CN114149886A - Preparation method of nourishing health-care yellow wine - Google Patents
Preparation method of nourishing health-care yellow wine Download PDFInfo
- Publication number
- CN114149886A CN114149886A CN202111532629.7A CN202111532629A CN114149886A CN 114149886 A CN114149886 A CN 114149886A CN 202111532629 A CN202111532629 A CN 202111532629A CN 114149886 A CN114149886 A CN 114149886A
- Authority
- CN
- China
- Prior art keywords
- parts
- yellow wine
- rice
- steps
- powder
- 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.)
- Pending
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Classifications
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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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- 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)
- A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
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Abstract
The invention relates to a preparation method of nourishing and health-care yellow wine, which comprises a koji making process for preparing koji blocks by adopting barley and soybean; a rice soaking and cooking process for preparing mixed rice by adopting the glutinous rice, the main material and the extracting solution; a falling cylinder fermentation process for preparing the wine mash by adopting the yeast blocks, the mixed rice and the auxiliary materials; and (3) carrying out a jar falling fermentation process of fermenting, cooking and filtering the wine mash to obtain the yellow wine. The method adopts a mode of soaking and fermenting firstly to replace the original mode of soaking and brewing wine, and takes the Chinese medicinal materials with the effects of nourishing yin and moistening dryness as raw materials for brewing, thereby not only ensuring the sense of the newly brewed health-care yellow wine, but also reducing the loss of effective components and the quality reduction caused by oxidation, and further prolonging the quality guarantee period of the yellow wine.
Description
Technical Field
The invention relates to the technical field of health-care wine, in particular to a preparation method of nourishing health-care yellow wine.
Background
Health-care wine has a history of thousands of years and is an important component of Chinese medical science. There is almost no record of the treatment and health care of the medicated wine in the past medical works of China. With the progress of science and technology, modern means such as extraction, leaching and bioengineering are developed on the basis of the traditional Chinese medicine wine soaking process to extract effective components in the Chinese medicines to prepare high-content functional medicinal liquor, and the functional medicinal liquor has specific health care function, is suitable for specific people to drink, and has the effects of regulating body functions, resisting aging and prolonging life.
At present, in order to further improve the health care effect, yellow wine is generally used as base wine, and some medicinal and edible traditional Chinese medicinal materials are added in a soaking mode. The yellow wine is prepared from rice and glutinous rice as raw materials, has the alcohol content of 14-20%, belongs to low-alcohol brewed wine, is rich in nutrition and contains 21 amino acids. Because the polysaccharide and amino acid components of the yellow wine are easy to generate the phenomena of precipitation turbidity and the like, the solubility and stability of effective components in the soaked traditional Chinese medicinal materials in the wine are low, the precipitation phenomenon is aggravated, and further the health wine stored for a long time is easy to oxidize, the acid content in the wine is increased, the ester content in the wine is reduced, so that the problems of poor stability and short quality guarantee period of the yellow wine in the conventional health wine are generally caused.
In addition, the yellow wine can emit aromatic odor and is made from esters such as ethyl acetate, ethyl lactate and the like. However, the content of ethyl acetate in the new wine is very small, and aldehyde and acid in the new wine have irritation, so that the newly brewed yellow wine is not palatable when being drunk, and the foreign flavor can be eliminated and the strong wine fragrance can be emitted only by a natural aging process for months or even years.
Therefore, in order to solve the problems that the newly brewed health-care yellow wine has poor sense and the health-care yellow wine is easy to deteriorate after being stored for a long time, the preparation method of the health-care yellow wine needs to be improved, so that the sense including appearance, taste, aroma and style of the newly brewed health-care yellow wine can be ensured, and the loss and deterioration of effective components caused by oxidation can be reduced.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides a preparation method of nourishing health-care yellow wine, which has the effects of improving the sense of the yellow wine and prolonging the shelf life.
