CN1141373C - Healthy fermented glutinous rice wine - Google Patents
Healthy fermented glutinous rice wine Download PDFInfo
- Publication number
- CN1141373C CN1141373C CNB011086068A CN01108606A CN1141373C CN 1141373 C CN1141373 C CN 1141373C CN B011086068 A CNB011086068 A CN B011086068A CN 01108606 A CN01108606 A CN 01108606A CN 1141373 C CN1141373 C CN 1141373C
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- wine
- fermented glutinous
- glutinous rice
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a healthy fermented glutinous rice wine. Raw material components comprises 400 to 500 parts by weight of white wine, 50 to 100 parts by weight of fermented glutinous rice juice, 10 to 20 parts by weight of matrimony vine, 10 to 20 parts by weight of Chinese date and 1 to 5 parts by weight of scorpion. The degree of the present invention is low, and the present invention can be drunk for a long term. The present invention has the functions of preventing and curing rheumatism, dredging channels, detoxification, invigorating the kidney, strengthening the spleen and promoting appetite, and mouth feel is good.
Description
Technical field
The present invention relates to a kind of beverage, particularly relate to a kind of healthy fermented glutinous rice wine.
Technical background
Fermented glutinour rice is a kind of traditional leavened food, and is delicious sweet, dense, contains multiple amino acids, VITAMIN, reducing sugar and mineral substance etc., be a kind of be loved by the people contain the wine sweet food, its shortcoming is that storage period is short, easily becomes sour.And liquor is drunk in right amount, can winter protection, dehumidify, refresh oneself, can make preservation agent and solvent, but because the wine degree is higher, the scope of drinking is placed restrictions on.
Summary of the invention
The objective of the invention is to overcome above-mentioned shortcoming, provide a kind of wine degree lower, delicious sweet, mouthfeel is good, and the healthy fermented glutinous rice wine of certain health care functions is arranged.
The feed composition of healthy fermented glutinous rice wine of the present invention comprises liquor 400 ∽ 500, fermented glutinous wine 50 ∽ 100, matrimony vine 10 ∽ 20, date 10 ∽ 20, scorpio 1 ∽ 5.Wherein, liquor comprises aroma daqu liquor or little bent Sorghum vulgare Pers. Wine, and it has the effect of solvent, the effective constituent in the medicine can be leached, and it is rotten to prevent that fermented glutinour rice from becoming sour.Fermented glutinour rice has another name called glutinous rice wine, presses wine and sweet wine etc., it is a kind of low wine degree sweet food that contains, be generally 1 ∽, 2 degree, contain multiple amino acids, VITAMIN, reducing sugar and mineral substance, add fermented glutinous wine, reduce the number of degrees of liquor on the one hand, can improve the taste and the mouthfeel of wine simultaneously, play the seasoning effect, by more vast human consumer is accepted.Matrimony vine has the effect of tonifying kidney and improving eyesight, and date has the invigorating the spleen and regulating the stomach effect, and scorpio can be dispeled the wind, pain relieving, detoxifcation.
The advantage of healthy fermented glutinous rice wine of the present invention is that the wine degree is low, and long-term drinking can be prevented dispelling the wind and dampness pathogens, vein relaxing, detoxifcation, kidney tonifying, invigorating the spleen, appetizing, and mouthfeel is good, and fragrant delicate flavour is sweet, and the Wine that can keep healthy is drunk.
Specific embodiments
Embodiment 1: get 5000 kilograms of 38 ° of aroma daqu liquors, after will cleaning 150 kilograms of 150 kilograms of matrimony vines, date and packing in the gauze bags, be soaked in the yeast wine, simultaneously, will clean 40 kilograms of scorpios and put into pot and boiled 30 minutes, put into gauze bag after the cooling, also put into wine, soak together about 30 days, take out wine liquid, clarification, filter, add 1000 kilograms by the fermented glutinous wines of traditional method with the glutinous rice brew, mixing, the wine degree is the present invention of 28 °.It is as shown in table 1 that it detects index, and aminoacids content is as shown in table 2.
