Preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine

Abstract

The invention discloses a preparation method of wind-dispelling and intestine-moistening wheat-flavored yellow wine. The wind-dispelling and intestine-moistening wheat-flavored yellow wine is prepared from the following raw materials in parts by weight: 200-220 parts of glutinous rice, 20-22 parts of wine yeast, 4-6 parts of sesame, 8-12 parts of wheat, 4-5 parts of fruit of Chinese wolfberry, 0.5-0.6 parts of common cnidium fruit, 0.6-0.8 parts of radix tetrastigme, 0.8-0.9 parts of glabrous sarcandra herb, 0.9-1.1 parts of Japanese raisintree fruit as well as proper amounts of egg white powder, alpha-amylase, saccharifying enzyme and pullulanase. The yellow wine disclosed by the invention is sweet and mellow in texture, aromatic and pleasant, rich in nutrition and good in taste; and by adding various Chinese herbal medicines during processing, the yellow wine disclosed by the invention has functions of warming kidney and enhancing yang, dispelling wind and relieving itching, clearing away heat and toxic materials, smoothening secretion, dispelling wind and removing obstruction in meridians.

Description

technical field

[0001] The invention belongs to the technical field of food processing, and relates to the processing of yellow rice wine, in particular to wheat-flavored rice wine for expelling wind and moistening intestines and a preparation method thereof. Background technique

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and te...

Examples

Embodiment Construction

[0015] A method for preparing wind-dispelling and moistening wheat-flavored rice wine, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Glutinous rice 200, distiller's yeast 20, sesame 4, wheat 8, medlar 4, cnidium 0.5, clover 0.6, Jiujie tea 0.8, jujube 0.9, egg white powder, α-amylase, glucoamylase, Pulu right amount of blue enzyme

[0017] A method for preparing wheat-flavored rice wine for dispelling wind and moistening intestines according to claim 1, characterized in that it comprises the following steps:

[0018] (1) Grind glutinous rice and wheat koji through a 40-mesh sieve to obtain glutinous rice flour and wheat koji powder, add 2 times water and 20 U / g α-amylase to the glutinous rice flour, stir, and liquefy at 95°C for 20 minutes to obtain the stock solution;

[0019] (2) Divide the stock solution into three parts, add 10% of the original dry material mass of wheat koji powder to one part, and add 150U / g of the o...

technical field

[0001] The invention belongs to the technical field of food processing, and relates to the processing of yellow rice wine, in particular to wheat-flavored rice wine for expelling wind and moistening intestines and a preparation method thereof. Background technique

[0002] At present, the traditional rice wine brewing production process has problems such as large amount of wastewater, difficult treatment, long fermentation cycle, and large amount of wheat koji, which cause the wine body and flavor to be too complex. One of the important factors that determine the quality of wine is the sterilization process. At present, there are high temperature, high pressure, ultraviolet radiation, electron beam, ionizing radiation, microwave, ultrasonic, and other sterilization and filtration methods, but due to food hygiene restrictions, These sterilization methods are difficult to be widely used in industry due to the loss of food flavor, narrow application range and te...

Examples

Embodiment Construction

[0015] A method for preparing wind-dispelling and moistening wheat-flavored rice wine, characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Glutinous rice 200, distiller's yeast 20, sesame 4, wheat 8, medlar 4, cnidium 0.5, clover 0.6, Jiujie tea 0.8, jujube 0.9, egg white powder, α-amylase, glucoamylase, Pulu right amount of blue enzyme

[0017] A method for preparing wheat-flavored rice wine for dispelling wind and moistening intestines according to claim 1, characterized in that it comprises the following steps:

[0018] (1) Grind glutinous rice and wheat koji through a 40-mesh sieve to obtain glutinous rice flour and wheat koji powder, add 2 times water and 20 U / g α-amylase to the glutinous rice flour, stir, and liquefy at 95°C for 20 minutes to obtain the stock solution;

[0019] (2) Divide the stock solution into three parts, add 10% of the original dry material mass of wheat koji powder to one part, and add 150U / g of the o...