CN109136012A - A kind of butter fruit oat rice wine and preparation method thereof - Google Patents
A kind of butter fruit oat rice wine and preparation method thereof Download PDFInfo
- Publication number
- CN109136012A CN109136012A CN201811029054.5A CN201811029054A CN109136012A CN 109136012 A CN109136012 A CN 109136012A CN 201811029054 A CN201811029054 A CN 201811029054A CN 109136012 A CN109136012 A CN 109136012A
- Authority
- CN
- China
- Prior art keywords
- grams
- rice
- glutinous rice
- butter fruit
- oat
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/074—Ganoderma
-
- A—HUMAN NECESSITIES
- 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)
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/287—Chrysanthemum, e.g. daisy
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/34—Campanulaceae (Bellflower family)
- A61K36/344—Codonopsis
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/35—Caprifoliaceae (Honeysuckle family)
- A61K36/355—Lonicera (honeysuckle)
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/81—Solanaceae (Potato family), e.g. tobacco, nightshade, tomato, belladonna, capsicum or jimsonweed
-
- A—HUMAN NECESSITIES
- 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)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
- A61P1/14—Prodigestives, e.g. acids, enzymes, appetite stimulants, antidyspeptics, tonics, antiflatulents
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
- A61P29/00—Non-central analgesic, antipyretic or antiinflammatory agents, e.g. antirheumatic agents; Non-steroidal antiinflammatory drugs [NSAID]
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Pharmacology & Pharmacy (AREA)
- Engineering & Computer Science (AREA)
- Veterinary Medicine (AREA)
- Public Health (AREA)
- Medicinal Chemistry (AREA)
- Animal Behavior & Ethology (AREA)
- Mycology (AREA)
- Medical Informatics (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Organic Chemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
- Pain & Pain Management (AREA)
- Nutrition Science (AREA)
- Rheumatology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of butter fruit oat rice wine and preparation method thereof.It is made of following raw materials according: glutinous rice, butter fruit, oat, Radix Codonopsis, honeysuckle, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum, xylitol, distiller's yeast, liquor made from sorghum.The present invention impregnates butter fruit using leaching liquors such as Radix Glycyrrhizae, ganoderma lucidum, capsicums, the nutritive value of butter fruit can be played, to improve the nutritive effect of rice wine.The rice wine that the present invention prepares is in good taste, gives off a strong fragrance, sweet and dilitious, band sweet tea in acid, have clearing heat and detoxicating, channels sootheing and network vessel quickening, strengthening the spleen and replenishing qi, tonify the kidney and support yang, yin and other effects is held back in relax bowel and defecation, blood-nourishing, and without any side effects, suitable various people drink, and are a kind of completely new nutrient health care wines.
Description
Technical field
The present invention relates to a kind of butter fruit oat rice wine, belong to food processing technology field.
Background technique
Butter fruit is Lauraceae (Lauraceae) that the evergreen fruit trees avocado fruit of avocado category (Persea Mill.) is rich in
Multivitamin (A, C, E and B family column vitamin etc.), a variety of mineral elements (potassium, calcium, iron, magnesium, phosphorus, sodium, zinc, copper, manganese, selenium
Deng), food plant fiber, it is abundant fat in unsaturated fatty acid content be up to 80%, be high energy low sugar fruit, have reduction gallbladder
Sterol and blood lipid, the important physiological functions such as protection angiocarpy and liver system are therefore, popular among consumers.Butter fruit pulp
It is full of nutrition, fatty 23.49 grams of every 100 grams of pulp, 5.6 grams of sugar, 1.25 grams of protein, 1.8 grams of fiber, 0.7 gram of ash content,
8 milligrams of vitamin C, be a kind of high thermal energy fruit, and nutritive value is suitable with cream, and is rich in each biostearin, minerals, health
Fat and phytochemicals.
Water-soluble dietary fiber is 4.7 times and 7.7 times of wheat and corn respectively in oat.B family vitamin in oat,
Niacin, folic acid, pantothenic acid are all relatively abundanter, especially vitamin E, up to 15 milligrams in every 100 grams of oatmeals.Furthermore oatmeal
In also containing the saponin (main component of ginseng) lacked in cereal grain.The amino acid of protein forms more comprehensive, people
8 kinds of amino acid contents necessary to body rank first, and are especially up to 0.68 gram containing lysine.The congee that grains of oats boils rich in magnesium and
Vitamin B1 also contains phosphorus, potassium, iron, pantothenic acid, copper and fiber, cholesterol can be reduced, to fatty liver, diabetes, constipation etc.
