CN103045431A - Health preserving healthcare purple wine - Google Patents
Health preserving healthcare purple wine Download PDFInfo
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- CN103045431A CN103045431A CN2012105285145A CN201210528514A CN103045431A CN 103045431 A CN103045431 A CN 103045431A CN 2012105285145 A CN2012105285145 A CN 2012105285145A CN 201210528514 A CN201210528514 A CN 201210528514A CN 103045431 A CN103045431 A CN 103045431A
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Abstract
The invention relates to a health preserving healthcare purple wine, belonging to the technical field of health preserving healthcare purple wines. The health preserving healthcare purple wine comprises active ingredients such as (dried) purple sweet potato, purple rice, red yeast rice, sweet Chinese yeast, medlar, Chinese data, safflower, tangerine peel and the like. The health preserving healthcare purple wine is prepared through the following steps of: soaking the purple sweet potato and the purple rice, cooking by using steam, spreading for cooling, filling the cooked purple sweet potato and purple rice into a jar to form a nest, performing saccharification and fermentation, adding the sweet Chinese yeast to flush the jar, performing fermentation, raking, performing original fermentation, pressing, clarifying, decocting, filling the wine into a wine jar, storing the basic wine and the like. The health preserving healthcare purple wine is purple, clear, transparent and lustrous, has a special fragrance, is strongly aromatic and pure in taste, is mild and fresh, has faint medicine fragrance, can be directly drunk, and has the effects of resisting oxidation, ageing and tumors, reducing blood fat and blood pressure, preventing cardiovascular and cerebrovascular diseases, relaxing the muscles, stimulating the blood circulation, invigorating the spleen, supplementing qi, enriching yin, nourishing the kidney and prolonging life.
Description
Technical field
The present invention relates to the purple wine of a kind of health care, belong to the purple wine technical field of health care.
Background technology
At present, only have the wine kinds such as yellow rice wine, liquor, black wine, kind is seriously deficient, and there is larger blank in wine kind market.And traditional yellow rice wine (rice wine) is to make for raw material with rice, milled glutinous broomcorn millet, wheat, corn etc., and the life enhancement envelop of function is narrow, still has larger defective for replenishing of function of human body nutrition.
People's more attention is the grape wine that is commonly referred to as red wine in recent years, a kind of health-care white spirit kind that can substitute red wine and mention in the same breath with it not yet occurs in the market.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, a kind of anti-ageing oxidation, the purple wine of reducing blood-fat life enhancement hypotensive, antitumor, the prevention cardiovascular and cerebrovascular diseases are provided, the making method of this wine also is provided simultaneously.
The technical solution used in the present invention is as follows:
The purple wine of a kind of health care, special character is, its effective constituent is comprised of the raw material of following weight part:
Rhizoma Dioscoreae esculentae (doing): 50～100 parts
Purple rice: 10～30 parts
Red kojic rice: 10～15 parts
Sweet yeast for brewing rice wine: 1～5 part
Yeast: 3～8 parts
Matrimony vine: 1～3 part
Date: 2～5 parts
Safflower: 0.2～0.8 part
Dried orange peel: 0.2～0.8 part
In the purple wine prescription of a kind of health care of the present invention, the efficacy effect of various raw materials is as follows:
Rhizoma Dioscoreae esculentae is rich in anthocyanidin and selenium, has the raising body immunity, and is antitumor, anti-ageing, removes free radical, vessel softening, the effect of hypotensive blood fat.
Purple rice has enriching yin and nourishing kidney, strengthening spleen and warming liver, the effects such as blood yiqi; It is nutritious, exceeds 7 times than general rice iron content, is rich in anthocyanidin, and is anti-oxidant, antitumor, and the protection eyes have certain curative effect to anaemia, hypertension, coronary heart disease etc.
The Red kojic rice sweet property of distinguishing the flavor of is flat, invigorating the spleen, and beneficial gas, in the temperature, invigorating blood circulation helps digestion; Be rich in natural statin substance in the Red kojic rice, can effectively suppress the synthetic of cholesterol, have the blood fat of reducing blood pressure, the protection liver, anti-oxidant, remove free radical, anticancer effect.
