CN109988689A - A kind of half sweet yellow rice wine of purple sesame health - Google Patents
A kind of half sweet yellow rice wine of purple sesame health Download PDFInfo
- Publication number
- CN109988689A CN109988689A CN201711464998.0A CN201711464998A CN109988689A CN 109988689 A CN109988689 A CN 109988689A CN 201711464998 A CN201711464998 A CN 201711464998A CN 109988689 A CN109988689 A CN 109988689A
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- CN
- China
- Prior art keywords
- wine
- purple sesame
- yellow rice
- sweet yellow
- half sweet
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- 235000019991 rice wine Nutrition 0.000 title claims abstract description 49
- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 37
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 36
- 240000003670 Sesamum indicum Species 0.000 title 1
- 235000014101 wine Nutrition 0.000 claims abstract description 55
- 241000209094 Oryza Species 0.000 claims abstract description 42
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 42
- 235000009566 rice Nutrition 0.000 claims abstract description 42
- 241000207961 Sesamum Species 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 238000005352 clarification Methods 0.000 claims abstract description 18
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive Effects 0.000 claims abstract description 12
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 10
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 10
- 239000008395 clarifying agent Substances 0.000 claims abstract description 10
- 240000008114 Panicum miliaceum Species 0.000 claims abstract description 9
- 235000006442 blackseeded proso millet Nutrition 0.000 claims abstract description 9
- 235000006443 broomcorn panic Nutrition 0.000 claims abstract description 9
- 235000006419 common millet Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 238000007792 addition Methods 0.000 claims description 4
- 229910000278 bentonite Inorganic materials 0.000 claims description 4
- 239000000440 bentonite Substances 0.000 claims description 4
- 208000007976 Ketosis Diseases 0.000 claims description 3
- HWKQNAWCHQMZHK-UHFFFAOYSA-N Trolnitrate Chemical compound [O-][N+](=O)OCCN(CCO[N+]([O-])=O)CCO[N+]([O-])=O HWKQNAWCHQMZHK-UHFFFAOYSA-N 0.000 claims description 3
- 125000001553 ketosyl group Chemical group 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 2
- 239000002689 soil Substances 0.000 claims 1
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 230000035622 drinking Effects 0.000 abstract description 2
- 235000021271 drinking Nutrition 0.000 abstract description 2
- 230000004634 feeding behavior Effects 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 16
- 230000004151 fermentation Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 238000011081 inoculation Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 229940026314 red yeast rice Drugs 0.000 description 5
- 235000021307 wheat Nutrition 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 238000004140 cleaning Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940092782 Bentonite Drugs 0.000 description 2
- 229940080314 Sodium Bentonite Drugs 0.000 description 2
- ONCZQWJXONKSMM-UHFFFAOYSA-N dialuminum;disodium;oxygen(2-);silicon(4+);hydrate Chemical group O.[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[O-2].[Na+].[Na+].[Al+3].[Al+3].[Si+4].[Si+4].[Si+4].[Si+4] ONCZQWJXONKSMM-UHFFFAOYSA-N 0.000 description 2
- 230000002478 diastatic Effects 0.000 description 2
- 239000000706 filtrate Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910000280 sodium bentonite Inorganic materials 0.000 description 2
- 230000001954 sterilising Effects 0.000 description 2
- 210000000988 Bone and Bones Anatomy 0.000 description 1
- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N Coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 241000222341 Polyporaceae Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- LYCAIKOWRPUZTN-UHFFFAOYSA-N glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000003637 steroidlike Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 231100000224 toxic side effect Toxicity 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The invention discloses a kind of half sweet yellow rice wines of purple sesame health, are related to field of health care wine.A kind of half sweet yellow rice wine of purple sesame health is mixed and made into mixing wine: glutinous rice 300-350, milled glutinous broomcorn millet 100-150, purple sesame 15-20, Hericium erinaceus 1-2 by following components by weight parts.The clarifying agent that the 1-3% of mixing Quality of Liquors is added in mixing wine obtains clarification wine, and the additive that clarification Quality of Liquors 0.01-0.1% is added in clarification wine obtains raw wine, sterilized half sweet yellow rice wine of purple sesame health for obtaining finished product of raw wine.Purple sesame used in the present invention contains a variety of active ingredients, and trophism, the functionality of half sweet yellow rice wine, and half sweet yellow rice wine mellow in taste of purple sesame health of the invention can be improved, and there are also the functions of health care after drinking.
