CN1324124C - Yellow rice wine and its preparing method - Google Patents

Yellow rice wine and its preparing method Download PDF

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Publication number
CN1324124C
CN1324124C CNB031388930A CN03138893A CN1324124C CN 1324124 C CN1324124 C CN 1324124C CN B031388930 A CNB031388930 A CN B031388930A CN 03138893 A CN03138893 A CN 03138893A CN 1324124 C CN1324124 C CN 1324124C
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China
Prior art keywords
saccharification
wine
yeast
rice
water
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CNB031388930A
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Chinese (zh)
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CN1580225A (en
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王青春
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王青春
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Publication of CN1324124C publication Critical patent/CN1324124C/en

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Abstract

The present invention relates to a yellow wine which is prepared from the components of husked millet, saccharification yeast, yeast wine, fructus lycii, Chinese date, orange peel, carthamus tinctorius, liquorice and tuckahoe, and the yellow wine is prepared by processing the components through the steps of washing, rice blanching, soaking, rice gruel boiling, dispersion refrigeration, stirring, saccharification, yeast wine addition, fermentation, pressing, storage, etc. Therefore, the yellow wine has the advantages of few components and simple material preparation, and the yellow wine integrates cure and health care according to the pathogenesis of frequent chronic diseases of middle aged people and old people. The yellow wine achieves the functions of health preservation, health care and primary disease cure, and the yellow wine is especially suitable for middle aged people and old people to drink.