The above object of the present invention is achieved by the following technical solutions:
a method for preparing tonic and health-promoting yellow wine comprises preparing yeast from fructus Hordei vulgaris and semen glycines; the method comprises the steps of preparing a rice soaking process of mixed rice by adopting glutinous rice, a main material and an extracting solution, wherein the main material is a composition of several of tuckahoe powder, asparagus powder, dendrobium powder, polygonatum powder, dwarf lilyturf tuber powder, antler powder, angelica powder and cistanche powder, and the extracting solution is prepared by decocting a composition of several of sealwort, medlar, jujube, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, fennel, tuckahoe, pepper, clove, Chinese yam and sharpleaf galangal fruit; adopting a jar-falling fermentation process of preparing wine mash by adopting yeast blocks, mixed rice and auxiliary materials, wherein the auxiliary materials are a composition of a plurality of honey, mulberry juice, donkey-hide gelatin aqueous solution, raspberry juice and deer blood; and (3) carrying out a jar falling fermentation process of fermenting, cooking and filtering the wine mash to obtain the yellow wine.
By adopting the technical scheme, the original traditional soaking method production process of the health wine is changed into a method for producing the health yellow wine by taking Chinese medicinal materials with the effects of nourishing yin and moistening dryness as raw materials and fermenting by adopting a thermal soaking brewing biotechnology, namely soaking and fermenting, and then brewing by adopting main materials mainly comprising powdery and liquid materials, so that the method can promote the effective components in the Chinese medicinal materials to be quickly dissolved out, further improve the leaching rate of the effective components of the Chinese medicinal materials and the content of total polysaccharides in the yellow wine, passivate oxidase, reduce the loss of the effective components and the quality reduction caused by oxidation, delay the processes of acid content increase and ester content reduction in the wine, and further prolong the quality guarantee period of the yellow wine; in addition, in yellow wine taking rhizoma polygonati and the like as main materials, rhizoma polygonati has the functions of tonifying qi and yin, strengthening spleen, moistening lung and tonifying kidney, medlar has the functions of nourishing liver and kidney, and replenishing vital essence and improving eyesight, the two medicines are compatible to have synergistic action on antioxidation and anti-aging, poria cocos has the functions of promoting diuresis and excreting dampness, strengthening spleen, calming heart and tranquilizing mind, radix asparagi has the functions of nourishing yin and moistening dryness, and clearing lung and promoting fluid, the anti-aging effect of the medicinal liquor can be enhanced through the compatibility of the two medicines, and the honey with the effects of moistening dryness and detoxifying and the mulberry with the effects of promoting fluid and moistening dryness are further compatible, so that the flavor and the taste of the medicinal liquor can be adjusted, the effects of the medicinal liquor can be relatively mild, and the medicinal liquor can be more easily accepted by people; in the yellow wine using dendrobium and the like as main materials, the dendrobium can tonify stomach, promote fluid production, nourish yin, clear heat, the polygonatum can nourish yin, moisten dryness, promote fluid production and quench thirst, and the compatibility of the two medicines has good anti-aging and anti-oxidation effects; the dried orange peel can regulate qi, strengthen spleen, eliminate dampness and reduce phlegm, and has health care effect on symptoms such as incoordination between spleen and stomach, pharyngitis and cough which often appear in the middle-aged and the elderly; the dried ginger can warm the middle-jiao to dispel cold and warm the lung to resolve retention, and can relieve the symptoms of spleen and stomach dysfunction of the middle-aged and the elderly; the radix ophiopogonis can nourish yin, moisten lung, benefit stomach and promote fluid production, and can enhance the anti-aging effect of the dendrobium and the polygonatum; the donkey-hide gelatin can enrich the blood, nourish yin and moisten dryness, the Chinese date can tonify middle-jiao and Qi, nourish blood and soothe the nerves, and both the Chinese date and the Chinese date can tonify qi and blood, thereby being used as a nutritional supplement for middle-aged and elderly people and assisting the anti-aging effect of the dendrobium and the polygonatum; the liquorice can tonify the spleen and qi, so that the properties of various traditional Chinese medicines in the health-care wine can be harmonized, and the adaptability of people can be expanded; the schisandra chinensis is sour in taste, can tonify qi, promote salivation, tonify kidney, calm heart, and is sweet in honey taste, can tonify middle-jiao, moisten dryness, detoxify, and dark plum is sour in taste, can promote salivation, quench thirst, and raspberry is sour in taste, and can nourish liver to improve eyesight, and the four medicines can play a role in tonifying and harmonizing on one hand, and can adjust the flavor and taste of the medicinal liquor on the other hand; in conclusion, the original mode of soaking and wine making is replaced by the mode of soaking and fermenting, and the traditional Chinese medicinal materials for nourishing yin and moistening dryness are used as raw materials for brewing, so that the sense of the newly brewed health-care yellow wine can be ensured, the loss of effective components and the quality reduction caused by oxidation can be reduced, and the quality guarantee period of the yellow wine is further prolonged.