Description
Technical field
The present invention relates to health liquor technical fields, and in particular to a kind of half sweet yellow rice wine of purple sesame health.
Background technique
Yellow rice wine is the wine kind that China has long history culture background, mainly utilizes the sugar such as wheat koji, red yeast rice, meter Qu or yeast for brewing rice wine
Change leavening contained in multiple beneficial microorganism common diastatic fermentation effect, by boiling, plus song, diastatic fermentation, squeezing,
Filtering decocts wine, stores and blend low fermented wine full of nutrition made of brewing.Half sweet yellow rice wine is main in yellow rice wine
One of kind, semi-sweet yellow rice wine is full of nutrition, more slightly lower than traditional yellow rice wine sugared content, and color is as clear as crystal and glossy, because of it
Sugar content is lower, and sense is more unique, and clean taste is pleasant compared with sweet rice wine, and glycol is soft, is the upper of drinks consumption
Choosing.Currently, most of Yellow Rice Wine Enterprises, which are all made of the method blent, obtains semi-sweet Guangdong yellow rice wine, a collection of sweet rice wine is first made
With dry type yellow rice wine, required yellow rice wine is then obtained by the method blent, but the yellow rice wine quality blended out in this way is different, it is yellow
Wine stability is poor.Therefore brew it is a kind of it is mellow it is fresh and sweet, stability is good, half sweet yellow rice wine with health care function is conducive to pushing away for yellow rice wine
Extensively.
Purple sesame be Basidiomycetes Polyporaceae purple sesame category fungi, be distributed in China Hebei, Shandong, Zhejiang, Jiangxi, Fujian,
The areas such as Taiwan, Hunan, Hainan, Guangxi.Purple sesame is sweet, warm, can sharp joint, protect mind, strengthening the essence gas, hard muscles and bones, curing the disease to plant is related to
Breathing, circulation, digestion, nerve, endocrine and each system such as immune.Purple sesame fructification and mycelium containing protein, amino acid,
Carbohydrate, cumarin, steroidal and triterpenoid.Fructification simultaneously contains grease, wax, volatility and sublimate.Therefore by purple sesame
It incorporates in half sweet yellow rice wine, the good active constituent of several functions can be introduced for half sweet yellow rice wine product.
Summary of the invention
It is an object of the invention to overcome the defect of the above-mentioned prior art, a kind of half sweet yellow rice wine of purple sesame health is provided, with
Glutinous rice and milled glutinous broomcorn millet are primary raw material, are aided with the ingredients such as purple sesame, Hericium erinaceus, have effects that health.
A kind of half sweet yellow rice wine of purple sesame health is mixed and made into mixing wine: glutinous rice 300-350, broomcorn millet by following components by weight parts
Rice 100-150, purple sesame 15-20, Hericium erinaceus 1-2.The clarifying agent that the 1-3% of mixing Quality of Liquors is added in mixing wine is clarified
Wine, the additive for clarifying addition clarification Quality of Liquors 0.01-0.1% in wine obtain raw wine, the sterilized purple sesame for obtaining finished product of raw wine
Half sweet yellow rice wine of health.
Further, described to be made from the following raw materials in parts by weight: glutinous rice 320, milled glutinous broomcorn millet 100, purple sesame dry powder 20, Hericium erinaceus
Dry powder 2.
