CN109797069A - A kind of selenium-rich rice wine - Google Patents
A kind of selenium-rich rice wine Download PDFInfo
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- CN109797069A CN109797069A CN201910254706.3A CN201910254706A CN109797069A CN 109797069 A CN109797069 A CN 109797069A CN 201910254706 A CN201910254706 A CN 201910254706A CN 109797069 A CN109797069 A CN 109797069A
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Abstract
The invention discloses a kind of selenium-rich rice wines, the weight percent of its distiller's yeast formula are as follows: rhizome of chuanxiong 10~20%, Rhizoma Atractylodis Macrocephalae 15~20%, radix aucklandiae 10~15%, mulberry leaf 8~15%, ginger 4~7%, Chinese herbaceous peony ear 10~12%, flaccid knotweed herb 7~13%, rice flour 10~20%, rice bran 7~13%, husk 5~8%, the sum of each formula percentage are 100%.Using the brewage process of above-mentioned formula brewing selenium-rich rice wine are as follows: distiller's yeast production → raw material production → spreading for cooling → fermentation → boiling → go out wine tower → filling sale.Selenium-rich rice wine of the present invention, process above production have remained the genuineness of rice wine by the production and improvement of constantly bringing forth new ideas, the selenium-rich wine of production of several generations, and his color is made to retain peculiar flavor.Pure in mouth feel, non-top, not dry；Drinking in right amount has very big health-care effect to human body, improves the immunity of the human body.
Description
Technical field
The present invention relates to rice wine brewing technical field, in particular to a kind of selenium-rich rice wine.
Background technique
China is earliest one of country of making wine in the world, and wine is synchronous with 5,000 years development of civilization histories of China to carry out, until
The present, even more by named as " spirits culture ".China's liquor-making history is long, various in style, in the majority with fruit wine and rice wine.Selenium-rich rice wine is
Using selenium-rich rice as raw material, the production method passed on by six generations, selenium-rich rice spirit made of brew, Se content mg/
Kg -0.01548, by identification, selenium-rich rice wine has following feature: 1. without methanol；2. being not added with any chemical analysis；
3. every Testing index is all up to standard；4. pure in mouth feel, non-top, not dry；5. drink has very big health care to make human body in right amount
With improving the immunity of the human body.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of genuineness for remaining rice wine, pure in mouth feel, non-top,
The not selenium-rich rice wine of dry.
The technical solution of the present invention is as follows:
A kind of selenium-rich rice wine, the weight percent of distiller's yeast formula are as follows:
Rhizome of chuanxiong 10~20%, Rhizoma Atractylodis Macrocephalae 15~20%, radix aucklandiae 10~15%, mulberry leaf 8~15%, ginger 4~7%, Chinese herbaceous peony ear 10
~12%, flaccid knotweed herb 7~13%, rice flour 10~20%, rice bran 7~13%, husk 5~8%, the sum of each formula percentage are
100%.
Using the brewage process of above-mentioned formula brewing selenium-rich rice wine are as follows:
(1) distiller's yeast makes: spare by distiller's yeast is prepared into above-mentioned formula in proportion；
(2) raw material makes: choosing raw material selenium-rich scented rice and soaks in water 4~6 hours, after the expansion of scented rice grain, drains
Moisture enters food steamer vapour cooking 2~4 hours, then takes the dish out of the pot；
(3) it spreading for cooling: when well-done scented rice is spread out spreading for cooling to 28 °~36 °, is prepared according to the ratio addition of 1:40
Distiller's yeast stir evenly；
(4) ferments: the scented rice addition that above-mentioned steps (3) stirring has distiller's yeast is entered the interior fermentation of fermentation vat 25~30 days
To tender wine, fermentation temperature is controlled between 30 °~40 °；
(5) boiling: the tender wine that fermentation finishes being added again and is entered in steam copper boiling 1-2 hours, warm in digester
Degree control is at 90 °~95 °, and then condensed water takes the dish out of the pot.
(6) goes out wine tower, and altar dress is sealed into wine cellar storage 1 year or more；
(7) the filling sale of.