Further, the yeast making process comprises the steps of sequentially crushing, mixing and sieving the barley and the soybean to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing into mixed powder blocks, wrapping the mixed powder blocks with a filter membrane, and standing for 25 days at the constant temperature of 38.0-39.0 ℃ to obtain yeast blocks. The mixed powder block is preferably wrapped by a filter membrane with the aperture of 2 mu m, so that the fermentation condition of the mixed powder block is convenient to control, and beneficial microorganisms are cultured for fermentation.
Specifically, the weight ratio of the barley to the soybean is 3: 2. the quality of the koji block obtained by the proportioning is better.
Further, the process of soaking rice comprises the steps of putting the sticky rice and the main materials into a mixing container, adding cold boiled water and the extracting solution, soaking for 3 days at a constant temperature of 4-8 ℃, stirring for 20-30 min every day, draining, and steaming to obtain mixed rice. The existing soaking and steaming mode can promote the effective components in the main material to be quickly dissolved out, and further can ensure the leaching rate of the effective components of the traditional Chinese medicinal materials and the content of total polysaccharide in the yellow wine.
Specifically, the main material is prepared by the following method, the main material is obtained by respectively removing impurities and washing the raw materials in the main material, then respectively drying, crushing and sieving by a 40-mesh sieve, controlling the drying temperature to be 55-65 ℃ and the dehydration amount to be 10-15% of the weight of the washed raw materials, and uniformly mixing the raw materials; every 200 parts of glutinous rice, the main material is prepared from the following raw materials in parts by weight, and 8 parts of dendrobium; 7 parts of polygonatum; 7 parts of radix ophiopogonis; or, every 200 parts of glutinous rice, the main material is prepared from the following raw materials in parts by weight, and 33 parts of poria cocos; 28 parts of asparagus; or, every 200 parts of glutinous rice, the main material is prepared from the following raw materials by weight, 10 parts of pilose antler; 15 parts of angelica; 15 parts of cistanche; and 17 parts of dendrobium.
Specifically, the extracting solution is prepared by the following method, mixing and soaking the raw materials of the extracting solution in water, controlling the soaking time to be 25-35 min, wherein the ratio of the volume of the water to the total volume of the raw materials of the extracting solution is 8: 1, heating water to boil, continuously decocting for 115-125 min, filtering by using double-layer gauze to obtain a decoction, repeating the operation for at least 3 times, and combining the decoctions to obtain an extracting solution; every 200 parts of glutinous rice is prepared from 13 parts of Chinese date; 8 parts of dried ginger; 12 parts of dried orange peel; 15 parts of dark plum; 7 parts of liquorice; 8 parts of schisandra chinensis; or every 200 parts of glutinous rice is prepared from 61 parts of rhizoma polygonati; 61 parts of medlar; or every 200 parts of glutinous rice is prepared from the following raw materials by weight, 10 parts of fennel; 15 parts of poria cocos; 5 parts of pepper; 5 parts of clove; 17 parts of Chinese yam; 17 parts of liquorice; 15 parts of fructus alpiniae oxyphyllae; 15 parts of medlar.
