CN1352239A - Clear wine with very low alcohol content for nutrition and enriching blood - Google Patents
Clear wine with very low alcohol content for nutrition and enriching blood Download PDFInfo
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- CN1352239A CN1352239A CN 01131546 CN01131546A CN1352239A CN 1352239 A CN1352239 A CN 1352239A CN 01131546 CN01131546 CN 01131546 CN 01131546 A CN01131546 A CN 01131546A CN 1352239 A CN1352239 A CN 1352239A
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Abstract
The nutritious and blood enriching clear wine is made with round-shaped rice, water yeast, wine yeast, vitamins, trace elements and natural color as material and through rice polishing, rice soaking, yeast making, wine yeast making, fermentation, squeezing, clarification, blending, seasoning, coloring, storing and other steps. During wine yeast making, clear wine yeast is adopted; and during blending, vitamins easy to dissolve in water, trace element Fe and proper amount of clean water are added to result in an alcohol content of 5 % and rich nutritious components. The clear wine has the features of very low alcohol content, delicious and soft taste, low viscosity, etc. and various health care functions.
Description
Technical field
The present invention relates to a kind of wine, particularly clear wine with very low alcohol content for nutrition and enriching blood.
Background technology
Wine is that grain crops such as rice, wheat, Chinese sorghum and distiller's yeast are brewageed and formed.Since several thousand, wine is one of consumer's goods of people's daily life always.LI Shi-Zhen is pointed out in Compendium of Material Medica: " wine, the U.S. high post in sky also.The wine of face song, few drink then with the blood promoting the circulation of qi, strong refreshing resisting cold, relieving the lonliness and grief, it is emerging to condemn ".Really, it is beneficial to human body to drink, but also can bring a series of harms simultaneously.Science shows, if long-term, a large amount of drinking white spirit of people, high wine can cause esophagus, throat, hepatic disease, causes alcoholic cirrhosis; Can stimulate stomach mucous membrane simultaneously, cause Peptic Ulcers; Increase the heart oxygen-consumption, increase the weight of heart trouble.It is easily liquor-saturated to drink liquor, high wine, every once drunk, and brain function just is in for once infringement.Therefore drinking is valued for appropriateness, is valued for minuent, is particular about nutrition.A large amount of low alcohol of a great variety, that class just differs are arranged in the market, and as grape wine, beer, yellow rice wine etc., its ethanol content is all not high.For example, the ethanol content of yellow rice wine only is 15%-20%.Yet the harm of drinking and bringing to human body is not eliminated in all these low alcohol equally fully, and only for high wine, the degree of harmful to human alleviates to some extent.
In order fundamentally thoroughly to eliminate the various harms of wine to human body, the purpose of this invention is to provide a kind of ethanol content only is 5%, and includes the multivitamin of needed by human and the clear wine with very low alcohol content for nutrition and enriching blood of trace element.
