference, in the step A, the time for the glutinous rice that is soaked in water is 5-7h, 70-80 DEG C of water temperature and every 40-
80min changes water once.
As preference, the processing method of the Rosa roxburghi Juice and Rosa roxburghii Tratt slag is：It will smash, obtain after Rosa roxburghii Tratt deburring, remove seed
Rosa roxburghii Tratt is starched, and Rosa roxburghii Tratt slurry is filtered, and obtained filtrate is that Rosa roxburghi Juice, residue are Rosa roxburghii Tratt slag.
The presence of the seed or thorn of Rosa roxburghii Tratt can influence the mouthfeel of wine, so should first deburring, remove seed before making.
As preference, the maturity 9 of the Rosa roxburghii Tratt is more than and color is golden yellow, it is impossible to has some cyans.
As preference, the filtering includes filtering for the first time and second is filtered, the first time filtering is with 100 mesh
Screen cloth parcel Rosa roxburghii Tratt slurry, manually the power of size or both hands are twisted, and are extruded or wring out untill no juice, it is impossible to excessive compression
So that obtained residue overdrying；It is that the juice that will be obtained by filtration for the first time is filtered with the screen cloth of 300 mesh for the second time, obtained filtrate is i.e.
For Rosa roxburghi Juice, it is Rosa roxburghii Tratt slag that the slag being obtained by filtration for the first time and for the second time, which is mixed,.
As preference, in the step A, the dosage of Rosa roxburghi Juice is subject to and just submerges glutinous rice, and soaking time is more than 6h,
To glutinous rice its colour changed into yellow, Rosa roxburghi Juice is set to be sufficiently submerged in glutinous rice.
Before being soaked with Rosa roxburghi Juice, soaked first by water, immerse effect more compared to Rosa roxburghi Juice immersion is directly used
It is good, faster.
As preference, in the boiling step, the time of boiling is 1.5-2.5h.This step and the operation commonly cooked
Similar, simply temperature is longer.
As preference, in the spreading for cooling step, the thickness that material is laid with is less than 2cm, spreading for cooling time 30-60min.
Aluminium, wood or bamboo product is selected to carry out spreading for cooling during spreading for cooling, thickness avoids internal-external temperature difference excessive no more than 2cm；
The spreading for cooling time is unsuitable long, avoids temperature of charge too low.
As preference, when adding distiller's yeast into material b, temperature of charge is kept between 20-24 DEG C, and in whipping process
The cool boiling water that dries in the air is added thereto.
Temperature is removed as 20-24 DEG C, feel is micro- cool, distiller's yeast is sprinkled on cool good Rosa roxburghii Tratt glutinous rice simultaneously uniform stirring, favorably
In fermentation.And to be added in whipping process it is suitable it is boiled after cold water, increase magnetic force glutinous rice between viscosity, be conducive to
Temperature stabilization is kept when loading container fermentation, if air or blistering are excessive between material, it is unstable to be easy to cause temperature, so that
Make fermentation not enough fully and uniformly.
As preference, when the temperature of the fermentation is 32-34 DEG C, fermentation time is 40-60 small, material thickness during fermentation
For 10-20cm.
The too thick container internal temperature that is easy to cause of material is too high, is not easy to cool down, and the too thin temperature that is easy to cause is relatively low, so excellent
Choosing for 10-20cm.After material is laid, breathable cotton is covered, insulation is wrapped with cotton-wadded quilt, is put into and relatively closes
And room that temperature is at 32-34 DEG C.The Rosa roxburghii Tratt glutinous rice wine obtained after fermentation can be drunk, and simply alcoholic strength still compares at this time
It is relatively low, therefore can be fitted into container, store more than 1 year, its flavor can more preferably, in addition, preferable container is Tao Tan during storage,
Flavor is more preferable after being stored with Tao Tan.
Compared with prior art, beneficial effects of the present invention are at least one of following：
Using Rosa roxburghii Tratt as raw material, component beneficial to human body in Rosa roxburghii Tratt can be made full use of, and Rosa roxburghii Tratt and glutinous rice are through everfermentation
Afterwards, some of which macromolecule into branch is decomposed into small molecule, is conducive to absorption of human body.
The addition of glutinous rice can cooperate with Rosa roxburghii Tratt, absorption and utilization of the enhancing human body to active ingredient in Rosa roxburghii Tratt, and
Rosa roxburghii Tratt and glutinous rice collocation, the flavor of obtained Rosa roxburghii Tratt glutinous rice wine are more preferable.