Further, the process of the jar-dropping fermentation comprises the steps of firstly putting the mixed rice into a fermentation container, adding the yeast blocks and the auxiliary materials, stirring and mixing uniformly, and then sealing and fermenting for 25 days to obtain the wine mash. After the mixed rice is put into the fermentation container, the fermentation container is transported to a designated place for storage, the place is cleaned in advance and disinfected, the influence of mixed bacteria interference on fermentation is avoided, and then the yeast blocks and auxiliary materials are put into the fermentation container, so that the flavor and taste of the yellow rice wine can be well guaranteed.
Specifically, the weight ratio of the mixed rice and the yeast blocks is 1: (0.18-0.23).
Further, the donkey-hide gelatin aqueous solution is prepared by the following method, firstly, adding donkey-hide gelatin into a steaming container, adding water for steaming for 30-40 min, wherein the volume ratio of the water to the donkey-hide gelatin is 2:1, until the donkey-hide gelatin is completely melted, obtaining the donkey-hide gelatin water solution.
Further, the jar falling fermentation process comprises the steps of transferring the wine mash into a wine container, fermenting for 14 days at the normal temperature of 21-25 ℃, heating to 60 ℃ by using a steamer, cooking for 60-70 min, and filtering the wine mash by using a filter membrane with the aperture of 2 microns to obtain the yellow wine. The process of jar falling fermentation is also the process of sealing the jar with yellow wine for sobering up, can effectively improve the clarity of the yellow wine, and enables the newly brewed yellow wine to have better sense.
In conclusion, the beneficial technical effects of the invention are as follows: the method of soaking and fermenting firstly is adopted to replace the original method of soaking and making wine, and the traditional Chinese medicinal materials for nourishing yin and moistening dryness are used as raw materials for brewing, so that the sense of the newly brewed health-care yellow wine can be ensured, the loss of effective components and the quality reduction caused by oxidation can be reduced, and the quality guarantee period of the yellow wine can be further prolonged.
Detailed Description
In order to make the technical means, the creation features, the achievement purposes and the functions of the invention clearer and easier to understand, the invention is further described in the following with the specific embodiments.
Examples
Example 1: the invention discloses a preparation method of nourishing health-care yellow wine, which comprises the following steps,
a koji making process for making koji blocks from barley and soybean;
the method comprises the steps of preparing a rice soaking process of mixed rice by adopting glutinous rice, a main material and an extracting solution, wherein the main material is a composition of several of tuckahoe powder, asparagus powder, dendrobium powder, polygonatum powder, dwarf lilyturf tuber powder, antler powder, angelica powder and cistanche powder, and the extracting solution is prepared by decocting a composition of several of sealwort, medlar, jujube, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, fennel, tuckahoe, pepper, clove, Chinese yam and sharpleaf galangal fruit;
adopting a jar-falling fermentation process of preparing wine mash by adopting yeast blocks, mixed rice and auxiliary materials, wherein the auxiliary materials are a composition of a plurality of honey, mulberry juice, donkey-hide gelatin aqueous solution, raspberry juice and deer blood;
fermenting, steaming and filtering the wine mash to obtain the yellow wine.
The yellow wine prepared by the method has good sense, the appearance, the taste, the aroma and the style are all in the first grade, and the content of the active ingredients is high under the condition of ensuring the sense, and the quality guarantee period can reach more than 20 years.
Example 2: the difference of the preparation method of the nourishing health-care yellow wine disclosed by the invention from the embodiment 1 is that,
the yeast making process comprises the steps of sequentially crushing, mixing and sieving barley and soybean by a 40-mesh sieve to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing into mixed powder blocks, wrapping the mixed powder blocks by a filter membrane, and standing for 25 days at a constant temperature of 38.0 ℃ to obtain yeast blocks; wherein the weight ratio of the barley to the soybean is 3: 2.
the process of soaking rice comprises putting Oryza Glutinosa and main material into mixing container, adding cold boiled water and extractive solution, soaking at constant temperature of 4 deg.C for 3 days, stirring for 20min every day, draining water, and steaming to obtain mixed rice.