The brewing method of half sweet yellow rice wine of purple sesame health provided by the invention, comprising the following steps:
S1, rice steeping: glutinous rice and milled glutinous broomcorn millet being cleaned, are immersed in 20 DEG C of water, impregnated 12 hours, with 200 mesh filter-cloth filterings,
It drains, obtains soaked glutinous rice, wherein the mass ratio of dry glutinous rice and water is 1:2；
S2, steamed rice: carrying out boiling for soaked glutinous rice, obtains hot meal, and cooled to room temperature obtains cooling glutinous rice；
S3, inoculation: yeast for brewing rice wine, wheat koji, red yeast rice are sprinkling upon in cooling glutinous rice, add the water of 2 times of dry glutinous rice quality, with
50rpm is stirred 10 minutes, obtains inoculation glutinous rice, wherein yeast for brewing rice wine dosage is the 0.3% of dry glutinous rice quality, and wheat koji dosage is dry glutinous rice
The 0.6% of quality, red yeast rice dosage are the 6% of dry glutinous rice quality；
S4, primary fermentation: will inoculation glutinous rice be transferred in fermentor, control 28-33 DEG C of fermentation jar temperature, fermentation 12 hours into
Row opens rake for the first time, opened rake every 24 hours later once, ferments 7 days, obtain primary fermentation product；
S5, post-fermentation: being added the water and purple sesame and Hericium erinaceus dry powder of dry glutinous rice quality 10-30% in primary fermentation product, with
50rpm stir 10 minutes, fermentor is sealed, 18-22 DEG C fermentation 25-35 days, obtain fermented grain；
S6, squeezing: being separated wine liquid and the vinasse dregs of rice in fermented grain with bolter, and the vinasse dregs of rice enter squeezer and squeezed,
Squeeze pressure is 0.5-1MPa, obtains squeezing wine, squeezes wine and wine liquid enters settling tank, obtains mixing wine；
S7, clarification: being added the clarifying agent of the 1-3% of mixing Quality of Liquors in mixing wine, with 150rpm stirring 10 minutes, then
20 DEG C are placed 24 hours, and using 300 mesh filter-cloth filterings, filtrate carries out ultrafiltration, obtain clarification wine, wherein the operating condition of ultrafiltration
Are as follows: operating pressure 0.20-0.30MPa, 20-30 DEG C of operating temperature, 0.2-0.5 μm of filter sizes；
S8, additive is added: the additive of clarification Quality of Liquors 0.01-0.1% is added in clarification wine, with 150rpm stirring 10
Minute, obtain raw wine；
S9, dress altar sealing: after the sterilizing of raw wine, dress altar sealing obtains half sweet yellow rice wine of health care.
Further, the additive is ketose.
Further, the clarifying agent is sodium bentonite or calcium-base bentonite.
The beneficial effects of the present invention are:
1. half sweet yellow rice wine of the invention adds purple sesame and Hericium erinaceus during brewing yellow rice wine, mentioned for half sweet yellow rice wine product
For a variety of active ingredients, there is health-preserving function while drinking, realize half sweet yellow rice wine product and take into account flavor taste and function
Trophism.
2. half sweet yellow rice wine of the invention is in good taste, sugar is low, and the shallow people of particularly suitable capacity for liquor drinks.
3. raw material selected by is the raw material that raw-food material or country are allowed for health food, is free of any addition
Agent, it is safe and healthy, it has no toxic side effect.
Specific embodiment
Below in conjunction with embodiment, technical solution is clearly and completely described.Obviously, described embodiment is only
It is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiment of the present invention, ordinary skill
Personnel's every other embodiment obtained without creative efforts, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of half sweet yellow rice wine of purple sesame health is mixed and made into mixing wine: glutinous rice 320, milled glutinous broomcorn millet by following components by weight parts
110, purple sesame 15, Hericium erinaceus 2.2% clarifying agent that mixing Quality of Liquors is added in mixing wine obtains clarification wine, clarifies and is added in wine
The additive of clarification Quality of Liquors 0.05% obtains raw wine, sterilized half sweet yellow rice wine of purple sesame health for obtaining finished product of raw wine.