Description

A kind of yellow rice wine and preparation method thereof
The present invention relates to a kind of wine and preparation method thereof, particularly a kind of yellow rice wine and preparation method thereof.
Yellow rice wine is the most ancient wine kind of China, and is nutritious, and delicious flavour not only can be made the batching of beverage and cooking dish, and can make the medicine efficacy enhancing ingredient of Chinese medicine, health played a role in health care prevention and treatment disease, particularly Zhong Laonianren some chronic diseases.
Purpose of the present invention be exactly to provide that a kind of composition is few, batching is simple, at the nosogenesis of the multiple chronic disease of the elderly, will keep healthy and treatment is dissolved in one, yellow rice wine of the effect of reach health, keep healthy, curing the disease and preparation method thereof.
The object of the present invention is achieved like this: a kind of yellow rice wine, it is characterized in that the weight ratio of preparing burden is: milled glutinous broomcorn millet 74--83%, saccharification bent 7.3--9%, distiller's yeast 0.5--0.6%, wolfberry fruit 1.7--2%, date 1.7--2%, dried orange peel 0.6--1%, safflower 0.1--0.2%, Radix Glycyrrhizae 0.9--1% and Poria cocos 1.2--1.3%, making each component sum is 100%.
Optimum implementation of the present invention: after mentioned component is mixed in proportion, through washing, scald rice, flood, boil gruel, cold scattering, stirring, saccharification, add steps such as distiller's yeast, fermentation, squeezing, storage and make yellow rice wine.
The effect of each composition of the present invention:
Milled glutinous broomcorn millet: the sticking millet of another name, glutinous foxtail millet, nature and flavor are sweet, are slightly cold, and go into stomach, large intestine channel and stomach, sleep peacefully, antidiarrheal, rush down for a long time a little less than controlling discomfort in the stomach, night insomnia, stomach;
Wolfberry fruit: nature and flavor are sweet, flat, have hard muscles and bones, anti-old, remove wind, remove consumptive disease, mend the effect of vital essence, can promote immunologic function, increase resistance against diseases, adjust human pathology's state, make it to recover normal, have promote longevity, fill blood, hypotensive, suppress fat at intrahepatic deposition, promote the function of liver cell regeneration.The nutritive substance VA3.39 gram, VB10.23 gram, VB20.33 gram, VPP1.7 milligram, the VC3 milligram that contain needed by human;
Date: sweet, nontoxic, the invigorating the spleen and replenishing QI of distinguishing the flavor of, Appetizing spleen-tonifying, beneficial blood strong refreshing, profit cardiopulmonary, tonifying the five internal organs, control deficient, promote longevity, red date carbohydrate containing 73%, protein 3.3%, also contain lot of V A, VB2, VC, VP and carotene, calcium, phosphorus, iron, contain the 3385mg rutin in per 100 gram jujube meat, rutin has protection capillary unobstructed blood vessel, prevents the function that vascular fragility increases, and is effective to illnesss such as hypertension, atherosclerosiss;
Dried orange peel: regulate the flow of vital energy be good for the stomach, eliminating dampness and eliminating phlegm, control gastral cavity abdominal distension, maldigestion, vomiting, hiccup, uncomfortable in chest, coughing with a lot of sputum;
Safflower: promoting blood circulation to restore menstrual flow, the silt pain relieving of dispelling, treatment through close, dysmenorrhoea, stasis of blood resistance in postpartum are had a pain, coronary heart disease, stenocardia, joint pain, wound etc.;
Radix Glycyrrhizae: it is sweet, flat to distinguish the flavor of, and goes into spleen, lung channel, tonifying spleen and stomach, relieving spasm to stop pain, expelling phlegm for arresting cough, detoxifcation, coordinating the actions of various ingredients in a prescription, controls weakness of the spleen and the stomach, wrist abdomen pain, swelling and pain in the throat etc.;
Poria cocos: promoting diuresis to eliminate damp pathogen, invigorating the spleen and regulating the stomach, tranquillizing by calming the heart, control dysuria, oedema, phlegm and cough more, eat vexed, the palpitation and insomnia of few gastral cavity, also have hypotensive hypoglycemic effect.
More than various compositions mix, composition is few, batching is simple, at the pathogeny of the multiple chronic disease of the elderly, will treat and health care is dissolved in one, the effect of reach health, keep healthy, curing the disease.
Embodiment:
To make 80 kilograms of yellow rice wine is example, get 45 kilograms of milled glutinous broomcorn millets, bent 4.5 kilograms of saccharification, 0.3 kilogram of distiller's yeast, 0.9 kilogram of wolfberry fruit, 0.9 kilogram in date, 0.4 kilogram of dried orange peel, 0.05 kilogram on safflower, 0.5 kilogram in Radix Glycyrrhizae, 0.6 kilogram in Poria cocos, select the yellow milled glutinous broomcorn millet of the black navel of big grain for use, employing is the living wheat koji of raw material with the wheat, the brick shape is given birth to when wheat koji uses should be ground into 2-3 centimetre of fritter earlier, in boiling rotten pot, fried 20 minutes, make the slight coking of part, be ground into the powdery solid yeast then, get rotten and wheat koji half and half, stir, the mycorhiza that adds raw materials quality 10% stirs evenly and makes round steamed bun shape, is incubated 12-20 hour, temperature is 28-34 ℃ when generally beginning, temperature 37-39 ℃ of fermenting-ripening at last, Chinese medicinal materials is selected authentic elaboration, Removing Kernel for Date for use, remove date, outside the wolfberry fruit, remaining Chinese herbal medicine powder is broken into particulate state and uses.Doing rice in the cylinder of going into to fill clear water, fully stir rice washing with wooden oar, remove the floating foreign material on the water surface, drag in the rice washing wood bucket with bamboo strainer then, drop is surplus water to the greatest extent, injects boiling water, stirs fast with wooden oar, cylinder temperature reaches about 60 °, scald the rice back static 10 minutes, and stirred then and be cooled to 35-40 ℃, add water retting again, flooded winter 22-24 hour, spring and autumn is 20 hours, and be 8-12 hour summer, for preventing to produce peculiar smell, except that winter, generally during dipping change clear water 1-3 time, herbal medicine is placed in another basin, adds the water retting of medicinal material weight twice, make the medicinal material deliquescing, be beneficial to the extraction of effective constituent.Milled glutinous broomcorn millet adopts the method for direct poach, adds clear water and boil in cauldron, and each kilogram raw material adds two kg of water, rice and the good herbal medicine of dipping that the dipping of free from extraneous odour after clear water is cleaned is good are poured in the boiling water pot together, shoveled gruel with spades, for making the abundant gelatinization of milled glutinous broomcorn millet, not excessively coking, in order to avoid bring too heavy burnt bitter taste, boil to being viscosity with vigorous fire earlier, again the intensity of a fire is weakened, add a cover on the pot, carry out vexed gruel, stirred once, can finish through 1.5-2 hour every 15-20 minute.Well-done gruel is transported on the rotten case that boiling water scalded, start electric fan, constantly turn with wooden oar, make its rapid cooling, when temperature drops to 60 ℃, add bent powder and carry out one hour saccharification, the consumption of bent powder is the 10%--15% of raw material, and rotten the continuation stirs into yeast solid about cold scattering to 30 ℃ after the saccharification, the consumption of yeast solid is the 0.5-0.8% of rice material, then above-mentioned material is put into jar fermenter, with gunnysack on the cylinder bottom pad, cylinder mouth plastic bag sealing, cylinder body wraps up with cotton-wadded quilt, be incubated, temperature exceeded 2-3 ℃ when the product temperature was gone into cylinder than just in 22-30 hour, can start rake, the wrap of cylinder body and cylinder mouth is thrown off, check the product temperature every day, drives second rake after 8-12 hour, and subsequent fermenting weakens gradually, ripe wine with dregs after fermentation in 7 days squeezes out pure mellow wine with plate and frame air film pressure filter, again through clarification, heating, be finished product after the sterilization, finished wine can be stored in the big jar of stainless steel making, the storage through about 90 days, the bottling sterilization can be dispatched from the factory.

