CN110331069A - A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite - Google Patents
A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite Download PDFInfo
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- CN110331069A CN110331069A CN201810263565.7A CN201810263565A CN110331069A CN 110331069 A CN110331069 A CN 110331069A CN 201810263565 A CN201810263565 A CN 201810263565A CN 110331069 A CN110331069 A CN 110331069A
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- hawthorn
- stimulating
- appetite
- apple
- spleen benefiting
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- 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
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Abstract
The invention discloses a kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite, are related to health-care wine field；It is specifically made from the following raw materials in parts by weight: millet 400g, polished rice 600g, wheat koji 3-5g, hawthorn 1-2g, pawpaw 3-5g, apple 3-5g, honey 1-2g.Health-care yellow wine produced by the present invention is aided with the fruit such as hawthorn, the apple of promoting digestion, invigorating spleen and promoting appetite using millet, polished rice as primary raw material, has spleen benefiting and stimulating the appetite, relieving dyspepsia, improves the effect of health.
Description
Technical field
The present invention relates to health liquor technical fields, and in particular to a kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite.
Background technique
Yellow rice wine is the wine kind that China has long history culture background, sugar, amino acid, organic acid and Wei Sheng rich in
Element is known as " liquid cake ".But traditional yellow rice wine taste is but not easy by big well-established, health-care effect is also unobvious；It is existing
Nowadays, rice wine production technology is greatly improved, and the involvement of new raw material, novel bacterial, new technology and new equipment is traditional handicraft
Reform, new product exploitation create opportunity, product is constantly brought forth new ideas, vinosity be continuously improved.
In the prior art, although being additionally added with multiple nutritional components in yellow rice wine, such as Radix Salviae Miltiorrhizae, walnut, hundred and mulberries, red
Jujube, cassia seed etc., but usually all only medicinal material is added in wine, without that will have the important progress of identical health-care effect
Reasonable compatibility, therefore its specific effect need to be investigated.
Summary of the invention
It is an object of the invention to overcome the defect of the above-mentioned prior art, a kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite is provided,
Using millet, polished rice as primary raw material, it is aided with the fruit such as hawthorn, the apple of promoting digestion, invigorating spleen and promoting appetite, there is spleen benefiting and stimulating the appetite, digestion-promoting
It is stagnant, improve the effect of health.
A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite, is made from the following raw materials in parts by weight: millet 400g, polished rice 600g, wheat koji
3-5g, hawthorn 1-2g, pawpaw 3-5g, apple 3-5g, honey 1-2g.
Further, the fruit yellow rice wine of the spleen benefiting and stimulating the appetite, is made from the following raw materials in parts by weight: millet 400g, polished rice
600g, wheat koji 4g, hawthorn 1.5g, pawpaw 4g, apple 4g, honey 1.5g.
Further, the moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30 DEG C is 920-1000U/g.
Further, the production method of the fruit yellow rice wine of the spleen benefiting and stimulating the appetite, comprising the following steps:
S1, millet, polished rice are weighed by constitutive material, after cleaning up, add clear water to impregnate and go to starch with clear water leaching after a week, drip
Atmospheric cooking after solid carbon dioxide part；The starch gelatinization in raw material can be made convenient for fermentation.It is required that it is outer hard interior soft, it is without raw core in the centre, loose not paste,
Uniformity.The saccharification of the not yet done then starch of boiling is incomplete, can also cause abnormal fermentation, makes the reduction of finished wine degree or acidity
Increase；Boiling is excessive, and material particles easily cohere agglomerating, is unfavorable for being saccharified and ferment, and material moisture 55% after cooking~
60%；
S2, fresh apple, hawthorn are weighed, cooked, spreading for cooling；After apple cooks, have effects that convergence, antidiarrheal, and
It is more easy to digest.Hawthorn contains a large amount of organic acid, tartaric acid etc. and eats it raw and can have certain stimulation to stomach, cooks rear hawthorn invigorating the spleen and opens
Stomach, relieving dyspepsia, phlegm reduction of blood circulation promoting dietotherapy effect double.
S3, the apple cooked and hawthorn and fresh pawpaw are mixed by above-mentioned weight, suitable pure water defibrination are added,
Slurries are made；
Cellulase and pectinase treatment 1-1.5h are added in S4, Xiang Shangshu slurries, filters to take filtrate, ultraviolet sterilization is standby
With；Plant cell outer layer contains one layer of thicker, more tough and tensile and somewhat elastic cell wall structure, and main component is cellulose and fruit
Glue, cellulosic molecule itself have a fine and close structure, and are combined together to form protection with lignin, hemicellulose and pectin etc.
