CN104987988A - Buckwheat wine and preparation method thereof - Google Patents
Buckwheat wine and preparation method thereof Download PDFInfo
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- CN104987988A CN104987988A CN201510433229.9A CN201510433229A CN104987988A CN 104987988 A CN104987988 A CN 104987988A CN 201510433229 A CN201510433229 A CN 201510433229A CN 104987988 A CN104987988 A CN 104987988A
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- 235000009419 Fagopyrum esculentum Nutrition 0.000 title claims abstract description 60
- 235000014101 wine Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 title claims description 6
- 241000219051 Fagopyrum Species 0.000 claims abstract description 54
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 239000010903 husk Substances 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims abstract description 8
- 240000003582 Platycodon grandiflorus Species 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 241000209094 Oryza Species 0.000 claims description 25
- 235000007164 Oryza sativa Nutrition 0.000 claims description 25
- 235000009566 rice Nutrition 0.000 claims description 25
- 235000019991 rice wine Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 239000012467 final product Substances 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- 230000002269 spontaneous effect Effects 0.000 claims description 10
- 241000227129 Aconitum Species 0.000 claims description 7
- 241000522254 Cassia Species 0.000 claims description 7
- 241001465251 Ephedra sinica Species 0.000 claims description 7
- 240000002045 Guettarda speciosa Species 0.000 claims description 7
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 7
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000007598 dipping method Methods 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 241000411851 herbal medicine Species 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 abstract description 12
- 235000019658 bitter taste Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 3
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 3
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 241000173529 Aconitum napellus Species 0.000 abstract 1
- 241000218671 Ephedra Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241001522129 Pinellia Species 0.000 abstract 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 abstract 1
- 241000270295 Serpentes Species 0.000 abstract 1
- 240000006394 Sorghum bicolor Species 0.000 abstract 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 239000010985 leather Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 238000009835 boiling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000003390 Chinese drug Substances 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K35/00—Medicinal preparations containing materials or reaction products thereof with undetermined constitution
- A61K35/56—Materials from animals other than mammals
- A61K35/58—Reptiles
- A61K35/583—Snakes; Lizards, e.g. chameleons
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/06—Fungi, e.g. yeasts
- A61K36/07—Basidiomycota, e.g. Cryptococcus
- A61K36/076—Poria
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/17—Gnetophyta, e.g. Ephedraceae (Mormon-tea family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/23—Apiaceae or Umbelliferae (Carrot family), e.g. dill, chervil, coriander or cumin
- A61K36/232—Angelica
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/28—Asteraceae or Compositae (Aster or Sunflower family), e.g. chamomile, feverfew, yarrow or echinacea
- A61K36/284—Atractylodes
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/34—Campanulaceae (Bellflower family)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/48—Fabaceae or Leguminosae (Pea or Legume family); Caesalpiniaceae; Mimosaceae; Papilionaceae
- A61K36/484—Glycyrrhiza (licorice)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/54—Lauraceae (Laurel family), e.g. cinnamon or sassafras
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/71—Ranunculaceae (Buttercup family), e.g. larkspur, hepatica, hydrastis, columbine or goldenseal
- A61K36/714—Aconitum (monkshood)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/75—Rutaceae (Rue family)
- A61K36/752—Citrus, e.g. lime, orange or lemon
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/888—Araceae (Arum family), e.g. caladium, calla lily or skunk cabbage
- A61K36/8888—Pinellia
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
- A61K36/9068—Zingiber, e.g. garden ginger
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
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- General Health & Medical Sciences (AREA)
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- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a buckwheat wine. The buckwheat wine comprises the following raw materials in parts by weight: 120 to 130 parts of tartary buckwheat, 1 to 2 parts of distiller's yeast, 10 to 20 parts of husk, and 5 to 15 parts of sorghum; wherein the distiller's yeast is composed of the following raw materials in parts by weight: 27 to 32 parts of ephedra stem, 27 to 32 parts of rhizoma atractylodis, 27 to 32 parts of cassia twig, 7 to 12 parts of snake leather, 7 to 12 parts of poria, 7 to 12 parts of dahurian angelica root, 7 to 12 parts of medicated leaven, 7 to 12 parts of dry ginger, 7 to 12 parts of processed pinellia tuber, 7 to 12 parts of balloonflower root, 12 to 17 parts of Chinese angelica, 4 to 8 parts of cassia bark, 4 to 8 parts of monkshood, 4 to 8 parts of dried orange peel, 12 to 17 parts of Baiyao, and 7 to 12 parts of licorice. The preparation method comprises the following steps: soaking tartary buckwheat, steaming the tartary buckwheat, cooling, adding distiller's yeast, fermenting, and steaming. The buckwheat wine has the characteristics of white color, clarity, transparency, low methanol content, no bitterness, and excellent taste.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of buckwheat rice wine, also relate to the brewing method of this buckwheat rice wine simultaneously.
