CN114703028A - Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition and preparation method thereof - Google Patents
Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition and preparation method thereof Download PDFInfo
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- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
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Abstract
The invention discloses a Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition and a preparation method thereof, wherein the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition comprises the following raw materials in parts by weight: 40-52kg of yam powder; 25-52kg of water caltrop lotus root starch; 18-52kg of red date pulp; 8-25kg of compound mould starter; 16-40kg of neutral purified water, and the invention adopts starch-based medicinal and edible raw materials: the yam flour, the rhizoma acori graminei powder, the red date pulp, the compound mold starter and the neutral purified water are produced to prepare the yam, red date and rhizoma acori graminei nutrient nourishing yellow wine composition, the alcoholic strength of the produced yellow wine composition is 9.5-13%/voL, the wine color is light yellow, and the total sugar content is 7.9-40.0 g/L.
Description
Technical Field
The invention belongs to the technical field of wine brewing, and particularly relates to a nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root and a preparation method thereof.
Background
At present, yellow wine in China has various products, such as yellow rice wine, daughter red wine, rice, Youhuang and Shilong weir products, which have the functions of moistening and body-building, but have the problems of large grain consumption, water waste, discharge of waste water with diseases and insect pests and environmental pollution, such as 3-4 tons of waste water for washing grains, such as glutinous rice, millet and wheat, for each ton of yellow wine brewed, and 2-3 tons of waste water with diseases and insect pests.
The grain washing process is easy to cause the loss and waste of elements and partial starch, vitamins and amino acid protein which are nourishing to human bodies in the grains, reduces the yield of yellow wine, and needs to soak rice, sticky rice, millet and wheat in advance and then steam the soaked rice, sticky rice, millet and wheat.
The steaming process easily causes the loss and waste of health care and nutrition nourishing elements in the steamed glutinous rice, millet and wheat, such as amino acid and vitamin, and the loss and waste are generated along with the rise of steaming temperature, and the steaming process also wastes energy, and the early steamed rice is easy to deteriorate, rot, damage and waste, has low health care function of the nutrition nourishing elements in the human body, and the like.
For example, the Shaoxing girl red wine is brewed by using lake water in Shaoxing lake of China to cause the taste of yellow wine which is brewed to have fishy smell, and the yellow wine brewed by using tap water also has the taste of disinfectant chloride.
The alcohol content of the existing yellow wine product is high, such as voL with the concentration of 16.5 percent; the too high alcoholic strength is similar to the hard liquor, is not suitable for being used as the traditional Chinese medicine starter wine, has side effect on patients with alcoholic liver diseases, can aggravate the disease condition, and the prior yellow wine product is also added with glucose, maltose and caramel sugar, so that the total sugar content in the wine is high, for example, the total sugar content of the yellow wine is 15.1-40.0 g/L.
The existing yellow wine product is added with glucose, maltose and caramel sugar in the brewing process, so that the problems of unstable blood sugar value and easy rise of blood sugar value after a diabetic drinks the yellow wine, visceral dysfunction, potential safety hazard and the like are easily caused.
Disclosure of Invention
The invention aims to provide a Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition which can be used as both medicine and food and has nourishing nutrition for a human body and a preparation method thereof.
In order to solve the technical problems, the invention provides the following technical scheme:
the nutritional nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root comprises the following raw materials in parts by weight: 40-52kg of yam powder; 25-52kg of water chestnut lotus root starch; 18-52kg of red date pulp; 8-25kg of compound mould starter; 16-40kg of neutral purified water.
The following is the further optimization of the technical scheme of the invention:
the yellow wine composition has the following indexes by detection: the alcoholic strength is 9.5-13.5%/voL; the total sugar content is 7.9-40.0 g/L.
Further optimization: the raw materials of the yam powder comprise yam bean powder, yam powder residues, yam powder and yam bean powder, and the proportion of the yam powder residues to the yam powder is 1:1: 1.
And (4) further optimizing: the raw materials of the water chestnut lotus root starch comprise water chestnut starch, water chestnut starch and lotus root starch, and the proportion ratio of the water chestnut starch, the water chestnut starch and the lotus root starch is 1:1: 1.
Further optimization: the red date pulp specifically comprises the following components in parts by weight: 14-16kg of dried red dates; 18-22kg of neutral purified water.
Further optimization: the composite aspergillus comprises the following components in percentage by weight: 400-600g of red yeast powder; 400-600g of white yeast powder; the nutrient medium of the red jujube pulp is 18-22 kg.
Further optimization: the pH value of the neutral purified water is 7.