The brewing method of half sweet yellow rice wine of purple sesame health provided by the invention, comprising the following steps:
S1, rice steeping: glutinous rice and milled glutinous broomcorn millet being cleaned, are immersed in 20 DEG C of water, impregnated 12 hours, with 200 mesh filter-cloth filterings,
It drains, obtains soaked glutinous rice, wherein the mass ratio of dry glutinous rice and water is 1:2；
S2, steamed rice: carrying out boiling for soaked glutinous rice, obtains hot meal, and cooled to room temperature obtains cooling glutinous rice；
S3, inoculation: yeast for brewing rice wine, wheat koji, red yeast rice are sprinkling upon in cooling glutinous rice, add the water of 2 times of dry glutinous rice quality, with
50rpm is stirred 10 minutes, obtains inoculation glutinous rice, wherein yeast for brewing rice wine dosage is the 0.3% of dry glutinous rice quality, and wheat koji dosage is dry glutinous rice
The 0.6% of quality, red yeast rice dosage are the 6% of dry glutinous rice quality；
S4, primary fermentation: will inoculation glutinous rice be transferred in fermentor, control 28-33 DEG C of fermentation jar temperature, fermentation 12 hours into
Row opens rake for the first time, opened rake every 24 hours later once, ferments 7 days, obtain primary fermentation product；
S5, post-fermentation: being added the water and purple sesame and Hericium erinaceus dry powder of dry glutinous rice quality 10-30% in primary fermentation product, with
50rpm stir 10 minutes, fermentor is sealed, 18-22 DEG C fermentation 25-35 days, obtain fermented grain；
S6, squeezing: being separated wine liquid and the vinasse dregs of rice in fermented grain with bolter, and the vinasse dregs of rice enter squeezer and squeezed,
Squeeze pressure is 0.5-1MPa, obtains squeezing wine, squeezes wine and wine liquid enters settling tank, obtains mixing wine；
S7, clarification: being added 2% clarifying agent of mixing Quality of Liquors in mixing wine, with 150rpm stirring 10 minutes, then 20
It DEG C places 24 hours, using 300 mesh filter-cloth filterings, filtrate carries out ultrafiltration, obtains clarification wine, wherein the operating condition of ultrafiltration are as follows:
Operating pressure 0.20-0.30MPa, 20-30 DEG C of operating temperature, 0.2-0.5 μm of filter sizes；
S8, additive is added: the additive of clarification Quality of Liquors 0.05% is added in clarification wine, stir 10 points with 150rpm
Clock obtains raw wine；
S9, dress altar sealing: after the sterilizing of raw wine, dress altar sealing obtains half sweet yellow rice wine of health care.
Further, the additive is ketose.
Further, the clarifying agent is sodium bentonite or calcium-base bentonite.
Claims (4)
1. a kind of half sweet yellow rice wine of purple sesame health, it is characterised in that: be mixed and made into mixing wine: glutinous rice by following components by weight parts
300-350, milled glutinous broomcorn millet 100-150, purple sesame 15-20, Hericium erinaceus 1-2.Mix the clarifying agent that the 1-3% of mixing Quality of Liquors is added in wine
Clarification wine is obtained, the additive for clarifying addition clarification Quality of Liquors 0.01-0.1% in wine obtains raw wine, and raw wine is sterilized to be obtained into
Half sweet yellow rice wine of purple sesame health of product.
2. half sweet yellow rice wine of purple sesame health according to claim 1, it is characterised in that: half sweet yellow rice wine of purple sesame health is under
Mixing wine: glutinous rice 320, milled glutinous broomcorn millet 100, purple sesame dry powder 20, Hericium erinaceus dry powder 2 is made in the raw material of column parts by weight.It is added in mixing wine
2% clarifying agent of mixing Quality of Liquors obtains clarification wine, and the additive for clarifying addition clarification Quality of Liquors 0.05% in wine is given birth to
Wine, sterilized half sweet yellow rice wine of purple sesame health for obtaining finished product of raw wine.
3. half sweet yellow rice wine of purple sesame health according to claim 1, it is characterised in that: the additive is ketose.
4. half sweet yellow rice wine of purple sesame health according to claim 1, it is characterised in that: the clarifying agent is Na-bentonite
Soil or calcium-base bentonite.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711464998.0A CN109988689A (en) | 2017-12-28 | 2017-12-28 | A kind of half sweet yellow rice wine of purple sesame health |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711464998.0A CN109988689A (en) | 2017-12-28 | 2017-12-28 | A kind of half sweet yellow rice wine of purple sesame health |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109988689A true CN109988689A (en) | 2019-07-09 |
Family
ID=67108307
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711464998.0A Pending CN109988689A (en) | 2017-12-28 | 2017-12-28 | A kind of half sweet yellow rice wine of purple sesame health |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109988689A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113502202A (en) * | 2021-08-02 | 2021-10-15 | 惠风酒业发展(上海)有限公司 | Health-care semi-sweet yellow wine and production process thereof |
-
2017
- 2017-12-28 CN CN201711464998.0A patent/CN109988689A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113502202A (en) * | 2021-08-02 | 2021-10-15 | 惠风酒业发展(上海)有限公司 | Health-care semi-sweet yellow wine and production process thereof |
| CN113502202B (en) * | 2021-08-02 | 2022-11-08 | 龙岩沉缸酒业有限公司 | Health-care semi-sweet yellow wine and production process thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190709 |
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| WD01 | Invention patent application deemed withdrawn after publication |