In order to realize the foregoing invention purpose, clear wine with very low alcohol content for nutrition and enriching blood provided by the present invention is to be raw material with stalk rice, water, Mi Qu, distiller's yeast, multivitamin and trace element, natural pigment, adopts following prepared to form:
1, raw material pure white: select the high-quality polished rice for use, the polished rice that whole making method adopted all need heavily grind, go chaff and detrimental impurity, and the polished rice rate is reached more than 70%;
2, wash rice and soak rice: eluriate polished rice with 40-45 ℃ of clear water, drench clearly after cleaning again with clear water, will cleaning the back polished rice then, to pour water temperature into be in 35-40 ℃ the clear water, to soak 24-26 hour;
3, rice milling song: will boil into the also cooling rapidly afterwards of gruel shape through cleaning a part of polished rice that soaked, adding flavus 3800 bacterial classifications are mixed thoroughly and are made kind of a song, make Mi Qu after cultivating maturation with tub or curtain again, wherein the add-on of flavus 3800 bacterial classifications is the 1.0-3.0% of the used rice amount of this part;
4, system distiller's yeast: adopt the high temperature Mashing process to produce distiller's yeast, be about to boil into rice through cleaning a part of polished rice that soaked, add the rice Qu Xianhang saccharification that a part is made by last step process again, wherein the ratio of Mi Quyu polished rice is about 0.8-1.2: 4-5 adds purebred yeast juice cultivation at last and makes distiller's yeast; The bacterial classification that adopts is a saccharomyces sake, and consumption is the 6-10% of this a part of polished rice;
5, fermentation: will boil into the congee meal afterwards and cool off stand-by through cleaning the most of polished rice soaked; Again water and the Mi Qu that is made by last step process, distiller's yeast are added in the fermentor tank successively, leave standstill 1-2 hour after, add the congee meal boiled, lower pot temps is 15-16 ℃, drive rake when being warming up to 28-32 ℃ then for several times, wherein the Primary Fermentation time is 6-7 days, and the secondary fermentation time is 10-13 days; The consumption of Mi Qu in this step process is meter 16-24% of amount that feeds intake, the 24-36% of total wine with dregs amount that the consumption of distiller's yeast makes for this step process, amount of water is in the total mass span of control, the 3-3.5 that is about the rice amount of feeding intake doubly, water quality requirement for cleaning, do not have bag, transparent, no precipitation, free from extraneous odour, mouthful taste salubrious pure water;
6, squeezing, clarification: the ripe wine with dregs of making through last step fermentation carries out press filtration with pressure filter, and the pure mellow wine that leaches is poured in the setting tank and precipitated, and sedimentation time is 6-8 days, after get supernatant liquor and filter once more;
7, blend: add multivitamin soluble in water, trace elements iron and clean water in proportion and mix thoroughly in right amount, make the ethanol content of the pure mellow wine for preparing through last step process be reduced to 5 degree, promptly ethanol content reduces to 5%; The add-on of multivitamin and trace elements iron adds Wei ShengsuB2 0.004-0.006mg, vitamins C 0.04-0.06mg, vitamin PP 0.04-0.06mg, folic acid 0.04-0.06mg, iron 0.04-0.06mg by every 500ml pure mellow wine;
8, seasoning: the pure mellow wine after last step process is blent filters earlier, sterilization, add the shizandra berry, the lotus essence that modulate in advance again and carry out seasoning, the seasoning after-filtration is also tasted, if do not reach the distinctive fragrance of this wine, taste as yet, add as one feels fit the various carbohydrates of allotment on request such as glucose, acids such as succsinic acid, amino acid, edible salt so, again;
9, painted: after the pure mellow wine after the last step process seasoning filters earlier, sterilizes, add an amount of rose-red tinting material, make this drinking utensils that due rose-red color be arranged, it is harmonious to reach the color style;
10, store: after the pure mellow wine after last step process is painted filtered earlier, sterilizes, storing at low temperatures can bottle in 6 months-1 year dispatched from the factory, and can remake once before the bottling and filter, sterilizes, and storage temperature is 5-7 ℃.
Owing to adopted making method as above, ethanol content of the present invention is 5% only, belongs to super low alcohol, includes rich nutrient contents, and with other alcohol product, the present invention has following uniqueness, significant function:
(1), ideal four seasons beverage.
Be difficult for after the present invention drink liquor-saturated, very little to the pungency of human body, have the alcoholic strength gentleness, brand-new, unique mouthfeel and color style, and nutritious.The present invention throughout the year, sutable for men, women, and children, be a kind of very good popular four seasons beverage.
(2), can replenish the nutrient substance of needed by human.
Brew main raw material of the present invention is a polished rice, except that containing high starch, also contains a spot of other various nutritive ingredients.When blending, also added Wei ShengsuB2, vitamins C, vitamin PP, folic acid and trace elements iron specially in addition, these all are human body essential nutritive elements every day.Therefore, drink the present invention, can replenish under-nutrition in the human body, can keep human body, keep eubolism, promote physically and mentally healthy the demand and supply of the nutrition balance between the two.