Matrimony vine has enriching yin and nourishing kidney, nourishes the liver to improve visual acuity, the effect of promoting longevity; Matrimony vine is rich in the cancer-resisting substances such as lycium barbarum polysaccharide and trace element germanium, and the Citric Acid trimethyl-glycine in the matrimony vine has the protection liver, the effect of hypotensive, blood fat, blood sugar.
Date has invigorating the spleen and replenishing QI, nourishing blood to tranquillize the mind, the effect of brain healthy; The nutritive ingredients such as rich vitamin A and vitamins C, calcium, iron, rutin, carotene can improve body immunity, reducing cholesterol, vessel softening, preventing osteoporosis and anaemia in the date.
Safflower has promoting blood circulation to restore menstrual flow, the effect of stasis-dispelling and pain-killing; Be rich in carthamin yellow, carthamin Flos Carthami polysaccharide in the safflower, have the myocardial ischemia of improvement, hypotensive blood fat, platelet aggregation-against, antifatigue, antitumor and calm effect.
Dried orange peel has regulating QI and lowering the adverseness, whets the appetite in the accent, eliminating dampness and eliminating phlegm effect; But promoting digestion liquid secretion, the prevention of arterial sclerosis, eliminating phlegm and relieving asthma is used for abdominal distension uncomfortable in chest, have loose bowels in the loose stool and maldigestion.
Above seven kinds of raw materials integrate, and complement each other, and can reach the effect of anti-ageing oxidation, anti-lipid blood pressure, antitumor, prevention cardiovascular and cerebrovascular diseases.
The purple wine of health care of the present invention, be red-purple, limpid transparent, glossy, have the distinctive fragrance of purple wine, sweet-smelling is strong, mellow, soft aquatic foods are refreshing, have light medicine fragrance, directly drink, have anti-oxidant, anti-ageing, antitumor, reducing blood-fat, hypotensive, prevention cardiovascular and cerebrovascular diseases, relax the muscles and stimulate the blood circulation, invigorating the spleen and benefiting QI, enriching yin and nourishing kidney, the effect of promoting longevity.
The purple wine of a kind of health care of the present invention is that to adopt the purple potato, the purple rice that are rich in anthocyanidin and selenium element be main raw material, the Red kojic rice that is rich in natural statin substance is saccharifying ferment, and matrimony vine, safflower, dried orange peel, date with nourishing health function are a kind of rice wine of auxiliary material brew, mainly by Rhizoma Dioscoreae esculentae, purple rice raw material through soaking rice, boiling, spreading for cooling, the cylinder nest that falls, diastatic fermentation, adding song and rush cylinder, fermentation and open rake, former fermentation, squeezing clarification, fry in shallow oil the steps such as wine, Guan Tan, base liquor storage and obtain finished product, specifically making method is as follows:
⑴ raw material is processed
Purple potato dry grinding to corn grain size is together removed impurity with purple rice, clean up;
⑵ soak rice
The dried purple rice that reaches of purple potato after the above-mentioned cleaning is soaked in water, requires to soak water ratio 25～30 ℅ behind the bubble;
Described soaking in meter step, the water temperature that described immersion is taked is 30～35 ℃;
⑶ boiling
Purple potato after soaking done and the purple rice atmospheric cooking to well-done;
Require 15～25 minutes atmospheric cooking time in the described boiling step, require to cook thoroughly, outer hard interior soft, evenly loose, do not feel in vain;
⑷ spreading for cooling
Adopt to drench the meal cooling, under upper pouring, guarantee that at last the meal temperature is at 25～35 ℃ with the cold water of cleaning;
⑸ the cylinder nest that falls
