A kind of production method of Huang Jing Shan brewed yellow rice wine

Abstract

The invention discloses a production method of rhizoma polygonati shanniang yellow liquor. The method comprises the steps of pressing preparation of rhizoma polygonati yuanhong liquor and brewing of the rhizoma polygonati shanniang yellow liquor. Rhizoma polygonati which is steamed with the yuanhong yellow liquor is squeezed, and the yuanhong yellow liquor and rhizoma polygonati solids which are rich in rhizoma polygonati effective component are obtained through solid-liquid separation. The brewing process of the rhizoma polygonati shanniang yellow liquor comprises the steps of rice steeping, rice steaming, rice spreading and medicinal liquor mixing with yeast, after jar falling, yuanhong yellow liquor which is rich in rhizoma polygonati is added, and primary fermentation is conducted; after fermented grains are poured, the rhizoma polygonati solids are added, post-fermentation is conducted, and squeezing and sterilization are conducted. After the rhizoma polygonati is pressurized and steamed, components such as hexanal and camphene which have certain irritation on eyes, noses and throats are reduced, the numb taste is reduced, effective components such as polysaccharide, saponin and 5-hydroxymethylfurfural are added, meanwhile, the brewed shanniang yellow liquor body is gentle in taste and has no bitter taste, and the color of the liquor body is brownish yellow.

Description

technical field [0001] The invention relates to a production method of Huangjing Shanniang rice wine. Background technique [0002] With the improvement of living standards, people pay more and more attention to dietary therapy, hoping to affect the functions of all aspects of the body through various functional foods eaten daily, provide various nutrients needed for growth and healthy survival, and prevent various diseases. Rice wine is famous for its health care, and it has become a development trend to develop functional rice wine with health care effects. [0003] Yellow rice wine has low alcohol content, mild wine, sweet taste, rich in various amino acids, organic acids, polysaccharides, vitamins and various mineral elements, etc., and yellow rice wine is hot in nature, sweet and pungent in taste, can dissolve active ingredients in medicine, and improve medicine Efficacy, play the efficacy of traditional Chinese medicine ingredients. Polygonatum contains Polygonatum p...

AI Technical Summary

Problems solved by technology

[0004] However, Rhizoma Polygonatum has a numb taste and is easy to irritate the throat. In the existing Rhizoma Rhizoma Rhizoma Polygonatum, it is beaten and added to the fermentation stage of rice wine, or the aqueous extract of Rhizoma Rhizoma Rhizome is blended with honey and added to rice wine and sake, which has the effect of removing stickiness and numbness from Rhizoma Rhizoma Polygonatum. Poor or lack of flavor fusion of Polygonatum and Yellow Rice Wine

A survey of the functional rice wine market found that the existing health-care rice wine supplemented with medicinal and edible Chinese medicinal materials is generally based on the rice wine production process, simply adding raw materials or extracts to the rice wine fermentation liquid and directly fermenting Or add the extract to the squeezed and separated raw sake through combination, blending and seasoning, and the Chinese medicinal materials have not been properly processed to fully exert their efficacy, and the fermentation process of rice wine has not been studied. The positioning of rice wine is not particularly clear, and no functional rice wine with suitable functions and tastes has been developed for its potential customer groups.

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