Background technology
Radix Et Rhizoma Fagopyri Tatarici nature and flavor are bitter; Flat, cold; Real stomach, beneficial strength, continuous spiritual sharp knowledge, can practice the five internal organs and float dirty, is rich in again bitter buckwheat yellow cave, Mierocrystalline cellulose, VITAMIN and several mineral materials; The Radix Et Rhizoma Fagopyri Tatarici wine of selected Radix Et Rhizoma Fagopyri Tatarici brew is a kind of genuine, natural, free of contamination drink.Often appropriate normal drink Radix Et Rhizoma Fagopyri Tatarici wine can prevent diabetes, hyperlipidemia, coronary heart disease, rheumatosis etc., and has effect of strengthening the bones and muscles, strengthening the spleen and stomach, wind-damp dispelling, strong kidney qi.
Tradition buckwheat rice wine is adopted common distiller's yeast more and is brewageed with buckwheat seeds, and prepare burden single, in golden yellow micro-emerald green look, methanol content is higher, has bitter taste, and mouthfeel is uneven.
Summary of the invention
The object of the present invention is to provide a kind of white clear, methanol content is low, without bitter taste, and the buckwheat rice wine of excellent taste.
Another object of the present invention is to the brewing method that this buckwheat rice wine is provided.
A kind of buckwheat rice wine of the present invention, by weight, comprises following raw material:
Buckwheat seeds 120-130 part, distiller's yeast 1-2 part, husk 10-20 part, Chinese sorghum 5-15 part;
Wherein, described distiller's yeast, by weight, comprises following raw material:
7-12 part, balloonflower root 7-12 part, Radix Angelicae Sinensis 12-17 part, Chinese cassia tree 4-8 part, monkshood 4-8 part, dried orange peel 4-8 part, baiyao 12-17 part, Radix Glycyrrhizae 7-12 part under Chinese ephedra 27-32 part, rhizoma atractylodis 27-32 part, cassia twig 27-32 part, snakeskin 7-12 part, Yun Ling 7-12 part, root of Dahurain angelica 7-12 part, Divine Comedy 7-12 part, rhizoma zingiberis 7-12 part, method.
Above-mentioned a kind of buckwheat rice wine, by weight, comprises following raw material:
Buckwheat seeds 125 parts, 1.5 parts, distiller's yeast, 15 parts, husk, Kaoliang spirit 10 parts;
Wherein, described distiller's yeast, by weight, comprises following raw material:
30 parts, Chinese ephedra, rhizoma atractylodis 30 parts, cassia twig 30 parts, snakeskin 10 parts, Yun Ling 10 parts, the root of Dahurain angelica 10 parts, Divine Comedy 10 parts, rhizoma zingiberis 10 parts, lower 10 parts of method, balloonflower root 10 parts, Radix Angelicae Sinensis 10 parts, Chinese cassia tree 6 parts, monkshood 6 parts, dried orange peel 6 parts, baiyao 15 parts, 10 parts, Radix Glycyrrhizae.
Above-mentioned a kind of buckwheat rice wine, wherein, the preparation method of described distiller's yeast comprises the following steps:
(1) sample by weight, each herbal medicine is crushed into powder, mixes;
(2) get herbal powder 0.346-0.5 part, flour 7-12 part, mixes, and add water 1-2 part, and kneading becomes uniform spherical;
(3) spontaneous fermentation 3-5 days, control temperature is 22-28 DEG C, to obtain final product.