To drench in the jar fermenter of pouring into behind the cold rice draining after the sterilization, the cylinder temperature that falls is controlled at 28～32 ℃, again pulverous sweet yeast for brewing rice wine is sprinkled in the rice and stirs, then be barricaded as inverted horn-like spill circle nest in rice central authorities, cylinder bottom circle nest diameter 10 ㎝ sprinkle pulverous sweet yeast for brewing rice wine at circle nest surface uniform;
⑹ diastatic fermentation
Saccharification time 33～38 hours, amylomyces, yeast are bred rapidly in the yeast for brewing rice wine, and sweet liquid is full of meal nest 4/5 height;
⑺ add song and rush cylinder
Behind the diastatic fermentation, add Red kojic rice and water, after the water of described adding and Red kojic rice stir, reach and make rare the analysing of wine liquid concentration, osmotic pressure descends, and oxygen increases, and the effect of diastatic fermentation effect reinforcement gets final product;
⑻ rake is driven in fermentation
After adding song and rushing cylinder 8-15 hour, when the wine liquid temp reaches 28-30 ℃, stir with aseptic bidentate wooden rake, reduction product temperature makes up and down uniformity of fermentation composition;
⑼ secondary fermentation
The wine liquid that will fall behind the cylinder nest after will fermenting in the 7th day injects wine jar, simultaneously matrimony vine, date, safflower, dried orange peel is knocked down in the altar in proportion, and 60-80 days secondary fermentation time, temperature is below 20 ℃;
⑽ squeeze clarification
Adopt squeezing machine that the wine unstrained spirits is squeezed, the wine liquid that is press-filtered out enters settling pond and leaves standstill clarification 3-4 days;
⑾ fry in shallow oil the wine sterilization
Fry in shallow oil 85-95 ℃ of wine temperature, 50～70 minutes time, killing microorganisms and residual enzyme promote liquor aging;
⑿ fill with altar
Store in the wine jar after while hot can of wine liquid after the sterilization advances to sterilize;
⒀ the storage of base liquor
Period of storage 1-3, storage temperature 5-20 ℃.
Described purple wine preparation also comprises modulates the wine product sensory properties before bottling, physical and chemical index, local flavor etc., makes it to meet quality control standard; Wine liquid is once filtered, adopt the filter of diatomite in powder filter paper plate essence, make the transparent light of wine liquid.
Embodiment
Below in conjunction with embodiment the present invention is further detailed.
Embodiment 1
The purple wine of a kind of health care of the present embodiment, its effective constituent is comprised of the raw material of following parts by weight:
Rhizoma Dioscoreae esculentae (doing): 50 parts
Purple rice: 30 parts
Red kojic rice: 10 parts
Sweet yeast for brewing rice wine: 2 parts
Yeast: 3 parts
Matrimony vine: 1 part
Date: 2 parts
Safflower: 0.2 part
Dried orange peel: 0.3 part
Concrete making method is as follows:
⑴ raw material is processed
50 parts of purple potato dry grindings to corn grain size is together removed impurity with 30 parts of purple rices, clean up.
⑵ soak rice
Clear water soaks into raw material 10 ㎝, 30～35 ℃ of water temperatures, and raw material soaks, Heshui rate 25～30 ℅.
⑶ boiling
Atmospheric cooking 15～25 minutes requires to cook thoroughly, and is outer hard interior soft, evenly loose, do not feel in vain.
⑷ spreading for cooling
Adopt to drench the meal cooling, under upper pouring, all water transfers to about 31 ℃ of needed meal temperature with temperature with the cold water of cleaning.
⑸ the cylinder nest that falls
The jar fermenter washing and sterilizing, behind the rice drop water purification after pouring is cold, pour in the jar fermenter, the cylinder temperature that falls is controlled at 28～32 ℃, again 1.5 parts of pulverous sweet yeast for brewing rice wine are sprinkled in the rice and stir, then be barricaded as inverted horn-like spill circle nest in rice central authorities, cylinder bottom circle nest diameter 10 ㎝ sprinkle 0.5 part of pulverous sweet yeast for brewing rice wine at circle nest surface uniform.
