CN1090601A

CN1090601A - Purple rice, pollen and honey health wine

Info

Publication number: CN1090601A
Application number: CN93114049A
Authority: CN
Inventors: 唐与兆
Original assignee: KANGTAI BEVERAGE AND FOOD CO XISHAN KUNMING CITY
Current assignee: KANGTAI BEVERAGE AND FOOD CO XISHAN KUNMING CITY
Priority date: 1993-11-04
Filing date: 1993-11-04
Publication date: 1994-08-10

Abstract

The present invention relates to a kind of purple rice, pollen and honey of adopting is the health promoting wine that main raw material is brewageed.It is brewing materials that this wine all adopts purple rice, in the original juice fermentation wine brewage technology, adopt modern pollen wall breaking technology, allow in the pollen various nutritive ingredients fully be leached and dissolve, make pollen extract, the fermenting process that pollen extract is put into the fermentation fumet wine separates, is finished product after clarifying, fry in shallow oil wine and ageing through squeezing again.The health promoting wine that technology of the present invention makes, behind its aroma alcohol, outward appearance becomes Ruby red or red-brown, includes multiple amino acids, VITAMIN and various mineral substance, and product has nutrition, nourishing, nourishing function, is the ideal health promoting wine.

Description

Purple rice, pollen and honey health wine

The present invention relates to a kind of is the purple rice, pollen and honey health wine that main raw material is brewageed with purple rice, pollen and honey, and belonging to fermenting raw materials is the brewing wine field of wine.

Usually, we press the difference of wine producing process and the different in kind of wine, and wine is divided three classes: after a class is fermenting raw materials, with the wine that juice and liquid separately make, be called brewing wine (be fermented wine, also be squeezing wine) with the squeezing mode; Two classes are the wine that adopts distillating method to make, and are called synthetic wine; Three classes are to be equipped with the wine that spices, medicine make with liquor or edible ethanol, claim synthetic wine.Yellow rice wine belongs to brewages drinks, it is to be raw material with cereal, in the course of processing, be subjected to co-fermentation effects such as different types of mould, yeast, bacterium in yeast for brewing rice wine, distiller's yeast (wheat koji or red colouring agent for food, also used as a Chinese medicine) or the pulp-water, and the fermented wine that leads to, the wine that this technology is made, useful composition can whole or exhausted major part be retained in the finished wine in brewing process in the raw material.

Health promoting wine of the present invention belongs to the Yellow Wine in the brewing wine.

The purpose of this invention is to provide and a kind ofly brewage, contain multiple amino acids, VITAMIN and mineral substance, collection nutrition, nourishing and nourishing function, outward appearance and be ruby red to henna wine with purple rice, pollen and honey.

The object of the present invention is achieved like this: it is characterized in that at a kind of health promoting wine of being made by purple rice, pollen and honey described purple rice, pollen and honey health wine main raw material is that purple rice, pollen, honey are brewageed and formed, it is that raw material is made that purple rice, pollen and honey health wine 100% adopts purple rice, in pollen, honey are added into as auxiliary material.

The production method or the technology of this purple rice, pollen and honey health wine are: a, under purple rice normal temperature, soaked 30-60 hour, drench and driedly went into the rice steamer boiling about 1 hour, hand rubbing does not have hard-core and takes out, b, be cooled to about 34 ℃, add the saccharifying agent of 0.1%-0.3%, mix cylinder thoroughly, at 28-30 ℃ of saccharification 20-30 hour, add the 5%-10% pollen extract again, the honey of 10%-30%, the wheat koji of 5%-15%, an amount of distiller's yeast and pulp-water, stir, c, after 2-3 days, change secondary fermentation over to about 60 days at 15-30 ℃ of temperature bottom fermentation, separate again, squeezing, adjust physical and chemical index, leave standstill clarification, d, fried in shallow oil under 75-85 ℃ of temperature wine 15-20 minute, the sealing ageing is more than 12 months; The pollen extract of in above-mentioned technology, mentioning, it is characterized in that pollen spraying into alcohol after selected, make pollen surface ethanol concn reach 70-75 ° of V sterilization 25-35 minute, be positioned over dry deodorization in the 35-45 ℃ of baking oven after the taking-up, moisture content drops to 6% when following in the pollen, take out baking oven, put into-a 10--20 ℃ freezer preserves; And then get 20% pollen suspension, add and sneak into the 0.02%-0.04% cellulase, the 0.02%-0.04% polygalacturonase, the proteolytic enzyme of 0.02%-0.04% is transferred to 2-4 with the pH value of mixed solution, evenly stir, under 37-38 ℃ of temperature, preserved 10-12 hour, use the double gauze coarse filtration then, the activated carbon deodorization of adding 0.1% refilters clarification in the filtrate.

