CN114717072A - Yellow wine capable of dispelling cold and warming stomach and preparation method thereof - Google Patents
Yellow wine capable of dispelling cold and warming stomach and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a yellow wine for dispelling cold and warming stomach and a preparation method thereof, wherein the formula comprises the following components: main material, auxiliary material A and auxiliary material B; the weight percentage of each component is as follows: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B; the main material comprises 65-75% of glutinous rice flour and 25-35% of wheat flour; the preparation method comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing; according to the yellow wine, Chinese herbal medicine components with the functions of supporting yang, dispelling cold, tonifying spleen and warming stomach are added into the raw materials, so that the effects of dispelling cold and warming stomach of the yellow wine are effectively improved; according to the invention, different types of black tea and dried flowers are added in the formula, so that the finished yellow wine has different flavors and can better meet market requirements; the invention adopts the crushing and steaming process to process the raw materials, can fully exude the Chinese herbal medicine components, and simultaneously reduces the production procedures and the production cost.
Description
Technical Field
The invention relates to the technical field of yellow wine, in particular to yellow wine for dispelling cold and warming stomach and a preparation method thereof.
Background
The yellow wine is prepared by taking grains such as glutinous rice, millet and the like as raw materials, steaming, mixing with saccharifying enzymes such as wheat starter, yeast for making hard liquor, starter for making hard liquor and the like, saccharifying, and then carrying out alcoholic fermentation; in the prior art, as in patent CN 108424822A, the direct brewing method is adopted to mix and ferment the yellow wine raw material puffed powder, the traditional Chinese medicine powder and the scented tea liquid, thereby promoting the exudation of the traditional Chinese medicine components, reducing the overweight medicinal taste in the yellow wine, improving the taste, the flavor, the nutritive value and the health care efficacy of the yellow wine, but the yellow wine still has the following defects: firstly, the traditional Chinese medicine has single component and cannot generate synergistic effect, so that the cold dispelling and stomach warming effects are common; secondly, scented tea liquid prepared from oolong and magnolia flower is only adopted for mixed brewing, so that multi-flavor serialized products cannot be formed, and market demands cannot be met; and thirdly, the raw materials are subjected to puffing, steaming, ultrasonic treatment and the like, the process is complicated, and the cost is high.
Disclosure of Invention
The invention aims to provide a yellow wine for dispelling cold and warming stomach and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a yellow wine for dispelling cold and warming stomach comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 60-70% of main material, 10-20% of auxiliary material A and 15-25% of auxiliary material B.
Preferably, the mass percentage of each component is as follows: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B.
Preferably, the main material comprises 65-75% of glutinous rice flour and 25-35% of wheat flour.
Preferably, the auxiliary materials A comprise 17-23% of dried ginger, 6-14% of medlar, 4-10% of cassia twig, 3-5% of dried orange peel, 5-7% of fingered citron, 9-13% of fructus evodiae, 4-6% of asarum, 6-10% of codonopsis pilosula, 4-7% of katsumade galangal seed, 8-11% of acorus calamus and 13-16% of honey-fried licorice root.
Preferably, the auxiliary material B comprises 55-65% of tea leaves and 35-45% of dried flowers.
Preferably, the tea is black tea, and the dried flower is one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, clove, crabapple flower or plum blossom.
A preparation method of yellow wine for dispelling cold and warming stomach comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing;
in the first step, the raw materials are weighed according to the formula proportion, wherein the sum of the mass percentages of the components is 1;
in the second step, the weighed raw materials are mixed and crushed to the fineness of 80-100 meshes to obtain powder for later use;
in the third step, the powder is put into a steamer to be steamed to obtain a mixture;
placing the mixture in a stirring kettle, stirring and cooling to 30 ℃, adding a saccharifying agent, uniformly stirring, placing in a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains;
filtering the fermented grains prepared in the fourth step to obtain wine pulp, standing the wine pulp for 2-3d under a sealed condition, and taking the upper clear wine liquid for later use;
and in the sixth step, the clear wine liquid obtained in the fifth step is placed in a jacketed kettle, heated and stewed for 10min, sterilized, placed in a wine jar, sealed and stored in a cool and dry place.