⑹ diastatic fermentation
Saccharification time 33～38 hours, amylomyces, yeast are bred rapidly in the yeast for brewing rice wine, and sweet liquid is full of meal nest 4/5 height.
⑺ add song and rush cylinder
10 parts of Red kojic rices of adding and an amount of water stir behind the diastatic fermentation, reach to make rare the analysing of wine liquid concentration, and osmotic pressure descends, and oxygen increases, the effect that the diastatic fermentation effect is strengthened.
⑻ rake is driven in fermentation
After adding song and rushing cylinder 8-15 hour, when the wine liquid temp reaches 28-30 ℃, stir with aseptic bidentate wooden rake, reduction product temperature makes up and down uniformity of fermentation composition.
⑼ secondary fermentation
The wine liquid that will fall behind the cylinder nest after will fermenting in the 7th day injects wine jar, simultaneously 1 portion of matrimony vine, 2 portions of dates, 0.2 part of safflower, 0.3 part of dried orange peel is knocked down in the altar in proportion, and 60-80 days secondary fermentation time, temperature is below 20 ℃.
⑽ squeeze clarification
Adopt squeezing machine that the wine unstrained spirits is squeezed, the wine liquid that squeezes out enters settling pond and leaves standstill clarification 3-4 days.
⑾ fry in shallow oil the wine sterilization
Fry in shallow oil 85-95 ℃ of wine temperature, 1 hour time, killing microorganisms and residual enzyme promote liquor aging.
⑿ fill with altar
Store in the wine jar after while hot can of purple wine after the sterilization advances to sterilize.
⒀ the storage of base liquor
Period of storage 1-3, storage temperature 5-20 ℃, room temperature is unsuitable too high, excessively low, requires the well-ventilated, avoids the sunlight direct irradiation.
Embodiment 2
The purple wine of a kind of health care of the present embodiment, its effective constituent is comprised of the raw material of following parts by weight:
Rhizoma Dioscoreae esculentae (doing): 80 parts
Purple rice: 20 parts
Red kojic rice: 15 parts
Sweet yeast for brewing rice wine: 3 parts
Yeast: 5 parts
Matrimony vine: 3 parts
Date: 4 parts
Safflower: 0.5 part
Dried orange peel: 0.5 part
Making method is with embodiment 1.
Embodiment 3
The purple wine of a kind of health care of the present embodiment, its effective constituent is comprised of the raw material of following parts by weight:
Rhizoma Dioscoreae esculentae (doing): 100 parts
Purple rice: 10 parts
Red kojic rice: 12 parts
Sweet yeast for brewing rice wine: 5 parts
Yeast: 8 parts
Matrimony vine: 2 parts
Date: 5 parts
Safflower: 0.8 part
Dried orange peel: 0.8 part
Making method is with embodiment 1.
Described purple wine preparation also comprises modulates the wine product sensory properties before bottling, physical and chemical index, local flavor etc., makes it to meet quality control standard; Wine liquid is once filtered, adopt the filter of diatomite in powder filter paper plate essence, make the transparent light of wine liquid.
The purple wine of health care adopts the Red kojic rice that is rich in purple potato, the purple rice of anthocyanidin selenium element and is rich in natural statin substance to be prepared from the Chinese traditional herbs with health-caring function is mutually auxiliary, the preparation technology of reference traditional yellow rice wine (rice wine) etc., enrich the scope of health promoting wine material choice, had better health effect.
The purple wine of health care of the present invention, be red-purple, limpid transparent, glossy, have the distinctive fragrance of purple wine, sweet-smelling is strong, mellow, soft aquatic foods are refreshing, have light medicine fragrance, directly drink, have anti-oxidant, anti-ageing, antitumor, reducing blood-fat, hypotensive, prevention cardiovascular and cerebrovascular diseases, relax the muscles and stimulate the blood circulation, invigorating the spleen and benefiting QI, enriching yin and nourishing kidney, the effect of promoting longevity.
