CN112442432A - Liver-protecting enzyme wine capable of promoting gastrointestinal functions - Google Patents

Abstract

A liver protecting yeast wine capable of promoting gastrointestinal function is provided. The ferment wine is prepared from ferment fermented for more than 2 years, Qingming wine fermented for more than 3 years and distilled liquor brewed from glutinous rice. The health wine does not contain any pigment or additive, but is rich in specific active ingredients required by intestinal flora, such as glucose, alcohol, ester, enzyme, polypeptide, oligosaccharide, flavone, polyphenol, vitamin, amino acid, organic acid, natural antibiotic, antioxidant and the like, so that the health wine can protect gastrointestinal mucosa, promote gastrointestinal functions, improve constipation, eliminate redundant fat, promote body metabolism, eliminate toxin and protect liver, and is a health wine for protecting liver and promoting gastrointestinal functions. The ferment wine belongs to moderate wine, is neither excessively stimulated nor loses the strength of the white spirit, has the characteristics of strong aroma, mellowness, sweetness and long aftertaste, and simultaneously solves the problem that the ferment cannot be stored for a long time by adding the white spirit into the ferment.

Description

Liver-protecting enzyme wine capable of promoting gastrointestinal functions

Technical field the present invention relates to glutinous rice wine, especially Qingming wine brewing, ferment brewing and proportioning.

Background art China is a country with deep wine culture, but drinking damages intestines and stomach and liver, and even drunkenness or death occurs sometimes, and enzymes have the problem of difficult long-term storage, for example, the shelf life of the enzymes of brands such as Jingye and Dahan in China is only three years.

The invention content is as follows: the Qingming liquor is brewed by using glutinous rice, is top-grade glutinous rice wine, has the same procedure as that of brewing ordinary glutinous rice wine, and is taken as an example here. The Qingming wine is brewed by adopting the special red-shell glutinous rice in the Poyang lake area, is mixed with the ferment obtained by fermenting fruits and vegetables for fermentation, and is added with distilled liquor brewed by glutinous rice according to a certain proportion, so that the liver-protecting yeast wine capable of promoting the gastrointestinal function is obtained.

The implementation mode is as follows:

firstly, brewing Qingming wine: qingming liquor is a special liquor brewed among Poyang lake folks, and is different from white spirit, yellow wine and grape wine in brewing. The raw material must be the red-hull early glutinous millet which is a special local product in Poyang lake area, the water must be well water instead of tap water, and the brewing time must be within ten days before and after the Ming festival. Therefore, Red Rice vinasse can be obtained after red Rice yeast is added into water and air in the Yanghu area and fermented. If the grains are closed at other times instead of the period of the Qingming festival, only yellow grains can be obtained, and the prepared wine is light yellow and has inferior quality to the Qingming wine. The brewing method of the Qingming wine comprises the following steps: removing hull from the red-shelled early glutinous rice specially produced in Poyang lake region to obtain brown rice, soaking in well water for 1-2 days, washing with well water, and steaming. After the glutinous rice is put into a steamer, the glutinous rice is quickly drenched through well water prepared in advance, when the temperature of the glutinous rice is about 35 ℃, the glutinous rice is put into a jar, sweet distiller's yeast (0.2 kg of sweet distiller's yeast is added according to 50 kg of rice) is simultaneously mixed, the glutinous rice in the jar is compacted by a palm, a rice pit is dug in the middle to facilitate the accumulation of liquor, and then the jar is sealed and put into a room with the room temperature of 30-35 ℃ for heat preservation and fermentation. And (4) checking after one week, if a small amount of wine liquid exists in a pit at the bottom of the jar, the taste is sweet and fragrant, and the vinasse is successfully made. Immediately sealing the jar, and placing in a basement or cellar for fermenting for 2-3 years, which is called as guan Jiu. And after closing the grains for 3 years, opening the grain jar, and if the color is dark red and the taste of the wine is mellow, indicating that the grains are successfully closed, thus obtaining the base wine. At this time, 50 kg of sweet fermented glutinous rice brewed by using ordinary glutinous rice and 100 kg of white spirit brewed and distilled by using ordinary glutinous rice are added into 50 kg of base wine, and then the mixture is mixed to prepare the Qingming wine. However, 50 kg of fruit and vegetable ferment is added to participate in fermentation. See below for details. And secondly, brewing fruit and vegetable enzyme: the main raw materials comprise fruits, vegetables, brown sugar and a little lemon. The ratio of the fruit or vegetable component to brown granulated sugar is 3: 1. the method comprises sterilizing all the utensils and containers with boiled water, air drying, cleaning fruits and vegetables with cold boiled water, air drying, peeling, removing core, cutting, adding a layer of fruit and vegetable brown sugar into a fermentation barrel, spreading a layer of brown sugar, and spreading a layer of lemon slice. The lemon slices are placed to prevent and kill bacteria, so that the prepared ferment has better taste. Then covering the cover and placing the mixture in a room with the room temperature of 20-25 ℃ for fermentation. After about 2 hours, the brown granulated sugar begins to melt, and the water in the fruits and vegetables is forced out. Gradually, brown sugar began to culture the yeast, and fine bubbles were observed. And opening the cover 1-2 times every day in two weeks, and releasing the gas generated inside in time. After two weeks, the cover is screwed down, and the mixture is put into a basement or a cellar for continuous fermentation for more than two years, so that the enzyme with dark red color, mellow taste and rich nutrition can be obtained. The third step is firstly as follows: 1, blending the base wine and the enzyme, mixing the enzyme and the base wine, fermenting for more than one week, and adding the sweet fermented glutinous rice which is brewed by the common glutinous rice and has the same quantity with the base wine and the enzyme in the jar. And finally, adding distilled white spirit brewed by using common glutinous rice, which is the same as or double the base wine, the enzyme and the sweet fermented glutinous rice, so as to obtain the yeast wine with the alcohol content of about 25-35 degrees. The wine has dark red color and moderate alcohol content. The Qingming wine brewed from the red valley shell sticky rice in the Poyang lake area is rich in glucose, alcohol, ester and other substances, and has certain curative effect on chronic enteritis, bone and muscle injuries and hypertension. The ferment obtained by long-term anaerobic fermentation of fruits and vegetables is rich in specific active ingredients required by intestinal flora such as enzyme, polypeptide, oligosaccharide, flavone, polyphenol, vitamin, amino acid, organic acid, natural antibiotic, antioxidant and the like, and scientifically proved that the fruit and vegetable ferment can protect gastrointestinal mucosa, promote gastrointestinal functions, improve constipation and eliminate redundant fat; it also helps promote metabolism, remove toxin, and protect liver. The liquor brewed by adding the sticky rice into the Qingming liquor and the ferment solves the problem that the ferment cannot be stored for a long time, and simultaneously reduces the alcoholic strength of the liquor, so that the ferment liquor does not excessively stimulate or lose the strength of the liquor, has the characteristics of strong aroma, mellowness, sweetness and long aftertaste, and is a health-care liquor for protecting liver and promoting the functions of intestines and stomach.

Description of the drawings: FIG. 1 is a diagram of a finished enzyme wine. It is dark red liquid, and has the characteristics of strong fragrance, mellow, sweet and rich nutrition.

Claims (2)

1. The wine is prepared by mixing ferment, Qingming wine and distilled white spirit brewed by glutinous rice according to different proportions.

2. Wine prepared by mixing ferment, glutinous rice wine and white wine according to different proportions.

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