Preferably, in the fourth step, the using amount of the saccharifying agent is 8-13% of the weight of the mixture, and the inoculation amount of the yellow wine dry yeast is 0.2-0.3% of the weight of the mixture.
Preferably, in the fourth step, the specific operations of the sealed fermentation are as follows: fermenting at 20-24 deg.C for 5-7 days, and fermenting at 28-33 deg.C for 15-20 days.
Preferably, in the sixth step, the temperature for sealed storage is 4-15 ℃.
Compared with the prior art, the invention has the beneficial effects that: according to the yellow wine, Chinese herbal medicine components with the functions of supporting yang, dispelling cold, tonifying spleen and warming stomach are added into the raw materials, so that the effects of dispelling cold and warming stomach of the yellow wine are effectively improved; the black tea and the dried flowers of different types are added in the formula, so that the finished yellow wine has different flavors and can better meet the market demand; the invention adopts the crushing and steaming process to process the raw materials, can fully exude the Chinese herbal medicine components, and simultaneously reduces the production procedures and the production cost.
Drawings
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a technical solution provided by the present invention:
example 1:
a yellow wine for dispelling cold and warming stomach comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B; the main material comprises 70% of glutinous rice flour and 30% of wheat flour; the auxiliary material A comprises 20% of dried ginger, 10% of medlar, 7% of cassia twig, 4% of dried orange peel, 6% of fingered citron, 11% of fructus evodiae, 5% of asarum, 8% of codonopsis pilosula, 5% of katsumade galangal seed, 9% of calamus and 15% of honey-fried licorice root; the auxiliary material B comprises 60% of black tea and 40% of jasmine;
a preparation method of yellow wine for dispelling cold and warming stomach comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing;
in the first step, the raw materials are weighed according to the formula proportion, wherein the sum of the mass percentages of the components is 1;
in the second step, the weighed raw materials are mixed and crushed to the fineness of 80-100 meshes to obtain powder for later use;
in the third step, the powder is put into a steamer to be steamed to obtain a mixture;
placing the mixture in a stirring kettle, stirring and cooling to 30 ℃, adding a saccharifying agent accounting for 8-13% of the weight of the mixture, uniformly stirring, placing in a fermentation tank, inoculating activated dry yellow wine yeast, wherein the inoculation amount of the dry yellow wine yeast is 0.2-0.3% of the weight of the mixture, sealing and fermenting at 20-24 ℃ for 5-7d, and sealing and fermenting at 28-33 ℃ for 15-20d to obtain fermented grains;
filtering the fermented grains prepared in the fourth step to obtain wine pulp, standing the wine pulp for 2-3d under a sealed condition, and taking the upper clear wine liquid for later use;
and in the sixth step, placing the clear wine liquid obtained in the fifth step into a jacketed kettle, heating and stewing for 10min, sterilizing, then placing into a wine jar, sealing and storing in a cool and dry place, wherein the sealing and storing temperature is 4-15 ℃.
