CN108624453A - A kind of brewage process of campanulaceae yellow rice wine - Google Patents
A kind of brewage process of campanulaceae yellow rice wine Download PDFInfo
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- CN108624453A CN108624453A CN201810898253.3A CN201810898253A CN108624453A CN 108624453 A CN108624453 A CN 108624453A CN 201810898253 A CN201810898253 A CN 201810898253A CN 108624453 A CN108624453 A CN 108624453A
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- campanulaceae
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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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- 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
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
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Abstract
The invention discloses a kind of brewage process of campanulaceae yellow rice wine, by feedstock processing, rice processing, boiling, primary fermentation, after fermentation, squeeze and filter, blend, decoct wine and etc. be process；The present invention carries out low-temperature extraction processing before brewing yellow rice wine to raw material, make raw material that most of nutriment first be precipitated, using the fermentation process that the raw material after extraction, rear fermentation addition extract liquor are added in primary fermentation, make the active constituent that raw material is sufficiently reserved in finished product yellow rice wine, the utilization rate of Ti Gao Zingiber miogas, makes yellow rice wine be provided with expelling phlegm and arresting coughing and other effects.
Description
Technical field
The present invention relates to a kind of brewage process of yellow rice wine, more particularly, to a kind of brewage process of campanulaceae yellow rice wine.
Background technology
Campanulaceae, alias burden flower, small bell flower, mitral flower, are Campanulaceae campanulaceae platymiscium, be grown in China, the Korea peninsula,
Japan and eastern Siberia.Root can be used as medicine, and can also pickle into salted vegetables, be known as " stone of a dog's gallbladder, kidney or bladder " salted vegetables in Northeast Area of China.In court
The fresh peninsula, Yanbian of China, campanulaceae are very famous pickles food materials.Campanulaceae root bitter, pungent, slightly warm in nature.Enter lung channel.It can dispel
Phlegm and relieving cough, and have facilitaing lung, apocenosis effect.Its young stem and leaf and root are available for cooked food.Cure mainly the symptoms such as coughing with a lot of sputum, abscess of throat.
Existing campanulaceae, there is the defect more than nutrient loss, reduces the utilization rate of campanulaceae, causes during processing and utilization
The waste of natural resources.
Invention content
The purpose of the present invention is for the defect that nutrient loss is more, utilization rate is low in existing campanulaceae deep-processing process,
A kind of brewage process of campanulaceae yellow rice wine is provided, the utilization rate of campanulaceae is improved.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of brewage process of campanulaceae yellow rice wine, which is characterized in that use following steps：
A, pretreatment of raw material：Select ripe, complete campanulaceae, roxburgh rose root, be diced after clear water cleaning, take the campanulaceae fourth of 7kg with
3kg roxburgh rose roots fourth is put into after mixing in 72% ethanol water of 30kg, ultrasonic low temperature extraction is carried out, through being obtained by filtration
Campanulaceae extracting solution and campanulaceae fourth, roxburgh rose root fourth, campanulaceae fourth, roxburgh rose root fourth are filtered dry spare, low-temperature extraction, improve the utilization of campanulaceae
Rate is sufficiently reserved the nutriment of campanulaceae；
B, glutinous rice impregnates：After glutinous rice impurity elimination, cleaning, impregnated 60 hours with clear water at room temperature, the grain of rice is complete after bubble, is pinched with hand
Grain of rice powdering；
C, steamed rice：By the sticky rice stewing after dipping, digestion time 18min makes the grain of rice thoroughly without rotten, ripe without pasting；
D, primary fermentation：Be added in the black rice that glutinous rice and the 1kg being cooked to 9kg are cooked the campanulaceae fourth of 3.5kg, the distiller's yeast of 0.07kg,
The yellow rice wine active dry yeast of 0.004kg is added the chicken leg mushroom powder of 2kg, is fallen into prefermentor after fully mixing thoroughly, between 28 DEG C into
Row primary fermentation, fermentation time is 9 days, until product temperature carries out out rake when being raised to 35 DEG C, it is primary that rake was opened every 7 hours；
E, rear fermentation：The feed liquid of 10kg primary fermentations is delivered in rear fermentation tank, and the campanulaceae extracting solution of 2.8kg is added, 19
Fermentation after under the conditions of DEG C, by 17 days sealing and fermentings, when alcohol content is up to 16.5% in distiller's wort, fermentation ends；
F, squeeze and filter：The zymotic fluid fermented by after, squeezing obtain clear wine liquid；
G, it blends：Suitable burnt sugar coloring is added, stirs evenly；
H, wine is decocted：Wine liquid is heated to get to campanulaceae yellow rice wine.