The purple rice, pollen and honey health wine that uses this technology to make, its technical target of the product is: a, alcoholic strength are at 22-28 ° of V; B, pol are at 3-10/100ml; C, total amino acid content are 〉=300ml/l; It is ruby red to red-brown that d, color are.

Fig. 1 is technological process of production figure of the present invention.

Be described further with regard to operational process of craft of the present invention below in conjunction with accompanying drawing:

1, sieves and remove chaff, crack rice and field trash with rice huller screen.

2, dipping making immersion flood face 2-3cm, natural temperature, soaks meter 36-48 hour.

3, boiling is put foot with the aluminium rice steamer with residual water, is placed on the electric furnace and heats, when residual water boils when rising Pull loaded steamer out, steam exposed the grain face in 5 minutes, added a cover vexed steaming 20 minutes, looked then the soft or hard degree of rice, drenched 50 ℃ of warm water 1-2 time, and each 0.5-1 kilogram steamed 10 minutes again, just can go out rice steamer stand meal.

4, the stand meal cools to rapidly under the 30-34 ℃ of temperature rice, adds the saccharifying agent of 0.1%-0.3%, and mixing medicine must be even with yeast for brewing rice wine.

5, the rice that will mix of nest falls into a watt cylinder, compresses slightly, and the centre is done nest and added a cover at 26-30 ℃ of incubator or constant temperature indoor heat insulating.

6, saccharification rice falls into a watt cylinder, insulation saccharification, time 20-48 hour.

7, fall cylinder fermentation changes sweet when rice, adds pollen extract 5%-10%, hydromel 10%-30% when syrup is near full nest in the nest, wheat koji 5%-15%, an amount of yeast and pulp-water stir with rake, add a cover and ferment, the product temperature control is stirred cooling with rake at 15-30 ℃ when temperature rises to 30 ℃.15-30 ℃ of temperature bottom fermentation 2-3 days, change secondary fermentation over to about 60 days.

8, with rice wine when the fermentation residual sugar 5.5% the time, reach 28 ° of V with rice wine and make it stop fermentation, leave standstill clarification, time 50-60 days.

9, separate squeezing clarifying wine liquid is separated with the siphon method, the slag silk bag of packing into squeezes.

10, clarification is integrated with cylinder with clear juice, squeezing juice and is continued to leave standstill clarification, can put into 20 ℃ of thermostatic chambers when having ready conditions and clarify, and effect is better.

11, fry in shallow oil wine clarifying wine liquid is put into 5000 milliliters of triangular flasks, be added in the hot water bath 80 ℃,, and improve the stability of wine through sterilization in 20 minutes.

12, every physical and chemical indexs such as sugar wine acid are adjusted in allotment.

13, ageing was placed in room temperature or the 20 ℃ of thermostatic chambers ageing 12 months with deployed rice wine.

14, the sophisticated rice wine of finished product can compresses bottle cap by filtering the glass bottle or the porcelain vase of quantitatively packing into and cleaning and killing bacterium, and the bar warehouse-in is sealed in the code vanning.

Embodiment one, prescription: purple rice 2kg; Saccharifying agent 3g; Distiller's yeast is an amount of; Pollen 150g; Honey 400g; Wheat koji 200g; Technological operation is the same.