The invention also provides a preparation method of the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition, which comprises the following steps:
a1, preparing neutral purified water: the pH value of the neutral purified water is 7;
a2, preparing yam powder: weighing the dried yam bean flakes, the dried yam tablets and the yam powder residues respectively according to the weight ratio of 1:1:1, and crushing and mixing to obtain yam powder;
a3, preparing water chestnut lotus root starch; weighing dry water chestnut slices, dry water chestnut slices and dry lotus root slices according to the weight ratio of 1:1:1, and crushing and mixing to obtain water chestnut lotus root starch;
a4, red date pulp preparation: the red date pulp comprises the following components in parts by weight: 14-16kg of dried red dates; 18-22kg of neutral purified water;
a5, preparation of a compound aspergillus agent: the composite aspergillus comprises the following components in percentage by weight: 400-600g of red yeast powder; 400-600g of white yeast powder; 18-22kg of red date pulp nutrient medium;
a6, mixing: weighing 40-52kg of yam powder, 25-52kg of rhizoma nelumbinis powder, 18-52kg of red date pulp, 16-40kg of neutral purified water and 8-25kg of compound aspergillus agent, putting the mixture into a brewing barrel, and sealing the barrel cover after uniformly stirring;
a7, brewing: placing the wine brewing barrel in the step A6 in a water bath device, heating to 35 ℃, and brewing the wine brewing barrel in the water bath device for 60 days; the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root is prepared.
The following is a further optimization of the above technical solution of the present invention:
the preparation method of the compound aspergillus comprises the following steps:
f1, firstly, taking 18-22kg of red date pulp as a red date pulp nutrient medium, putting the red date pulp nutrient medium into a stainless steel barrel, and then putting the stainless steel barrel into a water bath at 35 ℃ for heating;
f2, when the temperature of the red date pulp nutrient medium in the stainless steel barrel reaches 35 ℃, weighing 400-600g of red yeast powder and 400-600g of white yeast powder together, and placing the mixture in the stainless steel barrel for mixing and soaking;
f3, putting the product obtained in the step f3 into a beater, beating the product into a shape of a preparation, and barrelling the preparation for later use to obtain the composite aspergillus agent.
Further optimization: in the brewing process, after the brewing barrel is brewed in a water bath device for 30 days, the brewing barrel needs to be opened to stir and mix the floating materials in the barrel.
The invention adopts the technical scheme, has ingenious conception and reasonable structure, adopts starch-type raw materials for medicine and food dual purposes: the Chinese yam, red date pulp, compound mold starter and neutral purified water are produced to prepare the Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition, the produced Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition has the fragrance of Chinese yam alcohol, the alcoholic strength is 9.5-13%/voL, the wine color is light yellow, and the total sugar content of the Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition is 7.9-40.0 g/L.
The present invention will be further described with reference to the following examples.
Detailed Description
Example 1: the nutritional and nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root comprises the following raw materials in parts by weight: 40kg of yam powder; 25kg of water caltrop lotus root starch; 18kg of red date pulp; 8kg of compound mould starter; 16kg of neutral purified water.
The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root has the following indexes by detection: the alcoholic strength is 9.5%/voL; the total sugar content was 7.9 g/L.
The raw materials of the yam powder comprise yam bean powder, yam powder residues and yam powder, and the weight ratio of the yam bean powder, the yam powder residues and the yam powder is 1:1: 1.
The raw materials of the water chestnut lotus root starch comprise water chestnut starch, water chestnut starch and lotus root starch, wherein the weight ratio of the water chestnut starch to the lotus root starch is 1:1: 1.
The red date pulp specifically comprises the following components in parts by weight: 14kg of dried red dates; 18kg of neutral pure water.
The composite mould starter specifically comprises the following components in parts by weight: 400g of red yeast powder; 400g of white yeast powder; the nutrient medium of the red date pulp is 18 kg.
The pH value of the neutral purified water is 7.
The invention also provides a preparation method of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root, which comprises the following steps:
a1, preparing neutral purified water:
the components are obtained by purchasing distilled water for assay from the social market, sampling 10mL of water by using a glass test tube, testing the pH value of the sample water by using a pH value test paper when the temperature is 50 ℃, proving that the sample water is neutral when the test paper shows 7, smearing the sample water on a glass test piece, freezing to-5 ℃, checking impurities in the water by using a 150-fold microscope if the impurities cannot be seen, wherein the impurities in the sample water are pure water, preparing neutral pure water, and barreling the neutral pure water for later use.