Layer hampers the leaching of effective component in plant cell.Cellulase (beta-1,4-glucan -4- glucan hydrolase) is degradation
The general name of the glucogenic one group of enzyme of cellulose, instead of monomeric enzyme, the multicomponent enzyme system of synergistic effect are not a kind of for it
Complex enzyme is mainly made of circumscribed 1,4 beta-glucanase, Endo-β-glucanase and beta-glucosidase etc., and there are also very high vigor
Zytase.The product for acting on cellulose and being derived from cellulose.Pectase, which refers to, decomposes plant main component-
The enzyme of pectic substance.Pectase makes intercellular pectic substance degrade, and cell is separated out of tissue.With cellulase and fruit
Glue enzyme falls cellulose and pectin, and cell will be discrete；Therefore addition cellulase and pectase are converting insoluble fibre
Dimension element cell wall is destroyed at glucose and in mixed liquor to improve raw material in terms of it is particularly significant, and to wine
Matter is promoted.
S5, the filtrate of the raw material of above-mentioned steps S1 and step S4 is uniformly mixed, honey is added, mixing is placed on jar fermenter
In, with wheat koji is entered, sealing room temperature is left to ferment 30-32 days；
S6, the indentation press the wine machine of mash obtained by step S5 is squeezed into obtained semi-finished product after drinking, resulting semi-finished product is blent
Finished product afterwards.
Each component effect is as follows in the formula:
Hawthorn contains a variety of organic acids, pepsin activity can be improved, promote the digestion of protein；Secondly hawthorn is sour, meeting
Stomach lining is stimulated to promote gastric secretion；Fatty enzyme in hawthorn can promote the digestion of fat；Hawthorn contains the ingredients such as vitamin C,
It is oral to improve a poor appetite；Hawthorn has adjustment effect to gastrointestinal motility function, has inhibition to make the gastrointestinal smooth muscle of spasticity
With having excitation to the smooth muscle of relaxed state.Therefore hawthorn has extremely strong rush digestion.Hawthorn also has drop blood
The effects of rouge, blood pressure, heart tonifying, arrhythmia, to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have good curative effect.
Pawpaw, fruits nutrition is abundant, is rich in protease, can compensate the secretion of pancreas and enteron aisle, supplement gastric juice
Deficiency facilitates decomposing protein and starch.Pawpaw contains carrotene and vitamin C abundant, they have very strong anti-oxidant
Ability helps body repair tissue, eliminates noxious material, enhances human immunity, and body is helped to resist including swin flu
Virus attack.And acrylic component includes malic acid, citric acid, tartaric acid etc. in pawpaw, all has pure tart flavour, can be yellow rice wine
Add certain flavor substance.
Apple, nature and flavor are mild, and carbohydrate, vitamin and microelement rich in have carbohydrate, organic acid, fruit
Glue, protein, calcium, phosphorus, potassium, iron, vitamin A, vitamin B, vitamin C and dietary fiber, separately contain malic acid, tartaric acid,
Carrotene has invigorating spleen and reinforcing stomach, promotes the production of body fluid to quench thirst, the function of tranquilizing, hypoglycemic, is used for the deficiency of qi in middle-jiao, diarrhea, constipation etc..And
And apple is basic food, can neutralize the acidity of hawthorn and pawpaw, the pH value for maintaining yellow rice wine certain reduces the stimulation to stomach.
The beneficial effects of the present invention are:
1. yellow rice wine of the invention it is limpid in sight it is bright, mouthfeel is soft, comfortable acid, have fruit faint scent, constitutive material
Compatibility is reasonable, and apple, pawpaw, hawthorn of addition etc. have the function of promoting digestion and nourishing stomach simultaneously, synergistic effect can enhance invigorating spleen and reinforcing stomach,
Relieving dyspepsia.
2. present invention process is simple, easy to operate, easy to industrialized production.
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 fruit yellow rice wine of spleen benefiting and stimulating the appetite, is made from the following raw materials in parts by weight: millet 400g, polished rice 600g, wheat koji
5g, hawthorn 1g, pawpaw 5g, apple 5g, honey 2g.The moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30 DEG C is
920-1000U/g.Its production method, comprising the following steps:
S1, millet, polished rice are weighed by constitutive material, after cleaning up, add clear water to impregnate and go to starch with clear water leaching after a week, drip
Atmospheric cooking after solid carbon dioxide part；
S2, fresh apple, hawthorn are weighed, cooked, spreading for cooling；
S3, the apple cooked and hawthorn and fresh pawpaw are mixed by above-mentioned weight, suitable pure water defibrination are added,
Slurries are made；
Cellulase and pectinase treatment 1-1.5h are added in S4, Xiang Shangshu slurries, filters to take filtrate, ultraviolet sterilization is standby
With；
S5, the filtrate of the raw material of above-mentioned steps S1 and step S4 is uniformly mixed, honey is added, mixing is placed on jar fermenter
In, with wheat koji is entered, sealing room temperature is left to ferment 30-32 days；
S6, the indentation press the wine machine of mash obtained by step S5 is squeezed into obtained semi-finished product after drinking, resulting semi-finished product is blent
Finished product afterwards.