(3), promoting flow of QI and blood, a surname and blood vessels, nourish blood, hematopoiesis, nourishing qi and blood.
The present invention includes rich nutrient contents, has particularly added multivitamin, micro-compositions such as Wei ShengsuB2, vitamins C, vitamin PP, folic acid and trace elements iron, makes its nutrient composition content occupy position first of the various brewing wines.Iron can promote erythrocytic generation, is the main component of making oxyphorase in the human erythrovirus, is the main trace element of hematopoiesis.Wei ShengsuB2 can participate in the synthetic of oxyphorase, improves the curative effect to hypoferric anemia.Vitamins C has certain promoter action to erythropoiesis, and the function of improving myocardial metabolism and blood vessel is arranged, and all has certain effect to preventing vitamin C deficiency, arteriosclerosis, coronary heart disease etc.Vitamin PP can be expanded little blood vessel, reduce blood cholesterol, treatment of vascular sclerosis, the formation of anti-hemostasis suppository.Folic acid is the main coenzyme of the synthetic thymidylic acid of human body, at nucleic acid and significant in proteinic synthesizing.Folic acid also can prevent, treat megaloblastic anemia.Since added above-mentionedly invigorate blood circulation, the nutritive ingredient of hematopoiesis, nourishing qi and blood, therefore the present invention of normal drink can expand the little blood vessel of whole body, accelerate blood circulation, blood flow increasing.Can relax the muscles and stimulate the blood circulation, a surname and blood vessels, disease preventing and treating; Can reach nourish blood, the function of hematopoiesis, nourishing qi and blood, balance the five internal organs.To deficiency of both QI and blood, physique void decline, anaemia, energy depletion, general weakness, easy tired person have very obvious effect.
In a word, the present invention compares with existing all kinds of wine, and it is low to have alcohol number of degrees, harmless place; The little astringent taste of the little acid of taste is sweet, and salubrious light beautiful soft, aftertaste is long; Red gorgeous, beautiful, the refreshing heart of color and luster is pleasing, and is noble elegant, the clarity height, and the advantage that viscosity is low, the present invention has the fragrant odor type of unique lotus, gives the sensation of vigor sport, and the meaning of back to nature is arranged.
Embodiment
Clear wine with very low alcohol content for nutrition and enriching blood is to be raw material with polished rice, water, Mi Qu, distiller's yeast, multivitamin and trace element, natural pigment, adopts following prepared to form:
1., raw material pure white: select the high-quality polished rice for use, the polished rice that whole making method adopted all need heavily grind, go chaff and detrimental impurity, and the polished rice rate is reached more than 70%;
2., wash rice and soak rice: eluriate polished rices with 40 ℃ of clear water, drench clearly after cleaning again with clear water, will cleaning the back stalk then, meter to pour water temperature into be in 35-40 ℃ the clear water, to soak 24 hours;
3., rice milling song: will boil into the also cooling rapidly afterwards of gruel shape through cleaning a part of polished rice that soaked, adding flavus 3800 bacterial classifications are mixed thoroughly and are made kind of a song, make Mi Qu after cultivating maturation with tub or curtain again, wherein the add-on of flavus 3800 bacterial classifications is 2% of the used rice amount of this part;
4., system distiller's yeast: adopt the high temperature Mashing process to produce distiller's yeast, be about to boil into rice through cleaning a part of polished rice that soaked, add the rice Qu Xianhang saccharification that a part is made by last step process again, wherein the ratio of Mi Quyu polished rice is about 1: 4.5 and adds purebred yeast juice and cultivate and make distiller's yeast at last; The bacterial classification that adopts is a saccharomyces sake, and consumption is 8% of this part stalk rice;