A2, preparing yam powder: the preparation steps are as follows:
s1, placing the selected fresh Chinese yam beans into a slicing machine, and cutting into fresh Chinese yam bean slices with the thickness of 3 mm; then dehydrating the fresh yam bean chips to prepare dried yam bean chips; the water content of the dried yam bean pieces is below 8%;
s2, selecting fresh Chinese yam blocks, putting the Chinese yam blocks into a slicing machine, and cutting the Chinese yam blocks into fresh Chinese yam slices with the thickness of 3 mm; then dehydrating the fresh yam slices to prepare dry yam slices; the water content of the dry yam slices is below 8%;
s3, weighing the dried yam bean slices, the dried yam slices and the yam powder residues according to the weight ratio of 1:1:1, putting the dried yam bean slices, the dried yam slices and the yam powder residues into a stone roller together, grinding the stone roller into powder particles with different particle sizes, and barreling the powder particles for later use to obtain the yam powder.
The yam beans and the yam blocks in the yam powder are sold by yam growers, and the yam powder residues are provided by yam vermicelli processing users.
A3, preparing water chestnut lotus root starch: the preparation steps are as follows:
l1, placing the peeled water chestnut meat blocks into a slicing machine, cutting into fresh water chestnut slices with the thickness of 3 mm, and dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l2, placing the peeled water chestnut meat blocks into a slicer to be cut into fresh water chestnut slices with the thickness of 3 mm, and then dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l3, placing the selected fresh lotus root blocks into a slicing machine, cutting into fresh lotus root slices with the thickness of 3 mm, and dehydrating the fresh lotus root slices to prepare dried lotus root slices, wherein the water content of the dried lotus root slices is below 8%;
l4, weighing the dried water chestnut slices, the dried water chestnut slices and the dried lotus root slices respectively, putting the dried water chestnut slices, the dried water chestnut slices and the dried lotus root slices together in a stone roller to be ground into powder granules, and then barreling the powder granules for later use to prepare the water chestnut lotus root starch.
A4, red date pulp preparation: the preparation steps are as follows:
h1, selecting high-quality dried red dates, putting the dried red dates into a double-roller wall breaking machine for extrusion, breaking chains and breaking chains, and extruding into crushed red date pieces with the thickness of 1-1.5 mm.
h2, weighing 14kg of the crushed jujube slices prepared in the step h1, placing the crushed jujube slices into a stainless steel barrel, and placing 18kg of neutral purified water into the stainless steel barrel, so that the neutral purified water and the crushed jujube slices are mixed and soaked to obtain a raw red jujube pulp solution;
h3, putting the stainless steel barrel filled with the red date pulp stock solution in the step h2 on a stove with small fire for boiling the red date pulp, boiling and concentrating the red date pulp in the stainless steel barrel, fishing out solids in the barrel by using a strainer, and sealing the barrel cover for later use to obtain the red date pulp.
A5, preparation of a compound aspergillus agent: the composite aspergillus comprises the following components in percentage by weight: 400g of red yeast powder; 400g of white yeast powder; the nutrient medium of the red date pulp is 18 kg.
The preparation method of the composite aspergillus comprises the following steps:
f1, firstly, taking 18kg of the red date pulp as a red date pulp nutrient medium, putting the red date pulp nutrient medium into a stainless steel barrel, and then putting the stainless steel barrel into a water bath at 35 ℃ for heating;
f2, when the temperature of the red date pulp nutrient medium in the stainless steel barrel reaches 35 ℃, weighing 400g of red yeast powder and 400g of white yeast powder, putting the red yeast powder and the white yeast powder in the stainless steel barrel together for mixing and soaking;
f3, placing the red koji powder and the white koji powder in the step f3 into a beater after the red koji powder and the white koji powder are soaked and softened, beating the red koji powder and the white koji powder into a preparation shape, and barrelling the preparation for later use to prepare the composite mold koji.
A6, mixing: under the condition of no harmful bacteria at normal temperature and normal pressure, 40kg of the yam flour is weighed, 25kg of the lotus root starch is weighed, the yam flour and the lotus root starch are placed into a specially-made stainless steel brewing barrel together, 18kg of the red date pulp are weighed, the red date pulp is also placed into the brewing barrel, 16kg of the neutral purified water is weighed and placed into the brewing barrel, 8kg of the compound mold auxiliary agent is weighed and placed into the brewing barrel, then, materials in the barrel are stirred and mixed uniformly by using a portable sterilizing stirrer, then, the barrel cover is closed, and the barrel is wrapped by using a plastic film.
A7, brewing: and D, placing the wine brewing barrel in the step A6 in a heating water bath, heating the wine brewing barrel to 35 ℃ to accelerate microbial propagation and fermentation in the barrel, converting protein and sugar, and brewing the wine brewing barrel in the water bath for 60 days.
And after the brewing barrel is brewed in a water bath device for 30 days, the brewing barrel is opened to stir and mix the floating materials in the barrel, and when the materials in the barrel are completely dissolved in 60 days, the Chinese yam, red date and rhizoma smilacis chinensis nutritional and nourishing yellow wine composition is prepared.
