CN109055093A

CN109055093A - A kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine

Info

Publication number: CN109055093A
Application number: CN201810971962.XA
Authority: CN
Inventors: 姚志宇
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-08-24
Filing date: 2018-08-24
Publication date: 2018-12-21

Abstract

The invention discloses a kind of fermentation processing methods of rhizoma polygonati-flowers-ginseng rice wine, it is characterized in that, it will crack rice clean, and add polygonatum sibiricum red juice and pure water, and stir evenly immersion, sealing, autoclaving sterilizing, breaks up, cools down, and inoculation rhizopus, saccharomycete mixed bacteria liquid stir evenly, culture saccharification, sealing place post-fermentation and obtain rhizoma polygonati rice wine；Glutinous rice is washed in a pan only, is soaked in water, boiling, leaching cold water cooling is poured, adds the sweet osmanthus flowers of aspergillus oryzae, crushing, mix thoroughly, nest, be saccharified, wine liquid and the rice dregs of rice are separated, clarify to obtain flowers rice wine by fermentation；It is crushed after selecting ginseng, cleaning, is impregnated after rice is washed, pull out and drain, bound up with gauze boiling, be put into fermenter after cooling, add broken ginseng, Jia Shui, song and active dry yeast stir evenly, and ferment, and squeezing, filtering, post-fermentation obtain ginseng rice wine；By front resulting material mix stir evenly, maturing agent is pre-processed with microwave radiation, be added to mixing rice wine in, variable temperature storage urge it is old, filtering, sterilize to obtain finished product.

Description

A kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine

Technical field

The present invention relates to rice field of deep, and in particular to a kind of fermentation processing side of rhizoma polygonati-flowers-ginseng rice wine Method.

Background technique

Nutrient and health factor rich in rice bran cortex and rice embryo in brown rice, however brown rice is in pearling When at hundred meters, rice bran cortex and rice indusium are eliminated, these nutriments can be inevitable also with loss, Rice producing process Generation crack rice, the nutritional ingredient cracked rice is close with rice.In order to make full use of the nutritive value and the warp cracked rice of exploitation of brown rice Ji value, with brown rice and cracks rice for primary raw material, and certain additive is added and is developed into a kind of completely new cereal health drink Material-rice milk beverage, it is therefore intended that the comprehensive utilization for improving rice processing makes rice resource be effectively utilized and rise in value.

Summary of the invention

The invention mainly solves the technical problem of providing a kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine, according to According to technique preparation rice wine is with health role, oxidation resistance.

A kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine, which is characterized in that sequentially include the following steps:

(1) process flow of rhizoma polygonati rice wine:

Rhizoma polygonati Aqueous extracts: 4-5 parts of dry polygonatum rhizome granulars are ground, and cross 60 meshes, and 1:5-10 is added pure water and impregnates, ultrasound shake After swinging processing 15-20min, 10-15min is handled under 0.2MPa high pressure, is filtered, is obtained leaching liquor；

40-50 parts are cracked rice and is cleaned up with pure water, above-mentioned leaching liquor and pure water is added, stirs evenly and impregnates 10-12h, use ventilated membrane Sealing is broken up, is cooled down, be inoculated with rhizopus, saccharomycete mixed bacteria liquid, stir evenly in 104-106 DEG C of autoclaving sterilizing 8-10min, Culture saccharification 42-48h, sealing are placed on post-fermentation 4-6d in 29-31 DEG C of incubator in 27-29 DEG C of incubator；

(2) process flow of flowers rice wine:

30-40 parts of glutinous rice are eluriated completely, adds water sufficiently to impregnate, puts and carry out boiling on food steamer, the cold water that 2 times are measured is poured into leaching and is existed On rice after boiling, when being cooled to 28-30 DEG C, the sweet osmanthus flowers for adding the aspergillus oryzae of 1-1.5%, 1.5-2% to crush, mix thoroughly, Nest, be saccharified 46-48h at 27-29 DEG C, the cold water of 1.5 times of amounts is added, ferment 1-2d at 25-28 DEG C, by wine liquid and rice The dregs of rice separate, clarification；

(3) production of ginseng rice wine:

It is crushed after selecting ginseng, cleaning, impregnates 6-8h after 35-45 portions of rice are washed, pull out and drain, use yarn

Cloth, which is wrapped, to be put into steamer, the boiling 30-40min at 95-105 DEG C, is put into fermenter after cooling, is added 18-22%'s Broken ginseng, 1:1.5 are added water, add 3-4% song and 0.3-0.5% active dry yeast, stir evenly, in 14-16 DEG C of fermentation 13- 15d, squeezing, filtering, post-fermentation obtain ginseng rice wine；

(4) rhizoma polygonati-flowers-ginseng popcorn hotel catering technique:

Resulting material in (1), (2), (3) is mixed, is stirred evenly；

0.1-0.2% maturing agent is pre-processed with the microwave radiation 1-2min of 600-700W, is added in mixing rice wine, 0-10 DEG C of alternating variable temperature storage is urged old two months, and filtering, sterilize to obtain finished product at 75-77 DEG C.

Wherein, the adding proportion of rhizopus and saccharomycete is 2:1 in step (1).In step (2) before active dry yeast use Appropriate warm water is added to be activated.