There is auxiliary curative effect.
The report that oat and butter fruit are cooperated to preparation butter fruit oat rice wine is seldom seen at present.
Summary of the invention
It is an object of the present invention in order to enrich the type of rice wine and taste, provide a kind of butter fruit oat rice wine and its
Preparation method.
In order to achieve the above objectives, technical scheme is as follows:
1. a kind of butter fruit oat rice wine, is made of the raw material of following weight: 70-80 grams of glutinous rice, 10-20 grams of butter fruit, oat
5-10 grams, 1-3 grams of Radix Codonopsis, 1-3 grams of honeysuckle, 1-3 grams of capsicum, 1-2 grams of Radix Glycyrrhizae, 1-2 grams of chrysanthemum, 1-3 grams of ganoderma lucidum, xylitol 5-
10 grams, 10-15 grams of distiller's yeast, 40-50 grams of liquor made from sorghum.
2. preferred butter fruit oat rice wine is made of the raw material of following weight: 75 grams of glutinous rice, 15 grams of butter fruit, oat 8
Gram, 2 grams of Radix Codonopsis, 2 grams of honeysuckle, 2 grams of capsicum, 1.5 grams of Radix Glycyrrhizae, 1.5 grams of chrysanthemum, 2 grams of ganoderma lucidum, 8 grams of xylitol, 12 grams of distiller's yeast,
45 grams of liquor made from sorghum.
3. the preparation method of butter fruit oat rice wine includes the following steps, (1) extraction: by raw material Radix Codonopsis, gold and silver in formula
Flower, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum are picked removal of impurities, are sent into pulverizer and are crushed, 80-100 mesh are smashed it through, after sieving
Particle is uniformly put into pot for solvent extraction, adds liquor made from sorghum, sealed soak 3-5 days, filter and remove residue obtained leaching liquor；Again by dry butter
Fruit is put into sealed soak 10-20 days in leaching liquor, and filter and remove residue obtains butter fruit leaching liquor；(2) it puffed wheat: is eluriated with distilled water glutinous
Rice 3-4 times, is then placed in basin, is added and does not cross 3-4 centimetres of rice and flour high distilled water, covers lid and places 6-12 hours, makes rice
Grain is saturated with water, pulls out and drains away the water after soaking；(3) the above-mentioned glutinous rice uniform loose soaked steamed rice: is laid in steaming-pot food steamer
On, pot cover very hot oven boiling 20-30 minutes is covered, until glutinous rice cooks thoroughly；(4) it drenches meal: after glutinous rice cooks, glutinous rice being fallen
In the container of draining, then divide out, under being drenched from glutinous rice with distilled water, make glutinous rice leaching dissipate, drip it is cold；It is cooled to rice
Glutinous rice is scooped into clean oil-free routed glass container after 35-40 DEG C, oat is added, kneading glutinous rice makes glutinous rice and oat
It is uniformly mixed together；(5) mix distiller's yeast: butter fruit leaching liquor be made in step (1) and is heated to 35-40 DEG C, be added distiller's yeast and
Xylitol stirs evenly, and is then uniformly sprinkled into glutinous rice, and Bian Sabian is grabbed with hand to be mixed uniformly, with palm that rice is light after mixing
Light compacting smooths, the intermediate deep nest for digging 3-4 centimetres of a diameter with finger again；(6) it ferments: container being covered tightly, 28-32 DEG C of temperature is placed on
Degree lower fermentation 36-48 hours, until fragrant odour, juice are sweet and delicious, vinosity did not rushed nose；(7) filling and sterilization: will be above-mentioned
Carried out after filtering fermentation liquor it is filling, it is filling after product temperature be 80-90 DEG C at water dip sterilization 15-20 minutes, be cooled to room temperature
It gets product.