And opening a wine discharging switch at the bottom of the wine brewing barrel, discharging 1 kg of sample wine, wherein the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition prepared by the method has the taste of Chinese yam mellow fragrance, is light yellow in wine body color, and is transparent and free of suspended matters and precipitates.
The Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition prepared in the embodiment is detected as follows:
the alcohol content of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut in the embodiment is 9.5/voL measured by an alcohol tester, and the total sugar content of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut in the embodiment is 8.9g/L measured by a sugar tester.
The number of vitamins in the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root in the embodiment is 8 measured by a chromatograph.
Example 2: the nutritional and nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root comprises the following raw materials in parts by weight: 46kg of yam powder; 39kg of water caltrop lotus root starch; 35kg of red date pulp; 17kg of compound mould starter; 28kg of neutral purified water.
The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root has the following indexes by detection: the alcoholic strength is 12%/voL; the total sugar content was 10.5 g/L.
The raw materials of the yam powder comprise yam bean powder, yam powder residues and yam powder, and the weight ratio of the yam bean powder, the yam powder residues and the yam powder is 1:1: 1.
The raw materials of the water chestnut lotus root starch comprise water chestnut starch, water chestnut starch and lotus root starch, wherein the weight ratio of the water chestnut starch to the lotus root starch is 1:1: 1.
The red date pulp specifically comprises the following components in parts by weight: 15kg of dried red dates; 20kg of neutral purified water.
The composite mould starter specifically comprises the following components in parts by weight: 500g of red yeast powder; 500g of white yeast powder; the nutrient medium of the red date pulp is 20 kg.
The pH value of the neutral purified water is 7.
The invention also provides a preparation method of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root, which comprises the following steps:
a1, preparing neutral purified water:
the components are obtained by purchasing distilled water for assay from the social market, sampling 10mL of water by using a glass test tube, testing the pH value of the sample water by using a pH value test paper when the temperature is 50 ℃, proving that the sample water is neutral when the test paper shows 7, smearing the sample water on a glass test piece, freezing to-5 ℃, checking impurities in the water by using a 150-fold microscope if the impurities cannot be seen, wherein the impurities in the sample water are pure water, preparing neutral pure water, and barreling the neutral pure water for later use.
A2, preparing yam powder: the preparation steps are as follows:
s1, selecting fresh yam beans, placing the fresh yam beans into a slicing machine, and cutting into fresh yam bean slices with the thickness of 3 mm; then dehydrating the fresh yam bean chips to prepare dried yam bean chips; the water content of the dried yam bean pieces is below 8%;
s2, selecting fresh Chinese yam blocks, putting the Chinese yam blocks into a slicing machine, and cutting the Chinese yam blocks into fresh Chinese yam slices with the thickness of 3 mm; then dehydrating the fresh yam slices to prepare dry yam slices; the water content of the dry yam slices is below 8%;
s3, weighing the dried yam bean slices, the dried yam slices and the yam powder residues according to the weight ratio of 1:1:1, putting the dried yam bean slices, the dried yam slices and the yam powder residues into a stone roller together, grinding the stone roller into powder particles with different particle sizes, and barreling the powder particles for later use to obtain the yam powder.
The yam beans and the yam blocks in the yam powder are sold by yam growers, and the yam powder residues are provided by yam vermicelli processing users.
A3, preparing water chestnut lotus root starch: the preparation steps are as follows:
l1, placing the peeled water chestnut meat blocks into a slicer to be cut into fresh water chestnut slices with the thickness of 3 mm, and then dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l2, placing the peeled water chestnut meat blocks into a slicer to be cut into fresh water chestnut slices with the thickness of 3 mm, and then dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l3, placing the selected fresh lotus root blocks into a slicing machine, cutting into fresh lotus root slices with the thickness of 3 mm, and dehydrating the fresh lotus root slices to prepare dried lotus root slices, wherein the water content of the dried lotus root slices is below 8%;
l4, respectively weighing dry water chestnut slices, dry water chestnut slices and dry lotus root slices, wherein the weight ratio of the dry water chestnut slices to the dry lotus root slices is 1:1:1, putting the dry water chestnut slices and the dry lotus root slices into a stone roller, grinding the dry water chestnut slices and the dry lotus root slices into powder, and then barreling the powder for later use to obtain the water chestnut lotus root starch.