In above-mentioned distiller's yeast formula, the preferred weight percent of distiller's yeast formula are as follows: rhizome of chuanxiong 13%, Rhizoma Atractylodis Macrocephalae 13%, radix aucklandiae
10%, mulberry leaf 8%, ginger 5%, Chinese herbaceous peony ear 10%, flaccid knotweed herb 10%, rice flour 15%, rice bran 10%, husk 6%.
Preferably, in above-mentioned steps (2), raw material soaking time is 5 hours, and digestion time is 3 hours.
Preferably, in above-mentioned steps (5), boiling kettle temperature is controlled at 95 °, and boiling 2 hours, then condensed water went out
Pot.
Preferably, 50 °~53 ° of the rice wine alcoholic strength produced in above-mentioned production stage.
Selenium-rich rice wine of the present invention, production and constantly bring forth new ideas improvement of the process above production by several generations, the selenium-rich wine of production
The genuineness of rice wine has been remained, and his color is made to retain peculiar flavor.Pure in mouth feel, non-top, no
Dry；Drinking in right amount has very big health-care effect to human body, improves the immunity of the human body.
Specific embodiment
Specific embodiments of the present invention will be further explained below.It should be noted that for these implementations
The explanation of mode is used to help understand the present invention, but and does not constitute a limitation of the invention.In addition, invention described below
Technical characteristic involved in each embodiment can be combined with each other as long as they do not conflict with each other.
A kind of selenium-rich rice wine, the weight percent of distiller's yeast formula are as follows:
Rhizome of chuanxiong 10~20%, Rhizoma Atractylodis Macrocephalae 15~20%, radix aucklandiae 10~15%, mulberry leaf 8~15%, ginger 4~7%, Chinese herbaceous peony ear 10
~12%, flaccid knotweed herb 7~13%, rice flour 10~20%, rice bran 7~13%, husk 5~8%, the sum of each formula percentage are
100%.
Using the brewage process of above-mentioned formula brewing selenium-rich rice wine are as follows:
(1) distiller's yeast makes: spare by distiller's yeast is prepared into above-mentioned formula in proportion；
(2) raw material makes: choosing raw material selenium-rich scented rice and soaks in water 4~6 hours, after the expansion of scented rice grain, drains
Moisture enters food steamer vapour cooking 2~4 hours, then takes the dish out of the pot；
(3) it spreading for cooling: when well-done scented rice is spread out spreading for cooling to 28 °~36 °, is prepared according to the ratio addition of 1:40
Distiller's yeast stir evenly；
(4) ferments: the scented rice addition that above-mentioned steps (3) stirring has distiller's yeast is entered the interior fermentation of fermentation vat 25~30 days
To tender wine, fermentation temperature is controlled between 30 °~40 °；
(5) boiling: the tender wine that fermentation finishes being added again and is entered in steam copper boiling 1-2 hours, warm in digester
Degree control is at 90 °~95 °, and then condensed water takes the dish out of the pot.
(6) goes out wine tower, and altar dress is sealed into wine cellar storage 1 year or more；
(7) the filling sale of.
In above-mentioned distiller's yeast formula, the preferred weight percent of distiller's yeast formula are as follows: rhizome of chuanxiong 13%, Rhizoma Atractylodis Macrocephalae 13%, radix aucklandiae
10%, mulberry leaf 8%, ginger 5%, Chinese herbaceous peony ear 10%, flaccid knotweed herb 10%, rice flour 15%, rice bran 10%, husk 6%.
Preferably, in above-mentioned steps (2), raw material soaking time is 5 hours, and digestion time is 3 hours.
Preferably, in above-mentioned steps (5), boiling kettle temperature is controlled at 95 °, and boiling 2 hours, then condensed water went out
Pot.
Preferably, 50 °~53 ° of the rice wine alcoholic strength produced in above-mentioned production stage.
Selenium-rich rice wine of the present invention, production and constantly bring forth new ideas improvement of the process above production by several generations, the selenium-rich wine of production
The genuineness of rice wine has been remained, and his color is made to retain peculiar flavor.Pure in mouth feel, non-top, no
Dry；Drinking in right amount has very big health-care effect to human body, improves the immunity of the human body.
Above the embodiments of the present invention are described in detail, but the present invention is not limited to described embodiments.It is right
For those skilled in the art, in the case where not departing from the principle of the invention and spirit, these embodiments are carried out more
Kind change, modification, replacement and modification, still fall in protection scope of the present invention.
