CN103409270A - Glutinous rice brewed yellow wine and preparation method thereof - Google Patents
Glutinous rice brewed yellow wine and preparation method thereof Download PDFInfo
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- CN103409270A CN103409270A CN2013102904595A CN201310290459A CN103409270A CN 103409270 A CN103409270 A CN 103409270A CN 2013102904595 A CN2013102904595 A CN 2013102904595A CN 201310290459 A CN201310290459 A CN 201310290459A CN 103409270 A CN103409270 A CN 103409270A
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- rice wine
- yellow rice
- clear liquid
- controlled
- stoste
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 37
- 235000009566 rice Nutrition 0.000 title claims abstract description 37
- 235000014101 wine Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 14
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 229940045997 vitamin a Drugs 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims description 109
- 239000007788 liquid Substances 0.000 claims description 42
- 241000209094 Oryza Species 0.000 claims description 34
- 238000000855 fermentation Methods 0.000 claims description 20
- 230000004151 fermentation Effects 0.000 claims description 20
- 238000001556 precipitation Methods 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 13
- 240000001851 Artemisia dracunculus Species 0.000 claims description 13
- 244000167230 Lonicera japonica Species 0.000 claims description 13
- 235000017617 Lonicera japonica Nutrition 0.000 claims description 13
- 244000241838 Lycium barbarum Species 0.000 claims description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 13
- 240000002924 Platycladus orientalis Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000004062 sedimentation Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 230000002070 germicidal effect Effects 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract 3
- 241000205585 Aquilegia canadensis Species 0.000 abstract 3
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract 3
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract 3
- 235000019155 vitamin A Nutrition 0.000 abstract 3
- 239000011719 vitamin A Substances 0.000 abstract 3
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 238000005516 engineering process Methods 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000007199 Panicum miliaceum Nutrition 0.000 description 1
- 244000022185 broomcorn panic Species 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a glutinous rice brewed yellow wine which is characterized by comprising the following components in percentage by weight: 80-90% of fermented yellow wine raw liquor, 1-3% of Cacumen Biotae, 2-5% of brown sugar, 2-5% of honeysuckle flower and 4-7% of vitamin A; and the fermented yellow wine raw liquor is prepared from glutinous rice and water in a ratio of (20-25):(75-80). The yellow wine is mainly composed of yellow wine raw liquor, Cacumen Biotae, brown sugar, honeysuckle flower, vitamin A, rhizoma atractylodis, Chinese wolfberry and folium artemisiae argyi. According to the composition, the yellow wine has the health-care effect. The Cacumen Biotae, brown sugar and honeysuckle flower can enhance the mouthfeel; and the vitamin A, rhizoma atractylodis, Chinese wolfberry and folium artemisiae argyi can ensure the medicinal value and perform good health-care function.
Description
Technical field
The present invention relates to yellow rice wine that a kind of glutinous rice brewages and preparation method thereof.
Background technology
Yellow rice wine generally be take rice, glutinous rice, milled glutinous broomcorn millet and is raw material, general ethanol content is 14%-20%, belong to low brewing wine, the technical process of China's traditional fermentation yellow rice wine is: rice dipping, steamed rice, the meal that dries in the air, the cylinder that falls ferment, open rake, altar fermentation, decoct the operations such as wine and packing, a control for each in-process temperature-time is very crucial, the mouthfeel of the yellow rice wine that the different duration and degree of heating obtain is different, and the present invention mainly studies and obtains pure yellow rice wine and the preparation technology thereof of a kind of mouthfeel.
Summary of the invention
Technical problem to be solved by this invention is to provide yellow rice wine that a kind of glutinous rice brewages and preparation method thereof, and the yellow rice wine taste of acquisition is good, and has the effect of health care.
For solving the problems of the technologies described above, technical scheme of the present invention is: the yellow rice wine that a kind of glutinous rice is brewageed, its innovative point is to comprise, the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the Leafy twigs of Oriental Arborvitae of part by weight 1%～3%, part by weight 2%～5%, the Japanese Honeysuckle of part by weight 2%～5% and the vitamin a of part by weight 4%～7%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
Further, the rhizoma atractylodis that also comprise part by weight 2%～4%.
Further, the matrimony vine that also comprises part by weight 2%～5%.
Further, the tarragon that also comprises part by weight 2%～3%.