It is of the invention that the reaction mechanism is as follows:

Rhizoma polygonati is added during rice wine fermenting and brews rhizoma polygonati rice wine, rhizoma polygonati can promote the flourish of saccharomyces cerevisiae, and high temperature steams It boils and is conducive to destroy rhizoma polygonati plant cell, the ethyl alcohol of the more conducively precipitation of active constituent, low concentration can preferably extract rhizoma polygonati In active material, make health care rhizoma polygonati rice wine have mellow mouthfeel and considerable medical value, and have it is stronger anti-oxidant Ability；Using rice wine as wine base, add the sweet osmanthus flowers of crushing, brew flowers rice wine, urge it is old after increase the fragrance component of wine, ester Content increases, and keeps wine aroma quiet and tastefully laid out, strong, mouth

Feel pure and mild coordination, pleasant impression long；Using rice as primary raw material, ginseng is added thereto, is inoculated with the active dry yeast of activation Ginseng rice wine to be made, content of ginsenoside is increased after fermentation, and there is good in vitro anti-oxidation, wine liquid color is limpid, Fragrant odour has ginseng peculiar taste.

Specific embodiment

In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, tie below Specific embodiment is closed, the present invention is further explained.

Embodiment

(1) process flow of rhizoma polygonati rice wine:

Rhizoma polygonati Aqueous extracts: the dry polygonatum rhizome granular of 4kg is ground, and crosses 60 meshes, 1:10 is added pure water and impregnates, at ultrasonic vibration After managing 20min, 15min is handled under 0.2MPa high pressure, is filtered, is obtained leaching liquor；

40kg is cracked rice and is cleaned up with pure water, above-mentioned leaching liquor and pure water is added, stirs evenly and impregnates 10h, sealed with ventilated membrane, in 104-106 DEG C of autoclaving sterilizing 8min, breaks up, cools down, be inoculated with rhizopus, saccharomycete mixed bacteria liquid, stir evenly, at 27-29 DEG C Culture saccharification 42h, sealing are placed on post-fermentation 4d in 29-31 DEG C of incubator in incubator；

(2) process flow of flowers rice wine:

30kg glutinous rice is eluriated completely, adds water sufficiently to impregnate, puts and carry out boiling on food steamer, the cold water that 2 times are measured is poured into leaching and is being steamed On rice after boiling, when being cooled to 28-30 DEG C, adds 1% aspergillus oryzae, the 2% sweet osmanthus flowers crushed, mix thoroughly, nest, in 27- Be saccharified 46h at 29 DEG C, and the cold water of 1.5 times of amounts is added, and ferment 2d at 25-28 DEG C, and wine liquid and the rice dregs of rice are separated, and clarifies；

(3) production of ginseng rice wine:

It is crushed after selecting ginseng, cleaning, 6h will be impregnated after the washing of 35kg rice, pull out and drain, with gauze packet

It is put into steamer well, the boiling 40min at 95-105 DEG C, is put into fermenter after cooling, adds 22% broken ginseng, Water is added in 1:1.5, adds 3% bent and 0.3% active dry yeast, stirs evenly, in 14-16 DEG C of fermentation 13d, squeezing, filtering, post-fermentation Obtain ginseng rice wine；

(4) rhizoma polygonati-flowers-ginseng popcorn hotel catering technique:

Resulting material in (1), (2), (3) is mixed, is stirred evenly；

0.1% maturing agent is pre-processed with 600 microwave radiation 2min, is added in mixing rice wine, is alternately become at 0-10 DEG C Temperature storage is urged old two months, is filtered, sterilize to obtain finished product at 75-77 DEG C.

Claims

1. a kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine, which is characterized in that it is clean by cracking rice, add polygonatum sibiricum red juice And pure water, immersion is stirred evenly, is sealed, autoclaving sterilizing is broken up, cooled down, and inoculation rhizopus, saccharomycete mixed bacteria liquid stir evenly, and trains Saccharification is supported, sealing places post-fermentation and obtains rhizoma polygonati rice wine；Glutinous rice is washed in a pan only, is soaked in water, boiling, leaching cold water cooling is poured, adds rice Inulinase, crushing sweet osmanthus flowers, mix thoroughly, nest, be saccharified, fermentation, wine liquid and the rice dregs of rice are separated, flowers rice wine is clarified to obtain；It selects It is crushed after ginseng, cleaning, is impregnated after rice is washed, pull out and drain, bound up with gauze boiling, be put into fermenter after cooling, Broken ginseng is added, Jia Shui, song and active dry yeast stir evenly, and ferment, and squeezing, filtering, post-fermentation obtain ginseng rice wine；By front institute It obtains material mixing to stir evenly, maturing agent is pre-processed with microwave radiation, be added in mixing rice wine, variable temperature storage urges old, mistake Filter, sterilize to obtain finished product.

2. a kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine according to claim 1, which is characterized in that by with Lower step carries out:

(1) process flow of rhizoma polygonati rice wine:

(2) process flow of flowers rice wine:

(3) production of ginseng rice wine:

Rhizoma polygonati-flowers-ginseng popcorn hotel catering technique:

Resulting material in (1), (2), (3) is mixed, is stirred evenly；

3. a kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine according to claim 2, which is characterized in that step (1) adding proportion of rhizopus and saccharomycete is 2:1 in.

4. a kind of fermentation processing method of rhizoma polygonati-flowers-ginseng rice wine according to claim 2, which is characterized in that step (2) active dry yeast is activated using preceding plus appropriate warm water in.