Beneficial effects of the present invention:
The present invention impregnates butter fruit using leaching liquors such as Radix Glycyrrhizae, ganoderma lucidum, capsicums, the nutritive value of butter fruit can be played, to mention
The nutritive effect of high rice wine.The rice wine that the present invention prepares is in good taste, gives off a strong fragrance, sweet and dilitious, and band sweet tea in acid has heat-clearing
Removing toxic substances, channels sootheing and network vessel quickening, strengthening the spleen and replenishing qi, tonify the kidney and support yang, yin and other effects is held back in relax bowel and defecation, blood-nourishing, and without any side effects, be suitble to
Various people drink, and are a kind of completely new nutrient health care wines.
Specific embodiment
Embodiment 1
1. a kind of butter fruit oat rice wine, is made of the raw material of following weight: 70 grams of glutinous rice, 10 grams of butter fruit, 5 grams of oat, party
Join 1 gram, 1 gram of honeysuckle, 1 gram of capsicum, 1 gram of Radix Glycyrrhizae, 1 gram of chrysanthemum, 1 gram of ganoderma lucidum, 5 grams of xylitol, 10 grams of distiller's yeast, liquor made from sorghum 40
Gram.
2. the preparation method of butter fruit oat rice wine, comprising the following steps: (1) extract: by raw material Radix Codonopsis, gold and silver in formula
Flower, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum are picked removal of impurities, are sent into pulverizer and are crushed, 80 meshes are smashed it through, by the particle after sieving
Uniformly in investment pot for solvent extraction, liquor made from sorghum is added, sealed soak 3 days, filter and remove residue obtained leaching liquor；Dry butter fruit is put into again
Sealed soak 10 days, filter and remove residue in leaching liquor, obtain butter fruit leaching liquor；(2) puffed wheat: with distilled water eluriate glutinous rice 3 times, then
It is put into basin, is added and does not cross 3 centimetres of high distilled water of rice and flour, cover lid and place 6 hours, so that the grain of rice is saturated with water, fished out after soaking
It drains away the water out；(3) steamed rice: the above-mentioned glutinous rice uniform loose soaked is laid on steaming-pot food steamer, pot cover very hot oven is covered
Boiling 20 minutes, until glutinous rice cooks thoroughly；(4) it drenches meal: after glutinous rice cooks, glutinous rice being poured in the container of draining, then
Divide out, under being drenched from glutinous rice with distilled water, make glutinous rice leaching dissipate, drip it is cold；Glutinous rice is scooped into after rice is cooled to 35 DEG C dry
In net oil-free routed glass container, oat is added, kneading glutinous rice is uniformly mixed together glutinous rice and oat；(5) wine is mixed
It is bent: butter fruit leaching liquor is made in step (1) and is heated to 35 DEG C, distiller's yeast and xylitol is added, stirs evenly, is then uniformly sprinkled into
In glutinous rice, Bian Sabian is grabbed with hand to be mixed uniformly, after mixing, is gently compacted smooth by rice with palm, intermediate again with finger digging
3 centimetres of diameter of deep nest；(6) it ferments: container being covered tightly, is fermented 36 hours at a temperature of being placed on 28 DEG C, until fragrant odour, juice taste
Road is sweet, and vinosity does not rush nose；(7) filling and sterilization: will be carried out after above-mentioned filtering fermentation liquor it is filling, it is filling after product in temperature
Degree is to be cooled to room temperature and get product water dip sterilization 15 minutes at 80 DEG C.
Embodiment 2
1. a kind of butter fruit oat rice wine, is made of the raw material of following weight: 75 grams of glutinous rice, 15 grams of butter fruit, 8 grams of oat, party
Join 2 grams, 2 grams of honeysuckle, 2 grams of capsicum, 1.5 grams of Radix Glycyrrhizae, 1.5 grams of chrysanthemum, 2 grams of ganoderma lucidum, 8 grams of xylitol, 12 grams of distiller's yeast, liquor made from sorghum
45 grams.