Example 2:
a yellow wine for dispelling cold and warming stomach comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B; the main material comprises 65% of glutinous rice flour and 35% of wheat flour; the auxiliary materials A comprise 17% of dried ginger, 13% of medlar, 10% of cassia twig, 3% of dried orange peel, 5% of fingered citron, 10% of fructus evodiae, 6% of asarum, 7% of codonopsis pilosula, 4% of katsumade galangal seed, 10% of calamus and 15% of honey-fried licorice root; the auxiliary material B comprises 55% of black tea and 45% of sweet osmanthus;
a preparation method of yellow wine for dispelling cold and warming stomach comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing;
in the first step, the raw materials are weighed according to the formula proportion, wherein the sum of the mass percentages of the components is 1;
in the second step, the weighed raw materials are mixed and crushed to the fineness of 80-100 meshes to obtain powder for later use;
in the third step, the powder is put into a steamer to be steamed to obtain a mixture;
placing the mixture in a stirring kettle, stirring and cooling to 30 ℃, adding a saccharifying agent accounting for 8-13% of the weight of the mixture, uniformly stirring, placing in a fermentation tank, inoculating activated dry yellow wine yeast, wherein the inoculation amount of the dry yellow wine yeast is 0.2-0.3% of the weight of the mixture, sealing and fermenting at 20-24 ℃ for 5-7d, and sealing and fermenting at 28-33 ℃ for 15-20d to obtain fermented grains;
filtering the fermented grains prepared in the fourth step to obtain wine pulp, standing the wine pulp for 2-3d under a sealed condition, and taking the upper clear wine liquid for later use;
and in the sixth step, the clear wine liquid obtained in the fifth step is placed in a jacketed kettle, heated and stewed for 10min, sterilized, then placed in a wine jar, and stored in a cool and dry place in a sealing way, wherein the temperature of the sealed storage is 4-15 ℃.
Example 3:
a yellow wine for dispelling cold and warming stomach comprises the following components: the main material, the auxiliary material A and the auxiliary material B comprise the following components in percentage by mass: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B; the main material comprises 75% of glutinous rice flour and 25% of wheat flour; the auxiliary material A comprises 23% of dried ginger, 7% of medlar, 4% of cassia twig, 5% of dried orange peel, 7% of fingered citron, 13% of fructus evodiae, 4% of asarum, 10% of codonopsis pilosula, 4% of katsumade galangal seed, 9% of calamus and 14% of honey-fried licorice root; the auxiliary material B comprises 65% of black tea and 35% of plum blossom;
a preparation method of yellow wine for dispelling cold and warming stomach comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing;
in the first step, the raw materials are weighed according to the formula proportion, wherein the sum of the mass percentages of the components is 1;
in the second step, the weighed raw materials are mixed and crushed to the fineness of 80-100 meshes to obtain powder for later use;
in the third step, the powder is put into a steamer to be steamed to obtain a mixture;
placing the mixture in a stirring kettle, stirring and cooling to 30 ℃, adding a saccharifying agent accounting for 8-13% of the weight of the mixture, uniformly stirring, placing in a fermentation tank, inoculating activated dry yellow wine yeast, wherein the inoculation amount of the dry yellow wine yeast is 0.2-0.3% of the weight of the mixture, sealing and fermenting at 20-24 ℃ for 5-7d, and sealing and fermenting at 28-33 ℃ for 15-20d to obtain fermented grains;
filtering the fermented grains prepared in the fourth step to obtain wine pulp, standing the wine pulp for 2-3d under a sealed condition, and taking the upper clear wine liquid for later use;
and in the sixth step, the clear wine liquid obtained in the fifth step is placed in a jacketed kettle, heated and stewed for 10min, sterilized, then placed in a wine jar, and stored in a cool and dry place in a sealing way, wherein the temperature of the sealed storage is 4-15 ℃.