Embodiment two, prescription: purple rice 5kg; Saccharifying agent 15g; Distiller's yeast is an amount of; Pollen 500g; Honey 1500g; Wheat koji 750g; Technological operation is the same.

Embodiment three, prescription: purple rice 10kg; Saccharifying agent 10g; Distiller's yeast is an amount of; Pollen 500g; Honey 1000g; Wheat koji 500g; Technological operation is the same.

The health promoting wine that adopts explained hereafter of the present invention to obtain is Ruby red, and diseases caused by external factors are transparent, allows normal bottle end aggregation, and taste is mellow, and is fresh and sweet agreeable to the taste, free from extraneous odour, and have peculiar ferment perfume (or spice) of yellow rice wine and purple rice perfume (or spice); Alcoholic strength 22-28 V.Contain multiple amino acids, VITAMIN and other mineral substance to the human body beneficial in this product, Chang Yinke strengthens the immunologic function of human body, delays senility.

Claims

1, a kind of purple rice, pollen and honey health wine and production method is characterized in that described purple rice, pollen and honey health wine main raw material is that purple rice, pollen, honey are brewageed and formed.

2, purple rice, pollen and honey health wine according to claim 1 and production method is characterized in that it is that raw material is made that purple rice, pollen and honey health wine 100% adopts purple rice, and pollen, honey are added into as auxiliary material.

3, purple rice, pollen and honey health wine according to claim 1 and 2 and production method is characterized in that a, soaked under purple rice normal temperature 30-60 hour, drench driedly to go into the rice steamer boiling about 1 hour, and hand rubbing does not have the hard-core taking-up,

B, be cooled to about 34 ℃, add the saccharifying agent of 1%0-3%0, mix cylinder thoroughly,, add the 5%-10% pollen extract again at 28-30 ℃ of saccharification 20-30 hour, the honey of 10%-30%, the wheat koji of 5%-15%, an amount of distiller's yeast and pulp-water stir,

C, after 2-3 days, change secondary fermentation over to about 60 days, separate, squeeze, adjust physical and chemical index again, leave standstill clarification at 15-30 ℃ of temperature bottom fermentation,

D, fried in shallow oil under 75-85 ℃ of temperature wine 15-20 minute, the sealing ageing is more than 12 months.

4, the pollen extract of mentioning in purple rice, pollen and honey health wine according to claim 3 and the production method, it is characterized in that with pollen spraying into after selected alcohol makes pollen surface ethanol concn reach 70-75 ° of V, sterilization 25-35 minute, be positioned over dry deodorization in the 35-45 ℃ of baking oven after the taking-up, moisture content drops to 6% when following in the pollen, take out baking oven, put into-a 10--20 ℃ freezer preserves.

5, the pollen extract of mentioning in purple rice, pollen and honey health wine according to claim 4 and the production method, it is characterized in that getting earlier 20% pollen suspension, add and sneak into 0.02%-0.04% cellulase, 0.02%-0.04% polygalacturonase, the proteolytic enzyme of 0.02%-0.04%, the pH value of mixed solution is transferred to 2-4, evenly stirs, under 37-38 ℃ of temperature, preserved 10-12 hour, use the double gauze coarse filtration then, add 0.1% activated carbon deodorization in the filtrate, refilter clarification.

6, the pollen extract of mentioning in purple rice, pollen and honey health wine according to claim 3 and the production method, it is characterized in that getting earlier 20% pollen suspension, add and sneak into 0.02%-0.04% cellulase, 0.02%-0.04% polygalacturonase, the proteolytic enzyme of 0.02%-0.04%, the pH value of mixed solution is transferred to 2-4, evenly stirs, under 37-38 ℃ of temperature, preserved 10-12 hour, use the double gauze coarse filtration then, add 0.1% activated carbon deodorization in the filtrate, refilter clarification.

7, purple rice, pollen and honey health wine according to claim 1 and 2 and production method, it is characterized in that made technical target of the product is: a, alcoholic strength are at 22-28 ° of V, b, pol are at 3-10/100ml, and c, total amino acid content are 〉=300ml/l that it is ruby red to red-brown that d, color are.