2. the preparation method of butter fruit oat rice wine, includes the following steps, (1) extraction: by raw material Radix Codonopsis, gold and silver in formula
Flower, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum are picked removal of impurities, are sent into pulverizer and are crushed, 90 meshes are smashed it through, by the particle after sieving
Uniformly in investment pot for solvent extraction, liquor made from sorghum is added, sealed soak 4 days, filter and remove residue obtained leaching liquor；Dry butter fruit is put into again
Sealed soak 15 days, filter and remove residue in leaching liquor, obtain butter fruit leaching liquor；(2) puffed wheat: with distilled water eluriate glutinous rice 4 times, then
It is put into basin, is added and does not cross 4 centimetres of high distilled water of rice and flour, cover lid and place 10 hours, so that the grain of rice is saturated with water, fished out after soaking
It drains away the water out；(3) steamed rice: the above-mentioned glutinous rice uniform loose soaked is laid on steaming-pot food steamer, pot cover very hot oven is covered
Boiling 25 minutes, until glutinous rice cooks thoroughly；(4) it drenches meal: after glutinous rice cooks, glutinous rice being poured in the container of draining, then
Divide out, under being drenched from glutinous rice with distilled water, make glutinous rice leaching dissipate, drip it is cold；Glutinous rice is scooped into after rice is cooled to 38 DEG C dry
In net oil-free routed glass container, oat is added, kneading glutinous rice is uniformly mixed together glutinous rice and oat；(5) wine is mixed
It is bent: butter fruit leaching liquor is made in step (1) and is heated to 38 DEG C, distiller's yeast and xylitol is added, stirs evenly, is then uniformly sprinkled into
In glutinous rice, Bian Sabian is grabbed with hand to be mixed uniformly, after mixing, is gently compacted smooth by rice with palm, intermediate again with finger digging
4 centimetres of diameter of deep nest；(6) it ferments: container being covered tightly, is fermented 48 hours at a temperature of being placed on 30 DEG C, until fragrant odour, juice taste
Road is sweet, and vinosity does not rush nose；(7) filling and sterilization: will be carried out after above-mentioned filtering fermentation liquor it is filling, it is filling after product in temperature
Degree is to be cooled to room temperature and get product water dip sterilization 20 minutes at 90 DEG C.
Embodiment 3
1. a kind of butter fruit oat rice wine, is made of the raw material of following weight: 80 grams of glutinous rice, 20 grams of butter fruit, 10 grams of oat, party
Join 3 grams, 3 grams of honeysuckle, 3 grams of capsicum, 2 grams of Radix Glycyrrhizae, 2 grams of chrysanthemum, 3 grams of ganoderma lucidum, 10 grams of xylitol, 15 grams of distiller's yeast, liquor made from sorghum 50
Gram.
2. the preparation method of butter fruit oat rice wine, includes the following steps, (1) extraction: by raw material Radix Codonopsis, gold and silver in formula
Flower, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum are picked removal of impurities, are sent into pulverizer and are crushed, 100 meshes are smashed it through, by after sieving
Grain uniformly in investment pot for solvent extraction, adds liquor made from sorghum, sealed soak 5 days, filter and remove residue obtained leaching liquor；Dry butter fruit is put again
Enter sealed soak 20 days, filter and remove residue in leaching liquor, obtains butter fruit leaching liquor；(2) puffed wheat: with distilled water eluriate glutinous rice 4 times, so
After be put into basin, be added do not cross 4 centimetres of high distilled water of rice and flour, cover lid place 12 hours, so that the grain of rice is saturated with water, after soaking
It pulls out and drains away the water；(3) steamed rice: the above-mentioned glutinous rice uniform loose soaked is laid on steaming-pot food steamer, covers pot cover with prosperous
Fiery boiling 30 minutes, until glutinous rice cooks thoroughly；(4) it drenches meal: after glutinous rice cooks, glutinous rice being poured in the container of draining,
Divide out again, under being drenched from glutinous rice with distilled water, make glutinous rice leaching dissipate, drip it is cold；Glutinous rice is scooped into after rice is cooled to 40 DEG C
In clean oil-free routed glass container, oat is added, kneading glutinous rice is uniformly mixed together glutinous rice and oat；(5) it mixes
Distiller's yeast: butter fruit leaching liquor is made in step (1) and is heated to 40 DEG C, distiller's yeast and xylitol is added, stirs evenly, then uniformly spreads
Enter in glutinous rice, Bian Sabian is grabbed with hand to be mixed uniformly, after mixing, is gently compacted smooth by rice with palm, centre is dug with finger again
The deep nest of 4 centimetres of a diameter；(6) it ferments: container being covered tightly, is fermented 48 hours at a temperature of being placed on 32 DEG C, until fragrant odour, juice
Sweet and delicious, vinosity does not rush nose；(7) filling and sterilization: will be carried out after above-mentioned filtering fermentation liquor it is filling, it is filling after product exist
Temperature is to be cooled to room temperature and get product water dip sterilization 20 minutes at 90 DEG C.