The preparation method of the yellow rice wine that a kind of glutinous rice is brewageed, the preparation of the yellow rice wine of brewageing for a kind of glutinous rice, comprise the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle, vitamin a, rhizoma atractylodis, matrimony vine and the tarragon that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go, then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
The invention has the advantages that: yellow rice wine mainly is comprised of yellow rice wine stoste, Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle, vitamin a, rhizoma atractylodis, matrimony vine, tarragon, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle can be improved its mouthfeel, and vitamin a, rhizoma atractylodis, matrimony vine, tarragon can guarantee its pharmaceutical use, play good health-care effect.
Embodiment
The yellow rice wine that glutinous rice of the present invention is brewageed comprises, the vitamin a of the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the Leafy twigs of Oriental Arborvitae of part by weight 1%～3%, part by weight 2%～5%, the Japanese Honeysuckle of part by weight 2%～5%, part by weight 4%～7%, the rhizoma atractylodis of part by weight 2%～4%, the matrimony vine of part by weight 2%～4% and the tarragon of part by weight 2%～3%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
Preferably, comprise the yellow rice wine stoste fermented of part by weight 80%, the Leafy twigs of Oriental Arborvitae of part by weight 2%, the brown sugar of part by weight 2.5%, the Japanese Honeysuckle of part by weight 2.5%, the vitamin a of part by weight 5%, the rhizoma atractylodis of part by weight 3%, the matrimony vine of part by weight 3% and the tarragon of part by weight 2%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange preferred proportion of water be 20:80.
The preparation method of the yellow rice wine that glutinous rice is brewageed comprises the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle, vitamin a, rhizoma atractylodis, matrimony vine and the tarragon that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go.Wherein, for the operation of anticipating of Leafy twigs of Oriental Arborvitae, Japanese Honeysuckle, rhizoma atractylodis, matrimony vine and tarragon, mainly comprise above-mentioned Leafy twigs of Oriental Arborvitae, Japanese Honeysuckle, rhizoma atractylodis, matrimony vine and tarragon are carried out to the rinsing of water purification secondary.Then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
In sum, yellow rice wine mainly is comprised of yellow rice wine stoste, Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle, vitamin a, rhizoma atractylodis, matrimony vine, tarragon, by adopting the mentioned component proportioning, can make it possess health-care effect.Wherein Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle can be improved its mouthfeel, and vitamin a, rhizoma atractylodis, matrimony vine, tarragon can guarantee its pharmaceutical use, play good health-care effect.
An above embodiment to the invention has been described in detail, but described content only is the preferred embodiment of the invention, can not be considered to be used to limiting the practical range of the invention.All equalizations of doing according to the invention application range change and improve etc., within all should still belonging to the patent covering scope of the invention.
Claims (5)
1. yellow rice wine that glutinous rice is brewageed, it is characterized in that comprising, the brown sugar of the yellow rice wine stoste fermented of part by weight 80%～90%, the Leafy twigs of Oriental Arborvitae of part by weight 1%～3%, part by weight 2%～5%, the Japanese Honeysuckle of part by weight 2%～5% and the vitamin a of part by weight 4%～7%, the yellow rice wine stoste wherein fermented in the preparation glutinous rice and the exchange proportion of water be 20～25:75～80.
2. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the rhizoma atractylodis of part by weight 2%～4%.
3. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the matrimony vine of part by weight 2%～5%.
4. the yellow rice wine brewageed of a kind of glutinous rice as claimed in claim 1, characterized by further comprising the tarragon of part by weight 2%～3%.