A4, red date pulp preparation: the preparation steps are as follows:
h1, selecting high-quality dried red dates, putting the dried red dates into a double-roller wall breaking machine for extrusion, breaking chains and breaking chains, and extruding into crushed red date pieces with the thickness of 1-1.5 mm.
h2, weighing 15kg of the crushed jujube slices prepared in the step h1, placing the crushed jujube slices into a stainless steel barrel, placing 20kg of neutral purified water into the stainless steel barrel, and mixing and soaking the neutral purified water and the crushed jujube slices to obtain a raw red jujube pulp solution;
h3, putting the stainless steel barrel filled with the red date pulp stock solution in the step h2 on a stove with small fire for boiling the red date pulp, boiling and concentrating the red date pulp in the stainless steel barrel, fishing out solids in the barrel by using a strainer, and sealing the barrel cover for later use to obtain the red date pulp.
A5, preparation of a compound aspergillus agent: the composite aspergillus comprises the following components in percentage by weight: 500g of red yeast powder; 500g of white yeast powder; the nutrient medium of the red date pulp is 20 kg.
The preparation method of the compound aspergillus comprises the following steps:
f1, taking 20kg of the red date pulp as a red date pulp nutrient medium, putting the red date pulp into a stainless steel barrel, and then putting the stainless steel barrel into a water bath at 35 ℃ for heating;
f2, when the temperature of the red date pulp nutrient medium in the stainless steel barrel reaches 35 ℃, weighing 500g of red yeast powder and 500g of white yeast powder, putting the red yeast powder and the white yeast powder together in the stainless steel barrel, mixing and soaking;
f3, placing the red koji powder and the white koji powder in the step f3 into a beater after the red koji powder and the white koji powder are soaked and softened, beating the red koji powder and the white koji powder into a preparation shape, and barrelling the preparation for later use to prepare the composite mold koji.
A6, mixing: under the condition of no harmful bacteria at normal temperature and normal pressure, weighing 46kg of yam powder, then weighing 39kg of lotus root starch, putting the weighed mixture into a special stainless steel brewing barrel, then weighing 35kg of red date pulp, putting the weighed mixture into the brewing barrel, then weighing 28kg of neutral purified water, putting the weighed mixture into the brewing barrel, then weighing 17kg of composite mold auxiliaries, putting the weighed mixture into the brewing barrel, then stirring and uniformly mixing the materials in the barrel by using a portable disinfection stirrer, then sealing the barrel cover, and then wrapping the barrel by using a plastic film.
A7, brewing: and D, placing the wine brewing barrel in the step A6 in a heating water bath, heating the wine brewing barrel to 35 ℃ to accelerate microbial propagation and fermentation in the barrel, converting protein and sugar, then brewing the wine brewing barrel in the water bath for 60 days, opening the wine brewing barrel to stir and mix floating materials in the barrel after the wine brewing barrel is brewed in the water bath for 30 days, and obtaining the Chinese yam, red date and rhizoma chabazidis lotus root nutritional nourishing yellow wine composition after materials in the barrel are completely dissolved in 60 days.
And opening a wine discharging switch at the bottom of the wine brewing barrel, discharging 1 kg of sample wine, wherein the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition prepared by the method has the taste of Chinese yam mellow fragrance, is light yellow in wine body color, and is transparent and free of suspended matters and precipitates.
The Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition prepared in the embodiment is detected as follows:
the alcohol tester measures that the alcohol content of the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition in the embodiment is 12/voL, and the sugar tester measures that the total sugar content of the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition in the embodiment is 10.5 g/L.
9 vitamins in the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root in the embodiment are measured by a chromatograph.
Example 3: the nutritional nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root comprises the following raw materials in parts by weight: 52kg of yam powder; 52kg of water caltrop lotus root starch; 52kg of red date pulp; 25kg of compound mould starter; 40kg of neutral purified water.
The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root has the following indexes by detection: the alcoholic strength is 13.5%/voL; the total sugar content was 40.0 g/L.
The raw materials of the yam powder comprise yam bean powder, yam powder residues and yam powder, and the weight ratio of the yam bean powder, the yam powder residues and the yam powder is 1:1: 1.
The raw materials of the water chestnut lotus root starch comprise water chestnut starch, water chestnut starch and lotus root starch, wherein the weight ratio of the water chestnut starch to the lotus root starch is 1:1: 1.
The red date pulp specifically comprises the following components in parts by weight: 16kg of dried red dates; 22kg of neutral pure water.
The composite mould starter specifically comprises the following components in parts by weight: 600g of red yeast powder; 600g of white yeast powder; the nutrient medium of the red date pulp is 22 kg.
The pH value of the neutral purified water is 7.
The invention also provides a preparation method of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root, which comprises the following steps:
a1, preparing neutral purified water:
the components are obtained by purchasing distilled water for assay from the social market, sampling 10mL of water by using a glass test tube, testing the pH value of the sample water by using a pH value test paper when the temperature is 50 ℃, proving that the sample water is neutral when the test paper shows 7, smearing the sample water on a glass test piece, freezing to-5 ℃, checking impurities in the water by using a 150-fold microscope if the impurities cannot be seen, wherein the impurities in the sample water are pure water, preparing neutral pure water, and barreling the neutral pure water for later use.