The fermentation process comprises adding the mixed rice into a fermentation container, adding yeast blocks and adjuvants, stirring, mixing, and sealing for 25 days to obtain fermented glutinous rice. Wherein the weight ratio of the mixed rice and the yeast blocks is 1: 0.18.
the fermentation process comprises transferring the fermented mash into a wine container, fermenting at 21 deg.C for 14 days at normal temperature, heating to 60 deg.C with a steamer, steaming for 60min, and filtering with a filter membrane with pore diameter of 2 μm to obtain yellow wine.
Example 3: the difference of the preparation method of the nourishing health-care yellow wine disclosed by the invention from the embodiment 1 is that,
the yeast making process comprises the steps of sequentially crushing, mixing and sieving barley and soybean by a 40-mesh sieve to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing into mixed powder blocks, wrapping the mixed powder blocks by a filter membrane, and standing for 25 days at a constant temperature of 38.5 ℃ to obtain yeast blocks; wherein the weight ratio of the barley to the soybean is 3: 2.
the process of soaking rice comprises putting Oryza Glutinosa and main material into mixing container, adding cold boiled water and extractive solution, soaking at constant temperature of 6 deg.C for 3 days, stirring for 25min every day, draining, and steaming to obtain mixed rice.
The fermentation process comprises adding the mixed rice into a fermentation container, adding yeast blocks and adjuvants, stirring, mixing, and sealing for 25 days to obtain fermented glutinous rice. Wherein the weight ratio of the mixed rice and the yeast blocks is 1: 0.20.
the fermentation process comprises transferring the fermented mash into a wine container, fermenting at 23 deg.C for 14 days, heating to 60 deg.C in a steamer, steaming for 65min, and filtering with a filter membrane with pore diameter of 2 μm to obtain yellow wine.
Example 4: the difference of the preparation method of the nourishing health-care yellow wine disclosed by the invention from the embodiment 1 is that,
the yeast making process comprises the steps of sequentially crushing, mixing and sieving barley and soybean by a 40-mesh sieve to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing into mixed powder blocks, wrapping the mixed powder blocks by a filter membrane, and standing for 25 days at a constant temperature of 39.0 ℃ to obtain yeast blocks; wherein the weight ratio of the barley to the soybean is 3: 2.
the process of soaking rice comprises the steps of putting sticky rice and main materials into a mixing container, adding cold boiled water and an extracting solution, soaking for 3 days at a constant temperature of 4-8 ℃, stirring for 30min every day, draining, and steaming to obtain mixed rice.
The fermentation process comprises adding the mixed rice into a fermentation container, adding yeast blocks and adjuvants, stirring, mixing, and sealing for 25 days to obtain fermented glutinous rice. Wherein the weight ratio of the mixed rice and the yeast blocks is 1: 0.23.
the fermentation process comprises transferring the wine mash into a wine container, fermenting at 21-25 deg.C for 14 days at normal temperature, heating to 60 deg.C with a steamer, steaming for 70min, and filtering with a filter membrane with pore diameter of 2 μm to obtain yellow wine.
Example 5: the preparation method of the nourishing and health-care yellow wine disclosed by the invention is different from the embodiment 1 in that the main material is prepared by the following method, the poria cocos and the radix asparagi are respectively subjected to impurity removal and water washing treatment, then the poria cocos and the radix asparagi are respectively dried, crushed and sieved by a 40-mesh sieve, the drying temperature is controlled to be 55 ℃, the dehydration amount is 10 percent of the weight of the washed poria cocos and radix asparagi, the poria cocos powder and the radix asparagi powder are obtained, and the main material is obtained by uniformly mixing; specifically, the weight of the materials is measured every 0.5h of drying until the tuckahoe and the asparagus are reduced to the preset values.