Advantageous effect：The present invention carries out low-temperature extraction processing before brewing yellow rice wine to raw material, makes raw material that major part first be precipitated
Nutriment is made using the fermentation process that the raw material after extraction, rear fermentation addition extract liquor are added in primary fermentation in finished product yellow rice wine
It is sufficiently reserved the active constituent of raw material, the utilization rate of Ti Gao Zingiber miogas makes yellow rice wine be provided with expelling phlegm and arresting coughing and other effects.
Specific implementation mode
Embodiment 1：
A kind of brewage process of campanulaceae yellow rice wine, using following steps：
A, pretreatment of raw material：Ripe, complete campanulaceae is selected, is diced after clear water cleaning, the campanulaceae fourth of 10kg is taken to be put into 20kg
75% ethanol water in, carry out ultrasonic low temperature extraction, through campanulaceae extracting solution and campanulaceae fourth is obtained by filtration, campanulaceae fourth is filtered dry
Spare, low-temperature extraction improves the utilization rate of campanulaceae, is sufficiently reserved the nutriment of campanulaceae；
B, glutinous rice impregnates：After glutinous rice impurity elimination, cleaning, impregnated 48 hours with clear water at room temperature, the grain of rice is complete after bubble, is pinched with hand
Grain of rice powdering；
C, steamed rice：By the sticky rice stewing after dipping, digestion time 15min makes the grain of rice thoroughly without rotten, ripe without pasting；
D, primary fermentation：The campanulaceae fourth of 3kg, the yellow rice wine activity of the distiller's yeast of 0.05kg, 0.003kg are added in the glutinous rice being cooked to 10kg
Dry ferment is fallen into after fully mixing thoroughly in prefermentor, primary fermentation is carried out between 25 DEG C, fermentation time is 10 days, until product temperature is raised to
Rake is carried out out at 35 DEG C, and it is primary that rake was opened every 6 hours；
E, rear fermentation：The feed liquid of 10kg primary fermentations is delivered in rear fermentation tank, and the campanulaceae extracting solution of 2.5kg is added, 18
Fermentation after under the conditions of DEG C, by 18 days sealing and fermentings, when alcohol content is up to 16.3% in distiller's wort, fermentation ends；
F, squeeze and filter：The zymotic fluid fermented by after, squeezing obtain clear wine liquid；
G, it blends：Suitable burnt sugar coloring is added, stirs evenly；
H, wine is decocted：Wine liquid is heated to get to campanulaceae yellow rice wine.
Embodiment 2：
A kind of brewage process of campanulaceae yellow rice wine, using following steps：
A, pretreatment of raw material：Select ripe, complete campanulaceae, globe artichoke, be diced after clear water cleaning, take the campanulaceae fourth of 8kg with
2kg globe artichokes fourth is put into after mixing in 70% ethanol water of 40kg, ultrasonic low temperature extraction is carried out, through being obtained by filtration
Campanulaceae extracting solution and campanulaceae fourth, globe artichoke fourth, campanulaceae fourth, globe artichoke fourth are filtered dry spare, low-temperature extraction, improve the utilization of campanulaceae
Rate is sufficiently reserved the nutriment of campanulaceae；
B, glutinous rice impregnates：After glutinous rice, blank corn impurity elimination, cleaning, impregnated 72 hours with clear water at room temperature, the grain of rice is complete after bubble
It is whole, pinch grain of rice powdering with hand；
C, steamed rice：By the 10kg glutinous rice after dipping, the boiling after mixing of 2kg blank corns, digestion time 20min makes the grain of rice
Rice material is made without pasting without rotten, ripe thoroughly；
D, primary fermentation：The yellow rice wine work of the campanulaceae fourth of 4kg, the distiller's yeast of 0.08kg, 0.005kg is added in the rice material being cooked to 10kg
Property dry ferment, and the burdock powder of 1.5kg is added, is fallen into after fully mixing thoroughly in prefermentor, primary fermentation is carried out between 30 DEG C, ferment
Time is 8 days, until product temperature carries out out rake when being raised to 35 DEG C, it is primary that rake was opened every 8 hours；
E, rear fermentation：The feed liquid of 10kg primary fermentations is delivered in rear fermentation tank, and the campanulaceae extracting solution of 3kg is added, and is added
The Bilberry fruit juice of 2kg, rear fermentation under the conditions of 20 DEG C after mixing, by 16 days sealing and fermentings, alcohol contained in distiller's wort
When amount is up to 17.2%, fermentation ends；
F, squeeze and filter：The zymotic fluid fermented by after, squeezing obtain clear wine liquid；
G, it blends：Suitable burnt sugar coloring is added, stirs evenly；
H, wine is decocted：Wine liquid is heated to get to campanulaceae yellow rice wine.