Embodiment
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Embodiment 1：
A kind of processing method of Rosa roxburghii Tratt glutinous rice wine, includes the following steps：
Step A：Draining away the water after glutinous rice is soaked in water, time of immersion is 5h, 70 DEG C of water temperature and changes water once per 40min,
Soaked again with Rosa roxburghi Juice, the dosage of Rosa roxburghi Juice is subject to and just submerges glutinous rice, soaking time 6h, becomes to glutinous rice color
Huang, obtains solidliquid mixture a, wherein, the processing method of Rosa roxburghi Juice and the Rosa roxburghii Tratt slag is：By maturity 9 more than and color
It is 0.5-1.5mm to be smashed after golden yellow Rosa roxburghii Tratt deburring, remove seed to particle diameter, obtains Rosa roxburghii Tratt slurry, and Rosa roxburghii Tratt slurry is filtered twice, the
Once filtering is starched with the screen cloth parcel Rosa roxburghii Tratt of 100 mesh, is firmly extruded；It is the juice that will be obtained by filtration for the first time for the second time with 300
Purpose screen cloth filters, and obtained filtrate is Rosa roxburghi Juice, and it is Rosa roxburghii Tratt slag that the slag being obtained by filtration for the first time and for the second time, which is mixed,；
Step B：Boiling and spreading for cooling are carried out after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag successively, the time of boiling is 1.5h；
In spreading for cooling step, the thickness that material is laid with is 2cm, and spreading for cooling time 30min, obtains material b；
Step C：Material b temperature is kept between 20-22 DEG C, distiller's yeast is added thereto and stirs evenly, and can be to it in whipping process
Then the middle addition cool boiling water that dries in the air in right amount ferments, when the temperature of the fermentation is 32 DEG C, fermentation time is 40 small, during fermentation
Material thickness is 10cm, obtains Rosa roxburghii Tratt glutinous rice wine.
Embodiment 2：
A kind of processing method of Rosa roxburghii Tratt glutinous rice wine, includes the following steps：
Step A：Draining away the water after glutinous rice is soaked in water, time of immersion is 7h, 80 DEG C of water temperature and changes water once per 80min,
To be soaked again with Rosa roxburghi Juice, the dosage of Rosa roxburghi Juice is subject to and just submerges glutinous rice, soaking time 8h, to glutinous rice its colour changed into yellow,
Solidliquid mixture a is obtained, wherein, the processing method of Rosa roxburghi Juice and the Rosa roxburghii Tratt slag is：By maturity 9 more than and color is golden yellow
Rosa roxburghii Tratt deburring, to smash to particle diameter after remove seed be 0.5-1.5mm, obtain Rosa roxburghii Tratt slurry, Rosa roxburghii Tratt slurry filtered twice, first time
Filtering is starched with the screen cloth parcel Rosa roxburghii Tratt of 100 mesh, is firmly extruded；It is 300 purposes of the juice that will be obtained by filtration for the first time for the second time
Screen cloth filters, and obtained filtrate is Rosa roxburghi Juice, and it is Rosa roxburghii Tratt slag that the slag being obtained by filtration for the first time and for the second time, which is mixed,；
Step B：Boiling and spreading for cooling are carried out after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag successively, the time of boiling is 2.5h；
In spreading for cooling step, the thickness that material is laid with is less than 2cm, and spreading for cooling time 60min, obtains material b；
Step C：Material b temperature is kept between 22-24 DEG C, distiller's yeast is added thereto and stirs evenly, and can be to it in whipping process
Then the middle addition cool boiling water that dries in the air in right amount ferments, when the temperature of the fermentation is 34 DEG C, fermentation time is 60 small, during fermentation
Material thickness is 20cm, obtains Rosa roxburghii Tratt glutinous rice wine.
Embodiment 3：
A kind of processing method of Rosa roxburghii Tratt glutinous rice wine, includes the following steps：
Step A：Draining away the water after glutinous rice is soaked in water, time of immersion is 6h, 75 DEG C of water temperature and changes water once per 48min,
To be soaked again with Rosa roxburghi Juice, the dosage of Rosa roxburghi Juice is subject to and just submerges glutinous rice, soaking time 7h, to glutinous rice its colour changed into yellow,
Solidliquid mixture a is obtained, wherein, the processing method of Rosa roxburghi Juice and the Rosa roxburghii Tratt slag is：By maturity 9 more than and color is golden yellow
Rosa roxburghii Tratt deburring, to smash to particle diameter after remove seed be 0.5-1.5mm, obtain Rosa roxburghii Tratt slurry, Rosa roxburghii Tratt slurry filtered twice, first time
Filtering is starched with the screen cloth parcel Rosa roxburghii Tratt of 100 mesh, is firmly extruded；It is 300 purposes of the juice that will be obtained by filtration for the first time for the second time
Screen cloth filters, and obtained filtrate is Rosa roxburghi Juice, and it is Rosa roxburghii Tratt slag that the slag being obtained by filtration for the first time and for the second time, which is mixed,；
Step B：Boiling and spreading for cooling are carried out after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag successively, the time of boiling is 2h；Stand
In cool step, the thickness 1.5cm of material laying, spreading for cooling time 45min, obtains material b；
Step C：Material b temperature is kept between 21-23 DEG C, distiller's yeast is added thereto and stirs evenly, and can be to it in whipping process
Then the middle addition cool boiling water that dries in the air in right amount ferments, when the temperature of the fermentation is 33 DEG C, fermentation time is 48 small, during fermentation
Material thickness is 15cm, obtains Rosa roxburghii Tratt glutinous rice wine.