The extractive solution is prepared by mixing rhizoma Polygonati and fructus Lycii, soaking in water for 25min, wherein the ratio of water volume to rhizoma Polygonati and fructus Lycii is 8: 1, heating water to boil, continuously decocting for 115min, filtering with double-layer gauze to obtain decoction, repeating the operation for 3 times, and mixing the decoctions to obtain extractive solution.
Every 200 parts of glutinous rice is prepared from the following raw materials in parts by weight, and 33 parts of poria cocos; and 28 parts of radix asparagi. The extracting solution is prepared from 61 parts of rhizoma polygonati by weight; 61 parts of medlar. The auxiliary materials comprise 25 parts by weight of honey and 28 parts by weight of mulberry.
Example 6: the difference between the preparation method of the nourishing health-care yellow wine disclosed by the invention and the embodiment 1 is that the main material is prepared by the following method, namely, dendrobium, polygonatum and radix ophiopogonis are respectively subjected to impurity removal and water washing; respectively drying and crushing the dendrobium, the polygonatum and the radix ophiopogonis, sieving the dendrobium, the polygonatum and the radix ophiopogonis with a 40-mesh sieve, controlling the drying temperature to be 60 ℃, and dehydrating the dendrobium, the polygonatum and the radix ophiopogonis in an amount which is 13 percent of the weight of the washed dendrobium, the polygonatum and the radix ophiopogonis to obtain dendrobium powder, polygonatum powder and radix ophiopogonis powder, and uniformly mixing the dendrobium powder, the polygonatum powder and the radix ophiopogonis powder to obtain a main material; specifically, the weight of the materials is measured every 0.5h of drying until the dendrobium, the polygonatum and the radix ophiopogonis are reduced to preset values.
Mixing fructus Jujubae, Zingiberis rhizoma, pericarpium Citri Tangerinae, mume fructus, Glycyrrhrizae radix and fructus Schisandrae, soaking in water for 32min, wherein the volume ratio of water to the total volume of fructus Jujubae, Zingiberis rhizoma, pericarpium Citri Tangerinae, mume fructus, Glycyrrhrizae radix and fructus Schisandrae is 8: 1, heating water to boil, decocting for 118min, filtering with double-layer gauze to obtain decoction, repeating the operation for 3 times, and mixing the decoctions to obtain extractive solution.
In addition, the adjuvants are Mel, colla Corii Asini water solution, and Rubi fructus juice; the colla Corii Asini water solution is prepared by adding colla Corii Asini into a steaming container, adding water, steaming for 37min, wherein the volume ratio of water to colla Corii Asini is 2:1, until the donkey-hide gelatin is completely melted, obtaining the donkey-hide gelatin water solution.
Every 200 parts of glutinous rice, the main material is prepared from the following raw materials in parts by weight, and 8 parts of dendrobium; 7 parts of polygonatum; and 7 parts of radix ophiopogonis. The extracting solution is prepared from 8 parts by weight of dendrobium; 7 parts of polygonatum; and 7 parts of radix ophiopogonis. The auxiliary materials are prepared from the following raw materials in parts by weight, 18 parts of honey and 4 parts of donkey-hide gelatin; 13 parts of raspberry.
Example 7: the preparation method of the nourishing and health-care yellow wine disclosed by the invention is different from the embodiment 1 in that the main material is prepared by the following method, the pilose antler, the angelica, the cistanche and the dendrobium are respectively subjected to impurity removal and water washing treatment, then the pilose antler, the angelica, the cistanche and the dendrobium are respectively dried, crushed and sieved by a 40-mesh sieve, the drying temperature is controlled to be 65 ℃, the dehydration amount is 15 percent of the weight of the washed pilose antler, the angelica, the cistanche and the dendrobium, the poria cocos powder and the asparagus cochinchinensis powder are obtained, and the main material is obtained by uniformly mixing; specifically, the weight of the materials is measured every 0.5h of drying until the pilose antler, the angelica, the cistanche salsa and the dendrobium are reduced to preset values.