The rice wine that the present invention produces is clear and transparent, the foreign matter being visible by naked eyes, and has unique strong fragrance, is no different
Taste, sense of taste is soft, sweet and dilitious, and Tables 1 and 2 is shown in band sweet tea in acid, physical and chemical and sanitary inspection report respectively.
Table 1
| Project | Index | 1 testing result of embodiment | 2 testing result of embodiment | 3 testing result of embodiment |
| Alcoholic strength/(20 DEG C of %vol) ° | ≥10 | 13.8 | 14.2 | 15.3 |
| Total acid (in terms of lactic acid)/(g/L) | ≥3.0 | 5.5 | 5.6 | 5.7 |
| Total reducing sugar (with glucose meter)/(g/L) | ≥80 | 108 | 99 | 104 |
| Amino-acid nitrogen/(g/L) | ≥0.20 | 0.78 | 0.81 | 0.76 |
Table 2
| Project | Index | 1 testing result of embodiment | 2 testing result of embodiment | 3 testing result of embodiment |
| Lead (mg/L) | ≤0.5 | 0.12 | 0.14 | 0.16 |
| Arsenic (mg/L) | ≤0.05 | 0.01 | 0.01 | 0.02 |
| Total number of bacteria (cfu/ml) | ≤50 | 19 | 18 | 16 |
| Coliform (MPN) | ≤3 | 1 | 1 | 1 |
| Pathogenic bacteria | It must not detect | It is not detected | It is not detected | It is not detected |
Claims (3)
1. a kind of butter fruit oat rice wine, which is characterized in that be made of the raw material of following weight: 70-80 grams of glutinous rice, butter fruit
10-20 grams, 5-10 grams of oat, 1-3 grams of Radix Codonopsis, 1-3 grams of honeysuckle, 1-3 grams of capsicum, 1-2 grams of Radix Glycyrrhizae, 1-2 grams of chrysanthemum, ganoderma lucidum 1-
3 grams, 5-10 grams of xylitol, 10-15 grams of distiller's yeast, 40-50 grams of liquor made from sorghum.
2. butter fruit oat rice wine according to claim 1, which is characterized in that be made of the raw material of following weight: glutinous rice
75 grams, 15 grams of butter fruit, 8 grams of oat, 2 grams of Radix Codonopsis, 2 grams of honeysuckle, 2 grams of capsicum, 1.5 grams of Radix Glycyrrhizae, 1.5 grams of chrysanthemum, ganoderma lucidum 2
Gram, 8 grams of xylitol, 12 grams of distiller's yeast, 45 grams of liquor made from sorghum.
3. the preparation method of butter fruit oat rice wine according to claim 1, which comprises the following steps: (1)
Extraction: being picked removal of impurities for raw material Radix Codonopsis, honeysuckle, capsicum, Radix Glycyrrhizae, chrysanthemum, ganoderma lucidum in formula, is sent into pulverizer and is crushed, powder
80-100 mesh is crossed after broken, the particle after sieving is uniformly put into pot for solvent extraction, adds liquor made from sorghum, sealed soak 3-5 days, mistake
Slag is filtered off, leaching liquor is obtained；Dry butter fruit is put into sealed soak 10-20 days in leaching liquor again, filter and remove residue obtains butter fruit extraction
Liquid；(2) puffed wheat: being eluriated glutinous rice 3-4 times with distilled water, be then placed in basin, is added and is not crossed 3-4 centimetres of rice and flour high distilled water,
It covers lid to place 6-12 hours, so that the grain of rice is saturated with water, pull out and drain away the water after soaking；(3) steamed rice: by the above-mentioned glutinous rice soaked
It is laid on steaming-pot food steamer to uniform loose, covers pot cover very hot oven boiling 20-30 minutes, until glutinous rice cooks steaming thoroughly；(4)
Leaching meal: after glutinous rice cooks, glutinous rice is poured in the container of draining, then is divided out, under being drenched from glutinous rice with distilled water, makes glutinous rice
Leaching dissipate, drip it is cold；Glutinous rice is scooped into clean oil-free routed glass container after rice is cooled to 35-40 DEG C, oat, kneading is added
Glutinous rice is uniformly mixed together glutinous rice and oat；(5) it mixes distiller's yeast: the heating of butter fruit leaching liquor is made in step (1)
To 35-40 DEG C, distiller's yeast and xylitol being added, stirs evenly, is then uniformly sprinkled into glutinous rice, Bian Sabian is grabbed with hand to be mixed uniformly,
After mixing, rice is gently compacted smooth with palm, the intermediate deep nest for digging 3-4 centimetres of a diameter with finger again；(6) it ferments: will
Container covers tightly, and ferments 36-48 hours at a temperature of being placed on 28-32 DEG C, until fragrant odour, juice is sweet and delicious, and vinosity does not rush nose i.e.