Claims (6)
1. the purple wine of health care is characterized in that, its effective constituent is comprised of the raw material of following weight part:
Rhizoma Dioscoreae esculentae (doing): 50～100 parts
Purple rice: 10～30 parts
Red kojic rice: 10～15 parts
Sweet yeast for brewing rice wine: 1～5 part
Yeast: 3～8 parts
Matrimony vine: 1～3 part
Date: 2～5 parts
Safflower: 0.2～0.8 part
Dried orange peel: 0.2～0.8 part.
2. according to the purple wine of the described a kind of health care of claim 1, it is characterized in that, purple potato, purple rice that anthocyanidin and selenium element are rich in employing are main raw material, the Red kojic rice that is rich in natural statin substance is saccharifying ferment, and matrimony vine, safflower, dried orange peel, date with nourishing health function be the auxiliary material brew, namely by Rhizoma Dioscoreae esculentae, purple rice raw material through soak rice, boiling, spreading for cooling, the cylinder nest that falls, diastatic fermentation, add that song rushes that cylinder, fermentation are opened rake, former fermentation, squeezing clarification, fried in shallow oil wine, Guan Tan, the brew of base liquor storage step form.
3. according to the purple wine of the described a kind of health care of claim 2, it is characterized in that, it is as follows that it makes concrete grammar:
⑴ raw material is processed
Purple potato dry grinding to corn grain size is together removed impurity with purple rice, clean up;
⑵ soak rice
The dried purple rice that reaches of purple potato after the above-mentioned cleaning is soaked in water, requires to soak water ratio 25～30 ℅ behind the bubble;
⑶ boiling
Purple potato after soaking done and the purple rice atmospheric cooking to well-done;
⑷ spreading for cooling
Adopt to drench the meal cooling, under upper pouring, guarantee that the meal temperature is at 25～35 ℃ with the cold water of cleaning;
⑸ the cylinder nest that falls
To drench in the jar fermenter of pouring into behind the cold rice draining after the sterilization, the cylinder temperature that falls is controlled at 28～32 ℃, again pulverous sweet yeast for brewing rice wine is sprinkled in the rice and stirs, then be barricaded as inverted horn-like spill circle nest in rice central authorities, cylinder bottom circle nest diameter 10 ㎝ sprinkle pulverous sweet yeast for brewing rice wine at circle nest surface uniform;
⑹ diastatic fermentation
Saccharification time 33～38 hours, amylomyces, yeast are bred rapidly in the yeast for brewing rice wine, and sweet liquid is full of meal nest 4/5 height;
⑺ add song and rush cylinder
Behind the diastatic fermentation, add Red kojic rice and water, after the water of described adding and Red kojic rice stir, reach and make rare the analysing of wine liquid concentration, osmotic pressure descends, and oxygen increases, and the effect of diastatic fermentation effect reinforcement gets final product;
⑻ rake is driven in fermentation
After adding song and rushing cylinder 8-15 hour, when the wine liquid temp reaches 28-30 ℃, stir with aseptic bidentate wooden rake, reduction product temperature makes up and down uniformity of fermentation composition;
⑼ secondary fermentation
The wine liquid that will fall behind the cylinder nest after will fermenting in the 7th day injects wine jar, simultaneously matrimony vine, date, safflower, dried orange peel is knocked down in the altar in proportion, and 60-80 days secondary fermentation time, temperature is below 20 ℃;
⑽ squeeze clarification
Adopt squeezing machine that the wine unstrained spirits is squeezed, the wine liquid that is press-filtered out enters settling pond and leaves standstill clarification 3-4 days;
⑾ fry in shallow oil the wine sterilization
Fry in shallow oil 85-95 ℃ of wine temperature, 50～70 minutes time, killing microorganisms and residual enzyme promote liquor aging;
⑿ fill with altar
Store in the wine jar after while hot can of wine body after the sterilization advances to sterilize;
⒀ the storage of base liquor
Period of storage 1-3, storage temperature 5-20 ℃.
4. according to the purple wine of a kind of health care claimed in claim 3, it is characterized in that described soaking in meter step, soaking the water temperature of taking is 30～35 ℃.