A2, preparing yam powder: the preparation steps are as follows:
s1, placing the selected fresh Chinese yam beans into a slicing machine, and cutting into fresh Chinese yam bean slices with the thickness of 3 mm; then dehydrating the fresh yam bean chips to prepare dried yam bean chips; the water content of the dried yam bean pieces is below 8%;
s2, selecting fresh Chinese yam blocks, putting the Chinese yam blocks into a slicing machine, and cutting the Chinese yam blocks into fresh Chinese yam slices with the thickness of 3 mm; then dehydrating the fresh yam slices to prepare dry yam slices; the water content of the dry yam slices is below 8%;
s3, weighing the dried yam bean slices, the dried yam slices and the yam powder residues according to the weight ratio of 1:1:1, putting the dried yam bean slices, the dried yam slices and the yam powder residues into a stone roller together, grinding the stone roller into powder particles with different particle sizes, and barreling the powder particles for later use to obtain the yam powder.
The yam beans and the yam blocks in the yam powder are sold by yam growers, and the yam powder residues are provided by yam vermicelli processing users.
A3, preparing water chestnut lotus root starch: the preparation steps are as follows:
l1, placing the peeled water chestnut meat blocks into a slicer to be cut into fresh water chestnut slices with the thickness of 3 mm, and then dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l2, placing the peeled water chestnut meat blocks into a slicer to be cut into fresh water chestnut slices with the thickness of 3 mm, and then dehydrating the fresh water chestnut slices to prepare dry water chestnut slices, wherein the water content of the dry water chestnut slices is below 8%;
l3, placing the selected fresh lotus root blocks into a slicing machine, cutting into fresh lotus root slices with the thickness of 3 mm, and dehydrating the fresh lotus root slices to prepare dried lotus root slices, wherein the water content of the dried lotus root slices is below 8%;
l4, respectively weighing dry water chestnut slices, dry water chestnut slices and dry lotus root slices, wherein the weight ratio of the dry water chestnut slices to the dry lotus root slices is 1:1:1, putting the dry water chestnut slices and the dry lotus root slices into a stone roller, grinding the dry water chestnut slices and the dry lotus root slices into powder, and then barreling the powder for later use to obtain the water chestnut lotus root starch.
A4, red date pulp preparation: the preparation steps are as follows:
h1, selecting high-quality dried red dates, putting the dried red dates into a double-roller wall breaking machine for extrusion, breaking chains and breaking chains, and extruding into crushed red date pieces with the thickness of 1-1.5 mm.
h2, weighing 16kg of the crushed jujube slices prepared in the step h1, placing the crushed jujube slices into a stainless steel barrel, placing 22kg of neutral purified water into the stainless steel barrel, and mixing and soaking the neutral purified water and the crushed jujube slices to obtain a raw red jujube pulp solution;
h3, putting the stainless steel barrel filled with the red date pulp stock solution in the step h2 on a stove with small fire for boiling the red date pulp, boiling and concentrating the red date pulp in the stainless steel barrel, fishing out solids in the barrel by using a strainer, and sealing the barrel cover for later use to obtain the red date pulp.
A5, preparation of a compound aspergillus agent: the composite aspergillus comprises the following components in percentage by weight: 600g of red yeast powder; 600g of white yeast powder; 22kg of red date pulp nutrient medium.
The preparation method of the compound aspergillus comprises the following steps:
f1, taking 22kg of the red date pulp as a red date pulp nutrient medium, putting the red date pulp into a stainless steel barrel, and then putting the stainless steel barrel into a water bath at 35 ℃ for heating;
f2, when the temperature of the red date pulp nutrient medium in the stainless steel barrel reaches 35 ℃, weighing 600g of red yeast powder and 600g of white yeast powder, putting the red yeast powder and the white yeast powder in the stainless steel barrel together for mixing and soaking;
f3, placing the red koji powder and the white koji powder in the step f3 into a beater after the red koji powder and the white koji powder are soaked and softened, beating the red koji powder and the white koji powder into a preparation shape, and barrelling the preparation for later use to prepare the composite mold koji.
A6, mixing: under the condition of no harmful bacteria at normal temperature and normal pressure, 52kg of the yam flour is weighed, 52kg of the lotus root starch is weighed, the yam flour and the lotus root starch are placed into a specially-made stainless steel brewing barrel together, then 52kg of the red date pulp is weighed, the red date pulp is also placed into the brewing barrel, then 40kg of the neutral purified water is weighed, the neutral purified water is placed into the brewing barrel, 25kg of the compound mold auxiliaries are weighed, the compound mold auxiliaries are placed into the brewing barrel, then a disinfecting handheld stirrer is used for stirring and mixing materials in the barrel uniformly, then the barrel cover is closed, and the barrel is wrapped by a plastic film.