Embodiment 2
A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite, is made from the following raw materials in parts by weight: millet 400g, polished rice 600g, wheat koji
3g, hawthorn 2g, pawpaw 3g, apple 3g, honey 1g.The moisture content of the wheat koji is lower than 15%, and the saccharifying power at 30 DEG C is
920-1000U/g.Its production method, comprising the following steps:
S1, millet, polished rice are weighed by constitutive material, after cleaning up, add clear water to impregnate and go to starch with clear water leaching after a week, drip
Atmospheric cooking after solid carbon dioxide part；
S2, fresh apple, hawthorn are weighed, cooked, spreading for cooling；
S3, the apple cooked and hawthorn and fresh pawpaw are mixed by above-mentioned weight, suitable pure water defibrination are added,
Slurries are made；
Cellulase and pectinase treatment 1-1.5h are added in S4, Xiang Shangshu slurries, filters to take filtrate, ultraviolet sterilization is standby
With；
S5, the filtrate of the raw material of above-mentioned steps S1 and step S4 is uniformly mixed, honey is added, mixing is placed on jar fermenter
In, with wheat koji is entered, sealing room temperature is left to ferment 30-32 days；
S6, the indentation press the wine machine of mash obtained by step S5 is squeezed into obtained semi-finished product after drinking, resulting semi-finished product is blent
Finished product afterwards.
Embodiment 3
A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite, is made from the following raw materials in parts by weight: millet 400g, polished rice 600g, wheat koji
4g, hawthorn 1.5g, pawpaw 4g, apple 4g, honey 1.5g.The moisture content of the wheat koji is lower than 15%, the saccharifying power at 30 DEG C
For 920-1000U/g.Its production method, comprising the following steps:
S1, millet, polished rice are weighed by constitutive material, after cleaning up, add clear water to impregnate and go to starch with clear water leaching after a week, drip
Atmospheric cooking after solid carbon dioxide part；
S2, fresh apple, hawthorn are weighed, cooked, spreading for cooling；
S3, the apple cooked and hawthorn and fresh pawpaw are mixed by above-mentioned weight, suitable pure water defibrination are added,
Slurries are made；
Cellulase and pectinase treatment 1-1.5h are added in S4, Xiang Shangshu slurries, filters to take filtrate, ultraviolet sterilization is standby
With；
S5, the filtrate of the raw material of above-mentioned steps S1 and step S4 is uniformly mixed, honey is added, mixing is placed on jar fermenter
In, with wheat koji is entered, sealing room temperature is left to ferment 30-32 days；
S6, the indentation press the wine machine of mash obtained by step S5 is squeezed into obtained semi-finished product after drinking, resulting semi-finished product is blent
Finished product afterwards.
Claims (4)
1. a kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite, it is characterised in that: be made from the following raw materials in parts by weight: millet 400g, polished rice
600g, wheat koji 3-5g, hawthorn 1-2g, pawpaw 3-5g, apple 3-5g, honey 1-2g.
2. the fruit yellow rice wine of spleen benefiting and stimulating the appetite according to claim 1, it is characterised in that: by the raw material system of following parts by weight
At: millet 400g, polished rice 600g, wheat koji 4g, hawthorn 1.5g, pawpaw 4g, apple 4g, honey 1.5g.
3. the fruit yellow rice wine of spleen benefiting and stimulating the appetite according to claim 1, it is characterised in that: the moisture content of the wheat koji is lower than
15%, the saccharifying power at 30 DEG C is 920-1000U/g.
4. the fruit yellow rice wine of spleen benefiting and stimulating the appetite according to claim 1, it is characterised in that: production method the following steps are included:
S1, millet, polished rice are weighed by constitutive material, after cleaning up, add clear water to impregnate and go to starch with clear water leaching after a week, drain the water
Atmospheric cooking after part；
S2, fresh apple, hawthorn are weighed, cooked, spreading for cooling；
S3, the apple cooked and hawthorn and fresh pawpaw are mixed by above-mentioned weight, suitable pure water defibrination is added, is made
Slurries；
Cellulase and pectinase treatment 1-1.5h are added in S4, Xiang Shangshu slurries, filters to take filtrate, ultraviolet sterilization is spare；
S5, the filtrate of the raw material of above-mentioned steps S1 and step S4 being uniformly mixed, honey is added, mixing is placed in jar fermenter,
With wheat koji is entered, sealing room temperature is left to ferment 30-32 days；
S6, the indentation press the wine machine of mash obtained by step S5 is squeezed into obtained semi-finished product after drinking, is made after resulting semi-finished product are blent
Obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810263565.7A CN110331069A (en) | 2018-03-28 | 2018-03-28 | A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite |
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| CN201810263565.7A CN110331069A (en) | 2018-03-28 | 2018-03-28 | A kind of fruit yellow rice wine of spleen benefiting and stimulating the appetite |
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| CN110331069A true CN110331069A (en) | 2019-10-15 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111484912A (en) * | 2020-06-19 | 2020-08-04 | 山西省农业科学院生物技术研究中心 | Triticale yellow wine and preparation method thereof |
-
2018
- 2018-03-28 CN CN201810263565.7A patent/CN110331069A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111484912A (en) * | 2020-06-19 | 2020-08-04 | 山西省农业科学院生物技术研究中心 | Triticale yellow wine and preparation method thereof |
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20191015 |
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| WD01 | Invention patent application deemed withdrawn after publication |