5., fermentation: will obstruct and meter boil into the congee meal afterwards and cool off stand-by through cleaning the major part soaked; Again water and the Mi Qu that is made by last step process, distiller's yeast are added in the fermentor tank successively, leave standstill 1 hour after, add the congee meal boiled, lower pot temps is 15-16 ℃, drive rake when being warming up to 30 ℃ then for several times, wherein the Primary Fermentation time is 7 days, and the secondary fermentation time is 13 days; The consumption of Mi Qu in this step process is 20% of the rice amount that feeds intake, 30% of total wine with dregs amount that the consumption of distiller's yeast makes for this step process, amount of water is in the total mass span of control, be about 3 times of the rice amount of feeding intake, water quality requirement be cleaning, colourless, transparent, no precipitation, free from extraneous odour, mouthful taste salubrious pure water;
6., squeezing, clarification: the ripe wine with dregs of making through last step fermentation carries out press filtration with pressure filter, and the pure mellow wine that leaches is poured in the setting tank and precipitated, and sedimentation time is 7 days, after get supernatant liquor and filter once more;
7., blend: add multivitamin soluble in water, trace elements iron and clean water in proportion and mix thoroughly in right amount, make the ethanol content of the pure mellow wine for preparing through last step process be reduced to 5 degree, promptly ethanol content reduces to 5%; The add-on of multivitamin and trace elements iron adds Wei ShengsuB2 0.005mg, vitamins C 0.05mg, vitamin PP 0.05mg, folic acid 0.05mg, iron 0.05mg by every 500ml pure mellow wine;
8., seasoning: the pure mellow wine after last step process is blent filters earlier, sterilization, add the shizandra berry, the lotus essence that modulate in advance again and carry out seasoning, the seasoning after-filtration is also tasted, if do not reach the distinctive fragrance of this wine, taste as yet, add as one feels fit the various carbohydrates of allotment on request such as glucose, acids such as succsinic acid, amino acid, edible salt so, again;
9., painted: after the pure mellow wine after the last step process seasoning filters earlier, sterilizes, add an amount of rose-red tinting material, make this drinking utensils that due rose-red color be arranged, it is harmonious to reach the color style;
10., store: after the pure mellow wine after last step process is painted filtered earlier, sterilizes, storing at low temperatures can bottle in 1 year dispatched from the factory, and can remake once before the bottling and filter, sterilizes, and storage temperature is 5-7 ℃.
Claims (1)
1, clear wine with very low alcohol content for nutrition and enriching blood is characterized in that with polished rice, water, Mi Qu, distiller's yeast, multivitamin and trace element, natural pigment be raw material, adopts following prepared to form:
(1), raw material pure white: select the high-quality polished rice for use, the polished rice that whole making method adopted all need heavily grind, go chaff and detrimental impurity, and the polished rice rate is reached more than 70%;
(2), wash rice and soak rice: eluriate stalk rice with 40-45 ℃ of clear water, drench clearly after cleaning again with clear water, will cleaning the back polished rice then, to pour water temperature into be in 35-40 ℃ the clear water, to soak 24-26 hour;
(3), rice milling song: will boil into the also cooling rapidly afterwards of gruel shape through cleaning a part of polished rice that soaked, adding flavus 3800 bacterial classifications are mixed thoroughly and are made kind of a song, make Mi Qu after cultivating maturation with tub or curtain again, wherein the add-on of flavus 3800 bacterial classifications is the 1.0-3.0% of the used rice amount of this part;
(4), system distiller's yeast: adopt the high temperature Mashing process to produce distiller's yeast, be about to boil into rice through cleaning a part of polished rice that soaked, add the rice Qu Xianhang saccharification that a part is made by last step process again, wherein the ratio of Mi Quyu polished rice is about 0.8-1.2: 4-5 adds purebred yeast juice cultivation at last and makes distiller's yeast; The bacterial classification that adopts is a saccharomyces sake, and consumption is the 6-10% of this a part of polished rice;