Part that the present invention does not relate to is the same as those in the prior art or can be realized by using the prior art.
Claims (1)
1. a kind of brewage process of campanulaceae yellow rice wine, which is characterized in that use following steps：
A, pretreatment of raw material：Select ripe, complete campanulaceae, roxburgh rose root, be diced after clear water cleaning, take the campanulaceae fourth of 7kg with
3kg roxburgh rose roots fourth is put into after mixing in 72% ethanol water of 30kg, ultrasonic low temperature extraction is carried out, through being obtained by filtration
Campanulaceae extracting solution and campanulaceae fourth, roxburgh rose root fourth, campanulaceae fourth, roxburgh rose root fourth are filtered dry spare, low-temperature extraction, improve the utilization of campanulaceae
Rate is sufficiently reserved the nutriment of campanulaceae；
B, glutinous rice impregnates：After glutinous rice impurity elimination, cleaning, impregnated 60 hours with clear water at room temperature, the grain of rice is complete after bubble, is pinched with hand
Grain of rice powdering；
C, steamed rice：By the sticky rice stewing after dipping, digestion time 18min makes the grain of rice thoroughly without rotten, ripe without pasting；
D, primary fermentation：Be added in the black rice that glutinous rice and the 1kg being cooked to 9kg are cooked the campanulaceae fourth of 3.5kg, the distiller's yeast of 0.07kg,
The yellow rice wine active dry yeast of 0.004kg is added the chicken leg mushroom powder of 2kg, is fallen into prefermentor after fully mixing thoroughly, between 28 DEG C into
Row primary fermentation, fermentation time is 9 days, until product temperature carries out out rake when being raised to 35 DEG C, it is primary that rake was opened every 7 hours；
E, rear fermentation：The feed liquid of 10kg primary fermentations is delivered in rear fermentation tank, and the campanulaceae extracting solution of 2.8kg is added, 19
Fermentation after under the conditions of DEG C, by 17 days sealing and fermentings, when alcohol content is up to 16.5% in distiller's wort, fermentation ends；
F, squeeze and filter：The zymotic fluid fermented by after, squeezing obtain clear wine liquid；
G, it blends：Suitable burnt sugar coloring is added, stirs evenly；
H, wine is decocted：Wine liquid is heated to get to campanulaceae yellow rice wine.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810898253.3A CN108624453A (en) | 2018-08-08 | 2018-08-08 | A kind of brewage process of campanulaceae yellow rice wine |
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| CN201810898253.3A CN108624453A (en) | 2018-08-08 | 2018-08-08 | A kind of brewage process of campanulaceae yellow rice wine |
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| CN108624453A true CN108624453A (en) | 2018-10-09 |
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| CN201810898253.3A Withdrawn CN108624453A (en) | 2018-08-08 | 2018-08-08 | A kind of brewage process of campanulaceae yellow rice wine |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055124A (en) * | 2018-10-25 | 2018-12-21 | 安徽宣丰悦华食品有限公司 | A kind of processing method of papaya yellow wine |
-
2018
- 2018-08-08 CN CN201810898253.3A patent/CN108624453A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109055124A (en) * | 2018-10-25 | 2018-12-21 | 安徽宣丰悦华食品有限公司 | A kind of processing method of papaya yellow wine |
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Application publication date: 20181009 |
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