Claims (2)

1, a kind of yellow rice wine,---83%, saccharification song 7.3---9%, distiller's yeast 0.5---0.6%, wolfberry fruit 1.7---2%, date 1.7---2%, dried orange peel 0.6---1%, safflower 0.1---0.2%, Radix Glycyrrhizae 0.9---1% and Poria cocos 1.2---1.3%, making each component sum is 100% to it is characterized in that the weight ratio of preparing burden is: milled glutinous broomcorn millet 74.
2,, it is characterized in that making method finishes according to the following steps by the making method of right 1 described yellow rice wine:
(1) washing, scalds rice: pour in the cylinder that fills clear water doing rice, fully stir elutriation, remove the floating foreign material on the water surface, reap again in the another one cylinder, inject boiling water, make that milled glutinous broomcorn millet paddy skin is softening slightly to ftracture, add water retting again after the stirring cold scattering with wooden oar;
(2) dipping: Chinese medicinal materials is put into basin, add the water retting of medicinal material twice;
(3) boil gruel: will pour in the boiling water pot by good rice and Chinese medicinal materials through the dipping of the clean free from extraneous odour of clear water, and shovel gruel with spades;
(4) cold scattering, stirring, saccharification: gruel is transported on the rotten case that boiling water scalded, started electric fan and also constantly turn, it is cooled to rapidly below 60 degree Celsius, add the bent saccharification of saccharification;
(5) add the distiller's yeast fermentation: the gruel after the saccharification is cooled to 30 degree Celsius, admixes yeast solid, batching is put into jar fermenter ferment;
(6) squeezing, storage: the ripe wine with dregs after the fermentation squeezes out pure mellow wine with the air film pressure filter, again through clarification and heat sterilization, being stored in bottling sterilization in the stainless cylinder of steel, is finished product.
CNB031388930A 2003-08-06 2003-08-06 Yellow rice wine and its preparing method CN1324124C (en)

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CN1324124C true CN1324124C (en) 2007-07-04

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Families Citing this family (11)

* Cited by examiner, † Cited by third party
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CN101831368B (en) * 2009-12-25 2013-03-27 上海皇家酿酒有限公司 Millet yellow wine and making process thereof
CN102443509A (en) * 2010-10-06 2012-05-09 山东即墨妙府老酒有限公司 Production method for donkey-hide gelatin wine
CN102140400A (en) * 2010-12-15 2011-08-03 山东即墨黄酒厂 Dry rice wine
CN102533500B (en) * 2012-01-11 2013-02-13 李时珍医药集团有限公司 Production process for nutritional fermented medical wine
CN102746968A (en) * 2012-05-16 2012-10-24 山西农业大学 Production method of red yeast rice and millet yellow rice wine
CN103045431A (en) * 2012-12-11 2013-04-17 李新民 Health preserving healthcare purple wine
CN103409272B (en) * 2013-07-11 2016-06-22 池州市立泰黄酒有限公司 Yellow wine that a kind of Oryza glutinosa is brewageed and preparation method thereof
CN103497870B (en) * 2013-10-18 2015-10-21 湖北工业大学 A kind of tuckahoe health care yellow rice wine and preparation method thereof
CN105018286A (en) * 2015-07-27 2015-11-04 合肥众月健康科技有限公司 Black-rice domestic-fungus health-care yellow rice wine and preparation method
CN106148082A (en) * 2016-08-23 2016-11-23 青岛辉煌酒业有限公司 Fructus Jujubae yellow wine production technology
CN107012051A (en) * 2017-06-13 2017-08-04 周然 A kind of radix glycyrrhizae health preserving wine and preparation method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1030505C (en) * 1992-09-03 1995-12-13 王记林 Zhongshansong wine preparing process

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
CN1030505C (en) * 1992-09-03 1995-12-13 王记林 Zhongshansong wine preparing process

Non-Patent Citations (3)

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Title
低度加气黄酒的研究 刘剀,酿酒科技,第6期 2002 *
低度加气黄酒的研究 刘剀,酿酒科技,第6期 2002;功能性秫米含酒精饮料的试制 成剑峰,山西食品工业,第1期 2001 *
功能性秫米含酒精饮料的试制 成剑峰,山西食品工业,第1期 2001 *

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