It can；(7) filling and sterilization: will be carried out after above-mentioned filtering fermentation liquor it is filling, it is filling after product temperature be 80-90 DEG C at water-bath kill
It bacterium 15-20 minutes, is cooled to room temperature and gets product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811029054.5A CN109136012A (en) | 2018-09-05 | 2018-09-05 | A kind of butter fruit oat rice wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811029054.5A CN109136012A (en) | 2018-09-05 | 2018-09-05 | A kind of butter fruit oat rice wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109136012A true CN109136012A (en) | 2019-01-04 |
Family
ID=64826793
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811029054.5A Withdrawn CN109136012A (en) | 2018-09-05 | 2018-09-05 | A kind of butter fruit oat rice wine and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109136012A (en) |
-
2018
- 2018-09-05 CN CN201811029054.5A patent/CN109136012A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102618417B (en) | Black wine and brewing method thereof | |
| CN103215165B (en) | Mulberry and pine needle rice wine and preparation method thereof | |
| CN1931993B (en) | Health yellow wine of ginseng and lily and its preparation process | |
| CN102048167B (en) | Additive of radiation-resistant functional beverage, and additive-containing barley green milk wine and tea beverage | |
| CN103205337B (en) | Glutinous rice wine prepared with sunflower discs and gynostemma pentaphyllum and preparation method thereof | |
| CN102618418B (en) | Black wine and brewing process thereof | |
| CN105779202A (en) | Brewing process for functional truffle maca multiple-grain wine | |
| CN103205339B (en) | Mugua Huangniucha rice wine and making method thereof | |
| CN103215163B (en) | Circium japonicum mushroom rice wine and preparation method thereof | |
| CN103205338B (en) | Rice wine with rehamannia flower and mountain sweet tea and preparation method thereof | |
| CN105907508A (en) | Chaenomeles speciosa nakai-gynostemma pentaphyllum rice wine and preparation method thereof | |
| CN105907509A (en) | Chaenomeles speciosa nakai-eucommia staminate flower rice wine and preparation method thereof | |
| CN103205341B (en) | Glutinous rice wine prepared with cuttlefish bones and broadleaf holly leaves and preparation method thereof | |
| CN103205340B (en) | Raspberry litsea coreana rice wine and preparing method thereof | |
| CN107897716A (en) | A kind of orange peel natto product | |
| CN100482097C (en) | Rich-fabric nutrition-balancing rice and method for processing same | |
| CN109136012A (en) | A kind of butter fruit oat rice wine and preparation method thereof | |
| CN103205342B (en) | Rice wine with geckos and Taibai-tea and preparation method thereof | |
| CN107361258A (en) | Natural plants weight-reducing health drink | |
| CN108456600A (en) | A kind of carrot rose flower wine and preparation method thereof | |
| CN106538763A (en) | A kind of snow lotus live body health nutrient scented tea electuary | |
| CN110484402A (en) | A kind of reed lotus leaf sanitary rice-wine and preparation method thereof | |
| CN110959657A (en) | Formula and preparation method of orange flower cake with function of clearing intestines and stomach | |
| CN101066150B (en) | Sea-buckthorn nectar and its production process | |
| KR20000012468A (en) | being with ginger liquor manufacture method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190104 |
|
| WW01 | Invention patent application withdrawn after publication |