The brewing method of a kind of buckwheat rice wine of the present invention, comprises the following steps:
(1) rice dipping: buckwheat seeds 120-130 part is placed in water and soaks, until can be crumbed with finger;
(2) steamed rice: the buckwheat seeds after soaking is eluriated clean, cooks, obtain buckwheat rice;
(3) cool: by the spreading for cooling of buckwheat rice to after 30-35 DEG C, break up to adhesion;
(4) mixed song: buckwheat rice and distiller's yeast 1-2 part, husk 10-20 part, jowar 5-15 part are stirred and cools completely, obtains wine material;
(5) ferment: loaded in container by wine material and seal, spontaneous fermentation 3-15 days, control temperature is 22-28 DEG C;
(6) distill: the wine material water proof fermented is cooked, in digestion process, collects wine liquid, wine liquid cooling but, filter, to obtain final product.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the present invention selects buckwheat seeds to be raw material (Radix Et Rhizoma Fagopyri Tatarici shells and obtains), adds appropriate husk, Chinese sorghum and homemade traditional Chinese drug distiller's yeast, has enriched the raw materials that buckwheat rice wine brewing can be selected; Because of not by distiller's yeast with soak after the use of buckwheat seeds together boiling and Chinese medicine distillers yeast, reduce the methanol content of finished product, and can guarantee that finished product buckwheat rice wine keeps original local flavor, more traditional buckwheat rice wine mouthfeel is better; Buckwheat rice wine of the present invention is white clear shape, is different from golden yellow micro-emerald green look of traditional buckwheat rice wine, without bitter taste, and can long-term storage.There is look clear, the feature that taste is fragrant, sweet and pure.Institute the making method that provides easy, easily promote; The Quality and yield of finished product buckwheat rice wine can be ensured.
Embodiment
embodiment 1
A kind of buckwheat rice wine, comprises the following steps:
(1) rice dipping: buckwheat seeds 120 jin is placed in water and soaks, until can be crumbed with finger;
(2) steamed rice: the buckwheat seeds after soaking is eluriated clean, cooks, obtain buckwheat rice;
(3) cool: by after buckwheat rice spreading for cooling to 30 DEG C, break up to adhesion;
(4) mixed song: buckwheat rice and 1 jin, distiller's yeast, 20 jin, husk, jowar 5 jin of stirrings are cooled completely, obtains wine material;
(5) ferment: loaded in container by wine material and seal, spontaneous fermentation 3 days, control temperature is 22 DEG C;
(6) distill: by the wine material water proof boiling fermented, in digestion process, collect wine liquid, wine liquid cooling but, filter, to obtain final product.
Wherein, described distiller's yeast comprises following raw material:
27 jin, Chinese ephedra, rhizoma atractylodis 27 jin, cassia twig 27 jin, snakeskin 12 jin, Yun Ling 12 jin, the root of Dahurain angelica 12 jin, Divine Comedy 7 jin, rhizoma zingiberis 7 jin, lower 7 jin of method, balloonflower root 12 jin, Radix Angelicae Sinensis 17 jin, Chinese cassia tree 8 jin, monkshood 4 jin, dried orange peel 4 jin, baiyao 12 jin, 12 jin, Radix Glycyrrhizae;
The preparation method of this distiller's yeast is:
(1) each herbal medicine is crushed into powder, mixes;
(2) get herbal powder 207 jin, 3500 jin, flour, mixes, and adds water 500 jin, and kneading becomes uniform spherical;
(3) spontaneous fermentation 3 days, control temperature is 28 DEG C, to obtain final product.
embodiment 2
A kind of buckwheat rice wine, comprises the following steps:
(1) rice dipping: buckwheat seeds 130 jin is placed in water and soaks, until can be crumbed with finger;
(2) steamed rice: the buckwheat seeds after soaking is eluriated clean, cooks, obtain buckwheat rice;
(3) cool: by after buckwheat rice spreading for cooling to 35 DEG C, break up to adhesion;
(4) mixed song: buckwheat rice and 2 jin, distiller's yeast, 10 jin, husk, jowar 15 jin of stirrings are cooled completely, obtains wine material;
(5) ferment: loaded in container by wine material and seal, spontaneous fermentation 15 days, control temperature is 28 DEG C;
(6) distill: the wine material water proof fermented is cooked, in digestion process, collects wine liquid, wine liquid cooling but, filter, to obtain final product.