A7, brewing: and D, placing the wine brewing barrel in the step A6 in a heating water bath, heating the wine brewing barrel to 35 ℃ to accelerate microbial propagation and fermentation in the barrel, converting protein and sugar, then brewing the wine brewing barrel in the water bath for 60 days, opening the wine brewing barrel to stir and mix floating materials in the barrel after the wine brewing barrel is brewed in the water bath for 30 days, and obtaining the Chinese yam, red date and rhizoma chabazidis lotus root nutritional nourishing yellow wine composition after materials in the barrel are completely dissolved in 60 days.
And opening a wine discharging switch at the bottom of the wine brewing barrel, discharging 1 kg of sample wine, wherein the Chinese yam, red date and water chestnut lotus root nutritional and nourishing yellow wine composition prepared by the method has the taste of Chinese yam mellow fragrance, is light yellow in wine body color, and is transparent and free of suspended matters and precipitates.
The Chinese yam, red date and water chestnut lotus root nutritional nourishing yellow wine composition prepared in the embodiment is detected as follows:
the alcohol content of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut in the embodiment is 13.5/voL measured by an alcohol tester, and the total sugar content of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut in the embodiment is 40.0g/L measured by a sugar tester.
The number of vitamins in the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut and lotus root in the embodiment is 10 measured by a chromatograph.
Experimental examples, the nutritional and nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root prepared in the examples 1 to 3 has no bitter taste when being heated and drunk, and the nutritional and nourishing yellow wine composition with Chinese yam, red date and water chestnut lotus root prepared in the examples 1 to 3 is provided for diabetic volunteers to drink; the original blood sugar value of the diabetes patients is 11.4 before drinking, and the blood sugar value of the yellow wine is 9.6 after drinking for three days.
The invention has the obvious advantages that the rice wine is brewed by non-grain starch plants and Chinese medicinal material yam instead of grains, the land can be saved, the cheap and rich nutrient elements of the aquatic plants and other precious materials in the water network swamp area of China are fully utilized, the aquatic plants have the starch content like rice, millet and wheat, the rice wine can be completely brewed, and the aquatic plants have better nutrition nourishing and health care effects on the human body and are more warm and healthy.
The invention saves grain, water, energy and land for producing grain, does not compete with farmers for grain, and has the advantages of easily purchased raw materials, low price, easy processing and low cost for manufacturing yellow wine; the yellow wine has moderate alcoholic strength, is not harmful to human health after drinking, and is suitable for being used as a traditional Chinese medicine starter wine.
The yellow wine has low sugar content and moderate degree, not only can not increase the blood sugar value of a diabetes patient and cause endocrine disturbance, but also has the functions of nourishing, recuperating and reducing the blood sugar of the liver in human body.
The invention has the obvious advantages that the yellow wine is brewed by using the starch Chinese medicinal material yam combination powder and the water root stalk starch plant lotus root, water caltrop and water chestnut combination powder to replace glutinous rice, millet and wheat, the grain is not consumed, the water is not wasted, the waste water is not discharged, and the environment is not polluted.
The brewing raw materials of the invention do not need to be washed by water, thereby saving water resources and ensuring that the beneficial ingredients in the raw materials are not lost and lost.
The raw materials of the invention do not need to be steamed into rice in advance and then brewed, and the raw materials of the invention are dry powder, convenient and simple to use, difficult to deteriorate and damage, free from consuming grains and water.
The distiller's yeast used in the invention is a compound mould yeast formulation, has high activity and strong microorganism reproductive capacity, achieves the purpose of multiple use by one-time use, and has the obvious advantages of labor saving, time saving, material saving and the like.
The yellow wine has the functions of nourishing yin, tonifying yang and conditioning the health of the five internal organs, and can not increase the blood sugar value but reduce the blood sugar value after being drunk by a diabetic patient, and is mainly dependent on the functions of nourishing and nourishing the human body of the lotus root, the Chinese yam and the red date.
The invention can change the yam beans, broken yam blocks and yam powder residues of yam farmers into valuable things and replace grains to brew yellow wine.
The yellow wine of the invention contains rich amino acid, vitamin, protein and other elements which nourish human body, and has obvious health care effect.
The Chinese yam powder contains starch and Chinese medicinal materials which are rich in nutrition and health care elements for human bodies and can be used as medicine and food, the starch in the Chinese yam can be brewed into yellow wine, and the nutrition and health care elements for the human bodies can improve the health care effect of the yellow wine for the human bodies.