The properties of the examples are compared in the following table:
| example 1 | Example 2 | Example 3 | |
| Glutinous rice flour/%) | 70 | 65 | 75 |
| Wheat flour/%) | 30 | 35 | 25 |
| Dry ginger (rhizoma Zingiberis /) | 20 | 17 | 23 |
| Fructus Lycii/% | 10 | 13 | 7 |
| Ramulus Cinnamomi/%) | 7 | 10 | 4 |
| Dried orange peel/% | 4 | 3 | 5 |
| Finger citron/% | 6 | 5 | 7 |
| Evodia rutaecarpa/%) | 11 | 10 | 13 |
| Herba asari/%) | 5 | 6 | 4 |
| Radix Codonopsis/%) | 8 | 7 | 10 |
| Katsumade galangal seed% | 5 | 4 | 4 |
| Rhizoma Acori Graminei% | 9 | 10 | 9 |
| Prepared from radix Glycyrrhizae Preparata | 15 | 15 | 14 |
| Black tea/%) | 60 | 55 | 65 |
| Jasmine/% | 40 | 0 | 0 |
| Sweet-scented osmanthus/%) | 0 | 45 | 0 |
| Plum blossom/% | 0 | 0 | 35 |
Based on the above, the raw materials are added with various Chinese herbal medicine components, and under the synergistic effect of the Chinese herbal medicine components, the prepared finished product yellow wine has good effects of supporting yang, dispelling cold, tonifying spleen and warming stomach; according to the invention, different types of dried flowers and black tea are added into the formula, so that the prepared yellow wine has different flavors, and a series of floral yellow wine products are formed, and different taste requirements of customers can be met; the invention adopts the crushing and steaming process to process the raw materials, reduces the production procedures, reduces the time, equipment and labor cost and further improves the benefit on the premise of ensuring that the effective ingredients of the Chinese herbal medicine are fully exuded; the pharmacology of the Chinese herbal medicines in the invention is as follows:
dried ginger: hot, pungent taste; spleen, stomach, heart, kidney and lung meridians; warming the middle-jiao to dispel cold, restoring yang to activate collaterals, warming the lung to resolve fluid retention;
medlar: mild in nature and sweet in taste; entering liver and kidney meridians; nourishing liver and kidney, replenishing vital essence and improving eyesight;
cassia twig: pungent, sweet and warm in nature; heart, lung, bladder meridian entered; inducing sweat to relieve muscles, warming and dredging channels and collaterals, and supporting yang to regulate qi;
dried orange peel: pungent, bitter and warm in nature; spleen and lung meridians entered; regulating qi-flowing, promoting appetite, eliminating dampness and phlegm, and treating spleen and stomach diseases;
fingered citron: warm in nature, pungent, bitter and sour in flavor; it enters lung, spleen and liver meridians; soothing liver, regulating qi, regulating stomach function and relieving pain;
evodia fruit: hot, pungent and bitter; it enters liver meridian, spleen meridian, stomach meridian and kidney meridian; dispel cold and stop pain, check adverse rise of qi and arrest vomiting, strengthen yang and stop diarrhea;
asarum: warm in nature and pungent in flavor; the heart meridian, the lung meridian and the kidney meridian are entered; expelling pathogenic wind, dispelling cold, inducing resuscitation, relieving pain, warming lung, and eliminating phlegm;
codonopsis pilosula: mild in nature and sweet in taste; spleen and lung meridians entered; invigorating spleen and replenishing qi, invigorating spleen and benefiting lung
Katsumade galangal seed: pungent taste and warm nature; entering spleen and stomach meridians; eliminating dampness, invigorating spleen, warming stomach, and relieving vomit;
calamus: warm in nature, bitter and pungent in flavor; entering heart, liver and stomach meridians; warming stomach, diminishing inflammation and relieving pain;
honey-fried licorice root: warm in nature and sweet in taste; the heart meridian, the lung meridian, the stomach meridian and the spleen meridian; tonify spleen and stomach, benefit qi and recover pulse.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (10)
1. A yellow wine for dispelling cold and warming stomach comprises the following components: the main material, the auxiliary material A and the auxiliary material B are characterized in that: the weight percentage of each component is as follows: 60-70% of main material, 10-20% of auxiliary material A and 15-25% of auxiliary material B.
2. The yellow wine for dispelling cold and warming stomach according to claim 1, which is characterized in that: the weight percentage of each component is as follows: 65% of main material, 15% of auxiliary material A and 20% of auxiliary material B.
3. The yellow wine for dispelling cold and warming stomach according to claim 2, which is characterized in that: the main material comprises 65-75% of glutinous rice flour and 25-35% of wheat flour.