Wherein, described distiller's yeast comprises following raw material:
32 jin, Chinese ephedra, rhizoma atractylodis 32 jin, cassia twig 32 jin, snakeskin 7 jin, Yun Ling 7 jin, the root of Dahurain angelica 7 jin, Divine Comedy 12 jin, rhizoma zingiberis 12 jin, lower 12 jin of method, balloonflower root 7 jin, Radix Angelicae Sinensis 12 jin, Chinese cassia tree 4 jin, monkshood 8 jin, dried orange peel 8 jin, baiyao 17 jin, 7 jin, Radix Glycyrrhizae;
The preparation method of this distiller's yeast is:
(1) each herbal medicine is crushed into powder, mixes;
(2) get herbal powder 216 jin, 6000 jin, flour, mixes, and adds water 1000 jin, and kneading becomes uniform spherical;
(3) spontaneous fermentation 5 days, control temperature is 22 DEG C, to obtain final product.
embodiment 3
A kind of buckwheat rice wine, comprises the following steps:
(1) rice dipping: buckwheat seeds 125 jin is placed in water and soaks, until can be crumbed with finger;
(2) steamed rice: the buckwheat seeds after soaking is eluriated clean, cooks, obtain buckwheat rice;
(3) cool: by after buckwheat rice spreading for cooling to 32 DEG C, break up to adhesion;
(4) mixed song: buckwheat rice and 1.5 jin, distiller's yeast, 15 jin, husk, jowar 10 jin of stirrings are cooled completely, obtains wine material;
(5) ferment: wine material is loaded in container and seals, spontaneous fermentation 9 days;
(6) distill: by the wine material water proof boiling fermented, in digestion process, collect wine liquid, wine liquid cooling but, filter, to obtain final product.
Wherein, described distiller's yeast comprises following raw material:
30 jin, Chinese ephedra, rhizoma atractylodis 30 jin, cassia twig 30 jin, snakeskin 10 jin, Yun Ling 10 jin, the root of Dahurain angelica 10 jin, Divine Comedy 10 jin, rhizoma zingiberis 10 jin, lower 10 jin of method, balloonflower root 10 jin, Radix Angelicae Sinensis 10 jin, Chinese cassia tree 6 jin, monkshood 6 jin, dried orange peel 6 jin, baiyao 15 jin, 10 jin, Radix Glycyrrhizae;
The preparation method of this distiller's yeast is:
(1) each herbal medicine is crushed into powder, mixes;
(2) get herbal powder 213 jin, 5000 jin, flour, mixes, and adds water 750 jin, and kneading becomes uniform spherical;
(3) spontaneous fermentation 4 days, control temperature is 25 DEG C, to obtain final product.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, according to technical spirit of the present invention to any simple modification made for any of the above embodiments, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a buckwheat rice wine, by weight, comprises following raw material:
Buckwheat seeds 120-130 part, distiller's yeast 1-2 part, husk 10-20 part, Chinese sorghum 5-15 part;
Wherein, described distiller's yeast, by weight, comprises following raw material:
7-12 part, balloonflower root 7-12 part, Radix Angelicae Sinensis 12-17 part, Chinese cassia tree 4-8 part, monkshood 4-8 part, dried orange peel 4-8 part, baiyao 12-17 part, Radix Glycyrrhizae 7-12 part under Chinese ephedra 27-32 part, rhizoma atractylodis 27-32 part, cassia twig 27-32 part, snakeskin 7-12 part, Yun Ling 7-12 part, root of Dahurain angelica 7-12 part, Divine Comedy 7-12 part, rhizoma zingiberis 7-12 part, method.
2. a kind of buckwheat rice wine as claimed in claim 1, by weight, comprises following raw material:
Buckwheat seeds 125 parts, 1.5 parts, distiller's yeast, 15 parts, husk, Kaoliang spirit 10 parts;
Wherein, described distiller's yeast, by weight, comprises following raw material:
30 parts, Chinese ephedra, rhizoma atractylodis 30 parts, cassia twig 30 parts, snakeskin 10 parts, Yun Ling 10 parts, the root of Dahurain angelica 10 parts, Divine Comedy 10 parts, rhizoma zingiberis 10 parts, lower 10 parts of method, balloonflower root 10 parts, Radix Angelicae Sinensis 10 parts, Chinese cassia tree 6 parts, monkshood 6 parts, dried orange peel 6 parts, baiyao 15 parts, 10 parts, Radix Glycyrrhizae.