(5), fermentation: will boil into the congee meal afterwards and cool off stand-by through cleaning the most of polished rice soaked; Again water and the Mi Qu that is made by last step process, distiller's yeast are added in the fermentor tank successively, leave standstill 1-2 hour after, add the congee meal boiled, lower pot temps is 15-16 ℃, drive rake when being warming up to 28-32 ℃ then for several times, wherein the Primary Fermentation time is 6-7 days, and the secondary fermentation time is 10-13 days; The consumption of Mi Qu in this step process is meter 16-24% of amount that feeds intake, the 24-36% of total wine with dregs amount that the consumption of distiller's yeast makes for this step process, amount of water is in the total mass span of control, the 3-3.5 that is about the rice amount of feeding intake doubly, water quality requirement be cleaning, colourless, transparent, no precipitation, free from extraneous odour, mouthful taste salubrious pure water;
(6), squeezing, clarification: the ripe wine with dregs of making through last step fermentation carries out press filtration with pressure filter, and the pure mellow wine that leaches is poured in the setting tank and precipitated, and sedimentation time is 6-8 days, after get supernatant liquor and filter once more;
(7), blend: add multivitamin soluble in water, trace elements iron and clean water in proportion and mix thoroughly in right amount, make the ethanol content of the pure mellow wine for preparing through last step process be reduced to 5 degree, promptly ethanol content reduces to 5%; The add-on of multivitamin and trace elements iron adds Wei ShengsuB2 0.004-0.006mg, vitamins C 0.04-0.06mg, vitamin PP 0.04-0.06mg, folic acid 0.04-0.06mg, iron 0.04-0.06mg by every 500ml pure mellow wine;
(8), seasoning: the pure mellow wine after last step process is blent filters earlier, sterilization, add the shizandra berry, the lotus essence that modulate in advance again and carry out seasoning, the seasoning after-filtration is also tasted, if do not reach the distinctive fragrance of this wine, taste as yet, add as one feels fit the various carbohydrates of allotment on request such as glucose, acids such as succsinic acid, amino acid, edible salt so, again;
(9), painted: after the pure mellow wine after the last step process seasoning filters earlier, sterilizes, add an amount of rose-red tinting material, make this drinking utensils that due rose-red color be arranged, it is harmonious to reach the color style;
(10), store: after the pure mellow wine after last step process is painted filtered earlier, sterilizes, storing at low temperatures can bottle in 6 months-1 year dispatched from the factory, and can remake once before the bottling and filter, sterilizes, and storage temperature is 5-7 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01131546 CN1352239A (en) | 2001-11-17 | 2001-11-17 | Clear wine with very low alcohol content for nutrition and enriching blood |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 01131546 CN1352239A (en) | 2001-11-17 | 2001-11-17 | Clear wine with very low alcohol content for nutrition and enriching blood |
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| Publication Number | Publication Date |
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| CN1352239A true CN1352239A (en) | 2002-06-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 01131546 Pending CN1352239A (en) | 2001-11-17 | 2001-11-17 | Clear wine with very low alcohol content for nutrition and enriching blood |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707525A (en) * | 2018-06-06 | 2018-10-26 | 安徽工程大学 | A kind of clear rice wine of mulberry fruit and preparation method thereof |
| CN110157570A (en) * | 2019-05-30 | 2019-08-23 | 广西德胜红兰酒业有限责任公司 | The method of brewing of Chinese style pure mellow wine |
-
2001
- 2001-11-17 CN CN 01131546 patent/CN1352239A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108707525A (en) * | 2018-06-06 | 2018-10-26 | 安徽工程大学 | A kind of clear rice wine of mulberry fruit and preparation method thereof |
| CN110157570A (en) * | 2019-05-30 | 2019-08-23 | 广西德胜红兰酒业有限责任公司 | The method of brewing of Chinese style pure mellow wine |
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