The water caltrop lotus root starch contains rich starch and rich nutrient elements for human bodies, belongs to aquatic plants, and has the effects of protecting human bodies more healthily, moistening but not drying, nourishing yin and tonifying yang by vitamins, amino acids and proteins.
The red date pulp has the advantages of fragrance tainting and taste improvement in the yellow wine, harmonious wine taste, health care effect on human body, solving the defect problem of adding sugar in the yellow wine, removing fishy smell, and no bitter after heating.
The compound mould starter is added with red date pulp as a nutrient medium, the distiller's yeast microorganism survives under the nutrition of the red date nutrient medium, the activity is very high, and the starch decomposition capacity is 15% higher than that of single starter powder.
It will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in the embodiments described above without departing from the principles and spirit of the invention, the scope of which is defined by the appended claims.
Claims (10)
1. A nutritional nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root is characterized in that: the raw materials in weight ratio are as follows: 40-52kg of yam powder; 25-52kg of water caltrop lotus root starch; 18-52kg of red date pulp; 8-25kg of compound mould starter; 16-40kg of neutral purified water.
2. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 1, is characterized in that: the yellow wine composition has the following indexes by detection: the alcoholic strength is 9.5-13.5%/voL; the total sugar content is 7.9-40.0 g/L.
3. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 2, is characterized in that: the raw materials of the yam powder comprise yam bean powder, yam powder residues and yam powder, and the proportion ratio of the yam bean powder, the yam powder residues and the yam powder is 1:1: 1.
4. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 3, is characterized in that: the raw materials of the water chestnut lotus root starch comprise water chestnut starch, water chestnut starch and lotus root starch, and the proportion ratio of the water chestnut starch, the water chestnut starch and the lotus root starch is 1:1: 1.
5. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 4, is characterized in that: the red date pulp comprises the following components in parts by weight: 14-16kg of dried red dates; 18-22kg of neutral purified water.
6. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 5, is characterized in that: the composite aspergillus comprises the following components in percentage by weight: 400-600g of red yeast powder; 400g of white yeast powder; the nutrient medium of the red jujube pulp is 18-22 kg.
7. The nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 6, is characterized in that: the pH value of the neutral purified water is 7.
8. A preparation method for preparing the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to any one of claims 1 to 7 is characterized by comprising the following steps: the method comprises the following steps:
a1, preparing neutral purified water: the pH value of the neutral purified water is 7;
a2, preparing yam powder: weighing the dried yam bean flakes, the dried yam tablets and the yam powder residues respectively according to the weight ratio of 1:1:1, and crushing and mixing to obtain yam powder;
a3, preparing water chestnut lotus root starch; weighing dry water chestnut slices, dry water chestnut slices and dry lotus root slices according to the weight ratio of 1:1:1, and crushing and mixing to obtain water chestnut lotus root starch;
a4, red date pulp preparation: the red date pulp specifically comprises the following components in parts by weight: 14-16kg of dried red dates; 18-22kg of neutral purified water;
a5, preparation of a compound aspergillus agent: the composite aspergillus comprises the following components in percentage by weight: 400-600g of red yeast powder; 400-600g of white yeast powder; 18-22kg of red date pulp nutrient medium;
a6, mixing: weighing 40-52kg of yam powder, 25-52kg of rhizoma nelumbinis powder, 18-52kg of red date pulp, 16-40kg of neutral purified water and 8-25kg of compound aspergillus agent, putting the mixture into a brewing barrel, and sealing the barrel cover after uniformly stirring;
a7, brewing: placing the wine brewing barrel in the step A6 in a water bath device, heating to 35 ℃, and brewing the wine brewing barrel in the water bath device for 60 days; the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root is prepared.
9. The preparation method of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 8, is characterized by comprising the following steps: the preparation method of the compound aspergillus comprises the following steps:
f1, firstly, taking 18-22kg of red date pulp as a red date pulp nutrient medium, putting the red date pulp nutrient medium into a stainless steel barrel, and then putting the stainless steel barrel into a water bath at 35 ℃ for heating;
f2, when the temperature of the red date pulp nutrient medium in the stainless steel barrel reaches 35 ℃, weighing 400-600g of red yeast powder and 400-600g of white yeast powder together, and placing the mixture in the stainless steel barrel for mixing and soaking;
f3, putting the product obtained in the step f3 into a beater, beating the product into a shape of a preparation, and barrelling the preparation for later use to obtain the composite aspergillus agent.
10. The preparation method of the nutritional and nourishing yellow wine composition containing Chinese yam, red date and water chestnut lotus root according to claim 9, is characterized by comprising the following steps: in the brewing process, after the brewing barrel is brewed in a water bath device for 30 days, the brewing barrel needs to be opened to stir and mix the floating materials in the barrel.
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