3. a kind of buckwheat rice wine as claimed in claim 1, wherein, the preparation method of described distiller's yeast comprises the following steps:
(1) sample by weight, each herbal medicine is crushed into powder, mixes;
(2) get herbal powder 0.346-0.5 part, flour 7-12 part, mixes, and add water 1-2 part, and kneading becomes uniform spherical;
(3) spontaneous fermentation 3-5 days, control temperature is 22-28 DEG C, to obtain final product.
4. the brewing method of a kind of buckwheat rice wine as described in one of claim 1 or 2 or 3, comprises the following steps:
(1) rice dipping: buckwheat seeds 120-130 part is placed in water and soaks, until can be crumbed with finger;
(2) steamed rice: the buckwheat seeds after soaking is eluriated clean, cooks, obtain buckwheat rice;
(3) cool: by the spreading for cooling of buckwheat rice to after 30-35 DEG C, break up to adhesion;
(4) mixed song: buckwheat rice and distiller's yeast 1-2 part, husk 10-20 part, jowar 5-15 part are stirred and cools completely, obtains wine material;
(5) ferment: loaded in container by wine material and seal, spontaneous fermentation 3-15 days, control temperature is 22-28 DEG C;
(6) distill: the wine material water proof fermented is cooked, in digestion process, collects wine liquid, wine liquid cooling but, filter, to obtain final product.
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| CN106811372A (en) * | 2017-04-06 | 2017-06-09 | 程恩进 | A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu |
| CN107164146A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of sandalwood type white wine and preparation method thereof |
| CN107164147A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of woody type white wine and preparation method thereof |
| CN107400602A (en) * | 2017-07-25 | 2017-11-28 | 刘清山 | A kind of Fagopyrum tataricum wine and its brewage method |
| CN108690773A (en) * | 2018-08-07 | 2018-10-23 | 宁蒗县泸沽湖农旅产业有限公司 | A kind of preparation method for the shuttle people's shuttle wine that rubs |
| CN109136023A (en) * | 2018-08-02 | 2019-01-04 | 山西省农业科学院生物技术研究中心 | A kind of white wine and preparation method of cardioprotection |
| CN109161462A (en) * | 2018-11-08 | 2019-01-08 | 宣威市宣渡农产品开发有限公司 | A kind of health care bee wine and preparation method thereof |
| CN109370827A (en) * | 2018-09-19 | 2019-02-22 | 贵州师范大学 | Buckwheat black grain health-care rice wine and preparation method thereof |
| CN111004697A (en) * | 2019-12-12 | 2020-04-14 | 广州市善兰商贸有限公司 | Distiller's yeast for rice wine fermentation and preparation method of rice wine |
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|---|---|---|---|---|
| CN106811372A (en) * | 2017-04-06 | 2017-06-09 | 程恩进 | A kind of brewing method of sweet fragrant Daqu and the sweet flavor white spirit based on the sweet fragrant Daqu |
| CN107164146A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of sandalwood type white wine and preparation method thereof |
| CN107164147A (en) * | 2017-06-09 | 2017-09-15 | 韦朝胜 | A kind of woody type white wine and preparation method thereof |
| CN107400602A (en) * | 2017-07-25 | 2017-11-28 | 刘清山 | A kind of Fagopyrum tataricum wine and its brewage method |
| CN109136023A (en) * | 2018-08-02 | 2019-01-04 | 山西省农业科学院生物技术研究中心 | A kind of white wine and preparation method of cardioprotection |
| CN108690773A (en) * | 2018-08-07 | 2018-10-23 | 宁蒗县泸沽湖农旅产业有限公司 | A kind of preparation method for the shuttle people's shuttle wine that rubs |
| CN109370827A (en) * | 2018-09-19 | 2019-02-22 | 贵州师范大学 | Buckwheat black grain health-care rice wine and preparation method thereof |
| CN109161462A (en) * | 2018-11-08 | 2019-01-08 | 宣威市宣渡农产品开发有限公司 | A kind of health care bee wine and preparation method thereof |
| CN111004697A (en) * | 2019-12-12 | 2020-04-14 | 广州市善兰商贸有限公司 | Distiller's yeast for rice wine fermentation and preparation method of rice wine |
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