The Rosa roxburghii Tratt glutinous rice wine that three embodiments of slurry obtain is stored 1 year in altar of making pottery, and is contrasted, what embodiment 3 obtained
Rosa roxburghii Tratt glutinous rice wine is on mouthfeel, flavour all slightly due to embodiment 1 and embodiment 2.In addition, the Rosa roxburghii Tratt glutinous rice drinking utensils that the application obtains
Play the role of conserving stomach, random selection 472 products for continuously drinking this Rosa roxburghii Tratt glutinous rice wine consumer of one month is returned
Visit, wherein there are 132 to represent there is more serious stomachache, gastritis or gastric ulcer before consumption, 244 be table after drinking one month
Show slight stomachache, gastritis or gastric ulcer.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modifications and embodiment, these modifications and embodiment will fall in this Shen
Please be within disclosed spirit and spirit.More specifically, can be to master in the range of disclosure and claim
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.Except what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also will be apparent.
Claims (10)
- A kind of 1. processing method of Rosa roxburghii Tratt glutinous rice wine, it is characterised in that：Include the following steps：Step A：Drain away the water after glutinous rice is soaked in water, then soaked with Rosa roxburghi Juice, obtain solidliquid mixture a；Step B：Boiling and spreading for cooling are carried out successively after solidliquid mixture A is uniformly mixed with Rosa roxburghii Tratt slag, obtain material b；Step C：Distiller's yeast is added into material b, is then fermented, obtains Rosa roxburghii Tratt glutinous rice wine.
- 2. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that in the step A, be soaked in water The time of glutinous rice is 5-7h, 70-80 DEG C of water temperature and changes water once per 40-80min.
- 3. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that Rosa roxburghi Juice and the Rosa roxburghii Tratt slag Processing method is：It will be smashed after Rosa roxburghii Tratt deburring, remove seed, obtain Rosa roxburghii Tratt slurry, Rosa roxburghii Tratt slurry is filtered, obtained filtrate is to pierce Pear juice, residue are Rosa roxburghii Tratt slag.
- 4. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that the maturity 9 of the Rosa roxburghii Tratt into Above and color is golden yellow.
- 5. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 3, it is characterised in that the filtering includes first time mistake Filter and second of filtering, the first time filtering are starched with the screen cloth parcel Rosa roxburghii Tratt of 100 mesh, are firmly extruded；It is by for the second time The juice being once obtained by filtration is filtered with the screen cloth of 300 mesh, and obtained filtrate is Rosa roxburghi Juice, will be filtered for the first time and for the second time The slag mixing arrived is Rosa roxburghii Tratt slag.
- 6. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that in the step A, Rosa roxburghi Juice Dosage is subject to and just submerges glutinous rice, and soaking time is more than 6h, to glutinous rice its colour changed into yellow.
- 7. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that in the boiling step, boiling Time be 1.5-2.5h.
- 8. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that in the spreading for cooling step, material The thickness of laying is less than 2cm, spreading for cooling time 30-60min.
- 9. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that when distiller's yeast is added into material b, Temperature of charge is kept between 20-24 DEG C, and adds the cool boiling water that dries in the air in whipping process thereto.
- 10. the processing method of Rosa roxburghii Tratt glutinous rice wine according to claim 1, it is characterised in that the temperature of the fermentation is 32- 34 DEG C, fermentation time for 40-60 it is small when, material thickness is 10-20 cm during fermentation.
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Cited By (2)
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| CN109294805A (en) * | 2018-11-22 | 2019-02-01 | 六盘水职业技术学院 | A kind of preparation method of Rosa roxburghii Tratt glutinous rice wine |
| CN109679806A (en) * | 2018-12-14 | 2019-04-26 | 贵州宏财聚农投资有限责任公司 | A kind of Rosa roxburghii Tratt water mixes wine and preparation method thereof |
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Application publication date: 20180420 |