Claims (5)
1. a kind of selenium-rich rice wine, it is characterised in that: the weight percent of its distiller's yeast formula are as follows:
Rhizome of chuanxiong 10~20%, Rhizoma Atractylodis Macrocephalae 15~20%, radix aucklandiae 10~15%, mulberry leaf 8~15%, ginger 4~7%, Chinese herbaceous peony ear 10~
12%, flaccid knotweed herb 7~13%, rice flour 10~20%, rice bran 7~13%, husk 5~8%, the sum of each formula percentage are
100%；
Using the brewage process of above-mentioned formula brewing selenium-rich rice wine are as follows:
(1) distiller's yeast makes: spare by distiller's yeast is prepared into above-mentioned formula in proportion；
(2) raw material makes: choosing raw material selenium-rich scented rice and soaks in water 4~6 hours, after the expansion of scented rice grain, drains away the water
Into food steamer vapour cooking 2~4 hours, then take the dish out of the pot；
(3) spreading for cooling: when well-done scented rice is spread out spreading for cooling to 28 °~36 °, the wine prepared is added according to the ratio of 1:40
Song stirs evenly；
(4) ferments: by the scented rice addition that above-mentioned steps (3) stirring has distiller's yeast enter fermentation in fermentation vat obtain within 25~30 days it is tender
Wine, fermentation temperature control between 30 °~40 °；
(5) boiling: the tender wine that fermentation finishes being added again and is entered in steam copper boiling 1-2 hours, boiling kettle temperature control
System is at 90 °~95 °, and then condensed water takes the dish out of the pot；
(6) goes out wine tower, and altar dress is sealed into wine cellar storage 1 year or more；
(7) the filling sale of.
2. selenium-rich rice wine according to claim 1, it is characterised in that: in above-mentioned distiller's yeast formula, distiller's yeast formula it is preferred
Weight percent are as follows: rhizome of chuanxiong 13%, Rhizoma Atractylodis Macrocephalae 13%, radix aucklandiae 10%, mulberry leaf 8%, ginger 5%, Chinese herbaceous peony ear 10%, flaccid knotweed herb 10%,
Rice flour 15%, rice bran 10%, husk 6%.
3. selenium-rich rice wine according to claim 1, it is characterised in that: in above-mentioned steps (2), raw material soaking time is
5 hours, digestion time was 3 hours.
4. selenium-rich rice wine according to claim 1, it is characterised in that: in above-mentioned steps (5), the control of boiling kettle temperature
At 95 °, boiling 2 hours, then condensed water took the dish out of the pot.
5. selenium-rich rice wine described in claim according to claim 1~any one of 4, it is characterised in that: above-mentioned production step
50 °~53 ° of rice wine alcoholic strength produced in rapid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910254706.3A CN109797069A (en) | 2019-03-31 | 2019-03-31 | A kind of selenium-rich rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910254706.3A CN109797069A (en) | 2019-03-31 | 2019-03-31 | A kind of selenium-rich rice wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109797069A true CN109797069A (en) | 2019-05-24 |
Family
ID=66564399
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910254706.3A Withdrawn CN109797069A (en) | 2019-03-31 | 2019-03-31 | A kind of selenium-rich rice wine |
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| Country | Link |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110484401A (en) * | 2019-08-23 | 2019-11-22 | 潍坊峰林健康科技有限公司 | A kind of selenium-enriched health care wine and preparation method thereof |
| CN110564548A (en) * | 2019-09-29 | 2019-12-13 | 朱小其 | Brewing method of sauce-flavor selenium-rich rice wine |
| CN114806771A (en) * | 2022-03-09 | 2022-07-29 | 上海交通大学 | Selenium-rich rice wine and preparation method thereof |
-
2019
- 2019-03-31 CN CN201910254706.3A patent/CN109797069A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110484401A (en) * | 2019-08-23 | 2019-11-22 | 潍坊峰林健康科技有限公司 | A kind of selenium-enriched health care wine and preparation method thereof |
| CN110564548A (en) * | 2019-09-29 | 2019-12-13 | 朱小其 | Brewing method of sauce-flavor selenium-rich rice wine |
| CN114806771A (en) * | 2022-03-09 | 2022-07-29 | 上海交通大学 | Selenium-rich rice wine and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190524 |