Embodiment 2: get 4000 kilograms of 50 ° little bent Sorghum vulgare Pers. Wines, after will cleaning 100 kilograms of 100 kilograms of matrimony vines, date and packing in the gauze bags, be soaked in the little bent Sorghum vulgare Pers. Wine, simultaneously, to clean 20 kilograms of scorpios and put into pot and boiled 30 minutes, put into gauze bag after the cooling, also put into little bent Sorghum vulgare Pers. Wine, soak together about 30 days, take out wine liquid, clarification is filtered, add the fermented glutinous wine of 1000 kilograms of glutinous rice brews in filtrate, mixing gets the present invention of 45 ° of wine degree.It is as shown in table 1 that it detects index, and aminoacids content is as shown in table 2.
Table 1: physical and chemical index of the present invention
| Test item | Embodiment 1 | Embodiment 2 |
| 20 ℃ of % of alcoholic strength (V/V) | 28.3 | 45.5 |
| Total acid (with acetometer) % | 2.64 | 2.77 |
| Total ester (in ethyl acetate) % | 1.76 | 1.85 |
| Solid substance % | 132.19 | 138.81 |
| Methyl alcohol % | 0.01 | 0.01 |
| Potato spirit % | 0.05 | 0.05 |
| 120.7 | 126.74 |
Table 2: aminoacids content
| Test item | Embodiment 1 | Embodiment 2 |
| Tianmen propylhomoserin mg/100ml | 0.38 | 0.40 |
| Threonine mg/100ml | 2.14 | 2.25 |
| Serine mg/100ml | 2.01 | 2.11 |
| L-glutamic acid mg/100ml | 2.88 | 3.02 |
| Glycine mg/100ml | 2.36 | 2.48 |
| L-Ala mg/100ml | 5.29 | 5.55 |
| Gelucystine mg/100ml | 2.43 | 2.55 |
| Xie Ansuan mg/100ml | 4.06 | 4.27 |
| Methionine(Met) mg/100ml | 1.56 | 1.64 |
| Isoleucine mg/100ml | 2.92 | 3.07 |
| Cruel propylhomoserin mg/100ml | 7.53 | 7.91 |
| Phenylalanine mg/100ml | 5.35 | 5.62 |
| Methionin mg/100ml | 11.94 | 12.54 |
| Ammonia mg/100ml | 0.91 | 0.96 |
| Histidine mg/100ml | 2.75 | 2.89 |
| Arginine mg/100ml | 0.82 | 0.86 |
| Proline(Pro) mg/100ml | 1.70 | 1.78 |
| Tryptophane mg/100ml | 1.74 | 1.83 |
Detect according to GB/T14965-1994 (amino acid whose measuring method in the food).
Claims (2)
1, a kind of healthy fermented glutinous rice wine is characterized in that feed composition by weight, by liquor 400～500, and fermented glutinous wine 50～100, matrimony vine 10～20, date 10～20, scorpio 1～5 is soaked, filters and make, wine degree scope 28～45 degree.
2, healthy fermented glutinous rice wine as claimed in claim 1 is characterized in that liquor is aroma daqu liquor or little bent Sorghum vulgare Pers. Wine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011086068A CN1141373C (en) | 2001-07-09 | 2001-07-09 | Healthy fermented glutinous rice wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011086068A CN1141373C (en) | 2001-07-09 | 2001-07-09 | Healthy fermented glutinous rice wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1332237A CN1332237A (en) | 2002-01-23 |
| CN1141373C true CN1141373C (en) | 2004-03-10 |
Family
ID=4657409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011086068A Expired - Fee Related CN1141373C (en) | 2001-07-09 | 2001-07-09 | Healthy fermented glutinous rice wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1141373C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102936559B (en) * | 2012-11-28 | 2014-05-28 | 杨芮 | Balsam pear and black glutinous rice wine and preparation method thereof |
| CN108315185B (en) * | 2018-04-13 | 2021-06-29 | 宁夏金鼎泰节能科技有限公司 | Health wine for dispelling cold and tonifying kidney and preparation method thereof |
-
2001
- 2001-07-09 CN CNB011086068A patent/CN1141373C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1332237A (en) | 2002-01-23 |
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| CF01 | Termination of patent right due to non-payment of annual fee |