Mixing fructus Foeniculi, Poria, fructus Piperis, flos Caryophylli, rhizoma Dioscoreae, Glycyrrhrizae radix, fructus Alpinae Oxyphyllae and fructus Lycii, soaking in water for 35min, wherein the volume ratio of water to the total volume of fructus Foeniculi, Poria, fructus Piperis, flos Caryophylli, rhizoma Dioscoreae, Glycyrrhrizae radix, fructus Alpinae Oxyphyllae and fructus Lycii is 8: 1, heating water to boil, decocting for 125min, filtering with double-layer gauze to obtain decoction, repeating the operation for 3 times, and mixing the decoctions to obtain extractive solution.
The fermentation process comprises adding the mixed rice into a fermentation container, adding yeast blocks and adjuvants, stirring, mixing, and sealing for 25 days to obtain fermented glutinous rice.
Every 200 parts of glutinous rice, the main material is prepared from the following raw materials by weight, 10 parts of pilose antler; 15 parts of angelica; 15 parts of cistanche; and 17 parts of dendrobium. The extract is prepared from the following raw materials in parts by weight, 10 parts of fennel; 15 parts of poria cocos; 5 parts of pepper; 5 parts of clove; 17 parts of Chinese yam; 17 parts of liquorice; 15 parts of fructus alpiniae oxyphyllae; 15 parts of medlar. The auxiliary material is prepared from the following raw materials in parts by weight, 5 parts of deer blood; and 17 parts of raspberry.
Finally, the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting, although the present invention has been described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions may be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (10)
1. A preparation method of nourishing health-care yellow wine is characterized by comprising the following steps: comprises the steps of (a) preparing a mixture of a plurality of raw materials,
a koji making process for making koji blocks from barley and soybean;
the method comprises the steps of preparing a rice soaking process of mixed rice by adopting glutinous rice, a main material and an extracting solution, wherein the main material is a composition of several of tuckahoe powder, asparagus powder, dendrobium powder, polygonatum powder, dwarf lilyturf tuber powder, antler powder, angelica powder and cistanche powder, and the extracting solution is prepared by decocting a composition of several of sealwort, medlar, jujube, dried ginger, dried orange peel, dark plum, liquorice, schisandra chinensis, fennel, tuckahoe, pepper, clove, Chinese yam and sharpleaf galangal fruit;
adopting a jar-falling fermentation process of preparing wine mash by adopting yeast blocks, mixed rice and auxiliary materials, wherein the auxiliary materials are a composition of a plurality of honey, mulberry juice, donkey-hide gelatin aqueous solution, raspberry juice and deer blood;
and (3) carrying out a jar falling fermentation process of fermenting, cooking and filtering the wine mash to obtain the yellow wine.
2. The preparation method of the nourishing health-care yellow wine according to claim 1, which is characterized by comprising the following steps of: the starter propagation process comprises the steps of sequentially crushing, mixing and sieving barley and soybean to obtain mixed powder, adding water into the mixed powder, stirring and mixing, pressing into mixed powder blocks, wrapping the mixed powder blocks with a filter membrane, and standing for 25 days at a constant temperature of 38.0-39.0 ℃ to obtain starter blocks.
3. The preparation method of the nourishing health-care yellow wine according to claim 2, which is characterized by comprising the following steps of: the weight ratio of the barley to the soybean is 3: 2.
4. the preparation method of the nourishing health-care yellow wine according to claim 1, which is characterized by comprising the following steps of: the process of soaking rice comprises the steps of putting sticky rice and a main material into a mixing container, adding cold boiled water and an extracting solution, soaking for 3 days at a constant temperature of 4-8 ℃, stirring for 20-30 min every day, draining, and steaming to obtain mixed rice.