5. according to the purple wine of a kind of health care claimed in claim 3, it is characterized in that requiring in the described boiling step 15～25 minutes atmospheric cooking time.
6. according to the purple wine of a kind of health care claimed in claim 3, it is characterized in that described purple wine preparation also comprises the wine product sensory properties before bottling, physical and chemical index, local flavor etc. are modulated, make it to meet quality control standard; Wine liquid is once filtered, adopt the filter of diatomite in powder filter paper plate essence, make the transparent light of wine liquid.
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| CN2012105285145A CN103045431A (en) | 2012-12-11 | 2012-12-11 | Health preserving healthcare purple wine |
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| CN2012105285145A CN103045431A (en) | 2012-12-11 | 2012-12-11 | Health preserving healthcare purple wine |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627578A (en) * | 2013-11-22 | 2014-03-12 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103627580A (en) * | 2013-11-28 | 2014-03-12 | 余永跃 | Production method for medlar and chimonanthus praecox wine |
| CN103897952A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Purple rice wine for enriching yin and nourishing kidneys and preparation method thereof |
| CN104479968A (en) * | 2014-11-28 | 2015-04-01 | 傅汝毅 | Purple sweet potato health wine |
| CN104560509A (en) * | 2014-12-17 | 2015-04-29 | 徐鹏飞 | Health-maintenance medicinal wine for enriching blood and nourishing qi |
| CN104830632A (en) * | 2015-04-29 | 2015-08-12 | 洛阳师范学院 | Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading |
| CN105596548A (en) * | 2016-01-26 | 2016-05-25 | 赵建国 | Health care wine based on black Chinese wolfberry and preparation method of heath care wine |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN106336992A (en) * | 2016-08-26 | 2017-01-18 | 颍上县凯旋食品有限公司 | Purple sweet potato wine with beauty maintaining and body slimming effects |
| CN108102839A (en) * | 2017-12-14 | 2018-06-01 | 成都大学 | A kind of highland barley fermented wine and its production method |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103627578A (en) * | 2013-11-22 | 2014-03-12 | 吴义顺 | Ilex cornuta wine brewing technique |
| CN103627580A (en) * | 2013-11-28 | 2014-03-12 | 余永跃 | Production method for medlar and chimonanthus praecox wine |
| CN103897952A (en) * | 2014-03-18 | 2014-07-02 | 李柏松 | Purple rice wine for enriching yin and nourishing kidneys and preparation method thereof |
| CN104479968A (en) * | 2014-11-28 | 2015-04-01 | 傅汝毅 | Purple sweet potato health wine |
| CN104560509A (en) * | 2014-12-17 | 2015-04-29 | 徐鹏飞 | Health-maintenance medicinal wine for enriching blood and nourishing qi |
| CN104830632A (en) * | 2015-04-29 | 2015-08-12 | 洛阳师范学院 | Preparation method of monascus fermentation traditional Chinese medicine health wine with characteristic of no color fading |
| CN105695514A (en) * | 2015-08-26 | 2016-06-22 | 泸州老窖集团养生酒业有限责任公司 | Purple rice red yeast and preparation method and application thereof |
| CN105695514B (en) * | 2015-08-26 | 2020-02-18 | 泸州品创科技有限公司 | Red rice red yeast and preparation method and application thereof |
| CN105596548A (en) * | 2016-01-26 | 2016-05-25 | 赵建国 | Health care wine based on black Chinese wolfberry and preparation method of heath care wine |
| CN106336992A (en) * | 2016-08-26 | 2017-01-18 | 颍上县凯旋食品有限公司 | Purple sweet potato wine with beauty maintaining and body slimming effects |
| CN108102839A (en) * | 2017-12-14 | 2018-06-01 | 成都大学 | A kind of highland barley fermented wine and its production method |
| CN108102839B (en) * | 2017-12-14 | 2021-02-02 | 成都大学 | Highland barley fermented wine and production method thereof |
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Application publication date: 20130417 |