5. the preparation method of the yellow rice wine brewageed of a glutinous rice, for obtaining as the wherein preparation of the yellow rice wine brewageed of any one described a kind of glutinous rice of claim 1 to 4, is characterized in that comprising the steps:
Step 1: prepare the processing of the required cereal of glutinous rice raw material, cereal send to give in rice milling machine and carries out heat treatment, obtains the glutinous rice raw material;
Step 2: the allotment of yellow rice wine stoste and boiling, according to aforementioned proportion, glutinous rice and water are exchanged, obtain yellow rice wine stoste, now by yellow rice wine stoste high temperature steaming, the temperature that guarantees boiling is controlled at more than 100 ℃, and the time of boiling is controlled at 50min～60min, after boiling finishes, yellow rice wine stoste is carried out cooling, until the former liquid temp of yellow rice wine is controlled at below 40 ℃;
Step 3: the fermentation of yellow rice wine stoste, Leafy twigs of Oriental Arborvitae, brown sugar, Japanese Honeysuckle, vitamin a, rhizoma atractylodis, matrimony vine and the tarragon that before the fermentation of yellow rice wine stoste, will anticipate join in yellow rice wine stoste and go, then in yellow rice wine stoste, add wine cake or yeast for brewing rice wine of using as fermentation assistant, then the former fluid-tight cylinder of yellow rice wine is processed, guarantee that the temperature in cylinder is controlled at 20 ℃～40 ℃, fermentation time was controlled in 50 days;
Step 4: the separation of the yellow rice wine stoste impurity after fermentation, the yellow rice wine stoste after fermentation is sent in separating machine, thus the vinasse in the yellow rice wine stoste after ferment and slightly large solid impurity separate, acquisition yellow rice wine clear liquid;
Step 5: the precipitation of yellow rice wine clear liquid, first the yellow rice wine clear liquid is delivered in stillpot and precipitated, sedimentation time is controlled at 15 days～and 20 days, during precipitation, keep the temperature of the yellow rice wine clear liquid in stillpot to be controlled in 5 ℃, after precipitation finishes, the yellow rice wine clear liquid on the upper strata in stillpot is sent in high-temperature sterilization equipment, and the sedimentary yellow rice wine clear liquid of clear liquid that contains of its lower floor is sent in standby stillpot;
Step 6: the sedimentary yellow rice wine clear liquid that contains in standby stillpot is carried out to precipitation process, sedimentation time is controlled at 30min～3h, during precipitation, keep the temperature that contains sedimentary yellow rice wine clear liquid in standby stillpot to be controlled in 5 ℃, after precipitation process finishes, the yellow rice wine clear liquid on the upper strata in standby stillpot is sent in high-temperature sterilization equipment, and the clear liquid throw out of its lower floor is sent into and is reclaimed in still;
Step 7: the high-temperature sterilization of yellow rice wine clear liquid, by the yellow rice wine clear liquid in heat boiling high-temperature sterilization equipment, carry out germicidal treatment, guarantee that the temperature in high-temperature sterilization equipment is controlled at more than 120 ℃, disinfecting time is controlled at 40min～50min, after sterilization finishes, coolingly can obtain the yellow rice wine finished product.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102904595A CN103409270A (en) | 2013-07-11 | 2013-07-11 | Glutinous rice brewed yellow wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013102904595A CN103409270A (en) | 2013-07-11 | 2013-07-11 | Glutinous rice brewed yellow wine and preparation method thereof |
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| CN103409270A true CN103409270A (en) | 2013-11-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105482952A (en) * | 2016-01-25 | 2016-04-13 | 余云有 | Making method for folium artemisiae argyi and honey wine |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0146722B1 (en) * | 1994-12-07 | 1998-08-01 | 김동태 | Method of preparing fermented liquor made from lycii cortex radicis |
| CN1283493A (en) * | 2000-08-14 | 2001-02-14 | 钟能强 | Process for brewing health-care medical wine with rice and Chinese-medicinal materials |
| CN1900254A (en) * | 2006-07-22 | 2007-01-24 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN101760389A (en) * | 2009-09-22 | 2010-06-30 | 南通市灵通生物科技研究所 | Disease and phytophthora-resistant yellow wine and production method |
-
2013
- 2013-07-11 CN CN2013102904595A patent/CN103409270A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR0146722B1 (en) * | 1994-12-07 | 1998-08-01 | 김동태 | Method of preparing fermented liquor made from lycii cortex radicis |
| CN1283493A (en) * | 2000-08-14 | 2001-02-14 | 钟能强 | Process for brewing health-care medical wine with rice and Chinese-medicinal materials |
| CN1900254A (en) * | 2006-07-22 | 2007-01-24 | 安徽省古南丰酒业有限公司 | Process for preparing fermental Chinese wolferry yellow wine |
| CN101760389A (en) * | 2009-09-22 | 2010-06-30 | 南通市灵通生物科技研究所 | Disease and phytophthora-resistant yellow wine and production method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105482952A (en) * | 2016-01-25 | 2016-04-13 | 余云有 | Making method for folium artemisiae argyi and honey wine |
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Application publication date: 20131127 |