5. The preparation method of nourishing and health-care yellow wine according to claim 4, which is characterized by comprising the following steps of: the main material is prepared by the following method, the main material is prepared by respectively removing impurities and washing the raw materials in the main material, then respectively drying, crushing and sieving by a 40-mesh sieve, controlling the drying temperature to be 55-65 ℃ and the dehydration amount to be 10-15% of the weight of the washed raw materials, and uniformly mixing the raw materials to obtain the main material;
every 200 parts of glutinous rice, the main material is prepared from the following raw materials in parts by weight, and 8 parts of dendrobium; 7 parts of polygonatum; 7 parts of radix ophiopogonis;
or, every 200 parts of glutinous rice, the main material is prepared from the following raw materials in parts by weight, and 33 parts of poria cocos; 28 parts of asparagus;
or, every 200 parts of glutinous rice, the main material is prepared from the following raw materials by weight, 10 parts of pilose antler; 15 parts of angelica; 15 parts of cistanche; and 17 parts of dendrobium.
6. The preparation method of nourishing and health-care yellow wine according to claim 4, which is characterized by comprising the following steps of: the extracting solution is prepared by the following method, mixing and soaking the raw materials of the extracting solution in water, controlling the soaking time to be 25-35 min, wherein the ratio of the volume of the water to the total volume of the raw materials of the extracting solution is 8: 1, heating water to boil, continuously decocting for 115-125 min, filtering by using double-layer gauze to obtain a decoction, repeating the operation for at least 3 times, and combining the decoctions to obtain an extracting solution;
every 200 parts of glutinous rice is prepared from 13 parts of Chinese date; 8 parts of dried ginger; 12 parts of dried orange peel; 15 parts of dark plum; 7 parts of liquorice; 8 parts of schisandra chinensis;
or every 200 parts of glutinous rice is prepared from 61 parts of rhizoma polygonati; 61 parts of medlar;
or every 200 parts of glutinous rice is prepared from the following raw materials by weight, 10 parts of fennel; 15 parts of poria cocos; 5 parts of pepper; 5 parts of clove; 17 parts of Chinese yam; 17 parts of liquorice; 15 parts of fructus alpiniae oxyphyllae; 15 parts of medlar.
7. The preparation method of the nourishing health-care yellow wine according to claim 1, which is characterized by comprising the following steps of: the jar-dropping fermentation process comprises putting the mixed rice into a fermentation container, adding yeast blocks and adjuvants, stirring, mixing, and sealing for 25 days to obtain fermented glutinous rice.
8. The preparation method of the nourishing health-care yellow wine according to claim 8, which is characterized by comprising the following steps: the weight ratio of the mixed rice to the yeast blocks is 1: (0.18-0.23).
9. The preparation method of the nourishing health-care yellow wine according to claim 1, which is characterized by comprising the following steps of: the donkey-hide gelatin aqueous solution is prepared by the following method, firstly, adding donkey-hide gelatin into a steaming container, adding water, steaming for 30-40 min, wherein the volume ratio of the water to the donkey-hide gelatin is 2:1, and obtaining the donkey-hide gelatin aqueous solution until the donkey-hide gelatin is completely melted.
10. The preparation method of the nourishing health-care yellow wine according to claim 1, which is characterized by comprising the following steps of: the falling jar fermentation process comprises the steps of firstly transferring wine mash into a wine container, fermenting for 14 days at the normal temperature of 21-25 ℃, heating to 60 ℃ by using a steamer, cooking for 60-70 min, and filtering the wine mash by using a filter membrane with the aperture of 2 mu m to obtain the yellow wine.
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| CN202111532629.7A CN114149886A (en) | 2021-12-15 | 2021-12-15 | Preparation method of nourishing health-care yellow wine |
| PCT/CN2021/139705 WO2023108681A1 (en) | 2021-12-15 | 2021-12-20 | Preparation method for nourishing health-care yellow rice wine |
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