4. The yellow wine for dispelling cold and warming stomach according to claim 2, which is characterized in that: the auxiliary material A comprises 17-23% of dried ginger, 6-14% of medlar, 4-10% of cassia twig, 3-5% of dried orange peel, 5-7% of fingered citron, 9-13% of fructus evodiae, 4-6% of asarum, 6-10% of codonopsis pilosula, 4-7% of alpinia katsumadai, 8-11% of calamus and 13-16% of honey-fried licorice root.
5. The yellow wine for dispelling cold and warming stomach according to claim 2, which is characterized in that: the auxiliary material B comprises 55-65% of tea leaves and 35-45% of dried flowers.
6. The yellow wine for dispelling cold and warming stomach according to claim 5, which is characterized in that: the tea is black tea, and the dried flower is one or more of jasmine, sweet osmanthus, rose, gardenia, camellia, clove, crabapple flower or plum blossom.
7. A preparation method of yellow wine for dispelling cold and warming stomach comprises the steps of firstly, weighing raw materials; step two, mixing and crushing; steaming; step four, fermentation; step five, filtering and clarifying; step six, sterilizing and storing; the method is characterized in that:
in the first step, the raw materials are weighed according to the formula proportion, wherein the sum of the mass percentages of the components is 1;
in the second step, the weighed raw materials are mixed and crushed to the fineness of 80-100 meshes to obtain powder for later use;
in the third step, the powder is put into a steamer to be steamed to obtain a mixture;
placing the mixture in a stirring kettle, stirring and cooling to 30 ℃, adding a saccharifying agent, uniformly stirring, placing in a fermentation tank, inoculating activated dry yellow wine yeast, and sealing and fermenting to obtain fermented grains;
filtering the fermented grains prepared in the fourth step to obtain wine pulp, standing the wine pulp for 2-3d under a sealed condition, and taking the upper clear wine liquid for later use;
and in the sixth step, the clear wine liquid obtained in the fifth step is placed in a jacketed kettle, heated and stewed for 10min, sterilized, placed in a wine jar, sealed and stored in a cool and dry place.
8. The preparation method of the yellow wine for dispelling cold and warming stomach according to claim 7, which is characterized by comprising the following steps: in the fourth step, the dosage of the saccharifying agent is 8-13% of the weight of the mixture, and the inoculation amount of the yellow wine dry yeast is 0.2-0.3% of the weight of the mixture.
9. The preparation method of the yellow wine for dispelling cold and warming stomach according to claim 7, which is characterized by comprising the following steps: in the fourth step, the specific operation of sealed fermentation is as follows: fermenting at 20-24 deg.C for 5-7 days, and fermenting at 28-33 deg.C for 15-20 days.
10. The preparation method of the yellow wine for dispelling cold and warming stomach according to claim 7, which is characterized by comprising the following steps: in the sixth step, the temperature of sealed storage is 4-15 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115449448A (en) * | 2022-10-27 | 2022-12-09 | 江门市新会区泓达堂陈皮茶业有限公司 | Dried orange peel plum wine and processing technology thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104873935A (en) * | 2015-05-13 | 2015-09-02 | 董早霞 | Traditional Chinese medicine wine for warming kidney and nourishing liver |
| CN105907529A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Roxburgh rose-black tea wine and preparation method thereof |
| CN107574073A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of brewing method of stomach invigorating Health care yellow wine |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104873935A (en) * | 2015-05-13 | 2015-09-02 | 董早霞 | Traditional Chinese medicine wine for warming kidney and nourishing liver |
| CN105907529A (en) * | 2016-06-22 | 2016-08-31 | 贵州恒达生物科技有限公司 | Roxburgh rose-black tea wine and preparation method thereof |
| CN107574073A (en) * | 2017-10-25 | 2018-01-12 | 安徽王家坝酒业有限公司 | A kind of brewing method of stomach invigorating Health care yellow wine |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115449448A (en) * | 2022-10-27 | 2022-12-09 | 江门市新会区泓达堂陈皮茶业有限公司 | Dried orange peel plum wine and processing technology thereof |
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